Mixture
Preparation Time: 1and 1/2 hours Ratio
For Boondi:
4 : 1
Besan flour : Rice flour
For Ompodi:
3 : 1
Besan flour : Rice flour
kara Boondi:
Ingredients:
Besan flour: 1 cup
Rice flour: 1/4 cup
Salt to taste
Chilli powder: 1/4 tea spoon
Asfoetida: 2 pinch
Yellow food color or Turmeric powder: A pinch
Water as needed
Oil for frying
Method:
1. Fry the boondis as mentioned in the Mothichur Laddu post. Keep it aside.
2. Make sure to fry the boondis in the hot oil till, all the bubble settles down, so that it will be crisp.
3. Let the kara boondi cool to room temperature.
Om Podi:
Ingredients:
Besan flour: 3/4 cup
Rice flour: 1/4 cup
Omam or Ajwain seeds: 1/4 tea spoon (to be soaked in water)
Salt to taste
Butter: 1/2 tea spoon or 15 gms
Yellow food color: A pinch
Oil for frying
water as needed
Method:
1. Take a bowl, add in sieved besan flour and rice flour. Add salt as to taste.
2. Melt butter in a small pan, when it melts completely and becomes a liquid, put off the flame. Add this to the rice & besan flour.
3. Add on water used to soak the omam or ajwain seed to the flour mixed in the bowl.
4. Now add water little by little and knead it into a soft dough.
5. Now heat enough oil to fry in a heavy bottomed pan.
6. Now take the murukku presser with om podi mould and fill it with the dough.
7. Squeeze or press this dough gently into the hot oil and fry till bubble settle down. Now drain the oil from the fried om podi and take it out.
8. Now fry rest of the dough as mentioned above.
9. Let the om podi cool to room temperature and keep it aside.
Maida Biscuit
Ingredients:
Maida: 1 cup
Butter:1 tea spoon
Sugar (Powdered): 3 tea spoons
Salt a pinch
Oil for frying
Water as needed
Method:
1. Take a bowl add in sieved maida.
2. Melt butter in a small pan ( as mentioned for ompodi) and add it to the sieved maida.
3. Add powdered sugar and salt to it.
4. Now add water little by little and knead it into a soft dough and let it rest for 5 minutes.
5. Now take lemon sized balls from the dough and roll out into a circle (it should be neither thick nor thin).
6. Using a sharp knife cut it into the shape of a diamond or square. Transfer the cut dough into a plate and keep it ready for deep frying.
7. heat oil in a kadai over medium flame. Drop these square one by one into the oil and deep fry until both sides turn golden brown. Remove from oil and drain it on a steel strainer.
8. Let it cool to room temperature.
The other things needed for Mixture:
Ingredients:
Dried ground nuts: 1/4 cup
Fried gram or Pootukadalai: 1/4 cup
Thin flattened rice (Aval - white): 1/4 cup
Curry leaves: A handful
Method:
1. In the same oil, fry the ground nuts, drain the excess oil and keep it aside.
2. Fry the fried gram (Pottukadali), drain the excess oil and keep it aside.
3. In the same manner fry the aval, grain the excess oil and keep it aside.
4. In the remaining oil fry the curry leaves and allow it to splutter. When the spluttering stops, take the curry leaves, drain the excess oil and keep it aside.
Now Mixture:
1. Take a wide big bowl.
2. Add kara boondi to it, add ompodi to it, add in maida, fried ground nuts, fried pottukadalai, fried aval and fried curry leaves.
3. Add 2 tea spoons of fine pepper powder into it and mix thoroughly. Now the mixture is ready. Store the mixture in an air tight container.
Note:
1. Adding pepper powder to the mixture gives it nice aroma and flavor, as the pepper blends well with every ingredient of the mixture.
2. The mixture stays well for a fortnight, if handled with dry hands or dry spoon.
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