Somas/ Somasa-Sweet-Diwali Sweet

Other Diwali Sweets

1. Badhusha
2. Kaara Murukku
3. Jaangiri

Ingredients

Filling

1/2 Cup Pottu Kadalai
2 tbsp Ellu/ Sesame Seed(black)
3/4 Cup Shredded/ Freshly grated coconut
3/4 Cup Powdered Sugar
3-4 Green Cardamom

For Outer Shell

1 1/4 cup All-Purpose flour/ Maida
pinch of baking soda
1 tsp corn flour
1/2 tsp sugar
1 1/2 tbsp oil

Oil For frying
water to kneed the outer shell

Ingredients

1. Mix the ingredients for outer shell and set aside for 1/2 an hour or so
2. Dry roast pottu kadalai, sesame seed and coconut, each seperately
3. When dry roasted sesame seed, rub it immediately in towel to remove the black on top
4. Grind pottukadalai, sesame seed, elaichi into coarse powder
5. Mix in powdered sugar,and set aside

6. Roll into chapathi, cut into round shape using some tiffin box cover
7. Place filling in center

8. Apply water around the corners and flip into half

9. Heat oil in skillet , when its hot enough drop one at a time and cook on both sides until brown color.
10. Let it cool down for 30 mins and store in airtight container.

Mutton Soup

Ingredients

1/2 cup Mutton pieces
3 cups water
1 tsp pepper powder
1 1/2 tbsp ginger-garlic paste
salt to taste
3 stands of mint leaves/pudina

Method

1. In a pressure cooker, add washed and cleaned mutton pieces
2. Add all the ingredients and cover and cook till 4 whistles
3. Once done, remove and let it leaves pressure
4. Open check for salt and pepper, add more if needed according to your taste
5. Serve hot.

Mutton Kozhambu

Ingredients

1 lb Mutton
1 tsp turmeric powder
3 tbsp ginger-garlic paste
1 onion of medium sized
2 tomatoes
2 tbsp corriander powder
1 tsp garam masala powder
1/4 of a potato(if u like can add more too)(optional)
1 tsp red chilly powder(optional)
salt to taste
1 tbsp +1 tsp oil

For Grinding

4-5 cashews
1/4 cup fresh grated coconut/ frozen
4 green chilles
1 tsp whole black pepper
1 tsp cumin seed

For Tempering

1" Cardamom
2 cloves
1 javentry
1 bay leaf
handful of mint leaves/ Pudina

Method

1. Wash and clean mutton.
2. Add 1/2 tsp turmeric powder to the washed mutton and rub all over the mutton and wash it
3. In a pressure cooker, with 2 cups water, add 1 tbsp ginger garlic paste, salt and 1/4 tsp pepper powder and add in the washed and cleaned mutton pieces
4. Cover and let it whistles for 4
5. Once done, remove from heat, wait to get pressure released
6. Mean-while cut onion finely in length-wise
7. In a skillet, add 1 tsp oil, add green chillies(cut into 2), peppercorns, cashew, cumin seeds and coconut and fry well till the coconut gets hot.
8. Remove from heat and grind into smooth paste with little water
9. In pressure cooker, with 1 tbsp oil, add in the ingredients for tempering one by one
10. once tempered, add in the onions and fry well, then add potatoes and fry well
11. Now add tomatoes and fry till its mashed, add in the ground paste with 1 cup water
12. stir well add in coriander powder, chilly powder,turmeric and salt and ix well
13. Now add the cooked mutton pieces, stir well
14. Check for spicy and add garam masala and corriander leaves when u about to cover
15. Cover and let it whistles 2 or 3
16. Switch of and seerve with white rice/ variety rice/ paratha/ chappathi/ poori/ dosa/ idly

Diwali Sweets-Jangiri

Hi all this is my 100th post since i started this blog...
and i am happy that i celebrate this post for 2 happiness, one is diwali in around 4 days and reached my 100th post...

Other Sweets

1. Badhusha
2. Kaara Murukku
3. Somas/ Somasa

Ingredients

This amount will gives around 7-8 jangiris of medium size.

1 cup Whole White Urad dal
1/4 cup rice flour
pinch of salt
2 drop orange food color

For Syrup

2 cups Sugar
water, sugar immerse in
1/4 tsp saffron
1 drop orange food color
1/8 tsp lemon juice

Note
1. if u have no orange color, but instead have red and yellow, mix 1 drop of red color+3 drops of yellow color to get orange color

Method

1. Soak Urad dal for 2 hrs. and grind into a smooth paste without adding water
2. The batter should be very soft and fluffy.
3. In a small bowl mix salt and food color
4. add this to the urad dal batter and mix well with rice flour
5. Heat oil in a wide open skillet. Add less oil for frying
(the reason behind is,the jangiris while rolling should be immersed in oil, and when it starts to cook it will start to float)
6. Now in the mean time, heat sugar with little water, when it starts to boil, add in saffron, food color and lemon juice and mix once and switch off flame
7. remove the sugar syrup from the heat
8. now make jangiri's in hot oil, once it is light orange color, remove and dip in sugar syrup and place in seperate plate
9. make for remaining batter and let it stand for 30 mins or so to get cooled
10. Store in airtight container

Diwali Snacks-Kaara Murukku

DIWALI SWEETS

1. Badhusha
2. Jangiri
3. Somas/ Somasa

Ingredients

3 cups Rice Flour
1 cup Besan flour/Kadalai Maavu
3 tbsp red chilly powder(less or more adjust to your taste)
3/4 tsp salt or adjust according to your taste
1 tsp jeeragam/cumin seeds
1 tsp asafoetida
4 tsp ghee or butter
oil for frying

Method

1. In a bowl, mix besan flour and rice flour with salt, chilly powder,asafoetida, jeeragam
2. melt ghee or butter and add to the flour mix
3. add water little by little and mix to form a smooth dough
4. Heat oil for frying in kadai
5. In the murruku press with hole plate, fill the press with the dough
6. Grease a laddle, and press the dough to form murrukku

7. Drop in the hot oil and fry both sides
8. As you drop in the oil, the murukku will starts to cook by forming bubbles around

9. Once its done, the bubbling will stop and then remove from oil
10. Leave for the murukku to get cool down and store in airtight container.

Vegetable Bonda

Ingredients

3/4 cup mixed vegetable
1 medium sized Potato
1/4 tsp Red chilli Powder
1/4 tsp Corriander Powder
1/4 tsp chaat masala powder
1/4 tsp cumin seeds
1/4 tsp grated ginger
1/4 tsp crushed green chilly
1/4 tsp powdered fennel seeed
salt to taste
2 tsp oil

1/2 cup Besan flour/Kadalai maavu
1/4 tsp carom seed/omam
salt to taste
1/4 tsp red chilly powder
1 tsp hot oil
water as of needed for batter
oil for frying

Method

1. Boil potatoes, and mixed vegetables like peas,carrot, beans, cabbage with little salt
2. Once boiled and cooked well, mash it
3. In a bowl,add besan flour, salt, chilly powder,carom seed, oil and salt and mix by adding water(little by little) to form a thick batter(not too thick)
4. Consistency should be like it coats the vegetable
5. In kadai, add 2 tsp oil, add ginger, green chillies, cumin seeds, fennel seed, salt, and all masala powders and mix well
6. Add in cooked vegetables, and potatoes and mix well
7. Check for salt and cook for 3-4 mins and remove from heat

8. Roll the stuffing into equal sized balls
9. Now Heat oil for frying in kadai, and when its hot enough, roll the vegetable stuffing into the batter and drop in the hot oil
10. Fry in medium high heat,until its light brown and remove and serve hot.


Note

1. Can add corriander leaves for extra taste
2. Chaat masala is optional, it makes to be like north indian snack taste

Kadai Paneer

Ingredients

200 gms Paneer
3 Tomatoes
1 cup cubed colred capsicum(red,green, orange, yellow)
1 tbsp ginger garlic paste
2 tbsp corriander seed
3-4 red chilly whole
2 tsp red chilly powder
salt to taste
oil 2 tbsp
butter 1 tbsp
2 cups water
corriander leaves, handful

Method

1. Cut paneer fry with 1 tsp oil
2. similarly cut capsicum and fry with salt in 1 tsp oil to light brown color, and keep aside
3. grind corrainder seeds and red whole chilly into a light coarse powder(not too coarse, not too powdery)
4. In kadai with oil and butter, add the coarse corriander red chilly powder and roast for few secs.
5. Now add ginger garlic paste and stir well
6. Now add finely chopped tomatoes, red chilly powder and salt and mix well.
7. stir well untill and cover and cook till oil starts to separate.
8. Now add 2 cups or can add more or less water and covver and let it boil and forms into little thick gravy
9. Now add sauted, paneer and capsicum and stir well and let boil once
10. switch off flame and add corriander leaves and mix well
11. serve with paratha, chapathi, variety rice.