Butter Kara Sev

 

INGREDIENTS:

Besan or Chickpea flour - 1 cup

Rice flour - 1/2 cup

Cumin powder - 1/4 teaspoon

Turmeric powder - 1/4 teaspoon

Black pepper powder - 1 teaspoon

Butter - 1 tablespoon

Salt - 1/2 teaspoon

Water - To make the dough

Oil - For deep frying

METHOD:

1.  In a large bowl, take besan and rice flour. Also add cumin powder, turmeric powder, salt and black pepper powder and mix well. Also add butter and mix well.

2. Now add water and mix them all to a smooth dough. The dough might be slightly sticky, but it is fine.

 3.  Heat oil in a pan. Prepare your murukku maker. Grease the inside of the maker with little oil.

4. Use the mold, that has one big hole. Stuff some dough in to the machine and press them in a circular motion on the hot oil. Make sure they doesnt overlap. Just gently separate them before they get cooked.

5.  Once the sound stopped, it indicates the sev is cooked . Allow them to rest on a tissue paper for the oil to drain . Store in an airtight container. Kara sev can stay good for two weeks.

Almond Ladoo

 Easy almond ladoo in 20 minutes !. Try this recipe for this diwali. You will absolutely love it !

INGREDIENTS:

Almond - 1 cup + 10 almonds

Dessicated coconute powder - 1 cup 

Jaggery  - 1 cup

Cardamom - 2 to 3 no.s

Ghee - 3 tablespoon

Cashews ( optional) - 4 to 5 no.s finely chopped

METHOD:

1. In a heavy bottomed pan, dry roast almonds for 3 to 4 minutes in medium flame. Make sure not to burn the almonds. When you taste the almonds it should be crunchy and you could smell a nutty flavour. Switch off the stove and allow it cool down. Then grind them in mixie along with cardamom seeds ( remove the skin of cardamom and use only the seeds)using pulse mode, to a fine powder. Do not grind for too long , as the powder release oil and gets too sticky. Just use pulse mode, and grind the almonds into a fine powder .

 2.  In the same pan, take a cup of dessicated coconut powder and dry roast them in low flame , until they turn slightly brown. 

3. Grind the dry roasted coconut powder and 1 cup jaggery in the mixie, using pulse mode for couple of times to a coarse powder. 

4. Mix the almond powder, along with coconut , jaggery powder. In a small pan, take 3 tablespoon of ghee. Roast the chopped cashews in the ghee and add it to the mixute. Mix the contents well . Once the ghee is added, it comes well to shape them in to ladoos. If you find the mixture still dry and couldnt hold shape, add some more ghee. Follow the video, below to make ladoos.

5 . Almond ladoo is ready ! Store in air tight container in fridge. Almond ladoo can stay good for over a week.