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| MY CLICKS |
required:maida-1 kg and 2 handfuls,ghee-200g,soda bicarb-a pinch,water-little less than 1/2 ltr ,
for syrup:water-1&1/2 glass,sugar-1&1/4 th kg
method
pass maida through a sieve.mix maida,sodabicarb with hot ghee and then water.knead the dough for sometime until smooth like poori dough.cover and let it rest for 30 min.
mix sugar and water and strain.prepare a sugar syrup in a heavy bottommed vessel.keep stirring in between and when it forms a one string consistency turn off.
roll the dough to a big chapathi shape.spread ghee on this and sprinkle maida on top.prepare another chapathi and repeat the same procedure.put the chapathi's one on top of the other and roll into a tight log.cut the log into pieces keeping one finger distance.remove the ends of the log and knead this with the remaining dough.press these pieces in the middle and to the edge so that the layers show on one side.now roll them lightly with the help of a rolling pin so that the thickness remains same all over.the thickness of these pieces should be that of a thick chapathi.deep fry these in oil and then put them in the sugar syrup for 5 min.remove with a slotted spoon and put them in a plate.allow them to dry for an hour and then store them
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| MY CLICKS |
required:oil-to deep fry,soda-bicarb-2 pinches,maida-1 kg,sugar-1 &1/4kg,ghee-200g,water-little less than 1/2 ltr
for syrup:water-1&1/2 glass,sugar-1&1/4 th kg
method
mix maida and hot ghee to make crumb like mixture.now add enough water to make a smooth poori like dough.cover and let it rest for 30 min.later roll these into thin poori's with a rolling pin.with the help of a knife make cuts on the poori like flat noodles.all the cuts should be evenly spaced.carefully lift this and roll with light hands while pressing down the edges.the middle part should noodle shape should not be disturbed.fry these in hot oil.meanwhile in another vessel melt the sugar in water.strain and put this in a heavy bottommed pan and prepare a sugar syrup.when it reaches one string consistency turn off.add the fried ones into the syrup and remove to a plate.with the slotted spoon remove and leave them in the plate for an hour to dry and absorb the syrup
required:onion-1 sliced and halved,sweetpotato-small size-2 no's peeled and cut into roundels,purple brinjal-1/4 th kg diced,drumstick-1 diced into even pieces,tomato-cut into pieces,red chilli pd-1tsp,salt-according to taste,tamarind-lemon size,green chillies-2 slit,turmeric pd-1/4 th tsp,jaggery-2tsp grated
for tempering:mustsrd seeds-1/2 tsp,cumin seeds-1 tsp,curry leaves-1 sprig
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| MY CLICKS |
method
peeling the sweetpotato is optional.put all the vegetables in a cooker and pour water into it.the water level should be little less than the level of vegetables.add red chilli pd,salt,turmeric pd,tamarind juice.close the lid and cook for a whistle.add jaggery after opening the lid and let it cook little more until this thickens.now prepare the tempering and pour into the pulusu while it's still hot.
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| MY CLICKS |
required:arrowroot pd-1 cup,boiled and cooled milk-3 cups,sugar-1&1/2 cups,cardamom pd-2 pinches,kissmiss-few,ghee-2 tsp,cashews-few
method
fry the cashews and kissmiss in ghee seperately and remove to a plate.mix arrowroot,milk,sugar together without any lumps.keep stirring this mixture in a heavy bottommed pan on a very low flame until this forms a thick mixture.when it becomes little difficult to move the mixture around,turn off put this onto a greased plate immediately.before that add the cashews and kissmiss along with ghee to this mixture.cut into squares or any other shape after this cools down
