Showing posts with label wheat. Show all posts
Showing posts with label wheat. Show all posts
Thursday, February 13, 2014
Wheat Flour Jaggery Bonda Sweet Bonda – Diwali Special
Diwali festival is Full of lights, May your life be filled with colors and lights of happiness.
Wishing All my Friends, Bloggers, Readers and Dear Ones A Very Cheerful and Sparkling Deepavali !!!
Hope you all had/having a great and safe Diwali :)
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For this Diwali I made this Sweet Bonda which is simple and wonderful dessert and can be prepared easily on special occasions and whenever you want to have some sweet with jaggery.
My mom used to make them very regularly when we were kids as evening snacks and we used to enjoy them after coming back from school.
These are prepared by simple ingredients like Wheat Flour and Jaggery. Adding coconut, rice flour and milk gave a yummy flavor. If we want we can omit them and use water instead of milk.
If we want crispiness to bondas we can use rice flour, if not we can avoid it. To get better shapes of bonda we can use a deep curved ladle or an icecream scoop to pour the batter into oil.
Ingredients:
Wheat flour – 1 cup
Jaggery grated – ½ cup
Sugar (optional) – 1 tsp
Dry Coconut grated (optional) – 2 tsp
Elachi Powder – a pinch
Milk – 5-6tsps
Water
Salt a pinch
Oil for deep frying
Preparation
- In a wide bowl take wheat flour, add grated jaggery , milk , sugar, elachi powder, coconut, salt and mix well.
- Add little water if required and mix well till the consistency of batter will be like vada batter.
- Keep this mixture aside for 1-2 hrs.
- Heat oil in a pan; pour the batter into it with the help of ladle.
- Cook well on medium flame.
- Fry bonda’s well till golden color and drain them to kitchen towel.
Sending this to Dish it out - Wheat and Jaggery hosted by SouthIndianHome originally started by Vardhini, Serve It - Festival Potluck hosted by Krithi & Denny, Diwali- Festival of LIGHTS hosted by Anu , My Diwali MyWay hosted by Khusi, Only Sweets and Desserts hosted by Gayathri originally started by Pari and to my event CC-Festive Food
Friday, February 7, 2014
PARIPOORANA PONGAL OR THAALITHA PONGAL WITH CRACKED WHEAT
This recipe is from the Tamil magazine “Snegithi”. This was from a cooking special edition from the magazine where some famous Tamil chefs shared their family favorites. The chef describes this dish as a comfort food and her family usually makes this pongal on fasting days. This was a little bit different from the pongal we make and I had bookmarked this long back. The original recipe is with rice and moong dhal and I have substituted the rice with cracked wheat. This version was really good. We liked this better for dinner rather than for breakfast. There was no preferred side dish specified in the book for this dish. It was mentioned that plain curd is good enough for this pongal. We had it with coconut chutney. It was something different and new for us and we liked it.
INGREDIENTS:
1. Cracked wheat, 1 cup. (I have used the bigger variety here, the smaller cracked wheat variety can also be used).
2. Moong dhal, ½ cup.
3. Mustard seeds, ½ teaspoon.
4. Cumin seeds, ½ teaspoon.
5. Dried red chilies, 3.
6. Black pepper powder, ½ teaspoon.
7. Curry leaves, 4-5.
8. Asafetida, ¼ teaspoon.
9. Turmeric powder, ¼ teaspoon.
10. Salt as per taste.
PREPARATION:
Heat a tablespoon of oil in a pressure cooker or pressure pan. Once the oil is hot, add the mustard seeds and let it splutter. Then add the asafetida, turmeric powder, cumin seeds, broken red chilies, curry leaves and fry for a few seconds. Reduce the flame and add 2 cups of water along with the cracked wheat and dhal. Add pepper powder and salt and mix everything well. Cook for 15 minutes or up to 3 whistles. Once the pressure is released, a teaspoon of ghee can be added if needed. This tastes good even without adding ghee. Serve hot with coconut chutney or sambar or curd.
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