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Friday, December 15, 2017

LEMON PEEL THOKKU RECIPE / LEMON PEEL GINGER THOKKU RECIPE

How-to-make-lemon-peel-thokku, Lemon-skin-thokku-recipe

I had lot of lemon peels left, after making green peppercorn pickle. Instead of wasting the lemon peels, I thought of making this thokku. This tasted great when mixed with hot steamed rice and ghee.

During my childhood days, while cleaning the avakkai or lime pickle jaadi (jar), my grandma used to put some cooked rice into the jar, mix well, put it in a vessel, and she used to serve on our hands with true love and affection. Who would not love this? Made me and my husband remember our childhood days.



Video on how to make lemon peel thokku

INGREDIENTS:

Key lime peels - from 12 Indian lemons
Tamarind- key lime size
Chopped ginger - 1/8 cup
Chilli powder - 4 tsp.
Turmeric powder - 1 tsp.
Roasted fenugreek powder - 1/2 tsp.
Jaggery - 1/8 cup
Mustard seeds - 3/4 tsp.
Sea salt - 3 level tablespoons
Hing - turkey berry size

Juice of 3 key lime
Oil - 1/2 cup


METHOD:

Remove the seeds from the peels.  

How-to-make-lemon-peel-thokku, Lemon-skin-thokku-recipe
Roughly chop the peels. Add water to immerse the peels. Add ginger, hing, tamarind, a teaspoon of salt and turmeric powder to it. Pressure cook for 1 whistle. Once the pressure is down, take out, strain the water in a colander and allow it to cool a bit. Now, coarse grind this in a mixie alongwith remaining salt. 
How-to-make-lemon-peel-thokku, Lemon-skin-thokku-recipe
Heat oil in a heavy bottomed kadai, add mustard seeds. When they splutter, add the coarsely ground mixture. Add chilli powder, jaggery. Mix well. Cook covered stirring in between. Cook in low flame until the mixture thickens and oil leaves from the sides. Add fenugreek powder and give a quick mix. Switch off the stove, add lemon juice and mix well. This thokku will be ready by the next day. When cool, store in an airtight container. Tastes great when mixed with hot rice or can be used as an accompaniment for curd rice.

TIP: As and when you get lemon peels, instead of throwing away, you can cut them, add little salt and store them in a glass/ceramic jar in the fridge. Once the jar is filled with lemon peels and layers of salt, you can prepare this thokku. If using like this, the lemon peels will be soft and you can skip the step of boiling the peels in water.

NOTE: Jaggery can be added depending on the bitterness of the peel.  

Thursday, November 30, 2017

RAGI BISCUITS / RAGI COOKIES/ HOMEMADE RAGI BISCUITS/ AIRFRYER RAGI BISCUITS

ragi-biscuits-with-airfryer,ragi-biscuits-with-airfryer-recipe
Ragi biscuits are very easy to make. These home-made ragi cookies/biscuits is a perfect and healthy snack for kids. Making ragi biscuits with Philips airfryer was so easy. Click here for  Kurkure bhindi in Philips Airfryer.  

INGREDIENTS: 


All purpose flour / maida - 75 gms.
Ragi flour - 75 gms. 

Butter - 100 gms. 
Icing sugar 50 gms. 
Vennila essence - 1 tsp 
Milk - to sprinkle (Optional)

METHOD:

Bring butter to room temperature. Sieve the flour.

In a mixing bowl, add in the butter and cream well using a wooden ladle. Add icing sugar, cream together until soft and fluffy. Add vennila essence and mix well. Now add maida and ragi flour. Mix well to make crumble dough. Scrape the sides with a spatula and mix. Do not knead too much. Its is enough if the ingredients gets mixed. If necessary, sprinkle a spoon of milk. 
ragi-biscuits-with-airfryer,ragi-biscuits-with-airfryer-recipe
Dust the surface / board with flour and roll the dough evenly with the help of rolling pin. Simultaneously, keep shaping the edges with your hands. Cut into desired shapes with cookie cutter or any lid. 
ragi-biscuits-with-airfryer,ragi-biscuits-with-airfryer-recipe
Preheat Philips Airfryer at 180°C for 5 minutes. Arrange the cookies in the basket and air fry at 180°C for 10 minutes. Keep an eye in between. Mine got done in 8 minutes. Remove from the basket and allow it to cool. Store in an airtight container.
ragi-biscuits-with-airfryer,ragi-biscuits-with-airfryer-recipe
NOTE: It is not necessary to get browned. The cookies/biscuits will turn crisp when cool. 

Monday, November 13, 2017

MOR KALI RECIPE/ MOR KOOZH RECIPE

How to make Mor kali, How to make Moar koozh,How to make Mor koozh
How to make Mor kali, How to make Moar koozh,How to make Mor koozh
Mor kali / Mor koozh is a traditional recipe of Tamil Nadu. It is often made in Tamil Brahmin families. It is made with rice flour and buttermilk. This recipe can be made in a jiffy, easily digestible and can be made for breakfast, evening tiffin or dinner.

INGREDIENTS:

Rice flour OR Processed rice flour OR Store bought rice flour - 1 cup
Whisked sour curd - 3/4 cup
Salt - to taste (approx. 1 tsp. or as needed)
Water - 1 or 2 cups

To temper:
Gingelly oil - 1 tablespoon
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp. (optional)
Green chilli (chopped) -1 OR Dry red chilli- 1 (cut )
Hing - 1/4 tsp.
Mor milagai (curd chillies) - 4 (slightly crushed)

Curry leaves - 2 sprigs (finely chopped)
How to make Mor kali, How to make Moar koozh,How to make Mor koozh
METHOD:

Whisk curd until smooth. In a mixing bowl, add rice flour, whisked curd, salt and water. Mix without any lumps. Mix to a little thinner than dosa batter consistency. Heat oil in a kadai. Temper with given ingredients. When mor milagai turns black, simmer the stove and add the rice flour mixture. Stir continuously until it thickens. 
(Alternatively you can add the temperings to the rice flour mixture, mix well and stir in a kadai). The consistency of the mixture should be like halwa and glossy.  Add a spoon of gingelly oil, mix well. 

Transfer it to a plate and even the surface with the backside of a greased cup. When slightly cool, cut into desired shape. You can also have it like koozh.
How to make Mor kali, How to make Moar koozh,How to make Mor koozh
How to make Mor kali, How to make Moar koozh,How to make Mor koozh
Note: Coconut oil can also be used.

Friday, October 13, 2017

MYSORE PAK RECIPE / MYSORE PAK POROUS RECIPE

How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
The traditional porous mysore pak is a melt-in-mouth sweet made during festivals, functions and marriages. When I was young, elders at home made these type of mysore pak only. Being in Coimbatore, I can still remember the days when Krishna sweets soft mysorepa (I mention it as mysorepa and not mysorepak) was introduced. Elders would say, "Mysorepagunna kara karannu vaaila potta karaiya vendamo? Ennamo po" i.e., Mysorepak is meant to be crunchy and melt in mouth instead of being soft. Krishna sweets mysorepa is known for its taste and easy making though. 

Traditional mysorepak is a challenge to make. It requires continuous attention. I generally post stepwise pictures only for most needed recipes, because I don't have any assistance and some recipes need timely click. This is one such recipe.  Unfortunately, there was no power and the weather was also very gloomy. I had to be really fast and I couldn't click the final busy seconds, as I was concentrating on the right texture. Still, I have clicked with available light and to my might for easy understanding. As I felt it would be helpful/useful to all if I wrote the minute details and tips, it really took long time to write this post than making mysore pak.😃

HAPPY DEEPAVALI ! 
How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
INGREDIENTS:
Gram flour / Besan  - 1 cup
Ghee - 1 1/2 cups OR 
A mixture of Ghee - 1 cup  and oil -1/2 cup 
Sugar - 2 1/2 cups
Water - see method

METHOD:

Grease a tray with ghee and keep ready.


Sieve besan and keep it ready near the stove. (Some people dry roast besan). 

How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
Take sugar in a thick bottomed kadai, add water, just to immerse the sugar and make sugar syrup for soft ball consistency. If you add a drop of syrup in a small plate of water, you should be able to roll it to a ball, without dissolving in the water or you can check the syrup with your index finger and thumb to get a thick, long one string consistency.  Meanwhile, melt ghee+oil mixture in another stove, in medium flame and keep it ready too. When you get the sugar syrup consistency, put the flour little by little in it, simultaneously add a ladle of hot melted ghee also and stir it non-stop without any lumps. 

NOTE: THE GHEE SHOULD BE REALLY HOT. Keep an eye so that it doesn't get burnt. A mixture of oil and ghee as mentioned in the ingredients, is safe and best to use as it prevents quick burning. It was really like multitasking. 😍

Each time when you pour the hot ghee mixture, the mixture hisses and frothes and you can see air bubbles. Pour the ladle of ghee in such a way that it spreads all over the mixture.These bubbles finally turn into beautiful pores and makes the mysore pak porous. This is the secret of porous mysorepak. 
How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak
Stir continuously in medium flame. Repeat the process until besan and ghee is finished. When the whole mixture becomes frothy, leaving the sides of the kadai (need not become a mass) switch off the flame and quickly transfer the mixture to a greased tray. Just tap the tray to get a uniform surface. (Do not press with a spatula to even the surface).  Wait just for a couple of minutes. When it is still hot, run a greased knife to get the desired shape. Allow it to cool and then take out the pieces.

Traditional, porous, crunchy mysore pak is ready. 😅😋

You can see the air bubbles in this picture.👇👇
How-to-make-porous-mysore-pak, How-to-make-crunchy-mysore-pak

OOSI THENKUZHAL MANOHARAM RECIPE / MANOHARAM RECIPE / MANOHARAM WITH OOSI THENKUZHAL

how-to-make-manoharam-with-oosi-thenkuzhal, how-to-make-manoharam
Manoharam is a South Indian sweet made during festivals and functions. Manoharam in Tamil means beautiful. There is a practice of giving manoharam paruppu thengai (cones) as seer during brahmin marriages and family functions. Usually it is done with thenkuzhal. My mom and grandma makes this with oosi thenkuzhal. I have posted oosi thenkuzhal recipe earlier. For a change I also made it with oosi thenkuzhal and the sweet will be an easy bite even for elders.


INGREDIENTS:

Oosi thenkuzhal crushed -  5 cups
Crushed jaggery - 1 cup

Ghee - to grease hand
Cardamom powder - 1 tsp.

NOTE: There is no hard and fast measurement for jaggery syrup. Just add syrup to bind the thenkuzhals. Adding more will make this manoharam soggy because oosi thenkuzhal is very thin.

METHOD:

Crush oosi thenkuzhal into small pieces in a bowl and transfer to a wide plate. 

Crush and powder  jaggery. Dissolve in half a cup of water, strain without any dirt or mud.

Heat jaggery and make soft ball syrup out of the jaggery. Drop a little of jaggery syrup in a cup of water, and using your hand try making a soft ball. This is the perfect consistency for the jaggery syrup. Add cardamom powder. Mix well.

how-to-make-manoharam-with-oosi-thenkuzhal, how-to-make-manoharam
Add jaggery syrup to the crushed thenkuzhals. Mix well with a spatula. Grease your hands with ghee and make rough balls out of it.  When still warm and tighten and shape to even sized balls. 

Delicious Oosi thenkuzhal manoharam is ready.

Thursday, October 12, 2017

KURKURI BHINDI RECIPE / AIR FRIED CRISPY OKRA RECIPE / AIR FRIED KURKURI BHINDI RECIPE

How-to-make-crispy-okra,How-to-make-kurkuri-bhindi
Kurkuri bhindi is a perfect tea-time snack which is made with ladysfinger/okra. 'Kurkuri' is 'crisp' in Hindi. 

Recently I received a request to review Philips Air fryer. I accepted the opportunity as I can try out recipes with new products and give my honest opinion about the performance of the product.  

Philips has introduced their Viva Collection Air fryers. The product which I received was Turbostar which cooks with rapid air technology. Philips claims tasty frying with 80% less oil. The product comes with a basket with an easy click handle, metal mesh and a recipe book.  Some accessories like grill pan, rack and baking pan can be purchased from their store.

I personally feel that Airfryer is a good option for low fat cooking and can be a healthy start. Cooking in Airfryer is an alternative to deep frying as we can use little or no oil. Health conscious people can prefer air-frying instead of deep frying.

Whenever I buy a new gadget/appliance, I think twice and ask myself, whether it is worth to get it? As regards Air fryer, I always had the doubt if it actually fries in air? Now, having used it, I can say it is nothing but a small oven. Unlike the convection oven, we can make only small quantities. You can fry, bake, grill and roast in Philips Air fryer. Philips Air fryer is small but heavy. So, keeping it on counter-top would be safe.  Easy to clean. As I cook only vegetarian, there is no unpleasant odour while cooking.

Disclaimer:  This review is done on request from Philips. The opinions are based on my personal experiences. Use your own discretion before buying the product.

What all can be made?

I have been using this for sometime now and tried some recipes. Masal/paruppu vadai, Kaarakari, chips, roasts, cutlets, baked samosas, biscuits/cookies, muffins, buns, bread etc. can be made. However, when I asked the demo person, about making poori and  poricha appalam, he said poricha appalam can't be made as sit is very light and will be blown away by air. So, I did not take the risk of trying it. We can't make poori also. DO NOT TRY appalam or pappadam by brushing oil, as it is very light and will get blown away by the air. Click here for Ragi biscuits/Ragi cookies in Philips Airfryer.

Now I am sharing an easy to make Air-fried Kurkuri Bhindi.

Kurkuri bhindi is a perfect tea-time snack which is made with ladysfinger/okra. 'Kurkuri' is 'crisp' in Hindi. Usually, this is deep fried. As a healthier option, I made the bhindis in Philips Airfryer. I was able to break the bhindis and felt the crunchiness while eating. The pictures are pretty much self-explanatory. Anyway, the recipe also follows is how I made it in an Airfryer. 

INGREDIENTS:

Okra / Ladysfinger - 1/4 kg.
Besan/gramflour - 2 tablespoons
Rice flour - 2 tablespoons
Turmeric powder - 1/8 tsp.
Red chilli powder + Sambar powder - 1/2 tsp. + 1/2 tsp.
Black pepper powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Coriander powder - 2 tsp.
Garam masala - 1/2 tsp. 
Amchur - 1 tsp.
Oil - 2 tablespoons

Garnishing:
Chat masala - to sprinkle
A dash of lemon juice

METHOD:

Wash and pat dry okra. Remove both the ends and slit vertically to four pieces. Mix all dry ingredients well. Sprinkle this over the slit bhindis so that it is fully coated and well blended. Add oil and mix again with your hand.
How-to-make-crispy-okra,How-to-make-kurkuri-bhindi
Preheat air fryer at 180°C for 5 minutes. Transfer the coated bhindis to the mesh and air fry for 15 minutes at 180°C. Take out the basket and toss in between. If necessary air fry / bake for a couple of minutes more until crispy. 
How-to-make-crispy-okra,How-to-make-kurkuri-bhindi
Yummy Kurkuri Bhindi / Airfried Kurkuri Bhindi is ready. Serve hot by sprinkling chat masala on top with a dash of lemon juice. Goes well with Rice and dal. A perfect snack with tea/coffee.

NOTE:
Be careful and keep an eye after 12 minutes.
Any masala powders can be added/substituted according to your tastebuds. 
Kurkuri bhindi can also be deep fried in oil. It can also be shallow fried.


Wednesday, October 11, 2017

7 CUP BURFI RECIPE / SEVEN CUP CAKE / 7 CUP CAKE RECIPE / EASY DIWALI RECIPES

how-to-make-7-cup-burfi
This is an easy and delicious sweet made during festivals. Since 7 cups of ingredients are used to make this, the barfi is named 7 cup barfi / 7 cup cake. It tastes like traditional mysorepa (the one with pores), with an added flavor of cashews and coconut, when done crunchier. As I preferred it to be rustic in look, I made it crunchier. You can make it soft too. See the post for details. Even a novice cook can make this easy seven cup barfi. 

INGREDIENTS:

Gram flour/besan/kadalaimaavu - 1 cup
Cashew powder - 1/2 cup
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 2 1/2 cups
Ghee - 1 cup

METHOD:


Sieve besan. 
Dry grind cashewnuts coarsely. Grease a tray and keep ready.

Combine all dry ingredients in a heavy bottomed kadai and mix well. Add milk and ghee, mix well without any lumps.

Now, keep kadai on the stove and stir continuously in medium flame. When the mixture starts to boil, reduce the flame to low and keep on stirring. After some time, the mixture will start leaving the sides of the kadai and start to froth
. Check by dropping a small drop in a plate. It should firm up. This is the consistency. Pour the mixture on the greased tray if you like a soft set burfi. Personally, I like it crunchy. To get it crunchy with rustic look, I kept the mixture on stove for a couple of minutes more. Even the surface gently with a spatula. When warm, cut into desired shape. 

NOTE: It can be done with 3 cups of sugar minus cashews. As I felt sugar would be more and also wanted it to be rich, I made like this. Any nuts can be substituted for cashews.

Monday, October 9, 2017

PUMPKIN SEEDS AND NUTS ENERGY LADOO RECIPE / PUMPKIN SEEDS AND NUTS ENERGY BALLS RECIPE

pumpkin seeds-and-nuts-ladoo, How-to-make-protein-ladoo,How-to-make-pumpkin-seeds-ladoo
Pumpkin Seeds and Nuts Energy ladoo / Energy balls can be made with or without added sugars. These are easy to make, simple and healthy and is very nutritious.

Pumpkin seeds 
(yellow pumpkin seeds, NOT ashgourd seeds) also known as Pepitas, are good sources of magnesium, pottasium and zinc. They aid in lowering cholestrol, promote good prostate and helps in boosting metabolism. They are loaded with Omega 3 fatty acids and the antioxidants found in pumpkin seeds assist in maintaining blood sugar levels and is helpful in preventing complications of diabetes. It is also helpful in menstrual disorders and insomnia. Though available, these seeds are bit costly in India. My son sent me these from U.S.

Recently, I received a Turbo chopper from Preethi Kitchen Appliances. Preethi Turbo chopper is an easy to use, handy equipment used for chopping onions, cabbage, greens and nuts. Dips and chutneys with tomatoes, herbs, etc. can also be made with this small chopper. It just needs one press and does its job fast. I have used this Turbo chop for making this energy ladoos. You can also use a dry mixer jar.

INGREDIENTS:

Pumpkin seeds - 1/2 cup (yellow pumpkin seeds, NOT ashgourd seeds)
Cashews - 1/2 cup
Almond - 1/2 cup
Peanuts - 1/4 cup
Roasted gram -1/4 cup
Raisins- 1/2 cup
Palm candy - 1/4 cup
Honey - 3 tablespoons
Nutella - 160 gms.
Ghee- to grease hands

METHOD:

Dry roast pumpkin seeds, cashews, almond, peanuts and roasted gram separately, on low heat until hot. If kept in fridge, bring to room temperature and then dry roast. 

pumpkin seeds-and-nuts-ladoo, How-to-make-protein-ladoo,How-to-make-pumpkin-seeds-ladoo
When cool, grind along with palm candy to a coarse powder. 
pumpkin seeds-and-nuts-ladoo, How-to-make-protein-ladoo,How-to-make-pumpkin-seeds-ladoo
Now add raisins, honey and nutella, whip until mixed well. 
pumpkin seeds-and-nuts-ladoo, How-to-make-protein-ladoo,How-to-make-pumpkin-seeds-ladoo
Transfer the mixture to a bowl. Grease hands with ghee and shape to balls, pedas, or squares. If cutting like square, transfer to a tray, press the surface evenly with a greased cup and cut into desired shape.

Thursday, October 5, 2017

OOSI THENKUZHAL RECIPE

How-to-make-oosi-thenkuzhal

This is an easy to bite, melt in mouth snack for all, especially elders.Its been done for more than 100 years in our home by my grandma, great grandma... patti, Kollu, ellu paattis. I have not seen anyone making these type of thenkuzhals in any of our extended families. But my grandma says, it was common on earlier days and said its name as oosi thenkuzhal. I suddenly remembered this and made. It can be done with regular thenkuzhal maavu. My recipe is as follows:

Click 👉for Thenkuzhal and Millet coconut milk thenkuzhal  recipes

INGREDIENTS:

Processed rice flour - 5 cups
Urad dhal powder- 1 cup
Salt - to taste
Sesame seeds - 1 tsp.
Butter - 2 tablespoons
Hing - 1/2 tsp.
Oil - to deep fry

METHOD:

Sieve the flour well. Combine all ingredients and mix well to get a crumbly texture.

Add water little by little to make a smooth, manageable dough. 

Heat oil in a wok. Make balls out of the dough and fill it in 'Omapodi achu' and press in a circular motion directly into the oil. Flip on both sides until done. When cool, store in airtight container.  

NOTE: This gets cooked fast, so be careful and do not fry in oil for a long time, else it will turn brown.  

Monday, September 18, 2017

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

CLICK ON THE RECIPE NAME FOR LINK cell row index
FEW MORE IDEAS
DAYSUNDAL / URUNDAIRICEPAYASAM
1MOCHAIKOVIL PULIYODHARAIPAZHAM PRADHAMAN
2KARAMANIKADUGORAISEMIYA PAALPAYASAM
3MAALADUULUNDHORAIPRAIPPU PRADHAMAN
4KADALAI URUNDAIMILAGORAITHIRUPULLANI PAL PAYASAM
5AAMA VADAIMELKOTE PULIYOGARECHAKKA PRADHAMAN / 
6KADALAI PARUPPU SUNDAL'THIRUKOSHTIYUR' THIRUMAALAI CHAMBANEI PAYASAM (KERALA SPECIAL)
7PAYATHAMPARUPPU SUNDALKUTHIRAIVALI(BARNYARD MILLET)PANAMKALKANDU BHATHSADASADAYAM / CHADACHADAYAM
8PACHAI PAYARU(SWEET)SAMBHAR SADHAM PAL PAYASAM
9CORN SUNDALMANGO RICE / MANGAI SADHAMPALADA PRADHAMAN

Tuesday, September 12, 2017

THINAI THATTAI RECIPE / FOXTAIL MILLET THATTAI RECIPE / MILLET THATTAI RECIPE

How to make thinai thattai, How to make siruthaniya thattai

INGREDIENTS:

Foxtail millet flour OR any millet flour OR multi millet flour - 2 cups

Pottukadalai(Roasted gram) powder - 3/4 cup
Urad dhal powder 1 tablespoon
Chilli powder - 1/4 tsp. or as needed
Pottukadalai / Soaked chenna dhal - 1 tablespoon
Butter - 1 1/2 tablespoon

Hing - 1/2 tsp.
Salt - to taste
Oil - to deep fry
Plastic sheet -  2
Roller pin


METHOD:

Prepare urad dhal powder as mentioned in this link. Dry roast pottukadalai until hot and dry grind in a mixie to a fine powder. Bring butter to room temperature or melt it. 

Dry roast foxtail millet flour and urad dhal flour separately until hot. Sieve well. When slightly cool, combine all the ingredients (except oil), mix well and make a stiff dough using water.

Make even sized balls from the dough.

Grease a plastic sheet with oil, place a ball in it, cover with another greased plastic sheet and flatten the ball evenly with a rolling pin.

NOTE: Prick the thattais with a fork. Doing like this avoids puffing of thattais.

Heat oil, and slide the thattais gently in oil. Deep fry on both sides until golden brown. Drain on a kitchen tissue.

Thinai thattai is ready for 
Sri Krishna Jayanthi offering.

When cool, store in an air-tight container.

Monday, September 11, 2017

WHEAT FLOUR COCONUT MILK VELLA SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SWEET SEEDAI RECIPE / GODHUMAI THENGAIPAAL VELLA SEEDAI RECIPE

How to make wheat flour coconut milk vella seedai, How to make wheat flour vella seedai
INGREDIENTS:

Wheat flour - 1 1/4 cup

Rice flour - 3/4 cup
Urad dhal powder - 2 tsp.
Crushed jaggery - 1 1/2 cup
Butter - 2 tablespoons (to be melted)
Coconut pieces - 2 tablespoons
Cardamom powder - 1/2 tsp.
Coconut milk - 2 tablespoons or as needed
Oil - 1 cup - to deep fry

METHOD:

Prepare rice flour and urad dhal powder as mentioned in this link.

Sieve well. Dry roast rice flour until hot. Dry roast wheat flour until you get a nice aroma. 

Melt butter and keep ready. Cut coconut into small pieces. 

Crush jaggery, dissolve in little water and strain it without any dust, dirt or mud. Heat jaggery and make a syrup of soft ball consistency. 
(Sugar syrup consistency - detailed post is here).

Add all ingredients (except oil) to the syrup and stir without any lumps. Switch off the stove. Add coconut milk to make a smooth dough. Knead well when still warm.

Allow it to cool. Make gooseberry- sized balls from the dough.

Heat oil in a kadai. Fry 5- 6 balls at a time, in medium heat, until golden brown.

Wednesday, September 6, 2017

WHEAT FLOUR COCONUT MILK UPPU SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SEEDAI RECIPE / GODHUMAI THENGAIPAAL UPPU SEEDAI RECIPE

How to make wheat flour uppu sedai, How to make wheat flour seedai
Seedai is an offering made for Sri Krishna Jayanthi/Gokulashtami. Usually, seedai is done with processed rice flour. Earlier I have posted uppu seedai, maida coconut milk seedai. Now I have used wheat flour instead of maida. The gluten content in wheat breaks down when steamed and makes it easily digestible and healthy. 

INGREDIENTS:

Wheat flour - 1 1/2 cup
Rice flour -  1/2 cup
Urad dhal powder - 2 tsp.
White sesame seeds/jeera - 1/2 tsp
Salt - to taste
Hing - 1/4 tsp.
Butter - 50 gms (to be melted)
Oil or Coconut oil - to deep fry

Water-coconut milk mixture - as needed


METHOD:

Prepare urad dhal powder as said in this link. Tie wheat flour in a clean white cloth and steam cook for 15 minutes. When still warm to handle, break well without any lumps or powder in a mixie. Sieve well. Sieve rice flour and dry roast until hot.


Mix water and coconut milk and keep ready. Melt butter and keep ready.

In a broad vessel, combine all ingredients and mix well to a crumbled mixture. Now add the water-coconut milk mixture little by little to make a smooth dough.

Make small balls from the dough and spread it on a clean, white cloth.

Heat oil and add the seedais to it. Deep fry in medium heat until golden brown. Drain on a kitchen towel. When cool, store in an airtight container.


Crispy and crunchy wheat flour coconut milk seedai is ready for offering.
Click here for regular seedai recipe.

Click here for maida coconut milk seedai recipe.

NOTE:

Make sure that there is no mud or dust in the flour, sesame seeds, jeera and salt. It is better to dissolve salt and hing in water and strain it and use.

Grated coconut is not necessary as coconut milk is used.


Coconut oil enhances the taste, but any other edible oil can be used.
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