Presenting, a whole lot of treats from Soumya Somashekar. And all of them cooked with a new born by her side!!..Gosh, the love for food!!!
CHAKALI
I make chakali flour in advance & sometime i ask my mother to make it in India & send me.
The ratio is 2:1 Rice:Udad dal. My mother soaks them seperately & dries them in shade for 2
to 3 days. Then she roast them & give for grinding in the Mill. It gives a great aroma. I store it in Freezer for a year sometimes & whenever needed take some flour out & make yummy chakalies. You guys can use the rice flour & Udad dal flour you get in the Indial Grocery Store. I have tried it too which comes out really good, But as you know mom-made things tastes yummmmy.
The other ingds are
Hing,
Salt to taste,
Butter for Mohan,
Til(Sesame seeds),
Oil for frying.
Mix salt & hing in a little water.
Mix flour & til together in a bowl then heat butter in kadai & pour it on the chakali flour.
Let it cool & mix the Hing & salt water & make a batter of chappati consistancy.
Now put the batter in the chakali mould & squeeze to make a round shape chakalies on a plastic sheet.
Deep fry in hot oil. Keep the oil on a medium flame. Turn the on the other side & let it cook. Remove on to dry paper towel,
cool it & store in a air tight container.
This chakali is just salted but if anyone wants can add little Red chilli powder & DhaniaJeera powder. It tastes really good.
RIBBON PAKODA
Besan- 2 cups
Rice flour- 1/4 cup
Add other spices according to your taste
Red chilli powder,
DhaniaJeera powder,
hing,
Salt little Ome pudi.
Oil for frying & for Mohan.
Mix all ingds other than oil in a bowl add little by little water & make a batter of chapati’s consistency.
Now put the batter in the mold with Tape/ ribbon pakoda disc & squeez directly in the hot oil. Keep the gas on medium flame… Fry on both sides & drain on a tissue
paper.Cool & store in a airtight container.
MYSORE PAK
Besan- 1 cup
Sugar- 2 cups
Ghee – 3 cups
Some cardmom powder
Instead of using 3 cups of Ghee u can use 2 cups of ghee & 1 cup of cooking oil (not olive oil).
Take sugar in a thick bottom Kadai add little water very little just to wet the sugar. On another stove keep a vessel with ghee to heat it it should be hot enough but don’t burn it.
Now simultaneously keep stirring the sugar syrup it should be thick. Now the sugar syrup will start frothing and start to come off from the sides of the kadai. Slowly pour the ghee into the kadai, while stirring continuously. Add some more ghee & immediately add the besan & stirr
continously, u should do it really fast otherwise the besan will form lumps. Again slowly pour the ghee into the kadai, while stirring continuously.Add more & more ghee till the mixture starts leaving the ghee out, & no more ghee is left in the other vessel. Once it will no more absorb
the ghee, within few minutes, the entire mixture will harden a bit and become thick. Take it off the stove and pour it onto a flat greased plate/vessel (u have to pour it in such a way that the
mixture willfall in the Plate in a layered form the way it was in the kadai)and let it cool for about 15-20 minutes. While it is still hot, draw the lines with a sharp life to make small rectangular shape(b’cas it will be layered in three colours from bottom to top & looks
good if its in rectangular shape). After it is cool, you can take out the pieces and store them in an air-tight container.
Past, Present and Me 