Ribbon Pakodam

Ribbon pakodam or Oattu pakodam as it is called, is one of the famous snacks in Tamilnadu.  This takes me back to my school days. It is one of the regular snacks that my mom makes at home. Always the tin is filled with this snack. When it is about to finish, she makes next set of pakodams. This is the favourite tea time snack for all the members of the family. This is also made for Diwali along with other savouries.

  INGREDIENTS

Besan flour – 1 cup

Rice flour – 1/2 cup

Red chilli powder- 2 tsp

Salt – To taste

Asafoetida – 1/2 tsp

Hot oil – 2 tsp

Water – To knead the dough

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  • In a bowl, take besan flour, rice flour, red chilli powder, salt, asafoetida and mix well. So that they blend well.
  • Heat the oil in a kadai. Add 1 small ladle of hot oil into the bowl. This make the pakodam very crispy.
  • Add water little by little and knead it into a dough.
  • Check the temperature of the oil by dropping a small ball of the dough into it.  When the dough raises immediately, the temperature is just right.
  • Take the murukku maker and select the pakodam mould to make the crispy pakodams.

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  • Take a ball of the dough and keep it in the murukku maker.  Simmer the stove. Press the murukku maker over the hot oil in a circular manner.
  • Let it cook in one side till the sizzling sound disappears.
  • Flip it and cook on the other side too till the sizzling sound ceases.

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  • Remove it from the oil and drain it on a tissue paper.
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Atta halwa / Wheat halwa

Atta halwa / Wheat halwa is one of the easiest halwa recipes that can be made with very few ingredients. I have seen my mom and grandmom making this during my childhood days. You can make this sweet in ten minutes if you are making it in less quantity.

INGREDIENTS

Wheat flour – 1/2 cup

Sugar – 1/2 cup

Water – 1 cup

Ghee – 1/4 cup

Cashews – few

Raisins – few

  • Add water in a vessel and boil.
  • Once they started to boil, add sugar. Stir continuously until they dissolve. Keep it aside.
  • In a pan, add ghee and roast cashews and raisins.
  • Once they turn golden brown in colour, add the wheat flour and roast well.
  • The wheat flour changes in colour and you can feel nice aroma.
  • At this stage, add the sugar syrup slowly.
  • Stir continuously and make sure there are no lumps.
  • The halwa thickens and the ghee will start oozing out.
  • Serve hot.

 

 

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