South Indian Mixture Recipe
India. There are numerous other items that may be added to the traditional combination recipe. This is how we make Mixture at home, and it includes all of the standard components as well as a few of our unique modifications. I hope you include homemade mixture in your Diwali snack list this year! Check out my Diwali sweets recipes for a fantastic collection of easy-to-make treats this year.
Amma's sister, my periamma (or bedhamma), is a culinary wizard. Her cuisine is quite close to that of my maternal grandmother, and while my mother cooks in a similar way, Bedhamma's cooking is delightfully constant. Her Diwali and festive snack dishes are still delicious today. when I was six years old (and that was a while ago you guys). She would greet us with a bag full of handmade sweets and snacks whenever we visited Kottayam. Her combination is hands down the greatest I've ever had, so I asked her to create it with me last year, and she came home late one evening with little bagfuls of the essential components and her unique mixture-making gear.
Because she is alone, her method is intended for individuals who do not have anybody to assist them in holding the ladle while pouring the boondi batter, etc. She uses a huge deep frying ladle that she holds under the oil and removes when done. There's no need to scoop everything out of the oil individually this way. If you ask me, this is a terrific strategy that saves a lot of time.
Also, take ideas from our previous blog on: 7 Unexpected Frozen Foods to Get You Through Hot Days
Diwali snack dish with a South Indian twist
My childhood South Indian mixed recipe was always like this: hot, with loads of curry leaves, and the miniature cookies you used to eat as a kid? They are also added to the mixture. They soak up the spices from the mixture and become spicy and sweet since they are briefly cooked before being added. Excellent with tea or Milo! They are usually the first to be plucked out and eaten, followed by the fried cashew nuts.
I don't cook a lot of snacks at home since it feels like too much effort for such a small reward. But Diwali is a unique occasion, and I can't think of a better occasion. to make this South Indian combo for the first time and share it with family and friends. This holiday season, you might want to try preparing some kai murukku and thenkuzhal. Here's a complete collection of Diwali snack dishes. You might also enjoy this spicy boondi recipe, which is considerably easier and faster to prepare than this South Indian combo.
Recipe For South Indian MixtureTime to prepare: 15 minutes Time to cook: 45 minutes Makes one kilogramme (approx) Bedhamma, my mother's sister, provided the recipe.
- 1 kilogramme of ingredients
- Besan (250 grammes) (kadalai mavu)
- 250 g of uncooked peanuts
- 100 g of toasted grain (pottukadalai)
- 2 large bunches fresh curry leaves, well washed and dried
- 12 teaspoon hing powder (asafoetida)
- 1 tablespoon chilli powder (add more for spicier version)
- 14 teaspoon baking soda
- 12 teaspoon sugar
- 2 cups round, tiny biscuits (optional)
- 14 cup cashew nuts, toasted (optional)
- to taste salt
- frying oil for deep-frying
To begin, split the whole quantity of besan into thirds. To make the sev, we'll utilise the first 13 cups of besan for blending
- Combine 13 cups besan with enough water to produce a thick dough similar to idiyappam.
- 2.Directly into heated oil using a thin sev press.
- 3.Keep the flame on medium and fry until golden brown.
- Drain the water and set aside.
For Boondi Use
- Add some salt and a hefty sprinkle (approximately 14 tsp) of soda powder to the remaining 23% of saved besan. Mix well, then add just enough water to produce a loose batter similar to dosa batter.
- Hold a boondi ladle over the oil and pour a thin layer of batter into it, making sure the oil is scorching hot.
- Do not touch or move the object. If you use too much, the boondis will lose their form. If the boondies aren't exactly spherical, it's because the batter consistency is off. If the boondi come out flat, the batter is too watery, so add a little more besan. If you get tail boondi, your batter requires additional water, therefore make the necessary adjustments.
- Fry the boondi till golden brown and drain on a paper towel.
- Add to the sev put aside before.
Also, take ideas from our previous blog on: Exciting Delicious Natkhat Snacks You Can Enjoy in Between Healthy Eating
Then there are a variety of products to fry.
- Fry the peanuts, roasted gramme, biscuits (if using), and curry leaves in a large slotted spoon over medium-low heat.
- The peanuts must be thoroughly roasted, so make sure they have a dark brown colour.
- Roasted vegetables Because the colour of the gramme won't change much, cook it for around a minute.
- The curry leaves will sputter and explode a little, so proceed with caution. It's easier to drain if the leaves are still attached to the stem.
- Combine all of the fried foods with the sev and boondi that have previously been prepared.
- Add the chilli powder and hing while everything is still hot.
- Combine thoroughly and break up the sev and curry leaves into small pieces.
South Indian Mixture Recipe in Steps
To begin, split the whole quantity of besan into thirds. The first 1/3 of the besan will be used to produce the sev for the combination. 1/3 of the besan should be salted, and enough water should be added to produce a thick dough similar to idiyappam dough. Directly into hot oil using a thin sev press. Maintain a medium heat when frying until golden brown.
Drain the water and set aside.
- The boondi is the next phase. Add additional salt and a big sprinkle (approximately 1/4 tsp) of soda powder to the remaining 2/3 of the leftover besan. Mix well, then add just enough water to produce a loose batter similar to dosa batter.
- Making certain Hold a boondi ladle over the hot oil and pour a thin layer of batter into the ladle. The boondis will lose form if you tap or move the ladle too much. If the boondies aren't exactly spherical, it's because the batter consistency is off. If the boondi are too watery, add a little more besan to the batter. If your batter has a tail, it requires additional water, so adjust accordingly.
- On medium heat, fry the boondi till golden brown and drain. To the sev that has been laid aside, add another sev. Then there are a variety of products to fry. Fry the peanuts, roasted gramme, biscuits (if using), and curry leaves on a big slotted spoon low-medium heat
- The peanuts must be thoroughly roasted; the roasted gramme will not change colour greatly, so fried for approximately a minute. Take caution because the curry leaves will sputter and explode a little. It's simpler to drain when the leaves are still attached to the stem. After frying, these leaves will be difficult to drain.
- Combine all of the fried foods with the sev and boondi that have previously been prepared. Add the chilli powder and hing while everything is still heated.
Also, take ideas from our previous blog on: 7 Healthy Evening Tea Time Chatpata Snacks You Can Enjoy With Your Family
- Break up the sev and curry leaves into tiny bits as you mix (it's called a South Indian mixing recipe, after all, heh). At this point, you may also add the toasted cashew nuts if utilizing. The ingredients should be combined while they are still warm. This was done over a huge sheet of brown wax paper, which absorbed the surplus oil as well. Add salt and sugar now, and taste for spice and saltiness while the dish is still hot, adding more if necessary. Allow to cool fully in a large mixing bowl before storing in airtight containers. This is vital information. If you seal it while it's still hot, the moisture trapped within will cause the mixture to become mushy as it cools.
- This combination can keep for up to a week in an airtight container. If you prepare a handmade Diwali concoction and want to share it with your family, please send me an email with a photo.