Ribbon Pakoda(Spicy Snack)

Ribbon Pakoda(Spicy Snack)

This is a snack which goes well with evening tea/coffee. It is very easy to prepare.

Ribbon Pakoda(Spicy Snack)

Ingredients:

besan(gramflour)-2 cups,

rice flour-1 cup,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

til-2 tsps,

hing-1/8 tsp,

salt to taste,

oil-2 tsps,

oil for frying the pakoda.

Method:

Mix  all the ingredients, except oil, in a vessel to make a soft dough.

Heat oil in a frying pan.

Using a Sev machine and ribbon mould, press the ribbons directly in the hot oil.

Keep the flame to medium.

Keep on rolling it upside down 2 to 3 times, till the formation of bubbles in the oil subsides.

When done, remove from oil using a perforated laddle.

Place it on tissue paper to remove excess oil.

Can be stored in an airtight container.

Note:

Crushed pepper and jeera can be added to the dough,as per choice.

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THIKSANI RONTI(SNACK)

THIKSANI RONTI

THIKSANI  RONTI (SNACK) 

 

This is a snack usually prepared in konkani homes for use with tea/coffee in the evening. It is very simple to prepare. It can be kept in a container and used for 3 to 4 weeks.

 

Ingredients:

maida-1/4kg,

chilly powder-2tsps,

turmeric powder-1tsp,

hing powder-1/2tsp,

jeera crushed -1tsp,

til (sesame seeds)-1tsp,

salt to taste and

oil for frying.

 

Method:

Mix all the items together along with 2tsps of oil  and form a  dough  with the addition of little water. Keep it for an hour.

Make small balls out of the dough and roll it flat like a  very thin chappathi and then cut it into trapezoidal shape pieces by cutting the rolled chappathi  with the help of a knife, to form the said shaped pieces.

Make 3 to 4 chappathis at a time, cut them to the said shape for frying all together. 

Deep fry in oil  till crisp and store in a container after it gets cooled.

It has a shelf life of 3 to 4 weeks.

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PHOVA UPKERI(FLATTENED RICE SNACK)

 

PHOVA UPKERI(FLATTENED RICE SNACK)

 This is a snack which goes very well with evening coffee/tea. This can also be savoured while lazing, reading books, etc

Ingredients:

thin poha(Flattened rice)-1/4kg,

besan-1cup,

groundnuts-100gms,

chana dal-100gms,

salt to taste,

hing powder-1/4tsp,

chilly powder-1tsp,

turmeric powder-1/2tsp,

PHOVA UPKERI

curry leaves,

mustard seeds-2tsps,

jeera-2tsps and

oil for frying,

fried papad pieces -1cup

Method:

Soak chana dal for 3hrs, remove water completely and deep fry in oil, till crispy.

Add salt to the  besan and knead to form a  thick dough .

Make sev using a sev machine and boondis using a boondi ladle and deep fry both.

Deep fry the  groundnuts.

Roast the poha  in a dry pan or microwave  it for 2 mts. It can even be dried in the sun. The poha should be crispy.

Crackle the mustard seeds in oil in a pan . Add curry leaves, jeera and stir for 2 mts. Switch off the flame and add turmeric powder,chilly powder , hing powder and salt.

Mix together all the fried items along with the fried condiments and the fried papad pieces.

Store in an airtight container. This has a long shelf-life.

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Koro.

 Koro

 

This is a savoury made with red chillies and salt and extensively used in konkani homes. It is a very crispy snack.It goes well with evening tea/coffee. It is a snack enjoyed any time of the day whenever boredom overtakes. It also goes well while viewing TV and reading books.It is also offered as an accompaniment for tea/coffee for guests. The usage should be curbed because the snack is a fried one. Normally, this is prepared and kept  for many days to have an easy availability for evening tea/coffee or whenever guests arrive. 

KORO

Ingredients:

 Besan-1/2 kg,

rice flour-1tbsp,

hing-1/2tsp,

edible soda – a pinch,

 butter-1/4 cup,

salt as required,

chilly powder-1tsp.

turmeric powder-1/2tsp,

omum(ajwain) powder-2tsp,

pepper powder-2tsp and

 oil for deep frying.

Method:

Mix all items and make a smooth malleable dough(just to pass through the machine) .  Making use of the

sev making machine and its koro-making die (with a slightly larger circumference than that is used for sev), press the dough directly onto the frying pan/kadai till a reasonble quantity is formed inside the pan/kadai for easy and comfortable frying. After the bottom portion is cooked reasonably well, turn the mass upside down till it is fully cooked to a slightly light  brown colour . Taste the crispness of the first fried lot and adjust frying time to get a crispy texture.

 

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