Vasusvegkitchen

Monday 2 December 2019

Omapodi || Karapusa || Sev, how to prepare Omapodi recipe

Today's recipe is one of my favorite snack - Omapodi || Karampusa || Sev. It is very crispy, aromatic and tasty snack looks like thin crunchy noodles prepared using gram flour/ besan / senaga pindi. It is very easy to prepare at home freshly in less time. Ajwain seeds are also known as vamu in Telugu, Omam in Tamil, Oma in Kannada. The main flavors of this omapodi recipe is from ajwain seeds / vamu / carom seeds. If you want to prepare plain sev then simply skip adding carom/ajwain seeds. I always prefer adding this ajwain seeds while preparing sev as it adds more taste and flavor to plain sev, rice flour is added to keep sev crisp for long time. Sev is basic snack recipe that we use it in preparation of many snack and chaat item like dal moth, bhel poori, pani poori, papad chaat etc., many more recipes in my list to share with you all. I have many childhood memories with this sev recipe, my Balu doddappa use to prepare this sev for their hotel, i use to see how he prepare this crunchy besan noodles and enjoy eating hot sev 😍😋. Also check other snack recipe like
peanut masala chaat
corn flakes chivda
masala chickpeas
spicy masala peanuts

If we add ajwain seeds directly while mixing flour it will struck in small holes of pressing machine plates. So there are few different ways we can use ajwain seeds. Few method which i know are :

1) Fry ajwain/carom seeds grind to fine powder add hot water and set it for 10 minutes then strain the ajwain water and use that ajwain water while mixing dough(i prefer this way).
2) Fry vamu / ajwain seeds and soak it in hot water for minimum 10 minutes, strain it and use that water.
3) Fry ajwain seeds and grind it till you get fine powder by adding besan flour then sieve the flour and mix it with remaining flour and prepare smooth dough. This is time taking process but can get full flavors of ajwain in omapodi.

You can follow any of the above process to make this omapodi || sev recipe. Just make sure that dough is not thick it must be smooth then only you can spread sev easily in oil. I used pistol model murukku machine, you can use any type of machine available with u. But make sure that you are using small holes plate as sev taste yummy if it is thin :) .

Let's start recipe...

Omapodi || Sev recipe

Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 1 bottle, more than 250gms
Category : Snacks
Recipe Cuisine: Indian
Main ingredients : Besan flour / gramflour / senagapindi
Author : Aruna SarasChandra

Ingredients

Besan/gram flour/ senagapindi - 2 1/2 glass

rice flour - 1 glass

ajwain seeds - 3 tsp

red chilli powder - 1 tsp

turmeric powder - 1/4 tsp

hing - 1 pinch

butter - 1 tsp(melted)

salt as per taste

oil- to deep fry + 1 tsp

curry leaves - 1 sprig

Instructions

1) Heat water and fry ajwain seeds / vamu in a pan till you get nice aroma, let it cool for a some time. Then powder it finely in mixer jar or crush it using motor pistle and soak it in hot water for 10 minutes.

2)Heat oil in a pan on low flames, sieve both besan and rice flours in a wide bowl then add red chilli, turmeric powders, salt ,hing and mix everything well.

3) Now filter ajwain seeds water and add to the above flours along with melted butter , hot oil and mix it to smooth non sticky dough.(**check tips)

4) Grease oil inside pressing machine, place small holes plate and fill dough in pressing machine as shown below.

5) Make sure oil is heat, drop some dough in oil if it comes up immediately then ur ready to drop sev. Rotate pressing machine by pressing it as shown below.

6) After dropping sev fry it on low-medium flames for few seconds then flip to other direction fry till you feel its crisp and take it into bowl which contain holes or place it on tissue paper. Repeat the same process for remaining dough.

At last fry curry leaves in oil till it becomes crisp and add it into sev. Thats it crispy, aromatic and tasty Omapodi || sev is ready to serve. It is travel friendly snack to, you can have as it is or pair it with any snack item. Prepare this Omapodi freshly at home and enjoy with your family 😍.

Tips

** Sieve both the flours before preparing dough, so that you can mix dough easily without any lumps.

** Make sure that dough is smooth, if you feel it hard after some time while preparing sev, sprinkle some water and make dough smooth again.

** Make sure that oil is not too heat or less heat maintain constant temperature.

** you can skip adding red chilli powder, sev color depends on the type of red chilli powder you are using. Today i used kashmiri red chilli powder so sev came bit red in color.

** You can add ginger garlic paste if you like that flavor.

Also check other snacks by clicking the link below pic..

spicy masala peanuts

JackFruit seeds Vada

Baby Corn Fritters

Rava / Semolina Pizza

Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

Veg chow mein noodles

Dry cabbage manchurian

Paneer Tikka

Stuffed Mirchi bajji

Paneer pinwheels

Pepper sev

Gujarat hi Methi Masala Khakhra

Vaamu Aaku bajji

Corn flakes chivda

Hope you like crunchy, tasty and aromatic Omapodi || sev recipe . Give it a try and drop your comments and pics in inbox.

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You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊.

Saturday 30 November 2019

Mosdeng Serma - Tripura tomato chutney

Hi friends, today's recipe is Tripura's "Mosdeng Serma- tomato chutney". It is very tasty, spicy and lip smacking tomato chutney which is prepared easily with readily available ingredients at home. Some information about Tripura - It is third-smallest state in the country and one of the seven sister hills of northeastern India, it is surrounded by Bangladesh from three sides. Tripura is famous for orange gardens, rubber gardens, rubber nursery, bamboo plantation, tea plantation, paddy fields. The Tripuri's are essentially non vegetarians and hence main courses are mainly prepared using meat but with addition of vegetables. Tripura people call their traditional cuisine Mui Borok.Bangui rice, fish stews, muya, batema,wahan moso are some of the popular recipes from Tripura cuisine. Today i simple and easy tomato chutney called as mosdeng serma, it is spicy and tangy chutney prepared using tomatoes,onions and red chillies or red chilli powder . We had this chutney with hot steamed rice and dollop of ghee.Also check other regional chutney recipes Mango bisi uppinakayi Nagaland - Pumpkin ,Oambal,>pachi(green)tomato chutney,ChuukkaKura/ Khatti palak chutney,Guntur Dosakaya Pachadi,Brinjal chutney/ vankaya pachadi,Coriander Tomato chutney/ kothamira tomato pachadi,Andhra kandi pachadi / toor dal chutney

Taking this spicy and tangy "Mosdeng Serma - Tomato chutney" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni. Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient. This month i am paired with Seema DoraiSwamy Sriram, she blogs at "mildlyindian". Check out her space for wonderful and traditional recipes. I really loved her Gram flour sattu ladoo will try this Rajasthani ladoo's soon. She gave me red chilli and onion as secret ingredients, both ingredients are main ingredients to prepare this spicy tomato chutney recipe. In turn i gave turmeric and garlic to her, she prepared Creamy kichuri with that ingredients . I gathered information abt this recipe from here.

Lets start recipe..

Mosdeng Serma - Tomato Chutney

Preparation Time: 10 minutes
Cook Time : 15 minutes
Serves : 3
Category : chutney/ Regional
Recipe Cuisine: Tripura
Main ingredient: Tomato
Author : Aruna SarasChandra

Ingredients

Tomatoes - 3
Onion -2
Red chilli - 3 to 4
garlic - 3 cloves
oil - 2 tsp
coriander leaves - 1 tsp
salt as per taste

Instructions

1) soak red chillies in hot water for 10 min and grind it to smooth paste(**check tips).

2) chop onions , tomatoes and crush garlic (or chop into small pieces).

3) Heat oil in a pan add onions fry it for a second then add garlic saute it well by adding salt.

4) now add grinded red chilli paste to the above fry it well then add chopped tomatoes , adjust salt and cook it well on low to medium flames for 5 to 10 minutes or till tomatoes becomes mushy.

5) Atlast mix everything well by adjusting salt and garnish it with coriander leaves.

That's it popular Tripura mosdeng serma - tomato chutney is ready to serve. Serve with hot steamed rice or breakfast like idli and dosa's and enjoy with your family.

Tips

** Instead of red chilli paste you can add red chilli powder in water and add to fried onion and remaining steps are same.

** I used 3 red chillies which are very spicy, adjust chillies according to your.

** If you are not able to grind red chilli paste smoothly then add few tomatoes pieces while grinding you will get smooth paste. You can also add coarsely grinded red chilli paste but adding smooth paste will gives you good texture , color and taste to chutney.

Also check other chutney recipes by just clicking the link below pic.