snack

Tomato Idli upma

January 29, 2014 By

I love to use leftovers and experiment a new recipe with them instead of heating them and having the same. I know this is a simple and most favorite breakfast or tiffin to have when you have leftover steamed idli. This is almost made in every home in south India and this is one of my fav too. Idli upma is my all time fav breakfast bcoz it takes very very less time to make and a delicious breakfast choice . This idli upma tastes very delicious without any veggies added to it but if you wish you can add any veggie you like to this upma . This is my take of using tomato for this delicious upma . The tanginess of tomato gives it an unique taste and they taste very delicious.

For this Months SYS -event I again got rice and tomato as ingredients this month last time I made Tomato Bisi bele bhath and for this month when I was thinking on what to make with tomato and rice again then I thought y not make this simple and yummy recipe as Idli is nothing but a rice cake , I thought of making this comforting dish. Linking it to Virunthu unna vaanga.

Ingredients

Left over idli’s – 4 No
Red chilli pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Tomato – 1 small
Urad dal – 1 tsp
Curry leaves – 1 sprig
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Coriander leaves – 2 tbsp ( chopped)
Oil – 1 Tbsp ( I use Olive oil )
Salt to taste

Method

Crumble the leftover idli using your fingers.
In a sauce pan heat oil ,add mustard seeds and cumin seeds.
Allow them to splutter, then add curry leaves and urad dal.
Saute it dal turns light brown . Then add tomatoes and saute them till mushy.
Now add the red chilli pd , turmeric pd , salt , crumbled idli and mix them well.
Mix them till well combined and garnish them with coriander leaves.
Serve them warm !!

Tips

Add some grated carrots or any veggie you like to this upma to make it more healthy.

Chettinadu Vellai Paniyaram And Milagai Chutney

January 28, 2014 By

Paniyarams are my all time favorite and I just love them with spicy chutney . Vellai paniyaram is the one am trying for the first time and I love it a lot . These are famous chettinadu spl paniyaram which are white in color and are disc shape which is different from what we do in kuzhi paniyaram pan . Vellai in tamil means white and so the paniyaram remain white even after deep frying.

For my 3 rd day of Bm under combo dishes I chose an very delicious and yummy paniyaram which srivalli suggested in the list . I have heard about this paniyaram a lot and have seen in some cookery shows too. Everything depends on the consistency of the batter if the batter is not smooth and urad dal ratio is high then it may not turn good. This paniyaram’s only tastes yummy when they are paired with the spicy milagai chutney else they are bland in taste. Any recipe when paired perfectly would sure be an excellent dish isn’t it so this paniyaram too needs the perfect pair which is milagai chutney to make them an delicious dish. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36. Now over to the recipe..

Vellai Paniyaram

Ingredients

Raw Rice – 1 cup
Urad dal – 2 tbsp
Salt to taste
Oil to fry

Method

Wash and Soak rice and urad dal together for 3-4 hours.
Grind them with a little water at a time to a very smooth batter in a mixie or grinder.
Add sufficient water to get the dosa batter consistency. Also add salt to taste.
Heat Oil in a kadai, when it is hot simmer the flame and drop a ladle full of batter in it.
It will puff a bit , turn it and cook both the sides.
No need to fry them for long as it needs to remain white.
Using a skewer remove them from oil and transfer them on a kitchen towel.
Repeat this with rest of the batter.
Serve the warm with milgai chutney.

Milagai Chutney

Ingredients

Onion – 1 No ( chopped)
Tomato – 1 no ( chopped)
Dry Red chilli – 2 no
Garlic – 1 clove
Urad dal – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Red chilli pd – 1/4 tsp
Oil – 1 tbsp
Curry leaves – 1 sprig
Asafoetida – a pinch
Salt to taste

Method

In a blender grind onion, tomato and garlic in to a coarse paste .
In a pan heat oil add mustard seeds, cumin seeds .
After they splutter add urad dal and saute them till light brown.
Add curry leaves , then add the ground mixture .
Let the boil for a while then add red chilli pd , salt and cook them till raw smell goes off.
Serve them with paniyaram , idli or dosa .

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh .

Vegetable Tempura With Sweet Chilli Sauce

January 7, 2014 By

This Months IFC ( International food Challenge ) challenge was hosted by Shazia Wahid of Cutchi Kitchen, she has a wonderful blog and I love her baking a lot . She challenged us with an array of all yummy recipes from Hokkaido cuisine. Hokkaido cuisine is nothing but a Japanese cuisine which is famous for its sea food and also foods with dairy products because they have a popular brand around japan. So from the list of recipes shazia had shared I made two recipes and I so enjoyed them a lot . Brain child of IFC is shobana and saraswathi who did a nice job creating this wonderful group.

So for the first recipe I made this delicious and crispy snack which so simple to make . They were so delicious and enjoyed them warm as a tea time snack. .

Recipe Source : Here

Ingredients

Mixed Vegetables of your choice – Pepper, Carrot, Baby Corn
Plain Flour – 1 cup
Baking Powder – 1 tsp
Salt – 1/2 tsp
Sugar – 1/2 tsp
Ice cold water – 1 cup
Oil for deep frying

Method

Make a batter with the plain flour, baking powder, salt, sugar and ice-cold water.
Heat oil and dip the vegetables in the batter and deep fry. Serve with sweet chilli sauce or soy ginger dipping sauce.

Tips

Use cold water to get a lump free batter. Keep the batter chilled in between batches of frying.

Sweet Chilli Sauce

Ingredients

Vinegar – 1/2 cup
Sugar – 3 tablespoons
Dried Red Chillies – 1 teaspoon or more depending on how spicy you want it
Corn Flour – 1 1/2 teaspoon
Water – 1/2 cup

Method

Mix all the ingredients together and heat till the corn flour thickens the mixture to a sauce consistency.
Once cooled, pour into a clean container and store in the fridge. Serve with shrimp or vegetable tempura.

Chettinadu Kuzhi Paniyaram ( With Idli Batter)

December 25, 2013 By

I love chettinadu foods a lot and mainly the kara paniyaram which i use to enjoy in the restaurants back in chennai 🙂 I always love to hear the sizzling sound the paniyarams make when the are poured in to the paniyaram pan . I make them most often at home and we enjoy them a tea time snack warm with tomato chutney. Panitarams are one among the array of delicious food from chettinadu cuisine and this is an super simple way i make them at home.

This is the most loved by my H and he keeps on telling me make them again n again .He gives me a lot of compliments for this one especially This recipe I experiment first for French dosa toast when my H told me that it tastes just like paniyaram I thought of making them as a paniyaram and here am with this crispy and delicious paniyaram . We usually like the over part of paniyaram little crispy and spongy inner part so i fried them to light golden brown but if you like the outer part to be soft too then you can fry them lighter .For serving you can serve them with any chutney but we love to have them dipped in sambhar like sambhar idli we like sambhar paniyaram too..so lets move on to the recipe . Check Blogging Marathon page for the other Blogging Marathoners doing BM# 35

Ingredients

Idli Batter – 2 cups
Onion – 1 medium size ( Chopped)
Green chilles – 2- 3 No ( chopped)
Curry leaves – 1 sprig
Urad dal / black gram dal – 1 tbsp
Channa dal / bengal gram dal – 1 tbsp
Mustard seeds – 1/4 tsp
Oil – 2 tsp
Salt to taste

Method

In a pan heat oil, add mustard seeds after they splutter add curry leaves.
Add urad dal and channa dal saute them til they turn light brown in color.
Then add onion , green chilles and saute the till translucent.
Switch of the flame and transfer the mixture on to the batter add required amount of salt and mix them well.
Now add one tsp of oil in each hollow of the paniyaram pan and heat them .
After the oil in hot simmer the flame and add a tsp or so of batter in each kuzhi / Hollow.
Cook the paniyarams both the sides till light brown. Use a skewer to turn them.
Enjoy hot paniyarams an a snack or breakfast with any chutney :).

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh .

Rajasthani Kachori Platter |Rajastahni Kachori |Onion Kachori|Mawa Kachori |Moong dal Kachori

December 2, 2013 By

As you all know I was the host for IFC last month and challenge all my fav Rajasthani platters and am so happy to see so many beautiful platters being shared by the members . As You know I shared the royal Rajasthani Festive Platter and now Landed to the Most fav snack in rajasthan which is nothing but Kachori’s . Kachori’s are enjoyed at any time as a snack or a breakfast and I just love them a lot . I first learned to make a moong dal kachori when I was Studying Home science when I prepared at home My neighbors and family enjoyed them a lot . You can find hot and spicy kachori’s in any road side or stalls in Rajasthan and they taste so yummy .

These are crispy snack with the outer cover made with plain flour and they are generally filled with Dry spiced lentils , Onions , potatoes , or they are also made sweet by filling mawa kachori . Mawa Kachori is one of the famous kachories found in rajasthan and they taste so delicious . I wanted to add a kachori platter as an rajasthani snack to be a part of the challenge and so I did. I chose 3 Kachori versions – Moongdal, Onion and mawa kachori which are my all time fav and coming from my very own native 🙂 . So lets move to the recipes of this delectable kachories.

Moong dal kachori

For The Dough

2 cups plain flour (maida)
5 tbsp oil
salt to taste

For The Filling

1/4 cup yellow moong dal (split yellow gram) ,soaked for 2 hours
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tbsp whole coriander seeds
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp Turmeric pd
1 tsp garam masala
1/2 tsp dried mango powder / amchur
3 tbsp oil
salt to taste

Other Ingredients

oil for deep-frying

Method

For the dough (crust)

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
Divide the dough into equal parts and keep covered under a wet muslin cloth.

For the filling

Grind the soaked moong dal in to coarse paste.
In a pan heat oil add cumin seeds, coriander seeds and fennel seeds .
After they crackle add the ground moong dal , red chilli pd, turmeric pd , garam masala , amchur pd , salt and mix .
Saute them well till all the moisture in it goes of. Keep it aside.

How to proceed

Roll out each portion of the dough into circle.
Place one portion of the filling mixture in the centre of the rolled dough circle.
Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
Seal the ends tightly and remove any excess dough.
Roll each filled portion into circle taking care to ensure that the filling does not spill out.
Repeat with the remaining dough and filling to make more kachoris.
Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides it may take about 1- -15 mins to fry a batch of kachori thats when you can attain crispiness.
The kachoris should puff up like puris. Cool and keep aside or store in an air-tight container.

Onion/ Kande ki Kachori

For onion kachori the crust dough is same as for moong dal kachori

Ingredients

Filling

Onion – 1 cup ( chopped)
Fennel seeds – 1 tsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Coriander pd – 1/2 tsp
Coriander leaves – 2 tbsp ( chopped)
Oil – 1 tbsp
Salt to taste

Method

Heat oil in a pan . Add fennel seeds , cumin seeds , onion .
Saute the onion till translucent and add coriander pd , red chilli pd , cumin pd , turmeric pd and salt
Mix them well till combined and add coriander leaves .
Divide the onion filling in to equal portions and keep it a side.
Fill the crust the same way as we did for Moong dal kachori .

Mawa kachori

Recipe Source : Manjula’s Kitchen

Ingredients

Crust

1 cup all-purpose flour /maida
2 tablespoons clarified butter/ ghee
water as needed

Filling

1/2 cup heavy cream or whipping cream
1 cup milk powder
1/4 cup mixed nuts (almonds, pistachios coarsely ground)
1/4 teaspoon crushed cardamom
3 tablespoon sugar
Oil to fry

(Note: If you are using mawa use ¾ cup of mawa instead cream and powder)

Sugar Syrup

1 cup sugar
1/2 cup water
1/8 teaspoon crushed cardamom
Few strands of saffron

Method

For making Crust

Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Sugar Syrup

Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set aside.

For making Filling

Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mawa.
Next add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
After cooling, the mixture will become drier but still should be lightly moist.

For Making Kachoris

Knead the dough for a minute.
Divide the dough into about 18 equal parts.
Roll each ball into about 2-inch diameter.
Take one of the rolled dough in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in frying pan, fry them on medium heat.
After they are puff, slowly turn them over.
It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.

Serving

Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with left over filling or sliced pistachios.

Kachories can also be served without syrup too.

Thank you to shobana and saraswathi for giving me this opportunity host this month challenge .

Eggless Oats Chocolate Biscotti

November 19, 2013 By

This months challenge for HBC was hosted my +Priya Suresh aks and she challenged us with an array of delicious biscotti’s . This was my first ever biscotti I made they cam out so yummy . Infact I made them twice, the first time I didn’t get the exact look as priya aks lot . Her biscotti’s were perfectly cut and looked fabulous I didn’t wanted to post those biscotti as I haven’t got the exact shape and cracks were troubling me. But the second time I made them they turned of to be wonderful . I got addicted to these healthy and yummy biscotti’s it was worth making twice . Thanks for challenging and sharing this delicious recipe aks.

Biscotti are twice baked cookies which oblong shaped . They are generally dry and crunchy can be made with lots of variations. These are originated from Italy which are traditional served with drinks like coffee . Lets move the this delicious and addictive biscotti recipe.

Recipe Source : Priya’s Versatile Recipes

Ingredients

1+1/4 cup All purpose flour
1/2 cup Rolled oats
1 tbsp Cocoa powder
1/4 cup Chocolate chips ( Melted)
2 tbsp Chocolate chips
3/4 cup Powdered Sugar
1 tsp Baking powder
1/2 tsp Baking soda
2-3 tbsp – Milk ( optional)
1/2 cup Butter (room temperature)
1tsp Vanilla extract
A pinch Salt

Method

In a bowl take flour,rolled oats,cocoa powder,baking soda,baking powder,salt.
In another bowl whisk together the butter,sugar until they turns smooth. Add in the melted chocolate,vanilla extract and give a quick stir.
Now mix the dry ingredients,chocolate chips and knead as a soft dough, if its hard to knead and the dough is crumbly just sprinkle few drops of milk as needed to make is soft .
Preheat the oven to 350F..
Roll the dough as a 2 logs as shown in the pic below and transfer it to a baking sheet lined over a baking tray / a greased cookie tray.
Bake the log for 20-25 minutes. Cool it for 10 minutes.
With a sharp knife, slice it diagonally as 1 inch pieces or roughly to get around 15-20pieces from the log.
Bake it again for 5 minutes.
Flip the biscottis and bake again for another 5 minutes.

Let them cool completely.
Store it in a air tightened box.

Dabeli

November 7, 2013 By

Dabeli is a maharashtrian spl chaat which is becoming my most favourite chaat a very easy to make , the list of ingredients would sound that there is lot of work to do but once to have gathered all the ingredients it is simple to assemble and enjoyed .It is very much popular in maharashtra and also gujarat .This is a spicy snack made with boiled and mashed potatoes with dabeli masala and sandwiched in a pav bun with some additional ingredients and chutneys added to it and garnished with pomegranate. Even though I haven’t totally followed the traditional dabeli recipe I got so much compliments for this from my neighbours with whom I share this and also H loved it a lot .

As this post is dedicated for vegan thursday I would like to mention that this dabeli is totally vegan , even the buns i used are potato rolls and the package said it doesn’t contain milk in it. So this a spicy treat for vegan food lover and perfect snack .I also haven’t used dabeli masala instead i used pav bhaji masala and the taste was absolutely delicious but next time I make will try it with dabeli masala too. You can check the other members in this group – “Vegan Thursday” Here.

Ingredients

Potato Rolls / Pav / Buns ( I used potato rolls and this makes it vegan )
1/4 cup sev
butter ( optional if roasting the buns)
1/4 cup Roasted peanuts
1/4 cup pomegranate
3 tbsp Khajur imli ki chutney
3 tbsp Garlic chutney
1/4 cup onion

For the filling
2 -3 Medium sized potatoes ( boiled and mashed )
1 sprig curry leaves
1/4 cup Onion ( chopped)
1 small tomato ( chopped)
1/2 tsp ginger garlic paste
2 tbsp chopped Coriander
1 tbsp Pav bhaji masala / dabeli masala
1/2 tsp red chilli pd
1/4 tsp Turmeric pd
1/4 tsp cumin pd
1/2 tsp coriander pd
Salt to taste
1 tbsp Oil

For Garlic chutney

7 -8 garlic cloves
1 tsp red chilli pd
1/4 tsp turmeric pd
1/4 tsp mustard seeds
salt to taste

For imli khajoor ki chutney

1 cup tamarind
1 cup dates
1/2 cup jaggery / sugar
1 tsp Red chilli pd
1/2 tsp fennel seeds
a pinch of salt
a pinch of black salt (optional)

Method

For garlic chutney

Peel the garlic and chop the tomatoes.
Put all the ingredients except oil and mustard seeds in a blender and grind it to a fine paste.
Heat oil in a pan add mustard seeds let them splutter add the ground paste .
Now cook the paste till the mixture leaves oil in the sides of the pan .
Garlic chutney is ready.

For imli khajoor ki chutney

In a saucepan take dates and tamarind with 3-4 cups of water and boil them for 20 – 25 mins till you can’t see any dates.
Add the jaggery/sugar, red chilli pd , fennel seeds, to the mixture and boil them well till the the jaggery/sugar dissolve .The mixture should have combined well and become a little thick.
Add salt and black salt to it and mix well.
Cool and strain the mixture with the help of a sieve .

Use as required and store the rest in refrigerator .

For Filling

Heat oil in a pan add curry leaves , onion , ginger garlic paste and saute till the onion turn translucent.
Add tomato and saute till they turn mushy.
Add the redchiii pd coriander pd , turmeric pd , cumin pd , salt , pav bhaji masala , mashed potato and mix them well till they combine well.
Add coriander leaves , switch of the flame and add lemon mix well once again .

Taste for spice level and salt if needed you can add some more .

To assemble

In a wide bowl add a layer of potato masala , then some chopped onion , drizzle some Tamarind/ imli chutney .
Add some Peanut ,again layer them with potato masala drizzle some garlic chutney, some onion ( chopped) ,some pomegranate and garnish them with sev and chopped coriander leaves
Now if you want you can roast the buns but i didn’t .Take the bun ans slice them half way thru .
Then apply garlic chutney in one side and imli ki chutney in other side .
Now scoop 3 tbsp of assembled filling or more as you like and stuff it in the buns then top it with little roasted peanuts , pomegranate , sev and coriander .
Warm it up in microwave or roast on a tawa in very low flame to just warm them up ..
serve them warm , have a big bite and enjoy this delicious dabeli .

Tips

The chutney proportion depends on the the individuals taste you can add less or more.

Goli baje/ Mangalore bhajji/ Goli bajje – A mangalorean spl

November 1, 2013 By

SNC Challenge -13

Hi my dear SNC group !!!Am so happy to complete the 14th challenge …As you all know there is an event going on +Divya Pramil space You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

An update on whats going on till now in SNC challenge:

Challenge 1– October month’s challenge

North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak

WINNER
NORTH TEAM

Challenge 2– November month’s challenge

North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam

WINNER
SOUTH TEAM

Challenge 3– December month’s challenge

North team Host Meena from ” Random rambling ” – Misal pav
South team Host Sherin from ” Kuk’s kitchen” – Medu vada

WINNER
SOUTH TEAM

Challenge 4– Janurary month’s challenge
North team Host ” me ” (Manjula bharath) from “Desi fiesta” – Rajasthani mini ghevar topped with kesar rabdi
South team Host Ramya from ” Lemon Kurry” – Vada curry

WINNER
SOUTH TEAM

Challenge 5 – February month’s challenge

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo
South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai

Challenge 6 – March month’s challenge

North team’s host Kirti Choudhary Kardam from Flavour’s from my kitchen- Chana Dal Halwa/Barfi
click here
South team’s host Sawsthi from Indian healthy recipes – Vegetable Hyderbadi Biryani click here

WINNER
NORTH TEAM

Challenge 7 – April Month’s challenge

North team’s host Hetal from Gjurati zaika- Khandvi click here

South team’s host Shama from Easy2cookrecipes – Palm jaggery aapam click here

Winner
South Team

Challenge 8 – May Month’s challenge

North team’s host Nabanita das from Esho-besho aahare – Dokar dalna .
South team’s host Roha from Hyderbadi cuisine – Kurbani ka meetha.

Winner
South Team

Challange 9- June Month’s challenge

North team’s host Chandrani Banerjee from cuisine delights – Channar jelebi
South team’s host Priya suresh from Priya’s verstile recipes 🙂

Winner
North Team

Challenge 10 – July Month’s challenge

North Team’s Host ” Me 🙂 ” – Rajasthani Thali

South Teams Host sowmya of Nivedhanam- Vendayakeerai Parupu Urundai Mor Kuzhambu

Challenge 11- August Month’s Challenge

North Team’s Host Divya pramil of You too can cook Indian food (Founder of SNC) – Pasiparrupu payasam
South Team’s Host Shruti dhingra of shruti’s Rasoi- Kesar pista kulfi

Challenge 12 – September Month’s challenge

North Team’s Host Viji of Viruthudhu unna vaanga – Ellu Kozhukattai
South Team’s Host Minnie Gupta of The lady 8 Home – Falooda

Challenge 13 – October Month – SNC 1 st b’day – celebration spl challenge

Challenge 14 – Nov month

North Team’s Host +Priya Suresh of Priya’s versatile recipe – Goli baje
South Team’s Host +Nupur UK-Rasoi of UK rasoi- Litti choka

After the celebration this Months North teams Host is My fav chef in blogging world +Priya Suresh of “Priya’s versatile recipes “. She had challenged a very very deliicous and esy to make tea time snack which was very very delicious. I have heard a friend tryin maida bhaji but this was the first time I tried it . They are so simple to make and I loved it a lot . Thanks to priya aks for sharing this delicious recipe .

The weather so pleasant and what better than a bowl full of hot bhajji’s to munch . These Goli baje are a famous mangalorean dish which can be served as a tea time snack.As we do medu vada in tamil nadu this similar to that bhaji but there is no soaking or grinding needed. A very simple and easy to make deep fried snack which is so delicious and a wonderful snack to munch in a rainy day.Lets Move on to the recipe.

Ingredients

1 cup All purpose flour/Maida
1/4 cup Gram flour/Besan/Chickpeas flour
1/2 cup Curd
1/4 cup Water
Few coriander leaves (chopped)
2 tbsp Coconut pieces
2 tbsp Chopped Onion
1 tsp Cumin seeds
1 tsp ginger garlic paste
2 nos Green Chillies (finely chopped)
1/4 tsp Sugar ( Optional)
1/4 tsp Baking soda
Salt to taste
Oil for frying

Method

In a bowl take both the flours, add the curd, baking soda,salt and slowly whisk to form a thick paste.
Add water slowly and make a batter, batter should not be too thick or too runny.
If you are able to see the batter fall slowly from the ladle , your batter is prefect. It should be like a medu vada batter .
Cover it and keep it in a warm place overnight or keep it in a warm place for 1 hour.
Now add the chopped onion ,coriander leaves, ginger garlic paste, chopped green chillies,cumin seeds and mix well.
Now add the coconut pieces (don’t use grated coconut or dessicated coconut), mix well.
Heat oil for deep frying the goli baje, drop a tsp or if you like big bhajji you can add 1 tbsp of batter to the hot oil,continue the same process. Don’t overcrowd fry them in batches..
Fry on both sides until the bajjis turns golden brown.

Serve hot with coconut chutney or ketchup.

Tips

Originally there is no onion garlic added , you can skip if you don’t like. But it gives the baje a very delicious taste.

Sending to cooks joy

Pani Puri Bonda

August 17, 2013 By

I tried this delicious and yummy Pani puri bonda some days ago and was drafting it for so long. This was an one unique bonda which i had tried till now and we fall in love with it . I had some extra store bought puri’s lying in my pantry and thought of making bonda instead of usual pani puri with these cruchy puri and they turned out so so yummy and my h just loved it and gave me lots of compliments . These Bonda as made with puries gives the crunchy touch and the fillings makes a good combo 🙂 Lets move on to the recipe with out further ado.

Ingredients

For Filling

6 Puri’s (pani puri puri’s)
1/2 cup Boiled corn
1/4 cup Tomato sauce
1 medium Potato (boiled)
1 /4 tsp Onion
1/4 cup Coriander (chopped)
1/4 tsp Turmeric pd
1/2 tsp Red chilli pd
1 tsp Chilli sauce
1/4 tsp Chaat masala
salt to taste

For Batter

1 cup Besan
1 tbsp Rice flour
1/2 tsp Red chilli pd
1/4 tsp Turmeric pd
salt to taste

Method

In a bowl add cooked corn, onion, mashed potato ,red chilli pd, turmeric pd, chaat masala, salt and coriander leaves. Mix them well.
Make a hole on top of the puri.
Fill half the puri with corn potato filling then add tomato sauce , chilli sauce on top and again cover them with little filling and seal the hole in the puri with the filling.
In another bowl add besan, rice flour, salt, red chilli pd , turmeric pd and salt . Mix well with required amount of water to make a thick batter (like a bhaji/ fritters batter we make).
Heat oil in a kadai for deep frying . Dip the filled puri’s in the gram flour batter and they fry them in oil till golden brown .
Enjoy these Hot with any chutney or sauce !!

Tips

Seal the puri well with the filling so that the filling doesn’t separate while frying.
The Bonda batter should not be too thick nor too thin.
The spices and sauces can be added depending on each one’s taste .
You can also make the filling with raw banana skipping potatoes if you wish.
Don’t make it cold they taste yummy when they are hot or warm.

Sending to Daily swad sugandh

Sending To Gujarati zaika

Sending To Cutchi kitchen

Spinach and Rice Dumpling (Steamed snack)

July 26, 2013 By

If you have leftover rice at home and don’t know how to use them in a delicious way you should try this steamed snack 🙂 This is an delicious steamed snack which i tried from +Vardhini Koushik (Author of COOKS JOY) space for her b’day- click here 🙂 . They tasted absolutely yummy and thanks to vardhini for sharing this delicious recipe 🙂 Now moving on to the recipe this is an easy to make and a very healthy one . They are kids friendly too drop sufficient amount of ghee on these dumplings and kids would love to finish them 🙂 .. Let see for the ingredients needed and the recipe..

Ingredients

2 1/2 cups chopped spinach

1 1/2 cups cooked rice

3/4 cup besan (Kadala maavu)

1 tsp cumin seeds (Jeeragam)

A pinch Asafoetida

1/2 tsp chilly powder

Salt to taste

2 tsp oil

1/4 tsp ginger garlic paste

Ghee (optional)

Method

Take cooked rice and spinach in a bowl.
Add besan, cumin seeds, chilly powder,ginger garlic paste,salt, oil and asafoetida.
Mix then all together. If needed you sprinkle a little amount water till you form balls out of it.
Form small balls and place in a vessel or a idli cooker and steam for 10 – 15 minutes as we do for idli.
Enjoy these quick and healthy snack warm with pickle or even try this with coconut chutney.

Tips

If you find the dumpling too dry then apply sufficient amount of ghee oh top of the steamed dumpling and enjoy them.
You can even have this with any spicy south indian kozhambu 🙂

Thank you vardhini for sharing such yummy recipes we enjoyed to the core 🙂