Monday, March 21, 2011

Thursday, March 3, 2011

Chakkidalu - Urad Flour Murukulu

Urad Flour(store bought) - 1 cup
Rice Flour(store bought) - 3 cups
Salt-2 tsp
vaamu/ajwain - 1 tsp
chilli pwder - 1 tsp (optional)
oil to deep fry.
  • Mix the Flours with salt, vaamu, chilli powder, 3tsp oil and water to make soft dough.
  • Using the 3 hole murukulu press, make chakkidalu into hot oil.
  • Fry on both sides until the oil stops bubbling around the dough.
  • Remove from oil, Drain on to a paper towel. Cool and store.

Wednesday, March 2, 2011

Garlic Pickle

Garlic cloves, pealed - 3cups
oil - 1/4 cup
Lime juice - 1/4 cup
chilli powder - 1/4 cup
salt - 1/4 cup
Mustard powder - 2 tsp
Methi Powder - 1 tsp
  • Take 5-6 cloves of garlic from the 3cups, crush them into paste.
  • Add all the ingrediants above in clean dry dish and add garlic cloves and paste.
  • Store in a dry glass bottle for about 2 weeks before eating.
Garlic cloves tastes better if they are in the pickle for a long period. I leave the pickle untouched for about a month.

Peanuts and Brown Sugar Brittle/ Pappu chekka

Peanuts - 1/2lb
Brown sugar - 1/2lb
Water - 1/2 cup
Melted butter - 2tsp
cardamom powder - 1/2 tsp
  • Toast peanuts, remove skins and cool.
  • In a thick pan, add water, brown sugar and boil it to a syrup.To test the syrup, add a drop in cold water and it forms a ball.
  • Add ghee, cardamom powder and peanuts, stir until peanuts are covered with syrup.
  • Turn off the heat, pour onto a greased pan and spread as a thin layer.
  • Let it cool and break into pieces.