Namak pare

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                                                                     Ready to serve Namak pare

Time taken : 30 minutes

Namak pare is a crunchy and crispy snack lightly seasoned with ajwain and is also a wonderful snack that can be relished at any time of the day.   Traditionally it is served with a cup of tea or coffee.  Here is my version of the recipe…..

What you need to have:

1. Wheat atta – 1/2 Cup

2. All purpose flour/Maida – 1/2 Cup

3. Sujee – 2 Tablespoons

4. Butter – 2 Tablespoons

5. Ajwain seeds – 1/4 Teaspoon

6. Salt – 1/2 Teaspoon

7. Water – 1/4 Cup or a little moreKONICA MINOLTA DIGITAL CAMERA

                                                                  Ingredients of Namak pare KONICA MINOLTA DIGITAL CAMERA

                                                                   Other ingredients of the dish

What you do with what you have:

1. Sieve both the atta with salt and mix in sujee.  Just melt butter and mix it with the mixed atta and add ajwain seeds and see if you can get the consistency of bread crumbs as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                               Mixed atta , sujee, butter and salt

2. Add water slowly and make a soft but a firm dough.  Cover with a damp cloth and set aside for about 10 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                                           Namak para dough

3. After say 5-10 minutes knead the dough again and divide it into two equal parts.  Take a part of the daough and roll it into 9″ disc and prick it with your fork all over  so that the pare do not puff up while frying, and cut it into 2″ length and 1/2″ wide pieces.KONICA MINOLTA DIGITAL CAMERA

                                                               Rolled roti being pricked and cut

4. Place a skillet with sufficient oil in it on medium flame.  On heating just fry the cut pare till brown and crispy.KONICA MINOLTA DIGITAL CAMERA

                                                                   Namak pare being fried

5. Flip and fry on the reverse till light brown in colour.  Enjoy yummy pare with a cup of tea!!!  When cooled transfer it to an air tight container and will remain afresh if fresh oil is used for frying!!!!KONICA MINOLTA DIGITAL CAMERA

                                                     Namak pare being flipped and friedKONICA MINOLTA DIGITAL CAMERA

                                                                         Ready to serve Namak pare

Time taken : 30 minutes

Good to remember:

1. Make sure you mix all ingredients are mixed well to get the right consistency.

2. To assure w heather the oil is heated or not just drop a small piece of the pare in oil so that it sizzles and comes up.

3. One can cut the them into any shape you require.  The reason to prick is that it should not puff up while  frying.

4. Adding more than required water will turn the dish soggy.

Rice kesari -bath

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                                                                                    KONICA MINOLTA DIGITAL CAMERA

                                                         Ready to serve Rice kesari bath

Time taken ; 45 minutes

Serves 8-10

Usually Kesari bath is prepared with suji/semolina in almost all kitchens.  But on special occasions like the wedding, house warming etc now a days this has again entered the menu list for sure.  We have attended a couple of weddings and for one’s surprise the old conventional dishes  like the “Chanedali kichadi”(sweet) and “Rice kesari bath” have made a come back.  Of course these dishes are really tasty and healthy for sure but still the younger generation who might not have been aware of these dishes, they could be taken aback!!!   Here is my version of rice kesari bath….

What you need to have:

1. Basumati rice – 1 cup

2. Water to cook rice  – 4-6 cups(depending upon the quality of rice)

3. Sugar – 2/3 cup(adjust according to taste)

4. Saffron strings – A few

5. Pure ghee – 4 Tablespoons

6. Cloves – 4-5

7. Dry fruits – A handfulKONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of Rice kesari bathKONICA MINOLTA DIGITAL CAMERA                                                        Other ingredients of Rice kesari bath

What you do with what you have:

1. Wash and drain water from Basumati rice and keep it aside. Soak saffron strings in a little  warm milk so that milk gains the colour of saffron.

2. Place a cooker with 2 teaspoons of pure ghee in it.  When heated add cloves and fry for a minute.KONICA MINOLTA DIGITAL CAMERA                                                                 Cloves being fried in pure ghee

3. Add Basumati rice from step-1 to it and fry for a  minute.KONICA MINOLTA DIGITAL CAMERA                                                              Basumati rice being fried in pure ghee

4. Add the required  quantity of water to it depending upon the quality of rice and cook it till done.  Make sure it is not over cooked.KONICA MINOLTA DIGITAL CAMERA                                                                 Basumati rice being cooked

5. Place a spatula with 1 teaspoon of pure ghee in it.  Fry both cashews and raisins till done.KONICA MINOLTA DIGITAL CAMERA                                                      Dry fruits being fried in pure ghee

6. Place a wide skillet with sugar in it preferably on low/medium flame. Add cooked rice from step-4 to it.  Also add 1 tablespoon of pure ghee to it.KONICA MINOLTA DIGITAL CAMERA                        Cooked rice, sugar & pure ghee being added to incorporate itself

7. When the mixture incorporates well add milk-saffron mix from step-1 to it and also add fried dry fruits from step-5 to it and mix well with a wooden spatula.  One can even add a dash of pure ghee when done and ready to serve.KONICA MINOLTA DIGITAL CAMERA                                                          Saffron mixed milk being addedKONICA MINOLTA DIGITAL CAMERA                                                                Fried dry fruits being added

8. When done the final dish would be as below.  Transfer it to a serving bowl and enjoy hot.  yummyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA                                                                  A closer view of the dish

Servings 8-10

Time taken : 45 minutes

Note: 1. Use Basumati rice for better quality and flavour.

2. The quantity of water depends upon the quality of rice one uses for the dish.  Please do not add the water at once.  I cooked rice thrice as the water i added was not sufficient.

3. Any dry fruits of one’s choice can be used.

4. The quantity of sugar depends upon one’s individual taste.

5. Please do not over cook rice.  But make sure it is ideally cooked.

6. Some people use food colour  which i do not prefer at all.

Beaten rice burfi/Rice flakes burfi(pova maandi)

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                                             Ready to serve pova maandi/rice flakes burfi

Makes – 25 pieces

Time taken – 30 minutes

Beaten rice/rice flakes/povu/Avalakki is available in a number of varieties like the medium, nylon and the thick.   Each of the variety is used for different dishes.  The medium poha is used in the preparation of alu poha, the thin is used in the preparation of konkani poha and the nylon in Poha upkari etc..,  All these recipes i have already put up on this blog a couple of years ago.  This pova mandhi is an age old recipe and is popular in the regions of  goa and south canara.  Here goes my version of this recipe:

What you need to have:

1. Beaten rice (medium variety) – 1 and 1/2 cup

2. Chikki bella(antu bella) -little more than 1/3 cup

3. 3. Sesame seeds (white) – 2 tablespoons

4. Grated fresh coconut – 1/2 cup

5. Pure ghee – 2-3 Tablespoons

6. Cardamom-6-8

7. Cashews, pista, Almonds – a handful

8. Water – Half of 1/3 cup


                                             Ingredients of rice flakes burfi(pova maandi)

KONICA MINOLTA DIGITAL CAMERA                                                                      Other ingredients of the dish

What you do with what you have:

1. Place a skillet with 1 teaspoon of pure ghee in it.  When melts add medium poha to it and roast it till it is wilted and you get a pleasant aroma.  On cooling just crush it with your hands.


                                                           Poha/Rice flakes being roasted

2. Dry roast grated coconut in a skillet till it turns a little dry but is not burnt and you get a pleasant aroma.


                                                            Grated coconut being dry roasted

3. Wash and dry roast sesame seeds in a spatula till it.


                                                             Sesame seeds being dry roasted

4. Place a spatula with 1 teaspoon pure ghee in it.  When it melts add chopped cashews and fry till light brown and crispy.  So also fry grated almonds till done .  Peal cardamom and powder it.


                                                          Cashews being fried in pure ghee


                                                      Almonds being fried in pure ghee


                                                           All the ingredients assembled in a plate

5. Place a skillet with 1 teaspoon of pure ghee in it on medium flame.  When it melts add chopped jaggery into it.  Also add the required quantity of water and keep stiring  for a while.  When the syrup turns to a firm drop consistency (a little more than 1 string consistency) add the whole burfi mix to it and give strong stir with the wooden spatula.

KONICA MINOLTA DIGITAL CAMERA                                                                     Jaggery syrup being ready


                                             Burfi ingredients being mixed into jaggery syrup


                                                                              Rice flakes burfi mix

6. Apply a little ghee to a wooden plank or the back of a steel plate and spread the burfi mix on it roll it with a roller to evenly spread it.  Cut it to required shape and size.  It will be crunchy, crispy and tasty too .  yummmmmmmmmmmmmmmmmm


                                            Rice flakes burfi mix being spread and cut into pieces


                                                                     A closer view of burfi pieces 

Makes -25 pieces

Time taken -30 minutes  approx

Note: 1. Use fresh stock of beaten rice /rice flakes for the dish.

2. Use chikki jaggery as it contains edible gum and well suited for the dish.

3. Dry fruits of your choice other than raisins may be used.

4. The jaggery syrup should be little more than 1 string consistency.  It should form a firm drop when dropped in water.

5. Store in air tight containers and will be afresh for about a fort night.

Thambittu Laddoo (my Janmashtami offering)

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Number of Laddoos: 25 of the above size

How long it takes: 1 hour

So here is what I prepared last week on the occasion of “Janmashtami”. I know if I had put this up 2 weeks earlier, at least somebody here may have taken it as a chance to try these out. Anyway, these Laddoos now add to the long list of laddoos on this blog.

Thambittu is roasted rice atta readily available in almost widely for about a month around Janmashtami. This Laddoo is the delicacy of the Udupi bramhin community. I borrowed this recipe from a friend of mine and having tried it out, I thought I would share widely. Now, I also found that first time around it might turn out hard to get this perfect  but subsequently one can adjust the jaggery syrup to the right level so that the laddoos turn out yummy! So here goes:

What you need to have:

1. Thambittu (roasted rice atta) 1/2 cup

2. Hurikadle powder -1/2 cup (Dalia dal powder)

3. Peanuts -1/4 cup (coarse powder)

4. Poppy seeds – 1/2  Teaspoon

5. Sesame seeds – 1 Teaspoon

6. Cashews – 10

7. Dry dates – 2 (grated)

8. Dry coconut (copra) – 1/2 cup (grated)

9. Ordinary jaggery –   1/2 cup

10. Chikki jaggery –  1/4 cup

11. Cardamom -10-15

12. Pure ghee – 1 Tablespoon in all


                                                                             Ingredients of thambittu laddoo


                                                                                Other ingredients of the dish


                                                                                     Grated copra & jaggery

What you do with what you have:

1. Place a skillet on low/medium flame and roast dalia dal till crispy.  Make sure you do not burn it. (The colour of dal should be in tact.)


                                                                             Dalia dal being roasted

2. Place the same kettle and roast peanuts till you get a pleasant aroma you are able to peal out the nuts. On cooling peal it and keep it aside. Peel cardamom too.


                                                                                  Peanuts being roasted

3. Roast grated copra on lo flame till crispy and you get a pleasant aroma.


                                                                          Grated copra being roasted

4. Place a spatula and roast washed and drained sesame seeds till it splutters.


                                                                       Seasame seeds being roasted

5. Place a spatula and roast poppy seeds in it till it changes the colour and oozes out a pleasant aroma.


Poppy seeds being roasted

6. Place a spatula with 1/2 teaspoon ghee in it and when heated add chopped cashews in it and fry till done.


Chopped cashews being fried in ghee

7. Powder roasted peanuts, copra, poppy seeds, cardamom into a coarse powder in the mixer. Just add roasted sesame and  also grated dates and mix it to the powder. Also powder roasted Dalia dal in the mixer and sieve with Thambittu.


   Peanuts,copra, poppy seeds and cardamom powder

8. Just transfer the laddoo mix to a plate for a closer view.  This includes thambittu- dalia dal powder mix, and the powder from step-7 and roasted cashews.


              Thambittu laddoo mix

9. Place a skillet with grated jaggery in it and add 1/3 cup water to it and bring it to boil on medium/low flame.  Just strain it on a cloth to get rid of any fine mud articles which is usually fine in jaggery. Bring it to little less than even 1 string consistency and just before switching off  add 2 teaspoons of pure ghee and stir it well,  switch off the flame and add the laddoo mix from step-8 to it and give a strong stir till it is evenly mixed..


Jaggery syrup on medium flame


     Laddoo mix being mixed with jaggery syrup

10. Make round laddoos applying a little ghee to your palm of required size and will be medium hard in consistency in a span of 10 hours at room temperature. You can transfer it to an air tight container after cooling. These laddoos are really yummy !!!!


         Ready to serve thambittu laddoos

Good to remember:

1. Thambittu need not be roasted as it is already available roasted.

2. I have added grated dry dates as additional dry fruit to make it tastier.  One can even add walnuts, pistachio if at home.

3. I have mixed 2 different varieties of jaggery for the syrup. Using only chikki jaggery would render the Laddoos too hard.

4. Again Dalia dal powder helps make the Laddoos soft enough for a bite rather than broken with a mortar and pestle. Because of the interaction between the jaggery and the sticky rice atta and the dal, you may have to try minor change in proportion to get this perfect.

Oats-Dry fruits Laddoos

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Oats-Dry fruits Laddoos

Makes: 20

How long it takes: 1 hour

My personal fascination with oats continues – from my own conscious caution about healthy eating and also spurred by the encouragement of many readers of this blog. I continue experimenting with oats – some past successes have been uploaded as oats appam, oats poha upma, oats upma, oats-chana dal laddoos, oats chiwda, oats roti, oats paratha, peanut-oats laddoos. Today’s recipe is also hopefully mindful of healthy eating – oats with dry-fruits, peanuts, and just about a teaspoon of pure ghee. There is no sugar or jaggery in this recipe, and all sweetness is rendered only by dates (which are healthy). Please do try out and hope relish it too!!!!!!!!!!

What you need to have:

1. Oats – 1 cup

2. Peanuts – 1 and 1/4 cup

3. Seedless dates – 1 and 1/2 Cup

4. Poppy seeds – 2/3 Cup

5. Cardamom -4-5

6. Pure ghee – 1-2 Teaspoon

Ingredients of oats & dry fruits laddoo

Other ingredients of laddoo

What you do with what you have:

1. Place a wide skillet with Quaker oats (or any other brand)  in it on low/medium flame and dry roast it till you get a nutty aroma.

Oats being dry roasted

2. Empty the skillet and dry roast peanuts until you’re able to peel the peanut skins off.

Peanuts being dry roasted

3. Powder roasted oats in the mixer to a fine consistency. Peel the roasted peanuts  from step-2 on cooling and powder it separately in the mixer along with peeled cardamom too. Dry roast poppy seeds as well in a skillet till you get a pleasant aroma. When cooled, powder it in the mixer to a fine consistency. Grate dates and mix all the ingredients in a bowl.  Also add grated almonds and pista.                                                                                                                                                                                  Poppy seeds being dry roasted

                                                                                                                                            The essential laddoo mixture

  4. Pinch out required quantity of the mix and make them into round laddoos.

Ready to serve Oats Dry fruit laddoos

Makes: 20

How long it takes: 1 hour

Good to remember:

1. Roast oats with a teaspoon of pure ghee  on low flame till you get a nutty aroma but  do not burn it

2. This laddoo may not be very sweet as neither sugar nor jaggery is used. The sweetness is only of the dates.  So one can increase the quantity of dates to turn out a little sweeter. Pure ghee can be also added if needed.                                                                                                .

Papaya Burfi

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KONICA MINOLTA DIGITAL CAMERA                                                      Ready to serve Papaya burfi

How long it takes: 1 Hour

Makes: Around 50 Burfis

Papaya is a tropical fruit available throughout the year. The fruit has been ascribed many medicinal qualities, especially enhancing digestion, and nutritionally rich in Vitamin A, B and also C.  Though not particularly liked by all, it is normally found in all Indian kitchens.  The raw fruit is used in curries too.  I just tried the Burfi with coconut in combination with dry fruits and it tasted as tasty as “Doodh peda” – so much so that my friends were surprised by how tasty it was. The incredible response was my incentive to share this recipe with you and add it to the list of burfis already uploaded on this blog (milk burfi, coconut burfi, peanut chikki/burfi, tomato burfi, besan burfi, maida-sujee burfi, seven cup burfi, almond burfi, sesame chikki-burfi, mixed atta burfi, kuvale khadi/ash-gourd burfi).

What you need to have:

1. Chopped Papaya – 2 Cups

2. Fresh grated coconut – 1 Cup

3.  Sugar -2 and 1/4 cup

4. Milk powder – 2 Tablespoons

5. Pure ghee – 4 Tablespoons

6. Dry fruits – 1/2 Cup in allKONICA MINOLTA DIGITAL CAMERA                                                Ingredients of Papaya burfi

What you do with what you have:

1. Peel and grate the papaya fruit and keep aside. Grate coconut and then grind the grated papaya and grated coconut and sugar in the mixer to a fine consistency. Peel cardamom and powder it too. Grate cashews, pista and keep aside.

2. Place a skillet with the ground mixture of the fruit, sugar and coconut from step-1 to it with 2 Tablespoons of pure ghee to it; adjust the flame of your burner and cook the concoction till it thickens.Papaya burfi mix heated till thickeningKONICA MINOLTA DIGITAL CAMERA                                      Papaya burfi mix being heated to thicken

3. When it starts thickening add milk powder and stir well. When it starts separating from/leaving the side of the skillet, add rest of the ghee and grated dry fruits and cardamom powder to it.  The mixture will attain the consistency of chapati dough.

KONICA MINOLTA DIGITAL CAMERA                                                The mixture being thickened

4. Spread it on a wooden plank and cut it into pieces of required size spreading it to requiredKONICA MINOLTA DIGITAL CAMERA                                              Burfi mixture being cut into pieces

5. Store it in air tight containers and will remain fresh for more than 15 days at room temperature.KONICA MINOLTA DIGITAL CAMERA                                                   Ready to serve Papaya Burfi

How long it takes: 1 Hour

Makes: Around 50 Burfi

Good to remember:

1. Use fresh and ripe papaya for the dish.

2. Time taken may differ as per the size of your burner.

3. Use any dry fruit of your choice except raisins.

4. I have used only 2 cups of chopped papaya and hence it took about 1 hour. It will take longer if you use greater amounts of ingredients.

Ghas Mando / Sweetened Maida Roti (Diwali special – 3)

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Ready to serve Ghas Mando

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Ghas Mando is a festive favorite in the G.S.B. community. It is usually served in small boxes along with other sweets like the boondi laddoo, mysore pak at our weddings in South Canara and during festivals in other parts of the country.  This recipe was long over due and mostly delayed as I could not find an easier explanatory substitute title. Finally, after so many Diwalis have gone since I started the blog, I gave up and gave in to uploading it with its traditional name. I have always prepared it on special occasions – as one of the Diwali sweets on my platter for years or when my kids come home or as part of my holiday food bonanza for the family and guests.

It is surprisingly easy to prepare, the only thing one should be careful about is to ensure rolling the puri thin and evenly spread. Calling it tasty is an understatement – it melts in the mouth,  the moment you let it touch your taste buds. Infact, ghas in Konkani refers to a gulp – fittingly ghas mando is meant to be enjoyed and relished in one gulp !

I wish all my readers and viewers of the blog a Happy Diwali / Deepawali. May the coming year bring you happiness and prosperity and may there be many occasions to prepare this delicious Konkani sweet at home. Here is the ghas mondo recipe :

What you need to have:

1. Maida – 1 Cup

2. Chiroti sujee / rawa (thin sujee) – 2 Teaspoons

3. Pure melted  ghee/sunflower oil – 1 Teaspoon

4. Water – Around 1/2 cup

5. Salt – To taste

Ingredients of Ghas Mando

What you do with what you have:

1. Sieve maida in atta sieve and transfer to a wide bowl. Add chiroti sujee, salt, and melted pure ghee and mix as shown in the image 7 below (of the dough and pinched out dough).

2. Add water slowly to make it a slightly tough yet pliable dough. Keep it aside covered for about a half hour so that sujee gets absorbed and the dough is set to roll.

Ingredients of filling:

1. Thin poha / beaten rice – 2-3 cups

2. Sugar –  1 cup

3. Cardamom – 8-10

Ingredients of filling

3. Place a skillet on medium flame and dry roast thin poha / beaten rice till it crimples and is crispy. Make sure you do not burn it and the colour does not change .

Poha / beaten rice being dry roasted

4. Dry roast sugar till it starts crystallizing and transfer it to another bowl adding peeled cardamom to it.  When cooled, powder roasted beaten rice, and sugar in the mixer to a medium coarse powder.

Sugar being crystallized

5. On cooling powder both of them together with peeled cardamom to a medium fine consistency.

Powdered mixture for the filling

6. Pinch out a small portion of the dough as shown in the image and dust a little in maida and roll it as thin as possible.Keep it aside in batches, so that only one can be fried at a time.  Keep the rolled roti covered.

The dough, pinched out ball and the rolled roti

7. Place a skillet with 2 cups of cooking oil in it on medium flame. When hot, just place the rolled roti in it and fry it on both sides.

Rolled roti being fried

8. Fold it in oil in a semi circular fashion.

Roti being folded while frying

9. Finally fold it into a triangle.

Roti triangle in the oil

10. Once fried, take the roti out of the oil, and while still holding it with a holder, fill it with the previous prepared sweet filling. Enjoy it  with tea or as a snack.  Yummmmmmmmmmmm!!!!!!!!

Filling being filled into the ghas mando

11. Store it in an air tight container – it will stay fresh for a few days if fresh oil was used for frying.

Ready to serve Ghas Mondo

How long it takes: 2 hrs

Number of servings: Around 50 of the above size

Good to remember:

1. The outer dough should be kneaded to a consistency that is slightly harder than the chapathi dough.  If the dough is very soft the fried roti will turn soft.

2. The roti should be rolled as thin as possible.

3. Beaten rice should be of thin variety. We roast the poha / beaten rice to get rid of the raw smell and get a pleasant aroma.

Vermicelli / Semiya Laddoo (Diwali special – 2)

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Vermicelli Laddoos

How long it takes : 30 minutes

Number of servings: 10-12 of the above size

Vermicelli / Semiya / Semia is a fantastic ingredient that can be used to make different snacks – sweet and savoury. Given that the marketed brands also offer pre-roasted vermicelli, I prefer to use the branded variety like Bambino or M.T.R., but other local brands are also abundantly available.  I have already put up vermicelli biryani, upma, payasam/kheer and cutlet.  Today I would like to put up Laddoos to add to the existing list of various laddoos.  It is very easy but tasty and different from other laddoos since we feel the aromatic flavour of Vermicelli. Also make for a unique sweet on your Diwali platter. Here it is:

What you need to have:

1. Vermicelli  – 1 Cup ( I have used Bambino vermicelli)

2. Sugar – Little more than 1/2 Cup

3. Pure ghee – 4-6 Teaspoons

4. Grated cashews – A handful

5. Cardamom – 6-8

Ingredients of Vermicelli Laddoos

What you do with what you have:

1. Place a skillet with vermicelli in it and warm it up for about 5- 10 minutes on low heat.

Vermicelli being warmed up

2. In the same skillet, warm up sugar on medium flame in such a way that it crystallizes and does not liquify.

Sugar being crystalised

3. Both roasted Vermicelli and sugar is as shown in the image below.  Add peeled cardamom to roasted sugar.

Roasted vermicelli and sugar

4. Place a frying pan with a little ghee in it and fry grated cashews till brown and crispy too..

Grated cashews being fried

5. On cooling, powder roasted vermicelli and sugar in the mixer to a fine consistency.  Add fried cashews from step-4 and add pure ghee as well.

Vermicelli laddoo mix

6. Mix the laddoo mix well with your hands, bind it to laddoos.  If difficult one can even add a little melted ghee to it and bind it into laddoos.  The laddoos are tasty and one will not even be able to recognize the semiya / vermicelli in it unless otherwise told ! Yummmmmmmmmmmmm…!!!

Ready to serve Vermicelli laddoos

How long it takes: 30 mins

Number of servings:– 10-12 of the above size

Good to remember:

1. If pre-roasted vermicelli is used for the dish it should only be warmed up so that it will retain crispiness.

2. Sugar should be crystalized to help bind the laddoos.

3. Cashews are texture to homogenize with vermicelli texture and make for relishing laddoos.

4. Binding is a bit difficult  since vermicelli does not have the dependable stickiness.

5. Use fresh ghee as far as possible.

Jalebi (Diwali Special – 1)

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How long it takes : 30 minutes

Number of servings: 25-30 of the above size

Jalebi is a crispy, colourful and a very popular sweet among all generations. In my young days in Bangalore, there was a Gujarati stall that made fresh sweets, and my dadwould bring bring hot jalebi from there. I fondly remember how our entire family enjoyed it with immense relish. Indeed I can never forget those days that especially came around Diwali and other festive seasons.   I tried this a couple of times at home and thought of sharing it with my fellow bloggers for this Diwali. People have different versions for Jalebi and this is my version.  Here it is:

What you need to have:

1. All purpose flour – 1/2 Cup

2. Gram Flour (Chick peas atta) – 1 Teaspoon

3. Dry yeast – 1/3 Teaspoon

4. Sugar – 1/2 Teaspoon

5. Cooking oil – 1/2 Teaspoon

6. Zip lock cover – 1

7. Water – A little less than 1/2 cup (Luke warm)

Ingredients of Jalebi

What you do with what you have:

1. Sieve both gram flour and all purpose flour in the atta sieve and keep aside.

Sieved mix of all-purpose flour and chick peas atta

2. Heat the water to a lukewarm temperature and keep it aside.  Dissolve 1/3 Teaspoon dry yeast in a bowl and keep aside for about 5 minutes.  Add the atta mix from step 1 to it.  Also add sugar, oil and luke warm water and stir in such a way that there are no lumps.

Jalebi batter mix

3. Allow it to ferment for about an hour and is as shown in the image below.

Fermented Jalebi batter

Ingredients of sugar syrup:

1. Sugar – 1 Cup

2. Water – 1/2 Cup

3. Saffron – A few strings

4. Cardamom powder – 1/2 Teaspoon

5. Lemon juice – 1 Teaspoon

How to make sugar syrup:

4. Mix sugar, water, Saffron strings in a wide bowl  and keep it aside.

 Ingredients of sugar syrup

5. Place a skillet which is around 4″ height and a little wide with cooking oil in it on medium flame.  Fill in the fermented Jalebi batter in  in a Ziplock cover with a 3 mm hole in its corner and squeeze it till you get the required size of the Jalebi.

Jalebi batter being squeezed to make Jalebi

6. Fry it on both the sides till brown and crispy.

Jalebi being fried

7. Heat the sugar syrup from step-4 on medium flame. When it starts boiling, switch it off and add cardamom powder.

Sugar syrup being boiled

8. Dip the crispy fried Jalebi from step-6 into it for a few seconds and since both Jalebi and sugar syrup are hot, the syrup will be absorbed fast.  Repeat the process for the remaining fried Jalebi.

Fried Jalebi being dipped in sugar syrup

8. Enjoy hot crispy Jalebi .  Yummmmmmmmmmmmmmmmm  Remaining may be refrigerated.

Ready to serve Crispy Jalebi

A closer view of Jalebi

How long it takes : 30 minutes

Number of servings: 25-30 of the above size

Good to remember: 

1. Use fresh maida, chick peas atta for the dish.

2. Adding lemon juice makes the syrup ideal.

3. Use fresh dry yeast, else the batter will not ferment.

4. While frying Jalebi check oil. If it is over heated, switch off and fry after it cools a bit.

5. Adding of colour to Jalebi is one’s choice.  I have not added colour at all as I prefer to avoid colouring agents.

Moong-dal Poli

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Moong Dal Poli

How long it takes: 60 mins

Number of servings: 20 polis

I can imagine people wondering since when has moong dal been used to make poli. But really this poli also would be as tasty as the original Puran Poli made of Bengalgram/chana dal. I just prepared one to see how they turn out – small cup of dal and sugar (instead of jaggery) and the remaining usual ingredients and was I surprised !  Now I am going to have polis made of each of the 3 dals – toor dal, moong dal and Bengalgram/chana dal puran poli on this blog so you can try them all out and pick your favorites. There are also other poli here – Sanjeera, Soyi poli, Dates poli, Shenga poli, Ellu Holige.

What you need to have:

1. Moong dal – 1 Cup

2. Sugar – 3/4 cup

3. Poppy seeds – 1 Tablespoon

4. Cardamom – 10

Ingredients of moong dal poli stuffing

1. Wheat atta – 1 cup

2. Turmeric powder – 1 Teaspoon

3. Cooking oil – 2-3 Tablespoon

4. Water – Approximately – 1/3 cup

5. Salt – As per taste

Ingredients of the outer dough

What you do with what you have:

1. Wash and soak Moong dal in water for about 20 minutes and cook it in cooker as usual for another 20 minutes till done. Make sure you dont add too much water. Just add water above the dal level. (If dal is not cooked for the first time sprinkle (not add) water and cook it again in cooker. Cooked dal is as shown in image below.

Cooked Moongdal

2. Powder sugar in the mixer and keep it aside.

3.  Transfer cooked dal to a skillet and add sugar powder from Step 2 (above). Cook till sugar melts and combines with dal to make for a soft mix.

Sugar powder being added to cooked moong dal

4. Place a spatula with poppy seeds in it on low flame and roast it till they splutters. On cooling powder it in mixer.

5. When sugar is being mixed with dal, add poppy seeds powder to it.  Mix it well and grind it in the mixer without adding water.

Poppy seeds powder being mixed with dal-sugar mix

6. Make round balls and keep it aside.

7. Sieve wheat atta, salt and turmeric powder in a siever and add water slowly to make a soft dough. Later on, add raw cooking oil in steps to make it elastic and keep it aside for about an hour pouring oil on it.  Pinch out a small quantity of it and flatten with your hands around 3-4″ in diameter and place the stuffing balls from step-5 into it and fold the edges as shown in the image below.

 Atta with salt & turmeric

 Filling placed and the edges closed after folding

8. Roll the stuffed poli on a thick plastic sheet, dusting in wheat atta if needed to required thickness. Repeat the same rolling process for the remaining poli.

Rolled sweet poli

9. Place a skillet on medium flame.  When hot, place rolled poli from step 8 on it.

Poli being dry roasted

10. When roasted at the bottom, flip over. The picture below shows the roasted side.

With the above proportions of ingredients, you should have about 20 polis to enjoy (with hot ghee/milk ). Store it in air tight containers in refrigerator.  If storing at room temperature then they should be good for 2-3 days.

A closer view of Moong Dal Poli

How long it takes: 60 mins

Number of servings: 20 polis

Good to remember:

1. For cooking Moong dal add just right quantity of water.  In the sense the left over water after soaking is sufficient to cook just right as shown in the image -3.  Adding more water will make dal mushy as a result the stuffing will turn watery after adding sugar and will not be able to stuff at all.

2. Powder sugar and add it to mix with dal for the reason that it will mix faster.

3. Push it in the refrigerator for best storage and can be served as a party dish too.