Sippi (Kulkul)

Ingredients 

• Maida - 1 cup
• Water - ¼ cup
• Salt - ½ tsp
• Oil - 3 cup
• Sugar -¾ cup
• Elachi powder - 1 tsp

Method -

• Mix maida in a wide bowl with salt and ¼ cup of water approximately. Knead them to make a stiff dough, like how we make for puris.
• Basically the dough shouldn't stick. Please do not add all the water at one go. Add little by little till it kneads to a stiff dough.
• Now take a very small piece of dough and flatten it on any design like the mould shown in the picture or fork. Then roll each piece off so that the design will be Imprinted on it.
• Heat oil in a kadai and deep fry these sippi’s in batches till they turn to golden brown color and transfer them to paper towels to drain the excess oil content.
• Make sure that the oil is not very hot because it tends to burn the moment u drop them, as they are very thin.
• Heat sugar with ¼ cup water(approximately) over medium flame. When it starts to boil vigorously add 1tsp of Ellaichi powder and check for thread consistency.
• Transfer the sippi’s immediately into the sugar syrup and stir them well.The syrup will crystallize and all the sippi will be coated with sugar. Remove, let it cool and store.

Susiyam

Ingredients:

• Maida - 1 cup
• Split gramdhal - 1 cup soaked for atleast 40 mins
• Cardamom powder - 1 tsp
• Grated coconut - 3/4 cup
• Jaggery - 3/4 cup crushed
• Sugar - 1 tbsp
• Ghee -2 tsp
• Salt - 1 1/2 tsp
• Oil for frying - 150 ml refined
• Water - 2 ¾ cups

Method:

• Take a pressure pan, add the split gramdal,2 cups water and 1/2 tsp salt. Pressure cook this upto 4 whistles. Turn off the flame. Wait for the pressure to be released.
• Open the lid and mash the cooked dhal, add the crushed jaggery, cardamom powder, grated coconut,1 tbsp sugar,2 tsp ghee and mix well. If this stuffing is water ,turn on the flame and saute this till it runs dry.
• Shape this gram dhal stuffing into small sized balls.
• Take a bowl Add 1 cup maida, little more than 1/2 a cup water and 1 tsp salt. Mix this well so that no lumps should form.
• Heat refined oil in a kadai, dip the gram dhal balls in maida flour (so that it gets fully coated with maida flour) and deep-fry this in oil till this turns golden brown on bothsides.

Achu Murukku (eggless)

Ingredients:

• Raw rice flour - 1 cup
• Maida/all purpose flour - 1/4 cup
• Sugar powder - 1/2 cup
• Coconut milk - 1 cup
• Salt - A pinch

Method:

• Sieve the rice flour,maida,sugar powder together.
• Add coconut milk and salt with the sieved flour and mix well,without lumps.
• The batter should be like dosa batter consistency, if the batter is too liquid it won't come out of the mould or if it's too thick it won't be crispy.So adjust the water according to your batter consistency.
• Heat oil in a kadai,once oil is heated up place the achu muruku mould in hot oil for one minute.
• After that take the mould and dip it immediately into the batter to 3/4th,not fully.
• As the mould is hot the batter will stick into it and place that in the hot oil.
• After the batter is half done, use a fork to release the muruku to the oil.
• Turn it on other sides and fry it to light brown/till crispy.
• Repeat the same step for remaining batter. Every time before you dip the mould in the batter, keep the mould in the hot oil for a minute.

Note: The batter consistency is very important,if it is too liquid it will not come out from the mould.So adjust the consistency of batter carefully.
If the mould is new, keep it in dosa batter for a day ,then wash it nicely and apply oil in all sides.keep this for another day then use it.

Jalebi

Ingredients:
For the Jalebi batter

• 200 gms All purpose flour / Maida
• 2 cups Curds/ Yoghurt
• 2 tsp Lime Juice
• 150 gmsapprx* Cornstarch / Cornflour
• 2 tbsp Hot oil
• Food colour - orange / saffron / yellow
• pinch of salt

For the Sugar Syrup

• 2 cups Sugar
• 1 tsp Lime juice
• Water - Just enough to cover the sugar and melt.
• Oil for deep frying

Method:

• In a bowl, take the flour, add salt, then add in the curds, whisk well. Then add lime juice, cornstarch, safroncolour, and finally the hot oil.
• Mix everything well together and make sure there are no lumps. The batter needs to be thick.
• I mistook and made the batter little thin, so I had to add more starch to thicken the batter.
• Once this is done, set it aside to ferment.

To make the Sugar Syrup

• When the batter is all ready, get the sugar syrup ready. Take a pan with sugar, add just enough water to cover all the sugar.
• Keep stirring so that the sugar melts. Strain if required.
• Add line juice to avoid sugar crystallization. But few did after few days.
• Then again cook till you get a syrupy consistency. Keep it warm.

Making the Jalebis

• Heat oil in a kadai. It is advised that once oil hot, you reduce to medium low flame. But I saw that my Jalebis were getting soggy when I do that.
• Spoon batter into a piping bag / zip lock bag or even your milk/ any thick plastic cover. Cut a tiny hole at one end, pipe the batter into the hot oil.
• Fry till it's crisp and starts changing colour. This took about just couple of seconds for me, I had to be really quick with piping and turning the jalebis.
• Flip and cook on both sides. Once done, drop the hot jalebis into the warm sugar syrup. Done dunk them for long, flip on both sides and remove with a slotted spoon.

This is best served hot/warm.

Sweet Somas or Kajjikayalu

Ingredients for Stuffing:

• ½ cup Fine coconut shreds
• 1 cup Rava (sooji )
• ¼ cup Fried gram
• 1 cup Sugar
• ¼ tsp Cardamom / elaichi pwd

For Somas:

• 2 cups Maida
• 1 tbsp Roasted rava
• Salt to taste
• Oil to fry

Method:
To prepare the inside stuffing ( Poornam )

• Grate coconut to fine shreds.
• Roast rava and keep aside.
• Heat ghee in a fry pan.
• Add grated cashew, coconut shreds, fried gram powdered, sugar, roasted rava and cardamom powder.
• Saute till rich aroma comes out.
• Remove from flame and keep aside.
• Poornam is ready for stuffing.

To prepare Somas:

• In a wide bowl, take maida and 1 tbsp roasted rava.
• Add a pinch of salt and knead it to soft dough by sprinkling water(just as we do for making pooris). Keep the dough covered for 5 to 10 mins.
• Make small balls out of the dough.
• Roll it to small discs.
• Keep the poornam inside and close it. Fold it as semicircle and seal the ends with little oil. Repeat the same for all the balls. Heat oil in a fry pan.
• Deep fry the somas in medium flame to golden.

Delicious somas is ready to share & enjoy.

Banana Kachayam

Ingredients:

• 1 cup Maida or All purpose flour
• 1 cup Semolina (white Sooji/Rava)
• 3 Bananas
• 4 Cardamom Pods
• 1 Cup Sugar
• 2 tsp grated Coconut (Optional)
• 1 pinch Baking soda powder
• Water
• Oil for deep frying

Method:

• In a bowl peel the Bananas and mash them well.
• Add Maida, Rava, Cardamoms, Grated Coconut, Baking soda and Sugar with the mashed Banana.
• Add the water with the mixture little by little and make batter like idli/dosa consistency.
• Heat the Oil in a frying pan.
• Take a small amount of mixture using small and round shaped ladle.
• Drop the dough into hot Oil and deep fry until become golden brown on both sides.
• Now the kachayam is ready to serve.
• We can serve it Hot or even store this kachayam upto 2 weeks in a cool and dry place.

Note: I am using Coconut it is optional and Instead of sugar and Maida we can use Jaggery and wheat flour which is healthier than this.