Saturday, April 4, 2009

Bread sweet balls.

Bread Jamun (Bread balls in sugar syrup)

What will you do with the bread that was kept in refrigerator that became hard eat? Here is a tasty sweet that you can make out of it.

Bread slices: 5 or 6
Sugar: two tumblers.
Water: Two tumblers.
Cardamom powder: a pinch.
Rose essence: 2 drops.
Ghee: 3 tablespoonfuls.


Cut the brown portion of the bread slices. Sprinkle water and make the slices to a dough Make lemon sized balls out the dough. Place a thick vessel on the stove, add water and sugar and allow it boil till the sugar syrup becomes sticky and allow the syrup to cool a little. Fry the bread balls in ghee (only 3 tablespoons of ghee is required) in low fire till it becomes light brown and keep it on tissue paper so that excess ghee will be absorbed by the paper. Drop the fried bread balls slowly into the syrup. Add cardamom powder and rose essence. Wait till the bread absorbs the syrup. Serve in cups along with sugar syrup. Now yummy bread Jamun is ready to eat.

Wednesday, April 1, 2009

Rice mix balls.

Uppuma Kozhukattai (Rice balls)

How to make upma kozhukattai?

1. Coarsely powdered raw rice: 2 cups.
2. Grated coconut: 1/4 cup.
3. Green chillies: 2 nos.
4. Red chilly: one
5. Bengal gram: 2 tablespoon.
6. Thor dhal (thuvaram parupu): 1 tablespoon.
7. Sesame oil: 3 tablespoon.
8. Mustered seeds: 2 teaspoon (for seasoning)
9. Urud dhal: 2 teaspoon (for seasoning)
10. Curry leaves few.
11. Asafetida powder: 1 pinch.
12. Salt for taste.

Method:Soak, wash and drain thor dhal and Bengal gram dhal and keep it for 20 minutes. After that add green chillies, asafetida powder little salt and grind it into a coarse paste. Heat sesame oil and allow mustered seeds to pop and add urud dhal and curry leaves. Add 3 cups of water and add required amount of salt, grated coconut powder and grounded paste to it and allow it to boil for two minutes. Pour rice powder slowly into the boiling water and stir continuously to avoid lumps. Allow it cool. Then make medium sized balls out of the dough and place it on the idly plate and steam for three minutes. Now your upma kozukattai is ready. Serve with coconut chutney or tomato chutney.

Source: Self.

Images: Google