Posts Tagged ‘Thick Paste’

My last post was roti. So I thought of posting the all time favourite side dish “GOBI MANCHURIAN”

Ingredients

Gobi (cauliflower )  – 1 medium size

Maida (all purpose flour) – 3/4 cup

Corn flour – 1 tbl spoon

Chilli powder – 1 tsp

Salt – to taste

Vinegar 1/2 tsp

Chopped green chillies – 1tsp

Ginger garlic paste – 1 tbl spoon

finely chopped onion and bell pepper – 1 cup

Ajinomoto – 1/4 tsp

Soya sauce – 2 tbl spoon

Tomato sauce – 2-3 tbl spoon

Oil- for deep frying gobi

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Procedure

-Cut Gobi into small petals .  soak it in salt water for 10 minutes.  Drain the water and half cook the gobi by adding a small amount of water and salt.

-Make a thick paste using maida, corn flour, salt, 1/2 tbl spoon ginger garlic paste, 1/2 tsp viniger, 1 tsp chilli powder.  Toss the gobi in the paste and deep fry.  Drain the oil and set aside.

- Now in a pan   apply 2 tbl spoon of oil.  Saute chopped onion, capsicum, ginger garlic paste for few minutes.  Once the onion becomes tender add 2-3 tbl spoon tomato sauce, 2 tbl spoon soya sauce and ajinomoto.

-Now add the fried gobi and saute it for few minutes till it becomes dry.  Garnish it with coriander  and spring onions.

If you are going to make it in large quantities,  keep the fried gobi  separate and the gravy portion separate.  Just saute it before serving.  This the preparation I do at home which gives the typical taste as that of hotel.

Mixture is a all time favorite snacks for every one .  As Diwali is fast approaching I am going to tell the preparation of Spicy South Indian mixture.

By its name itself, it is a combination of  boondhi, omapodi, fried- groundnuts, cashewnuts , aval (poha or flattened rice flakes) and curry leaves along with red chilly powder, salt and asafoetida.

Ingrediants

Besan  - 4 cups

Rice flour – 2 cups

Maida – 1 cup

Cashew nuts – 100 gms

Groundnuts – 150 gms

Fried gram – 100 gms (pori or pottu kadalai)

Aval – 100 gms

Butter – 6 tsp

Fresh curry leaves – 1 hand full ( washed and dried)

Chilly powder – 1 Tbl spoon ( to taste)

Salt- 3/4 Tbl spoon ( to taste)

Asafoetida – 1 Tsp

Oil – for deep frying

THUKADA PREPARATION

Ingrediants

Maida – 1 cup

Butter – 1 tsp

Salt – 1 pinch

Sugar 2 tsp (powdered)

Water – to need the dough

Procedure

-Mix  all purpose flour with salt , sugar, butter and water and make it into a dough softer in consistency than roti dough.

-Roll it in to a chapathi ( little thick), cut it into small diamond pieces and deep fry it immediately. If the dough stays for long thukada will become hard. Sweet thukadas are ready. Set aside and allow it to cool.

BOONDHI PREPARATION

Ingredients

Besan ( Gram flour) – 2 cup

Rice flour –  1 cup

Salt – 1/4 tsp

Baking powder – 1 pinch (optional)

Butter – 2 tsp

Procedure

-Mix besan , rice flour,  a pinch of baking powder & and 1/4 tsp  salt in water and make it into a thick but pouring  batter ( of bajji consistency) .

-Pass them into a special boondhi ladle ( shallow rimmed ladle with holes) Rub the batter evenly and quickly through the holes with a spoon.

-It will fall in fine round beads.  Now and then move them gently with a perforated spoon.  Deep fry till it is golden yellow in color.   Remove it form the oil with the help of a perforated spatula.  Allow the excess oil to get drained on a kitchen tissue paper. Repeat the process till all the batter is over.

OMAPODI PREPARATION

Ingrediants

Besan – 2 cups

Rice flour – 1 cup

Salt – 1/4  tsp ( to taste)

Butter or ghee – 2 Tsp

Oil – for deep frying

Procedure

-Mix besan , rice flour,  salt with  water and make it into a thick paste like  batter but a soft one.

-Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

-In your muruku press place the oma podi plate and load

the dough and press it directly into the hot oil. Fry it untill it is golden yellow and crispy.

Crispy omapodi  is ready.

Now set aside boondhi and omapodi.

- In a dry pan just fry the fried gram for about 5 minutes without applying oil.

-Again deep fry groundnuts, cashew nuts, aval and curry leaves one by one.  Allow the oil to drain well in a kitchen tissue before mixing it along with boondhi and omapodi.

-Now mix the chilly powder along with salt and asafoetida.  For getting a even mixture you can just turn one round in mixie.

-Now in a big pan first put the bondhi,  then crushed omapodi,  the fried nuts and aval- curry leaves fry and on the top put the chilly-salt powder mixture and throughly mix every thing form top to bottom so that the chilly- salt powder spreads evenly.

Spicy south Indian mixture is ready to taste.

Omapodi  is another South Indian snacks, prepared using besan and rice flour.  We add omam or Ajvain to it to get a fine flavour.  Omam is very good  for health.  Try to include it in as many preparations as possible.

Ingrediants

Besan – 2 cups

Rice flour – 1 cup

Omam -15 gms (powdered)

Salt – 1  tsp ( to taste)

Asafoetida – 1/2 tsp

Butter or ghee – 1 tbl spoon

Oil – for deep frying

Procedure

-Mix besan , rice flour, omam powder,  asafoetida &  salt with  water and make it into a thick paste like  batter but a soft one.

-Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

-In your muruku press place the oma podi plate and load

the dough and press it directly into the hot oil. Fry it untill it is golden yellow and crispy.

Crispy omapodi  is ready. Allow it to cool and store it in an air tight container.

We can make little variations to make it taste different.

Along with omam powder add 1 tsp of  chilly powder and prepare the batter.

For the omapodi we add for mixture adding omam is optional.  We can add chilly powder alone to do kara omapodi.

I am sure Krishna Jayanthi special is Cheedai. Let me tell you about the preparation of both vella cheedai and uppu cheedai.

UPPU CHEEDAI

Ingredients

Raw rice – 4 cups
Urud dhal – 1/2 cup (i.e. 8:1 ratio)
Grated coconut – 1 cup
Chenna Dhal – 1/4 cup
pepper – 2tsp (optional)
Jeera – 2 tsp
Asafoetida – 1 tsp
Salt – 2 tsp ( add less or more according to your taste)
Edible oil – for cooking
Butter – 35 gms (appx. 2 tsp)

Procedure

- Fry the raw rice till it turns light red ( ilam sivapu) in color and make it into a little bit coarse powder.

-Again fry urud dhal till it is deep red( nalla sivapu) in color. Allow it to cool and make it into a fine powder.

-Grind pepper and jeera coarsely. If you are not going to add pepper then you can add jeera as whole.

-Soak the Chenna Dhal for 1 hour.

- Now mix the rice flour, urud flour, ground jeera-pepper powder, soaked chenna dhal, 1 cup grated coconut, asafoetida and salt and make it into a thick paste by adding water.

- Make it into round balls of marble size and spread it on a dry cloth.

- Preheat the oil. Just drop 1 ball into the oil. If it raises up then the oil is heated. Drop as much balls as possible allowing sufficient space for the rice balls to cook.

-Fry till golden brown. Drain the oil. Allow it to cool and store it in an air tight container.

VELLA CHEEDAI

Ingredients

Raw rice – 2 cups
urud dhal – 1/4 cup
Jaggery – 2 1/2 cup
Coconut – 1/2 cup ( cut it not small thin pieces ie. pallu pallu -a thiruthanam) )
Sesame (ellu) – 1/4 cup
Cardamom powder (elachi) – 1 tsp
Butter – 35 gms

Procedure

-Fry the raw rice till it turns little deep red in color (i.e you have to fry little more than uppu cheedai ). Make it into little coarse powder.

-Again fry urud dhal till it is deep red( nalla sivapu) in color. Allow it to cool and make it into a fine powder.

-Now take 2 1/4 cup of water in a vessel. Heat it and allow the jaggery to dissolve in it. Decant it into another vessel to remove the mud and other impurities in the jaggery.

-Once the jaggery water starts boiling add the coconut pieces and add the rice flour little by little so that there are no lumps and cool it for 5 minutes.

-Switch off the stove, transfer it into another vessel. Mix with urud flour, sesame seeds, cardamom powder. Make it into a thick paste.

- Make it into small balls of marble size and spread it on a plate. (If you spread it on a dry cloth, then all the moisture will be absorbed and the cheedai will become very hard).

- Preheat the oil. Just drop 1 ball into the oil. If it raises up then the oil is heated. Drop as much balls as possible allowing sufficient space for the rice balls to cook.

-Fry till it is deep brown in color.

Sweet and crispy vella cheedai is ready to be served for the kunju krishans at home.

Mullu thenkuzhal is one of common seer bakshanams of South India. It is displayed in almost all the occasions in seer thattu.

Ingredients

To prepare the flour for thenkuzhal

Raw rice – 3 cups

Moong dhal -1 cup

Chenna Dhal – 1 handful

Mix the above ingredients and make it into a fine powder.

If you are going to mix it as powders then the ratio is

Rice flour – 3 cups

Moongdhal powder – 3/4 cup

besan – 2 tbl spoon

butter – 1 tbl spoon

sesame – 1 tbl spoon ( for contrast colour use black sesame)

Chilly powder – 2 tsp (Optional)

Asafoetida – 1/2 tsp

Salt – 1 tsp

Procedure

-Mix the flour along with chilly powder, sesame, asafoetida, salt and butter with water into a thick paste but a soft one.

-Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

-In your murukku press, place the thenkuzhal plate and load the dough and press it directly into the hot oil. Fry it untill it is golden brown and crispy.

Crispy thenkuzhal is ready. Allow it to cool and store it in an air tight container.

It is one of the easiest snacks made from besan and rice flour. Again this a beginner’s recipe and takes less time for preparation.

Ingredients

Besan – 2 cups

Rice flour – 1 cup

Chilly powder – 2 tsp

Asafoetida -1/2 tsp

Butter – 1 tbl spoon

Table salt – 1 tsp

Oil – for deep frying

Procedure

-Mix the besan and rice flour along with chilly powder, asafoetida, salt and butter with water into a thick paste but a soft one.

-Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

-In your murukku press, place the pakoda plate and load the dough and press it directly into the hot oil. Fry it untill it is golden brown and crispy.

Hot and spicy ribbon pakoda is ready.

You can made small alterations to bring different taste.

Instead of adding chilly powder alone you can add the extract of the following.

Red Chilly – 3 to 4
Fennel or sonuf – 1 tsp
Garlic – 4 flakes
Ginger – 1/2 inch (Grind these coarsely and take the juice from the mixture. Adjust the spices as per your taste)

To make the ribbon pakoda more crispy instead of instead of adding 2 cups of besan

add 1 cup of besan, 1 cup of pottukadalai mavu, 1 cup of rice flour.

Enjoy doing ribbon pakoda and post your comments.