Puffed Rice Balls (Maramaralu undalu)

Ingredients:

1) Puffed Rice (Maramaralu) = 4 Cups.
2) Jaggery (Bellam)= 1 Cup.
3) Water = 1/4 Cup.
4) Ghee = 1 tsp.
5) Elachi Powder = 1 Pinch.

Method:

1) Take a thick wide pan add 1 Cup of Jaggery along with 1/4 cup of water.
2) Once Jaggery melts and starts boiling and keep them aside for 5min then  filter it to remove any dirt present in the Jaggery.
3) Add the Jaggery syrup back to the cleaned pan, then add Elachi powder and boil to thick consistency (not string consistency, should be even thicker than normal string consistency) and set aside.
4) Take a bowl or plate with little water, drop little Jaggery syrup into water to test the thick consistency and it should become slightly hard ball form when you touch with fingers.
WITHOUT DELAYING ANY FURTHER FOLLOW NEXT STEP TO AVOID HARDNESS OF JAGGERY
5) Then pour the Puffed Rice to the Jaggery syrup and mix well, so that the Puffed Rice gets coated completely with Jaggery syrup then switch off the stove.
6) Apply Ghee or Oil on your palms.
7) Take handful Jaggery coated Puffed Rice mixture to prepare Puffed Rice balls.
8) As and when Jaggery coated Puffed Rice mixture in the Pan becomes hard, heat it for a minute to soften the mixture to prepare the balls easily.
9) After preparing all the balls, keep them aside till they come to normal temperature. Store it in in a air tight container to retain the crispiness.

Tips : 1) Don't let the Jaggery coated Puffed Rice mixture cool because it will be very hard to prepare Puffed Rice balls.

Tips about Jaggery:

1) If you have running nose take Jaggery with Curd, it will stop runny nose.
2) To cure partial headache, take Jaggery with Cow's Milk four times a day on empty stomach.

Curd Savouries (Pergu Chakralu)

Ingredients:

1) Home made Rice Flour  = 2 Cups.(Raw Rice) (Biyyam Pindi)
2) Oil = For deep fry .
3) Salt = Acc to taste.
4) Red Chilli  Powder = 4 Tbl Spoons (Endu Mirapakayalu Karamu).
5) Sour Curd = 1 1/2 Cup (Pullani Perugu)
6) Sesame Seeds (Nuvvulu) = 2 Tbl Spoons

Method:

1) Take a wide bowl add Rice Flour, Red Chilli Powder, Salt, Sesame Seeds and mix well

2) Take Curd and make soft paste with hand without any lumps
3) Then mix Curd in the Rice Flour if needed add little water to prepare soft dough as shown below

4) Dough should be just soft enough that it is pressed through easily with the Janthikalu press
5) Check if salt and softness (if dough is too hard, add little water) of the dough before deep frying, if needed adjust accordingly.
6) Heat a wide heavy bottomed vessel with enough oil for deep frying.

7) Take a Janthikalu press and use the disc with medium holes
8) Fill upto 3/4 in Janthikalu press with the batter

9) Once the Oil is hot, reduce heat to medium flame and start pressing Janthikalu press in a circular motion

10) As you press the dough into the hot oil you will find bubbles or foam kind, which will eventually subside

11) Remember the frying has to be done on medium flame for 5 min then increase the flame to see that golden colour and crispness
12) Don't over fry otherwise colour of the savoury turns to dark brown
13) When the savoury turns to golden colour on oneside turn over to other side and let it fry to golden colour
14) Use slotted laddle to take out savoury from vessel after deep frying.

15) And then keep it on tissue/paper to absorb excess oil
16) Repeat the same process till the rest of the dough is done

17) Store savoury in an airtight container, only after savoury comes to room temperature.

Note:
1) No need to add butter some times it absorbes Oil
2) Use only home made rice flour for better crispiness and color