THE CHEF and HER KITCHEN

Friday, October 25, 2013

Easy Ribbon Pakoda Recipe | Plain Ribbon Murukku | Nada Karasu | Diwali Savouries Recipes

I have already posted a version of Ribbon Pakoda which my mom prepares which involves the process of adding the flour to hot water and kneading it later. Ribbon Pakoda is also called as Ribbon Murukku or Ribbon Karalu in Andhra.Today I am sharing an easy version of Ribbon Pakoda the way my MIL prepares. She follows a very easy method which does not involve any kneading dough process and also is very similar to our usual sev making process and hence it is an easy recipe for those people who are novice in preparing savoury snacks. My MIL prepares the ribbon pakoda plain with out red chilli powder but one can prepare it spicy by adding red chilli powder to the dough to make it spicy. My MIL had sent us a goodie box few weeks back and she prepared few varieties of snacks and sweets which TH loves and sent them along with the pickles. Needless to say we just loved them and finished all of the snacks just in a week's time and savoring her famous pickles one by one slowly.

Check out other Diwali savouries in my blog here:

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Ribbon Pakoda | Plain Ribbon Murukku Recipe:

Shelf life:15-20 days

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Indian | Catgeory: Snacks/ Savouries

Ingredients:

2 cups processed Rice flour

1 cup Fried gram powder*

2 tbsp white Sesame seeds(optional)

Salt to taste( 1.5 tsp roughly)

a small ladle(2 tbsp roughly) of hot Oil

Oil, for deep frying

Method:

Sieve the flours together and take it in a large mixing bowl.
Add sesame seeds, salt and a ladle of hot oil and mix well until it is mixed nicely.
Meanwhile heat oil in a kadai for deep frying.
Divide the dough mixture into 2-3 equal portions.
Just before frying, sprinkle some water to each portion and prepare a thick but smooth dough.
Use the long slit disc (disc- 2 in the below pic)in the murukku maker and fill the dough in it and press the dough directly in to the oil carefully.

Fry them over medium-high flame until they turn golden brown in color and the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color.
Remove them using a long slotted handle and drain in the colander or kitchen napkin.
Repeat the same process with the remaining dough - making the dough by sprinkling some water and then pressing them in to the oil,frying them until golden brown and draining them in a colander.

Let the murukku comes to room temperature and then store it in air tight container. You can store them as they are or break them into pieces and store. It stays good for 15-20 days.

*Fried gram powder: Grind Chutney dal(fried gram/roasted chana dal) in a mixer to a fine powder and measure the powder 1 cup for the recipe.

Notes:

Always mix the dough in small portions, this way it will not make the dough very soft and in turn reduces the oil consumption.
If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough. Add 1-2 tbsp more and make the next batch.
You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(roasted gram) powder in the recipe instead of 1 cup of fried gram powder.
You can add 1.5 tsp Red chilli powder while kneading the dough for a spicy version.
You can also use 1 heaped tbsp. white butter instead of hot oil in the recipe.

Also check out the wide collection of Diwali Sweets Recipes , Diwali Snack Recipes and Payasam/Kheer Varieties.

Technorati Tags: ribbon murukku recipe, ribbon pakoda recipe, nada karasu, how to make ribbon pakoda at home, easy diwali snacks, savoury snacks recipes, deep fried snacks, diwali faral recipes

Diwali Snacks Recipes 2013 | Deepavali Savories | Diwali Savory Snacks

I had earlier posted a list of Diwali Sweets ,where I had compiled all the special sweets recipes at one place.If you have not checked that page please check it here for more ideas for this Diwali.Today I am posting a list of Diwali Savouries and Snacks which would be helpful to many for the coming up festival.I have included the various snack varieties of vada, bajji and bonda in the list so that it would be easy for those who can plan for them to make at the last moment during Diwali.

Check out Diwali Sweets Collection here.

Check out How to make Processed RICE FLOUR at home to make these savories and snacks.

Chakli Thengolu Spicy Seedai

         Manugu Poolu                 Ribbon Pakoda                       Sago Murukku

Plain Ribbon Murukku Spicy(Khara) Sev Ompodi/Plain Sev

        Chekkalu/Thattai            Garlic Kara Sev                  Karam Gavvalu

       Spicy Chickpeas                 Spicy Makhana                        Poha Chiwda

Avarekalu Mixture Kara Pori Spicy Puffed Sago

Pakora/Vada Varieties

Raw Banana Bajji Babycorn Pakora Cabbage Pakora

Ambode Masala Vada Medu Vada

Mosaru Kodubale Punugulu Stuffed Okra & Eggplant Bonda

Mosaru Ambode Lobia Vada Perugu Vada

Sago Bonda Dahi Bhalla Maddur Vada

Check out Diwali Sweets Collection here.

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Oma Podi | Ompodi | Plain Sev Recipe | Easy Diwali Snacks | Ompudi

Oma Podi or Ompudi or Plain Sev or Senagapindi KaraPusa is one of the most common snacks all over India. It is commonly used to top on many of the chaat varieties like Sev Puri , Dahi Puri , Tikki Puri , Bhel Poori etc. which not only adds to the look but also enhances the taste of chaat. My mom used to make this Sev in large batches for Diwali during our childhood and we used to distribute the same with other goodies to our neighbours, I really miss the fun we used to have those days!!

One can prepare this sev plain or spicy by adding red chilli powder, but I prefer this to eat plain as the flavour of carom seeds adds a nice taste to the sev. Try this Ompodi during this Diwali and share it with your loved ones and enjoy!!

Check out other Diwali savouries in my blog here:

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Ompodi | Ompudi | Plain Sev Recipe:

Shelf life:15-20 days

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Indian | Category: Tea time Snacks/Storable Snacks

Ingredients:

3 cups Bengal gram flour(Besan)

1/4 cup Homemade Rice flour

1 tsp hot Ghee

Oil,for deep frying

to grind:

1 heaped tsp Ajwain(Carom seeds)

Salt to taste(roughly 2 tsp)

Method:

Clean and soak ajwain in water for 10-15 mins. Drain and grind it to a smooth paste with enough salt. Add some water if required while grinding. Strain it through a thin mesh strainer, press the paste with a spoon to get most of the juice and flavour from it. Throw the pulp and reserve the strained water.
Sieve besan and rice flour together.
Make a well in between and then add strained ajwain mixture and melted hot ghee, mix it nicely until the mixture is mixed nicely. Divide the flour into 2-3 portions.
Meanwhile heat oil in a deep heavy bottomed kadai for deep frying.
Sprinkle enough water to each portion separately and make the dough just before frying. The dough should neither be very smooth nor very thick. It should be soft and smooth, the mixture will be slightly sticky.

Use a very fine multi holed disc(disc no-1 in the above pic) of your murukku maker.
Fill one portion of the mixed soft dough in the murukku maker and squeeze directly in hot oil in circular motion. Do not make it very thick while squeezing, try to spread in a thin layer.
Fry them over medium-high flame until they cook on one side and the bubbles subsides in the oil and then turn to the other side and fry again.This sev does not take much time to get fried, you do not need to fry until it changes its color.
Remove from oil using a perforated ladle and drain on a colander or kitchen napkin. Repeat the process of sprinkling water and kneading the dough and pressing into hot oil and frying with the remaining portions.
Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.

Serve it as a snack with tea or top your chaats with crumbled sev.

Notes:

If you like it spicy you can even add 2 tsp Red chilli powder to the dough while kneading or you can soak 10-12 red chillies along with carom seeds(ajwain) and grind to a smooth paste.
As the amount of carom seeds we are grinding is less it becomes difficult to grind and hence the addition of salt makes the job bit easier as it increases the volume.
This can be stored for 15-20 days or even up to a month and use it in chaats or eat it as it is.

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

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Easy Diwali Sweets | Deepavali Sweets Recipes 2013 | Diwali Sweets Recipes

Festival is incomplete with out sweets especially for Diwali we would like to indulge in more sweet varities. I have compiled a list of all sweets of various categories ranging from kheer to traditional sweets to all the other ones which are specially prepared to distribute among friends and families. Check out the various sweet treats and do prepare them and enjoy with your friends and family and have a fun Diwali.

Check out Diwali Savouries Post here.
For a vast variety of Payasam recipes check out this post.