Happy new year everyone. My first post this year is a tasty snack with a twist. This snack is absolutely a lipsmacking one. Try this recipe and do write to me. A yummy dish with the leftover upma.Rava upma is the usual upma that we make. Deep fry it in the batter makes this bonda.
Here are the ingredients for making upma.Ingredients:
Rava - 1 cup
Green Chilly - 2
Semiya - 1 cup
Curry leaves - little
Mustard and urad dal, gram dal
Ginger - 1"
Boil water in a vessel.
Meanwhile, heat the pan, add oil and pomper mustard and urad dal, gram dal and asafodita.
Add Curry leaves, grated ginger and chilly. Fry onions till golden brown.
Add roasted rava and roasted semiya. Add the boiled water.
Cook it well ,allow it to cool.
Make balls out of this upma into small balls and keep it aside.
For deep frying batter:
Dosa batter -1 cup
Besan flour-2-3 tsps
Chilly powder-1/4 tsp
Mix all the above ingredients in a bowl into a batter.
Heat oil in a pan.
Take all the balls and dip in the batter one by one and dip it in the oil.
Fry them till crisp and brown.
Relish these yummy bondas as a snack or along with variety rice. It tastes yumm.
Hi all, I hope Thia chutney will be loved by all. However we make chutney, we love hotel chutney. So I have combining a lot of recipes to derive at a simple hotel style chutney for idly and dosa. This chutney is so refreshing with soft idlies. The consistency can be thick or thin however you want it to be. Enjoy this yummy chutney.
Mint leaves - 1 cup
Coriander leaves - 1/2 cup
Channa dal - 2 tsp
Urad dal - 2 tsp
Green chilly -1
Red chilly -2-3
Tamarind - one small gooseberry size
Coconut grated -1/4 cup
For tempering :
Heat a pan, add a tsp of oil fry the channa dal and urad dal until golden brown.
Along with it , add the red chilly and green chilly and fry for a min. Add the tamarind piece and stir for sometime. Remove them from the pan.
In the same pan, add a tsp of oil, add the mint leaves and coriander leaves and sauté them well.stir it unless the leaves are roasted well.
Transfer it into a mixer, allow it to come to room temperature.
Add the salt and grated coconut to it. Grind it into a smooth chutney by adding water.
Finally temper it with mustard seeds, asafoetida, urad dal and curry leaves.
Sweets and snacks everywhere. This is my last sweet for this year Deepavali. A simple elegant, no kindling and kelaring for too Long, when the consistency is right. Maida almond burfi was my sudden sweet, I did not plan to make purposely. Before I could cut, my kid grabbed two pieces from it and went away. There was left over sugar syrup from the badusha. So just gave it a try. Let me know your comments after you try.
Maida - 1 cup
Almond powder - 1 tbsp
Sugar - 3/4 cup
Cardamom powder -1/2 tsp
Saffron - little
Food Colour - a pinch
Ghee - 2 tsp
In a pan, add sugar and 1/4 cup water. Boil it for one string consistency.
Meanwhile, fry the maida flour in a pan for 2 mins.
Once the sugar syrup has achieved the one string consistency, add the cardamom powder , food Color and saffron strands. Switch off the stove.
Add the maida and almond powder in the sugar syrup and give a stir. Both gets mixed nicely and form into a dough consistency. Now add two tsp of ghee and stir well. The burfi comes out from the pan like a ball.
Place the ball in a greased plate and flatten it. Allow it to cool.
Cut once it is little warm.
Wonderful sweet in just 5 mins, added to my Deepavali platter.
Ragi ribbon pakoda is the last savoury that I am making this year for Deepavali. My hubby's Favourite among the snack I make is garlic ribbon pakoda. But I have made Ragi version this time. Every year I try to make some Savour or sweet with millets. This year I didn't make any, so the request of ribbon pakoda is fulfilled by introducing my finger millet. The Ragi ribbon pakoda is very crispy and healthy too as the traditional one contains more besan flour. Try these black beauties and write a feedback.
Ragi flour- 2 cups
Besan flour - 1 cup
Rice flour - 1/2 cup
Chilly powder - 1 tsp
Sesame seeds - 2 tsp
In a vessel, take all the above ingredients except water and oil.
Heat oil in pan, add 2 tbsp of oil to the above mixture and knead the mixture into a smooth and soft dough.
Take the murukku press and put nada achu and take small balls from the dough and fill in the press.
Once the oil is ready for frying, press the murukku press and put in roundel.
Flip over to the other side. Fry until the bubbles vanishes.
Crispy hot Ragi ribbon pakoda ready for my Deepavali platter.
Just 2 more days for Diwali and the preparations are gong Superfast in all the houses. Here I am sharing a simple recipe thattai using maida. Yesterday my kiddo went to a shop and took a big box of thattai and screaming that she needs it. I said I shall make it for you at home and Tada it's ready today. Hope it's a big surprise for her after coming from school. Hope she likes it and says yum Amma as usual.
Maida - 1 cup
Rice flour - 1/2 cup
Bengal gram - 2 tbsp soaked
Butter -2 tbsp
Chilly powder - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves -1 sprig
White Sesame seeds - 1 tbsp
In a vessel, add all the ingredients mentioned above.
Knead the dough into a soft batter.
Take the dough and divide into balls. Roll it using a rolling pin and using a round cutter, cut it into small thattais.
Prepare all the roundels by rolling it.
Heat oil in a pan, now slowly dip the roundels and deep fry them until golden brown.
Happy Diwali my dear friends. I wanted to make badusha for a very Long time. But today is the day, with all the enthusiasm I made it. When all others like jamun, ladoo ,etc, I love badusha from my childhood. Most memorable one. I was the one to grab badusha from the asssorted sweet box, there will be no demand for this humble sweet. So since my hubby and kid likes badusha as week, tried my hands on it. Yet to taste it , posting hot as soon as I made.
Maida flour - 1 1/2 cup
Sugar - 1 tsp
Salt - 1/2 tsp
Baking powder - 1 tsp
Butter - 2 tbsp
Curd - 2 tbsp
Water - little
Sugar - 1 cup for syrup
Water - 1/2 cup
Saffron strands - few
Cardamom powder 1/2 tsp7
Lemon juice - 1 tsp
In a vessel, take the melted butter or ghee, add the sugar, salt and baking powder.
Mix nicely using your fingers until frothy.
Add the maida, curd and mix them until the grainy texture is formed.
Add water little by little and make it into a soft dough. It will have pores and coarse surface which will help the dough for forming layers.
Do not knead it to a tight dough. Let it rest for sometime.
For sugar syrup, add the sugar and water. Let it dissolve and stir the syrup up to a single line consistency.
Once it is ready, add the lemon juice, saffron and cardamom powder. Mix it.
For making badusha, heat oil in pan.
Meanwhile knead the dough a little bit and now take small balls out of it and make roundels.
Give it a small press and put a small hole in between.
Repeat the process for the rest.
Now fry these badushas in hot oil in medium flame. Dip in the sugar syrup for 10 mins.
Happy weekend friends. All of you must be very busy preparing sweets and snacks at home this weekend. I made a fantastic tasty snack for all of you this Diwali. It's cashew pakoda. One of my hubby's fav in A2B shop. I thought , why I have not tried this to make these many years and we only bought it. So just went about making. The recipe is really simple. Do try out and send me the feedback.
Cashew brown into half - 1 cup
Besan flour- 1 cup
Rice flour - 1 cup
Mint leaves - one handful finely chopped
Fennel seeds- 2 tspButter - 1 tbsp
Baking soda - 1 tsp
Green chilly - 2 chopped
Water - little
In a large vessel, add the melted butter and baking soda. Using your fingers, gently rub the mixture well for 5 mins.
Add the besan flour and rice flour and mix gently , this gives nice pores and airy texture to the pakoda. Mix it for 2 mins.
Add fennel seeds, mint leaves and green chilly and mix again .
Finally add the broken cashews and salt. Mix nicely to the mixture to coat on the cahews nicely.
Gently sprinkle water just to combine everything. Do not add more water and make it into a dough.
Heat oil in a pan, once it is hot, take little by little and put in oil by pinching the dough into the hot oil.
Deep fry on both the sides until golden brown.
Crispy and crunchy cashew pakoda are ready.you can store it in a box for up to 10 days.