Masala PORI -spicy puffed rice (KARA PORI)

KARA PORI     The spicy hot snacks for the rainy evening. All time favourite in T-nagar. woooooooowwwwww.  

SIMPLE STEPS TO MAKE IT IN HOME

Ingredients needed

Puffed rice - 4 cups heaped
Fried gram (pottu kadalai) - 1 tbsp
Peanuts - 50 grams

Oil - 3-4 tsp
Mor Milagai - 2 (buttermilk chilli)
Turmeric powder -1/4 tsp
Hing - a pinch
Curry leaves - few
Salt and chilli powder to taste

Method

Heat oil in a pan, fry peanuts and fried gram separately. Keep it aside.

In the same pan, heat more oil, add mor milagai, hing, curry leaves and fry for a few seconds.

The add puffed rice, turmeric powder, salt needed, chilli powder and fry till pori becomes crisp.

Mix in peanuts, fried gram and store it in an air tight container. Enjoy this guilt free snack whenever you want. It tastes great with the mor milagai flavor.

Variations - Instead of mor milagai, you can add 2 crushed garlic for garlic flavored puffed rice.

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Rava Laddu (Sooji Ladoo)

Simple Step to make a sooji ladoo in home

Ingredients:

• 1 cup sooji coarse, rava or semolina
• 1/3 cup coconut powder
• 1/4 cup clarified butter or ghee
• 3/4 cup fine sugar
• 2 tablespoons cashews crushed
• 1 tablespoon raisins
• 1/4 teaspoon cardamom crushed
• Approx. 1/4 cup milk boiling hot

Method:

1. Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
2. Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
3. Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
4. Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
5. Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.
6. Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.

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ROTTI HALWA (BUN HALWA)

Ingredients:

Sweet Rusk                       10 pieces
Sugar                                 2 cups
Water                                 3 cups

Cashew nuts                     a  few
Ghee                                  1 cup

Procedure:

1. Grind sweet rusk into fine powder.
2. Mix water and sugar and heat in medium fire for 10 mins.
3. Add sweet rusk powder little by little to the sugar syrup and keep stirring.
4. Add ghee and keep stirring.
5. Remove from fire when it comes to Halwa consistency.
6. Garnish with cashew nuts fried in ghee. 

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DIWALI SPECIAL SWEET KAJU KATLI (CASHEW BARFI)

DIWALI SPECIAL - KAJU KATLI (CASHEW BURFI)

1. Measure one and a half cup of whole cashew nuts, split open them and dry roast on a low flame in a heavy bottom pan till they turn crunchy. Do not brown the cashews else the burfi looks discolored. Cool them completely.
2. Add them to a blender. Powder them immediately when cooled or before they lose the crunch.

3. Make a fine powder, do not over run the blender, the powder turns oily and lumpy. Break up lumps. Keep this aside.

4. Add sugar, water and cardamom powder or rose water to a non-stick pan and begin to boil the syrup.

5. Stir well to dissolve the sugar and bring it to a rapid boil.

6. Add the powder, simmer the stove.

7. Take away the pan from the stove and mix the sugar syrup and the powder well to form a smooth mix.

8. Put back the pan to cook the mixture. Cook till the mixture thickens and leaves the sides. Switch off the stove when you see the mixture turns to a mass as seen in.

9. Transfer it immediately to a tray. While it is still warm, grease your palms with ghee, knead well to form a smooth dough without cracks. The ball looks fairly dry if you do not use enough ghee. I used a few drops of coconut oil to grease my palms.Place it on a greased foil or butter paper, place another layer of the same foil or paper.

10. With a rolling pin, roll it evenly to half inch thickness. You can even do it with your greased palms. If you get a dry mixture with lot of cracks, sprinkle little boiled and cooled milk, knead well. If your mixture is very sticky and doesn’t seem to set or dry, then add one to 2 tsps. Or more milk powder and knead well. I have not used any milk powder or milk, so looks dry. Milk powder adds a bit of grease to the burfi due to the fats so it can look shiny. Cut to desired shapes. 

KAJU KATLI IS NOW READY

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Diwali Special Recipes - Coconut Ladoo with Chocolate

Diwali Special Recipes - Coconut Ladoo with Chocolate

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Diwali Special Recipes - Coconut Ladoo

Diwali Special Recipes - Coconut Ladoo

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Welcome to my blog

Welcome to my blog

SONY COOKING

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