DIWALI MIXTURE

NEEDED:             FOR 3 KG MIXTURE

OMAPODI :
ajwain -3 tsp soak in water for 2 hrs . grind to a smooth paste adding water as req .
then filter it before using.
4 cups -gram flour/ besan ( u can even sift the flour before using ,to avoid lumps)
1/2 cup rice flour
little vegetable ghee
salt
hing
turmeric powder
water as req

•  mix  everything.this  shd not be so loose or tight..
• it shd be soft , so that can take in ur hand & fill the mould.
• heat oil, keep in medium flame.
• squeeze evenly in a round direction .
• fry both the sides till golden .

 BOONDI

• same measurement  as for omapodi, but do not add ajwain & vegetable ghee.
• the batter shd be in a pouring consistency.(  like dosa batter)
• heat oil in a kadai, add put 2 -3 tbsp of the batter in a boondi jhara ( large perforated spoon), so the boondi drops into the hot oil.
• hold the boondi spoon little above the oil.
• fry on a medium flame.
• remove  the boondis  using slotted spoon, & drain on an absorbent paper.

MAIDA BISCUIT : ( SALT)
maida- 1 cup
hing
salt
chilly powder
ajwain ( opt)
little vegetable ghee
pinch soda
water as req

• mix everything & knead it to a soft dough.
• then roll it like roti & using a knife cut to small  strips  both horizandal & vertical.
• then deep fry the biscuits .
• if u add more veg ghee the biscuit will dissolve.

SEPERATELY  FRY 2 CUPS AVAL/ BEATEN RICE .
SEPERATELY FRY 2 CUPS GROUNDNUT.


remove the oil from the kadai  ,& in the same kadai ROAST 1 CUP CHUTNEY DAL / POTUKADALAI. remove

add 2 tsp ghee & ROAST THE BROKEN CASHEWNUT( 1/2 cup).remove.

ROAST 1 HANDFULL OF CURRY LEAVES.

spread 2 sheets newspaper on the floor & put all the fried items .
add salt, turmeric, hing, chilly powder. mix well & store it in an air tight container.