Snacks - Part
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250 Gms boiled rice; 250 Gms raw rice; 50 Gms green gram
(mung dal); 50 Gms black gram (urd dal); 1 tbsp gingili
seed, 3 coconuts; 1 tbsp cumin seed, 1 cup boiled rice;
oil for frying; salt to taste.
Clean and soak boiled and raw rice for an hour. Extract
coconut juice and grind both kinds of rice together with
coconut juice and salt to taste to form fine dry dough.
Wash the one-cup of rice and dry it well and fry and powder
it into flour. Separately roast the green gram and black
gram dals and powder them well. Similarly roast the gingili
seed and rub off the skins. Mix rice dough with the rice
flour, and the powders of gram dals and also the cumin seed
and gingili seed. Beat, mould and mix well to form thick
dryish dough. Put it a little at a time in the mould and
press into chaklis and deep fry in oil (or ghee if preferred).
Store in closed tins. You can also add a little butter and/or
3 beaten eggs to the dough while mixing it.
1 cup rice flour; 1 tbsp butter, 1 ¼ cup jaggery; ¾ - 1
cup coconut scrapings; 1 tsp roasted sesame; 1 tsp ghee,
½ tsp cardamom powder; oil for frying.
In a dekchi bring to boil 1-½ cups of water. Add one tsp
butter and a pinch of salt. Remove from the fire, add the
rice flour and mix well. Knead well. Heat oil in a Kerahi.
Press the dough through a chakli press directly in the hot
oil. Fry till golden brown. Remove from oil and keep aside.
In a dekchi, put the jaggery, add enough water to dissolve
the jaggery. Stir well and boil till the jaggery dissolves
completely. Remove from the fire and strain the liquid.
Now boil the jaggery liquid for 10 minutes or till the syrup
becomes thick. Add the coconut scrapings and let it simmer
for 2-3 minutes. Take the dekchi off the fire; add the roasted
sesame, ghee, cardamom powder and lastly chakli pieces,
broken into 1-inch pieces. Mix well and keep covered for
one hour before serving.
in turmeric leaves:
1 Kg boiled rice; 2 coconuts (fairly tender); 500 Gms jaggery;
1 tsp cardamom powder and salt to taste.
Wash rice and soak it for about an hour, and grind it with
salt to form thick and dry dough. Mix well, finely scraped
coconut, jaggery and cardamom. Evenly and thinly spread
dough over each turmeric leaf, place coconut mixture in
a line in the center over the dough and fold the leaf firmly
pressing the edges. Steam in a steaming vessel (thondor).
Ingredients: 1 Kg boiled rice; 2 coconuts; 1 medium
sized ripe jackfruit; 1 tsp cardamom powder, teak leaves/plantain
leaves and salt to taste.
Soak the rice for one hour. Cut and remove about 25 seeds
of the jackfruit and take only the fleshy portions and cut
them fine. Wash rice and grind it together with jackfruit
strips and salt to taste to form a fine thick paste. Make
a mixture of scraped coconut, powdered jaggery and cardamom
powder and mix well. Spread the dough over teak leaves or
plantain leaves and proceed and continue as in the previous
recipe (Patholeo in turmeric leaves).
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