1. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice

Savories for Deepavali !

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

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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

    20140727_123318.jpg
    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.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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

    img-20140802-wa0005.jpg
    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.

    img-20140802-wa0007.jpg
    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.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    9,623
    Likes Received:
    4,112
    Trophy Points:
    355
    Gender:
    Female
    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.
     
  10. swathi14

    swathi14 IL Hall of Fame

    Messages:
    7,587
    Likes Received:
    1,597
    Trophy Points:
    345
    Gender:
    Female
    timely recipe. thanks for the recipe of manamkumbu

    andal
     

Share This Page