One of the most typical fried snacks available in any eatery or specialised shops in Tamil Nadu, the Madras Mixture. A mélange of multiple items, the taste is simply wonderful and makes this snack an anytime...no, all-time favourite!! Though the prep can be a bit laborious, the assembling is far less complicated.
While most of the shops tend to add pieces of other items such as Ribbon Sev and so on..this is the most typical recipe..
Ingredients :
Omapodi / Thick Sev (recipe here) - 250 gms
Unsalted Boondi - 250 gms (if you find this bit difficult to prepare at home, better to buy the readymade one, but plain since we'll be adding salt while assembling)
Roasted peanuts - 100 gms
Curry leaves - 1 cup
Flattened rice (Thin chiwda is best for this) - 100 gms
Roasted gram (Pottukadalai) - 100 gms
Thin Maida biscuits or Namak para (optional)
Oil for frying
Salt to taste
Chili powder to taste
Asafoetida (Hing) powder
Clarified butter / Ghee
Method :
1. Heat oil for frying. Using a deep slotted ladle, fry the Chiwda/Poha and curry leaves together, inside the ladle itself. This is helpful as you dont need to chase the flimsy ingredients all over the wok!! Remove and drain excess oil.
2. In a small bowl, make a paste using salt, chili powder, hing and just enough ghee to hold these together, not a runny paste.
3. In a large bowl, add all the components of the mixture - Omapodi, Boondi, peanuts, fried curry leaves & poha, roasted gram and thin maida biscuits. Toss them together gently.
4. Now we add flavour to the bland mixture. Transfer a portion of the mixture to another large mixing bowl. Take a little salt-chili paste in your hands and toss the mixture gently so that the spices coat all the ingredients evenly. Check taste, and if OK, put this into the final air-tight container.
Repeat with the remaining bland mixture, using a portion at a time. Remember to keep the flavours as even as possible between these portions.
Once the entire mixture is in the air-tight container, shake it gently once to twice.
Your MADRAS MIXTURE is ready to be served!!
While most of the shops tend to add pieces of other items such as Ribbon Sev and so on..this is the most typical recipe..
MADRAS MIXTURE
Ingredients :
Omapodi / Thick Sev (recipe here) - 250 gms
Unsalted Boondi - 250 gms (if you find this bit difficult to prepare at home, better to buy the readymade one, but plain since we'll be adding salt while assembling)
Roasted peanuts - 100 gms
Curry leaves - 1 cup
Flattened rice (Thin chiwda is best for this) - 100 gms
Roasted gram (Pottukadalai) - 100 gms
Thin Maida biscuits or Namak para (optional)
Oil for frying
Salt to taste
Chili powder to taste
Asafoetida (Hing) powder
Clarified butter / Ghee
Method :
1. Heat oil for frying. Using a deep slotted ladle, fry the Chiwda/Poha and curry leaves together, inside the ladle itself. This is helpful as you dont need to chase the flimsy ingredients all over the wok!! Remove and drain excess oil.
2. In a small bowl, make a paste using salt, chili powder, hing and just enough ghee to hold these together, not a runny paste.
3. In a large bowl, add all the components of the mixture - Omapodi, Boondi, peanuts, fried curry leaves & poha, roasted gram and thin maida biscuits. Toss them together gently.
4. Now we add flavour to the bland mixture. Transfer a portion of the mixture to another large mixing bowl. Take a little salt-chili paste in your hands and toss the mixture gently so that the spices coat all the ingredients evenly. Check taste, and if OK, put this into the final air-tight container.
Repeat with the remaining bland mixture, using a portion at a time. Remember to keep the flavours as even as possible between these portions.
Once the entire mixture is in the air-tight container, shake it gently once to twice.
Your MADRAS MIXTURE is ready to be served!!
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