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Saturday, March 29, 2014

Mixture

Ingredients:
5 cups Bengal Gram Flour / Kadle Hudi
1/2 cup All Purpose flour / Maida
1/2 tsp Asafoetida powder
1/4 tsp Turmeric powder
1.5 tsp Chilly powder
1/4 tsp Cumin seeds / Jeerige
12 - 15 Carom seeds / Oma
1/2 KG of thick Beaten Rice / Dappa(Mixture) Avalakki
1 - 2 cups fried Flat Beans / Avarekalu
Salt to taste
Oil

Seasoning Ingredients:
2 - 3 Red Chilies
1 tsp Mustard seeds
1 tsp Black Gram seeds
1/4 tsp Asafoetida powder
1/4 tsp Turmeric powder
Salt to taste
1 tsp Chilly powder
2 cups Peanuts / Ground Nuts
1 cup Dalia Split / Hurigadale / Putani
1.5 cups chopped Dried Coconut / Copra / Kobbari
18 - 20 Strands of Curry leaves
7 - 8 tsp Oil

Recipe:
Put 4 cups of bengal gram flour, 1/3 tsp asafoetida powder, 1 tsp chilly powder, 1/4 tsp turmeric powder, salt, 3 tsp hot oil and mix well. Add enough water and prepare the thick dough as shown in the picture below. Divide the dough into 3 equal portions.

Keep oil in a thick bottomed vessel and heat. Place/fix the disk having many small round holes in it with a Chakkuli Maker. Take one portion of the prepared dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Place/fix the disk having many medium sized round holes in it with a Chakkuli Maker. Take another portion of the prepared dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Add little amount of water to the last portion of the dough, mix well and prepare the boondi as specified in "Khara Boondi" recipe.

Put 1 cup of bengal gram flour, 1/2 cup of all purpose flour, big pinch of asafoetida powder, salt, cumin seeds, carom seeds, 1/2 tsp chilly powder, 2 tsp hot oil and mix well. Add enough water and prepare the thick dough. Divide the dough into 2 equal portions. Place/fix the Chakkuli/Murku disk in a Chakkuli Maker. Take one portion of the prepared dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Place/fix the Ribbon Pakoda disk in a Chakkuli Maker. Take remaining dough, fill and press the dough directly to the vessel containing hot oil. Fry until it turns golden in colour.

Separate the seeds from fresh flat beans and fry them in oil as specified in "Avarekalu Mixture" recipe.

Fry the beaten rice in batches and put them in a kitchen paper towel to absorb the oil content.

Mash the prepared Sev, Murku, Ribbon Pakoda and put them in a vessel. Add other fried ingredients and mix well.

Cut the dry coconut into thin long pieces as shown in the picture below.

Separate the curry leaves and cut them into medium sized pieces as shown in the picture below.

Put peanuts, dry coconut pieces, 7-8 tsp oil in a pan and fry them in medium flame. Once they turn light golden in colour, add curry leaves, red chilly pieces, mustard seeds, black gram seeds, dalia split and fry them in medium flame for about 1-2 mins. Add turmeric powder, asafoetida powder, salt and fry them for about 30 seconds. Add red chilly powder and fry them for about 15 seconds.

Add the mixed fried ingredients and mix them well. Switch off the flame and keep it aside.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.