Egg Shells

This pic goes to Susan's Black and White Wednesdays !

Besan Ladoo

Happy Sankranti/ Pongal Friends... 

I was just breaking my head on what should I do for Sankranti. Giving a end to my thoughts I decided on making " Besan Ladoo" becoz hubby dear loves them. 

My mom use to make "Ariselu & Murukulu" for this festival. I don't know if there is any relation to "Ariselu" & to this festival, but all our neighbors would be busy making them. 

I was planning for drawing some "Rangoli" tomorrow in my balcony so that I won't be missing any part of the festival in US. I know we can't replace India, still got to adjust with our customs in new environment.

Adapted this recipe from Manjula's Kitchen.I followed her recipe & it came out perfect. 

Ingredients :

1 Cup besan/ Senagapindi / Kadalai Maavu flour

1/2 Cup ghee melted 

1/2 Cup sugar

1 Tsp elachi powder

2 Tbs sliced cashew

1 Tbs sliced almond for garnish (Optional)

Heat a pan with 1 tbs ghee. Add besan to pan & keep stirring it. Besan will turns golden color or a nice aroma comes once it starts turning golden color. 
Switch off heat and cool besan till you can handle it with your hand.Mix sugar, elachi & cashew to besan. Now add the rest of ghee to the mixture & mix the ingredients well.Now take a hanfull of mixture & shape it in to a ladoo. Repeat the same with rest of the mixture.Now dip them Garnish them with almonds on top & ladoo is ready to serve. 

Note :
1.Some time the mixture will be to dry to roll on, sprinkle little say 2tsp milk and it will be easy to roll on. 

3. Once ladoo are rolled you can dip them in ghee for a perfect taste or you can just add the ghee as I have done.
4. Add 3/4 tsp of sooji if you are using plain besan.

Gobi Manchuria

Here comes my first post of 2012. I have to say whole heartedly that 2011 was a blast & we (Me & Hubby) rocked every minute of it.On my personal end I have blogged for most of the year, improved in photography & top of all I lost 7kgs of weight. Got to see what's there in store for me this year :)

Ingredients:
For crisp gobi 
1 Medium Gobi
2 Tbs all purpose flour
2 Tbs corn flour
1 Tbs rice flour
1 Tbs ginger garlic & chilli paste
Salt
Oil for deep fry
For gravy 
1 Tbs garlic minced 
1 Tbs ginger sliced 
1 Medium onion
2 Green chilli's finely chopped
3 Tbs tomato ketchup 
2 Tbs chilli sauce
1 Tbs brown sugar
1 Tbs soya sauce
2 Tsp vinegar
1 Large tomato puree
2 Tbs chilli powder (Adjust acc. taste)
Salt
3 Tbs oil
Spring onion for garnish

For crisp gobi
Heat a vessel with water.Meanwhile cut gobi into florets & add  gobi to hot water & boil them for 10mins.Stain water & allow gobi to cool. 
In a bowl mix rice, corn, all purpose flour. Add salt & ginger-garlic & green chilli paste to bowl. Mix all ingredients with little water till you get a paste consistency.
Heat oil in a pan. Dip gobi florets in flour mix and add them to oil. Deep fry them crisp & stain them on kitchen towel. 

For gravy
Heat a pan with 3tbs oil. Add garlic & fry it till the raw smell goes. Then add ginger, green chilli & onion to pan.Fry them till onion becomes transparent.Then add ketchup, vinegar,soya sauce, chilli sauce & sugar to pan. Mix them well & allow it to cook for 3mins. Add tomato puree to pan along with salt & chilli powder.Cook for 10mins with a closed lid.
Now add the fried gobi to gravy & mix it well.Garnish it with spring onion on top and serve it warm. 

Note: 
1.You can add capsicum with onions for a crunchy bite. 
2. For a less fat version avoid deep frying of gobi. Grill them or microwave them till they become crisp. 
3. You can avoid frying of gobi totally & can replace it with boiled gobi.

I made ghee roti's & served with onions on side. 
***To round up it was irresistible & just tasted like a dhaba version.