HOME MADE SNICKERS BARS

HOMEMADE SNICKERS BAR

INGREDIENTS 

Layer 1 - Nougat

Roasted Peanuts	1 cup
Peanut Butter	½ cup
Powdered sugar	½ cup
Honey	2 tbsp
Salt	¼ tsp
Melted butter	2 tbsp
Vanilla essence	1 tsp

Layer 2 - Peanuts

Roasted peanuts (without skin)

1 cup

Layer 3 - Caramel 

Sugar	1 cup
Butter	2 tbsp
Fresh Cream	½ cup

 Layer 4 - Chocolate

Milk Chocolate	100 grams
Dark Chocolate	200 grams

METHOD

Layer 1 - Nougat

1. Remove skin from one cup roasted peanuts and pound to coarse powder.

2. Add peanut butter, honey, sugar, salt, melted butter, vanilla essence and mix all well

3 Line a tray with butter paper. Put this mix on it and spread evenly to a smooth layer 

Layer 2 - Peanuts

4. Sprinkle 1 cup roasted peanuts without skin. 

5.Spread them on the 1st  layer evenly and press them lightly to set and stick.

Layer 3 - Caramel 

6. Melt one cup sugar in a pan on slow flame till it melts and start changing colour to golden.

7. Mix gently till sugar melts completely and changes colour but be careful that it does not burn. Keep on very low flame. 

8. When sugar is golden brown and two tablespoon butter and half cup fresh cream.

9.  Mix well and bring to a boil till its combines well and starts to just thicken.

10. Pour this over layer 2 of peanuts and spread evenly. 

11. Keep aside for one hour to cool till the caramel sets a little. As caramel cools it will thicken. 

12. Remove from the tray along with the butter paper cut into pieces approximately index finger length and two finger thickness.

 Layer 4 - Chocolate

13. Melt together the milk chocolate and dark chocolate on a double boiler till just melted and smooth.

14. Dip each piece of the bar in chocolate covering all over.

15. Drain out the excess by using a fork to lift gently and put on another butter paper to set. Allow to cool.

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KARAM PODI

KARAM PODI

INGREDIENTS

Chana dal / split Bengal gram	3 tsp
Toor dal / split pigeon pea	4 tsp
Jeera / cumin seeds	2 tsp
Dhania seeds / coriander seeds	2 tsp
Urad dal / split black gram	2 tsp
Dry red chillies	8 – 9 nos
Curry leaves	10 – 12 nos
Garlic cloves	3 – 4 nos
Tamarind	2 inch piece
Oil	1 tbsp
Salt	T.T.

METHOD:

1.       Heat oil in a pan, on low heat roast the chana dal till it turns pink.

2.       Remove straight into a mixer jar.

3.       Now in the same remaining oil roast toor dal, urad dal, jeera and dhania again till it gives off a nice aroma and turns pink.

4.       Remove in the mixer jar.

5.       Now roast together the red chillies, garlic and curry leaves till the garlic turns golden brown. Remove.

6.       Add the tamarind to the pan and saute it for a minute.

7.       Mix all the roasted things in the mixer jar, add salt and grind it to a fine powder.

8.       Allow to cool and store in an air tight container.

9.       Use it in Guntur Ghee idli, sprinkle generously the powder over the piping hot idlis with a generous drizzling of ghee.

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