Rice Cracker (Chekkalu, Pappu Chekkalu)

 Ingredients:

Rice Flour  - 2 cups (500 gms)

Chana Dal - 4 tbl spoons (soak for 30 mins)

Ajwain - 1/2 tbl spoon

Butter - 2 tbl spoons

Salt - to taste

Curry leaves  - handful finely chopped

Water - 1/2 cup or as required (boiled water)

Procedure:

1. Take bowl and add rice flour, salt, ajwain, butter, curry leaves, chana dal and mix it

2. Boil water and add water then mix to smooth dough

3. Take small ball of dough and apply oil on plastic cover and flatten with your hands. Repeat the same for rest of the dough

4. Heat oil and fry them. Fry them till light golden colour and remove and place them on tissue paper

5. Cool down and store them in air tight container

Boondhi Laddoo (Besan flour laddoo)

Ingredients:

For Boondhi:

Besan flour (Gram flour) - 2 cups (500 gms)

Baking soda - 1/2 tbl spoon

Cardamom - 6

Ghee - 2 tbl spoons

Cashew nuts - 1/4 cup

Dry grapes - 1/4 cup

A fine holed utensil

Oil - for deep frying boondhi

For Syrup:

Sugar - 2 cups (500 gms)

Water - 1 cup (250 ml)

Procedure:

For Syrup:

1. Put sugar and water in a vessel and boil until sugar dissolves

2. Boil for 5 minutes till bubbles forms on top

3. Add cardamom powder and mix and keep aside

For Boondhi:

1. Mix gram flour, baking soda with water as dosa batter

2. Heat oil in a heavy frying pan

3. Hold  utensil on top of that oil pan with one hand and with other hand pour some batter all over the holes. Tap gently till all batter has fallen into hot oil

4. Stir with another strainer and remove when light golden colour. Keep aside. Repeat for remaining batter. Now mix boondhi in syrup

5. Take pan add ghee in that and heat it. Now add cashew nuts, dry grapes and fry them. Then add that with ghee in boondhi mix. Cover and keep for 5 minutes

6. Now make them laddoos. Cool and keep open to dry, before storing in containers

Coconut Jaggery Laddoo (Kobbari Laddoo or bellam kobbari undalu)

Ingredients:

Grated Coconut - 2 cups (500 gms)

Jaggery  - 1 cup (250 gms)

Water - 1/4 cup

Procedure:

1. Take one large vessel and add jaggery and add water and let it come thick consistency in medium flame 

2.  To check jaggery consistency take a small bowl of water and drop small ball size of jaggery in water if it not melts then jaggery consistency is perfect

3. Now you can add grated coconut and mix it. Then keep in medium flame and cook for 10 to 15 mins  or until completely absorbs the mixture 

4. Cool down and shape them into balls. Then store them in air tight container