Learn how to make Roasted Poha Chivda recipe with a detailed video tutorial and step by step photos. This easy, crunchy and flavorful Indian snack is made without frying - it's light, guilt-free and perfect for Diwali or just tea-time munching! Poha Chivda is a classic Indian snack made with flattened rice, nuts and mild...

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The post Roasted Poha Chivda | No Fry Poha Chivda appeared first on Cooking From Heart.

How to make kara pori recipe ?

kara pori recipe a simple, tasty snack that is made out of puffed rice. kara pori recipe is also known as Garlic Kara Pori Recipe, Garlic Murmura Recipe, masala pori recipe and spicy puffed rice recipe. This Spicy murmura recipe is an easy snack recipe for tea time and one of my favorite recipes used to prepare in rainy season.

Ingredients:

• Puffed rice – 2 cups
• Coconut nut oil – 3 spoons
• Mustard seeds – ½ tea spoon
• Garlic – 6 cloves (crushed)
• Roasted Peanuts – half hand full
• Roasted chana dal – half hand full
• Red chilli – 3 no’s
• Curry leaves – 2 sprigs
• Turmeric powder – ½ tea spoon
• Required salt

Steps to cook Kara Pori recipe:

1. To begin, switch on the stove place a kadai when it is heated add coconut oil.
2. Now add mustard seeds when it is splutters add crushed garlic fry till it become golden colour.
3. Add roasted pea nuts, roasted chana dal (Pori kadalai or pottu kadalai) then fry till it become crispy (for about 1 minute)
4. Next add red chilli, curry leaves, turmeric powder and required salt then fry for 1 minute.
5. Now add puffed rice and mix well up to puffed rice nicely coated in masala.
6. Check the spicy and salt level of masala Pori or Kara Pori if you want add it now and mix well then switch off the stove.
7. Spicy and tasty evening snack Spicy murmura recipe is ready to serve.
8. Serve this spicy puffed rice recipe with hot tea this is the best combination.
9. More Easy snack recipes from Famous Indian Recipes : Thattai Vadai recipe | Banana chips Recipe | Aloo Bajji recipe | ribbon pakoda recipe | onion bhaji recipe | Black sundal recipe | Vazhakkai Bajji Recipe

Tips:

• Here i used coconut oil, you can also use sunflower oil but taste will be vary.
• Instead of red chilli you can add red chilli powder also.

kara pori calories

Kara Pori is quite simple to make, tastes delicious & healthy tea time snack low in calories.

The post kara pori recipe, How to make kara pori recipe, Masala Pori Recipe appeared first on Famous Indian Recipes.

How to make Thattai Vadai recipe ?

Thattai Vadai recipe is a popular snack that is quite popular in South India. Also known as Thattai Murukku, thattai recipe, nippattu recipe, nippat and Thattu Vadai. We used to prepare this often for Pongal, diwali, Krishna Jayanthi and other festival.

Ingredients:

• Ponni rice – ½ kilogram
• Roasted Bengal gram – ½ kilo gram
• Red chillies – 15 no’s
• Channa dal – 2 spoons (soaked in water for 15 minutes)
• Salt as required
• Water to grind the rice
• Butter – 50 gram (in room temperature)
• Oil – for deep frying

Steps to cook Thattai Vadai recipe:

1. In a bowl add half kilogram ponni rice, wash twice then soak in water for two to three hours.
2. Next take a roasted Bengal gram in a mixer grinder then grind up to light coarse powder. (Don’t grind a fine powder)
3. Now take soaked ponni rice and drain the water completely, then put into grinder, now add required salt and water then grind.
4. Next grind three spoons of soaked rice and chillies and grind up to semi coarse.
5. After five minutes add semi coarse red chilli paste in a grinder then grind up to fine paste like idly rice batter consistency. (at middle of grinding add required water )
6. Now take another bowl, pour Thattai murukku batter and then add lightly coarse roasted bengal gram powder then mix well.
7. Add butter in Thattai murukku batter and mix well.
8. Now add soaked channa dal and mix well the Thattai murukku batter.
9. It’s a time to check salt and spicy, if required add it now and mix well the Thattai murukku mixture.
10. The dough should be like poori dough consistency.
11. Next take a white cotton cloth, spread in reverse portion of any steel silver plate.
12. Take a small portion of the Thattai murukku mixture and make a ball and spread in the cotton cloth with help of your palm.
13. Make Thattai murukku shape and keep it a plate for deep frying.
14. Use same procedure for until all Thattai murukku dough finished.
15. Make two batches of Thattai murukku and then mix well the remaining dough to avoid hardness.
16. Don’t press much the Thattai murukku ball, just use your palm and finger gently in a Thattai murukku balls.
17. Next switch on the stove place a kadai and pour enough oil for deep frying.
18. Take a pinch of the dough and put into oil whether oil is heated or not.
19. When it is rise up, oil is heated then put Thattai murukku in oil one by one carefully.
20. Now wait for 5 minutes then turn Thattai murukku another side then fry till it become crispy. (Don’t burn the Thattai murukku)
21. Put the fried Thattai murukku in tissue paper to absorb extra oil and then transfer Thattai murukku in to air tight container after cooled completely.
22. Spicy Thattai Vadai recipe is ready to serve.
23. Enjoy this Thattai Snack as evening snack with tea.
24. Thattu vadai or Thattai are crisp fried rice crackers from Tamilnadu cuisine goes well with variety rice and thayir sadam.
25. More Snack recipes from Famous Indian Recipes : Banana chips Recipe | Aloo Bajji recipe | ribbon pakoda recipe | Black sundal recipe | Masala Vada Recipe | Murukku recipe | Ragi murukku recipe

Tips:

• Main thing to notice here in this recipe is consistency of Thattai murukku dough; it should be in correct consistency like poori dough.
• Here i am used butter; instead of butter you can also use hot oil.
• You can also make Thattai murukku shape in milk cover or plastic cover, it will easy to take Thattai murukku in that cover.
• Another one is careful while taking Thattai murukku from cotton cloth takes gently. (Don’t break that Thattai Vadai recipe shape.)

The post Thattai Vadai recipe – how to make thattai Murukku – Thattu vadai, Nippetu appeared first on Famous Indian Recipes.

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Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.

Its so easy to make and stays good for a month if handled properly. Friends, lets see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.

Link for Shorts video : https://youtube.com/shorts/gIpyFljMqS8?feature=share

Check out my other DIWALI SNACKS RECIPES too.

Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe for Diwali snacks.

 

Cuisine: Indian

Category: Snacks

Serves: 1/2 kg

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour or Idiyappam flour - 1 cup Besan flour or Roasted gram flour / pottukadalai maavu - 1/2 cup Melted butter - 1 tbsp Sesame seeds - 1 tsp Salt - as needed Red chilli powder - 1 tsp Water - as needed Cooking oil - to deep fry To grind Garlic cloves - 10

HOW TO MAKE GARLIC RIBBON PAKODA

1. In a wide bowl,sieve rice flour and besan flour.
2. Add salt, sesame seeds and Kashmiri chilli powder to it. Mix well.
3. In a mixie jar, take the garlic cloves and add a handful of rice flour mix to it.
4. This helps to grind garlic to a powder without any grits. Add the garlic mix to the rice flour mix.
5. Lastly add melted butter and mix well and spread evenly.
6. Add water and make a thick dough. Take the ribbon pakoda mould and grease with oil.
7. Fill the dough. Heat oil and drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
8. Squeeze the murukku press over the hot oil and deep fry ribbon pakoda in both the sides till bubbles cease. Remove from oil and drain in a tissue paper.
9. Store in an air tight box once it cools down. Stays good for a month.

Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali !

For every diwali, we make thenkuzhal murukku at home by using Idiyappam flour and roasted urad dal flour. We all love it. But this ulundu murukku is prepared by pressure cooking urad dal, ground to a smooth paste and then added to store bought dry rice flour.  There is no need to use idiyappam flour as well. It comes out so well even in the first attempt. In fact, I loved this murukku. I am sure I will make this murukku every year for Diwali. But one thing, this murukku absorbs some oil when compared with thenkuzhal. As we are using boiled Urad dal, this murukku absorbs little oil. So it won't come out dry.  But there is no compromise in taste, flavor and crunchiness when compared with our thenkuzhal. 

Don’t worry even if you are a beginner. You will get it perfect if you follow the steps given below. Lets see how to make this crunchy urad dal chakli / ulundu murukku with step by step pictures.

Check out my other murukku recipes too.

Ulundu murukku recipe / Urad dal murukku

Ulundu murukku recipe - Urad dal murukku for Diwali

 

Cuisine: Indian

Category: Snacks

Serves: 25

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour - 1.5 cups White, round urad dal -1/2 cup Melted butter - 1 tsp Hing/ Asafetida - 1/2 tsp Cumin seeds - 1 tsp Salt - as needed Water - 1 cup + extra Cooking oil - to deep fry

HOW TO MAKE URAD DAL MURUKKU / ULUNDU MURUKKU

1. Wash and pressure cook urad dal adding 1 cup of water in low flame for 2 whistles.
2. Drain the excess water and grind urad dal to smooth paste.
3. Sieve rice flour in a wide bowl. Add cumin seeds, hing, salt and butter.
4. Mix well. Add urad dal paste and mix till crumbly. Sprinkle little water and make non sticky dough.
5. Fill the dough in murukku press. Squeeze and make shapes in the back of ladle.
6. Drop in hot oil and deep fry both the sides till bubbles cease. Remove and drain in a tissue paper.
7. Cool down and store in a tight box. Stays good for 2 weeks.

Try this easy, yummy, ulundu murukku for this Diwali and enjoy !

Here is a crispy Kovakkai chips / Ivy gourd chips recipe which is deep fried adding wheat flour, sambar powder and other spices. My daughter who is not fond of this vegetable loves this chips very much as it’s crispy when hot and turns soft when cold. She likes to have it as side dish for sambar rice, rasam rice or simply as an evening snack to relish with tomato ketchup. As it is deep fried, I am trying to restrict it once or twice in a month for her. 

Friends, do try this crispy Kovakkai chips recipe for rice and snacks. You will love it for sure. You can make the same with bitter gourd, lady’s finger too.

Kovakkai chips / Crispy tindora chips recipe

Kovakkai chips / Crispy tindora chips recipe for lunch and snacks

 

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Tindora / Kovakkai - 250 gms Wheat flour - 2 to 3 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Hing / Asafoetida - 1/4 tsp Salt & water - as needed Cooking oil - to deep fry

HOW TO MAKE KOVAKKAI CHIPS / TINDORA CHIPS RECIPE

1. Wash and thinly slice the kovakkai into roundels.
2. Drain the water and take it in a wide bowl.
3. Add wheat flour, sambar powder, turmeric powder, hing and salt.
4. Sprinkle water to coat the masala. Let it sit for 5 minutes.
5. Heat oil and add kovakkai in a sprinkled manner. Deep fry in batches.
6. Toss and cook both sides till bubbles cease. Remove and drain in a tissue paper. Enjoy !

  
  Crispy Kovakkai chips / Ivy gourd chips is ready to use.