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.

Reading Time: 5 minutes

Poha chivda (Aval Mixture) is one of the popular Indian snack. Chivda is a crunchy and spicy snack which is quick and easy to make. Generally SouthIndian mixture which has lots of murukku, boondhi, peanuts, sev and many more crunchy ingredients. This traditional SouthIndian mixture is little complicated and time consuming compared to Poha Chivda. Sometimes we like to have some crunchy snack along with our tea / coffee or an after-school snack. So try this Poha Chivda for this Diwali and share your experience!

Tips for making Poha Chivda:

1. Use thick variety of poha. We can use White or red variety poha.
2. While frying poha, make sure the flame is medium. If the oil is too hot, poha will get burnt. Also the moment we add poha, there will be lots of bubbles but within seconds the bubble ceases. So make sure to stand right by while frying poha.
3. Fry rest of the ingredients also in medium flame till they are light golden. Usually any fried items becomes more darker after taking out of the oil, so make sure to fry till it is light golden.
4. We can roast all the ingredients instead of deep frying.
5. Allow the aval mixture to cool off slightly before closing the air-tight container.

You can also try:

1. Omapodi
2. Ribbon Pakoda
3. Thenkuzhal
4. Kara Boondi
5. Mullu Thenkuzhal

Recipe Card for Aval Mixture Recipe

Instructions with Step by Step Pictures:

• Heat oil in a pan for deep frying the Poha,When the oil is hot, gently drop 1/4 cup of poha and deep fry till all the bubble ceases. This will be very quick. Fry the poha in batches till they all are fried.

• Again, fry the peanuts and take them aside.

 

• In the same oil, deep fry the roasted gram till they are golden brown and take them aside.

• In the same oil, deep fry the cashews till they are golden brown and take them aside.

• Again add few curry leaves to the hot oil and fry till they are cripsy. Switch off the flame.

• In a pan, add a coconut oil, When the oil is hot, add cumin seeds and allow it to sputter. Add turmeric powder, hing, red chili powder and slit green chili. Give a mix and switch off the flame.

• In a mixing bowl, take all the fried ingredients. Add tempering to the fried ingredients. Also add salt and sugar. Give a good mix. Toss well so everything gets mixed up nicely. Allow the aval mixture to cool off for few mins and then store the Poha Chivda in an air-tight container.

• The delicious Poha Chivda (Aval Mixture) is now ready to serve!

The post Poha Chivda Recipe | Aval Mixture Recipe appeared first on Subbus Kitchen.