The Homemade cooking

Madras Mixture is one of the most popular variety of snack in South India. It is the most famous of Deepavali snacks which is made in most houses during this occasion. Also it is very popular in sweet shops sold year around. There are varieties of them. But, this is my favorite of all. It is quite easy to make even at home, by mixing different varieties of snack preparations and adding them together.

The varieties|components added in this mixture can be prepared separately as individual snack and be consumed or be done like this of how i do.

This is the most authentic and traditional snack prepared during the festival times back home. To my thought, when I go back to my old age or childhood i could say when people at home were living together as joint family, this is made in larger quantities exclusively for two days as pre-preparation for the festival. In Traditional vessels. And yes the utensils that is been used to prepare these were in iron and brass and they were heavy too. And still in many households in India use similar vessels as its best and sturdy. I do have some of them, but cannot say i have most of them. I wish i collect the antique vessels one day.

I have seen Grandma doing this with an old lady who comes home to help her, all by themselves. And, then followed by that saw my mom and dad doing these together every Deepavali at home. And, God’s grace i see them preparing it still.

These snacks are stored in air tight container or in glass container or ever silver boxes. Even the ziplocks will help.

These kind of snacks are also very friendly to be consumed with good chai tea on regular days.I like the roasted peanuts and cashew nuts with these snacks that is been added with. The best twist on these mixtures are the hint of sugar mixed with these salty snack.

INGREDIENTS FOR MIXTURE:

OMAPODI-1/2 CUP (Quick Recipe down)

KARA BOONDI-1/2 CUP (Quick Recipe down)

PEANUTS-1/4 CUP

FRIED GRAM DAL-1/4 CUP

CASHEWS- 12-15

RAISINS-3 TABLESPOONS

AVAL {POHA}- 1/2 CUP

CORN FLAKES- 1/2 CUP

ASAFETIDA POWDER- 1/8 TEASPOON

SALT- 3/4 TEASPOON

SUGAR- 1/2 TEASPOON

RED CHILI POWDER- 1 TEASPOON

GHEE – 2 TABLESPOON

Oil- For Frying

START:

RECIPE FOR OMAPODI:

1. Soak 2 tablespoon of Omam (Carom seeds/ Ajwain) in water for 60 minutes (an hour) minimum. Then grind them to a smooth paste. And the using a net get the extract of the carom seeds water.
2. Sieve 1 cup Of Gram flour (Besan) along with 1/2 cup of Rice flour together. Then to it add salt,1 tablespoon of room temperature butter, Hot oil (2 tablespoon) and the Omam extract.
3. Add the needed water (be very careful while adding) and mix well to make a dough but not a sticky dough.
4. There is an idiyappam/omapodi presser (naazhi/spaghetti maker) by using this make the omapodi by pressing them in hot oil and fry. To make sure the oil is hot just try a bit of the dough to the oil and check them.
5. It is crispy and thin so turn gently and fry them well and keep them aside. Use paper towel and repeat the process with the balance dough.

RECIPE FOR KARA BOONDI:

1.In a large bowl add 2 cups of Besan flour (Chickpea/ Gram flour) along with 4 tablespoon Rice flour.

2.Part them into three for using different colors or you can choose to stay with one regular yellow color by adding turmeric to it.

3.I used the organic food color from store by adding red, orange and green to them while parting into three parts of the flour.

4.Then add 1/4 teaspoons of asafetida powder, salt, 2 teaspoons of red chili powder,1/4 teaspoon of baking soda. By adding water make a thick batter.

5.Heat the oil and then using the big spatula or spoon with holes exclusively for this recipe add the thick batter of it and scrub the spoon so the batter drops down like pearls to the oil in circle shape.

6.Mix all the colors together and then keep them aside.

7.In a large bowl add 2 cups of Besan flour (Chickpea/ Gram flour) along with 4 tablespoon Rice flour.

8.Part them into three for using different colors or you can choose to stay with one regular yellow color by adding turmeric to it.

9.I used the organic food color from store by adding red, orange and green to them while parting into three parts of the flour.

10.Then add 1/4 teaspoons of asafetida powder, salt, 2 teaspoons of red chili powder,1/4 teaspoon of baking soda. By adding water make a thick batter.

11.Heat the oil and then using the big spatula or spoon with holes exclusively for this recipe add the thick batter of it and scrub the spoon so the batter drops down like pearls to the oil in circle shape.

12.Mix all the colors together and then keep them aside.

RECIPE FOR SOUTH INDIAN MIXTURE:

1. Prepare the Omapodi, Prepare the Boondi and then keep them ready.
2. Then heat the oil for frying and then add The Poha (Flattened rice) and then keep them aside.
3. In the same oil fry the corn flakes and keep them aside.
4. Fry Curry leaves and keep them aside.
5. Then in ghee fry the Cashews and the Raisins keep them aside.
6. Fry the peanuts and the Gram dal and keep them aside.
7. Now mix everything together along with Omapodi and then the Kara boondi along with salt and sugar and the chili powder. Toss everything together.
8. Let them cool down completely before transferring them to a box or container or a glass jar or zip locks.

NOTES:

1.You can choose to add other ingredients like Kara Sev, Broken Murukku, Ribbon Pakoda, Thattai etc. Even Fried Rice flakes can be added.

2.When you store these things in an airtight container it will stay good for a week.