KAJU KATLI OR CASHEWNUT BURFI

KAJU KATLI OR CASHEW NUT BARFI

INGREDIENTS;

CASHEW NUTS – 2 ½ CUPS


SUGAR – 2 CUP


CARDAMOM POWDER – 1 TSP


WATER – ¼ CUP

METHOD;

POWDER THE CASHEWNUTS IN A MIXER GRINDER TO A SMOOTH POWDER.

MAKE A SUGAR SYRUP OF ONE THREAD CONSISTENCY

ADD THE CASHEW POWDER AND KEEP STIRRING TILL IT FORMS A MASS OR WHEN YOU TAKE A LITTLE MIXTURE IT SHOULD FORM A BALL WHEN ROLLED.

REMOVE FROM FIRE AND SPREAD ON A GREASED THALI OR PLATE.

CUT INTO SQUARES WHEN COOLED.

MASALA VADA OR LENTIL SNACK

INGREDIENTS;

CHANA DHAL - 2 CUPS

ONION  - 2

RICE-1/2 CUP

GREEN CHILLIES - 5

CORIANDER LEAVES

SALT TO TASTE

OIL FOR DEEP FRYING

METHOD;

soak the dhal and rice for 2 hrs

                           grind the soaked dhal and rice in a mixer grinder without using much water.

                           finely chop the onions,coriander leaves and green chillies.

                           add the above to the ground mixture.

                           add salt as per taste.

                           mix it well and then make lemon sized balls out of it and flatten it with the palm

                                                         deep fry in oil till golden brown.

                                               MASALA VADA IS READY

MOTA SEV OR KHARO

INGREDIENTS;

Gram dal flour or besan – 2 cups


Black til or onion seeds – 2 tsp


or


Cumin seeds or jeera – 2 tsp

Salt to taste

Red chilli powder – 2 tsp

Hing or Asafoetida - a pinch

Oil for deep frying






METHOD;


Mix all the above ingredients except the oil to form a dough.

Take a little dough and put it in the sev maker or a cookie press.

Keep oil in a kadai for deep frying.

Press the dough directly in to the oil.

Deep fry till golden brown.