Fuller Minds

Minds that are not always empty

Shankarpalli

Watching cooking videos has become one of my new favorite hobbies. Especially videos of Dianxi’s. All her videos have a calming effect on me, it’s almost therapeutic. Although some of the meats she cooks are quite questionable. She makes it easy to go and pick her own vegetables and key ingredients from the farms and forests nearby. It actually makes me feel proud of myself that I grow a lot of seasonal fruits and basic herbs at home. If not all, I can at least step into my garden to pick Basil and mint while cooking.

I did try to grow other vegetables like Beans, leafy vegetables. But I ran out of luck. Main culprit you might think is scorching summer. But it actually is ANTS!! They have been stealing all the seeds!! Including Tomato seeds. They just left the skin and pulp behind and ate all the seeds!! We have become enemies of sorts, Ants & I. The only seeds they managed to leave behind were of Chilli & Bitter Gourd. I am thankful to gods for making their tastes unique. And now both Chilli and Bitter Gourd sampling are standing few inches taller from the ground.

Anyway, Dianxi has inspired me to try a couple of recipes she cooked with Potatoes and if it worked, I thought of sharing the recipes here. She finely chopped the potatoes length-wise, added eggs, gram flour, a little salt and pepper. She made potato pakodas from this mix. Since I don’t have the knife skills like her, I just grated the potatoes.

I will give a pause here, because this is the disaster point when I tried to re-create this recipe. Now when you grate the potatoes, I dint realize they generate lot of moisture. I added gram flour and other ingredients, mixed them all for a pakoda consistency. Just before putting it in oil, the mixture was becoming more of batter, I kept adding flour and more and so on. At the end of this, it was a just flop show and dint make it into my blog.

Back to the cooking videos, Hebbar’s kitchen is one other cooking channel I follow diligently. Unlike Dianxi, she has all her ingredients ready to cook, her recipes are so precise and delicious. I have in fact tried more than few recipes of hers.

Staying home and being able to satisfy my sweet tooth has been one of my many challenges. The other day I watched the recipe of Shankarpalli by Hebbar’s kitchen, the video was all of 1:20 mins. I said ok, this is easy let’s try it. And so I tried it today and they came out so well, I could not stop myself from sharing this recipe here. It is going to take a bit longer than 1:20 minutes if you want to make it in large quantities.

Ingredients for Shankarpalli:

  1. Flour
  2. Sugar
  3. Water
  4. Cardamom
  5. Butter/Ghee
  6. Semolina
  7. Salt
  8. Oil

Procedure:

  1. Take ¼ cup of sugar if you are using 1 cup of flour and add ¼ cup of water to it. Mix it well till the sugar dissolves.
  2. Add flour, 2 tbsp ghee or butter, ground Cardamom – 3 pods, a pinch of salt. You can add ¼ cup of Semolina as well if you like your snacks extra crunchy. I have excluded this part from my mix.
  3. Knead the ingredients till it becomes a soft dough. Take smaller portions of the dough, roll it as thin/thick (however you like), cut them to desired shapes and deep fry till golden brown.
  4. Tasty Shankarpalli snacks are ready!

Do try the recipe and share your experience!

Saudhamini Mylaram

HR by profession. Reading has always been one of my favorite things to do apart from gardening, cooking and driving.

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