Wednesday, June 3, 2015

OBBATTU


Tried for the first time and it came out well.

Obbattu, one of the common sweet which is made on special occasions in South India.

All you need is Maida, Chiroti Rava, Jaggery, oil, Toor dal,(channa dal), cardamom powder, turmeric powder about 1/4 tea spoon and slatto taste. 

Maida- 250 gms for 10 to 15 
Few use only Maida, few mix both Maida 200gms and chiroti rava 50 gms. few do only with Chiroti rava.

I have used maida 150gms and 100 gms of rava.
Mix both the flours, add turmeric and salt,  kneed it and apply oil, few dip the kneaded dough in the oil for 2 hrs or above and then they again kneed it, and the dough will be soft to use.
Here I did not dip in oil.

For the filling, melt Jaggery about 250gms and strain it keep it aside.
Pressure cook either channa dal or Toor dal  about 150 gms , after pressure cooked once it is cool, strain and remove the excess water once it is  cool.
 take the dal and mix with the jaggery and saute till you get thick consistency, once it is cool, add cardamom and again you need to grind it to thick paste. This will be ready stuffing for Obbattu.

Then take a bit of dough and spread it in your left palm and keep the stuffing and close it, and either using the roller u can roll or there will be sheets available in the store spread it on those sheets applying oil and then cook it on the pan and serve hot with Ghee. 





Paddu fry(South Indian)


This is another recipe where you make paddu and it is left over.
For the evening snacks this can be yummy snack with tea.

Very simple recipe, take the leftover paddu, and take a kadai, add oil, add turmeric, add sambar powder of any brand. I have added home made masala powder.

Add a bit of salt, add red chilli powder and then put all the paddu in the frying kadai and mix it well. Your Paddu fry is ready.

Mix Vegetable Bonda



Mix veg Bonda is again a simple recipe of grated vegetables, like ash gourd, potato, and grated carrot.

It depends on how many servings you need you can increase the quantity.

Take one cup of Besan for 2 servings, and add 1 table spoon of rice flour for the crispiness, add finely chopped green chili, add salt, add cumin seeds and asafoetida a pinch and add all the vegetables grated to this batter. One can add red chili powder also. Mix well and  water to this make it thick so that you can make it like balls and deep fry. Serve it hot with any chutney.

Shavige Bonda(vermicelli)



I never would like to waste food, sometimes  if some food is left will try to make over that and serve it.
This is one of the recipe wherein I made vermicelli Upma and it was left, so made this one.
 measurement serves 3-4 servings  

All you need is a cup Vermicelli  upma
1 cup of Besan flour
Mix 1 tablespoon of rice flour to this.
2 tea spoons of Cumin seeds.
2 tea spoons of fennel seeds.
Add Salt 
Mix the batter with water, 
The batter should be of the thick consistency.

Now take the vermicelli and make balls of it.
Dip the balls in the batter and immediately
put it in the oil. 
Deep fry it and serve it with chutney. 


Monday, June 1, 2015

Lunch Box


I pack Lunch box this way..............................

1. Main Rice dish
2. Curd Rice
3. One bowl of fruits.
4. One Bowl of Cucumber.


Evening snack includes, Poha upma, or Bread sandwitch, or Puffed rice masala.

Quick Bhindi fry

Simple and quick Bhindi fry,

If you take 200 gms it will serve two servings.

Make it this way,

Wash bhindi (ladies finger) wipe it in a cloth and cut it.

Fry it with a tablespoon of sunflower oil or any vegetable oil.

After frying keep it aside.

Take a kadai and take 1 table spoon of oil, add mustard, after it cracks add jeera about 1 teaspoon, add saunf (fennel seeds) about 1 teaspoon, add curry-leaves about 3-4 , green chilies according to the spice required, add little turmeric, asafoetida. Mix it well and then add a bit of Sambar masala powder, any brand or homemade, add salt and saute and leave for 1 minute.

Mix the fried Bhindi and serve with roties.



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