Friday, June 26, 2009

Tamrind Chutney (Chintapandu Pacchadi

This is my mother-in-laws recipe. It tastes good with dosa, idli and pongal. Here are the ingredients
Red Chillies- 15-20
Mustard seeds, Jeera, Methi, Dhania -1 tbs each
Curry leaves
Ginger - small piece

Take all the above and fry with 2 tbsp of oil

Add Ginger cut into small pieces after taking it off from the stove.

Add this to the mixer/food processor along with salt(as desired), 1tsp turmeric powder and 4-5 tbsp of Tamrind paste

Blend it roughly but not smooth.

Take this into a dish. And make pope using Mustard seeds, Jeera, Chana dal, Urad Dal, curry leaves. Once they start to pop add onions and fry for a minute and then add this to the chutney.

Enjoy with nice warm idlis or dosas or pongal.

Friday, April 17, 2009

Maida/All-purpose flour Biscuits

This is one of my favorite homemade biscuits. Thanks to Bobby Anna for the recipe
1lb Maida or All purpose flour

1lb Powdered sugar

3/4th pound Ghee (semi-solid)

Mix the sugar powder and maida and then add the ghee. Mix well to make a dough with your hands until its smooth and you can make nice small rounds.

Pre heat the oven to 350 and bake for 10 min on a greased tray ( I used just plain old Aluminum foil).

You have to be extremely careful and remove the biscuits before they start to turn brown since they finish cooking when removed. I slightly burnt my first batch so the second I was extremely careful and removed the second one the minute it started to dry on the out.

Wednesday, January 14, 2009

Kobbari Boorelu

I was initially intimidated to try out this but eventually did. So here is the recipe

Rice - 1/2 kg
Bellam (Gud) - 1/2 kg Roughly chopped
Grated Coconut -1/2 (I used the frozen grated coconut..if you have patience use the fresh one and grate it)

Elaichi powder from 4-5


Soak the rice for 2-3 hours depending on what type of rice you use.. I used long grain rice so they soaked pretty quickly. You should be able to break the rice easily. Then drain them until water is gone and lay it on a tissue paper so the remaining water is soaked.

Then in a blender/mixer grind it to a fine powder...fine powder is very important here. If you have a seive use it and blend the rest again. I did not have a very fine seive but the coarse one worked fine.

Mix the roughly chopped Bellam with some water and put it on the stove. You need to make a pakam (unda pakam). The consistency should be that when you put a drop of the pakam in a small pool of water you should be able to make a small round.

This step is important, since if its too loose then the eventual batter will be too loose and you will not be able to make the rounds and if its too thick boorelu will come out too hard. So watch for the unda pakam.

Once you get that add the coconut

Cook for another 5-10 min so the coconut is cooked

Add the rice flour. You should add it slowly and keep turning to avoid any lumps.

Once it starts to thicken, you want to turn it off. The best way to test it whether it is done is to take some and let it cool and then make a ball and see if it is soft and makes a round.

Make small balls and make sure when you are making you press them so it smoothes out. You can do this a day ahead too and keep it in the fridge, which is what I did. But next day get it to room temperature and make the balls pressing the dough again.

Flatten the dough balls into around 5 inch rounds on a greased plastic sheet

Slowly drop these into hot oil. I did one by one in the oil that way it turned out better rather than frying 2-3 at a time. Make sure its in medium flame so you do not burn them.

I put the boorelu on a rack so that if there is any oil it drips in the pan.

And finally enjoy your yummy boorelu!!!!!!!!
Please feel free to leave comments by clicking on the comments link below each recipe. I'd love to hear from you.