Tag Archives: Asafoetida

Jantikalu

Standard

Every family in India would have prepared some savoury or the other at home. Jantikalu are just one of the varieties that are found in an Andhra household.

A typical family will own a “murukulu press”, which has 5 attachments for various types of savouries to be prepared. Depending on the ingredients, and consistency of the dough, the sieve is selected.

Ingredients:

1 cup gram flour/ besan
1 cup rice flour
1 1/2 tsp salt
1 tsp chilly powder
3 tsp jeera (cumin seeds)
3 tsp oil (for the tadka)
approx 1 ltr oil (for preparing the jantikalu)
1 tsp hing (asafoetida)

Method:

  • Dry mix the gram flour and rice flour,salt  and chilli powder
  • grind the jeera into a powder and add on top of the flour mix
  • In a small wok, heat the oil with hing.
  • Pour the hot oil over the jeera and flour mix.
  • Once it cools down, use water to thoroughly mix into a soft dough.
  • Check with the press to ensure that you are able to press the dough through the chosen sieve easily.  This is important so as not to spend too much energy on simply using the press!
  • Once the dough is ready, have the oil heating in a large, wide wok.
  • Check with a small bit of dough if the oil has heated enough.
  • Once ready, gently press the dough into small circles. This will give the jantikalu its typical look.
  • Take out from the oil once done, Drain and set aside. The done jantikalu will be crisp and lightly brown in colour.

Bon Appetit!!! 🙂

Kura Podi

Standard

This is one of the most versatile cooking masala that can be found. They also vary in ingredients and taste from family to family.

Ingredients:

3 pieces dried coconut
1/2 cup urad dal
2 cups chana dal
1 cup coriander seeds (dhaniya)
approx 3 handfuls of red chillies
lime-sized tamarind
1 tsp fenugreek seeds
2 tsp cooking oil
1 tsp hing (LG black hing)
4 tsp Salt

Method:

  • Chop the coconuts into small pieces
  • Mix the pieces with the urad dal, chana dal, dhaniya, red chillies and fenugreek seeds and set aside.
  • In a small wok, heat the oil & hing till the hing fluffs up and changes colour
  • Pour the oil into the mixture given in step 2, and set the hing aside
  • Transfer the mixture of condiments into a large, thick wok, and heat on a high flame, stirring constantly
  • Once the chana dal is lightly roasted, turn off the heat and add salt, tamarind and the hing, and mix well.
  • Once cooled, grind the mixture into a fine powder.

This masala can be used for flavouring vegetable as well as served with various tiffins.