Poondu Kaarasev / Garlic Flavored Spicy Sev

Starting the final week of Blogging Marathon #93 with one ingredient in different ways,as theme.For the theme we need to choose a fruit,veggie or a flour as the ingredient.
Since Diwali is around the corner,I chose gram flour aka besan as my main ingredient to make some savories and sweet.

Kaarasev is a crispy and addictive snack made in number of ways with different proportions.I have already shared a version here.But this version is flavored with garlic and it is slightly on the spicier side.This version is popular in a sweet stall in my home town and I noted down the recipe from our family cook.

                                                                      

                                                            

                                                   Poondu Kaarasev/Garlic Flavored Spicy Sev

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 350 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Gram flour/besan	1 cup
Rice flour/arisimaavu	1/2 cup
Red chilly/varamilagai	6-7
Garlic/poondu	-5 fat cloves
Cuminseeds/jeeragam	2 tsp
Salt	1 tsp
Water	to knead
Oil	for frying

  Method 

• Grind the garlic and red chilly to a fine paste and keep it aside.
• Heat the oil in a pan and take all the dry ingredients in a  bowl.To this add 2 tbs of hot oil,ground paste and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.The dough should not be too thick,otherwise it will be difficult to squeeze in the oil.

• Take the murukku press with the round blade(thenkuzhal achu),fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.

• Fry it till the sizzling sound ceases and the sev turned out nice and golden.Remove it from the oil and drain it on a paper towel.

• Store it in an air tight container,after cooling.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• The color of the kaarasev will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
• Instead of hot oil melted butter or ghee can also be used.
• A tbs of cornflour is also added along with the flour.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Sumber http://www.naliniscooking.com

Mundiri Murukku /Cashew Murukku

Coming to day2 of blogging marathon #93,themed under Diwali sweet and savories is a crunchy murukku.
This is a super crunchy murukku with cashew and roasted gram powder.I tried this murukku only with cashew powder and rice flour couple of times.It came out good and not as crunchy as expected.Then I used some roasted gram dhal powder along with cashews and the result was amazing and the murukku came out so cruchy and stayed crunchy for longer time.

                                                                      

                                                            

                                       Mundiri Murukku /Cashew Murukku

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 300 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Rice flour/arisimaavu	1 cup
Whole cashews/mundiri	15-17
Roasted gram dhal/pottukadalai	1 tbs
Ghee/nei	1 tbs
Sesame seeds/yellu	2 tsp
Asafoetida/perungayam	1/8 tsp
Salt	3/4 tsp
Water	to knead
Oil	for frying

  Method 

• Take the cashews and roasted gram dhal in a blender jar and grind it to a fine powder.Sieve it and keep it aside.
• Heat the oil in a pan and take all the ingredients in a  bowl and  mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.Keep it covred.

• Take the murukku press with the star or round  disc,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Fry it till the sizzling sound ceases and the murukku turned out crunchy.Remove it from the oil and drain it on a paper towel.Break it into small pieces.

• After cooling,store it in an air tight container.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• Instead of squeezing it in hot oil,small murukkus can be made on a butter paper or a flat ladle and drop it in the oil.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Sumber http://www.naliniscooking.com

Ribbon Pakoda - Version 3 /Seeval / Naada Karasev

Starting the 3rd week of 92nd edition of blogging marathon with Diwali sweets and savories as theme.
As Diwali is fast approaching,like to share some savories and sweets.Today's recipe is a crunchy and addictive ribbon pakoda.This snack has varoius names such as seeval,Naada Kaarasev and Ribbon murukku  in each region.

I have already shared this one but this has been in my to do list since long.So tried this one for the first time and it came out so crunchy and kids loved it.

                                                                      

                                                            

                                                              Ribbon Pakoda /Seeval /Naada Karasev

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   Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 450 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Gram flour/besan	1 cup
Rice flour/arisimaavu	1 cup
Red chilly powder/milgai podi	1.5- 2 tsp
Turmeric powder/majal podi	1/2 tsp
Asafoetida/perungayam	1/8 tsp
Salt	1 tsp
Water	to knead
Oil	for frying

  Method 

• Heat the oil in a pan and take all the ingredients in a  bowl and to this add 3tbs of hotoil and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.

• Take the murukku press with the ribbon pakoda blade,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.Fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.

• Store it in an air tight container.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• The pakoda color will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
• Instead of hot oil melted butter can also be used.
• A tbs of roasted urad dhal powder can also be added for extra taste and crunch.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Sumber http://www.naliniscooking.com

Sweet Sev/Seeni Sev/Innipu Sev

For the final day of Indian sweets themed under BM#69 is a simple yet delicious sweet sev.Sweet sev is so popular in Southern parts of Tamilnadu and aslo called as seeni sev or inippu sev.
The sugar coated sev needs two steps in which, sev is prepared and mixed in a sugar syrup to coat the sev evenly.This sweet sev is has a sweet taste with a crunchy texture.Off to the recipe..............

                                               

                                         

                                                                              

                                                  Sweet Sev/Seeni Sev/Inippu Sev

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Makes 4 cups(approximately)

  

 Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	1 cup
Rice Flour/arisi maavu	1/4 cup+2 tbs
Salt	1/2 tsp
Baking soda	a pinch
Hot oil or butter	3 tbs(to mix dough)
Oil	to fry
Sugar	3/4 cup

 

  

  

 Method 

• Heat the pan with oil and once it becomes hot keep it in a low flame.Take the gram flour,rice flour,salt and baking soda in a mixing bowl.Mix it well,to this add 3 tbs of hot oil.Mix it thoroughly.

• Slowly sprinkle water and make a stiff dough.Take the murukku press with 3 or 5 eyed round blade and fill the dough.

• Squeeze the dough in the hot oil in a circular motion.After a minute,with the help of ladle break it into pieces and cook it in a medium flame till it becomes crispy.Remove it from the oil.

• Drain in on a paper towel.Continue for the rest of the dough.Meanwhile in a wide pan add the sugar and 1/2 cup of water.Let it boil.

• After 5-6 of boiling check the consistency of the sugar syrup by dropping it in cold water.The sugar syrup needs to be in a soft ball consistency and able to make a ball and should not dissolve in water.Once the sugar syrup reaches the consistency,put off the flame.Now add the the fried sev and mix it well.After 2-3 minutes of mixing the suagr coats the sev well and get crystallized.Let it cool down for 10-15 minutes.

• Store it in an air tight container.

• Cardamom powder can be added in the sugar syrup for extra flavor.
• The consistency of the sugar syrup is important to get it coated well.If it is not in a perfect consistency,the sev will be soggy and doesn't taste good.
• After squeezing the sev in oil,try to break it into pieces with ladle to get a nice crispy and crunchy sev.

Enjoy........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69

Sumber http://www.naliniscooking.com

Ottu Pakoda / Olai Pakoda - Erode Special

Ottu pakoda/olai pakoda is a munching crispy snack can be made in so many ways.I have already shared a version here.
This version of ottu pakoda is made with freshly ground boiled/idly rice and powdered roasted gram dhal.This recipe I noted down from Mrs.Revathy Shanmugam show and she mentioned this is a quiet popular snack in Erode.She also added sesame seeds in the dough so I tried with the same for the first time.But my ottu pakoda disc has thin hole it got struck and difficult to squeeze.So I skipped it while doing it for the second trial.Lets move on to the recipe..............

                                                                      

                                                            

                                                              Ottu Pakoda/Olai Pakoda

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   Basic Information

   Preparation time 15 minutes

   Soaking time 2-3 hours

   Cooking time 30-40 minutes

   Serves 4-5(generously)

   

  Ingredients

    

Ingredient	Quantity
Idly rice/boiled rice/pulungal arisi	2 cups
Roasted gram dhal/pottukadalai	1/2 cup
Red chilly powder/milgai podi	1.5- 2 tsp
Garlic/poondu	3-4 cloves
Salt	1.5 tsp
Oil	for frying

  Method 

• Rinse the rice for couple of times in water and soak it for 2-3 hours.After soaking completely drain the water.
• Powder the roasted gram dhal to a fine powder and if needed sift it,keep it aside.
• Grind the soaked rice ,red chilly powder,salt and garlic to a fine paste with water as needed to a fine paste.Transfer it to a bowl,to this add the powdered roasted gram dhal. Meanwhile heat the oil in a pan,take around 3 tbs of hot oil and add it to the dough.

• Mix it well without adding any water,if the dough is too dry then sprinkle some water and mix it well.Take the murukku press with the ribbon pakoda blade,fill the dough.

• Squeeze it in the oil in a circular pattern and fry it till the sizzling sound ceases and the pakoda turned out nice and golden.Remove it from the oil and drain it on a paper towel.Break it into small pieces after cooling.

• Store it in an air tight container.

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• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• If the dough is watery then take the dough in a clean cloth and close it and make it like a money bag  to absorb the excess moisture.
• Instead of hot oil melted butter can also be used.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Sumber http://www.naliniscooking.com