Nuts Chikki | Nuts Brittle

This is the most popular treat / candy in India. especially children loved it. Easy to prepare and healthy too. Navaratri / Dasara is around the corner so i made this sweet bite.

Prep Time : 15 Mins
Cook Time : 10 Mins

  • Cashews - 1 cup
  • Almond - 1 cup
  • Pistachios - 1 cup
  • Sesame seeds - 1 tsp
  • Ghee (clarified butter) - 1 tbsp
  • Cardamom powder - a pinch
  • Jaggery - 1-1/2 cups (adjust to the taste)
  1. Chop the nuts using nut cutter. Chop them small pieces
  2. Grease the flat tray or plate or parchment paper sheet with the ghee.
  3. Take a large non stick pan  add ghee then add all nuts and roast the nuts until little golden color in a low flame. Remove from the stove and tranfer into bowl
  4. In the same pan roast sesame seeds lightly tranfer into nuts bowl
  5. In the same pan add the jaggery in a medium flame. Bring to boil until becomes froth (like bubbles) boil till becomes sticky(to test the jaggery put a drop of water and roll if comes out nicely then jaggery is becomes sticky )
  6. Add roasted nuts and cardamom powder mix well until becomes thick
  7. Transfer into greased sheet paper leave for few seconds to cool down and close other sides of the paper and roll them flat slowly.  
  8. Cut into desired shapes. (I used pizza cutter)  

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Carrot Rice

Carrot rice has a very unique taste. Very Tasty and simple to cook. Best for a quick brunch or lunch boxes. Very healthy too. It has some added mild spice. Tastes very nice with Raita.

Prep Time : 20 Mins
Cook Time : 8-10 Mins
Serve - 2

  • Basmati Rice - 1 cup
  • Carrots - 10 count (grated) 
  • Peas / Buttani - 1/4 cup (i used frozen) 
  • Black gram / Urad dal - 1/4 cup
  • Black pepper - 20 count
  • Red chillies - 2 to 3 ( Preferably Byadagi Chilli)
  • Desiccated coconut - 1/4 cup
  • Puree Ghee - 2 tbsp 
  • Oil - 1/4 cup 
  • Salt to taste
  • Curry leaves - few
  • Cashew pieces - 2 tsp
  • Fresh lemon juice - 1 tsp
  1. Rinse the rice, add water and place it in the electric rice cooker. 
  2. Greate the carrots  and cook it in the pressure cooker till one whistle. (do not add water). after one whistle switch off the gas and wait for to cool down.
  3. In the mean time take a pan roast urad dal, pepper and chillies and make it into a fine powder( if excess store it in the air tight box for some other dish or same dish for next time)
  4. In a  large pan add oil + ghee add cashew pieces , curry leaves, fry till cashew golden color in a low flame.
  5. Add cooked rice , cooked carrot and peas then add  2 tbsp masala powder mix well
  6. Sprinkle salt, coconut and lemon juice 
  7. Mix well thoroughly. Serve

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Gokulashtami Recipes (Thindi's)

Iyengar's Gokulashtami Recipes (Thindi Collections) i.e on September 15th and 16th (Modalashtami and Rendaashtami)

Pairthuparppu Payasam | MoongDal Kheer

This is a dessert made out of Moong lentils / dal prepares for all occasions and festivals. Payasam is nothing but pudding.

Prep Time : 15 Mins
Cook Time : 5-8
Mins Serve - 4


  • Pairthuparppu / Hesarubele / Split Yellow Moong Dal - 1 cup
  • Water - 3/4 cup
  • Vellu / Jaggery - 1 & 1/2 cup (depends on the jaggery sweetness)
  • Fresh Coconut, grated - 1/2 cup
  • Elarshi pudi / Cardamom powder - 1/2 tsp
  • Cashews & Raisins - 1 tbsp

  1.  Heat pan add pairthuparppu / lentil. Roast the lentils lightly.
  2. Transfer into bowl add water and place it in the pressure cooker. Wait until 2 whistle switch off the stove. Wait for cool down
  3. Take a small pan add 1 tsp of ghee and roast the cashew pieces and raisins and keep aside
  4. In  a pan add jaggery / vellu bring to boil it becomes froth then add fresh coconut stirring constantly on low flame. Add cooked pairthuparppu/lentil. If it is too thick add little water(1/4 cup) bring to boil & stir. 
  5. Add the cardamom powder and roasted cashews and raisins mix and stir 
  6. Serve 

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