Badaam Puri / Jeera Poli

Badaam Puri /  Jeera Poli

Maida :  1 cup

Sugar : 1 cup

Ghee :  2 tbsp

Cardamom powder : ½ tsp

Almond Powder: 1 tbsp

Water as needed.

Food colour if needed.

Oil+ Ghee :  for deep frying.

Mix maida , ghee with less water and make a soft but thick dough like we make for Puri.  Can add a pinch of food colour while making dough.

Rest it for half an hour.

Add sugar in a vessel and pour water just to immerse it.  We can use powdered sugar. 

Heat in low flame till it becomes sticky syrup adding cardamom powder .  No need to get string consistency.  You can add food colour if needed.

Keep the syrup in hot pack till you are using. 

Divide the dough into small portions and Roll out into small thin puris. 

Deep fry them in the hot Ghee in low flame.  We can use Oil + Ghee for deep frying.  Need not fry till it becomes crispy and crunchy.

Remove Puri from ghee and dip into the sugar syrup .

Let it soak for a minute.

Remove from syrup and place them in a plate.

When the syrup is still sticky, garnish puri with powdered nuts.

Very tasty Jeera Poli / Badaam puri is ready to serve.

Rawa Chakli / Murukku

Rawa Murukku / Chakli

Rice Flour : 1 cup

Rawa / Sooji :  ½ cup

Green chilly : 1

Curry leaves : 1 arc

Butter : ¼ cup

Salt to taste

Water : 1 cup

Using one cup water, grind green chilly and curry leaves .  Drain spicy water and use this water for cooking Rawa.

In a pan heat spicy water.  Add Rawa and salt needed for  Rawa .

Cook in low flame till rawa absorbs all the water.

Remove from flame.

Let it come to warm temperature.

Mix rice flour, butter and salt needed for rice flour with the cooked rawa .

Make soft dough by adding less water.

Use Murukku / Sev press with STAR shaped hole blade . Grease inside Murukku Press before filling dough. 

Shape them as Chakra / Murukku on greased flat ladle.

Flip the pressed Murukku carefully in hot oil .

Deep fry them on both sides in medium heat.

We can fry 2 or 3 murukku at a time according to the space available in the Kadai / frying pan.

Remove from oil and collect them in tissue paper to absorb excess oil.   Transfer them into the air tight container when it comes to room temperature.

Tasty Rawa Chakli / Murukku is ready to serve as a snack.

Potato Sev / Aloo Bhujiya

Potato Sev / Aloo Bhujiya

Chickpea flour / kadalai maavu / Besan :  1 cup

Rice flour / Arisi maavu :  ¼ cup

Potato :  ½

Garam masala powder :  1 tsp

Lemon Juice :  2 tsp

Red chilly powder :  2 tsp

Salt to taste

Water: for binding

Oil for deep frying.

Boil potato and mash it without any lumps.  We need half cup of mashed potato.

Mix all the ingredients and make a thick batter adding very less water.

Grease inside the Sev Press with little oil and fill the sticky thick batter .

Using more number of small holes plate close the lid.

Heat oil and press Bhujiya in circular motion in medium heat oil .

Fry on both sides. 

Generally it takes very less time to get fry.

Remove from oil.

Crunchy Aloo Bhujiya is ready to serve.

Store it in an air tight container.

Note : 

We can use any masala powder like pav bajji masala, chole masala or chat masala in place of garam masala powder for different flavor.

Maa Ladoo / Roasted Gram Ladoo

Maa Ladoo using Sugar syrup

Roasted Gram / Pottukadalai  :  ½ cup

Sugar Syrup : ½ cup

Ghee :  1 tbsp

I got some leftover Sugar Syrup after making Jaangiri for Diwali this year.   I don’t want to waste this syrup.  So I used this syrup for making Maa ladoo.  We can also prepare Rawa Urundai ( ladoo  ), Mummaa Urundai ( ladoo ) , Payathamaa Urundai ( ladoo ) using this Sugar Syrup by replacing sugar or jaggery . 

The state of the Sugar Syrup is semi-solid and so very easy to shape them as ladoo or in any desired form using mould.  

The sugar syrup already has cardamom powder so not included any extra flavor now .  

Let’s see how I prepared them.

Powder the roasted gram nicely .

Heat ghee and melt it .

Mix roasted gram powder, semi-solid sugar syrup and ghee nicely.

Shape them as ladoo or in any desired form.

I used Modhak mould .

Prepared the Maa Ladoo in Jiffy .

Tasty healthy Maa Ladoo is ready to serve.  

Jaangiri

Jaangiri 

Black Gram Dal / Urad dal :  ½  cup

Raw rice : 1 tsp

Sugar :  2 cups

Cardamom : ½ tsp

Orange Food colour : 2 pinches ( I used kesari colour )

Water : Just to immerse sugar.

Lemon juice : 5 to 6 drops

Oil for deep frying. 

Soak dal and rice for 2 hrs.

Drain water completely .

Add a pinch of food colour and grind to a smooth and fluffy batter adding very less ice water just like we grind for Vada batter.  

In a broad vessel, Add sugar in water and prepare sticky syrup in low flame  adding cardamom powder & a pinch of food colour. 

No need to get string consistency.  Do not keep stirring in between while making syrup as it may disturb consistency.    

Add lemon juice and Pour sugar syrup in broad hot pack to make sure  the syrup remains hot.

Fill pipping bag with jaangiri batter .

  If you don’t have pipping bag , you can use zip lock cover and make a small hole at the bottom .

In a broad and flat pan pour oil just to fill half an inch.

Keep the flame in low. Use small burner.

Now start making jaangiri .   You can practice the shape in plastic sheet, before trying directly in oil.  First step is to make 2 big circles for base and next make small circles on top of the big circle.

Have to Deep fry on both sides of the jaangiri.  But no need to fry till it becomes absolutely crispy. 

Use steel rod or Aappam stick to flip jaangiri while frying.

Oil should be in low flame throughout the process.

Immediately soak fried jaangiris in hot syrup for 15 to 20 mts.

Remove from syrup.

Let it come to room temperature.

Store it in air tight flat box. 

Jaangiri sweet should be soft and juicy unlike Jalabi,  which is crispy and crunchy.

Yummy Orange beauty , Jaangiri is ready to serve.

We Can prepare Jaangiri during Diwali or any special occasions.

Note: 

You may end up with leftover sugar syrup which you can make use for making Mummaa Ladoo, Maa Ladoo, Rawa Ladoo, Payathamaa Ladoo by replacing sugar or jaggery.  

Oma Podi

Oma Podi

Besan / Kadalai Maavu :  2/3 cup

Rice flour / Arisi maavu :  1/3 cup

Salt to taste

Carom / Omam :  1 tsp

Oil or Butter :  1 tbsp

Hing powder :  2 pinches

Turmeric powder : 2 pinches

.

Soak Carom for half an hour in less water.

Grind nicely & Strain and use this while preparing dough.

Mix all the ingredients using very less water to form a sticky dough.

Grease with oil, the inner side of the ‘sev press’  to prevent dough sticking with press.

Fill sev press with dough .  Use the plate which is having small but with more number of holes. 

 Cover the sev press.

Pour Oil in the pan, not more than half of it.

 Heat oil and press sev directly on hot oil, using sev press.

Fry till it becomes golden yellow .  It will take just few seconds to get crispy. Immediately turn to other side and fry for few seconds.

Remove Omapodi from the oil.

Store it in air tight container.

This snacks can be prepared during Diwali .