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Healthy Snacks
SNACKS
Bread slice- 4 to 5Green gram dal whole(Moong dal)- 1 cup
Green chilies- 1 to 2Chili powder- 1/2 tspGram flour(Besan, Kadalai mavu)- 1 tspSoak Green gram dal for 4-5 hours.Grind Green gram dal with Green chilies nicely and prepare a paste.Add Salt, Chili powder and Gram flour to the paste. Mix it well.Apply the paste on both sides of the Bread and toast it in a pan.
Cut the Bread into slices. Serve hot.
Vegetable spring roll
Maida (all purpose flour) - 1 cupEgg - 1Salt - to taste
Water - as required to make thin batter
Oil - 3 tbsp, for shallow frying(Batter for covering)
Water - as required to make thin batter
Oil - 3 tbsp, for shallow frying(Batter for covering)
For Filling:Carrots - 1 big, cut into thin matchsticks
Cabbage - half to 3/4 cup, shredded thinly
Ginger - half inch piece, mincedGarlic - 1 to 2 cloves, minced
Cabbage - half to 3/4 cup, shredded thinly
Ginger - half inch piece, mincedGarlic - 1 to 2 cloves, minced
Spring/Green Onions - 3, chopped, white & green parts separated
Soy Sauce - about 2 tspSriracha chilli sauce - 1 tsp (optional)
Salt & Pepper - to tasteOil - 2 tsp
Soy Sauce - about 2 tspSriracha chilli sauce - 1 tsp (optional)
Salt & Pepper - to tasteOil - 2 tsp
Sealing Paste:Maida/Flour - 2 tsp + little water to form a thick paste For the outer cover, blend the flour, egg, salt & water to make a thin, smooth batter. Heat a small round pan (8 inch diameter is what I used), rub a few drops of oil and pour some of this batter and spread out to form a very thin pancake. Cook on medium on one side, flip over and cook the other side as well. It will still be pale in colour. Keep aside. Do this for the rest of the batterFor the filling, heat the 2 tsp of oil and add the whites of spring onions, ginger and garlic, after abt 20-30 seconds, add in the veggies and a pinch of salt and stir-fry till crisp-tender. Stir in the soy & chilli sauces with pepper to taste & spring onion tops (greens) and when done. Keep aside and allow to cool a bitTo make the rolls, put some filling in the pancake and roll it up tightly. Seal with the paste of flour+water and place them seam side down (so it doesn't open up). Complete filling all the rolls while the Oil to shallow fry them heats up. ) Once the oil is hot enough, put the rolls seam side down and allow to cook till it crisps up outside, flip over and let the other side cook as well. Remove and allow to drain on paper towels before slicing them diagonally into smaller pieces. Serve as is or with some ketchup.
Besan flour (kadala mavu) - 1¼ cupCabbage- 1 cupOnion - 1
Curry leaves- 3 or 4 sprigsCoriander leaves- 3 sprigs
Chili Powder - 1 tspn (adjust with your spice level)
Salt - to tasteOil - to deep fry
Chop Cabbage,Onion, Curry leaves and Coriander leaves.Mix all the ingredients except Oil in a bowl, add enough Water to this and make a thick batter.Heat Oil in a pan. Once the Oil is hot enough, pinch a small amount of batter and drop it gently into the hot oil. Deep fry them till they are golden brown turning once in a while.Remove and drain them on paper towels. Serve hot.
Besan flour (kadala mavu) - 3/4 cupRice flour - 2 tbspn
Spinach - 1/4 portion of a bunch or a pack Onion - 1
Hing - 2 to 3 pinchesChili Powder - 1/2 to 1 tspn (adjust with your spice level)
Salt - to tasteWater - 1 or 2 tspnOil - to deep fryChop Spinach and Onion.Mix all the ingredients except Oil in a bowl. Add 1 or 2 tspn of water to just bind all the ingredients. Already Spinach and Onion contain some moisture in it. That’s enough. Don’t add more water. Heat Oil in a pan. Once the oil is hot enough, pinch gooseberry size of mix and press it with your hands(to just bind all the ingredients). Prepare small balls like this.Drop these small balls gently into the hot Oil. Deep fry them till they are golden brown turning once in a while.Remove and drain them on paper towels. Serve hot.
Egg Roll or Spring Roll Wrappers - 10 to 15
Onion - 1 cup(chopped)Carrot - 1 cup(grated)Cabbage - 2 cups(Chopped)
Tofu (crumbled)- 1 cup (optionalSoy sauce - 1 teaspoon
Heat Oil in a Pan. Add Onion and fry till it becomes transparent.
Add Cabbage, Carrot and crumbled Tofu, fry for 2 to 3 minutes.Add Soy sauce and Salt, stir this mix. Remove from heat.Let this mixture cool. Now the filling is ready.Place 2-3 tbspn of filling diagonally on wrapper.Fold over that corner and roll up half-way.Fold up both sides of the corner against filling.Brush the edges with little water and seal it. Keep all the spring rolls ready.Heat oil in a pan. Once the oil is hot enough, add these spring rolls, turn frequently for 1-2 minutes or until light brown.Remove from heat and drain on paper towels
Potato (large) - 4 to 5 (peel skin and cut lengthwise 1/2 inch thick)
Salt - to tasteOil - to deep fry
Cut potatoes length-wise and soak it in ice cold water for an hour. Then dry in a tissue paper.Heat oil to 325 degree Fahrenheit, deep fry for 3 minutes. Then rise to 375 degrees and fry till crispy.Sprinkle salt and serve hot.
Cauliflower - 1 cup
Broccoli - 6 to 7 florets (optional)Onion - 1/4
Gram flour (kadala mavu) - 1/2 cupRice flour - 1/4 cupGinger garlic paste - 1 tspnChili powder - 1/2 to 1 tspnCoriander powder - 1/2 tspn
Coriander leaves - 4 to 5 sprigs
Fennel seeds (perunjeeragam) - 1/4 tspnSalt - to taste
Water - 1/4 to 1/2 cupOil - to deep fry
Chop Cauliflower, Onion and Broccoli into small pieces.Mix all the ingredients(except Oil) together in a bowl and make a thick batter. Be careful in adding water.Heat Oil in a pan. Once the oil is hot enough, pinch a small amount of mix in your left palm, flatten it lightly and shape them into small round vadas.Drop them gently into Oil and deep fry them till they are golden brown.Then remove from heat and drain them on paper towels.
Ragi flour- 2 cupsChili powder- 2 tspRoasted channa dal - 4 or 5 spoons
Onion- 2Curry leaves- fewAny greens(keerai)- 1/2 bunchSalt- to tasteOil- for fry
Chop Onion and Greens(Keerai). Keep aside.Take a vessel and mix all the ingredients except Oil. Add required Water and make a soft dough(like chapati dough), but slightly thinner than chapati dough.Heat Oil in a pan. Take a small amount of dough, press that with help of fingers and drop that in hot Oil.Fry till it turns into crispy or till the bubbles are almost stopped.
Idly – 4 to 5 Chili powder – 2 tspns
Turmeric powder – a pinch Salt – As required
Oil to fryCut idly into 4 pieces.
Mix Chili powder, Turmeric powder and Salt using little waterMarinate the Idly pieces into the chili mix for half-an-hour.Deep fry the Idly pieces in oil.
Potato- 3Baby corn- 8
Cabbage- 1/2 cupOnion- 1/2
Tomato- 1/2Coriander leaves- 2 sprig
Chili powder- 1 tspGram masala powder- 1 tsp
Turmeric powder- 1/4 tspBread crumbs- 6 plain brand (crumbled)
Oil and Salt- as requiredChop Onion, Tomato, Coriander leaves and Cabbage. Cook and mash Potatoes. Cook and semi grind Baby corn. Keep all this aside.
Add mashed Potatoes, ground Baby corn, chopped Onion, Tomato, Coriander leaves, Cabbage, Chili powder, Gram masala powder, Turmeric powder and Salt in a mixing bowl. Mix well.Equally divide this mix in to small ball size. Press each ball and flatten them between your palms. Now these cutlets are ready to fry.Heat a wide pan. Keep the stove in the medium heat. Pour 1 spoon of Oil and place a cutlet. Fry till each side turns into brown color. Fry both the sides. Serve with ketchup.
Baby corn-10 nosGinger garlic paste-2tsp
Chilli powder-2tspCorn flour-5 to 6tsp Salt-to taste
Garam masala-1tsp Oil-1cup
Recipe:Cut the corn in to small piecesMix it well with all ingredients except oilLeave it for 5 minutesDeep fry in oilServe hot with sauce
Baby corn – 2Gram flour (Kadala mavu) – 4 to 5 spoonsChili powder – 1 tspn
Turmeric powder – a pinchSalt – As required
Oil to fryCut Baby corns in to small pieces.
Prepare thick batter by mixing Gram flour, Chili powder, Turmeric powder and Salt with Water.Marinate the Baby corns into the batter for half-an-hour.Heat Oil in a pan and deep fry the Baby corns till it becomes golden brown in color.Serve with Tomato sauce.
Vegetable Noodles & Vegetables in Spicy Garlic Sauce
1 packet egg noodles (boiled, drained in cold water and tossed in 1-2 tsps oil)
1/4 cup spring onions, finely chopped1 onion sliced
2 cups julienned vegetables (carrots, beans, cabbage and capsicum)
1 tsp soya sauce1 tsp green chilli paste (optional)
1/2 tbsp vinegarpepper pwd as required
salt as required1 1/2 tbsps sesame oil or peanut oil
Heat a tbsp and a half of sesame oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.
Add the rest of the vegetables and toss them on high heat for 4 mts.
Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce
Add the rest of the vegetables and toss them on high heat for 4 mts.
Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce
ALOO CHANA CHAT
1-1/2 CUPS CHICK PEAS 2 MEDIUM POTATOES, PEELED AND DICED 1-1/2 TSP BROWN SUGAR1/2 TSP MILD CHILI POWDER 2 TBSP FRESH CILANTRO LEAVES, FINELY CHOPPED 1 PINCH SALT
1 TBSP TAMARIND PASTE 6 TBSP WATER
CHOPPED CORIANDER LEAVES CHOPPED ONION
TOMATO JULIENNE OR POMEGRANATE SEEDS
RINSE AND DRAIN GARBANZO BEANS.BOIL WATER IN A PAN, ADD THE DICED POTATOES AND COOK TILL SOFT.
REMOVE POTATOES FROM HEAT, DRAIN AND SET ASIDE TO COOL.MIX THE TAMARIND PASTE AND WATER IN A SMALL BOWL.ADD CHILI POWDER, SUGAR AND SALT.POUR THE TAMARIND MIXTURE ON THE GARBANZO BEANS.COMBINE THE POTATOES, CHOPPED ONIONS AND CILANTRO.MIX THEM PROPERLY AND ADD SALT TO TASTE.SERVE IN INDIVIDUAL BOWLS.GARNISH WITH CORIANDER LEAVES.USE TOMATO JULIENNE OR POMEGRANATE SEEDS,IF DESIRED.ALOO CHANA CHAAT IS READY.
BAINGAN FRY
8 BRINJALS (SLICED)3 TSP SALT OIL FOR FRYING
4 TSP CHILLY POWDERMARINATE BRINJAL SLICES FOR 20 MINUTES WITH CHILLY POWDER AND SALT.HEAT VEGETABLE OIL IN A PAN AND FRY THE MARINATED BRINJAL.REMOVE THE FRIED BRINJAL IN A DIFFERENT VESSEL, REMOVE EXCESS OIL AND SERVE HOT.
BABYCORN MANCHURIAN
15-20 BABY CORN 5 TSP RICE FLOUR
15 TSP CORN FLOUR 2 TSP GINGER-GARLIC PASTE
1-2 TSP CHILI-GARLIC SAUCE 1 TSP SOYA SAUCE
2 TBSP CASHEW PEANUT POWDER 2 TBSP FRESH CORIANDER LEAVES, WASHED AND CHOPPED, FOR GARNISHING 2 MEDIUM ONIONS, FINELY CHOPPED 4 GREEN CHILIES, WASHED AND CHOPPED
2 GARLIC CLOVES, WASHED, PEELED AND FINELY CHOPPED TOMATO SAUCE, AS REQUIRED OIL FOR DEEP FRYING SALT TO TASTE
BOIL BABYCORNS IN A LITTLE SALTY WATER.
TAKE A BOWL AND MIX CORN FLOUR, RICE FLOUR, TOMATO SAUCE, GINGER-GARLIC PASTE, A LITTLE SALT AND THE PARBOILED BABYCORNS.POUR OIL IN A PAN AND HEAT IT.NOW FRY THE BABYCORNS. REMOVE THEM FROM THE PAN AND DRAIN OUT EXCESS OIL ON CLEAN PAPER TOWELS.POUR 3 TBSP OIL IN A PAN AND HEAT IT.ADD ONIONS, GREEN CHILLIES AND GARLIC, SAUTE UNTIL GOLDEN BROWN.ADD THE DEEP-FRIED BABY CORNS, SOYA SAUCE, TOMATO SAUCE, CHILLI-GARLIC SAUCE AND SALT TO IT.FRY FOR ABOUT 10 MINUTES OVER MEDIUM HEAT.GARNISH BABYCORN MACHURIAN WITH CASHEW-PEANUT POWDER AND CORRIANDER LEAVES.
CORN BALLS
1 TEACUP BOILED CORN 4 BOILED POTATOES
4 TBSP GRATED CHEESE4 GREEN CHILLIES
2 TBSP CORIANDER 225 GMS PANEER
BREADCRUMBS 1 TEACUP MAIDA CHILLI SAUCE
2 TEACUPS MILK 4 TBSP BUTTER 4 TBSP MAIDA
SALT TO TASTE OIL MELT THE BUTTER IN A PAN AND SEETHE THE FLOUR FOR ABOUT HALF MINUTE.POUR THE MILK INTO IT AND COOK TILL THE SAUCE BECOMES THICK.CHOP THE PANEER AND POTATOES.MIX THE CORN, CHEESE, POTATOES, GREEN CHILLIES, PANEER, CORIANDER AND THE ABOVE PREPARED SAUCE.ADD SALT AND MIX WELL.MAKE THE BALLS. MIX THE FLOUR THOROUGHLY IN 1-1/2 TEACUPS OF WATER.DIP THE BALLS IN FLOUR PASTE.ROLL THE BALLS IN BREADCRUMBS.DEEP-FRY THESE BALLS IN OIL.CORNBALLS ARE READY TO SERVE.
CORN KEBAB
½ CUP CORN KERNELS 2 BIG POTATOES (BOILED)
2 ONIONS (CHOPPED)½ CUP CAPSICUM
2-½ CM GINGER (CHOPPED) 3 GREEN CHILIES (CHOPPED)
SALT TO TASTE OIL FOR DEEP FRYING
WITHOUT USING ANY WATER, CRUSH THE CORN KERNELS IN A GRINDER TO GET A COARSE PASTE.
MIX THIS COARSE PASTE WITH POTATOES, ONION, GINGER, CAPSICUM, GREEN CHILIES AND SALT.DIVIDE THE MIXTURE INTO EQUAL PORTIONS AND SHAPE THEM AS KEBABS.HEAT OIL IN A PAN AND DEEP FRY THE KEBABS UNTIL THEY TURN GOLDEN & CRISP.TAKE THEM OUT WITH A SLOTTED SPOON. DRAIN EXCESS OIL ON KITCHEN TISSUE.CORN KEBAB IS READY TO EAT.SERVE HOT WITH SAUCE OR MINT CHUTNEY.
POTATO STUFFED CABBAGE
1 HEAD CABBAGE5 LB POTATOES PEELED
1 APPLE, PEELED AND SLICED 1/4 TSP BLACK PEPPER GROUND 1/4 TSP GINGER, DRIED GROUND1/2 CUP RAW RICE 1 TSP DILL, DRIED
1 CAN TOMATOES 1 ONIONS 1 EGG WHITES
BOIL THE CABBAGE AND SEPARATE THE LEAVES. CHOP EACH LEAF BY CUTTING PARALLEL TO THE LEAF.GRATE SMALL INNER LEAVES OF CABBAGE, POTATOES AND ONE OF THE ONIONS. MIX TOGETHER VERY WELL.ADD DILL, RICE AND BLACK PEPPER. THEN BEAT EGG WHITES AND ADD TO THE POTATO AND CABBAGE MIXTURE.COVER EACH REMAINING CABBAGE LEAF WITH APPROXIMATE 2 TBSP OF THE POTATO AND CABBAGE MIXTURE.FOLD UP THE BOTTOM OF CABBAGE LEAF, THEN FOLD IN THE SIDES AND ROLL UP. IF NECESSARY SECURE WITH TOOTHPICK.CHOP THE REMAINING LEAVES AND ARRANGE THE BOTTOM OF CROCK-POT WITH IT. CUT SECOND ONION AND SMEAR ON TOP OF THE CABBAGE AND MIX APPLE, TOMATOES AND GINGER.PLACE ROLLED CABBAGES INTO POT AND COOK AT A MEDIUM HEAT FOR 5 HOURS.
Raw Banana Cutlet | ||
2 raw bananas2 medium-sized potatoes4 green chilies 1 tsp dry mango powder (amchur)Salt to taste 2 tbsp bread crumbs (or suji)1 tbsp oil |
Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan andshallow fry the rolls. Serve with tomato sauce
Corn Dish |
Frozen corn - 1 pound. Onion - 1 small Few green chillies Curry leaves Coriander leaves Mustard, jeera etc for seasoning Oil Coconut - fresh grated or Dry grated |
Microwave the corn for 6 - 8 minutes . Chop the onions , green chillies.
In a vessel, heat some oil, add the seasoning like mustard, jeera, then add the onions and green chillies. Fry the onion until they turn pale pink, then add the microwaved corn. Cook until the corn is well cooked and season it with salt.
Garnish it with coconut and coriander leaves
In a vessel, heat some oil, add the seasoning like mustard, jeera, then add the onions and green chillies. Fry the onion until they turn pale pink, then add the microwaved corn. Cook until the corn is well cooked and season it with salt.
Garnish it with coconut and coriander leaves
BREAD BALLS4 to 5 - bread crumbs 2 - carrots, grated1 - beetroot, grated1 - big onion, finely chopped Finely chopped garlic Finely chopped green chillies 2 - boiled and mashed potates of medium size Salt, garam masala and some rice flour1/2 cup - coriander 1/2 cup - mint leaves Oil
Mix all the grated and chopped vegetables in a bowl along with the bread crumbs. Remove the edges of the bread slices and break them into small pieces before mixing. Now add mashed potato, coriander and mint leaves. Add a pinch of salt and garam masala to this mixture, mix well. Add some rice flour to this mixture if you want the balls to be crisp. Now mix well and make small balls from this mixture. Deep fry. Garnish with coriander leaves and serve with tomato sauce. This is a very healthy and tasty snack for children.
CORN ROLLS10 - bread slices2 tbsp - plain flour oil for deep frying For the filling:
1 teacup - canned sweet corn, cream style 1 - onion, chopped
1 - green chilli, finley chopped 1 tsp - soya sauce
1/4 tsp - ajinomoto powder (optional) 2 tbsps - oil
salt and pepper to taste To serve: 1 tsp - chilli sauceMethodFor the filling: Heat the oil and fry the onion and green chilli for 1/2 minute. Add the sweet corn, soya sauce, Ajinomoto, salt and pepper. Mix well and cook till the mixture becomes dry. Cool. How to proceed: Steam the bread for 1 minute and roll out with a rolling pin so that it becomes thinner. On the corner of each slice, spread a little filling and roll into cylinder shape. Make a paste of the flour with 2 tbsps of water. Seal the edges of the rolls from all sides with a little flour paste.Deep fry in oil until golden brown. Cut each roll into two. Serve with chilli sauce.
1 teacup - canned sweet corn, cream style 1 - onion, chopped
1 - green chilli, finley chopped 1 tsp - soya sauce
1/4 tsp - ajinomoto powder (optional) 2 tbsps - oil
salt and pepper to taste To serve: 1 tsp - chilli sauceMethodFor the filling: Heat the oil and fry the onion and green chilli for 1/2 minute. Add the sweet corn, soya sauce, Ajinomoto, salt and pepper. Mix well and cook till the mixture becomes dry. Cool. How to proceed: Steam the bread for 1 minute and roll out with a rolling pin so that it becomes thinner. On the corner of each slice, spread a little filling and roll into cylinder shape. Make a paste of the flour with 2 tbsps of water. Seal the edges of the rolls from all sides with a little flour paste.Deep fry in oil until golden brown. Cut each roll into two. Serve with chilli sauce.
GOLDEN FRY BABYCORN6 nos - baby corn2 tbsp - corn flour 2 tbsp - flour 1 tsp - oil
1/4 tsp - baking powder Ajinomoto, a pinchSalt and pepper to tasteOil for frying Cut the baby corn into three juliennes each Mix cornflour, flour, oil, baking powder, ajinomoto, salt and pepper well Add enough water to make a smooth dough and beat well. The batter should be thick Heat oil in a frying pan Dip the baby corn in the batter and fry till golden brown Serve hot with chilli sauce
1/4 tsp - baking powder Ajinomoto, a pinchSalt and pepper to tasteOil for frying Cut the baby corn into three juliennes each Mix cornflour, flour, oil, baking powder, ajinomoto, salt and pepper well Add enough water to make a smooth dough and beat well. The batter should be thick Heat oil in a frying pan Dip the baby corn in the batter and fry till golden brown Serve hot with chilli sauce
CORN CHAATIngredients:
1 cup - sweet corn (boiled)1 - potato (boiled)1 - small onion chopped
1 - small tomato choppedgreen chilli choppedsalt to tastechaat masala to taste1/2 tsp - lemon juicebutterjeera powder For garnish:corainder leaves Heat butter in a pan, add boiled corn, potato, onion and tomatoes and mix well. Remove from the flame and add the remaining ingredients and mix well. Serve garnished with corainder leaves and farsan/ gathia, sev or salted bhoondi.
1 cup - sweet corn (boiled)1 - potato (boiled)1 - small onion chopped
1 - small tomato choppedgreen chilli choppedsalt to tastechaat masala to taste1/2 tsp - lemon juicebutterjeera powder For garnish:corainder leaves Heat butter in a pan, add boiled corn, potato, onion and tomatoes and mix well. Remove from the flame and add the remaining ingredients and mix well. Serve garnished with corainder leaves and farsan/ gathia, sev or salted bhoondi.
MYSORE BONDAAIngredients: Urd dal ¼ k.g, Green chillis 6-8, Pepper powder 1 tsp, Salt to taste, Ginger 1 inch (chopped), few curry leaves, ¼ coconut pieces and oil for frying. Method: Soak Urd dal for 3 hours. Later grind Urd dal with less amount of water to a thick batter, which should be nice and soft like a cream. To this mixture add pepper powder, coconut pieces, green chillis (chopped), salt, curry leaves, chopped ginger and mix well. Make it into lemon sized balls and deep fry in the oil until golden brown. Later serve this hot with coconut chutney.
Lady's finger mosaru bajji: Ingredients: Lady's finger ½ kg, thick curds 2 cups, daniya 1 tsp, jeera ½ tsp, red chilies 4-5, mustard seeds ¼ tsp, curry leaves few springs, salt to taste and oil 1 tsp.Method: Wash lady's finger, dry it on a dry cloth. Chop it. Heat kadai; add oil and fry chopped lady's finger nicely until crisp. Later fry daniya, jeera and red chilies and powder it. Add this to curds and mix well. Later add mustard seeds and curry leaves splattered in oil and mix well
Bread BajjiBread slices 10 Bajji powder1 packet Oil as needed MethodAdd water to bajji powder and prepare batter.Heat oil in a frying pan.Dip the bread slices in batter and fry in oil.
BREAD POKODA
Ingrediants:
Slice BreadGram Flour (Besan) to make Batter
Oil for fryingPotato 350gms
Mustered Seeds(Rai) 1 Tea Spoonful
Cumin Seeds(Jeera) 1 Tea Spoonful
Turmeric powder (Haldi) 1/2 Tea Spoonful
Paste of Green Chillis 1 spoonful
Slice BreadGram Flour (Besan) to make Batter
Oil for fryingPotato 350gms
Mustered Seeds(Rai) 1 Tea Spoonful
Cumin Seeds(Jeera) 1 Tea Spoonful
Turmeric powder (Haldi) 1/2 Tea Spoonful
Paste of Green Chillis 1 spoonful
Paste of Ginger (Adrak-Adu) 2 spoonfulPaste of Garlic (Lasan) Optional
Garam Masala 2 Tea SpoonfulCorriender dry powder 2 spoonful
Green Corriender ChutneySalt to taste
Method Potato stuffing: Boil, Peel and mash potatoes.Put a pan on a stove, when warm, put two table spoon oilAdd Mustred seed, when start cracling, add cumin seed, before it starts burning, add Green Chilli paste, Ginger and garlic paste, corriender powder. cook for mininute and halfAdd mash potatoes. Season it with salt and add Garam MasalaPreparation of Green Corriender Cutney
Add following things in Blender A Bunch of fresh corriener leaves with stalktwo to three green chillisTwo table spoon cumin seedstwo table spoon of Seasmee Seeds(Teel)one spoon salt and two spoonful SugarTwo lemon's juiceBlend it to make thin spooth paste. Preparation for Batter Take four spoonful Gram FlourAdd two spoon red chilli powder+ two spoon dry corriender (Dhania) powderAdd one spoon salt.Add 150ml water and make paste of thick constitancy.
Garam Masala 2 Tea SpoonfulCorriender dry powder 2 spoonful
Green Corriender ChutneySalt to taste
Method Potato stuffing: Boil, Peel and mash potatoes.Put a pan on a stove, when warm, put two table spoon oilAdd Mustred seed, when start cracling, add cumin seed, before it starts burning, add Green Chilli paste, Ginger and garlic paste, corriender powder. cook for mininute and halfAdd mash potatoes. Season it with salt and add Garam MasalaPreparation of Green Corriender Cutney
Add following things in Blender A Bunch of fresh corriener leaves with stalktwo to three green chillisTwo table spoon cumin seedstwo table spoon of Seasmee Seeds(Teel)one spoon salt and two spoonful SugarTwo lemon's juiceBlend it to make thin spooth paste. Preparation for Batter Take four spoonful Gram FlourAdd two spoon red chilli powder+ two spoon dry corriender (Dhania) powderAdd one spoon salt.Add 150ml water and make paste of thick constitancy.
Making Pakoda Remove the crust from Bread slices,One one slice spred potato filling.
on another slice spread Green Cutney. Make a sandwich of two fillings.
Cut the whole sandwich into four pieces.Soak each piece into batter and fry
on another slice spread Green Cutney. Make a sandwich of two fillings.
Cut the whole sandwich into four pieces.Soak each piece into batter and fry
BREAD TOAST WITH IDLI BATTER:
bread slices-6 to 8Idli batter- 3 cups Finely chopped onion-1
Finely chopped green chillies-1 tsp Finely chopped coriander leaves- 2 tbsp
Crushed chilli powder or idli powder-2 tsp Red chili chutney or mint chutney
Butter Procedure; Add the chopped onion, green chillies, coriander leaves and the powder to the idli batter and mix well. Heat the dosaikkal. Spread a little butter on one side of a bread slice. On the same side, spread evenly the chutney to a thin layer. Dip careful the bread slice into the batter and place on the hot tawa. Cook on both sides. Finish all the slices like this.
bread slices-6 to 8Idli batter- 3 cups Finely chopped onion-1
Finely chopped green chillies-1 tsp Finely chopped coriander leaves- 2 tbsp
Crushed chilli powder or idli powder-2 tsp Red chili chutney or mint chutney
Butter Procedure; Add the chopped onion, green chillies, coriander leaves and the powder to the idli batter and mix well. Heat the dosaikkal. Spread a little butter on one side of a bread slice. On the same side, spread evenly the chutney to a thin layer. Dip careful the bread slice into the batter and place on the hot tawa. Cook on both sides. Finish all the slices like this.
BREAD HALWA
Bread - 4 slice Purified butter - 3 tbsp.
Green cardamom powder - 1 tsp. Saffron - a pinch
Milk - 4 tbsp. Sugar - to taste Dry nuts - 2 tbsp.
Soak saffron in the warm milk and dice the bread into the small pieces.Heat butter in a nonstick pan and fry the bread pieces till golden brown. Then add sugar and cardamom powder, mix them and pour as much water as needed to soak the bread completely but not too much. Add saffron. Cook about 3 to 4 minutes. Serve hot and garnish with nuts.
Green cardamom powder - 1 tsp. Saffron - a pinch
Milk - 4 tbsp. Sugar - to taste Dry nuts - 2 tbsp.
Soak saffron in the warm milk and dice the bread into the small pieces.Heat butter in a nonstick pan and fry the bread pieces till golden brown. Then add sugar and cardamom powder, mix them and pour as much water as needed to soak the bread completely but not too much. Add saffron. Cook about 3 to 4 minutes. Serve hot and garnish with nuts.
BREAD VADA
Bread – one loaf Onions - 2 nos. Green chillies - 5 nos.
Rice Flour - 2 tbsp Curry leaves - few Salt - to taste
Oil – to fry Method
Cut bread into two triangles each .Mix the bread pieces, chopped onions, finely cut green chillies, curry leaves and salt.Add water and rice flour to this mixture, bring to vadai consistency. Make small balls and deep fry in oil
Rice Flour - 2 tbsp Curry leaves - few Salt - to taste
Oil – to fry Method
Cut bread into two triangles each .Mix the bread pieces, chopped onions, finely cut green chillies, curry leaves and salt.Add water and rice flour to this mixture, bring to vadai consistency. Make small balls and deep fry in oil
BREAD SWEET BALLS
Ingredientsone loaf bread1 cup sugarfresh coconut powderelaichi
method mix fresh powdered coconut and sugar with bread (cut into pieces)mix well to form neat powder and make a small balldeep fry in oil,
method mix fresh powdered coconut and sugar with bread (cut into pieces)mix well to form neat powder and make a small balldeep fry in oil,
BREAD DOSAI
Bread crumbs - 1 cupRaw Rice - 1/4 cup
Moong dal - 1/4 cup or Rava - 1/2 cupCurd (in case rava is used) - 1 cup
Onion; minced - 1 medium sizeGreen chillies; minced - 2
Ginger; minced - 1 inch piece mincedCoriander leaves - a bunch
Cumin seeds - 1/2 tspSalt; to taste Soak the rice and dal with plenty of water for several hours.Drain, then grind to a fine paste.Add water to make a thick batter.Heat half tea spn oil crackle mustard seeds, and fry urad daal, curry leaves, ginger. Add finely chopped onion and fry till onions turn slightly brownishAdd the above to the batter along with other ingredientFor each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides.Serve hot with chutney.
Moong dal - 1/4 cup or Rava - 1/2 cupCurd (in case rava is used) - 1 cup
Onion; minced - 1 medium sizeGreen chillies; minced - 2
Ginger; minced - 1 inch piece mincedCoriander leaves - a bunch
Cumin seeds - 1/2 tspSalt; to taste Soak the rice and dal with plenty of water for several hours.Drain, then grind to a fine paste.Add water to make a thick batter.Heat half tea spn oil crackle mustard seeds, and fry urad daal, curry leaves, ginger. Add finely chopped onion and fry till onions turn slightly brownishAdd the above to the batter along with other ingredientFor each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides.Serve hot with chutney.
MUTTAI KOSU GOLA4 cups - Cabbage (shredded)1 Cup - Toor dal (soaked)
1 Cup - Chick peas (soaked)8 nos - Red chillies
1 no - Onion1 tsp - Chilli powder
1 Cup - Chick peas (soaked)8 nos - Red chillies
1 no - Onion1 tsp - Chilli powder
1/2 tsp - Turmeric powder2 tsp - Fennel seedsSalt to tasteOil for frying
Cooking Instructions:
Chop the onionsDrain all the water and grind the dal properly.Grind fennel seeds and chillies in a blender.Heat the oil, put ground fennel seeds.Add chopped onions and shredded cabbage, Saute them well.Add turmeric powder, chilli powder and salt, add the ground lentils.Saute on meduim heat till it becomes golden brown SERVE WITH BISIBELABATH
Cooking Instructions:
Chop the onionsDrain all the water and grind the dal properly.Grind fennel seeds and chillies in a blender.Heat the oil, put ground fennel seeds.Add chopped onions and shredded cabbage, Saute them well.Add turmeric powder, chilli powder and salt, add the ground lentils.Saute on meduim heat till it becomes golden brown SERVE WITH BISIBELABATH
.
VEGETABLE KOOLA:
For Koola:
Bengal gram flour – 3/4 cupTurmeric powder – 1/2 tsp
Melted ghee – Tbl spsalt – as requiredChilli powder – 1/2 tsp
For Koola:
Bengal gram flour – 3/4 cupTurmeric powder – 1/2 tsp
Melted ghee – Tbl spsalt – as requiredChilli powder – 1/2 tsp
For Masala:
Finely cut onion – 1 cupChopped tomatoes – 1/2 cup
Salt – as requiredOil – for fryingMustard seeds – 1/2 tspCurry leaves – few
Asafoetida powder – little
Coriander leaves – 1 Tbl spGrated fresh coconut – 1 Tbl spGrind Together:Red chillies – 6Poppy seeds – 1 Tbl spGarlic – 4 flakesGinger – 1/2 inch piecCoriander leaves – 1/2 bunch
Finely cut onion – 1 cupChopped tomatoes – 1/2 cup
Salt – as requiredOil – for fryingMustard seeds – 1/2 tspCurry leaves – few
Asafoetida powder – little
Coriander leaves – 1 Tbl spGrated fresh coconut – 1 Tbl spGrind Together:Red chillies – 6Poppy seeds – 1 Tbl spGarlic – 4 flakesGinger – 1/2 inch piecCoriander leaves – 1/2 bunch
For Koola:
Mix turmeric powder, salt, chilli powder, melted ghee with bengal gram flour and mix well.Sprinkle water and knead like chappathi dough.Prepare medium sized balls and roll it to oblong pieces.Arrange on a greased plate and steam cook (like Idlis) for 7 minutes.
Allow to cool and cut into round pieces. Deep fry in oil till crisp. Keep aside.
Mix turmeric powder, salt, chilli powder, melted ghee with bengal gram flour and mix well.Sprinkle water and knead like chappathi dough.Prepare medium sized balls and roll it to oblong pieces.Arrange on a greased plate and steam cook (like Idlis) for 7 minutes.
Allow to cool and cut into round pieces. Deep fry in oil till crisp. Keep aside.
For gravy:Heat oil in a kadai, add mustard seeds, curry leaves and then chopped onions.Fry till golden and then add tomatoes. Stir till it turns pulpy.Add ground paste, salt and stir till good smell comes.Pour enough water and boil for few minutes.
Mix deep fried Koolas and remove from fire.Sprinkle coriander leaves, grated fresh coconut on top and serve hot
Mix deep fried Koolas and remove from fire.Sprinkle coriander leaves, grated fresh coconut on top and serve hot
Tomato Dosa
1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)salt to taste
oil as required
Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosaand drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney
VAZHAIPU CUTLET Banana flower- 1/2Onion- 1Coriander leaves- 2 sprigsCurry leaves- fewGinger Garlic paste- 1 tspGram flour (kadala mavu) - 8 spoons Corn flour- 3 spoonsChilli powder- 1 tspGram masala powder-1/2 tspTurmeric powder- 1/4 tspBread crumbs- 4 plain bread (crumbled)Oil and Salt- as requiredRecipe:Clean and chop Banana flower. Chop Onion, Coriander leaves and Curry leaves. Keep all this aside.Mix the chopped items,Ginger garlic paste, Gram flour, Corn flour, Chili powder, Gram masala, Turmeric and required Water in a bowl. Make the batter thick enough to make cutlets.Equally divide this mix in to small ball size. Press each ball and flatten them between your palms. Now these cutlets are ready to fry.Heat a wide pan. Keep the stove in the medium heat. Pour 1 spoon of Oil and place a cutlet. Fry till each side turns into brown color. Fry both the sides. Serve with ketchup.
CABBAGE VADA Besan flour (kadala mavu) - 1¼ cupCabbage- 1 cupOnion - 1Curry leaves- 3 or 4 sprigsCoriander leaves- 3 sprigsChili Powder - 1 tspn (adjust with your spice level)Salt - to tasteOil - to deep fry
Recipe:Chop Cabbage,Onion, Curry leaves and Coriander leaves.Mix all the ingredients except Oil in a bowl, add enough Water to this and make a thick batter.Heat Oil in a pan. Once the Oil is hot enough, pinch a small amount of batter and drop it gently into the hot oil. Deep fry them till they are golden brown turning once in a while.Remove and drain them on paper towels. Serve hot
KEERAI PAKODA Besan flour (kadala mavu) - 3/4 cupRice flour - 2 tbspnSpinach - 1/4 portion of a bunch or a packOnion - 1Hing - 2 to 3 pinchesChili Powder - 1/2 to 1 tspn (adjust with your spice level)Salt - to tasteWater - 1 or 2 tspnOil - to deep fryRecipe:Chop Spinach and Onion.Mix all the ingredients except Oil in a bowl. Add 1 or 2 tspn of water to just bind all the ingredients. Already Spinach and Onion contain some moisture in it. That’s enough. Don’t add more water. Heat Oil in a pan. Once the oil is hot enough, pinch gooseberry size of mix and press it with your hands(to just bind all the ingredients). Prepare small balls like this.Drop these small balls gently into the hot Oil. Deep fry them till they are golden brown turning once in a while.Remove and drain them on paper towels. Serve hot.
MASALA PEANUTS Peanuts - 1 cupGram flour - 1/4 cupRice flour - 3 to 4 tspnHing - 2 to 3 pinchesChili powder - 1 tspnSalt - to tasteWater - less than 1/4 cupOil - to deep fryRecipe:Dry roast raw peanuts till light brown.Then mix roasted Peanuts, Gram flour, Rice flour, Hing, Chili powder and Salt in a bowl.Add Water little by little and make a thick coating on peanuts. Heat Oil in a pan. Drop the masala coated peanuts and deep fry till golden brown in medium heat. Make sure that peanuts are separated when you drop them in Oil.
JANTHIKALU 2 cups rice flour1 cup chick pea flour/besan/senaga pindi
1 1/2 tbsp sesame seeds1 tbsp ajwain/vaamu1 tsp red chilli pwdsalt to taste
2 tbsps hot gheeoil for deep frying
Put together rice flour, gram flour, salt, hot ghee, chilli pwd, ajwain and sesame seeds, and combine them well. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu press. Test the dough for salt and chilli pwd before deep-frying.2 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the janthikalu gottam aka murukku press and use the disc with small holes. Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the janthikalu dough. As you press the dough into the hot oil, you will find the oil froth up in bubbles which will eventually subside as the janthikalu turn to a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness.3 When the janthikalu turn a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container
PAPPU CHEKKALU 1 cup rice flour1 cup water3/4 tsp red chilli pwd or green chilli paste
1/4 tsp asafoetida/inguva/hingsalt to taste1 tsp cumin seeds
1 1/2 tbsps channa dal (soak in water for an hour and drain)1 tsp ghee or butter (optional)
roughly torn few curry leaves (optional)oil for deep frying
1 Bring a cup of water to boil. Add salt, red chilli pwd, asafoetida and rice flour and combine. Placee lid and turn of heat. Leave aside to cool.2 Once cool, add cumin seeds, channa dal and butter to the rice flour mixture and combine well. Test the dough for salt before deep-frying.
3 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle. Use a fork or knife to make small dents all over the chekkalu so that they don’t puff up when deep frying.4 Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 chekkalu. Don’t crowd the vessel with too many chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness.5 When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container
3 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take a small lemon sized ball of the dough, place on an oiled plastic sheet or banana leaf and using your fingers shape into a 2″ circle. Use a fork or knife to make small dents all over the chekkalu so that they don’t puff up when deep frying.4 Once the oil is hot, slowly peel the shaped chekkalu off the plastic sheet and slide into the hot oil. Based on the size of vessel and amount of oil, you can deep fry a batch of 5-8 chekkalu. Don’t crowd the vessel with too many chekkalu. Reduce flame to medium and deep fry the chekkalu to a golden colour. Remember the frying has to be done on medium flame to achieve that golden color and crispness.5 When the chekkalu turn a golden color use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container
Barcolli bajjai
Broccoli florets - 18-20All purpose flour - 3 spoonsRice flour - 2 spoonsGinger garlic paste - 1/2 spoonChili powder - 1/2 spoonSalt - to tasteOil - to deep fry(1/2 cup to 1 cup)
Add All purpose flour, Rice flour, Ginger garlic paste, Chili powder and Salt in a bowl.Add little water to the ingredients and make a more liquid like paste. Add the Broccoli florets and mix well to the spice and flour mix.Heat Oil in a pan. Once the oil is hot enough add the flour coated Broccoli florets to the oil and fry till the broccoli turns into golden brown.
BREAD CUTLET
Ingredients: bread 1 pack , potato 1/4 kg ,
onion 1/4kg(cut into small pieces) , green chilies 4 ,
salt 1/2 tsp , kruvepilai 6-8 leaves ,
ginger a small bit(cut ino very small pieces) ,
oil 200 ml , mustard 1/4 tsp , jeera 1/4 tsp ,
garam masalapowder 1/2 tsp
Cook potato and remove the skin. Mash well. In a kadai pour 6 tsp oil,. Heatand add mustard. when it pops add jeera. Add onion, green chilies, karuveppilai, ginger. cook well. Add mashed potato. cook well for 5 min. Keep this aside.
Covering: Take the bread and remove outer edges.In the remaining part stuff with potato curry. Close by folding the bread. Do all the bread slices like this. The outer
sides of the bread slice should be powdered. Dip the cutlet in the powder. deep fry the cutlets in oil. Use any sauce as side dish.
onion 1/4kg(cut into small pieces) , green chilies 4 ,
salt 1/2 tsp , kruvepilai 6-8 leaves ,
ginger a small bit(cut ino very small pieces) ,
oil 200 ml , mustard 1/4 tsp , jeera 1/4 tsp ,
garam masalapowder 1/2 tsp
Cook potato and remove the skin. Mash well. In a kadai pour 6 tsp oil,. Heatand add mustard. when it pops add jeera. Add onion, green chilies, karuveppilai, ginger. cook well. Add mashed potato. cook well for 5 min. Keep this aside.
Covering: Take the bread and remove outer edges.In the remaining part stuff with potato curry. Close by folding the bread. Do all the bread slices like this. The outer
sides of the bread slice should be powdered. Dip the cutlet in the powder. deep fry the cutlets in oil. Use any sauce as side dish.
BEETROOT BALLS
beetroot-2(medium size) channadal -1/4 cup(soaked for 2 hrs)
to grind: coconut-3 spns sombhu-1/2tspn jeera-1/4tspn pottukadalai-1/2 tspn
garlic-2 ginger-small piece clove-1 cinnamon-1small onion-3 green chillies-4 or 5.
first grate the beetroot in keep aside.grind the channa dal separately
&finely.dont add water or otherwise it will become soggy if u need add 2 or 3 drops of
water to grind.then things given in to grind section u pls lightly roast in little
oil &grind it into thick paste .now lightly squeeze beets for excess water then add
channa dal paste,coconut paste,salt and mix together to form a dough.then make into
equal form of small balls &deep fry it in
oil.beetroot balls are ready to eat
BHEL PURI
Ingredients:
Oma podi - 100 gm, Small puris - 10,
Potato(medium sized) - 2, Black channa dal - 1/2 cup,
Puffed rice - 2 cups, Onions(medium sized) - 2,
tomato(small) - 1, Coriander leaves - 1/4 cup,
Mango pieces(finely chopped) - 1/4 cup, Salt - as required
Oma podi - 100 gm, Small puris - 10,
Potato(medium sized) - 2, Black channa dal - 1/2 cup,
Puffed rice - 2 cups, Onions(medium sized) - 2,
tomato(small) - 1, Coriander leaves - 1/4 cup,
Mango pieces(finely chopped) - 1/4 cup, Salt - as required
Boil the potatoes, peel and mash. Boil the black channa dal in a separator vessel. Chop the onions and tomatoes finely. Prepare oma podi, sweet chutney, mint chutney and
small puris. In a large bowl, mix puffed rice, onions, tomatoes, chopped coriander leaves, mashed potatoes, small puris, cooked channe dal and mix well. Add salt, mint chutney and sweet chutney. Mix and serve. Store in refrigerator for one day if required.
small puris. In a large bowl, mix puffed rice, onions, tomatoes, chopped coriander leaves, mashed potatoes, small puris, cooked channe dal and mix well. Add salt, mint chutney and sweet chutney. Mix and serve. Store in refrigerator for one day if required.
BREAD VEGETABLE BONDA
STEAMED POTATO (SMASHED)-1 CUP GREEN PEAS- 5 GMS. GREEN CHILLI- 2 (CHOPPED INTO SMALL PIECES) CURRY LEAVES AND CORRIANDER LEAVES BREAD- 6 SLICES PANEER- 1/2 CUP WATER- 1 CUP RUSK POWDER- 1 CUP MAIDA- 1/4 CUP A PINCH OF SALT, PEPPER POWDER TURMERIC POWDER- 1 TEA SPOON FULL OIL FOR DEEP FRY.
Method:
ADD GREEN CHILLI, PANEER, BREAD, SALT, PEPPER POWDER, TURMERIC POWDER, GREEN PEAS, CURRY LEAVES AND CORRIANDER LEAVES TO THE SMASHED POTATO. MIX IT WELL AND MAKE IT INTO SMALL BALLS. NOW MIX MAIDA AND WATER TO MAKE IT A PASTE. DIP THESE BALLS IN THAT PASTE AND THEN DIP IT IN THE RUSK POWDER. NOW FRY IT DEEPLY IN THE OIL, TILL IT BECOMES GOLDEN BROWN. SERVE HOT WITH WITH TOMATO SAUCE, CHILLI SAUCE OR SOYA SAUCE.
Method:
ADD GREEN CHILLI, PANEER, BREAD, SALT, PEPPER POWDER, TURMERIC POWDER, GREEN PEAS, CURRY LEAVES AND CORRIANDER LEAVES TO THE SMASHED POTATO. MIX IT WELL AND MAKE IT INTO SMALL BALLS. NOW MIX MAIDA AND WATER TO MAKE IT A PASTE. DIP THESE BALLS IN THAT PASTE AND THEN DIP IT IN THE RUSK POWDER. NOW FRY IT DEEPLY IN THE OIL, TILL IT BECOMES GOLDEN BROWN. SERVE HOT WITH WITH TOMATO SAUCE, CHILLI SAUCE OR SOYA SAUCE.
CHEESE BALLS
Ingredients:RICE FLOUR-1 CUP
CORN FLOUR-2 tbsp A PINCH OF SALT
CHEESE-1+1/2 CUPS OIL FOR DEEP FRY
MELT THE CHEESE AND ADD RICE FLOUR, CORN FLOUR, SALT TO IT. MIX IT WELL LIKE WE MAKE FOR CHAPPATHI. MAKE SMALL BALLS FROM THE MIXTURE AND FRY IT DEEPLY IN THE OIL TILL IT BECOMES GOLDEN BROWN. SERVE HOT.
CORN FLOUR-2 tbsp A PINCH OF SALT
CHEESE-1+1/2 CUPS OIL FOR DEEP FRY
MELT THE CHEESE AND ADD RICE FLOUR, CORN FLOUR, SALT TO IT. MIX IT WELL LIKE WE MAKE FOR CHAPPATHI. MAKE SMALL BALLS FROM THE MIXTURE AND FRY IT DEEPLY IN THE OIL TILL IT BECOMES GOLDEN BROWN. SERVE HOT.
CORN VADAI
Ingredients: Corn seeds- 1/2 kg, veg. Oil - 1/2 kg,
green chillies - 50 g, ginger - small piece,
cumin seeds- 1/2 spoon, rice flour - 100 g
Grind corn seeds,ginger,greenchillies with some water into
a bit coarse paste. To this paste add cumun seeds,
riceflour. Make round flat shape on a plastic sheet of
paper and drop it into the boiling oil.Remove when fully
cooked Side dish can be cabbage,tomato or coconut chutney.
green chillies - 50 g, ginger - small piece,
cumin seeds- 1/2 spoon, rice flour - 100 g
Grind corn seeds,ginger,greenchillies with some water into
a bit coarse paste. To this paste add cumun seeds,
riceflour. Make round flat shape on a plastic sheet of
paper and drop it into the boiling oil.Remove when fully
cooked Side dish can be cabbage,tomato or coconut chutney.
CORN BALLS
1 Teacup boiled corn 4 Boiled potatoes 4 tbsp Grated cheese 4 Green chillies 2 tbsp Coriander 225 gms Paneer Breadcrumbs 1 Teacup maida Chilli sauce 2 Teacups milk 4 tbsp Butter 4 tbsp Maida Salt to taste Oil
Melt the butter in a pan and see the the flour for about half minute. Pour the milk into it and cook till the sauce becomes thick. Chop the paneer and potatoes. Mix the corn, cheese, potatoes, green chillies, paneer, coriander andthe above prepared sauce. Add salt and mix well. Make the balls. Mix the flourthoroughly in 1-1/2 teacups of
water.Dip the balls in flour paste. Roll the balls in breadcrumbs.Deep-fry these balls in oil. Cornballs are ready to serve.
Melt the butter in a pan and see the the flour for about half minute. Pour the milk into it and cook till the sauce becomes thick. Chop the paneer and potatoes. Mix the corn, cheese, potatoes, green chillies, paneer, coriander andthe above prepared sauce. Add salt and mix well. Make the balls. Mix the flourthoroughly in 1-1/2 teacups of
water.Dip the balls in flour paste. Roll the balls in breadcrumbs.Deep-fry these balls in oil. Cornballs are ready to serve.
CRISPY BREAD MONGES
boiled potato-2, salt to taste, chilli powder-1tsp,
bread-4slices, oil to fry, bread powder-2tsp,
grated carrot-1, corriander-1, ginger garlic paste-1tsp, corn flour-1tsp, lemon-1tsp.`
Method:
Take a bowl mash the boiled potatoes. Add salt,chilli powder,bread powder,grated carrot,gnger garlic
paste, lemon,corn flour,corriander. Mix all the ingredients well and make
it into balls. Heat pan add oil.the sides of bread slices are cut. Now take a
wide bowl with water,dip the bread slices and wear off the excess water by pressing in between palms. The balls are rolled in bread slices and fried till brown. The bread monges which are crispy outside and soft inside are ready to serve. It can be served with tomato sauce or pudina chutney.
boiled potato-2, salt to taste, chilli powder-1tsp,
bread-4slices, oil to fry, bread powder-2tsp,
grated carrot-1, corriander-1, ginger garlic paste-1tsp, corn flour-1tsp, lemon-1tsp.`
Method:
Take a bowl mash the boiled potatoes. Add salt,chilli powder,bread powder,grated carrot,gnger garlic
paste, lemon,corn flour,corriander. Mix all the ingredients well and make
it into balls. Heat pan add oil.the sides of bread slices are cut. Now take a
wide bowl with water,dip the bread slices and wear off the excess water by pressing in between palms. The balls are rolled in bread slices and fried till brown. The bread monges which are crispy outside and soft inside are ready to serve. It can be served with tomato sauce or pudina chutney.
CRISPY MUSHROOM mushroom-1lb bread crumbs oil for deep frying
batter: cornflour -4tbsp riceflour-2tbsp salt pepper-1tbsp or more (depends on ur spicy level)mix all the batter ingerdients with some water so as to make thin paste. cut the mushroom into pieces as u like. dip each pieces seperately into batter. then roll it in the breadcrumbs. Do the procedure for all pieces . Refrigerate for an hour. Now deep fry the pieces in oil till it turns into brown color. (dont overcrowd the pan)Serve hot with HOT and SWEET sauce.
batter: cornflour -4tbsp riceflour-2tbsp salt pepper-1tbsp or more (depends on ur spicy level)mix all the batter ingerdients with some water so as to make thin paste. cut the mushroom into pieces as u like. dip each pieces seperately into batter. then roll it in the breadcrumbs. Do the procedure for all pieces . Refrigerate for an hour. Now deep fry the pieces in oil till it turns into brown color. (dont overcrowd the pan)Serve hot with HOT and SWEET sauce.
CUTLET
Potatoes-2(Boiled) Onion-1 curry leaves- 10 nos corriander leaves - 10 nos
Karam masala - 1 tsp cornflour - 3 tsp Bread crums - 1 cup salt - to taste oil - to fry
smash the boiled potatoes. Choppe the onion, curry leaves & corriander leaves. Now mix the water with cornflour and make it as a solution then keepaside. Mix the onion,curry & corriander leaves with the smashed potatoes. Make this mixture as a ball and then lightly flat it. Now take this mixture, slightly dip this in a corn solution and then
spread the breadcrums over it. Now deep fry it. Tasty CUTLET
is ready. serve it with the sauce and the chopped onions.
Karam masala - 1 tsp cornflour - 3 tsp Bread crums - 1 cup salt - to taste oil - to fry
smash the boiled potatoes. Choppe the onion, curry leaves & corriander leaves. Now mix the water with cornflour and make it as a solution then keepaside. Mix the onion,curry & corriander leaves with the smashed potatoes. Make this mixture as a ball and then lightly flat it. Now take this mixture, slightly dip this in a corn solution and then
spread the breadcrums over it. Now deep fry it. Tasty CUTLET
is ready. serve it with the sauce and the chopped onions.
FINGER CHIPS
5-6 potatoes Oil for frying ¼ tea spoon Red chilly powder ½ tea spoon mango
(aamchur) powder Salt to taste
Peel the skin of the potatoes and cut it into long and thin strips. Add salt according to taste. Heat around ½ liter of oil for frying. Put the cut potatoes in the pan for frying for around 2-3mins. When the potatoes become littlepinkish in color and crisp remove it on a tissue paper to soak the excess oil from the potatoes. Now add red chilly powder and mango powder.
(aamchur) powder Salt to taste
Peel the skin of the potatoes and cut it into long and thin strips. Add salt according to taste. Heat around ½ liter of oil for frying. Put the cut potatoes in the pan for frying for around 2-3mins. When the potatoes become littlepinkish in color and crisp remove it on a tissue paper to soak the excess oil from the potatoes. Now add red chilly powder and mango powder.
INSTANT RICE VADA
Roasted Rice flour - 1 cup grated coconut - 1/2 cup big onions sliced -2 green chilly -3 salt to taste oil for frying
Use water to mix all the above ingredients other than oil to a smooth vada batter consistency. take the batter and make it like a vada shape and fry it till it becomes gloden brown. Note:when making the vadas keep the center portion thin so that the inside cooks well
MASALA CABBAGE VADA
chanaa dal -- 2 cups udid dal -- 1 cups shredded cabbage--1 cups onion -- 2 small pieces
red chilli -- 3 to 5 curry leaves - few salt --as per taste ginger paste - little hing - 1/2 tsp oil for frying
red chilli -- 3 to 5 curry leaves - few salt --as per taste ginger paste - little hing - 1/2 tsp oil for frying
Soak Chana dal & Udid dal atleast for 3 to 4 hrs .cut onion in to small pieces.when
chana dal & udid dal soaks ,in this u add red chilli & grind to a little coarsely paste by sprinkly little water .keep it in a bowl, now in this u add onion , ginger paste,curry leaves,salt, hing. Mix it nicely.Take a plastic paper & add little oil & spread it evenly .Now take a little dough & make a round shape.Now take a pan & fry the wada in a low flame.l Fry it till it is done.Serve it with coconut chutney.
chana dal & udid dal soaks ,in this u add red chilli & grind to a little coarsely paste by sprinkly little water .keep it in a bowl, now in this u add onion , ginger paste,curry leaves,salt, hing. Mix it nicely.Take a plastic paper & add little oil & spread it evenly .Now take a little dough & make a round shape.Now take a pan & fry the wada in a low flame.l Fry it till it is done.Serve it with coconut chutney.
MASALA VADAI
gram flour - 1/4 kg, onions - 1/4 kg
Soak gram dal for 1 1/2 hours. Grind 2 green chillies, 2 whole red peppers and 1/2 tsp salt in a blender.Add the soaked dal(take about 4 tsp of soaked dal and keep it separately for adding later) to this mixture and grind very coarsely.Add cut onions, 1 tsp ginger pieces and 10- 15 curry leaves to the ground mixture. You may add garlic if preferable.Take 2 large flakes of garlic, crush it and mix with the flour. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.
Soak gram dal for 1 1/2 hours. Grind 2 green chillies, 2 whole red peppers and 1/2 tsp salt in a blender.Add the soaked dal(take about 4 tsp of soaked dal and keep it separately for adding later) to this mixture and grind very coarsely.Add cut onions, 1 tsp ginger pieces and 10- 15 curry leaves to the ground mixture. You may add garlic if preferable.Take 2 large flakes of garlic, crush it and mix with the flour. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.
MINI PURIS
Rava - 1 cup, maida - 1 cup, Salt - 1/2 tsp, ghee - 2 tsp
Add minimum water to the ingredients and make into a thick dough. Leave the dough covered for 1/2 an hour. Then make into large chappathis using a chappathi roller. Then using a small lid, cut out round pieces from the large chappathis. deep fry these pieces in oil. Store it in air
tight conatiners. You can keep this for about 4 days.
Add minimum water to the ingredients and make into a thick dough. Leave the dough covered for 1/2 an hour. Then make into large chappathis using a chappathi roller. Then using a small lid, cut out round pieces from the large chappathis. deep fry these pieces in oil. Store it in air
tight conatiners. You can keep this for about 4 days.
MURUNGAI VADAI
drumstick/murungakai-10 gram dhal-2 cups saunf-2 tbsp; red chilli - 12 nos; onion(finely chopped)-1 cup coriander, curry leaves; salt to taste oil to fry
boil the drumstrick with little salt till tender. take the pulp alone with the help of a spoon and keep it aside. soak the dal for 2 or 3 hours in pure water. drain the water and grind very coarsely with salt, red chilli and saunf. now add onions, cuury leaves,coriander and drumstick pulpand mix well.
now make small balls out of the dal mixture flatten it and fry it in hot oil.
serve hot with chutney or tomato
ketchup
PAANI PURI
rava - 100g, maida - 100g, mint leaves - 1 cup, coriander leaves - 1 cup,
salt - 1/4 teaspoon, green chillies - 2 small, tamarind - lime sized, potatoes - 1/4 kg.
Puris:
Mix rava and maida, add water to make a tight dough.make large chappathis using this flour and cut out small round shapes from the large one.Deep fry these in oil till they become crisp.
Paani (Sauce): Grind mint leaves, coriander leaves, salt and green
chillies into a thick paste. Soak tamarind for 3 min and extract the juice.Mix the ground paste with the tamarind extract. Boil potatoes whole and cut into small pieces (Do not mash). Spread 1/4 tsp salt, 1/2 tsp red chilli powder on the potatoes and fry in 4 tsp oil.While serving, make a hole inside each puri and place some amt of sauce inside it. Place a potato piece inside the puris.
salt - 1/4 teaspoon, green chillies - 2 small, tamarind - lime sized, potatoes - 1/4 kg.
Puris:
Mix rava and maida, add water to make a tight dough.make large chappathis using this flour and cut out small round shapes from the large one.Deep fry these in oil till they become crisp.
Paani (Sauce): Grind mint leaves, coriander leaves, salt and green
chillies into a thick paste. Soak tamarind for 3 min and extract the juice.Mix the ground paste with the tamarind extract. Boil potatoes whole and cut into small pieces (Do not mash). Spread 1/4 tsp salt, 1/2 tsp red chilli powder on the potatoes and fry in 4 tsp oil.While serving, make a hole inside each puri and place some amt of sauce inside it. Place a potato piece inside the puris.
PANEER BALLS
Grated paneer-1/2 cup Bread- 5 to 6 pieces Green chilly- 1 Maida-1/4 cup Ginger- garlic paste- 2 tsp Curd-1 tsp Soya sauce-1tsp Tomato puree- 4 tsp Chilly Sauce & tomato sauce- 1tsp Vinegar-1tsp Salt
Add above all well and blend it uniformly.. Make it as balls and deep fry it in oil.. Garnish with coriander leaves..
Add above all well and blend it uniformly.. Make it as balls and deep fry it in oil.. Garnish with coriander leaves..
PANEER CUTLET paneer slices-4(1inch thickness), onion paste-1tbsp, ginger garlic paste-11/2tsp,
tomato puree-2tsp, corrianer leaves paste- 11/2tbsp, red chilli powder-1/2tsp,
green chilli paste-1/2tsp, garammasala powder-1tsp, lemon juice-2tsp, sugar-1tsp,
salt- to taste, capsicum-cut into rings, tomato-cut into rings, oil for deep frying bread crumbs-5tbsp, cornflour-2tsp, refined flour-1tbsp, water
marinate the paneer slices with salt. heat oil in a kadai,now add onion paste,ginger garlic paste,tomato
puree,corriander leaves paste,garammasala powder,salt and sugar to taste,cook for few minutes until the oil seperates and aroma comes out.when done keep aside. now take one paneer slice and spread the cooked mixture paste.then cover it with another paneer slices over it. now take a bowl and make a smooth mixture of cornflour, refinedflour water and salt and deep the paneer sandwiches and coat it with the mixture of cornflour....now roll the paneer into bread crumbs and deep fry.garnish with tomato and caosicum rings. serve hot
tomato puree-2tsp, corrianer leaves paste- 11/2tbsp, red chilli powder-1/2tsp,
green chilli paste-1/2tsp, garammasala powder-1tsp, lemon juice-2tsp, sugar-1tsp,
salt- to taste, capsicum-cut into rings, tomato-cut into rings, oil for deep frying bread crumbs-5tbsp, cornflour-2tsp, refined flour-1tbsp, water
marinate the paneer slices with salt. heat oil in a kadai,now add onion paste,ginger garlic paste,tomato
puree,corriander leaves paste,garammasala powder,salt and sugar to taste,cook for few minutes until the oil seperates and aroma comes out.when done keep aside. now take one paneer slice and spread the cooked mixture paste.then cover it with another paneer slices over it. now take a bowl and make a smooth mixture of cornflour, refinedflour water and salt and deep the paneer sandwiches and coat it with the mixture of cornflour....now roll the paneer into bread crumbs and deep fry.garnish with tomato and caosicum rings. serve hot
PANEER STICKS 50g paneer 1 small green pepper 1 small yellow pepper
1 small onion 1 small tomato ¼ tsp. red chili powder ¼ tsp. salt ¼ tsp. dried mango
powder (amchoor) ¼ tsp. garam masala ¼ tsp. cumin powder a few tooth picks or
skewers 2 tsp. olive oil a few drops of lemon
Cut paneer, green pepper, onion and tomatoes in cubes of ½ inch. Mix all the dry spices (masalas) and
keep aside. Take a toothpick. Insert a piece of onion, green pepper, yellow pepper, tomato and paneer. Repeat the vegetables if you are using skewers. Make such toothpicks with all the cubes.
Sprinkle olive oil on all the toothpicks. Arrange these toothpicks on a plate and sprinkle the prepared masala liberally. Bake these sticks in a preheated oven for 10 minutes at 200oC (till the spices (masalas) and the vegetables are slightly roasted). Arrange in a serving dish, squeeze in some lemon juice on them and serve hot.
1 small onion 1 small tomato ¼ tsp. red chili powder ¼ tsp. salt ¼ tsp. dried mango
powder (amchoor) ¼ tsp. garam masala ¼ tsp. cumin powder a few tooth picks or
skewers 2 tsp. olive oil a few drops of lemon
Cut paneer, green pepper, onion and tomatoes in cubes of ½ inch. Mix all the dry spices (masalas) and
keep aside. Take a toothpick. Insert a piece of onion, green pepper, yellow pepper, tomato and paneer. Repeat the vegetables if you are using skewers. Make such toothpicks with all the cubes.
Sprinkle olive oil on all the toothpicks. Arrange these toothpicks on a plate and sprinkle the prepared masala liberally. Bake these sticks in a preheated oven for 10 minutes at 200oC (till the spices (masalas) and the vegetables are slightly roasted). Arrange in a serving dish, squeeze in some lemon juice on them and serve hot.
POTATO CRUNCHIES
Ingredients:Boiled potato - 1 cup Min leaves/Coriander leaves - 1/2 cup salt-1/2 tsp
Dry ground cumin powder - 1tsp green chilli paste - 1 tsp ginger garlic paste - 1 tsp
cornflour- 1/2 cup bread crumbs - 1 cup oil - as required water - as required
Smash potatoes add mint leaves, salt, cumin powder, green chilli paste, ginger garlic
paste and mix well and make into small balls or any shapes.Add water to the cornflour to make it as dosa flour consistancy. Dip the prepared balls in the cornflour roll it in bread crumbs and then deep fry in the oil or grill it. tasty potato crunchies ready
Dry ground cumin powder - 1tsp green chilli paste - 1 tsp ginger garlic paste - 1 tsp
cornflour- 1/2 cup bread crumbs - 1 cup oil - as required water - as required
Smash potatoes add mint leaves, salt, cumin powder, green chilli paste, ginger garlic
paste and mix well and make into small balls or any shapes.Add water to the cornflour to make it as dosa flour consistancy. Dip the prepared balls in the cornflour roll it in bread crumbs and then deep fry in the oil or grill it. tasty potato crunchies ready
ROASTED CAULIFLOWER
Ingredients:
10 clorets cauliflower ( half boiled with salt ) 1 tsp chilly powder
1 tsp cumin powder 1/2 tsp all ground mixed spices 1/2 mixed herbs 2 - 3 tbsp butter
Marinade all the ingredients expect for the butter for 45 mins. Melt the butter in a pan. Add the
marinated items and roast it. Keep the heat low.
10 clorets cauliflower ( half boiled with salt ) 1 tsp chilly powder
1 tsp cumin powder 1/2 tsp all ground mixed spices 1/2 mixed herbs 2 - 3 tbsp butter
Marinade all the ingredients expect for the butter for 45 mins. Melt the butter in a pan. Add the
marinated items and roast it. Keep the heat low.
TORTILLA CHIPS Uncooked Tortillas 2-3 salt to taste pepper powder 1 tsp chat masala 2 tsps oil for frying
Cut the uncooked tortillas into small diamond shapes with a cutter or knife. Fry the same in medium flame till golden brown. Take a deep bowl and put the fried tortillas in it. Sprinkle with all the masala powders and salt and toss it well so that all the masalas get coated evenly on the tortilla chips. Serve with green chutney.
Cut the uncooked tortillas into small diamond shapes with a cutter or knife. Fry the same in medium flame till golden brown. Take a deep bowl and put the fried tortillas in it. Sprinkle with all the masala powders and salt and toss it well so that all the masalas get coated evenly on the tortilla chips. Serve with green chutney.
VEGETABLE FINGERS
dal-1 cup carrot-1/2 cup cabbage-1/2 cup corander-finely chopped chilli powder
salt garam masala onion-finely chopped oil to fry
soak the dal for 2 hrs grind well to a paste heat a kadai add some oil add the onions and fry till golden brown now add chiili powder,garam masala and salt as needed add the finely chopped vegetables mix well
add coriander leaves add to grinded dal and mix well now cook the dal as we do for idlis let it cool cut into fingers and deep fry till golden brown
dal-1 cup carrot-1/2 cup cabbage-1/2 cup corander-finely chopped chilli powder
salt garam masala onion-finely chopped oil to fry
soak the dal for 2 hrs grind well to a paste heat a kadai add some oil add the onions and fry till golden brown now add chiili powder,garam masala and salt as needed add the finely chopped vegetables mix well
add coriander leaves add to grinded dal and mix well now cook the dal as we do for idlis let it cool cut into fingers and deep fry till golden brown
VEGETABLE SAMOSA
vegetables - potatoes and green peas combind - 1/4 kg, onions - 2,
mint leaves - 2 twigs, green chillies - 2, cilantro - 2 twigs.
Steam the potatoes and peas separately.Cut the onions into small slices.Take some oil in a fry pan.Add onions and cut green hot chillies and fry the onions until it turns transparent.Add the vegetables and fry them with stirring until they are completely cooked. Add mint leaves and coriander leaves(cilantro). Mix maida with water, knead it well.Roll into even sized balls and make into round shape
mint leaves - 2 twigs, green chillies - 2, cilantro - 2 twigs.
Steam the potatoes and peas separately.Cut the onions into small slices.Take some oil in a fry pan.Add onions and cut green hot chillies and fry the onions until it turns transparent.Add the vegetables and fry them with stirring until they are completely cooked. Add mint leaves and coriander leaves(cilantro). Mix maida with water, knead it well.Roll into even sized balls and make into round shape
using a roller.Cut into 2 semi-circles.Place the curry and fold on three sides to make into a cone shape.Deep fry until it becomes crisp. Side dish - tomato ketchup
IDLY 65 |
Cooked Idly-4(cut into strips like finger chips) Bengal gram flour-2tbsp
Chilly powder-2tsp Ginger and garlic paste-1tsp turmeric-1tsp
Garam masala-1tsp Curd-2tbsp Salt to taste Oil to fry
Take a bowl, add gram four, chilly powder, turmeric, garam masala, ginger and garlic paste, salt and curd. Mix well. Marinate the idly strips in the above mixture for 20 mins. Heat oil in tawa, roast the idly strips on all sides till golden brown and crisp. Serve with Tomato sauce
Chilly powder-2tsp Ginger and garlic paste-1tsp turmeric-1tsp
Garam masala-1tsp Curd-2tbsp Salt to taste Oil to fry
Take a bowl, add gram four, chilly powder, turmeric, garam masala, ginger and garlic paste, salt and curd. Mix well. Marinate the idly strips in the above mixture for 20 mins. Heat oil in tawa, roast the idly strips on all sides till golden brown and crisp. Serve with Tomato sauce
MAIDA CUTS
Maida - 1 kg, red chillie powder - 1 1/2 tsp, salt - 1 tsp, asafoetida - 1/2 tsp,
butter, ghee or oil - 4 tsp
butter, ghee or oil - 4 tsp
Mix maida, salt, red chilli powder,asafoetida, ghee or oil and knead well.Make into balls and roll into very thin large chappathis.Make cuts using a knife by drawing a no of parallel lins to cut into diamond shaped peices.Deep fry these in oil.
MOR KALI
RICE FLOUR-2CUPS SOUR CURD-1CUP RED CHILLI-4 MUSTARD-5gms SUN FLOWER OIL-15ml SALT-AS YOU DESERVE
ADD CURD &SALT WITH RICE FLOUR & IT WILL TAKE 5 MINUTES TO SET. NOW POUR LITTLE OIL IN A PAN & ADD MUSTARD TO IT. LET THE MUSTARD BURST. NOW ADD RED CHILLIES & FRY IT. POUR THE MIXTURE OF RICE FLOUR AND CURD IN THE PAN. SIM THE STOVE. STIR THAT TILL IT BECOMES GOLDEN BROWN. REMEMBER THAT THE FULL MIXTURE SHOULD BECOME GOLDEN BROWN. NOW YOU CAN SERVE IT HOT.
ADD CURD &SALT WITH RICE FLOUR & IT WILL TAKE 5 MINUTES TO SET. NOW POUR LITTLE OIL IN A PAN & ADD MUSTARD TO IT. LET THE MUSTARD BURST. NOW ADD RED CHILLIES & FRY IT. POUR THE MIXTURE OF RICE FLOUR AND CURD IN THE PAN. SIM THE STOVE. STIR THAT TILL IT BECOMES GOLDEN BROWN. REMEMBER THAT THE FULL MIXTURE SHOULD BECOME GOLDEN BROWN. NOW YOU CAN SERVE IT HOT.
BREAD PAKODA
6 slices of bread 100 gms gram flour (Chana Atta) 2-3 green chillies
1 tsp turmuric 1 tsp red chilli pwdr pinch of hing small bunch of coriender
finely chopped Oil/ghee to fry salt to taste
Mix the abve ingredients with water to form a smooth paste.
Coat the bread slices with the paste. Fry till lightly brown
Serve hot with tomato sauce.
1 tsp turmuric 1 tsp red chilli pwdr pinch of hing small bunch of coriender
finely chopped Oil/ghee to fry salt to taste
Mix the abve ingredients with water to form a smooth paste.
Coat the bread slices with the paste. Fry till lightly brown
Serve hot with tomato sauce.
YAM CHIPS (SEENAKHIZAGU)
Cut yam into long rectangular pieces and slice them using a chips slicer. Soak them in water for 5 min and drain completely. Spread them on a large sheet of paper and allow to dry for about 10 min.. Deep fry in oil. Add salt, chili powder if required. Add a tsp of ghee so that the salt mixes uniformly.
MUSHROOM PAKODAS
200 Gms - Chopped Mushrooms (If the mushroom is standing cut it from the top-vertically)2 Nos Medium sized Onions
3 Nos - Finely chopped Green Chilies (However for Mr&Mrs. Neumann I would add just 1 Chilli) 1 Tsp - Ginger-Garlic paste
1/4 Tsp - Turmeric Powder1 Tsp - Chilli Powder (That will defnitely send Mr.Neumann to the doctor, so for him I would limit to 1/4 Tsp)
5 Tsp - Besan Powder2 Tsp - Cornflour
Finely chopped Coriander leaves (3 Tbsp)
Salt to taste
1. Add the mushrooms to a bowl followed by all the ingredients as mentioned in the above order2. No need to add water as the wateriness of the onion will be sufficient3. Put a shallow vessel with sufficient oil to deep fry on the stove and let it reach high temperature
4. Add the mushroom batter in small sizes ie the size of a Ferro Rocher choclate ball in the frying pan.5. Deep fry till the mushroom reaches golden brown color. Remove and stain the oil (The staining is just to
3 Nos - Finely chopped Green Chilies (However for Mr&Mrs. Neumann I would add just 1 Chilli) 1 Tsp - Ginger-Garlic paste
1/4 Tsp - Turmeric Powder1 Tsp - Chilli Powder (That will defnitely send Mr.Neumann to the doctor, so for him I would limit to 1/4 Tsp)
5 Tsp - Besan Powder2 Tsp - Cornflour
Finely chopped Coriander leaves (3 Tbsp)
Salt to taste
1. Add the mushrooms to a bowl followed by all the ingredients as mentioned in the above order2. No need to add water as the wateriness of the onion will be sufficient3. Put a shallow vessel with sufficient oil to deep fry on the stove and let it reach high temperature
4. Add the mushroom batter in small sizes ie the size of a Ferro Rocher choclate ball in the frying pan.5. Deep fry till the mushroom reaches golden brown color. Remove and stain the oil (The staining is just to
prove a point that you are health concious)
CABBAGE PAKODA Shredded cabbage - 2 cups Besan - 3 tbsp Rice flour - 3 tbsp Red chilly powder - 2 tsp Green chillies - 2 nos Baking soda - 1/4 tsp Onion - 1 no Curry leaves - 1 tbsp Oil - 1 tsp + for frying
Combine shredded cabbage, besan, rice flour, red chilly powder, finely chopped green chillies, baking soda, finely chopped onion, curry leaves & 1 tsp hot oil.Dont add water (if necessary add 1 tsp of water) (After 3 min, onion & cabbage release some water which is enough for the batter)Heat oil in the frying pan & deep fry the pakoda till golden brown and crispy on either sides.Serve warm with tomato ketchup
CRISPY BABY CORN Baby corns - 1/2 kg Besan - 4 tbspChilly powder - 2 tsp (according to ur spice)Finely chopped onion - 1 noBaking powder - 1/2 tspTurmeric powder - 1/8 tspCornflour - 6 tbspSoyasauce - 1/2 tspAginomoto - a pinchWater - 1 to 2 tbspSalt to tasteOil for fryingCurry leaves for garnishing
Chop the baby corns lengthwise & keep aside.Mix besan, cornflour, soyasauce, ajinomoto, chilly powder, turmeric powder, onion, baking powder & salt together.Also, combine the chopped baby corns & sprinkle some water. Mix well. Heat the oil in the frying pan, fry the baby corn mixture till crispy & golden brown.Finally, fry the curry leaves & add them in the fried baby corns
BANANA PUDDING 1 large instant vanilla pudding mix 1 3/4 cups cold milk 1 can sweetened condensed milk 4 bananas, sliced 54 vanilla wafer cookies 2 cups whipped topping
In a large glass or ceramic bowl, whisk together pudding mix and milk for about 2 minutes to combine well. Pour in the sweetened condensed milk, and mix it well. To make 6 individual servings, use 9 cookies and 9 slices of banana per serving. For each serving, place one cookie and a banana slice on the bottom of an individual dessert dish. Line the sides with 5 cookies, and then repeat with banana slices. Pour in pudding and top with 3 more cookies and 3 banana slices. Cover and chill for 3 to 4 hours to let the cookies soften.Garnish with whipped topping just before serving.
BREAD ROLL
1 cup potatoes (cooked & mashed)1/2 cup green peas (cooked)
6-7 strands coriander leaves4-5 green chillies
2 tbl spn rice Flour1 tea spn ginger-garlic paste5 bread slices
SaltOil for deep frying
Mix potatoes, green peas, coriander leaves and chillies made into paste, ginger-garlic paste and salt. Mix well.Dip bread slice in water & squeeze out the water. Fill the mixture in bread & close the bread around the filling(filling should not come out). Roll it on rice flour so that the bread roll gets a coating of rice flour. Deep fry in oil.
ALOO TIKKI
The first step in preparing Alu ki Tikki is to boil the potatoes. Once the potatoes – at least two moderately sized ones – have been boiled, you must peel them.
Once the potatoes have been peeled, they must be mashed or crushed – along with a slice of bread (that has had its corners removed). As a rule of thumb, add one slice of bread to every two moderately sized potatoes. The process of mashing or crushing is usually carried out by hand, or with the help of a fork. The other ingredients to be added include dhaniya (coriander), finely sliced onion (half an onion), and salt (half a teaspoon). Some persons also prefer to add chilli powder – but I prefer to do without.
Once all the ingredients have been mashed together, take a spherical lump of the mixture and give the potato cutlet its characteristic shape by flattening the lump. Two moderately sized potatoes should make at least six cutlets.
When you are ready to cook, add three to four teaspoons of oil to the frying pan – that is the minimum one can fry the cutlets with – and cook the cutlets on the pan. Once one side of the cutlet has been done, flip the cutlet over onto the other side using a spatula. The whole process should take at most a few minutes. Note that if you have used too much oil to prepare the cutlets, you will have to dry the cutlets (with a paper napkin) prior to serving them on a plate
MASALA VADA
Tuar dal(soaked in water) 1 cupChanna dal 1/2 cup
Spring onions(finely chopped) 2-3Green chillies(finley cut) 2-3
Fresh coriander leaves(chopped) 2 tbspCurry patta(finely chopped) 8-10Ginger paste 1/2 tspGarlic paste1/2 tspVeg cooking oil for deep fryingSalt to taste
Spring onions(finely chopped) 2-3Green chillies(finley cut) 2-3
Fresh coriander leaves(chopped) 2 tbspCurry patta(finely chopped) 8-10Ginger paste 1/2 tspGarlic paste1/2 tspVeg cooking oil for deep fryingSalt to taste
Grind together tuar dal with half channa dal to form a thick paste.
Mix the remaining channa dal and other ingredients like spring onions, green chillis, coriander leaves, curry patta, ginger and garlic pastes and salt to form a thick batter with the ground paste and make vadas.In a kadai, heat oil, to deep-fry the vadas till they turn brown in colour.
Serve hot with sweet and sour tamarind chutney.
Mix the remaining channa dal and other ingredients like spring onions, green chillis, coriander leaves, curry patta, ginger and garlic pastes and salt to form a thick batter with the ground paste and make vadas.In a kadai, heat oil, to deep-fry the vadas till they turn brown in colour.
Serve hot with sweet and sour tamarind chutney.
KARA VADAI
Kara Vadai - Ingredients: Maida 1 cupRice flour 1/4 cup
Onions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few
Salt 1/2 t.spoil for frying
Kara Vadai - Directions: Mix all the above ingredients and make small balls and deep fry in oil.
POTATO PANCAKESIngredients to make 4-5 potato pancakes
Potatoes grated - 2 cups Onion grated - 1/4 cup Plain flour - 1 cup
Pepper powder - 1/4 tsp or to taste Salt - 1 tsp or to taste. Milk and/or water - 1/2 cup
Vegetable oil - 1 tbsp Baking powder - 1/2 tsp Baking soda(optional) - a small pinch
Mix together the grated potatoes, onion. Mix flour, salt, pepper powder, baking powder and baking soda. Add the potato onion mix to the flour mixture. Add milk or water.
The batter should be of thick pouring consistency. Do not make it too watery. Do not beat the mixture too much after you add the liquid. Just mix it.
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