Yumyum Foods - Kanchana

Kudumullu / Kolulattai

2012-09-16T08:15:00.001-06:00

Happy Ganesha chaturthi to all my viewers and friends!!

Kudumullu Ingredients:

2 cups Rice flour
3 cups Water
2 tsp Oil
a pinch of salt

Stuffing Ingredients:

2 cups Black Sesame seeds
1 cup Fresh shredded Coconut
1 cup Jaggery Powdered
2 Cardamon powdered

Kudumullu

Method:

Dry roast the sesame seeds and transfer to a plate. When cooled grind it in a mixer jar to a coarse powder.
Now transfer it in a bowl, add coconut, jaggery and cardamon powder and mix well. Keep it aside.
Now boil 3 cups of water in a vessel.

4. Add oil and salt to the boiling water.

5. Now add the rice flour to it, do not stir it.

6. Reduce the flame and close with a lid for 3-4 mins.

7. Now remove the lid and stir it with a spatula with out any lumps.

8. Again close the lid and cook for 2 mins in a very low flame.
9. Remove the dough from heat and knead it well to a soft dough.
10. Make small balls out of the kneaded dough.

11. Roll into small puri by keeping in between a clean plastic sheet.

12. Place this puri in the Kadubu mould and place the 1 tbsp of stuffing/ filling on one side.

13 .Close the mould tightly and remove the extra dough on the sides.

kudumullu

14. Unmould and slowly lift the kudumullu and place gently on a plate.

15. Make remaining dough the same way.
16. Now place these stuffed Kudumullu in a idly cooker and drizzle some oil on top of it.

17. Cook for 5-6 mins.

18. Serve hot or cold. Enjoy this delicious Kudumullu.

Note:

The stuffing can be differed by adding different ingredients.
Spicy kudumullu can also be made by adding green chillies, and moong stuffing.

3. Remaining dough can be made into small balls and steamed for 6-7 mins.
4. Season with mustard seeds, urad dhal, green chillies, turmeric, coriander leaves and salt.
5. This will make a good snack.

Eggless Christmas Cake

2011-12-22T05:00:00.000-07:00

Merry Christmas and Happy New year

Ingredients:

1 1/2 cup All purpose flour
3/4 cup Sugar (powdered)
1 pinch Salt
1 tsp Baking Soda
2 tbsp Orange Zest (Optional)
1/3 cup Oil
1 tbsp White Vinegar
1 1/4 cup Cold water

Method:

Sieve the flour, sugar, salt and baking soda together. Transfer it to a bowl.
Add orange zest, oil, vinegar and water to the bowl and gently mix them without lumps.
Now transfer it to a greased microwave oven safe bowl.
Microwave on high for 6-8 mins.

Check by inserting a toothpick.
Allow it to cool and then flip it upside down on a flat plate.

Allow it to cool completely and then layer it with any frosting.
Enjoy this Eggless Orange Cake which is done in minutes.

Note:

I used Orange zest for orange flavour. You can also use lemon zest or cocoa powder instead.
This cake can also be made in normal baking oven as regular cakes are baked.

Chicken Patties

2011-09-06T01:33:00.000-06:00

Ingredients:

1/2 lb Chicken boneless
1 Potato boiled and crushed
2 cups Onion finely chopped
1 1/2 Ginger, garlic and green chili paste
1/2 tsp Garam masala
1/2 tsp Red chili powder
1 tsp Dhania powder
1/4 tsp Turmeric powder
3 tbsp Coriander leaves chopped
2 tbsp Mint leaves chopped
2 Eggs beaten
2 tbsp Oil
1 cup Bread crumbs
Salt to taste

Method:

Wash the chicken and pressure cook in a cooker for 1 whistle with enough water to cook.
Allow it to cool and then shred the chicken and keep aside.

Now heat a pan add oil, when hot add onion, ginger garlic and green chili paste, garam masala, chili powder, dhania powder and turmeric powder.
Saute it for 2 mins and transfer to a bowl.

Add shredded chicken, potato, coriander leaves, mint leaves and salt.
Mix them all well and make small round flat patties.
Dip each patties in the beaten egg and roll it over the bread crumbs and keep aside.

Now heat oil in a pan and shallow fry the patties until golden brown on both the sides.
Remove and place it on a paper towel and serve hot with green chutney and ketchup.
It can be served as burger along with breads.

Banana Pith Fry / Valathandu poriyal

2011-09-05T05:44:00.000-06:00

Ingredients:

1 Banana Pith or stem
1/2 cup Onion finely chopped
1 sprig Curry leaves
2 tbsp Oil
1/2 tsp Mustard seeds
2 tbsp Chana dhal
1 tsp Turmeric powder
1/2 tsp Chili powder
1/4 cup Shredded Coconut
2 tbsp Coriander leaves chopped
1 tsp Salt
Salt to taste

Method:

Take the banana pith/stem and peel the outer layers until the inner white core is formed.
Now wash and cut into thin circles.
While cutting each circles thin strand of fibres are visible, roll your fingers over it and discard the fibres.
Proceed this step with each circles.
Now chop into small cubes.

Add 1/2 tsp turmeric powder and 1tsp salt.
Rub on these pieces and allow it to rest for 5-10 mins.
Now squeeze out the excess water and wash thoroughly.
Pressure cook these washed pieces along with 2 tbsp water, salt, turmeric powder and chili powder for 1 whistle and keep aside.

Now heat a frying pan, add oil, when hot add mustard seeds.
When the seeds splutter add chana dhal and curry leaf.
Add onions and fry until golden brown.
Now add the cooked banana pith and fry till all water is evaporated.
Switch off the flame and add coconut and coriander leaves.
Mix them well and serve hot as a side dish.

Note:

Those suffering with Kidney stones can have this dish often. Its rich source of fibre helps to dissolve the stones.

Egg Bonda

2011-05-05T15:00:00.000-06:00

Ingredients:

4-6 Hard boiled eggs
1 cup Bengal gram flour
1 tsp Rice flour
1/2 tsp Chili powder
1 tsp Oil
1 pinch Asafoetida
1/4 tsp Turmeric powder
Salt to taste
Water
Oil for deep frying

Method:

Discard the shells of the eggs and keep aside.
Now in a bowl add gram flour, rice flour, salt, chili powder, asafoetida, turmeric powder, 1 tsp oil and mix well.
Now add water and mix to a thick batter.
Heat oil for deep frying.

Dip the whole egg or halved egg in the batter and drop into the hot oil.
Fry until nice golden brown color is formed.
Remove and place on a paper towel.
Serve this delicious Egg bonda as a snacks.

Benne Biscuit / Butter Cookie

2011-05-05T14:52:00.000-06:00

Ingredients:

2 cups All purpose flour ( maida)
3/4 cup Melted butter / Oil
1 1/2 cup Sugar powdered
3/4 tsp Baking powder
1 pinch Salt

Method:

Preheat the oven to 350 F
In a bowl add all purpose flour, baking powder, sugar and salt.

Mix well and now add butter or oil little by little until the flour is in a crumbled form.
When hold firm a solid ball should be formed.

Now make small equal size balls and place on the baking tray lined with baking sheet.
Place the tray in oven and bake for 15-18 minutes.
Do not over bake. Remove the tray from oven and allow it to cool.
Serve this delicious very soft cookies.

Store in air tight container for days.
This is a very special biscuits seen in Bangalore's Iyengars bakery.
Our all time favorite.

Carrot Palya

2011-05-05T14:34:00.000-06:00

Ingredients:

4 Carrots
2 Dry chillies broken
2 cloves Garlic crushed
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1 tsp Urad dal
2 tbsp Oil
Salt to taste

Method:

Peel the skin of the carrots and wash thoroughly with water.
Now grate the carrots with grater and keep aside.
Heat a pan, add oil, when hot add mustard seeds, when the seeds splutter add urad dal, dry chillies and crushed garlic.
Fry until the dal turns golden brown, add turmeric powder and mix well.
Now add the grated carrots and salt. Mix well and close the lid.
Reduce the flame to medium heat. Cook for 5-10 minutes.
Fry well and transfer to a serving bowl.
Serve as a side dish with rice and chapati.

Tadka Dal fry

2011-05-05T14:25:00.000-06:00

Ingredients:

3/4 cup Toor dal
1/4 cup Chana dal
1 tsp Ginger garlic paste
1/4 cup Onion chopped
2 cup Tomatoes chopped
2 Green chillies slit
1 tsp Chili powder
1 1/2 tsp Coriander powder
1/2 tsp Garam masala
2 tbsp Ghee/oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
2 Dry red chillies
1 pinch Asafoetida
1 sprig Curry leaves
1/4 tsp Turmeric powder
2 tbsp lemon juice
Coriander for garnishing
Salt to taste
Water as needed

Method:

Wash the dal and pressure cook in a pressure cooker with enough water until soft.
Allow to cool and mash the dal well.
Now heat a kadai or wok, add oil/ghee, add mustard seeds, when it splutters add cumin seeds, asafoetida, red chillies and curry leaves.

Now add onion, green chillies and ginger garlic paste, fry until onions are golden brown.
Now add tomatoes and fry well until oil leaves the sides.
Add chili powder, coriander powder, garam masala powder and turmeric powder. Mix them all well.
Now add the mashed dhal and salt, close the lid and allow to boil.
Switch off the flame and add lemon juice and coriander leaves.
Transfer to a serving bowl and serve hot with jeera rice, chapati, roti, etc..

Vegetable Puffs

2011-05-05T14:08:00.000-06:00

Ingredients:

1 pack Puff pastry sheets
2 Boiled potatoes crumbled
1/2 cup Fresh/frozen peas
1/2 cup Onion sliced
1 tsp grated Ginger
1 tsp Chili powder
1 1/2 tsp Coriander powder
1/2 tsp Garam masala
3 tbsp Oil
Salt to taste

Method:

Defrost the puff pastry sheets and keep aside.

Heat a pan, add oil, when hot add onion.
Fry onion till golden brown, add ginger, turmeric powder, chili powder, coriander powder and garam masala.
Now add potatoes and peas, add salt and mix well.
Close the lid, reduce the flame to medium heat and cook until potatoes are soft.

Fry them well and transfer to a bowl.This is the filling.
Preheat the oven to 400 F.
Now spread the pastry sheet and roll with a rolling pin.
Cut into equal large rectangle shapes.

Place 1 tbsp filling in the middle of the sheet and fold it.
Place the folded sheets on a baking tray and bake for 10-15 minutes until golden brown color is formed.

Transfer to a serving plate and serve.
Enjoy this great dish as a snack.

Kulcha

2011-05-05T13:50:00.001-06:00

Ingredients:

3 cups All purpose flour (maida)
1 tsp Active dry yeast
1 tsp Sugar
1/2 cup Warm water
1/2 tsp Salt
2 tbsp Yogurt
2 tbsp Oil
1/2 cup Sesame seeds
1 cup Coriander leaves chopped
Water as needed

Method:

Add active dry yeast and sugar to the warm water. Mix them and close the lid and leave it to raise for 5 minutes.
Add all purpose flour, salt, yogurt in a bowl and mix well.
Now add the frothy yeast to the bowl and knead to a soft dough adding water little by little.
Now add oil and knead again. Close the lid and leave it untouched for 2-3 hrs.
The dough would have doubled its volume.
Now dust dry flour on a clean flat surface, roll the dough to a flat big disc.

Spread little oil on top of it and roll it and cut them into small pieces.
Now take each piece and roll to a thin disc.

Sprinkle sesame seeds and coriander leaves. Roll the rolling pin on it, so the seeds are pressed.
Now heat a pan, toast the disc on both the sides.

Soft Kulcha is ready.
Serve this kulcha with any gravy.

Aloo Bonda

2011-05-05T12:48:00.000-06:00

Aloo masala Ingredients:

2 large Boiled potatoes mashed
1 medium Onion (chopped)
1/2 tsp Chana dal
1/2 tsp Mustard seed
1/2 tsp Urad dal
1/2 teaspoon Turmeric
1-2 green Chili
1 clove Garlic(chopped)
1 tablespoon Oil
Salt to taste
2 tbsp Cilantro (chopped)

Method:

Heat oil.
Add mustard seed, chana dal, onions,split green chili and turmeric.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and salt.
Mix and cook for few mins.
Garnish with cilantro and allow it to cool.

Now make small equal size balls and keep aside.

Ingredients for Batter:

1 cup Bengal gram flour
1 tsp Rice flour
1/2 tsp Chili powder
1 tsp Oil
1 pinch Asafoetida
1/4 tsp Turmeric powder
Salt to taste
Water
Oil for deep frying

Method:

In a bowl add gram flour, chili powder, asafoetida, rice flour, turmeric powder and oil.
Mix them all together, add oil and salt, now make it in to a thick batter by adding water gradually.
Now heat oil for deep frying, when hot switch the flame to medium heat.
Now drop each potato balls in the batter and carefully drop into the hot oil.
Deep fry them until nice golden color is formed.
Remove from oil and place on a paper towel.
Repeat with other potato balls and fry them.
Enjoy this delicous Aloo bonda as it is or with any chutney.

Brussels Sprout Curry

2011-05-05T12:45:00.001-06:00

Ingredients:

10 Brussels sprouts
1/2 cup Onion chopped
1 cup Tomato chopped
1 clove Garlic crushed
1 tsp Chili powder
1 1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
3 tbsp Oil
Salt to taste

Method:

Discard the outer layer of the Brussels sprout and wash them.
Now chop each one into four pieces and keep aside.

Heat a kadai or wok, add oil, when hot add mustard seeds.
When the seeds splutter add cumin seeds, onion and garlic.
Fry until onions are golden brown.
Add tomato and fry until oil leaves the sides.

Now add chili powder, coriander powder, turmeric powder and garam masala.
Saute them well, until raw smell is out.
Add the chopped Brussels sprouts, salt and 1/2 cup of water.
Mix well and close the lid and reduce the flame to medium heat.
Cook for 10-12 minutes, stirring in between.
Once all the moisture is evaporated and the vegetable is cooked, transfer to a serving bowl.
Serve with chapati, roti and also rice.
Enjoy this delicious vegetable, if you have missed all these years.

High Raw Salad

2011-04-25T14:28:00.000-06:00

Ingredients:

1 cup Oranges
1 cup Apples chopped
1 cup Celery chopped
1 cup Cucumber chopped
1 cup Red cabbage chopped
1 cup Carrot shredded
1/4 cup Almonds
1/4 cup Walnuts
1/4 cup Raisins
2 tbsp White vinegar / Lemon juice
2 tbsp Coriander leaves finley chopped
Salt to taste
1/4 tsp Freshly ground peppercorns

Method:

Put all these ingredients in a large bowl and mix well.

Transfer to a serving bowl and serve immediately.
Vegetables can be added more of once choice.

Enjoy this Highly raw crunchy, nutty, sweet, salty and spicy salad.

Aloo Methi Fry

2011-04-22T14:10:00.000-06:00

Ingredients:

1 bunch Fresh fenugreek leaves / 1/2 cup Kasoori Methi
2 Potatoes peeled and diced
1/2 cup Onions finely chopped
1/2 tsp Chili powder
1 tsp Coriander powder
1/2 tsp Garam masala
2 tbsp Oil
Salt to taste

Method:

In a microwave safe bowl add potatoes and 2 tbsp of water.
Close the lid partially and microwave for 6-8 minutes. Remove and keep aside.
Clean the fenugreek leaves, discard the stem from leaves. Wash them thoroughly and keep aside.
If using kasoori methi, wash in water, squeeze the water and keep aside.
Now heat a pan, add oil, add onions and fry until light brown.
Add fenugreek leaves, reduce the flame to medium heat, close the lid and cook for 3 minutes.

Now stir the leaves and fry until all water is evaporated.
Add chili powder, coriander powder and mix well.
Now add the cooked potatoes and toss them.
Add salt and garam masala and fry for 2-3 minutes.
Transfer to a serving bowl.
Serve with rice, chapati, roti, etc..

Kadhai Paneer

2011-04-22T14:08:00.000-06:00

Ingredients:

2 cups Paneer ( cut into long thin pieces)
1 cup Capsicum cut into thin long strips
5 Dry red chillies
2 tsp Coriander seeds
1/4 tsp Fenugreek seeds
2 cloves Garlic crushed
1 tsp Ginger grated
3 Tomatoes finely chopped
Salt to taste
4 tsp Oil

Method:

Grind red chillies and coriander seeds to a fine powder and keep aside.
Paneer can be added raw or fried. If you want to add fried paneer then fry paneer in oil until all sides are golden brown, remove and keep aside.
Now heat oil in a kadhai or wok, add fenugreek seeds, fry until brown.
Now add garlic and ginger, fry for few seconds. Add chili and coriander powder.

Fry until raw smell is gone. Add tomatoes and fry until oil separates.
Now add the sliced capsicum and salt.
Close the lid and cook for 5-7 minutes. The gravy will become thick.
Add fried paneer and mix gently. Fry for 2-3 minutes until the gravy is thick.
Transfer to a serving bowl and serve hot with chapati, naan, roti, etc..

Mango Pie

2011-04-13T13:13:00.000-06:00

Ingredients:

2 Ripe mangoes
1 Graham cracker crust 10" size
1 envelope Gelatin unflavored
2 cups Water
1 can Fat free sweetened condensed milk (14 oz)
1 can Reddi wip 7 oz (whipped cream)

Method:

Wash and peel the skin of the mangoes, separate the pulp from the seed.
Puree the pulp in a blender and transfer to a large bowl and keep aside.

Now heat a pan add water, when warm switch off the heat.
Add gelatin to the warm water and keep stirring until the gelatin is dissolved.
Now add condensed milk, whipped cream and gelatin mixture to the mango puree in the bowl.
Gently blend them all well.

Immediately transfer this mixture to the graham cracker crust.
Place in the refrigerator for 4 hours.

Do not put in the freezer.
Once completely chilled, the pie is ready to serve.

Enjoy this delicious easily made Mango Pie.
Our All time favorite !

Note:

Instead of fresh mangoes, 1 whole canned mango puree can be used. So you will need two crust sheets.
For more variation to the pie, give a touch of bright fruits.
Check for sweetness, additional sugar can be added when blending.

Mango Ice-Cream Bar

2011-04-13T13:12:00.000-06:00

Ingredients:

2 Ripe mangoes
1 can Fat free sweetened condensed milk 14 oz
1 can Reddi wip 7 oz (whipped cream)
Ice-cream moulds

Method:

Wash and peel the skin of the mangoes, separate pulp from the seed and puree it.
Transfer this puree in to a large bowl, add condensed milk and whipped cream.

Gently mix well and transfer into the ice-cream mould.
Tap the moulds, so the air escapes. Place the stick and freeze it for 4-5 hours.

Pour remaining ice-cream mixture in an bowl and freeze it for 8 hours.
When the ice-cream is freezed, place the mould in a bowl of warm water for 10 seconds.

Now pull the stick and the ice-cream bar should come out easily.
Great home made ice-cream.

Note:

Add chopped fresh mangoes to the ice-cream in the bowl and mix gently and place in freezer.
While enjoying this ice-cream, in between get a treat of fresh fruit too !

Red Cabbage Parantha

2011-04-12T13:27:00.002-06:00

Ingredients:

2 cups Whole wheat flour
2 tbsp Yogurt
1 cup Red cabbage
1 tsp Cumin seeds
1 tsp Turmeric powder
3 tbsp Coriander leaves chopped
2 tbsp Oil
Salt to taste

Method:

Put the cabbage in a food processor and chop to small pieces.
Now in a bowl add wheat flour, cabbage, coriander leaves, turmeric powder, cumin seeds, oil, yogurt and salt.
Mix well and make a firm soft dough. Add water if needed.

Allow to rest for 10 mins.

Now divide the dough into small equal balls.
Dust a flat surface with dry flour and roll each ball into a flat thin disc.

Heat tava and drizzle little oil.
Now roast the paratha on both the sides.

Repeat with all the other dough.
Serve this hot paratha with any curry.

Cauliflower Fry

2011-04-12T13:12:00.000-06:00

Ingredients:

1 Cauliflower
1/4 cup Onion chopped
1 clove Garlic crushed
1 cup Tomato chopped
1 tsp Chili powder
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1 tsp Urad dal
2 tbsp Oil
Salt to taste

Method:

Remove the florets and wash them thoroughly.
Put this florets in a microwave safe bowl, add 2 tbsp of water and close the lid partially and microwave for 6 minutes.
Heat a kadai or wok, add oil, when hot add mustard seeds, when it splutters add urad dal.
When the dal turns golden brown add onion and garlic. Fry until onions turn golden brown.
Add tomato and fry until oil leaves the sides.
Add chili powder, turmeric powder and salt.

Mix them well and add the cooked florets and mix well.
Now cover the lid and cook for few minutes.
When all the water is evaporated, roast the florets well.
Transfer to a serving bowl.
Serve as a side dish with rice and roti.

Butter Chicken

2011-04-12T13:07:00.000-06:00

Ingredients:

4 pieces Tandoori Chicken
2 large Tomatoes pureed
2 tbsp Butter
2 tbsp Ginger garlic paste
1/4 cup Cashew nuts
1/4 tsp Paprika powder
1/2 tsp Red chili powder
1 1/4 cup Milk
1/2 cup Fresh cream
1/2 tsp Garam masala
1/4 tsp Sugar or Honey
1 bay leaf
Salt to taste

Method:

Soak cashew nuts in hot water for 15 minutes.
Drain all the water and grind to a fine smooth paste adding very little water.
Keep this aside.
Now heat a kadai or wok, add butter, bay leaf and ginger garlic paste.
Fry well until the ginger garlic paste turns to light brown in color.
Now add the pureed tomatoes and keep frying until oil oozes out and all the moisture is evaporated.

Now add the cashew paste and keep stirring, add 1/4 cup of fresh cream, paprika powder and chili powder.
Fry until oil separates from the cashew paste. This step is very important or else you will have the raw smell.
Now remove the kadai from heat and add milk and mix well so there are no lumps.
Bring back to the heat and add 1 cup of water, add salt and mix well.
Cover the lid and cook for 5-6 minutes.
The oil should be visible on the surface.
Now again remove from heat and add the remaining fresh cream.

Add garam masala and sugar, mix well.
Now bring back to the heat, add the tandoori chicken pieces and close the lid.
Bring to boil and simmer for 2 minutes.
The gravy thickens and you can see the silky smooth gravy.
Transfer to a serving bowl, garnish with green chillies and fresh cream.
Serve hot with chapati, roti, naan, etc..

Note:

For more color add 2 drops of red food color. Follow these steps carefully for proper results.
Instead of Tandoori chicken, fried paneer can be added to make BUTTER PANEER.

Tindoora / Dondakaya / kovakkai Fry

2011-04-11T18:38:00.000-06:00

Ingredients:

1 lb Tindoora / Dondakaya
1/2 cup Onions finely chopped
1 tsp Chili powder
1/2 tsp Turmeric powder
1 tbsp Oil
1 tsp Urad dal
1/2 tsp Mustard seeds
1 tsp Chana dal
4 Curry leaves
Salt to taste

Method:

Wash the vegetables with plenty of water. Cut and discard the ends.
Cut each tindoora vertically into 6-8 pieces.
Repeat the same with all the tindooras and place in a microwave safe bowl.
Add 1/4 cup of water and salt to it.
Cover the lid partially and microwave for 10 minutes stirring once in between.
Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add urad dal and chana dal. Fry until golden brown.

Add onions and curry leaves. Fry well until onions are light brown.
Now add chili powder and turmeric powder, mix well.
Add the cooked tindooras and adjust salt.
Close the lid and cook for 3 minutes.
Stir cook until all the water is evaporated.
Transfer to a serving bowl and serve as a side dish.
Great with rice and chapatis too!

Adai Dosa / Mixed Lentil Crepes

2011-04-11T18:20:00.000-06:00

Ingredients:

1 cup Rice
1/2 cup Poha / Beaten rice
1/2 cup Toor dal
1/2 cup Chana dal
1/2 cup Urad dal
1/2 cup Moong dal
1/2 cup Soya beans (optional)
1 tbsp Flax seeds (optional)
10 Red chillies
1/2" piece Ginger
1 tsp Cumin seeds
Salt to taste

Method:

Wash and soak all the dals together in water for overnight or for 4 hours.
If you add soya beans then soak for 8 hours.
Grind all together to a fine smooth batter along with red chillies, cumin seeds and ginger.

Transfer to a bowl, add salt and mix well.
Now heat a pan, when hot add a ladle of batter and spread gently in circular motion.
Drizzle some oil and fry on both the sides until nice red color is formed.
Serve hot with coconut chutney or red chutney.

Note:

You can also add finely chopped onions, coriander leaves and curry leaves to the batter and make dosas.

Obbattu / Puran Poli / Holige

2011-04-11T17:35:00.000-06:00

Ingredients:

2 cups Chana dal
2 cups All purpose flour
2 cups Jaggery powdered
4 Cardamons whole
1/4 tsp Turmeric powder
1 pinch Salt
1 cup Oil
1 Ziplock bag
Ghee

Method:

Add all purpose flour, turmeric power, salt and water in a bowl and make a soft sticky dough.
Add 1/2 cup of oil to it and knead well. the dough will absorb all the oil.
Close the lid and leave untouched for about 4-5 hours.
The oil will start oozing out.

Now wash the chana dal and cook with plenty of water on a stove top.
Do not pressure cook.
Cook until the dal is just cooked, when pressed with finger it should break, do not over cook.
Strain all the water and make rasam with this water.
Now allow the dal to cool down.
In a mixie jar add the chana dal, cardamons and add jaggery little by little.
Grind to a fine paste. Adjust the jaggery so that the dal does not become loose.
Transfer to a bowl and divide into small equal balls. This is called Puran.

Place a large ziplock on a clean flat surface.
Spread oil on it.
Now knead the dough well and take small portion of it.
Flatten it on the ziplock sheet with fingers.

Place puran in the center and stretch the dough to the center and cover the puran.
Now add a tsp of oil on top of it and flatten with finger to form a thin dics shape.

Heat the pan, gently place the flatten puran poli on the hot pan.
Now fry them like chapatis. Do not flip often.

Repeat with the other purans.
Serve hot with ghee or cold with hot milk.
Enjoy this delicious Obbattu.

Kala Jamun

2011-04-11T15:56:00.000-06:00

Ingredients:

1 packet Any jamun mix
1/2 tsp Cardamon powder
2 cups Sugar
1 1/2 cup Water
1/4 cup Milk
2 drops Green food color
1 tsp Pistachio powder
1/2 tsp Sugar
1 cup Grated Coconut
Oil for deep frying

Method:

In a sauce pan add sugar and water.
Boil for 5 minutes and again simmer for 10 minutes and switch off the heat.
Add 1/4 tsp of cardamon powder to it and close the lid.
The sugar syrup is ready.
Now seive the jamun mix in to a bowl.
Add milk and make the mix to a soft dough.
Close the lid and allow to rest for 10 minutes.
Now divide the dough into two halves.
To one portion and cardamon powder, pistachio powder, 1/2 tsp sugar and green color.

Knead the dough well, so the color is evenly mixed.
Now divide this into equal small balls and keep aside.
Now take the other part of the dough and divide into same number of the balls as the green balls.
Flatten each ball and place the green ball in the center and cover with the outer layer of dough.
Make oval shapes, repeat the same with other balls.

Now heat oil for frying, the heat should be low medium.
Fry the oval balls in low heat until black (kala) in color stirring continuously.
Remove the fried jamun and drop into the hot sugar syrup.
Cover the lid and leave it untouched for 3 hours.
When the jamuns have absorbed all the syrup roll each jamuns in the bowl of grated coconuts.
Place on a serving plate and serve cold.

Note:

The oil for frying should be in low heat. The jamuns must change its color very slowly.

Curd / Yogurt

2011-04-11T15:36:00.000-06:00

Ingredients:

1 bowl Milk
1 tsp Curd / yogurt

Method:

Boil the milk and allow it to cool.
The milk should be still warm, add the curd or yogurt to it and mix well.
Now close the lid and leave it untouched for 2-3 hours.

Now once the milk has become thick, keep refrigerated for 1 hour.
Now you will have a thick curd.
Enjoy.

Note:

When making the curd the milk should be warm not hot or cold.