Ingredients
1) 300gms. channa (yellowgram) dal
2) 300 gms. jaggery (bellam)
3) 1 tsp. cardamom powder
4) 150 gms. plain flour
5) 1 tbsp. ghee
6) warm water to knead dough
7) ghee to serve
Method
1) Boil dal in plenty of water till soft but not broken.
2) Drain in a colander for 10-15 minutes.
3) Pass through an almond grater little by little till all dal is grated.
4) Mash jaggery till lumps break. Mix well into dal.
5) Put mixture and cardamom powder in a heavy saucepan and cook till a soft lump is formed.
6) Take care to stir continuously, so as not to charr. Keep aside.
7) Mix ghee, flour, add enough water to make soft pliable dough.
8) Take a morsel-sized ball of dough, roll into a 4 inch round.
9) Place same sized ball of filling in centre, life all round and seal.
10) Reroll carefully to a 6inch diameter round.
11) Roast on warm griddle till golden brown.
12) Repeat other side.
13) Take on serving plate. Apply a tsp. of ghee all over top.
14) Serve hot.
Wednesday, July 16, 2008
Ariselu - From Manthani.Org
Ingredients
1) 1 kg rice
2) 1/4 cup sesame seeds
3) 3/4 kg jaggery
4) 1/2 tsp cardamom powder
5) 1 cup water
6) oil to deep fry
Method
1) Wash and soak rice for 6-7 hours.
2) Drain and let it dry on the cloth.
3) Grind the rice into fine powder.
4) Grate the jaggery(Bellam) and put in a pan.
5) Add 1 cup water to jaggery and boil it till jaggery melts.
6) On slow flame let it boil, till a thick syrup is formed (drop put in a 1/2 of water should settle down to form lump).
7) Add the rice flour and 1/2 tsp cardamom powder to it slowly and stirring continuously (no lump should form).
8) Remove from fire.
9) Make balls of the mixture.
10) Pat the ball in to round puris on a plastic sheet.
11) Dab the puris in the sesame seeds.
12) Heat oil for deep frying.
13) Fry the puris on low flame till deep brown.
14) Let it cool and store in airtight container.
1) 1 kg rice
2) 1/4 cup sesame seeds
3) 3/4 kg jaggery
4) 1/2 tsp cardamom powder
5) 1 cup water
6) oil to deep fry
Method
1) Wash and soak rice for 6-7 hours.
2) Drain and let it dry on the cloth.
3) Grind the rice into fine powder.
4) Grate the jaggery(Bellam) and put in a pan.
5) Add 1 cup water to jaggery and boil it till jaggery melts.
6) On slow flame let it boil, till a thick syrup is formed (drop put in a 1/2 of water should settle down to form lump).
7) Add the rice flour and 1/2 tsp cardamom powder to it slowly and stirring continuously (no lump should form).
8) Remove from fire.
9) Make balls of the mixture.
10) Pat the ball in to round puris on a plastic sheet.
11) Dab the puris in the sesame seeds.
12) Heat oil for deep frying.
13) Fry the puris on low flame till deep brown.
14) Let it cool and store in airtight container.
Shrikhand - From Manthani.Org
Ingredients
1) 1/2 kg. curds
2) 300 gms. sugar
3) 1/2 tsp. cardamom powder
4) few strands saffron
5) 1/2 tbsp. pista & almond crushed
Method
1) Tie curd in a clean muslin cloth overnight. (6-7 hours).
2) Take into a bowl, add sugar and mix.
3) Keep aside for 25-30 minutes to allow sugar to dissolve.
4) Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
5) Beat well till sugar has fully dissolved into curd.
6) Pass through a big holed strong strainer, pressing with hand or spatula.
7) Mix in cardamom powder and dissolved saffron and half nuts.
8) Empty into a glass serving bowl, top with remaining nut crush.
9) Chill for 1-2 hours before serving.
1) 1/2 kg. curds
2) 300 gms. sugar
3) 1/2 tsp. cardamom powder
4) few strands saffron
5) 1/2 tbsp. pista & almond crushed
Method
1) Tie curd in a clean muslin cloth overnight. (6-7 hours).
2) Take into a bowl, add sugar and mix.
3) Keep aside for 25-30 minutes to allow sugar to dissolve.
4) Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
5) Beat well till sugar has fully dissolved into curd.
6) Pass through a big holed strong strainer, pressing with hand or spatula.
7) Mix in cardamom powder and dissolved saffron and half nuts.
8) Empty into a glass serving bowl, top with remaining nut crush.
9) Chill for 1-2 hours before serving.
Rawa Ladoolu - From Manthani.Org
Ingredients
1) 1 cup rava
2) 3/4 cup sugar
3) 2 tbsp. ghee
4) 1/4 cup milk
Method
1) Take ghee in a deep saucepan and heat.
2) Add rava and cook on low heat. Stir continuously.
3) When the rava turns light brown add the sugar. Stir for 3-4 minutes.
4) Keep aside cool for some time. Add cardomom powder and coconut flakes.
5) Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
1) 1 cup rava
2) 3/4 cup sugar
3) 2 tbsp. ghee
4) 1/4 cup milk
Method
1) Take ghee in a deep saucepan and heat.
2) Add rava and cook on low heat. Stir continuously.
3) When the rava turns light brown add the sugar. Stir for 3-4 minutes.
4) Keep aside cool for some time. Add cardomom powder and coconut flakes.
5) Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Besan Laddu - From Manthani.org
Ingredients
1) 3 cups gram flour
2) 1/2 cup semolina (rava)
3) 1/2 cup milk
4) 2 cups sugar, powdered
5) 1 cup ghee
6) 1 tsp. cardamom powder
Method
1) Put ghee to warm in a heavy pan.
2) Add flour, rava, stirfry on lowflame, stirring continuously with a spatula.
3) This step takes time, so do not roast on high flame, end result will not be good.
4) When flour is golden brown and aroma exudes, take off fire.
5) Add milk, run in a mixie for a few seconds till well mixed.
6) Cool, add sugar, cardamom, mix well.
7) Shape into laddoos of desired shape.
8) Cool completely, before storing in airtight container.
1) 3 cups gram flour
2) 1/2 cup semolina (rava)
3) 1/2 cup milk
4) 2 cups sugar, powdered
5) 1 cup ghee
6) 1 tsp. cardamom powder
Method
1) Put ghee to warm in a heavy pan.
2) Add flour, rava, stirfry on lowflame, stirring continuously with a spatula.
3) This step takes time, so do not roast on high flame, end result will not be good.
4) When flour is golden brown and aroma exudes, take off fire.
5) Add milk, run in a mixie for a few seconds till well mixed.
6) Cool, add sugar, cardamom, mix well.
7) Shape into laddoos of desired shape.
8) Cool completely, before storing in airtight container.
Billavakka - From Manthani.org
Ingredients
1) 2 cups rice flour
2) 1/4 cup sesame seeds
3) Salt
4) Red Mirchi powder (Karam)
5) 1 cup water
6) oil to cook
Method
1) Take 2 cups rice flour, add 1/2 tsp. Salt, Mirchi, Sesame Seeds and mix well with fingers.
2) Add a little water at a time and mix to bind the dough loosely.
3) Now use both hands and knead dough till a soft, elastic, texture is obtained.
4) For still more smoothness, grease palms with a bit of ghee.
5) Now knead dough again, lightly.
6) Take pan (Dosa Penam) apply some oil on surface of pan.
7) Make small portions of the dough.
8) Apply 1 tsp of oil on pan and spread it evenly.
9) Spread the small portions dough evenly on pad.
10) Make small holes on it.
11) Pour the oil in the corners of the pan and in the holes.
12) On slow flame let it fry, till its brown in color.
1) 2 cups rice flour
2) 1/4 cup sesame seeds
3) Salt
4) Red Mirchi powder (Karam)
5) 1 cup water
6) oil to cook
Method
1) Take 2 cups rice flour, add 1/2 tsp. Salt, Mirchi, Sesame Seeds and mix well with fingers.
2) Add a little water at a time and mix to bind the dough loosely.
3) Now use both hands and knead dough till a soft, elastic, texture is obtained.
4) For still more smoothness, grease palms with a bit of ghee.
5) Now knead dough again, lightly.
6) Take pan (Dosa Penam) apply some oil on surface of pan.
7) Make small portions of the dough.
8) Apply 1 tsp of oil on pan and spread it evenly.
9) Spread the small portions dough evenly on pad.
10) Make small holes on it.
11) Pour the oil in the corners of the pan and in the holes.
12) On slow flame let it fry, till its brown in color.
About Manthani Vantalu
Hi
Manthani in other words Veda Bhoomi, Has got its own flavour in food.
This is a small effort to bring the recipes of Manthani available to every Manthaniite.
If you have any recipes of please send me an email to me and I will post it on this website along with the contributors Name.
To Know more about Manthani history Visit http://www.manthani.org/history.php
Thanks
Raj
Manthani in other words Veda Bhoomi, Has got its own flavour in food.
This is a small effort to bring the recipes of Manthani available to every Manthaniite.
If you have any recipes of please send me an email to me and I will post it on this website along with the contributors Name.
To Know more about Manthani history Visit http://www.manthani.org/history.php
Thanks
Raj
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