Ribbon Pakoda / Ribbon Murukku Recipe / Ola Pakoda Recipe / Ottu Pakoda Recipe / Nada Thenkuzhal Recipe -Diwali Snack

Ribbon Pakoda

Ingredients for the dough
Rice flour-2 cups
Besan / Gram Flour -1 cup
Hot oil-1tbsp
Sesame seeds-1 & 1/2tsp
Salt - 1/2 tsp
Red chilly powder-1tsp
Hing-1/2 tsp
Grated garlic-2 (optional)
Water as needed
Other ingredients
Oil-to deep fry
Method
Add all above ingredients together into a wide bowl.
Pour water little by little & make a soft dough.
Grease the murukku press with oil,choose the ribbon pakoda disc.
Fill the dough into the press.
Press directly into the hot oil,deep fry them till crisp & light brown on all sides in medium heat.
Remove them on a kitchen paper to remove excess oil.
Cool & store it in an air tight container.
Note:
a) You can add pepper powder instead of chilly powder,melted butter instead of hot oil.
b) Do not make a very tight dough,it will be difficult to press.
c) Some add pottukadalai maavu instead of besan.

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Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe / Healthy Dates And Nuts Roll / Dates Nuts Bars / Dates Rolls Recipe / Date Roll Recipe

Dates Roll

Yields: 14 ladoos

Ingredients

Chopped seedless dates - 13
( I used Medjool large dates)
Ghee-2tsp
Mixed nuts-1/2 cup heaped
(I used almonds,pecan,pistachio)
Poppy seeds-1tsp

Dry Fruits Ladoo

Method

Dry roast the nuts in low flame till its just hot. Do not over fry & burn them.
Cool the nuts & chop them finely or use a food processor to break them into small pieces.
Dry roast the poppy seeds till just warm, keep it aside.
Heat 1tsp of ghee in a pan in very low flame cook the dates till it becomes soft & mashed.
Now add the poppy seeds & chopped nuts to the mashed dates, mix well till everything is well combined.
Switch off the stove, cool the mixture.
Grease your palm with ghee and shape them into small balls or roll it like a log and cut into slices.
Decorate with edible silver foil ( optional) & enjoy!

Dry Fruit Ladoo

Note:

a) These ladoos have no specific measurements, so feel free to alter the ingredients to your taste.
b) Adding cardamom powder is optional.
c) Do not powder the nuts too fine ,try to chop it out into small pieces.
d) You can also roll the ladoos in desiccated coconut & roasted poppy seeds.
e) Use any combination of dry fruits and nuts of your choice.

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Poondu Podi Recipe / Garlic Podi Recipe

Poondu Podi

Ingredients
Dry red chillies - 1 cup heaped
( Around 100 thin small dry red chillies )
Salt - 3/4 tsp or to taste
Peeled garlic - 10 cloves
Sesame oil few drops
Method
Add few drops of oil in a pan add the dry red chillies.
Fry in medium low flame till its dark.Do not burn them.
Cool the chillies,take a mixi jar add the chillies & salt.
Dry grind till its powdered.Now add the garlic & blend everything well.
Store it in a clean dry jar.
While serving add some sesame oil mix & best served with Dosa or Idly.
Note:
If you don't like the raw garlic smell,then slightly roast it & then grind.

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Moong Dal Sundal Recipe / Pasi Paruppu Sundal Recipe / Moongh Dal Sundal - Navarathri Recipe

Moong Dal Sundal

Ingredients
Moong dal / Pasi paruppu - 1 cup
Salt to taste
Grated coconut - 2 tbsp
Tempering
Oil-2tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Hing-1/4 tsp
Turmeric powder a pinch
Chopped green chillies-1
Curry leaves - few
Method
Soak moongh dal with little salt in water for 1 hour.
Cook the dal in boiling water till the dal is separate & soft inside.
Do not overcook & mash the dal.
Strain the water & keep it aside.
Heat oil in a pan & temper it with above ingredients.
Now add the dal & toss it well.
Switch off the stove add the coconut & mix till well combine.
Serve it hot or warm .
Note:
a) Do not over cook & mash the dal,the dal should be separate.
b) Don't pour the strained water use them while making curry or rasam.

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Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe

Step by step picture/method to make Kadalai Urundai.

Kadalai Urundai

Ingredients
Raw peanuts -1 cup
Jaggery - 3/4 cup
(If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup)
Water-1/2 cup
Ghee - as needed

Kadalai Urundai

Method
Dry roast the raw peanuts in low flame for 10 minutes or until light brown.
Cool & rub it with hands to remove the skin.
Melt the jaggery in water,filter the syrup to remove any impurities.
Switch on the stove & cook the syrup till you get a soft ball consistency.
( If your pour a drop of syrup in a small plate with water you should be able to form a soft ball ).
Switch off the stove add the peanuts & mix well.
Grease your hands & try to form tight balls while still hot.
Cool & store it in a container.
Note:
a) Once the syrup reaches to soft ball consistency act fast in making the balls.Otherwise the peanut mixture will crumble & won't be able to form balls.
b) Rice flour can be dusted in your hands before making balls instead of ghee.
c) You can half the peanuts if you don't like the whole peanuts adding to the syrup.
d) You can add some flavour like dry ginger powder or cardamom powder.
e) If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup.

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