మౌనగీతిక

   Ingredients: 
              1 cup rice flour
                    1 cup water

                  3/4 tsp red chilli pwd or green chilli paste

                  salt to taste

                  1 tsp cumin seeds

                  1 1/2 tbsps channa dal (soak in water for an hour and drain)

                  1 tsp ghee or butter (optional)

                   roughly torn few curry leaves (optional)

                   oil for deep frying

Method:

           Bring a cup of water to boil. Add salt, red chilli pwd and rice flour and combine. Placee lid and turn of heat. Leave aside to cool. Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well. Test the dough for salt before deep-frying. Heat a wide heavy bottomed vessel with enough oil for deep frying. Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle. Use a fork or knife to make small dents all over the chekkalu so that they don’t puff up when deep frying.Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 chekkalu. Don’t crowd the vessel with too many chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness. When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.

                  

Ingredients For Dough


   - Wheat flour..1 cup
   - All purpose flour..1cup
   - Pinch of salt
   - Oil for deep frying


METHOD:

     -- Mix all ingredients together ,add some water and make a soft dough.
      --Let it rest for 3o minutes.
      --Divide dough into balls,roll each dough like thin chapathi and just heat on tawa both sides,no need        to cook,it helps to attain stiffness.
       --Repeat the same process for remaining balls.
       --Once the are done cut each chapathi into 3 pieces (look like ribbons)
      --No need to adjust the borders neatley,you can easly roll out to a cone.


STUFF:


         --Rice flakes/poha-1 cup
         --Chopped onion-1cup
           --Dhaniya powder-1/4Th teaspoon
           --Red chili powder-1 teaspoon
           --Salt-to taste
           --Chat masala powder-1 teaspoon

                                          Mix all the ingredients with hand in a bowl,after few minutes onion release moisture and make the rice flakes wet.


 METHOD TO MAKE SAMOSA:
          --Take each ribbon and apply the maida paste all over . fold it like a cone .
             --Stuff the flake mixture seal the edges (apply some more maida paste while sealing if needed)
             -- Deep fry in oil on low-medium flame

Recipe:

• Rava (semolina)- 1 cup
• Coconut -1/2 (grated)
• Sugar – 1/2 to 3/4th cup (adjust acc to your taste)
• Ghee- 1/4th cup or as desired
• milk- few teaspoons
• Cardamom- 3 (Powdered)
• Few cashews and raisins

Procedure:

• Using a mixer make fine powder of the sugar.
• In a pan put some ghee and fry the rava till light brown and nice aroma comes. Keep it on the side.
• In the same pan add few more teaspoons of ghee and fry the freshly grated coconut till it turns pale brown.
• Remove the coconut, add a tea spoon of ghee and fry the cashews and raisins till golden brown.
• Now mix the rava, coconut, powdered sugar, cardamom powder, ghee, bit of warm milk, cashews and raisins. Try forming a laddoo with your palms. If the mixture is dry, add some more milk. That will work.