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Pakoda:
Ingredients:
3 cups rice flour; 1 tbsp. Butter; 1 cup gram flour, a pinch
of asafoetida (Heeng); 1 tbsp. Chilli powder; 1 tsp. Turmeric powder;
ghee or oil for frying.
Method:
Make soft dough by mixing rice flour, gram flour, butter,
chilli powder, turmeric, asafoetida (Heeng) and salt to taste. Press
the dough through pakoda mould into the oil or ghee and
deep fry.
Poori:
Ingredients:
375 Gms. Wheat flour; 20 Gms. Ghee or oil; salt to taste.
Method:
Prepare stiff dough with water, salt, a little ghee or
oil and wheat and knead well and keep for about an hour
and then knead again till it becomes soft. Divide into even sized balls
and roll out to 3 inch - 4 inch diameter puris of about
1/10 inch thickness. Fry in oil or ghee pressing down with
a flat spoon. Turn over when puffed up. Fry on both sides until
lightly brown, drain and serve hot.
Naan:
Ingredients:
250 Gms. Flour (maida); 1 tsp. Salt; 1 tsp. Sugar; 1 tsp.
Soda bicarb; 1 egg, beaten; 7-9 tbsps. Curds, well mixed;
1 tbsp. Groundnut oil; 1/4 tsp. Sesame (til) or poppy seeds
and a pinch of nitgella (kalonji) for garnishing on the
naan.
Method:
Sift together flour, salt and soda bicarb. Add sugar, oil
and well-beaten egg. Gradually add curds, mixing and kneading
to a soft dough consistency. Knead well for 7 to 8 minutes.
Sprinkle water (about a tbsp. or two) on top. Keep in a
bowl covered with a damp cloth for 10 to 14 hours in a warm
place in summer, longer in winter. Keep the cloth moist.
Knead again before use. Take a big lime-sized ball of dough,
flatten and roll out on a floured board to 5-7 inch disc.
It should be about 1/6 inch thickness. Moisten one side
of the naan uniformly with water and stick the moistened
side on to a hot tawa. With wet fingertips pick up a few
sesame and nigella seeds and stick these on the exposed
surface. Cook till bubbles appear on the surface and it
has become dry. Invert the tawa facing the flames, slightly
away from the flames. Cook till golden brown spots appear.
It gets unstuck once the under side is properly cooked.
A tawa with a handle is necessary for cooking naans on the
flames of a gas-cooker. Naans are traditionally made in
a tandoor.
Sukrundes:
Ingredients:
250 Gms. Split green gram (moong dal); 1/4 coconut; 250
Gms. Jaggery (Bella); 1 tsp. Dry ginger powder; 1/2 tsp. Cummin
powder; a pinch of salt; 250 gms. Raw rice; oil to deep
fry. Method:
Wash and boil the dal till cooked but dry. Add grated coconut,
grated jaggery spices and salt. Mix well. Soak and grind
rice. Prepare a thin batter with it. Add salt and if desired,
sweeten with sugar. Prepare balls of the dal mixture. Dip
in the prepared batter and deep fry till crisp. Drain and
use as desired.
Jackfruit
Fritters:
Ingredients:
1/4 kg. Boiled rice; 25 jackfruit seeds (meaty porition
without the seed-nuts); 200 Gms. Jaggery; salt to taste;
ghee or oil for frying.
Method:
Grind the ingredients (except ghee or oil) to form dry dough.
Drop spoonfuls of this dough into heated ghee or oil and
deep fry until brown.
Rice
Vodae:
Ingredients:
1 kg. Boiled rice; 1/2 kg. Raw rice; 500 Gms. Jaggery; 2
coconuts; salt to taste; ghee or oil for frying.
Method:
Prepare rice flour by dry grinding or milling clean raw
rice. Grind boild rice, jaggery, grated coconuts and salt
9adding a little water if necessary) to obtain a fine dough.
Add the raw rice flour and knead it well. Take a little
dough at a time and roll out into thin 21/2 inch diameter
vodaes and deep fry in oil or ghee.
Plantain
Vodae:
Method:
Same as in previous recipe Rice Vodae; but add a few ripe
plantains while grinding rice, and the rice should be ground
with coconut juice.
Jackfruit
Vodae:
Method:
Same as in Rice Vodae but add some jackfruit meaty portions
(without nuts) while grinding rice and proceed as in the
previous recipe.
Rice
Marble Fritters (Gullio):
Ingredients:
1/2 kg. Rice; 1/2 kg. Raw rice; 450 Gms. Jaggery; 1 coconut;
salt to taste; ghee or oil for frying.
Method:
Wash, soak and grind the rice together with the juice (milk)
of coconut, jaggery and salt to obtain a thick dry batter
(warm it a little if required). Form into round small marble-like
balls of equal size and deep fry in oil or ghee until brown.
Nevrio:
Ingredients:
1/2 kg. Maida flour; 50 Gms. Almond or cashew nut pieces;
50gms. Gingely (til) seeds; 2 tbsps. Plums; 25 Gms. Cus-cus;
1 tsp. Cardamom powder; 3 tbsps. Sugar.
Method:
Dissolve a little salt to taste in water and thoroughly
knead the flour in this solution to form an elastic batter.
Take this batter a little at a time and roll out into 4inch
diameter thin circular sheets. Separately blanch and slice
almonds or cashewnuts, wash and dry the plums. Separately
and lightly roast gingelly seeds and cus-cus. Mix them with
plums. Almonds, cardamom powder and sugar. Slightly heat
this mixture sotrring all the time to form a filling. Spread
this filling over half the side of the aforesaid 4inch batter
sheets, fold over and press the edges applying a little
water. Deep fry in ghee or oil.
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