2 cups (250 grams) chickpea flour (besan)
1/2 cup (60 grams) selfraising flour
2 tablespoons cornflour
3 tablespoons rice flour
1 teaspoon baking powder
1 large potato, coarsely grated
1 large carrot, coarsely grated
1 large onion, chopped
1/4 teaspoon chilli powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
3 spring onions, finely chopped
1 tablespoon fresh lemon juice
1-1/2 cups (375 ml) oil
1 cup (250 ml) water, approximately
In a bowl, combine chicpea, self-raising flour, cornflour, rice flour and baking powder. Add potato, carrot, onion, chilli, cumin, turmeric, spring onions, lemon juice, 1 tablespoon of the oil and enough water to mix to a thick batter. Stand for 5 minutes/Heat remaining oil in a frying pan over moderate heat. Drop batter, 1 tablespoon at a time, into the oil and fry on both sides until golden brown. Drain on absorbent paper. Serve hot, with chutney, chilli sauce or tomato sauce
Tamarind, about 500 gms.
Some Coriander Seeds (dhania)
5 -6 Spoons of Oil
Some Mustard seeds
Some Methi seeds
1/2 Cup Udad dal
1/2 Cup channa dal
A dash of Hing
Curry leaves & groundnuts
Soak tamarind in hot water, allow it to soak for about 10 minutes after that remove the pulp, it should approximately be about 4-5 cups. If you derive less than 4-5 cups, then soak some more tamarinds. Now grind the coriander seeds (daniya seeds) and red chillies into a fine powder. Heat till oil take about 5-6 spoons of oil. Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown. Put 1 spoon of red chilli powder, 1/2 spoon of turmeric powder and add the tamarind water into it. Once it is boiling add the salt according to taste, and the grinded powder. Allow it to reduce in volume, soon you will see the oil leaving the sides of the pan. When it attains a chutney consistency, remove from flame. Check for the salt and chilli, if more add a little jaggery in the end. Mix it with rice for pulliodirai.
Use any vegetable you choose such as thinly sliced potato or eggplant, cauliflower broken into florets, spinach leaves, or chopped onion.
250 grams chickpea flour (besan)
1/4 teaspoon baking powder
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon chilli powder
To make batter: Sift chicpea flour, baking powder, turmeric, coriander and chilli into a bowl. Gradually stir in sufficient water to mix to a thick batter consistency. To make pakoras, dip vegetable pieces into batter, deep fry in moderately heated oil until golden brown, drain on absorbent paper.
150 gms Maida
120 gms Butter
85 gms Powdered sugar
50 gms Fine sooji
1 tsp. Vanilla
A few Almonds / cashew nuts
Cream the butter till it looks like fluffy and light. Add the sugar and mix well. Add vanilla, then add the maida and sooji. Make a smooth dough. Form into small rounds and cut across in the center. Place a piece of cashew nut on the top. Bake on a greased pan at 150 C for about 25-30 Mts.
Moong Dal - 1 cup
Milk - 1/2 cup
Sugar - 1 cup
Saffron - a generous pinch
Mawa (Khoya) - 3/4 cup
Ghee - 1 cup
Almonds (or any nuts) - 10-20
Wash and soak the moong dal for 6 hours. Grind coarsely using little water. Set aside.
Prepare one string sugar syrup by using 1 cup sugar and 1 1/2 cups of water. Keep aside.
Soak saffron in hot milk, crumble mawa (khoya) into fine granules.
Blanch almonds in boiling water for 5 minutes. Cool and peel them, slice them. Set aside.
Heat ghee in a thick bottomed pan, add the ground moong dal paste. Keep stirring over a low flame till the dal turns brown.
Add sugar syrup and saffron milk, stir well till they are thoroughly incorporated and the halwa is dropping consistency.
Add mawa and cook till it dissolves.
Garnish with sliced almonds.