Gobi-Gajar masala/Cauliflower-Carrot Stir Fry

I bought a cauliflower during my Saturday’s grocery shopping adventure thinking that I am going to make something with them immediately. However it didn’t happen, they were sitting in my refrigerator for more than 5 days. In between I got an ear pain, it took me to the doctor’s office and even with ibuprofen every 4 hours it didn’t do much help. After a dose of antibiotics for seven days and immense pain, it started to subside. I still have some remnants of it but I am feeling better now. I used to get earaches sometimes during childhood and I don’t know how I was able to tolerate the pain. I was prone to them at that time.

The Cauliflower lying with a sad face,even started to get some brown spots. Finally yesterday the day of their freedom from my refrigerator came. They were happy to be in my curry dish. I usually make Cauliflower-potato curry with them. I rarely make Gobi paratha/cauliflower paratha. Hubby is not much fan of stuffed paratha or even boli, I love them, and however fear of sugar overload prevents me from making them. In a two person household with a little one, making something needs to best for each other’s taste, otherwise I have to eat them as a punishment for making them.

I made cauliflower, carrot, spring onions stir fry with some store bought curry masala. I am not fan of soy sauce and I think it spoils all the taste. For me it overpowers all the taste of the various vegetables. I like soy sauce only in my miso soup. So I made my stir fry devoid of soy sauce. This tastes really good with chapathi or poori. If you like cauliflower and carrot and their crunchiness with masala go for it. This stir fry is easy to make and only need simple ingredients. Here goes the recipe.

What you need
Cauliflower: 1 head
Carrot: 2 no
Spring onion: 3 no
Onion: 1no
Tomato: 2no
Ginger-Garlic paste: 1 tablespoon ( I used 1 inch ginger and 3 cloves of garlic)
Salt: 1 teaspoon+ ½ teaspoon
Kalonji/Nigella seeds: 1 teaspoon
Fennel seeds: ¼ teaspoon
Cumin seeds: 1 teaspoon
Turmeric powder: 1/8 teaspoon
Chili powder: 1 teaspoon
Curry masala: ¾ tablespoon (I used Aachi curry masala)
Armchoor/Dry mango powder: ¼ teaspoon
Oil: 2 tablespoon( I used Olive oil)
Coriander leaves: 2 tablespoon( chopped for garnish)
Water : 6 cup
 
How I made
Wash and Cut the cauliflower into bite size pieces by simply plucking them as individual florets. Keep aside. In a sauce pan boil 6 cups of water. When water starts boiling add 1 teaspoon of salt and cauliflower florets and let the cook until done, not mushy it takes about 10 minutes.

Drain in colander and keep aside. In the mean time cut onions, spring onions and carrot into thin slices of 3 inches and keep aside. In a wok or non stick pan add oil and kalonji, cumin and fennel seeds, once cumin seeds starts spluttering add onions and fry them until they become translucent or change in color it takes about 6- 7 minutes.
Then  add carrot and cook until carrot is done it takes about 10 minutes. Add curry masala, chili powder, turmeric powder and armchoor powder and salt to carrot onion mixtures. To this add chopped tomato and cook for 2 minutes. To this, add cooked cauliflower florets and green onion and mix everything so that masala stick to all. Close the lid and cook for another 5 minutes. Check the spices and switch off the flame garnish with coriander leaves.
Enjoy with chapathi or poori. We had with our chapathi.
Preparation time: 35 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Yes I will

  Swathi

Steamed Strawberry Pineapple Pudding : Daring Baker's challenge April 2010

This month’s daring baker’s challenge was to make a traditional British pudding. It is common comfort food of Britain, where they tend to crave them while temperature goes downs a bit. They usually make both savory and sweet version of it. Sweet version usually looks like sponge and topped with warm sweet sauce custard or treacle. . However, I had not heard about them, until Ester of The Lilac Kitchen suggested that this month challenge is a steamed British pudding. 

She has given Suet (animal fat) for making the crust. I am not comfortable with that part, so opted for butter as fat component in my pudding. I decided to make sweet pudding, since they are famous from Victorian era you can read more about them from here.  This pudding is easy to make as every ingredients is mixed together, and steamed in a pudding bowl. The only work is to check the water levels as it takes about 1 hour. Since I could not follow her version of recipe for pudding, I searched with help of my Google Friend and come up with two recipes one here and here. I didn’t follow strictly these recipes; I made a new version of it.

Since I have no pudding bowl, I used ramekins for my pudding and made only 3 serving and used our Idly steamer for steaming the pudding. I haven’t made any sauce as I was afraid of sugar overload. I liked the taste; however my hubby tasted only a spoon and told me, he is not fond of it that means end of it. So I had to finish the entire pudding all by myself. It taste somewhat like steamed cake, however less moist. So I don’t think I will be making it again. However, one important thing, I learned is how to make traditional steamed pudding. Here goes the recipe.

What you need
All purpose flour: ¼ cup
Whole wheat flour: ¼ cup
Sugar: 3 tablespoon+ 1 teaspoon for sprinkling
Egg; 1 no
Butter: 1 tablespoon+ 1 teaspoon for greasing the ramekins
Baking powder: ¼ teaspoon
Baking soda: 1/8 teaspoon
Salt: 1/8 teaspoon
Ground ginger; ¼ teaspoon
Cinnamon: ¼ teaspoon
Ground cloves: 1/8 teaspoon
All spice: 1/8 teaspoon
Grated nutmeg: 1/8 teaspoon
Milk: ¼ cup( I used 1%)
Pineapple: ½ cup (Chopped finely)
Strawberry: ¾ cup (cut into thin rounds)

How I made

In a small bowl sift together the flour, baking powder, baking soda, salt and add ginger, nutmeg, ground cloves, cinnamon and all spice mix everything and keep aside.

In another bowl, beat butter and sugar together until creamy. Add egg beat until mixture is pale and fluffy. Gradually add flour spice mixture sugar mixture alternately with milk, beginning and ending with flour mixture combine until everything gets incorporated. Fold in chopped pineapples.

Lightly butter and line the bases of 3 ramekins using parchment paper and sprinkle some sugar on the sides and bases. Place strawberries in circular fashion overlapping each other the base of each mould. Sprinkle sugar on the top of strawberries.

Spoon the pudding mixture evenly between moulds. Cover tightly with nonstick aluminum foil. Tie with kitchen string to seal.

Place in a large saucepan or idly steamer. Pour in enough to come halfway up the sides of the moulds. Cover the saucepan with a tight-fitting lid. Bring the water to the boil on high. Reduce heat to low and simmer for 60 minutes or until a wooden pick inserted in center of the pudding comes out almost clean, adding additional water as needed. Cool on a wire rack for 10 minutes. Invert mold onto a platter, and slice pudding.

Serve pudding warm with warm sauce, I served without any sauce.

Preparation time: 1 hour 15 minutes
Yield: 3 serving
Verdict: Good
Will you make it again: I don’t think so.


Swathi

Msemmen : Algerian flatbread from my kitchen

When I was searching for flat bread recipes from African continent, one recipe got my interest, that is Mesmmen: Algerian flatbread by Farid Zadi  . It looks like Indian parathas or even Kerala parotta. Recipe is calling for whole wheat flour, cumin, parprika, and turmeric and olive oil. So there are no unhealthy ingredients in it, why we can’t try it? I decided and told my taste tester (hubby) that I am going to make Algerian flatbread and chana for our dinner. What? I told him don’t worry it will be like our paratha or flavoured chapathis. Upon hearing this he readily agreed and said that we can make it for our dinner. 

After getting pregnant with my little one; chapathi making department was taken over by my hubby. He makes really good and smooth chapathi, even though shape will look like different continent. Who cares if they are eating Australia or Africa? It is chapathi is in it? If it soft and tasty why worry about shape. I am also not good in making exact round chapathi. Mouth or stomach is not going to ask why you haven’t done a perfect round chapathi.

I told my dear hubby that ingredients list and amount of water should be added to flour. I told him slowly add water, however he adds entire amount of water specified in the recipes end up with sticky dough. Finally he corrected with adding extra flour to make smooth dough. 

I made the spice oil, however reduced the amount of turmeric powder and made Mesemmen; it tastes chapathi and looks like parotta. We enjoyed with our chana masala. If you like flavored paratha or parotta go for it at least once. Here goes the recipe. In my opinion reduce water and spice oil amount, as I was left with half of spice oil unused. 

What you need

Whole wheat flour/ Atta: 3 cup+ 1/6 cup
Salt: 1 teaspoon
Olive oil: 1/3cup (original recipe asked for ½ cup)
Water: 1 ½ cup (Use 1 ¼ cup)
For spice oil
Cumin: 1 teaspoon
Paparika: 1 teaspoon
Turmeric: ¼ teaspoon (original recipe asked for 1 teaspoon)

How I made

Make dough:

In a large bowl stir together flour, salt and 1 tablespoon of oil. Slowly add water  and mix until a soft dough forms. Knead,  dough into a smooth  one similar to chapathi forms, it takes about 15 minutes.

Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.

In a small bowl mix cumin, paprika, turmeric powder, and remaining 1/4 cup oil .

Form flatbreads

Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough, with back of teaspoon, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, and then loosely cover with plastic wrap.Make 11 more spirals in same manner.

Finish and cook flat breads

Roll out each spiral dough into a round approximately 6 inches in diameter. 

Heat a  large cast-iron skillet or griddle over medium heat until hot, then cook flat bread, turning once, until puffed and browned in spots, 1 ½ minutes on each side. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flat breads, stacking them on plate. 

Enjoy warm with chana or any other curry.

Preparation time: 1 hour and 56 minutes
Yield: 12no
Verdict: Good similar to Indian paratha
Will you make it again: Yes I will

I am sending this Msemmen: Algerian Flat bread  to AWED: Africa hosted by PJ originally started by DK.

Swathi

Russian Rye Bread

I am still a novice in bread making, and lot of my tries end in failures. I don’t like failures, and after each failure I will try to bake breads with vengeance. I bought Rye flour thinking that I am going to make some multigrain bread. However, I didn’t get any time to bake the multigrain bread. So after a few weeks when I got some time to bake again I thought I would try to bake a Rye bread. 

My hubby is a fan of Rye breads especially the  one with  whole caraway and other spices. Rye flour has lot health benefits; it won’t spike the blood sugar levels as other white breads do. Due to Diabetes genes in our family; I need to take that point into consideration while baking anything. However quite a lot of times I follow my heart and end up breaking the rule regarding blood sugar levels and food types. 

For a prefect recipe to make the Rye bread, I searched with the help of Google friend. Lot of the recipes comes up with sourdough starter which I did not want. Finally I come across this recipe from Smitten Kitchen and I thought I need to give it a try. I have tried her recipes before, and they have always come out well. Two things about this recipe that I had to consider were: there had a lot of ingredients for this bread, and also use of fresh shallots. I read at Kingarthurflour.com that if you use fresh shallots it will prevent yeast action and some time dough will not rise. But Deb (Smitten Kitchen) had tried and tested this recipe so I decided to give a try. I changed the recipe a little bit by adding more whole wheat flour and substituting red wine vinegar for apple cider vinegar and omitted bran as I don’t have apple cider vinegar and bran in my hand. Now adding whole wheat flour to everything makes me feel better. It has becomes an obsession for me. So for all baking I will add some whole wheat flour, at the same time, not enough courage to entirely replace all purpose or bread flour with whole wheat flour.

The Russian Rye bread came out really good. My hubby also told me it is keeper recipe, you can make it again. We enjoyed this bread with our vegetable moussaka, some soup and even for our breakfast with scrambled eggs. If you looking for dark rye bread recipe, try this one.

I made only one loaf first time, next time I am going to make two loaf one for my Russian friend “Maria”. I will update her taste test result too.

What you need
Yeast: 1 package (I used Active dry yeast)
Sugar: 1 teaspoon
Warm water: ¼ cup
Water: 1 cup
Molasses: 1/8 cup
Red wine vinegar: 1/8 cup
Unsalted butter: 2 tablespoon
Whole wheat flour: ½ cup
Rye flour: 1 ½ cup
Bread flour: 1 ½ cup
Caraway seeds: 1 tablespoon
Fennel seeds: ¼ teaspoon
Salt: ½ tablespoon
Instant espresso powder: ½ tablespoon
Unsweetened Chocolate chips: 1 tablespoon
Shallots: 2 no (chopped finely)
Cornmeal: 1/8 cup (optional)
All purpose flour: ½ tablespoon (optional)
Caraway seeds: ½ teaspoon (optional)

How I made

In a small bowl add active dry yeast in ¼ cup lukewarm water along with 1 teaspoon sugar. Keep aside for 10 minutes or until yeast gets foamy. I kept it for about 20 minutes.

In a medium bowl heat one cup of water with molasses, vinegar, butter and chocolate chips until butter and chocolate chips gets melted. Keep aside.

In a large bowl combine all flours and keep aside.

In a big bowl add, mixed flours, caraway seeds, fennel seeds, salt, espresso and shallots.

Gradually add yeast mixture and butter chocolate mixture and mix everything until combined well to make smooth dough. Knead the dough for 15 minutes. More you knead dough become less sticky and smooth. (If you don’t like whole seeds in your bread, grind them in the coffee grinder or mortar pestle. I like to use whole seeds).
I added all flours while mixing, if you want you can add in two portions, that way you may not need entire flour to make smooth dough.

Keep aside knead dough in slightly oiled vessel for doubling. It took about 1hour and 45 minutes to double.

Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.

Transfer the dough into a lightly floured surface and spread into loaf and keep it in loaf pan. Sprinkle loaf with cornmeal mixture, if using. Cover with a proof cover or greased plastic wrap, and let the loaf rise for 45 minutes, or until they're quite puffy. 

Bake them in a preheated 350°F oven for 45 minutes, or until they’re well browned or registered an internal temperature of 200 to 210°F on an instant-read thermometer. . Remove them from the oven, and allow them to cool completely before serving.

Preparation time: Preparation time: 30 minutes for preparing dough,
Doubling time: 1.45minutes + 45 minutes for second rise
Baking time: 45 minutes
Yield: 1 loaf
Verdict: Yummy
Will you make it again: Yes

This bread is Yeasts Spotted

Swathi

Kadala parippu prathaman/Chana dal payasam/ Chana dal Jaggery pudding

My hubby loves this payasam/prathaman. I love it too; I also like other kinds of payasam. If you ask him what you want for payasam. He will say make kadala parippu payasam. Amma used to love it too. If she got a chance she will make it, but on the other hand appa loves Ada prathaman or payasam. For this Vishu I made this Kadala payasam, even my little one had her taste test, she likes sweets. Now a days she has becomes more demanding, she needs attention, makes noise to get attention, upset if she is not getting food. I am enjoying every bit of motherhood nowadays. It brings back memories of my mother.

I lost amma in 2004; she was diabetic and died of cardiac arrest. I was here in US, unable to see her during her final moments. For that reason, till now one corner of my mind always says that amma left for some place. Then the next moment reality kicks in and says that she is gone forever, she won’t come back. She was more like a friend to me, I could talk anything with her, including teasing during college days, she gave me mental support and advice me on what I have to do. Of course every mother does that. She was a real fan of old Malayalam actor Prem Nazir, she watched his movies a lot of times, me and sister will change the channel when she was watching a Nazir movie and looks for movies of Shahrukh Khan. I think he is the superstar for two generations of our family; I and my sister liked him, now my niece also likes him. I don’t think my little one going to watch any movie soon, as she is going to busy with sesame street, and all other Disney movies. Now thinking back I should have let amma watch her favorite star’s movie.

Amma loved sweets too, once she was diagnosed with diabetics I was strict and won’t let her eat any sweets. However, she would ask appa and eat sugar without my knowledge. Now my hubby is diabetic, he is afraid of sweets, and I would tell him to take a small portion, and I think I changed my tactics here. I need to do the opposite. 

I decided to make amma’s version of kadala pariappu pradhaman/payasam. As she did not measure with cups and teaspoon’s I have to come up with my own variations. I was able to make really tasty payasam. Jaggery: dal ratio should be 2:1. I wanted it to be traditional so added ghee, roasted chopped coconuts and cashews, but avoided raisins. Here comes the recipe. 

What you need

Kadala parippu/chana dal: 1/3 cup
Sabudana/Tapioca pearls: 1 tablespoon
Jaggery: 2/3 cup
Ghee/Clarified butter: 1 tablespoon
Coconut milk or cream; ½ cup ( I used store bought one , if you wish use home made one)
Ground ginger: 1/8 teaspoon
Coconut chopped: 2 tablespoon ( if you want reduce or increase the quantity, use copra for authentic)
Cardamom: 3 pods
Cashews: 10 nos.
Water: 2 1/4cup





How I made

Wash and soak chana dal/ kadala parippu and sabudana/ tapioca pearls  in water for 30 minutes.

Cook chana dal with 1 ½ cup water in pressure cooker until 2 visil or 20 minutes and switch of flame and keep aside.

In the mean time cook saubdana in 1/8 cup of water in small pan until they become translucent. It takes about 5-6 minutes. Switch off the flame and let it cool.

In a medium sauce pan add ¼ cup of water and jaggery let jaggery melt itself and drain using a strainer to remove the impurities.

In the same pan add cook chana dal , sabudana and jaggery syrup cook for 5 minutes and add ¼ cup of coconut milk and 1/3 cup of water. After 5 minutes add ¼ cup of coconut milk along with crushed cardamom pods, ground ginger and let it boil for another 5 minutes . Switch of the flame and keep aside.

Heat ghee in a small pan add cashew and fry until brown it takes about 2 minutes, remove them and keep aside. Same pan add chopped coconut and fry until they become slightly brown. It takes about 3-4 minutes.

Garnish the kadala parippu payasam with ghee roasted cashews and chopped coconuts.

Preparation time: 45 minutes
Yield: 4 serving
Verdict: very yummy and tasty
Will you make it again: Yes I will.



Swathi

Sagu Biyyam Muruku / Sago Muruku/Sabudana Muruku

This month’s Indian cooking challenge suggested by Srivalli was to prepare a muruku. When I saw the recipe there was a catch, it contains Sabudana/Tapioca perals. What? I have seen them using  in sabudana upma / kichadi (which mother-in –law is an expert, I learnt from her), and sabudana vada. Amma used sabudana to make paysam or to add along with kadala payasam so they look like pearl in the payasam. I had never heard about using sabudana in muruku.

After reading notes from fellow blogger friends I was expecting a fire cracker session in my kitchen while making the Sago Muruku. I didn’t mention this to my dear hubby; if he knows then he would tell me not to try it. Because messing kitchen for a muruku is not worth it according to him. I wanted to try it anyway without his knowledge, and if outcomes is good I would tell him, or otherwise I won’t, thus thinking I gave it a try. Luckily I didn’t get any fire cracker while making the muruku. 

I didn’t do soak sabudana in curd and only soaked using plain water, the original plan of soaking being for 8 h. However I was not able to get to it next day, as we had to attend a birthday function of our friend’s daughter. So it was in water for more than 48 hours and I was worried whether my sabudana had gone bad. I also had no fried gram dal flour/Pottu Kadalai flour in home, so made homemade version by grinding Roasted gram dal using a coffee grinder. Added some cumin seeds and Asafoetida which is not in the given recipe. I only made half the recipe as it was hard to press sabudana using a muruku presser, since I have pain in my left hand. I learnt I need to develop some muscles to press this muruku into the oil. Or I have to call our villains or super heroes in our movies to do it in a split second. To my surprise the sabudana muruku came out tasty and crispy, even though I didn’t get the proper shape of muruku. I am fine with that. Who cares as amma used to say in order to put in our mouth we need to break them into pieces. I will make it again. Here goes the recipe. 

What you need
Rice Flour: 1 cup
Besan flour: 1/4 cup
Fried gram flour/pottu kadalai: 1/4 cup
Sago/Sabudana/Tapioca pearls: 1/4 cup
Salt : 1/2 teaspoon or to taste
Curd - 50 grams ( I didn’t used)
Chile powder - 1 teaspoon
Hot oil: 1 tablespoon (I used olive oil)
Cumin seeds: 1 teaspoon
Asafoetida: ¼ teaspoon
Water: ¾ cup

How I made

Soak Sago in water for 3 hrs, However I end up soaking them for 48 hours.

In medium bowl add rice, fried gram flour, besan, chili powder, cumin seeds, asafetodia, salt and oil and mix well. To this add water and soaked sago and mix once again to form dough. Knead 1-2 to minutes to form a smooth chapathi dough consistency.
In thick bottomed pan heat oil, once it become smoking hot. Using a muruku achu or presser , press a small amount of dough directly into the oil.
As one side starts cooking in about 3 minutes flip the other side and also cook for another 3 minutes. Once they become golden brown, remove them using a slotted spoon.

Drain excess oil in kitchen towel. Repeat the process until the entire dough is finished.

Cool and store it in an air tight container.

Enjoy with hot tea or coffee.

Preparation time: Soaking time: 3 hours
Cooking time: 40 minutes
Yield: 6 serving
Verdict: yummy, crispy
will you make it again: yes I will.

Swathi

Vishu: a festival of agriculture and Vishu Sadya (Vishu Feast)

In this modern world nobody seems to have time, always busy with something. The other day I called my sister, and she was busy teaching her kid and had no time to talk. Both she and her husband would immediately give the phone to my father; I am fine with that, because I am calling to talk to my father. I celebrate some of festivals to connect to our roots and culture as much as possible that is my view point. I think most of us will be thinking the same. 

Vishu is a festival of giving and sharing happiness and kindheartedness. Vishu usually comes in the month of Medam (Malayalam calendar, which run from April-May). This year it falls on April 15. It is one of traditional festival of Kerala which everybody celebrates. In other parts of India it is celebrated as Baishaki in Punjab, Bihu in Assam and Tamil Nadu as Tamil Puthandu. I love Vishu since my childhood, because appa always gave Vishukaineetam (generally some coins) and amma shows Vishukani first thing in the morning. Vishnukanni is observed early morning around 4.30- 5.00 A.M. I am not a morning person, so the only day I wake up early in the whole year that is for Vishu. Day before Vishu, Amma used to keep Vishu kani ( first thing seen on the vishu day), usually kept in pooja room. Vishu kani would include Lord Krishna idol, Uruli( Flat bottom vessel), contains rice, dal, vegetables like cucumber, jackfruit, mango, coconut , fruits like banana, pineapple, a new cloth , some ornaments, coins, and at last kanikkonna poo ( Cassia fistula,golden shower tree) with oil lited lamp, by the side. All these indicate prosperity . After having kaineetam we usually have a feast with all the vegetables we used to make the kani. Vishukani is famous at Guruvayoor and Sabrimala temples also. Special poojas will be held there on this day. 

I have read that kannikonna poo only flowers till Vishu after which it loses it flowers and waits for the entire year to flower again. Usually in Kerala, rice is planted during this auspicious time and day of year, with the belief that harvest will be good. 

After marriage I started keeping Vishukani with the available vegetable and fruits. This vishu is more precious as it is my little one’s first vishu so I want to keep vishu kani and have a feast with as much curries possible.

Wishing a Happy vishu to you and your family.

Our Vishu  Sadya 

Recipes
Take a look at here

Swathi

Thattai: A Savory Snack

I love Thattai. Mom used to make it during festivals time, especially during Diwali. Those days I did not care for the recipe, but just wanted to eat and enjoy. I enjoyed every bit of sweet and snack, at times would take a handful and finish in within few minutes and run to the playground. I didn’t learn anything any cooking from mom, only watched her doing it.

Once I left India and especially after marriage I started cooking, discovering and learning new tastes and dishes. Hubby also encourages me a lot. I had to pound rice flour in home for my Indian cooking challenge, and was left with some rice flour; hence I decided to make Thattai with it. I love the crunchiness, according to me they belong to same family as murruku and thenkuzhal only shapes are different.

Thattai came out crispy and tasty, here is the recipe.

What you need
Rice flour: 2 cup (homemade)
Urad dal flour: ¼ cup (home made one)
Red chili powder: 1 teaspoon
Salt: 1 teaspoon
Ghee/Clarified butter: 1 tablespoon
Water: ½ +1/8 cup
Chana dal: 3 tablespoon (soaked)
Sesame seeds: 1 teaspoon
Asafetodia: ¼ teaspoon


How I made

In a bowl mix Rice flour, Urad dal flour, salt, soaked channa dal ,red chili powder, sesame seeds, asafetodia and add butter and mix well.

To this mixture add water little by little and knead well about 2-3 minutes to form dough. Cover with a damp cloth and leave it aside for 15minutes.

Next is to roll out dough into thin circular disc as cookie dough. Since it is difficult to rolling out the dough with a rolling pin, I used a Ziploc cover and placed small amount of dough in between and fold and applied pressure to form circular discs of ½ inch thickness. Using a fork, poke these discs so that they won’t puff while cooking in the oil.

Heat oil in a thick bottomed vessel and once the oil become smoking hot gradually slide the circular discs and cook 1 ½ minutes one side and flip and cook the other side 1 ½ minutes.

Once they become golden brown color remove from oil using a slotted spoon and drain excess oil using kitchen towel. Continue the process frying until entire dough is finished.

Cool it and store in air tight container.

Enjoy with cup of hot coffee or tea.

Preparation time: 1.25 hour
Yield : 23
Verdict : Crispy yummy
Will you make it again: Sure I will



Swathi