Here I am going to give some savory item which is very easy to prepare and great to taste. You can prepare them easily and quickly also. Already I have give the Traditional and Normal Savories, in the Krishna Jayanthi Recipes. So I am not repeating them here. These are easy savories. Enjoy preparing. Here we go.
Simple and Royal Mixture Ingredients: 500 gms corn flakes Plain 150 gm cashew nut 150 gms badam 100 gms kis mis 1 sp sugar 1 sp red chilly powder ½ sp salt curry leaves 1 – 2 tab sp ghee or oil Method: Cut cashew nuts into two pieces. Soak badam in hot water for 15 min. Remove skin and make it into two pieces. Keep aside. Wash ‘kis mis’ and dry them. In a big pan pour oil or ghee. Put kis mis, cashew nuts, badam one by one and fry well. Add curry leaves. Reduce the flam and add corn flakes. Mix well. Switch off the stove. Remove from the fire. Now add red chilly powder, salt and sugar. Mix well. Your Royal Mixture is ready toserve.
Real 'Mixture' Real Mixture: This you can make by mixing all ingredients. Ingredients: 100 gm Bhoondi 100 gm Omapodi / seve 100 gm fried ground nuts 50 gm fried cashew nuts 50 gm fried ‘puttu kadalai’ / prossed channa dal 50 gm fried 'poha' / 'aval' curry leaves salt to taste. Red chilly powder to taste. Method: Just mix all of them. That is all. Your mixture is ready. In this you can add ‘kara sev’ also.
Poha Chevda Ingredients Thin poha 200 gm. Thick Poha 50gm. Potukadalai 50 gm Groundnut 50gm. Roast and remove skin Cashewnut 20 gm kis mis 10gm Green Chilli 1 or 2 chopped Salt and Chilli as per your taste L. G. Powder 1/4 teaspoon Turmuric powder 1/4 teaspoon Mustard seeds 1 teaspoon Oil to fry 1-1/2 teaspoon Curry leaves 1/4 cup Sugar 1/2 tea spoon Method: Place the ingredients separate in Microwave Plate for one minute, better to cook half minute each to avoid over roast. Place the Kadai in gas stove, pour oil, after the oil heated, put mustard. Add green chilly, cashew nut, dry grapes, hing powder, turmeric powder and chilli powder, and curry leaves one after another. Now add all roasted ingredients, add salt and sugar. Stir well for five minutes. Now the 'poha chevda' is ready. Total cooking time is 10 to 15 minutes. Easy to prepare. Note: If you are not having MW, Just dry fry poha and add it to the mixture.
Chevda another type Ingredients: 200 gm Poha - thick varity - dry fry 100 gm Roasted peanuts 100 gm Puttu kadalai 50 gm Cashew nuts 50 gms Raisins / kis mis 50 gm Sesame seeds 25 gm Feenel seeds / sonf 4 - 5 length red chilly salt as per your taste sugar as per your taste Turmeric powder 1/4 sp Mustard seeds 1 sp(optional) L.G. Powder - hing 2 sp oil Method: Place the Kadai in gas stove, pour oil, after the oil heated, put mustard. Add red chilly, cashew nut, dry grapes, hing powder, turmeric powder and curry leaves one after another. Now add balance ingredients, add salt and sugar. Stir well for five minutes. Now the 'poha chevda' is ready. Total cooking time is 10 to 15 minutes. Easy to prepare.
Fried Corn flakes You will get 'corn flakes' and 'sabudhana flakes' in Madras. We have to fry them in oil. Get them from shop. Ingredients: 200 gms corn flakes - fry in oil and keep aside 200 gms sabhdhana flakes - fry in oil and keep aside 100 gms fried aval/ poha 100 gms boondi 100 gms omapodi 50 gms roasted ground nuts 50 gms roasted cashew nut One hand full of 'fried wheat chips' salt red chilly powder sugar Method: Just mix every thing. Enjoy the 'Mixture'
Thanks for the recipe Krishnaamma. Especially Poha chivda. I was thinking of that one and I got your recipe here Can you also post some other snack ideas? Since I dont have muruku acchu and all, nothing over here. Anything that can be prepared without the use of these utensils? Also, I am thinking of the following sweets for Diwali: 1. Coconut Barfi (Can you post recipe for this) 2. Rasgullas (to try, as they havent come out proper). If not, then gulab jamuns.
Hi Pavithra, I have already gave one recipe for coconut burfi. For gulab jamuns, do you get golab jamun mix there? for savories, you can make 'kara boondi' by using 'holed karandi' or 'rice vadi thattu':idea:
Yes krishnaamma gulab jamun mix we do get here. That I have made two-3 times. It comes out good. So was thinking if Rasgullas come out ok, else will settle for gulab jamuns only. That was a nice idea for kara boondhi. Yes I do have that karandi with holes in it... Thank you
Hello M'am, Just now I came across your Deepavali savouries. In that for chivda you have told it to roast in Microwave. Pl. tell what temperature should be set in MW for this. :thankyou2: Kala