Fried Fruit Balls

Fried Fruit Balls

Fried Fruit Balls is my own version I tried and tasted..It is nutritious and healthy. It can be made in few minutes of time and it tastes really good and delicious snacktoo..It is great hit in my home.

Ingredients:

2 cups all-purpose flour

Pinch of salt

1/2 teaspoon granulated sugar

1 teaspoon baking powder

3/4 cup heavy cream

Fruits;

1Banana

1 Apple

1 Orange

1 Bunch Grapes

1/4th cup Pomegranate seeds

Few Cherries

1 Guava

2 Dates

1/2 cup sugar (or to taste)

Chopped nuts (cashew, raisins, almonds)

Note:( Filling any fruit of your choice, such as peach, apricot, apple, blueberry, etc.)

vegetable oil for frying.

Method:

1. In a medium bowl, combine flour, salt, sugar and baking powder,oil and add water to make dough. Cover and keep aside for 1hr

2. Divide the dough into small balls ; Keep these balls aside.

3. Chop fruits into small pieces, add powdered sugar, fresh cream ,nuts and mix well.(It should be thick)

4. With greased palms take one ball of dough, flatten it into a disc of the size of palm. Place one spoon of fruit stuff in the center and fold all the edges of disc to cover the fruit balland fry deeply and serve hot.

5. Note: Coarsely chopped nuts, such as walnuts,cashew, almonds, can be mixed in with the fruit balls filling giving these fried balls an extra crunch.

Amla Curd Pachadi & Amla Pickle

Amla Pickle or in other terms Indian Gooseberry.In tamil we call it Nellikkaai.Amla is very rich in Vitamin C and it is considered to have more vitamin content when compared to Apple (1 Amla = 2 Apples).

Nellikai Thayir Pachadi:(Amla Curd Raita)

Nellikkai pachadi:

Ingredients:

Amla -3

Salt to taste

4 to5 tsp -grated coconut

2 -green chillies

1- tsp oil

1/2 tsp -mustard seeds

½- cup Thick curd

Method:

1.Cut the amla into small pieces leaving out the seed. Grind it along with coconut , salt and green chillies.

2.Heat oil, add mustard seeds. When it splutters, add In the grinded amla. Mix this with curd season it with mustard . Pour it on top of gooseberry-curd mixture. Now amla pachadi is ready to serve.

Amla Pickle:

Ingredients:

15- clean, fresh amlas

¼ -cup of salt and red chilli powder

Mustard Seeds - 2 Tsps

Fenugreek - 1/4 Tsp(fry and coarse into powder)

Oil – ½ cup

Method:

1.Wash amlas thoroughly, clean and dry them.

2.Take oil in a pan and add the amlas

3.Keep flame low and fry them nicely for about 15 mins. As you fry you see that they slowly swell out and start becoming translucent and tender..

4.Remove it from heat, let it cool down to room temperature. With spatula, cut them into pieces

5.Add salt, red chilli powder, and fenugreek powder to the roasted amlas. Mix them all with a clean, dry spoon.

6.Heat oil in a pan , fry mustard seeds until they splutter and remove from the heat . Add it to the pickle, mix thoroughly. Transfer it to an air-tight container. Neer Nellikkai Recipe:

Ingredients:

Amla - 1 cup,

water-2 cups,

salt - 1 tsp,

turmeric powder - 1/2 tsp

Method:

1.Heat water until it boils. Add salt and turmeric powder. After 2 minutes, add the gooseberries and heat for afew minutes. Store the gooseberries along with water inrefrigerator in air tight containers.

2.This is a preserving method for gooseberries. These can then be used in pickles when require.

I am sending this recipes to Vani's AFAM (A Fruit A month) event.

Vella Appam(sweet appam)

Appam is the favorite dish of Lord Ganesh and is a common prasadam for Sankashti and Ganesh Charthurthi, janmashtami and navrathri ..This dish is mildly sweet.Easy to prepare and nice to taste.
Ingredients:

Raw rice -….. 1 cup,

Jaggery -…… 1 cup,

Cocunut(grated) - 1/2 cup,

Ripe Banana- 1

Cardamom – 4to5

Oil or ghee for frying

Method:

1.Soak the Rice separately in water for 2 hrs and Grind soaked rice adding little water till soft.

2.Then add the jaggery, coconut, banana, and grind to the consistency of dosa batter.finally add cardamom powder and mix well.

3.Heat the appa kaarai with oil/ghee. Pour one ladleful of the batter in each kuzhi till half.

4. Cook it in the medium flame, turn over and cook the other side till they become golden brown on all sides.yummy appam is done

1.

Note:This can be relished even when it is hot. Also you can store this Appam in room temperature for upto 2 days.Without adding coconut it can stay good for up to 4 or 5 days. Adding bananas makes the Appam soft.

Another Method of making Appam:

Mix well the wheat flour or Maida cardamom,coconut and jaggery.( jaggery can be used like melt jaggery in 3-4tsp of warm water,strain for impurities .mix this along with rest of the ingredients.)

Mash banana well with hand,add along with above items.and add water to mix,make a thick batter like that of vada batter

Heat the appa kaarai with oil/ghee. Pour the batter in each kuzhi (till half). Turn the appams after some time and fry the other side of the appams.till they become golden brown on all sides

This is my entry to KRISHNA - GANESH CHATURTHI EVENT HOSTED BY PURVA