Thursday, October 31, 2013

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 i'll 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 Gayathri's 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.

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.

23 comments:

  1. that is super delicious!! beautifully done Priya!!

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  2. Very delicious and healthy sev...

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  3. Interesting and yummy karasev, never thought to add nuts in savories, you Rock Priya! karasev looks crispy and tempting :)

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  4. Super Priya ! Badam Murukku enters my to do list. Looks so crispy and yummy !

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  5. very interesting and very unique .bookmarked.

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  6. Crunchy, flavorful, and perfect treat. Love it!
    Happy Diwali, Priya dear!

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  7. Interesting idea .Love ur thought process.Double dhamaka for you and your kids.


    Priya@MyKitchenOdyssey

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  8. I am so tempted to make some of these diwali things you make.

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  9. Lovely combo sis, simply delicious and yummy...

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  10. Wow! Looks super crisp& delicious.

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  11. Saw your update on FB and rushed here, almond paste in murukku. yummy, nutty chakli :-)

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  12. A nice twist to the regular karasev.
    Thanks for sharing.

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  13. love that protien twist... crunchy goodness...

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  14. so unique, i have never used badam paste, must try it.

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  15. healthy and unusual karasev... came out well...

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  16. Almond paste !!I would have never guessed it when u asked in fb :))Good job Priya.

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