Vegetarian Concoctions

October 26, 2006

Diwali treats Part II

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Mixture: This was the most time consuming. It has 7 parts to it: oomapodi, boondi, maida biscuits, aval, curry leaves, peanuts and seasoning

1. Oomapodi
besan 1 cup
salt to taste
oomam (ajwain) – 1 1/2 tsp
turmeric – 1 pinch
oil for frying
Mix all the ingredients to make a soft dough. Transfer it to the achchhu and fry in batches

2. Boondi:
Besan – 1 cup
salt to taste
chilli pwd – 2 tsp
turmeric – a  pinch
hing – a pinch
Soda-bi-carb – a pinch
Make a batter using water with the above ingredients. You can use a boondi karandi (a big flat ladel with holes) or a plate/colander if you dont have one. th eholes should be about 2-3 mm in diameter. Hold it over the hot oil and pour a spoonful of batter on it. Now spread the batter on the karandi as if making a dosa and the drops that fall down should fry up into nice round boondis. For checking the consistancy, test fry with little batter first. If the boondis turn out pear shaped, then more water needs to be added and if they are too big and stuck together, you may need to add more besan. Trial and error is the way to go

3. Maida biscuit:
I am not sure if it has any other name, but that’s what we call this at our place. This is the best part of mixture in my opinion
Maida – 1 cup
rice pwd – 2 tbsp
salt – to taste
Oil for frying
Make a soft dough with the roti dough consistency and roll it out to the thickness of a thin roti. You do not have to be precise about the shape here. Use a knife or a pizza cutter and cut out diamond shapes. Deep fry the biscuits and make sure they are crisp before removing them from the oil
Deep fry (4) 2 cups of Poha, (5)1/2 cup of curry leaves and (6) 1 cup peanuts. Crumble the oomapodi and add together items 1 through 6.  Heat up 1 tbsp oil. Mix salt, chilli pwd and hing on a plate and pour the hot oil over it. Now, add this to the mixture and season it uniformly.
Thattai: I was not around whan MIL made these, but got the recipe from her.

Rice pwd – 1 cup
Udad pwd – 1 tbsp
Chilli pwd – 2 tsp
Til – 1 tsp
Salt to taste
Butter – ¼ cup
Mix the Rice and Udad pwd. Add softened butter and mix it well with you hands till you get a crumbly mix. Add the chilli pwd, til and salt and make a soft dough with water. Heat up the oil for frying and make small flat discs with the dough. The best way to do it is to use a thick plastic sheet or cloth. Deep fry in batches of 5-6 and store in an airtight container.

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Gulab jamun – used the GITS mix

Ribbon pakoda: My achchhu did not have the perfect ribbon making option, so I decided to go with a plain, thin slot.
Besan – 1 cup
Rice pwd – 1 tbsp
turmeric – 1/4 tsp
chilli pwd – 1 tbsp
salt to taste
Oil to fry
Make a dough with all the above ingredients using water. Transfer to achchhu and deep fry

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Thenguzhal:
Rice Flour – 1 cup
Udad flour – 1/2 cup
Jeera – 2 tsp
Ghee – 2 tbsp
Hing – 1/4 tsp
Oil for frying
Mix all the dry ingredients together. Heat up the ghee and add it to the flour and mix it up with your hands. Add enough water to make a soft dough. The consistancy: should be tight enough to retain a depression made with your fingers and soft enough to let the dough pass easily through the achchhu (I will post a picture for those of you who do not know what it is – its like a pasta press). Transfer the dought the achchhu. Heat up oil and fry up the thenguzhal in batches till done.

Gajar Halwa:
Carnation condensed milk (or any other brand) – 1 can
Carrots – 1 lb 
Ghee – 2 tbsp
Cardamom pwd – 1 tsp
Almonds, raisins, cashews – 2 tbsp each or according to taste
Grate the carrots using a medium sized grater. In a pressure cooker (or any thick bottomed skillet), add a tablespoon of ghee or butter. Put in the condensed milk and grated carrots. And stir it till all the water content evaporates. This may take about an hour. Keep stirring it so that it doesn’t get stuck to the bottom. Once done, heat up some ghee in a small pan. Add sliced almonds, raisins and halved cashews. Fry them for a bit till the raisins puff up and the nuts turn a little brown. Put it into the halva. Add cardamom pwd to the halva and stir it up well. Though I have never tried, my guess is this should work well in a microwave as well. It will take a lot less time. Just make sure you use a big glass container

and, last but not the least! My latest creation for my little one for Diwali….

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7 Comments »

  1. Can’t take it anymore! That’s it girl!! I will mop your floor, mow your lawn, anything.Just feed me with some of those, specially Thattais…sigh….:)

    Comment by Asha — October 26, 2006 @ 10:22 am

  2. How about babysitting my girl;) If thats done, rest of the work around the house is a breeze. OR how about diwali wishes in Kannada in my previous post(you are from karnataka rite?)?

    Comment by Hema — October 26, 2006 @ 10:37 am

  3. Hi Hema,

    This is my first visit……What a diwali treat i had????kalakittegga ponga…

    All the receipes seems to be v.tempting…

    Comment by usha — October 26, 2006 @ 5:27 pm

  4. Wow..what a spread. My mouth is watering seeing those ras-bhare gulab jamuns, this makes me so hungry
    You made that cute dress ? very pretty…

    Comment by Sandeepa — October 27, 2006 @ 1:14 pm

  5. wow, your treats and the dress……perfect

    Comment by lakshmi — November 1, 2006 @ 1:00 pm

  6. Wish a very very happy Diwali to all of you. May this Diwali bring health and wealth to all of you.
    Send E cards to your near one and dear ones.


    http://www.netglimse.com/greetings/diwali.shtml

    Comment by Adi — November 5, 2007 @ 7:17 am

  7. […] Vegetarian concoctions […]

    Pingback by Thattai - Cook Food, Serve Love — January 25, 2015 @ 5:56 am


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