Saturday, February 6, 2016

Halu(Milk) Payasa

1 cup White Rice(Preferred: Basmathi / Gandhasale/ Sona Masuri)
1 ltr Milk
2 cups Sugar
3/4 cup broken Cashew Nuts
1/2 cup Raisins
3 - 4 Cardamoms / Elakki

Wash white rice in water for about 2-3 times and put them in a pressure cooker. Add cashew nuts, 2-3 tsp sugar, around 3 cups of water and cook them well.(4 whistles)

Add remaining sugar, milk, raisins and mix them well.

Keep this in low flame until it gets thickened as shown in the picture below. Keep stirring the Payasa once in 2-3 mins.

Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Saturday, January 30, 2016

Thengolu(Thengolalu) Type 2

2 cups Black Gram seeds / Uddina Bele / Urad Dal
4 cups White Rice (Preferred: Sona Masuri)
3/4 tsp Cumin seeds / Jeerige (1/4 for Grinding and remaining for mixing the batter)
1 tsp Sesame seeds / Ellu
3 - 4 Tbs Butter
Salt to taste

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in medium flame for about 3-4 mins until its raw smell is off as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds in a mixer and grind it into smooth powder as shown in the picture below.

Put butter, cumin seeds, sesame seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds and mix them well. (Add water if required. Don't make the dough too thin.) 

Put the disc having 3/6 round big holes in it in a Chakkuli Maker as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli Maker with the prepared dough and press the dough directly to the hot oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.