Bhajji

Bhajji

Ingredients :

1.Besan
(kadalai maavu) – 1cup

2.Rice flour -1 cup

3. Salt to taste

4. Hing -1/4 teaspoon

5. Chili powder  -1 teaspoon

6. Water – 2 cups approximately

7. Oil for deep frying

8. Karpooravalli leaves (Ajwain, Omam leaves) Optional

9. Vegetables of your choice.

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Rose buns

Ingredients:

luke warm water -1 cup
wheat flour. -1 cup
maida. -1 cup +1 tablespoon
Olive oil – 1 tablespoon
yeast -1 teaspoon
sugar -2 teaspoon
salt 1/2 teaspoon
ajwain -1 teaspoon

Method:

1.Add yeast sugar and a tablespoon maida to luke warm water and leave for ten minutes

2.Add wheat flour, maida, 2 teaspoons olive oil and salt. Knead to a supple dough.

3.Add one more teaspoon of oil knead well.
Cover and allow to rise for 2 hours.

4.Add crushed ajwain to the dough. Knead well.

5.Roll out the dough and stamp out rounds. Make roses as shown in video.

6.Bake in preheated oven for 10 to 15 minutes. Till the buns brown.
Baking time will differ depending on the oven model.

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Thalara karamedu

Ingredients

Lady finger – 6 nos
Brinjal – 1 medium sized
Plantain – 1/2
Toordal – 1/2 cup
Tamarind – lemon sized
Redchillies – 2 nos
Mustard seeds – 1/2 teaspoon
Turmeric powder – 1/2 tea spoon
Hing – 1/4 teaspoon
Oil – 2 teaspoons
Curry leaves – 1 twig
Salt to taste
Method

Wash and cut the vegetables to 1 inch slices.
Soak tamarind in warm water and take out 3 cups of thin water.
Wash and pressure cook the toor dal with 2 cups of water.
Heat oil in a heavy bottomed pan, add mustard seeds. When it crackles add redchilli pieces.
When redchillies are brown, add curry leaves and the vegetables.
Add turmeric and hing powder. Stir for a few minutes.
Add the tamarind water, cover and cook on a medium flame till the vegetables are soft.
Mash the toordal and add to the cooked vegetables. Add salt and simmer for 3 minutes.
Serve hot with rotis or rice.

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Green peas burfi

Green peas burfi
Ingredients :
• Green peas – 1 cup
• Milk – 2 cups
• Sugar – 1 cup or a little more*
• Cardamom powder -1/4 teaspoon
• Edible camphor – a pinch
• Fresh cream or ghee -1 tablespoon
• Rose petals and sliced almonds for garnishing
Method:
• Grind the peas to a fine paste adding a little milk
• Transfer to a non stick pan. Add rest of the milk
• Cook on a medium flame stirring continuously till the mixture thickens
• Add cream, cardamom powder and Edible camphor
• Cook till the mixture thickens and spread on a greased tray
• Garnish with rose petals and almond slices
• Press with a greased cup so that the garnish stays well
• Cut into squares when still hot.
• Allow to cool completely. Will take at least an hour to set.
*add 1/4cup more sugar to get firm burfi.

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Madras style mixture of 10 savouries

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Dal Palak Paratha

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