TIA PINDI VANTALU - NOVEMBER NELA POTI
Andariki Namaskaralu,
Bhinna bhinna ruchula tho ee TIA pindi vantala poti mee munduki vachindi. Ikkada unna thommidi mandi potidaarulu pampina pindi vantalanu chusi, meeku nachina pindi vantaki sammati telipi gelipinchandi.
Mee Shreyobhilashi
Swathi & Sriharsha
Entry 1 : Andhra style Pretzels...urf Chegodi : By Saroja
This is my entry to the contest
Recipe name -Andhra style Pretzels...urf Chegodi
Recipe -
Ingredients
3/4 cup rice flour
1/4 cup maida
1 tsp aijwain or vamu
2 tsp sesame seeds or nuvvulu
Salt to taste
1 tsp red chilli powder
1 cup water
1 cup oil for deep frying
Method
Boil 1 cup of water in a pan and add salt to it. Mix it well.Sieve the flours and add aijwain, sesame seeds, red chilli powder.After the water has boiled, take it off the stove and mix the flour slowly into the water. It will quickly change into solid form.Cover it with a lid and let it cool off.After it has cooled, grease your palms with ghee or oil and knead the dough. Take one small round ball and make circular shapes. I tried making pretzel shapes :) you can try any shape.Deep fry and place them on an absorbent paper so that excess oil is soaked.
Entry 2 : Chegodilu - By Nirupama
Chegodilu:
Ingredients:
Rice flour - 1 cup
Maida - 1 cup
Moong Dal - 1/2 cup
Sesame seeds - 1/4 cup
Ajwain - 3 tsp
Salt - 1tsp(as per taste)
Red Chilli Powder - 1tsp(as per taste)
Oil - for frying
Procedure:
1) Mix all above ingredients except oil.Do not add water to it.
2)Boil 4 cups of water in a thick bottomed pan. Add the above mixture to water and keep stirring so that it should not form lumps.It should be like a soft dough. Switch off the stove.
3)Let it cool for 30 min.
4)Heat oil in a pan for frying rings.
5)Apply oil to hands and make small balls of the dough.Roll the ball on any flat surface to form a long strip.
6)Cut the strip and press ends to form a ring.Follow the same procedure for remaining dough.
7)Deep fry the rings in oil till they turn golden brown in colour.
8)Store in air tight container.These rings will remain good for 1 to 2 weeks.
Time Taken: 1 hr
Entry 3 : Rava Laddoo - By Yamuna Raj
hi Friends
Rava Ladoo[Rave Unde] recipe very easy and fast to prepare
Ingredients:
1.Chirroti Rava/Semolina-------------1cup
2.powdered sugar----------1cup
3.coconut powder-----1/2cup OR u can grate fresh coconut also
4.Raisins---------1tblsp
5.Cashew Nuts------------------1tblsp
6.Kesari [if u want]----------1pinch
7.Pure Ghee----------------3 to 4 tblsp
8.Cardamom Powder------------1tsp
9.Milk----------------------1/4 cup or as per requirement
METHOD:
1. Fry Rava in Kadai without discolouring the rava,let it cool......
2. Now Heat Ghee in small pan,Fry Cashews,Raisins
3. Mix rava, sugar, Coconut powder, Cashews,Raisin, Cardamom powder all together
4. sprinkle milk and mix
5. leave for 2 to 3 minutes
6. make small balls means Rava Ladoo.
7.Store in Air tight Container
Entry 4 : Ky Murukku - By Visaalakshi
Recipe for Ky Murukku
Ky (means hand in Tamizh) Murukku or Chakilalu as we call it back home, is an all time fave snack for many...Though I knew it takes lotsa time and patience to master the art of using our fingers to make these chakilams, I wanted to give it my best shot! Though it tasted similar to what my mom makes.....mine dint come out as perfect as she makes! Well!! not bad for a first timer..Right? [:D]
Here goes the recipe for making these kar kar murukkus...
Idli Rice - 1 cup
Red Chillies - 5
Jeera - 1 spoon
Sesame seeds - 1 spoon
Ghee - 2 spoons
Roasted Bengal Gram powder (putalu papu podi) - 1/4 cup
Hing - a pinch
Salt - to taste
Oil - for deep frying
PROCEDURE:
Soak rice for few hours. Grind the rice, red chillies and jeera to a smooth paste. Avoid adding too much water. Transfer the contents to a bowl and add sesame seeds, roasted bengal gram powder, ghee, hing and salt. Spread a muslin cloth or a kitchen towel. Smear some oil onto your fingers and take a small portion of the "pindi". Using fingers, make chakars while simultaneously twisting the pindi. If the chakars keep breaking off, add some water and try again. Let it dry. After an hour, heat some oil and deep fry the chakars until golden brown....N there you are...you can make lotsa bacthes and stock them up for weeks (dunno how many weeks though...coz it gets over real fast :) ) . Enzoi the ky murukkus...U have earned a good massage from ur DH!!!
Entry 5 : Honey roasted Almonds - By Pushpa Gadde
My entry for the contest is: Honey roasted Almonds.
It is a very healthy snack, very tasty to eat and most importantly, very easy to make.
The list ingredients needed to make this snack:
2 cups almonds
1/4 cup sugar( i used brown sugar)
1/2 tsp salt
2 tbsp honey(you can also add more, depending on your taste)
2 tbsp water
2 tsp oil
Procedure:
1. Roast the almonds either in an oven(at 350 degrees for 10-15 minutes) or on a stove till they are light brown in color.
2. While they are roating, mix sugar and salt and spead half of it evenly on a tray.
3. Heat the oil in a pan and add the honey and water to it. When the liquid starts to boil add the roasted almonds and cook on slow flame till all the water is absorbed by the almonds. This takes about 5 minutes.
4. Transfer this into the tray and spread the almonds evenly so that all the almonds are evenly coated with the sugar and salt mixture. Sprinkle the remaining half of the salt and sugar mixture on the almonds and mix.
5. Let them cool down to room tempurature before transfering them to an air-tight container.
That is all..Enjoy this healthy snack either early in the morning or with a cup of coffee or tea in the evening.
Other versions:You can also substitute the Almonds with Pecans or Cashews or peanuts or any other dry fruit you have available in your kitchen.
Entry 6 : Chakkalu - By Kavya Naimish
Pindi Vantalu ante 1st manaki gruthukochevi Pappu Chakkalu, jantikalu ila enno...Nenu ippudu chaala simple and easy recipe isthuna...may b idi chaala madiki telise vuntundi..kaani nenu idi cheyadam 1st time...naa lanti begineers ki ee recipe nacchuthundi ani asisthunaanu...Challani sayantram ala oo cup coffe tho paatu emaina thinte baaguntundi ani evariki anipinchadu cheppandi...kaani office nunchi vacchi chesukune time vundadhu..so alanti vallu varaniki oosari ilantivi chesukoni vunchkunte chaala anuvu ga vuntundi...
CHAKKALU
Ingridents:
RiceFlour:1.5 cups
Ginger Garlic Paste:1 spn
Jeera:1 spn(Crushed)
Salt:Acc to Taste
Chilli Powder:Acc to Taste
Butter:3 spns
ChannaDal:1.5spn
Moong Dal:1.5spn
Onion:1/2 medium sized(finely chopped)
Oil:For Deep Frying
Procedure:
1.Soak channadal and moongdal in water for 45 mins.
2.Take a bowl and add all the above mentioned ingridents and soaked channadal and moongdal(except rice flour) and mix them well.
3.Finally add the rice flour and mix it well and make it into a smooth dough.Use little water if necessary(like chapathi dough).
4.Now pour the oil in a skillet and let it heat.When the oil is hot now take the dough and make it into desired shapes like rounds or 1 inch lenght piecesby pressing it with ur fingers.
5.Place them into hot oil and fry them till they turn into golden brown color.
6.Store them in a air tight containers.These can be the good finger food.Serve then with hot coffee or Tea in the coool winter evening..U'll really njoy the taste
Entry 7: Panasa Thonalu - By Radha Devi
Ingredients:
Plain flour or maida 4 cups
Salt -a pinch
Sooji-2 tablespoons
Sugar-2 cups
Oil for deep fry
Cardamom powder-a pinch
Method:
1. Mix the flour, salt and sooji in a bowl and make a tough dough. Keep it aside for 20-30 minutes.
2. Divide the dough into lemon sized balls.
3. Roll the balls into rectangular shapes using the rolling pin.
4. Cut them into straight lines using a knife or biscuit cutter.
5. Fold all the lines together and joint the ends on both sides using oil.
6. Heat the oil in a frying pan and fry them until they turn brown in colour.
7. Boil the sugar with two cups of water in a thick bottomed vessel and make a syrup with one string consistency.
8. Add the cardamom powder and lower the flame.
9. Dip the deep fried panasa thonalu into the syrup and take them out.
10. Let them dry and store them in an air tight container.
Entry 8 : Ravva Laddoo - By Geeta Madhura
Cooking time - 10 min
Time for making laddoos - 15 min
Skill - Easy
No. of laddoos that can be made - 15 small
Perishability - 1 month
INGREDIENTS :
1. Ravva ( sooji or bombay ravva ) - 1 cup
2. Dry grated coconut - 3/4 cup
3. Sugar - 1 cup
4. Ghee or Butter - 2 tsp
5. Dry Fruits ( badam, raisins) - 1/4 cup
6. Cardamom ( elachi ) - pinch
7. Water - 1/4 Cup
PROCEDURE :
1. Take a nonstick pan. On medium heat, pour ghee in it and fry the chopped almonds
and raisins. After 1 min take them out and keep them aside.
2. Add Semolina ( ravva) to it and fry until the aroma comes and slightly changes color.
3. Then add dry coconut and sugar and fry on a low flame for 3 min.
4. Switch off the stove and pour 1/4 cup of water into it , add the fried dry fruits and let it
cool down for a while.
5. Start making laddoos by dipping your hands in cold water.
NOTES :
1. By using milk instead of water, laddoos stay fresh for a week only. Considering perishability, I used water here.
2. The quantities of coconut and sugar can be modified according to your taste.
3. The laddoo mixture should not dry up before making them otherwise laddoos won't
form properly.
4. Dry fruits chosen can be of your choice. I prefer almonds to any other dry fruits b'coz
almonds are not only rich in calcium and Iron but also contain fats that are essential
to our body.
5. This is a low fat dessert and you can have it often.
Entry 9 : Mysore Pak - By Usha Rao
Cooking Time: 30 minutesYields: 25 - 30 1"x 1" pieces
Ingredients:
1 1/3 – 1 ½ cups Sugar (I used 1 1/3 cup)
½ cup Water
1 cup Besan eka Gram Flour sifted
1 ½ cup Ghee
¼ tsp cardamom seeds powdered or 3-4 cardamoms powdered
Preparation:
Take sugar and water in a heavy bottomed pan. On low flame, cook the sugar water mixture until sugar dissolves in water, stirring constantly. This should take about 5 minutes.
Increase the flame to medium, bring the syrup to a boil and make a one thread/string consistency syrup. This should take about 2-3 minutes. I am not good at checking the one thread consistency syrup, so I just go by the number of minutes to cook.
Add 2 tbsp of ghee to syrup and mix well.
Reduce the heat to low. Add 1 tbsp of flour and 1 tbsp of ghee and mix /stir until the flour is incorporated into the syrup, with out any lumps. Repeat this step until all the flour is added to the syrup. If there is any left over ghee, add it to the mixture. This process should take about 5-6 minutes.
Add cardamom powder and continue to stir the the mixture.
From this point on, it is very crucial to stir the mixture constantly to avoid burning of the pan and the flour mixture.
Constantly mix/stir the flour syrup mixture until the mixture comes together and it starts coating the spoon. The mixture should thickly coat the spoon and the rawness of the flour should be gone. I tasted the mixture to see if the rawness of the flour is gone. This should take about 15 minutes.
Once the flour is cooked and mixture comes together, it is done. transfer it to a greased baking dish or a plate and even it out. Let it cool for 10 - 15 minutes, cut it into desired shape and let it cool completely.
Mysore Pak I ready to eat... enjoy...
Note:The cooking times i gave are approximate and use your discretion when preparing.
Also, I have a gas burner in my kitchen an the flame of each burner varies and also the cooking time varies from gas burner to electric burners.
