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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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    thank you ma :) after making taste it and give a feedback here :)
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ribbon Bakoda 4

    Ingredients :


    2 cups rice flour
    1/2 cup processed channa dal powder (pottu kadali powder)
    a pinch – asafetida
    ½ sp red chilly powder (optional)
    Salt
    Oil to fry


    Method :


    Just fry the rice flour and mix with all other ingredients.
    Mix them well and make a thick batter
    Heat oil in a pan and make ribbon bakodas .
    Remove them when they become golden brown.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ribbon Bakoda 5

    [h=1]Ingredients :


    4 cups rice flour
    1 cup processed channa dal powder
    4 - 6 garlic flakes
    1/2 coconut
    10 red chilies
    Salt
    Oil


    Method :


    Grind garlic, red chilly and coconut and make like a paste.
    Put rice flour and processed channa dal powder in a bowl and add the paste.
    Add salt and water and make a thick batter
    Heat oil and make ribbon bakodas out of the batter
    Remove the ribbon bakodas when they become golden brown.
    [/h]
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thatai

    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
    2 sp channa dal (soak and drain)
    1 sp sesame seeds
    2 sp red chilly powder
    salt to taste
    Oil to fry


    Method :


    Mix all the ingredients and make a soft dough with little water.
    Take a small ball of dough and make like thin vadai and keep it on a dry cloth.
    After finishing all the dough, heat oil and start frying them.
    At a time you can put 4 to 5 thatai in the oil and remove them when they become golden brown.
    If you want to check the crispness just put one thatai 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.


    Notes :


    You can make masala thatai also by adding garlic and ginger paste to the dough. But not for krishna jayanthi
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thenkuzhal

    Ingredients :


    4 cups ( wash rice, dry it and pound it)
    5 -7 sp Butter
    1 cup udad flour (raw)
    1/4 spinch asafoetida
    2 sp cumin seeds / thil seeds
    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 one hand full dough in that.
    Press on the hot oil, and make round thenkkuzhal.
    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 Thenkuzhal in a air tight container.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tips For Making Batchanams

    If savories are prepared in a large scale, add salt and Vitis (Pirandai) to water .

    Boil for a while, let the vitis cook well.
    Filter and cool. Use this solution to kneading the dough.

    This renders the savories crisp and prevents them from bursting.


    If the ghee or butter is not enough for kneading, first add some backing soda
    with ghee or butter.

    Rub nicely till it froths up.
    Now add this to the flour and make dough.


    Fry Udad dal in a kadai and make powder by using mixer grinder.

    Use this to make cheedai and thatai.
    If it is excess after-wards make danger pachadi with that.
     
  7. umasivasankar

    umasivasankar IL Hall of Fame

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    very useful tips n savories ..thanks for sharing mam...ll try n let u knw hw it came
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thanks Uma :) will wait for your feedback :)
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Uma, waiting for your feedback :)
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Deepavali is nearing , so ladies go through this thread and enjoy making new savories ! :banana::banana::banana:
     

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