Black and White Sesame Seeds Gujiya (Sweet Somasi)

Black and white sesame seeds gujiya (Sweet Somasi)

 In Islamic tradition, during Ramadan’s 30 days,  variety of snacks are prepared.  Samosas, cutlets, bajji , bonda,  sweet gujiyas, and vadais are  among them.

INGREDIENTS:

FOR PREPARING THE DOUGH:

Maida (all purpose flour) – 250 grams

Sooji (rava)  – 50 grams

Sugar – 2 tspn

butter or Dalda – 1 tbspn

Salt to taste

Water

Bicarbonate soda – ¼ tspn

FOR FILLING

Roasted black sesame seeds – 1 tbspn

Roasted  white sesame seeds – 2 tbspn

Grated Coconut – 1 cup

Sugar  - ¾ cup

Ghee 1 tspn

Chopped cashew nut  and badam – 2 tbspn

Method

In a wide bowl, mix the  Maida,   sooji, sugar, butter salt and water.  Prepare a  soft dough with those ingredients.  Cover it with a wet cloth for 1 to 3 hours.

Heat a non stick pan add ghee and fry all the filling ingredients and let it cool.

Make small lemon size balls and roll  it in maida , as needed.  Make a the balls in to a flat rotis ( like puris) .  Place the flattened dough in a gujiya maker.  Keep 1 heaped teaspoon of the prepared sesame  filling  in the center .   Now use the  the gujiya maker  to fold  and press it down .  Remove the excess dough.  

Heat  oil in a pan over medium heat.   Fry all the gujiyas, golden brown.

Serve them hot 

You can also use different type of fillings and make the gujiyas. ( like Kuskus gujiya, Potato halwa, mutton or chicken  kheema gujiyas, vegetable  gujiyas.Atta corn gujiya) 

Jaleela's tips

You can also freeze the gujiyas before frying them. You can thaw them before frying  and serve them  hot.   For crispiness after frying the gujiya,  don’t close the pot with lid.  Leave it aside for  two hours and let it cool. 

You can store it in an air tight container

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7.3.13
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Shahi Mutton Biriyani

ennaikkaththirikakay gravy

Pista Kheer

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Yellow Pumpkin Halwa

Pumpkin Halwa

Ingredients

Grated Yellow pumpkin - 200 gram

 unsalted butter - 1 tbspn

Cardamom – 2 

Hot Thick Milk – 25 ml

Saffron – 3 strands

Sugar – 100 gram

Ghee – 1 tbspn

Broken Cashew nuts – 6 

Black raisins – 6 

For garnishing

pista flakes – 1 tspn
Cashew nuts

Method

In a wide pan add ghee, broken cashew and raisins fry for golden brown. Remove the fried cashew and raisins from the pan keep aside. Soak the saffron in hot milk.

In the same pan,  add butter and grated pumpkin and  fry for 5 to 7 minutes

Now add cardamom and milk mix well and cook for 5 minutes.

Add the sugar and keep stirring and continuously 

Add the fried cashew and raisins.  when the ghee oozes out the halwa comes out with  a  nice texture. Remove from the heat. Garnish it  with pista flakes & Cashew nuts.

 

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Enjoy.

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Methi Seeds Methi Leaves Fish Curry

Methi Seeds Methi Leaves Fish Curry 

King Fish	½ kg
Onion	200 gram
Tomato, Tomato paste	350 gram, 50gram
Chili green	2
Kashmiri red chli	2 tspn
Coriander pwd	2 tbspn
Tumeric, Cumin pwd	Each ½ tspn
salt	To taste
Methi seeds	1 tspn
Fresh methi leaves	1 small bunch

tamarind

Two gooseberries size

For tempering
Gingelly oil (nallennai)	3 tbpsn
Mustard seeds, sanuf, cumin , whole pepper,	Each ½ tspn
Crushed Garlic	6 pods
Curry Leaves	Handful

Coconut pwd (or) 3 inch Coconut pieces

4 tspn (or) 4 pieces

Chopped Coriender Leaves

2 tbspn

Method

Wash the fish and cut into thin slices

Soak the methi seeds for ½ hour and drain keep aside

Wash the fresh methi leaves and drain keep aside.

Soak the tamarind in a  hot water extract the juice.keep aside.

Grind tomato in a mixie/blender to a  smooth paste

In a wide vessel, heat the oil and add whole pepper,cumin, mustard seeds,saunf  and saute until they crackle.  Add crushed garlic and curry leaves and  fry for few minutes.

Add chopped Onion  and fry for 5 minutes.  when onion colour changes brownish , add all powder masalas ,soaked methi seeds, fresh methi,  tomato paste and saute   well for 2 minutes. Add ground tomato paste and ½ cup water boil for 5 minutes. Then add tamarind juice boil for 5 minutes.

Add fish pieces and dissolve the coconut pwder  in ½ hot water add it to fish curry.

Boil  the curry 5 to 7 minutes on low fire .Garnish it with  coriander leaves. Very tempting tangy mouthwatering medicated fish curry is  ready to serve.

Jaleela ‘s Tips

In this fish curry,  adding sesame seed  oil (gingelly oil) and methi leaves and seeds , will prevent you to have stomach ulcer.  

It also reduces the body heat .  This fish gravy is very well goes with kuska rice, bakara khana, naan, roti ,chappathi Idli, idiyappam Dosai etc,….

Viji's virunthu unna vaangka.. Feast for Guru and Asiya's Feast of sacrifice  , Anu's South Indian Cooking series hosted by Spicy treat

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