Nov 1, 2013

Ribbon Pakoda


I saved this recipe from some website, not sure which one. But it turned out good. Thanks to whosoever it was

INGREDIENTS:


RICE FLOUR - 2 CUPS
BESAN - 1 CUP
RED CHILLI POWDER - 2 TSP
SALT - AS NEEDED
ASAFOETIDA - A PINCH
SESAME SEEDS |ELLU 1 TSP
MELTED BUTTER - 2 TBLSP
OIL FOR DEEP FRYING

METHOD:

- In a wide bowl, add the rice flour and gram flour .
- Add in the redchilli powder, salt, sesame seeds,butter and asafoetida.
- Mix this into a soft dough using water.
- Heat oil for deep frying in a kadai.
- Add a portion of dough in the murukku press (use the ribbon pakoda achu) and make a round layer in hot oil.
- When it is done on one side flip this carefully using the ladle.
- When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.
- Repeat this for the remaining dough.
- Store in airtight container.

Coconut Burfi


Ingredients:

Coconut, grated - 1 cup heaped
Sugar - 1 cup
Cardamom pdr - a pinch
Cashews - 10
Ghee - 1 tsp

Preparation:


In a pan, add a lil ghee and fry cashews till brown. Set aside and when they cool down, chop them to small pieces. To the same pan, add grated coconut and sugar. Saute together till it mixes well. Continue to stir in medium flame till the sugar melts to form a thick syrup texture. When the mixture starts to leave the edges of the pan, with some foamy consistency, switch off the stove. Add cashews and cardomom powder 2 mins before you switch off the flame. Pour this on to a greased plate and level out the top layer. Cut to pieces when still warm.




Pepper Karasev


Ingredients:
Besan - 1.5 cups
Rice flour - 1 cup
black pepper - 15 nos (adjust to your taste)
Oil (heat before adding) - 3 tbsp
Asafoetida - a pinch
salt - as needed
garlic pods - 3 nos

Grind black pepper and garlic pods (do not make it powder like...coarse grind it). Mix this with besan + rice flour + salt + asafoetida + hot oil. Oil can be replaced with softened butter. Mix water as required such that the dough is not too stiff.

Heat oil in a deep pan. Check the oil by dropping a lil dough to the oil. If it comes up immediately then the oil is at the right temperature. Then using the 3 circles thenkuzhal achu in the muruku presser make the karasev. Remove it from oil, once the sizzling stops. Break it to pieces once it cools down. Yummy and crunchy karasev is ready for diwali 
 
 

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