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June 26, 2020

MALADU/ ROASTED GRAM LADOO

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Fried gram laddu, maa ladoo, roasted gram ladoo are the other names to these delicious mouth melting ladoos. These are one of the quickest to make using very few ingredients for any occasions, festivals or when you have guests home.




INGREDIENTS:


Fried gram/ pottukadala - 1 cup
Sugar - 1/2 cup
Cardamom - 3
Ghee - 1/4 cup
Cashews - 8 to 10



METHOD:


1. Powder the sugar along with the cardamom pods.


2. Dry roast the pottukadalai for few minutes. Then powder it finely.

3. Transfer them to a bowl.


4. Heat ghee in a pan and fry the cashew nuts.


5. When the cashew nuts turn golden brown, add the ghee and cashews to the powder.


6. Pull out enough of the ladoo mixture to make a lime-sized ball. 


7. Shape into a smooth ball on your palm and set aside on a plate.


8. Add ghee in batches to the mixture and then repeat the steps to make maladus.


9. You can dip your fingers in some warm ghee as you shape, if the mixture gets too dry.


10. The delicious Maladu is ready for serving. Store it in an air tight container.














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June 17, 2020

WHEAT CHAKLI

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Usually, Chaklis are made with rice flour but to give a different taste to it we can make it using wheat flour too. Whole wheat flour chakli has a very different flavor and mouth feel, equally tasty but slightly softer than the normal rice flour chakli. A perfect snack for the Diwali festival.




INGREDIENTS:


Wheat flour - 1 cup
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Asafetida - pinch
Sesame seeds - 1/2 tsp
Hot Oil - 1/2 tsp
Salt to taste
Water


METHOD:


1. Take the wheat flour in a clean and soft muslin cloth. Tie it up like a pouch.

2. Place it into the cooker to steam for 20 minutes (without whistle).

3. After 20 mins switch off the flame and untie it. 

4. Break the hard flour into powder.

5. Add turmeric powder, red chili powder, coriander powder, cumin powder, asafetida, salt, hot oil and sesame seeds. Mix well.

6. Add water and knead the flour to make it in to stiff dough.

7. Cover and keep it aside.

8. Make chakli mould ready by putting star attachment in the mould.

9. take small potion of dough and put that in to chakli mould.

10. Make the round shaped chakli using chakli mould.

11. Deep fry until chakli gets good golden color and crisp.

12. Once cooled enjoy the wheat chakli or store it in an airtight container.



















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June 10, 2020

KERALA BOLI

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Boli is a sweet flatbread recipe prepared mainly with all-purpose flour with chana dal and sugar stuffing.  It is one of the traditional sweet served with ghee and sugar. Even though it takes a long time to make, the result is just superb. Do try this.





INGREDIENTS:


For Dough:
Maida - 2 cup
Turmeric powder - 1/2 tsp
Salt - pinch
Sesame oil - 1/4 cup 
Water - around 1/2 to 1 cup

For Filling:
Channa dal - 1 cup
Sugar - 1 cup
Cardamom powder - 1 tsp


METHOD:

 Prepare the dough: 

1. In a bowl add maida, turmeric powder, salt. 

2. Now add water little by little and prepare a soft and sticky dough. I used around 3/4 to 1 cup water. 

3. Soak the prepared dough in sesame oil for 1 to 2 hour. The dough should be immersed completely in the oil.


Prepare the filling:     

1. Pressure cook channa dal for 3 whistles. 

2. Drain the cooked dal. 

3. Grind or mash the cooked dal. 

4. Transfer the mashed dal to a pan and add sugar.

5. Then lower the flame and continue stirring till all the water content dries up.


6.  Add cardamom powder and switch off the flame. 

7. Once it cool, make medium sized balls from the prepared filling dough.


Making the boli:

1. After the dough has rested for 2 hours, drain the oil. 

2. Knead the dough slightly and pinch a small ball sized dough and flatten.

3. Place a ball sized prepared filling dough or poornam in center.

4. Bring the edges together and pinch off the excess dough securing tight.

5. Dust the ball with rice flour and roll gently.

6. Roll out carefully and slowly into a circular shape. If required, dust occasionally with rice flour to avoid sticking.


7. Heat a flat pan on low/medium heat; Fry boli very carefully on both sides till it starts to change the color(whitish yellow in color). 


8. Don't allow to brown. Slowly and carefully flip to both sides when frying, otherwise it may break.


9. Brush a small amount of ghee on both sides while frying.


10. Serve the boli with ghee and sugar !!!!



























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June 04, 2020

MASOOR DAL TADKA

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Masoor dal tadka is a popular dal in India and one of the easiest to make. The tadka (tempering), is a combination of Indian spices which are fried and immediately poured over the lentils to infuse the flavours. As the lentils cook, they turn yellow and have a wonderful earthy flavour. Serve this with hot jeera rice.





INGREDIENTS:


Red Lentil/ Masoor dal - 1/2 cup
Tomato - 1 Coriander leaves - 2 tbsp
Cumin seeds - 1/2 tsp
Ghee - 2 tbsp Curry leaves
Ginger - 1/2 inch piece
Asafoetida - pinch Green chili - 1
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp Red chili powder - 1/4 tsp
Salt to taste

METHOD:


1. In a cooker add 2 tsp ghee. When it comes hot, add cumin seeds, turmeric powder, coriander powder, finely chopped green chili, finely chopped ginger and curry leaves. Roast it slightly.

2. Now add finely chopped tomato. Cook the tomatoes until mashy.

3. When ghee starts separating add masoor dal. Mix well and roast the dal with spices for 1 minute.

4. Add 2 cup water and mix well.

5. Add pinch of red chili powder and salt to taste. Mix well.

6. Close the cooker and cook the dal for 3 to 4 whistle. Turn off the flame.

7. When the pressure releases naturally, open the cooker.

8. Add finely chopped coriander to dal and mix.

9. For tempering: Heat 1 tsp ghee to the pan. Add 1/4 tsp cumin seeds, pinch of asafeotida, 2 red chili and curry leaves. Slightly roast them. Turn off the flame. Add some red chili to it. Pour the tadka over the dal.
6. Yummy Masoor Dal Tadka is ready to be served. You can serve this dal with chapati, paratha, naan or jeera rice.






















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