Monday, 17 August 2015




Potato and Spinach Crispy Cheese Balls

Ingredients:

4Potatoes (Boiled)
1 Bunch Spinach  (Blanched)
1 Teaspoon Ginger Garlic Paste
1 Teaspoon Chilli Powder (as per your taste)
1/2 Teaspoon Jeera Powder
1/2 Teaspoon Chaat Masala
3 to 5 pinch Haldi Powder
1/2 Cup Bread Crumbs
10-12 Small Cheese Cubes
Salt to taste
Oil for deep frying




Method:

1.  Combine all above mentioned ingredients except oil. 
2.  Divide the mixture into 10 - 12 equal portions and shape each portion into a small ball. 
3.  Make a dent in each balls, place a piece of cheese cube in it and again shape them into a round ball. 
4.  Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. 
5.  Drain and serve hot with green chutney or tomato sauce.


Thanks and Regards, 
Latha 

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Monday, 18 November 2013

Rasgulla / Bengali Sweet Balls / Roshogolla


Ingredients:
1 liter Milk (full cream)
2 Tbsp Curd
2 Cup Sugar
3 – 3 ½ Cup Water
1 pinch Elachi powder
10 – 20 nos Ice Cubes


Method:

1.  Heat milk in a heavy bottomed pan, bring to boil and simmer it. Now add curd to the boiling milk and stir.

2.  Stir continuously till the milk curdles completely.

3.  Now add ice cubes and allow cooling completely.

4.  Take a muslin cloth and pour the curdled milk and filter it completely.

5.  Now wash the curdled milk in running water to remove the sourness.

6.  Squeeze out the excess water and hang it for 30 – 45 minutes.

7.  After 30 – 45 minutes, take out the paneer in a plate and start kneading this for 7 – 10 minutes.  (Kneading is very important step be’z of this you will get soft and spongy Ragullas)

8.  Now Make a Ping pong balls.

9.  Put sugar elachi powder and water in a pressure cooker and boil it.

10. Once the water is start boiling put the ping pong balls one by one in medium flame.

11. Now cover and wait for 1 whistle (in medium flame only).  After a whistle wait for 5 more minutes (Low flame only) and switch off the heat.

12.  Now let the pressure cooker to release its pressure by itself and then open the lid.

13.  After 10 – 12 minutes the balls would be doubled in size.

14.  Cool down completely and refrigerate it for an hour and serve chilled.




Note:
Use curd to split the milk as mentioned. (Add curd while milk is boiling)

We can use the whey water to make chapathi dough which makes chapathi very soft.

Kneading is very important step be’z of this you will get soft and spongy Ragullas)


Thanks and Regards,
Latha

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Thursday, 31 October 2013

Adhirasam / South Indian Adhirasam



Ingredients:

1 Cup Raw Rice  
¾ Cup Jaggery   
1 Tbsp Sesame seeds  
1 Tbsp Poppy Seeds
2 – 3 Pinches Dry ginger powder
2 – 3 Pinches Elachi powder
1 Tbsp Ghee
Oil for deep frying

Methods:



1.  Wash and soak Rice for 2 hrs. Drain and spread in a cotton cloth for at least 30 – 45 minutes.

2.  Grind it to a fine powder and sieve it.


3.  Now take grated Jaggery melt it by adding enough water and then filter it (remove the impurities).


4. Now place it on gas top and heat it and make one string syrup.


5.  Meanwhile add Sesame seeds, poppy seeds, dry ginger powder and elachi powder in rice flour and mix it well (don't allow to dry the flour) and finally add the syrup and mix it well.  The dough will be sticky but not to worry just apply a spoon of oil and leave it for 1 – 2 days.


6.  Now after 2 days you will find very stiff dough but don’t worry just add ghee or milk and knead it properly.


7.  Now divide the dough in small balls


8.  Take a zip lock plastic sheet apply oil and take a ball and flatten it and make a small hole in the center, flip it on your hand and drop it in hot oil and deep fry it.





Note:
You need to flatten the ball into a thick disc otherwise it will turn very hard and crispy.
Leave the dough for at least overnight.
After 2 days or 1 day you find dough is hard then put some milk or ghee and knead it.
It’s mandatory to sieve the rice flour after grinding.
  
Thanks and Regards,
Latha

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Wednesday, 30 October 2013

Garlic Flavor Mixture / Mixture / Farsan / lasuni Farsan


Ingredients:
¼ Cups Peanuts
¼ Cups Roasted Dal (Pottukadalai)
6 – 7 Cloves Garlic (slightly crushed)
2 – 3 Sprig Curry Leaves
½ tsp Red Chili powder / 1 – 2 Green chilis (as per your preference)
Salt to taste
3 Tbsp Oil or Ghee

Method:


1.  Heat ghee or oil in a pan and fry peanuts, roasted dal in medium low flame and put it in mixing bowl.

2.  Next put curry leaves fry (don’t allow to burn) in medium low flame and put it in mixing bowl

3.  Now put crushed Garlic and fry it in medium low flame and again put it in mixing bowl.

4.  Lastly put green chili (chopped) fry it and put it in mixing bowl, if you are using chili powder then put it directly in mixing bowl.

5.  Finally sprinkle salt and toss till all the ingredients are mixed well.

6.  Cool it completely and store it in an airtight container.



Note:
*  Be careful will fry green chili and curry leaves be’z it splutter a lot.
*  If you are using Red chili powder then you can put it directly in the mixing bowl or if ypu use green chili then have to fry it.
*  Need to give slight crush to the garlic (With the help of mortar pestle crush one by one with 1 or 2 hit).
*  Here you can play with your own flavors or ingredients like instead of garlic you can add chat masala or slight touch of pepper powder or crushed powder, or else by adding Kara sev or broken Chakli etc.
*  Be careful with salt be'z we have already added salt while making sev.

Thanks and Regards,
Latha

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Tuesday, 29 October 2013

Thenkuzhal Murukku


Ingredients:

2 Cups Rice Flour
¼ Cup Urad Dal Flour
3 Tbsp Butter + oil
¼ tsp Hing
1 ½ tsp Cumin Seeds
Salt to taste
Oil (for deep fry)

Methods:

Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put Rice flour and Urad Dal Flour, hing, cumin seeds, salt, butter and oil mix it well and now add water and knead dough (it should be soft dough with out any cracks)

2.  Now take a small ball from the dough and fill the Murukku press and press it on the backside of the grease laddle and flip it in hot oil and deep fry it in medium flame.

3.  Cook both side till the “shhhhhh” sound ceases.

4.  Drain it properly and now repeat the process with rest of the dough.

5.  After cooling it completely store it in airtight container.


Note:
Always cover the dough with damped cloth to avoid drying of the dough.

Thanks and Regards,
Latha

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Monday, 28 October 2013

Thattai / Rice Crackers


Ingredients:
2 Cup Rice flour
2 Tbsp Urad dal Flour
2 Tbsp Roasted Chana Dal Flour (Pottu Kadalai)
¼ tsp Hing
1 tsp Red Chili Powder
1 Tbsp Chana Dal (soaked)
1 Tbsp Urad Dal (soaked)
2 Tbsp Ghee / Buter / Oil
Salt to Taste
Oil (for Deep Fry)

Methods:



Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put all above mentioned ingredients except oil (For deep Fry) mix it well and make soft dough by adding sufficient water.

2.  Make equal sized balls and keep it covered with damped cloth.

3.  Take two plastic sheets, grease it with oil and place one ball at a time and cover with another greased sheet and flat the ball with the help of flat base bowl.

4.  Now with the help of your fingers press it and make thin and even disc. Then take off the upper sheet and prick the disc with the help tooth pick or fork.

5.  Now very carefully take off the disc on your hand and put it in hot oil and fry it in low flame, flip it and cook other side also evenly the ‘sshhh’ sound ceases.

6.  Now drain in paper towel and repeat the process with rest of the balls.

7.  Store it in an airtight container.





Thanks and Regards,
Latha

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Rava Laddoo / Rava Urundai / Semolina Sweet Balls



Ingredients:
1 Cup Rava
¾ Cup Sugar
4 Tbsp Ghee
4-5 Dry fruits (Kaju and Badam) each
2 Cardamoms
Milk (Optional) 1 to 1 ½ Tbsp Milk
Method:



1.       Dry Roast Rava in low flame till a nice aroma comes, make sure not to burn the Rava so keep stirring continuously.  Cool down and grind it into fine powder and put it in mixing bowl.

2.       Then put sugar and cardamoms in mixer and make a fine powder and put it in mixing bowl.

3.       Heat the 4 tbsp ghee and add the dry fruits and fry them till golden.

4.       Now pour this fried dry fruits with ghee in mixing bowl and mix it well.

5.       Now start making laddoos (meduim sized balls)

6.       We can store this laddoo in an air tight container.



Optional - You can add milk and reduce the quantity of Ghee, but it will make the shelf life reduce.

Notes: 
Milk will make the shelf life reduce. Milk is used as binding agent but to increase the life we should use ghee only.

Thanks and Regards,
Latha
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Sunday, 27 October 2013

Sev / Omapodi / Plain Sev / Sada Sev


Ingredients:

2 Cups Besan
1 Cup Rice Flour
Salt to Taste
2 – 3 Tbsp Butter / Ghee
2 Tbsp Ajwain
3 – 4 Tbsp Hot oil
Oil (for Deep Fry)

Methods:

1.  Sieve besan and Rice flour and put salt, ghee or butter, hot oil and ajwain and mix well.

2.  Now add water and make dough in a sticky form. (Please be careful dough should be sticky not so watery or hard.)

3.  Now take a small ball by applying water in your hand and put it in sev mould / sev press and press it in an hot oil in a circular motion and once it is done flip it carefully.

4.  Now drain it properly and repeat the process with rest of the dough.

5.  After cooling store it in an airtight container.

This is the Jada sev, for thin sev, process and ingredients are same but you need to make ajwain extract



Ajwain extract:



1.  Firstly dry roast the ajwain and put it in warm water and leave it for 15 – 20 minutes and then pulse it in mixer and drain it.  Your ajwain extract it ready.

*Instead of ajwain use ajwain extract and be careful with water adjust it accordingly.




Note:
Dough should be sticky (please be careful)
If you find hard to press sev on oil it means dough is hard then sprinkle little water to loosen the dough.



I used this press (you can use any presser in which you are more comfortable)

*For thin sev we can’t use ajwain as it is be’z the ajwain seeds will block the presser and will not allow the sev to come out.


Thanks and Regards,
Latha

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Friday, 25 October 2013

Sago Laddoo / Sabudana Laddoo / Javvarisi Urundai / Tapoica Sweet Balls


Ingredients:
1 Cup Sago
¾ Cup Dry Grated Coconut or Dessicated Coconut
½ Cup Sugar or less the ½ Cup
4 Tbsp Ghee
4-5 Dry fruits (Kaju and Badam) each
2 Cardamoms
Methods:
1.        Dry Roast the Sago in low flame.  It will become crunchy and light brown. (Cool it completely)

2.       Now make a fine powder of roasted Sago and put it in mixing bowl.

3.       Then put sugar and cardamoms and make a fine powder and put it in mixing bowl.

4.       Slightly roast the grated coconut and mix it in mixing bowl.

5.       Heat the 4 tbsp ghee and add the dry fruits and fry them till golden.

6.       Now pour this fried dry fruits with ghee in mixing bowl and mix it well.

7.       Now start making laddoos (meduim sized balls).

8.       We can store this laddoo in an air tight container.
 

Thanks and Regards,
Latha
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Friday, 4 October 2013

Crispy Methi Khakra / Methi Khakra / Crispy Fenugreek Leaves Khakra


Ingredients

1 cup Wheat flour
1/3 Cup Methi leaves
3 pinch Haldi
1 tsp Chili paste / Red chili powder (Quantity varies as per your preference)
2 – 3 tsp Cooking Oil / Ghee
Salt to taste
Oil to fry

Method:

1.  Combine all the ingredients and make stiff dough. Leave the dough for 15 – 20 minutes to rest.

2.  Divide the dough into small lemon sized equal balls.

3.  Now use pastry roller pin and roll out each ball into thin disc by dusting on flour.


4.  Heat a Tawa on a medium heat; turn the disc immediately once you see the white spots and repeat for the second side also and remove it from the tawa and apply oil.  (Repeat this process with rest of the rolled disc)


5. Now again on the same tawa on a low flame put the half done disc and press it with potato masher (turn and press, repeat the process from edge to center). Repeat this process till you get the crispy texture or till you reach crisp stage. (Repeat the same process with rest of the half done disc.


6.  Serve these crispy Khakra with hot tea/coffee or once cooled completely store it in an air tight container.



Note: You need to roll out each ball into very thin disc then only you will get the crispy and crunchy Khakras.

Thanks and Regards,
Latha

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