Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

You can also request for any recipe you want. Just leave a note in a comment box.

Happy cooking!


Wednesday, July 2, 2008

Sweet and savoury nutty mixture

This recipe was shared by my neighbour and friend, Mrs.Sumangala, at Muscat. Indians are no strangers to 'mixture'. As the name suggests 'mixture' is a sweet or savory, or sometimes both, mix of an assortment of deep fried items.They are favourite tea time snacks.
All purpose flour - 200gms

Assorted nuts (cashews, peanuts, almonds, pine nuts) - 200gms

Beaten rice flakes (aval) - 200gms

Fresh Curry leaves - 100 gms

Sugar - 15 gms

Red chilli powder (cayenne pepper) - 5 gms

Asafoetida (perumkayam) - 1/2 teaspoon

Salt to taste

Oil for deep frying

Add sugar to the all purpose flour and knead it into a dough (as you would for chappathis/tortillas).Shape balls out of the mixture and roll them out into thin chappathis (tortillas). With a sharp knife make criss cross lines both lengthwise and widthwise on each of chappathi, so that you get tiny diamond shapped patterns that can be guaged out. Deep fry these diamond cuts and place on kitchen tissue to drain the extra oil.
In the same oil, fry the assorted nuts. Remove and drain. Add the beaten rice flakes and repeat the process. Be careful with the rice flakes since they burn easily.
Fry the curry leaves in oil and drain.
In a deep pan mix all the ingredients together, add the chilli powder , salt, and asafoetida and toss. Store in airtight containers.

No comments:

Blog Blog