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Recipes: Til Ka Ladoo, Gujiya and more

By Satya Pandari
January 15, 2020 14:12 IST

On the eve of Makar Sankranti, prepare these easy-to-make delectable recipes from Satya Pandari, Executive Sous Chef at Novotel Hyderabad Convention Centre and HICC. 

Til Ka Ladoo

Ingredients: 

  • 1 kg white til
  • 100 gm jaggery
  • 100 ml water

Method:

  • Roast the sesame seeds till golden brown.
  • Make a syrup with jaggery and water. Cook it till one string consistency.
  • Add the till seeds to it. Mix well and allow to cool for 5 minutes. 
  • Apply some oil in your palms to form the ladoo of equal size.

Khoya Gujiya

 

Ingredients:

For the dough:

  • 500 gm flour
  • 50 gm ghee
  • 5 gm cooking soda

For sugar syrup:

  • 1 kg sugar
  • 400 ml water

For the filling:

  • 50 gm khoya
  • 10 gm pistachio
  • 2 gm cardamom powder
  • 5 springs saffron

For frying:

  • 1 l ghee

Method:

  • Make a dough with flour, ghee and cooking soda. Make a thick sugar syrup and keep aside.
  • Mix khoya, chopped pista, cardamom powder and saffron sprigs for the filling.
  • Divide the dough into 40 gm each and make a flat round shape. Fill 5 gm of khoya filling, fold the circle and pinch the edges to make a design.
  • Fry the folded gujiya till golden brown in the ghee. Once it done remove from ghee and soak it in the sugar syrup.

Natu Kodi Kura

Ingredients:

  • 1 whole chicken, cut into curry pieces
  • 2 large onions, finely chopped
  • 4 tbsp ginger garlic paste
  • 2 tbsp poppy seeds
  • 4 tbsp dry coconut powder
  • 2 tsp garam masala
  • 4 tbsp masala or coriander powder
  • 4 tbsp red chilli powder
  • 1 tbsp turmeric
  • Salt
  • 50 ml oil
  • Mint leaves, finely chopped
  • Coriander leaves, finely chopped
  • ½ tsp shajeera or caraway seeds
  • ½ inch cinnamon stick
  • 2 green chillies (optional)
  • 4 cups of water

Method: 

  • Remove skin, fat and cut chicken into pieces.
  • Grind poppy seeds to a fine powder, add coconut and grind to a smooth paste with little water.
  • Take a pot or a wide pan and add oil. Once it heats up, add caraway seeds, cinnamon stick, onions and green chillies, mint and coriander leaves.
  • Once onions are golden brown add turmeric, ginger garlic paste and mix it with the onions.
  • Add poppy seeds and coconut paste. Let it fry for 5 minutes on slow flame and later add chicken. Mix it well and close the lid and let the chicken cook for 5-10 minutes on slow flame.
  • Once the chicken is half cooked, add red chilli powder, salt, garam masala and cook for another 10 minutes.
  • Now add water, coriander powder and cook on high with lid on for 10 - 15 minutes or until you have nice thick liquid gravy. Garnish with coriander leaves and serve.

Satya Pandari
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