Some more recipes coming your way from the time tried recipes of Sheila kaki's kitchen. A very enthusiastic cook, and an very eager host, Sheila kaki has a khazana of recipes to offer. This is a just a small sampling of her recipes. Try this delightfully mouthwatering Amsani Gojju. The Phenoris are lightly sweet and flaky...every bite a 'crunchy delight' ...Ingredients. The Batatya Lonche too is a unique recipe.For teh right ingredients read on and enjoy...
Amsani Gojju
Tamarind one big lemon size ball
Byadagi Mirchi 10 to 12
Jaggery one big lemon size
Grated coconut one tablespoon
Fresh coriander leaves – 5 to 6 sticks
Salt to taste
Procedure :
1) Soak tamarind in sufficient water for one hour. Squeeze and make a thick slurry of tamarind free from fibres etc
2) Fry Byadgi Mirchi with little oil in a pan. ( preferably it could be roasted on open gas flame or hot plate)
3) Fry grated coconut in a pan for a while without any oil
4) Transfer grated coconut and mirchi in the mixer grind little bit without water.
5) Add tamarind paste and grind
6) Add jaggery and salt to taste and continue grinding
7) Add coriander leaves and grind till entire mixture is smooth
Phenori
Ingredients
Maida ¼ kg
Butter ¼ teaspoon
Ghee 200 gms
Finely Powdered sugar 200 gms
Vegetable oil 350 gms
Procedure :
1) Take maida add butter and little water and pinch of salt and make a smooth stiff dough
2) Make three equal parts of this dough.
3) Take one part of dough and make seven smaller balls of it.
4) Take one ball and roll it carefully with the help of little dry maida. The rolled circle should be as thin and uniform as possible. Place it on paper
5) Like this roll all seven balls in to circles and place them on paper
6) Melt ghee and keep it in liquid form.
7) Take one rolled circle apply one spoon of ghee spread it uniformly. Over this place another rolled circle in a little off centre way. Apply ghee on this spread and place third rolled circle. Like this make a sandwich of seven circles (rotis)
8) Carefully roll this sandwich in the form of a single roll.
9) Wet a thin muslin cloth and squeeze it tightly. Roll this e phenori roll with this wet muslin cloth and keep aside.
10) Keep it in this condition for half an hour. Mean time repeat the process for other two portions.
11) Add vegetable oil in a kadai and prepare for deep frying.
12) Take first roll and cut it in half inch length pieces
13) These pieces should be carefully rolled in to small 3-4 inch circles in such way that there is not too much of disruption of the sandwich layers created. Preferably it should be rolled lightly in a single direction towards your side. No dry maida should be used for this rolling. Collect 3 to 4 rolled circles
14) Fry the circles in hot vegetable oil till it attains light brown colour.
15) Take out the hot fried Phenoris in a plate kept slant to drain out excess oil.
16) Sprinkle powdered sugar on top of each phenori liberally so that sufficient loose sugar is seen on top.
17) Store in airtight container
Batate Lonche
Ingredients
Potato two small size
Byadgi mirchi 8 to 10
Grated coconut one teaspoon
Tamarind- cherry size portion
Vegetable oil
Rai ½ teaspoon,
Methi – 7 to 8 grains
Hing – small piece
Pinch of turmeric
Salt
Procedure.
Peel potatos with peeler. Cut them in the shape thin long cubical rods. Make these rods in to smaller ½ inch pieces. Sprinkle 1 teaspoon salt and mix and keep aside.
Squeeze potato cubes from salt.
In a small Kadhai take enough oil to fry the potion of potatos. Fry the potato cubicles till it becomes light brown.Dont deep fry. Store the fried potatos in a container.
Whatever left over oil to be kept aside
Roast byadgi Mirchi in same kadhai with little oil.
Take out mirchi and fry grated coconut till light brown.
Take a small kadhai. Put little oil.and add rai heat till it starts sputtering. Add methi and fry it till it becomes light brown on a low fire. Add hing and switch off. Keep aside.
Grind coconut bydgi mirchi turmeric tamarind and salt to fine paste with little water. Finally add the phodni mix kept aside to this and grind for a while.
Just before serving add fried potatos to this masala and mix well .
At last give a phodni with little rai Kadipatta three four grains of jeera and little hing
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