Welcome to my culinary world. I enjoy cooking authentic Indian food, especially Maharashtrian and Konkani. My recipes are a beautiful blend of many food cultures, such as Maratha, Brahmin C.K.P., Aagri, Koli, Muslims, East Indians (Portuguese), Bene Israel (Jew) etc., which belong to Raigad and Ratnagiri districts of Maharashtra. Find here exotic, easy and fusion recipes from around the world.
Dry roast oats very lightly in a non-stick pan on low heat
till light brown. Remove from the pan and set aside in a bowl. Dry roast the
almonds and coarsely chop.
Heat large size non-stick pan. Add sugar, stir continuously
till the sugar melt. Add vanilla incense. Cook till attains “ one string
consistency”(Ek tari pak). Add oats and almonds and mix well. Sauté continuously
for 3-4 minutes.
Transfer the mixture onto a aluminum foil and spread it
evenly. Shape it square, folding sides of aluminum foil and pressing it by
hands. Cut into small square pieces. Decorate with almonds. Cool completely and
store in an airtight container.
· Bar (Chikki) should be shaped when the mixture
is still hot, as the mixture solidifying as it cools. Chikki should be crisp
and firm and one can store them in an airtight container for fifteen days or
· One String consistency (Ek tari pak)- When small
quantity tested between thumb and forefinger, a long string is formed.
· Add 1 tsp coco powder in sugar syrup with above
mixture. Cut it rectangle shape like bar. Melt chocolate & dip them in
chocolate. Oats almond chocolate bar is ready.
· Bar (without chocolate layer) served with
· Crush chikki coarsely and use as nougat over cakes and ice-creams.
My “ Recipe - Oats Almond Chikki” has been selected as one of the winner for Prestige Smart Chef Contest.