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:

Nivedhanams Sowmya said... Reply To This Comment

that is super delicious!! beautifully done Priya!!

Sapana Behl said... Reply To This Comment

Very delicious and healthy sev...

Renu navin said... Reply To This Comment

they look very very crunchy...

Sangeetha M said... Reply To This Comment

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

Sowmya Madhavan said... Reply To This Comment

Interesting recipe..yumm

Shama Nagarajan said... Reply To This Comment

akka...delicious

Vimitha Anand said... Reply To This Comment

Crunchy and yummy murukku akka

Shabitha Karthikeyan said... Reply To This Comment

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

Treat and Trick said... Reply To This Comment

Great combo and perfect!

Meena Selvakumaran said... Reply To This Comment

very interesting and very unique .bookmarked.

Elisabeth Foodandthrift said... Reply To This Comment

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

Sathya Priya said... Reply To This Comment

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


Priya@MyKitchenOdyssey

Madhavi K said... Reply To This Comment

loved this version Priya!

Vaishali Honawar said... Reply To This Comment

So delicious. Happy Diwali, Priya!

Finla said... Reply To This Comment

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

Priya Anandakumar said... Reply To This Comment

Lovely combo sis, simply delicious and yummy...

Asiya Omar said... Reply To This Comment

Wow! Looks super crisp& delicious.

Nagashree said... Reply To This Comment

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

Yes Cook said... Reply To This Comment

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

Rafeeda AR said... Reply To This Comment

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

Simi J said... Reply To This Comment

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

Happys Cook said... Reply To This Comment

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

Meena Kumar said... Reply To This Comment

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