chakkilam(jantikalu)

INGREDIENTS



Rice 6 cups

Split Bengal gram (chana dal) 3 cups

Split black gram skinless (dhuli urad dal) 1 1/2 cups

Split green gram skinless (dhuli moong dal) 3/4 cup

Cumin seeds 2 tablespoons

Coriander seeds 2 tablespoons

FOR DOUGH

Chakli ka atta 3 cups

Turmeric powder 1/4 teaspoon

Red chilli powder 1 tablespoon

Salt to taste

Sesame seeds (til) 2 tablespoons

Oil to deep fry





METHOD

Lightly roast ingredients of chakli atta. Grind to a coarse powder. Bring one cup of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir mixture well. Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals. Remove from vessel and knead it into very soft dough, by adding a little water. Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot. Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

SHAAM SAVERA

Spinach koftas cooked in tomato gravy.

Preparation Time : 15-20 minutes



Cooking Time : 20-25 minutes

Servings : 4





INGREDIENTS



FOR KOFTAS

Spinach 2 medium bunches

Green chillies, finely chopped 2

Cornflour/ corn starch 3 tablespoons

Salt to taste

Cottage cheese (paneer) 125 grams

Oil to deep fry

FOR TOMATO GRAVY

Butter 3 tablespoons

Cloves 6

Green cardamoms 4

Bay leaf 1

Garlic paste 1 teaspoon

Ginger paste 1 teaspoon

Green chillies, finely chopped 2

Tomato puree 2 cups

Red chilli powder 1 tablespoon

Garam masala powder 1/2 teaspoon

Salt to taste

Sugar 3 tablespoons

Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

Fresh cream 1 cup





METHOD

Clean, trim and wash spinach in plenty of running water. Blanch in boiling hot water for two to three minutes and refresh in cold water. Squeeze out water and chop finely. Mix the spinach, green chillies, garlic, cornflour and salt to taste well. Divide into twelve equal portions. Add salt to taste to grated cottage cheese and mash well. Divide into twelve equal balls. Take spinach portions, flatten it on your palm and stuff cottage cheese balls in it. Shape into a ball. Heat sufficient oil in a kadai and deep-fry balls in moderately hot oil for five minutes. Drain and place on absorbent paper and set aside. For gravy, heat butter in a pan, add cloves, green cardamoms and bay leaf. When they crackle, add ginger-garlic paste and green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring it to a boil, reduce heat and simmer for ten minutes. Add sugar or honey. Crush kasoori methi and add it to the gravy. Stir in fresh cream. Serve koftas, halved and placed on a bed of tomato gravy. Do not boil koftas in the gravy as they may break. Chef's tip: Before proceeding with all the koftas, deep fry one and check if they are breaking. If they break, add some more cornflour in spinach mixture and then deep fry in hot oil.