Sakkare Chapathi/Sugar stuffed flat bread and giving away Awards

Sakkare Chapathi/Chini ke Paranthe/Sugar stuffed flat bread was something which we (me n sisters) as children craved for. We love it even now. This simply simple sweet chapathi goes to Srivalli for her roti mela.Asha of foodies hope and Sowmya of Creative Saga had awarded my blog as yummy blog. Now it is my turn to give it to few more yummy blogs. As per the rules I have to "list four of my favorite desserts that I have prepared or eaten and pass the award to four of my fellow bloggers".

Here are my 4 most favorite desserts : (it is really very difficult to name only 4 coz I love all desserts)

1. Holige/Puran Poli
2. Chiroti with Badam Milk
3. Jalebi
4. Badam Halwa
5. Gulab Jamun
6. Rasmalai ... :P I told you I cannot stop naming them..

Now I would like to give away yummy blog award(award pic in the side bar of my blog) to fellow bloggers. If you have already received them, enjoy it again.

Mansi Desai of Fun n Food
Divya of Divya's Cook Book
Sagari of Indian Cooking
Ruchi of Ruchii

Long back I received rocking girl blogger(award pic in the side bar of my blog) award which I did not give away. I would like to pass on the award to

Priyanka of Asan Khana
Nupur of Cinnamon Hut
Neha Agarwal of Tasty Recipes
Swati of Sugar Craft India
Trupti of Recipe Center

You all have yummy recipes on your blog and all of you rock girls. Enjoy Cooking and Blogging.

Finally coming to the recipe of Sakkare Chapathi, you need the following to make them:
Chapathi Dough
Sugar
Ghee


Method:

Roll chapathis of 7 cm diameter and apply sugar on the surface of chapathi.
Fold the chapathi to make triangle.
Roll them into 1/2 cm thick chapathi/parantha and roast it on hot tava. Use ghee to roast chapathi. Enjoyy!!

P.S. Children love this chapathi; at least me n my son Akash love it :)

I have been tagged by Trupti for 10 pictures MEME. I will come up with my ten fav pictures in my next post. Till then all of you enjoy sakkare chapathi.

Jackfruit Halwa and Deepavali Wishes to all bloggers

Wishing all bloggers and their family a very Happy Deepavali.

Jackfruit Halwa

Ingrediants :

Jackfruit : 20 pieces

Wet/Fresh grated coconut : 5 heaped tablespoonfuls (adjust according to your taste)
Ghee : 3 heaped tablespoonfulls
Sugar : 5 heaped tablespoonfuls (adjust according to the sweetness level of jackfruit)

Method :

1. Destone jackfruit pieces and cut them into small pieces.

2. In a thickbottomed pan, take 3tbsp ghee and when ghee is sufficiantly hot, add jackfruit pieces.

3. Keep stirring the jackfruitpieces till it becomes mushy. At this stage jackfruit will no longer stick to the pan as it was doing in the begining.

4. Add grated coconut, and sugar. Bring it to boil. Keep stirring till all the sugar dissolves and halwa becomes thick.

5. Remove and serve. You can serve hot or cold halwa. Both of them taste excellent.

A sweet and Rotti with Surtipapdi/ಎಳ್ಳುಅವರೆಕಾಳು ಮತ್ತು ಅವರೆಕಾಳು ರೊಟ್ಟಿ

Asha of Foodies Hope has kindly accepted this post for RCI-K. Many thanks Ashakka.

A picture of ಅವರೆಕಾಳು/Surtipapdi, a beans loved all over Karnataka for you all. Image is taken from Vadilal's website so you can see the weight etc in the picture. (http://www.vadilalgroup.com/surtipapdililva.html)

ಎಳ್ಳುಅವರೆಕಾಳು/A sweet dish with Surtipapdi

Preparation Time : 15 mins A preprep work is also needed to remove beans from their shells, soak the beans and deskin them.

Cooking Time: 20 mins

Pre-preperation:

Shell the beans and soak the beans in water for 3 hrs and deskin the beans. They look like the ones in picture ones they are deskinned.

Preparation:

Boil enough water to cook the beans in a pot and add beans to boiling water and cook the beans till they are done. Strain the water and keep the beans aside. Keep the stock water, do not throw it away.

Ingrediants :

grated wet coconut : 2tblespoon

grated jaggery(gur): 5 heaped tablespoon (can adjust the qty according to taste)

deskinned beans : 1 cup (qty as seen in picture)
White Sesame Seeds : 11/2 tablespoon
Ghee : 2tablspoon
Cashewnuts for garnishing

Preparation:

1. In a hot heavy bottomed pan take sesame seeds and fry them till they turn golden brown. Remove the seeds and blend them to a fine powder and keep it aside.
A tip: Since the sesame sesame seeds pop on a hot pan, sprinkle some water on the seeds and then fry them. This helps to keep the seeds inside the pan.
2.In the same pan take jaggery and grated wet coconut and fry them till you do not smell the aroma of wetcoconut. The final mix obtained is dry as it looses the moisture. Takes around 7 mins. It is recommended to fry the mix on a low flame.
3. Add beans to the jaggery coconut mixture, sesame powder and mix them well. You can add little beans water stock to make it moist. Allow the mixture to take some heat. Switch off the flame and let it stand in the hot pan till you serve.
4. Fry cashews in hot ghee and pour it over the sweet dish before you scoop it to serve.
5. Eat n enjoy!!

Rotti with beans/ ಅವರೆಕಾಳು ರೊಟ್ಟಿ

Ingrediants:

Rice Flour : 2 cups

Deskinned, cooked beans: 1/2 cup

Green chilli paste according to your spice levels

Onions, curryleaves, coriander leaves finely chopped according to taste

Jeera : 1 tsp

Salt to taste

How to make:

Mix all the ingrediants with water to make a dough. You should be able to make a firm ball out of the dough.

Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.

Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice. I like to eat it with pickle ;-))