27
Oct 16

Rice sev/bhujia (south Indian)

Swami Dayanand sarasawati, who guided his followers from darkness to a bright life passed into eternity on a Deepawali day.

Deepawali atmosphere is on, so we will go to the traditional cooking route and feast on classic delicacies. Celebrate this Deepawali with traditional south Indian mouth watering treats, rice flour sev (Bhujia). People still love, the delicacies which were favorites in early days.

Ingredients:

  • Rice flour: 2 ½ cup
  • Besan: 1 cup
  • Salt: 1 teaspoon
  • Hot oil: 1 serving spoon
  • Chili powder: 3 teaspoon
  • Ajawine (Thymol seeds) powder: 2teaspoon
  • Refined oil: for deep frying

Preparation:

For making dough:

  1. Take a wide vessel; pour rice flour, Besan, hot oil, salt, chili powder, and ajawine powder mix well by rubbing between palms, add water in small quantity and knead them, if required, put some more water till the dough becomes soft.(The dough can be made in food processor also).
  2. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape.
  3. Take sev maker, apply oil inside. Fill the maker with dough.

Method:

  1. Heat oil in a fry pan on medium flame (to check if oil is ready, put a little piece of dough in the oil if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again). Now release the sev from the sev maker into the hot oil as shown in photo.
  2. Deep fry the sev on medium high flame, after they start to come up; slowly turn over. Fry till it becomes light brown in color. Remove sev from the oil; wait for few minutes to get the oil hot again, Repeat this till all are done. Now, Rice sev is ready to serve. Store Rice sev in an air-tight container.
Rice sev /bhujia (south Indian)

Rice sev /bhujia (south Indian)

Ingredients

Ingredients

dough

dough

release the sev from the sev maker

release the sev from the sev maker

Deep fry the sev

Deep fry the sev

Deep fry the sev

Deep fry the sev

Remove sev from the oil

Remove sev from the oil

Rice sev /bhujia (south Indian)

Rice sev /bhujia (south Indian)

 


26
Oct 16

Stuff Khoa/Mawa anarsa (sweets)

The festive breeze of Deepawali is blowing and the atmosphere is filled with Goddess Lakshmi and God Ganesha idol, earthen Deepak, crackers and many more…

The ambience is so beautiful…..

So we will go to the traditional cooking route and feast on classic delicacies and treat ourselves.

Anarsa is authentic and special kind of Indian snack/sweets, origin from Gaya, Bihar, now it is popular all over India. It is mostly prepared in rainy season and the auspicious occasion of Hartalika teez, Deepawali; made from rice and sesame seed. Here I used Khoa for stuffing which make the dish unique and the taste is great.

Absolutely delicious!

Ingredients:

  • Basmati Rice: 250 gm (2 cups)
  • Sugar: 100 gm (1 cup)
  • Khoa/ Mawa: 100 gm
  • Green cardamom: 4-6 no.
  • Water: ¾ cup
  • Til (sesame seed): 100gm
  •  Baking soda: 1 pinch (optional)
  • Ghee (Clearfield butter): for deep frying

For stuffing:

  • Khoa: 100 gm
  • Sugar: 50-60 gm.
  • Dry coconut: 50 gm.

Preparation:

For dough:

  1. Peel off cardamom, make powder, and keep aside.
  2. Soak rice for minimum 24 hours (one day), clean 2-3 times in running water, dry under the fan for half an hour to remove moisture from it.
  3. After drying, grind this rice into grinder, sieve it and make fine powder. Keep aside.
  4. Take a large heavy bottom pan, Place sugar and water in a pan, and dissolve the sugar over low heat.
  5. Once the sugar dissolves, increase the heat and bring it to boil and cook on high flame till one thread consistency is reached add rice powder and cardamom powder mix it well, cook on medium low flame till it starts bubbling (mixture starts boiling).
  6. Put off the flame; transfer in to bowl, keep it on room temperature for minimum 10 hours before using the dough.

For stuffing:

  1. Cut dry coconut in to small pieces, keep aside.
  2. Take a mixing bowl; put Khoa, coconut and sugar; mix well and divide the stuffing into 12-14 parts to make stuffing ball, keep aside.

Method:

  1. Take one plate, spread Til (sesame seed), and keep aside.
  2. Take a mixing bowl; put prepared dough, Khoa and baking powder. Mix properly. Now dough for anarsa is ready to use, divide this dough into 12-14 parts.
  3. Take one part, make lemon size balls, and spread the ball on your palm, Place stuffing in the centre of the circle. Fold it and seal the edges by pleating.
  4. Now press this ball slightly on the sesame seed to make small poori as the photo shown, keep ready 3-4 at a time, for deep frying.
  5. Take heavy bottom fry pan, put ghee in the fry pan and heat, when it becomes hot; reduce the flame to medium; carefully place the poori  into ghee so that surface with Til faces up while frying (not to be tuned).
  6. Deep fry the anarsa until golden brown in color, take out it on paper napkin.
  7. Allow to cool and place it into air tight container.
  8. Stuffed Anarsa is ready to serve at room temperature.
  9. Note: Don’t turn anarsa. You can use poppy seed instead of sesame seed.
Stuff Khoa/Mawa anarsa (sweets)

Stuff Khoa/Mawa anarsa (sweets)

dry under the fan for half an hour to remove moisture from it.

dry under the fan for half an hour to remove moisture from it.

grind this rice

grind this rice

Ingredients

Ingredients

Place sugar and water in a pan

Place sugar and water in a pan

cook on high flame till one thread consistency

cook on high flame till one thread consistency

add rice powder

add rice powder

mixture starts boiling

mixture starts boiling

Ingredients

Ingredients

dough, stuffing and til

dough, stuffing and til

Place stuffing in the centre

Place stuffing in the centre

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

press this ball slightly on the sesame seed

press this ball slightly on the sesame seed

press this ball slightly on the sesame seed

press this ball slightly on the sesame seed

Deep fry the anarsa

Deep fry the anarsa

Deep fry the anarsa

Deep fry the anarsa

Stuff Khoa/Mawa anarsa (sweets)

Stuff Khoa/Mawa anarsa (sweets)

Stuff Khoa/Mawa anarsa (sweets)

Stuff Khoa/Mawa anarsa (sweets)


25
Oct 16

Ribbon namkin

Deepawali, a global festival indeed…

This festival is celebrated by the Indian origin people in Britain, Canada, Indonesia, Japan, Singapore, united state of America and many more countries.

In Tamil nadu is that newly wedded couples celebrate the first Deepawali after their marriage as ‘Thalai Deepawali’; the parents of the bride invite their son-in-law and present them new dress and other gifts on the day of Deepawali.

Now, let’s relish the real taste of south Indian ribbon namkin…

Tasty…tasty…

Ingredients:

  • Rice flour: 2 cup
  • Besan: 1 cup
  • Salt: 1 teaspoon
  • Hot oil: 1 serving spoon
  • Green Chili: 2 no.
  • Ginger: 2”piece
  • Cumin: 1 teaspoon
  • Sesame seed: 1teaspoon
  • Refined oil: for deep frying

Preparation:

For making dough:

  1. Grind chili, ginger and cumin to fine paste with water.
  2. Take a wide vessel; pour rice flour, Besan, hot oil, salt, Sesame seed, prepared paste, mix well by rubbing between palms, add water in small quantity and knead them, if required, put some more water till the dough becomes soft.(The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape.
  4. Take sev maker with proper sieve (ribbon namkeen), apply oil inside. Fill the maker with dough.

Method:

  1. Heat oil in a fry pan on medium flame (to check if oil is ready, put a little piece of dough in the oil if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again). Now release the ribbon from the sev maker into the hot oil as shown in photo.
  2. Deep fry the ribbon on medium heat, after they start to come up slowly turn over. Fry till it becomes light brown in color. Remove ribbon from the oil; wait for few minutes to get the oil hot again, Repeat this till all are done. Now, Ribbon namkin is ready to serve. Store this Ribbon namkin in an air-tight container.
Ribbon namkin

Ribbon namkin

Ingredients

Ingredients

dough

dough

dough

dough

release the ribbon

release the ribbon

release the ribbon

release the ribbon

Deep fry the ribbon

Deep fry the ribbon

Deep fry the ribbon

Deep fry the ribbon

Remove ribbon from the oil

Remove ribbon from the oil

Ribbon namkin

Ribbon namkin


24
Oct 16

Murruku (south indian namkin)

Deepawali is one of the most important festival of India, this is the traditional recipe from south India on the occasion, I love the recipe and also love to put on traditional attire on this occasion the objective to upload this Dadi maa recipe is that new age mother can create the magic for their children and also ready to welcome important guest on the occasion.

Ingredients:

  • Rice flour: 2 cup
  • Fried gram (chutney dal): 1 cup
  • Salt: 1 teaspoon
  • Hot oil: 1 serving spoon
  • Sesame seed: 1 tablespoon
  • Chili powder: 1 tablespoon
  • Refined oil: for deep frying
  • Preparation:

For making dough:

  1. Grind fried gram to fine powder.
  2. Take a wide vessel; pour rice flour and fried gram flour, hot oil, salt, Sesame seed, Chili powder, mix well by rubbing between palms, add water in small quantity and knead them, if required, put some more water till the dough becomes soft.(The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape.
  4. Take Murruku maker, apply oil inside. Fill the maker with dough.

Method:

  1. Heat oil in a fry pan on medium flame (to check if oil is ready put a little piece of dough in the oil it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again). Now release the Murruku from the Murruku maker into the hot oil as shown in photo.
  2. Deep fry the Murruku on medium heat, after they start to come up slowly turn over. Fry till it becomes light brown in color. Remove Murruku from the oil; wait for few minutes to get the oil hot again, Repeat this till all are done. Now, Murruku is ready to serve. Store this Murruku in an air-tight container.
    Murruku

    Murruku

    Ingredients

    Ingredients

    making dough

    making dough

     dough

    dough

    release the Murruku

    release the Murruku

    Deep fry the Murruku

    Deep fry the Murruku

    Deep fry the Murruku

    Deep fry the Murruku

    Deep fry the Murruku

    Deep fry the Murruku

    Murruku

    Murruku


23
Oct 16

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

After tedious days of cleaning house before Deepawali, it is the perfect time to indulge in cooking some snacks for Deepawali, either sweets or namkin.

So, this week we will start the journey…

This crispy, minty, tempting and chatpati recipe aaloo sev bhujia is suitable for any time.  You can store it for a fortnight or even for a month. Enjoy the recipe……

Ingredients:

  • Besan: 1 cup
  • Potato (boiled and mashed): 1 cup (4-5 no. medium size)
  • Salt: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Roasted cumin powder: ½ teaspoon
  • Asafoetida powder: half teaspoon
  • Fresh Mint leaves: 15-20 leaves(If fresh leaves are not available you can use dry mint powder or can make the dish without it.)
  • Oil: for deep frying

Preparation:

  1. Boil, peel off and grate potatoes, mash them keep aside.
  2. Grind mint leaf and keep aside.
  3. Take a wide vessel; pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well
  4. Add boiled and mashed potatoes and knead them till the dough becomes soft. (The dough can be made in food processor also)

Method:

  1. Take bhujia maker, apply oil inside. Fill the maker with dough.
  2. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Now release the bhujia from the bhujia maker into the hot oil as shown in photo.
  4. Deep fry the bhujia on medium high heat.
  5. After they start to come up slowly turn over with tongs.
  6.  Fry till it becomes light brown in color.
  7. Remove bhujia from the oil; wait for few seconds to get the oil hot again.
  8. Repeat this till all dough is finished.
  9. Now, Aaloo bhujia (potato and Besan/chick pea flour ka sev) is ready to serve.
Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Ingredients

Ingredients

Ingredients

Ingredients

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

knead them till the dough becomes soft

knead them till the dough becomes soft

dough

dough

Fill the maker with dough.

Fill the maker with dough.

release the bhujia

release the bhujia

Deep fry the bhujia

Deep fry the bhujia

Deep fry the bhujia

Deep fry the bhujia

Remove bhujia from the oil

Remove bhujia from the oil

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)