Hi Buddies Happily Sharing my Diwali ONE STOP SHOP goodies. Spicy and Sweet Murukku Spicy Murukku (Chakli) Ingredients: Raw rice - 1kg Fried gram - 100gm Urud Dhal - 25gm Dalda/Vanaspati - 100gm Ajwain - 25gm Black Sesame seed - 25gm Salt,Chiili Powder - as per taste Procedure: Milling: Roast Urud Dhal till golden Brown.Let it cool to room temperature. Add Raw rice and Fried gram,send to mill. After milling,flour will be hot.Open the container,and allow the heat to escape for sometime. You can do this Milling the previous day itself. Add Ajwain,Black Sesame seed,Salt,Chilli powder,Dalda and mix thoroughly without any lumps. Add water little by little till you get soft ball-chapati dough consistency. Heat oil on High flame.When hot enough,turn the flame to Medium. Fill the Murukku mould with little dough. Press and make a small swirls directly in oil. OR You can use a ladle /plastic sheet,on which the swirls can be pressed out. Then drop it in oil. Give a turn now and then for even cooking. Fry till you get crispy brown.Remove from oil. Don't keep it for too long time,murukku will harden.When the bubbling noise from the murukku stops/lessen,its the right time to take it out. Drain it in a perforated colander/Ladle. Store in airtight Container. Sweet Muruku/Vanilla Sweet Murukku Ingredients: Raw rice - 1kg Moong dal - 1/2kg Unsalted Butter - 120gms(1/4 of 500gm) Sugar - 3/4 cup Milling: Roast Moong dal to Golden brown.Cool down Completely. Send for milling with raw rice. Procedure: With the flour, mix sugar and butter.Mix well. Knead,adding enough water to get chapati dough consistency. Heat oil in a kadai. Using a Murukku mould press swirls into oil. Since sugar is added,it will turn brown quickly,so cook on medium fire. Take it off when its brown and crispy. Drain excess oil through a perforated colander/ladle. Store in air-tight container. Display of Both variety
Spicy Maida Savory/Maida biscuits Ingredients: Maida/All purpose flour - 2 cups Ajwain - 2tbsp Cumin Seeds/Jeeragam - 2tbsp Oil - 2tbsp Salt,Chili powder - as per taste Procedure: Gather all the ingredients in a wide opened vessel/basin. Heat 2 tbsp of oil and add to the flour mixture. Sprinkle water,Knead well to get stiff dough. Let it rest for 15 minutes. Divide the dough into four equal parts. Dust Maida to avoid sticking to the work area. Take one ball of dough,roll out thin large chapati. Cut out desired shapes( diamond/square/round). With a fork make impression on each piece.This will avoid puffing up the squares and to get long lasting crispy squares. Gently separate each squares,dust lightly with maida(to avoid sticking to each other) and spread on dry cloth/old newspaper without overlapping. Repeat the procedure for the rest of the dough balls. Heat oil in kadai.Turn onto Medium fire. Drop a handful of the dough squares into oil.Immediately stir with the ladle. Keep stirring and turning over the pieces. Take off when they turn light golden brown. Drain and store air tight.
Kara Boondhi Ingredients: Bengal Gram/Chick pea flour - 1 cup Rice Flour - 2tsp Curry leaves - a frig Peanuts - Handdful Cashew - Handful Asafoetida - 1/2 tsp (optional) Garlic - few cloves Salt + Chilli powder + Orange food Colour - as per choice Method: Sieve together flours, salt, Asafoetida, and red chili powder to get rid off lumps. Transfer the sieved mixture into a bowl. Add water little by little,whisking well. Add water just enough to get a dosa batter consistency. Heat oil in a kadai. When the oil becomes hot,Spoon out 2 tsp of this hot oil and add to the batter.Mix well. Drop few drops of batter into the hot oil and if the shape is round then the consistency is right. If you get a tail along,then add little more water. If the shape thin and shapeless,then the batter is little watery,add 2 tsp of besan flour. Check for the final time. Keep the perforated ladle over the kadai,pour 1/4 cup batter over the perforated ladle and gently rub with the base of the cup. The boondhis will slowly fall into the oil. Give frequent stirring for even cooking.when the sizzling sound subsides,take out. Drain it and spread on shallow deep bowl. Repeat the same for the remaining batter. When the oil is hot,fry cashew,peanuts,curry leaves and crushed garlic cloves. Crush the roasted curry leaves coarsely. Add all the fried nuts,leaves and garlic to the fried boondhis. And finally.... Sprinkle some salt and chili powder to the mixture,saute well. Done!!!!!! Store Air-tight.
Sweet Somas Ingredients: Maida/All purpose flour - 1cup Corn flour - 2tsp Oil - 2tsp Salt - To taste For filling Grated coconut - 1/2 cup Powdered fried gram - 1/2 cup Sugar - 3tbsp (or add more to taste) Cardamom Powder - 1tsp Method: Dry roast coconut till the moisture completely evaporates.(for long storage) Add sugar,powdered Fried gram and cardamom powder. Mix well.Keep aside. Make a stiff chapati dough with Maida,salt and cornflour. Divide the dough into equal parts and roll out thin chapati OR Roll out bigger chapati and cut out circles using a round sharp cap/lid Place 2 tsp of coconut filing in the center of each round. Spread Maida+ water paste(one finger thickness) on one half of the circle. Fold one end to the other end of the the round to get a semi circle shape. Press well the edges.(or the stuffing will splutter in oil while frying) Leaving some space,trim off the fine edges with a knife or Somas cutter. Or give impression with a fork. Repeat this for all rounds. Heat oil in a kadai.Turn to Medium flame. Drop 3 - 4 Somas at a time. Flip/Stir in between for even cooking. Deep fry till golden brown. Store in air tight container.
Kaju Kathli,Pista Roll and Pista Wheel Kaju Kathli Ingredients: Powdered cashew - 2 cups Sugar - 3/4 cup Water - 1/2 cup Rose essence - few drops Silver warq - optional Method: Add water to sugar and make a syrup of one string consistency. Slow the flame and add powdered cashew and stir well for 5-7 minutes. When the mixture becomes non-sticky to the edges and chapati dough consistency,switch of the flame. Let the mixture be on the stove for 5 minutes. Then give a smooth knead to the mixture. Spread on the working place. Let it cool down. Then cut out desired shapes,and carefully take out the pieces. Garnish with Silver warq. Pista roll Keep ready the mixture of coarsely crushed pista+ sugar+ green color. The recipe the same as Kaju kathli. After spreading the Kathli dough on the working place,wait for 5 minutes for the Kathli to cool. Then cut out 3cm width long stripes. On each stripe,sparingly spread the pista mixture,give a little press. Roll out (pencils)and keep aside. Continue the same for the rest of the stripes. When the rolls completely dried,make cuts of finger sized rolls. Pista roll ready!!!!! Pista Wheel instead of cutting 3cm width stripes,spread the Pista mixture all over the Kathli and roll out into one big single roll. When dried,make round slices. Pista wheel ready.
This recipe,Khas Khas Mithai and the below Praghree/Deep fried puff pastry recipe were given to us (me and to my eldest sister))by a North Indian family.(dunno if they were sindi/marwari) some 20 years back,before my marriage.Very old Granny from that family patiently taught us these delicious sweets. Khas Khas/Poppy Seed Mithai Ingredients: Khaskhas(Poppy seeds) - 100 gm Milk - 2 lit Sugar - 1/2 or 3/4 cup whole Dhaniya/Coriander seeds - 2tsp dried dates/Chhuhara (Kharik) - 100 gm Any dry fruits(kishmish/Raisins) - handful Method: Soak khaskhas and Dried dates separately in little milk for 3 - 5 hours. Grind khaskhas into a paste(it will never grind into a fine paste).To the last run add coriander seeds.Give a coarse texture. Heat kadai and add 2 tsp of oil/ghee and fry/roast the khaskhas paste till golden brown. Meanwhile in a heavy bottomed kadai add 1 lit of milk,bring to boil, add dried grapes and cook for 15 minutes. Then add the roasted khaskhas mixture. Lower the flame. Keep on stirring to avoid burning of the mixture. Add the remaining milk. When the mixture is in semisolid(75% shortened) add sugar( I have added only 1/2 cup) Keep on stirring to avoid sticking to the bottom. finally add the dry fruits. When the consistency is thicker like pal kova/koya switch off the stove. Keeping on the kadai for long time time will make the mithai hard solid. Immediately transfer to the storing container. Optional You can add mixed nuts flakes before switching off the flame. I have used almond and Cashew flakes. Instead of cooking on stove,this time I tried in Microwave. On Medium high power for 1 hr 20 minutes. Stirring in between. Easy:No mess.
Praghree/Deep fried layered puffs/Patties Ingredients: For outer puff Pastry: Maida/All purposr flour - 2 cups Ghee/oil - 2bsp Mix Maida and Oil/ghee well and adding little water make a stiff dough,Keep aside. Roux mixture for spreading Maida - 3tsp Ghee - 1/2 cup For binding paste tsp of maida dissolved in little water.Mix weel to get a semisolid paste. For filing Sweet/ sweetless kova - 50gms Coarsely powdered cashew - 2 tbsp Rose essence - few drops Mix all the ingredients.Keep aside. Adding sugar is optional. Making sugar syrup: Sugar - 1 cup water - 1/4 cup Rose essence - few drops Saffron strands - few Soak saffron in water.Using that water make a thin sugar syrup.Add rose essence. Making Puff pastry Divide the dough into equal portions. Roll out thin chapati. Keep one chapati and spread the roux paste.Place another chapati over it and apply maida paste. Stacking of 3-4 chapatis is enough. Cut each stacked chapati into 2-3 cm long stripes. Place one stripe over the other...3 overlapping stripes would be enough. Give a little press and cut each strips into smaller/shorter stripes. Stack one above the other..3 overlapping stripe would be enough. Now Gently roll out each stacked stripes into medium thick chapati.take care not to press too much as the layers may break apart or collapse. Place the kova in the center.apply the maida paste around the kova. Fold the chapati(semi circle) and with your palm slightly closed position,gently give a press around the kova area alone. No pressing of the edges. Heat oil in a kadai. Drop one puff at a time.After dropping slowly give pressure to edges of the puff to release out those outer frills(layers) Deep fry these puffs till golden brown. Cool down completely. Drop each puff into sugar syrup.Just drop and take it out or else they will become soggy. Store in air tight container. While serving garnish with chopped nuts or silver warq.
AND....the Final one,Queen of Indian Sweets..... Gulab Jamun I think no need to give out any recipe,as every one is suppose to be a QUEEN in making Jamuns. I always make jamuns with sweetless khoya/Mawa,(usually buy mawa from the nearby sweet vendor) But this time completely forgotten to place the order in advance. Luckily caught ultra soft Milky-Mist brand kova in Nilgiris outlet and Bravely bought a kg. !!!!! Yay !!!!!! Turned out super soft,round,flawless jamuns. .................THANKS..................
Saroj.......Naan unga veettuku pakkathu veedaa irunthurukka koodaathaa :rotfl Ithellaam enakku saapida thaan theriyum.....seiya theriyaathu :banana
Dear yashikushi wow !!!!!! super yummy tasty !!!!!! Photo shots superb !!!!!!!! Different but special choice of sweets/snacks you have made for this Diwali !!!!!!!!!
