Tag Archives: savory snack

Nachos Chips / Home-made Nachos Chips / Nacho Chips

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Nachos are a snack food from Mexico, and now been popular among all parts of the world. Nachos are served as starter with a layer beans, veggies, non-veg with a variety of dips. Not only its me but my family like nachos to the core, and this was one long wait to try recipe in my list and finally done today.

Nachos was very easy, simple and consumes very little time to prepare with the combination of Maize flour, maida/apf and salt. No one would say no to this Nachos chips, as this goes out well as munch even with plain coffee or tea. Let me share the recipe…

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Nachos Chips / Home-made Nachos Chips

Ingredients:

  • Maize Flour / Corn Meal – 1 cup
  • Maida / All-purpose flour – ¾ cup
  • Red chilli powder – ½ tsp
  • Carom (ajwain/omam) or Oregano – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Nachos / Nacho chips –

Preparation:

  • In a wide mouth bowl, take corn meal, maida/all-purpose flour, red chilli powder, carom seeds and salt all together.
  • Mix it well.
  • Pour water little by little and start kneading the flour and roll out to a dough.
  • Take a small portion of the dough, dust the working space, flatten the dough and cut them to the right shape (check out the video).
  • Meanwhile heat the oil in a kadai, gently drop the nacho dough one by one and continue cooking.
  • Cook only in medium flame (otherwise it would turn out to dark brown in color).
  • Flip the sides, cook on both sides until they start turning golden brown.
  • Drain the oil and remove them from fire.

Store it an air-tight container once it reaches the room temperature. Stays fresh for a week time.

 

Aval Mixture Recipe / Poha Mixture Recipe – Krishna Jayanthi Recipe

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Aval Mixture is a perfect tea time snack or a munch prepared by deep frying Aval / Flattened rice, peanuts, cashew nuts and finally flavoring them with chilli powder, turmeric powder and salt.

Aval Mixture or Poha Mixture or Flattened Rice Mixture is prepared commonly on Krishna Jeyanthi as an offering to Lord Krishna in India especially in Tamil Nadu. My hubby was the one who gave the idea and tips of getting the perfect deep fried Aval. Had a steel colander, but rarely I use it. But today I deep fried aval/flattened rice with the steel colander, which helped me to bring out the perfect, crispy, crunchy and colorful Aval/Flattened rice.

CLICK HERE for more Krishna Jeyanthi Recipes / Gokulastami Recipes / Janmastami Recipes.

This is a very simple and can be prepared in minutes. Let me share the recipe…

Ingredients:

  • Aval / Flattened Rice – 1 ½ cups
  • Raw peanuts – ¼ cup
  • Cashew nuts – 20 nos
  • Curry leaves – a handful
  • Chilli powder – ¾ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Aval Mixture –

Preparation:

  • Heat oil in a kadai, add the curry leaves, deep fry them, drain the oil, and remove the curry leaves to a plate.
  • Add the raw peanuts, deep fry until them, drain the oil and remove it to a plate.
  • Add the cashew nuts, deep fry until it turn golden brown, drain the oil and remove it to a plate.
  • Add the aval/flattened rice in a steel colander, drop them to oil, deep fry until it becomes crispy, drain the oil and remove it to a plate.
  • Take a wide mouth bowl, add all the fried ingredients, sprinkle salt, chilli powder and turmeric powder, mix them well with a spoon.

Store it in an air-tight container, once it comes to room temperature and it stays fresh for 4 to 5 days.

Butter Murukku Recipe / Vennai Murukku Recipe / Easy Murukku Recipe – Diwali recipe

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Butter Murukku is murukku made with butter, it was delicious and melts in mouth. Usually murukku/chakli would be crunchy but here this one melts in mouth. Also it’s very easy, simple and can be prepared in minutes. As the name, you should not replace butter with oi or ghee, then you won’t get the perfect taste. I prepared this yesterday for Krishna Jayanthi/Janmashtami but I was about to over by now ;P.

Check out my other snack recipes in this link: https://madraasi.com/recipes/snacks/ and CLICK HERE for more Krishna Jayanthi recipes. Let us move on to the recipe…

It’s Friday and I am taking this to Fiesta Friday #84 hosted by angie@thenovicegarderner.

Ingredients:

  • Rice flour – 2 cup
  • Besan flour / Kadala maavu – ¼ cup
  • Gram flour / Pottukadalai maavu – ¼ cup
  • Butter – ¼ cup (room temperature)
  • Cumin seeds – 1 tsp
  • Asafoetida – a pinch
  • Salt to taste
  • Oil for deep fry

Preparation:

  • Take rice flour, besan flour, gram flour, butter, asafetida, cumin seeds and butter in a wide mouth bowl, mix them well. Sprinkle water little by little and knead it to a fine non-sticky dough.
  • Take the muruku/chakli mould and grease it with oil.
  • Heat oil in a kadai, wait until oil is very hot.
  • Divide the dough into small portion and fill it in the mould.
  • Now press the murukku/chakkli to the oil.
  • Cook in medium flame, swap the side when the ooze sound or bubbles comes down.
  • Remove it and drain the oil. Bring it to room temperature and store it in an air-tight container.

Store in an air-tight container, so that it stays fresh for almost a week time.