Wednesday, January 25, 2012

Kara Boondhi




Ingredients:
Besan flour – 2 cup
Oil – for frying
Peanuts – 1/4 cup
Dhaliya/Pottu kadalai -1/4 cup
Broken Cashews – 3 tbsp
Curry leaves – 2 strings
Red chilli powder – 1 tbsp
Salt – to taste.

Method:
  • Mix besan flour, salt and water little by little so that there are no lumps.
  • The mixture should be little thinner than the dosa batter consistency.
  • Batter should be in pouring consistency.
  • Heat oil(on medium heat) in a pan, pour the batter over a boondhi karandi into the oil directly.
  • Fry till they become golden color and drain them using another ladle, drain the excess oil and keep it aside.
  • Fry the cashew nuts,peanuts,dalia and the curry leaves.Mix them with the boondi along with chilli powder and salt.
  • Combine all the items in a wide pan and mix it well.
Let it cool and store it in an airtight container.

Thursday, January 19, 2012

Boondhi Laddu

Ingredients:
Besan flour ( kadalai mavu )- 1 1/4 cup
Water - 1 1/4 cup
Cashews - 5 nos
Raisins - few
Cardomom - 2 (powdered)
Cooking camphor -1 pinch
Ghee - 1 tbsp
Oil - for deep frying
Boondhi laddle.

For the sugar syrup:
Sugar - 11/4 cup
Water - 11/4 cup

Method :
  • Mix together besan flour and water.This batter should be ‘dosa’ batter consistency. Set aside.
  • Heat oil in a wide vessel.
  • When the oil is very hot, take a big spoon of batter. Place the boondhi ladle over the hot oil, pour one spoonful of batter into the boondhi ladle and press down. boondhis should not be fried completely, They should be 3/4 fried.
  • Remove from the oil and set aside.
  • Grind some of the boondhi into coarse powder and set aside.
  • Heat the sugar with 1 1/2 cups of water and make a syrup of one thread consistency. Add the cardamom powder,cooking camphor to the syrup.
  • Turn off the flame and set aside.
  • Mix the boondhi, fried raisins,cashews and powdered boondi into the sugar syrup,mix well and leave for 45 minutes to 1 hour.
  • Take a little portion of boondhi mixture and shape into round and tight laddoos.and leave till dry.
Store in airtight containers.