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Thread: DEEPAVALI DELICACIES

  1. #101
    Senior Member Diamond Hubber kugan98's Avatar
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    Jelabi (kugan)

    JELABI

    Ingredients:

    2 cups All Purpose Flour
    1-1/2 tbsp Rice flour
    1/4th tsp Baking powder
    2 tbsp Curd
    3 cups Sugar
    2-1/2 cups Water
    1/2 tsp Cardamom (powdered)
    Ghee or Vegetable oil for frying

    How to make Jelabi
    Mix the flour, rice flour, baking powder, curd in a bowl.
    Mix well, add water and whisk until smooth.
    Set aside for about 3 hours to ferment.
    Whisk thoroughly before use.
    Prepare one string syrup by dissolving sugar in the water.
    Just before the syrup is ready add cardamom powder.
    Heat oil in a heavy bottomed pan
    Pour the batter in a steady stream into the pan to form coils
    I used a cleaned coconut shell with one hole.
    Make 2 or 3 at a time.
    Deep fry them until they are golden and crisp all over but not brown.
    Remove from the pan and drain on kitchen paper and immerse in the sugar syrup.
    Leave for at least 4-5 minutes so that they soak the syrup.
    Take them out of syrup and serve hot.
    Jelabi is ready.


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  3. #102
    Senior Member Diamond Hubber kugan98's Avatar
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    ASOKA HALWA (KUGAN)

    [tscii]Selviem for you.



    ASOKA HALWA
    Ingredients:

    1 cup moong dal soaked for ½ an hour
    1 cup whole wheat flour
    1 cup ghee
    2 to 2 ½ cups sugar
    1 tsp cardamom powder
    2 tbs cashew nuts chopped and fried in ghee
    Few drops of orange food colouring plus 2 tbs of milk.
    A pinch of salt

    Method:
    Heat little ghee in a wok, add the flour and stir fry until there is a nice aroma. Keep aside .

    Cook the moong dal in 3 cups of water till soft.
    Mash till smooth, or blend when cold.
    Add sugar to this mixture.

    In a wok add the moong dal sugar mixture, roasted flour
    Orange colour and the ghee.
    Cook the mixture till the whole thing becomes a mass and leaves the sides of the wok. You have to cook on medium heat and keep on stirring, so that it would not get burnt.

    When the halwa is cooked add the cardamom powder and the roasted nuts. Dish out on to a container and level with a spoon.
    Let it cool before cutting it into slices.
    You can even serve the halwa hot


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  4. #103
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    Kasi Halwa (kugan)

    Selviem your request.

    KASI HALWA

    Ingredients:

    500 grms white pumpkin grated
    300 grms sugar
    1 tbs cashew nuts broken and roasted in ghee
    1 tbs raisins roasted in ghee
    3 tbs ghee
    Little kesari powder
    Little cardamom powder
    Little nutmeg powder
    Water just to cover the sugar.

    Method:
    Squeeze the grated pumpkin with a muslin cloth.
    Keep aside. (drink the juice do not waste it )
    In a wok, add in the sugar, water, and kesari powder.
    In a slow flame , stir till the sugar dissolves.
    Add in the squeezed pumpkin and keep on stirring.
    The halwa will thicken when almost cooked.
    Add in the cashew nuts, raisins and all the powders with enough ghee.
    Stir nicely, when it leaves the sides remove to a container.
    The consistency will be a bit soft.
    Serve hot or cold in a container with a spoon.



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  5. #104
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    Carrot Halwa (kugan)

    CARROT HALWA

    Ingredients:

    500 grms carrots peeled and grated very fine
    1 cup milk
    3 tbs milk powder
    70 grms ghee
    1 cup sugar more or less
    1 tbs roasted in ghee cashew nuts
    1 tbs roasted in ghee raisins
    A pinch of cardamom powder.

    Method:
    Heat ghee in a non-stick pot. Add the grated carrots and milk.
    Cook on medium heat stirring constantly
    Turn down the heat and allow the carrot to cook until soft.
    Mash it nicely with a potato masher.
    Add in the sugar and milk powder
    Stir constantly until the mixture is thick enough to come
    Away from the sides in one lump.
    Now add the nuts, raisins and the cardamom powder.
    Stir once and turn onto a greased dish.
    Serve warm or cold.



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  6. #105
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    Achu Murukku With Eggs (kugan)

    [tscii]

    ACHU MURUKKU WITH EGGS

    Ingredients:
    500 grms rice flour (not fried or steamed)
    250 grms sugar little more or less
    200 grms corn flour
    2 eggs
    A wee bit salt
    Oil
    Enough coconut mik 1st and 2nd milk
    The moulds to make achu murukku

    Method:
    In a container mix the flours, salt , sugar and eggs
    Add enough milk to make a batter, a little
    Thinner than dosa batter.

    Heat oil in a wok. Put the moulds in the oil to become slightly hot.
    Dip the the mould ¾ in the batter.
    The batter will stick to the mould.
    Hold the mould fully immersed in oil for a second.
    The murkku will leave the mould when it is little cooked.
    Fry till is brown and crisp and remove.

    Do not have a very high heat.
    The important thing is if the mould is very hot the flour will cling
    To the mould and will fall back in the batter.
    If the mould is not hot enough, the flour will not cling to the mould.
    DO NOT DIP THE WHOLE MOULD FULLY IN THE BATTER
    ONLY ¾ OF THE MOULD.

    As you make the murukku, the batter will become a bit thick.
    You can add little milk or water to get the right consistency.
    With practice you can make perfect achu murukkus.


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  7. #106
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    Eggless Achu Murukku (kugan)

    [tscii]
    EGGLESS ACHU MURUKKU (ROSE COOKIES)

    Ingredients:

    1 cup rice flour
    ½ cup plain flour
    1/8 th cup corn flour
    Sieve the 3 flours well together

    1 ¼ cup thick coconut milk
    ½ cup sugar
    ½ tsp salt
    A pinch of white lime (chunnambu )
    Oil for frying

    Method:
    Put the flours, sugar, white lime and coconut milk in a bowl.
    Mix well till the sugar dissolves.
    Beat the batter till it becomes smooth.

    Heat oil in a wok over medium flame.
    Take the achu murukku mould and dip it into the oil to make it hot.
    When the mould is hot, dip it into the batter.
    Take care not to let the batter cover more than ¾ of the height on the mould.

    Plunge the mould into the hot oil and hold for a minute.
    Then slip the murukku off the mould by shaking it gently.
    Let the murukku cook for 1-2 minute till it turns lightly brown.
    Remove and drain onto a kitchen paper towel.
    When cool store in a airtight tin.



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  8. #107
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    kugan,
    reply parthen. theirnjinden. thank u.
    Nejama doubt . adhan kaeten.

    got it kugan.
    Usha Sankar

  9. #108
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    Thanks for asoka and kasi alwha.

    senjutu vnadhu - enna achu nu solren.
    Usha Sankar

  10. #109
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    Manoharam (kugan)

    [tscii]MANOHARAM

    Ingredients:
    2 cups rice flour
    ½ cup urad dal flour
    4 tbs ghee
    2 cups sugar
    Pinch of salt
    Water
    Oil

    Method.
    Mix the two flours, salt and ghee.
    Add few sprinkles of water and knead to a soft dough.
    Heat oil in a wok. Put the dough in a murukku ural
    With one hole disk. Press the dough directly into the oil.
    As the dough falls move the press in a circular motion
    So that it is distributed evenly in the oil.
    Cook until the dough strings are golden crispy.
    Break the fried strings into pieces, apporoximately one inch long.

    In a wok add the sugar and water and make into syrup.
    Just like sippi, add in the fried strings and stir till it crystilize.
    Remove and cool. You can use brown sugar or white sugar.

    Note; you can even use a little red colour to your white sugar syrup.



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  11. #110
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    Mysore Pak (kugan)

    [tscii]
    MYSORE PAK


    Ingredients:
    • 1 cup bengal gram flour
    • 1 cup sugar
    • 2 1/2 cups ghee
    • 1 cup water
    • 1/2 tsp cardomom powder
    Method:
    • Sieve the bengal gram flour once.
    • Roast it on a hot wok for 2-3 minutes stirring constantly. Set aside.
    • Heat the ghee in a pan. Keep aside.
    • Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes one string syrup.
    • Add the roasted flour to the sugar syrup stirring constantly. .
    • Pour in half the ghee in a steady stream into the flour and sugar mixture, keep stirring well.
    • Now add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
    • Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow tray.
    • The mixture sets within a minute.
    • With a sharp knife cut into 1 1/2 inch squares at immediately.




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