CHOCOLATE TRUFFLES

INGREDIENTS:

Semi Sweet Chocolate baking bars------------8oz finely chopped
Whipping cream-----------------------------------1/2 cup
White/brown chocolate bar----------------------2oz melted for garnishing.

DIRECTIONS:

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer. Be careful not to burn at the bottom or sides by stirring continuously.

2.Place chocolate in a separate bowl and pour this hot mixture over the chopped chocloate and stir until smooth.

3.When cool  place in the refrigerator for minimum of 2 hours. 

4.When touched its soft and does not turn hard like chocolate . Make out small round bite-size balls in your hands .

5.Roll in cocoa powder and pour brown or white melted chocolate over the cocoa-coated truffles and place in refrigerator. Serve after 30mins. 

EGG CURRY PUFFS

I call this Egg Curry Puff as this has boiled egg with onion-tomato masala as the stuffing. Great flavor from the onion-tomato which is quite a favorite snack at home.

INGREDIENTS:

Puff Pastry Sheets------------6 (I used Jecky Best's 5X5 cut sheets)
Eggs----------------------------3 Boiled and shell peeled
Onion--------------------------1 sliced finely
Tomato------------------------1 chopped
Red chilli Powder------------1tsp
Turmeric----------------------1/8 tsp
Coriander Pwd---------------1/4 tsp
Salt,Pepper powder----------to taste
Oil-----------------------------1tbsp

DIRECTIONS:

1.Thaw the frozen pastry sheets at room temperature for about an 45-60mins until soft and easy to work with.

2.Heat the 1tbsp oil in a pan and add the onions,turmeric powder and little salt. Cook them on medium flame until they become browned. 

3.Add chopped Tomatoes and sauté for 5-7 minutes until cooked.

4.Add the coriander powder, chill powder,pepper powder and salt to taste. Saute until oil separates slowly and let it cool.

5.Place all the cut sheets on a wide rectangular baking sheet and place about 1/2 tsp of the cooked masala onto the center.

6.Slit each of the peeled eggs into two halves lengthwise and place each half on each sheet over the placed masala.

7.Fold in all the edges towards the center and seal the top edge with little water rubbed over to seal them together.

8.Place the baking sheet in oven pre-heated to 375degrees for 20-25 minutes .Make sure to check on them halfway and rotate over to avoid burning the bottoms.

RAVA UPMA

INGREDIENTS:

Sooji/Upma rava---------------------1 cup roasted in 1/2tsp oil for 3-5mins
Jalapeños------------------------------2 chopped
Onion(large)--------------------------1/2 chopped
Crushed and Chopped Ginger------1 tsp
Urad Dal,Channa dal,Peanuts------1 tbsp each
Curry leaves, Coriander leaves-----few
Oil--------------------------------------4tbsp

DIRECTION:

Coarse Rava:Water  is 1:2
Fine Rava:Water   is 1:1-1/2

1.Heat oil and add mustard seeds,cumin seeds and allow them to splatter.

2. Add  channa dal, urad dal,curry leaves to it and fry till they are about to turn color. Now add Peanuts and fry till the dals are nice light brown.

3.Add Add onion, ginger and green chilies. Sauté for 2-3 minutes.

4.Add turmeric and salt to taste.Now add 1-1/2 to 2 cups of water and cover the pan and let it boil. Quick way is to use 4-5mins microwaved water to reduce cooking time.

5.Reduce flame to medium and add the fried rava to it stirring constantly till it becomes little thick and it starts leaving the sides while stirring continuously in circle motion.

6..Add chopped coriander and place lid on low flame fort 2-4mins and serve hot.

MURUKKU

INGREDIENTS:

Rice Flour--------------1.5 Cups

Besan/Gram Flour-----1/2 Cups(Both in 1:3 ratio)

Ajwain seeds-----------1/4 tsp crushed

Red Chilli Powder------1/2 tsp

Salt--------------------to taste

Oil---------------------1 tbp + for deep frying

DIRECTION:

1.Ina bowl combine both the flour, Salt, Red chilli powder, Crushed Ajwain and mix well.

2.Add 1 tbsp of slightly heated Oil to the above flour mixture and make a crumble mixture.

3.Now add enough water and knead into a soft dough. Heat Oil in a frying pan.

4.Place the dough in presser with medium sized round holes disc fixed to it and when Oil is ready slightly press the presser to release the dough into the oil.

5.Fry them till nice light brown in batches on medium flame and place them on tissues to absorb oil.

Sending Vankaya Poornam, Dosakaya Pappu, Bagara Rice, Sorakaya Pulusu to State Special event