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Savories for Deepavali !

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Oct 29, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Here I am going to give some savory item which is very easy to prepare and great to taste. You can prepare them easily and quickly also. Already I have give the Traditional and Normal Savories, in the Krishna Jayanthi Recipes. So I am not repeating them here. These are easy savories. Enjoy preparing.

    Here we go.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Simple and Royal Mixture

    Ingredients:

    500 gms corn flakes Plain
    150 gm cashew nut
    150 gms badam
    100 gms kis mis
    1 sp sugar
    1 sp red chilly powder
    ½ sp salt
    curry leaves
    1 – 2 tab sp ghee or oil

    Method:
    Cut cashew nuts into two pieces.
    Soak badam in hot water for 15 min.
    Remove skin and make it into two pieces.
    Keep aside.
    Wash ‘kis mis’ and dry them.
    In a big pan pour oil or ghee.
    Put kis mis, cashew nuts, badam one by one and fry well.
    Add curry leaves.
    Reduce the flam and add corn flakes.
    Mix well. Switch off the stove. Remove from the fire.
    Now add red chilly powder, salt and sugar. Mix well.
    Your Royal Mixture is ready toserve.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Real 'Mixture'

    Real Mixture:

    This you can make by mixing all ingredients.

    Ingredients:
    100 gm Bhoondi
    100 gm Omapodi / seve
    100 gm fried ground nuts
    50 gm fried cashew nuts
    50 gm fried ‘puttu kadalai’ / prossed channa dal
    50 gm fried 'poha' / 'aval'
    curry leaves
    salt to taste.
    Red chilly powder to taste.


    Method:
    Just mix all of them.
    That is all. Your mixture is ready.
    In this you can add ‘kara sev’ also.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Poha Chevda

    Ingredients

    Thin poha 200 gm.

    Thick Poha 50gm.

    Potukadalai 50 gm

    Groundnut 50gm. Roast and remove skin

    Cashewnut 20 gm

    kis mis 10gm

    Green Chilli 1 or 2 chopped

    Salt and Chilli as per your taste

    L. G. Powder 1/4 teaspoon

    Turmuric powder 1/4 teaspoon

    Mustard seeds 1 teaspoon

    Oil to fry 1-1/2 teaspoon

    Curry leaves 1/4 cup

    Sugar 1/2 tea spoon

    Method:



    Place the ingredients separate in Microwave Plate for one minute, better to cook half minute each to avoid over roast.

    Place the Kadai in gas stove, pour oil, after the oil heated, put mustard.

    Add green chilly, cashew nut, dry grapes, hing powder, turmeric powder and chilli powder, and curry leaves one after another.

    Now add all roasted ingredients, add salt and sugar.

    Stir well for five minutes.

    Now the 'poha chevda' is ready.

    Total cooking time is 10 to 15 minutes. Easy to prepare.

    Note: If you are not having MW, Just dry fry poha and add it to the mixture.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chevda another type

    Ingredients:

    200 gm Poha - thick varity - dry fry

    100 gm Roasted peanuts

    100 gm Puttu kadalai

    50 gm Cashew nuts

    50 gms Raisins / kis mis

    50 gm Sesame seeds

    25 gm Feenel seeds / sonf

    4 - 5 length red chilly

    salt as per your taste

    sugar as per your taste

    Turmeric powder 1/4 sp

    Mustard seeds 1 sp(optional)

    L.G. Powder - hing

    2 sp oil

    Method:

    Place the Kadai in gas stove, pour oil, after the oil heated, put mustard.

    Add red chilly, cashew nut, dry grapes, hing powder, turmeric powder and curry leaves one after another.

    Now add balance ingredients, add salt and sugar.

    Stir well for five minutes.

    Now the 'poha chevda' is ready.

    Total cooking time is 10 to 15 minutes. Easy to prepare.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Fried Corn flakes

    You will get 'corn flakes' and 'sabudhana flakes' in Madras. We have to fry them in oil.
    Get them from shop.


    Ingredients:

    200 gms corn flakes - fry in oil and keep aside
    200 gms sabhdhana flakes - fry in oil and keep aside
    100 gms fried aval/ poha
    100 gms boondi
    100 gms omapodi
    50 gms roasted ground nuts
    50 gms roasted cashew nut
    One hand full of 'fried wheat chips'
    salt
    red chilly powder
    sugar


    Method:

    Just mix every thing.
    Enjoy the 'Mixture'
     
  7. ptamil2007

    ptamil2007 Gold IL'ite

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    Thanks for the recipe Krishnaamma. Especially Poha chivda. I was thinking of that one and I got your recipe here :)

    Can you also post some other snack ideas? Since I dont have muruku acchu and all, nothing over here. Anything that can be prepared without the use of these utensils?

    Also, I am thinking of the following sweets for Diwali:

    1. Coconut Barfi (Can you post recipe for this)
    2. Rasgullas (to try, as they havent come out proper). If not, then gulab jamuns.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Pavithra,

    I have already gave one recipe for coconut burfi. For gulab jamuns, do you get golab jamun mix there?

    for savories, you can make 'kara boondi' by using 'holed karandi' or 'rice vadi thattu':idea:
     
    Last edited: Feb 6, 2010
  9. ptamil2007

    ptamil2007 Gold IL'ite

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    Yes krishnaamma gulab jamun mix we do get here. That I have made two-3 times. It comes out good. So was thinking if Rasgullas come out ok, :) else will settle for gulab jamuns only.

    That was a nice idea for kara boondhi. Yes I do have that karandi with holes in it...

    Thank you
     
  10. kalar

    kalar Junior IL'ite

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    Hello M'am,

    Just now I came across your Deepavali savouries. In that for chivda you have told it to roast in Microwave. Pl. tell what temperature should be set in MW for this.

    :thankyou2: Kala
     

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