Wednesday, September 27, 2023

Mixture Recipe

Blend recipe with bit by bit pics. One of the well known and delectable South Indian bites made during Diwali is combination, which is essentially a blend of different palatable fixings, nuts and dry organic products.

What is known as Chivda in north and western India, is called as combination in south India. There are many sorts of combination recipes. This post shares the well known madras blend made with omapodi (plain sev) and boondi alongside certain nuts and flavors.

A few varieties of South Indian blend has sweet maida bread rolls added. In any case, I have not added them. I made the omapodi a day prior to diminish the prep work. Readiness takes time. So you can prepare and make in like manner. You can make the boondi and omapodi a day prior and make combination the following day. Broiled coconut can likewise be added, yet I have not added as it diminishes the time span of usability of the combination.

In the blend recipe post, I have referenced the techniques for making both omapodi and boondi, yet for a point by point post you can really look at the recipes here:

In this combination recipe, you can likewise add Ribbon pakoda, thattai, kara sev and Murukku. simply break them in little pieces and afterward add.

Its in every case best to make such snacks at home as you can utilize the best fixings and furthermore the oil will not be reused ordinarily. So hand crafted chiwda taste better compared to locally acquired one and is additionally more sound. I have shared not many more chiwda or combination recipes like:

This madras combination recipe yields around 350 grams of blend. Store combination in a hermetically sealed container. Serve South Indian blend as break time or Diwali nibble to your family or companions.

Instructions to make combination recipe

A) making omapodi

1. Heat a little skillet and hold fire to a low. Add 1 teaspoon ajwain (carom seeds).

2. Mixing frequently cook ajwain for certain seconds till they are fragrant. Don’t bother carmelizing them. Allow them to chill off.

3. Then, at that point, add them in a little dry processor container or a zest processor.

4. Drudgery to a fine powder. Keep to the side. You could pound ajwain in a mortar-pestle. For this situation, while adding ajwain, utilize a tea sifter and filter the ajwain powder through it. This is done so that while squeezing through the sev creator, the mixture strands don’t break.

5. In a blending bowl or dish take 1 cup besan (gram flour) and ½ cup rice flour.

6. Add the ground ajwain powder.

7. Then add 1 liberal squeeze asafoetida (hing), 2 squeezes turmeric powder, ¼ teaspoon red stew powder and 1 teaspoon salt. You can add salt according to taste. Turmeric powder can be skipped. For a hot omapodi, you can build how much red stew powder. for more firmness you can add a touch of baking soft drink too.

8. blend very well with a spoon or spatula.

9. Presently heat 1 tablespoon oil in a steel bowl or a steel estimating cup.

10. At the point when the oil becomes hot, add it to the flour combination. Rather than oil you can likewise utilize ghee or margarine.

11. With a spoon blend the oil in with the flour combination.

12. Presently add water in parts. First add 2 to 3 tablespoons of water. Blend well and start to manipulate to a smooth mixture. In general I utilized 7 tablespoons of water. You can add 6 to 7 tablespoons of water contingent upon the nature of besan and rice flour.

13. Manipulate to a smooth mixture. On the off chance that the mixture becomes tacky, you can add some more besan. On the off chance that the mixture looks dry, add some more water and manipulate once more. Cover the bowl.

14. Utilize the plate displayed in the underneath picture for planning omapodi. You might utilize the circle with fine openings. Likewise heat a kadai and add oil as expected for profound searing omapodi.

15. Apply some water or oil in the sev/murukku creator. Then take a part of the omapodi batter and spot it inside the sev producer. Cover with the top part and keep to the side.

16. Give the oil access the kadai become medium hot. Really look at the oil temperature by adding a little small piece of the omapodi batter. In the event that the little piece of mixture comes up progressively and consistently on top, the oil is sufficiently hot to broil. In the event that it comes up excessively fast, oil is excessively hot. In the event that it settles down at lower part of kadai or comes up leisurely, the oil isn’t hot enough for searing omapodi.

17. At the point when the oil is sufficiently hot, straightforwardly press holding the sev producer on top of the oil and let the sev straightforwardly fall in the oil. while squeezing pivot in a concentric circle from the middle to outwards like making a Chakli. try not to stuff the kadai with omapodi. Add as much on a case by case basis without congestion the kadai. Be cautious while squeezing the sev in the oil. after the sev is squeezed in the oil, break the top sev strands with a spoon or blade and let the sev strands fall in the oil.

18. Subsequent to adding the besan sev, don’t contact them promptly with the opened spoon as they break. Allow them to get broiled first briefly. They need to become fresh first and afterward you can turn them over with the opened spoon.

19. Delicately start to turn with an opened spoon.

20. Presently fry the subsequent side. you can turn over two or multiple times for broiling.

21. At the point when the oil quits sizzling, keep on broiling for a few additional seconds till the omapodi are brilliant and fresh. Turn over depending on the situation while searing. Try not to break the sev while broiling as then it turns out to be additional work to eliminate the little bits of sev from the oil. So sear the whole round molded omapodi as one piece and don’t break it.

22. When done then eliminate omapodi with an opened spoon or a sifter spoon depleting off the additional oil.

23. Put them on kitchen paper towels. Sear the excess omapodi similarly.

24. When the omapodi are cooled, then place them in a hermetically sealed compartment or box. Prior to adding to the combination, break the omapodi.

Making South Indian combination recipe

1. Take ½ cup besan (gram flour) and 1 tablespoon rice flour in a blending bowl.

2. Then, at that point, add 1 squeeze asafoetida (hing), 1 spot of baking pop, 2 squeezes turmeric powder and ½ teaspoon salt.

3. Blend everything in with a spoon.

4. Presently add 8 to 9 tablespoons water in parts.

5. Utilizing a wired whisk make a smooth and somewhat slim player without irregularities.

6. The hitter consistency is somewhat slender. how much water to be added relies upon the nature of gram flour (besan). So add likewise.

7. Heat oil for searing in a kadai or dish. At the point when the oil becomes hot, then tap the wired whisk or the handle of a spoon which has a touch of hitter in to the hot oil.

8. the boondis ought to have a round shape. In the event that they become level, the hitter is slim. In the event that they get last parts, the player is thick. In the event that the hitter is flimsy, add 1 to 2 teaspoons of gram flour and check by broiling a couple boondis. On the off chance that the hitter is thick, add a couple of teaspoons of water and afterward do a similar test. When you get the right consistency, continue with the subsequent stage of searing the boondis.

9. Presently take a dry punctured scoop/jhara and place it over the hot oil. Try not to keep a lot on a level, as the hitter beads, while tumbling from a level, don’t give a round shape. with a spoon add some hitter on the punctured spoon scoop/jhara. spread the player gently with a spoon. Wrap up the player on the punctured spoon scoop along these lines.

10. On a medium fire start to sear the boondis. Try not to turn them. Allow them to turn out to be somewhat fresh and afterward turn them.

11. When the boondis have become fresh, turn them with an opened spoon. You will not get ideal round shape for each boondi, however it doesn’t make any difference as the flavor of custom made boondi is superior to store brought ones.

12. After the oil quits sizzling, keep on searing the boondis for a few additional seconds with the goal that they become fresh.

13. Eliminate with a sifter spoon or an opened spoon Draining the additional oil.

14. Put the broiled salted boondi on kitchen paper towels.

15. After each clump, wipe the punctured spoon/jhara with a perfect piece of soggy slender cotton kitchen towel from the two sides. Keep on searing boondis along these lines. Once the boondi chills off, store in a water/air proof container or box.

16. When the boondis are broiling you can eliminate and save everything prepared for the subsequent stage. Take 2 cups of omapodi and 2 cups of boondi. The remainder of the omapodi you can act as bite. The leftover boondi can be utilized for making boondi raita or jal jeera or added to chaat snacks like pani puri or dahi bhalla chaat or dahi vada or had as a tidbit.