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.

Shankarpali

Shankarpali is famous Maharashtrian sweet made during Diwali festival. It is rich in carbohydrates, making it an instant source of energy. It has simple recipe and results in scrummy munch sweet snacks that can be prepared in advance and stored for approx 3 weeks.

Ingredients

All Purpose Flour (Maida)         3 cups

Powdered sugar                      1- 1¼ cup

Rava (Semolina)                      1 cup

Oil/Ghee/ Vegetable fat            1/2 cup

Cooking oil                              for deep frying

Cardamom powder                    ½ Tsp.

Salt                                          a pinch.

 Method:

• Take a big bowl and add all-purpose flour, rava , powdered sugar,cardamom powder and salt .
• Now add the melted ghee or oil .Mix into a crumbling mixture with hands.
• Now knead this crumbling mixture into smooth dough adding water little by little as required.    Keep kneading the dough for about 15 minutes with pressure.
• Keep this dough covered with damp cloth for 10 min.
• Divide this dough in 3 large balls. Take one ball, round it smooth, flatten and roll out into large thin (not very thin but thin) circle.
• Cut rolled out dough into strips vertically, and then again horizontally, making about an inch sized strips. Separate those cuts on a plate.
• Heat oil in a kadai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
• Once its fried allow them to come to room temperature.
• Store them into an airtight container. This should last for about 3 weeks,that is if you resist them that long!
• Enjoy crunchy munchy-soft sweet bites with hot coffee/tea.

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

Bisi Bela Bath

Karnataka is known for its great hospitality, filter coffee and Bisi bele bath. BBB aka Bisibelebaath (Bisi=Hot, Bele=dal/lentil, baath=rice), is a traditional food in Karnataka.  You can use homemade or MTR BBB powder. Here I used homemade Bisi Bela bath powder.

 Ingredients

Rice                                         3/4 cup

Toovar dal                                1/2 cup

Chenna dal                               ¼ cups

Turmeric Powder                        ¼ tsp

Tamarind                                  a small lemon size

Bisi Bela Anna powder -         3 tbsp OR MTR BBB powder

Jaggery                                    1 tsp

Ghee                                        2 tbsp

Salt                                          to taste

Vegetables:

 Chopped French beans             ¼ c up

 Chopped Carrot-                      ¼ cup

Chopped Potato                        ½ cup (cubes)

Chopped Capsicum                    ¼ cup

Curry leaves                             2 stems

Green chillies                            2 no

Seasoning:

Oil/ghee                                  1 tsp

Mustard seeds                         1/4 Tsp.

Hing                                        ¼ Tsp

Cashew nuts                              few

Curry leaves                             1 stem

Method

•  Peel and cut vegetables into 1"  pieces.
• Soak tamarind in water and extract juice.
• Wash rice and dal together and put it in the pressure cooker. Add 6 cups of water and 1 tsp of ghee. Pressure cook them till 4 whistles.  Take out from the cooker and transfer into heavy bottom pan. Gently mash them.
• While the rice and dal are cooking, in another kadai, heat a tablespoon ghee or oil. Add the seasoning ingredients and roast the tadka them.
• Now add the cut vegetables and saute. When they start to get tender, add the tamarind pulp, Jaggery, turmeric, BBB powder and salt.  Boil for few minutes. Now add the cooked and mashed rice- dal mixture. Stir in the masala along with two cups of water. Combine well. Adjust the spices to your liking. Cover the pot and simmer for about ten to fifteen minutes on medium-low heat.
• Garnish with chopped coriander leaves and add some ghee just before serving.
• Serve hot with a teaspoon of ghee drizzled.

Bisi Bela Bath with Pappad and Zucchini 

Pachadi

Kara Kuzhambhu Powder

This  is a simple recipe from my Madappalli.  This powder can be used for Kara Kuzhambhu  preparations.

Ingredients

Coriander seeds                                                ¾ cup

Colorful Dry Red Chilies( Byadagi chilies)             1 cup

Black Pepper corns                                            2 tbsp.
Fennel seeds (Sombhu)                                      2 tbsp.

Peanuts                                                           1 tbsp.

Asafoaetida                                                      1 tsp.

Fenugreek                                                        1 tsp.

Dried coconut                                                    1 tbsp.

Method:

• Fry all the ingredients separately till they turn into golden brown color.
• Put all them into a coffee mixer and grind it together very nice powder.
• Now Puli and Karakuzhambhu podi is ready.
• Store it into an airtight glass jar.
• Use this powder for kara and Puli kuzhambhu. It will give fantastic aroma to the kuzhambhu.
• Please leave your valuable comment and come back again for new recipes.

Ribbon Pokada

Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. My husband loves it a lot, and I am sure you would too… Even though many of us know the recipe, this is my version.

Ingredients:-

Rice flour                                   - 1 cup

Besan flour                                – 3 cup

Urdh dhal powder                       – 3 tbsp.

Unsalted Butter                           – 3 tbsp.

Red chili powder                        – 1 tsp. (according to taste)

Asafetida powder                       – ¼ tsp.

Turmeric Powder                            – ¼ tsp.

Crushed Black pepper                  – ½ tsp.

Salt                                           to taste

Water                                       1 cup

Cooking oil                               for deep frying

Tools:

Sev Press

Slotted Spoon

Paper Towel

Kadai

Method:

• Heat oil in a heavy bottomed pan. The stove heat should be in medium flame.
• Combing all above ingredients expect water and oil. Gradually add water to make it a stiff dough, adding extra water if required.
• Grease the Sev Press with oil. Fill in the dough into the press.
• Press out thin strips of the dough into the hot oil. Only press in enough to cover the oil.
• Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
• Press the remaining batches of the dough in the similar manner.
• Cool the entire ribbon Pakoda and store in an  air tight containers.
• Serve with Tea or coffee.

484: Ribbon Pakoda- Version 2

Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.

Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian

Ingredients:

Rice flour                        2 cups

Gram Flour                      1 cup 

Red Chili Powder              2 Tsp.

Asafetida powder             1 Tsp.

Salt                                To Taste

Water                             As required

Butter                             2 Tbsp.

Oil                                  for Deep Frying       

  

Tools:

Sev Press

Slotted Spoon

Paper Towel

Kadai

Method:

• In a bowl sieve rice flour and Gram flour together.
• Add red chili powder, asafetida, salt, and melted butter, mix everything well.
• Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
• Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
• Grease the Sev Press with oil. Fill in the dough into the press.
• Only press in enough to cover the oil.
• Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
• Cool the entire ribbon Pakoda and store in an air tight containers.
• Serve with Tea or coffee.

Note:

• If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
• You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.

See my Other Ribbon Pakoda Recipe here

Ribbon Pakoda

433: Kesari Seviyan /Sweet Vermicelli

Sweet vermicelli cooked to perfection with raisins and almonds, a great and quick dessert to be enjoyed with a cup of coffee or chai.  It is so simple to make and it tastes awesome. It tastes even better when topped with khoa.  I made this dish in less fat and less sugar, if you want more taste, you can add more sugar and ghee.

Ingredients:

Vermicelli ( Thin ones)            1 cup

Water                                   1 cup

Sugar                                    ½ cup

Crushed Green Cardamoms       4 no.

Ghee                                     1 tbsp+1 tsp.

Fried Raisins & Cashews           for Garnishing

Kesar color                             a pinch

Method:

• In a pan put one teaspoon ghee and fry the vermicelli till light brown.  Constantly stir it to ensure even browning. Keep aside.

• In the same pan add one tsp of ghee and fry the cashew nuts and raisins. Keep aside.
• Take a frying pan, add water and bring into boil.
• Now add the fried vermicelli and cook till soft.

• Now add sugar,crushed cardamons and color in it. Mix it well.
• Cook till it thickens in low flame.
• Add remaining ghee and stir thoroughly and make sure and water is completely absorbed.
• Garnish with fried cashew nuts, and raisins.
• Transfer it to a glass bowl.
• Serve hot chilled with tea or as snacks.

Note: 

• For Health reasons, I made this dish in less fat and less sugar.  You can add khoya  or milkmaid for more creamy tasty. If you want more taste, you can add more sugar and ghee.
• Instead of water, you can add whole milk also.

Chettinadu Curry Powder

Chettinadu cuisine is so famous for its freshly grounded masala powders. This spicy powder can be used to making poriyal, vegetable dry subjis and Masala Gravies.

Ingredients: 

Dry coconut                                  ¼ cup

Coriander seeds                             2 tbsp.

Badayeki Chilies                           10 no

Black Pepper                                 1 tbsp.                               

Fennel Seeds   (Sombhu)                2 tbsp.

Chutney Dhal                                2 tbsp.

Urdh dhal                                     1 tbsp.

Cardamons                                   4 no.

Poppy Seeds                                 1 tbsp.

         

Method:

• Heat the pan dry fry all above ingredients till they turn into golden brown color.
• Put all them into a coffee mixer and grind it together very nice powder.
• Store it into an airtight glass jar.
• Use this powder for poriyal and vegetable subjis. It will give fantastic aroma to the vegetables.
• Please leave your valuable comment and come back again for new recipes.

Bisi Bela Bath Powder

Ingredients

Channa dal (Bengal Gram)                   – ½ cup

Urad dal                                             -1/2 cup

Coriander Seeds                                 – 4 tsp

Jeera                                                    – 2 tsp

Fenugreek seed                                   – 1tsp

Red chillies                                           – 15 no

Cinnamon –                                      3’’ (broken into pieces)

Elachi                                                -2

Cloves                                              – 2

Turmeric Powder                               – ¼ tsp

Peppercorn                                      – ½ tsp

Grated coconut                                  – 1 cup

Oil                                                   – for frying

Method: 

• Roast all the above ingredients and grind to a coarse powder in a coffee grinder. Store in a airtight container.

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. 

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.