Tag Archives: savory

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.

Rava Murukku recipe / Semolina Chakli

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Murukku/Chakli is one among my family’s favorite savory snack. Both my kids love to have this murukku, also they finish it within 2 to 3 days.

Usually preparing murukku is a big process, like soaking the raw rice, then drying it and later grinding to powder. But here in this recipe, nothing like that is needed and was prepared in minutes. My kids loved it a lot.

It was delicious, soft and crunchy with wonderful flavor and attractive color. I prepared this for Krishna Jayanthi/Gokulastami. Let us move on to the recipe…

CLICK HERE for more Krishna Jayanthi recipes.

Check out my other snacks recipe in this link: https://madraasi.com/recipes/snacks/

Ingredients:

  • Rice Flour – 2 cups
  • Rava/Semolina/Sooji (unroasted) – 1 cup
  • Water – 2 ½ cups
  • Butter – Lemon sized
  • Cumin seeds – 1 tsp
  • Sesame seeds – ½ tsp
  • Hing – a pinch
  • Chili powder – 1 tsp
  • Salt to taste
  • Oil for frying

Preparation:

  • Boil 2 cups of water in a non-stick kadhai, add in the rava little by little along with little salt and keep on stirring until it gets cooked and thicken (it should come to rolling consistency). Keep on stirring continuously so that lumps are formed.
  • In a wide mouth bowl, take rice flour, butter, cumin seeds, sesame seeds, hing, chili powder, little salt and mix them all together.
  • Add in the cooked rava/semolina to the flour and mix them well by sprinkling little water.
  • Knead it a medium soft dough.
  • Heat oil in kadhai, and now grease the murukku mould with oil and assemble all the parts.
  • Divide the kneaded dough into small portions, press the dough to the hot oil (should do only when the oil is hot).
  • Wait for few mins, till you hear ooze sound, then swap the side of the muruku and wait until it turns golden brown.
  • Remove the murukku, drain the oil, and leave it aside for 5 mins.
  • Store it in an airtight container when it reaches room temperature.

Note: It remains fresh for a week, when stored in an air-tight container, only after it comes to room temperature. If you store the murukku’s in an air-tight container before it comes to room temoaerature, it would becom soggy.

 

Savory Diamond cuts with maida

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This is one of the easy snack recipes that you can even make it in the last minute once decided. These biscuits are quite addictive, that you can stop munching them when you start. This is can be done also with wheat flour instead of maida.This is my 7th dish on Diwali list. Let us move on to the recipes…

Savory Diamond cuts with Maida

Savory Diamond cuts with Maida

Ingredients:

  • Maida / All purpose flour – 1 cup
  • Chilli powder – 1 tsp
  • Cumin seeds – ¼ tp
  • Butter – 1 tsp
  • Baking soda – a pinch
  • Salt – a pinch
  • Oil – for deep fry

Preparation:

  • In a bowl, take maida/all purpose flour, chilli powder, cumin seeds, salt, soda salt, butter and mix well.
  • Pour in water little by little and start kneading to soft dough. It should not be too hard or too loose. Set aside for 15 mins.
  • Heat oil in a kadai.
  • Take a small portion of the dough and roll it to thin circle. Cut it to diamond shape.
  • Put those into the oil and deep fry them.
  • Drain it in a tissue paper and repeat the process for further dough also.

Bring it to room temperature and store them in air tight container for a week time.

Note: You can also add sesame seeds with cumin seeds.