Rajasthani Special Mathri The Tiny Little Crispy Wonder

Mathris or Mathis are the perfect anywhere, anytime snack. They taste really nice with a hot cup of tea.Mathris are eaten with a spicy mango or lemon pickle and are often served with tea. This savory indian cracker is a signature snack of rajasthan and with dewali just around the corner this can light up your life

Ingredients

• 3/4 cup all purpose flour/maida
• 1/4 cup semolina/sooji
• 2 tbsp clarified butter/ghee
• 1/2 tsp chilli flakes
• 1/4 tsp roasted cummin/jeera powder
• 1/4 tsp crushed black pepper
• 1/2 tsp salt
• oil to deep fry

Procedure
Mix all the above ingredients nicely except ghee.Then add ghee and mix it nicely to get a crumbled texture. To this add water as required to make it a firm dough

Let it rest for 1/2 hr. Heat oil in a pan for deep fry. Divide the dough in 3-4 ball, spread with roller and cut small circles with a cookie cutter or make tiny puri and prick them with a fork so that they do not puff up.

Fry in medium flame until crispy golden brown , then take them out and spread on tissue paper to remove excess oil. One they are cool completely store in airtight container and enjoy your tiny little crispy wonder.

South Indian Delight Pearl Millet Laddu / Kambu Laddu

With my new found passion for millets when I recently mentioned to one of my close friend that I had prepared curd rice when she mentioned millets would also taste wonderfull as laddus.So I found a recipe online and tried it out immediately.

This laddu has a wonderfull crunchy and crispy texture that would break softly and make you feel excited with every bite.And as it is packed with nutrition you can have it guilt free !!

Millets are also a great economic booster to the farming community so its my small contribution to make India self reliant and healthy.

Ingredients

• 1 cup pearl millet (Bajra, Kambu)
• 1 cup grated jaggery
• 1 tbsp chopped cashewnuts
• 2 tbsp raisins
• 3-4 cardamom crushed
• 5 tbsp ghee

Procedure
Dry roast the pearl millet until a nice aroma drifts in the air or until it is light golden color. Let it cool for some time, then grind it to make it a powder.

Heat 1 tbsp clarified butter or ghee in a pan, add cashewnuts and raisins and fry till golden brown. Switch off the flame, add the above millet powder, jaggery, cardamon powder to this mixture and mix properly.The heat of the pan will make the jaggery melt a little and blend nicely into the mixture.

Transfer the whole mixture to a plate , take portion by portion of mixture, add little ghee and make your laddus.

Note:
In place of jaggery you can use sugar

You can replace the ghee with honey and also reducie the quantity of jaggery, so that you laddu is sweet and binded.

Kobbari Bellam Laddu / Coconut Jaggery Sweet Balls

Wishing all my blog friends a very happy diwali, a festive moment  is never complete with this simple recipe my mother taught me. This soft and delicious indian sweet is prepared in every indian home on festive occasions.

Ingredients

• 1 big coconut grated
• 200 gms jaggery grated
• 2-3 crushed elaichi/cardamom

Procedure
In a heavy bottom pan, mix the coconut and jaggery and cook it in medium flame.Stir occasionally every 1-2 minutes. The jaggery will begin to melt and  start binding with coconut and thicken slowly.

To  know the final stage for binding take a small  portion and try to make a ball out of it, if it binds properly then add the cardamon powder to the whole mixure , stir well switch off the flame immediately. Shift it to a clean plate and let it cool.

Once it is cool to handle yet warm and start making balls out of it.

You coconut jaggery laddu is ready.

Saggubeeyam Majjiga Jantikalu / Sago Crispies

With dewali just around the corner I prepared one of my favorite snacks today, a traditional savory andhra snack whose main ingredients are curd and sago.

Its crunchy and tangy flavor and the little pearls that burst out at the end give it a very unique appearance.

Ingredients

•     4 cups homemade rice flour
•     1 cup Saggubeeyam (Sago/Sabudana/Tapioca)
•     2 cups curd
•     10-15 medium size green chilles paste
•     2 tbsp roasted channa dal powder
•     salt to taste

Procedure

Soak the rice for 4 hours, drain the water completely and pat it dry and make it a fine powder. Keep aside

Soak the sago in 1 cup curd for 2 hours.

Now mix the rice flour, soaked sago , green chillies paste, salt, roasted channa dal powder nicely. Then add little by little curd and check the consistency.Blend nicely until the prepared dough should not stick to the side of the vessel.

Heat oil to fry in a deep bottom pan,set the three hole plate in the jantikalu gottam/murukku press and now fill the dough in jantikalu gottam and slowly press one inch over the hot oil.

Fry on medium flame and flip it occasionally till it becomes golden brown and looks crispy. Remove it and place on a paper towel to absorb the excess oil.



 
Store it a air tight container once its completely cooled.

Note:

1. Oil should be properly heated initially medium to high flame and it should not be too hot as it will get charred and if too cold will not fry properly.

2. Adding roasted channa dal powder makes it more crispy.

3. The green chilli paste should be very fine otherwise it will stick to the plate inside the murukku press and dough will not come out smoothly

4. Sago should be properly soaked.To check if it is soaked properly press it between your fingertips and it should be completely soft.