PaakaShastra puta
Recipe for Karida kadabu :-
Ingredients for dough:
- 1 cup Maida
- 1/4 cup Fine Rava (Note: Please use ONLY FINE RAVA. Upma rava is not suited for this)
- 2 tbsp Ghee/Butter (At room temperature)
- Water, for preparing the dough
- Oil for Deep Frying
Ingredients for filling:
- 1 cup Desiccated coconut/ Copra/ Kobbari/ or Sweetened coconut flakes.
- 1/2 cup Confectioner’s / powdered Sugar (If using sweetened coconut flakes then use only ¼ cup sugar)
- 1 tsp Powdered Elaichi/Cardamom
- 1-2 tbsp Pistas (powdered in a blender)
- 2 tblspn Badam (powdered in a blender)
- Poppy seeds – 2 tblspns (Roasted & Powdered)
Method:
Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside. 2. Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste; Keep aside. 3. Pull out small balls from the dough and roll them into small circular puris. Make sure the puris are not too thick. 4. Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the puri with the filling in the press; Fold and press to seal; Remove excess dough. 5. Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides. 6. Remove from oil and strain into paper towels; Let cool completely and store in air tight containers. Makes: About 15-20; Prep Time: About 30-40 mins;
Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside. 2. Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste; Keep aside. 3. Pull out small balls from the dough and roll them into small circular puris. Make sure the puris are not too thick. 4. Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the puri with the filling in the press; Fold and press to seal; Remove excess dough. 5. Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides. 6. Remove from oil and strain into paper towels; Let cool completely and store in air tight containers. Makes: About 15-20; Prep Time: About 30-40 mins;
Kayi Saseve -coconut-mustard-rice :-
- BASMATI RICE – 2 CUPS FOR SEASONING
- METHI SEEDS – 1 TSPN OIL FOR SEASONING- 3 TBLSPNS
- MUSTARD SEEDS -1/2 TSPN MUSTARD SEEDS – ½ TSPN
- DRY RED CHILLIES – 8 TURMERIC – ¼ TSPN
- CORRIANDER SEEDS – 3 TBLSPNS PEANUTS – 3 TBLSPNS
- DRY COPRA / COCONUT – 5 TSPNS CURRY LEAVES – 2 STRINGS
- LEMON JUICE – 2 BIG ASAFOETIDA – 1/8TH TSPN
PROCEDURE:-
Cook basmati rice with 4 & 1/2 cups of water and a tspn of oil. Allow the rice to cool completely. Dry roast methi seeds & mustard seeds. Roast red chillies, coriander seeds in a little bit of oil. Take the juice of two lemons. If the lemons are not juicy, probably you will need 3 of them. Then grind methi, mustard seeds, coriander seeds, red chillies, jaggery powder, and coconut with lemon juice. Do not use water for grinding. Heat oil in a kadai. Then add peanuts, roast them and take them out of oil and put it on the rice. Now to the same oil add mustard, asafoetida, curry leaves, turmeric powder. Add the grinded chutney to this and roast for about 4-5mts on a low flame and put it on the rice. Add salt to taste. Allow to cool and mix gently till the rice gets mixed uniformly with the chutney. The combination of red chillies, jaggery and lemon juice gives this dish a unique flavor of spice, sweet and tanginess all at once. Serve at room temperature. Tastes good when served Doddipatre Tambuli
Cook basmati rice with 4 & 1/2 cups of water and a tspn of oil. Allow the rice to cool completely. Dry roast methi seeds & mustard seeds. Roast red chillies, coriander seeds in a little bit of oil. Take the juice of two lemons. If the lemons are not juicy, probably you will need 3 of them. Then grind methi, mustard seeds, coriander seeds, red chillies, jaggery powder, and coconut with lemon juice. Do not use water for grinding. Heat oil in a kadai. Then add peanuts, roast them and take them out of oil and put it on the rice. Now to the same oil add mustard, asafoetida, curry leaves, turmeric powder. Add the grinded chutney to this and roast for about 4-5mts on a low flame and put it on the rice. Add salt to taste. Allow to cool and mix gently till the rice gets mixed uniformly with the chutney. The combination of red chillies, jaggery and lemon juice gives this dish a unique flavor of spice, sweet and tanginess all at once. Serve at room temperature. Tastes good when served Doddipatre Tambuli