Wednesday, November 3, 2010

DIWALI SNACK ITEMS(8)

POONDU KARASEV RECIPIE


INGREDIENTS

Bengal gram flour - 1cup
Rice flour - 1/2 cup
Salt - required amount
curry leaves
Refined oil

TO GRIND A PASTE
Garlic - 1 whole
Red chilli
Pepper

PROCEDURE:

1. Mix the bengal gram flour and rice flour together with salt and water.
2. Make it like a dough
3.Heat oil and using the kara sev making plate rub the dough on it
4.When it starts turning golden brown, remove to a tissue paper to remove excess oil.
5. Fry some curry leaves in oil and mix with the kara sev.

MURUKKU

INGREDIENTS I USED:

Raw rice - 4 cups
White gram - 1/2 cup
White sesame seeds - req amount
Cumin seeds - req amount
Asafoetida powder - 2 tbsp
Butter - 100 gm
Salt - As reqd
Oil for frying



PROCEDURE:
Wash and clean the rice well. Leave it to dry.Once it has dried completely, powder it nicely. Fry the white gram and powder it.Mix together the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt. Do not add water.Take a little of this mixture and add water to it to get a dough like consistency. Take this dough and twist it into circular shapes of that of the murukku.Heat oil in a kadai.To test if the oil is hot enough, drop a pinch of dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready. Drop in the murukku gently into the hot oil and fry till golden brown. Store in an air tight container.


RIBBON PAKORA

INGREDIENTS I USED:

1 cup rice flour
1/4 cup Gram flour
1/4 tsp butter 
1/2 tsp asafoetida
1-2 tsps chilli powder
salt to taste
oil for deep frying


METHOD:
 Mix all the flours and the powders. Add butter or ghee with this flour. Add water to make a soft dough. Put into a murukku press and squeeze into hot oil into a big circle in the pan. Deep fry till golden brown. Leave to drain and cool on absorbent paper towels.

OMAPODI
 INGREDIENTS I USED:
Gram flour – 1 cup 
Rice flour – 2 tbl spn
Omam – Powdered 1 tbl spn 
Butter / Ghee – 1 tbl spn 
Oil – To fry 
Salt
METHOD
  1. Mix gram flour, rice flour, Omam Salt & butter/ghee and make it nice fluffy dough.
  2. Fill the murukku maker keeping small holes plate in it with some portion of dough.
  3. Directly put in oil using murukku maker and deep fry.Serve crispy.
COCONUT BURBI

INGREDIENTS I USED:
Medium Sized Coconut: 2
Refined Sugar: 2CUPS
Ghee
Cardamom: 3


Method:
Grate the coconut . Powder the cardamom and grease a plate with a little ghee.Take a vessel and add the grated coconut and sugar. Place on high flame and stir it. Reduce the flame to medium and add the ghee, cardamom powder. stir continuously for another 10 minutes. The coconut – sugar mixture should begin to leave the sides of the vessel and come together , and a sweet aroma should fill the room. Remove from heat and pour into the greased plate. Flatten with a wooden spatula . Allow to cool for 10 minutes and cut into squares.



MYSORE PAK:

INGREDIENTS I USED:

Bengal gram flour - 1cup
ghee - 1cup
sugar - 2cup
water - req amount


METHOD:
Mix the flour with a little ghee. Heat the sugar in water till reaches proper consistency. Slowly add the flour stirring continuously so that no lumps are formed. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture becomes frothy and the ghee separates. Spread out on a  plate. When firm cut the mysore pak into squares.


HOME MADE JANGIRI

Ingredients i used:

Urid dal - 1cup
idly rice- 2 table spoon
orange color powder
sugar - 2 cups
water- req amount
oil














METHOD:

Grind the urid dal and rice together. Add the food color with that while grinding. so that color will spread equally.take this mix into the ketchup dispenser or else polythene pack like a cone for henna..make a small hole to dispense the urid dal mix in the oil.u can make a jangiri design in oil what u desire.because we cant make a traditional jangiri model like a professionalist. so make it like your wish. Fry it in the oil deeply. Then prepare a sugar syrup and  put the fried jangiri in syrup.janiri absorps sugar syrup and will give more tasty for your buds.

SUGAR SYRUP:

Take 1 cup of water and add  2 cups of sugar. make it as a syrup and it should be in one string consistency.add 2 drops of rose essense and cardomom powder.

MOONG DAL LADDU:(PAYATHA MAAVU URUNDAI)

INGERDIENTS I USED:

Moong dal - 1cup
sugar - 1cup
Ghee - 1/2 cup
Cardomom powdered
Dried grapes














METHOD:

Heat a pan, dry roast the payatham paruppu and cardamom together for 3-4 minutes.  In a mixie, grind the roasted ingredients to fine powder and grind the sugar and keep separately. In a shallow bowl mix all the ingredients together with dried grapes. Add a ghee ,make a small ball like a lemon size when the ghee is warm. Keep it in a air tight container.








3 comments:

  1. your jangiri looks very nice..its helpful for me ammu..thank u....do u remember me?

    ReplyDelete
  2. Very good racci, we will try..the above..

    ReplyDelete
  3. hi rasi ur blog is very helpful for me to make this diwali sweets. thank a lot. keep on rocking.......... all the best.

    ReplyDelete

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