Saturday, September 13, 2014

Godhi Hudi(Wheat Flour) Laddu

4 cups Wheat Flour / Godhi Hudi
3.5 - 4 cups powdered Sugar
2 cups Ghee
1/2 cup broken Cashew Nuts
1/4 cup Raisins
1/4 cup Cocoa powder
4 Cloves / Lavanga
5 - 6 Cardamoms / Elakki

Remove the outer cover of cardamoms and mash the cardamom seeds, cloves. Put sugar, mashed cardamom seeds, cloves in a mixer and make fine powder as shown in the picture below.

Put cashew nuts in a mixer, crush them and keep it aside.

Put raisins and 1 3/4 cup of ghee in a pan/heavy bottomed vessel. Fry them for few mins in medium flame until they puff. Add wheat flour and fry them for about 15 mins in low flame until they give nice aroma.

Add crushed cashew nuts, cocoa powder and mix well.

Add powdered sugar, remaining ghee and switch of the flame and mix well. Let it cool for about 5 - 6 mins.

Apply some ghee to your palms and make small balls from the mixture. Once they are cooled to room temperature, store them in an airtight container.

Saturday, September 6, 2014

Tomato Pickle(Uppinakayi)

5 cups chopped Tomato
4 - 5 tsp Red Chilly powder
1/2 cup Oil (Preferred: Sesame seed Oil)(1/4 cup while cooking + 1/4 cup for seasoning)
1/2 tsp Turmeric powder
Lemon sized Tamarind (Size depending on the sourness of the Tomato)
2 tsp Mustard seeds(1 tsp for Masala, 1 tsp Seasoning)
1.5 tsp Fenugreek seeds (1 tsp for Masala, 1/2 tsp Seasoning)
1 strand of Curry leaves
1 - 2 broken Red Chillies
Big pinch of Asafoetida powder
Salt to taste

Wash the tomatoes and wipe them using a clean cotton cloth. Chop them into small pieces as shown in the picture below.

Put tamarind in a bowl, add little amount of water. Squeeze and keep it aside.
Put tamarind water, chopped tomatoes, salt in a vessel and cook them well by covering the lid.

Add 1/4 cup of oil and cook this in medium/low flame for about 10-15 mins until oil starts separating and almost all the water content gets evaporated.

Once its cooled to room temperature, add turmeric powder, chilly powder, mix and mash them well.

Dry roast the 1 tsp mustard seeds and 1 tsp fenugreek seeds separately in low flame until it gives nice aroma. Once its cooked, put them in mixer and make a fine powder.

Put 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1/4 cup of oil, broken red chillies in a heavy bottomed vessel and heat. Once they starts spluttering, add asafoetida powder, curry leaves, keep it for few seconds and then add the cooked tomato and switch off the flame.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator.
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