Dear All,
As promised, here is the announcement of TheStarFoodie for this week!
The best recipe being selected is Dr. Anuradha's. You may call me partial- but i can vouch this is the best "karanji" i have ever tasted!The detailed recipe and the winner's photo is attached for you all to congratulate! So don't hesitate:-)
Dr. Anuradha comes one step closer to WIN the TheStarFoodie of the Month!
Hurry! Send in your recipe today!!!
The next recipe topic is our favourite "aloo"- "potato"
Send in your interesting recipes on aloo/potato to thestarfoodie@gmail.com and get featured!
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LOVE FOOD!
DIWALI SPECIAL- Karanji
Indian Veg
Serving: 8-10 pieces
Ingredients:
Maida (refined flour)- 200 grams
Rava/Soji- 75 grams
Refined oil- 3 to 4 spoons (warm and ready to use as "mohan"- For Binding)
Salt to taste
For the stuffing:
freshly grated coconut- approx 1 bowl
grounded sugar - 1 and half bowl
elaichi powder- a teaspoon
nutmeg powder- a pinch
grated khoya- 1/4 bowl
charoli- 1 teaspoon
Ghee for deep frying.
Method:
Knead the maida, rava, salt with help of oil and little milk/water in to a smooth dough.
In a mixing bowl, mix the grated fresh coconut, sugar, elaichi, nutmeg powder, grated khoya and charoli.
Make small balls of the kneaded dough which has been resting for 15 minutes.
Roll out the kneaded dough in to small puris.
Fill in the stuffing and close the puri in half around its diameter.
Close the edges with little milk.
Deep fry the semi circular stuffed puris (karanji) in ghee till golden brown.
This is the traditional recipe followed at home for Diwali!
*A twist to the taste can be lended by adding fruit puree (apple/banana/mango) to convert it into a Fruit Karanji!
But to get the traditional feel and taste, would recommend follow the traditional WINNING recipe mentioned above!
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