Friday, 24 October 2014

NAMKEEN CHAMPAKALI / खारी चंपाकली


NAMKEEN CHAMPAKALI / खारी चंपाकली

INGREDIENTS

Maida / refined flour
1 cup
Owa / carom seeds OR jeera / cumin seeds OR black pepper pdr coarsely ground  OR kalonji / onion seeds (any one or two of these)
1 tsp
Salt
T.T.
Oil
3 tsp + for deep frying

METHOD:



1.       Sieve the flour, add salt and owa / jeera / pepper / onion seeds any of your choice into it.



2.       Also add in 3 tsp oil and rub the oil into the flour to create sand like consistency.


3.       Add in water little at a time and create  stiff dough (poori consistency).

4.       Keep covered for 1 hour. Then again knead the dough very well till it is smooth.

5.       Divide the dough into balls a little larger than a marble.


6.       Roll them out into circles making sure they are rolled as thin as possible. Use a drop of oil if the balls stick around.


7.       Now using a sharp knife make vertical cuts (standing lines) as close to each other as possible. But do not cut through, leave a small edge at the curved side.

8.       Now turn it around for the cuts to be horizontally facing you.



9.       Roll the rolled dough holding it at two ends till the end of the circle.

10.   Stick the edges at both ends.


11.   Leave it on a dry plate and allow it to dry a little for 3 – 4 hours.

12.   Keep on turning them around after approx every 45 min for them to dry evenly.

13.   Heat oil in a kadhai till smoking hot.



14.   Reduce the flame on slow and allow the oil to cool a little.

15.   When the oil is just little hot, put in the champalalis, 3 – 4 at a time and fry them on very slow heat so that they are well cooked till the innermost layer and lightly pink brown from outside. Lightly separate out the petals if they are sticking to each other before you put them for frying.



16.   Remove and drain them on to an absorbent paper. Allow to cook and then store in box with a tight fitting lid. 




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SATHYACHE GANE / साठ्याचे गणे


SATHYACHE GANE / साठ्याचे गणे 

INGREDIENTS

STUFFING

Chana dal / split Bengal gram
1 cup
Garlic cloves
5 – 6 nos
Green chillies
3 – 4 nos
Jeera / cumin seeds                       
½ tsp
Coriander leaves chopped
2 – 3 sprigs
Salt
T.T.
DOUGH

Maida / refined flour
2 cups
Atta / gahu peeth / wheat flour
1 cup
Salt
T.T.
Oil
1 tsp + for shallow frying

METHOD:

STUFFING 

1.       Soak the chana dal for 2 – 3 hours.


2.       Completely drain out all the excess water and wash the dal with fresh water. Drain again.


3.       Grind to a coarse paste without adding any more water the dal along with the garlic, green chillies, jeera and salt.


4.       Remove into a bowl and mix in the chopped coriander leaves.

DOUGH



5.       Mix together the maida and atta. Season with salt and knead it to a smooth soft dough.

6.       Keep it covered for an hour before use.

ASSEMBLING

7.       Take a lemon sized ball of the dough.

8.       Separately on a bowl take ½ cup water and add 1 tsp oil in it. This oil water mix is used to flatten the dough. The water gives the dough moisture to spread and oil prevents it from sticking.

9.       Now there are two ways in which you can flatten the dough balls to stuff in the mix.


10.   One way is to spread a clean muslin cloth onto a flat surface. Moisten it with the oil water mix.

11.   Spread the dough ball on the muslin cloth by patting it with your fingers.

12.   Pat it to the size larger than your palm.


13.   Keep a tbsp of the stuffing onto it and completely cover it with the dough.

14.   Again pat it on the muslin cloth to make it as thin as possible without allowing the stuffing to come out of the dough.

15.   Invert it over onto a griddle along with the help of the cloth.



16.   The second way is by spreading out the dough into a circle in your hands till it resembles a cup.



17.   Put the stuffing in it and seal completely with the dough.

18.   Again try and flatten it on your palm as much as possible.

19.   Use the oil water mix to moisten your hands if the dough sticks.


20.   Invert it over on the griddle with the open sealed ended side touching the griddle.

21.   Try and flatten a little more on the pan itself.


22.   Shallow fry on a slow flame on both sides till the stuffing is cooked. Keep on basting with oil.


23.   As the stuffing cooks it will start to puff up.


24.   Serve them hot immediately along with besan kadhi.




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Wednesday, 22 October 2014

KHARI NIRI / KHARYA NIRYA / SALTY PLEATED FLOUR PETALS / खारी नीरी



KHARI NIRI / KHARYA NIRYA / SALTY PLEATED FLOUR PETALS / / खारी नीरी 

INGREDIENTS

Maida / refined flour
1 cup
Owa / carom seeds OR jeera / cumin seeds OR black pepper pdr coarsely ground  OR kalonji / onion seeds (any one or two of these)
1 tsp
Salt
T.T.
Oil
3 tsp + for deep frying

METHOD:



1.       Sieve the flour, add salt and owa / jeera / pepper / onion seeds any of your choice into it.



2.       Also add in 3 tsp oil and rub the oil into the flour to create sand like consistency.


3.       Add in water little at a time and create  stiff dough (poori consistency).

4.       Keep covered for 1 hour. Then again knead the dough very well till it is smooth.


5.       Make balls a little smaller than a marble.

6.       Roll them out into a thin poori, make sure you roll it as thin as possible.



7.       Cut the poori into half. Keep aside one half and roll the other half lengthwise making sure you give a little pressure on the straight cut side to roll it more thinner than the other surface.


8.       Now take the poori half in your fingers and fold it in half. Hold the fold in your pinch and give another fold to the two sides so that it looks pleated.



9.       Join the two pointed ends to the pleated base and seal it together so that it sticks.


10.   It will look like a pleated flower petal. Put them on to a plate or a tissue and allow them to dry a little from outside for 1 hour, keep turning them over at regular intervals for even drying.

11.   Heat oil till smoking hot, put the flame on low and allow the oil to cool down to low temperature.


12.   Deep fry the nirya on very slow flame till they are evenly fried, especially at the thicker pleated end. Be very careful, if the oil is too hot, the nirya burn easily.


13.   Remove them on to a kitchen tissue, allow to cool.

14.   Store them in an air tight container.



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Tuesday, 21 October 2014

MOONG DAL LADOO / MUGACHE PAKATLE LADOO / मूगाचे पाकातले लाडू


MOONG DAL LADOO / MUGACHE PAKATLE LADOO / मूगाचे पाकातले लाडू 

INGREDIENTS

Coarse moong dal flour / coarse green gram flour
500 gms
Ghee / clarified butter
125 gms approx
Sugar
325 gms
Elaichi pdr / cardamom pdr
1 tsp
Sultanas for decoration                
As required

METHOD:


1.       Heat ghee, as it melts add in the moong dal flour. Mix it up well. It will start to clump together and start to look lumpy.  Break the lumps for even cooking.


2.       Keep on mixing and turning around or it will start to burn at the bottom.


3.       It will start to look like gravel or wet sand consistency after some time. Keep mixing.

4.       Slowly in approx 10 – 12 min as the flour starts to cook and the ghee starts to separate out, the mix will start looking wet.


5.       Keep mixing again. Be prepared for a good wrist and arm exercise.

6.       Now as the ghee will start to ooze out making the mix look liquidy resembling wet cement. The flour would have also changed colour and become a little reddish brown.



7.       Switch off the flame and allow to cool. You will still have to mix it around as the kadhai would be still hot and the mix is still cooking.


8.       Make sugar syrup of 1 string consistency or soft ball consistency. When it cools a little pour ¾ of the syrup into the flour. Also add in elaichi powder and mix.



9.       As the syrup mixes into the flour check the consistency. If it becomes crumbly dry and forms sugar crystals then you syrup is too thick.



10.   Pour in half cup water into the remaining syrup and bring to boil. As it starts to boil immediately pour it into the ladoo flour and mix now vigorously. Check consistency and keep on breaking the lumps that form to make it as smooth as possible.

11.   In case the mix is too runny then the syrup was not of 1 string consistency.

12.   In this case thicken the remaining ¼ syrup to a 2 string consistency and pour into the ladoo flour and mix. Otherwise pour in the remaining syrup as it is.

13.   This way you can rectify any mistakes.


14.   Allow the mix to cool till such a stage where you can handle the hot mix with your bare hands.

15.   Shape into smooth lemon sized balls, garnish each ladoo with a sultana. Store in an air tight container.



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