Kaara Boondi /Spicy Boondi

Kaara boondi is a spicy and crunchy, snack spiced with black pepper powder is quiet popular in South India.
The preparation of kaara boondi is simple if the batter consistency is perfect.The batter consistency should not be too thick or too thin,it should be in a dropping consistency.

Kaara boondi can be spiced up with black pepper powder and red chilly powder.But we personally like the flavor of the black pepper powder,hence used it.

                                               

                                         

                                                                              

                                                        Kaara Boondi /Spicy Boondi

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30-35 minutes

   Makes 2.5 cups(approximately)

  

 Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	1 cup
Rice flour/arisi maavu	3 tbs
Salt	1/2 tsp +1/2 tsp for seasoning
Baking soda	a pinch
Red chilly powder	1/2 tsp
Cashews/mundiri	3-4 tbs(chopped)
Peanuts/verkadalai	3-4 tbs
Black pepper powder	2 tsp
Oil	for deep frying

 

  

  

 Method 

• Take the gram flour,rice flour,salt and baking soda,red chilly powder in a mixing bowl.Mix it well,to this slowly add water and make it to a batter.

• The batter should be in a dropping consistency.Heat a pan with oil and once it becomes hot,hold the boondi ladle or a perforated ladle on top of the hot oil.Pour some batter on the ladle and gently tap it.Tiny droplets of batter would drop into the oil.

• Fry it till the sizzling sound ceases.Drain it on a paper towel.Continue for the rest of the batter.

• Also fry the cashews,peanuts and curry leaves in the same oil,separately.Drain it on a paper towel to remove the excess oil.

• Now take the boondi,peanuts,cashews and fried curry leaves in a wide bowl and to this sprinkle the black pepper powder and salt.Toss it well.

• Store it in an air tight container.

• Check the consistency of the batter by dropping few drops in the hot oil.If it comes out perfect round then proceed.If it has a tail the the batter is too thick and come out flat means its too thin.
• Wipe the boondi ladle with a clean wet cloth or paper towel each round to get a nice shaped boondi.
• While adding the batter to the oil,the oil should be hot and the flame needs to be high.Then only the boondi comes out like a ball and raises,then reduce the flame to medium and fry.

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

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

Sumber http://www.naliniscooking.com

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

Cashew Coconut Burfi

For the final day of Diwali sweet and savories is a simple and exotic cashew coconut burfi.Coconut burfi is a traditional sweet and can be made in so many ways.

Today's version is a very simple one and doesn't need of any sugar syrup consistency.For an added and rich taste,here I have used some cashew powder.As we like slightly soft burfi and I made it such a way.If you want a crispy version then keep the mixture on the flame for another minute or two.

                                                                    

                                                            

                                                  Cashew Coconut Burfi

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Serves 10-12 pieces(depending on the size)

   

  Ingredients

  

Ingredient	Quantity
Coconut(grated)	1 cup tightly packed)
Sugar	1- 1.25 cups
Whole Cashews/mundiri	15-20
Ghee/nei	3 tsp
Grated coconut	1 tbs
Cardamom powder/ellakai podi	1/2 tsp

    

  Method 

• Pulse the cashews in a blender with intervals to a fine powder and keep it aside.Grease a tray with a tsp of ghee and set it aside.
• In a pan take the grated coconut and sugar,sprinkle a tbs of water and turn on the flame.The flame should be in  low to medium.Stir in continuously until the sugar melts.

• Once and the mixture becomes thick add in the powdered cashews and cardamom powder.Mix it well and stir it for a minute and add in 2 tsp of ghee.Stir it until the mixture leave the sides of the pan.

• Now take it out from the flame and pour it on the greased plate or tray.Level it with a greased spoon or spatula.After 10 minutes with the help of a knife or pizza cutter mark lines to cut it into desired shape.Gently remove the pieces from the tray after it cools down completely.

• Store it in an air tight container.

• Here I have used 1 cup of sugar for 1 cup of grated coconut and the sweet was perfect for us.If you need more sweeter burfi,then it can be increased up to 1.25 cups.
• Stir in continuously to prevent burning.
• Once the mixture becomes thick and bit difficult to stir then it has reached the consistency and need to be taken out from the flame.
• While pouring it on the tray sometimes the mixture might be in a runny consistency but after cooling it will be perfect.

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

Tomato Gotsu /Thakkali Gotsu

With lots of homegrown tomatoes,its  natural to make dishes with tomatoes.So made this simple yet finger licking tomato gotsu.

Tomato gotsu aka thakkali gotsu is a perfect accompaniment for fluffy idlys and it can be made in no time.

This gotsu is an instant version and doesn't need any prior preparation.In the original recipe the tomato is chopped and used.But I pureed it and used as my kid's don't like the tomato skin.

                                                             

                                                            

                                     Tomato Gotsu /Thakkali Gotsu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Onion(finely chopped)	1(medium size)
Tomato(pureed)	4-5(medium size)
Green chilly/pacha milagai	5-6(slit lengthy)
Ginger&garlic paste	1 tsp (optional)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/4 tsp
Gram flour/kadalamaavu	2 tsp
Curry leaves	few leaves
Coriander leaves(finely chopped)	as needed
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch piece

  
   

   Method 

• Puree the tomatoes and keep it aside.Mix the gram flour with 1/4 cup of water and set it aside.
• Heat a pan with oil and do the tempering,add in the chopped onion,green chilly and curry leaves.Saute it till transparent.Now if you are using ginger&garlic paste add in and saute it for a minute.

• Add in the pureed tomatoes and saute it for a minute.Now add 1.5 cups of water, red chilly powder,turmeric powder and salt.Let it boil until the raw smell disappears.At this stage add in the gram flour mixture.

• Mix it well and let it boil for couple of minutes and stir in between as it tends to settle in the bottom.Put off the flame and sprinkle the chopped coriander leaves.

•  Serve it  with idly or dosa.

• The amount red chilly powder  and green chillies given here is for a medium version.
• Instead of ginger&garlic paste,finely chopped ginger and garlic can be used.
• After adding the gram flour mixture the gotsu tends to thicken,so adjust the consistency accordingly.

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

Sumber http://www.naliniscooking.com