Kara Thukkada Recipe / Spicy Diamond Cuts Recipe

Kara thukkada is an addictive, crunchy tea time snack. It is called by different names in different regions..Kaara thukkada, Diamond cuts, Namakpara, Nimkin, Savoury Shankarpale and so on. Usually these are made using maida (refined flour) with salt and spices like chilli powder, carom seeds or nigella and are deep fried. I have made them with whole wheat flour. This easy to make snack, tastes great when paired with masala tea or ginger tea.

INGREDIENTS:

Whole wheat flour - 1 cup
Corn flour - 2 tablespoons (optional)
Ajwain (omam) - 1/4 tsp.

White sesame seeds - 1/4 tsp (optional)
Red chilli powder - 1/2 tsp.
Salt - approx. 3/4 tsp. or as needed
Hing - 1/4 tsp.

Melted butter - 1 tablespoon
Hot oil - 2 tablespoons

Oil - to deep fry

METHOD:

Sieve wheat flour. Take a wide bowl. Combine all given ingredients.  Add water and knead to form a medium-stiff dough. Keep covered for 5 minutes. 

Knead well, make medium sized balls and roll into thin chappathis. Do not worry about edges. Cut into diamond shapes using a knife or pizza cutter.

Heat oil in a kadai and deep fry the diamond cuts in batches.  

When crisp and golden brown, drain in a paper towel. Fry in medium heat and repeat with all diamond cuts. 

When cool, store in an air-tight container.

NOTE: Adding corn flour gives flaky and crispy Diamond cuts

VARIATION:

1. Kalonji, cumin seeds or sesame seeds can be substituted for ajwain.

2. Black pepper powder can be substituted for red chilli powder.

Ragi thenkuzhal recipe / Ragi murukku recipe

INGREDIENTS:

Ragi flour - 1 cup
Rice flour - 1/2 cup
Urad dal flour - 2 tablespoons
White sesame seeds - 1/2 tsp
Hing - a generous pinch
Salt - 1 tsp or as needed
Melted butter - 1 tbsp
Hot oil - 1 tbsp
Water - approx 2 3/4 - 3 cups

Oil - to deep fry

METHOD:

Sieve, dry roast each flour separately until hot, and keep ready.

In a heavy bottomed pan, heat water.

Meanwhile mix well all given ingredients and keep ready.

When water starts boiling, switch off the stove and add the mixed ingredients, stir and keep it closed for around 10-15 minutes. When warm enough to handle, knead it to a soft dough. Add hot water if needed. (You can add 3/4th of mentioned water, reserve some hot water and add more if needed. Water depends on the quality of flour).

Fill the dough in thenkuzhal achu (moulds). Press in hot oil. Deep fry on medium heat, flip both sides and fry until the hissing sound reduces.

Drain in a kitchen tissue. When cool store in airtight containers.

Ragi thenkuzhal is ready.

NOTE: As this will be dark in colour, it will be difficult to find if its done. Be mindful and take out from oil once the hissing sound ceases.

BESAN COCONUT BURFI

INGREDIENTS:

Besan (Gram flour) - 1/2 cup
Fresh grated coconut - 1/4 cup
Sugar - 1 1/4 cup
Ghee - 3/4 - 1 cup

Broken cashews - 3 tablespoon

Cardomom powder- 1/8 tsp.

METHOD:

Grease a tray with melted ghee and keep aside.

Grate coconut, slightly grind in mixie, just a whirr and keep aside.

Sieve and dry roast besan until good aroma comes. Keep aside. Fry cashews in a spoon of ghee until golden brown. Keep ready.

In a pan add sugar and little water to immerse sugar and bring it to one thread consistency.

At this stage, add coconut gratings and roasted besan, mix well without lumps, add ghee little by little. Keep stirring. Add ghee-fried cashews and cardamom powder. 

When the mixture leave the sides of pan and is little thick, pour into the greased tray, tap the tray and level the surface. When warm cut it into desired shape.

Besan coconut burfi is ready.