Kugan's Kitchen Part 5

Thanks Ksen and Sudhaka for the inputs...will keep it in mind...:)

Something I tried last week...Very healthy and really crunchy...

Healthy Spinach Khakra:

Mix together wheat flour, spinach puree, carom seeds, roast and ground cumin seeds powder,salt, chilly pwd, turmeric and knead to make a stiff dough.You can add water if need be. Add some ghee and knead again.

Now take a gooseberry sized ball and roll it into a paper thin chapathi... Roll it as thin as possible...

Heat a griddle, spread just a few drops of oil and place the chapathi on it. Make sure the heat is on low.

Keep pressing and turning around the chapathi . You can use a clean cloth ball or a wooden press. Keep pressing so that the chapathis don't puff up much. If they puff up a bit here and there, that is ok.
Also flip sides a few times and roast until the chapathis become real crisp.It will take like 3- 5 minutes.

Now let the khakras cool down and store in air tight containers.

Stays good for a month.

Enjoy the yummy crispy healthy snack with tea. ;)

Make a mexican salsa to go with the khakras. Yumm!!!

Any dip goes well with the khakras. They are also yummy on their own.

Variation:

Use tomato puree in place of spincah puree to make tomato khakras.

You can also make plain carom khakras or jeera khakras.

dev: Fill up the subject line! :)

Done uncle...:)

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Oh,okay...edit maaditten Uncle...:)

Chandrakanti

Ingredients:


¾ cup Sesame seeds
¼ cup Rice
1 cup Milk
¾ cup Sugar
½ cup Raisins
1 tsp. Cardamom powder
Ghee for frying

Lightly toast the sesame seeds then grind into a fine powder. Soak the rice in water for an hour, then drain and grind to a paste. Using as little water as possible, make a batter of the sesame and rice. In a pan heat the milk and add the sugar to it, cooking until it thickens. Add the batter and raisins, stirring until the mixture becomes thick. Mix in the cardamom and remove from the heat.

Next, apply a thin coating of ghee to a plate and pour the cooked mixture onto it. Let it sit for 15 minutes until the mixture hardens, then cut it into the desired shapes. (Sometimes Radharani cut the sweets for Krsna into moon shapes.) Next, fry the cut pieces in a little ghee on low heat until both sides are golden brown. Remove and offer.

Moong Dal Paayasam

Ingredients:

2 cups of Moong dal
1-3/4 cups Sugar
1/2 tsp Saffron
1-1/2 tsp Cardamom powder
2 Tblsp Raisins
2 Tblsp Cashews
a few cloves
1/2 cup Milk (full cream)

Roast the dry Moong dal in a ghee and then cook until soft. Fry the raisins and cashews in a little ghee and set aside. To the cooked dal add the sugar and milk, and bring to a boil on medium heat. Add the remaining ingredients, bring back to a boil and cook for a few minutes until slightly thickened.

Thulli

Ingredients:


1-1/2 cups Cracked Wheat/rava (dalia)
2 cups of Milk (doodh)
Sugar to taste
a handful of golden raisins
a few Saffron threads
½ tsp. Cardamom
a few Almonds, slivered
a little Ghee

Fry the dalia in a little ghee until it darkens a few shades. Add twice the amount of water and pressure cook until done. Soak the saffron in a little warm water, and in another dish soak the raisins for a few minutes to plump them.

Bring the milk to a boil and add the cooked dalia and sugar, stirring to mix. Add more milk as needed to get a nice, thick pouring consistency. (It will thicken more as it cools.) Add all the remaining ingredients, mix well, and remove from heat. Let the Thulli cool with the lid on for several minutes, then garnish with almonds, and offer.

Kismis Pilau

Ingredients:

Basmati Rice, 2 cups
Water, 3-3/4 cups
Raisins, ½ cup
Ghee, 2 Tblsp.
Cinammon, 1 stick
Curry Leaves, small sprig
Cardamom pods, 2, bruised
Turmeric, ½ tsp
Juice of 1 Lemon

Fry the raisins in ghee until plumped and crisp, then remove and set aside. In the remaining ghee, lightly toast the uncooked rice to darken it a few shades. Throw the curry leaves in at the last, and fry till a little crisped. Add water to the rice and curry leaves and bring to a boil. When most of the water has evaporated, add all the remaining ingredients expect the lemon, and cook until done. When the rice is done, mix in the lemon juice, blend well, and offer.