Monday, June 7, 2010

Madras Mixture

Mixture is a very nice snack, although it is quite time consuming. We prepare this for every Diwali and keep for almost couple of months.

Prep Time 30 mins
cook'g time 75 mins

Red chillies - 15 to 25 (15 for more heat, and 25 for HOT)
pea nuts - 1 cup
Curry leaves - 3 bunches
Cashew - 1/4 cup
Bengal gram - 1/2 cup (optional - I do not like this)

for boondhi
Gram flour - 2cups
oil - 1/4 kg
Salt - 1 tsb
Water 2 cups
Perforated spoon

for murukku
2cups Rice flour
1/2cup Gram flour
2tsp moong dhal flour
2tsp Butter
2tsp Cumin seeds + sesame seeds
1+1/2tsp Red chilly powder

for sev
Gram flour - 2cups
oil - 1/4 kg
Salt - 1 tsb
Water 1 cups
Sev press


1. Take 2 glasses of gram flour, and add 2 cups of water and mix it well until there
are no dumplings.
2. Add half a table spoon of salt. And mix it well. The batter should be slightly
thinner to the Idli batter.
3. It is very important to use a perforated spoon. The holes should not be too big
or too small.
4. Heat oil in a wide pan until smoky.
5. Hold the spoon 1 inch above the oil and pour some batter on the spoon. Tap very
lightly at edge of spoon to allow small droplets to fall in the oil. (If the
batter is watery, then the it will not fall as balls or if the batter is not
falling through the spoon then add little water to the boondi to fall down in
round shape)
6. Keep adding the boondi in oil until the pan is entirely filled.
7. Stir the boondis in the oil gently and fry till crisp but not brown. Drain and
Keep it aside.
8. Repeat this until you finish with the entire batter.


1. Mix the gram flour and water by adding salt. The batter should be gooey sticky dough.
2. Grease hands with some oil for ease in handling dough. Grease the inside cylinder of press.
Fill with dough and screw the top tight.
3. Heat oil in heavy large frying pan. Hold the press about 8 inches above the hot oil. When it is hot, proceed to press and drop the dough through the press.
Move your hands in circular motion to make a circle and keep coming in to
form smaller circles and finish off when you come to center. You may cut off the dough with your fingers.
4. Cook for about a minute or so. Then carefully flip over the sev with a fork. Cook another minute, do not allow to become golden. Remove the sev when it still looks undone and whitish. Place on kitchen paper to drain and cool.
5. Repeat till all the dough is used up.
Store as is, or crush to small pieces.
Store in an air tight container.

Mullu Murukku
1. Mix all the ingredients above and add water untill becomes soft dough, it might be bit sticky, grease ur palms to avoid stickiness..
2. Use the murukku press with star nozzle.. heat the oil for deepfrying, meanwhile take a small portion from dough n squeeze out over a greased plate in circular shape
3. drop the murukku in the medium hot oil n fry on both sides until they turns brown, drain the excess of oil with paper towel.
4.Now, brake murukkus into small ones, and mix with bondhi and sev. Fry the red chillies and grind to soft powder, add salt, asafoetida, and add to the above mixture.
5.Fry the curry leaves, cashew and pea nuts separately until crispy and add to the mixture.
6. Store in a air tight container and served for more than a month.

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