Tomato Rice

                             Tomato rice

Ingredients

1 cup rice
2 cups water
4 large tomatoes
2 green chillies
4 garlic pods
1 inch ginger
few curry leaves
1 teaspoon cumin seeds
1 tablespoon oil
salt to taste
coriander leaves
1 big onion
1/4 teaspoon turmeric
1 spoon chilli powder

Method

1. Cook rice with some salt and water,then keep aside.

2.  Now heat oil in a pan, then add cumin seeds, curry leaves.

3. Add crushed garlic and chopped ginger fry for few seconds.

4. Now add chopped onion fry till transparent, then add tomatoes green chillies.

5. Add turmeric, chilli powder and salt, fry till oil oozes out.

6. Add cooked rice and mix well, garnish coriander leaves.

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Muruku or Jantikalu

                    Jantikalu or Muruku              

It is a south indian snack made with rice flour and gram flour (senaga pindi or besan). This recipe is my moms recipe. She used to make this very often... I tried it many time but it wont taste same as my moms ones. At last i got it perfect now. In south india we mostly make this for festivals. Murukku has many variations in making and it tastes different if we replace are add even one ingredient. This recipe is basic one.

jantikalu in different languages :- gujarati: ચકરી chakri; marathi: चकली , chakli ; tamil: మురుకులు murukulu; telugu: చక్రాలు chakralu, or జంతికలు jantikalu; konkani: chakri or chakkuli. 

Jantikalu recipe 

 

ingredients

4 cups rice flour 
1 cup  gram flour (senaga pindi or besan)
 1 cup butter (melted)

1 tablespoon salt

2 tablespoons sesame seeds

2 teaspoons red chilli powder

1\2 to 1 teaspoon baking soda

oil to deep fry (1 liter approx)

water 1 glass

and also we need jantikalu making machine like this one in pic. It is found in the market.

 
Method

1.  In a large bowl take all the ingredients except butter, water, oil. Mix thoroughly  till every ingredient is mixed.

2. Now melt butter, add it to above mixture.And mix it well.

3. And then slowly pour water mix it till it becomes like roti aata (little bit loose than roti aata) 

4. Heat kadai ( wide mouthed) and pour in oil. when oil get hot.Then grease jantikalu making machine, fill in with flour mixture.

5.That machine has different plates with different shapes of wholes, you can use any plate of your choice except one with flat slits.

6.( this step is very dangerous) now sim the gas and press flour mixture into the hot oil. remember never use wet hands to press.. and make it as fast you can so that the oils heat does not touch your hand.

7. And if you are using a plate with big holes keep gas simmer for few minutes and then make it high. and you are using a plate with very small holes keep oil in high and take it out as soon as it will turn little golden otherwise it will burn and taste bitter.

8. Take out from oil without getting brown

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Ganesh Chaturthi recepies

                 Ganesh Chaturthi Recipes                 


Traditional stories tell that Lord Ganesha was created by goddess Parvati, consort of Lord Shiva. Parvati created Ganesha out of sandalwood paste that she used for her bath and breathed life into the figure. She then set him to stand guard at her door while she bathed. Lord Shiva returned and, as Ganesha didn't know him, he didn't allow him to enter. Lord Shiva became enraged, severed the head of the child and entered his house. After realizing that he had beheaded his own son, Lord Shiva fixed the head of an elephant in place of Ganesha's head. In this way, Lord Ganesha came to be depicted as the elephant-headed God and on his birthday we celebrate Ganesh Chaturdhi.

These are some reciepes to offer lord Ganesh....

Modak Recipe                          

Ingredients

3 cups Rice Flour
6 cups Water
6 tsp Oil
4 cups Grated Coconut
2 cups Sugar or Powdered Jaggery
A little Milk

Method

1.Bring the water to a boil and add oil into it for the outer covering. Take off heat.

2.Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.

3.When cool, knead it well into dough with a smooth finish in such a way that it should sparkle.

4.Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. Add milk. Keep on low flame with stirring. Stir and take off heat.

5.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.

6.Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.

7.Fold the edges tapering to the centre. Now steam-cook the modaks in a cooker for 15 minutes until done

Karanji recipe

Ingredients

1 cup Wheat Flour
 tbsp Ghee
1 pinch Salt
½ litre Oil (for frying)
1 cup Grated Coconut
3¼ cups Sugar
1½ cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom Powder
1 tbsp Poppy seeds

Method

Basic
In a bowl mix salt, flour and ghee. Rub in well. Gradually add water and knead to form firm dough. Cover with wet cloth and set aside.

For Stuffing
Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporate.

The Rest

1.Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half.

2.Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

3.After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

 

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