Happy Deepavali!

Happy Diwali!

My dear friend Bhawna of http://frommypalate.blogspot.com/ has passed me an award...Thank you Bhawna!

The rules of the award are:-

Put the logo on your blog.

Add a link to the person who awarded you.

Nominate 10 other blogs.

Add links to those blogs on yours, and leave a message for your nominees on their blogs.

Now I'm passing this Award to...

Menu Today of http://menutoday.blogspot.com/

Prajusha of http://icookipost.virtualgrub.com/

Asha of http://foodieshope.blogspot.com/

Uma of http://teluguruchi.blogspot.com/

Rajeswari of http://rakskitchen.blogspot.com/

Hima of http://snackorama.blogspot.com/

Seena of http://www.salkkaaram.com/

Mandira of http://ahaar.blogspot.com/

Sunita of http://sunitabhuyan.blogspot.com/

Pooja of http://creativepooja.blogspot.com/

Congrats friends! Enjoy this cool award on Diwali:)

Ribbon Pakoda

This is my submission for the event Sunday Snacks-Fry it…hosted by http://snackorama.blogspot.com/2008/10/sunday-snacks-bake-it-round-up.html

Ingredients:

Maida-4 cups
Bengal gram flour or besan-1 cup
Cumin seeds or jeera-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Finely chopped curry leaves-a few
Salt-1 teaspoon
Hot oil-2 tablespoons
Oil for deep fry

Method:

1. Take the maida in a vessel and cover it with a lid. Steam it in a pressure cooker without the whistle for half an hour.
2. By steaming, the stickiness of the maida will decrease. Allow it to cool and sieve it. Transfer the maida and gram flour into a big bowl.
3. Add the turmeric powder, chilli powder, salt, cumin seeds and chopped curry leaves.
4. Add the hot oil and mix all the ingredients into a soft dough by using sufficient water.
5. Insert the plate with a small rectangular slits into the muruku press to get the ribbon shape pakoda. Take a small portion of dough and put it into the muruku press.
6. Heat the oil in a wok and push the handles of the muruku press using both hands. Fry it on a medium flame until it turns brown on both sides.
7. Do the same with the remaining dough and transfer them onto a paper towel. After they cool down, store them in an air tight container.

Burelu and Garelu

Happy Dasara To You!




This is my submission for the event - JFI - Nov'08 - Festival Treats ( started by Mahanandi-Indira), hosted by http://cooking4allseasons.blogspot.com/2008/09/announcing-jfi-nov08-festival-treats.html .

Sajja Burelu

Ingredients:

Sajja pindi or bajra-2 cups
Grated jaggery-1 cup
Cardamom powder-a pinch
Oil for deep fry

Method:

1. Melt the jaggery in two cups of water and seive this syrup into a bowl to make sure that there is no sand or stones in the jaggery.
2. Add the cardamom powder and bajra flour to the seived syup and mix it well with hand into a soft dough.
3. Heat the oil in a wok and divide the dough into small balls.
4. Take a plastic sheeth or alumininum foil and apply some oil on it to make the rounds into circles.
5. Fry the circles in batches on a low flame until they turn brown in colour. Serve them with garelu :)


Pesara Garelu

Please click here: http://dailymeals.blogspot.com/2007/09/green-moong-dal-wada.html to check the pesara garelu or Moong Dal Vada recipe…