Chiroti

I saw this recipe on Shilpa's site. She is an amazing lady who constantly updates her blogs with lovely recipes. And the effort she takes in explaining the process is really amazing. If not for her, novices like me would be lost in cooking :)

The chiroti came out amazing. I finished it in two sittings :( Was sad to see it go so fast.

I'm just pasting her recipe here. Her blog post has the pictures of how to make it step by step.

Ingredients

Maida or all purpose flour 1 cup

Rice flour 2 tea spns

Vanaspati(Dalda) 2 tea spns

Salt a pinch

Sugar powder 3/4 cup

Cardamom powder 1/2 tea spn

Vanaspati(dalda) for deep frying -

Ghee 1 tea spn

Do not use normal oil for deep frying, it spoils the taste.

Shilpa used Crisco shortening instead of vanaspati (Vanaspati is hydrogenated vegetable oil) and ghee. (I used ghee for frying :P since I didnt have dalda)

Also I used plain sugar and no cardamom and it was still yummy.

Method

Mix flours, salt and vanaspathi. Add sufficient water to make a dough like puri dough. Keep aside the dough for almost 1 hr.

Mix sugar and cardamom. Keep it aside.

Make 7 small balls (chapathi ball size) from the dough. Roll out into thin chapathis.

Keep one chapathi on a flat board. Apply a bit of ghee on the chapathi, sprinkle 1/4 tea spn of maida(or all purpose flour) on it. Keep the next chapathi on the first one (keep the second chapathi slightly down, it should not cover the full chapathi). Repeat the procedure to stack up all 7.

Roll the chapathis into a tight roll(do not apply pressure).

Cut the roll into around 2 and 1/2 inches pieces.

Take one piece, with the help of rolling pin, roll it into small circles. Take extra care at this stage. It should NOT be rolled like normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.

Heat vanaspathi in a pan. Deep fry the chirotis on a medium flame. While frying, slightly press the chirotis on the layers so as to make the layers separate a bit (do not apply pressure). Take out on a clean kitchen towel.

Spread sugar mixture on the fried chiroti.

Store it in a dry, airtight container. This remains good atleast for 15days(if stored in a dry place).

Egg puffs

I got this recipe and modified it a bit :) But it was yummy!


Ingredients

1 Puff Pastry sheet, thawed for atleast 30 minutes - Pilsbury is good
4 hard boiled Eggs, cut into halves, lengthwise

For Onion Masala

1 tbsp Oil
1 medium Onion, cut into thin slices
Salt to taste
1 clove Garlic, minced
1 tsp Cumin seeds
1/2 tsp Garam Masala
1/8 tsp Turmeric
1 tsp Red Chilli powder
fresh Cilantro leaves

Method

1. To prepare Onion Masala, heat oil in a pan, toss cumin seeds and onion, saute until golden brown. Then add salt, turmeric, garam masala and red chilli powder. Mix well and finally add the cilantro leaves. Keep aside.

2. Cut the thawed puff pastry into 6 squares each approximately about 3.5 inches wide by 5 inches long.

3. Place a spoonful of onion masala in the middle and then an halved egg, cut side down.

4. Fold the two ends of the strip, so that it encloses the egg (as shown in the pic). Seal the edges by applying very little water or pressing with a fork.

5. Preheat oven for 400 deg and Bake these for about 30 minutes. Serve hot with ketchup!

Mangalore buns

One fine evening I was suddenly thinking of a snack very specific to Mangalore i.e. Mangalore buns. I went to the net and searched for a recipe and got it from Mane Adige. It turned out so good :) Yummy!



I'll just post it for my reference.

Ingredients

1 cup Maida/All purpose flour

1 ripe Banana, medium sized

1-2 tbsp Curd/Yogurt

4-5 tsp Sugar

1 tsp Jeera seeds

1/2 - 3/4 tsp Baking soda

1/2 tsp Salt

Oil for deep frying

Method

Mash the banana completely with your hands; Add the rest of the ingredients, except oil, and make a dough; The dough should be of the chapati dough consistency. Note: Be very careful while adding yogurt; Yogurt gives out some water and tends to make the dough watery. So, start with very little quantity and then add more, as required.

Cover and set aside for 4-5 hours.

Heat oil in a frying pan on low-medium heat; A tiny ball of dough dropped into the oil should rise immediately - That's when the oil is ready.

Pull out ping pong sized balls of dough and pat them in between your palms to make pooris out of the dough; You could also use rolling pin to make the pooris. Note: If you are using your hands for making pooris, greasing them with a few drops of cooking oil would help.

Drop the pooris in oil and deep fry on both sides until they turn brown; Note: While deep frying, press and keep them inside the oil for a few seconds, just like how you would do for ordinary pooris - This helps them fluff up!

Remove from oil and drain on paper towels; Serve hot with coconut chutney/Sambhar and enjoy.