Thattai/Pappu billalu

Mom makes amazing thattai. was asking her how to make thattai. finally ended up making today...:)
Very easy to make.... and yummy thattai is ready to eat ...So crisp and tasty.....


Ingredients:-

Rice Flour:- 2 1/2 Cups
Urad Dal powder :-  2 1/2 tsp
Butter :- 3 tsp
Salt:- as per taste
Sesame seeds:- 1 tsp
Tuar dal :- 1 tsp
Chenna Dal:- 1 tsp
Chilli Powder:- 1 tsp
Roasted chenna powder:- 2 1/2 tsp
Asafetida- a pinch
Oil:- for deep frying



Method:-

1. Soak Tuar Dal and Chenna dal in water for 1 hour ,stain and keep aside.

2. Fry urad dal until nice aroma comes, cool it and grind it into fine powder.
3. In a bowl mix rice powder, urad dal powder, salt, melted butter, sesame seeds, chilli powder, asafoetida, roasted chenna powder,soaked urad dal and chenna dal  mix well and add water little by little and make it into a non sticky soft dough.



4. Make equal sized balls and keep it covered. Take a plastic cover or Zip lock cover, grease it with few drops of oil. Keep one ball at a time and press into round shaped with your fingers.



5. Heat oil in a pan and once the oil is hot reduce the flame to medium while cooking.
6. Carefully take off from plastic/ zip lock cover by inverting it on one hand and drop in hot oil. Cook in medium flame.

7. Flip and cook on both sides until it becomes crisp. Drain excess oil paper towel.

8. Do one by one and finish all the dough. Let it cool and store in air tight box.
9. Yummy and Tasty Thattai is ready to eat.

 

Sweet Puttu

As two of my sis are after puttu making, posting the recipe here. Last time when I went to india I had learnt from Mom. She makes awesome puttu...No one to beat her...Nice golden colour puttu..a feast to eyes and cant stop eating once you have a spoon of it....During Dasara week on Friday she makes puttu for the Goddesses(Lakshmi,Saraswathi and Durga). The smell of ghee,jaggery cardamom in the air pulls you into the kitchen. These get distributed to all who comes to visit kolu/Dolls and haldi kumkum  at home during dasara. These snaps taken while mom making the same.


Lets see how to make it.

Boiled Rice:- 2cups
Jaggery :- 2 Cups
Cashews- 8 pieces
Ghee - 5 tsp
Cardamom - 2(powdered)
Salt- To taste
Turmeric- 1/3 tsp
Coconut -1 cup(scraped)

Method:-
1. Fry the boiled rice in a dry pan, so that it changes colour. Don't burn it.
2.Let it cool and make it into nice powder in a mixie.
3. Add Salt and a pinch of turmeric to the powdered rice flour.(Thin rava consistency)
4. Sprinkle warm water to it and if you try to hold it in hand it should not crumble.

5. put the above mixture in a cloth and steam it in cooker for 15 min.
6. cool it and remove all the lumps.

7. Keep a pan on the stove add jaggery and little water so that the jaggery melts.
8. Strain it in strainer to remove impurities.
9. Keep the jaggery mixture on stove add cardamom powder, keep stirring until it thickens.

10. Take water in a small cup and drop a little jaggery in it. you will be able to make a ball of it.

11. That is the correct consistency (gatti paghu).Add the steamed rice flour to it, and scraped coconut. mix well.
12. Heat Ghee in a pan add cashews fry till golden brown.

13. Add it to the above(puttu mixture).
14. Yummy puttu ready to eat.

 

Amaranth leaves stir fry /Mulai keerai Poriyal

where to start....:) after a long time blogging again...reason is that voice in office...hey what happened to the blog...:) cant see any recipes...from a collegue of mine got me out of my trance....the first answer that came to mind was sorry iam busy...but was thinking to myself was it true ....or was it not the in the priority list...:)
so that made me start again...:)...



I got two bunches of Mulai  keerai  at home ended up making a dry curry for chapathi or can be eaten with rice...Turned out good...Ha ha experimented on myself first...So here we go....



Ingredients:-

Keerai/Greens- Two bunches(amaranth Leaves,Thota Kura,Mulai keerai)
Onions- 2
Garlic- 4 to 5 pieces
Red chillies-3
Salt to taste
Sugar- a pinch
Jeera-1/2 tsp
Oil-1tsp
Lemon Juice- 2 tsp
Ground nut and White til/Yellu- 2 tsp
Turmeric-1/4 tsp
Chilli powder-1/2 tsp
Asafoetida- a pinch

Method:-
1.Wash the green/Keerai and cut into small pieces.
2.Cut the onions into small pieces.
3.Heat oil in a pan, add jeera ,asafetida,red chillies.
4.Add onions,garlic,salt,turmeric and fry it a little bit.
5.Add Keerai/Greens,sugar and let it cook for 3 to 5 min.
6.Add coarsely ground Ground Nut and White Til/Yellu powder.
7.Finally Add lemon juice mix well and remove from fire.
8.Yummy subji is ready to eat with chapatti/rice...

 

 

Mutter Paneer Masala

This is a simple peas and paneer receipe that get done very fast but tastes yummy with roti, nan, vegetable pulav or vegetable rice.


Ingredients:-
Paneer - 1 packet
Peas - 1/2 cup(frozen)
Onion - 4
Tomato -2
Ginger Garlic Paste - 1 tsp
Chilly powder - 1 tsp
Turmeric powder-1/2 tsp
Sugar- a little
Oil - 3 tsp
Salt
Kasuri methi - 1 tsp
Coriander leaves -2 tsp

Method:-
1. Cut onions and tomato into small pieces.
2. Put the frozen paneer pieces in hot water and keep it for 10 to 15 min to become soft.
3. Heat a pan, add oil to it. When the oil is hot add ginger garlic paste.
4. Add onions and tomato pieces to it.
5. Add salt,turmeric and chilly powder,sugar.
6. once the onion,tomato's are cooked and become mushy add frozen peas to it.
7. You can add little water to the above if required to make it gravy consistency.
8. Add kasuri methi and mix well.
9. Finally add the paneer pieces to the gravy and let it cook for 3 to 4 min.
10. Garnish with coriander leaves. serve hot with Roti ,Nan or Veg pulav...


 

Badhusha

This time i was in india on vaccation during navrathri and diwali and had a nice time. so posting the below Badusha receipe done by me for diwali under my mom guidance. It turned out nice and yummy. Lets see how to make it.

Ingredients:-
Maida - 1/2 kg
Ghee - 1 cup
Cooking Soda - a little
Sugar - 1/2 Kg
Oil for frying
Water
Saffron

Method:-
1.Rub the Soda and ghee for 15 to 20 min.
2.Add the maida slowly to it and rub throughly.
3.Use little bit water to make a soft Dough.
4.Cover the Dough with a wet cloth for half an hour.

5.Make small balls and flatten each into round shape. I have twisted the edges.

6.Heat oil and deep fry all the badusha.

7.Prepare a sugar syrup of one thread consistency. Add saffron to it.
8.Put the Badushas in the syrup and remove them from the syrup.
9.Arrange them on a plate and let it cool. Decorate them with nuts.
10.Mouth watering Badushas are ready to eat....