Khari Pudi

Ingredients

2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. omam seeds
1/2 tsp. turmeric powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee
Salt to taste
Some dry flour for dusting
Oil to deepfry

Method:

1. Mix together plain flour and 1/4 cup rice flour.
2. Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well.
3. Add enough water to make a not too soft pliable dough.
4. Take a pingpong ball sized lump, shape into ball, roll.
5. While rolling use dry flour for dusting.
6. Roll into a large chappati. Apply ghee on top with back of spoon.
7. Sprinkle some rice flour all over.
8. Starting from one end, roll into a tight swiss roll.
9. Cut into 3/4" to 1" thick slices.
10. Take one, roll over it lightly once or twice only.
11. The pudi shoud just flatten enough to stay together.
12. Do not roll to make thin again.
13. Place on a clean cloth, to dry a bi.
14. Keep aside. Repeat till all dough is over.
15. Heat oil in a heavy frying pan.
16. Let in few pudis at a time in hot oil.
17. Fry on med. To low flame till very lightly golden.
18. Flip sides and repeat above.
19. Drain and keep aside to cool.
20. Cool completely before storing.

Thenkuzhal

Ingredients
Rice - 2 Aazhakku
Broken Greengram (Payathamparuppu) - 1 Handfull
Broken Black gram (Uluthamparuppu) - 1/2 Aazhakku

Method

The above mentioned ingredients should be ground into fine flour in a mill.

Cool the ground flour, sieve, and add 2 tsp Ghee, 1 tsp table salt, 1/2 tsp jeera. Mix well.

Squeeze through the tubular press and deep fry them.

Sitaphal Rabdi

Ingredients
1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.