Atukula Mixture or Poha Chivda

In my childhood, my mother used to make atukula mixture quite often as an evening snack and we enjoyed it a lot. It's nice to munch on them while drinking a hot cup of tea or coffee and it's raining outside.
Let's see how to make this simple and easy snack :)

                                                           

What we need:

Thin atukulu or thin flattened rice-3 cups

Pallilu or veru sanaga gundlu or ground nuts-1/4 a cup

Putnalu or roasted chana dal-1/4 a cup

Curry leaves-a sprig

Chilly powder-1/4 teaspoon 

Dry red chilly-2
Cumin seeds-1 teaspoon

Turmeric powder-1/4 teaspoon 

Salt to taste

Oil-1/4 a cup

                                                                                                        

 How to prepare:

1. Heat two tablespoons of oil in a pan and add the ground nuts. Fry them for a minute on a low flame and add the roasted chana dal, cumin seeds,  broken dry chilly and curry leaves. Fry them for a few seconds.
2. Transfer them into a bowl and add the remaining oil to the same pan. Add the flattened rice and fry them on a medium flame.
3. Once the flattened rice puffs up, add turmeric powder, salt and fried ground nut mixture to the pan. Stir the contents well and turn off the stove.
4. After they cool down, store them in an air tight container.

 Note: You can also add azwine, cashew nuts and golden raisins to this mixture. And you can also deep fry the flattened rice.

Karapu Kajalu or Spicy Kajalu

Karapu Kajalu is an all-time favorite snack for children. These cumin flavored kajalu are very crispy and tasty. We can also make plain kajalu  and add powdered cumin seeds, chilly powder and salt to them or we can coat them with sugar syrup (one string consistency). Thus at a time we can prepare both karapu kajalu (spicy kajalu) and teepi kajalu (sweet kajalu).
Let's see how I made these karapu kajalu :)

                                         
   

What you need:

Maida (all purpose flour)-2 cups
Wheat flour-2 cups
Cumin seeds-2 tablespoons
Chilly powder-1 tablespoon
Turmeric powder-a pinch (optional)
Salt to taste
Hot oil-2 tablespoons for the dough
Oil for deep fry

                                                   

                                                 

  

Preparation:

1. Grind the cumin seeds, chilly powder, salt and turmeric powder into a powder in a mixer jar. 
2. Take the maida and wheat flour in a large bowl. Add the ground powder and two tablespoons of hot oil and mix it.   
3. Add water little by little and make a tough dough (like chapathi dough). Cover it with a wet cloth and keep it aside for half an hour.
4. Kneed it well and divide into four equal portions. Roll each portion into a big, thin circle using a rolling pin. Dust with dry flour if necessary.
5. Cut the circle vertically and horizontally to make small rectangles using a biscuit cutter or a knife. You can also cut them into square or diamond shapes. Now make holes on them using a fork to avoid bubbles while frying.
6. Heat the oil in a frying pan or kadai and fry the cut pieces in batches to golden brown colour on a medium  flame. Transfer them onto a paper towel and allow them to cool.  

 Once they cool down, store them in an air tight container.
     

 Note: Instead of mixing both maida and wheat flour, you can also use either maida or wheat flour.           

Rajma Guggillu or Red Kidney Bean Sundal

Rajma are rich in protiens and soluble fiber content and help to improve immunity system. Let's see how to make this healthy snack.. 

What you need:

Rajma or red kidney beans--1 cup

Water-4 cups
Mustard seeds-1/4 tsn
Cumin seeds-1/4 tsn
Urad dal-1 teaspoon
Hing-a pinch
Green chilli-1
Curry leaves-few
Salt-to taste

Oil-1 tablespoon

                                                                  

Preparation:

1. Wash and soak the rajma in sufficient water for ten hours or over night. 
2. Add four cups of water and salt and pressure cook rajma upto four whistles.
3. After fifteen minutes open the lid and drain the water. 
4. Heat the oil in a pan and add mustard seeds, cumin seeds, urad dal, cut green chilli, hing, and curry leaves and let them splutter for few seconds.. 
5. Add the cooked rajma and salt if required and saute for two minutes and turn off the stove. Transfer them into a serving bowl.          

Note: You can replace green chilli  with chilli powder. If you want you can also add two tablespoons of fresh grated coconut in the end..

Ragi Murukulu or Ragi Janthikalu

Ragi or Finger Millet is the one of the most nutritious food and is rich in calcium, protein, iron and also minerals. It is an excellent baby food and considered as veg weightloss diet. It helps in increasing hemoglobin level in anemic people. In most recipes ragi is used in powder form. The state of Karnataka is the largest producer of ragi in India. It's good to incorporate ragi in the diets in one way or the other. we can make ragi porridge, ragi mudda, ragi rotti, ragi idiyappam, ragi laddoo, ragi murukulu..
I am going  to share the recipe of Ragi Murukulu with you :)

                                  

What you need:

Ragi flour-1 cup
Rice flour-2 cups
Butter-2 tablespoons,
Azwine-1 teaspoon,
Chilli powder-1 teaspoon,
Turmeric powder-a pinch (optional)
 Salt to taste,
Oil for deep fry

Preparation:
1. Mix all the above ingredients except oil in a wide bowl. Make a soft dough using sufficient water.
2.  Heat the oil in a kadai or wok on medium flame. Greese the murukulu mould with oil and fill it with the dough.
3. Press the dough in circular motion carefully in the oil. Fry it until it turns brown in colour. 
4. Flip it to the other side and fry it till it gets brown colour. Transfer it onto a paper towel and do the same with the remaining dough. 
5. Once the murukulu get cool, transfer them into an air tight container.

Note: You can also replace azwine with cumin seeds.

Kandi Guggillu or Red Gram Sundal

Last April I visited my grandma's place and brought back some red grams to make guggillu. We can also make kandi pachadi with these red grams.Here is a link to the recipe for kandi pachadi:
http://dailymeals.blogspot.in/2007/11/kandi-pachadi.html

What you need:

Kandulu (red grams)-1 cup
Water-3 cups
Mustard seeds-1/4 tsn
Cumin seeds-1/4 tsn
Hing-a pinch (optional)
Dry chilli-2 broken
Chilli powder-1/4 tsn
Curry leaves-a few
Salt-to taste

Oil-1 tablespoon

                                                                       Soaked red grams

Preparation:

1. Wash and soak the red grams in a lot of water for six hours. Add three cups of water and pressure cook them for four whistles.
2. After fifteen minutes, open the lid and drain the water. Heat the oil in a pan and add mustard seeds, cumin seeds, broken red chilli, hing and curry leaves and let them splutter on a low flame. 
3. Add the cooked red grams, chilli powder and salt. Saute them for two minutes and turn off the stove. Transfer them into a serving bowl. 

           Spicy and healthy guggillu are ready to eat now. Have them in the evening during tea time. :)

Note: Guggillu can also be made with alasandalu (black eyed peas), pesalu (green gram) or sanagalu (chick peas).

Vegetable Cutlets

Hello all! My recipe 'Curry Leaves Chutney' has been shortlisted by Ramya of http://maneadige.blogspot.com/2009/02/chutneydip-mania-round-up.html

Please do vote for me:)





This is my submission for the event MLLA8 hosted by Susan of http://thewellseasonedcook.blogspot.com/2009/02/announcing-my-legume-love-affair-eighth.html

What you need:

Potatoes-2
Crushed paneer-1/4 cup
Fresh peas-1/4 cup
Chopped coriander-1 tablespoon
Chopped mint leaves-1 tablespoon
Shajeera-1 tesdpoon
Wheet flour or maida (all purpose flour)-1cup
Red chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Oil-1/2 cup


How to make:

Wash and peel the skin of the potatoes and cut them into small cubes. Add the potato cubes and fresh peas into a vessel and boil them with sufficient water until they become soft. Drain excess water from it and mash them into a paste. Now add the paneer, chilli powder, turmeric powder, shajeera, chopped mint and coriander to it and make into a tough dough. If the mixture is loose add a little bit of wheat or all purpose flour to it. Now pat them into oval shapes and coat them with flour. Heat the pan and add 1 tablespoon of oil and fry the cutlets on both sides until they turn brown in colour. Serve them hot with any sauce or chutney…

Sago Muruku (Saggubiyyam Janthikalu)

I have tried one more muruku from the book, Kantamani Vantakalu...Sago Muruku...another crispy and tasty muruku...


What you need:

Rice flour-2 cups
Finely powdered sago -1 cup
Ajwain-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil or ghee-2 tablespoons
Oil for deep fry

How to make:

Grind sago into a fine powder (In my mixer I couldn’t make a fine powder). Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. According to the writer, use star shaped plate which takes a longer time to fry. Fry them until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

Potato Muruku

I tried this recipe for the very first time and it came out really well. I saw this recipe in a Telugu cook book-Kantamani Vantakalu written by J. Kantamani. I made some changes to the original recipe. I added sesame seeds instead of poppy seeds and added a pinch of turmeric powder.

What you need:

Rice flour-2 cups
Mashed potato-1 cup
Cumin seeds-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Sesame seeds-1 tablespoon
Hot oil-1 tablespoon
Oil for deep fry

How to make:

Boil and peel off the skin of the potatoes. Mash them and keep them aside. Make sure that all the skin has been removed. Take a mixing bowl and add all the ingredients and make a dough. Heat the oil and press the muruku into the oil by using a muruku press. Fry them on a medium flame until they turn brown in colour on both sides. Transfer them onto a paper towel and store them in an air tight container…

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.

First Blog Anniversary, Gavvalu & Chekodilu

Hi Friends! It’s been one year since I have started my blog…Thank you all friends for your sweet comments and suggestions…I have learnt a lot of things through blogging and got some awards from some of our friends, Prajusha of http://www.icookipost.com/




And http://kitchenflavours.blogspot.com/search/label/Awards%20and%20Celebrations

Thanks again to you Prajusha and Kitchen flavours!

Gavvalu (Sweet Shells)

Ingredients:

Maida or plain flour-4 cups
Sooji-2 tablespoons
Greated jaggery-2 cups
Cardamom powder-5
Salt-a pinch
Oil for deep fry

Method:

Making the shells…


1. Mix the maida and sooji in a big bowl and salt.
2. Make into a tough dough using two tablespoons ghee or oil and sufficient water.
3. Let it leave for 15 minutes and divide into small berry sized balls.
4. Apply oil on a wooden shell maker and place a ball on it and press it with your thumb to make a shell.
5. Do the same with the remaining balls and heat the oil in a wok or kadai on a medium flame.
6. Fry all the shells until they turn brown in colour and melt the jaggery in a heavy bottmed vessel.
7. Filter the melted jaggery liquid to avoid sand or small stones in jaggery. Transfer it into the previous vessel and boil it until you get a thick syrup.
8. To check whether the syrup is ready, take little bit water in a bowl and add a spoon of syrup. Then the syrup forms into a soft ball.
9. Add cardamom powder and turn off the stove. Mix the fried shells with the syrup and let them cool.
10. Now the delicious gavvalu are ready…store them in an air tight container…

Chekodilu

Ingredients:

Rice flour-2 cups
Maida-2 cups
Azvine-1 teaspoon
Sesame seeds-1 tablespoon
Salt-1 teaspoon
Ghee-1 tablespoon
Oil for deep fry

Method:

How to make the rings…

1. Sieve the flours together ina mixing bowl and keep aside.
2. Heat four cups of water (use the same cup that you measured the flours) in a thick bottomed vessel ona medium flame.
3. While boiling add salt, slightly crushed azvine, sesame seeds, one tablespoon ghee and one tablespoon oil.
4. Lower the flame and add the flour to the boiling water by continuous stirring to avoid forming lumps.
5. Allow it to cool for 1 hour.
6. Apply oil on your palms and take a small ball of dough.
7. Make a rope using your palms and make a ring with your right pointer finger.
8. Finish making the rings and heat the oil in a frying pan.
10. Let them cool and store in an air tight container. These crispy rings will keep for one week…

Pesara Punugulu

This is my submission to the event-Think Spice…think favourite-Cumin seeds hosted by Sunitha of http://sunitabhuyan.blogspot.com/search/label/think%20favourite

I have chosen cumin seeds for the event Think Spice... think favourite as I use them regularly because of their flavour and medicinal value.

Cumin seeds can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent.

For more details, please visit the following site:

http://en.wikipedia.org/wiki/Cumin

Ingredients:

Splitted green grams-4 cups
Cumin seeds-1 tablespoon
Green chilli-2
Curry leaves-a few
Salt-1 teaspoon
Oil for deep fry

Method:

1. Soak the splitted green grams overnight and wash them properly until the skin gets removed.
2. Grind them into a coarse paste by adding salt, cumin seeds and a little bit of water. Do not make the batter loose.
3. Cut the green chillies into small pieces and add them to the batter along with the curry leaves.
4. Heat the oil in a kadai or frying pan and drop little portions of the batter using your fore fingers.
5. Fry them until they turn brown and transfer them onto a paper towel. Serve them hot with your favourite chutney.

Ullipaya Pakodi (Onion Fritters)

Ingredients:

Gram flour or besan-1 cup
Rice flour-1 cup
Onions-2 large sized
Red chilli powder-1 teaspoon
Turmeric powder-a pinch
Salt-1 teaspoon
Garam masala powdwer-1 teaspoon
Oil for deep fry



Method:

1. Wash and cut the onions into long and thin slices. Add the sieved gram flour and rice flour in a big bowl.
2. Add salt, garam masala, turmeric powder, chiili powder and two tablespoons of hot oil to the flour.
3. Mix all the ingredients into a batter by using a little water. Heat the oil in a frying pan on a medium flame and drop the batter into the oil using fore fingers.
4. Fry them until they turn brown and drain them on a paper towel.
5. Enjoy hot, hot pakodis with a cup of coffee on a rainy evening…

Sorappalu

In Telugu, we call Bottle Gourd Sorakaya. The announcement for the event

'Vegetable of the Week-Bottle Gourd',

reminded me Sorappalu. It is a very good evening snack.

This is my submission for the event-Vegetable of the Week-Bottle Gourd hosted by http://creativepooja.blogspot.com/


Ingredients:

Rice flour – 3 cups
Grated bottle gourd– 3 cups
Grated ginger – 1 teaspoon
Cumin seeds-1 teaspoon
Sesame seeds-1 tablespoon
Red chilli powder-1 teaspoon
Curry leaves – a few chopped

Hot oil-2 tablespoons
Salt-1 tablespoon

Oil for deep fry

Method:

1. Mix all the above ingredients into a big bowl and make dough by adding two tablespoons of hot oil.
2. The grated bottle gourd itself is watery, so there is no need to add water to make the dough. Divide the dough into small balls.
3. Take a greased plastic cover and flatten the balls by patting them with your fore fingers.
4. Heat the oil in a frying pan on a medium flame and fry them in batches.
5. Serve them hot. Hmmm...spicy...crispy...tasty...:)

Mirapakaya Bajji (Chilli Fritters)

Happy Women’s Day!

Ingredients:

Gram flour or besan-2 cups
Maida-1/2 cup
Green Chillies-5
Baking powder-a pinch
Salt-1 teaspoon
Ajwain (Vamu)-2 tablespoons
Onions-2
Lime-1
Oil for deep fry

Method:

1. Wash and slit the chillies. Remove the seeds and keep them aside.
2. In a large bowl, mix the gram flour, maida, salt and baking powder with water into a thick batter.
3. Grind azvine with a pinch of salt and 4 tablespoons of gram flour.
4. Fill the chillies with the grinded powder and heat the oil in a pan.
5. Dip the chillies one by one in the batter and fry them until they turn light golden in colour.
6. Let them cool and then dip them in the batter again and fry them until they turn into a nice golden colour.
7. Cut the onions and mix them with lime juice and karappodi.
8. Now slit the bajjies into half and fill them with the onion mixture.
9. Serve hot with tea…yummy…

Punugulu

Ingredients:

urad dal-2 cups
Idly rava-4 cups
Cumin seeds-1 teaspoon
Rice flour-2 tablespoons
Maida or plain flour-2 tablespoons
Baking soda-a pinch
Salt-1 teaspoon
Oil for deep fry

Method:

1. Soak the urad dal for 4-5 hours and wash it. Grind it into a smooth batter.
2. Meanwhile, soak the ravva in water for fifteen minutes. Drain the water carefully and wash it with water again. Keep it aside to let the rava settle at the bottom.
3. Repeat it twice or thrice to clean the rava properly.
4. Squeeze the ravva and add it to the urad dal batter. Mix it well and allow it to ferment overnight.
5. Separate the batter into two parts. Store the first part in the fridge.
   
6. To the second part, add mixed vegetables and salt and prepare idly. Serve them with peanut powder and ghee.
7. In the evening, I took the batter from the fridge an hour beforehand to prepare the punugulu.
8. For this, add rice flour, maida, cumin seeds, baking soda and salt to the batter and mix it well.
9. Heat oil in a wok and make the batter into small ball s with your hand before dropping them gently in the oil. Fry them untill they turn golden brown.
   
10. Serve them with peanut chutney or any sauce.

Rava idly with mixed vegetables…

Muruku with Milk

One of my friend introduced this recipe to me. These are very crispy and tasty.

Ingredients:

Rice flour-4 cups
Fresh milk-2 cups
Red chilly powder-1 teaspoon
Salt-1 tablespoon
Turmeric powder-a pinch
Azwine-1 teaspoon
White sesame seeds-1 tablespoon
Oil for deep fry

Method:

1. Add the rice flour, azwine, salt, chilly powder, sesame seeds and turmeric powder into a big bowl.
2. Mix the flour into a soft dough using milk and two tablespoons of hot oil.
3. If needed add some water.
4. Heat the oil in a frying pan and take some dough and put in the muruku press.
5. Once the oil is heated, start pressing the dough into circles in clockwise direction.
6. Fry until it becomes brown in colour on both sides.
7. Transfer them onto a paper towel and follow the same method for the remaining dough.
8. Allow them to cool and store them in an air tight container.

Chekkalu

Chekkalu or Karapu billalu

Ingredients:

Rice flour – 4 cups
Soaked Chenna dal – 1 cup
Green chilli, ginger and jeera (cumin seeds) paste – 1 spoon
Hot oil or ghee – 2 spoons
Curry leaves – chopped
Oil – for deep fry
Salt – to taste

Mthod:

1. Mix all the above ingredients in a big bowl and make it into dough.

2. Now make lemon sized balls with the dough.

3. Take a greased plastic cover and flatten the balls into circles.

4. Heat oil in the pan and deep fry the chekkalu into golden brown colour.

5. Let them cool and store them in an air tight container. They will remain fresh for more than one week. These snacks don’t absorb much oil.

Note: Instead of green chilli paste you can use red dry chilli powder.

Sanna Karappusa

Sanna Karappusa (thin muruku)


Ingredients:

Gram flour or besan-4 cups
Ajwain powder-1teaspoon
Chilli powder-1 teaspoon
Salt-1 tablespoon
Turmeric powder-a pinch (optional)
Oil for deep fry

Method:

1. Sieve the gram flour in a broad bowl and add the chilly powder, turmeric powder, azwine powder and salt.

2. Mix well and make dough using sufficient water and two spoons of hot oil.

3. Heat the oil for deep fry in a wok on medium flame and take a handful of dough and fill it in the muruku press.

4. Press in clockwise motion and let it fry till brown.

5. Slowly turn to other side and fry till brown.

6. Take out and place it on the paper towel. Follow the same process until the dough finishes.

7. Let the muruku get cool and store in a air tight container.

Perugu Vadalu

Dahi Vada

Ingredients:

Minapa pappu or urad dal-2 cups
Green chillis-3
Cumin seeds or jeera-1 teaspoon
Curry leaves-few
Ginger-small piece (optional)
Onion-1 (optional)
Salt-1 teaspoon
Oil for deep fry

Yogurt-4 cups
Fenugreek leaves (fresh or dry)-few
Chopped green chilli-1
Chopped coriander leaves-few
Turmeric powder-a pinch (optional)
Salt to taste
Oil-1 tablespoon
Mustard seeds-1/4 teaspoon

Method:

1. Soak the urad dal over night or at least for three hours.

2. Wash the dal and grind it into paste along with the green chillies, curry leaves, cumin seeds and a little salt.

3. Do not use too much water otherwise the batter will become loose and absorb more oil.

4. Heat oil for deep fry in a kadai or wok on medium flame.

5. Apply some oil on a plastic sheet and take a lemon sized batter and pat it on the sheet into a circle.

6. Make a hole in the center and deep fry the vadas until they turn brown.

7. Dip the vadas in water and immediately put them into the yogurt.

8. Heat one spoon of oil in a pan and add the mustard seeds,chopped green chilli and dry fenugreek leaves.

9. Let them splutter and add a pinch of salt and turmeric powder. Now add this to the yogurt with vadas and mix them well.

10. Garnish with chopped coriander leaves and let them soak for one hour either in the fridge or outside. Delicious perugu vadalu are ready...

Laddoo and Boondi

Laddoo and Boondi for Dasara

Dasara, also called "Navaratri", is among the most important festivals celebrated in India. The Festival of Dasara is celebrated on the occasion of Navaratri. Celebrations are unique ranging from worshipping goddess Chamundeshwari (Durga) to exhibiting colorful toys on the day of ‘kolu’ in Tamil, 'bombe habba' in Kannada or 'Bommala Koluvu' in Telugu. In telangana region of Andhra Pradesh, people celebrate Bathukamma Panduga during Navaratri days. Dussehra is celebrated in various ways in different parts of South Asia. In Bengal, the festival is celebrated as Kali Puja or Durga Puja, while in Tamil Nadu, the festival incorporates worship of the goddesses Lakshmi, Saraswati, and Shakti. Some people feel that Dussehra and Dasara are not simply different transliterations of the same word, but two different festivals. Dasara is the festival marking end of Navratri and the immersion of Durga idols which are worshipped for nine days prior to Dussehra. Dussehra is also the day when many families start formal education of their kids. The Dasara celebrations in Mysore are popular with tourists, and are conducted with great pomp. Dasara is celebrated in Nepal by the name of Dashain.
In our childhood, my mother used to make laddoo and boondi and we love them a lot. Since I am staying abroad, I am missing my mother’s laddoo and boondi. So nowadays, I started making them on my own following my mother's recipe.

Laddoo and boondi for Dasara...

This is my entry for RCI Tamil Festivals hosted by http://vcuisine.blogspot.com

Laddoo

Ingredients for Making Laddoo:

Gram flour or besan-2 cups
Sugar-2 cups
Salt-a pinch
Cashew nuts-10
Raisins-10
Pacha karpooram-a pinch
Cardamom powder-1 teaspoon
Saffron-optional (I haven’t used)
Ghee-1 teaspoon
Oil for deep fry

Boondi for making laddoo...

Method:

1. Add salt to the gram flour and make thick batter using sufficient water.


2. Heat oil in a wok or kadai and make the boondi using the boondi making ladle (ladle with small holes). Do not over fry them and take out when they are still soft.


3. Boil the water and sugar in a heavy bottomed pan and make syrup with one string consistency.


4. Add pacha karpooram and cardamom powder to the syrup. Fry the cashew nuts and raisins with a teaspoon of ghee in a pan.

5. Mix the boondi, cashew nuts and raisins with the syrup and make round balls or laddoos. Allow them to dry and store in an air tight container.

Boondi

Ingredients for Making Boondi:

Gram flour or besan-1 ½ cups
Rice flour-1/2 cup
Baking soda or sodium bi carbonate-1 teaspoon
Salt-1 tablespoon
Dry chilly powder-1 tablespoon
Cumin or jeera powder-1 teaspoon
Garlic-3 pods (optional, I haven’t used)
Ground nuts-1 tablespoon
Fried gram dal-1 tablespoon
Curry leaves-few
Oil for deep fry

Method:

1. Sieve the besan and rice flours in a big bowl and add a pinch of salt and baking powder.


2. Mix the flour with sufficient water to make thick batter adding one spoon hot oil.


3. Heat oil in a wok and make boondi, using the boondi ladle and fry them until brown.


4. Heat one spoonful of oil in a pan and add the ground nuts, fried gram dal, curry leaves, chilli powder, cumin powder and the remaining salt.


5. Fry them for 1-2 minutes on low flame and turn of the stove. Add the boondi and mix well and store in an air tight container. Serve with the Laddoo...