SOUTH INDIAN MIXTURE

 

Crispy mixture is a amalgmation of different crispy delicacies. You can add upto 5-6 varieties of crispy snacks and ingredients.In this recipe I have incoporated deep fried corn flakes,peanuts, fried gram dal,curry leaves,kara sev,curry leaves,ommapodi murukku.

INGREDIENTS

Corn flakes fried- 2 cups

Kara sev- 3/4 cup

Omma podi murukku- 1 cup

peanuts- 1 cup

Fried gram dal-3/4 cup

Curry leaves- 2 sprigs

Chilli powder- 1 tsp, Salt to taste.

METHOD



Fry corn flakes till crisp and keep it aside. Deep fry curry leaves,peanuts,fried gram dal and keep it aside. In a wide bowl take all the above cited ingredients,salt and chilli powder and miw well. 

ALMOND HALWA / BADAM HALWA

ALMONDS- 1 CUP

SUGAR- 1/2 CUP

MILK- 2 TBSP

SAFFRON STRANDS

CARDAMOM POWDERED-3/4 TSP

GHEE- 2 TBSP,WATER-1/4 CUP

METHOD- 






Soak almonds in hot water for one hour.After one hour peel the skin and keep it aside.In a mixer jar blend peeled almonds and milk to paste.In a pan heat ghee and add almond paste and sugar and keep stirring till the sugar dissolves completely and blends well with almond paste to form a thick mass. Add saffron,cardamom powder and mix well.Switch off and serve.

GROUNDNUT BURFI

INGREDIENTS

GROUNDNUTS- 1 CUP

SUGAR-1 1/2 CUPS

WATER- 3/4 CUP

CARDAMOM POWDER- 1 TSP

GHEE-2 TSP

METHOD- 

Roast groundnuts till crisp and allow it to cool.After cooling remove the skin by pressing it with your

fingers. Grind it in pulse mode and powder it.In a pan add sugar and water and keep stirring till it reaches one string consistency. When it reaches one string consistency,then add the groundnut powder and keep stirring till it forms a thick mass and add ghee and mix well.Switch off and transfer it to a greased stainless steel plate.Allow it to  cool and cut it to squares.

RICE CHAKLI / RICE MURUKKU

 INGREDIENTS



RICE FLOUR- 2 1/2 CUPS

ROASTED GRAM DAL- 1/2 CUP

BLACK GRAM DAL- 2 TSP

RED CHILLI POWDER-1/4 TSP

WHITE SESAME SEEDS- 1 1/2 TSP

ASAFOETIDA- 1 TSP

BUTTER- 4 TSP

WATER FOR MIXING,SALT TO TASTE

OIL FOR FRYING.

 METHOD-



In a dry pan roast roasted gram dal till it turns crisp. After cooling powder it in a mixer jar an keep it aside.In a wide bowl add rice flour,roasted gram dal powder,asafoetida,salt,red chilli powder,butter,sesame seeds and water and mix well.Grease the sides of murukku maker with oil and fill in the prepared dough.In a butter paper apply oil and make murukkus on the surface.In a pan heat oil and after checking the temperature,gently transfer the murukkus and fry till it turns crisp. 

KADALA PARUPPU PAYASAM

INGREDIENTS


 

GRAM DAL- 1 CUP


JAGGERY- 1 1/2 CUP


COCONUT MILK-2 CUPS (FIRST MILK)

CARDOMOM - 7-8


CASHEW NUTS- 10-12  ( Roast cashew nuts in ghee)


COCONUT PIECES- 1/2 CUP( Roast the pieces in ghee)





METHOD-


Soak gram dal for one hour to soften it. Then pressure cook soaked gram dal for two whistles. Take care not to make it mushy. Dilute jaggery and strain to remove impurities. In a pan heat jaggery syrup.Transfer the pressure cooked dal to the jaggery syrup and boil till the syrup slightly thickens. Using a ladle press the lentil so that it blends well with the syrup. Add coconut milk and boil for few minutes and switch off.Add cardamom powder,roasted coconut pieces, roasted cashew nuts and mix well.

 

LEMON RICE

INGREDIENTS

COOKED WHITE RICE- 2 CUPS

LEMON BIG SIZE- 1 NO

TURMERIC POWDER- 3/4 TSP

SALT TO TASTE

SEASONING

OIL- 1 TBSP

GROUND NUTS- 1 TSP

MUSTARD-1 TSP

URAD DAL SPLIT-1 TSP

GRAM DAL-1 TSP

ASAFOETIDA-1 TSP

DRY RED CHILLIES-2 NOS

GREEN CHILIES- 2 NOS

CURRY LEAVES-1 SPRIG

- 
 METHOD

In a pan heat oil add mustard when it splutters add urad dal,gram dal,groundnuts,red chilies,asafoetida,curry leaves,green chilies,turmeric powder and switch off. Add cooked rice over the seasoning and mix well and switch off the stove. Add lemon juice and mix well. Serve with pappads,fyums or chutney.



POINTS TO BE NOTED



To get fluffy consistency,always allow the rice to cool and then prepare lemon rice.Because when hot steaming rice is mixed with ladle, grains will break rendering the rice soggy.Always switch off the stove and then add lemon juice to avoid bitterness.