Ribbon Murukku || Bakery Style Ribbon Murukku || Ribbon Pakoda || Ola Pakoda

 Ribbon Murukku || Ribbon Pakoda is very tasty, crispy snack which is perfect to much anytime. As Diwali is around we prepare many sweet and snack recipe, try this tasty and easy to prepare Ribbon murukku. I already shared "No Ghee", "No Sugar" Flax Seeds Laddu recipe for Diwali in my blog & youtube channel . Do check this video in our channel, by just clicking the below link..

https://youtu.be/RQ_YFXC6_5g

Today I am sharing bakery style ribbon murukku, trust me you do not stop munching these murukku if you  taste it once. We prepare this murukku in different ways, the ribbon murukku which I am sharing is fail proof recipe, surely you will feel more taste than the ribbon murukku which we get in bakery. These murukku is perfect evening snack, we just need a cup of tea. Sudden guest came to home while preparing this ribbon murukku, I served them this ribbon murukku with some masala chai and enjoyed it with my green tea 😍. These ribbon murukku is travel friendly snack too, as it taste crispy for long time we can pack this for long journey's happily. Store it in airtight container, so that it will stay crispy for long time. For more information check out tips..

Foodie Monday Blog Hop

Taking this  Ribbon Murukku recipe to FoodieMondayBloghop fb groups #272Diwali. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. As Diwali is around we bloggers decided to share Diwali sweet and snacks recipe. Will share my blogger friends Diwali recipes soon, do check out :)

                                     

                                                           Ribbon Murukku 

Preparation time - 15 minutes

Cook Time - 20 minutes

Serves : 1 bowl

Category : Snacks

Recipe Cuisine: Indian 

Main ingredients : Rice flour

Author : Aruna SarasChandra

Ingredients

Rice flour - 1 cup

gram flour/ besan / senaga pindi - 1/2 cup

roasted gram dal /putnalu  - 1/2 cup

cumin seeds - 1 tsp

sesame seeds - 2 tsp

red chilli powder - 1 tsp(adjust)

asafoetida - 1/2 tsp

butter - 2 tsp

oil - to deep fry 

salt - as per taste 

Instructions ( will share step by step pics soon)

1) Sieve rice flour and gram flour and keep it aside.

2) Take roasted gram dal in a small mixer jar to this add cumin seeds grind it finely and take it into cup.

3) Add oil in a wide pan to deep fry murukku, heat it on medium flames.

4) Take rice flour, gram flour and powdered roasted gram dal, salt, red chilli powder, sesame seeds, melted butter, hing/ asafoetida and mix everything well to smooth dough by adding water little by little.

5) Add 2 tsp of hot oil to the above dough mix it well, this gives good crispy texture to murukku. Divide dough into equal portion and keep it aside.

6) Take murukku machine, insert ribbon murukku plate apply oil inside the machine. 

7) Insert dough the murukku machine, check oil heat by dropping some dough if it comes up quickly then our oil is ready to prepare murukku.

8) Now press murukku machine circularly and fry it few seconds then turn it other side and fry till becomes crispy on medium flames. (** Check tips)

9) Take prepared murukku in a plate, fill dough again and repeat the same process.

10) Do not fry murukku till it changes color completely, remove it from oil when it starts changing color and when it becomes crisp.

That's it our Ribbon murukku is ready, let it cool to room temperature then store it in airtight and dry container. 

Tips

** Sieve the ingredients before using, or make sure it is lumps free.

** Grind roasted gram dal/putnalu and cumin seeds finely. otherwise cumin seeds will stuck in machine while pressing murukku. 

** Adding sesame seeds is optional, but it gives good crunchy taste to murukku.

** Do not add water all at a time, prepare some dough.

** Store it in air tight and dry container to keep it crispy for long time.

Hope you liked this ribbon murukku / ribbon pakoda recipe. Also check other festival recipes..

                                 

Karnataka Temple Puliyogare(video link)

                        Maharashtrian Narali Bhaat(video link)

Savory Undrallu (video link)

                            

                             

                      Pineapple Rava Kesari(video link)

                           bellam palathalikalu(blog link)

Give it a try and drop your comments in inbox.

Also follow me on

On YouTube @YouTube

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in Indiblogger
in MyTaste

Thank You
Aruna Saraschandra 😊

Honey Chilli Potato || Crispy Honey Chilli Potato || Indo-Chinese Hoeny chilli potatoes

 Honey Chilli Potato || Crispy Honey Chilli Potato is very yummy, tasty and lip-smacking potato recipe which can be served as snack or starter. This Indo- Chinese honey chilli potato is one of the favorite potato recipe liked by many people. Potatoes are deep fried and cooked in yummy sauces.

Do check this recipe in our YouTube Channel

https://youtu.be/KLkhJYntnuA

  It is very easy to prepare at home, just follow few steps to get crispy taste. Taste of this snack/starter is spicy from chilli, sweet taste from honey and nutty taste from sesame seeds. In this pandemic period, it is very scary to order food from outside and many of us d't even dare to think to go out for restaurant's on special occasions like birthday's, wedding anniversary's etc., Plan this yummy snack for your family, surely they will love it. 

Foodie Monday Blog Hop

Taking this spicy and tasty Honey Chilli Potato  to FoodieMondayBloghop fb groups #271AsianFoodieDelight. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme was suggested by "Priya Iyer" who blogs at "thephotowali". She is wonderful & talented chef, I love her recipe collection from different regions. Bookmarked her recent kaeng phanaengl, kasi halwa recipes to try soon.

                                             Crispy Honey Chilli Potato 

Preparation time - 15 minutes

Cook Time - 25 minutes

Serves : 2

Category : Snacks/Starters

Recipe Cuisine: Indo-Chinese 

Main ingredients : Potatoes

Author : Aruna SarasChandra

Ingredients

To fry potatoes 

Medium size potatoes - 4

rice flour - 2 tsp

corn flour - 3 tsp

oil - to deep fry 

salt as per taste

To prepare sauce

oil - 2 tsp

garlic pieces - 1 tsp

ginger - 1 tsp

onions - 1 big (roughly chopped)

capsicum - 1 (small)

green chili - 2 (roughly chopped)

red chilli flakes - 1/2 tsp

honey - 1&1/2 tsp 

sesame seeds - 3 tsp

pepper powder - 1 tsp

vinegar - 1 tsp

red chilli sauce - 1 tsp

soya sauce - 1 tsp

tomato ketchup - 2 tsp

corn flour - 1 tsp

spring onions  - 1/4 cup

salt as per taste

Ingredients

1) Peel potatoes and cut into pieces like we do for French fries or like wedges and wash in water. 

2) Heat 4 cups of water in a wide bowl add potatoes slices, add 1 tsp of salt and cook it medium flames till you get bubbles on water & potatoes becomes bit smooth.

3) Strain water from potatoes and take it into bowl. Now add rice flour & corn flour mix everything well and rest it for sometime. Make sure that flour coated well to potatoes, if you feel it as dry sprinkle 1 tsp of water and coat well.

4)Heat oil to deep fry, when oil is heat fry potatoes well and take it into plate. Do not fry potatoes all at a time, fry it in batches.

5)Now again fry (double fry) potatoes till they changes color & now take it into plate.

6) Heat 1 tsp of sesame seeds till it changes color & take it into cup.

7) Heat 2 tsp of oil in a wide bottomed pan, add garlic , ginger fry well till it changes color.

8) Now add roughly chopped onions, green chilli red chilli flakes, finely chopped spring onion greens and fry well.

9) Mean while prepare corn flour slurry - take 1 tsp of corn flour in a cup add 1/8 cup of water to it , mix well and keep it aside.

9) Later add remaining sesame seeds fry well, now add salt, red chilli & soya sauces, tomato ketchup, pepper powder & mix well.

10)Add prepared slurry and mix well, if you feel it very thick then add some water and mix well.

11)Now switch off flames, add honey mix everything well then add fried potatoes and mix well.

12) Immediately take it into serving bowl add fried sesame seeds & remaining spring onions greens.

That's it our Honey Chilli potato is ready to serve. Serve immediately to enjoy crispy taste of potatoes that is cooked in sauces and enjoy your day with your friends & family :)

Do check other related recipes by just clicking the link below pics..

                            

                              Potato Lollipops(youtube video link)

                                         
                                    corn cheese balls

                        
                                  Baby corn manchurian

                              Baby corn fritters

          Dry cabbage manchurian

                          Paneer Tikka

           Rava / Semolina Pizza

          Veg chow mein noodles

 

Stuffed Mirchi bajji

                                     Paneer pinwheels

Hope you like this crispy and tasty Indo-Chinese Honey Chilli Potato . Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

Also follow me on 
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger

Thanks for visiting my blog,

ArunaSaraschandra :) 

Flax Seeds Laddu || No Ghee No Sugar Sweet recipe for Diwali Festival

Flax seeds laddu with step by step pics, tips & video. These ladoo's are very healthy, tasty and nutty. This flax seeds ladoo is one of my favorite, which I love to have it regularly without any guilt. Dussehra festival completed, hope you all enjoyed it with your friends and family 😍. Coming festival is Diwali,  it is big festival for all of us right. This festival signifies the victory of good over evil & festival of lights. This year we all have to pray to get victory over evil corona and to for good health to everyone 🙏. 

Do check out this recipe in my youtube channel

https://youtu.be/PwNCfM1mg50

Coming to our post, for festival we prepare different varieties of sweet & hot recipes which contains lots of ghee & oil in it. Surely we tempt to have as many as we can, later we feel guilt after checking our weight 😂. D't worry friends I am here for you, today I am sharing "no ghee, no sugar " sweet - Flax seeds laddu for you all. Not only on festival days, we can this laddu's regularly. If you know the benefits of flax seeds, you never say no to have it. This is perfect recipe for those who are working out to loose weight. I did not added single drop of ghee to prepare these laddu's, if you want you can add ghee too.

Health benefits of having Flax Seeds regularly

** Flax seeds are protein rich

** Contains good source of Omega-3

** As it contains high fiber, good for weight loss

** It is good for hair & skin

** It strengthens immune system

** Good for digestive system

** Controls cholesterol levels

** It is gluten free 

** This is very women in many ways..

So do try to add falx seeds in your diet regularly. I have used groundnuts, oats, sesame seeds, dry coconut etc.. All the ingredients helps you all to control weight when they used limitedly and yes you have to do proper work out's too 😄. We can prepare this ladoo by grinding all ingredients coarsely or smoothly according to your taste. In one week I prepared this ladoo's twice, at first I prepared this ladoo by grinding smoothly, second batch I prepared it bit nutty. Both the ways it taste delicious. Prepare as per your taste. II batch ladoo pic👇

Do check other festival recipes from my youtube channel

 - Vasus VegKitchen

Do check other sweet & snack recipes by just clicking below links

** Jowar popcorn laddu

**Bread Gulab Jamun

** Pumpkin halwa

** Oats & nuts Laddo (youtube link)

** Rajastani Moong dal halwa

** Besan Laddu

 **Rava Kesari/ Kesari Bath 

Event : Shhhhh Secretly cooking challenge

Taking this yummy and cheesy Nachos to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di, I bookmarked her Chocolate truffles to try soon. Do check her space for wonderful recipes. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.

This month theme is suggested by  Poonam, she is very talented chef and inspiration to me. I love her recipes a lot, I tried many of her recipes. Few more recipes which I bookmarked are  Mexican one pot quiona, Moong dal halwa to try soon. This month my partner is Preethi di, who blogs at "preethicuisine". She is wonderful chef, I like her photography skills  a lot, do check her space for wonderful and healthy recipes from different regions. I bookmarked her coconut rasam,  dragon fruit jujubes to try soon. I gave black sesame & kasuri methi as two secret ingredients, in return she gave me cardamom & sesame seeds. With which I prepared this delicious & healthy laddu 😍😋.

                                   Flax Seeds Laddu

cook Time : 20 minutes

Serves : 18 laddu's

Category : Sweets

Recipe Cuisine: Indian 

Main ingredients : Flax seeds

Author : Aruna SarasChandra

Ingredients ( I am sharing quantity which I shared in YouTube)

Flax seeds - 1 cup

ground nuts - 1/2 cup

almonds - 1/2 cup

sesame seeds - 1/4 cup

dry coconut - 1/2 cup

oats - 1/2 cup

jaggery - 1&1/2 cup

cardamom powder - 1 tsp

Instructions

1) Dry roast ground nuts on low medium flames till it changes color and then take it plate.

2) Now fry almonds on low to medium flames, when it starts crackling take it into plate.

3) In the same pan add oats, fry it on low flames when it starts changes color & becomes crisp take it into plate.

4) Now fry dry coconut for few seconds or till starts changing color, then take it into plate.

5) Now fry flax seeds on low flames, when starts becoming crisp & starts crackling take it into plate. ( If you want to laddu's texture nutty then take fried flax seeds in separate plate, to grind it lastly)

6) Switch off the flames, now fry sesame seeds and take it into plate.

7) Let all the fried ingredients cool to room temperature, later remove fried ground nuts skin. 

8.a) If you want laddu's texture nutty (pic 2) then grind all ingredients other flax seeds coarsely and take it into bowl. Later grind flax seeds coarsely and everything well. 

8.b) If you want laddu's texture smooth(pic 1) then grind all fried ingredients smoothly (** check tips) and take it into bowl.

9) If you are using good jaggery then no need to filter it, otherwise filter it. And take into wide kadai, add cardamom powder cook it on low flames till you get 1 string consistency.

10) Then add grinded flax seeds powder & mix well, till it becomes like thick dough. Then take it into wide bowl.

11) Let the above mixture cool for some time, do not leave it for long time. wait till you hand can bear the hands, now pinch some laddu mixture and start preparing laddu by giving it good round shape and keep it plate. Repeat same for remaining laddu mixture. (here I am sharing two batches ladoo's pics, can find the difference in the texture ??)

As we molded laddu's on heat it may become flat after some time, you shape mold it again to give good shapes to laddu :)

That's it our flax seeds laddu's are ready to serve 😍.

 Store these laddu's in dry & air tight container to increase its shell life. In my place I & N.S will complete it with in one week 😆. I specially prepare this ladoo's with less jaggery & no ghee , so that I can have it when I craving to have sweet. Though I prepare many sweets using ghee & sugar for N.S, he always want my eat my flax seeds laddu's 😄😇. 

Tips

** Fry flax seeds on low flames as it fry quickly.

** Fry sesame seeds lastly on low flames(if quantity is more) or after switching off stove(if less quantity).

** You can also add ghee for frying & molding laddu's.

**  If explained, grind mixture coarsely to get nutty texture or grind finely to get smooth texture to laddu's.

** Increase quantity of jaggery as per your taste. 

** You can apply ghee to your hands while molding ladoo's.

** Just boil jaggery till you get string consistency otherwise laddu's will becomes hard while molding or after molding.

Hopes this tips are helpful to you, will share video very soon. Do check other sweet & festival recipes(press the link below pic to check recipes), do not forgot subscribe my youtube channel  :)

                          

Karnataka Temple Puliyogare(video link)

           Maharashtrian Narali Bhaat(video link)

Savory Undrallu (video link)

                            

                             

                      Pineapple Rava Kesari(video link)

                           

            coconut rice, chana dal sundal

                                             Karnataka - Panchakajjaya

Give it a try and drop your comments in inbox.

Also follow me on

On YouTube @YouTube

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in Indiblogger
in MyTaste

Thank You
Aruna Saraschandra 😊

Velluli Kobbari Karam Podi || Ellipaya Kobbari Karam || Garlic & dry coconut Powder

 Velluli Kobbari karam || Garlic coconut powder || Garlic dry coconut podi with step by step pics and tips. This is spicy and tasty powder prepared with dry coconut & garlic as main ingredients.  It is popularly known as Ellipaya kobbari karam in Telangana. We prepare 'n' varieties of podi recipe in South India, and each recipe is different with different taste and aroma. We can have this velluli kobbaram karam podi as side dish for idli, dosa, adai. This taste yummy with some hot steamed rice and dollop of ghee. In telugu velluli means garlic and kobbara means coconut. I already shared Andhra Kobbari Karam Podi recipe in my blog, both podi tastes different. I am not big fan of garlic, our family started having garlic from few years, we like to have garlic in rasams like Miriyala charu and some fries like sanna kakarakaya fry/ tiny bitter gourd fry & garlic paratha is our favorite. pepper garlic rasam  gives good relief to throat and best remedy for cold in this winter season. This dry coconut garlic powder will becomes thick if you grind garlic without frying and also we will feel strong garlic smell. In order to overcome these both I lightly fried garlic, and also it increases the shell life by frying. Also adding tamarind gives good taste and increases podi shell life. For more information do check tips..

Do check other South Indian podi and garlic recipes by just clicking below links

* kakarakaya podi / bittergourd chutney powder 

*  Milagai Podi / Idli Dosa podi

* Peanut / ground nut powder

* Curry leaf powder

* Andhra kobbari karam podi

* Vangi bath podi(video link)

* rasam powder

* garlic paratha

*  Miriyala charu

This velluli kobbari karam podi tastes yummy with hot steamed rice and dollop of ghee or with hot sesame seeds oil. Important point to remember is use good quality dry coconut, so that we can store it fresh for long time. Once I purchased velluli karam podi in Srinivas Bhavan hotel @Adoni, it was very spicy and I liked adding tempering in it. From then I started adding simple tempering in my podi's. Do try it once, surely you like tempering in podi.  This tempering taste good only for few variety podi's like putnala podi / roasted gram dal podi, coconut  & garlic podi. If you want to store podi's for long time then do not add tempering as you may get oil smell after few day's. If you liked podi with tempering and want to store for long time , then store this podi in dry air tight container and store it in fridge.

How to serve this velluli kobbari karam podi

** Serve this podi with hot steamed rice and dollop of ghee or with hot sesame oil. I personally love to have it with ghee 😍😋.

** Serve it with any South Indian breakfast like idli, dosa, adai / lentil based dosa, idli upma, Oats dalia upma, Uggani.

** We can fill this in vegetables to prepare stuffed curries like 

Stuffed bitter gourd, stuffed bhindi  and many more. 

Foodie Monday Blog Hop

Taking this spicy and tasty velluli kobbari karam podi to FoodieMondayBloghop fb groups #268TropicalCoconut. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme was suggested by Narmadha, she is very talented chef. Do visit her spaces for both veg and non veg recipes, I love her baking skills. She always guide me in baking, I am eagerly waiting to meet her as we both stay in same place. I bookmarked her kollu idli , podiRagi chocolate truffle cake without oven, Black Forest cake, Rainbow cake  recipes soon. 

                                              Velluli Kobbari Karam Podi 

Preparation time - 15 minutes

Cook Time - 15

Serves : approximately 250 grams of podi 

Category : Podi 

Recipe Cuisine: South Indian 

Main ingredients : dry coconut and garlic

Author : Aruna SarasChandra

Ingredients

Dry coconut pieces - 1 & 1/2 cup

Garlic pods - 20

tamarind - small marble size

cumin seeds - 1 table spoon

oil - 1 tsp + 1/8 tsp 

kashmiri red chilli - 10

guntur red chilli - 5

curry leaves sprigs - 2 

salt - as per taste

Instructions

1) Finely grate or cut  dry coconut, remove garlic's extra skin.

2) Dry fry coconut pieces on low flames till it becomes crisp & take it into plate.

3) Now fry cumin seeds till you get nice aroma and take it into plate.

4) Add few drops of oil in a pan & fry red chillies, when it starts changing color add tamarind. Fry it for few seconds and take it into plate.

5) Now fry garlic pods for few seconds and take it into cup. 

6) Let the above ingredients cool to room temperature, then take all fried ingredients  & with required amount of salt other than garlic in a mixer jar and grind it coarsely.

7) Now add fried garlic and grind it coarsely and take it into plate to cool. (I grinded it in 2 batches)

 8) Now heat oil in a kadai, when it becomes hot add mustard seeds. When it starts spluttering add dry curry leaves sprigs and few well, till becomes crisp.

9) When tempering comes to room temperature then add prepared podi mix everything well. 

That's it our velluli kobbari karam podi is ready, store it in dry air tight container.

Tips 

** Instead of red chillies you can use red chilli powder.  

** Adjust spice as per your taste.

** Frying garlic is optional, in order to increase shell life and to avoid strong flavors of garlic we will fry.

** Adding tamarind is optional but it gives good tangy taste to podi. 

** Do not grind this podi finely, it taste good when it is grinded coarsely. 

** If you feel the spice is less then add some red chilli powder.

Do check other related recipes by just clicking the link below pic..

                        
                 kakarakaya podi / bittergourd chutney powder

                         
                                    Milagai Podi / Idli Dosa podi

rasam powder

       Peanut / ground nut powder

              Curry leaf powder

                   Andhra kobbari karam podi

                                     
                                 Miriyala charu

                      

                            garlic paratha

Hope you liked this velluli kobbari  karam podi recipe. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram 

Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)