SPICY SOUTH INDIAN MIXTURE

Mixture is a very popular Indian snack. It is prepared during Diwali. In states of India like Tamilnadu and kerala it is known as just "mixture". Mixture is sold in bakeries and sweet shops. As the name suggests it is a mix of lot of ingredients. Usually omapodi, karaboondhi, peanuts, curry leaves etc are added.

In this recipe I have added omapodi, curry leaves, peanuts, raisins and maida biscuits.

INGREDIENTS

FOR MAIDA/FLOUR BISCUITS

Maida/flour                       1 tea cup
Powdered sugar               2 tbsp

OTHER INGREDIENTS

Omapodi
Turmeric powder                  2 tsp
Aval/flattened rice/poha   1 tea cup
Roasted peanut                      1/2 tea cup
Raisins                                       1/4 teacup
Curry leaves                            3 sprig
Refined oil for deep frying
Chilli powder as required
Salt to taste

METHOD

Heat a deep frying pan add the peanuts, reduce the heat on low, keep on stirring till they are done ( when you rub in your hand the skin will come off). Let it cool down. Remove the skin and keep the peanuts aside. Or you can buy roasted peanuts.

Add maida and powdered sugar into a bowl. Add little water at a time and make a dough like chappathi dough. Rest it for an hour.

Divide the dough into two balls. Roll each ball into a disk shape about 4 cm in diameter with a rolling pin. While rolling out add little maida on the pin and board.  Cut it out in 1 cm square shape. Carefully take out one by one square shaped maida and keep it in a plate. Keep it aside.

The recipe for omapodi is given here. ahaaafood.com/omapodi-sev/

In the same oil fry the maida biscuits in two batches till golden brown on medium heat. Drain in a kitchen towel. Keep it aside.

Take the same frying pan discard the oil, heat fresh oil and add 1 tsp  turmeric and fry the aval in batches. It takes 5-10 seconds. Drain excess oil in kitchen towel and keep it aside.

Fry the curry leaves  until crisp in the oil. Keep it in a plate.

Take a large bowl add curry leaves, peanuts, raisins and aval. Mix it well. Add chilli powder and salt. Mix it well. Break the omapodi and mix everything well.

When everything cools down, store in an air tight container.

Serve with hot tea.

CROQUETTE

A croquette is a small bread crumbed fried food. It is usually shaped into  cylinder, oval or disk shape. In India a potato filled croquette known as aloo tikki is very popular in northern India.

The recipe given below is a masala potato filled croquette. Cheese is kept between the potato to give a unique taste to the croquette.

INGREDIENTS

Boiled Potato medium           3
Cheese singles                            2-3
Onion medium                           1
Garlic                                             4
Ginger                                            1"
Kasoori methi.                           1 tsp
Coriander leaves chopped    2 tbsp.
Fennel                                            1 tsp
carom seeds                                  1 tsp
Brown Bread slices                   4
Egg white                                      1
Refined oil
Salt to taste

METHOD

Blend the bread slices and make bread crumbs. Spread and keep it aside in a plate.

In a mortar and pestle crush the garlic, ginger, fennel and carom seeds. Keep the ground masala aside.

Heat 2 tsp oil in a deep frying pan add chopped onions saute till it turns golden brown. Add turmeric and the ground masala. Saute for a minute. Add the nicely mashed potatoes and mix well. Season with salt. Add dry kasoori methi and chopped coriander leaves. Mix well, turn off the heat. Let it cool down.

  Once it cools down make cylindrical shapes. 

 

Make a depression in between and keep the cut cheese singles and seal it.

Roll it in egg white and then in the bread crumbs. Heat a flat pan for shallow frying or deep frying pan for deep frying. I have shallow fried hem till golden brown. Take it out in a kitchen towel.

Serve hot with sauce.

CHICKEN DRUMSTICKS

Chicken is a source of lean, low fat protein and is full of vitamins and minerals.

This recipe is easy to prepare. Chicken drumsticks are marinated with spices and shallow fried. The longer the chicken is marinated it will give a good flavour and taste.

INGREDIENTS

Garlic                                             3
Ginger                                           1
Coriander leaves chopped    3 tbsp
Cardamom                                  1
Cloves                                           2
Cinnamon                                   1 inch
Chicken drumsticks                2
Vinegar                                        2 tsp
Red dry chillies /pepper      2
Salt to taste
Olive oil/ refined oil               1 tbsp

METHOD

Grind ginger, garlic, cardamom, cinnamon, red dry chillies, cloves, coriander leaves and add little water into a smooth paste. Keep the ground paste aside.

Wash the chicken drumsticks in water. Make cuts/incisions in the chicken. In a bowl marinate the chicken drum sticks with salt, vinegar and ground paste. Marinate overnight or for 4-5 hours.

In a frying pan add 1 tbsp oil and  shallow fry the chicken drumsticks. On low heat cover and cook for 10 -15 minutes. Flip and cook the other side for ten minutes or till it is done.

Serve hot with any flat bread.

UNNIAPPAM KERALA STYLE

Unni appam is a traditional, tasty and popular snack of Kerala (south India). Unni means small and appam means rice cake. Unni appam is prepared from rice,jaggery, banana, cardamom powder, ghee and coconut pieces.

For making unni appam you need special vessel/ebelskiver/ paniyaram moulds. Bananas and cardamom powder with small bits of coconut pieces fried in ghee brings out a unique taste and flavour. My whole family loves this snack, specially my son and it is our favourite evening snack.

INGREDIENT

Boil rice                         1  1/2 teacup
Bananas(small)            3
Jaggery                          1 teacup
Cardamom                    2-3
Coconut thin bits or
Cashew raisins             2 tbsp
Ghee
Oil

METHOD

Rinse and soak rice overnight in water.

Drain the water from the rice. In a blender add the rice, powdered jaggery, bananas and cardamom pods and blend into fine paste.

Fry the coconut bits or cashew raisins in ghee till golden brown in colour and add to the batter.

Let it rest for 2-3 hours.

Heat oil or ghee(clarified butter) in a paniyaram pan/ unni appam pan, almost half the mould should be covered in oil.

When the pan becomes hot, lower the fire to low heat and add a tablespoon of batter, it should cover 3/4 th of the mould.

When the unni appam becomes golden brown, turn the unni appam with a spoon or wooden stick and cook the other side to a golden brown.

Once cooked remove and drain in a kitchen towel.

Add oil in the mould and again repeat the same process with the rest of the batter.

Tasty unni appam are ready and can be served as evening snacks.

SPICY SOUTH INDIAN MIXTURE

Mixture is a very popular Indian snack. It is prepared during Diwali. In states of India like Tamilnadu and kerala it is known as just "mixture". Mixture is sold in bakeries and sweet shops. As the name suggests it is a mix of lot of ingredients. Usually omapodi, karaboondhi, peanuts, curry leaves etc are added.

For recipe   http://ahaaafood.com/spicy-south-indian-mixture-e/