Ingredients 250 gm `Senaga Pindi’ / Bengal Gram Flour 250 gm Sugar 1 tsp Cardamom Powder Oil, to fry 50 gms Cashew Nuts, fried in a tbsp ghee
Method Heat 4 tbs of oil and add it to `senaga pindi’ Mix well with hand and knead it into dough using water It should not be too soft or too hard The consistency should be like that of poori dough Place the disc with medium size holes in the muruku press Fill it with dough leaving space to place the upper part of the press Heat the oil and carefully press the dough, like spirals and without overlapping, directly into the oil, keeping the bottom of the press 2 inches away from the oil Take proper care that the hot fumes of oil does not reach your hands Turn it over and remove when golden brown Drain the oil and repeat the procedure till the dough is over Powder them in a blender, measure and set aside Take equal measure of sugar and make light syrup / `letha paakam’ Add the powdered spirals, cardamom powder and the cashew nuts to it and mix well. Turn off the flame and make big lime size balls of it by smearing ghee to your palms. Your delicious Bandaru ladoos are ready to serve.
Til Ke Ladoo Recipe
Ingredients 1 cup Til 2 cups Jaggery 1/2 cup Peanuts 4 tsp Ghee 1/2 cup Water
Method Roast the til dry till it turns slightly brown. Also dry roast the peanuts. Make powder of both ingredients. Heat the kadhai for 5 minutes. Put jaggery with water in a hot kadhai and mix well till it melts. Now add ghee and the powder. Mix well. Make ladoos from it immediately using greased palms. Til ladoos are ready.
Dry Fruit Chikki Recipe
Ingredients Badam(almonds) 1 cup (chopped) Pista() 1 cup (chopped) Cashew(kaju) 1 cup (chopped) Jaggery(gur) 1/4 cup (grated) Kesar(saffron)-few soaked in milk ghee 2 big spoons
Method Take a pan and put ghee and heat it. When it melts add grated jaggery. Let it blend. When it becomes thick add kesar and the dry fruits and mix well. When it is done it will start leaving pan’s sides. Grease a plate and pour into it. Cool and cut into pieces.
Surti Undhiya Recipe
Ingredients
100 gms. surti papdi, stringed, whole 100 gms. raw banana chunks unpeeled 100 gms. yam chunks (kand) peeled 100 gms. sweet potato chunks 100 gms. small brinjals – slit into two 4-5 green chillies crushed 1 tsp. ginger grated 1/2 tsp. garlic crushed 1 tbsp. coriander leaves finely chopped 1 tsp. wheat flour 4 tbsp. oil 1/4 tsp. asafoetida 1/2 tsp. turmeric powder 1 tsp. ajwain salt to taste 1/2 tbsp. sugar lemon to taste
For Muthiya
100 gms. methi leaves finely chopped 1/2 cup gram flour (besan) 1 tsp. red chilli powder 1 tbsp. fresh ground coconut salt to taste 1 tbsp. oil
Method
For Muthiya Mix all the ingredients for Muthiya & make stiff dough. Form into small oval, dumplings. Heat about 1/4 th cup oil, and saute the muthias for about 2 minutes. Remove from oil and keep aside.
Directions Form a paste of green chilli, ginger, garlic and coriander. Rub the chunky veggies(yam, raw banana, sweet potato & brinjals) with oil and chilli-masala paste. Marinate for about 30 minutes.
Heat 4 tbsp oil, then add all the chunky vegetables and stir well. Cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook on low flame till all the vegetables are almost done.
Add coriander, lemon, and sprinkle some water if required. Add sugar according to taste and mix well. Cover with a lid and let it cook for another 8-10 mins, until all veggies are cooked and the spices are blended well.
Sprinkle some Sev on the top, if you wish, and serve hot with Chapatis.
