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Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Sunday, May 14, 2017

Vettu Cake Recipe / Fried Tea Cake Recipe - A Kerala Tea Stall Snack

images for Vettu Cake Recipe / Fried Tea Cake Recipe - A Kerala Tea Stall Snack
Vettu Cake
Ingredients
Maida / All purpose flour - 1 cup
Egg - 1
Sugar - 1/2 cup
Cardamom -3
Baking soda - 1/4 tsp
Salt a pinch
Nutmeg - 2 pinch
Oil to deep fry
Method
Sieve maida,salt & baking soda,keep it aside.
Powder sugar along with cardamom to a fine powder.
Take a bowl add the egg,nutmeg & powdered sugar beat it with a fork.
Now add the maida mixture & knead it to a soft non sticky dough.
( If your dough is sticky then add 1 or 2 tsps of maida to get the right texture )
Cover & rest the dough for 5 minutes.
Dust your kitchen counter with little flour,roll out the dough into a rectangle log.
Cut the log into 1" thick piece, on each piece make a cross ( x ) mark on top.
Heat oil in a pan deep fry these pieces in batches till light brown.
Remove them onto a kitchen paper.
Enjoy this snack with tea.
Note:
a) To get a non sticky dough add 1 or 2 tsp of flour if needed.
b) Temperature of the oil is very important while frying.If fried in too hot oil then the inside will be uncooked & the outer will become brown fast.So each time fry in medium hot oil.
c) Some add a pinch of turmeric powder for colour.

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Friday, March 24, 2017

Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe

images of Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe
Rajasthani Mirchi Vada
Ingredients for the filling
Boiled potato - 2 medium
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Chopped coriander leaves - 1 tsp
Salt to taste
Amchur powder/ Dry mango powder - 1/2 tsp
Crushed fennel seeds - 1/4 tsp
Hing a pinch
images of Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe
Rajasthani Mirchi Vada
Method
Take a bowl add the boiled potato mash it well.
Add red chilly powder,coriander powder,salt,amchur powder,crushed fennel seeds & hing.
Mix everything well,slit the chillies remove seeds.
Take some potato mixture & fill it evenly into the slit chillies.Keep it on a plate.
Ingredients for the batter
Besan / Chickpea flour - 1 cup
Jeera/Cumin seeds - 1/2 tsp
Hing a pinch
Turmeric a generous pinch
Salt to taste
Chopped coriander leaves - 1 tsp
Cooking soda - a generous pinch
Method
Take a bowl & add all the above mentioned ingredients.
Pour water little by little to form a medium thick batter.
Other ingredients
Serrano peppers - 10
( slit and remove the seeds)
Oil to deep fry
images of Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe
Rajasthani Mirchi Vada
Method
Heat oil in a pan dip the stuffed chilly into the batter.Make sure its well coated on all sides.
Slowly drop it into the hot oil,deep fry in medium high flame till crisp & brown on both sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them hot with any dip you like.

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Monday, March 20, 2017

Avocado Fritters Recipe

images of Avocado Fritters Recipe
Avocado Fritters
Ingredients for dusting
All purpose flour/Maida-1tbsp
Salt & Pepper to taste
(mix it together in a plate)
Ingredients for coating
Egg beaten-1
Salt & Pepper to taste
(beat egg and the sesoning together)
Bread crumbs required amount
Other ingredients
Avocado-2
( Make sure they are ripe and yet firm)
Oil-to deep fry
images of Avocado Fritters Recipe
Avocado Fritters
Method
Cut the avocado into half and remove the seed.Gently scoop out the flesh and cut them into 8 slices.
Dust the wedges with maida mixture,then dip it into egg mixture.
Roll it into the bread crumbs & keep it aside.
Heat oil in a pan,deep fry these avocado wedges till crisp & golden brown on all sides in medium high flame.
Serve it with any dip or sauce of your choice.

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Tuesday, February 28, 2017

Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch Box Recipes

images of Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch box recipes
Avocado sandwich
Ingredients for Avocado spread
Avocado-1
(scoop out the flesh)
Coriander leaves-1tbsp
Lemon juice-1/2tsp
Green chillies-1/2
Salt & Pepper to taste
(blend everything in a blender to a semi smooth consistency,do not add water)
Other ingredients
Tomato ketchup-1tbsp
Butter-1tsp
(Mix butter & ketchup to a smooth consistency)
Bread slices
Method
Take one slice of bread spread the avocado mixture evenly.
Place another slice on top & spread the ketchup & butter mixture evenly.
Finish it with another bread slice,cut & serve.

Note:
You can add vegetables like tomato,cucumber,lettuce,etc.
Removing crust is optional.

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Sunday, January 22, 2017

Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe

images of Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe
Kale Chips
Ingredients
Kale-1 bunch
( use tender leaves,discard hard stems)
Salt & Pepper to taste
Olive oil-2tsp
Lemon juice few drops
Chilly flakes few
Method
Wash the kale leaves & pat it dry,cut the stems.
Toss the leaves with olive oil,lemon juice,chilly flakes and seasonings.
Arrange it on a cookie tray,do not over lap.
Bake it at 275 deg C for 10 minutes or till crisp.
Do not brown the leaves then it will taste bitter.

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Thursday, November 17, 2016

Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai

images of Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai
Navaratna Vadai
Ingredients
Urad dhal with skin-1/2 cup
Rajma,Red chori,Toor dhal,Channa dal.Yellow moongh dhal,Black channa,Red beans,Black eye bean- each 1/8 cup
( Use any combination of beans you like)
Ginger-a small piece
Green chillies-6
Salt to taste
Other ingredients
Oil-to deep fry
Chopped onion-1/2
Chopped coriander & curry leaves-a handful
Method
Soak all the dals together overnight,next day grind it with salt,ginger & chillies to a thick smooth batter.
Do not add too much water while grinding,sprinkle water in intervals while grinding the batter.
Mix onion,coriander,curry leaves,heat oil in a pan.
Take small amount of batter flatten it & drop it into oil.
In medium flame deep fry till golden brown & crisp on both sides.
Serve it with any chutney you like.

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Sunday, October 23, 2016

Bhutte Ka Kees Recipe / Bhutte Ki Kees Recipe / Grated Corn Snack Recipe - A Street Food From Indore

images of Bhutte Ka Kees Recipe / Bhutte Ki Kees Recipe / Grated Corn Snack Recipe - A Street Food From Indore
Bhutte Ka Kees
Tempering Ingredients
Oil - 2 tsp
Ghee - 1 tsp
Jeera / Cumin - 1/4 tsp
Mustard - 1/2 tsp
Hing - less than 1/8 tsp
Other ingredients
Sweet corn -1
( Finely grated,it measured 1/2 cup)
Milk - 1/4 cup
Chopped green chillies - 1
Grated ginger - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Grated coconut - 1/2 tbsp
Chopped coriander leaves - 1/2 tsp
Lemon juice - 1/4 tsp
Method
Finely grate the corn using a grater & keep it aside.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the chopped green chilly & grated ginger fry for a minute.
Add the grated corn, in medium low flame fry till raw smell has disappeared.
Add the turmeric,red chilly powder & salt give a quick mix,pour the milk.
Cover it with a lid & cook till milk has evaporated.Remove the lid saute for a minute.
Switch off the stove add grated coconut,lemon juice,coriander leaves,mix well.
Serve it as a teatime snack.

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Tuesday, September 6, 2016

Chilli Cheese Toast Recipe / Cheese Chilli Toast Recipe - Easy Evening Snack For Kids


Ingredients
Bread slices-6
(I used the whole wheat bread)
Grated mozzarella cheese-1 cup
Salt & pepper to taste
Chopped chillies-1
(If giving for kids then remove the seeds,chop & then add it to the mixture)
Chopped red bell pepper/capsicum-2tsp
Chopped coriander leaves-1tsp
Method
Mix all above ingredients together in a bowl.
Place a spoonful of the cheese mixture & spread it evenly on top of the bread.
Toast these bread slices mixture facing the top for 3 to 5 minutes in oven ( temperature of oven is 300 deg F.) till its light brown & the cheese has melted.
Serve this hot with soup or just as a starter with ketchup.

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Monday, May 23, 2016

Cabbage Vada / Cabbage Masala Vadai / Muttaikose Masala Vadai Recipe / Kose Paruppu Vada Recipe

Cabbage Vada / Cabbage Masala Vadai recipe / Muttaikose Vadai Recipe / Kose Paruppu Vada Recipe
Cabbage Vada
Ingredients ground to a semi coarse mixture
Ginger -a small piece
Garlic-3
Green chillies-4 or 5
Cinnamon-a small piece
Fennel seeds / somph -1tsp
Cloves-2
(do not add any water while grinding)
Other ingredients
Channa dal-1 cup
Salt to taste
Chopped curry & coriander leaves-a handful
Finely chopped cabbage - 1 cup
Oil-to deep fry
Method
Soak channa dal for 2 hours,drain the water completely.Save a handful of dal separately & grind the remaining to a coarse mixture.
Do not add water while grinding,if needed just sprinkle very little water,we need to have a thick coarse mixture.
Transfer into a bowl,now add the saved dal,ground masala,chopped cabbage,curry & coriander leaves & salt,mix it well.
If you think your mixture is a bit watery do not panic add some rice flour,besan or sooji,the water will get absorbed in fact your vadas will be crispier too.
Divide the mixture into small lemon size balls,slightly flatten it with your palm.
Heat oil in a pan in medium high flame deep fry the vadas till both sides are golden brown & crisp.
Remove it on a kitchen tissue for excess oil to get absorbed if any.
Serve them hot.
Note :
a) If your batter becomes watery,add sooji,rice flour or besan to thicken the mixture.
b) Chopped onions can be added,instead of green chillies you can add red chillies.
c) Try to fry the vadas as soon as you mixture all the ingredients,otherwise the mixture will start leaving water.
d) Do not add any water while grinding,otherwise while frying a lot of oil will get absorbed.
e) Chopped mint leaves gives extra flavour to your vada.

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Thursday, May 5, 2016

Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe

images of Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe
Curd Idli
Ingredients
Mini Idli - 18
Salt to taste
Curd - 1 cup
Grated carrot - 1 tbsp
Chopped coriander leaves - 1 tsp
Sev or Boondhi - for garnish
Idli Podi - for garnish
Tempering
Oil - 1 tsp
Mustard,Urad dal.Jeera - together 1 tsp
Red chillies - 1
Curry leaves few
Chopped green chillies - 1
Grated ginger - 1/8 tsp
images of Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe
Curd Idli
Method
Heat oil in a pan and temper it with above ingredients.
Whisk curd with little salt,add the tempering,some grated carrot & chopped coriander leaves.
Mix well till everything is combined.
Arrange the mini idlis in a plate,pour the curd mixture on top.Keep in fridge for 10 minutes
Just before serving garnish with grated carrot,coriander leaves,sev
& idli powder sprinkled on top.
Serve it immediately!
Note:
a)You can do a variation by adding imli/tamarind chutney & green chutney on top.
b)For garnish you can even add some fried cashew nuts.
c)Do not use sour curd for this recipe.If your curd is sour add some milk.
d)If you don;t have mini idli plate make regular size idli & cut into small cubes.
e)This can be served as an appetizer.

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Sunday, April 17, 2016

Aloo Broccoli Kurkure / Potato Broccoli Kurkure Recipe - Easy Kids Snack

images of Aloo Broccoli Kurkure / Potato Broccoli Kurkure Recipe -  Easy Kids Snack
Aloo Broccoli Kurkure
Ingredients to be combined together
Boiled potato - 2 medium size
Finely grated broccoli - 1/4 cup
Chopped fresh mint leaves - 1 tbsp heaped
Red chilly flakes - 1/4 tsp
Chaat masala - 1/4 tsp
Jeera/Cumin powder - 1/4 tsp
Salt to taste
Amchur powder - 1/8 tsp
Other ingredients
Maida / All purpose flour - 2 tsp heaped
Poha / Rice flakes powdered - 1/2 cup
Oil to deep fry
Method
Take a bowl mash the potatoes add all the above mentioned ingredients.
Mix till everything is combined.Take small portion & form into tight round balls.
Make a semi thin batter with maida & little water.
Dip these balls into the maida batter then into the powdered poha.
Make sure all the sides are evenly coated.arrange them on a plate.
Heat oil in a pan and deep fry these balls in medium high flame till crisp & light brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve with any dip you like.
Note:
a) Make sure there is no water in your potatoes,otherwise your balls may break while frying.
b) Always fry in medium high flame then you can reduce it later.
c) Instead of red chilly flakes you can also add chopped green chillies.

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Friday, April 15, 2016

Idli 65 Recipe / Idli Fritter Stir Fry- How to make Idli 65

images of Idli 65 Recipe / Idli Fritter Stir Fry- How to make Idli 65
Idli 65
Ingredients for marination
Lime juice -1 tsp
Salt to taste
Red chilly powder- 3/4 tsp
Turmeric powder-1/4tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1/2tsp
Yellow food colour-a pinch(optional)
Rice flour-1tsp
Corn flour-2tsp
Maida / All purpose flour - 2 tsp (heaped)
Other ingredients
Idli -8
( cut it into small cubes)
Oil to deep fry
Garnish
Fried green chillies & curry leaves
Lemon wedges
Onion rings
images of Idli 65 Recipe / Idli Fritter Stir Fry- How to make Idli 65
Idli 65
Method
Take all the marination ingredients in a bowl,pour water & make a semi thick batter.
Add the idly pieces make sure all the pieces are well coated with the masala,rest it for 10 minutes.
Heat oil in a pan & deep fry the idli pieces in batches till crisp on all sides.
Remove it on a kitchen paper for extra oil to get absorbed.
Before serving sprinkle some chaat masala,garnish with fried green chillies,curry leaves,lemon wedges & onion rings.
Best served as a starter.
Note:
You can make this recipe with leftover Idli too.

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Thursday, March 10, 2016

Quick Tofu Stir Fry Recipe / Tofu Fry Recipe


images of Quick Tofu Stir Fry Recipe / Tofu Fry Recipe
Tofu Stir Fry
Ingredients
Firm tofu - one 14 oz pack ( 396 gms )
( About 2 cups of cubed tofu )
Chilly powder-1/2 tsp
Coriander powder - 1/4 tsp
Salt to taste
Turmeric powder-1/4tsp
Curry powder or Kitchen king masala-1/2tsp
Ketchup- 6 tsp
Tempering
Oil-3 tsp
Jeera / Cumin - 1/2 tsp
Method
Marinate tofu with above mentioned ingredients for 5 minutes.
Heat oil in a pan temper it with jeera,add the marinated tofu.
In medium low flame toss the tofu well to make sure all sides are getting brown.
Make sure the tofu doesn't break
Serve it as a starter or a side dish.

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Thursday, March 3, 2016

Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe

images of Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe
Gobi 65
Ingredients for the batter
Maida/All purpose flour- 3/4 cup
Rice flour- 1/4 cup
Corn flour- 1/2 cup
Ginger & Garlic paste- 1 & 1/2 tsp
Salt to taste
Red chilly powder-1tsp
Yellow food colour -little
Garam masala-1/2 tsp
Coriander powder - 1/2 tsp
Curd - 1 tbsp
Other ingredients
Cauliflower - 1 large
( cut into bite size florets )
Oil-to deep fry
images of Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe
Gobi 65
Method
Wash & cut the cauliflower into bite size florets.
Take some warm water in a bowl add some salt & turmeric powder.
Add the cauliflower florets to the water & soak it for 10 minutes.
Drain out the water & keep it aside.
Take a mixi jar add ginger&garlic paste,salt,red chilly,coriander,turmeric,garam masala powder,curd & food colour.Grind it to a paste.
Take a bowl add the maida,rice flour,corn flour & the ground paste,add water little by little to make a semi thick batter.
Add the cauliflower pieces & mix it well to make sure all the pieces are well coated.
Heat oil in a pan drop the cauliflower pieces carefully into the hot oil.
Deep fry till golden brown & crisp on all sides.
Remove it on a kitchen tissue for excess oil to absorb.
Serve them hot !
Note:
a) Make sure your oil is hot otherwise the cauliflower will not turn out crisp
b) Sprinkle chaat masala on top just before serving.
c) Serve it with some cut onion rings & cut lemon.

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Sunday, January 10, 2016

Masala Vada/Masala Vadai Recipe/Paruppu Vadai Recipe/Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Masala Vada recipe,Masala Vadai Recipe,Paruppu Vadai Recipe,Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Ingredients ground to a coarse mixture
Fennel seeds/somph-1/2tsp
Cinnamon-a very tiny piece
Red chillies- 2
Garlic-1
Ginger -a very tiny piece
Other ingredients
Channa dal/Kadalai paruppu -1 cup
(wash & soak in water for 2 to 3 hours)
Chopped onion-1tbsp
Chopped curry & coriander leaves-1tbsp
Salt to taste
Rice flour -1tbsp
Oil-to deep fry
Method
Drain the water from the dal,keep it in the strain for all the water to get evaporated.Save 2tsp of the soaked dal separately.
Without any water grind the remaining dal to a coarse mixture.
Transfer into a bowl,add the saved whole dal,the ground masala,salt,rice flour,onion,curry & coriander leaves.
Mix the mixture well,take out a walnut size ball from the mixture,slightly flatten them.Make sure there are no cracks.
Heat oil in a kadai/pan in medium hot flame deep fry the flattened vadai till crisp & light golden brown on all sides.
Remove them on a kitchen paper to remove excess oil if any.
Enjoy these crispy vada with a cup of hot tea or coffee!
Notes:
a) Do not add water while grinding the dal,sprinkle only if your mixture is dry & unable to grind.
b) Grind to a coarse mixture,do not grind it to a smooth mixture.
c) Rice flour or sooji is added to give crispiness to your vada & even to tighten up your dal batter if becomes runny.
d) If preparing for festivals then avoid onion.
e) Make vada immediately once your batter is ready.To not rest the batter otherwise onions will start  leaving water.

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Tuesday, January 5, 2016

Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe



images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the balls
Finely grated or shredded vegetables - 1 & 1/2 cups
( I used cabbage,carrot & beans )
Chopped green chillies -1
Salt to taste
Soy sauce - 1/2 tsp
Corn flour - 1 tbsp (heaped)
All purpose flour / Maida - 2 tbsp ( heaped)
Oil-to deep fry
Method
Take all the ingredients in a bowl.
Mix everything well,I did not add any water if needed add few drop.
Shape it into small tight balls.
Deep fry these balls in hot oil till golden brown.
Keep it aside.
images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the sauce
Chopped ginger & garlic - each 1 tsp
Chopped green chillies - 1
Chopped onion - 1/2
Chopped spring onions - 2 tbsp
Tomato chilly sauce - 1/2 tbsp
Soy sauce - 1/2 tbsp
Ketchup - 1 & 1/2 tbsp
Salt & pepper to taste
Corn flour -1tsp + Soy sauce - 1/2 tsp
( mix both add little water and dilute it)
Water - 1 cup
Oil - 1 tbsp
Method
Heat oil in a pan fry onion,garlic,ginger & green chillies in high flame till its light brown.
Reduce the flame now add all the sauces,salt,pepper powder & 1 cup of water.
Cook this mixture for few minutes,now add the diluted corn flour liquid.
When starts to thicken add the fried balls & spring onions.
Mix gently & switch off the flame.
Best served with Chinese fried rice.

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Monday, August 3, 2015

Karamani Vada Recipe / Bobbarlu Vadalu Recipe /Alasanda Vada / Black Eyed Beans Fritters / Lobia Vada

Karamani Vada Recipe / Bobbarlu Vadalu Recipe /Alasanda Vada / Black Eyed Peas Fritters / Lobia Vada
Karamani Vada
Ingredients
Karamani /Alasanda/ Lobia/Black eye bean- 1 cup
(soak it in water for over night)
Green chillies-2 to 3
Ginger-a small piece
Jeera-1tsp
Chopped curry & coriander leaves-2tbsp
Salt to taste
Oil-to deep fry
Method
Drain out the water completely from the beans.Take a blender add the beans,green chillies & ginger,grind them to a semi coarse batter.Do not add water while grinding.
Transfer into a bowl,add jeera,salt, chopped coriander & curry leaves,mix them well.
Heat oil in a pan,take small portion of the batter & flatten it.
Drop it directly into the hot oil & deep fry in mediun high flame till crisp & light brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.serve them hot
Note:
a) Before grinding make sure there is no water at all.
b) Today i made it for pooja so did not add onion.Adding onion gives a extra flavour for your vadas.
c) If your batter becomes watery add 1 or 2 tsp rice flour.

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Sunday, January 18, 2015

Soya Kheema Kola Urundai / Meal Maker Kola Urundai / Soya Kola Urundai / Soy Chunks Balls / Soya Keema Fritters

images for Soya Kheema Kola Urundai / Meal Maker Kola Urundai / Soya Kola Urundai / Soy Chunks Urundai / Soya Keema Fritters
Soya Kola Urundai
Ingredients dry ground to a smooth paste
Ginger & Garlic paste-1 & 1/2tsp
Cloves-4
Cinnamon-a big piece
Cardamom-1
Green chillies-4 (increase the chillies according to the hotness )
Grated coconut-5tsp
Poppy seeds/Khus Khus-1 & 1/2tsp
Fennel seeds-2tsp
Pottu kadalai/Roasted gram powder-1/3 cup (add 1 or 2 tsp extra if you think your soya balls are breaking while frying)
Salt to taste
(Dry grind all above ingredients except pottu kadalai powder to a smooth paste,do not add water while grinding.)
Other ingredients
Soya chunks/Meal maker-1 cup
(Soak the soya chunks in boiling water for 5 minutes.Squeeze out the water completely & dry grind to a smooth paste)
Chopped onion-1/4 cup
Mint & coriander leaves-a handful chopped
Oil-to deep fry
Method
Take a wide bowl add the ground paste,the ground soya ,onions,mint & coriander leaves.
Mix them well add the powdered pottu kadalai powder & mix till every thing is combined.
Make small balls from the mixture & keep it ready on a plate
Heat oil in a pan slowly drop the soya balls into the hot oil.
Deep fry in medium high flame till they are golden brown on all sides.
Remove them on a a kitchen paper to remove excess oil if any.
Serve them hot as a starter with any dip you like.
Note:
a) Make sure there is no water in the mixture,otherwise the balls will break while frying or will absorb too much oil.
b) If the balls are breaking add more dal powder to hold the balls tight.
c) Do not deep fry in low flame otherwise they may absorb too much oil.

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Thursday, September 25, 2014

Vegetable Chop -Bengali Style Vegetable Cutlets / Bhejetebil Chop / Bengali Vegetable Chop / Stuffed Beetroot Cutlets

Vegetable Chop -Bengali Style vegetable Cutlets / Bhejetebil Chop recipe /Bengali Vegetable Chop recipe /  Stuffed Beetroot Cutlets
Vegetable Chop
Ingredients for Bhaja Masala/Moshla
Cumin seeds-1/2tsp
Fennel seeds-1/2tsp
Coriander seeds-1/2tsp
Pepper-12
Cloves-6
Cardamom-3
Cinnamon-a small piece
Bay leaf-1 small
Red chillies-2
Method
Dry roast the above ingredients till it pops (Do not burn them).
Cool & grind it to a smooth powder,store it in a clean jar.
Other ingredients
Grated beetroot-2 small
Grated carrot-2
Boiled & mashed potato-2
Chopped coriander leaves-1tbsp
Salt to taste
Sugar-1/8tsp
Chopped green chillies-1
Chilly powder -1/4tsp
Grated ginger-1/4tsp
Oil-2tsp + for deep frying
Roasted halved peanuts-1/4 cup
Method
Heat oil in a pan add ginger & green chillies,saute for a minute in medium low flame.
Now increase the flame, add the grated carrot & beetroot,chilly powder,fry till the veggies comes together & water has evaporated (I did not fry too much).
Switch off the stove transfer the mixture into a bowl,add the salt,sugar,chopped coriander leaves,peanuts,2tsp of bhaja masala & mashed potato.
Mix the whole mixture well,shape it out to any shape you prefer & keep it aside.
Ingredients for outer coating
Besan-2tbsp
Water to dilute
(Make a thin batter with besan & water,it must be lighter than the pakora batter)
Bread crumbs as needed
Method
Dip these shaped cutlets into the besan liquid,remove & roll it out evenly with the bread crumbs.
Arrange them on a plate,I repeated this process twice for my cutlets to be extra crunchy(You can omit the 2nd time process,its optional).
Keep it in fridge for sometime before frying.
Heat oil in a pan & in medium low flame deep fry these cutlets till crisp & light brown colour on all sides.
Place it on a kitchen paper to remove excess oil if any.
Before serving sprinkle Chaat masala on top & serve them hot with any dip you like.

Inspired by:Bongcookbook.com

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Tuesday, August 19, 2014

Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada

images for Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada
Medhu Vadai
Ingredients
White round whole urad dal - 1 cup
Salt to taste
Green chillies-2
Chopped ginger -1tsp
Chopped onion-a handful
Chopped curry & coriander leaves-2tsp
Oil-to deep fry
Method
Soak urad dal in water for 1 hour.
Grind salt,ginger & green chillies in a mixie jar,now drain out the water from the urad dal and add.
Grind it to a coarse paste.Grind the dal to a very fluffy thick batter by sprinkling water in intervals.
Do not add too much water at the beginning of grinding.
Remove the batter in a bowl,now add all the above ingredients except oil.
Mix everything till combined.Heat oil in a pan.
Wet your hand with water take small portion of the batter flatten them.Make a hole in the middle & slowly slide into the hot oil.
In medium high flame deep fry the vadai till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve them hot with coconut chutney.
Note:
a) Always deep fry in medium high flame otherwise the vadais will drink too much oil.
b) For shaping out the water you can use banana leaf or a plastic sheet(zip lock).
c) Do not soak the dal for more than 2 hours.Grind the batter in intervals by sprinkling water in between.If your batter goes watery add some rice flour to thicken the batter.Wet grinder is best for grinding the batter.
d) Avoid onion if keeping for pooja.

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