COCONUT LADDU
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| COCONUT LADDU |
INGREDIENTS:
Grated Coconut - 1 cup
Condensed milk - 1 cup
Milk Powder - 1 cup
Cardamom powder - 1tsp
Almond sliced - for garnishing
METHOD:
Save 1/4 cup of grated coconut separately.
Take a frying pan .. heat it..
Add remaining coconut with condensed milk and milk powder and stir continuously.
Cook in low flame for 5 mins.
Add cardamom powder mix it well.
Then switch off the flame and leave it to cool.
Once cool make small balls.
Place the remaining coconut in a plate and just roll on laddus over it.
Yummy Coconut Laddu is ready taste..
RIBBON PAKODA
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| RIBBON PAKODA |
INGREDIENTS:
Rice flour - 2 cups
Besan flour - 1 cup
Butter - 1 tbsp
Hing - 1/4 tsp
Chilly powder - 1 tbsp
Salt - to taste
Oil - for deep frying
METHOD:
Take a wide bowl sieve together besan flour,rice flour chilly powder,hing powder and salt.
Make a dough by adding sufficient water as we do for Murukku..
Grease the murukku press well with oil.. Add ribbon pakoda plate to it..
Heat oil in a frying pan.
When hot and take portions of dough and pass through the murukku press directly on the oil.
Drain the murukku and place on a tissue paper to absorb the excess oil.
when it is completely cooled store in an airtight container.
Yummy karakara morumoru Ribbon pakoda is ready to taste..
This will last for weeks if stored properly.
ADA PRADHAMAN
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| ADA PRADHAMAN |
INGREDIENTS:
Readymade Ada - 250 gms
Jaggery - 400 gms
Thick Coconut Milk - 1 cup
Coconut Milk - 5 cups
Dry Ginger Powder - 1/2 tsp
Cardamom Powder - 1 tsp
Ghee - 3 tbsps
Cashew Nuts - handful
Raisins - handful
Coconut pieces - 4 tbsp
Ghee - 2 Tbsp
METHOD:
Heat ghee in a pan and fry the coconut pieces, cashew nuts and raisins to golden brown.Keep aside.
Wash soak Ada in warm water for 30 minutes and strain well.
Heat 1 tbsp of ghee in a pan and roast the ada in a low flame to a golden brown.
Dissolve jaggery in water strain the impurities and make a syrup.
Take a heavy bottomed pan.
Add 3 cups of thin coconut milk and heat it.
When it boils,add the roasted ada.
Cook ada till soft, pour the jaggery syrup and allow it to cook till the mixture becomes slightly thick.
Add the remaining 2 cups of thin coconut milk and dry ginger powder.
Cook in a medium flame till it reaches the right consistency simmer the flame,
Add the thick coconut milk, simmer for two minutes and add the cardamom powder and remaining ghee.
Garnish with fried coconut pieces,cashew nuts and raisins.
Yummy Ada Pradhaman is ready to taste..
Serve warm or chilled.
TASTY SPICY DIAMONDS
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| TASTY SPICY DIAMONDS |
INGREDIENTS
All purpose flour - 1 1/2 cups
Warm oil - 1/4 cup
Salt - to taste
FOR GRINDING:
Green chillies - 2
Ginger - 1 inch
Garlic cloves - 5
Oil - to deep frying
METHOD:
Grind green chillies,ginger and garlic cloves to a smooth paste.
Add 1/4 cup of water to ground mixture and .Strain completely.
Take a bowl, add the all purpose flour, warm oil , salt and strained water of ground masala. Mix well to make it crumble.
Add enough water and make a thick dough.
Knead well for few minutes and keep covered for 15 mins.
Make 6 even balls out of the dough and roll chapathi dusting with maida.
Make thin chapatis and cut them into diamonds using a samosa cutter.
Take a frying pan and heat the oil for deep frying.
Take the cut diamonds and drop in oil.
Turn every now and then.
Deep fry till the bubbles cease.
Deep fry them in batches.
Remove and place it in tissue paper to absorb the excess oil.
Store in an airtight container after it cools down completely.
This will last for weeks if stored properly.
Tasty Spicy Diamonds is a good snacks for evening Tea especially rainy days.
