Paneer Gulab jamun

Ingredients

1 cup grated Paneer

1/2 cup all purpose flour

1/2 cup unsweetened khova

2 cups Sugar

Bit of baking soda

Bit of cardamom powder

Oil to fry

Mix the paneer, soda, flour and khova well to a smooth dough. Make balls of it and fry in medium heat till golden brown.

Make a sticky sugar syrup with 2 cups sugar and 1 cup water. Add the cardamom powder to it and when ready add the fried balls in it. Allow it to soak for atleast 1/2 hour.

Paneer gulab jamun ready to eat..

You can try it when milk gets curdled- just add 1 tsp lemon juice and boil for five minutes. Strain out the water using a muslin cloth and paneer is ready for use.

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Panasa Thonalu

Ingredients

2 cups all purpose flour/maida
Pinch of salt
2 tbsp ghee
Oil to fry
1 cup sugar
1/2 tsp cardamom powder

Make a soft dough of maida, salt, ghee and water. Keep covered for 1/2 hour. Make small balls of it and roll it into medium thickness pooris. Make lines using a knife without cutting the edges like in the picture.


Roll it and twist it a bit. Repeat for the rest of the dough and deep fry the pieces till crisp and golden brown.

Heat the sugar with 1/2 cup water and allow it to come to soft ball consistency. (When you put a drop of the syrup in a small cup of water, you should be able to gather it into a soft ball)Add the cardamom powder and then the fried pieces to it and mix well. Transfer immediately to a greased plate and seperate the pieces.
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Sooji appam

Ingredients

1 cup roasted rava
1 3/4 cups grated jaggery/sugar
1 tsp cardamom powder
2 cups all purpose flour/maida
Pinch of salt
Oil to fry

Make a dough of the flour, salt and water and keep covered for 1/2 hour.

Heat 2 1/2 cups of water and add rava to it. Cook till soft and add the sugar/jaggery and cardamom powder. Mix well and cook well till thick. Cool and make small balls.

Pat a small ball of the dough in a greased sheet, place a ball of the filling in the center and cover it with the dough. Pat slowly with greased hands to make a round and deep fry it in hot oil till crisp and light brown spots appear on both sides. Drain out the excess oil on a tissue paper. Repeat for the rest of the dough. Cool and store in an air-tight container.
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Sweet ragi diamond cuts

Ingredients

1 cup ragi flour
1/2 cup maida/all purpose flour
Pinch of salt
1 cup sugar
Oil to fry

Make a soft dough of ragi, all purpose flour,salt and water. Roll into medium thickness chapatis and cut them into small squares or diamond shapes. Deep fry them in hot oil till crisp and done..Dont let it turn black, else it will be bitter.

Heat sugar with little water till it becomes frothy and thick. Add a little bit of ghee and then fried pieces. Mix well and transfer into a greased plate and seperate the pieces using a fork or spoon.

Cool and store in an airtight container.
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Adirsam

Ingredients

1 cup Raw rice
1 cup Jaggery
1 tsp cardamom powder
Oil to fry

Soak the raw rice for 1 1/2 hours and drain out the water completely. Grind the slightly wet rice to a smooth powder in the mixer and sieve it twice to remove unfine particles.

Add a little water to the jaggery and allow it to boil. The required consistency is such that when a drop of the jaggery syrup is put into a plate of water, it should be easily formed into a soft ball with fingers. At this stage, add the cardamom powder and the rice flour slowly into the syrup. Mix well and allow it to cool for 10 minutes.

Make equal medium sized balls of the mixture and pat it on a greased plastic sheet to form a thick poori.

Slowly put it into hot oil and cook till it turns dark brown on both sides in medium flame. Use two big spoons with holes to remove the excess oil. Repeat for rest of the balls.

Cool and store in an air-tight containter. Stays good for 5-6 days.

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Kadubu

Ingredients

1 cup maida/all purpose flour
Bit of salt
1/2 cup grated dry coconut (kobari)
1/4 cup powder sugar
1/2 tsp cardamom powder
Oil to fry

Make a soft dough of maida, salt, 2 tsp oil and water. Let it stay covered for 1/2 hr. Mix the dry coconut, sugar, cardamom powder and keep aside.

Make small balls of the maida dough and roll out into small puris. Place 1 tsp of the coconut filling in one half of the puri and spread a drop of water in the corners. Fold the puri into half and press well. The water helps in binding it, ensuring that the filling doesnt come out. Turn the corners to get a pleated look like in the picture. Similarly make all the other pieces and fry them till crisp and cooked.

This is a very popular sweet prepared during Ganesh chaturthi in Karnataka.

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Appam (Rice version)

Ingredients

1 cup raw rice (soaked in water for 1/2 hour)
1/2 to 3/4 cup crushed jaggery(depending on taste)
1 tsp cardamom powder
Oil to fry

Drain out all the water and grind it in the mixer to get a coarse powder. Add the cardamom powder and jaggery to it and grind again to get a thick batter.

Heat oil and when hot, take a big spoon full of the batter and pour it slowly in the oil. It will spread by itself to a round. Let it cook on low flame till it puffs up. When it starts turning brown, turn and cook on other side as well.

Cool and store in an air-tight container.

Jhangri

Jalebis

Appam, Jalebis and Jhangri are my entry to Mythreyee's Sweet Series:Deep fried or steam cooked event.

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Kajjikayalu

This sweet dish was sent by Andhra Flavors for the Think Spice: Think Cardamom event.

Ingredients

1 cup all purpose flour
2 tbsp rava
A pinch of salt
1/2 tbsp ghee
Oil to fry
A pinch of soda

To stuff-
1 tbsp dry coconut powder
1 tbsp white sesame seeds
1 tbsp crushed roasted groundnuts
3 tbsp sugar
1/4 tsp cardamom powder

Make a dough of flour, rava, salt, soda and ghee adding very little water.Mix all the stuffing ingredients together.

Roll out the dough into small puris and place some stuffing inside in one half side. Cover it with the other half and press well in the corners to ensure that the filling doesnt come out.

Fry them on medium flame in hot oil till light brown.How to make kajikayalu, kajikaayalu, kajjikayalu, andhra special sweet dish recipe

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Jhangri

I have made jalebis but never jhangri...When Dhivya of Dhivya's Kitchen blog posted this recipe, i was very much tempted to try it out and it came out well. I didnt make any changes to the recipe.

Ingredients

1 cup blackgram dal
1 tsp rice flour
A bit of saffron colour
Oil to fry
1 cup sugar
2 cups water
1/2 tsp lemon juice

Soak the dal for about 3 to 4 hours. Grind it to a smooth paste without adding much water. Mix the colour and rice flour to it.

Make a sugar syrup and add the lemon juice to it to avoid formation of lumps.

I had a plastic bottle which my mom had got with a jalebi mix pack several years ago. In case you dont have one, you can use the ziploc method suggested by Dhivya.

Pour the batter into it and make jhangri in medium hot oil. When cooked on both sides, dip it in the sugar syrup for a minute and transfer to serving plate.

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Badam Puri

Ingredients (Translation)

1 big cup of maida
2 -3 tbsp ghee
Pinch of salt
Oil/ghee to fry
1 cup sugar
Pinch of red orange colour
1/4 tsp cardamom powder

Make a one string sugar syrup and add the colour and cardamom powder to it.

Rub the ghee well into the maida. Add the pinch of salt and make a soft dough using water. Take small balls of it and roll them into thin puris. Fold it into half and then one-fourth to get a conical shape. Roll out again trying to maintain the same shape, this time let them being a bit thicker. Repeat for rest of the balls.

Heat oil/ghee and fry them two or three at a time on very slow heat so that it gets cooked inside well. When it starts changing colour, dip them in the sugar syrup for about 2 minutes and transfer them to a seperate plate. Garnish with chopped dryfruits.

This is my contribution to the Click:Flours event

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Shankarpal

Ingredients (Translation)

1 cup all purpose flour
Oil to fry
A pinch of salt
1/4 cup powder sugar

Mix the flour, sugar and salt with some water to get a soft dough. Roll them into thick chapatis and cut them into small squares or diamond shapes using a knife.

Deep fry them till golden brown. It becomes crispier when cooled for some time. It can be stored in an air-tight container and is a good snack during travels.

This dish would also feature in the "Travel Food Festival".

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Sugar coated crunchy snack

The procedure to make the main biscuit is same as the salted ones....however you need to prepare the dough without salt.

Make a sugar syrup with 1 cup sugar and 1 tsp water. When the syrup becomes real thick and is full of bubbles, add these biscuits and mix well. Seperate them on a plate and allow it to cool.

Yet another version is adding sugar to the dough itself and is popular as shankarpale... will post that later.

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Appam

This version of appam is made from wheat flour

Ingredients (Translation)

1 cup jaggery
Wheat flour
1/2 tsp cardamom powder
Oil to fry

Add very little water to jaggery and let it dissolve without heating. Strain it to remove the impurities.

Add wheat flour little by little to get a thick batter. Add the cardamom powder and mix well.

Take a big spoon full of batter and pour it slowly and evenly in hot oil. Cook on both sides till it becomes dark brown..dont let it become completely black.

A simple wheat flour appam is ready to serve. It takes very less time to make these.

This goes to the 'Power'less cooking event...

All those who wish to send in their posts to this event, please rush in...tommorrow is the last day for sending in entries.

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Hot Crispy Jalebis

Ingredients (Translation)

1 cup Maida
1/2 tsp baking powder
1 1/2 tsp Rice flour
1/2 cup Curd
Oil to fry
Lemon Yellow Colour-a pinch

For sugar syrup

1 1/2 cup Sugar
3/4 cup Water

Mix maida, baking powder, rice flour, lemon yellow colour and curd well. The batter should be of drop-down consistency. If required add little water.

Make a cone using some thick plastic sheet like that of milk covers.

Mix the sugar and water and heat it to get a sticky syrup.

Add the batter to the cone and make jalebis directly in hot oil.

Turn to get golden brown colour on both sides. Remove and directly put it into the sugar syrup and let it soak in it for about a minute.

Remove and serve hot.

It tastes good even with a scoop of icecream.

100th post on Personal Finance Blog

100th Post of Easycrafts

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Sugiyan

Ingredients (Translation)

1 cup Grated Coconut
1/4 cup All purpose flour (Maida)
1/4 tsp Cardamom powder
1 tsp Rice Flour
5 tbsp Grated Jaggery
1/4 tsp Turmeric powder(optional)
Oil to fry
Water

Mix the jaggery, coconut and cardamom powder on low flame till it blends evenly and becomes little thick.

Make a thick batter of the rice flour, maida and turmeric powder.

Make small balls of the coconut mixture, dip them in the batter and deep fry them in hot oil till it turns out to be golden brown.

Remove excess oil using a tissue paper.

Sugiyan is ready.

My contribution to Srijayanti cooking event
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Vella Sheedai

Ingredients (Translation)

1 cup Rice flour
2 tsp Blackgram dal flour(roast the dal without oil till golden brown and then grind it)
3/4 cup Jaggery
1/4 tsp Cardamom powder
2 tbsp Coconut bits (optional)
Oil to fry

First roast the rice flour a bit in a fry pan without oil.

Remove from fire and add the blackgram dal flour, cardamom powder and coconut. Mix well.

In a seperate vessel, heat the jaggery with little water and remove as soon as it melts.

Now add the flour mix to the jaggery and blend well to get a stiff dough.

Make small balls of it and deep fry till golden brown.
My contribution to Srijayanti cooking event
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