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Sunday, October 18, 2009

Deepavali snacks Pune mirror dt.14/10/09

Makes 6-8
Ingredients For filling
Coconut — 1 Sugar — 75 Gms Few Cashewnuts, Raisins,Almonds, all crushed For Covering
Wheat Flour — 125 Gms Refined Flour — 75 Gms Oil — 75 Ml and Separate for frying Milk — 100 Ml Salt, to taste Method
Sieve the flour and mix it with warm oil, some water dissolved with milk and salt. Knead to make hard dough. Scrape the coconut. In a non stick kadhai, mix the coconut with sugar and put it on a low flame to cook. Stir occasionally. Once the mixture leaves the kadhai, add the dry fruits and remove from flame and allow it to cool. Make equal balls of the dough, around 1 1/2 inch diameter. Roll it out using rolling pin. Fill in a spoonful of the mixture on one side of the semi-circle. Lift the other side to seal and give a shape on a semi-circle. Use very little water to seal the edges. Make incursions with a help of a fork at the edges. Fry in either vanaspati gheeor refined oil.
Makes half kg
Pressed Slim Rice Flakes (Poha) — 500 Gms Roasted Groundnuts, skin removed — 250 Gm Dry Coconut, sliced — ½ Green Chillies — 8-10 Sesame Seeds — ½ Tbsp Powdered Sugar — 2 Tbsp Curry Leaves — 15-20 Mustard Seeds — 1 Tbsp Asafoetida (hing) — 1 Tbsp Turmeric — 1 Tbsp Cumin Powder — 1 Tbsp Coriander Powder — ½ Tsp Oil — 125 Ml
Slightly roast the rice flakes for twothree minutes and spread on a paper to cool. Take oil in a kadhai, fry one by one the groundnuts and sliced dry coconut and put it on the rice flakes. In the same oil, temper mustard seeds, hing, sesame seeds, green chillies, curry leaves, turmeric, cumin powder and coriander powder. Put this mixture on to the rice flakes and mix it with salt and powdered sugar. Check for the seasoning and mix the rice flakes so that all the masalais spread evenly.
Makes 100-150 Gms
Milk — 1 Cup Sugar — 1 Cup Ghee — 1 Cup Refined Flour or Wheat Flour — 1 ½ Cup Oil, for frying Method
Mix milk, sugar, and gheeand allow boiling in a deep pan.Add some salt. Once when sugar melts, remove from flame and mix in the flour. Knead to dough using a wooden spoon. Keep this dough wrapped in a moist cloth for one hour. Knead the mixture again and roll out to a thick chapatti(three-four mm). Using the tip of the knife, cut into horizontal and vertical strips. Make sure you leave one and a half cm distance between two lines. Deep fry in oil till golden brown, take it out and place it on a tissue paper.

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