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Recipes - Gollu Recipes

compiled by Geeta Kannan

Beach Sundal

Ingredients:  Dried green peas – 1 cup;  finely chopped green mango – 2 tbsp; green chilli paste – 1 tsp; mustard, urad dal and jeera – ¼ tsp each; grated ginger – ¼ tsp; asafoetida- ¼ tsp; curry leaves- few sprigs; grated coconut – 3 tbsp; salt to taste and oil for seasoning.

Method: Soak the dried peas and pressure cook till done.  Heat oil in a pan. Add mustard, urad dal, jeera, curry leaves, asafoetida, green chilli paste, grated ginger and chopped mangoes.  Add the peas and grated coconut and salt.  Mix well and serve.  Tasty Madras beach sundal is ready! 

Madur Vada

Ingredients: Gram flour, rice flour, sooji and maida - !/2 cup each; finely chopped onion -1 cup; green chillies- 5; ginger – 2 inch piece; chopped cilanto – ¼ cup; curry leaves – one sprig; coarsely powdered peanuts – ¼ cup; white sesame seeds- 2 tsp; jeera – 1tsp; ghee- 2 tbsp; oil and salt to taste.

Method: Mix salt and ghee with the chopped onions.  Add gram flour, rice flour, maida, sooji , chopped ginger, green chillies, cilantro, curry leaves, coarsely ground peanuts, sesame seeds and jeera.  Mix well.  Make small balls and slightly flatten them.  Deep fry in hot oil .

Yogurt Jelebi

Ingredients: Rice flour – 4 cups; urad flour – 3 cups; yogurt – 6 cups; sugar- 400 grams; elachi- 1 tsp; saffron – a pinch; oil as required.

Method: Mix the rice flour, urad flour and yogurt and let it soak for 24 hours.  Melt sugar in water to one string consistency.  Add elachi and saffron.  Heat oil in a wide pan or wok.  Reduce heat. Meanwhile, spoon the prepared batter in a icing bag fitted with a star nozzle. Drop the batter by squeezing the icing bag into the hot oil in a concentric circular motion to make jelebis.  Drain excess oil and drop the jelebis in the sugar syrup.  Once coated, remove the jelebis from the sugar syrup and lay them on a plate.

                              Yellow Pumpkin Payasam

Ingredients;    Ripe yellow pumpkin100gms; coconut milk-200 gms;jaggery-50gms; cardamom-1tsp; cashewnuts-2tbsp;ghee -1tbsp.
Method:  Cut pumpkin into small pieces and fry it in slow fire till it turns brown.Now pour the coconut milk and simmer it for some time. Add jaggery and let it boil till it loses its raw flavor. Add cardamom-powdered and fry cashew in little ghee and add to this. This is a mouth watering sweet dish which is healthy.  .


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