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 .

Buckwheat Potato Balls / Papparai maavu Urulai Bonda

Buckwheat Flour Potato Balls /  Papparai Maavu Urulai Bonda / Kuttu ka atta aloo Vada

Buckwheat flour is used mainly during Upvas ( fasting ) days., like Navrathri, Yekadhashi etc.  One of the tasty dish prepared using buckwheat flour is Buckwheat flour potato Bonda.  Let us see how to prepare it…..

Ingredients:

Potato : 400 grams

Buckwheat flour :  50 gms

Salt to taste

Green chilly : 2

Coriander leaves : 2 tbsp

Ginger : ½ inch

Crushed Coriander seeds :  1 tsp

Curry leaves : 1 arc

Oil for deep frying

Water for making paste

Method :

Boil potato and mash it nicely.

Finely chop green chilly , ginger, curry leaves and coriander leaves.

Mix mashed potato, salt, chilly, ginger , coriander & curry leaves, crushed coriander seeds .

Shape them into small balls.

Make a thick batter using less water with buckwheat flour. Add little bit salt to it and mix well.

Now dip each potato balls in buckwheat batter and deep fry in hot oil.

Healthy snacks is ready to serve.

  Note :  I have used south Indian chilly ( teeka mirchi ) which is spicier ( hot ) than the north Indian chilly .

Javvarisi / Sabudana / Sago Cutlet

Sago Cutlet

Javvarisi /Sabudana / Sago ( Small size ) : 1 cup

Potato :  4

Peanuts : 1 tbsp

Green chilly : 2

Coriander leaves : 1 tbsp

Salt to taste.

Oil for deep frying.

Soak Sago for 2 hrs.

Drain water completely.

Spread on the kitchen towel for 1 hr.

Pressure Cook Potato and mash it nicely.

Finely chop green chilly & coriander leaves.

Dry fry peanuts till it becomes crispy, remove the skin.  Optionally cut them into pieces or grind them coarsely.

Mix all the ingredients….  Sago, mashed potato, chopped chilly & coriander leaves, coarsely powdered peanuts and salt.

Shape them as a cutlet and deep fry in medium heat oil.  

Very tasty Sago cutlet is ready to serve as a snack.

Red Kidney Bean / Rajma Sundal ( Spicy )

Red Kidney Bean / Rajma Sundal  ( Spicy version )

Red Kidney bean :  1 cup

Red Chilly  : 3

Coriander seeds  :  2 tsp

Black gram dal :  1 tsp

Hing Powder :  2 pinches

Coconut grated : 1 tbsp

Mustard seeds : ½ tsp

Curry leaves : few

Coconut oil :  2 tsp

Salt to taste.

Soak bean for 12 hrs.  Drain water.

Cook for 5 whistles with sufficient water in pressure cooker.  Drain water.

In a tsp of oil , roast red chilly, coriander seeds, black gram dal, hing and coconut till black gram dal changes its colour to golden brown.

Grind the above roasted ingredients and keep this masala powder aside.

In a tsp of oil , temper with mustard seeds .  When its stops popping , add curry leaves and saute it for few seconds.

Add cooked Rajma, salt and masala powder and stir fry for a minute.

Remove from flame .

Spicy , yummy and healthy Rajma Sundal is ready to serve as a snack.

Water Chestnut flour Halwa / Singhara Ataa Halwa

Water Chestnut flour / Singhara Ataa Halwa

Water Chestnut Flour :  1 cup

Ghee :  6 tbsp

Sugar :  2 cup

Cardamom powder :  ¼ tsp

Almonds :  2 tbsp

Hot water :  2 cup

Heat 3 tbsp of ghee in low flame and roast water chestnut flour till it changes its colour slightly.

Add sugar and water .

Cook in low flame till halwa absorbs all the water.

Keep stirring in between.

When halwa becomes thick and becomes halwa like consistency add rest of 2 tbsp of ghee and cardamom and mix nicely.

Cook for a couple of minutes and remove from flame.

Set halwa in well ghee greased , plate or mould .

Garnish with sliced or nicely chopped almonds.

Let it come to room temperature.

Cut and serve Halwa.

Singhara Halwa can be prepared during Upvas ( fasting ) time .

Tasty and healthy Halwa is ready to serve.