Showing posts with label Snacks&Savories. Show all posts
Showing posts with label Snacks&Savories. Show all posts

Sep 12, 2014

407: ALOO BONDA



Take a pause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls made of potato and chickpea flour. This Aloo Bonda is a south Indian version.  ..

Ingredients

For Potato Masala

Big Potatoes                                    4 no.
Finely chopped Green Chilies             3 no.
Grated Ginger                                  1 Tbsp.
Crushed fennel seeds                        1 Tsp.
Finely chopped curry leaves              1 Tbsp.
Finely chopped coriander leaves        1 Tbsp.
Turmeric powder                             1/8 Tsp.  
Salt                                                 to Taste
For Batter

Gram flour (Besan)                            1 Cup
Rice Flour                                        ¼ cup
Water                                              ¼ - ½ cup
Red chili powder                               1 Tsp.
Asafetida powder                              ¼ Tsp.
Turmeric powder                              ¼ Tsp.
Salt                                                 1/8 Tsp.
Baking soda                                      a pinch (Optional)

Other Ingredients

Cooking Oil                                    for Deep Frying


Method:

Preparing Potato Masala

  • Boil the potatoes, then peel and mash them when they are still warm.
  • Add salt, Turmeric powder, Fennel seeds, coriander& curry leaves and green chilies to the mashed potatoes and mix well.
  • Make small to Medium sized balls from this mixture. Keep aside.



For Batter

  • In a big bowl, add all the Batter ingredients. Add little water bit by bit and mixing with hand make a batter. Neither too thick nor too loose.

For Making Bonda:

  • Heat oil in a kadai. Drop a drop of batter into the oil, if it raises from the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium
  • Dip each potato ball in the batter and coat it well with the batter.
  • Carefully drop the balls into the hot oil and fry the bondas until they turn golden color.
  • Drain aloo Bonda on paper towels to remove excess oil.
  • Serve hot with Coconut chutney and hot chai or coffee.




If you like this recipe, you might  like my other Bonda Recipes


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Jun 16, 2014

Cabbage Pakoras/ Cabbage Nuggets




Fried, batter-dipped vegetables nuggets called Pakoras. This cabbage Pakoras to be made as a side snack or tea time snack.

Ingredients
Thinly shredded cabbage                    1 cup
Chopped coriander leaves                   2 Tbsp.
Chopped Curry leaves                         1 Tbsp.
Oil                                                       for Deep Frying
For Batter 
Chickpea Flour/ Besan /Gram flour   1 cup
Rice Flour                                            ¼ cup
Cornstarch                                          1 Tbsp.
Baking soda                                         2 pinch
Salt                                                     To Taste
Red chili powder                                 1  Tsp.
Turmeric powder                               ¼ Tsp.
Asafetida powder                              a pinch
Ajwain seed                                       a pinch
Ghee                                                   ½ Tsp.
Water                                                For making batter

Method: 
  • To make Batter, mix all batter ingredients in a big bowl and whisking the ingredients together to form a thick batter. The consistency should be of dosa batter nor too thick nor too thin.
  • Now add the chopped cabbages, coriander leaves and curry leaves. Mix it well.
  • Heat oil in a kadai. Once oil is hot, pour spoonful of the hot oil one by one.
  • Fry the vegetables turning them occasionally until they are golden brown and crisp all over.
  • Remove them with a slotted spoon and allow them to drain on the towel lined plate.
  • Repeat with the remaining vegetable batter.
  • Serve hot with chutneys and  chili sauces.
My other Pakoda Recipes:







May 4, 2014

Kothimbir Vadi



Kothmbir Vadi
Kothimbir Vadi is a starter / snack that are extremely popular among maharashtrians. When I was in Thane , I ate this many times at my maharashtrian friend’s home. It’s my favorite one. Simple and tasty. 
Ingredients
Coriander Leaves                               1 big bunch
Chick peas flour/besan                        1 cup
Peanut coarsely crushed                     2 tbsp.
Rice flour                                           1 Tbsp.
Ginger Paste                                       1 Tbsp.
Turmeric powder                                1/4 Tsp.
Green Chilies  paste                             1 tbsp
Asafetida                                           - A pinch
Sugar                                                     1Tsp.
Salt                                                     to taste
Baking soda (optional)                         1/8 Tsp.
Oil                                                     for Shallow fry 

For Seasonings:
Oil                                                     1 Tsp.
White Sesame seeds                          1 Tbsp.
Dry coconut                                       2 Tbsp.
Curry leaves                                      few 


Method:
  • Mix all the ingredients in a large bowl with water except oil to get a thick batter without any lumps.
  • For Steaming I have used steamer trays. You can also use Idli moulds.
  • Grease the idli moulds/ Steamer trays with oil. Add batter to it and steam for 20 minutes.
  • Let it cool then unmold .If you are using steamer trays then after unmolding cut into slices.
  • Heat oil in a pan.  Now, shallow fry the Vadis till they turn golden brown and crispy.
  • Heat oil, fry all seasonings and add to the wadis.
  • Serve hot with any spicy chutney or sauce.
Note:
  • Shallow fry or deep fry the Kothimbir Wadis as per your choice. 
  • You can freeze these vadis and its stays up to 2 months.



Nov 16, 2013

Kunuku




Kunuku is a famous deep-fried snack in Tamilnadu. In my house Kunuku is one of the Karthikai special snack. 
Try this easy Kunuku recipe from my Madappalli.


 Ingredients

Parboiled Rice                      ¼ cup
Brown Rice                          ¼ cup
Toor dal                              ½ cup
Split gram Dal                      ½ cup
Chick Peas                           ¼ cup
Moon dal                              1 tbsp.
Curry leaves                          few
Grated ginger                        1 tbsp.
Red chilies                            10 no.
Chopped coriander leaves        3 tbsp.
Oil                                        for deep fry
Salt                                       to taste
  
Method:

  • Wash and soak the rice and dhals in hot water for 6 hours.
  • Grind it without adding water (If needs you can sprinkle water)
  • Add chopped coriander, salt, curry leaves and grated ginger, mix it well.
  • Heat oil in a pan over medium flame.
  • Drop small portions of the batter and fry till golden brown.
  • Remove and drain excess oil.
  • Serve hot.
Note:
  • You can make this from left over Adai batter.

Nov 1, 2013

Puzhungal Arsi Murukku/ Parboiled Rice Chakli

On the festival day, women in the Indian households prepare sweet as well as spicy delicacies. One of the popular snack item made especially for the festival is Murukku .The dish is prepared easily, with raw rice/Parboiled rice as the main ingredient. I already posted MulluMurukku, Thenkuzhal Murukku recipes in my blog. Here you go the next variety of Murukku. It is amazing taste. Definitely you will like it.

Ingredients
Parboiled rice                         2 cups
Urdh dhal powder                    2 tbsp.(dry fried)
Asafetida powder                      1 tsp.
Red chili powder                        1 tsp.
Cumin seeds                            ¼ tsp.
Black sesame seeds                   ½ tsp.
Salt                                          to taste.
Coconut oil                                 1 tsp.
Unsalted butter                           1 tbsp.(melted)
Cooking Oil                                 for deep frying

Method: 
  • Wash and soak the rice for 3 hours.
  • Grind with very little water into a smooth paste.
  • Mix rice flour, urdh dhal powder ,red chili powder, asafetida powder, cumin & sesame seeds and salt
  •  Mix melted butter and coconut oil in it and knead well into firm dough.
  • Heat a oil in a kadai. Keep the medium stove heat
  • Fill the Murukku press with the prepared dough using the 1 eyed Mullu blade Make Murukku on a plate and fry them in batches.
  • Fry till crispy & golden color. Remove from the fire  and transfer into a kitchen tissue and let it cool.
  • When they are at room temperature, store in air tight container.



Oct 29, 2013

Kara Boodhi/ Besan flour crispy ball

 Kara Boodhi is a simple savory. This crunchy snack,we  both like it. This is can be eaten alone or with curd. Make delicious Kara Boondhi using this simple recipe from Madappalli. Try this recipe and share your comments..


Ingredients:
Gram flour (Besan) -           2 cup
Rice Flour                         –a handful
Water -                             1 to 2 cups (make sure u add slowly)
Red Chili powder                 4 tsp.( Adjust to your spice level)
Asafetida -                         1/4 teaspoon
Curry leaves-                      few stems
Peanut -                            1/4 cup
Cashew nut -                      ¼ cup
Kismish (Raisins)                1/4cup
Salt-                                  to taste
Oil-                                    for deep fry
Ghee                                  1 tbsp.
You Need
A bowl
Jalli karandi -                       1 (Making boondi)
Kuzhi Karandi –                     1 (for pouring batter)
Jalli karandi -                        1 no (draining them from oil)

Method:
  • Take a bowl; add the Besan flour, rice flour, salt, asafetida, little chili powder and one small ladle of hot oil.
  • Mix well, make a batter of curd like consistency.(add water gradually till it gets dripping consistency)
  • Heat the oil in a kadai. Hold the Jalli karandi over the heated oil.
  • Pour a ladle full of batter on the Jalli karandi and rub it very fast with the back of ladle through the holes.
  • Cook until golden yellow color and remove from the fire, when the hissing sound ceases.
  • Repeat the procedure with the remaining batter.
  • Fry red chili powder and Hing (in a low heat) and add to the boondi.
  • Fry cashews, raisins, peanuts, whole red chilies and curry leaves separately in ghee.
  • Add to the boondi, and mix well. Sprinkle salt if needed.
  • Serve this savory with Hot Masala chai or Degree Coffee.
Note:

  •    You can use pepper powder , instead of chili powder.






Oct 28, 2013

Kara Sev

Karasev is simply and tasty savory. I did not have ‘karasev jalli karandi” ( a special holed ladle used for this) , so I  used  murukku achchu .  I was able to get the same effect.

Ingredients 
Besan (Gram Flour)                                  2 cups
Rice flour                                                ¾ cup
Asafetida (Hing)                                       ½ tsp
Red chili powder                                        ½ tsp
 Crushed Black Pepper                               1 tsp.
Turmeric Powder                                       ¼ tsp
Ghee                                                        1 tbsp.
Cooking soda                                             one pinch
Salt                                                           to taste
 Cooking Oil                                               for deep frying

Method:

  • Sieve both flours together in a bowl.
  • In a plate, cream the ghee & cooking soda ,very well till the paste looks white.
  • Add sieved flours, crushed black pepper, red chili powder, turmeric powder, hing and slat.
  • Mix well with hands. Add enough water to get soft dough.
  • Heat a oil in a kadai. Keep the medium stove heat.
  • Fill the murukku press with the prepared dough using the 3 eyed blade and squeeze it in the oil directly .
  • Fry till crispy & golden color.    Remove to a kitchen tissue and let it cool.
  • Store this in an airtight container,
  • Enjoy Karasev with Coffee or Tea

Note:
  • If you are using Karsev  Jalli Karandi, Heat oil & keep the ‘ karasev jalli karandi” above the oil.  Rub the dough on it so that long strands will fall into the oil.
  • Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.


Aug 13, 2013

Omapodi / Sev

 Omapodi is an easy snack made during  any festivels.

Ingredients:
Besan flour/Kadalamavu:            2 cups
Rice flour:                                 ½ cup
Butter:                                     1tbsp
Omam/Ajwain:                           1 tbsp
Salt                                          to taste
Oil                                            for frying
Method:
  • Soak the Omam/Ajwain in 2 tbsp of hot water for ½ hours. Then grind it very nicely.
  •  Sieve both Besan and rice flour and mix with Omam paste.
  • Add water little by little and make soft dough.
  • Heat oil in the kadai, when its medium hot ,take small quantity of dough and put it in the Sev press and squeeze it in circular motion directly to the hot oil.
  • Fry till it becomes crispy and light golden yellow; drain the excess oil on kitchen towel.
  • Cool & Store it in an airtight container.


Feb 1, 2013

Bharwan Bhindi /Stuffed Okra

Ladies finger, stuffed with a delicious mixture of spices.  This Marwari style Stuffed okra is an excellent side veggie dish for chapattis and Rice.

Learn how to make Rajasthan style stuffed Bhindi by following this easy recipe.

Ingredients:

Tender Ladyfinger/Okra/Bhindi -                30 no.
Oil                                                       6 tbsp.
Salt to taste
Water for mixing masala powder

For Stuffing Masala  Powder:
Bengal gram powder/Besan                      ¼ -1/2 cup
Red chili powder                                     1 tbsp.   
Coriander powder                                    1 tbsp.
Turmeric powder                                     1/2 teaspoon
Roasted cumin powder                               1tbsp.
 Crushed fennel seed                               1tbsp.
Amchur powder                                        1 tsp.
 Salt                                                      1 /8tsp.

Method:
  • Wash and wipe the bhindi with paper towel.
  • Trim the lady fingers and make a slit on one side without cutting through.
  •  Take a bowl, add all above stuffed masala powder ingredients and mix with little water & oil.


  • Stuff this mixture into the slits.  And keep aside for 10 minutes.

  • Heat the oil in a nonstick tawa, add stuffed bhindis, and shallow fry for a minute.
  • Lower the heat, and cover and cook, stirring occasionally till bhindis get cooked.
  • Uncover and stir fry until the ladyfingers are crunchy.
  • Serve hot with chapattis, Rice.
  • Bharwan bhindi can also be served as starters.



Oct 8, 2012

Thool Pokada

One of my favorites ever! With a hot cup of tea on a lazy Evening, you couldn't make me stop munching these delicacies. Bits of fried curry leaves and  some cashew bits thrown in make this snack irresistible!

Ingredients:
Besan flour (kadalamavu) -      3/4 cup
Rice flour                                  2 tbsp.
Chopped Spinach                       ½ cup
Nicely Shredded Cabbage           ½ cup.
Hing -                                        ¼ tsp.
Chili Powder                              1/2 to 1 tsp. (adjust with your spice level)
Salt                                            to taste
Crushed Fennel seeds (Sombu)  ½ tsp. (Optional)
Chopped curry leaves                 3 tbsp.
Cashew bits                               1 tbsp.
Water                                        1 or 2 tsp.
Oil                                              For deep fry




Method:

  • Chop Spinach and cabbage nicely. Mix a pinch of salt and microwave it for 30 seconds.
  • Mix all the ingredients except Oil in a bowl. Add 1 or 2 tsp. of water to just bind all the ingredients. Already Spinach and cabbage contain some moisture in it. That’s enough. Don’t add more water.
  • Heat the oil in a pan for deep frying. Sprinkle the mixture onto the oil and keep the flame medium.
  • Deep fry them till they are golden brown turning once in a while.
  • Remove and drain them on paper towels. Serve hot.





Sep 3, 2012

Mullu Thenkuzhal

 Murukku can be magical for first timers – especially first time makers. Be it the ones made by the murukku maker, or the hand-made kai-murukkus, making murukku is an art by itself .In most South Indian family festivals, won’t end up without Murukku items.  This Mullu Thenkuzhal is an all-time favorite Indian snack that is sure to satisfy both in our family. This recipe guarantees crunchy and smooth  Mullu Thenkuzhal. This is very easy and simple recipe.


Murukku tips:
  • Do not keep the dough for a long time. Make sure you keep the dough covered throughout to avoid drying of the dough.
  •  Do not mix the whole flour at a time to make dough. Make dough little by little and fry at once. Otherwise, the preparation will become red.
  • Make sure the rice flour and other flours, you use is fine in texture. Otherwise the Murukku will break.
  • Butter gives whiter color and crisp texture.

Ingredients:
  Rice flour –                                         2 cup
Moong dhal flour –                            ¼ cup
Chutney dhal flour (Pottukadalai) – ¼ cup
Cumin seeds –                                    ½ tea spoon
Asafetida powder                              1/8 tsp.
Unsalted butter –                               2 table spoon
Salt –                                                     as per taste
Oil for frying

Method:
  • Dry fry the Moong dhal in a pan,  grind in the mixer till fine powder.
  • Mix all together. Divide them into two equal parts.   
  • Make dough with first half, with enough water to a stiff dough.
  • Make balls out of the batter and put it in the mould (mullu thenkuzhal) of the achu.
  • Heat the oil in a pan and press out the dough.
  • Cook in low flame till crisp and golden in color.
  • Remove from the fire and drain.
  • Now prepare the other half (follow the same steps)
  • Mullu Thenkuzhal is ready.  Store it in an air tight container.
  •  
    Murukku Aachu



    Aug 15, 2012

    Thenkuzhal Murukku

    Murukku is a traditional snack which prepared for festivals, especially Diwali and Krishna Jayanthi. Thenkuzhal is a tasty and crispy snack make from rice and Urad dal flour.  This post has been lying in my draft since Diwali and finally posted it today.   For Thenkuzhal Mavu, readymade mavu won’t be good. But if there is no other go add a handful of urudh dhal powder more. Add little hot oil or ghee while getting the batter ready. In this recipe, I used ready made rice flour.

    Ingredients:
    Rice Flour -                     4 cups
    Urdh dhal                      1 cup
    Cumin Seed                   1 tsp.
    Salt -                               to taste
    Butter -                            4tbsp.
    Asafetida(Hing)              1 tsp.
     Cooking Oil                   for deep fry

    Method:
    • Put the frying pan in the stove. Keep the stove in low fire .Dry roast the Urad dhal to a nice golden brown color and powder it in the blender and sieve it .The urudh dhal should be roasted in such a way that it should never get red at the same time be well roasted .  (OR) you can use store bought Urad flour and roasted it.
    • Take a large mixing bowl and mix rice flour, Urad flour, cumin seeds, salt, asafetida powder, butter. and water . Knead well to form smooth dough.  Heat oil and keep it ready.

    • Check the oil temperature before dropping the Murukku. Try with a small sample.
    • Press out the dough using a Thenkuzhal press in the hot oil, fry well.
    • Cook until the hissing sound ceases.
    • Remove from the fire and drain.
    • Crispy Thenkuzhal are ready! Cool them and store them in air tight containers so that they remain crispy. 

     Tips:
    •  Always fry the Murukku on medium high flame, otherwise it will brown the outer layer, and dough will be partially cooked inside.
    • Do not mix the whole flour at a time to make dough. Do them in batches.
    • Do not over crowd them while frying.
    • Do not keep the dough for a long time.


    Uppu Seedai

    Uppu Seedai is one of the main traditional bakshanams made especially during Krishna Jayathy’s day.. There are two varieties of seedais – sweet and the salt version. Sweet seedai is called “vella seedai”.The salty version is called “Uppu seedai”.  I have heard stories about seedai bursting from my friends. Here are the tips to avoid Uppu Seedai(s) from bursting in hot oil.

    Tips:
    • Homemade or store bought flour, it should be sieved properly.
    • Do not roll them tightly. While rotating them in your palm, keep it as gentle as possible.
    •  Use, instead of dry coconut, uses coconut oil for the dough.
    • Dry the balls before frying them.
    Here is the recipe for the Seedai.

     Preparation Time   :  15 mins
     Cooking Time        : 30 mins
     Recipe Category    :  Festival Recipes, Neivedyam 
     Recipe Cuisine       : South Indian  

    Ingredients:
    Rice Flour                   2 cups
    Urad Flour                  2 tablespoon
    Sesame seeds             1 teaspoon (optional)
    Cummin See               1 teaspoon
    Salt                            To taste
    Butter                         1 tablespoon
    Asafoetida                   a pinch
    Coconut oil                  1 tablespoon
    Cooking oil                  for deep frying.

    Method
    • I have used store bought rice and Urad flour.
    • Fry the Urad flour in medium heat for 2 minutes.
    •  Dry roast the sesame and cumin seeds for a second.
    • Mix everything along with salt, asafoetida, butter.
    • Add water very little by little to form a smooth dough.
    • Form into a small balls of marble size. While rotating them in your palm, keep it as gentle as possible.
    • Keep them on a clean cloth or paper towel for 10 minutes.
    • Heat oil in medium flame and fry the balls.
    • Put as many cheedais as possible , the oil can hold at a time.
    • When frying the balls , keep moving the balls in oil to ensure uniform frying.
    •  Fry until they become golden brown or till the bubble stops, and hissing sound ceases.
    • Drain them in a tissue paper and transfer them to an airtight container.
    • Now Yummy Cheedai is ready to eat.



    Uppu Seedau

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