Diamond cuts and Ribbon Pakoda

Having to stay indoors because of the snow, I decided to make more Christmas goodies today. Diamond cuts are a tradition back home and my mom would make kilos of these to distribute to our neighbors. Since I had taken out some oil to fry the diamond cuts, I decided to use the remaining oil to make ribbon pakoda. I had to call my aunt back home to get the recipe as I've never made these before. Both the treats came out well and I've already started distributing these to my friends. I will be baking my special black forest cake on Sunday and will try to post the recipe as soon as possible.
Diamond cuts
Ingredients:

Wheat flour - 2 cups (all purpose flour can also be used or half of each can be used)
Salt - 1 tsp
Water - enough to make a dough
Sugar (powdered) - enough to coat the fried diamond cuts
Oil - for deep frying

Method:

Add the flour, salt and enough water to make a soft dough. Make small balls and roll out each ball into thin circles. Cut diamond shape by diagonally making lines with a sharp knife. Deep fry the cut diamonds till they turn golden brown and crunchy. Remove from heat and immediately sprinkle powdered sugar on top while they are still hot. Let it cool and store in an air tight container. They will stay good for about 2 weeks. They are easy to make if you have an additional hand to sprinkle the powdered sugar, on top of the hot diamond cuts removed from the oil. This is an important step as the coating of oil sticking onto the diamond cuts will absorb the sugar and help in providing an even coating of sugar.

Ribbon pakoda:

Ingredient:

Gram flour - 1.5 cup
Rice flour - 1.5 cup
Salt - as needed
Chilli powder - as needed
Asafoetida - 1/2 tsp
Baking soda - 1 tsp
Oil - for deep frying

Method:

Heat oil in a pan. In a mixing bowl sieve together gram flour, rice flour, baking soda and salt. Add 2 tsp hot oil and enough water and mix to form a soft dough. Fill either a cookie press or muruku press fitted with the flat thin ribbon pakoda disc, with enough dough and squeeze on top of the hot oil. Fry till they turn golden brown. Remove from heat, let cool and then store in air tight container. Because of the gram flour the dough becomes hard easily, so you need to mix a little water every time you are refilling the cookie press or the muruku maker.

Comments

Anonymous said…
Hi Deepz
Amazing to see this traditional South Indian snack recipe. do keep sharing the same. Looking forward to more of authentic SI delicacies. Keep them coming.
Have you heard about Ragi kali - SI dish, chk it out:
http://www.indusladies.com/forums/2707-post11.html
3:37 AM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett
Read more