Mullu Murukku–Indian Snacks/ Indian Savories - Diwali Recipes

Mullu thenkuzhal is a savory which is a famous South Indian snack. It tastes best when served warm or at room temperature. It goes well as an accompaniment with coffee or juice. This is a quick savory and can be done in less than 30 minutes. This can be stored in an airtight container for at least 2 weeks. This variation is used in occasions like marriages, festivals and celebrations.

Kezhvaragu Dosai / Fingermillet Dosai

Kezhvaragu or raagi dosa is a type of dosa made with Finger millet flour (raagi flour). Finger millet flour is healthy flour and eating it in a dosa form makes it tasty. Health meets taste in this recipe. This dosa will be chocolate brown in color. It is very quick to do and no soaking required. It tastes best when serve hot with tomato pickle. It can also be accompanied by Curd or Sugar.

Mohura Pitha – Assamese Cuisine

Taking you to the North Eastern state of India - Assam. Assam is rich in culture and is quite popular for the Assam tea, Assam Silk and Assam Oil. Assamese cuisine has a lot of drying and fermentation in their process. Usage of spices are not much here but use of Fish and vegetables are used a lot with the center dish – rice. Coming in today’s recipe, it is a delicious sweet called Pitha. Pitha is a rice cake made on the special occasion like Bihu. For this state, my search ended quickly when I saw this recipe in Gayathri’s blog and did it. I got this from here and loved it..

Ribbon Pakoda

Ribbon Pakoda is a snack that is very popular in south India. It tastes best when served in room temperature. It can be eaten as-is or can be used as sev for various chat items and it is also used in Mixture. It can be stored in an air tight container for at least 2 weeks. You need the bakshanam maker with the ribbon pakoda stencil to do this. If you add lot more chili powder, then the color would be darker like picture 2.

Kaaradayan Nombu Uppu Adai (காரடையான் நோம்பு உப்பு அடை)

Karadayan Nombu is a festival celebrated in TamilNadu. There are two types of Vadai and this one is the savory one. More details of this festival is here. For some tips and tricks - DO NOT EAT CURD ON KARADAYAN NOMBU. If the hands are sticky while making the adai, use little sesame oil or very little water and rub between the palms. Also wash hands in between to remove stickiness completely. Color will become more dull between the steamed adai and non-steamed adai and there will be a shine on the steamed ones.

Kaaradaiyan Nombu Vella Adai (காரடையான் நோம்பு வெல்ல அடை)

Karadayan Nombu is a festival celebrated in TamilNadu. There are two types of Vadai and this one is the sweeter one. More details of this festival is given below and now for some tips and tricks that I learnt - If the hands are sticky while making the adai, use little sesame oil or very little water and rub between the palms. Also wash hands in between to remove stickiness completely. Color will become more dull between the steamed adai and non-steamed adai and there will be a shine on the steamed ones. DO NOT EAT CURD ON KARADAYAN NOMBU DAY. This year the festival is coming tomorrow (14.3.2013). Here you go for the delicious sweet -

Mor Kali

Mor Kali is a quick and easy tamil tiffin item which can be prepared under 15 minutes and you do not need an elaborate side also, just urugai or vathal kuzhambu will do.. I love this and can eat it as is!!