COOKING TIPS

For making rice snacks:

For all the rice made snacks wash the rice and dry it on the cloth and then powder it.

To get rid of ants from kitchen:

 
If you see ants in your kitchen or some other place sprinkle mixture of salt &turmeric powder to get rid of them.

To avoid burning sensation in eyes:

Immerse onion in water before you peel it

To remove stains from utensils:
Rub with lemon and salt.

To keep the green color for leafy veg:
Add a pinch of sugar while u cook

 

SNACK

MURRUKKU

Ingredients
Rice flour - 2 cups
Urad dal - 1/2 cup
Unsalted butter - 3 tsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - 1 pinch
Refined oil as required
Salt to taste

Method
1. In a heavy bottomed pan, fry Urad dal till light brown and let it cool.
2. Grind it into a fine powder.
3. To this add the rice flour & the rest of the ingredients except butter.
4. Melt the butter and add it to the dry ingredients.
5. Mix it well & mould it into a dough.
6. (Make sure it has the right consistency to pass through the murukku pressure).
7. With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour.
8. Drain them in a paper towel to remove excess oil, let them cool.
9. Store in an air tight container.
10. Enjoy crispyand tasty homemade butter murukku.
11. Everyone at your home will love it.

Diwali 2009

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Snack

KARAA BOONDI

Ingredients:
Gram flour - 2 cups
Rice flour - 4 tbsp
Chilly powder - 1 tbsp
Asafoetida powder - 2 tbsp
Butter - 100 gm
Curry leaves - A few
Cashew nuts - 15 - 20 nos
Salt - As reqd
Oil for frying

Method:

Mix together gram flour, rice flour, a pinch of salt and a little water.
Pass them through the special boondhi strainer and deep fry in oil till it turns golden brown.
Heat 1 tbsp of oil in a pan.
Add curry leaves and cashew nuts and fry for a minute.
Add these along with salt, asafoetida powder and chilly powder to the boondhis and mix well.

Note: Store in an air tight container. 

RIBBON PAKODA
Ingredients 

• 2 cups of Rice flour
• 1cup of Besan flour (Chickpeas flour)
• 2 tsp ginger-garlic paste (optional)
• 2 tsp red chili powder
• 2tsp sesame seeds
• 1 tsp hot oil, salt for taste
•  water to mix the flour.

• Combine rice flour, besan flour, ginger-garlic paste, sesame seeds, red chili powder, 1 tsp hot oil, and salt. Add required amount of water and make dough. Keep it aside.
  

• Take small quantity of dough and insert into the cooking press and fry them in hot oil. Do this batch by batch and store it in a container. The oil should be hot when you are deep frying the pakoda.

OMAPODI 
Ingredients

Omam - 15 gms
Gram flour - 2 cups
Rice flour - 2 cups
Table salt - to taste
Oil - for frying

Method:

Fry the omam well, powder it and sieve it fine.
Similarly sieve the  rice and gram flours too.
Mix the omam powder, rice flour, gram flour, salt and butter and mix well.
Add water to get a thick paste-like consistency.
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.
Pass the dough through the special omapodi strainer and fry golden brown. Keep flipping the sides till the omapodi is done.
Store in an air tight container.