Showing posts with label groundnuts. Show all posts
Showing posts with label groundnuts. Show all posts

Tuesday, November 20, 2018

Potato Balls

 These potato balls are yummy and easy to prepare. These potato balls can be good starters with some hot and spicy soups. Good for all age group because it is soft, filled with carrots and potatoes and flattened rice. I have tried this Potato balls for Recipe super stars group to cheer them up.

I have used boiled potatoes, carrots, methi leaves, ground nuts and some simple spices like chilly powder, garam masala.
Let us see the recipe now :

Things Needed :

Boiled potatoes : 2 to 3 ( Medium sized )
Carrots : 2
Methi /Fenugrik leaves : One small bundle. ( Only leaves )
Ground nuts : 3 to 4 tablespoons /1 Small bowl.
Flattened rice : Avalakki /Aval : 1 Small bowl.
Rava /semolina : 1 Small cup ( Medium size)
Spices :
Ginger : An inch
Green chilly : 1
Red chilly powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Salt : As required
Oil to fry  : 1 Cup

Method :

1. Wash and boil potatoes. Leave it for cooling. Peel off the outer layer.

2. Wash and grate carrots, cut coriander leaves, methi leaves and green chilly. Wash and remove the outer layer of ginger and wash it again. Grate it. Keep it aside.
3. Dry roast groundnuts and remove its husk. Dry grind in to powder. Remove from the mixi jar and keep it aside.Keep rava in a plate.

4. Take a big bowl. Add potatoes and smash it. Add avalakki, grated carrots, chilly powder, garam masala powder and grated ginger.

5. Add 2 tablespoons of powdered groundnuts, cut coriander leaves and methi leaves. Add required salt and mix it well.

6. Now divide the mixture into small portions and turn them as small ball shape.
7. Roll them on dry rava. Arrange them in a plate.

8. Keep a pan on the fire and put oil. Let oil get hot.
9. Fry potato balls in hot oil. ( Medium and low flame ).

10. Let it turn golden brown. Remove the potato balls from the oil and put it on a kitchen tissue

11. Cut a carrot as small stick and insert the carrot piece edge in  potato balls when it is hot Or the ball may break while inserting the carrot stick.
 Serve them as a starter with tomato ketch up or chutney.

12. We had it with coconut chutney and ketch up.

Note :

Do not use any water. Smashed potatoes will bind all the ingredients well. Use of more /less spice is optional. Small carrot pieces are done and inserted into potato balls. ( Just for fum )
Time : 30 Minutes.
15 to 20 Very small bondas can be fried.

Saturday, June 21, 2014

Crispy Mandakki (Murmure) Kadle Puri

MandakkI (Puri ) or Puffed rice is used to prepare many dishes like chats, bhel puri, masala puri or masala mandakki even mandakki unde or puri unde (sweet version) also can be prepared. Puffed rice or Mandakki oggarane is very famous in North Karnataka side. I just tried this snack and we can munch them as it is or try your own version and create your chat.

Mandakki or Puffed rice is used in breakfast cereals, snack food like puffed rice cakes. Mandakki is also used in temples and gurudwaras as Prasad.Mandakki and Menasina bajji from Davanageri in Karnataka is world famous. Likewise Churumuri which is a popular chat which is prepared using  grated carrots, fried or roasted groundnuts, onions and some spices.

Puffed rice is known as Puri or Kadle puri in Kannada, Murumure - Marati, Muri in Assamese and Bengali, Murra or Murmure-Hindi, Mamra - Gujarati, Malaru - Malayalam, Bhuja - Oriya, Pori - Tamil, Fulla - Sindhi and Murmural in Telugu.
Here is a Crispy, yemmy riecipe of Mandakki which you can prepare and store for 2 to 3 days (at least) and go ahead with your creations and tongue licking recipes.


Mandakki (Puffed rice) : One big bowl. ( 1 Pack ).
Plain Corn flakes.(Any brand) : 2 to 3 cups
Ground Nuts : 1/2 cups
Oil : 3 Table spoons
Salt : as required
Green chilly : 2
Curry leaves : Handful (or more)
Red chilly Powder : 1 Tea spoon
Ingh : a pinch
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Turmeric powder : a pinch or 1/4 Tea spoon

Method :

1. Keep a dry pan on the fire and heat. Roast Mandakki on low flame till they are crisp. Stir gently in between slowly so that it does not get burnt at the bottom.

2. Remove the mandakki once they turn crispy.
3. Keep a small pan on the fire. Put oil and heat. Put mustard seeds and urid dal. Let the mustard seeds spurt.
4. Add cut green chilly and fry till they turn crispy. Now add curry leaves and fry.
5. Add ground nuts and fry till they turn brown. Add ingh and mix it well.
6. Add corn flakes and fry them for 10 seconds.

7. Add Crispy Mandakki and mix it well. Add chilly powder, turmeric powder and salt.
8. Mix all the ingredients well and put off the gas .

9. Shift the ready Mandakki to another bowl. Let it cool.

10. Store this Mandakki in a tight tin or in a bottle.

11. Use this Mandakki to prepare your own chat.

12. You can munch this Mandakki as it is with some coconut pieces too.

Preparation time : 20 minutes 
Servings : 5 to 6

 Note : 

1. Churumuri preparations : Cut onions, tomatoes, grate carrots and green chilly. Mix all this with little coconut and some rasam or sambar powder, lemon juice or mango powder (amechur powder). Add the required mandakki and mix it well and put a nippattu or chips on the top and serve immediately.
2. Bhel Puri : Cut tomatoes, onions, grate carrots, raw mango pieces. Add green chutney (coriander leaves, green chilly) and sweet chutney (dates and jaggery ). Mix it well and add Mandakki and put fried Semiya (Sev) on the top and serve.
 You can add some Chenna ( Huri Kadale) and more ground nuts and have them with some fried mixture. They taste fantastic.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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