Teepi Gavvalu/Sweet SeaShell’s/Meethi Sepiya along with Review on Asus ZenPad 7.0
- 2 cups All purpose Flour/Maida
- ½ tbsp. Salt
- 2 tbsp. Ghee, at room temperature
- Water, as required
- Oil for deep frying
- FOR OUTER COATING:
- 300 gms. Jaggery
- 1 cup Water
- 4-5 green Cardamoms
- Swift the flour in a wide bowl and add salt. Add ghee to this and start kneading by adding water. Knead till you get soft dough. Cover and set aside for 10 minutes.
- Knead the dough for 1 minute and divide it into 1’inch small balls. Take one ball at a time and using a ‘gavvala chekka’ (wooden mold used in making these gavvalu, you can see it in picture) or you can use grater or fork to shape these gavvalu.
- Heat enough oil for deep frying and when the oil is hot enough, check it by dropping a pinch small ball, if the ball sizzles and reaches top then the oil is ready for deep frying.
- Carefully and very slowly drop one by one prepared gavvalu into hot oil. Deep fry on low flame until they are cooked completely.
- Drain onto a kitchen tissue and do the same until you completely all the dough.
- Now pound the jaggery or you can even grate the jaggery. Add this to a heavy bottom cooking vessel along with 1 cup of water and crushed cardamom pods.
- On medium high flame, stir till jaggery melts. Strain this mixture and again keep the strained mixture back on stove.
- Continue cooking by stirring in between till the syrup thickens. Keep a glass of water ready and when the syrup starts to thicken, add a drop into that water.
- Bring it together to form a ball, if you can roll it into a ball (as shown in the picture above) then the consistency is correct. Turn off the flame and add above fried ‘gavvalu’.
- In quick motion using a large wooden spoon or ladle stir in to get gavvalu fully coated with jaggery syrup. You need to be very careful while doing this. As the jaggery syrup is hot and it will start to thicken and dry soon.
- Leave till they reach room temperature. Take them into a sterilized air tight container and store. These stay fresh for 2 weeks.
- Add love to make this recipe taste ‘Yummy’.
- The ASUS ZenPad 7.0 Z370CG design has been influenced by its similarity to the way a clutch bag would be carried by its owner.
- It features a fashionable embossed leather pattern, clean lines, a 6.35mm slim bezel and rounded edges for a more comfortable grip and ergonomic holding position.
- The Rear Camera has 15 effects modes to choose from while there are 8 on the Front Camera. These include Low-Light Mode, HDR (for better backlit images); Beautification (to improve portraits by adjusting the softness or brightness of the skin, eye size and cheek width); a Selfie mode with 140 degree Panorama if used with the front camera; Time Lapse; Time Rewind and Smart Remove, which deletes moving objects such as passers-by from the background of your shot.
- The ASUS ZenPad 7.0 Z370CG can merge four pixels into one super pixel. Pixel Merging means 400% brighter photos at night while Pixel Perfecting intelligently adjusts the noise level and can increase contrast by 200%.
- The HDR mode on the Rear Camera creates superior images in backlit conditions by balancing the exposure and automatically adjusting brightness and contrast.
- The innovative Time Rewind mode automatically captures burst shots for a period of two seconds prior to the shutter button being pressed and for one second after to assist users to capture that perfect moment.
- Asus ZenPad 7.0 is world first tablet with interchangeable add-ons to enhance the sounds and the battery life.
- HD display (1280×800) with 72% view area and corning Gorilla glass.
- 8 hours battery life plus the chance to extend this to 14 hours in total using the protective ASUS Power Case.
Source: http://www.kitchenflavours.net/2016/01/teepi-gavvalusweet-seashellsmeethi.html
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