காராசேவு!!

Usually kaarasevu is one of the favourite snacks for the people of Tamilnadu. Different variations are used to make this delightful snack. Some people add finely ground garlic to the karasevu dough. Some people add chilli powder for the extra taste. This is a simple version of making the Kaarasevu in a perfect way. This was prepared by my co-sister who is an expert in making snacks like these. Now the recipe follows....

KAARASEVU

Ingredients:

Gram flour- 1 cup

Rice flour- 1 cup

Pepper [ coarsely ground]-1/2 tsp

Oil-3 tbsp

Baking soda-a pinch

Procedure:

Sieve the flours twice and add in the pepper powder, oil, salt and baking soda. Mix well and gradually add enough water to make a smooth dough. You can warm the oil and add instead of pouring plainly in the mixture before kneading. Using the karasevu achu in the murukku press make this delightful kaarasevu ln batches in hot oil.

கை முறுக்கு!

This is one of the most famous and special snack of Tamilnadu. Usually this kaimurukku is prepared with raw rice in most of the homes. But we can get kaimurukku from shops which are prepared in par boiled rice. This one is prepared with par boiled rice [Idli rice.] My sister is making this kaimurukku skillfully and beautifully always! You can see yourself in this snap that she is an expert. And the taste is so delicious!! Now the recipe follows!

 

 

KAI MURUKKU:

Ingredients needed:

Idli rice- 1 cup

Fried black gram powder- 2 tbsp

Butter- 1 tbsp

Gingelly seeds- half sp

Cumin seeds- half sp

 

asafetida powder- half sp

 

Salt to taste

Procedure:

Soak the idli rice in enough water for 4 hours and grind with little water to a thick smooth paste.

Put the ground paste in a white cotton cloth and cover it with the corners.

Put a weight on it for some time.

The excess water will be drained in this way.

Roast the black gram in a dry pan.

When a nice aroma floats on air, take away the pan from the fire.

Let it cool and grind it to a fine powder.

The important thing is that the dal should not be fried to golden brown.

 

slightly roast the gingelly and cumin seeds and allow them to cool.

Mix the black gram powder, butter, cumin seeds, gingely seeds, asafoetida powder and salt with the ground rice paste and mix well to a smooth thick dough.

Make ‘kai murukku’ like this with your fingers! 

 

 

 Thanks for google!

 

POTATO RICE FLAKES BONDA

There are so many variations in making bondas. But this one with rice flakes and potato as a filling and a spicy batter is completely a different but a tasty one. It was a super hit when I have prepared this in my home. Hope everybody will enjoy making this.

உருளைக்கிழங்கு அவல் போண்டா:

Ingredients:

For the filling:

Hot mashed Potato-200gms
Rice flakes-200gm
Oil-1 tbsp
Onion-1[thinly sliced]
Finely chopped green chillies- 1 tbsp
Thick tomato juice-2 tbsp
Salt to taste
Chopped coriander- 2 tbsp
Turmeric powder- half sp

For the batter:

Gram flour- 1 cup
Salt to taste
Soda bi carbonate- 2 pinche
Turmeric powder- half sp
Chilli powder- half sp

Grind the following to a paste:

Fried cumin seeds- half sp
Chopped coriander- 1 tbsp
Small ripe tomato-1
Shredded ginger- 1/4 tsp
Green chilli-1

Procedure:

Wash the rice flakes well and drain the water completely.
Heat a pan and pour the oil.
Add the onion with the green chillies and fry them well.
Add the tomato juice with the turmeric powder and the coriander.
Cook until the gravy is thickened.
Add the mashed potato and the rice flakes with enough salt.
Cook on slow fire for a few minutes until all the ingredients are combined well.

For the batter, add all the ingredients with the ground paste and salt.
Prepare like dosa batter.
Make small balls out off the filling.
Dip each ball in the batter, coat it well and toss it in hot oil.
Fry the bonda to golden brown.
Thus finish all the balls in to golden brown bondas!
Thick, spicy Coconut chutney is a fine accompaniment for this bonda!!

RIBBON PAKODA

Usually the snacks like murukku, thattai, cheeppu cheedai, cheedai, ribbon pakoda, karasevu etc are very famous in Tamilnadu. But I always think that this ribbon pakoda remains at the top as the most favourite snack to so many people. There are different names for this snack like nada pakoda, ottu pakoda, olai pakoda, ribbon murukku, etc. There are also so many variations in preparing this pakoda. Some will add ground ginger+garlic+green chilli paste to this. Some will add just garlic paste. What I am going to post is a simple procedure to make a delicious ribbon pakoda.

ரிப்பன் பகோடா

Ingredients:

Fine rice flour- 4 cups
Gram flour- 1 cup
Butter- 3 tbsp
Salt to taste
Asafoetida- 2 pea’s size
Chilli powder- 1 tsp
Enough oil to fry

Procedure:

Soak the asafoetida in a small cup of hot water over night.
In the morning, pour this water to the flours.
Add the remaining ingredients with enough water.
Knead the flours to a soft dough.
Fill enough dough in a murukku press with ‘ ribbon pakoda mould’.
Press it in to thin stripes on hot oil length wise or in to a circle.
Take the ribbaon paoda stripes out when they are cooked to golden brown on both sides.
The delicious ribbon pakoda is ready now!

RAW JACKFRUIT VADAI

Raw jackfruits can be cooked in many ways like briyani, kurumaa, masala, vadai, poriyal, varuval etc. This snack, palakkai vadai is very tasty and it is very simple to make. Here is a small tip. When boiling the jackfruit pieces, just boil for a few minutes. It would be immediately cooked. Otherwise it could be cooked in a pressure cooker for one whistle. When grinding it, just run the mixi for a split of second. It will be ground nicely in this way. Do not over-grind it. Then it will be like a paste.

பலாக்காய் வடை

INGREDIENTS:

Small raw jackfruit-1
Tuar dal- half cup
Bengal gram- half cup
Red chilies-10
Fennel seeds- 1 tbsp
Salt to taste
Turmeric powder- half sp
Chopped onion-1
Chopped coriander- 2 tbsp
Curry leaves- 2 arc

Procedure:

Clean the palakkai, remove the hard outer cover.
Cut it in to big pieces and boil them in clean water until all of them are cooked enough.
Cool them and mash them finely.
Soak the dals in enough water for an hour and then grind them coarsely with the chillies, fennel seeds and salt.
Add the mashed palakkai and the greens.
Mix well the dough and make small balls.
Flatten them in to vadais and fry them in hot oil to golden brown.
Tasty palakkai vadais are ready now!

MASAL VADAI

This is one of my most favourite snacks. This is also called as ‘ aamai vadai ’. Still I do not know the reason for it. With simple ingredients, this has a divine taste!

மசால் வடை

Ingredients:

Bengal gram- 2 cups
Finely chopped green chillies-2 tsp
Finely sliced onion-3
Curry leaves- 2 arc
Finely chopped coriander- 2 tbsp
asafoetida powder- half tsp
Salt to taste
Enough oil to fry

Procedure

Wash and soak the Bengal gram for an hour.
Then drain the water thoroughly.
Grind the dal with enough salt to a coarse texture.
Add all the ingredients to it and mix well.
Heat the oil.
The fire should be medium.
Take a small amount of the ground Bengal gram, make a small ball and flatten them to a vadai.
Toss it in the oil and fry it to golden brown.
Thus finish all the ground mixture.
The hot and tasty vadais are ready now!!

TAPIOCA CUTLET:

மரவள்ளிக்கிழங்கு கட்லட்

Tapioca always takes a special place in our kitchen. In my mother in law’s house, she used to cook the tapioca pieces in lots of water with turmeric powder, slices of garlic and salt. The garlic takes away the gas produced by the tapioca and also enhances the flavour. We still eat this as breakfast without any accompaniment. Usually we will drain all the water after the tapioca pieces are cooked. As it is rich in carbohydrate, it can be eaten in small quantities. This cutlet had been prepared with cooked tapioca.

Ingredients:
Mashed tapioca cooked without salt- 3 cups
Mashed paneer- ¾ cup
Cooked and mashed palak-half cup
Chopped coriander- 3 tbsp
Sliced onion-3
Chopped tomato-half cup
Fennel seeds-1 tsp
Curry leaves- 2 arc
Ginger garlic sauce- 1 tbsp
Shredded ginger- 1 tsp
Salt to taste
Breadcrumbs-1 cup
Oil to deep fry

For the batter:

Plain flour-2 cups
Corn flour-1 tbsp
Chilli sauce-1 tsp
Ginger garlic paste- quarter sp
Salt to taste

Procedure:

Heat a pan and pour 3 tbsp of oil.
Add the fennel seeds and when it splutters, add the sliced onion and fry them to golden brown.
Add the tomato with the greens and turmeric powder and fry them until they tomatoes are well mashed.
Add the chilli garlic sauce and ginger and fry for a few seconds.
Add the mashed paneer and fry it to a few seconds.
Add the mashed tapioca with the palak and enough salt.
Mix well on slow fire until all the ingredients are combined.
Take the mixture and allow it to cool a little.
Make small balls, flatten them slightly, dip in the batter, coat with the breadcrumbs evenly and fry them in hot oil to golden brown colour.

BEETROOT VADAI

For vegetable vadai varieties, some add gram dal or tuar dal instead of Bengal gram as a binding agent. If you add pattaani paruppu instead of Bengal gram, then the taste will be delicious!!!

Ingredients:

Beetroot-300gms
Thinly sliced onion- 1 cup
Finely chopped green chillies-2
Turmeric powder- half sp
Chopped coriander- 2 tbsp
Curry leaves- 1 arc
Salt to taste
Bengal gram- 1 cup
Chilli powder- half sp
Soda bi carbonate-a pinch
Enough oil to deep fry

Grind coarsely the following:

A small piece-cinnamon, fennel seeds-half sp, shredded ginger- half sp, garlic flakes-8[small]

Procedure:

Soak the Bengal gram in enough water for an hour. Drain the water and grind coarsely with enough salt. Shred the beetroots finely. Heat a pan and pour 2 tbsp of oil. Add the onions with the chillies and the curry leaves. Fry them to golden brown. Add the beetroot with the turmeric powder and fry for a few minutes. Add the ground paste, chilli powder and salt. Fry the beetroot until it is well cooked. Finally add the coriander leaves and toss for a few seconds. When it is cooled, add it to the ground paste of Bengal gram, add the soda bi carbonate and mix well with the fingers. Make small balls, flatten them in to thin vadais and fry them in hot oil to golden brown.