RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Wednesday, October 14, 2009

SHANKARPALI

SHANKARPALI

Ingredients
1 ¼ cup Sugar, 1-cup oil/ Ghee, 2 cups Maida and Salt to taste.

Method:
1. First boil the water in a vessel. Add the sugar and stir for it to dissolve. Then add the oil and salt and mix well.
2. Then remove from fire. Add maida to the mix.
3. Knead the dough and keep aside till it cools.
4. Roll it as making a Chapatti. With a cutter make diamond shaped shankar palis. Fry in oil/ ghee till brown.

RAVA LADOO

RAVA LADOOS
My Mom makes these beautiful Rava Ladoos with one kishmish (raisin) in each. I absolutely adored these. Her version is not too oily or too dry (which I observed in the ladoos made by others). Ingredients:


2 cup fine rava, 1 ¼ cup sugar, 1cup-grated coconut, 1 tsp raisins, 1 tsp cardamom powder, 1 ¼ cup water and 2 tbsp Ghee .
Method:

1. Heat ghee and add rava/sooji and fry on medium heat mixing continuously till a nice aroma comes out of it. Take out the sooji in a plate. 2. Add grated coconut to the rava. And allow it to cook for 2 mins.
3. Heat water in one pan and dissolve sugar in it and boil it for 5-7 mins to make sugar syrup. Flavor the syrup with cardamom powder.
4. Remove it from the flame. Pour the sugar cardamom syrup in the rava coconut mixture. 5. When it is dried and can be handled, apply some ghee to hands and make ladoos. Add 1 raisin to each ladoo to garnish it :-) When they are cooled to room temperature, store in airtight containers.

Thin Poha Chivda

Patal Poha (Thin Beaten Rice) Chivda



Ingredients:
250 gm Patal Pohe (Thin beaten rice), 3 tblsp oil, 2 tsp mustard seeds, 2 tsp Cumin seeds, 12-15 curry leaves, 1 tsp Hing (Asafoetida), 2 tsp Turmeric powder, 2-3 tsp chivda masala, 1 cup roasted fried peanuts, 2tsp chopped green chili, 1cup fried Dalia (roasted split chickpea), 1cup pieces of fried coconut, 2 tsp sugar, 10-12 dry mint leaves, salt to taste and 2 tsp lemon juice.
Method:

Keep the Thin Pohe in sunlight for 3-4 hours so that it becomes crunchy. Apply Salt, Oil and Turmeric to the thin pohe and heat them on low flame till it becomes crunchy.
1.Heat the oil in a large Kadai. It s very important to use a large kadai/ deep pan since you will need space to turn over the pohe from time to time.
2.Fry one by one the coconut pieces, roasted peanuts and dal in it.
3. Add it on the patal pohe.
4. Add grounded sugar to the above mixture.
5. Fry curry leaves and add on the patal pohe.
6. Fry Mint leaves add and over the patal pohe
7. Fry green chilies and add over the patal pohe.
8. Once the oil is hot, splutter the mustard, hing, chivda masala, poppy seeds and lemon juice.
9. Turn off the flame. Add the above mixture on the patal pohe & mix till the patal pohe are properly coated. Check for salt & add some more if needed.
10. Once the pohe are coated well with oil & masala from the phodni, the work is done, since they are already crunchy!

POHE CHIVDA

POHE CHIVDA

Ingredients:
250 gm pohe, 3 tblsp oil, 2 tsp mustard seeds, 2 tsp Cumin seeds, 12-15 curry leaves, 1 tsp Hing (Asafoetida), 2 tsp Turmeric powder, 2-3 tsp chivda masala, 1 cup roasted fried peanuts, 2tsp chopped green chili, 1cup fried Dalia (roasted split chickpea), 1cup pieces of fried coconut, 2 tsp sugar, 10-12 dry mint leaves, salt to taste and 2 tsp lemon juice.

Method:
1. Heat the oil in a large Kadai.
2. Fry one by one the coconut pieces, roasted peanuts and dal in it.
3. Add it on the pohe.
4. Add grounded sugar to the above mixture.
5. Fry curry leaves and add on the pohe.
6. Fry Mint leaves add and over the pohe
7. Fry green chilies and add over the pohe.
8. Once the oil is hot, splutter the mustard, hing, turmeric, chivda masala, salt, cumin seeds and lemon juice.
9. Turn off the flame. Add the above mixture on the pohe & mix till the Pohe are properly coated. Check for salt & add some more if needed. Once the pohe are coated well with oil & masala from the phodni, the work is done, since they are already crunchy!
P.S. Chivda can be stored for as long as 3-4 weeks if stored properly in dry airtight containers.

Lambat Bhajke Pohe Chivda

Lambat Bhajke Pohe Chivda

Ingredients:
250 gm lambat bhajke pohe, 3 tblsp oil, 2 tsp mustard seeds, 2 tsp Cumin seeds, 12-15 curry leaves, 1 tsp Hing (Asafoetida), 2 tsp Turmeric powder, 2-3 tsp chivda masala, 1 cup roasted fried peanuts, 2tsp chopped green chili, 1cup fried Dalia (roasted split chickpea), 1cup pieces of fried coconut, 2 tsp sugar, 10-12 dry mint leaves, salt to taste and 2 tsp lemon juice.

Method:
1. Heat the oil in a large Kadai.
2. Fry one by one the coconut pieces, roasted peanuts and dal in it.
3. Add it on the lambat bhajke pohe.
4. Add grounded sugar to the above mixture.
5. Fry curry leaves and add on the pohe.
6. Fry Mint leaves add and over the pohe
7. Fry green chilies and add over the pohe.
8. Once the oil is hot, splutter the mustard, hing, turmeric, chivda masala, salt, cumin seeds and lemon juice.
9. Turn off the flame. Add the above mixture on the pohe & mix till the Pohe are properly coated. Check for salt & add some more if needed. Once the pohe are coated well with oil & masala from the phodni, the work is done, since they are already crunchy!
P.S. Chivda can be stored for as long as 3-4 weeks if stored properly in dry airtight containers.
Wishing everyone a very Happy Diwali! :-)