Mixture is one of the most common snacks made in different regions of India in their own traditional way. Few varieties are slightly sweeter and most of the varieties are spicy only. Though I love all kinds of mixture I have tasted so far, I often prepare the Madras Mixture which is a common variety made in South India. It might look more complicated and bit oily, but its very easier to make with less oil. Also, it yields more quantity too....And I am happy to share with you all the madras mixture recipe...There's no diwali at home without the mixture. Enjoy making lots of Diwali Sweets and Snacks...and share your experience.
Method of preparation
Groundnuts - 1 Cup
In a big kadai or big round pan, roast the groundnuts / peanuts patiently on medium heat till they get crispy and fried well. Add very little oil , may be 2 tsp of oil to the groundnuts while frying... Transfer them to a big basin / vessel where you could mix all the contents upside down well.
Cashew Nuts - 1 Cup
On the same frying pan / kadai, add the Cashew Nuts and roast them in the same manner till they get golden brown and crunchy. Transfer them to the big basin where you transferred the groundnuts before.
Pottukadalai / Dalia - 1 Cup
Roast the Pottukadalai also in the same manner with little bit of oil. After sometime, they get roasted with a nice aroma and get more crispy. Transfer them to the big vessel on top of the Cashew nuts.
Aval / Poha / Avalakki - 1 Cup
Roast the thin Poha variety with little bit of oil on medium heat. While roasting the Aval, add some turmeric powder to them and roast it. After sometime, the aval get fried nicely and if required, add little bit of oil in the middle and fry them. After its done, transfer them to the big vessel on top of the Pottukadalai.
Curry Leaves / Karuvepillai - 1/2 Cup
Roast them in the same heated kadai with a tsp of oil and keep them separately. This needs to be added to the mixture at the end.
Boondhi - 4 Cups
In a small frying pan / vessel keep oil for making Boondhi and Sev for the mixture and heat it. For preparing Boondhi, first make the Boondhi Maavu / batter with 2 cups of kadalai Maavu / Besan Flour, 1/2 tsp of turmeric powder, required salt, 1 tsp of red chilli powder, required amount of water. The consistency of the Boondhi batter should be like Dosa Batter. Take a Boondhi making spoon or a regular big karandi ( spotted big spoon ) with holes in it. Wipe it with a tissue and keep it ready. Put some Boondhi Batter onto the karandi and gently shake the karandi on top of the heated oil. You could see rounds of Boondhi batter falling into the heated oil. Gently shake the Boondi karandi so that you get nice round Boondhis. Likewise, make boondhis with the rest of the Boondhi Batter too. Drain all the Boondhis separately and let them get dried for sometime. After its completely drained and cooled, transfer them to the big vessel on top of the nuts.
Thick Sev - 3 Cups
Make the Sev dough first by mixing 2 cups of Kadalai Maavu / Besan Flour, 1 tbsp of rice flour, 1/2 tsp of turmeric powder, required salt, 1/2 tsp of omam powder / ajwain powder, 1 tsp of dry red chilli powder and little water. The consistency of the Sev dough should not be very loose , should be thick like a Murukku dough. Then using the Murukku / Sevai maker, make some big thenguzhal in the heated oil. Fry the thenguzhal till they are golden brown. Complete the same procedure and finish the process. Drain all the Thenguzhals separately and break them into Sev. After its cooled and dried, transfer all the Sevs on top of the Boondhis in the big vessel.
Mixing Process
Add little salt , 2 tsp of dry red chilli powder, 1 dash of Hing / Asafoetida to the mixture. Using a clean dry flat karandi / spoon , mix everything upside down till all of them get mixed uniformly. Finally add the fried curry leaves and mix them one more time carefully. Now the Mixture is ready for Diwali.!!!
Variations
You can increase the spice level by adding more red chilli powder to the mixture.
You can add sweet diamond shaped biscuits made with Maida to the mixture if you like some sweetness in your mixture.
You can add small sweet rice mittais into the mixture if you like.
You can add fried green peas to the mixture if you like.
Also, you can modify the dough / batter while making the Sev / Boondi according to your taste and spice level.
You can add plain Corn flakes instead of Aval.
Note
As we don't fry the Nuts in this version, its somehow made with very less oil. Only the Boondis and Sev are fried in oil. The taste of this mixture with roasted nuts is amazing.