SAAMAI (LITTLE MILLET PORRIDGE) NOMBU KANJI

                           NOMBU KANJI

Ingredients:
Saamai-1 cup
Moong dal-1/4 cup
Onion-1 medium(thinly sliced)
Tomato-1 small (cut into medium cubes)
Green chillies-2
Ginger garlic paste-1 tsp full
Mint and coriander leaves-1 handful
Coconut milk-1/2 cup
Oil- 2 tsp
Salt- to taste
Lemon juice-2 tsp

For Tempering:
Cardamom-1
Cloves-2
Cinnamon-1 inch
Cumin seeds-1 tsp
Fenugreek seeds- 1 tsp

Method:

WASH AND SOAK MILLET AND DAL FOR 10-15 MINS.
          

1.In a pressure cooker,add oil and add all items under tempering.
2.Leave till nice aroma comes from it.
3.Now add ginger garlic paste,green chillies and saute well.
           

4.Add onion and tomato to it and cook well.

          

5.Add soaked millet and moong dal and saute.
         

6.Add 4 cups of water,mint,coriander leaves,lemon juice,salt and let it boil.
         
7.Now close the lid and cook for 1 whistle.
8.Open and add coconut milk and extra water to required thickness and let it boil.
         

9.Serve hot with vada,bajji.
          

Note:
1.Millet can be cooked in open vessel too.
2.The same recipe can be done with broken rice.
3.Make kanji to medium thickness.Not so watery or not too thick.

SUGAR CRISPS(AIR FRIED)

                            SUGAR CRISPS

Ingredients:
Maida/All purpose flour-2 cups
Oil-2 tsp(for mixing the dough)
Salt-2 tsp
Water-to make the dough.

Sugar mixture:
Sugar -1/2cup
Cardamom powder-1/2 tsp
(Grind the sugar with cardamom or cardamom powder and keep it ready before frying the crisps.)

Method:
1.In a bowl,add maida,oil and salt and blend.
2.Sprinkle water little by little and make a thick dough.
3.Let it rest for 15 mins.


4.Make small balls with the dough.
5.Roll it as thin as possible.
          

                       

6.Cut into squares and make different shapes.
              

                       

          

                           

7.Pre-heat the air fryer at 350°F for 10 mins and place them and fry for 10 -15 mins till golden brown or until done.
             


           

8.Remove and mix with powdered sugar
mixture.
(Sugar coats well,when the crisps are hot).
         
              

                       
9.Sugar crisps are ready.
                     


OIL FRYING:
1.Add the prepared dough shapes in hot oil and fry for 2-3 mins or until crispy.
2.Dust with sugar mixture at once when removed from the oil.
(Sugar coats well,when the crisps are hot).

SPICY VERSION:
1.Add salt and pepper to the hot crisps.
2.Spray little oil for the salt and pepper to coat well.
             

SAMOSA SHEETS/SPRING ROLL SHEETS

                         SAMOSA SHEETS

  

Ingredients:
Maida-2 cups
Oil-3-4 tbsp.(for mixing the dough)
Oil-1/4 cup (for spreading on each layer)
Salt-to taste
Water - to make the dough

Method:
1.In a bowl, add maida,2 tsp of oil and salt and mix well.
2.Sprinkle water little by little and make a thick dough.

           

3.The dough should not be too soft or too hard.
4.Let it rest for 15 mins.

          

5.Make small balls and set aside.
6.Take a dough ball and start making thick flattened round shapes.

   

7.Spread oil all over and sprinkle dry flour.
8.Make another flattened poori shapes and place over them.



9.Spread oil and sprinkle dry flour again.
10.Place another flattened dough over it and continue the same for 6 to 7 sets.



11.Start spreading the dough to a thin sheet.



12.Transfer this to a dosa tawa and cook in low heat for 30 seconds on each side.
13.You can notice,each sheets starting to seperate.

14.Remove from the tawa and place in a plate and start peeling each sheets carefully.



15.Arrange them one on top of the other and cut into 2 equal halves or cut the edges and make a square and then to rectangle shapes.

             

16.Samosa sheets are ready to be filled and fried.