Ribbon Pakoda

Ribbon pakoda is a festival snack especially made during Diwali. This snack is made with many variations depending on the tradition of a household. It’s a simple recipe with a few ingredients.

Ingredients:

Chickpea Flour [Besan] (1 cup)

Rice Flour (1/2 cup)

Red Chili Powder (1 tsp)

Asafoetida [Hing] (1/4 tsp)

Salt (to taste)

Butter (1 tbs)

Oil (to fry)


Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Cuisine: Indian

Category: Snack \ Tiffin

Yield: 9-10

Method:

  • In a wide bowl add chickpea flour, rice flour, red chili powder, salt, asafoetida, and butter.
  • In a pan heat oil and when it’s hot pour on the dry ingredients.
  • Mix all the ingredients well using your fingers.
  • Add water gradually to make a soft dough.
  • Place the ribbon mould and grease with oil.
  • Take a small portion of the dough and make a cylindrical shape.
  • Place the dough inside the snack maker.
  • Heat oil in a deep skillet.
  • Press the snack maker directly over the oil.
  • Flip and fry pakoda till they turn crisp.
  • Drain on a paper towel.

Step by step pictures of the recipe:

Heat oil in a pan.
In a bowl add chickpea flour, rice flour, red chili powder, asafoetida, salt, butter and hot oil.
Mix all the ingredients.
Add water gradually to make a soft dough.
Dough is ready.
Place the ribbon mould inside the snack maker.
Grease the snack maker with oil.
Make a cylindrical shape out of the dough.
Fill the snack maker with the dough.
Press the snack maker over the hot oil.
Flip and fry till they turn golden brown and drain on a paper towel.

Notes:

  • The dough should be soft. Neither the dough should be too soft nor too tight. If the dough is hard it will be too hard to press the snack maker and pakoda will be hard too if the dough is too loose then it will absorb more oil.
  • Keep the dough covered after the small portion has been taken out.
  • The oil should be at medium high, if the heat is too low it will absorb more oil.
  • When the sizzling sound stops pakoda should be taken out from the pan.
  • Ribbon moulds are serrated and non-serrated. Anything can be used.

Kavuni [Black] Rice Sweet

This sweet originates from Chettinad region in Tamilnadu. Black rice is a good source of iron and other nutrients. I used jaggery instead of sugar. This rice turns purple after it’s cooked.

Ingredients:

  • Kavuni [Black] Rice (1/2 cup)
  • Cardamom Powder (1/4 tsp)
  • Coconut (grated, 1/2 cup)
  • Cashews (halved, 10)
  • Jaggery (3/4 cup)
  • Ghee (4 tsp)
Ingredients

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Soak time: 12 hours

Category: Lunch \ Dinner \ Snack

Cuisine: South Indian

Serves: 3

Method:

  • In a bowl wash and add water to kavuni rice and soak for 12 hours.
  • Transfer the soaked rice to a pressure cooker and add water if required.
  • Pressure cook for 15 whistles.
  • Add ghee to a deep skillet and add cashews.
  • Sautee for 5-6 minutes or until golden and set aside.
  • In the same skillet add grated coconut and dry roast for few minutes and set aside.
  • Add jaggery and water and cook till jaggery dissolves.
  • Add the cooked black rice and mash well.
  • Add the roasted cashews, coconut, and cardamom powder.
  • Add the remaining ghee too.

Step by step pictures of the recipe:

Wash and soak black rice for 12 hours.
Transfer the rice to a pressure cooker.
Pressure cook for 15 whistles.
If the rice is not soft pressure cook again for 4-5 whistles.
Roast cashews in ghee.
Dry roast grated coconut.
Roasted coconut and cashews to garnish.
Cook jaggery until it dissolves.
Add the cooked rice and mash well.
Garnish with coconut and cashews.

Notes:

  • Wild rice and black rice are not exactly the same. We can substitute with wild rice if it’s not available.
  • Add more water before pressure cook the rice if required.
  • Cook the rice on low flame and ensure that there is enough water to pressure cook for 15 whistles.
  • Mash the rice before add to jaggery water.
  • Dissolve the jaggery and no need to make thick syrup.
  • The rice should be properly cooked before adding to the jaggery water.