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Monday, January 21, 2013

KUTTU KI POORI / BUCKWHEAT POORI (VERSION 1)


Kuttu ka atta is rich in protein and substituted for wheat atta. This poori is made during fasting days. 

INGREDIENTS:

Kuttu flour - 2 cups
Salt - 1/8 tsp.


METHOD:

In an easy to knead bowl, put in the atta and salt, add water little by little and mix it to a stiff dough. Knead well. 


Make small balls out of the dough.

Grease a plastic sheet with oil, place a ball in it, cover with another greased plastic sheet and press the dough with the flat bottomed cup. Flatten all the balls like this.

Heat oil, gently slide the pooris into oil. Deep fry on both sides till golden brown. Serve hot with any bhaji of your choice.

Thursday, January 10, 2013

KALKANDU BHATH (IYENGAR STYLE)

KALKANDU BHATH (IYENGAR STYLE), HOW TO MAKE  KALKANDU BHATH

This is a very special, tasty, simple and mild sweet rice, slightly different from Iyengar special akkaravadisal and sakkarai pongal. It is made as an offering and also served in Iyengar marriages. A great offering indeed.

INGREDIENTS:

Raw rice - 1 cup
Big kalkandu (Sugar candy) - 1 1/2 cup (roughly crushed)
Saffron - 1 pinch
Cashews - 10
Kismis(dry grapes) - 10
Pachaikarpooram - very little
Cardamom - 3 (powdered)
Milk - 4 cups
Ghee - 6 tablespoons

METHOD:

Soak saffron in a tablespoon of hot milk.

Fry cashews and kismis in a spoon of ghee. Keep aside.

Wash rice. Drain the water completely. Pressure cook rice in milk for 4 whistles. While hot, mash the rice well. Add kalkandu to the mashed rice and mix well on stove.
 Its not necessary to powder the kalkandu. It automatically dissolves in a few minutes on heat. While mixing the texture becomes watery, do not panic, it will thicken when warm. 

Now add 1/2 of the ghee and stir for a while. Add powdered cardamom, saffron and pachaikarpooram. Add in the remaining ghee. Mix well. Garnish with ghee-fried cashews and kismis.

NOTE: The dish should be semi-solid and more milk can be added to get the desired consistency.

Thursday, January 3, 2013

SABUDANA VADA / SAGO VADA / SAGO PATTIES


SABUDANA VADA, SAGO VADA,SAGO PATTIES

SABUDANA VADA, SAGO VADA,SAGO PATTIES

SABUDANA VADA, SAGO VADA,SAGO PATTIES


This is a filling snack served during festivals & when observing a fast. It is an easy and tasty vrat ka khana. 

INGREDIENTS:

Sago (Javvarisi / sabudana) 1 cup
Potatoes- 2  medium

Cumin seeds - 1/2 tsp.
Roasted peanut - 1/2 cup
Green chillies - 3
Chopped coriander leaves - 2 tablespoons
Lemon juice - 11/2 teaspoons
Salt  - to taste
Oil - to deep fry

METHOD:

Clean sabudana without mud and stones, wash gently two or three times and drain the water completely. Now pour in VERY LITTLE WATER, JUST TO COVER OR IMMERSE THE SAGO AND KEEP ASIDE FOR 2 HOURS. Rake the sago gently with a fork once an hour. After 2 hours, separate the sago pearls gently with your hand. By this time the sago would have absorbed all the water. It will be moist but no trace of water will be there. 


Boil and mash potatoes. Finely chop green chillies. Coarsely grind peanuts. Keep aside.

Mix together sabudana, mashed potatoes, peanuts, cumin seeds, green chillies, coriander leaves, lemon juice and salt. Mix well without any lumps. 

Make small balls out of the mixture (It can also be shaped as patties). Heat oil in a kadai. Ensure medium heat and deep fry vadas till golden brown. Serve piping hot with ketchup or any chutney and a cup of tea.
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