Oct 26, 2016

Goru Meetilu or Goru Mitai

My final recipe for this week under Indian Sweets is again a traditional sweet from Andhra cuisine. Goru Meetilu is a traditional sweet which specially made for deepavali in some regions of Andhra Pradesh. The name Goru meetilu is because we give shape for this sweet with our thumb finger nail, goru means nail in Telugu. We are giving the shape with thumb finger nail and dipping them in the sugar syrup to make them sweet. Meeti or mitai means sweet ,actually meeti is not  a Telugu word I don't know how they adopted. Will do a bit investigation on that.
The main ingredients for this recipe is maida, rava, and sugar. Here in this recipe I used chiroti rava whis is fine upma rava. You can use normal upma rava also. The original recipe calls for upma rava because we don't get chiroti rava in Andhra Pradesh.
Next ingredient is sugar in some homes they mix half sugar and half jaggery or only with jaggery. But some how my choice is sugar so choosing the sweetener is your choice.
You can use whole wheat flour in stead of maida or you can mix half maida and half wheat flour. only thing if you use wheat flour you get a little dark color.
Now let's check the recipe.
Maida (all purpose flour)  ---  200 grams
Chiroti rava or upma rava  ---  3 tab sp
Soda- bi- carb --  a big pinch
Salt   ---  a big pinch
Ghee  ---  50 grams melted
Sugar  ---  150 grams
Cardamom powder  --- 1 tab sp
Ghee  ---  1 tea sp
Milk --- 1/2 cup
Water  ---  1/2 cup
Oil for deep frying

1. In a mixing bowl take maida, rava, soda-bi-carb, salt,  ghee and rub with your fingers to give a crumb texture to the flour.
2. Add half cup milk and half cup water to the flour mixture and knead in to a stiff dough. Knead this dough for five minutes, cover with a cloth and set a side for half an hour.
3. Now make small balls out of this dough and roll them in to a finger shape.
4. Press the dough fingers in the center, now take the dough finger in between your index finger and middle finger and press with your thumb finger to make impression by this time you get a shape on the top leave a small gap and do the same to give goru meeti shape,

5. Do the process with all the dough and set a side.
6. Heat oil in a deep frying pan and  keep the heat in low and drop this goru meetilu slowly one by one in to the hot oil.
7. Fry goru meetilu in a low heat till golden, remove from oil and set a side.
8. In a thick bottom pan take sugar add 1/2 cup water mix well till sugar dissolves in water.
9. Cook this sugar water in a medium heat till you get a two thread consistence, add ghee and cardamam powder mix well and add fried goru meetilu and mix well to coat the sugar syrup all over the goru meetilu.
10. Mix well and remove the gori meetilu from sugar syrup and spread them on a plate and let them cool.
Store Goru meetilu in a air tight container.
Goru meetilu will stay for a month. 
make small balls out of this dough and roll them in to a finger shape.

Press the dough fingers in the center

now take the dough finger in between your index finger and middle finger and press with your thumb finger to make impression

by this time you get a shape on the top
leave a small gap and do the same to give goru meeti shape,
Do the process with all the dough and set a side.
Heat oil in a deep frying pan and  keep the heat in low and drop this goru meetilu slowly one by one in to the hot oil.
Fry goru meetilu in a low heat till golden, remove from oil and set a side.
Now make the sugar syrup as I said in the recipe method above and fold the Goru meetilu in the sugar syrup to coat well.

Oct 25, 2016

Bellam Boondi or Boondi Mitai

Now coming to the second sweet under my Indian Sweets theme this is my childhood favorite. A typical andhra sweet which is made with besan and jaggery . Bellam Boondi or Boondi achu or Boondi mitai is the names for this sweet.freshly made boondi folded in to thick jaggery syrup then poured in to greased plate then cut in to desired shapes or you can make in to small balls but you have to give the ball shape when it is hot other wise the sweet boondi will get dry.

                                                                      Making the boondi is a bit different for this sweet, not like boondi laddu. Fry boondi in to golden color then only the boondi will stay crisp. So the first point is use coarsely ground gram flour for this boondi. Finely ground gram flour will give a soft texture to boondi. Second point is add half portion rice flour to besan means if you took 1 cup besan then add half cup rice flour, so that boondi will turn crisp and stay crisp for long time.

 For this recipe we have to make three thread or hard ball consistency syrup with jaggery. If you want a detail recipe please check my recipe for jaggery syrup   
                                                                       Be careful with the syrup if you made a two thread consistency then the boondi mitai won't stay crisp and the boondi will go soggy. So be patience when start making the syrup and don't leave the syrup on the stove. This Bellam boondi or Boondi mitai will stay for long means it will stay for a month at least. So try to make this for this Deepavali

Let's check the recipe...
Gram flour (besan, Senaga pindi) ---  3 cups
Rice flour ----  1 and half cup
Cooking soda ---   a big pinch
Ghee  ---  1 tab sp
Salt - --- a big pinch
Water  ---  2 cups approximately ( it may take less water so check and add water)
Grated jaggery ----  4 cups
Cardamom powder  ---  1 tea sp
Ghee  ---  2 tab sp

1. Take a mixing bowl add besan, rice flour, soda mix well with your hand to combine well.
2. Add little by little water and mix in to a thick batter this batter should be like a thick dosa batter.
So check and add little by little water if the batter turn in to a thin consistency the boondi will drink oil.
3. Add ghee to the batter mix well this will give boondi a nice aroma.
4. Now heat oil in a deep frying pan in a high flame. To check the if oil is hot enough, drop few drops of batter with a spoon, if the drops came up immediately then the oil is ready to make boondi.
 So heat of the oil is most important, if the oil is hot enough then you get perfect bubbles of boondi.
And one more thing if the oil is hot enough when you drop batter in to the oil  the boondis will come up immediately other Wise the batter will sit in the bottom of the oil and they stick together and you do not get perfect boondi. So heating of the oil is most important.
The second point is if you over heat the oil then your boondi will come up very fast and they turn red very fast and do not cook properly . 
5.  Hold a skimming ladle (one with holes normally we use to remove deep frying) above the hot oil and pour a soup ladle full batter  so that the batter will drop in to the hot oil trough the holes.
With in few seconds you can see the boondi coming up in the hot oil.
6. Fry this boondi till golden, remove and place them in a strainer to remove extra oil if any.
Prepare boondi with all the batter and set aside.
7. Take grated jaggery in to a thick bottom pan, add 1/4 cup water let the jaggery melt.
8. Remove the jaggery from fire and strain to remove the dirt if any.
9. Bring back the jaggery water to the same thick bottom pan and cook till you get a three string syrup.
Keep a plate with water in the side and drop few drops of jaggery syrup in the water if you bring to gether the the syrup which is in the water that should form like a ball.
Then the syrup is ready.
10. Now add ghee and cardamom powder to the syrup mix well, reduce the flame.
11. Pour the prepared boondi in to the jaggery syrup give a good stir and switch off the heat
12. Mix boondi with jaggery syrup well to coat the syrup all over the boondis 
13. In the mean while grease a plate with ghee and pour the jaggery coated boondi in to the greased plate, spread it evenly (this job you have to do very fast other wise then boondi will become hard and you can not give it a nice shape.)
Now take a big knife and make marks to break the boondi mitai in to desire shapes.
Set a side to set, when the mitai is set break it in to desire shapes, remove from the plate and store it in a air tight container.

Oct 24, 2016

Mango Rasmalai

Rasgullas and Rasmalai are my all time favorite sweets. I have tried few flavors with rasmalai rose flavor, pista, coffee. I have tasted this coffee flavored rasmalai in a restaurant in Goa, I liked it but have to give a try at home. Long back I have tasted this mango rasmalai in a function I liked it. But when I tried it at home with fresh mango puree the flavor and taste was awesome. I used rasalu (a variety of mangoes which we get in Andhra Pradesh). These rasalu mangoes will give beautiful vibrant color to mango puree. you can use Alphonso mangoes to get a good color.

                                                                        Use full cream milk so that the ras will get a creamy texture. I used store brought rasgullas, if you have time can make rasgullas at home and use to get a fresh flavor. Always use fresh mango pulp to get a fresh mango flavor. You can adjust the sweetness, I like less sweet in my sweets. Instead of using full cream milk you can use half tin condensed milk that will give more rich taste to the ras. This is my first recipe for this month BM under Indian Sweets.

So let's checkt he recipe...       
Rasgullas  --- 6 pieces
Mango pulp --  1 and half cup
Milk  ---  1 cups
Cardamom powder  ---  1 tea sp
Almonds  -----  6 chopped
Sugar ---  2 tab sp
1. Boil milk add sugar mix well set a side to bring the milk to room temperature.
2. Add mango pulp to the milk and sugar mixture, mix well to combine every thing add cardamom powder mix well.
3. Squeeze the rasgullas from sugar syrup and place them on a serving dish. Now pour the mango and milk mixture.
Sprinkle with chopped almonds and leave this mango rasmalai in the fridge for half an hour.
Serve chilled. 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#69 

Oct 19, 2016

Ajwain Paratha (Vaamu Chapati)

My final recipe for this week is again with whole wheat flour. These parathas are one variation of normal tawa parathas but with a wonderful flavor of Ajwain (carom seeds). When you get bored of normal plain roti or parathas this will be a good choice. Since ajwain or carom seeds will help in improving digestion and controls the stomach pain
Very easy to make parathas with a good flavor, you can make this parathas only adding carom seeds.  But when you add only carom seeds that will give mild ajwain flavor. If you want to make them little more flavor full and spicy then add powder masalas like cumin powder, red chilli powder. But if you have a stomach problem then avoid redchilli powder, you can add cumin powder ajwain. Other then this powder masalas can add finely chopped coriander leaves, finely chopped mint leaves, finely chopped fenugreek leaves(methi). For today recipe I have use finely chopped coriander leves. 

Let's check the recipe...
Whole wheat flour  -- 2 cups
salt to taste
Oil  ---  2 tea sp
Ajwain ---  1 or one and half tea sp
Cumin powder  ---  1 tea sp
Finely chopped coriander leaves  --- 1 tab sp
water for kneading the dough
Ghee or oil for frying the parathas
1. In a mixing bowl take wheat flour, salt to taste add enough water and knead in to a smooth dough.
2. Add two tea sp oil and knead the dough for few minutes to make it soft, cover with a moist kitchen towel and set a side at least for half an hour.
3. Divide the dough in to equal portions, now press this dough portions in to thick circles like plain rotis
4. spread little ghee or oil on the plain and sprinkle a pinch of cumin powder, a big pinch of ajwain seeds and few finely chopped coriander leaves.
5. Now fold the rotis in to triangle and roll this triangles evenly to make about a 8 inch paratha.
6. Heat a tawa or griddle and place this parathas and cook for a while both sides then apply little ghee or oil both sides and fry till golden both sides.
serve hot with pickle and curd or any curry you like.

Oct 18, 2016

Akki Rotti (rice flour roti)

My today recipe one more flat bread recipe with different flour but a traditional breakfast recipe from Karnataka. This flat bread is made with rice flour which is well known as Akki rotti. These rice flour roties are quite popular in few south Indian states with some small variations. There is one more version of rice roti in Karnataka which is called Coorg style ubbu rotti. This ubbu rotti is a plain rice flour roti which is made with rice flour and cooked rice some time added with a small amount of all purpose flour. But this ubbu rotti is a plain rotti no masala in it and it is a thin roti like phulka. 
Today recipe is a rice flour rotti which is a best choice for breakfast. you can add finely chopped or grated vegetables like carrot, chopped greens like fenugreek leaves, dil leaves. So this is known as masala Akki rotti.

let's check the recipe..
Rice flour ---  1 cup
Water  ---  1 and half cup
Oil  --- 1 tea sp
salt to taste
Onion  -- one medium finely chopped
Green chillies  -- 4 finely chopped
Coriander leaves  ---  1 tab sp finely chopped
Cumin seeds  ---  1 tea sp
1. Heat one tea sp oil in a pan add cumin seeds let them crackle then add water and bring to full boil.
2. Add rice flour to the boiling water, cover with a lid, switch off the heat and let it sit for 10 to 15 minutes.
3. After 15 minutes remove the lid and add chopped onion, green chillies, coriander leaves and mix well with a spoon, set a side for a few minutes so that you can handle the dough.
4. Mix the dough well with hand and make small even size balls like how we make for chapatis.
5. Now press this rice flour ball in to cicles, heat a pan  and sprinkle with little oil and place the akki rotti on it and fry till golden both sides.
Serve hot with any kurma or spicy chutneys
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#69

Oct 17, 2016

Mixed Vegetable Paratha

Mixed Vegetable Paratha this is my recipe for this month Blogging Marathon for flat bread theme. Usually aloo paratha is my all time favorite but when I tried this mixed vegetable paratha, I liked the mixed flavors of the all vegetables. This will be a healthy option for breakfast and also a whole meal when you serve this with a dal, pickle and curd. With boiled and mashed potato you can mix vegetables like finely chopped or grated cauliflower, cabbage, carrot, finely chopped beans, capsicum, you can mix a cup of finely chopped greens also. Here in this recipe I used cabbage, carrot and capsicum along with boiled potato. I made the dough with a mix of wheat flour and maida you can use only wheat flour
Lrt's check the recipe....

Onion  ---  1 finely chopped
Cabbage  ---  1/2 cup finely chopped
Carrot  ---  1/2 cup grated
Capsicum --  1/4 cup finely chopped
Potato --- boiled, peeled and mashed
Coriander leaves --- 2 tab sps finely chopped
Green chillies  ---  3 finely chopped
Ginger  ---  1 tea sp finely chopped
Oil  -- 1 tab sp
Cumin seeds --- 1/2 tea sp
chilli powder --  1/2 tea sp
Dry mango powder  -- 1/2 tea sp
Garam masala powder  ---  1/3 tea sp 
Salt to taste
Whole wheat flour :--  1 cup
Maida (all purpose flour)  ---  3/4 cup
Oil  -- 2 tea sp
Salt to taste
Plain flour for dusting
Oil  or butter for cooking the parathas

1. Combine the ingredients for the dough, mix well add enough water and knead in to soft dough. place this dough in a bowl cover with a kitchen towel and set aside.
1. Heat oil in a pan add cumin seeds let them crackle, then add chopped ginger,green chillis fry for a while then add chopped onion cook on a medium flame for a minute.
2. Now add chopped cabbage sprinkle 2 tab sp water a pinch of salt mix well cover with a lide and cook till cabbage is half done then add grated carrot mix well cover and cook for two minutes in a low heat.
3. After two minutes open the lid and add finely chopped capsicum mix well and cook for a minute.
4. Then add boiled and mashed potato mix well to combine every thing.
5. Add chilli powder, dry mango powder, garam masala, chopped coriander, salt to taste mix well and cook for one minute.
Now will start making the parathas...
1. Divide the dough and stuffing in to equal portions.
2. Roll the dough portion like a small puri, place one portion of stuffinf in the middle of the puri and bring together all the sides to the center and seal tightly.
3. Now roll this stuffed dough in to 6 inch diameter thick circle.
4. Heat a tava and place the paratha on it  and cook in a medium geat applying oil or butter both sides and cook till golden both sides.
Serve hot with pickle, curd..