How to make Mixture -
In India all festivals are dominated by an array of mithais. But to balance the sweetness one needs to have some savoury snack. And this is an ideal snack made up by mixing various deep-fried items which together make for a delicious mixture
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल),
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Mixture checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Yorkshire Pudding - -SK Khazana French Toast Sandwich Cream and Onion Chakli Sticks Arbi Seekh Kabab-SK Khazana
Mixture Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Mixture Recipe
Split Bengal gram (chana dal) 3 cups
For Sev
Split Bengal gram (chana dal) ground 1 cup
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Carom seeds (ajwain) 1 1/2 teaspoons
Salt to taste
Oil 1 tablespoon + for greasi to deep fry
For Boondi
Split Bengal gram (chana dal) ground 2 cups
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Oil 1 teaspoon
Other Ingredients
Curry leaves 10-15
Cashewnuts 10-12
Roasted chana dal (daalia) 1/2 cup
Raw peanuts 1/2 cup
Roasted pumpkin seeds 2 tablespoons
Roasted melon seeds 2 tablespoons
Roasted flax seeds 2 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Heat a deep non-stick pan, add split Bengal gram and dry roast, on medium heat, for 8-10 minutes. Cool completely, transfer into a grinder jar and grind into a fine powder.
Step 2
To make sev, take 1 cup of this ground flour in a mixing bowl, add red chilli powder, turmeric powder, carom seeds, salt, 1 tbsp oil and sufficient water and knead into stiff dough. Cover the dough with a damp cloth and rest for 30 minutes.
Step 3
Heat sufficient oil in a kadai. Grease a sev mould with some oil. Divide the dough into equal portions and fill the mould with a portion. Press sev directly into hot oil and deep-fry till golden brown. Drain on absorbent paper.
Step 4
To make boondi, take 2 cups the ground flour in another mixing bowl, add turmeric powder, red chilli powder and salt and mix well. Add 1 cup water, a little at a time, and whisk to a smooth batter. Add 1 tsp oil, whisk well and rest the batter for 10 minutes.
Step 5
Reheat the oil, place a small perforated spoon on top of the kadai, pour some prepared batter on it and tap gently so that the boondi fall directly into hot oil. Deep-fry till crisp. Drain on absorbent paper.
Step 6
Deep fry cashewnuts, curry leaves, roasted chana dal and peanuts, one after the other in same hot oil till lightly browned. Drain on absorbent paper.
Step 7
Transfer all the fried ingredients into a large mixing bowl, add roasted pumpkin seeds, roasted melon seeds, roasted flax seeds, red chilli powder and salt and mix well. Cool and serve or store in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
