Sunday, November 8, 2015
BADAM BURFI FOR DEEPAVALI
Badam Burfi is supposed to be a luxurious sweet which is prepared only on important and happy occasions like Deepavali. This rich fudge is a must while celebrating the first Deepavali (Talai Deepavali) of a newly married couple! These melt in the mouth Badam Burfies can be prepared very easily at home following a few simple steps.
Almonds - 1 cup
Sugar - 2 1/2 cups
Ghee - 2 tbsps
Cardamom - 2
1. Soak almonds in hot water for an hour.
2. Remove the skin of almonds and peel the cardamoms.
3.Grind the almonds and cardamoms together into a thick and slightly coarse paste, using little water or milk or almond milk.
4.Grease a plate using little ghee and keep it ready.
5. Add one cup of water to the sugar and boil it in a heavy bottomed vessel.
6. When the syrup starts foaming with lots of bubbles,(known as Gejje Kodi stage - gejje means the small bells in an anklet, kodi is boil ) decrease flame.
7. Add the ground almond paste and blend thoroughly.
7. Cook on low flame stirring all the time till the almond paste and sugar syrup combine together to form a mass.
8. When the sugar starts to crystallize on the sides of the vessel, you can see the bubbles turning into pits.
9. Blend in ghee at this stage and immediately pour on to the greased plate.
10.Once it is still warm and softly set mark the squares using a sharp knife.
The Badam Burfies can be now easily removed and stored.
Enjoy the flavoursome melt-in-the mouth Badam Burfies this Deepavali with family and friends.
WISH YOU A VERY HAPPY DEEPAVALI!
Thursday, October 29, 2015
VEGETABLE BATTALU KADUBU
Every week end my son-in-law picked up a parcel of Pan Fried Vegetable Dumplings from an eatery called Lok Lok Dumpling Bar located in the Rhodes Waterside at Sydney. On hearing my description about the hot and luscious dumplings with crisp bottoms my grand daughter was very much thrilled and at once we got all set to try out the recipe. We decided to make the dumplings using Jolada Hittu/ Sorghum flour and to my grand daughter's delight it turned out to be a healthy and delicious snack.
INGREDIENTS FOR THE DOUGH
Sorghum flour / Jolada Hittu - 1 cup
Salt - 1 pinch
Sesame oil - 1 tsp
TO MAKE THE DOUGH
1. Blend salt and the flour and keep aside.
2. Boil one cup of water along with sesame oil.
3. Pour the boiling water over the flour and mix using a spatula.
4. Cover with a lid and keep aside.
INGREDIENTS FOR THE FILLING
Finely grated carrots - 2 cups
Salt - 1/4 tsp
Pepper (Coarsely Powdered) - 1/4 tsp
Sesame oil - 1 tsp
TO MAKE THE FILLING
1. Heat oil in a pan and add the pepper powder followed by the carrot gratings.
2. Add salt and saute till the carrot is dry.
TO MAKE THE BATTALU KADUBUS
1. Knead the flour into a soft dough.
2. Take a lime size ball of the dough and shape it into a moderately thin cup ( Battalu).
3. Place a table spoon of the carrot filling in the center.
4. Bring the edges together like a purse and press the corners together.
5. Similarly pull the opposite edges together and press to make the kadubu look like a four cornered cup or lamp.
6. Make more Battalu Kadubus using up all the dough and the filling.
7. Place the Battalu Kadubus in a steamer and steam them for 15 minutes.
Allow the Kadubus to cool down a little.
TO TAVA FRY THE BATTALU KADUBUS
1. Arrange 6 kadubus in a greased pan.
2. Dribble ghee around each kadubu and cook on medium flame till the bottoms become golden and crisp.
TO PREPARE COCONUT CHUTNEY
Fresh coconut gratings - 1 cup
Salt -1/4 tsp
Red chillies - 6
Grind all the above ingredients into a smooth paste.
Blend the paste with one cup of sour curds to make the chutney.
Splutter 1/4 tsp of mustard seeds in one tsp of hot sesame oil and pour over the chutney.
Enjoy the Tava Fried Vegetable Battalu Kadubu with the spicy Coconut Chutney.