Peanut Chikki | Peanut Brittle (using 2 ingredients)

               

a traditional and most famous Indian crispy sweet using peanut and jaggery

Makar Sankranti is the first big festival of the year celebrated across India. Makar Sankranti is a perfect example of unity in diversity. Every state in India has different ways of celebrating Makar Sankranti but the theme - harvest season - is the uniting factor. Makar Sankranti is essentially a celebration of a bumper harvest. According to the Hindu calendar, there are 12 Sankranti days in a year. Each Sankranti marks the beginning of a month and is observed in Tamil Nadu, Kerala, Karnataka, Punjab, Odisha, Bihar, West Bengal, and Nepal. Sankranti also represents the movement of the Sun from one constellation to another. From Makar Sankranti, the Sun starts moving towards the northern hemisphere, marking the end of the winter season and days start getting longer. Hence, Makar Sankranti is also known as Uttarayan, the beginning of an auspicious period.

Makar Sankranti is celebrated all over India in various forms like Lohri in Punjab, Pongal in South India, Bihu in North India, etc. Gur/Jaggery and Til/Sesame seeds are some of the main ingredients used for making sweet dishes at this festival. Different recipes are made all over India ranging from lip-smacking sweet and savory dishes.

Among them, chikki is the most popular sweet and usually prepared using sesame seeds, peanuts, puffed rice, etc. Varieties of chikkis are made in huge dabbas and shared with friends, relatives.     

Peanut chikkis !

This is one of the famous and traditional Indian sweet recipe prepared with jaggery and roasted peanuts. So one can guess that it is a 2-ingredient recipe. And yes, the recipe here is very straight-forward. Well, the whole procedure includes simple steps - roasting the peanuts, preparing the jaggery syrup, and finally mixing everything as well as shaping.

Dietary note :

✔ Vegetarian

✔ Easy to make

✔ Gluten-free

✔ 2 ingredient recipe

✔ Vegan

The event-related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided on the 280th theme as 'Makar Sankranti Special' . So here I have come up with this Peanut Chikkis for the theme contribution.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make this "Peanut Chikkis" at home 👇

: Recipe Card :

jaggery, peanut, sweet, chikkis, Peanut brittle

Vegetarian, indian sweet, brittle, vegan, gluten free, 2 ingredients, dessert

Indian

Author: Sasmita

Peanut Chikkis using 2 ingredients

a traditional and most famous Indian crispy sweet using peanut and jaggery

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• Peanut 2 cup
• Jaggery (grated) 1 & 1/4 cup

Instructions

1. Take all the peanuts in a thick bottom pan and start dry roasting over low-medium heat, stirring continuously to avoid burning.
2. After roasting for a couple of minutes, the skin of the peanuts will start to come off.
3. When the peanuts seem lightly golden in color, turn off the heat and transfer all the peanuts to a plate.
4. Keep aside to cool down completely.
5. Then simply rub few peanuts in between palms and the skin will come out easily. Do this step for all the roasted peanuts. Keep aside.
6. Line a plate with parchment paper and keep aside.
7. Now in the same pan, take the grated jaggery and turn on the heat.
8. Soon the jaggery will melt, lower the heat and keep boiling, stirring in between.
9. After a few more minutes when the hardball stage consistency comes (check like this: drop a little jaggery syrup into a bowl of water, It should form hardball), turn off the heat.
10. Add all the roasted peanuts and mix everything well.
11. Immediately transfer this mixture onto the plate lined with parchment paper.
12. Using the backside of a bowl, start pressing the mixture to get an even layer. Instead of a bowl, use a greased rolling pin too to roll the mixture into an even layer.
13. Without wasting any time (when it is still hot), cut into the desired size using a knife.
14. Allow to cool down completely and then store in an airtight container to use later!

Notes:

These can be stored in an airtight container at room temperature to serve for a month.

Instead of lining the plate with parchment paper, the plate can be greased with ghee.

https://www.firsttimercook.com/2021/01/peanut-chikkis-using-2-ingredients.html

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Raw Mango Rice (Vegan & Gluten free)

a simple and comfort rice dish using raw mangoes; perfect choice for a light lunch, tiffin box.

Mangoes are found in abundance only in the summer season. It is a well-liked fruit and hence is also known as the 'King of fruits'. Mangoes are also rich in nutrients like vitamins, minerals and antioxidants. And this fruit is my most favorite fruit. In both raw as well as in ripe stage, mango is loved by most. When it comes to cook mangoes, then there is an array of dishes one can make using either raw or ripe ones.

Raw mangoes are in season now and can be grated, pickled, added to curries or simply made into a chutney. Today's post is a rice dish using raw mangoes as Raw Mango Rice. It has also a different name as Mavinkai Chitranna in Maharashtra. Here the tartness of the raw mango is well paired with the wholesomeness of rice.

One can say it is much similar to lemon rice. In both the cases, the preparation method is same, only the tangy factor varies. In raw mango rice, raw mango gives the tanginess and in lemon rice, lemon plays that factor.

Hope YOU will LIKE THIS Rice using RAW Mango 😊! WHY NOT TRY THESE  👇 AS WELL :

• Meetha Amba Khatta | Raw Mango Relish (sweet version) 
• Aam Kasundi | Mango Mustard Sauce   
• Amba Nimba Jhola | Mango Neem Bud Curry     
• Kairi ka Raita | Raw Mango Raita | Kancha Amba Pachadi   
• Aam Panna / Raw Mango Drink  
• Sun-dried Raw Mango Raita | Ambula Rai         
• Aam ka Chunda | Chundo (Gujurati Sweet Mango Pickle)           

The Ingredients for the Raw Mango Rice :

1. Raw mango is the star ingredient in this dish. One can use it either in grated or shredded form. 
2. The rice is usually cooked before hand. That can be cooked separately, added to the tempering or some leftover rice also fits to make the dish here. 
3. For slight crunchiness urad dal, chana dal, cashew, peanuts are used. I have not used urad dal and peanuts here. 
4. For tempering, mustard seeds along with green chili, red chili and curry leaves are opted. 
5. One can add some grated fresh coconut. I have omitted.
6. For a lovely color of the rice, little amount of turmeric powder is added.
7. Salt is added as per taste to slightly balance the tanginess of mango.
8. Oil is used to fry everything.

How to prepare this easy raw mango rice ?

This raw mango rice can be prepared using the cooked rice or even with some leftover rice. Basically the rice is simply mixed with the tempering part and the dish becomes ready to serve. In the tempering part few cashews, peanuts (i have skipped), chana dal, urad dal (i have skipped) are first fried. Then mustard seeds, green chilies, whole red chilies are added and fried along with that till the dal looks light brown in color. Then curry leaves and turmeric powder is added and mixed over low heat. After that grated raw mangoes, salt are mixed up with the tempering in the pan. The whole thing is allowed to cook for 1-2 minutes. Finally the cooked rice is added (also mix grated coconut along with rice if opted to add) and mixed very well, but gently without breaking the rice grains. 

Why one should make this ?

• so easy and simple dish during hot summer days
• Vegan as well as Gluten free dish
• perfect choice for a light lunch, tiffin box
• comfort rice dish
• Low oil recipe

Serving suggestion :

This is a completely vegan and gluten free dish. Along with papad, pickle or any raita this rice dish pairs well. So basically if the cooked rice is ready or if there is some leftover rice, then it will be ready within 10 minutes. Super easy and quick recipe it is, perfect to have when there is no mood to cook an elaborate meal particularly in the summer hot days. This is much perfect choice for a light lunch, tiffin box etc. Any age group will love to have this simple and comfort rice dish using raw mangoes. Do make soon this either using cooked rice / some leftover rice as the raw mangoes are in season right now 😊

Now let’s go through how to make Raw Mango Rice at home 👇

Video procedure of this "Raw Mango Rice" :

: Recipe Card :

Raw Mango Rice (Vegan & Gluten free)

Author: Sasmita

Prep time: 15 MCook time: 10 MTotal time: 25 M

a simple and comfortable rice dish using raw mangoes; perfect choice for a light lunch, tiffin box.

Ingredients:

• Cooked rice 2 cup
• Raw mango (grated) 3/4 cup
• Cashew 8-9 no.
• Chana dal (split Bengal gram) 1.5 tbsp
• Curry leaf 1 sprig
• Green chili 2-3 no.
• Red chili 1 no.
• Mustard seed 1/2 tsp
• Turmeric powder 1/4 tsp
• Salt as needed
• Oil 2 tsp

Instructions:

1. Heat oil in a pan over low - medium heat.
2. Add mustard seeds followed by cashews, chana dal.
3. Stir and fry for few seconds.
4. Add green chilies, whole red chili and fry till dal looks light brown in color, stirring constantly.
5. Next add curry leaves and fry a bit.
6. Add turmeric powder and mix.
7. Add the grated mangoes and mix again along with salt.
8. Cook for 1-2 minutes.
9. Lower the heat and add the cooked rice.
10. Mix everything very well, but gently without breaking the rice grains.
11. Turn off heat and serve hot with papad, pickle or any raita !

Notes:

If the mangoes are not tangy, then add 1 cup grated mango instead of 3/4 cup. Peanuts can be used along with / instead of cashews here. Adjust spiciness as desired by adding more or less chili. Don't burn the lentils, so keep the heat over low - medium heat. Few urad dal also can be added here, I was run out of that so skipped. Fork can be used to mix the cooked rice.

Lunch idea, tiffin box recipe, vegetarian dish, Low oil recipe, chana dal, mustard seed, grated raw mango, raw mango rice, Kairi Bhat

Vegan, Gluten-free, Rice dish, raw mango

South Indian

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Tahini Cookies with Choco Chunks (egg free, butter free)

              

a nice way of using tahini in eggless cookies with some chocolate chunks

 

Tahini!

Tahini is just like peanut butter. This is made by grinding sesame seeds into a smooth paste. Sometimes the sesame seeds used to make tahini are hulled, sometimes these are left unhulled, sometimes roasted, sometimes raw. It tastes so creamy and nutty. Also making your own tahini at home is not only easy, but it is also cost-effective and super delicious too. It is so perfect for adding to hummus, dressings, snack bites, and many more. But have you prepared cookies using tahini ever like below 😉       

Tahini cookies -

A few months ago when there was a jar of tahini (store-bought) in my pantry, I for the first time had prepared some cookies using that in order to finish that before the expiry date. And that was a hit at the first trial, everyone loves those at my place. So this time I have again made some cookies using tahini and also added some dark chocolate chunks. But instead of store-bought, I have prepared the tahini at home using just two simple ingredients. Yeah, the process is quite simple.

For the flour here I have chosen whole wheat flour instead of all-purpose flour. One can use both flours in a 1: 1 ratio or only all-purpose flour too. 

No butter is used. I have used regular vegetable oil.

Preparation procedure to make these cookies -

First, tahini has to make. And for that, in a pan dry roast all the sesame seeds over low-medium heat, stirring constantly until the seeds change color lightly. Keep an eye while doing this step, else the seeds can burn quickly. Then turn off the heat and keep aside this pan to cool completely. Take the toasted sesame seeds (keep aside 2 tbsp pf sesame seeds to use later in the cookies) in a grinder jar/food processer. Grind until a crumbly texture first, then add the oil and again grind till a smooth and slightly thick consistency. Add salt and mix again. Now the Tahini is ready to use!

After that in a mixing bowl take oil, powdered sugar and mix well. Add 1/2 cup tahini, vanilla essence, warm water and mix again. Keep aside. Sift the wheat flour, baking powder, baking soda, salt in another bowl. Fold in the dry mixture to the wet mixture gently and make neither thick nor thin dough. Then add the chocolate chunks and give a quick mix. 

Meanwhile preheat the oven at 180 deg C. Make equal size balls from the dough and place over a baking tray keeping space in between. Slightly flatten each ball and sprinkle the roasted sesame seeds on top. Bake for 18-20 minutes. Transfer all the cookies to a wire rack and allow them to cool down completely. 

Dietary note :

✔ Vegetarian

✔ Easy to make

✔ Egg-free

✔ Butter free

The event-related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided on the 279th theme as 'Sesame Seeds' which is suggested by Mayuri Patel blogs at 'Mayuri's Jikoni'. Do check her space for many Gujarati recipes along with many baked ones, recently she has added a cookie recipe-Italian Sesame Seed Cookies. Well for the theme, she wanted to prepare any dish using sesame seeds, so here I have come up with this Tahini Cookies with Choco Chunks which are completely egg-free and butter-free too.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make this "Tahini Cookies with Choco Chunks" at home 👇

: Recipe Card :

Wheat four cookies, tahini, chocolate chunks, sesame seeds, homemade tahini, no apf cookies

Baking, Eggless cookies, Tahini cookies, Vegetarian, Butter free,

International

Author: Sasmita

Tahini Cookies with Choco Chunks (egg free, butter free)

a nice way of using tahini in eggless cookies with some chocolate chunks

Prep time: 20 MinCook time: 22 MinTotal time: 42 Min

Ingredients

For tahini -

• Sesame seed 1 cup
• Oil 1/4 cup

For cookies -

• Wheat flour 2 cup
• Baking powder 1 tsp
• Baking soda 3/4 tsp
• Powdered sugar 3/4 cup
• Vanilla essence 1 tsp
• Water (warm) 1/4 cup
• Oil 1/3 cup
• Salt 1/2 tsp
• Dark chocolate chunk 1 cup

Instructions

Make Tahini -

1. In a pan, dry roast all the sesame seeds over low-medium heat, stirring constantly until the seeds change color lightly. Keep an eye while doing this step, else the seeds can burn quickly.
2. Turn off heat and keep aside this pan to cool completely.
3. Take the toasted sesame seeds (keep aside 2 tbsp of sesame seeds to use later) in a grinder jar.
4. Grind until a crumbly texture first, then add the oil and again grind till a smooth and slightly thick consistency.
5. Add salt and mix again.
6. Tahini is ready to use!

Make cookies -

1. In a mixing bowl take oil, powdered sugar and mix well.
2. Add 1/2 cup tahini, vanilla essence, warm water and mix again. Keep aside.
3. Sift the wheat flour, baking powder, baking soda, salt in another bowl.
4. Fold in the dry mixture to the wet mixture gently and make neither thick nor thin dough.
5. Then add the chocolate chunks and give a quick mix.
6. Meanwhile preheat the oven to 180 deg C.
7. Make equal size balls from the dough and place over a baking tray keeping space in-between.
8. Slightly flatten each ball and sprinkle the roasted sesame seeds on top.
9. Bake for 18-20 minutes.
10. Transfer to a wire rack and allow to cool down completely.
11. Store in an air-tight container!

Notes:

Add a little more flour if needed while making the dough.

Chocolate chips can opt if chocolate chunks are not available.

https://www.firsttimercook.com/2021/01/tahini-cookies-with-choco-chunks-eggfree-butterfree.html

Did you make this recipe?

Tag @firsttimercook on instagram and hashtag it #firsttimercook

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