Kaara Bhoondi

     I should definitely say this to you all. This term "Kaara Bhoondhi" is a big magical word to my kid. Yes, she is the most addicted person for this tea time muncher. She was bugging me all these days to prepare it at home. Since i don't have bhoondhi karandi at home and even i can buy one in my current place, it was dragging. Suddenly and finally i got this from my friend and tried my kids favorite snack. Now it comes for your views.

ALL YOU NEED:

Besan Flour	1 cup
Rice Flour	1/4 cup
Chilly Powder	1/4 tsp
Bakind Soda	Pinch
Garlic Extract	1 cup
Hing	Pinch
Salt	To Taste
Oil	To Depp fry

To Garnish:

Chilly Powder	1/2 spoon
Pepper Powder	1/4 spoon
Crushed Garlic	7 Nos.
Peanut	1/2 cup
Cashews	1/2 cup
Curry Leaf	3 Twigs
Salt	Pinch
Oil	2 spoons

METHOD:
     Sieve Besan flour and rice flour. Place it in a wide bowl, add chilly powder, baking soda, hing and required salt. Mix it. Once done, add garlic extract/water (Grind garlic in a mixer by adding some water and filter it. This is to add some aroma) Mix well without any lumps. You can also add water, if garlic extract is not sufficient. Actually it should be bit thinner than bhajji batter consistency. Meantime heat oil for deep frying, once done, take the bhoondi ladle and a normal ladle to spread the batter. Take a ladle of batter and pour it on the bhoondi ladle and spread it. Turn the bhoondi evenly and let it be in flame until it comes to golden brown. Place it on tissure paper. Repeat the process until you finish off the batter.

     Now take a frying pan, heat 2 spoons of oil, add crushed garlic, curry leaf, cashews and peanuts. Saute until the garlic and curry leaf becomes crunchy. Now add chilly powder, pinch of salt, pepper powder to the kaara bhoondhi and also add the garlic, curry leaf and peanuts. Mix well, without breaking the bhoondi shape.



Note: Actually i made a mistake in my batter consistency. Thats why most of the bhoondi are with tails :P

♬ Sangeetha♡Nambi ♬

Cashew Murukku

     Long long ago soooooooo long ago, this term "Murukku" was like a big jargon, thought this can be prepared only by experts chefs. But nowadays being a full time housewife, me started trying many variants of savories. You can checkout my thattu vadai, Omapodi, Ribbon Pakoda for samples. In that queue, recently tried this rich, tasty, easy murukku that too with simple in house ingredients and now its for your views.

ALL YOU NEED:

Rice Flour	1 cup
Red Chilly Powder	1 1/2 spoon
Garlic extract	1/2 cup
Cashewnuts	10 Nos.
Cumin Seeds	1 1/2 spoon
Hing	1/2 spoon
Salt	To Taste
Oil	1 tsp
Oil	To Deep fry

METHOD:
     Soak cashew with some water in mixer, grind it after 5 mins. Meantime, take a wide bowl, add rice flour, red chilly powder, hing, salt and cumin seeds. Mix it well. Now pour oil, garlic extract (which adds nice aroma to the murukku) and cashew mixer. Knead it nicely by adding required water. Make sure, it shouldnot sticky. Now take murukku press and grease it with oil and set it with your favorite shape plate. Heat oil for deep frying, now fill the murukku press with the kneaded dough. Press it when the oil is in perfect hot for deep frying. Keep repeat the same procedure and fry murukku in batches with medium flame. Enjoy with a cup of hot tea.

Note: To prepare garlic extract, add 5 to 6 nos. of garlic cloves, grind with little water and strain the extract.

♬ Sangeetha♡Nambi ♬

Papdi

     Nowadays, me become a big fan of all types of savories snack. Not only me, my whole family is totally addicted to it. Since i don't find our traditional snack in store, i was forced to try it at home. From then on, me started excavating some savory recipes on weekly basics ! In that way, my newly tried easy savory recipe is for your views now.

ALL YOU NEED:

Maida	1 cup
Ajwain seeds	1 tsp
Oil	1 tbsp
Salt	To taste
Oil	To deep fry

METHOD:
    Take a wide bowl. Add maida, ajwain seeds, salt and oil. Knead it by adding required water. Make sure it shouldn't be sticky. Close the dough with lid, let it sit for 30 mins. Once done, take a lemon sized dough, roll it thin using chapathi rolling pin. Now cut it as a small circle shape. Once made, heat oil for deep frying. When it is hot, deep fry the circle shaped dough, until it turns light golden brown.

Note: To maintain the flatness, make a hole or prick the circle shaped dough with fork. Actually i forget this technique when am preparing.

♬ Sangeetha♡Nambi ♬