Krishna Jayanthi is a special festival in Tamil Nadu. It is one festival during which every household probably makes the entire gamut of snacks and sweets. I promptly took mom's advice and tried my hand at just a few of these.
Here are a few clicks from a maiden attempt at making Thenkuzhal. Thenkuzhal is a deep-fried savory dish, it's a thicker version of sev and uses rice flour and urad flour with a combination of unsalted butter, jeera and salt.
A lot of South Indian snacks are tricky customers, it is as tricky and fussy as baking (or even worse sometimes), the only thing that can help is patience, practice and some good luck could come handy too :) I followed mom's recipe (I hope to post the recipe sometime soon, still trying to translate some words into English!!) and succeeded, crispy and perfect! A few other snacks I tried turned out to be disastrous flops and obviously didn't qualify for the blog :)
Looking great Anu! I agree with you these snacks are a bit tricky and to make them right every time is indeed an art. I'm hoping once you perfect the art you will post your tips along with the recipe as well.
ReplyDeleteKeep up the great work!!
B
Yummy yummy-- looks great and crispy!
ReplyDeleteluv the naazhi pic :)
ReplyDeleteI am very impressed by your blog... looks good with lots of tips and I love the pictures. All looking yummy. Keep it up :)
ReplyDeleteThank you all for your encouraging comments :)
ReplyDelete