Meethi Gujia

Jee Dosto..Ek suhaani shaam ,ek pyaari maa ne apne bachon ko bahalane ke liye chaand ko apni thaali may fold kiya…aur nhanni nhanni aankhon ki chamak may zaayeqe ki meethaas bhardi…yon is gujiye ne janam liya…mera matlab hai k is zaayeqe ne shakal li..aur yon logon ko ek aur behtreen zaayeqa nasib hua…is nhanni munni gujias se tou aap waqif hain..jiske mukhtalif zubanon may alag alag shehron may mukhtalif naam hain…per zaayeqa ek…banaaiye khaaiye khilaaiye…

Ingredients

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Covering

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4 cup all purpose flour / Maida

3 to 4 tbsp ghee/Cooking oil

Milk / Lukewarm water – as required

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Filling

1 cup Khoya / Mawa

1 cup Sugar

2 tbs Rawa / soji roasted

3 tbs Dried coconut grated and roasted

3 tbsp Cashewnut finely chopped

4 tbs Almond finely chopped

¼ tsp Green cardamom pwd

1 tbsp maida for sticking paste

Oil for frying

Directions

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Rub the flour and oil very nicely between the palms so that no lumps are there.

Now add the lukewarm water and knead soft dough.

Cover the dough with a damp cotton cloth and keep aside for 20 minutes.

In a pan take the khoya / Mawa and keep on low flame , stir continuously until the khoya becomes light golden in colour .

Now add the roasted rawa,sugar powder and cashew, almond, and green cardamom powder. Mix all the ingredients properly.

Now make small balls of the dough and roll one ball into a chapatti. The chapatti should not be very thin.

In a bowl take the 1tb sp maida and add 2 tb sp water to make a thin paste for sealing the edges of gujia.

Now take the chapatti on your left palm ( keep fingers in a little curved position ), apply the maida paste all round on the edges with a finger of right hand , now put approx 1 tea sp of the khoya mixture in the centre of the chapatti and close the edges by giving shape of a semi circle.

Now fold the edges with the fingers in the design of one’s liking.

Now take oil in a kadahi and let the oil become medium hot , now put gijias one by one , fry 4-5 gujias at a time not more , else they will open in the oil and filling will come out.

Fry on low flame from both the sides until golden brown. And you don’t have to wait , just taste it..

Kolukattai Urf Modak

Ji haan ye wahi hai "kolukattai "south ki north ki "Modak"..per hai lajawab...meetha pasand karne walon ke liye meethi..meethe se parhez karne waaln ke liye namkeen..ye zaayeqa bhi aapki sehath ka khayaal karte huye aapki pasand per pura uterna ki koshish may zamane bhar ke masalhon se milta hua unhen khud may samota hua...aap tak pahunchta hua....aap hi ki duniya ka ek hissa banne ko be-taab hai...so lijiye ye asaan tarkib hai...banane may bhi khaane may bhi....chaliye phir aaiye bana len ....

Ingrediants

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Rice Flour 2 cups
Boiling water
Salt- to taste
For sweet filling:
Coconut (grated)-1cup
Jaggery(shaved/grated)-1/2 cup
Cumin seeds-2 Tsp
Cardamom powder-1 Tsp
For the salted ones:
Cumin seeds-3 Tsp
Coconut grated-1cup

Red chillie pwd
Salt

Direction

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Mix the flour with hot water and salt and make a soft dough.Make the filling by mixing all the ingredients listed under filling.
For the sweet kolukattai,Take a small ball sized dough and flatten it with the tip of your fingers.
Keep a Tbsp of the filling in the middle and close the dough from all sides.Remove any extra dough and shape the kolukattai.
For the salted ones mix the ingredients listed,'for salted ones' and make small balls.(the smaller the better)
Steam them till they are cooke. You could make them in a steamer too.
For the salted ones you can use chutney, sugar or banana as an accompaniment.

Golden Medu Vada

Haan tou Dosto...jub treat taye hai tou kyon na complete treat ka ehtmaam ho...lijiye Sambaar ke peeche peeche vada "mere humdam mere dost" kehta hua" na ja ab kahin na ja tu sambar ke siwa kehta hua ...aapke dastarkhwan per aap se milne ko machal kar frying pan se uchal kar aapki plate may sajne ko betaab nazar aaraha hai...lijiye enjoy kijiye ye deewangi...vada sambhar ki unhi ke sang...

Ingrediants

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2 cups split, skinless black gram

2 tbs raw rice

1 tsp ginger finely grated

6 green chillies- finely chopped

2 onions finely chopped

½ cup finely chopped coriander leaves

some finely chopped curry leaves

1 tsp freshly ground black pepper

Salt to taste

1/8 tsp soda bicorbonate

Oil for deep frying

Direction

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Wash and soak urad dal and raw rice for atleast 6 hours or overnight. Drain.

Coarsely grind the urad dal in a blender adding as little water as possible otherwise vadas will not hold shape.

Grinded dal should not be too smooth but a little coarse.

Add salt, chopped onions,coriander,curry leaves,green chillies, ginger and black pepper to the dal. Beat well so that air is incorporated in the batter and vada turn out fluffy.

Heat oil in a wok or a frying pan.

Wet your palms and take a small portion from the batter.

Shape it into a ball and then poke your thumb in the center so that a hole is formed.

Gently invert the vada in the oil.

Similarly make other medu wada and place them in oil.

When the medu vadas are cooked from underneath, turn them over with a slotted spoon . Vadas should be golden brown from both sides. They should be fried on medium heat otherwise they will be golden from outside and doughy from inside.

Drain on an absorbent paper and serve medu vada hot with sambhar and chutney.

Sarkar ! Madrasi Sambar !

Dosto...lijiye hum phir aapke saamne haazir hain wahi dil-o-zaayeqa lekar...mujhe yaqeen hai ke aapne in zaayeqon ke saath saath humen bhi miss kiya hoga...aur humne bhi...aap sabko bahut yaad kiya...aur aapki pasand ko mad-e-nazar rakhte huye aapke fav south indian cuisine se ek zaayeqedar recipie lekar haazir hun...aap Mr Sambar Iyer se tou bakhubi waqif honge hi..ye Lazeez Daal apna zaayeqa mokhtalif shehron may mokhtalif zubanon ke sang ghul gaya hai...kyon na phir se isey apne Breakfast table per, apne lunch per...apne mehmanon ke saamne parosa jaaye...tou lijiye phir is kamaal ke Zaayeqe Waale Samabar ko banaya jaaye...

Ingredients
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1 medium onion ,
1 large tomato
4 green chillies
1/2 teaspoon mustard seeds
1/4 tsp asafoetida
1/2 teaspoon fenugreek seeds
2 tbs tamarind paste
1 cup Toor Dal /Moong Dal
1/2 teaspoon Turmeric Powder
2 tbs oil, 1 tsp ghee
Salt to taste
3 small dry red chilies (or to taste)
some Curry Leaves
3 tbs sambar powder
1/4 cup chopped cilantro leaves/coriander leaves
2 cup of a vegetable of your choice like drumstick,brinjal , small onion..


Directions
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Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare juice.
Cook the Daal in a pressure cooker . In a separate pan, pour oil. Once the oil is hot, add the red and green chillies,mustard ,fenugreek seeds and curry leaves.sauté for 2 minutes. Add the onion and brown lightly. Now add tomato and vegetables and let them cook together.
Now add the tamarind extract and let it boil. Add sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with cilantro.
You can serve this delicious sambar with Hot idlies, crispy Dosas,Vadas and rice.
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You can make sambar powder easily at home.the ingredients for sambar powder are mention below.. Traditionally, these ingredients would be broiled separately and ground and stored. Use pre-ground if you desire.you get better results with fresh grounded Pwd.
1/2 cups coriander seeds
1/2 cups red chilies
1/2cup Bengal gram
2Tbsp. cumin seeds
1 Tbsp. pepper corn
1/2 tsp mustard seeds
1/2 tsp. Turmeric powder
2 tbs fenugreek seeds
¼ tsp asfoteda
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