Boondi Laddu (made of Dry Roasted Gram Flour)

Please click on photo to view large image. Boondi Laddu (made of Dry Roasted Gram flour) - Twice tested recipe. No added food color / essence. Purely homemade with a divine taste !!!

Boondi Laddus are very popular in India, made of dry roasted gram flour, sugar syrup and cardamom powder. Please watch various You Tube links for basic ideas of making boondi laddu. Here's the recipe of Normal Boondi Laddus.

Makes: 14 - 16

Please use same measuring cup to measure sugar and water.

Ingredients

For sugar syrup:

1 cup / 200 ml (Indian standard measuring cup 200 ml / 8 oz capacity) sugar (pick very good quality sugar / pure white in color)

½ / 100 ml water + 1 tablespoon (Indian standard measuring cup of 100 ml / 4 oz capacity)

¼ teaspoon cardamom powder

¼ teaspoon edible camphor (cooking karpoor / pachakarpooram / raw camphor – available at leading supermarkets in India)

2 tablespoon chopped dry fruits (optional) or 1 tablespoon raisins (16 nos)

Method

In a wide bowl, boil sugar and water on a medium heat. Sugar will dilute in water and become a smooth solution. Boil until half thread consistency and also a slight color change in sugar solution. Sugar solution slightly thickens / like the texture of the honey and a string appear between thumb and forefinger when testing (approximate time for all these process is 7 minutes on a medium heat). I'm not sure about other temperature settings (like candy thermometer). Switch off the heat. Sprinkle cardamom powder, edible camphor and dry fruits / raisins (optional). Cover and keep aside.

For boondi batter:

Dry roasted gram flour available @ all leading supermarkets or dry roast normal gram flour in an iron kadai for 10 – 12 minutes until fragrant / color changes. Microwave method - In a microwave safe flat dish, spread normal gram flour (besan) evenly and microwave high on 750 W for 1 minute 30 seconds until fragrant and color changes (color changes from light yellow to light cream color) Take out from microwave and keep again for another 30 seconds (750 W) if required.

Please use same measuring cup to measure dry roasted gram flour and water.

1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 ml capacity) dry roasted gram flour (besan)

 ¾ cup water - 1 cup water (depending upon the quality and texture of the gram flour / besan)

Method

Sieve dry roasted gram flour. In a wide bowl, mix dry roasted gram flour and 3/4 cup - 1 cup water and make a batter. Smoothness of the batter depending upon the quality and texture of the gram flour. Not more than 1 cup. Make a smooth batter of pouring consistency.

Boondi Maker (Boondi Jara ) and Flat ladle with holes

Heat oil in a frying pan / kadai on high heat. Hold carefully a boondi maker / perforated spoon / flat ladle with holes / skimmer with left hand and pour ladlespoon (or directly from the bowl) gram flour batter (boondi batter) at a time and gently spread the batter with the back of a thick tablespoon or the ladle itself so that the boondis are evenly falls into the hot oil. Fry boondis on high heat until light change in color (dry roasted gram flour won’t get golden color and also there is a difference in size and shape. Not exactly round like normal boondis. See the photos below).

Dry roasted gram flour boondis

Normal gram flour boondis

Do not fry until crisp. If it is crisp, it won’t absorb syrup. Drain out boondis from the hot oil with the help of a slotted spoon and transfer in sugar surup (when the boondis are very hot) and mix well. It will absorb sugar syrup.

Wash and clean the boondi jara each time while using boondi batter and wipe it nicely with a kitchen towel. Then adjust the heat of the oil and fry it again boondi. It may fry in 3 – 4 batches (depending upon the size of the frying pan / kadai). Make boondis like this and soak in sugar syrup for 5 – 7 minutes.

Stir it gently with a thick tablespoon until the boondis combine well with the sugar syrup. There won't be any excess sugar syrup to drain out. Wash your hands and wipe nicely with a soft towel. Wait until it completely dries up. Do not make the laddus with wet hand. The Laddus will spoil within 2 – 3 days. When it is warm and a manageable heat make lemon sized laddus. Apply little ghee on both the palms. A small quantity of sugar syrup will ooze out from the boondi mixture while making laddus (round balls). That will help us to make even sized laddus and also we can make it very easily. First the laddus are very soft / featherlight and almost like Motichur laddus. After 2 – 3 hours it will be like normal boondi laddus (also not very soft). Store in an airtight container or in a refrigerator.

Spinach Vada or Palak / Keera / Cheera Vada

Spinach Vada or Palak / Keera / Cheera Vada

A deep fried snack. Best with Idli / Dosa / Chutney varieties / Sambar / Pongal or serve as a snack with tea / coffee.

Soaking time: 2 - 3 hours

Makes: 9 - 10

Ingredients

200 g / 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) urad dal

2 1/2 cup water ( for soaking )

½ cup / 100 g, finely chopped spinach, pick tender leaves and remove thick stem (or red color spinach / Amaranth leaves (Thambidi bajji in Konkani cuisine)

1 onion, finely sliced

2 green chillies. finely chopped

1/4 teaspoon hing ( asafoetida ) - optional

1 teaspoon peppercorns (not recommending for kids)

1 - inch piece ginger, finely chopped

1 spring (6 nos) curry leaves, finely chopped

1/2 teaspoon salt ( or to taste )

2 -3 tablespoons water ( for grinding )

300 ml oil for frying

Method

Wash and clean spinach leaves. Drain out water completely. Remove thick stem and chop finely.

Chop ginger, green chilli and curry leaves. In a bowl, mix hing ( asafoetida ), peppercorns (optional), chopped ginger, green chillies, curry leaves, chopped spinach, and onion. Do not add salt now. Before frying vada, please keep all the chopped ingredients ready.

Wash and soak urad dal for 2 - 3 hours. Drain out water completely.

Grind urad dal to a thick and smooth paste in a mixer in 2 batches. Add / sprinkle 1 tablespoon water during grinding (1 tablespoon for each batch).

Transfer the vada batter into another flat bowl and mix it with chopped ingredients, peppercorns, hing , and salt to taste (Finally add salt) and prepare vada immediately.

Heat oil in a kadai / frying pan. Reduce heat to medium. Avoid frying on high heat.

Wet your palms and take batter into the palms. Shape it like a doughnut with a hole in the centre. The reason for putting hole is to allow for expansion during frying as well as to obtain uniform cooking through out the cross section.

Alternately one can shape it like a ball / bondas if one find it difficult to shape it like a doughnut.

Release the doughnut shaped batter directly into the medium hot oil.

Care should taken not to splash oil on to your palms.

Repeat this as far as the space permitting in your kadai / frying pan (4 - 5 vadas at a time).

Also too many vadas at a time may result in uneven cooking of vadas. Normally at first the underside of the vadas turn brown. So turn the vadas over so that the uniform color ( golden color ) is obtained through out the surface. Cook on a medium heat. Avoid high heat.

Drain and place on kitchen paper to absorb excess oil. Serve with coconut chutney / Sambar / Tea / Coffee.

Chakali / Murukku

Chakali / Murukku / Chakkuli

A deep fried all time favourite snack in Indian cuisine !!

Makes: 135 g

Please use same measuring cup to measure rice flour and water.

Ingredients

1/2 cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) rice flour (normal rice flour, do not dry roast rice flour)

2 tablespoon urad dal

1/2 teaspoon til (black sesame seeds )

1/2 teaspoon jeera ( cumin seeds )

2 teaspoon butter

1/2 teaspoon salt ( or to taste )

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

¼ teaspoon hing (kaayam / asafoetida)

50 ml water + 3 teaspoon

300 ml cooking oil

Method

Heat an iron kadai and dry roast urad dal until fragrant and golden color on a medium heat. Transfer dry roasted urad dal into a small mixer bowl and make a fine powder in a small mixer bowl. Keep aside.

In a wide bowl, mix rice flour, urad dal powder, salt, butter, red chilli powder, turmeric powder, jeera , til and hing. Mix well nicely. Then add water (50 ml) and make a soft dough. Add extra 1 – 3 teaspoon water if required to make a soft dough. Prepare chakalis immediately.

Put this dough in a murukku / chakali mould and press it to chakali shapes ( or desired shapes and sizes ) on a paper.

Heat oil in a wide kadai / frying pan and reduce heat to medium. Transfer this chakkulis / murukku into the cooking oil ( or fry directly in hot oil with chakali mould) and fry on a medium heat until light golden color in 2 batches. Fry a batch in oil (until golden color ) drain out from oil and set it aside, fry a second batch, drain out oil and set it aside and fry the first batch again and finally the second batch. This method is very helpful for crispy and crunchy chakkuli. Store in air-tight container.

Grilled Paneer (Bergner Kaiserhoff Die Cast Non Stick Grill Pan-KH-2151 available @ Homeshop 18 Online store, India

Bergner Kaiserhoff Die Cast Non Stick Grill Pan-KH-2151 available @ Homeshop 18 Online store, India

Grilled Paneer

A delicious snack, made of very less oil. Best with green chutney or tomato ketchup.

Serves: 2 - 3

Ingredients

200 g paneer (cottage cheese)

½ teaspoon salt

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 teaspoon tomato ketchup

1 teaspoon oil

Bergner Kaiserhoff Die Cast Non Stick Grill pan for grilling

Method

Cut paneer into desired shape and size. Drain out water completely. In a bowl, mix salt, turmeric powder, red chilli powder and tomato ketchup (or 1 tablespoon barbeque sauce. If using barbeque sauce,then no need to add any spices). Apply marinade evenly on both sides of the paneer pieces and keep aside for 15 minutes.

Heat 1 teaspoon oil in grill pan. Arrange marinated paneer slices and grill on a medium heat until golden color on both the sides (approximate grilling time 7 minutes for each side). Serve hot with green chutney / fresh salad / tomato ketchup or serve as side dish with rotis / pulao.

Boondi Laddu

Boondi Laddu

Boondi Laddus are very popular in India, made of gram flour, sugar syrup and cardamom powder. Please watch various You Tube links for basic idea of making boondi laddu. Here's the recipe of Boondi Laddus (made of dry roasted gram flour).

Makes: 14 - 16

Please use same measuring cup to measure sugar and water.

Ingredients

For sugar syrup:

1 cup / 200 ml (Indian standard measuring cup 200 ml / 8 oz capacity) sugar (pick very good quality sugar / pure white in color)

½ cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) water

¼ teaspoon cardamom powder

¼ teaspoon edible camphor (cooking karpoor / pachakarpooram / raw camphor – available at leading supermarkets in India)

2 tablespoon chopped dry fruits (optional)

Boondi Jara and flat ladle with holes

Method

In a wide bowl, boil sugar and water on a medium heat. Sugar will dilute in water and become a smooth solution. Boil until half thread consistency and also a slight color change in sugar solution. Sugar solution slightly thickens / like the texture of the honey and a string appear between thumb and forefinger when testing (approximate time for all these process is 7 minutes on a medium heat). I'm not very sure about other temperature settings (like candy thermometer). Switch off the heat. Sprinkle cardamom powder, edible camphor and dry fruits (optional). Cover and keep aside.

For boondi batter:

Please use same measuring cup measure gram flour and water.

1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 ml capacity) gram flour (besan / kadala maav)

1/2 cup water (100 ml / 4 oz) (reserve extra 2 tablespoon)

Method

Sieve gram flour. In a wide bowl, mix gram flour and water and make a smooth batter (add extra 1 or 2 tablespoon water if required. Smoothness of the batter depending upon the quality and texture of the gram flour). Not more than ¾ cup. If the batter is too thin, boondis won’t turn out well and won’t get perfect shape and size.

Heat oil in a frying pan / kadai on high heat. Hold carefully a boondi maker / perforated spoon / flat ladle with holes / skimmer with left hand and pour ladlespoon (or directly from the bowl) gram flour batter (boondi batter) at a time and gently spread the batter with the back of a thick tablespoon or the ladle itself so that the boondis are evenly falls into the hot oil. Fry boondis on high heat until light golden color. 

Do not fry until crisp. If it is crisp, it won’t absorb syrup. Drain out boondis from the hot oil with the help of a slotted spoon and transfer in sugar surup (when the boondis are very hot) and mix well. It will absorb sugar syrup.

Wash and clean the boondi jara each time while using boondi batter and wipe it nicely with a kitchen towel. Then adjust the heat of the oil and fry it again boondi. It may fry in 3 – 4 batches (depending upon the size of the frying pan / kadai). Make boondis like this and soak in sugar syrup for 5 – 7 minutes.

Stir it gently with a thick tablespoon until the boondis combine well with the sugar syrup. There won't be any excess sugar syrup. Wash your hands and wipe nicely with a soft towel. Wait until it completely dries up. Do not make the laddus with wet hand. The Laddus will spoil within 2 – 3 days. When it is warm and a manageable heat make lemon sized laddus and give perfect shape. Store in an airtight container or in a refrigerator.

Photos of Main and Sides of our Ona Sadya 2012

Avial, Kaalan, Sambar & Rice

Parippu curry, Cabbage Thoran, Vellarikka Pachadi, Pulisseri, Rasam, Olan & Chena Mezhukkupratti

Semiya Paayasam

Happy Onam

Photos of Homemade Boondi Laddu (Trial version)

Here's the recipe of Boondi Laddu.

Boondi Laddus with dry fruits

Boondi Laddus without dry fruits

Sambar for Onam

Homemade Sambar Powder

Makes: 105 g

Ingredients

20 dried red chillies

1 cup (100 g) coriander seeds (dhania)

¼ cup (25 g) chana dal (Bengal gram)

¼ cup (25 g) urad dal

¼ cup (25 g) methi seeds (fenugreek seeds)

1 teaspoon hing (asafoetida / kaayam)

½ teaspoon turmeric powder

Method

In an iron kadai, dry roast separately dried red chillies, coriander seeds, chana dal, urad dal and methi seeds on a low to medium heat. Do not dry roast on high heat. Approximate dry roasting time 20 - 22 minutes until fragrant, slight color change and crisp. Switch off the heat. Finally mix all the dry roasted ingredients together. Add turmeric powder and hing. Stir continuously for 5 minutes. Keep aside to cool for 15 minutes. Transfer these ingredients in a mixer bowl and make a fine powder. If using small mixer bowl, make powder in batches. Store in an airtight container.

The exact quantity of this powder to be added to the sambar depends on ones taste (2 teaspoons sambar powder required for 3 servings (1 medium bowl) . Make in smaller quantity - ie for use for a few times. The fragrance / freshness may be lost if one makes in large quantity and store for longer duration.

Sambar for Onam

A delicious sambar, goes well with Idli / Dosa / Rice / Variety rice …

Serves: 4

Ingredients

For dal :

1/2 cup ( 100 g ) tur dal (Indian standard measuring cup of 100 ml / 4 oz capacity)

300 ml water

1 teaspoon oil

½ teaspoon turmeric powder

1 onion, roughly chopped

1 tomato, roughly chopped

Method

For Dal:

Wash and clean tur dal.

In a steel bowl, mix tur dal, water, oil and turmeric powder. Pressure cook tur dal along with water, turmeric powder, oil, onion and tomatoes for 20 minutes. Water level should be 1 - inch above dal - tomato - onion ( reduce heat after 2nd whistle and cook cook on a low heat for 15 minutes. Allow the pressure cooker to cool naturally.

Open the lid. Gently mash cooked dal- tomato - onion mixture. Adding onion and tomato will make the sambar gravy thick and creamy.

Other ingredients for sambar:

1 teaspoon oil

15 sambar onions (small onion / shallots / chuvannulli in Malayalam / Piyyavu in Konkani / sambar venkayam in Tamil ) or any vegetables of your choice like 2 drumsticks, 1 small piece vellarikka, 5 bhindi, mixed vegetables ... cut all the vegetables in equal size

100 ml (1/2 cup) water

3/4 teaspoon salt ( or to taste)

1 - 2 tablespoon tamarind juice (or 1 - 2 teaspoon thick tamarind paste)

2 1/4 teaspoon 777 brand Madras Sambar Powder/ Eastern / Melam / MTR Sambar powder / homemade sambar powder ( 2 ½ - 2 ¾ teaspoon homemade sambar powder if using ) - Dilute sambar powder in 2 tablespoon water and keep aside.

For sambar :

Heat 1 teaspoon oil in a pan. Add small onion and fry on a low heat until light pink color.

In a bowl, mix shallow fried onion, (if adding mixed vegetables no need to shallow fry. Cook directly) other vegetables, cooked dal – onion – tomato mixture, tamarind juice / paste, salt to taste and extra 100 ml (1/2 cup) water. Sambar should be of pouring consistency.

Cover with lid and cook on a medium heat for 5 - 7 minutes.

Add diluted sambar powder and boil again for 10 - 12 minutes on a low heat to medium heat till done / well cooked. You can find a slight reduction in the quantity of the sambar and nice aroma of sambar powder / sambar thickens (Sprinkle 1 pinch hing if required).

For seasoning :

2 teaspoon cooking oil

1 teaspoon mustard seeds

1 spring curry leaves (6 nos)

1 red chilli, halved

1 teaspoon chopped coriander leaves

For seasoning :

Heat oil in a pan . Add mustard seeds. When they start crackle, add curry leaves and halved red chilli. Saute for 2 - 3 minutes and pour this seasoning over sambar. Garnish with chopped coriander leaves (optional). Serve with Idli / Dosa / Pongal / Rice ....

Puli Inji

Puli Inji

Puli Inji is an essential ingredient for Onasadya (feast) - for that matter any sadya connected with auspicious events in Kerala. The main ingredient is ginger which is famous for assisting digestion. It also enhances the flavor and variety in the whole spectrum of dishes served during sadya. Recipe from Vanitha Magazine 2011 !!

Serves: 4

Ingredients

1 tablespoon oil

1/2 teaspoon mustard seeds

2 spring curry leaves

3 medium size dried red chillies

4 tablespoon finely chopped ginger

2 tablespoon finely chopped green chilli

2 teaspoons tamarind paste or ¼ cup / 50 ml tamarind juice (soak a small lemon sized ball tamarind in ½ cup (100 ml warm water and then extract juice). This step is very important.

75 ml water (less than 1/2 cup)

1/4 teaspoon hing (kaayam / asafoetida)

1/2 teaspoon melted and sieved jaggery

1/2 teaspoon salt

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1/4 teaspoon uluva podi / powder (methi seed powder)

Method

Heat oil in a frying pan. Add mustard seeds. When they crackle, add broken red chillies and curry leaves and fry till crisp.

Add finely chopped ginger and green chilli and fry on a low to medium heat till golden color and crisp (approximate frying time 15 minutes). At this point, add tamarind paste and water.

Add hing, jaggery, red chilli powder, turmeric powder and salt. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the gravy thickens / golden brown in color.

Keep aside to cool for 15 minutes and mix with uluva podi (methi seed powder). Consume Puli Inji after 1 - 2 hours. Then it'll absorb all the flavors. Serve with rice.