Ani’s Kids Recipe,South Indian samayal & Tips!
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Once I bought corn packet from frozen section and I don’t know what to do with that huge amount.  I heard from grandma’s that they will make dosas, bonda, pakoda’s by grinding fresh corn so I thought of trying it in my own way with grandma’s corn recipe as a base.  It came out really good.

South Indian - Corn Vada Bonda

Ingredients

1.  Frozen corn – 1  cup
2.  Rice flour  - 1/4  cup
3.  Ginger – 1/4  tsp finely chopped
4.  Green chillies  - 6  nos
5.  Onion medium  -  1
6.  Salt –  as needed
7.  Oil for frying
8.  Corriander, curry leaves  -  little

Preparation

1.  Take corn from freezer half an hour before and grind the corn without water.  If needed sprinkle few drops of water and grind. Don’t add more.
2.  To it add rice flour, finelly chopped onions, green chillies, ginger, curry leaves, corriander leaves and salt.   Mix well.
3.  Heat the oil in a kadai or a pan.
4.  Make the shapes you want (like vada, bonda, pakkoda) with above mixture.
5.  Fry them till they turn golden brown.

Tips

Mixture should be thick otherwise your recipe will absorb more oil.

In my place this ribon pakkoda is well known as OLA Pakkoda.  This I tried with my own combination and it came out good.

South Indian Karam Snack - Ribbon Pakoda

Ingredients

1. Rice flour – 2 cups
2. Urudal flour – 1/2  cup
3. Besan/Kadala Mavu – 1/2  cup
4. Butter stick  - 1 (or buttery tase 1/2 cup)
5. Salt as required
6. chilli powder as required
7. oil for frying
8. Sesame seeds  - 2 tsp

Preparation

1.  Mix all the ingredients (except oil) together by adding warm water to make a chappathi dough-like consistency.
2.  Squeeze the dough through a murukku mould (using rectangular shaped ribbion pakkoda plate) into the oil. Deep-fry the Ribbon pakoda, till crisp and golden brown.

Tips

Don’t make the dough with more water than needed thinking that it will be easy to squeeze because if the dough is a kind of watery it will absorb more oil .

Variation

Those who don’t have murukku mould can make “Thattu Vadai/Thatti” with this same flour

1. Rolling dough into small size balls and press it to flattern
2. Deep fry in oil

Just to Share with you….

My Grandma’s place is a very small village named Palappampatti.  Once in year we (people of that village) used to goto KODUMUDI and bring theertham from there to do pooja for Godesses Kaliamman.  On that day those who are going to take theeram will do fasting from morning till that Pooja got over in the evening.  I also used to do fasting.  That time my  grandma used to tell me its no harm taking food with out salt.  I used to say no..no..  So,she used to prepare me AVAL recipe  since I said no..no.. to that also,  she convienced me that it is a food which will be taken during fasting , so I had it .  Since she used to make her aval recipe as round balls I named it as “Aval Ladoo”.   This can be considered as a very good recipe for kids since it is easy to chew and won’t get choked.  Aval is also known as Poha, Rice flakes etc.  So we can say this recipe as “Poha ladoo”, “Riceflakes ladoo “etc (in whatever way you want).

Ingredients

1.  Aval  -  1 cup
2.  Sugar  -  1/4 cup
3.  Grated coconut  -  1/4 cup
4.  Roasted cashewnuts for decoration

Preparation

1.  Add water to aval and drain the water and keep aside for five minutes so that it will become soft.
2.  Add sugar and coconut to it and mix well and make round balls.
3.  Decorate ladoo’s with cashnewnuts

Tips

Dry grapes (Raisins) also can be used for decoration.

PONGAL is one of the most celebrated harvest festival of South India, mainly Tamil Nadu.  The word ‘Pongal’ in Tamil means “TO BOIL OVER” and represents plentiful and excess yield.  It will be a great surprise if pongal is not celebrated with “MURUKKU“.

In my Grandma’s village every one will make Murukku.On third day of Pongal known as “POO PONGAL” .  We girls used to get up early in the morning and will go for collecting “AVARAM POO” for evening function.  That time we used to take Murukku, Coconut cuts, Karumbu(Sugarcane) etc.  After plucking Avarampoo we all used to sit in one place and have our snack by sharing with each other.  Then all will return back home.

Evening we used to fill bamboo baskets with the flower we plucked in morning.  All used to gather in one common place.  Keeping all baskets in centre, ladies and girls will do “kummi”.  We used to drop those flowers in well.  On the way we used to play with that basket by singing lot of special songs for that occassion .

For this Pongal (2006) my friend Viji asked me what are you going to prepare?  I said, I have plan to make Murukku’s but I am not sure to make it having for my “LITTLE ANGEL YOKSHA”.  She asked me how I will prepare Murukku. I told I know to prepare Murukku in a traditional way by grinding rice etc.  Then she told me this simple way I tried it and it came out really good.  Now my sweety‘s favourite snack is this EASY CRIPSY MURUKKU.

It will be your Sweety’s favourite too. Try it out.

Murukku

South Indian Murukku Normal Style

Star Murukku

South Indian Murukku Star Style

 

 

Ingredients

1. Rice flour – 4 cups
2. Urudal flour  – 1 cup
3. Butter stick  – 1 or 100 gms
4. Salt – as required
5. Chilli powder – as required
6. Oil – for frying
7. Sesame seeds – 2 tsp

Preparation

1. Mix all the ingredients (except oil) together by adding warm water to make a chappathi dough-like consistency.
2. Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown.

Tips

Don’t make the dough with more water than needed thinking that it will be easy to squeeze because if the dough is a kind of watery it will absorb more oil .

Opputu which is also known as Poli among many people is like a different kind of stuffed sweet chappathi made of maida /all purpose flour.

Like stuffed chappathi

 

South indian sweet POLI

flatten using hand

South indian sweet OPPUTU

 

Ingredients

1.  Channa dal  -  200 g
2.  Jaggery  -  1 cup (Powder it and keep)
3.  Maida/All purpose flour  -  2 cups
4.  Oil and Salt as needed

Preparation

1.  Pressure cook dal for 4 to 5 whistels.  Dal has to be well cooked.
2.  When cooker is cool open and drain the water from dal.  Switch on the stove again and add jaggery.  Mix and mash well with spoon .
Alternate:  If you are not able to mash well grind it and keep but remember that it should not be watery. If it is watery make it thick by heating and stirring in low heat for a little while.
3. Add a pinch of salt to maida and knead it smoothly.
4.  Make gooseberry sized balls with dough and roll that into chappathi keep the stuffing inside again fully close it and roll it again into chappthi.  To get idea idea see stuffed chappathi
Alternate:  Make a chappathi with dough.  Keep enough stuffing inside.  Close it by pulling the edges together and press it with hand /palm to make it flat.
5. Heat a griddle,  put the poli and add ghee or oil and cook both sides.

Tips

If you feel bored to cook dal or you want poli in a different way,  then fry shredded coconut (what you will get in Indian stores) and jaggery together but sprinkling few drops of water and use that as stuffing.

You can dry roast fresh grated coconut and add to channa dal and jaggery mixture.

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