Happy Ganesh Chathurthi

These modakas are for Ganesha ........and my sister Devina ...who loves both Ganesha and Modakas.

I remember Devina teaching my daughter a song on Ganesha....I have been humming it with my daughter since morning....believe me its pretty catchy....and it goes like this....

Come Oh bulky stomach Ganapathi,

You are son of Shiva Parvati

Riding a Rat-o , Belting a serpent- o,

You have the face of an elephant-o

We offer you modaka payasa,

You are the steno of veda vyasa

Please guide us Oh Vigna Vinasha,

You are the god of examination pass-a

Godhi Ladoo / Wheat flour Ladoo - Krishna Janmasthami

 There are very few festivals we Bunts celebrate and Krishna Janmasthami  is one of those.....nothing over the top....few sweets to offer to Lord Krishna....little more flowers than usual....try very hard to be a veggie for one day..... and a reason to get my ethnic wear out.

My mom can cook crazy....but you ask her to make sweets she will act all dumb and deaf...so all these chores come to me....I have to confess....I can bake a cake....whip up a dessert in minutes but I totally suck at Indian sweets....I just do not get the whole 'one thread consistency' concept...even if you provide me with a candy thermometer, I am sure to fail . I came across this recipe few years back, I was happy to see that I did not have to deal with one thread consistency sugar syrups...I gave it a try and have been making these ladoos ever since and believe me .....these ladoos have not failed me at all. 

Recipe from here

Print this recipe

Ingredients

• 1 1/2 cup Wheat Flour (you can also use besan/gram flour to make besan ladoo)
• 2 tbsp fine Semolina / sooji
• 1/2 cup ghee, extra to fry the nuts and raisins 
• 3/4 cup powder Sugar (powdered granulated sugar not icing sugar)
• 1 tsp Cardamom powder
• 2 tbsp Cashew nuts , chopped
• 1 tbsp Raisins
• 1 tbsp Almonds.slivered 

Method

1. Put the wheat flour and semolina into a thick bottom, preferably a non stick pan and dry roast the flour on medium low flame till you get a nice aroma and the flour feels light, do not let it brown. I roasted the flour almost 45 minutes (I know its a long time but its worth it, you can do it for 20 minutes)
2. Once that is done add the ghee and mix well and transfer into a bowl and let it cool slightly.Meanwhile fry the cashewnuts and raisin in 1 tbsp ghee till the cashew is slightly brown and the raisins have puffed.Add these into the flour and ghee mixture and mix well.Add in the cardamom powder too.
3. When the mixture is little hot to touch add the powdered sugar and mix well and start making the ladoos while the mixture is still warm.While making the balls press hard each time you roll .You can grease your palm with little ghee before making each ladoo.
4. When all the ladoos are done garnish with slivered almonds on top.

Majoon/ Majun- Indian Cooking Challenge

 I became a member for Indian cooking challenge 2 months back,I did not post my last months recipe challenge- Chola fali (Gujurathi snack)...reason being.....I made it...but it did not look or taste anywhere close to Chola Fali (I would name mine Chola FAIL)-picture at the end of this post. I definitely built up muscles with all the pounding needed to make the Chola fali.

This months challenge was Majoon-a famous Sindhi winter dish,  I had heard that name for the first time..totally an alien dish to me..when I saw the ingredients and instructions,it seemed pretty simple and the Video on Youtube helped a little....When I was done with the dish and tasted it....it was very similar to milk peda with loads of nuts...it had a nice chunky texture and a I loved the slight crunch of poppy seeds.Whatever little that I know about this dish Majoon......its a winter sweet made in most of the Sindhi household....supposedly had with breakfast and is considered to be an energy bar.

I am not sure if this is how Majoon is supposed to look like...but I tried....its definitely a treat for those whole love milk based sweets.

Recipe source :-Ribbon's to Pasta's
Ingredients
Print this recipe

• 63g Badam(Almond)
• 63g Cashew nuts
• 32g Pistachios
• 32g Dates(chopped)
• 38g Khus Khus (Poppy seeds)
• 125g Sugar
• 570ml Milk
• 125g Khoya
• 100g Ghee
• 1 tsp Cardamom powder 

Method

1. Crush the Pistachios, cashew nuts and almond slightly and keep aside.
2. Boil milk in an non stick pan ,after it comes to a boil add sugar and dissolve.
3. Add chopped dry dates, poppy seeds(khus khus) and khoya.Mix well.
4. Cook till the milk mixture reduces to half its volume.
5. Now add the crushed nuts,cook on low flame till the milk is evaporated. Do not leave this mixture unattended or it might burn.Stir and keep adding 1 tbsp ghee in regular intervals.
6. When the milk dries up and very little moisture is seen, place the pan on a griddle,cover and place weight on the lid,this will help the nuts to cook.
7. You will know its done when there is no moisture and the ghee floats up.
8. Transfer this mixture into a greased dish and let it set.
9. Cut to desired shape and store in the fridge (can be stored for up to 6 months)
10. Before serving ,heat 3 tbsp of the majoon with little milk in the microwave.

Sending this entry to Srivalli's Spicing your life

Diwali Special - Karanji

After I got married and moved to Bahrain ,I was heart broken...that was the first time I was away from my family...I missed home like crazy...did not have any friends or neighbors....I was surprised that I did not lose my mind in the first 2 years. In course of time I did make friends...mingled with my neighbors.....but there was still something missing. Then one fine day an Indian restaurant-' Navaratna 'opened very close to our house.....this was when I got to meet the Navaratna family.....Ratna Aunty , Acchu, Amit and Ganesh Uncle....there are no words to describe what this family meant to me....if I love Bahrain...its because of this family. Ratna Aunty was like a mother...best friend...filled with wisdom...

Acchu......my sister.....my friend......gossip partner....

Amit .....my eating partner :))....

Ganesh Uncle...father.......hardworking....organised..

Not to forget ...Nowphal Bhai......my brother .

I had the best days of my life with this Family.

I can never forget the day I left Bahrain....it is still so fresh on my mind.....In the airport...when I turned back to say goodbye .....I saw Ratna Aunty, Acchu and Amit ..........my heart had never felt so heavy.

I have learnt a lot of things from Ratna aunty...this Karanji was one. Every Diwali Ratna Aunty and Acchu used to make close to 100 Karanjis....I was lucky to be part of 2 such Karanji making Diwalis in Bahrain. I did show off my Karanji making skills when I came back to Bangalore...my family was blown off.

Ingredients
Print this recipe

For outer crust

• 1 cup Flour (maida)
• 4 tbsp Semolina (fine)
• 2 tbsp oil
• pinch salt
• 1/3 cup lukewarm water

For Stuffing

• 1 cup fine Semolina
• 1/2 cup dry coconut (desiccated)
• 1/2 cup Powdered Sugar (adjust to taste)
• 1 tbsp Black Sesame seeds
• 4 tbsp Cashew nuts (finely chopped)
• 2 tbsp Raisins
• 2 tbsp ghee
• Few drops of Vanilla

Oil for deep frying the Karanji

Method

1. Prepare the dough for outer crust: In a bowl mix flour, semolina,salt ad oil. Add little water at a time and make a smooth and soft dough.Cover and keep aside.
2. Prepare the filling: Place a pan on medium flame, add ghee, when ghee is hot add cashew nuts and raisins and fry for few seconds,now add sesame seeds and semolina and roast for 2 minutes. Add desiccated coconut and vanilla and roast. Do not let the mixture brown, you will know its ready when you touch the mixture and its feels very hot. take off the flame and add powdered sugar. check the sweetness.
3. Make a thick paste with 4 tbsp flour and water, this is used to glue the karanji together.
4. Now make small balls of dough. Roll each ball ,dusting with little flour to thin almost transparent chappatis. Take 1 tbsp of filling and place in middle of the rolled out chappati. Apply maida paste around the edges and fold to half (press the karanji to removed trapped air).Press the edges and using a pizza cutter,cut off the excess dough in the edge to form a proper semi circle.Keep this covered with paper or dry cloth.
5. Repeat the same procedure for the rest of the dough and filling.
6. Heat oil on medium high flame,check if the oil is ready by dropping a small piece of dough into the oil, if it sizzles a little then floats up,you can start frying the karanjis till they turn light golden brown.
7. Place on absorbent paper. let it cool completely before storing in air tight container.

Diwali Special- Tukdi /Shankerpalli

One of the most simplest  snacks ....very few ingredients.....can make it quick.....and tastes great. These Tukdis/Shankerpalli are like - Deep Fried Short Bread Cookies.

This is the sweet version...we also make spicy Tukdis which are thinner than this.My daughter can just munch on this the whole day.

Ingredients
Print this recipe

• 3 1/2(or as needed) cups Flour (Maida)
• 200grms Butter (unsalted and softened)
• 1 cup Powdered Sugar (adjust to taste)
• pinch salt
• 1 tsp Cardamom powder
• Water to make dough
• Oil to deep fry

Method

1. Cream butter and sugar in a bowl till well combined, light and fluffy.
2. Add flour (maida) and cardamom powder and combine. A soft but crumbly dough will be formed.
3. Now add little water at a time and form a soft dough(you must be able to roll it out easily.)
4. Let the dough sit for few minutes.
5. Take a big boll of dough roll out like chappatis. Using a pizza cutter cut diagonal strips and then cut horizontally to form diamond shapes.
6. Deep fry this in hot oil till they turn golden brown.
7. Serve as a tea time snack.

Diwali Special- Manni / Rice Pudding

Okay let the fireworks begin....Diwali celebration starts ........Now 

Manni is a famous sweet dish for us Mangaloreans...something that used to be made on a weekly basis in most of the households...any guests home ...invited or not...Manni  was all ready to be served ....I remember every summer vacation we used to spend it in Karkala and any house I went to...we were served Manni and without fail....by default...there had to be boiled egg(roasted in salt and chilli powder)......and it was the same in our house too.

There are so many dishes Mom used to make when we were kids....so many we disliked.....I used to hate Sajige (Upma)...."Mom , whats for breakfast?" .....she would say "Sajige" and my reply would be "You mean concrete".....hated brinjal...dry fish chutney....pelakai da ghatti.....so many more.....and Manni always topped the list. I just used to hate the fact that it wobbles.....hated all these dishes through school....college...graduation and one fine day get married ...go to a different house...in some other country ...far far away.....then after 1 or 2 years get back home...then these same dishes are ....like... I AM IN HEAVEN.......I think this is when I realized ....my dad might be a hero to me.....but my Mom ....she is SUPERWOMAN (Please don't tell my mom I said that)

When I think of Manni the first name that comes to my mind is ...Vatsala Aunty (my ex neighbor and relative).....all I remember is that ...she always had manni in her fridge...always (ok maybe I am exaggerating ...maybe the right word is OFTEN)....I thought this must be very simple...I mean Vatsala aunty makes it all the time.....until I tried it out ..under the guidance of my Mom....The ingredients are pretty simple...its just the muscle power needed to cook this dish....almost 1 hour of constant stirring...we kept taking turns...its was a good workout...made up for 2 weeks of skipping gym....and my Gym Sir calls me Lazy....little did he know......

Ingredients
Print this recipe

• 2 cups rice (washed and soaked for 3 hours)
• 1 coconut (to remove milk)
• 1 cup Jaggery (adjust to taste)
• 2 tsp Cardamom Powder
• water
• One pinch salt
• Ghee to grease the pan

Method

1. Remove Coconut milk. Try to get about 4 cups of  coconut milk(thick and thin).Keep this aside.
2. Grease a 10 inch plate with ghee and keep aside.
3. Grind rice to a fine paste using water, mix the ground rice and coconut milk,add jaggery. The batter must be almost water like consistency (like neer dosa batter).You can add more water if the batter is thick.
4.  Place this vessel on medium low flame.Its important to stir the batter non stop at least in the beginning. This will avoid forming of lumps (which is a complete no no for Manni)
5. The batter will thicken eventually, but you have to keep stirring for almost 45 minutes to 1 hour, or the pudding won't set. There are ways to know if the pudding is done: - Wet your hands and touch the pudding, if it does not stick to your hands then the pudding is done. One more tip is to drop  1 tsp of batter into little water in a plate, if the pudding holds shape then its done, if it disintegrates you will have to stir longer.
6. Somewhere around 30 minutes of stirring ,add cardamom powder.
7. Once the pudding is done pour it on to the greased plate and spread it evenly.Pour 2 tbsp ghee on top of the pudding and spread it around.
8. Let the pudding cool in room temperature, refrigerate till the pudding sets.
9. Cut to diamond shape, you can sprinkle some roasted cashew nuts on top which is optionally.

Note: Instead of removing coconut milk you can also grind coconut with rice and add lot of water.

Rasmalai- Blog Hop Wednesday

Whenever my daughter is happy..she puts her hands in her pockets and moves it left and right and sings 'Dinka Chika Dinka Chika'...well I was doing exactly the same today after I made this Rasmalai...in one of my posts I have mentioned that I was scared of trying out two things ....'Cheesecake' and 'Rasmalai'.....welllll............ 'Dinka Chika Dinka Chika Dinka Chika';)

This Rasmalai is dedicated to my virtual friend Shireen Sequeira from Ruchik Randhap. reason being....see the new look of my blog...Well Shireen did it. I am technically backward and wanted a change and Shireen offered to help. So Shireen is not only an amazing cook ,she is also  good at designing blogs. But she does not come cheap you see...I had to pay her 1000 virtual hugs:)...so Shireen ....for the last time 'THANK YOU' :)

This week I was paired with Vardhini from Zesty Palette.Vardhini has a vast collection of recipes and I decided on a particular recipe and made  last week and was all set to post it on Wednesday ........ I went through her blog again yesterday and had totally missed out the Rasgulla recipe..I really wanted to try it out...made a few changes...... Rasmalai instead of rasgulla and I halved the recipe and used lemon juice instead of vinegar......and here it is. Ohhh I am feeling so proud.....I just love to challenge myself.... I get this amazing adrenaline rush.....just love it.

Recipe adapted from :Zesty Palette and manjula's Kitchen
Ingredients
Print this recipe

• 4 cups Milk
• 1/4 cup Lemon Juice
• 1/2 cup Hot Water
• 1 1/2 cup Sugar
• 4 1/2 cup Water

for Ras

• 3 cups Milk
• Sugar to taste
• few strands Saffron
• 2 tbsp Pistachios (chopped)

Method

Making Paneer

1.Mix lemon juice and 1/2 cup water in a bowl and keep aside.
2. In a thick bottom non stick vessel heat 4 cups of milk on medium flame. Stir often to avoid burning of milk.

3. When the milk come to boil slowly add the lemon and water mixture.

4. Stir with a spoon gently. The curd will start separating from the whey. Turn off the heat.

 5.Once the milk fat separates from the whey, drain the whey using a muslin cloth or cheese cloth.

 6. Rinse under cold water to cool down the paneer and remove any smell of lemon. Remove excess water by squeezing the cloth and tying it to the tap or press the wrapped paneer under a heavy pan for 1 hour.
7. Removing the right amount of water is secret to soft rasmalai.

 8.To check if the paneer is of the right consistency, take a small amount of paneer and rub it with you fingers ,after rubbing for few second you should be able to form firm but soft balls and little oil would have released.
9. Now knead the paneer for about 10 minutes till a smooth soft dough forms. Knead the paneer hard with your palm.

Making Rasmalai

1. Divide the dough into into equal parts and roll into a smooth ball and press slightly to make patties.

2. Mix sugar and water in a pressure cooker on medium heat and bring to boil.Cooker should be big enough to accommodate the panner balls as they will double in size after they are cooked.
3.Add the panner balls and cover the cooker. After 1 whistle switch off the flame, leave the cooker for 5 minutes. Then place it under running water to cool down the cooker.

4.Open the cooker and remove the paneer ball, squeeze them slightly to remove the sugar syrup. Keep this aside.At this point the rasgullas are ready...time to turn it into rasmalai.

5.Prepare the ras (rabri).Soak saffron in 1/2 cup of hot milk and keep aside.
6. Pour 2 1/2 cup milk into a thick bottom pan and cook on medium low flame till the milk reduces to less than 2 cups. At this point lot of malai would have formed, which I totally dislike so I passed the rabri through a sieve to remove the malai. Pour back the sieved rabri into the same vessel and place on medium low flame. Add the saffron milk and sugar and mix well.
7. Now add the rasgullas into the prepared rabri. let it cook for few more minutes so that the soft balls soaks in the sweet rabdi.
8. Garnish with chopped pistachios. let the rasmalai cool down in room temperature and then chill in the refrigerator before serving.

Sending this to Radhika Tickling Palates

Sending this to Kirtis Kitchen and Denny's Oh Taste and see

Kadubu Shaped Modak (Indian Momos)- Blog Skip Wednesday

I know I was supposed to post this last Wednesday  but due to few reasons I could not....I apologize.

So  I am naming this Blog Skip Wednesday.

I know I know.... this not the actual  modak shape....but believe me I tried ...I saw this video on 'how to make modak'.....and I thought 'wow that is super simple' and tried it out and failed miserably. I was all set to give up and my mom (moms are superwomen, they get ideas in a split second)  told that I could use a kadubu mold....different shape....but same taste. 

Last week I was paired with Nirmala from Nirmala's kitchen , and I chose to make Modak from her blog. Thank you for the recipe Nirmala.

Print this recipe
 Ingredients For filling

• 1 cup fresh coconut 
• 1/2 cup jaggery(grated or powdered)
• 1 tsp cardamom powder

Method for filling

• Place a pan on medium heat, add in coconut and jaggery and cook till the jaggery melts and the mixture is little dry. Add  cardamom powder and mix well. Keep this aside and prepare the outer cover for the modak.

Ingredients For outer covering

• 1 1/2 cups raw rice powder (I used pathri powder)
• 2 cups water
• 1 tbsp ghee
• pinch salt

Method

1. Heat 2 cups water in a non stick vessel, add ghee and salt. When water comes to boil add the rice powder. Keep stirring to avoid lumps.Take off the flame.
2. Cover and keep aside for few minutes
3. Knead the rice dough while its warm, apply oil to your hands and the vessel you are kneading in. The dough should be smooth, soft and shiny.

To make Modaks

1. Make a rice ball, oil a chappati stand and place the rice ball on it, roll out the rice ball into a circle and place it on the kadubu mold, place 1 tbsp of filling and close the kadubu mold and press. Remove excess rice dough from the sides and open the mold and remove the kadubu and place on a greased plate. Continue with the rest.
2. Steam the modaks for 15 to 20 minutes.
3. Serve with ghee

Note : Roll the rice dough thick ,or while steaming the modaks might crack, mine did:)

Sending to Radhika's tickling palates

Krishna Janmastami special - Godi Halwa/ Whole wheat Fudge

Something sweet for  Krishna Janmastami

Recipe source:Ruchik Randhap

Ingredients
Print this recipe

• 1 cup wheat flour
• 1 cup sugar
• 1 tsp cardamom powder
• 2 cups water
• 1/2 cup ghee or less
• 9 to 10 cashews or almonds roughly and shallow fried in ghee

Method

1. Place a non stick pan on medium flame add wheat flour and roast till the wheat turns dark brown color (its very important to roast the wheat flour well or the halwa will taste like sweet chappati dough which is not good)
2. After the flour reaches the desired color add sugar and ghee and mix well, stir for a minute the add two cups of water, keep stirring to avoid lumps.
3. Add cashews or almonds and cardamom powder
4. Stir till the halwa comes together and forms a ball.Take off the flame.
5. You can transfer the halwa to a vessel or into a mold and turn onto a plate and garnish with almonds and serve.

broken wheat payasam

Very simple broken wheat payasam , classic Indian dessert.

Ingredients
Print this recipe

• 1 cup broken wheat (godi nucchu)
• 2 tsp fenugreek seeds (optional)
• 4 cups thin coconut milk
• 2  cups thick coconut milk
• 3/4 cup jaggery (adjust to taste)
• 1/2 tsp salt
• 1 tsp cardamom powder
• 2 tbsp cashew nut (broken)
• 2 tbsp raisins
• 1 tbsp ghee

Method

1. Place pressure cooker on medium flame, add broken wheat and fenugreek seeds and roast for few minutes, till it turns light brown.
2. Now pour in thin coconut milk and pressure cook till broken wheat is cook(2 to 3 whistles)
3. Open the cooker and add jaggery and salt and mix well till jaggery dissolves. 
4. At the end add thick coconut milk, bring to boil and take off the flame.
5. In a small pan heat ghee and fry cashew nut and raisins till cashews turn brown and raisins puff up.
6. Pour this over the broken wheat payasam.

cashew kulfi

'Kulfi' also know as the traditional Indian ice cream is one of my favorite desserts.

In Bangalore you can find the best Kulfi at 'Sreeraj Lassi',this kulfi comes close to that,the only difference is that Sreeraj Lassi kulfi's are creamier . This was good enough:) , but I still loooooooove my mango kulfi

 My mom loves kaju kulfi, this one is for her.

 Recipe source : manjulas kitchen

Ingredients
Print this recipe

• 4 cups milk
• 1 slice of white bread(sides removed and cut to bits)
• 1 teaspoon cornflour
• 1/4 cup sugar or more
• 1/2 teaspoon cardamom powder
• 15 cashew nuts (chopped)

Method

1. Grind bread, 1/2 cup milk and cornflour to a fine paste and keep aside.
2. Bring 3.5 cups of milk to a boil in a non stick frying pan on medium high heat.Stir in between to avoid the milk from sticking to the bottom.Scrape the sides.
3. Once the milk comes to boil,let the milk boil for another 12 minutes.The milk should reduce from 3.5 cups to 2.5 cups.
4. Add bread-milk-cornflour  mixture to the milk and cook for 4 minutes.Reduce the heat to medium.
5. Add sugar and cashew to the milk and cook for 2 more minutes.
6. Take off flame and add cardamom powder.Cool the milk to room temperature before pouring into kulfi molds.
7. Once you pour the milk to kulfi molds place cling film on top, the cling film should touch the milk.Cover and freeze for 6 to 8 hours.
8. To remove the kulfi from molds, place under running water for few seconds and tap  on a hard surface till the kulfi pops out.
9. Serve as dessert.

Note :bread and cornflour is used to reduce crystallization during the freezing process.

Causing the chilmadde (sweet rice cones)

There's always been a connection with rice cakes and South India. My connection comes with the fact that I am a South Indian. This sweetmeat was being prepared at ours since I was a little girl but it is something you appreciate with time. Your palate has to accustom itself to the joy of a steamed rice cake filled with goodness.

Let me introduce for the first time the "Chilmadde",  a rice cake made in leaves of Jackfruit and our guest author Varija-akke, my dear grandmother. A recipe that has trailed down for generations has been appreciated and shown the thumbs up by my two year old, for me to have the nerve to bring it to you.

With news of a new member coming into the family comes great joy, celebrations and revelation of a whole load of recipes. It has brought out the chef in my grandmother as she prepares for the customs involving food. I'm drooling with joy as I watch her begin with what looks like a batch of leaves. One is transported to the old fruit groves and green fields that were so much a part of every Bunt (a community of people belonging to the South Karnataka district) child's summer vacation if not the whole reality of their lives. This recipe has brought with it not only the sunshine that is evidence the life of the leaf it's made with but also smiles and conversations about games played with pebbles and swims in the pond somewhere near the mango tree.

 Picture courtesy: Saujanya Shetty

                                 

Ingredients
Print this recipe

• 30 jackfruit leaves
• 2 cups brown rice (washed and soaked for 5 hrs)
• salt to taste
• 2 cups coconut
• 1 1/2 cup jaggery
• 2 tsp cardamom powder

Method

1.  Prepare the cones as shown in the video.

2. For outer cover, grind the soaked rice and salt using little water to make moist and thick dough.
Keep this aside.
3. Prepare the sweet filling:
Place a pan on medium flame,add jaggery, when it melts add the coconut and cardamom powder and mix well,cook till you get a thick but moist filling.
4. Fill cones as shown in the video.Place 2 tbsp of rice dough into the cone and spread it around the cone, make a hole and fill the cones with coconut and jaggery filling. Cover with 1/2 tbsp of rice dough.
5. Place the cones in a steamer and steam for 45 minutes.
6. Serve with homemade ghee.

My granny Varija-akke with Chilmadde :)

jack fruit mulka- deep fried jackfruit

Ingredients
Print this recipe

5 cups jack fruit

2 cups rice

1/4 cup coconut

1/2 cup jaggery (according to taste)

oil to deep fry

method

1. Wash and soak rice for 3 hrs, grind rice along with jack fruit ,jaggery and coconut to a very thick paste (use very little water).
2. Heat oil in a pan,when hot ,take spoon full of jack fruit batter and drop into hot oil.
3. Fry till the mulka turns dark brown.
4. Remove from oil and place on kitchen paper to remove excess oil.
5. serve

(note:do not reserve the batter for next day,it will taste sour)

jack fruit week in our house,got this humongous jack fruit from our native place,it was soooo huge that we had to share with all our neighbors .

eliappa -deep fried rice pancakes)

Eliappa is a sweet deep fried rice pancake , appa is usually made for pregnant ladies.I remember the last time I had this was when I was pregnant(almost two years back).I would like to thank my granny for making this again for my blog and passing on her recipe to me and from me to you.

Anyone who has met my granny,knows that she specialises in dishes for pregnant ladies and new mothers,I have tasted each and every dish that she has made when i went through that phase,few I liked,few I did not-from eliappa to manara to methe ganji and many more, and eliappa was my favorite.

The vessel that I have used to serve the eliappa on is actually a very old spoon we got from Mangalore,it was used to serve rice ,a humongous spoon you can say, actually in those days people really ate  that much  rice.

 Ingredients
Print this recipe

• 1 1/2 cup  rice                                         
• 2 tsp fenugreek seeds                                                 
• 1/2 cup  scraped coconut
• 3 tbsp beaten rice (bajile)
• 3/4 cup jaggery (or according to taste)
• pinch salt
• oil for deep frying

Method

1. Wash and soak rice and methi (fenugreek seeds)in water for 2 hours.
2. wash and soak beaten rice in 5 tbsp water for 2 hours.
3. after 2 hours  put the coconut and beaten rice in the mixer jar and grind to smooth paste.
4. now add rice and fenugreek seeds into the same jar and grind adding little water to a smooth paste.
5. Add powdered jaggery  and salt into the mixer jar and grind. Adjust jaggery according to your taste.
6. The batter should be of dosa batter consistency, transfer to a vessel and let it ferment for 3 to 4 hours.
7. Heat oil on medium flame and deep fry (as shown in video)

my granny

nan khatai

Indianised Short bread cookies

 Ingredients
Print this recipe

• 1 1/2 cup Flour (maida) seived
• 3/4 cup powdered sugar (I used icing sugar) sieved
• 1/2 + 1/8 cup ghee(melted)
• 1/8 tsp cardamom powder
• pinch salt

 Method
1.Pre heat oven at 160 degree C for 10 minutes.
2.Place parchment paper or grease a baking tray and keep aside.
3. In a bowl mix together flour, sugar, cardamom,salt and ghee, form a soft dough.
4. Divide the dough into equal portions and shape into balls and place on baking tray.

 5.Bake at 160 degree C for 15minutes.
6. Remove from oven and cool on wire rack.
7.Store in an airtight container.