Butter Muruku Ingredients : 1 cup ( wash rice, dry it and pound it) 2 - 3 sp Butter 3 sp udad powder ( fried and powdered) 2 -3 tea sp. coconut a pinch asafoetida 1 sp cumin seeds salt to taste Oil to fry Method : Mix all the ingredients and make a soft dough with little water. In a cloth make murukus and after finishing all the dough, heat oil and start frying them. At a time you can put 4 to 5 murukus in the oil and remove them when they become golden brown. If you want to check the crispness just put one muruku on the flour, (dont through) just put , if it cracks in to many pieces, then it is good. Store it in a air tight container after it cools.
Kara Boondi [h=2]Ingredients: [/h]2 sp rice flour 2 cup besan a pinch asafoetida 1/4 cups cashew nuts (broken) curry leaves 2 sp red chilly powder Salt to taste Oil to fry Method : Mix all the ingredients well and make thin batter, but some what like dosa dough. Heat oil in a pan. Take Boondi laddle and hold the handle on your left hand and take a spoon full of dough on your right hand. Hold it on the hot oil, now pour the dough on the boondi laddle and rub it very fast through the holes with the bottom of the spoon. The disc must be held close to the pan. The batter must fed quickly into the oil. Cook boondi till they become fine gold colour. Remove and put them in a big vessel. Fry cashew nuts and curry leaves. Add with Kara Boondi. Mix well. If you want more spicy add salt and red chilly powder and mix again. To check the crispness, just crush one boondi and see. If it is crushing, it is good.
Kara Sev Ingredients : 2 1/4 cups rice flour 1 cup besan 2 - 3 tea sp. crushed black pepper and cumin seeds 2 - 3 sp butter Salt to taste Oil to fry Method : Mix all the ingredients well and make soft dough. Heat oil in a pan. Take Thenkuzhal achu and put the thenkuzhal disc. Now put one hand full dough in that. Press on the hot oil, and make a thenkuzhal. Turn it again and again and make it break in the oil itself. Remove from the fire when they become golden brown. Check the crispness by putting one piece on the floor. Do all the dough and keep the kara sevin a air tight container. Notes : If you are having the length handled kara sev laddle, you can prepare thick dough. Hold the handle on your left hand and take a hand full of dough on your right hand. Hold it on the hot oil, now press the dough on the hot oil. The dough will drop into the oil like kara sev - inch long tube pieces. Remove them when they turn in to golden brown.
Magizhambu Thenkuzha - Manamkumbu Ingredients : 2 cups rice flour 1 cup besan 2 - 3 tea sp. sesame seeds (white or black) a pinch asafoetida 2 - 3 sp butter Salt to taste Oil to fry Method : Mix all the ingredients well and make soft dough. Heat oil in a pan. Take Thenkuzhal achu and put the mullu muruku disc. Now put one hand full dough in that. Press on the hot oil, and make round magizhambu thenkuzhal. Turn it once and wait for 2 min. or till it becomes golden brown. Check the crispness by puting one piece on the floor. Do all the dough and keep the Magizhambu Thenkuzhal in a air tight container.
Fried Corn Flakes Ingredients : You will get corn flakes and sabudhana flakes in Madras. We have to fry them in oil. Get them from shop. 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.
Omapodi Ingredients : 2 cups rice flour 2 cup besan 2 sp Omam seeds / ajwan /thyme seeds 2 - 3 sp butter Salt to taste Oil to fry Method : Soak Omam in water for 1/2 hour and clean it with out mud or small stones. Grind in a mixer grinder with less water and filter it. Use only the water to mix the dough. (Because the holes in the omapodi disc will be small and if you add as it is you will not able to press the thenkuzal achu) Mix all the ingredients well and make soft dough. Heat oil in a pan. Take Thenkuzhal achu and put the omapodi disc. Now put one hand full dough in that. Press on the hot oil, and make round omapodi Turn it once and wait for 1 min. or till it becomes golden brown. Check the crispness by puting one piece on the floor. Do all the dough and keep the "Omapodi " in a air tight container. Notes : You can use fresh leaves of Omam to do this omapodi , instead of omam seeds.
Ribbon Bakoda Ingredients : 2 Cups Rice 1 Cup Channa dal 2 sp Thur dal 10 - 12 Red chilly A pinch baking soda 1 Tab sp Ghee / butter Salt Oil to fry Method : Put all the ingredients in a container and grind them by giving it to a ’Flour mill’ After grinding, put salt, baking soda and ghee / butter. Mix well. Then add water and mix well and make a thick batter Put it in the ’nadabakoda maker’ and make ribbon bakodas in hot oil. Turn it once or twice when it is in the oil. Remove it from the oil when it becomes golden brown. This will be very crispy and you can keep this for many days.
Ribbon Bakoda 2 Ingredients : Rice flour 1 1/2 Channa dal flour 2 sp ghee to mix with the dough A pinch baking soda 1 1/2 Red chilly powder Salt Oil to fry Method : Put all the dough in a bowl and put salt, baking soda and ghee. Mix well. Then add water and mix well & make a thick batter Put it in the ’nadabakoda maker’ and make ribbon bakodas in hot oil. Turn it once or twice when it is in the oil. Remove it from the oil when it becomes golden brown. This will be very crispy and you can keep this for many days.
Ribbon Bakoda 3 Ingredients : 4 cups channa dal flour 1 cup rice flour 10 green chilies 50 gms ginger 1/2 cup coconut milk Salt Asafetida Oil to fry Method : Grind green chilies and ginger. Put rice flour and channa dal flour in a bowl and add ginger green chilly paste. Add salt, coconut milk and mix well. Heat oil in a pan and make ribbon bakodas out of the batter. Remove them when they become crispy and golden brown.