Krishna Jayanthi Celebration

Thattai Recipe:

Ingredients:

Rice Flour - 2 cups
Urad Dal - 3 tsp
Butter - 1 tsp
Asafoedita - 2 pinch
Pottukadalai Or Chana Dal - 1 tsp
CurryLeaves(finely chopped)- 5to6 os
Oil for Frying
SesameSeeds Or Cumin Seeds - 2 to 3 pinch
Salt To Taste

Method :

First fry the urad dal in a pan until it turns light brown ,allow it to cool & grind it to a fine powder . In a bowl ,take the 2 cups of rice flour add the 2 tsp of urad dal powder , asafoedita,sesame seeds or cumin seeds, curry leaves, butter, potukadali or channa dal ( soak this for about an hour before adding ) ,salt & mix all together with required amount of water & make it to a dough.Make a lime size balls of the dough & keep it ready .Now place the ball in between the 2 oil greased plastic sheets & give a press with ur palm .Heat oil in a kadai & deep fry it until its well cooked on both the sides & turns crisp & golden color. Cool it & store it in a air tight containers for about 2 to 3 weeks.........

Seedai Recipe:

Ingredients:
Rice Flour - 1 cup
Urad Dal Powder - 2 tsp
Asafoedita - 1 pinch
Butter - 1/2 tbsp
Sesame Seeds - 1 tsp
Asafoedita - 2 pinch
Shredded Coconut - 2 tsp
Oil for frying
Salt to Taste

Method:

Prepare the the Urad dal powder as mentioned above as in Thattai recipe .In a bowl take the 1 cup of flour , 2 tsp of urad dal powder , asafoedita, sesame seeds, grated coconut , butter & mix all together well by adding water carefully & make a stiff dough. Now roll the dough into smooth small balls by using our palm & put them in a paper towel or cloth . Deep fry the balls in hot oil at a medium flame ,until it turns golden & crisp. Drain the excess oil of the fried balls on a paper towel & allow it cool & then store in a air tight container for about 2 to 3 weeks......

Somaas Recipe:
Ingredients:

Maida or All pupose Flour - 2 cups
Ghee - 1/2 tbsp
Salt to taste
Oil for Frying

Filling Inside :

Rava - 1/2 cup
Shredded coconut- 3/8 cup
Powdered Sugar - 1/2 cup (if want u can add extra 1/4 cup,depend on ur sweetness)
Cardamon - 2 to 3 no
Cashewnuts - 1 tbsp (Optional)

Got the recipe from one of my friend Buji....
Method:
In large bowl ,put the maida or all pupose flour ,salt & ghee & mix all together with required amount of water & knead it a soft dough ( not too soft) ,cover it & keep aside for 1/2 hour. In the meantime , heat pan & add the shredded coconut & roast it in medium flame till it turns light brown & leaves an aroma .Then remove from the pan & keep aside . In the same pan ,add the rava & roast it in medium flame till it turns light color & remove this from pan & keep aside . Now powder the sugar & cardamon together in a mixie & keep it ready . Mix all the dry ingredients seperately in a bowl that is the roasted rava & coconut , powdered sugar & cardamon , cashews (if u want u can add ) & keep aside . The filling is ready.
Divide the dough & shape it to small balls ( as we do for poori ) .Dust the balls with flour & roll each ball like a thin poori . Now put 2 tsp of filling in the centre of the thin poori & close it with the other end (it gives a semi-circle shape) First press the edges firmly with ur hand so that the filling won't come out while deep frying then use a fork & press it all over the edges so that we will get design in the edges.
Heat oil in a pan & fry the stuffed puri's until it turns golden brown in color .Turn them carefully on other side so that its cooked well on both sides. (be careful while turning ,1st cook on 1 side & then turn the other side to cook ,don't be hurry while turning ). Cool & store in a air tight container ............Enjoy

Sending this to Purva's "FF" Event....