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All Purpose flour ---1 cup Sugar—1 cup Ghee ---- 4 Tsp Rice flour ---- 2 Tsp Salt ---- Pinch Oil ---- 3 cups ( for frying) Water--for mixing the flour. |
Procedure:
1.Take All Purpose flour in a bowl.
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2.Mix a pinch of salt into the flour.
3.Add 2 Tsp of ghee to the four.
4.Add little by little water and mix the flour to poori dough consistency.
5.Cover the dough and leave it untouched for 30 minutes.
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6.Dough becomes soft after 30 minutes.
7.Make 5 balls out of the prepared poori dough.
8.Roll each ball like chapathi.
9.Prepare 5 chapathis.
10.In a small bowl, mix 2 Tsp of rice flour and 2 Tsp of Ghee and keep aside.
11.Take one chapathi and apply the prepared rice flour-ghee mix on it.
12.Place 2nd chapathi on 1st. Do not align properly. Place the chapathis like steps by leaving little place.
13.Apply rice flour-ghee mix on the 2nd chapathi as well. And place another chapathi on it as we did earlier.
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14.Sprinkle dry All purpose flour on the final chapathi.
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15.After arranging all the chapathis one over another like steps, roll all together like a carpet.
16.Place the rolled carpet kind of chapathis on a cutting tray.
17.Cut it into pieces and keep aside.
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19.Make pooris with each piece of the roll.
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20.Prepare pooris with the pieces and keep aside.
21.In a bowl, take 1 cup of sugar and 2 cups of water and boil well.
22.When the sugar syrup foam bubbles, then it is coming to syrup consistency.
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23.Later, bubbles will slowly settle down. Then turn off the stove. Other wise, syrup thickens. ( syrup should be string consistency)
24.Drop on spoon of hot syrup into a bowl . Then you see a string like syrup.
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25.Add little lemon juice / little oil to syrup. It avoids thickening syrup. ( do not mix more lemon juice, it make the syrup soar)
26.Heat oil on a medium flame and fry the prepared pooris on both sides.
27.Leave the prepared poori’s into sugar syrup and let it soak for 1 minute. ( no need to soak for long time)
28.Place all the sugar pooris on a plate and let them dry.
29.If you don’t like syrup dipped pooris, you can sprinkle sugar powder on a fried pooris. (sprinkle sugar powder on hot pooris, so that sugar can stick to it)
Very tasty chiroti / Sweet pooris / padar peni is ready.
Syrup dipper or sugar sprinkled poori’s are very tasty in both forms.
Gunta Ponganalu/Ponganalu
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Ingredients: Dosa Batter – 3 cups
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1.chop Onion, Green Chilli, Ginger, Coriander leaves into small pieces.
2.Heat little oil in a pan, prepare seasoning with mustard leaves, cumin seeds and asafoetida.
3.In a bowl, take Dosa batter, add chopped onion, green chilli, ginger, coriander leaves and prepared seasoning.
Mix well. Guntaponganalu batter is ready.
4.Apply little oil to “Guntaponganalu pan”.Fill with prepared batter.
5.Keep this “Guntaponganalu Pan” on stove in medium flame. Cover with lid.
6.Wait till Guntaponganalu get cooked (Guntaponganalu will volumized ). Turn to the other side and let those cooked.
Guntaponganalu are ready. Eat with peanut chutney or coconut chutney.
Hint: If “Guntaponganalu Pan” is non-stick pan, no need to apply oil.
Masala Chapathi
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Ingredients: Chapathi , Parata --- 2 Onion – 1 Medium Pea nuts --- 1 Tsp Turmeric powder --- ½ tsp Red chilli powder --- ¼ tsp Salt ---- Enough Garam Masala – Pinch Curry leaves – 5 Coriander leaves – 2strings Mustard seeds—1/2 tsp Oil --- 2Tsp |
Procedure:
1. Heat 2 Tsp of oil in a pan and add mustard seeds.
2. When mustard seeds splatters, add peanuts and curry leaves.
3. Add chopped onions and fry to golden brown color.
4. Add turmeric powder, red chilli powder and salt to taste.
5. Add Chapathi / Parata pieces and mix well.
6. Sprinkle a pinch of garam masala and 1 tsp of lemon juice.
7. Garnish with coriander leaves.
Masala chapathi / Masala parata is ready. Eat like a snack or tiffin.
Boondi Laddu
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Ingredients: Oil ----- 2 gl
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Procedure:
In a vessel, take sugar and pour water until sugar is totally immersed.
2.Prepare sugar syrup to string consistency.
3.Fry cashew nuts, raisins in ghee.
4.Mix the fried cashew nuts and raisins in to the sugar syrup and keep aside
5.Heat oil carefully.
6.Mean while, mix besan with water (2 gl of besan + 2 gl of water) and prepare batter for boondi.
7.When the oil is hot, pour boondi batter in boondi ladle and prepare boondi.
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8.Once the boondi is done take out boondi from hot oil, carefully and immerse in prepared sugar syrup.
9.Boondi can be immersed as long as sugar syrup can take it.
10.Add camphor crystals, cardamom powder, sugar crystals to boondi mix and mix well.
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11.Take some boondi into a plate and prepare laddus with both the hands. (While preparing laddu’s cover the rest of boondi with a plate so that it will not get dried out).
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Delicious Laddu is ready.
Note: If the boondi is dried up and not able to prepare laddu, add little milk and make it wet to prepare laddu.
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Vardhini
VardhinisKitchen
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