Chakli

INGREDIENTS (measuring cup used, 1 cup = 250 ml) 1 cup rice flour/chawal ka atta ½ cup besan/gram flour 2.5 tbsp oil or softened butter ⅔ to ¾ cup water, add as required ¼ tsp turmeric powder ½ tsp carom/ajwain seeds ½ tsp cumin seeds/jeera 1 tsp red chili powder or add as required a generous pinch of asafoetida/hing (optional) 1 tbsp sesame seeds, white or black oil for deep frying INSTRUCTIONS 1. first take the rice flour and gram flour in a bowl. 2. add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt. 3. mix everything with a spoon. 4. heat butter or oil in a bowl or small pan. 5. add the hot butter or oil to flour mixture. 6. mix the butter/oil with your fingertips with the flours. 7. heat water till it starts boiling. 8. add this hot water in parts to the flour mixture. mix with a spoon. 9. add more hot water as required and begin kneading. 10. knead and form a dough. 11. knead to a dough which is firm. cover and let the dough rest for 30 minutes. 12. apply some water in the chakli/murukku maker and place a portion of the dough inside it. 13. tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape. make the chaklis on butter paper or aluminium foil, so thats its easy to remove them. 14. tip 1 - if the chakli breaks while forming them, this means that the dough does not have enough moisture. add 1 or 2 tbsp of water and knead the dough again. 15. tip 2 - if you are not getting proper shape, this mean that the dough is too moist. add some flour and knead again. 16. break the dough towards the end and press it to the last concentric circle of the spiral. 17. heat oil for deep frying in a pan. take a small piece of the dough and check the temperature of the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot. 18. tip 3 - have a bite into the piece of dough and if it tastes hard, add ½ or 1 tbsp of oil or butter to the dough and knead again. 19. lift the chakli gently and slid into the hot oil. 20. fry 3 to 4 chaklis at a time. don't over crowd the kadai or pan while frying. 21. tip 4 - check the first batch of chakli. if it looks like the chakli has absorbed oil or break in oil, then add some rice flour, about 1 to 2 tbsp and knead again. this happens if too much fat has gone in the dough. 22. make chaklis with the remaining doigh on the butter paper. cover them with a dry kitchen napkin, so that they don't dry out. 23. fry the chaklis till golden. 24. drain them on paper towels to remove excess oil. 25. fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar. 26. serve chaklis plain as a snack with some tea or coffee http://www.hellotravel.com/plan-your-travel?utm_source=aff&utm_medium=display&utm_campaign=gen&aff_id=37514&utm_content=300x250&utm_term=img

Anarsa

• Anarsa Recipe The main ingredients of anarse are rice and jaggery. you have to soak the rice for 3 days so you have to plan this reciepe in advance.Its very simple and easy to make with a very few ingredients available in your kitchen anytime.Its a healthy home made snack which can also be used for breakfast or with coffee anytime.can also make this for your kitty party or kids party. Total time :30 mins Ingredients: 3 cups rice 1 tbsp poppy seeds (khuskhus) 3 cups grated jaggery (gur) 1/2 cup milk Ghee (Clarified butter) for deep frying How to make anarsa: Wash the rice two to three times and then soak the rice in water for 3 days. Do remember to change the water every day. After third day drain and spread the rice evenly on a clean cloth sheet for 3-4 hrs. Now little by little grind the rice into fine powder. Finally sieve it through a fine mesh to get a fine powder. Now in a bowl mix grated jaggery and powdered rice. Sprinkle milk little by little, kneading mixture into a pliable dough. Make the small lemon size balls from this dough. Keep covered with a moist clean cloth. Use a plastic sheet; sprinkle some poppy seeds on it. Take the small lemon size ball and press over poppy seeds. Rotate and thin the ball into 4”size round with hands. Meanwhile heat ghee in a frying pan. Fry the anarsa in it with poppy seed side up. Shallow fry till golden on low medium heat. Keep pouring the hot oil on the center of the anarsa so that it gets evenly brown. Drain and keep aside to cool. Store in an airtight container after completely cooled and crisp. TIPS: Do not dry out the rice too much. The rice should be damp when you grind the rice into powder so that a dough can be made with jaggery. use rice which is not too sticky.