Cornflakes Mixture

This is a great Indian snack. I always love Grand sweet’s cornflakes mixture. This is my first attempt to make it at home. Use your imagination when it comes to the nuts and seeds.  It makes a healthy snack for both kids and adults. Have it at tea time along with a cup of hot masala chai or coffee.Store in airtight container for up to three weeks.

Ingredients

Raw Cornflakes (not fried)                    - 4 cups 
Maize Poha -                                         2 cup

Thick Beaten rice (Aval/poha) -                1 cup

Split roasted gram dal (dalia/porikadala)-  1/2 cup

Roasted peanut –                                     1cup

Raisins -                                                  1 cup

Cashews –                                               ½ cup

Curry leaves

Oil-                                                           for deep frying

Whole Red chillies –                                  4 no

Masala (for sprinkling)

Powdered salt -                                             1 tsp

Red chili powder -                                         1 1/4 tsp

Citric acid - (OPTIONAL)                                2 pinches

Sugar -                                                        1 tsp

Asafetida powder -                                        1/4 tsp

Roasted cumin seed powder                          - 1/2 tsp

Turmeric -                                                     a pinch

Method:

• Select cornflakes which are raw and meant for frying. (Do not buy breakfast cereal)
• Deep fry handful of cornflakes each time in hot oil.
• Drain away the excess oil.
• Fry each of the other ingredients separately and mix with fried cornflakes.
• Mix all mentioned spices under masala powder together.
• Sprinkle over fried ingredients when it is still hot (whenever powdered spices are added to any mixture, it should be sprinkled when it is still hot).
• Store in air-tight container after it attains room temperature.

Kerala Banana Fritters ( Pazham Pori )

 Pazham pori /Plantain fritters is made out of a special variety of plantain called "Nendrapazham" which is highly nutritious and  good source of  potassium and vitamins A & C. Ethakappam has been the popular and the favorite snack of keralites. The plantain slices dipped in sweetened flour and then deep fried in oil.This snack is common street item in Kerala and one of the fastest and hot selling snacks in trains.This snack is often fried in most of the homes and relished by all along with a cup of steaming tea or coffee. It's also a very tasty, fast and easy to make. 

Ingredients

Ripe Nendran bananas                          -2 (peeled)

Water                                                – ½ cup

Maida (all-purpose flour)                      – 3/4cup

Rice Flour                                            – ¼ cup

Sugar                                                  – 2tbsp

Cardamom powder                                – ½ tsp

Yellow color                                         – 1 drop

bicarbonate of soda                               A pinch of   

 Refined vegetable oil                           – for Deep fry

Method

•  Cut each banana into 3 pieces, lengthwise.
• Make a thick batter with both the flours and ½ cup water. Add sugar, yellow color and bicarbonate of soda.
•  Dip the banana slices in the batter and deep fry in hot oil till golden brown.
•  Drain off the excess oil and serve hot. 

Mysore Bonda

The name Mysore Bonda says it all. It is also famous in Tamil Nadu, Kerala and Andhra Pradesh. This is classified as evening snacks and often it is very popular in home and Indian restaurants. Mysore Bonda goes well with chutney and Sambhar. It is a very important item during - almost forgotten -  "pon parka varadhu" event. People 40 and above might remember the legendary joke "Mappillai enna pannindu irukkar" and "Bonda chaptundu irukkar" from old Tamil movie "Kalyana Parisu"

Ingredients : 

Maida                                                  - 1 cup

Finely chopped Green chilies/Jalapenos)-     4 no( I used jalapenos chilies) 

Rice flour-                                               ¼ cup

Sour curd-                                                1 cup mix with little water

 coconut pieces                                        1 tbsp

 cooking soda(Soda uppu)                         1/2 tsp

 cumin seeds                                             1 tsp

ginger chopped                                          1 tsp 

Salt                                                       to taste

 baking soda                                            A PINCH

Chopped coriander leaves                          1 tbsp

Oil                                                          for frying

 Method:

• Take a bowl add Maida, rice flour, salt, soda mix well then add buttermilk make it into a Vada batter consistency.
• Now add cumin seeds,finely chopped coconut pieces , chopped Jalapenos chillies  and  chopped Coriander leaves, mix well keep  aside for 1 hr.
• Heat oil to fry, make into small round bondas and put in to the oil, cook in a very slow flame.Remove once it is golden brown color.
• Serve it with coconut chutney or mint chutney. Typically it is served with Kesari followed by Coffee/Tea.

Mysore Bonda

Nendran Banana Chips (Kerala Banana Chips)

Nendran Chips is one of the popular snacks of Kerala. They are called “Upperi” or “kaai Varthathu” These are different from other banana chips and are yellow in color. The color is natural. They are fried in coconut oil and sprinkled with salt water. Banana chips are very important item in any formal dinner, especially Onam Sadya. My in-laws were very orthodox and they always eat only home –made food. This enabled me to learn chip making from my mother-in-law . In this recipe in place of coconut oil I used cooking oil.

Ingredients:

Raw Nendran banana                   - 4no

Salt                                             - 2 tsp

Turmeric powder                          – ½ tsp

Water                                          - 1/4 cup

Oil                                                 for deep frying

Method:

• Dissolve 1 tsp salt in 1/4 cup of water. Add Turmeric powder in it. Mix well.
• Peel the Nendran bananas. Do not throw away the peels. It can be used to make thoran Slice the bananas into thin rounds.
• Heat oil in a kadai (The stove heat should be in medium). Deep fry the banana pieces in batches.
• When they turn yellow, sprinkle 2 tsp turmeric salt water into the oil.
• Fry till the water evaporates fully.  Drain on a paper towel and store in an air tight container.