Kara Mixture

You will never buy any more store brought mixture if you ever try this once..I bet! This is my hubby's favourite. I made it this Saturday in my friend's house. When I went there she wanted to try out some of these because her kids loved these. I had done this before twice and results were very good. Luckily I had my cameras too with me.We made with 1/2 kg gram flour. I too was taking home some for my hubby and also for the photo session. Here goes the recipe.Takes about one full hour to finish.



Ingredients:( FOR SEV)* Reduce the quantity as this was made for two family.

Gram/Chana flour- 3 cups
Ajwain(carom seeds)- 1 tsp
Asafatida- 1/2 inch pcs
Salt- 1/4 tsp
Water- 1/2 cup + more for mixing.
Butter- 2 tbps
Oil- for frying (2 cup)
Method:

Powder the ajwain  and mix it into the half cup water mix along with the asafatida and keep it aside for the flavour to infuse into the water.
Take a mixing bowl and add in the gram flour, rice flour, salt, butter and the 1/2 cup water infused with the ajwain and asafatida trough a trainer as we do not want the ajwain to block the  holes in the sev.
Pour more water and make a dough similar to that of chapathy dough.
Heat oil in a large kadai and press the dough into the hot oil using a fine hole sev press.
Be careful of the hot steam rising when you press the dough into  the oil.
Fry both sides and drain into a paper towel.
Take a large (very large)dry bowl and keep it ready.We will be using this bowl to mix everything together.
Press another set of sev into the hot oil. In the mean time remove the fried sev (first batch) from the tissue into the large bowl and replace a new tissue paper.
You will need lots and lots of tissue paper as we want all the excess oil to be removed.
Remove the second batch into the paper towel and repeat the procedure until all the dough is fried.
Ingredients:( for Boondi)

Gram flour- 1.5 cup
Rice flour- 1/4 cup
Baking powder- 1/4 tsp
salt- 1/4 tsp
water- as per need
Method:

Make a loose dough as that of appom batter consistency. It must be semi thick(must not be free flowing).
Pour more oil into the kadai if needed.
Using a slotted spoon, hold it above the hot oil and pour a portion of the batter through the spoon.
Drops of batter will fall into the hot oil and will from boondis.
Fry well and drain into paper towels.
Remove the paper towels for each batch, and put the fried ones into the large bowl along with the sev.
Repeat the procedure until all the batter is finished.


Garnishing Ingredients:

Raw Ground Nuts/ Peanuts- 2.5 cups
Curry leaves- 5 springs
Garlic- 10 numbers
Roasted gram/ pottukadala- 1 cup (optional)
Other Nuts-(cashew, almonds)- 1/2 cup (optional)
Chilly pwd- 1 tbps or more
Salt- 3/4 tsp or to taste.
Method:

Pour more oil into the kadai if needed.
Fry the curry leaves until crispy and drain into paper towel.
Add the ground nuts along with bruised garlic(along with the skin) and fry till the brown, takes 5 minutes. Drain into paper towels.
Fry the ground nuts in two or three batches. Drain into paper towels and replace with new paper towels after frying each batch and dumping into the large mixing bowl along with boondi and sev.
Fry the other nuts too in the same manner in separate batches.
Finally sprinkle the chilly pwd and salt into the large mixing bowl and use a dry spoon to mix everything well.
The sev will break and finally you will get wonderful, crunchy and yummy home made mixture.
Add more chilly pwd or salt if needed.