Vanga Samaikalam: diwali receipes

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Showing posts with label diwali receipes. Show all posts

Showing posts with label diwali receipes. Show all posts

Oct 16, 2017

GHEE MYSORE PAK

Recipe Highlights
Tasty Ghee mysore pak.

Ingredients	Cooking Time : 30 Mins
Besan flour – 1 cup Sugar – 1 cup Water – 1/4 cup Ghee – 1 1/2 cup

Method
Step 1: Dry roast the besan flour till the raw smell goes off.It takes 5 to 7 minutes in a low flame. Transfer it in a bowl,add 1 cup of ghee and mix it well without any lumps. Grease the tray with little ghee and keep it ready.
Step 2: Preparing sugar syrup Take a cup of sugar and 1/4 cup of water.Let the sugar dissolve.Boil the sugar syrup till it reaches the one string consistency.(One string consistency: Take a little sugar syrup between thumb and index finger,it forms a thin string.) Now add the besan ghee mixture into the sugar syrup and start stirring continuously.Once it thickens ,add remaining ghee little at a time and stir continuously. It start bubbling and the mixture starts to leave the sides of the pan,remove and pour it into a greased tray. Allow it cool.After it cools a little,cut into desired shapes.Once it completely cools remove it from the tray gently. Soft and tasty mysore pak is ready.
Mysore pak is now ready to taste.

Oct 5, 2017

SPICY MIXTURE

Recipe Highlights
Diwali snack

Ingredients	Cooking Time : 70 Mins
For boondhi Besan – 1 cup Rice flour – 1/4 cup Redchilli powder – 1/2 teaspoon Baking soda – 1/4 teaspoon Hing – a pinch Water as required Salt – to taste Mixture: Peanuts – 1/2 cup Cashewnuts – 1/4 cup Poha/Aval – 1/2 cup Fried gram dal / Pottukadalai – 1/2 cup Curry leaves –few Redchilli powder –1 teaspoon Hing – a pinch Oil- to fry	For Omapodi Besan – 1 cup Rice flour – 1/4 cup Turmeric powder – 1/4 teaspoon Hing – a pinch Water as required Salt – to taste

Method
Step :1 Sieve Besan flour and rice flour.Add Red chilli powder,Baking soda,hing and salt.Add enough water and make a batter like bajji batter.(To avoid lumps First add little water and make a thick paste then add water slowly and mix it.) Heat oil in a pan. Just put a drop of batter into oil if it comes immediately means the oil is ready to fry.If the batter comes into a round shapes means the consistency of the batter is correct. If it comes like a tail means you have add little water to the batter and check it again. You need two laddles.A ladle with small holes need to make boondhi’s and another one is for take out boondhi from the oil. pour the batter in the ladle,keep the ladle on the top of oil.let them fall into the oil. Fry the boondhi’s till the sssshh sound reduces or until golden color.Remove it from the oil and keep it in a paper towel. Clean the laddle everytime before you pour the batter. Repeat the same process for the remaining batter.
For omapodi: In a large mixing bowl take besan ,rice flour,turmeric powder,hing and salt.Mix all the ingredients well. Add water little by little and knead to smooth dough. The dough will be little sticky. Take idiyappam maker and grease the mould with some oil and stuff the dough. Heat oil in a pan,press and spread the sev in hot oil in the circular motion.After a minute,flip over and fry the other side.Drain it in the kitchen paper to absorb oil and repeat it with the remaining dough.
Step 3: In the same oil fry the peanuts,cashew nuts,poha,fried gram dal and curry leaves separately.
Step 4: Take a large mixing bowl,add omapodi and crush it slightly.Also add boondhi and fried nuts and poha into the mixture bowl. Finally add 1 teaspoon of red chilli powder,hing and salt to taste.Mix all the ingredients till the spices gets combined well. Mixture is ready. Store it in an airtight container.
Spicy Mixture is now ready to taste

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