RICE NACHOS

NEEDED
Rice flour - 1 1/4 cup
Salt
TO GRIND
1 big onion
5 cloves garlic
Jeera- 1/2 tsp
grind this to a smooth paste, add water if required. This gives a nice flavour to nachos.
( this is optional, if  u don't eat onion, garlic)

METHOD
Take a pan, add 1 cup water, add 2 drops of oil.
Add salt to ur taste.
Add the ground onion paste.
Keep the gas in medium flame.
When it starts boiling, lower the flame and add the rice flour. ( u can sprinkle some water if req)
Keep mixing, for 2 min., then remove and transfer it to a large bowl.
Keep aside for few min.
While it is little hot  knead this rice mixture to a soft dough.
Divide into medium size balls.
Close it with a lid or cloth to avoid dryness.
Take a ball, roll it to a round, ( same like roti)
Then cut it to big squares, Then to triangle.
Heat oil in a wok.
Check the heat, and add the triangles.
Fry on medium flame, till color changes and is crisp.
Remove and repeat the same.
Then put all the fried nachos in a bowl. Add masala to ur choice.
U can add maggi masala, or chat masala with little chilly powder and salt.
Can also serve with a cheese dip.

PEANUT MURUKKU

NEEDED
rice flour - 4 cups
Peanut - 1 cup ( roast, peel skin, powder 1st, then add water and grind to a smooth paste. )
Chilly powder - 2 tsp
Salt to taste
Hing
Ajwain - 2 tsp
Sesame seed/til - 3 tsp
Butter (melted) - 2 tbsp
(Can add hot oil instead of butter)
Oil for frying

METHOD
take a big bowl add rice flour, salt,  powder, hing, til, ajwain.
Add melted butter and mix.
Add the groundnut paste.
Mix well, add water as required and mix well.
Heat oil, keep in medium flame.
Fill the mullu murukku mould with the prepared mixer, and carefully squeeze in the hot oil.
Cook on both sides till brown and crisp.

CHORAFALI.

This is a very  easy to make Gujarati  snacks.
NEEDED
Gramflour /kadalai mavu/ besan - 2 cups
Urad dal atta/ ollutham mavu - 1/2 cup
Hing- 1/4 tsp
Haldi / tumeric - 1/4 tsp
Salt
Soda - 2 pinch
Water as required
Oil for frying

For masala powder (to sprinkle on top)
Mix 2 tsp chilly powder, Kala namak , and chat masala in a small bowl and keep aside.

METHOD
In a  big bowl add gram flour, urad dal atta ,salt ,hing and  turmeric .
Add 2 tsp oil and mix well.
Then add water littel by little and knead it to a medium soft dough.
Keep aside ,let it rest for 20 min .
Then take the dough and again knead well.
Add 2 -4 tsp oil and knead well .
The dough should not stick to Ur hands.
( Dough should be stiff and soft)
Then make small small balls with the dough.keep the dough covered ,so that it does not dry .
Meanwhile heat oil in a pan .
Keep in medium flame.
Now make small rounds ( like roti) with the balls. Use rice flour for dusting.
Cut to strips , using a cutter or knife.

Check the oil heat .
Now add this strips in the oil,
(No need  to drop 1 by 1, do 2 -3 rounds ,cut and drop carefully in the oil.)
Fry on medium flame, turn the other side.
Fry till golden and crisp.
Remove from oil .
Then immediately sprinkle the prepared masala powder on this .
Repeat the same with the rest of the dough.

WHEAT NAMKEEN

NEEDED
Wheat flour - 2 cups
Salt to taste
Haldi/ turmeric powder - little
Dhaniya jeera powder - 2 tsp
Hing
Chilly powder
Kasuri methi - very little ( crushed)
Or u can add finely chopped methi leaves- little  ( wash well before adding)
Water as required
Oil for frying

METHOD
In a bowl add wheat flour, chilly powder, salt, hing , turmeric, dhanajeera powder, chopped methi leaves.
Knead it to a tight dough. (Can add 2 tsp oil )
This is same as we do for methi roti.
Divide the dough and  make balls .

Dust it with wheat flour and roll it to a roti ,  and using a knife cut to small  pieces ( vertical stripes, then cut horizontal )

Heat oil in a pan , keep in medium flame.
Put the pieces and deep fry  till golden brown and remove .(  It should be crisp)

Note :
Don't keep in a high flame while frying , it will turn black.
Add little methi .

PORI CHIVDA

NEEDED                        making time : 15 min
Pori / puffed rice
1/2 cup - chutney dal / porikadalai
Makai ka poha ( oil free , fried in sand , readly available in stores)
Salt
Roasted peanuts ( skin removed)
Curry leaves - 1 handful
Chilly powder
Chat masala
1 tsp - turmeric
1/2 tsp - hing
2 tsp oil

METHOD
1st check the pori and 5he makai ka poha is crisp.( if not crisp slightly dry roast in tawa )
Dry roast chutney dal till , light brown.
In a pan add 2 tsp oil and fry the curry leaves , crisp .add hing and turmeric.
Remove and add to the pori.
spread a newspaper  , put the pori , makai poha , curryleaves,  peanuts ,chutney dal.
Add salt , chilly powder , chat masala.
MIx well and store it in an airtight box .

MATRI

NEEDED;
Maida - 1 cup
wheat flour - 1/4 cup
ajwain / omam - 1/2  tsp
little kasoori methi - crush and add ( 1/2 tsp or little more )
salt
chilly powder
hing
haldi / turmeric powder
jeera powder- 1 tsp
butter - 1 tbsp

METHOD;

• in a bowl add maida , wheat flour  , butter and mix well .
• then add hing , chilly powder, haldi ,jeera powder, salt , kasoori methi, ajwain.
• add water little by little and knead to a soft dough.
• keep aside for 15 - 20 minutes.
• then roll the dough to small small rounds , prick the rounds using fork .
• heat oil and deep fry this on a medium flame till , brown and crisp.

NOTE;
It will puff up like puris if not pricked .
(can make like biscuits also ,1st roll into a big round, cut vertical and horizindal , u will get small squares, deep fry this. )
kasoori methi gives a nice flavour and taste to the matri.

RAGI SEV / RAGI OMAPODI

NEEDED;
ragi flour - 4 cup
gram flour / besan - 1/2 cup
hing
omam / ajwain - 2 tbsp - (soak in water for an hrs  and grind , then filter it and use the water alone)
red chilly powder
salt
butter - 1 tbsp

 METHOD ;

• in a bowl add the ragi flour , gram flour ,hing , red chilly powder , salt.
• add butter and mix well .
• then add ajwain water , little by little , and knead to a soft dough .(add  if required)
• then fill in the sev mould .
• heat oil in a wok , (cheack for heat )  squeeze it on the hot oil , on a circular motion . 
• fry on both sides and remove .

NOTE;
u can sprinkle chat masala  above the sev , if u like

RIBBON (3)

NEEDED:
3 cups - rice atta
1 cup - chutney dal powder  / porikadalai mavu
hing
chilly powder
salt
2 tsp butter  r  vegetable ghee
water as required

mix this adding water as required , little by little.
then take a mould a fill it with some qty ofthis rice mixture.
heat oil in a pan .
check the heat and squeeze in the oil , in a circular motion .
fry on both sides till crisp.
remove.

MURUKKU

NEEDED:

plain rice - 3 cups ( soak in water for 2 hrs)
then wash twice  and grind this to a smooth paste adding water as req. ( in grinder)
then spread the rice paste( mavu) in a clean cloth .
this will absorb the excess water.
transfer it to a bowl .
take 1 cup urad dal , and dry roast it. powder it in a mixy . then sieve it and keep aside.
white butter - from 1/4 kg butter , take more than half. ( butter gives crispness to murukku)

METHOD :

• now to the rice (paste) mavu  add  the urad  dal powder. ( 2 tbsp approx)
• add little jeera , salt , 1/2 tsp hing, and butter. mix well .
• ( the rice  paste  should be smooth but not sticky)
• take a little amount of mavu in hand(grease ur hand with little coconut oil) , and using ur thumb and pointer , twist and make circles ,in clock wise direction.
• then deep fry the murukku , on a medium flame . 

NOTE:

FOR 8 CUPS PLAIN RICE  -1 CUP URAD DAL POWDER

IF U R MAKING LARGE QUANTITY , DONT KEEP THE RICE MAVU OUTSIDE . 
KEEP INSIDE THE FRIDGE AND TAKE AS REQUIRED . 

CAN TAKE 1/2 BOILED RICE AND 1/2 PLAIN RICE ALSO. THEN U CAN REDUCE THE QUANTITY OF BUTTER. 

RAGI RIBBON

NEEDED:

Ragi flour - 1 cup
Rice flour  - 1/2 cup
Powdered Porikadalai/ powdered chutney dal - 1/4 cup
Salt
Chilly powder
Hing
1 tsp - white til
Vegetable ghee- 1 tsp
Water as required
Oil for frying

METHOD

• Mix all the ingredients adding water as required.
• Heat oil , keep in medium flame.
• Fill in the mould ,  cheak for correct heat and squeeze in a circular manner .
• Fry on both sides, till crisp.

NOTE
Sprinkle chat masala on the fried ribbon  and have. Very yummy. ..

CHIDAI

NEEDED:

take 2 cups plain  rice , soak for 3 hrs , grind to a very smooth paste adding water as req.
spread this rice paste in a clean towel, to remove the excess water . then transfer it to a bowl .
 OR  can use rice flour
dry roast urad dal - powder it ( very smooth) and keep aside.

CHIDAI:
2 cups rice atta
2 tsp urad dal powder
grated coconut - 2 tsp
white til- 2 tsp
channa dal - little( soaked for 2 hrs), drain the water and add
salt
jeera or coarsely ground pepper jeera powder
hing
curry leaves - chopped
little butter ( 2  tsp approx)
water as req

METHOD

• mix all the above items together (add water  if req.)
• (add water little  by little , if using rice flour , as req)
• make small small balls.
• heat oil in a wok, and add this balls .( 15- 20 at a time)
• fry on a medium flame till golden and crisp.

NOTE;
do not add more butter. it will break .

VELLA CHIDAI

Gokulastami  is an annual celebration of the birth of shri krishna . 
people draw small small legs and invite krishna to their  home. 
savouries is said to be the favourite of krishna.
so chidai , murukku , payasam , any sweet  are prepared on that day .

NEEDED:

2 cups  - plain rice ( soak in water for 10 min . drain the water and spread in a clean cloth .
then grind to a smooth powder in a mixy  .then sieve the rice flour and keep aside )
jaggery - 2 cups
elachi powder
1 tsp urad dal powder.
coconut- finely chopped -1 tsp

METHOD :

• In a wok add the rice flour , and roast on a medium flame .
• ( take some rice powder , and see it comes to draw lines  .)
• then remove the rice flour and keep aside .
• in a wok  boil water (as req) and add the jaggery .
•  stir till it dissolves and comes to a boil.
• add chopped coconut , elachi powder and rice flour.
• keep stirring , so that no lumps form .
• when it thickens , remove from flame and add urad dal powder.
• mix well and allow it to cool .
• then make small balls ( if sticky ,apply little ghee in ur hands ) and deep fry in oil .
• ( keep on a medium flame , the inner portion should also get cooked. so it will take time )

NOTE:
if u add more jaggery it will become very hard .
it may sometime splutter , so careful while making .

SATHU KA ATTA MULU THENGULAL

NEEDED: 

3 cup rice atta
1 cup sattu ka atta/  kondakadalai powder
Salt
White til - 2 tsp
White butter little
Hing

Method:

• Mix all the above said in a bowl adding water as required. 
• Heat oil in a wok .
• Fill the mavu/ atta  in the khengulal mold. 
• Check the oil heat & squeeze in circular motion. 
• Fry on a medium flame till brown & crisp

CORN FLAKES CHIVDA

NEEDED:

Corn flakes- 2 cups
Pori/ puffed rice- 2 cups
Peanut - 1 cup
Chilly powder
Salt
Hing
1/2 tsp sugar
Chat masala

METHOD:

• Fry the corn flakes in oil & keep aside.
• Fry the peanuts. Remove.
• Then in 2 tsp oil roast the pori.add chilly powder , hing & mix well.
• Remove & mix all the 3 items together.  
• Add salt , sugar & chat masala.  
• Mix well & store .

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.

MAIDA BISCUIT

NEEDED:
maida- 1 1/2 cup
powdered sugar - 1 1/4
little ghee
a pinch soda
water as req
knead this to a soft dough

METHOD:
divide the maida dough to 3-4 balls
roll each ball to a roti .
then using a knife  cut to medium size strips in vertical & horizondal direction.
heat oil ( medium flame) &  deep  fry the maida pieces till golden brown.

RIBBON MURUKKU ( Mtd 2)

NEEDED:

gram flour / besan- 2 cups
rice flour -  1 cup
hing
red chilly  powder
salt
dalda/ vegetable ghee or butter  - 1 tbsp
water as req
white til (opt)
oil for frying

Method:

•  mix everything  in a bowl .
• add water  as req to make a soft dough.
• take a ribbon press & fill the press with the dough .
• heat oil side by side.(  keep in medium flame, dont over heat)
• now  press the dough starting from edge to the centre in circular motions inside the  hot oil.
• dont make  more layers  to ensure even cooking.
• carfully turn the other side, & cook till golden & crisp .
• drain in a tissue paper, cool down completely & store in an air tight container.

MASALA KADALAI

NEEDED:

1 cup peanuts
1/4 cup( 4 tbsp) gram flour / besan (approx)
red chilly powder
hing
salt
little amchur powder ( opt)
1 tsp dhana jeera powder ( opt)
oil for deep frying

METHOD:

• wash the peanut & drain the water.
• add all the above said ingredients( except oil ) , sprinkle little water  & mix well.
• (the water added should be enough to coat the peanuts with the flour) .
• once it is coated, keep aside for 5 min.
• heat oil in a pan & add the peanuts little by little.
• try to separate the peanut as much as possiblewhile adding in oil.
• keep on a medium flame & fry till golden brown .

MULU THENKUZHAL

Needed:

rice atta - 3 cups
kadalai mavu/ besan  - 1 cup
butter - little
white til - 1 tsp
salt to taste
hing
water as req
combine all the above said ingredients to a dough.

MTD:

• heat oil in a kadai.
• fill the murukku press with the dough.
• squeeze this in the oil , moving ur hand round & round.
• turn accordingly & fry on medium flame , till golden brown.
• make sure it gets cooked evenly on both sides .

THATAI

NEEDED:
boiled rice - 2 cups
plain rice - 1 cup
butter - 1 tbsp (approx)
salt
channa dal/ kadalai paupu - 1-2 tbsp ( soak for 1 hr)
chilly powder
hing
urad dal -  roast to light brown & then finely  powder  it
curry leaves

METHOD

• soak both the rice together  for 1 hr.
• then grind in a grinder till smooth paste adding water as req.
• then spread this rice paste in a clean towel .( this is to remove excess water)
• then transfer it to a bowl.
• add chilli powder ,  salt , asfoetida , urad dal powder and  butter to the  rice flour AND  knead well.
•  then add chopped curry leaves, channa dal ( drain the water and  add the dal) and knead the dough again .
• add water if req to make a soft dough.
•  Make sure to cover the dough after every use. Rice flour can get dry.I have used a Wet Kitchen towel to keep the dough moist.
• Heat oil in a large pan in low to medium flame. In the mean while , I used a milk cover for the plastic surface for making the round thatai shape. Before we begin the process , remember to oil the plastic surface and palm of our hands.
•  Take a small ball and pat it flat as thin as possibe on the surface of the cover with ur palm. Make holes using  a tooth pick at equidistant points around the thatai..
• Check if the oil is heated in the meanwhile by dropping piece of the dough and if it comes up by touching the bottom immediately , mean its ready for frying. Remember oil should not fume at any point of time.
• Carefully drop the thatai into the oil from the plastic surface by transferring it to your oiled hands and then to the oil . Turn it a couple of times with a spatula... . Once the thatai turns a little darker than light brown color , drain them onto a vessel/ eversilver bowl with holes. .
• Repeat the process with the rest of the dough.. I added 5 thatai's at a time for frying .

NOTE:
FOR 8 CUP RICE ----------- 1 CUP URAD DAL POWDER.