Monday, March 10, 2014
Browse »
home»
almond
»
badam
»
karasev
»
Badam Karasev Almond Karasev
Badam Karasev Almond Karasev
Murukkus/chaklis, sev and then karasev have their important place in our Diwali savouries,for a change i tried adding some grounded thick badam paste while making karasev this time,trust me these karasev are just simply out of the world. They were crunchy,very addictive with a melt in mouth texture. You can just stop with one, adding badam aka almonds to the karasev makes this savoury very interesting than the usual karasev, also i used coarse pepper powder to spice them instead of chilly powder. Instead of making the usual Karasev, try to almonds in your karasev and see the difference.
Hope you are all busy with Diwali preparation and shopping, i miss all those fun here, but am happy that kids and H will be at home this time coz Diwali falls on saturday.Obviously ill start my diwali preparation only on thursday as i dont want to make everything earlier, also this time its not going to be big celebration here. A simple pooja with some savouries and sweets is quite enough to celebrate the Festivals of Lights, however this is how we are celebrating Diwali every year here. This beauties are going Diwali Delicacies Event, hosted by me and Sangee Vijay of spicy treats and to Gayathris Diwali Special.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month and these crunchy munchies goes to this event too.
Drain the excess of oil with paper towel.
1cup Gram flour/Besan
1/2cup Rice flour
1/4cup Thick Badam/almond paste
Salt
1tbsp Black peppercorns
Oil for deep frying
Grind the black peppercorns as bit coarse powder.
For badam/almond paste: Take 15numbers of almonds, soak in hot water for an hour, remove the skin and grind as fine thick paste with enough water.
Take the rice flour,besan, peppercorn powder, badam paste,salt and mix well,slowly add the water and make a soft dough.
Heat enough oil for deep frying.
Take a medium sized ball from the dough, and drop it in a murukku press with 5small holes nozzle.
Once the oil is hot, squeeze it directly to the hot oil.
Fry on both sides, once they gets well cooked remove from the oil.
Drain the excess of oil with paper towel.
Store in air tightened box.
Enjoy as snacks with a cup of tea.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment