Monday, October 20, 2014

Omapodi - Ajwain Sev

 Preparation time: 10 minutes
Cook time: 30 minutes
Yield: 4 -5 cups

Gram flour / Besan / Kadalai maavu - 2 cups
Rice flour - 1 cup
Ajwain / Omam / Carom seed - 2 tbsp
Red chili powder - 1/2 tsp
Asafoetida - 1/4 tsp
Ghee or butter - 1 tbsp
Salt - to taste
Oil - for deep frying

  1. Clean and soak ajwain / omam in water for 30 minutes. Grind it with the soaked water to and grind until smooth.  Strain the ground paste with a tea strainer.  Save the water.
  2. In a large mixing bowl, combine gram flour, rice flour, red chili powder, asafoetida and salt.  Mix well. Add the ghee and ajwain / omam water.  Mix well.
  3. Add water little at a time and make dough that is pliable.  
  4. Heat oil in a pan.  Attach the Om podi disc to the murukku maker.  Fill the murukku maker with some dough.
  5. Reduce the heat of the oil to medium.  Place the top of the murukku maker over the dough and press it over the hot oil in a circular motion.
  6. Fry until it turns bright yellow in color and bubbles subsides.  Turn to the other and fry for few seconds. Remove and drain on a paper towel.  Repeat the process with rest of the dough.
  7. Store in a air tight container.

Wednesday, October 15, 2014

Boondi Ladoo / Laddu

Preparation time: 5 minutes
Cooking time: 45 minutes
Yields: 25

Besan / Gram flour / Chickpea flour - 1 1/2 cups
Rice flour - 1 tbsp
Baking soda - a pinch
Sugar - 3 cups
Cashews - 10, broken into halves
Raisins - 20
Cloves - 5, slightly crushed
Cardamom powder - 1 tsp
Nutmeg - 1/2 tsp
Saffron - few strands
Ghee - 2 tsp
Oil - for deep frying
Boondi ladle or big slotted spoon - for making boondi

  1. Heat ghee in a small skillet and fry the cashew and raisins until golden brown.  Add the crushed cloves.  Keep aside.
  2. In a large bowl, sift besan / gram flour, rice flour and baking soda.  Add water and mix using a whisk into a smooth and thick paste.  Add more water and mix until it forms a flowing thin batter.
  3. Heat oil in a pan.  To check the batter consistency, drop a little batter using a back of the spoon into the oil.  If it forms a round shape your are good.  If it forms like a tail, you need to make the batter little thinner.
  4. Hold the slotted ladle right above the oil, near the edge of the skillet.  Pour some batter on the ladle. The batter will start to flow down.  You can use a spoon to spread the batter.  If you hold the ladle too close to the oil, you will get tail shape.
  5. Cook the boondi while constantly turning.  Once the bubbles cease drain on paper towel.  The boondi has to be soft to touch.  
  6. Wipe the slotted spoon after each use and repeat the process.
  7. For the sugar syrup:  In a skillet, place the sugar and add enough water to cover the sugar.
  8. Boil until one string consistency.  To check this, place a spoon in the syrup and lift it.  Wait for couple for seconds and touch with your index finger.  Press your thumb and index finger together and pull it back.  If the syrup forms a single thread then its ready.  If using candy thermometer it should read 220 to 222 degree F.  
  9. Once this stage reached, turn off the stove.  Add the saffron, cardamom powder, fried boondi, cashews and raisins to the syrup.  Mix well to coat.  Let it sit for 10 minutes to cool.  
  10. While the boodi is still warm, take a handful of mixture and press to form a lemon size balls.
  11. Cool completely and store in a airtight container.

Friday, September 26, 2014

Karuveppilai Sevai / Rice Vermicelli Spiced with curry Leaves ~ Navarathri Recipe

Preparation time: 30 minutes
Cook time: 15 minutes
Serves: 4
Rice Sevai - 1 Packet or 1/2 packet is using Rice sticks
Mustard seeds - 1 tsp
Split urad dal - 2 tsp
Asafoetida - 1/2 tsp
Sesame oil - 2 tbsp
Salt - to taste
Enough water to boil the rice sticks

For the Powder / Podi:
Curry Leaves - 2 cups, packed
Urad dal - 1 cup
Channa dal - 1/4 cup
Dry red chilies - 10
Black pepper - 1 tsp
Tamarind - a small marble sized
Asafoetida - 1/2 tsp
Salt - to taste
Sesame oil - 2 tsp

  1. Wash curry leaves and squeeze the water out.  Salad spinner works best to remove excess water.
  2. Place the leaves on a clean cloth and pat dry.  Spread the leaves to air dry.
  3. Once dried completely, place it in a skillet and roast until crisp.  Keep it side.
  4. In the same skillet add 2 tsp oil and add urad dal, channa dal, black pepper, red chillies and tamarind.
  5. Roast until golden brown on a low flame.  Remove from heat and add asafoetida and mix well.  Let it cool completely.
  6. In a blender, add red chillies  roasted curry leaves, tamarind and asafoetida.  Grind to a fine powder.
  7. Then add the roasted dals and grind to a coarse powder.

How to make the Sevai / Rice sticks

  1. Boil enough water for the sevai. Once boiled, switch off the stove. 
  2. Place the sevai / rice sticks in the hot water and cover.  Let it stand for 5 minutes.  Don't keep it for more than 5 minutes, the rice sticks will become mushy.
  3. Drain the cooked rice sticks.  
  4. Heat 2 tsp of sesame oil in a skillet.  Splutter mustard seeds. Add urad dal and fry until golden brown.  Add asafoetida. Switch off the flame.
  5. Add the drained rice sticks and enough salt just for the rice sticks.  Mix well.  Let it cool down for 2 minutes.
  6. Now add the desired amount of curry leaves powder and mix well to coat.  It is best to use your hand to mix the rice sticks.  
  7. Serve hot.