Mixed Flour Laddu

Ingredients:
1.5 cups Dalia Split / Putani
1 cup Wheat Flour / Godhi Hudi
1/2 cup All Purpose Flour / Maida
1 cup Millet Flour / Ragi Hudi
4 cups powdered Sugar
2.5 cups Ghee
1/2 cup MTR Badam powder
1/2 cup broken Cashew Nuts
1/4 cup Almonds / Badami
1/4 cup Raisins
7-8 Cloves / Lavanga
5 - 6 Cardamoms / Elakki

Recipe:
Remove the outer cover of cardamoms and mash the cardamom seeds, cloves. Put sugar in a mixer and make fine powder as shown in the picture below.

Put cashew nuts in a mixer, crush them and keep it aside.

Put raisins, crushed nuts and 1 3/4 cup of ghee in a pan/heavy bottomed vessel. Fry them for few mins in medium flame until they puff. Add all the flours and fry them for about 15-20 mins in low flame until they give nice aroma.

Add powdered sugar, remaining ghee and switch of the flame and mix well. Let it cool for about 5 - 6 mins.

Apply some ghee to your palms and make small balls from the mixture. Once they are cooled to room temperature, store them in an airtight container.

Taro Root (Kesuvina Gadde) Chips | ಕೆಸುವಿನ ಗಡ್ಡೆ (ಪಿಳ್ಳೆ) ಚಿಪ್ಸ್

Thin & crispy deep fried slices of Taro Root

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Plain Chips  |  ಸಾದಾ ಚಿಪ್ಸ್:

2 KGs Taro Root |  ಕೆಸುವಿನ ಗಡ್ಡೆ(ಪಿಳ್ಳೆ)

Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ

3 - 4 Tbs Salt Water  |  ಉಪ್ಪು ನೀರು

Masala (Spicy) Chips | ಮಸಾಲೆ (ಖಾರ) ಚಿಪ್ಸ್: 

1 tsp Pav Bhaji Masala  (Optional) |  ಪಾವ್ ಭಾಜಿ ಮಸಾಲಾ ಹುಡಿ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ) 

2 tsp Red Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

3/4 - 1 tsp Chat Masala  |  ಚಾಟ್ ಮಸಾಲಾ

Big pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

1/3 - 1/2 tsp Garam Masala  |  ಗರಂ ಮಸಾಲಾ

1/2 tsp Salt  |  ಉಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Remove the outer skin of taro roots and put them in water for about 1 hr. Remove the taro roots from water and wipe it using one cotton cloth and remove the water content.

Slice the taro roots into thin round shapes using a chips grater or knife as shown in the picture below.

 

Put 1 tsp salt and 3 Tbs water in a bowl. Mix it well and keep aside.

Keep oil in a thick bottomed vessel and heat. Separate the slices and put them into the vessel containing hot oil. Fry them in medium high flame until they are half cooked. 

Add around 1 tsp prepared salt water and fry them in medium flame until they are crisp.

Remove the chips from oil and place them in a kitchen paper towel to absorb the extra oil content.

For spicy chips: After removing the chips from hot oil, add required amount of spice mix(Chilly powder, Asafoetida, Chat Masala, Pav Bhaji Masala, Garam Masala, Salt) and toss them well. 

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Blog Links:

Taro Root Chips: https://www.ruchiruchiaduge.com/2016/10/taro-root-chips.html

Taro Root Curry: https://www.ruchiruchiaduge.com/2010/07/taro-root-curry.html

Taro Root Palya: https://www.ruchiruchiaduge.com/2009/05/taro-root-palya.html

Taro Root Pakoda: https://www.ruchiruchiaduge.com/2009/05/taro-root-pakoda.html

Taro Root Pulsu: https://www.ruchiruchiaduge.com/2009/05/taro-root-pulusu.html

Tips (ಸಲಹೆ): 

 * Keep the oil in medium flame while putting the Taro Root slices because oil may overflow if it is very hot

 * To get crunchy chips, the slices should be properly immersed in oil & deep fried in medium flame with frequent stirring

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 * ಕೆಸುವಿನ ಗಡ್ಡೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ ಬೆಂಕಿಯು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಇರಲಿ. ಎಣ್ಣೆ ತುಂಬಾ ಬಿಸಿ ಇದ್ದರೆ ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆ ಇದೆ

 * ಚಿಪ್ಸ್ ಮೃದುವಾಗಿ, ಗರಿ ಗರಿಯಾಗಲು ಕೆಸುವಿನ ಗಡ್ಡೆಯ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿಸಿ ಮತ್ತು ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಆಗಾಗ ತಿರುವುತ್ತಾ ಕರಿಯಿರಿ