Description:
Peanut Chikki is famous in Lonavala. Chikki can be prepared of various varieties. Below is the recepie for regular peanut chikki.
Ingredients:
Ground nuts/ Peanuts: 1 Kg
Jaggery: ½ Kg
Cardamom powder: ½ spoon (Elaichi / Yaalakkaya)
Ghee: 3 table spoon
Water: As required
Method of Preparation:
- Roast and de-skin the ground nuts. Crush the peanuts slightly by using hand to de-skin it.
- Add 1 cup of water to jaggery and boil in tava till the syrup is hard ball consistency. Test syrup consistency by putting a drop of water in it till Syrup to be remain firm.
- Add roasted ground nuts, Cardamom powder and mix it well.
- Take out from the stove and let mixture cools down a bit.
- Grease a plate with Ghee and spread over the above mixture.
- Apply oil/ghee to palms and make round balls (make it when mixture is slightly hot).
- Ready…to EAT.
Description:
Spicy chicken pickle tastes yummy with steamed white rice and ghee. This can be stored for many days preferable in refrigerator for fresh taste always.
Ingredients:
Chicken : 1kg(Boneless)
Oil : 1/2Kg
Ginger Garlic paste : 300gm
Coriander Powder : 50gm
Cloves : 5gm (Lavangaye)
Cardamom : 5gm (Elaichi / Yaalakkaya)
Cinnamon : 5gm (Dalchina chekka or Dalchini)
Poppy Seeds : 25gm (Gasalu / gasagasaalu)
Salt : 125gm
Chilli Powder : 125gm
Lemon Juice : 1cup (150ml)
Turmeric Powder : 2 tablespoons
Method of Preparation:
- Clean chicken.
- Add 2 tablespoons of salt and 2 tablespoons of turmeric powder to chicken and mix it.
- Boil the chicken in cooker for 5mins or for 1 whistle.
- After chicken is boiled. Make sure no water is left in cooker. Keep in high until water gets evaporated.
- Fry chicken in boiling oil and keep the chicken aside.
- Grind Cardamom, Cloves, Cinnamon, Poppy Seeds.
- Add (Coriander Powder, Cardamom, Cloves, Cinnamon, Poppy Seeds, Chilli, remaining salt) powder to the fried chicken and mix it well.
- In the same remaining boiled oil fry ginger garlic paste.
- Add the fried ginger garlic paste along with oil to chicken.
- 10. After chicken gets to normal temperature add lemon juice and mix it well. After some more time check if lemon is sufficient else add some more.
- Ready…to EAT.
Description:
Spicy Aloo Mirchi Fry tastes yummy with steamed white rice and ghee. Also can be served as side dish with Rasam/Sambar.
Ingredients:
Potatoes: ½ Kg
Green Chilies: 8
Red chilies : 1 (Yendu mirapakayalu)
Cumin Seeds(Jeera) : 1/2 tablespoon(Jeelakarra)
Mustard : ¼ spoon
Garlic : 8-12 cloves garlic
Ginger : Little (peal the skin of ginger)
Urad Dal : ½ spoon (Minappappu)
Bengal Gram : ½ spoon (Senaga pappu)
Salt : As required
Turmeric : Little
Oil : 4 tablespoons
Curry Leaves : 10-15 leaves
Coriander leaves: little (kottimeera)
Method of Preparation:
- Boil the potatoes in the cooker.
- Peel the skin of potatoes and cut them into medium pieces.
- Grind Green chilies, Jeera, 5 garlic cloves and keep it aside.
- Heat oil in tava, add Curry leaves, Mustard, Bengal gram, Urad dal, Red chilies, remaining Garlic cloves, Jeera and fry it.
- Add cooked potatoes, turmeric and fry it for some more time.
- Once half fried add salt and green chilies paste, mix and fry it well.
- Garnish the potato fry with coriander leaves.
- Ready…to EAT.
Description:
Ribbon Pakodi in also known as gatti pakodi. Gatti pakodi main ingredient is gram flour which tastes yummy. Can be served as evening snack.
Ingredients:
Gram Flour : 1kg (Senaga pindi)
Rice Flour : ½ kg (Biyappindi)
Chilli Powder : 4 spoons
Salt : As required
Tymol seeds : 2 spoons (Vamu)
Oil : 1kg
Ghee : 150ml
Method of Preparation:
- Mix Gram flour, Rice flour, Chilli powder, Salt (as required), Vamu in a bowl.
- Heat the ghee and mix it to the above mixture.
- Add water and mix until it becomes soft dough (It should not be stickly).
- Place the mixture paste in the gatti pakodi maker.
- Heat the oil in tava.
- Press the paste in the maker into oil directly.
- Once fried, take out from the oil.
- Ready…to EAT.
Description:
Pine painting with acrylic paints.
