Ribbon Pakkoda

Ribbon pakkoda made with Rice and Besan flour mixed with Ghee/Butter and Spices.
Deep fried snack that can be stored for many days.

Ribbon Pakkoda

Ingredients Needed:

1. Rice flour 2-1/2 cups
2. Besan 1 cup
3. Salt to taste
4. Hing little
5. Chilli powder 1 tsp (according to taste)
6. Ghee or Butter 21/2 tsp
7. Oil for deep frying
8. Water to knead

Method:
1. In a bowl mix Rice flour, Besan, Salt, Hing, Chilli powder, Ghee, till resembles crumbs.
2. Sprinkle water and make a dough.
3. Apply Oil in Murukku press, put some dough and make pakkodas direct in hot oil.
4. When it is crisp take out , drain excess oil and store in air tight container.

# Hot Ribbon Pakkkoda is ready. #

Kai Murukku

[] Murukku Making is an Art, thats what the elders say !
[] In some Weddings they distribute Kai murukku in the size of a plate or even bigger.

Here I have tried to make Murukku and for once it came quite nice.

Murukku Drying in paper

Ingredients Needed:
1. Boiled Rice - 1 cup (soak in water for 2 hours)
2. Red Chilli dried 2
3. Hing
4. Butter = 1-1/2 tsp
5. Chutney Dal Powder 3 tsp
6. Salt - to taste
7. Water - if needed
8. Coconut Oil - 2 tsp for applying in hands
9. Oil for deep frying.

Murukku Frying in oil

Method:
1. Grind Rice with Chilli into fine paste and keep in cloth to take out extra moisture.
2. Add Dal powder, Butter, Salt, Hing and mix well. (Sprinkle water if needed)
3. In a cloth or kitchen towel take small amount of dough and sprial it in circular motion (like turning a tap or a screw). Make minimum 2 rounds. As you know, more will make it bigger. Follow the same procedure for remaining.
4. Let it dry for about 30 minutes and deep fry in hot oil till done.
5. Cool and store in air tight container.

0=> Stays good for 15 days to a month.
0=> Surprise all at home.

Kaimurukku

Shell Seedai

Seedai Grater

This is my Submission for August - JFI#4 "Flour" hosted by Santhi Me and My Kitchen.

Shell Seedai
<-> Seedai is a popular south Indian Snack that looks like a small ball. <->
<-> Seedai is made with Rice flour, but I made with Maida. <->
<-> Seedai with rice flour preparation is difficult compared to this and this will not splutter unlike Rice Seedai. <->

Ingredients Needed:
1. Maida 2 cups
2. Grated coconut 1/4 cup
3. Butter 2 tsps.
4. Salt to taste
5. Hing
6. Seasame seeds 1 tsp
7. Oil for frying.
8. Water to knead
I used a wooden Seedai Grater (see pic) that my Telugu friend gave to me. Else, please use a
9. New comb.[Must be Unused. That you do your hair with.]
Method:
1. Mix Maida, Salt, Seasame seeds, Butter, Hing and Coconut with hands till it resembles like crumbs.
2. Gradually add water and knead like chappathi dough.
3. Make small balls like goose berries
.4. Press these balls in comb downwards, it will form like shell. (So that, the lines will form and 2 edges will meet, it looks like shell)
5. Fry this in oil.
6. Cool and store in an air tight container
# Keep popping up Seedais one by one during tea time and don't blame me !!!. #

Mullu MurukkuMullu Murukku (thenkhuzal)

* Murukku made with Rice and Dal.
* It looks spiky as it is made with Star nostle in the Murukku maker.

Ingredients Needed:
1. Rice flour (store bought can be used) Else Washed Rice, Dry and Powder it. - 3 Cups
2. Dal flour 1 cup. (Fry one cup Channa dal and Moong dal on empty tawa till red, Cool and Powder it ) 1 cup
3. Butter 2 tsp
4. Sesame seeds 1/4 tsp
5. Salt to taste
6. Hing (optional)
7. Oil to deep fry.

Method:
1. Sieve Rice and Dal flour together - 2 times.
2. Add Salt, Butter and Sesame seeds and mix well.
3. Take a small portion, Mix with water like Puri dough.
4. Put some of this dough in the Murukku maker (Apply little Oil in the murukku maker beforehand) and make small size Murukku on a plastic sheet/paper.
5. Deep fry these Murukkus till golden brown.
6. Cool and store in air tight containers.

# Spicy Murukku is a favourite for all. #

Tips:
<> When more Butter is added, while making, Murukku will break. So add flour to compensate.
<> If Butter is less, Murukku will be harder.
<> Sieving is important to remove the air content.
<> When Oil is clear and Murukku floats on top then we can know that Murukkus are fried properly.

Kara Sev

Kara Sev is a spicy Savory. Variants of this can include Garlic, Potato etc. I did not use Garlic the day I did this.

Ingredients needed:
1. Gram Flour (Besan ) 2 1/2 cups
2. Rice flour 1
3. Chilli powder 1/4 tsp
4. Black pepper coarsely powdered 1 tsp
5. Ghee 2 1/2 tsp
6. Cooking soda pinch (optional)
7. Salt to taste.
8. Crushed garlic (optional) 2 pods
9. Oil to deep fry.


Method:
1. Sieve both flours and make a pit.
2. In that pit put chilli powder, Pepper powder, Salt , Crushed garlic, Ghee, Cooking soda (if u r using).
3. Mix thoroughly with hands. It should look like bread crumbs. Make this into 4 portions.
4. Take One portion of this mixture, sprinkle water, knead like Puri dough.
5. Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle) or Sev maker.
Put some dough on that and rub directly into oil.
6. It will be like split string. Deep fry in oil , drain excess oil.
7. After cooling this off, Store this in an airtight container.
Follow the same procedures (4 to 7) to make remaining Sev.

This can be enjoyed for a month.


Tips:
1. Using in portions helps to prepare fresh mixtures that shall Consume less Oil.
2. Do not keep the mixture too watery, as strings would not turn nice. Add some more besan to bring this into a right mixture.
3. While rubbing into the Oil, rub the dough towards you.

* You interact with Hot Oil more in this snack. This is preferably made when kids are not around. *