Diwali special

Maida burfi (Diwali special -2)

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DSCN1036                                                  Ready to serve Maida burfi

Makes : around 50-75

Time taken: 30 minutes in all

Maida/All purpose flour the name it self indicates that it is a multi purpose ingredient used in a host of savories, cakes, biscuits etc  I have also put up Maida namkeen on this blog long back.  This burfi is an easy but a very delicious sweet dish and can be stored for more than 15 days if stored in air tight containers and for about a month in the refrigerator.  I am preparing it for the first time and the picture may not be perfect and will put up a better picture of the final burfi in a couple of weeks.  Here is my version of the dish…

What you need to have:

1  Maida – 1/2 cup

2. Sugar – 3/4 cup

3. Pure ghee/oil/dalda – 1/4 cup

4. Cashews  -7-8

5. Saffron strings – a few

6. Cardamom – 3

7. Water  for sugar syrup – little more than half(approximately)DSCN1023

                                                      Ingredients of Maida burfiDSCN1026

                                               Other ingredients of burfi

What you do with what you have:

1  Sieve maida in the sieve to get rid of any impurities.   Place a wide pan with the required quantity of ghee in it on medium flame.  On being heated add powdered cashews and fry till done and and sieved maida to it and fry it on medium/low flame on adjusting the flame till you get a pleasant aroma but make sure you do not burn it.  Transfer it to a plate and add cardamom powder to it and keep it aside.  Keep another plate greesed to spread the burfi mix beforehand.DSCN1027                                                   Maida being fried in pure ghee

2. Place a wide pan with little more than 1/2 cup water in it and add sugar to it and bring it to boil on adjusting the flame and bring it to 1 string consistency.(when you touch the sugar syrup between your thumb and fore finger there must be a single string)DSCN1030                                                        Sugar being boiled

3. When the syrup reaches one string consistency adding saffron strings switch off the gas and add fried maida-cashew mix to it and keep stiring till it becomes a little hard for you to stir but still in a semi solid form.(Adding maida to sugar syrup should be done off the gas)  Spread it on a greased plate kept ready beforehand and either level it withback of a  flat bowl or the roti roller to required thickness.  Cut it to required shape and transfer it to a plate for a closer view of the dish.DSCN1033                                                 Fried maida cashew mix being added to sugar syrupDSCN1036                                               Ready to serve maida burfi

Makes : 50-75 (thin burfi)

Time taken: 30 minutes in all

Good to remember:  1. Maida should be fried with powdered cashews on medium flame till you get a pleasant aroma for better taste.  Also for easy cutting of burfi.

2. Sugar syrup level plays a main role in this dish.

3. Thinner the burfi more the number would be and hence better to spread it very thin on a greased plate or a wooden plank.(Today  i have used 1 cup sugar andit turned out top be extra sweet so i felt that reducing the quantity of sugar would serve the purpose.)

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Jwari atta/Sorgham atta chakli (Jolada hittina chakli-Diwali special-1))

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DSCN1015                                              Ready to serve Jwari/Sorgham atta chakli

Sorgham/Jwari/Jola/jolu in diiferent languages is a gluten free millet used in the preparation of roti by the north karnataka people is now widely used by one and all due to the huge health benefits of the wonder millet.  I have already put up Jwari roti , jwari atta semiya and today i would like to put up jwari atta chakli which really tasted crispy and yummy too.  Please do give a try for this Diwali!!!still 2 more days to enjoy the festival.  Here is my version of the recipe and to add to the long list of chaklis on this blog…..

What you need to have:

1  Jwari atta – 5 cups

2. Roasted black gram dal – 1 cup

3. Cumin seeds – 1 teaspoon

4. Black pepper – a few (around 10-12)

4. Red chili powder – 3 teaspoons

5. Asafoetida powder – 2 teaspoons

6. Sesame seeds – 2-3 teaspoons

7. Butter – 2 teaspoons

8. Salt – as needed

9. Water- as needed

                                         Roasted Blackgram dal with cumin & black pepper added

What you do with what you have

1  Dry roast blackgram dal in a wide pan till you get a pleasant aroma and transfer it to a wide plate and add cumin and pepper to it.  On cooling powder it in the mixy to a fine consistency.

2. Sieve both sorgham atta and   roa sted blackgram dal powder together in the sieve  and add chili powder,sesame seeds,  butter and salt to it and transfer it to a wide bowl.

DSCN0979                                        Sieved Blackgram dal atta and Sorgham atta

3. Add a cup of warm water and mix it well with your hands till the bread crumbs are formed.  Now add normal water and make a tight dough so that it can pass through the chakli mould checking for salt.  Place required quantity of the dough in the mould  and press it into round spirals as shown in the image below.DSCN0984

                                           Sorgham atta chakli doughDSCN0983                                                     Ready to fry chakli

4. Place sufficient oil in a wide pan over medium flame.  On being heated ( check by dropping a little dough if it comes up slowly it is ready) drop the spirals from step-3 into the heated oil in batches and fry on both the sides till brown and crispy.  On cooling store them in air tight containers and will stay afresh for more than a fort night!!Yummmmmmm DSCN0986                                             Sorgham atta chakli being fried  

5. Transfer it to a bowl/plate for closer view of the dish.DSCN1015                                            Sorgham atta chakli ready to be served

Makes -120-130 of the above size

Time taken : 1 and 1/2 hours

Good to remember: 1. Sorgham flour should be fine to make the chakli crispy so also the roasted blackgram dal flour and fresh too.

2. Oil should be heated to a normal temmperature to fry chakli.

3. Adding butter makes chakli crispy.

4. Adding a part of warm water is to make the dough ideal for the dish.

Farsi puri (Diwali special-2)

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KONICA MINOLTA DIGITAL CAMERA                                                                       Ready to serve Farsi puri

I still remember last year  we both were at my son’s place in New York during Diwali and  from there I posted a couple of recipes and it is Diwali again 2013 now.  This Diwali I made this delicious gujju snack – Farsi puri – easy to prepare even if a bit time consuming.

What you need to have:

1. Maida (all purpose flour ) – 1 and 3/4 cup

2. Semolina (thin) – 1/4 cup

3. Black pepper powder – 2 and 1/4 teaspoons(i have used both white & black pepper)

4. Ajwain powder – 2 and 1/4  teaspoons

5. Cumin powder – 2 and 1/4 teaspoons

6. Salt – as per taste

7. Cooking oil – 2 Tablespoons

8. Water to make the dough – 1/2 cup in all KONICA MINOLTA DIGITAL CAMERA                                                                        Maida and sujee

KONICA MINOLTA DIGITAL CAMERA                                                                  Other  masala ingredients

What you do with what you have:

1. Sieve maida in the sieve and keep it aside along with the sujee in a plate.

2. Powder cumin, ajwain and pepper corns in the mixer to a fine consistency. KONICA MINOLTA DIGITAL CAMERA                                                     Powdered cumin, pepper & ajwain seeds

3. Take a wide bowl and place maida, sujee, salt along with powdered spice mix and add required quantity of cooking raw oil  to it. KONICA MINOLTA DIGITAL CAMERA                                                                  All ingredients in a bowl

4. Add water slowly in steps once you mix all the ingredients and make a normal soft dough as shown in the image. Pinch out a lemon size of the dough and set aside for about an hour. KONICA MINOLTA DIGITAL CAMERA                                                           Dough and the pinched out ball

5. Roll it into 6 ” disc and apply oil on the whole surface. KONICA MINOLTA DIGITAL CAMERA                                           Roti being rolled and oil applied on the whole surface

6. Roll it as in image below.

KONICA MINOLTA DIGITAL CAMERA                                                               Roti rolled like a tube

7. Cut the role horizontally into 1/2 ” balls and again roll it into thick discs.

KONICA MINOLTA DIGITAL CAMERA                                                         Rolled roll cut horizontally KONICA MINOLTA DIGITAL CAMERA                                                                                        Rolled discs

8. Place a wide skillet with 2 cups of cooking oil in it on low/medium flame. When heated fry them in batches till crispy and light brown flipping it to fry on both the sides.

KONICA MINOLTA DIGITAL CAMERA                                                           Farsi puri being fried in batches

KONICA MINOLTA DIGITAL CAMERA                                               Farsi puri being fried till brown and crispy

9. On cooling transfer it to a serving bowl for a closer view of the snack. On cooling store them in an air tight container and they should remain afresh when fried in fresh oil.  It will be so  crispy and will melt in the mouth if rolled and fried ideally.

KONICA MINOLTA DIGITAL CAMERA                                                                               A closer view of farsi puri

NUmber of Puris: 50

How long it takes: 1 and 1/2 hour

Good to remember:

1. Use fresh maida and fresh raw oil to make the dough.  Also use fresh oil to fry the snack.

2. Make the dough using only the quantity of water mentioned in the recipe if adding the thin sujee as shown in the picture.

3. Always fry this snack on low flame only (adjust based on your burner)

4. The spice powder has to be as fine as possible.  Else just sieve it in the atta sieve.

5. Apply oil generously to the rolled roti.