Ingredients:
•1/2cup milk powder or khoya powder
•1/2 cup milk
•3/4 cup sugar
•3 tablespoon unsalted butter
•1/4 teaspoon cardamom powder
•1 tablespoon sliced pistachios for garnishing
Method:
- Heat the frying pan on medium. Add butter and let it melt.
- Add milk & boil for 3-4 min.
- Add khoya or milk powder & mix it well.
- Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 10-12 minutes.
- Transfer this mixture into a bowl and let it cool off until just lukewarm.
- Mix the sugar and cardamom powder into the mixture and knead it for about a minute until become soft dough.
- Divide the mix into about equal parts and roll them into round balls. Lightly press it down.
- Put few pieces of sliced pistachios on every peda.
This is one of the recipe that I have learnt from my Mother-in-law. Which is her specialty.
Ingredients:
- 1/2 cup surti papdi, stringed, whole
- 1 raw banana chunks unpeeled
- 1/2 cup yam chunks (kand) peeled (optional)
- 1/2 cup sweet potato chunks
- 4 small brinjals - slit into four
- 4-5 green chillies crushed
- 1 tsp. ginger grated
- 1 tbsp coriander leaves finely chopped
- 1 tsp wheat flour
- 4 tbsp oil
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1/2 tsp dhana jeera powder
- 1/2 tsp garam masala
- 1 tsp ajwain
- 1 tsp mustard seeds
- salt to taste
- 1/2 tbsp. jaggery
- lemon to taste
For Muthiya
- 1Cup methi leaves finely chopped
- 1/2 cup gram flour (besan)
- 1 tsp. red chilli powder
- salt to taste
- 1 tbsp. oil
Method:
• Wash, take off the skin and dice potatoes, yam and raw bananas.
• Wash brinjals and slit them into four without cutting the stem.
• Make a paste of green chillies and ginger and mix cut coriander.
• Mix all the muthiya ingredients except oil and prepare firm dough.
• Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Deep fry in hot oil remove and keep aside.
• String beans and cut into one-inch long pieces.
• Heat up oil in a thick-bottomed kadai, mix in asafoetida and mustard seeds, ajwain.
• When mustard seeds crackle mix in ground masala and broad beans.
• Put the rest of the vegetables in layers one on top of the other.
• Sprinkle salt, dhana-jeera powder, garam masala and turmeric powder.
• Stir fry for five minutes on high flame heat.
• Pour out one cup of water & sprinkle wheat flour, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
• Mix in fried muthiyas and jaggery & again simmer (boil slowly at low temperature) for 15 minutes.
• Stir the vegetables occasionally.
• Serve hot decorated with scraped coconut
