[Book Review] Bongmom's Cookbook by Sandeepa Mukherjee + Beguni (Spicy Eggplant Fritters) with Dhonepata Chutney (Coriander Chutney) Recipe

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Just when I thought that food memoirs are getting one-dimensional (read as boring), I stumbled upon Sandeepa's new book which she penned based on her childhood memories of being a bong. In her introduction page she says - "This is my story, but it might well be yours and may be even yours". That's so true to its every word.

Dates and Sesame Poornalu | Poornam Boorelu | Sukhiyan Recipe

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May Lord Ganesha shower his blessings and fulfill all our wishes. :-)

As promised in my yesterday's post, here I am with recipe of Dates and Sesame Poornalu. The traditional stuffing for such poornam boorelu is - (pressure cooked + mashed bengal gram (chana dal), jaggery, shredded coconut with a hint of cardamom powder). These are very commonly made in Andhra households during almost all festivals. The twist of (dates with sesame seed combo) is just as delicious as our classic version and will be a crowd pleaser. Do give them a try.

Amma's Recipes: Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu | Step by Step Recipe

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them. 

It is not often that I indulge myself into desserts that are especially deep fried and those who know me  are aware of the fact that I don't really have a sweet tooth either. But, the gloomy, not-so-peppy weather in Hyderabad is not helping me and with a blocked nose and sore throat I, to my mom's surprise begged to make some "Sojjapallu" (kesari stuffed poori) past weekend. My mom, being the best couldn't refuse her daughter's wish..;-)

..and as she was making them, I happily took some step by step pictures to share with you all.

Sojjappalu (or Sojja Poori) is a classic Andhra sweet normally made for festivals and other happy occasions. Those who are counting calories might have to just to look at these photographs to pacify their cravings. It is hard to express in words how divine these taste. Rava Kesari (the stuffing for these), as-is is a very popular and imagine if we stuff that into a poori! You see where am I going and why its hard to describe how it tastes. :-)

Enjoy!

Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu |

lemon sized Rava Kesari balls - The Stuffing!

the dough - its consistency must be like a poori dough.

Here are step-by-step pictures on How to make Sojjappalu 

Just out of the fryer, draining the excess oil..

Recipe: Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu |

Makes around 10 Sojjappalu
Recipe: My Mom


Ingredients:

For the dough - 

2 cups maida/all purpose flour
1 tbsp rice flour
1/4 cup oil

For rava kesari filling -

1 cup sooji rava/semolina
1 cup sugar
1/4 cup ghee
1/2 tsp saffron strands, mixed with little warm water [or any edible orange food color]
1/2 cup in total - cashew nuts, raisins
4 whole cardamom pods, crushed (or 1/8 tsp cardamom powder)
3 cups of water

Oil - for deep frying

Preparation:

How to prepare the dough -

Step 1: Knead maida, rice flour with water into a poori consistency. Rub 1/4 cup oil all over the dough. Cover and rest for 2 hours.

How to prepare the stuffing -

Step 2: Heat 1/2 tsp of ghee in a small kadai and fry cashews with raisins. Keep aside.

Step 3: Heat 3 cups of water in kadai. Add sugar. Stir until it dissolves. Add ghee. Let it come to a rolling boil. Reduce to low-heat and then slowly stir while adding the rava (Make sure there are no lumps). Cook until it is thickened for 5-6 minutes. Just before turning off the heat, add fried cashew with raisins and cardoamom powder. Mix well. It is very important to cool to room temperature as it will be used as a stuffing. Make 10 small lemon sized balls out of it.

How to make Sojjappalu (Kesari Poori) -

Step 4: Make 10 equal sized balls out of dough. Roll out a small round. Put a kesari ball in the middle. Cover gently with hand. Don't use rolling pin. With hand, gently press on each side by placing on a plastic sheet and make into a round.  Repeat the same with all of them. Note: Refer to the step-by-step pictures above.

Step 5: Heat oil in a kadai. Slide one-stuffed-poori-at-a-time into hot (not smoking) oil. Fry until light golden brown. Drain onto paper towels.

Serve warm to pep up those gloomy day and to bring an instant smile on your faces! :D

These are also made as offering for Vara Lakshmi Vratam which is on July 27th 2012. May be you can woo the Goddess with these goodies this year! I am sure she will be extremely happy, so will be your family & friends!

until next time,

Amma's Recipes: Cut Mirchi Bhajji (Double Fried Cut Chilli Fritters)

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Those of you all celebrating, Wishing you a very Happy Sankranthi. Also known as Pongal in Tamil Nadu, Lohri in Punjab, Bihu in Assam, traditionally this is one of the harvest seasons in many parts of India. Hope this festival brings loads of happiness, prosperity and joy into your homes. :-)

Cut Mirchi Bhajji, best served hot

...there are many recipes are a must-to-make on this day - various kinds of pongals, desserts and appetizers for potlucks are just to name a few.

Mirchi Bhajji, as-is is the best snack ever..

To add to the list is today's recipe - Cut Mirchi Bhajji a.k.a Double Fried Cut Chilli Fritters which are just perfect for any occasion, not just festivals.

Choosing the right kind of peppers is important for bhajji to come perfect!

..a few hours with my mom today and we conjured up one of her recipes which she has learnt from a street vendor, literally speaking. Since then, she is so popular with her bhajjis that our friends, family and even my extended family members drop by for a serving of these deep-fried goodies. Trust me, they are that popular. :-)

 

{Recipe} Cut Mirchi Bhajji (Double Fried Cut Chilli Fritters)

Ingredients:

2 cups besan/chickpea flour
2 tbsp rice flour/beyyappindi
1 tsp red chilli powder
salt - taste
1/2 tsp eating soda/soda bi carb
10 long green peppers
oil for deep frying
1/2 onion, chopped + cut lemon slices + cilantro, for garnish

**Optional stuffing for peppers - 2 tbsp sesame seeds, 1 tsp amchur powder, little salt, 1/2 tsp ajwain: Grind to fine paste with little water

Preparation:

1. Wash and pat dry peppers. Make a vertical slit to the peppers and remove the seeds and membranes.

2. Fill peppers with little stuffing**.

3. Heat sufficient oil in a wok for deep-frying on medium-low heat. While it gets heated up, lets prepare the besan coating.

4. In a bowl, mix besan, rice flour, chilli powder, salt and eating soda. Add water little by little (without any lumps). Note: To a consistency where it doesn't drip easily and coats the peppers completely.

5. Once the oil is heated (Make sure the oil is NOT smoking hot.), dip each of the peppers into the besan paste. With one finger slide off the paste on one side of the mirchi, so that it cooks completely. (one nifty trick my mom learnt from a street vendor ;-) ).

6. Deep fry the peppers to a golden brown color. Drain them on to paper towel so that excess oil is drained off. Cool to room temperature. stop your urge to polish them off, we have just one more step to go ;-).

7. Cut each of fried peppers into 1 inch long pieces. Deep fry them again in medium hot oil until they turn crispy which will take only a minute. Drain them again on paper towels.

8. Serve with finely chopped onion, cilantro and lemon slices.