assortment of sattu

may the swings of joy fill your heart with love,happiness and abundant fortune...happy teej to all my lovely friends.

kajli teej or badi teej is celebrated three days after 'rakshabandhan".teej can be described as a festival for women and maidens.fasting is performed by women for their husbands long and prosperous life.even maidens keep fast for their prospective grooms.after the moon arrives at night the women breaks the fastby taking a bite of special sattu.infact teej and sattu are synonymous.sattu is prepared by mixing various cereals and pulses with ghee and sugar.so here i come with the assotment of sattus specially for you

 Daliya ka Saatu

  Ingredients:

Dalia Atta [roasted gram powder]         :   2 cups

Powder sugar :   1 cup

Ghee                   : 1 cup

For decoration:   Cardamom powder, Saffron, cut/sliced Almond, Pistachios and Cashews, Coin or Supari

Add dalia powder, powder sugar and cardamom powder in a bowl. Mix it well. Slowly add ghee (as needed) and mix well again. Once you have enough ghee, thoroughly incorporate it in the atta to make sure it is well coated. Make pinda or laddu or spread the mix in the plate and press it hard. Put a coin or supari in the center. Decorate as you like.

Aate ka Saatu

Ingredients:

Fine Atta or Maida: 1 cup

Water: 1/4cup

Ghee:  1/4cup 

Sugar powder; ½ cup

Ghee (for Roasting):½ cup

For decoration:  Cardamom powder, Saffron, cut/sliced Almond, Pistachios and Cashews, Coin or Supari

Take fine atta or maida in a mixing bowl or a big plate. Add water and ghee one at a time to atta or maida. (Water and ghee must be warm). Mix them lightly (do not make paste) and press the mixture to make a small hill and cover it for 1 hour.  Break the small hill and mix it well with hand. This coarse crumbly mixture that you get is called mogri.  Sieve the mixture with medium spaced sieve. You will see small granular. Add the Ghee (for roasting) in the pan and once the ghee is melted add the mixture to it and roast it till it is pinkish in color. Take it off the stove and let it cool, Set aside to cool. Once cooled, add powdered sugar and mix it well. Add cardamom and saffron to the mixture. Make Pinda/ Saatu or or spread the mix in a plate and press it hard.  Put a coin or supari in the center. Decorate as you like.

Chawal ka Saatu

Ingredients:

Rice Flour: I cup

Ghee: 1/4 cup

Sugar Powder:1/4cup

For decoration:   Cardamom powder, Saffron, cut/sliced Almond, Pistachios and Cashews, Coin or Supari

Roast the rice flour on medium-low heat for about 7 to 8 minutes till its color changes to slightly off-white.  Take it off the stove. Let it cool.  Pour warm melted ghee in the flour and sugar powder and mix it well.  Spread the mix in a plate and press it hard or make pinda/ Saatu. Put a coin or supari in the center. Decorate as you like.

Jodhpuri mirchi vada

Popular spicy snack of jodhpur - mirchi vada is very popular during monsoon. Long queue can be seen outside janta sweet home,choudhary's namkeen, surya's namkeen to wait for this super yum batter fried spicy pepper stuffed with potato filling.
Usually jodhpurites pair it with two pieces of white bread and eat it as sandwich or vada pav.dedicating this recipe to my city
So here I am with this mouth watering snack

Ingredients (makes 10 mirchi vada)

1 kg potatoes
One - fourth teaspoon asafoetida
Half teaspoon turmeric powder
One and half teaspoon red chilly powder
Two teaspoons garam masala
Two tablespoons dried mango powder
Salt acc to taste
10 bhavnagari green chillies
Half kg coarse gram flour
2 teaspoon baking soda
2 tablespoons oil ( for adding in batter)
Oil for frying (prefer groundnut oil / mustard oil for authentic taste)

Method

Peel potatoes. Cut each into four pieces. Fry these potato pieces in hot oil on medium flame till they slightly change colour. Cool and mash them with hands.add all the spices and salt mentioned above. Divide the potato mix into 10 parts.meanwhile slit green chilli without separating the two halves. Boil in salted water for 2 minutes. Drain the excess water by drying the chillies in colander.
Sieve gramflour and baking soda. Add oil,salt,turmeric, red chilli powder, salt.add water to make a thick batter.take one part of potato mix.coat it around the green chillies with filling some part of it inside the slit.coat the chilly with batter and deep fry in hot oil on medium flame. Serve piping hot mirchi vada with green chutney or tomato ketchup.

PAV BHAJI CONE

PAV BHAJI CONE- festivity is in air...so something which can be made in advance and we can celebrate each moment with our loved ones....dedicating my first recipe to my brother and my dear nanad rani (sister in law) both of them are living in united states...far away from jodhpur...we missed both of you yesterday on raksha bhandhan...so lets start the recipe...yum

Ingredients for pav bhaji
250 gm boiled potato mashed
150 gm boiled and mashed green peas
2 chopped tomatoes
2 chopped onions
1 chopped capsicum
3-4 garlic cloves paste
1 tea spoon pav bhaji masala
1 tablespoon oil and butter
salt
Ingredients for cone
half cup wheat flour
half cup all purpose flour    
quarter cup semolina
1 tablespoon oil
salt acc  to taste
oil for frying
method for making bhaji
heat oil and butter in deep pan or wok.saute onion till golden brown add garlic paste.after 2 min add tomata and capsicum.add salt and pav bhaji masala.add boiled potato and peas and add a two tablespoon of water.cooki for 5 min.switch off the flame.
method for making cone
mix all the above mentioned ingredients knead into a semi stiff dough with water.make balls and roll like we roll roti.cut the roti into two parts.take a cone mould or small steel glass ,grease it with little oil,roll one half of roti  over the mould and deep fry in hot oil.on cooling it will get demoulded itself.fill tha above prepare bhaji in it garnish with chopped onion and tomatoes.serve immediately...