You will need:-
- 1 cup gram flour ( besan )
- 2 cup sugar
- 3/4 cup water
- pinch of orange colour
- 1/2 tsp cardamom powder
- few slices of almonds and pistachio
- oil ( I used sunflower )
- 2 perforated spoon ( Jaro )
Method:- Sieve gram flour and add enough water to make the batter like Idly mix consistency. Keep it a side. In a pan, dissolve 2 cup sugar in 3/4 cup water.Switch off the heat when it comes to a stringy consistency. Add orange colour,cardamom powder , Remove from the heat. Heat oil in a heavy bottom kadai, oil should be very hot. Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter. Allow the batter to fall into the kadai on it’s own and you can see small pearls in the hot oil. Fry them till they reach golden colour, drain and remove them with another jaro. When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don’t fall like perfect round pearls. When all boondis are done, heat sugar syrup for 1-2 minutes and add all the boondies to the sugar syrup. Let the boondies soak in the syrup for about half an hour, making sure boondis are fully coated with the sugar syrup. When u press boondi,u should feel the stickiness in that boondi.Remove them from the syrup. Add nuts and mix well. You can make ladoos out of them too.. you can see my Boondi Kheer recipe…
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You will need:-
- 2 medium courgette ( around 450 g ) grated
- salt to taste
- 500 g plain flour
- 2 sachets fast action dried yeast
- 4 tbsp cheese grated ( I used chadder )
- 2 tbsp olive oil
- black pepper
- 1 tbsp red chili flakes
- milk to glaze
- 2 tbsp sesame seeds for garnishing
Method:-
Place courgette in a colander and sprinkle small amount of salt. Leave to drain for 30 minutes, then pat dry. In a bowl mix flour, yeast, cheese and chili flakes. Seasoned with black pepper. Stir in the oil and courgette, add enough luke warm water to give a firm dough. Knead on a floured surface until smooth. Leave it to rise in a warm place until double in size.Grease and line round sandwich tin.Preheat the oven to gas mark 6 ( 200 C ). Break into balls, rolling each one and placing them in the tin. Brush the tops with milk and sprinkle over the sesame seeds. Allow to rise again, then bake the rolls for 25 minutes or until golden brown. Cool slightly in the tin, then turn out the bread to cool further. Serve with butter and tea or coffee.
