Mrs. Mano's Tamilnadu Delicacies - Part 3

[Mrs.Mano]

Dear Priyasri!

Thanks a lot for the nice feedback! Here is the recipe for ‘Mixture’. You can view my recipes of forum hub in the following link.
http://manosdelicacies.blogspot.com/
Other than these, you can view my recipes in my blog;
http://manoskitchen.blogspot.com/
here I am posting the recipe of MIXTURE for you!



மிக்ஸர்:

Ingredients needed:

Bengal gram- 50 gm
Dry peas- 50 gms
Whole green gram- 50 gm
Curry leaves-a handful
Cashew nuts- 50 gms
Peanuts- 50 gm
Rice flakes- 50 gms
Gram dal- 50 gm
Cornflakes- 1 cup
Rice flour- 4 cups
Gram flour-2 cups
Salt to taste
Chilli powder- 1 tsp
Hing powder- half sp
Butter- 1 tbsp
Red chillies-5
Asafetida- a small piece
Enough oil to deep fry


Procedure:

Soak the dry peas, whole green gram and chick peas for 12 hours in lots of water.
Soak the Bengal gram for an hour.
Drain the water and let them dry completely on a clean cloth in a cool place.
Mix the gram flour, rice flour, salt, chilli powder and butter with enough water to make smooth dough.
Divide the dough in to three portions.
With one portion, prepare omappodi with the omappodi mould loaded in a murukku press.
With the second portion, prepare kaaraaboonthi with the kaaraaboondhi mould loaded in the murukku press.
With the third portion, prepare ribbon pakoda with the ribbon pakoda mould loaded in the murukku press.
In a small pan, pour a few drops of oil and fry the asafoedita piece separately to golden brown and take it away.
In the same oil, fry the red chillies with a few curry leaves slightly and take them away.
When cooled, powder them coarsely.
In the same pan, fry the gram dal slightly and take them away.
Heat a big pan and pour enough oil to deep fry.
Fry all the green gram, chick peas and peas little by little to crisp and take them away.
Drain the extra oil by keeping them on a paper kitchen towel.
Next, fry the cashew, peanut, corn flakes and the rice flakes and immediately take them away and keep them on the kitchen towel.
Fry the curry leaves in the hot oil and let them dry in the paper towel.
Crush the omappodi and the ribbon pakoda in to small pieces.
Place every thing in a big plate.
Sprinkle the powder with a little salt on it.
Mix well and serve.