I wish all the visitors of Chandrabhaga, A VERY COLORFUL, JOYFUL AND WONDERFUL DIWALI. May the year ahead be as "Sweet" as the Sweets, as "Bright" as the Lights and as "Cheerful" as the Crispy snacks. Have a wonderful celebration!
Coming to the recipes, this year I made Badusha and Boondi laddu for Sweets, and Murukku and Thattai for Snacks.
BadushaIngredients:
- All purpose flour - 2 cups
- Butter - 1 stick (8 tbsp), softened
- Baking Soda - A pinch
- Sugar - 1 1/2 cups
- Cardamom - 2 or 3 crushed
- Saffron - A pinch
- Oil- for frying
How to make it:
Sieve the flour. Add the baking soda and mix well. Add the softened butter and knead for about 7-10 minutes, into a firm dough. Keep Covered for about 10 minutes. Mean while, make sugar syrup with little water to one-thread consistency. Add cardamom powder and saffron. Now, make small balls out of the dough. Press slightly to make a round shape. Make a small impression in the center and deep fry few at a time in hot oil on low flame. Cook on both sides evenly until it turns light brown. Drain oil and dip in sugar syrup for about 2-3 minutes. Let it cool on a wax paper.
Boondi LadduIngredients:
- Besan Flour - 1 cup
- Rice Flour - 1 tbsp
- Sugar - 2 cups
- Cloves - about 6, crushed
- Cashews - Few, broken
- Diamond Kalkandu ( white rock sugar)- 2 tbsp
- Pachai karpooram (Raw Camphor) - a pinch
- Oil - for frying
How to make it:
Mix besan and rice flour with water and make into a pourable consistency. Heat oil in a pan, hold the ladle with small holes over the oil, pour the batter one ladle at a time. Fry boondi until done and take on to a paper towel and drain excess oil. Make sugar syrup to one-thread consistency. In a pan, fry cashews in little ghee. Pour the sugar syrup over the boondi in a big bowl and mix well. Add the crushed cloves, fried cashews and mix well. When it is slightly warm add the raw camphor and white rock sugar. Mix well. Grease hand with ghee and make balls out of it.
ThattaiIngredients:
- Rice flour - 2 cups
- Moong dal - 1/4 cup
- Green chillies - 5
- Red chilli powder - 1 tbsp
- Asafoetida - 1/2 tsp
- Salt - as required
- Oil- for frying
How to make it:
Soak moong dal in water for about 15 minutes. Drain. Grind green chillies into a paste. Mix rice flour, moong dal, Green chilli paste, red chilli powder, salt and asafoetida together. Add water little by little and make into a dough. Grease a plastic cover with oil, Take small balls of dough and press to make a round shape. Drop on to hot oil and fry until golden brown. Drain excess oil. Let it cool and store in an air tight container.
Check out my other recipes for thattai
here and
hereMurukkuIngredients:
- Rice flour - 1 1/2 cups
- Urad flour - 1 tbsp
- Green chilli paste - 1 tbsp
- Red chilli powder -1 tsp
- Salt - as required
- Asafoetida - 1/4 tsp
- Ajwain seeds - 1 tsp
- Oil - for frying
How to make it:
Mix all the above together with water and make a soft dough. Heat oil in a broad pan, using a murukku press make 4 or 5 murukku at a time over the oil and fry until golden brown on both sides. Drain excess oil and store in an air tight container.
When i saw these at
Malar's place sometime back, I remembered my childhood days when my mom used to make these kind of ladoos. Those were the days..... we used to run if mom gives these kind of stuffs for us to eat, along with a big lecture to make us believe it is healthy (Just like what i'm doing with my kid now!! :D). Now, i would say this is one kind of the yummiest!
The health mix, as the name says, is the mixture of many healthy ingredients such as ragi, bajra, maize, jower, wheat, fried gram, rice, green gram, barley, sago, cardamom, soya, cashews and almonds.
I had some packets of
Manna Health Mix in my pantry, which i use less often for making Kanji. So, i made these ladoos with lot of nice flavours in it. The result was Awesome! The ladoos came out so yummy and was gone in minutes.
Here is the recipe...
Mom's recipe - Mix together Health mix, powdered jaggery, shredded coconut and cardamom powder together. Sprinkle water or milk and make balls out of it.
My version is here--
Ingredients:
- Manna health mix - 1 cup
- Sugar - 1/4 cup
- Honey - 1 tbsp
- Coconut milk powder - 1 tbsp
- MTR Badam mix - 1 tbsp
- Cardamom powder - 1/2 tsp
- Sliced almonds, Raisins, craisins, chopped dates - 1/2 cup
- Milk or water - as required
How to make it:
Mix all the ingredients together. Sprinkle little water or milk and make equally sized balls out of it.
Hi all.... Hope you all had a wonderful Diwali Celebration. This time, its a Saturday so could celebrate with few gatherings. Made some Rasmalai and Mixture for Sweets and Snacks, decorated home with few lamps and colourful lights. No fire crackers though,.... follow state law!
Coming to the recipes,
RasmalaiIngredients:
- Ricotta Cheese - 1 lb (at room temperature)
- Whole milk - 7 or 8 cups
- Sugar - 1 1/2 to 2 cups
- MTR Badam Mix - 4 tbsp
- Cardamom powder - 1/2 tsp
- Saffron - a big pinch
How to make it:
Pre-heat oven to 350 degrees. Mix ricotta cheese and 1/4 cup sugar in a bowl. Fill a non-stick muffin pan with the cheese mixture , about 1 tbsp each. Bake for about 1/2 hour or until set. Tooth pick inserted should come out clean. Be careful not to over heat (Turns brown when over heated). Take out the cakes by inverting the muffin pan onto a cookie sheet. Let it cool.
Meanwhile, In a deep pan, add the milk and bring it to a boil. Let it boil in low flame for about 15 minutes. Add the remaining sugar, MTR mix and Cardamom powder. Boil until the milk becomes little thick. Garnish with saffron. Let it cool.
Drop the cakes carefully into the milk. Refrigerate for at least 2 hours before serving.
Mixture
Ingredients:
- Besan flour - 2 cups
- Rice flour - 1 cup
- Rice flakes (Poha) - 3/4 cup
- Peanuts - 1/2 cup
- Cashews - 2 tbsp
- Red chilli powder - 1/2tsp + 1/2 tsp + 1/2 tsp
- Salt - as required
- Asafoetida powder - 1/2 tsp + 1/2 tsp + 1/2 tsp
- Butter - 1 tsp
- Curry leaves - few
- Oil - for frying
How to make it:
Boondhi:Heat oil in a deep pan. Mix 1 cup besan flour, 1/2 cup rice flour, 1/2 tsp red chilli powder, salt, 1/2 tsp asafoetida with water. It should be in the consistency of a thick batter. Keeping the ladle with holes over the oil, pour little of the mixture and press with another ladle. This makes small round balls. Fry until it turns nice orange colour. Take onto a paper towel to absorb excess oil. Continue doing with the remaining batter.
Oma podi:Mix 1 cup besan flour, 1/2 cup rice flour, 1/2 tsp red chilli powder, 1 tsp butter, 1/2 tsp asafoetida and salt with little water. Make a soft dough. Take a ball of the dough into a Muruku press with slotted holes as base. Press lightly over the hot oil. Fry until golden brown. Take onto a paper towel to absorb excess oil. Crush the oma podi into small pieces.
Fry peanuts, rice flakes and cashew nuts in oil separately. Fry few curry leaves.
In a small bowl, make a mixture of red chilli powder, salt and asafoetida. In a large bowl, mix everything together. Store in an air tight container.
Hello All.... I'm back! Blogging after almost 3 months. The summer vacation is over!!! Before we could realise its a peak of summer, the weather turned cold :-(
We went to India for our vacation and had a very good time there. Now, back to routines !
Will catch up with all your blogposts and delicious recipes soon.
Coming to the recipe, these are the neivedyams i made for Saraswathy pooja. (Sorry! for the delayed post)
Parupu payasam, Both sweet and spicy whole moong sundal and medhu vadas. I have already posted my medhu vada recipe
here.
Parupu Payasam
Ingredients:
- Moong dal - 1/2 cup
- Channa dal - 1/4 cup
- Dark Brown sugar - 3/4 cup (or as per taste)
- Cardamom - 3 or 4 crushed
- Coconut milk powder - 1 tsp
- Camphor - a pinch
- Cashews - few
- Ghee - 1 tsp
How to make it:
Cook moong and channa dal together until just done with water. Add the powdered brown sugar and mix it well. Let it boil until it becomes little thick. Add the cardamom powder and coconut milk powder. Add the cashews fried in little ghee and a pinch of camphor. Serve hot!
SundalSoak whole green moong dal overnight. Pressure cook until done.
Sweet sundal
Ingredients:
- Whole green moong dal - 1/2 cup
- Brown sugar - 1/4 cup to 1/3 cup
- Cardamom - 2 or 3 crushed
- Coconut - 2 tbsp, shredded
- Cashews - few, fried in ghee
How to make it:
Dissolve brown sugar in water and bring it to a boil. Add the cooked whole moong, coconut and cardamom and cook until it becomes thick. Garnish with cashews fried in ghee.
Spicy sundalIngredients:
- Whole green moong dal - 1/2 cup
- Coconut - 2 tbsp, shredded
- Dried red chillies - 2 or 3
- Chilli powder - 1/2 tsp
- Turmeric powder - a pinch
- Asafoetida - a pinch
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Salt - as required
- Curry leaves - few
How to make it:
Heat oil in a pan, add mustard seeds and when it splutters, add red chillies and urad dal. Add the moong, asafoetida, chilli powder, turmeric powder and salt. Add shredded coconut and garnish with curry leaves.
OOPS! I missed it! I prepared this dish for the Caribbean event that was Going "ON" in Meeta's Blog, thinking the cut-off is until this month end! But, noticed today that it is already over!
Anyways, its OK! Here's the recipe...
Ingredients:
- Sweet potato - 1 big or 2 small ones
- Coconut - 1 cup, shredded
- Whole milk - 1/2 cup
- Light Brown sugar - 1 cup ( The original recipe called for the Dark one)
- Ginger - 1 inch piece, shredded
- Cinnamon powder - 1/2 tsp
- Butter - 2 tbsp, softened
- Raisins and Craisins - 1/2 cup
- Water - 1/2 cup Luke warm
How to make it:
Pre-heat oven to 375 degrees Fahrenheit. Wash, Peel and Grate sweet potato. Combine sweet potato, milk, brown sugar and spices. Add butter, water, coconut and raisins. Mix well. Pour into a greased baking pan and bake for about 1 hour or until it gets firm at the center. Serve!
Ingredients:
- Raw Rice - 1 cup
- Light brown sugar or jaggery - 1 cup (or 3/4 cup for dark brown sugar)
- Banana - 1
- Coconut - 1/2 cup shredded
- Cardamom powder - 1 tsp
- Ghee - as required
How to make it:
Soak rice for about 1 1/2 hours with enough water. Drain the water. Grind rice, brown sugar, banana, coconut and cardamom powder with very little water in a blender until smooth. It should be in the consistency of thick dosa batter. Heat kuzhi-appam pan on medium heat. Pour a teaspoon of ghee and pour the batter until full. Cook for 2 minutes. Turn to the other side carefully, add more ghee if required and cook until done.
Paal Poli
These are small fried pooris soaked in flavoured milk. One of my favourite too... My mom used to make this paal poli for festivals and i really love eating them 3 or 4 at a time.
Ingredients:
- All-purpose flour - 1 1/2 cups
- Sugar - 1 1/2 cups
- Salt - 1/2 tsp
- Milk - 3 cups
- Saffron - few strands
- Almonds and Pistachios - 2 tbsp crushed
- Cardamom powder - 1 tsp
- Oil - for frying
How to make it:
Add salt to the flour. Knead the flour with enough water to make a soft dough. Brush some oil on top and let it stand for 15 minutes. Make sugar syrup by adding 2 cups water with sugar and boiling it for 10 minutes. Add a little of cardamom powder to the sugar syrup. Make balls out of the dough and roll it into a round shape (like a poori). Drop in the oil and fry on both the sides. Take out and dip into the sugar syrup. Let it soak in the sugar syrup until you drop the next one. Fold into two and take onto a wide bowl. Repeat this for remaining pooris. Boil milk in a pan, add almonds, pistachios, cardamom powder and saffron. Pour this hot milk over the pooris. Let it soak for about 30 minutes. Serve hot or cold.
Medhu vada
Ingredients:
- Urad dhal - 1 1/2 cups
- Salt - 1/2 tbsp
- Green chillies - 2
- Ginger - 1 small piece, Chopped
- Curry leaves - few
- Whole Black Pepper - 1 tsp
- Oil - for frying
How to make it:
Soak urad dhal with enough water for about 2 to 3 hours. Grind urad dhal, green chillies and ginger together with salt. While grinding, be careful not to add too much water. Just sprinkle little water if necessary while grinding. Grind nicely until the batter is soft and thick. Take it onto a bowl. Add the curry leaves and black pepper. Heat oil in a pan. Take little amount of the batter onto a plastic sheet. With your hands wet, make a round shape and a hole at the center. Turn the sheet upside down onto your palm. Take out the batter carefully and drop into the oil. Fry until golden brown.
Tip: Add finely chopped onions or cabbage to the batter for extra flavour.
I wish all my dear Friends, Relatives and Visitors of Chandrabhaga, a Very Happy Pongal !
Lets pray god for a good Harvest and sufficient supply this year and let the demand for Rice and Grains disappear.
Yesterday was Vaikunta Ekadasi. I have already posted about Vaikunta Ekadasi Last year.
Click here if you want to know more about Vaikunta Ekadasi and the neivedyam i made last year. Usually for Ekadasi we do abishekam for lord Krishna at home. Here are some photos of my Lord Krishna.
Above: Photo taken during abishekam.
This big Krishna is now 11 years old and the baby krishna is now 2 years old. The stone near Krishna is a part of govardan hill. (Bought from Govardan hill when i went for a tour to Mathura and Brindhavan).
Above: Photo taken after alankaram. Baby krishna wearing a sweater coz' of the cold weather outside.
I made some thirattu paal for neivedyam yesterday. This is an easy to make milk sweet.
Ingredients:
- Milk - 3 cups
- Sugar - 1/2 cup
- Cardamom powder - 1/2 tsp
- Ghee - 1/2 tsp
- Almonds - few chopped for finishing
How to make it:
Heat milk in a heavy bottom pan and bring it to a boil. Keep it on a low flame until thick malai forms. Stir continuously until it thickens. Add the sugar and cardamom powder and keep on stirring until it comes together. Now add the ghee, and this helps to take that out easily without sticking to the pan. Take it into a bowl or when it is cooled little bit, make some balls out of it and decorate with nuts. Enjoy!
Hi everybody!
Hope you all had a wonderful start of the New Year!
I'm back to blogging after the holidays.
This is the menu i made for the new year.
Herez the Menu Card
Soan Papdi, Chips and pickle are store bought.
Semia Payasam:
Ingredients:
- Vermicelli - 3/4 cup
- Milk - 5 cups
- Sugar - 3/4 cup
- Cashews - few
- Raisins - few
- Cardamom powder - 1 tsp
- Pachai karpooram (camphor) - a pinch
- Ghee - 1 tbsp
How to make it:
Heat ghee in a small pan, add the cashews and fry until golden brown. Switch off the flame and add the raisins to it. Take out and keep it aside. In the remaining ghee add the vermicelli and fry until it becomes light brown. Take 4 cups milk in a pan and bring it to a boil. Add the fried vermicelli, sugar, cardamom powder and cook for about 10 minutes until the vermicelli is done. Add the pachai karpooram, fried cashews and raisins. Garnish with a pinch of saffron.
Vegetable stew
Ingredients:
- Chopped Carrots, Cauliflower, Potato and Peas - 2 cups
- Onion - 1 chopped
- Tomato - 1 small
- Coconut Milk - 1 1/2 cups
- Green chillies - 4
- Mustard seeds - 1 tsp
- Cashews - few
- Rice flour - 1 tbsp
- Curry leaves - few
- Ghee - 1 tsp
- Oil - 1 tsp
- Salt - as required
How to make it:
Shred coconut, grind with little water. Squeeze out the thick milk and keep aside. Grind again by adding more water. Take the second coconut milk and keep it separately. Heat oil and ghee in a pan, Add the mustard seeds and when it splutters add the green chillies. Add the onions and fry until light brown. Add the vegetables and fry for sometime. Add the tomatoes, light coconut milk and salt and cook covered until the vegetables are done. Mix the rice flour with the thick coconut milk, add it to the vegetables and cook until it thickens. Add the cashews and garnish with curry leaves.
Mysore milagu rasam
Ingredients:
- Pepper - 1 tbsp
- Jeera - 1 tsp
- Urad dhal - 1 tsp
- Channa dhal - 1 tsp
- Red chillies - 2
- Coconut - 1 tbsp shredded
- Tamarind pulp - 1/2 cup
- Tomato - 1
- Turmeric powder - 1/2 tsp
- Asafoetida powder - 1/2 tsp
- Cooked toor dhal - 3/4 cup
- Water - 1 1/2 cup
- Salt - as required
- Sugar - 1/2 tsp
- Curry leaves - few
- Corriander leaves - few
- Oil - 1 tsp
How to make it:
Heat oil in a pan, add the red chillies, Pepper, Jeera, Urad dhal, channa dhal and curry leaves. Fry for a while until light brown. Once cooled, add coconut and grind into a paste. Add tomato with tamarind pulp, add more water, turmeric powder, Asafoetida powder, salt and sugar and let it boil until tomatoes are cooked. Now add the ground paste and let it boil for 5 more minutes. With a whisk, mash the cooked dhal and add it to the rasam. Garnish with corriander leaves.
I wish you all a happy and colourful "Kaarthigai Deepam".
Kaarthigai deepam is a festival of lights celebrated throughout Tamilnadu, that fall in the tamil month of Kaarthigai on the full moon day. On this day, the houses are decorated by lighting oil lamps all over. The lighted lamp is considered an auspicious symbol and Its believed that it brings Joy and Prosperity. The sweet made for this day is pori (puffed flakes) urundai.. Some types of pori are Aval (poha) pori, Nel (brown rice) pori and Arisi (rice) pori. Today, i made this with puffed rice flakes. I added the hot jaggery little by little to the flakes and peanuts and so I'm not sure how much puffed rice and peanuts i have used. It yielded about 7 nos. of pori urundai and 9 nos. of peanut balls.
Ingredients:
- Jaggery (Dark brown sugar) - 1 1/4 cups
- Puffed rice flakes
- Peanuts
- Cardamom powder - 1 /2 tsp
- Ghee - 2 tbsp
How to make it:
Pori Urundai:
Grease a plate with little ghee. Add 1 1/2 cups water to the jaggery and on a medium heat, stir continuously until it starts bubbling. Add the cardamom powder. To test if the jaggery is in the right consistency, add a spoon of it into cold water. Try making it into a small ball by draining the water. The jaggery is cooked to the right consistency, if you could make a ball out of it. Switch off the stove. Add the puffed rice flakes to the greased plate and add jaggery little by little and when its still hot, and with your hands greased with ghee make balls out of it.
Kadalai urundai:
Take skins off the peanuts. Follow the steps above, similar to making pori urundai. Add jaggery to the peanuts and make balls out of it.
Tip: Adding coconut pieces to the pori urundai enhances the taste.
Mysore Pak
Ingredients:
- Besan flour - 1 cup
- sugar - 1 3/4 cups
- Ghee - 1/2 to 3/4 cup
- Water - 1 cup
How to make it:
Mix besan flour, sugar and water together and make a batter. Pour into a pan and at medium flame keep stirring continuously. Add ghee little by little when it starts sticking to the pan. Stir until it becomes thick and non-sticky. Pour into a greased bowl or plate and let it cool. When it is half cooled, draw lines on it with a knife and cut into pieces and let it cool completely.
RCI: BENGAL
Some Facts about Bengal:
- Rice and Fish are traditional favourite foods, leading to a saying that in Bengali, machhe bhate bangali, that translates as "Fish and Rice make a Bengali".
- Sweets are part of their daily feast. Can never forget those famous Bengali sweets- Rasgolla and chum-chum, made out of milk.
- Durga Puja is a popular festival celebrated by majority of the people in west Bengal.
- Bengal cotton and Bengal silk sarees are so famous for their fabulous weaving techniques.
- Bengal is well-known for its superb arts and crafts made of silk, ivory, shola, conchshell, dhokra and beautiful clay models.
- The Kantha embroidery of West Bengal is famous all around the globe. The old Kantha designs are rare possessions and are now flaunted on sleek shawls, saris, bags, letter holders and other fashionable items.
- Bengal has been home to many famous persons. Religious leaders like Swami Vivekananda, Sri Chaitanya and Sri Ramakrishna are from Bengal.
- Cricket is the famous sports in West Bengal and its well known that the Eden Garden stadium is one of the only two 100,000 seat cricket stadium in the world. Famous sports persons like Cricketer Saurav Ganguly and Tennis Star Leander Paes are from West Bengal.
Ingredients:
- Aval (Rice Flakes) - 1 cup
- Milk - 4 to 5 cups
- Cashews - few
- Raisins - few
- Saffron - few threads
- cardamom powder - 1/2 tsp
- MTR Badam powder - 2 tbsp (if preferred)
- Sugar - 1 to 1 1/2 cups
- Ghee - 1 tbsp
How to make it:
Heat ghee in a pan and fry aval for few minutes until it becomes light brown. Bring milk to a boil and add aval and cook until aval becomes soft. Add sugar, badam powder and cardamom powder and cook until it thickens. Fry cashews and raisins in ghee until golden brown and add it to the cooked payasam. Add few saffron threads and serve hot or cold.
I wish my friends, family members, fellow bloggers and the visitors of CHANDRABHAGA, a Joyous Pongal.
Image from 123greetings.comSakkarai Pongal
Ingredients:
- Rice - 3/4 cup
- Moong dhal - 4 tbsp
- Channa dhal - 1 tbsp
- Jaggery - 1 cup
- Shredded Coconut - 2 tbsp
- Cardamom - 4
- Ghee - 1/2 cup
- Cashew nuts - few
How to make it:
Cook rice, moong dhal and channa dhal together in an open pan with 3 cups water until done. Now add the jaggery and stir until it thickens. Add ghee little by little while stirring to avoid rice sticking to the pan. Add cardamom powder and coconut. Fry cashews until golden brown in ghee and add it to the pongal. Serve hot!
I wish all my friends, family members, fellow bloggers and the visitors of
CHANDRABHAGA a very
Happy,
Prosperous,
Colourful,
Wonderful and
Safe Diwali.
This is my Diwali Gift to you all...
These are the items i made for Diwali:
- Gulab Jamun ( yes, your guess is right. Its with ready mix )
- Rava Laadu
- Ashoka Halwa
- Ribbon Pakoda
- Oma Podi
Here are the recipes:
No recipe for gulab jamun, as it was made with ready mix.
Rava Laadu
Ingredients:
- Rava - 1 cup
- Sugar - 1 1/2 cup
- Elaichi - 4
- Cashews
- Raisins
- Cloves - 4
- Ghee - 1/2 cup
How to make it:
Roast rava in a dry pan and grind it into a powder. Add powdered sugar and Powdered elaichi and cloves to it. Heat little ghee, fry cashews and raisins and add it to the rava. Melt remaining ghee until it is warm and mix it together with rava and make balls of even size.
Ashoka Halwa
Ingredients:
- Moong dhal - 1 cup
- Sugar - 2 1/2 cups
- Milk - 2 to 3 cups
- Elaichi - 3
- Cashews - few
- Raisins - few
- Saffron - a pinch
- Ghee - 1/4 cup
- Red food colour - a pinch
How to make it:
Wash moong dhal thoroughly in water and pressure cook by adding milk. Mash it until smooth. In a large pan, add the mashed moong dhal and sugar and mix it until it gets hardened. You have to keep on stirring until its done. When it starts sticking to the pan add ghee little by little. Add cardamom and food colour. Stir until it comes together without sticking to the pan. If it sticks to the pan, add more ghee. Add fried cashews and raisins. once done, transfer it to a bowl and add a pinch of saffron.
Ribbon Pakoda
Ingredients:
- Besan Flour - 1 cup
- Rice Flour - 3 cups
- Asafoetida powder - 1/2 tsp
- Chilli Powder - 1 tsp
- Salt
- Butter - 1 tbsp
- Oil - for frying
How to make it:
Slightly roast the flour in a dry pan and let it cool down. Add butter, salt, chilli powder and asafoetida powder to it. Mix it into a soft dough by adding water. Grease murukku mould. (Choose the murukku slide with a slot of the size of a ribbon). Put dough into the mould and squeeze slowly into the hot oil. When it turns brown, take it onto a paper towel and drain off excess oil. Allow it to cool.
Oma Podi
Ingredients:
- Besan Flour - 1 cup
- Rice Flour - 1 cup
- Ajwain seeds - 2 tbsp
- Chilli powder - 1 tsp
- Salt
- Butter - 1 tbsp
- Oil - for frying
How to make it:
Soak ajwain seeds in 1/4 cup of water for 10 minutes and grind it into a paste. Slightly roast the flour in a dry pan and allow it to cool. Add the chilli powder, butter, salt, and ajwain paste to it. Mix it into a soft dough by adding water to it. Grease a murukku mould and this time select the slide with small holes. Add dough into the mould and squeeze it directly into the hot oil. Fry on both sides and until it turns brown and take it to a paper towel to drain off excess oil.
The gift box was made out of paper plates by folding all the four sides and sticking it with a sticky tape and the decorations are made with colour pens, spray paints and stencils.
Have a wonderful celebration! ENJOY!
Above is the picture of Lord Panduranga (Lord Krishna) and Rakumayee at Sri Panduranga Bhajanashram, Govindapuram.
