SOANPAPDI

Ingredients:

• Gram flour – 1 cup
• Plain flour (Maida) – 1 cup
• Ghee – 250 gms
• Sugar – 2 cups
• Water – 1 cup
• Milk – 2 tbsp
• Cardamom seeds (crushed coarsely) –1 tsp
• Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds (4 seed mix) – 2 tsp.

Method:

• First sift both flours together and heat ghee in a heavy saucepan.
• Now add flour mixture and roast still light golden color.
• Keep aside to cool.
• Simultaneously prepare syrup.
• We make syrup out of sugar, water and milk by bringing it to 2 ½ thread consistency.
• Pour at once into the flour mixture.
• Beat well with a large fork until the mixture forms threadlike flakes.
• Pour onto a greased surface and roll to 1″ thickness lightly.
• Sprinkle the 4 seed mix and crushed cardamom seeds and gently press with palm.
• After cooling, cut into 1″ squares.
• Then ready to eat.

CHOCOLATE BURFI

                                
Ingredients: 

• Cocoa owder 250g
•  1 cup powdered jaggery
•  3-4 big spoons of ghee
•  1 cup upma rava ( roasted)
•  1/2 cup milk (skimmed)
•  1 cup fresh coconut(grated)
•  1/2 cup cashews and almonds

Method: 

•  Blend cocoa powder with milk.
•  In a pan, add cocoa milk mixture, rava, coconut, jaggery, ghee, cardamom and stir until the paste gets thick.
•  Spread the mixture on the greased plate and leave it aside to cool.
•  Cut the burfi into squares and arrange the nuts.
•  Tasty Chocolate burfi ready to serve.

JALEBI

 

                     

Ingredients:

• 2 cups self raising flour
• 1/2 tsp baking powder
• 1 cup yogurt
• Vegetable/canola/sunflower cooking oil for deep frying
• 1 cup sugar
• Few strands saffron
• 1/4 tsp cardamom powder
• 2 drops orange food colour
• 2 tbsps rose water

Method:

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup. 
• Then serve hot.

JANGIRI

                    

Ingredients:

• Urad dhal: 3/4 cup  
• Salt: a pinch
• Kesar color: as desired
• Sugar: 3/4 cup
• Water:1/2 cup
• Cardomom powder: 1/4 tsp
• Lime juice: 1 tsp

Method:

• Soak Urad dhal in enough water for 2 hrs and grind it as a smooth paste.The consistency should be like that of a butter
• Add salt and kesar color and mix well
• Prepare sugar syrup by boiling sugar and water.When one string consistency is reached, add lime juice.This is to avoid the syrup getting caramelized. Add the cardomom powder as well 
• Heat oil in a kadai and pipe the jangiris in medium heat. Fry them and drain in paper towel. Do not over fry
• Dip the jangiris in sugar syrup for one or 2 minutes and arrange them.Let it stand for half an hour before serving

APPAM RECEIPES

Ingredients:

• Raw rice soaked for 4-5 hours - 2 cup(s)
• Coconut shavings - 4 cups
• Cooked rice -1 cup
• Salt and sugar to taste
• A pinch of yeast granules dissolved in some coconut water or little hot water

Method:

• Drain the soaked rice and grind it along with the coconut shavings
• Cook the grinded mixture rice to a fine thick paste. Do not add too much water.
• Add the yeast and mix lightly. Also add salt and sugar to taste.
• Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
• Cover with a lid on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.

POLI RECEIPES

                                     

                                      

Ingredients:

• Maida-2 cups
• Chiroti rava(fine rava)-11/2 cup
• Ghee or vanaspathi-2 tblsps
• Salt-a pinch
• Refined oil -for frying

Method:

• Mix together maida and chiroti rava in a bowl,add salt and ghee rub well,till everything blends
• Sprinkle water and knead like a thick "chappathi" dough
• Roll out into 1/4 inch thick chappathi,and cut into small diamonds
• Deep fry in hot oil till crisp and golden

ADHIRASAM RECEIPES

Ingredients:

• Raw rice- 1 kg
• Jaggery- 1/2 kg
• sugar- 3/4th cup

We uses sugar in making adhirasam. But many people do not use it.It is optional to use sugar. u can use jaggery alone too. if so use 3/4 kg of jaggery.

• Cardamom powder- 1 tsp
• khus khus- 3 tsp
• Dry ginger(sukku)- 1/2 tsp powdered
• Oil for deep frying

Method:

Soak the rice in water for 2 hours. Drain the rice and spread it in a clean cloth in a shady area. when it is 3/4 th dried powder it. In india they machinegrind it in a mill. U can also grind it in a mixie and sieve it to get a fine rice powder.
Add 1/4 cup of water in a thick bottom pan and add the jaggery and sugar to it. When the jaggery melts completely filter it in a strainer to get rid of the dirt. keep stirring the filtered jaggery in low heat. When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. This is the right consistency.
Remove from fire and add cardomom powder ,dry ginger powder and khus khus. Stir well and add the rice flour to it . Mix well so that no lumps are formed and till u get a chappathi dough like consistency.Leave it outside overnight.
Heat oil in a pan and make small balls of the dough . Place the balls in a pastic sheet and using little oil shape it to form small patties. Deep fry in hot oil only one at a time until golden brown on both sides and press well with a flat ladle.