Today is Dhanteras! Happy Dhanteras to all!!:) May The Goddess Shower Her choicest Blessing On all!!
A big THANKS to my visitors for leaving thanks message after successfully trying my recipes for the festival!:) Soon I will post the names of my non blogger fans who repeatedly visit my blog and leave their valuable comments!
A big HUGS and THANKYOU to my blogger friends who unfailingly leave their valuable comments!:)These comments are very encouraging and gives happiness beyond measure!:)
After Diwali I will post only three recipes per week. I am planning to visit all the blogs and try my favourite recipes!:)With out any further delay I will give you the recipe for my famous mixture!
My mothers mixture is very famous for the colour and taste! I learnt to prepare following smallest instructions from her. I have been preparing this mixture every deepavali since 25 years. Hope all my visitors find the method easy to follow! Fry the savouries following the sequence below for easy preparation and best results.
1 cup = 125ml. Total oil required for the quantities I have mentioned will be around 300 ml.
Omapodi (Sev)
Ingredients
- Kadalai maavu (besan) – 1 cup
- Rice flour – 1/4 cup
- Ghee – 2 teaspoons
- Salt – a pinch
- Hing – a pinch
- Oil for deep frying
Method
- Heat oil in a kadai on a medium flame. Mix the ingredients for sev with a little water to form a smooth batter. The consistency should be between idli batter and chapathi dough.
- Fill the sev press with batter and press into hot oil. Reduce the flame to low. Cook both sides till the sound subsides. Drain well and repeat the procedure with the remaining batter.
- Keep the flame high while pressing the sev and reduce the flame to medium or low while cooking. This will ensure a golden colour to your mixture.
Ribbon Pakoda
Ingredients
- Kadalai maavu (besan) – 3/4 cup
- Rice flour – 1/2 cup
- Ghee – 2 teaspoons
- Salt – a pinch
- Hing – a pinch
- Oil for deep frying
Method
- Mix the ingredients for the ribbon pakoda with little water and make the batter while the last omapodi is being fried.
- Fill the ribbon pakoda press with the batter and prepare the pakodas following same procedure like omapodi.
- Drain well and break into small pieces. Mix with the omapodi.
Aloo chips(sticks)
Ingredients
- Potato – 2 medium sized
- Use the same oil to fry.
Method
- Wash peel and cut the potato into thin fingers as shown in the picture.
- Keep in water with a pinch of turmeric for 5 minutes. Drain and spread on a dry cotton towel.
- Fry in hot oil stirring continously. Keep the flame between medium to low so that the chips does’nt become dark.
- Drain and remove from oil when the sound subsides.
Maida diamonds
Ingredients
- Maida – 3/4 cup
- Ghee – 2 teaspoons
- Salt – a pinch
- Continue frying in the same oil.
Method
- Mix maida, ghee and salt with little water to make a thick dough.
- Roll into thin rounds and cut into diamonds with a zigzag cutter.
- Fry in hot oil till done. Drain and remove from oil.
Cashew nuts- 1 cup
Fry the cashew nuts in a steel strainer with handle as shown in picture or rub with little ghee and MW high for 2 minutes stirring in between.
Groundnuts – 1 cup
Fry the ground nuts in a steel strainer with handle as shown in picture or rub with little ghee and MW high for 3 minutes stirring in between.
Curry leaves- 2 twigs
Wash and wipe the curry leaves. Fry in oil using a steel strainer with handle.
Bhoondi
Ingredients
- Kadalai maavu (besan) – 3/4 cup
- Rice flour – 1/4 cup
- Salt – a pinch
- Hing – a pinch
- Fry using same oil
Method
- Make bhoondis following the method shown in bhoondi laddoo.
Aval (Poha)- 1 cup
Fry the aval last using the steel strainer with handle on high flame so that the aval puffs immediately. Fry 2 tablespoons at a time.
How to proceed
Mix all the above savouries on a large butter paper. Add 1 teaspoon salt, 1 teaspoon pepper powder or chilli powder.
Savouries mixture, dry fruit mixture and the following sweets are our entries for Vee’s JFI festive Series