Mixture Recipe | South Indian Mixture Recipe | Madras Mixture

This year I am starting my Diwali recipes with this must try Diwali snack – Mixture recipe. Its basically a South Indian style Mixture recipe which is popularly known as Madras mixture. This Tamilnadu mixture is a combination of Omapodi, Karaboondi, Fried aval, cashew nuts, peanuts , curry leaves mixed with spice powders like salt, red chilli powder and hing.

In this mixture, I have also added small maida biscuits which is fondly called as mixture biscuit. When I was a kid, I used to pick these mixture biscuits alone from the pack of mixture and savor it. Iam not a big fan of South Indian mixture but my husband, daughter and father in law loves it. 

So I try to make a batch of mixture just for them during Diwali. Last year I made this mixture recipe and took a video as well. But I couldn’t share it in my blog. So this year, I thought of starting Diwali recipes with this yummy snack. Soon I will try to post a North Indian namkeen recipe.

Check out my 35+ Diwali Snacks Recipes collection.

Mixture Recipe | South Indian mixture recipe

Mixture Recipe | South Indian mixture recipe also known as Madras mixture for Diwali.

 

Cuisine: South Indian

Category: Snacks

Serves: 3 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Oma podi - 2 cups Kara boondi – 1 cup Mixture biscuit – 1/2 cup Cashew nuts - 2 tbsp Roasted peanuts - 1/4 cup Roasted gram dal / Daliya / Pottukadalai – 1/4 cup Poha / Aval - 1/2 cup Curry leaves - few Cooking oil - to deep fry Red chilli powder - 1 tsp Salt - as needed Hing - 1/4 tsp Sugar – 1/4 tsp

HOW TO MAKE SOUTH INDIAN MIXTURE RECIPE

1. Make Omapodi and collect in a bowl. Make kara boondi and collect in the same bowl
2. Make maida biscuit and add to the bowl. You can aslo make butter murukku and add to it. But it is optional.
3. Deep fry thick poha, cashew nuts, peanuts, daliya, curry leaves and add to the bowl.
4. Lastly add chilli powder, salt, hing and sugar. Toss well and cool down completely.
5. Store in an air tight box and use up to one month. 

METHOD - STEP BY STEP PICTURES

Make Omapodi, kara boondi and mixture biscuit. Break oma podi into small pieces. Collect in a bowl. Deep fry thick aval till crispy and drain in a tissue paper. Deep fry peanuts, roasted gram dal till golden in color. Remove in the tissue paper. Next deep fry cashew nuts and collect in the tissue paper. Lastly deep fry few curry leaves and set aside. Transfer everything to the wide bowl. Add little salt, red chilli powder, hing and sugar. Cool down everything completely. Store in an air tight box. Enjoy up to one month. Use clean, dry hands while handling.

Note

Oma podi and kara boondi is a must in South Indian mixture. Mixture biscuit, Butter murukku is optional. You can adjust the quantity of peanuts, cashews and roasted gram as per your wish.

Try this yummy South Indian mixture recipe and enjoy for this Diwali !

 

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Every year during Diwali I make Ribbon pakoda / Ola pakoda without fail. Usually I make it adding hing. This year, I made ribbon pakoda adding garlic. It turned out so flavourful and crunchy than my usual ones. So I am planning to try this version every year during Diwali.

Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.

Its so easy to make and stays good for a month if handled properly. Friends, lets see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.

Link for Shorts video : https://youtube.com/shorts/gIpyFljMqS8?feature=share

Check out my other DIWALI SNACKS RECIPES too.

 

Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe for Diwali snacks.

 

Cuisine: Indian

Category: Snacks

Serves: 1/2 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour or Idiyappam flour - 1 cup Besan flour or Roasted gram flour / pottukadalai maavu - 1/2 cup Melted butter - 1 tbsp Sesame seeds - 1 tsp Salt - as needed Red chilli powder - 1 tsp Water - as needed Cooking oil - to deep fry To grind Garlic cloves - 10

HOW TO MAKE GARLIC RIBBON PAKODA

1. In a wide bowl,sieve rice flour and besan flour.
2. Add salt, sesame seeds and Kashmiri chilli powder to it. Mix well.
3. In a mixie jar, take the garlic cloves and add a handful of rice flour mix to it.
4. This helps to grind garlic to a powder without any grits. Add the garlic mix to the rice flour mix.
5. Lastly add melted butter and mix well and spread evenly.
6. Add water and make a thick dough. Take the ribbon pakoda mould and grease with oil.
7. Fill the dough. Heat oil and drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
8. Squeeze the murukku press over the hot oil and deep fry ribbon pakoda in both the sides till bubbles cease. Remove from oil and drain in a tissue paper.
9. Store in an air tight box once it cools down. Stays good for a month.

METHOD - STEP BY STEP PICTURES

In a wide bowl, sieve the rice flour and besan flour. You can use roasted gram dal flour instead of besan flour. Add Kashmiri red chilli powder, salt and sesame seeds to it. Mix well and set aside. In a mixie jar, take the garlic cloves without skin and add a handful of above said mixed rice flour to the garlic cloves. Grind well to a smooth powder. ( Tip : Adding rice flour to the garlic cloves helps in even grinding of garlic pieces without any grits. I got this tip from “Happy homemaker – Tamil YouTube channel video”. Thanks Jaya for this nice tip.  Add this ground garlic powder to the rice flour and mix well. Lastly add the melted butter and spread it well with your hands. Try to hold little quantity of flour after mixing. You should be able to hold the shape but it should crumble when you drop it. This shows fat content is enough for the dough. Take the ribbon pakoda mould along with the murukku press. Grease with oil and fill the dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil temperature is just right. Now lower the flame to medium. Hold the murukku press over the hot oil and squeeze it in a circular manner to make ribbon pakoda. Cook till bubbles cease in one side. Flip over and cook the other side till bubbles cease and turns golden in color. Remove and drain in a tissue paper. Break the ribbon pakoda into pieces and store in an air tight box. It stays good for a month. Enjoy !

Note

For variations, you can use roasted gram dal instead of besan flour. You can use 2 tbsp of hot oil instead of butter. Deep fry ribbon pakoda till the bubbles and Sshh sound ceases. Store in the box after it comes to room temperature. Do not store when hot because it will sweat and becomes soggy.

Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali !

Technorati Tags: Ribbon pakoda,garlic ribbon pakoda,garlic ribbon murukku,garlic ribbon murukku recipe,how to make ribbon pakoda

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Ulundu Murukku | Urad Dal Mururkku Recipe | Ulundhu Murukku

Last year I bookmarked this super crispy and white colored Ulundu murukku / Urad dal murukku recipe from Sakthi samayal Youtube channel.  For this year Diwali, I started my sweets and snacks preparation with Instant doodh peda with milk powder and this super white, crunchy Urad dal murukku / Ulundu murkku. 

For every diwali, we make thenkuzhal murukku at home by using Idiyappam flour and roasted urad dal flour. We all love it. But this ulundu murukku is prepared by pressure cooking urad dal, ground to a smooth paste and then added to store bought dry rice flour.  There is no need to use idiyappam flour as well. It comes out so well even in the first attempt. In fact, I loved this murukku. I am sure I will make this murukku every year for Diwali. But one thing, this murukku absorbs some oil when compared with thenkuzhal. As we are using boiled Urad dal, this murukku absorbs little oil. So it won't come out dry.  But there is no compromise in taste, flavor and crunchiness when compared with our thenkuzhal. 

Don’t worry even if you are a beginner. You will get it perfect if you follow the steps given below. Lets see how to make this crunchy urad dal chakli / ulundu murukku with step by step pictures.

Check out my other murukku recipes too.

Ulundu murukku recipe / Urad dal murukku

Ulundu murukku recipe - Urad dal murukku for Diwali

 

Cuisine: Indian

Category: Snacks

Serves: 25

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour - 1.5 cups White, round urad dal -1/2 cup Melted butter - 1 tsp Hing/ Asafetida - 1/2 tsp Cumin seeds - 1 tsp Salt - as needed Water - 1 cup + extra Cooking oil - to deep fry

HOW TO MAKE URAD DAL MURUKKU / ULUNDU MURUKKU

1. Wash and pressure cook urad dal adding 1 cup of water in low flame for 2 whistles.
2. Drain the excess water and grind urad dal to smooth paste.
3. Sieve rice flour in a wide bowl. Add cumin seeds, hing, salt and butter.
4. Mix well. Add urad dal paste and mix till crumbly. Sprinkle little water and make non sticky dough.
5. Fill the dough in murukku press. Squeeze and make shapes in the back of ladle.
6. Drop in hot oil and deep fry both the sides till bubbles cease. Remove and drain in a tissue paper.
7. Cool down and store in a tight box. Stays good for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the urad dal and take in a pressure cooker. Add 1 cup of water and pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Drain the excess water if any and grind the urad dal to smooth paste like butter. You can add little water while grinding if needed. In a wide bowl, sieve the rice flour. Crush cumin seeds slightly and add to the rice flour. Add salt, hing and melted butter. Mix well. Add urad dal paste and mix well till crumbly. Add little water to make a smooth, non sticky dough. Cover the dough with a wet cloth till use. Take the murukku press with 3 or 5 holes mould. Fill the murukku press with the dough. Squeeze and shape murukku in the back of ladle.   Heat oil to deep fry. Drop a pinch of dough to check oil temperature. If it rises to the top immediately, drop 2 to 3 murukku and fry both the sides in medium flame till bubbles cease and murukku settles down in the bottom of oil. Make sure you cook in medium flame to make white colored murukku. Cooking in high flame makes the murukku golden brown in color. If the oil is too hot, switch off the flame. Bring it to correct temperature and then proceed frying.   Remove the murukku and drain excess oil in a tissue paper. Store in an air tight box after it cools down. Stays good for 2 weeks. Enjoy !

Note

I used 1 cup of water for 1/2 cup of urad dal for pressure cooking. I also used around 1/4 cup of water while grinding urad dal to smooth paste. So please adjust this quantity based on the need. Do not fry this murukku in high flame because color changes to golden brown. Always cook in low to medium flame.

Try this easy, yummy, ulundu murukku for this Diwali and enjoy !

 

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15 Ladoo Varieties | Types of Laddu Recipes

Here is the collection of 15+ different types of ladoo varieties / Laddu recipes in my blog. In this list, you can find the list of 15 ladoo recipes that are popular, easy to make, must try Top South Indian and North Indian ladoo recipes for Diwali and other festivals.

 

In this collection, I have shared the Indian ladoo recipes starting from easy peanut ladoo, mawa ladoo, paneer laddu, besan ladoo in 2 methods, rava ladoo, South Indian special boondhi ladoo, coconut ladoo, dates and nuts ladoo, poha ladoo, roasted chana dal ladoo, Karnataka special thambittu, murmura ladoo i.e Pori urundai and atta ladoo.

 

Among these ladoo varieties, my favorite is boondhi ladoo, easy maaladu and atta ladoo. You too choose your favorite, try and share your feedback. I am yet to try North Indian special Motichoor ladoo recipe and some other healthy ladoo recipes like sesame seeds ladoo, sago laddu recipes. I will update this list whenever I share them. Now Lets see the collection of 18 ladoo varieties below. Please click on the images to see the particular laddu recipe.

BESAN LADOO RECIPE - 2 METHODS

I have shared two methods of making this yummy Besan ladoo recipe. One is an easy, instant version and the other one is the traditional besan laddu recipe. Check it out.

PANEER LADOO RECIPE / MALAI LADOO

Easy, healthy , yummy Paneer Ladoo recipe that can be prepared under 15 minutes.

COCONUT LADOO RECIPE

Check out this instant coconut ladoo recipe / Nariyal ka laddu recipe without condensed milk. Thengai ladoo recipe in Tamil which can be prepared easily without condensed milk.

SOUTH INDIAN BOONDHI LADOO

Check out the traditional method of making South Indian boondhi ladoo recipe.

RAVA LADOO / SOOJI LADDU RECIPE/ SEMOLINA LADDU

Super easy and quick rava ladoo recipe that melts in mouth. Check out the recipe below.

DATES AND NUTS LADOO RECIPE

Dates and nuts ladoo recipe is a healthy ladoo recipe than can be prepared without sugar. It is for people who look for sweet recipes without sugar. Do try it and enjoy !

WHEAT FLOUR LADOO / ATTA LADDU RECIPE

Esy and yummy wheat flour ladoo recipe / atta laddu recipe with sugar and melted ghee. Its an instant laddu recipe which is ideal to prepare for festivals.

PEANUT LADOO / PEANUT LADDU RECIPE

Peanut ladoo recipe / Peanut laddu recipe/ Verkadalai laddu with skin. You can use either powdered jaggery or sugar to make this instantly. Its ideal for kids and adults snacks box which is tummy filling and healthy.


  

POHA LADOO / AVAL LADDU FOR KRISHNA JAYANTHI

Poha ladoo / Aval laddu is usually prepared during Krishna janmashtami / Krishna jayanthi festival. It is one of the easiest neivedyam recipes for festival.

ROASTED CHANA DAL LADOO / POTTUKADALAI LADDU

Pottukadalai laddu is a super easy and quick ladoo recipe. Its a no cook recipe. Even kids can make it easily. We call it as maladu in Tamil.

SUNNUNDALU / URAD DAL LADOO

Healthy and tasty laddo with roasted urad dal. Good for kids and teens.

MOONG DAL LADOO

Moong dal ladoo also known as Nei vilangai in Tirunelveli is a must try sweet for Diwali in my house. You too give a try.

MAWA LADOO / KHOYA LADOO IN MICROWAVE

Mawa ladoo / Khoya laddu made in microwave. Easy, delicious and quick laddu recipe with just 3 ingredients.

GREEN GRAM LADOO

Healthy, Protein rich green gram ladoo to include in our daily diet. Check it out.




  

PEANUT LADOO WITH JAGGERY

Peanut ladoo with skin adding jaggery. Hassle free recipe with just 2 ingredients for your kids snacks box.

THAMBITTU / AKKI TAMBITTU

Karnataka style Thambittu recipe prepared using rice, jaggery and roasted nuts. Healthy and tasty ladoo recipe that is usually prepared during Shivratri and Naga panchami festival.

MURUMURA LADOO RECIPE WITH JAGGERY / PORI URUNDAI

South Indian special pori urundai / murmura ladoo which is offered as prasadam for Karthigai deepam festival in Tamil nadu. Its a low calorie, guilt free snack too.

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