Sweet Boondi | Boondi Sihi Kalu

This is a delicious sweet made and enjoyed on almost all occasions. They came out with good texture and taste.


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Ingredients for Boondi's

  • Besan flour / Gram flour / Kadle mavu - 1 cup
  • Rice flour - 1/2 cup
  • Baking soda - 1/4 tsp(or less)
  • Water - as required
  • Oil - 300 ml (to deep fry)


Ingredients for Sugar Syrup

  • Sugar / Sakre - 3/4 cup
  • Water  - 1/4 cup (or as required)


Method : Frying Nuts

Take a small pan add ghee then add cashews, raisins, cloves fry till cashews golden color remove and keep aside

Method : Boondi's

  1. Prepare the thick batter in a bowl should be dripping consistency
  2. Heat oil , pour a batter in a sieve (laddle with holes) in a hot oil and deep fry and remove drained in the paper towel. 
  3. Do it for batches 
  4. Add all boondis into sugar syrup then add fried nuts and  cardamom and mix well
  5. Allow them to cool completely about an hour. Then mix again & store it in airtight jar/box.
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Tips :
Red or Yellow food color  also can be added
Perforated laddle available in the stores


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| Copyright © Malas - Kitchen 2016 | | All rights reserved

Kanchipuram Idli

Kanchipuram is a city of Tamil Nadu, India. Well known famous of Sri Varadaraja Perumal temple , Zari/Kanchi silk sarees, and also their special idli’s. Today i prepared not plain idli made special Kanchipuram idli’s.  This has a different taste and distinct flavors. The best accompaniment for this idli is coconut chutney or chutney pudi/powder. 


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Prep Time  : 4hrs (Soaking time) + 8hrs (Resting time ,fermentation)
Cook Time : 15 mins

Ingredients


  • ParBoiled rice / Idli-Dosa rice - 2 cups
  • Urad dal / Ulthuparppu / Udhinabele - 1 cup
  • RockSalt - 3/4 tsp (adjust as per the taste)
  • Methi seeds/ Menthiyu/ Menthiya - 1/4 tsp or less
  • Black pepper / Molag - 1/2 tsp (roasted & crushed)
  • Dry ginger powder / Sukkupudi - 1/2 tsp
  • Fresh grated ginger - a little tsp

Tempering

  • Oil - 1 tsp
  • Mustard seeds / kadag / sasive - 1/2 tsp
  • Curry leaves / karivappale / karibehevu - few ( finely chopped)
  • Green chillies / pachmalaka / hasimensinakayi - 1 or 1/2 (finely chopped)
  • Uraddal/ Ulthuparppu/Udhinabele - 1/2 tsp
  • Asafoetida/hing/Periyangum - 1/2 tsp

Method

  1. Rinse and soak rice , urad dal, methi, add enough water for 4 hrs.
  2. Grind into smooth batter using fresh water (batter should be medium thick not too watery)
  3. Then add salt grind for few more mins. Then transfer into a big sauce pan and close the lid for 8hrs to fermentation
  4. Heat oil in a small pan add mustard seeds allow them to splutter, add hing, curry leaves, chillies , urad dal  till done pour into batter 
  5. Add fresh grated ginger mix well 
  6. Heat water pressure pan or cooker take a small glass(i used coffee steel glass smaller size) grease oil 
  7. Add before pour the batter into glass add freshly crushed blackpepper and sukku pudi(dry ginger) mix together 
  8. Pour the batter into steel glass 3/4 of a cup and place it in the cooker and steamcook for 15mins(do not put cooker weight) turn of the flame and wait for 2 mins 
  9. Gently scarpe the edges just like idli and do upside down the kanchipuram idli comes out clean
  10. Serve hot with chutney



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| Copyright © Malas - Kitchen 2016 | | All rights reserved