Ratlami Sev



BM #104 Day 21 - 

 For today, here is a classic snack from Madhya Pradesh. Ratlami Sev is a traditional spicy snack and each family has a specific spice blend which goes in it.

 Here I have used the spices which I felt my family might like. I made this sev twice. The first time when I made, the sev turned really dark brown as the masala was that color owing to cinnamon. So the second time I made, I omitted cinnamon to get a light colored spice blend.

 The Sev came out very crispy and spicy the second time and we enjoyed with tea.

 I found the concept of blending water and oil to get a frothy mix very new. Another new observation was that the oil frothed up as soon as the dough was pressed into it. I wonder what the cause for that might be. I skipped baking soda when I made it for the second time thinking that might be the cause. But there was froth in the oil even the second time.

 Recipe Inspiration here
Ingredients -

Besan / Gram Flour / Senagapindi 1 cup
Cooking Oil 3 Tbsp
Water 4-5 Tbsp
Lemon Juice 1 tsp
Baking soda a pinch (I didn't add)
Salt 1/2 tsp
Oil to deep fry
Spice Mix - 
Cloves 7-8
Peppercorns 10
Fennel Seeds /Sonf 1/2 tsp
Ajwain/Vaamu 1 tsp
Kala Namak / Black Salt 1/2 tsp
Asafotida 1/4 tsp
Ginger Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Turmeric 1/4 tsp

Method Of Preparation -
In a heated pan dry roast, cloves, peppercorns, fennel seeds (sonf) and carom seeds.

 Allow them to cool and grind to make a fine powder. Sieve the powder and keep aside.

 Blend water and oil in a mixer till it become white and frothy.

 Now add lemon juice, kala namak, asafotida, ginger powder, red chili powder, salt, 2 tsp of masala powder and blend again for a minute.

 Add this liquid mixture to besan, mix and make a medium soft dough.

 Grease chakli press with oil. Place the dough in the chakli press/muruku press with a medium sized perforated plate.

 Heat oil in a wok/kadai and press over the hot oil to make sev on medium heat.

 When the sev comes to the surface of oil, flip the sev and cook until both the sides are golden in colour.
Drain the sev on a paper napkin to absorb the excess oil. Upon cooling, crush the sev and store in an airtight container.


 

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 Preparation Time 45 minutes
Makes 2 cups (when crushed)

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Posted by Harini R on Wednesday, September 25, 2019
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Handvo Muffins



BM #104 Day 20 - 

 Today's recipe is the classic Gujarati snack called Handvo. It is traditionally prepared in an elaborate manner. Many instant versions have cropped up as per need and each of them tastes good and different.

 I have made Handvo in a muffin pan and loved the crusty bites dipped in green chutney. It can be baked in a cake pan or even on stove top or even in an Instant Pot. Each cooking method will have varying cooking times and textures as well.

 In spite of greasing the muffin tin generously, un-moulding them was slightly difficult and most of them had bits still stuck to the pan. But that was the fun part, I got to 'tuck in' all the crusty bits which was a delight in itself :)

 Also I skipped the seasoning on the top. I mixed it into the batter itself.

Recipe Source Inspiration - many posts on the web
Ingredients - 

 Rice 1/2 cup
Chana Dal handful
Urad Dal handful
Moong Dal handful
Salt 1 1/4 tsp (Or to taste)
Yogurt 1/2 cup
Carrot, grated 2 Tbsp
Bottle Gourd, grated 2-3 Tbsp
Methi leaves , chopped 2 Tbsp
Coriander leaves, finely chopped 2-3 Tbsp
Green chili, crushed 1/2 tsp
Ginger, grated 1 tsp
Sugar (about 1 tsp), Red Chili Powder, Turmeric (about 1/4 tsp), and lemon juice (about 1-2 tsp) as needed
ENO fruit salt 1 tsp or Baking Soda 1/2 tsp
Sesame Seeds 1 Tbsp

 Seasoning - (Oil 3 Tbsp, Mustard seeds 1 tsp, Cumin seeds 1/2 tsp, Asafotida 1/4 tsp)

Method Of Preparation -
Wash and soak rice and the dals for about 5-6 hours. Grind into a semi coarse batter adding as little water as possible.

 Add salt and set aside the batter in a warm place for fermentation.

 After the batter ferments, mix in the grated vegetables, salt, sugar, red chili powder, lime juice, yogurt, crushed green chilis, grated ginger, and chopped coriander leaves.

Preheat the oven at 350°F and generously grease a muffin tin.

 Mix the batter well and sprinkle ENO fruit salt or baking soda.

 Gently mix and divide the batter into the muffin tins. Sprinkle sesame seeds on each of the muffins.

 Place the muffin pan in the middle rack and bake for 35 minutes. 

 [I would suggest keeping an eye on them from 20 minutes and then testing with a toothpick for doneness. There are many factors which might change the time taken to bake, like the consistency of the batter, oven calibration etc.]
Then broil for about 8-10 minutes to get some crunch on the top.

 Remove from the oven and allow it to cool for 10-15 minutes before unmoulding.

 Serve them with a spicy green chutney. 




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Preparation Time 40 minutes + 5 hrs soaking time + 8 hours fermentation time
Makes 14 muffins

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Posted by Harini R on Tuesday, September 24, 2019
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Pappu Chekkalu ~ Thin Rice Crackers



BM #104 Day 19 - 

 For the last 8 days in this marathon, Srivalli has planned a special theme. We have contributed a list of snacks from each state and decided on 8 states and their respective snacks. Now the deal is that each participant in this marathon has to post the same snack on each of the days.

 For example, today's snack is Pappu Chekkalu from Andhra Pradesh. So each of us has to post the recipe which they have followed to make the snack. That can include variations of the same snack. I am sure we will get to see multiple versions of the snack.

 The recipe I followed is the basic one which my mom uses with no bells and whistles, so to say.

 Ingredients - 
Rice Flour 1 cup
Peanuts coarsely crushed handful
Cumin seeds 1 tsp
Sesame seeds 1-2 tsp
Salt and Red Chili Powder as needed
Curry leaves, crushed 1-2 Tbsp
Ghee 1 Tbsp
Oil to deep fry

Method Of Preparation -
In a mixing bowl, add rice flour, salt, red chili powder, cumin seeds, sesame seeds crushed curry leaves, crushed peanuts and mix well.

 Rub in the ghee and mix the flour well until they resembles bread crumbs.

 Slowly sprinkle water into the flour mixture and knead into a stiff dough. Keep it covered and make sure the dough is used up quickly. If there is still time for them to be used up, it is better to avoid mixing the dough until needed.

 Pinch marble sized portions of the dough and place it on a greased plastic sheet and press it into a flat disc. I use the tortilla maker/puri press to do the job.

 Keep all the prepared discs on a plastic sheet and cover it until ready to deep fry.

 Meanwhile heat oil in a wok/kadai and after the oil is sufficiently hot, gently slide the discs and allow them to fry well on both the sides.

 When the bubbles in the oil subside, it is an indication that they are well fried and remove them with a slotted spoon onto paper towels and continue frying the rest of them.

 Upon cooling, these pappu chekkalu can be stored in an airtight container for over a month.






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 Preparation Time 45 minutes
Makes 22-24

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Posted by Harini R on Monday, September 23, 2019
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Palak Pakoda ~ Spinach Fritters



BM #104 Day 18 - 

 To conclude this week of our family favorite snacks, here are Palak Pakoda. 

 We always made palak bajji until recently. A few years back, my friend served palak pakoda and she said they were from the frozen section of the local grocer. They were very flavorful and not a hint about being a frozen product.

 When I was finalizing the list of snacks, my family reminded me of the palak pakoda. So I had to include it in this series. 
Here is a recap of the previous sweets and snacks in this series..

 Week 1 - Sweets from Andhra -




Day 5 - Pala Munjalu


Week 2 - Snacks from Odisha -


Ingredients - 

 Spinach / Palak chopped 2 cups
Sooji 1 Tbsp
Ajwain 1 tsp
Green Chilies crushed as needed
Peanuts Handful 
Salt, Garlic, Chaat Masala, Garam Masala as needed
Besan / Gram Flour 1 Cup or as needed
Water as needed
Oil to deep fry

Method Of Preparation -
In a bowl, add the chopped spinach, salt, ajwain and sooji and set aside for a while.

 Add in the crushed Green Chilies, Grated Garlic, Chaat Masala, Garam Masala as needed.

 Add besan and mix well to make a stiff batter.

 Heat oil and make teaspoon sized portions and gently drop them into the hot oil and allow them to fry all over.

 Remove them on to paper towels when they are golden brown.

 Continue frying the rest of the batter.

 Serve them hot with any sauce or ketchup.





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 Preparation Time 45 minutes
Serves 4-5

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Posted by Harini R on Saturday, September 21, 2019
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Dil Pasand ~ Dil Kush



BM #104 Day 17 -

 This delight from the famous Iyengar Bakery in parts of South India is very dear to me. This year it has occupied a much more special place in my life.

 Last month, my husband did his research, got the required ingredients and with the help of my kids, baked this as a surprise for me. No, it wasn't my birthday or anniversary or any special event. It was just a random weekend and he pulled it off all on his own while the kids were keeping me busy and away from the kitchen. 

 Keep in mind that he has never baked anything in his life barring reheating a frozen pizza at the most.

 I had to take the pictures in the dim lighting but I am sure he would bake it again and again and so I will plan on updating with better pictures.

 The recipe here is from the notes he had made and later on I pestered him to let me know the source and so this post.

 Recipe Source here
Ingredients - 

 All Purpose Flour / Maida 2 cups
Salt 1/4 tsp
Sugar 1 tsp
Milk, warm 1/2 cup
Active Dry Yeast 2 tsp
Cooking Oil 2 Tbsp
Filling - 
Coconut Powder 1 cup
Brown Sugar 1/4 cup
Tutti Fruti 1/2 cup
Cashews, chopped 1/4 cup
Almonds, chopped 2-3 Tbsp
Butter, Melted 2-3 Tbsp

Method Of Preparation -
To prepare the dough - 
Add sugar and yeast to warm milk and set aside for about 7-8 minutes in a warm place for proofing the yeast.

 Sift the flour, add salt and oil to it and gradually add the yeast solution and knead for about 5-6 minutes to get a soft and pliable dough. [I used an electric stand mixer for the job.]

 Place the dough in an oiled bowl, cover and set aside in a draft-free, warm place for about 1 1/2 hours.

 To Prepare the filling - 
In a mixing bowl, add coconut powder, tutti fruti, chopped cashews and almonds, brown sugar and melted butter. Mix well and set aside.

 To make Dil Pasand - 
After 1 1/2 hours, the dough would have doubled. Deflate the dough, and make 6 equal portions.

 Roll each portion into a 6 inch circle about 1 centimeter thick. 

 Spread the filling generously and evenly on one disc and cover it with another disc sealing the edges. Make a couple of gashes on the top of the discs. Repeat for 2 more.

 Preheat the oven to 350 °F.

 Place the three discs on a lined baking tray (use two baking trays if needed) and place in the preheated oven. Bake it for 25-30 minutes.

 Remove from the oven. Brush with melted butter (Optional) and slice when they are slightly cool.





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Preparation Time 2 hours + 30 minutes baking time
Makes 3 ( 6 inch diameter)

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Posted by Harini R on Friday, September 20, 2019
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Paneer Momos With Whole Wheat



BM #104 Day 16 - 

 These Paneer Momos have become a family favorite ever since I first tried my hand at making vegetable momos at home. 

 I made a small batch as I wasn't sure the kids would like the paneer stuffing. They had to be gently coaxed to try these out and once they tasted it, they finished the whole batch leaving none for me to taste :)

 It is a reminder to self that I need to make these more often specially when I am breaking my head as to what to make for an after school snack for the kids.

 Ingredients - 
For the wrapper - 
Whole Wheat Flour 3/4 cups
Salt 1/4 tsp
Vegetable Oil 1/2 tsp
For the Filling -
Sesame Oil 2 tsp
Ginger, grated 1 tsp
Garlic, grated 1/2 tsp
Spring Onions finely chopped 1 Tbsp
Green Chilies finely chopped, Salt as needed
Paneer, crumbled 1/2 cup
Soy Sauce 1 tsp
Tomato Chili Garlic Sauce 1/2 tsp

Method Of Preparation -
For the Wrapper - 
In a mixing bowl, add wheat flour, salt and warm water and knead into a soft dough. Cover and set aside for 15-20 minutes.

For the Stuffing - 
In a heated pan, add oil and saute the green chilies, ginger and garlic for a few seconds. Add in the crumbled paneer and lightly saute.

Add in salt, soy sauce and vinegar. Mix well and remove from heat. [Adjust spices if needed.]

Allow the stuffing to cool while working on the dough.

To Assemble the Momos - 
Pinch a marble sized dough and roll out like a roti. Put a tablespoon of filling in it. Close the edges like a frill and gather the pleats to the center and seal. Pinch off the extra dough in the center if needed. Continue till all the momos are done in any shape as preferred. 
Transfer them into a greased steamer basket. Steam for about 10-12 minutes and check if they appear glossy.

Allow them to sit in the steamer for a few minutes.

Serve warm with a sweet and sour sauce.




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 Preparation Time 20 minutes + Cooking time 15 minutes
Makes 12

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Posted by Harini R on Thursday, September 19, 2019
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Chegodilu ~ Kodabale



BM #104 Day 15 - 

 Chegodilu are a classic kind of Jar snacks which we enjoyed during our growing up years. These were made as part of festival snacks or during summer vacation. 

 These kind of snacks were our go-to snacks before the eating out / street food concept caught on. Elders at home would team up and the kitchen would be fully occupied by each one of them working on a section of dough or frying them in oil and we kids were not allowed to peep into the kitchen. 

 Occasionally one of them would sneak out a plate of these goodies for the kids who would be otherwise busy playing or sitting right outside the kitchen savoring the delicious aroma. Those were the days...

 The kids these days rely on the off the shelf - ready made snacks from the mom and pop stores round the street corner or from the upscale grocery stores, bakeries etc. 

 This edition of the marathon is our humble attempt at recreating some of the age-old magic in our kitchens.



 Recipe Source
Ingredients - 

 Rice Flour 3/4 cup
Water 3/4 cup
Cumin Seeds 1/4 tsp
Ajwain/Vaamu/Caraway seeds 1/4 tsp
Ghee 1 tsp
Salt, Red Chili Powder as needed
Oil to deep fry

Method Of Preparation -
In a heated saucepan, boil water, add the cumin seeds, ajwain, salt, red chili powder and ghee.

 Reduce the heat, sprinkle the rice flour and vigorously mix and remove from heat.

 Cover and allow to cool for about 5 minutes.

 While it is still warm, transfer onto a mixing bowl and knead into a stiff dough.

 Pinch marble sized portions, knead well and roll into a thin rope. 

I rolled each rope to approximately 3-4 inches, brought together the edges and made small circles as shown in the picture. Make such small hoops with the rest of the dough and keep them covered until they are deep fried.

 Meanwhile heat oil in a wok/kadai and gently slide each of the prepared hoops into the hot oil. Take care not to over crowd the hot oil while frying the hoops. Also make sure they are all fried on medium to low heat.

 After the little bubbles in the oil disappear, remove the fried hoops from the oil onto paper towels to drain excess oil.

 Continue frying the remaining hoops until all of them are fried.

 Store them in an airtight container upon cooling.

 It makes for a perfect snack with tea/coffee.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
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Preparation Time 45 minutes
Serves 8-10

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Posted by Harini R on Wednesday, September 18, 2019
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