Vietnam, officially the Socialist Republic of Vietnam, is the eastern most country on the Indochins Peninsula in Southeast Asia. The country is bordered by China in the north, Laos in the northwest, Cambodia in the southwest and the South China Sea in the east. While going through recipes to try for Vietnam, I came across so many spring rolls. But not even a single cookie recipe. So I had to deviate from the theme for this country. I saw these deep fried cake recipe and at once I bookmarked it. They look so much like the ellurundai we make in Tamilnadu.
Posts tagged SESAME SEEDS
Vinayagar Chaturthi is celebrated all over India every year in a grand manner. Idols of Lord Ganesha floods the streets. After pooja, the idol is immersed in river, pond or sea. Usually mom made kozhukattai and sundal for neivedhyam along with some rice flakes and jaggery. And we never bought ganesha idols. Whenever we went for shopping on previous day of Ganesh Chaturti, I was always tempted seeing all those cute idols, but mom never bought. I think the Ganesh Chaturthi celebrations are fantastic in Karnataka. When we were in Mysore, the area boys used to collect money from all the houses and do a grand celebration every year. For one year I took part in all the celebrations as one of the guys organising the celebration was my brother’s friend. It was fun filled Ganesh Chaturti that year and I didn’t get another opportunity like that. Writing this itself makes me nostalgic.
Priya of Priya’s Versatile Recipes
When I resided in Mysore, I used to eagerly wait for Sankranti so that I can get ellu bella from my friends and neighbours. Each and every house has their own version of this snack and we used to get so many packs of ellu bella from friends during the festival. Usually ellu bella is accompanied with sakkare achhu. My friend Archana used to prepare sakkare achhu at home. Once I tried preparing it and it turned out to be a disaster. But ellu bella is very easy to make. There is not so much cooking involved except for roasting peanuts and sesame seeds. Just mix together all ingredients and you get this flavourful snack which you can go on munching any time of the day. After we moved from Mysore I completely forgot about this. When I was going through blogs recently I saw some posts on this ellu bella and it made me nostalgic. So for this Pongal I made ellu bella and thoroughly enjoyed it. Achu vellam must be used for this snack. As I didn’t have it in my pantry, I used the regular vellam and had a hard time cutting it to cubes. Achu vellam is firmer than the usual vellam and can be cut into cubes much easily compared to the vellam. So if you are preparing it buy achu vellam and try it out.
Cheeval or ribbon pakoda can be prepared with chevu dough. There are so many recipes for this snack. I made it with rice flour and besan along with sesame seeds and pepper powder. You can also add garlic paste for a nice flavor. Mom gave this recipe and I made some changes like adding butter and pepper powder. He press used for cheeval has a small rectangular opening so that the dough comes out like ribbon. That is why it is also called as ribbon pakoda. The press I have is wooden and the plate is bronze. It was bought by my aunt from Karaikudi and it is a very nice press. Today is the final day of Blogging Marathon#22. I am linking this to WTML hosted by Preethi and started by me.
This is a flavourful thuvaiyal/ chutney using coconut and white sesame seeds. I haven’t tempered the thuvaiyal. But if serving it as chutney for dosas, it can be thinned down by adding water and tempered with mustard, urad dhal and curry leaves. I served it as a side dish for beetroot rice I prepared. It was a delicious combination and the thuvaiyal is very easy to prepare.
Coriander Leaves-1/2cup(finely chopped and tightly packed)
1. Grind onion, green chillies, garlic and cumin to a coarse paste.
2. Roast peanuts, remove skin and soak in water for 10minutes.
3. In a bowl, add flour, sesame seeds and salt. Mix well.
4. Add the paste and rub until completely mixed.
5. Add peanuts and coriander leaves.
6. Add water and prepare a soft dough. Make it little loose so that you can get thin ginnappa.
7. Grease a tawa. Divide the dough into 6 equal parts.
8. With your fingers, press a ball on he tawa to a thin disc. With index finger make small holes on the disc.
9. Switch on flame. Fill holes with oil and cover the tawa with lid.
10. Cook on low flame for 5-7minutes. Keep checking the ginnappa because you don’t want to end up with a burnt one.
11. When the bottom is golden, flip it over and cook uncovered until nice and crispy.
12. Remove from tawa and let it cool.
13. Cool the tawa before making another ginnappa.
14. Store in airtight jar and serve along with tea.
White Sesame Seeds-2cups
Red Chilly-50-75gm(If you want it hot, then use 100gm)
For the third day of Blogging Marathon#11, I tried the famous Bihari sweet-Tilkut Ladoo. These are prepared for Makar Sankranti. Tilkut is actually till gud which translates into sesame seeds and jaggery. It is very easy to prepare. After shaping the ladoos let it air dry for 4-5hours before storing in airtight jar. This stays good for 3months. I saw the recipe’s hindi version at Nishamadhulika.com. Today I had been to my sister-in-law’s house. I prepared these ladoos there and there were so many kids who were happy to relish these ladoos.