Modak , Rice Chakli , Sweet Shakkarappara , Ajwain Puri & Masala Chivda

1 cup  rice flour
1 teaspoon ghee 
A pinch salt
1 3/4 cup  water

1 cup  coconut , grated 
150 g jaggery
1/4 teaspoon cardamom powder
50 g raisins

Grate the coconut fine.

In a thick bottomed pan on a gentle flame , add softened jaggery . When it has been dissolved , add raisins , coconut and cardamom powder. Cook until the mixture is semi - dry . Keep aside and use as a filling.

Bring water to a boil then add the ghee and salt.

Whisk in the rice flour ( It is preferable to place a tawa under the dish to prevent the mixture from burning ) then cover the vessel and cook the mixture on a low heat till you see steam coming out of the pan. It should take about 10 minutes.

Turn out the mixture onto a plate and knead it while still hot.

Take a small piece of paste on a lightly greased palm , make a circle and place a bit of filling in the centre.

Then using your thumb , index and middle fingers pull up the side and let it taper to the top.

Seal it by pressing the top lightly.

Steam it in steamer / pressure cooker , which has been lightly greased for 10 minutes.

Photo credit - Jetwings

2 cups ( 240 g ) rice flour
1/2 cup ( 110 g ) curd
4 tablespoon ( 60 ml ) thick cream
2 tablespoon ( 30 g ) sesame seeds
1 teaspoon ( 5 g ) cumin ( jeera ) seeds
1 teaspoon ( 5 g ) ginger - green chili paste
1 teaspoon ( 5 g ) chilli powder
1/4 teaspoon ( 1 g ) turmeric powder
Salt to taste
Oil for deep frying

Put all the ingredients, except oil , in a vessel. Mix well and add enough water to bind to a dough of piping consistency.

Put the dough in a chakli machine and press out spiral circles on a piece of paper.

Heat oil in a kadai and fry till golden brown. Store in an airtight jar.

2 cups ( 250 g ) flour
1/2 cup ( 120 ml ) milk
1/2 cup ( 100 g ) sugar
2 tablespoon 9 30 g ) sesame seeds
1/2 teaspoon ( 2 g ) salt
4 tablespoon ( 60 ml ) ghee
Oil for deep frying

Warm milk. Add ghee and sugar and stir till well dissolved.

Add this mixture to the flour and bind to a hard dough. Add sesame seeds.

Knead well and divide the dough into large balls. Roll out into thick chapatis. Cut into small diamond shaped pieces.

Deep fry in hot oil till light brown in color and crisp.

Remove the deep fried shakkarapparas on an absorbent paper to remove excess of oil. Store in an airtight container.

1 cup ( 200 g ) rawa
1 cup ( 125 g ) flour
2 teaspoon ( 10 g ) ajwain
1/4 teaspoon ( 1 g ) turmeric powder
Salt to taste
1/4 cup ( 55 g ) ghee , melted
Water for mixing
Oil for frying

Mix flour, rawa and ajwain well. Add turmeric powder , salt and melted ghee. Mix well.

Add enough water to bind to a hard dough. Keep aside for at least 15 minutes.

Knead well with a little oil . Divide the dough into small portions. Roll into tiny balls and roll out thick round puris.

Deep fry the puris in hot oil till light brown in color , puffed and crisp.

300 g thick flattened rice ( poha )
1/2 cup ( 125 g ) ground nuts
1/4 cup ( 65 g ) roasted gram dal
A few slices of dry coconut
3 - 4 green chillies, cut into long pieces
1 teaspoon ( 5 g ) chilli powder
1/4 teaspoon ( 1 g )turmeric powder
A few curry leaves
Salt and powdered sugar to taste
Oil for deep frying

Heat oil in a heavy bottomed pan and deep fry the poha. Take out on an absorbent paper to draw out excess oil.

Heat some more oil in the pan , add ground nuts and gram dal , and fry them to a light brown color. Add to the fried poha.

Add green chillies and fry for two minutes. Then add the curry leaves and continue to fry till green chillies and curry leaves are crisp. Add them to the fried poha.

Add little more oil and saute the dry coconut slices until light brown. Remove them from oil and add to the poha.

Add salt , powdered sugar, turmeric powder and chilli powder to the poha and mix well.

Store in an airtight jar and serve as a tea time snack.

Tip : Can add fried cashew nuts , almonds and raisins to the chivda along with the fried groundnuts and gram dal.