Wednesday, February 19, 2020




Rice flakes 1 cup
Jaggery 1 tablespoon
Coconut fresh scarped ½ cup


Wash and soak rice flakes in water for 20 minutes or until it softens.

Drain and squeeze out excess water and mix with jaggery and coconut and serve.




Potato 200 Gms
Chilli powder ½ teaspoon
Onion 1 large
Green chillies 4
Mustard seeds ½ teaspoon
Gram Flour 1 cup
Rice flour 1 tablespoons
Turmeric powder ½ teaspoon
Bicarbonate of soda 1 pinch
Curry leaves 6
Salt to taste
Oil for frying


Wash and peel potatoes and boil them in water, and mash coarsely.

Dice the onions and cut dry and green chillies into smaller pieces.

Heat mustard seeds in a hot pan, when popping add little oil and add onions, one pinch of turmeric powder and fry until the onions are golden and add green chillies and fry further.

Now mix the mashed potato, curry leaves and salt into this mixture and stir, adding little water if necessary to obtain a well blended mixture. Remove from fire and leave it to cool.

Make the batter from rice flour and gram flour.

Mix rice flour, gram flour and one pinch of turmeric powder, bicarbonate of soda and water and mix well without lumps to a thick batter.

Make lemon sized balls out of the potatoes mixture and dip this in the batter.

Deep fry in hot oil in a pan until they are golden brown. 

Remove and drain oil.

Serve hot.



Cadju snack


Cadju nuts 2 cups
Sugar ¾ cup


In a pan dry roast the cadju on low fire stirring all the time until golden.

Remove and let it cool. Alternatively this can be done in an oven - place the cadju nuts in an oven proof dish or plate and set the temperature to 160 degrees C, stirring occasionally until it turns golden.

This is edible on its own.

Make sugar syrup using the sugar and water.

Add the roasted cadju nuts in the syrup and mix so that all the nuts are smeared with the syrup.

This will be a sweet dish. 

Alternatively add chilli powder and salt to the roasted cadju nuts making it a spicy snack.







This is a mixture of selected few savoury items. These are made separately and mixed together in the right proportions to give a very distinctive combined taste. The items mixed together depend on individuals taste.


Flaked rice (Aval) 1 cup
Peanuts ½ cup
Split gram 1 cup
Green grams ½ cup
White Chick peas ½ cup
Peanuts ½ cup
Cadju nuts ½ cup
Karapoonthy - already made 1 cup
Omapodi - already made 1 cup
Salt to taste
Chilli powder 2 teaspoons
Asafoetida 2 pinches
Curry leaves 10


When items are deep fried, drain oil well and spread them on an absorbent paper to remove any excess oil.

Make Omapodi and Karapoonthy as described elsewhere.

Deep fry the flaked rice until they puff up and become crispy.

Deep fry Split grams until golden and crispy.

Deep fry Green grams, chick peas, peanuts and cadju nuts separately until they are crispy.

Dry roast the curry leaves in a little oil and break them up into small pieces.

Mix all the ingredients except omapodi and Karapoonthy in a big bowl.

Add chilli powder, salt and curry leaves and toss well so that salt and chilli powder is mixed well.

Now add the omapodi and boonthy and toss again to mix well.

This can be stored for several days

There is no hard and fast rule as to what you can mix, the choice is yours and if it is well balanced and suits your taste then it is OK.