Shanthi Krishnakumar's cook book: Snacks

Showing posts with label Snacks. Show all posts

Saturday, November 11, 2023

Kara Thukkada Recipe / Spicy Diamond Cuts Recipe

Kara thukkada is an addictive, crunchy tea time snack. It is called by different names in different regions..Kaara thukkada, Diamond cuts, Namakpara, Nimkin, Savoury Shankarpale and so on. Usually these are made using maida (refined flour) with salt and spices like chilli powder, carom seeds or nigella and are deep fried. I have made them with whole wheat flour. This easy to make snack, tastes great when paired with masala tea or ginger tea.

INGREDIENTS:

Whole wheat flour - 1 cup
Corn flour - 2 tablespoons (optional)
Ajwain (omam) - 1/4 tsp.

White sesame seeds - 1/4 tsp (optional)
Red chilli powder - 1/2 tsp.
Salt - approx. 3/4 tsp. or as needed
Hing - 1/4 tsp.

Melted butter - 1 tablespoon
Hot oil - 2 tablespoons

Oil - to deep fry

METHOD:

Sieve wheat flour. Take a wide bowl. Combine all given ingredients. Add water and knead to form a medium-stiff dough. Keep covered for 5 minutes.

Knead well, make medium sized balls and roll into thin chappathis. Do not worry about edges. Cut into diamond shapes using a knife or pizza cutter.

Heat oil in a kadai and deep fry the diamond cuts in batches.

When crisp and golden brown, drain in a paper towel. Fry in medium heat and repeat with all diamond cuts.

When cool, store in an air-tight container.

NOTE: Adding corn flour gives flaky and crispy Diamond cuts

VARIATION:

1. Kalonji, cumin seeds or sesame seeds can be substituted for ajwain.

2. Black pepper powder can be substituted for red chilli powder.

Thursday, November 9, 2023

Ragi thenkuzhal recipe / Ragi murukku recipe

Ragi-murukku-recipe, Finger-millet-murukku-recipe

INGREDIENTS:

Ragi flour - 1 cup
Rice flour - 1/2 cup
Urad dal flour - 2 tablespoons
White sesame seeds - 1/2 tsp
Hing - a generous pinch
Salt - 1 tsp or as needed
Melted butter - 1 tbsp
Hot oil - 1 tbsp
Water - approx 2 3/4 - 3 cups

Oil - to deep fry

METHOD:

Sieve, dry roast each flour separately until hot, and keep ready.

In a heavy bottomed pan, heat water.

Meanwhile mix well all given ingredients and keep ready.

When water starts boiling, switch off the stove and add the mixed ingredients, stir and keep it closed for around 10-15 minutes. When warm enough to handle, knead it to a soft dough. Add hot water if needed. (You can add 3/4th of mentioned water, reserve some hot water and add more if needed. Water depends on the quality of flour).

Fill the dough in thenkuzhal achu (moulds). Press in hot oil. Deep fry on medium heat, flip both sides and fry until the hissing sound reduces.

Drain in a kitchen tissue. When cool store in airtight containers.

Ragi thenkuzhal is ready.

NOTE: As this will be dark in colour, it will be difficult to find if its done. Be mindful and take out from oil once the hissing sound ceases.

Saturday, October 26, 2019

Thin poha chivda (Maharashtrian style) / Kachcha chiwda / Roasted poha chiwda

Maharashtrian style poha chivda, Kachcha poha chivda

Kachcha chivda is a maharashtrian style quick and tasty snack made from thin poha. I learnt this from an aunty who is from Maharashtra.

INGREDIENTS:

Thin white poha (Paper aval) - 3 cups
Roasted gram (pottukadalai) - 1 tablespoon
Peanuts - 1 tablespoon
Dry coconut slices - 1 tablespoon
Cashews and raisins - optional
Curry leaves - few
Green chilly - sliced or chopped - 2
Turmeric powder - 1/8 tsp.
Hing powder - a generous pinch
Powdered sugar - 1/4 tsp. optional
Salt - to taste
Oil - to fry and temper

METHOD:

Heat a thick bottomed pan or kadai. It is better to have a kadai with handle. The poha will be very thin like a paper and stirring continuously to roast them may break the poha.

Keep the flame to low ( DO NOT roast in high flame) and add thin poha. Roast by gently shaking the pan until the poha is crisp, transfer to a plate and keep aside.

In a small pan, heat oil and fry, peanuts until crisp. Transfer it to the plate. Similarly, fry roasted gram add coconut pieces separately until crisp.

Heat a tablespoon of oil in the same kadai, add curry leaves, green chillies, hing, saute well, finally add turmeric powder, salt to taste and sugar powder. Give a quick stir and add the roasted poha, and other fried items and mix gently without breaking the poha. Switch off the flame and allow the chivda in the hot kadai for 2 to 3 minutes. Transfer it to a wide plate. When cool store in an air-tight container. This is an excellent tea-time snack too.

Friday, October 25, 2019

Kara boondi / Spicy boondi

Kara boondi is a spicy, tasty and popular anytime snack made especially during Diwali.

INGREDIENTS:

Gram flour / Besan flour - 1 cup
Rice flour - 1/4 cup
Turmeric powder - a generous pinch
Red chilli powder - 1/4 tsp.
Hing - 1/8 tsp.
Salt - as needed (approx. 1/2 tsp. more or less)
Cooking soda - 1 pinch (optional, I did not use)
Peanuts - 1 tablespoon
Curry leaves - 1 sprig
Ghee - 1 tsp.
Oil - to deep fry
Perforated ladles

METHOD:

Sieve gram flour and rice flour. Take a broad bowl, add the sieved flour, turmeric powder, chilli powder, salt, hing and mix well. Add a tablespoon of hot oil, mix well. Add water little by little and make a batter of pouring consistency, slightly thinner than dosa batter consistency. Whisk well without any lumps. Keep aside.

Heat oil in a kadai. Take the perforated ladle, hold it little high above the oil. Pour about 1/2 cup of batter into the ladle. Tap it lightly so that the batter will drop into the oil. Alternatively, you can use another ladle to spread the batter. Fry in medium flame. When the oil stops sizzling, fry for few more seconds until the boondis become golden and crispy. Drain with another slotted ladle and place the boondis in a kitchen tissue to absorb the excess oil. Wipe the perforated ladle on both sides with a paper towel after each batch, so that the holes are not clogged. Repeat the process with the remaining batter.

In a pan heat ghee and fry peanuts until crisp. Add curry leaves. Stir fry with a spoon. Switch off the flame. Add it to the boondi and toss well. Spicy Kara boondi is ready. When cool, store in an airtight container.

Variation:

1. Ghee-fried cashews can also be added.

2. Instead of adding chilli powder in the batter, you can sprinkle it on the fried boondis and toss it well.

3. Boondhis can be done without chilli powder

4. Pepper powder can be substituted for chilli powder and sprinkled finally to the fried boondhis.

TIP: If the batter is watery, boondhis will be flat. Add little besan. If the batter is very thick, boondis will become dense. To check the batter consistency, dip the handle of a spoon into the boondi batter and let it drip into hot oil and see if the boondi shape is round, crisp and perfect.

Saturday, November 3, 2018

Spicy mixture

Diwali is not complete without making mixture. Here is an easy recipe of mixture which can be done in minutes. Even novice cooks can make this with ease.

INGREDIENTS:

Thick aval (poha) - 4 cups
Oma podi - 2 cups (crushed roughly)
Roasted peanuts - 2 tablespoons

Roasted gram (Pottukadalai) - 2 tablespoons
Chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - to taste
Ghee - 1 tablespoon

Oil - to deep fry

METHOD:

Sieve aval without any sand. Heat oil in a kadai and make Oma podi as said here. Keep aside. In the same oil, deep fry aval. Aval puffs immediately. Fry little aval at a time. Remove aval and put it in a broad bowl. Add little salt and mix gently. Crush Oma podi slightly and add to the fried aval.

Heat ghee in a pan. Add peanuts and fry until golden. Again add a spoon of ghee and fry pottukadalai until crisp. Add curry leaves and roast a bit. Add turmeric powder, chilli powder and hing. Give a quick saute and add these to the fried aval, omapodi mixture. Mix everything well but gently. Spicy and crispy mixture is ready. When cool, store in an airtight container.

NOTE:
Generally, peanuts and pottukadalai are also deep fried in oil. Using ghee enhances the flavour.

Thursday, October 12, 2017

KURKURI BHINDI RECIPE / AIR FRIED CRISPY OKRA RECIPE / AIR FRIED KURKURI BHINDI RECIPE

How-to-make-crispy-okra,How-to-make-kurkuri-bhindi

Kurkuri bhindi is a perfect tea-time snack which is made with ladysfinger/okra. 'Kurkuri' is 'crisp' in Hindi.

Recently I received a request to review Philips Air fryer. I accepted the opportunity as I can try out recipes with new products and give my honest opinion about the performance of the product.

Philips has introduced their Viva Collection Air fryers. The product which I received was Turbostar which cooks with rapid air technology. Philips claims tasty frying with 80% less oil. The product comes with a basket with an easy click handle, metal mesh and a recipe book. Some accessories like grill pan, rack and baking pan can be purchased from their store.

I personally feel that Airfryer is a good option for low fat cooking and can be a healthy start. Cooking in Airfryer is an alternative to deep frying as we can use little or no oil. Health conscious people can prefer air-frying instead of deep frying.

Whenever I buy a new gadget/appliance, I think twice and ask myself, whether it is worth to get it? As regards Air fryer, I always had the doubt if it actually fries in air? Now, having used it, I can say it is nothing but a small oven. Unlike the convection oven, we can make only small quantities. You can fry, bake, grill and roast in Philips Air fryer. Philips Air fryer is small but heavy. So, keeping it on counter-top would be safe. Easy to clean. As I cook only vegetarian, there is no unpleasant odour while cooking.

Disclaimer: This review is done on request from Philips. The opinions are based on my personal experiences. Use your own discretion before buying the product.

What all can be made?

I have been using this for sometime now and tried some recipes. Masal/paruppu vadai, Kaarakari, chips, roasts, cutlets, baked samosas, biscuits/cookies, muffins, buns, bread etc. can be made. However, when I asked the demo person, about making poori and poricha appalam, he said poricha appalam can't be made as sit is very light and will be blown away by air. So, I did not take the risk of trying it. We can't make poori also. DO NOT TRY appalam or pappadam by brushing oil, as it is very light and will get blown away by the air. Click here for Ragi biscuits/Ragi cookies in Philips Airfryer.

Now I am sharing an easy to make Air-fried Kurkuri Bhindi.

Kurkuri bhindi is a perfect tea-time snack which is made with ladysfinger/okra. 'Kurkuri' is 'crisp' in Hindi. Usually, this is deep fried. As a healthier option, I made the bhindis in Philips Airfryer. I was able to break the bhindis and felt the crunchiness while eating. The pictures are pretty much self-explanatory. Anyway, the recipe also follows is how I made it in an Airfryer.

INGREDIENTS:

Okra / Ladysfinger - 1/4 kg.

Besan/gramflour - 2 tablespoons

Rice flour - 2 tablespoons

Turmeric powder - 1/8 tsp.

Red chilli powder + Sambar powder - 1/2 tsp. + 1/2 tsp.

Black pepper powder - 1/4 tsp.

Cumin powder - 1/4 tsp.

Coriander powder - 2 tsp.

Garam masala - 1/2 tsp.

Amchur - 1 tsp.

Oil - 2 tablespoons

Garnishing:

Chat masala - to sprinkle

A dash of lemon juice

METHOD:

Wash and pat dry okra. Remove both the ends and slit vertically to four pieces. Mix all dry ingredients well. Sprinkle this over the slit bhindis so that it is fully coated and well blended. Add oil and mix again with your hand.

Preheat air fryer at 180°C for 5 minutes. Transfer the coated bhindis to the mesh and air fry for 15 minutes at 180°C. Take out the basket and toss in between. If necessary air fry / bake for a couple of minutes more until crispy.

Yummy Kurkuri Bhindi / Airfried Kurkuri Bhindi is ready. Serve hot by sprinkling chat masala on top with a dash of lemon juice. Goes well with Rice and dal. A perfect snack with tea/coffee.

NOTE:

Be careful and keep an eye after 12 minutes.

Any masala powders can be added/substituted according to your tastebuds.

Kurkuri bhindi can also be deep fried in oil. It can also be shallow fried.

Wednesday, July 19, 2017

MATAR KARANJI / SPICY MATAR KARANJI / MATAR GUJIYA / SPICY MATAR GUJIYA

HOW TO MAKE MATAR KARANJI, HOW TO MAKE SPICY MUTTER KARANJI

Karanji / Gujiya is a traditional sweet made during festivals. Spicy mutter karanji is a crispy and spicy snack stuffed with fresh peas and a variant of the conventional sweet Karanji.

INGREDIENTS FOR THE DOUGH:
Maida - 1 cup
Semolina - 1 tsp.
Cornflour - 1 tablespoon
Ajwain - 1/2 tsp.
Salt - 1/4 tsp.

Melted warm butter / ghee - 1 tablespoon
Water - approx. 1/3 cup or as required

FOR FILLING:
Fresh shelled green peas - 2 cups
Ginger grated - 1 tsp.
Cumin powder - 1/2 tsp.
Coriander powder - 1 tsp.
Chilli powder - 2 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Juice from one key lime
Salt - to taste

Oil - to deep fry

METHOD:

In a wide mixing bowl, add the ingredients for dough except water and ghee. Melt ghee and pour warm ghee in the flour and mix well. It will become like bread crumb texture. Now add water little by little and knead the dough. Dough should be stiff. I used 1/3 cup of water. Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside for at least half an hour.

Meanwhile, cook peas in water alongwith salt. Drain the water completely and mash cooked peas slightly. Add all other ingredients given for filling and mix well. Filling is ready. Keep aside. (If using onions, chopped onions can also be added ).

Now divide the dough into small equal portions and shape into balls. Take a ball, slightly dust with flour and using a rolling pin roll out each ball into a circle, put a small portion of the filling in middle, fold to make a semi circle and press the edges to seal it well. You can also make a thin solution of flour and water and apply it with a finger tip all over the edge to seal it. Cut the edge of Gujiya to give a shape by pressing with a fork or gujiya cutting spoon. I used the spoon to get curved edges. You can also use a somasi / karanji mould.

Heat oil in a kadai, slide the karanjis gently and fry them in batches on medium heat until they are golden brown and crispy.

Drain on a kitchen tissue. Serve hot with green chutney and sweet chutney or ketchup.

NOTE: Cover the dough with a damp muslin cloth to prevent it from drying.
Do not over fill the stuffing.
Seal the karanjis well, else the stuffing will spread in oil and you will end up in a mess.

Tuesday, April 11, 2017

TIRUPATHI VADAI / TIRUMAAL VADAI / KOVIL VADAI / TIRUPATHI VADA / BLACK GRAM VADA

How to make Tirumaal vadai, How to make Tirupathi vadai, Home made tirupathi vadai recipe

Tirupathi vada and Laddu are world famous and distintly unique in taste. It is called as "Tirumaal Vadai" which is huge in size and distributed as prasadam for "Kalyanotsavam" in Tirumala. 'Tirumaal Vadai' will be flat and little hard, and usually given as prasadam for utsavams only. I have not come across the vadais on the prasadam counters, but have heard that only limited number of vadais are for sale and its difficult to get it. If some friends/relatives do 'Kalyana Utasavam' they give a piece. Though the vadais are hard to bite, one would be tempted to have more bites. That temptation made me to try this 'prasadam' at home. Here is how I made the 'Home-made Tirupathi vadai'.

INGREDIENTS:

Whole black gram / Whole urad dal with skin - 2 cups
Raw rice - fistful
Chopped ginger - 1 tablespoon
Black pepper - 1 1/2 tablespoons
Cumin seeds - 2 teaspoon
Salt - to taste
Ghee / Oil - to deep fry

METHOD:

Wash and soak urad dal and rice in water for 1 hour.

Chop ginger. Pound pepper jeera using a mortar and pestle to a medium coarse powder.

Drain water completely from the soaked dal and grind it alongwith ginger to a medium coarse paste without adding water. The batter should be thick. Add pepper jeera powder, salt and mix well.

Heat required ghee/oil . (In Tirumala / Srirangam temples only ghee is used for deep frying). Wet your palms with water, take out a big ball from the batter and flatten it using your hand in a banana leaf or clean moist cloth to slightly thick, palm sized disk. As the size is bigger than the normal vadas, deep fry one at a time.

Carefully drop it into the oil, cook on medium heat and turn it on both sides until golden brown and crisp. TIRUMAAL VADAI is ready.

NOTE:

As the vadas are thick, it will take a long time to become crisp. You can make thinner vadas also.
Wet your hands and banana leaf for each vadai so that the vadai doesn't stick to your hands.

Monday, April 10, 2017

CORN ON THE COB

‘Corn on the cob’ is a healthy evening snack and best snack during summer picnics. Easiest way is to boil the corn, while some people might grill or roast it. I prefer the boiling way, but I have mentioned the grill, roast and microwave methods too.

INGREDIENTS:

Fresh corn - 2 or 3 ears
Unsalted butter- 2 tablespoons
Salt - to taste
Lemon juice - 1 tablespoon
Chilli flakes - 1 tablespoon
Black pepper powder - to taste
Dried / fresh herbs - to taste
Finely chopped cilantro – 2 tablespoons
Water - as required
A large pot

METHOD:

Select fresh corn with bright green husks. The kernels should be tight. Frozen corn can also be used.

NOTE: Boil corns when it is fresh. Keep the corn with its husk until you boil. Husk the corns just before you boil. For best results, cook corn in a large pot of boiling water until it is tender but not mushy. You can also cut the corn and boil. Frozen corn can also be used.

Boiling method:

Fill a wide, large vessel with water. The vessel should be big enough to hold the corn. Cover the vessel and bring the water to a boil. Drop the corns gently in boiling water and cook it covered until the water comes to a rolling boil again. The corns would have turned bright yellow by now. Remove the corns with tongs. Do not let the corn sit in the boiling water for long, as it will be overcooked. Corn on cob is usually tender and crunchy. If you prefer softer kernels and easy to chew corn, cook until soft.

Rub corn with lime and melted butter, sprinkle salt, black pepper powder, chilli flakes and finely chopped cilantro. (You can use any of your favorite spice mixtures , fresh herbs for toppings). Transfer to a serving platter, top with a small cube of butter and serve hot.

Microwave method:

Microwave high with husk for 3 to 4 minutes . Remove the husk and sprinkle with salt and spice mixtures.

Grilling/Roasting:

Roast over a medium-hot grill, turn with a tong on all sides until the outer husks are charred. When cool enough to handle, remove the husk and sprinkle with salt and spice mixtures.

Alternatively, keep the husks intact with the stems. peel the husks backwards, rub oil preferably olive oil, cover back the husks with a string or wrap with an aluminium foil and roast on a grill. When cool enough to handle, remove the husk and sprinkle with salt and spice mixtures.

Friday, February 24, 2017

OMAVALLI BAJJI / AJWAIN LEAVES FRITTERS / KARPOORAVALLI BAJJI

How to make omavalli leaves bajji, How to make ajwain leaves fritters

Ajwain leaves are known as Karpooravalli ilai. Also called as omavalli ilai in Tamil and doddapatre (sambar balli) in Kannada. The leaves are used as home remedy for cough, nasal congestion,cold and indigestion problems. And now to the aromatic, simple and tasty recipe.

INGREDIENTS:

Omavalli ilai / Karpooravalli ilai (Ajwain leaves) - 10
Besan flour - 1/2 cup
Corn flour - 2 tsp.
Rice flour - 2 tsp.
Chilli powder - 1/4 tsp.
Hing - a pinch
Salt - to taste
Ghee - 1 tsp.
Oil - to deep fry

METHOD:

Pluck leaves with stems intact, wash well, pat it dry and keep ready.

Mix all ingredients well (except the leaves). Add water little by little to form a medium thick batter.

Heat oil in a kadai , dip the leaf one by one in the batter and gently drop in the oil. Fry in medium flame until golden brown. Serve hot with any chutney of your choice.

Thursday, October 27, 2016

POTTUKADALAI MANAKKOMBU / POTTUKADALAI MULLU MURUKKU / ROASTED GRAM MURUKKU / POTTUKADALAI MURUKKU

How to make pottukadalai mullu murukku, How to make pottukadalai manakkombu, How to make pottukadalai murukku, How to make roasted gram murukku

This crispy savoury is very easy to make and termed by different names like Manakkombu / Mullu murukku / Magizhampoo thenkuzhal / Mullu thenkuzhal / Magizhampoo murukku etc.

INGREDIENTS:

Idiyappam flour / Processed rice flour / Store bought rice flour - 2 cups
Pottukadalai powder (Roasted gram powder) - 1/2 cup
Butter - 50 gms.
Cumin seeds / Ajwain - 1 tsp.
Chilli powder - 1/4 tsp.
Hing - 1/4 tsp.
Salt - to taste
Oil - for deep frying

METHOD:

Melt butter. Mix all the ingredients in a wide bowl, without water. Keep aside.

Take out a small portion from the above mixture, add little water and knead it to a medium-soft, manageable dough.

Heat oil in a kadai. Fill the dough in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion, directly into the oil. Alternatively, you can press in greased ladles and slide gently into the oil. Ensure medium heat, and fry on both sides until golden brown and crisp. Drain on a kitchen towel to remove excess oil. When cool, store in an air-tight container.

NOTE:

Ensure medium heat of oil while frying.

Do not let the dough to rest for a long time as it will absorb more oil. Take out only little portions of the mixed flour and knead with water as and when required.

When cool, store in air-tight containers at room temperature.

Tuesday, October 25, 2016

MILLET COCONUT MILK THENKUZHAL / MILLET THENKUZHAL / COCONUT MILK THENKUZHAL / THENGAIPAAL THENKUZHAL /

How-to-make-millet-coconut-milk-thenkuzhal, How-to-make-millet-thenkuzhal, How-to-make-coconut-milk-thenkuzhal, How-to-make-thengaipaal-thenkuzhal

INGREDIENTS:

Barnyard millet OR any millet - 2 1/2 cups
(Store bought millet flour can also be used).
White urad dhal - 1/2 cup
Thick coconut milk - 1/2 cup
Salt - to taste
White or black sesame seeds or jeera - 1 tsp.
Butter - 50 gms.
Hing - 1/2 tsp.
Oil - to deep fry

NOTE:

Raw rice can be substituted for millets. Rice flour or store bought rice flour can be substituted for millet flour.

METHOD:

Grind millet and urad dhal in a flour mill to a fine powder.

When cool, sieve well. Dry roast in a kadai until hot. Add other ingredients. Mix well, adding coconut milk little by little and knead to a firm but manageable dough without any lumps. If necessary sprinkle little water. (Note: If you let the dough sit for a long time thenkuzhal will not be white. So ensure to make thenkuzhal immediately after kneading the dough. If making more quantity, knead dough in batches)

Heat oil in a kadai. Take out fist sized balls out of the dough and fill it in a Thenkuzhal achu (press having round holes like that of punching machine holes) and press it in a circular motion directly into the oil. You can also shape it in a ladle with holes and gently drop it in oil. Flip gently on both sides until bubbling and sizzling sound from the oil subsides. Take out, and keep in a kitchentowel or colander to remove excess oil. When cool, store in an air-tight container.

Note: Coconut milk thenkuzhal will be white in colour and not golden brown. So its enough if you fry until the sizzling sound stops.

COMMON NOTES FOR ALL BAKSHANAMS:

Ensure medium heat of oil.

Take out only little portions of the mixed flour and knead with water or coconut milk as and when required. By doing like this, the bakshanams will get a beautiful colour. This applies to all the bakshanams.

When cool, store in air-tight containers at room temperature.

Saturday, October 8, 2016

MOCHAI SUNDAL / NAVY BEANS SUNDAL

How to make mochai sundal, How to make navy beans sundal, How to make mochai kottai sundal

Navy beans are a great source of protein and helps in maintaining a healthy blood pressure. It is very low in saturated fat and sodium and a very good source of dietary fiber and folate. It also helps in keeping the heart strong.

INGREDIENTS:

Mochai kottai - 1/4 kg.
Turmeric powder- a generous pinch
Scraped coconut - 1/4 cup
Red chilli powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Hing - 1/4 tsp.
Salt - to taste

To temper:
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Curry leaves - few
Oil - 1 tablespoon

METHOD:

Soak mochai kottai / navy beans / val dal overnight. Drain out the soaked water. Fill fresh water upto an inch above the dal. Pressure cook alongwith salt, hing and turmeric powder for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds, and when it splutters, add urad dhal and curry leaves. When urad dhal turns golden brown, add sambar powder, chilli powder and cooked mochai. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Monday, August 22, 2016

MAIDA COCONUT MILK SEEDAI / MAIDA SEEDAI / MAIDA THENGAIPAAL SEEDAI

How to make maida seedai, How to make maida coconut m ilk seedai, How to make maida thengaipaal seedai

Seedai is a popular snack made for Sri Krishna Jayanthi/Gokulashtami. Usually, seedai is done with processed rice flour. While talking with my grandma yesterday, she told me about making maida seedai and also said that it will be "vella velaer" (a beautiful golden colour without browning) in colour. Maida has high gluten content and when steamed it breaks down the gluten and makes it easily digestible.

INGREDIENTS:

Maida (All purpose flour) - 2 cups
Urad dhal powder - 2 tsp.
White sesame seeds/jeera - 1/2 tsp
Salt - to taste
Hing 1/4 tsp.
Butter - 50 gms (to be melted)
Coconut oil- to deep fry
Water-coconut milk mixture - as needed

METHOD:

Prepare urad dhal powder as said in this link. Tie maida in a clean white cloth and steam cook for 15 minutes. When still warm to handle, break well to powder without any lumps. Sieve well.

Mix water and coconut milk and keep ready.

In a broad vessel, combine all ingredients and mix well to a crumbled mixture. Now add the water-coconut milk mixture little by little to make a smooth dough.

Make small balls from the dough and spread it on a clean, white cloth.

Heat oil and add the seedais to it. Deep fry in medium heat until golden brown. Drain on a kitchen towel. When cool, store in an airtight container.

Crispy and crunchy maida seedai is ready for offering.

Click here for regular seedai recipe

NOTE:

Make sure that there is no mud or dust in the flour, sesame seeds, jeera and salt. It is better to dissolve salt and hing in water and strain it and use.

Coconut oil enhances the taste, but any other edible oil can also be used.

Wednesday, April 13, 2016

KHANDVI

Khandvi is an absolutely delicious, traditional savoury snack of Gujarat, made with gram flour and yoghurt and a perfect option for breakfast or evening snack. My daughter-in-law Shruthi, makes perfect, soft textured khandvi rolls. Making translucent and paper thin khandvi is truly an art, in which I should say she is an expert. Recently she made khandvi and sent this picture to me. The wonderful yellow colour caught my eyes and here is the recipe.

INGREDIENTS:

Gram flour (besan) - 1 cup

Fresh curd - 1 cup

Water - 1/2 cup

Ginger-green chilli paste - 1 tsp.

Turmeric powder - 1/4 tsp.

Hing - 1/4 tsp.

Salt - to taste

Lemon juice - 1/4 tsp.

To temper:

Oil - 3 tsp.

Mustard seeds - 1 tsp.

Finely chopped green chillies - 1/2 tsp.

Curry leaves - 1 sprig

To garnish:

Finely chopped coriander leaves - 2 tablespoons

Grated coconut - 2 tablespoons

Gadgets:

A flat bottomed tray, spatula

METHOD:

Whisk curd and water. Combine besan with green chilli-ginger paste, turmeric powder, hing, salt and lemon juice. Add curd gradually and mix well without any lumps until smooth.

Grease the back side of the tray and the spatula with 1/2 a spoon of oil and keep it ready.

Heat a pan, add the mixture and cook on a low flame for about 10 minutes. Stir continuously until it becomes thick and glossy. Switch off the stove. (NOTE: Once the batter is out of the stove, you have to spread the batter very fast while it is hot). Spread the mixture on the back of the greased tray while it is hot. Immediately level it with the spatula, as thinly as possible.

When cool, cut lengthwise into 1½-2" wide strips. Roll each strip gently to small cylinders. (You can either sprinkle grated coconut before rolling OR you can use grated coconut for garnishing)

Arrange the rolls in a serving tray, temper with the ingredients given in "to temper"and pour over the khandvi. Garnish with coriander leaves and coconut. Serve immediately with green chutney.

Wednesday, March 30, 2016

PROSO MILLET SEMIA PAKODA / MILLET VERMICELLI PAKODA

Millet semia pakoda recipe, Millet recipes

Millet vermicelli or millet semia is available in all stores. Basics and health informations about millets and cooking can be seen here. More millet recipes can be seen here.

INGREDIENTS:

Proso millet semia OR any millet semia - 1 cup
Besan flour - 1 cup
Rice flour - 1/2 cup
Chilli powder - 1 1/2 tsp.
Salt - to taste
Hing - 1/2 tsp.
Finely chopped curry leaves - few
Oil - to deep fry

METHOD:

Wash millet sevai well and soak in warm water for 5 minutes. Drain water completely, spread it in a colander.

Combine all ingredients. Add drained millet semia, sprinkle little water and mix well to a thick batter.

Heat oil. Take a small portion from the batter and drop it gently into the oil. Ensure medium heat of oil and put 7 or 8 in a batch (this depends on how much oil you heat). Deep fry until golden brown. Repeat the procedure with the remaining batter. Serve hot with tomato ketchup or chutney.

NOTE: Finely chopped onions, green chillies and coriander leaves can be added if necessary.

Wednesday, January 13, 2016

KADALAI PARUPPU BONDA / CHENNA DHAL BONDA

This is a traditional recipe made in our family. My mother in law makes this bonda for Bhogi. Along with this, general pandigai recipes and Poli is also made. As tomorrow is Bhogi, I thought of posting this kadalaiparuppu bonda recipe made in our home.

INGREDIENTS:

Gram dhal (Kadalaiparuppu)- 1 1/2 cup
Raw rice - 2 tablespoons
Dry red chillies - 4
Ginger - 1/2" piece
Green chilly - 1 (finely chopped)
Curry leaves - 2 sprigs (finely chopped)
Coriander leaves - fistful (finely chopped)
Hing - a generous pinch
Salt - to taste
Oil - to deep fry
Scraped coconut - 1/4 cup (optional)

METHOD:

Soak kadalaiparuppu (chenna dhal) and rice for 2 hours.
Drain the water completely and grind with red chillies, salt and ginger to a coarse paste by just sprinkling water.
Now, add the chopped green chillies, coriander leaves, curry leaves and hing and mix well.
You can also add the scraped coconut, if you wish.
Heat oil in a kadai, take out small balls from the ground paste, drop in gently into the oil and deep fry until golden brown. Ensure medium heat.
Serve hot.

Note: Do not refrigerate the batter after adding coconut. You can also grind green chilies instead of chopping.

Thursday, October 29, 2015

AVAL MIXTURE / POHA CHIVDA

Generally, the ingredients for mixture or chivda is deep fried in oil. This is a simple, guilt free, low fat version of aval mixture. Using ghee enhances the flavour. You can also use oil instead of ghee.

INGREDIENTS:

Thick aval pori (poricha aval) - 4 cups
Roasted peanuts - 2 tablespoons

Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - to taste
Ghee / Oil - 1 tablespoon

METHOD:

Buy thick aval pori (the one which you get for karthigai pori urundai). Sieve well without any sand. OR take a clean muslin cloth, put aval pori in it and slightly swing the cloth so that the mud sticks to the cloth. Remove the aval, dust the cloth and repeat until there is no mud.

Heat ghee in a pan. Add curry leaves and roast a bit. Now add peanuts, turmeric powder, chilli powder and hing. Give a quick saute and add aval pori. Simmer the stove and mix well until poricha aval / roasted poha gets coated well with all the spices and turns crisp. Crispy, light and guilt free aval mixture /poha chivda is ready. When cool, store in an airtight container.

NOTE: Store bought sev or omapodi can also be added.

Sunday, September 27, 2015

CABBAGE MEDHU PAKODA / CABBAGE PAKODA

A NO ONION NO GARLIC RECIPE but tastes similar to onion pakoda. Suitable for vrat days. It is crispy outside and soft inside and hence called medhu pakoda. Medhu in Tamil means soft.

INGREDIENTS:

Cabbage - 1 cup (tightly packed)
Gram flour - 1 cup
Rice four - 1/3 cup
Cumin seeds - 1/4 tsp.
Green chillies - 1 (finely chopped)
Curry leaves - a sprig
Red chilli powder - 1/2 tsp.
Salt - to taste
Hing - a generous pinch
Oil - to deep fry

METHOD:

Chop cabbage roughly, add little salt and keep it aside. After 10 minutes, mix well and squeeze out the water. Discard the water. Mix all other ingredients, add water little by little and make a thick batter. Mix well. Heat oil. Take a small portion from the batter and drop it gently into the oil. Ensure medium heat of oil and put 5 or 6 in a batch. This depends on how much oil you heat. Likewise, do with the rest of the batter. Flip on all sides until golden brown. Serve hot with tomato ketchup or chutney.

Monday, September 21, 2015

MILLETS AND OATS KARA PANIYARAM / MILLETS KARA PANIYARAM

MILLETS KARA PANIYARAM RECIPE, MILLETS KARA PANIYARAM

INGREDIENTS:

Oats - 1/2 cup (dry roasted and powdered)
Roasted rava - 2 tablespoon
Grated ginger - 1/2 tsp.
Green chillies - 2 (Finely chopped)
Chopped cabbage - 1/4 cup
Coriander leaves - 2 tablespoons(finely chopped)

Hing - a generous pinch
Salt - to taste
Oil - to fry

To soak and grind :
Red rice aval (poha) or thick poha - 1/3 cup
Varagu OR any millet - 1/2 cup
Gram dhal - 1/4 cup
Tur dhal - 1/4 cup
Moong dhal - 1 tablespoon
Dry red chillies - 2

To temper:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Oil - 1 tsp.
Curry leaves - 2 tsp. (roughly chopped)

METHOD:

Dry roast and powder oats.

Soak together for 3 hours and coarsely grind the items given in "To soak and grind". Add all other ingredients. Temper with the given ingredients. Mix well.

Heat oil in a "paniyaram mould", pour the batter to 3/4th of the holes. Ensure medium heat. Cover with a lid for 2 minutes. When the bottom portion is light brown in colour, flip with stick or spoon to the other side and cook until golden brown on both sides. Repeat the procedure for the rest of the batter.

Serve hot with chutney or ketchup.

NOTE: Mixed vegetables and onions can also be used.

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