Oct 25, 2014

Vam Poosa

My second recipe under Festival Special for this week is Vam Poosa. Vam poosa is version of sev  in Andhra pradesh. This version of sev is little different then normal sev what we use in chat. sev is made with only besan and make with small holes. Vam poosa is made with a mixture of besan and rice flour and flavored with vamu (ajwain). These are little thick then sev and can not use in chat. We don't use red chilli powder in this recipe, in the place of red chilli powder we use crushed black pepper and lot's of vamu so that the name came to this as vam poosa..
Let's check the recipe...
Chick pea flour (besan, gram flour)  ----  2 cups
Rice flour  ----   1 cup
Oil   -----  2 tab sp
Salt   ----  1 and half tea sp
Vamu (ajwain)  ---   2 tea sp(course ground)
Black pepper  ----  1 tea sp  (course ground)
Water  ----  1 and half cup
Oil for deep frying
1. Take gram flour, rice flour, salt, ground ajwain, ground black pepper mix well.
2. Heat 2 tab sp oil in a pan till smoking point, add this hot oil to flour mixture and mix with a spoon to combine well.Take care don't use your hand because oil in very hot.
3. Now add water little by little and make a soft dough. Now mix well with your hand to make a soft dough, don't over mix just mix till you can make a soft dough.
4. Set a muruku press with round medium holes plate in muruku press. in the same time heat oil in adeep frying pan to fry vam poosa
5. Place the dough in muruku press and press the dough in to hot oil to form circles.
6. Fry in a medium heat till golden remove from oil , drain the oil and let them cool.
Store in a airtight container.
Vam poosa is abest combination with coffee or tea and also with sambar rice and rasam rice...
 Let's check Blogging Marathon page

Oct 24, 2014

Butter Muruku

This year deepavali I didn't make any sweets like Ariselu (athirasam ) or burfi's or any other special sweets. But made a very little quantity of kheer and poornalu for prasad. No body is there at home that who like to have sweets. I am the only one who can enjoy sweets at home rest of them are diabetic people. I made a very little amount of kheer and poornalu, with this little amount itself I am scared of these people(my dad and my husband). I made some snacks like Butter muruku, Vamposa and nippattu for this Deepavali.
So let's check my first recipe Butter Muruku...
Rice flour ---- 2 cups
Fried chick pea flour (putnalu, porikadalai, hurigadala.daliya, chutney dal, veyinchina senagapappu) - 1/2 cup (dry roast fried chick peas till little warm and grind them in to a fine powder)
Chick pea flour (besan, senagapindi, kadala mavu) --- 1/2 cup
Salt to taste
Butter – 1 tab sp
Red chili powder --- 1 1/2 tea sp (according to your taste)
Seasame seeds – 2 tab sp

Cumin seeds  ---  1 tea sp
Oil for frying

1. In a big bowl mix 3 flours, salt to taste, Red chili powder, and seasame seeds, cumin seeds mix well. 

2. Now add 1tab sp butter and rub with your hand and mix well.
3. Add enough water and knead in to a soft dough 
4. In the same time heat oil in a deep frying pan for deep frying the muruku. 
5. Fix the disc with star hole in the muruku maker and press on top of a polythene sheet. 
6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a medium heat. 
7. Remove from oil and place then on a kitchen towel, let them cool for a while and break then in to two inch pieces.
Store in a airtight container .Note:-- 
1.  Make sure that your fried gram flour is a fine powder(grind it in to a very fine powder other wise your muruku will split as soon as you drop them in the oil. Use the quantaty what we give in the ingredients list, that is for 2 cups rice flour 1/2 cup fried gram powder, if you add more then this your muruku will drink the oil and they turned out oily.
2. Same thing with butter if you add more then 1 tab sp butter final product will turn out oily.
3. Chilli powder is optional you can remove it or can use crushed black pepper.
4. Make sure that oil for deep frying is hot enough,if the oil is not hot enough muruku will turn oily.
To check the oil is hot enough drop a pinch of dough in to the oil if the dough raises immediately then oil is ready for frying the muruku..