Showing posts with label Savouries. Show all posts
Showing posts with label Savouries. Show all posts

While making savouries

While making savouries, the salt should not be added directly to the flour. It have to be dissolved in water and only the water should be added. The salt that gets settled at the bottom should not be added. If done so, then it will make the savouries burst and oil spill once it is added to the oil.

Omapodi - an easy to make savoury recipe

Omapodi is very easy to make snack and kids love it very much. Not necessarily this need to be made on a festival day but can be made on any week end or on a rainy day.

Besan Flour - 4 cups
Processed rice flour - 2 cups
Butter - 100 gms
Salt - 8 tbsp
Asafodeita - 1/2 inch piece
Oil to fry

Omapodi Achchu
Make a dough out of 1 cup of rice flour and 2 cups of besan flour. Use 1/2 of the other given ingredients and make a soft dough that can be squeezed in oil. If the dough is stiff, it will get struck in the holes as the omapodi achchu holes are very small.

Squeeze out the whole of the dough that is placed in the cylinder in hot oil. Reduce the flame after the omapodi is squeezed in it. Turn it to the other side and when it turns golden brown in colour remove from oil and spread it on a tissue paper to remove the excess oil. Can be served in whole or can be broken into pieces and served in a cup too.

Mullu Murukku / Magizham poo Thenkuzhal recipe

Processed Rice Flour - 4 cups
Bengal Gram Dal - 3/4 cup
Moong dal - 1/2 cup
Salt - 8 tbsp
Asafodeita solid piece - 1 inch
Butter - 100 gms (unsalted)
Cardamom powder - 1 pinch
Oil for frying

Mullu Murukku Achchu
Fry moong dal and bengal gram dal separately, till they become golden brown in colour. Grind them to a fine powder and if needed seive them. Mix them together and grind it again so that they blend finely. Soak salt in 1/2 cup of water and let it dissolve completely. Soak asafodeita in 1/4 cup of water.

For 2 cups of rice flour, 1 cup of dal mixture powder is needed. In a shallow bowl add rice flour, dal flours, salt water, asafodeita water, butter, cardamom powder and make a soft dough. Heat oil and squeeze the dough into it using mullu murukku achchu. Turn it to the next side and fry it till it becomes golden brown in colour.

Drain it in tissue paper. Store it in airtight container.

Recipe for Thenkuzhal

For this Urad dal is used.

Processed rice flour - 4 cups
Urad dal - 1 cup
Cumin seeds - 2 tsp
Salt - 6 to 8 tbsp
Asafodeita piece - 1 inch
Butter - 100 gm
Oil for frying

Then Kuzhal plate
Soak salt in 1/2 cup of water and wait till it dissolves completely. Add asafodeita to 1/4 cup of water. In a shallow vessel add rice flour, urad dal, cumin seeds, butter along with salt water and asafodeita water. Make a soft dough by adding water little by little. The dough should not be thick or liquid. It should be soft enough so that it can be easily squeezed using the Thenkuzhal plate.

Heat the oil in a pan, add the dough into the cylindrical tube of the Murukku achchu. Use the thenkuzhal achu to squeeze the thenkuzhal. Donot squeeze the thenkuzhal so close but spread it over the pan. Use the given quantity of butter or ghee.

Never store the mixed dough for a long time. The thenkuzhals will become red if the dough is left for a long time. So mix the dough whenever needed.

Vella Cheedai

Sweet Seedai or Vella seedai is another dish that is made for Krishna Jayanthi/ Gokulashtami/ Janmashtami neivedhyam.

Processed rice flour - 4 cups
Urad Dal flour - 1/2 cup
Coconut - 1/2
Sesame seeds - 1/4 cup
Cardamom powder - 1 tsp
Jaggery - 2 cups
Ghee - 1 1/2 cups
Oil to fry

Fry the processed rice flour till it turns slightly red in colour. Measure the flour and for every cup take equal cup of water in a hard bottom pan and bring it to boil. Add the jaggery to it and keep stirring till it dissolves completely.

Grate or cut the coconut into small pieces and add it to the boiling water. add cardamom powder and bring it to boil again. Add the processed rice flour slowly and make it to a dough form.

Remove from flame and spread it on a shallow plate. Add urad dal powder and sesame seeds to it and mix thoroughly. Make gooseberry sized balls of the dough and fry it in oil. Remove from flame when it is between golden brown and dark brown in colour. Drain the excess oil.

Uppu Seedai - Salt Seedai

Seedai is the main neivedhyam ingredient for Krishna Jayanthi or Janmashtami.

Processed rice flour - 4 cups
Urad Dal flour - 1/2 cup
Coconut - 1 big
Bengal gram dal - 1/4 cup
Pepper powder - 2 tsp(optional)
Cumin seeds powder - 2 tsp
Asafodeita - 1 inch piece
Salt - 6 tbsp
Oil for frying
Butter - 100 gms

Fry the rice flour in dry pan till it becomes slightly red in colour. Soak bengal gram in water for about 1/2 an hour. Add salt to 1 cup of water and mix well till it dissolves thoroughly. Add the asafodeita piece to 1/2 cup of water. Grate the coconut.

In a shallow bowl add rice flour, urad dal flour, grated coconut, butter, pepper powder, cumin powder, and mix well. Add about 34th of the salt water, 1/4th of the asafodeita water and make a dough. If the water is not enough add little water to it and make a soft dough. Cover the vessel with a wet cloth.

Wash and soak a soft cloth. Squeeze it dry. Spread it on floor. Make small balls of the dough and place it on the cloth. Once about 20 to 25 balls are made, heat oil and add the balls to the oil. Keep turning and when it turns golden brown remove from flame.

Instead of Pepper and Cumin Powder, Red Chilly powder can also be added. For the given quantity of rice, the required quantity of butter is 100 gms it have to be added.

How to Urad Dal Powder at home to prepare savouries

Urad Dal Powder is used to make a few many south Indian savouries. This flour comes in handy especially during the festive season.

Urad Dal - 2 cups

   Dry roast Urad Dal in a pan, ensure that it is not over done but turns just the reddish brown in colour. Let it cool and grind it to a fine powder. Better sieve after one fine ground to obtain a very fine powder.

  Store in an airtight container and place it in freezer.

Ribbon Pakoda - Recipe for a crispy south Indian savoury

Nada Pakada, Tape are the other names given to this south Indian savoury.

Besan Flour - 1 cup
Butter - 100 gms
Oil to fry
Salt - 2 tbsp
Hing - 1 inch piece
Red Chilly Powder - 2 tbsp

Soak hing in water. Add water to salt to make 1/5th cup of salt water.

In a shallow mixing bowl, add rice flour, besan flour, butter, hing water, salt water and red chilly powder and make it a dough. Heat oil in a shallow pan, reduce the flame when hot and squeeze the ribbon using the ribbon achu. Turn it to the other side. Fry both the sides till they become golden brown in colour. Remove from flame and spread it on kitchen towel to remove the excess oil. Store it in airtight container. 

Note: Do not add salt directly, it will make the ribbon pakoda to splutter and break.

Sago Murukku for ICC contest

I am adding this recipe for the ICC contest by Srivalli for the month of March.

I normally make murukku with bengal gram and rice flour. The ingredient that is given is slightly different from what I normally make. But still, I added the extra ingredient to my regular murukku recipe. The extra ingredient is sago which is to be soaked in curd for about 2 hours (I got the bigger variety). My mom said, that instead of using it in the flour mixture grind the soaked sago so that it wont get struck while squeezing the murukku.

Ingredients used as given by Srivalli
Rice Flour  2 cups
Besan flour  1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste (rock salt 1 tbsp soaked in 1/4 cup of water)
Curd - 50 gms (half of half cup)(unsour curd)
Chile powder - 1/2 tsp or as per taste (I avoided it)

Ingredients I added:
Moong Dal flour - 1/2 cup
Jeera - 2 tbsp
Cardamom powder - 2 pinches
Butter (unsalted cooking butter) - 1/4 cup
Asafodeita - 1/2 inch piece(soaked in water)salt water, asafodeita water

Used Sundrop lite oil for frying.

Method to make Sago Murukku:

In a shallow basin, I added rice flour, bengal gram flour, fried gram flour, moong dal flour, Cardamom Powder,Jeera, Salt water, Asafodeita water, butter and blended all together. Then I added the ground Sago paste. Added a little more water to make the dough to a soft ball like. Using the Mullu Murukku achu I squeezed the murukkus in hot oil. When they were golden brown I removed from flame.

Usage of butter and the curd bought out crispy murukkus.