Nipattu (Kannada cuisine)

Tried recipe and the end result was excellent...
 
INGREDIENTS U NEED:
1.Rice flour 1 cup
2.Roasted channa dal 1/2 cup
3.Maida 1 tbsp
4.Peanut 1/2 cup
5.Chilly powder 1 tbsp
6.Salt to taste
7.Curry leaves 10
8.Hing 1 pinch
9.Oil 2 tbsp + to deep fry.

METHOD OF PREPARATION:

• Powder the roasted channa dal and half the peanuts into a smooth powder. Crush the remaining peanuts coarsely.
• Mix the powdered dal and nut mixture, crushed peanut, salt, chilly powder, curry leaves, Hing and rice flour.
• Heat oil in a stable thick bottomed pot.
• Make a well in the rice flour mixture and pour two tbsp of hot oil into the well. Mix with a spoon. Add some water to make a tight dough.
• Pinch small balls out of the dough. Roll it out into 3" rounds
• Slide the dough rounds gently into hot oil. Fry till golden brown. Turn over and fry till the other side is done.
• Remove from oil, drain it on a paper towel and store it in an air tight jar. It will stay good for at least a week.

Karasev

I tried out from Indian cooking of Kalvenky  and it came out pretty good and the link is below...

GOES WELL WITH:
         Tea

LINK:

http://www.youtube.com/watch?v=gG3Ry_6ocw4

RATING:
****

Thattai ~ Naga

Thattai also called as Elvadai is a crispy savory snack made for Diwali or any festival.Here is how we make it...

INGREDIENTS U NEED:

1.Rice flour-4cup
2.Fried gram dhal/Pottukadali-1/2cup
3.Peanut-3/4cup
4.Red chilli powder -1tbs
5.Sesame seeds-2tbs
6.Channa dhal-1/2cup
7.Salt to taste
8.Oil-to deep fry

METHOD OF PREPARATION:

• First soak the channa dhal for an hour in the water and strain it and keep it aside.
• Fry the gram dhal and peanut seperately untill light brown and remove the skin from the peanuts and grind it coarsly together without adding water.
• Now in a large bowl,add rice flour,grinded coarse powder,chilli powder,salt,sesame seeds,drained channa and mix the ingredients with little oil or butter and add water slowly and mix till you can make a ball out of it,the dough will be like a chapathi dough.
• Then take a small ball of the dough and press it on the puri presser by using zipploc paper(Apply oil on both sides of the paper so it won't stick in it) or using hands.
• Heat the oil in a wide bottom pan in a medium flame,add the thin round disc and cook both sides till its golden brown and then drain in the paper towel.
• Once they are cooled store it in the air tight container.

NOTE:
Thattai stays for about 3-4weeks in the airtight container.

GOES WELL WITH:

              Tea

How to make Mixture - DIWALI Special

Mixture is a very popular ,crunchy ,savory snack in India.It is nothing but a mix of karabhoondhi,sev,Fried peanuts,Fried aval,Fried javarisi, with all spices.Here is how i make it.......

INGREDIENTS U NEED:
1.Gram flour/Besan-5-6 cups
2.Rice flour-11/2cup
3.Omam-1/4tbs
4.Javarisi-1/2cup
5.Chilli powder- as needed
6.Crushed Garlic-10cloves with skin on
7.Curry leaves- 6strings
8.Cashewnuts-1cup
9.Raw peanuts-2cups
10.Rice flakes/Aval- 1/2 cup
11.Asafoetida-Pinch
12.Salt as needed
13.Oil- to deep fry
 
METHOD OF PREPARATION:

1.How to make Boondi batter:
     In a bowl Mix Gram flour-2cup, Rice flour-1tbs,Salt and water and mix well without any lumps. The batter should be little watery and not too thick.

Boondi Preparation:
      Heat Oil in pan on medium flame. Pour the batter over the perforated ladle(ladle with small round holes) and rub it with another ladle which makes the batter to fall through the ladle holes evenly. Cook till it turns into crispy. Drain this from oil and repeat the same for the whole batter. Now boondi is ready and set it aside.

2.How to make Omapodi dough :
      Mix Gram flour-2cup, Rice flour-2tbs,Omam-1/4tbs mixed with little water and Salt, gradually add water and knead to make a soft dough (like murukku dough).

Omapodi Preparation:
      Fill the dough into omapodi press (with very small holes). Once the oil is hot enough, squeeze the omapodi over the hot oil. Do not over crowd the pan. You can see the bubbles of oil immediately. Once these bubbles are almost stopped, remove them from oil and drain them on paper towels and set aside.

3.How to make Ribbon Pakoda dough:
    Rice flour-1cup,Besan-1/4cup,Chilli powder-1tbs,Asafoetida and salt as needed.Mix all the flours and the powders with water to make a soft dough.

Ribbon Pakoda Preparartion:
       Fill the dough into a murukku press(Flat holes) and squeeze into hot oil into a big lazy circle - as big as the pan can hold.Deep fry till golden brown and keep aside.

4.How to Fry Rice Flakes:
    In the same hot oil on low flame. Place some rice flakes over the ladle and fry it in oil. While frying rice flakes, make sure rice flakes stays on top of the ladle itself.Keep aside.

5.How to Fry Javarisi:
     In the  same hot oil on the medium flame,add javarisi and fry it untill it pops and take it out and set aside.

6.How to fry Peanuts:
    In the same hot oil in the medium flame, add peanuts and fry till peanuts turn into dark in color and take it out and set it aside

7.How to Fry Garlic and Curry leaves:
    In the same hot oil on low flame,Place some crushed garlic with the skin on over the laddle and fry it in oil,While frying make sure it stays on top of the laddle itself.Do the same with curry leaves .Keep aside.

Finally in a large deep bowl  mix Boondi, Omapodi, crushed ribbon pakoda, fried aval, peanuts,Javarisi,cashew nuts,curry leaves and fried garlic with little Salt,chilli powder and mix it well till all the spice blended well and store it in the airtight container.

GOES WELL WITH:
      Fried rice

MoongDhal Murukku ~ Selvi

Yet another delicious snack from my friend selvi.Try it out.....

INGEDIENTS U NEED:
1.Rice flour-2cup
2.Moong dhal-11/2tbs
3.Channa dhal-11/2tbs
4.Butter or Ghee-5tbs
5.Salt as needed
6.Omam-1/4tbs
7.Sesame seeds-2tbs
8.Oil for deep fry

METHOD OF PREPARATION:

• In a frying pan seperately Fry the moong dhal and channa dhal for few mins and make smooth powder and sieve both flour together and keep aside.
• In a large bowl ,add rice flour along with the sieved flour,add sesame seeds,omam as well as melted butter and add salt as per taste to the flour mixture and mix everything well and knead as a dough by adding little water(Dough will be slightly sticky)
• Now by using Murukku press with small star plate,take a small portion of the dough,squeeze out in a greased flat plate or in a greased Jallikarandi,Once the oil is hot, add the squeezed murukku . Fry until its golden brown and drain excess oil by placing them over a paper towel.
• Moongdal murukkus r ready.Cool completely and store in an air tight container.

Peanut Murukku

Peanut muruku is  my family favorite snack. I make this so often because my kids love this snack very much and also petty much loved by others too....

INGREDIENTS:

1.Rice flour-3cup
2.Peanuts-21/2cup
3.Kalai-1/2cup
4.Salt as needed
5.Oil for deep fry

GRIND :
Cumin
Garlic
Green chilli
Asafoetida
Grind into smooth paste by adding little water .

METHOD OF PREPARATION:

• First fry the peanuts for few mins and once its cool down remove the skin and grind into smooth powder. 
• Secondly powder the kalai untill smooth.
• Now in a large bowl mix the rice flour,powdered peanuts,powdered kalai, grinded mixture and mix it altogether along with salt and knead to a chapathi dough consistency.
• Now in a muruku press,take a ball size of dough and fill it into the press, now on a wax paper make round shape by pressing out the dough form it into round swirls from inside going out.
• Heat oil in a frying pan gently slide the muruku in hot oil and deep fry untill golden brown in color ,drain and let it cool.When cooled to room temperatue,store in airtight  containers.

Omapodi/Sev

Omapodi also called as Sev is very good tea time snack. It is very simple and easy to cook.Lets dig into the recipe....

INGREDIENTS U NEED:
1.Besan flour-1cup
2.Rice flour-1tbs
3.Omam/Ajwain/Vaamu-1tbs
4.Salt as needed
5.Oil for deep fry

METHOD OF PREPARATION:

• First grind the omum with little water and then strain the grinded liquid and keep the water aside.
• In a large bowl mix together besan and rice flour and knead the dough with omum water to form a smooth batter.
• Then add enough water to make a soft dough not too thick or thin.
• Meanwhile heat oil in a pan on a medium flame,fill the sev press with batter and add small portions of dough and squeeze it in small portions into the hot oil .
• Cook both sides till the sound subsides and golden brown ,drain the excess oil well put it into the paper towel and repeat the  procedure with the remaining batter.

Ragi Appalalu with Peanuts

Ragi appallau or thattai is a healthy snack doesn't consume too much oil.This snack is my kids favorite which i make it so often.Here it goes... 

INGREDIENTS U NEED:
1.Ragi flour-4cup
2.Peanut-3cup
3.Garlic-1whole(Remove the skin and crushed)
4.Red chilli-6
5.Cumin-2tbs
6.Salt as needed
7.Oil

UTENSIL:
Puri presser 

METHOD OF PREPARATION:

• First fry the peanuts slightly for few mins and let it cool down and remove the skin.
• Then coarsly grind the fried peanuts with red chilli and cumin and keep it aside.
• In a large bowl mix ragiflour,salt, grinded peanuts and crushed garlic and mix well.
• To this mixture add water little by little and knead well about 5mins to form a dough.
• Now out of the dough make small balls and roll out dough into thin circular disc by using ziploc or using puri presser. 
• Meanwhile heat oil in a heavy bottomed deep vessel, once the oil become smoking hot gradually slide the circular disc and cook 2mins one side and flip and cook the other side,once they become golden brown color remove from oil and put it in the paper towel to drain excess oil and do the same for the entire dough is finished.
• Cool it and store in the airtight container. 

Chegodilu(Sailajasreceipes)

I tried this receipe from this blog but for some reasons i couldn't able to get the round shape so i made it  staright which tastes really so good.

INGREDIENTS U NEED:
1.Rice Flour-1cup
2.Water-1cup
3.Ghee-2tbs
(You can use oil instead of Ghee)
4.Salt as needed
5.Chili powder-1tbs
6.Moong dal-1tbs
7.Cumin seeds-1tbs
8.Oil for deep fry

METHOD OF PREPARATION:

Main task of this recipe is making the dough consistent enough to make the chegodilu.

Dough Preparation:
Boil water add salt, chili powder, ghee, moong dal. Once the water starts boiling reduce the flame add rice flour by stirring it. Turn off the heat cover it with lid for 5 mts till it cools down. Adjust the spices of the dough by tasting it. Knead the dough till it is smooth.

Chegodi Preparation:
Apply oil on to your hands and take a small piece of dough and roll it like a stick of 2 to 3 inch length and shape it like a round by closing the edges. Prepare the entire dough in this manner. Make sure to cover the chegodilu with lid or else they become dry and chegodi will break.

Deep Fry:
In a heavy bottomed vessel heat the oil. Once the oil is hot place the chegodilu one by one. Let the chegodilu fry in medium flame

Murukku with Parboiled Rice

Murrukku a favorite snack which i learned from my MIL.It is a favorite snack of my family.This murrukku is made with grinded parboiled rice so its healthy and tastes delicious. Here comes the recipe as given by MIL.....

INGREDIENTS U NEED:
1.Parboiled rice/Puzhungalarisi-6cup
2.PottuKalai-4cup
3.Peanut-1cup
4.Garlic-1
5.Red chilli-6-8
6.Cumin seeds-4tbs
7.Salt as needed
8.Oil

UTENSIL:

Deep frying pan

METHOD OF PREPARATION:

• First Powder the fried gram dhal/pottukadalai and the  raw peanuts in the blender till smooth.
• Secondly grind cumin and garlic with little water.
• Thirdly grind parboiled rice with red chilli,salt and little water untill thick.
• Meanwhile mix the grinded kalai and peanut powder  with half cup of boiled oil and mix well and then add grinded rice and grinded garlic with cumin and mix all together well add water if needed. Dough shouldn’t be too stiff. 
• Take small portion of dough and make a cylindrical shaped log and  Load the dough into a murukku press. 
• In a deep fry pan, heat the oil to hot. With your hands, press the muruku mold over the hot oil, making concentric circles, so that the coils of dough come out and drop into the hot oil in circle shape.
• Fry both sides till golden, and then remove. It takes approximately 5 minutes to fry one batch. Repeat till all the dough is used. 
• Let them cool and store in an airtight container. 

GOES WELL WITH:

     Tea or Coffee

Ribbon Pakoda

Ribbon pakoda is my MIL special snack which she makes during diwali time which is crunchy,thick and crispy to eat.Sometimes she used to make it even on other days just because we like it.Anyways this is healthy snack because  it doesn't consume too much oil so try it out...

INGREDIENTS U NEED:

1.Parboiled rice-3cup
2.Pottukadalai /Chutney kalai-2cup
3.Red chillis-5
4.Cumin-2tbs
5.Salt-as needed
6.Oil for deep fry

METHOD OF PREPARATION:

• First soak the parboiled rice for 2-3hrs and  strain the water and grind with red chillis and enough salt with little water until thick
• Second grind the pottukadalai untill as a smooth powder and sift the flour and crush the cumin mix it together
• Now mix this powder with the grinded rice untill its not stick anymore and it is well mixed with the flour,add some water and mix it till it  becomes a thick dough,the lesser the water the better the result.
• Use the ribbon pakoda disc in the murukku maker and make flat ribbon like designs in the hot oil. Drain on paper towels. Leave it out for 20 mins let it cool down and store in airtight container.

GOES WELL WITH:

   Sambar and rasam rice

NOTE:
Keeps well for almost a month container.

Sweet Maida Chips ~ Latha Aunty

Sweet maida chips is also called as kalagala in our native place which i learnt it through my aunt from bangalore.It is very famous crispy and cruchy snack prepared during any occasions.It is similar to diamond chips which is the savoury and this is the sweet .This is prepared from a mixture of maida,banana,sugar and egg and it should be little thick.It is much simplified version and really tastes very good and easy to prepare.Here u go...
 
INGREDIENTS U NEED:
1.Maida or wheat flour-2cup
2.Water
3.Salt-as needed
4.Sugar-1cup
5.Banana-1
6.Egg-1
7.Oil-to deep fry

UTENSIL:
Deep frying pan
Wide Bowl

METHOD OF PREPARATION:

• Mix maida in a wide bowl with salt,sugar,egg and mashed banana with enough of water to make a dough. Knead them to make a stiff dough, like how we make for chapathi.
• Take a portion of the dough and roll it using a rolling pin to a slightly thick consistency 
• Using a sharp knife or shaper cut them into diamond shapes
• Now heat oil in a kadai and make sure it is hot enough and fry these diamonds in batches till they turn to golden brown color and transfer them to paper towels to drain the excess oil content.
• After it completely cools transfer them to airtight containers.

Diamond chips with Maida

Maida chips is one of the very good favorite snack since my childhood which my mom makes it all the time and also reminds my childhood memories. Anyways this chips is a finger food snack that can be enjoyed along with afternoon tea or coffee but for me it is a anytime snack.It can be made either with sweet or spicy now i am making spicy one.It is a very crunchy and easy snack . So Enjoy!!! 

INGREDIENTS U NEED:

1.Wheat flour-2cups
2.Maida-2cup
3.Egg-1 
4.Salt-as needed
5.Hot oil-5tbs
6.Oil-for deep fry

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• Mix wheat flour, maida flour,cracked egg,salt and hot oil in a bowl and add water as needed and knead it well and let it sit for 1hour and make a soft dough like you do for chappati.
• Then take a handful scoop of the dough roll it to a round ball using your palm.
• Later flatten the ball using a rolling pin,Use maida flour for easy rolling and cut it using a knife into diamond shape or any shape.
• Meanwhile get the oil hot for deep frying in a frying pan. 
• Once the oil is ready, drop those cut dough into oil gently and allow it to fry nice in the oil. 
• Take it out once it turns to golden brown. Eat it once it cools down.

 NOTE:
Can be stored in a air sealed container for a month or more.

GOES WELL WITH:

    Coffee or tea

Onion Pakoda ~ Manju

Pakoda is a famous indian snack which is also called fritters all over india and is very simple to make.I love this pakoda very much which i learned it from my cousin sister who is very good cook.This is very crispy and yummy and delicious.It  tastes heavenly with a cup of tea . Definetely try this out.....

INGREDIENTS U NEED:
1.Rice flour-2cup
2.Peanuts-1/4cup(make fine powder)
3.Onions-3(chopped finely lengthwise)
4.Green chilli-5(chopped finely lengthwise)
5.Curry leaves-1string(to garnish)
6.Salt-as needed
7.Soda-pinch
8.Corriander leaves-1/2bunch(chopped finely)
9.Oil-for deep fry

UTENSIL
Deep bottomed frying pan

METHOD OF PREPARATION:

• Combine all the ingredints from 1 to 8 by adding couple of spoons of hot oil and  add minimum water possible it should not be too thick or thin
• Take small amount of dough into your fingers and drop that into the heated oil like scattering with your fingers 
• Deep fry both sides of the pakodas till they turn to golden brown and crispy and remove from the oil and keep in a paper towel..
• Fry the curry leaves in the oil to garnish it. 

GOES WELL WITH:
   Sambar rice

Potato Mixture

Mixture is nothing but a mix of so many fried ingredeints .There are different  kind of  mixture which i make this one kind made with potatoes which is such a delicious snack time treat.Lets dig in...

INGREDIENTS U NEED:

1.Potato-2cup(grated finely)
2.Oil-for deep fry
3.Cashewnuts-10
4.Raisins-6
5.Curry leaves-few
6.Salt-as per taste
7.Sugar-pinch(optional)

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• In a little oil fry the cashewnut,curry leaves and raisins untill golden brown and keep it aside
• Then deep fry the grated potatos untill golden brown and crisp and keep it aside
• In a bowl combine the fried potato , cashew,raisins,curry leaves,salt and sugar together and store in the a airtight container for couple of weeks

GOES WELL WITH:

    Coffee or Tea

Riceflour Appalalu with Peanuts

This is a popular and tasty snack we call as appalalu in our native .My MIL always makes this snack with different flour like ragi ,wheat etc with the same proportion.Try and enjoy this snack with cup of tea or coffee.here it is...

INGREDIENTS:
1.Rice flour or ragi flour- 4cup
2.Peanuts - 3cup(Grind coarsly)
3.PottuKadalai - 1cup
4.Cumin seeds-3tbs
5.Red chilli - 8
6.Garlic -8cloves(Crushed coarsly)
7.Chana dhal-1/2cup(Soak in the water for 1/2hr and drain the water)
8.Oil for deep fry
9.Salt as needed

METHOD:

• First grind cumin seeds,red chillis and pottukadalai in a blender untill smooth.
• Now take the the rice flour into a large bowl and add all the ingredients like peanuts,crushed garlic,salt,soaked chana dhal,grinded powder and add just enough water to make a firm dough.
• Tear out small portion of dough and place it on a wax paper. Flatten it a bit and using your fingers, spread out the nippattu in a circle until it is about 2 to 3 inches in diameter or use the puri presser. Nippattu come in all sizes and shapes, so don’t worry about the perfect shape.
• Heat oil in a pan, suitable to deep-frying. Add the nippattu gently into hot oil and deep fry to pale gold. Remove to paper-covered tray. Make all the Nippattu this way.
• Cool and store. Nippattu stay fresh upto a month or more when stored in a airtight container. They make best tea, coffee and movie time snack.