Tag Archives: Peanut

Fried Atukulu

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This is a quick snack that can be made with very little prep, and light on the stomach. Atukulu, or beaten rice, is a staple in most Indian kitchens, especially those that make poha as breakfast! I’m sure there are more dishes that can be made with atukulu, but am yet to discover, and make them. πŸ™‚

Ingredients:

Method:

  • Heat the oil in a wide wok on a medium flame, and put the groundnuts in.
  • Put the curry leaves into the basic/bowl into while you intend to put in the fried groundnuts and atukulu.
  • While the oil heats, it also fries the groundnuts. Keep them in until they are well done, and then take them out with a metal sieve.
  • Turn the flame to low and drop a few atukulu at a time. They will immediately puff up. So be sure to put in only a few and scoop them out immediately, else they would get burnt.
  • Follow the process until all the atukulu are done. The curry leaves in the bowl will get fried because of the heat from the groundnuts and atukulu dropped over them.
  • Finally add salt and chilli powder to taste and mix well.

This snack can be store for over a week. But I must say that I’ve never been able to check that out for myself. It’s always over within a couple of days!!! πŸ™‚

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Nuvvu(la) Laddu

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This is yet another sweet that my sis-in-law made and sent across to Bangalore. The recipe seems to be really simple; I just need to implement it!! πŸ˜‰

This sweet is a speciality of Andhra Pradesh, and is filled with good health. Nuvvulu (sesame seeds) are a very good source of calcium. So in case of lactose allergy, you can consider having sesame seeds. Also, the recipe requires jaggery, which is also is filled with health benefits.

Ingredients:
1/4 kg White nuvvulu (til/sesame seeds)
1/4 kgΒ  jaggery
Additional ingredients: choice between groundnuts (lightly roasted), cashew nuts, or dry coconut

Method:

  • Sift the white nuvvulu to clear all dust/stone particles.
  • Lightly roast the seeds till it changes colour to brown. This needs to be carefully done, as a slight delay is turning off the flame would mean the seeds will get over-done.
  • Set aside to cool.
  • Chop or pound the jaggery into a fine powder.
  • Take a choice of additional ingredient (roasted groundnuts, dry desiccated coconut or cashew nut)
  • Coarsely grind all the ingredients together. This would mean 1/2 twists of the “Whip” button on your mixer-grinder.
  • Take out from the mixer, and set aside for 5 mins.
  • Make into small balls.

This sweet can be preserved at room temperature, and lasts upto 1 week without refrigeration.