Rice & Roasted Gram's Snack

Ingredients

Rice flour                    -1 cup (I used store bought rice flour)
Roasted Chana powder   -1/4 cup
Ajwain                              -1 tsp
Asafoetida                    -a generous pinch
Oil                                    -1 tblspoon
Salt                                    -To your taste
Chili Powder                      -To your taste (Optional)


Method:

Powder the roasted chana in a grinder and sieve it.

Place all the ingredients in a mixing bowl, mix well.  Add water gradually and carefully to make a smooth dough.

Now Heat enough oil in a kadai to deep fry these Sev/Chakri/Murukku.
I make them with the Sev machine, which my mum lovingly bought for me.

I used the 3 hole/1 hole plate for this, you can use the star shaped ones as well.
Fill the machine 3/4th with the dough and squeeze it either directly over the hot oil or over a greased ladle and then carefully flip in the oil.
I made them first on ladle and then placed them in Karahi, as I'm not good with the hot oil. It also keeps the shape better.

Make sure oil is hot enough, to check drop a small piece of dough, it should come up immediately. If the oil is not hot enough these chakri will soak a lot of oil and will be very oily.
I fried 2 at a time. Cook both sides until golden in colour in medium flame. sizzling sound should stop and bubbles should be reduced.

After placing Chakri in oil flame should be turned to medium to ensure even cooking.
While flipping the Chakri in the oil be careful not to spill oil onto yourself.
Drain in paper towel and cool down before transferring to the airtight container.

Your Sev/Chakari/Murukku are ready to serve with Tea or Coffee. They proved to be good for gifting someone with Diwali sweets as well. Pack them in a cute looking box and gift them to your loved ones.

Note:
If, while pressing the dough, it breaks , pls sprinkle some water and smooth out the dough.
Check on the flame all the time as by the end of cooking, last batch can be turned dark brown as the oil will be very hot.

Chawal ki Kheer (Indian Rice |Pudding)

Ingredients:

full fat milk                               -1 litre
basmati rice                               -1/4 cup
sugar                                          -7 to 8 tbspoon or as per your taste
cardamom powder                     -2 pinch
Milk Powder / Mawa                 -2 tbspoon
Saffron                                       -a pinch or 3-4 strands (soaked in a tspoon of milk)
Almonds                                     -10-12 grated or sliced
Cashews                                     -10-12 grated or sliced
Pistachio                                    -5-6 sliced
Rose water                                 -1 tspoon (optional)


Instructions:

Rinse the rice till the water runs clears of the starch. soak the rice in enough water for 20 minutes.
Boil the milk. Turn the heat to low.
Drain the water from rice and keep aside.
While in the low flame add the rice to milk.
stir and simmer the milk and let the rice grains cook.
The whole rice cooking process in the milk takes about approx 30-35 minutes on a low flame.
Let the rice cook really well.
Now add the milk powder or mawa to the kheer and the kheer will start to thicken up.
Now add the sugar. Stir and continue to stir often so that lumps are not formed.
Now add sliced or grated nuts to the kheer. Also add the cardamom powder to it.
scrape the sides of the pan once in a while and add this dried milk into the pan.
cook further till the rice grains are completely cooked. the kheer would also thicken by then.
Now add the saffron milk to the kheer.
remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.


The kheer stays good for 2-3 days in refrigerator. This can be served as dessert or can be eaten with puri in breakfast.