Wednesday, November 17, 2010
1 1/2 kg Thin Rice Flakes
2-3 tbsp groundnuts
3 tbsp roasted chick peas
2 chillies (cut in pieces) (if you want spicy then add accordingly)
3 tsp mustard seeds
2 tsp dry coconut either shredded or cut into thin slices
Salt according to taste
Oil 3-4 tbsp or as needed
3 tsp asafoetida (hing)
3-4 tsp Turmeric
2 tbsp curry leaves
1. In a vessel add oil and make it hot. Add mustard seeds, once they splutter add groundnuts and roasted chickpeas. Fry them for 2-3 minutes. Once they change colour add curry leaves and sliced coconut.
2. Fry it for a while, then add hing and turmeric and salt. Then add the rice flakes slowly slowly.
Keep the gas flame on medium low and keep stirring the mixture.
3. Keep stirring it till the rice flakes become crispy. Do not make the gas flame too big otherwise the rice flakes will become crispy very fast but will not stay crispy for a long time. If the flame is low then it will take time for the rice flakes to become crispy but it will remain crispy for a very long time.
4. Once done remove from fire and let it cool. Then store in a airtight container.
Sunday, November 14, 2010
1 cup Clarified Butter (ghee)
1 cup Milk
1 1/4 cup Sugar
All purpose flour as needed (maida)
A pinch salt
2 tsp Cardamom powder
Oil for frying
1. Mix ghee, milk and sugar in a heavy bottom vessel and put it on fire. Keep stirring continuously.
2. Boil it slightly, keep stirring so that the sugar melts.
3. Remove from fire and pour in a flat plate for cooling.
4. When it is warm add salt and cardamom powder to it and mix.
5. Then slowly add the flour to the mixture and make a nice soft dough. Cover and leave the dough for half an hour.
6. In a heavy bottom vessel pour oil and keep it on fire. Take a little portion of the dough and roll it a bit thick. Then cut it in diamond or square shape with the help of a knife or a cutter. You can use cookie cutters for different shapes.
7. Fry these in hot oil on a medium flame. Fry the shankarpale on medium low flame till golden brown. Remove on a kitchen towel and then store in a air tight container.
Its a wonderful snack for kids and also for adults with tea or just for time pass.
Tip: For the above measurement I had used around 4 1/2 cup of maida, and sugar 1 1/4 cup. If you like more sweet then may add little more sugar. The above measurement makes around 1kg of shankarpale.
Friday, November 12, 2010