Previous month:
December 2010
Next month:
April 2011

March 2011

Peanut Brittle- Peanut chikki

Peanut brittle / Chikki


1 ½  cup Timbaktu Organic Peanuts, roasted and skinned.
1 ½ cup Jaggery
1 heaped teaspoon  ghee



1.Grease a thali or baking sheet and keep aside.

2. Dissolve the  jaggery in a ¼ cup water.
3. Boil the jaggery on medium heat till the mixture foams and thickens. To check if the jaggery syrup has reached the right stage to add peanuts- just drop a few drops of the syrup in ice cold water. If it forms a ball the syrup is done. If it is unformed , the jaggery syrup needs to be cooked a bit more. (Or heat the syrup to 260°F. Measure by using  a candy thermometer.)
4. Now add the ghee to the syrup and immediately after that- the roasted peanuts. Stir and mix for a minute. Pour the mixture onto your greased thali or baking sheet and flatten out with a stainless steel spatula to ½ inch thickness. Let it cool enough to make indentations with a knife to make squares.

When it becomes absolutely cool and hard, break into pieces and store in an airtight container.

Foxtail Millet Sambar Rice





Foxtail Millet Sambar Rice


¼ cup Timbaktu Organic Foxtail Millet Rice or finger millet

¼ cup Timbaktu Organic Tuvar Dal + Masoor dal

4 cups of chopped vegetables

( Small baingan/aubergine

Carrot, Beans, Ash gourd/ any Pumpkin, Drumstick, or  any other vegetables)

2 onions chopped

5 tomatoes

3 tbsp coconut grated.

1 tsp Timbaktu Organic Peanut Oil

1 tsp Ghee

1 tsp mustard seed/ rai

1 tsp udad dal

Pinch of hing

2 sprigs curry leaves

½ tbsp  sambar powder, roasted

1 tbsp Tamarind pulp(optional)

1 ¼-  ½ cup water

1 handful coriander leaves

Salt to taste



Wash the foxtail millet and the dal and set aside. Grind the tomatoes and coconut together.

Heat the oil and ghee in a pressure cooker and add mustard seeds, hing and udad dal. When they pop add the onions with a bit of salt and sauté till soft. Add curry leaves and sambar powder. Give it a stir then add the tomato coconut mixture. Cook for a few minutes. Now add the millet, dal and vegetables. If the tomatoes are not sour add the tamarind pulp now as well. Add the water.

Cook for three whistles on a low flame.

Your sambar millet rice is done!

Serve with another dollop of ghee for added deliciousness.

Recipe courtesy: Uma Shankar

Bajra Vadas- Pearl Millet Vadas


Bajra Vada/ Pearl Millet Vadas


2 cups Timbaktu Organic Pearl Millet Flour

1 tsp sesame seeds/til ( white)

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp green chilli paste

4-6 tbsp sour curds or 2 ½ tsp lemon juice

2 tsp sugar (optional)

3 tbsp Timbaktu Organic Peanut Oil

¼ cup water (use as required)

Salt to taste

Oil to deep fry.



1. Mix all the ingredients in a bowl. Knead to a soft dough.

2. Divide into 50 equal portions.

3. Shape each portion into a flat smooth round.

4. Press the centre lightly with a thumb. Keep aside.

5. Heat the oil in pan on a high flame. Lower the flame when hot.

6. Deep fry the vadas till dark golden brown in colour.

They should be well cooked from inside.

Remove from the oil and drain well on absorbent paper.

Cool and store in an airtight container.

(Original Recipe Courtesy “Dadimano Varso”)