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Chakkuli:
Ingredients:
Rice 3 measurements, black gram dhal 1 measurements, salt
to taste, water, hing 1 pinch, jeera 1 tsp and 2-3 tsp ghee.
Method:
Wash rice; dry in cool place (spread it on a plain cloth
to dry evenly). Later dry fry it in a kadai until you get
a good smell. It should not become red or brown in colour.
It must be white itself. Fry on a low flame, later dry fry
black gram dhal (urd dhal), it should become a bit yellowish.
Cool it, mix it with rice and make it into a fine powder/flour.
To this flour, add salt, jeera, ghee and mix well. Knead
well; make it into nice dough. Make little balls out of
it. Put it into chakkuli maker, the blade that has a single
star. Roll it into chakkuli on a plastic sheet. Heat oil
in a kadai and deep fry the rolled chakkulis until done
and take out.
Khodbale:
Ingredients:
Rice flour-1 measurement, grated coconut-1 ½ cup, 3-4 tsp
red chilly powder, salt to taste, hing ¼ tsp, ghee ½ cup
and water to mix.
Method:
Mix rice flour with grated coconut, chilly powder, salt,
hing, ghee and water. Knead well and make it into fine dough.
Take small balls out of it and roll it into a small bangles,
it should be a little fat, do not make it into a thin bangles.
Heat oil in a kadai and deep fry until done.
Carrot payasam:
Ingredients:
5-6 medium sized carrots, 1 ½ cup sugar, cardamom ½ tsp,
5-6 badam (almond) and 2-3 cup of milk.
Method:
Peel off the skin of carrot, and pressure-cook it. Later
cool it and grind it into a fine paste with cardamom and
badam pieces. Pour this in a thick-bottomed vessel, add
sugar, milk and little water and boil nicely. Keep stirring
until done. Serve cold/hot, garnished with some pista and
kismis.
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