Relish The Bite

Taste of happiness

You are here: Home / Archives for diwali snacks recipes

Mini Mint Murukku – Triple M Murukku

by 1 Comment

MinimintMurukkuA perfect minty snack to have while sipping a cup of hot chai.

It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it.

Its a old post that I am updating to refresh.
MinimintMurukku-5

 Diwali is round the corner and I wanted to start making some snacks and sweets. I had a big list to make. Thought of making the savories on one day and sweets on another. I am not sure how many I am going to post here. But wanted to start posting with this one. Diwali or deepavali is known as festival of lights  and is usually around autumn every year. The festival preparations usually extend over more than 5 days. And the main diwali night coincides with the darkest new moon light, karthiga. It is believed that on this day Rama returned to his people after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana. People celebrate this day by lighting candles for his victory over evil (darkness). Some link it with the celebration of Lakshmi, the goddess of wealth and prosperity. The five day festival begins on the day lakhmi was born during the war between the forces of good and forces of evil. That’s a lot of information  lets go to the fun part! Recipe time 🙂



My other favorite Diwali sweets: Basundi, carrot ladoo, Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla, coconut ladoo, coconut burfi, beetroot halwa aval payasam, rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai, cashew pakoda, karasev/ chickpea snacks, ribbon pakoda, Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

 Vegan note: Avoid ghee/butter if vegan 🙂 otherwise its a vegan snack.

 You can store them for 2-3 weeks in an air toght container and enjoy 🙂

MinimintMurukku-4

Print
Mini Mint Murukku – Triple M Murukku
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • Rice flour/ Idiyappam flour – 1 cup
  • Almonds – 5 (optional)
  • Mint – 10 leaves
  • Garlic – 2
  • Red chilli powder – 1 tsp
  • Sesame seeds – 1.5 tsp
  • Salt – as needed
  • Ghee/Melted butter – 1 tsp (optional)
  • Oil – for deep frying
Instructions
  1. Grind mint leaves,almond and garlic with little water, smoothly.

  2. Take a mixing bowl, mix the rice flour, salt, gram flour, asafetida, sesame seeds, ghee and blended mint leaves paste to it.

  3. Add enough water little by little and make a smooth dough without any cracks. Make sure it is not sticky either.
  4. Take a clover shaped plate or a single holed star in the murruku press. Fill the press with dough.
  5. Press it and make into circular shape or small coils like below. I always grease a plate and make murukku first in that and drop them in oil. This will help to make a ncie shaped ones.

  6. When the oil is hot, in medium high heat, drop the shaped murukku. Do not crowd the pan, it will make the oil temperature go down.

  7. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
Wordpress Recipe Plugin by EasyRecipe

MinimintMurukku-3

Masala Peanuts/ Masala Kadalai/ Fried spicy peanuts

by Leave a Comment

Masala Kadalai-4Perfect tea time snack! Peanuts coated in spicy marination with garlic and deep fried.

My dad used to buy me spicy peanuts from Indian snack stores like ananda bhavan, saravana bhavan or other snack shops when I was a kid. Actually not only when I was a kid, still when I go to India, he gets me this. He likes all kind of nuts like peanuts, cashews, pistachios. I don’t like them raw. I just have them because its healthy. 😉 However if you fry with some spices like this, I am always ready to finish it.

I went to visit my sister last month. I wanted to make some snacks and sweets to her before going. So, made some ribbon pakoda, coconut barfi and this. 🙂 I feel good when I make something special for someone I like 🙂

Evening when you need some tea or coffee, of course it would be great with some cookies, a slice of cake or some spicy snacks. This is perfect for that!

My other favourite snack recipes: Almond butter murukku, Spicy curry leaves seedai, Mushroom cutlet, Onion chilli bajji pakoda.

Some use red colouring. However, I find it not healthy. So, I did not use. You can use it if you want bright colours.

Masala Kadalai-2

Print
Masala Peanuts/ Masala Kadalai/ Fried spicy peanuts
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Peanuts – 3 cups ( Raw)
  • Rice Flour – 5 tbsp
  • Gram Flour – ¾ cup
  • Kashmiri red Chilli Powder – 1.5 tbspn (For spice and color)
  • Amchur/ Mango powder - 1 tsp
  • Baking Soda – ¾ tsp
  • Garlic (with skin) – 10 cloves
  • Fennel Seeds / Sombu – 1 tsp
  • Asafoetida / Hing – ½ tsp
  • Salt to taste
  • Oil to deep fry
Instructions
  1. Roast the peanuts in medium flame for 5 mins. If you are using roasted peanuts, you don't have to do this step.
  2. In a mixing bowl, add everything except peanuts. Mix well. Add the roasted peanuts and combine it well.
  3. Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
  4. Heat kadai with enough oil to fry.
  5. Take some dough in your hands and slowly drop the dough in small batches.
  6. Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
  7. Store it in an airtight container and can have it for 7-10 days.
Notes
Adding a tsp of hot oil to the mixture makes it crispy.
Wordpress Recipe Plugin by EasyRecipe

Masala Kadalai-3

Almond Butter Murukku – Indian snacks

by 2 Comments

buttermurukku-1Quick, super addictive and perfect snack to have while sipping a cup of hot chai.

I made this last year and saved in drafts. 🙂 Now posting it.

It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it. I have tried cashews many a times but I used almonds last time which tasted equally good and I felt its far more healthy.

buttermurukku-6

A crispy, crunchy, mouth melting murukku made with rice flour and spices. I usually make a lot of murrukus during diwali but these butter murukkus are something that I would make usually for home snacks :). Instead of buying store bought chips, I highly recommend these. I already have a murukku press, but it was not that good  and one of my friend gave me new one last week  I was so eager to make it with that

My other favorite Diwali sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

 Vegan note: Use vegan butter if vegan  .

You can store them for 2-3 weeks in an air tight container and enjoy 🙂


Print
Almond Butter Murukku - Indian snacks
Author: 
Recipe type: Appetizer,snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Rice flour/ Idiyappam flour – 1 cup
  • • Almonds – 5
  • • Gram flour (pottukadalai maavu) - 3 tsp
  • • Red chilli powder – ½ tsp
  • • Sesame seeds – 1.5 tsp
  • • Salt – as needed
  • • Ghee/Melted butter – 2 tsp (optional)
  • • Oil – for deep frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. Soak almonds in water and blend almonds in a smooth paste
  3. In a wide bowl, add all the ingredients. Add almond paste little by little to form soft stiff dough. Then add some water little by little.

  4. Fix the Murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.

  5. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.

  6. When it turns into crispy golden brown color on one side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. You can store use store brought gram flour or use some pottukadalai and blend them.
Wordpress Recipe Plugin by EasyRecipe

buttermurukku-4

Ribbon Pakoda (Nada Thenkuzhal)

by 2 Comments

Ribbonpakoda-8nameChickpea flour spirals for non-stop munching.

It is an easy, addictive spicy and flavorful snack. Diwali is round the corner and I wanted to start making some snacks and sweets. I had a big list to make. Thought of making the savories on one day and sweets on another. I am not sure how many I am going to post here. But wanted to start posting with this one as I got some request for this. And one of my personal favorite. These are made especially during diwali days. It is also a perfect teatime snack. Many add garlic in this recipe but this time I made it with no garlic 😉 and I like it this way.

Diwali or deepavali is known as festival of lights 🙂 and is usually around autumn every year. The festival preparations usually extend over more than 5 days. And the main diwali night coincides with the darkest new moon light, karthiga. It is believed that on this day Rama returned to his people after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana. People celebrate this day by lighting candles for his victory over evil (darkness). Some link it with the celebration of Lakshmi, the goddess of wealth and prosperity. The five day festival begins on the day lakhmi was born during the war between the forces of good and forces of evil. That’s a lot of information 😀 lets go to the fun part! Recipe time :)!

Print
Ribbon Pakoda (Nada Thenkuzhal)
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
 
Ingredients
  • Rice flour – 2 cups
  • Besan (Benjal Gram Flour) - 1cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – ½ tsp
  • Asafetida – 2 pinches
  • Sesame seeds – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. In a wide bowl, add all the ingredients. Add water little by little to form soft stiff dough.
  3. Fix the ribbon pakoda achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.

  4. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.br]
  5. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
Make sure you fry them in hot oil. If you make it in low flame, the pakodas will drink up lot of oil.
Wordpress Recipe Plugin by EasyRecipe

Store in an airtight container and use for two weeks. 

Ribbonpakoda-9

STAY CONNECTED

SUBSCRIBE BY EMAIL