SOUTH INDIAN MIXTURE

There are 2 main ingredients amongst others for the Diwali mixture. One is Boondi and the other is sev (ompodi). The quantity of boondi should be more than the ompodi as it becomes more or less same when you break the ompodi while mixing the mixture.


Diwali mixture is a very tedious snack, but believe me, when it is done, it is bliss. You can have it as an evening snack, you can add chopped onions and have it like bhel etc. so lets get cracking on this once a year delicacy!!


• BOONDI :

Besan- 2 cups
Rice flour – 2tbsps
Salt – to taste
Colour as per your requirement ( I use green colour)
Oil for frying

Method :

1. Mix the besan, rice flour, colour and add water enough to make a dough like dosa
2. In a pan take oil and heat it, the oil should be hot
3. Keep the boondi ladle above the oil and pour the mixture into the oil

Because the oil is hot, the boondis would come floating to the top.
If you find a tail on the boondis, it means the mixture is watery, add some more besan
If the boondis become flat, this means the mixture is a bit thick, add very little water.

4. Every time you pour one batch of the boondis (approximately 2 ladles), you need to clean the boondi ladle with water and wipe it dry
5. fry till it stops making a sizzling noise, drain it in a tissue paper


• SEV :


Besan – 2 cups
Rice flour – ½ cup
Salt to taste
Water
Turmeric powder - 1 tsp


Method :

1) Mix the besan and rice flour, salt and the turmeric powder
2)Add the water to make a stiff dough (like chapathi dough)
3)Put it into the sev mould and press in oil
4)Fry till it becomes light brown, drain it in a tissue paper


• SALTED BISCUIT :

Maida – 1 cup
Turmeric powder – 1 tsp
Salt – to taste

Method :

1) Make a soft but firm dough with the above and keep aside for ½ hour
2)Roll it into a thin chapathi and cut in into small diamond shapes with the design cutter
3)Deep dry, strain in a tissue paper and keep aside


• Fry ½ cup peanuts in oil, strain in a tissue paper and keep aside

• Fry ½ cup poha in oil (alternatively you get aval pori for karthikai festival which you just need to dry roast and put) – strain in a tissue paper and keep aside

• Dry roast dahlia (chutney dal), keep aside

• You can add chilli favour of potato sticks and salted cashew nuts

To proceed :

1) Once all the above is through, spread 2-3 layers of a big newspaper on the ground. Make sure there is no water underneath as the mixture would become soft
2) Put the boondi, sev, biscuits, peanuts, poha, dahlia, potato sticks and cashew nuts.
3) In a small pan heat ghee.
4) Add hing powder and curry leaves and sauté till the leaves become crisp (make sure even one of them is not soft as this will make the full mixture soft)
5) Once done, crush the curry leaves and pur this over the mixture.
6) Add chilli powder, salt to taste and keep checking the taste.
7) Mix well till the spices have spread through out and keep in air tight box.

Mixing is a big procedure at my place. My daughter keeps quiet till I finish making the ingredients and once its all done, she asks me mama when will you put the paper and mix everything? Mainly because they get to eat atleast 1 cup each as I keep asking them to taste it and let me know the taste!!

I have seen most of the perople mkaing sweets for diwali at home but they buy this mixture form out. I strongly believe the mixture we make at home is defiinitely better than the shop ones