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

Monday, March 22, 2021

Cream Cheese And Spring Onion Sandwich / Spring Onion Sandwich

images of Cream Cheese And Spring Onion Sandwich / Spring Onion Sandwich
Cream Cheese Spring Onion Sandwich
Ingredients

Bread slices - 2

( trim the edges to remove the crust)

Salt and pepper to taste

Whipped cream cheese - 2 tbsp

Chopped spring onions - 1 tbsp

Crushed walnuts - 1 tbsp

Spring onion leaves - few

( cut into strips)

Garlic powder - a generous pinch ( optional)

Chilly powder or chilly flakes - 1/8 tsp

images of Cream Cheese And Spring Onion Sandwich / Spring Onion Sandwich
Spring Onion Sandwich
Method

Take a bowl add 1 tbsp cream cheese,salt,pepper powder, chilly powder,garlic powder,spring onions and mix well.Spread the mixture on both slices and press both the slices together.

Spread the remaining plain cream cheese on top and on all 4 sides of the bread.

Roll all sides with the crushed walnuts make sure they are evenly stuck on the cream cheese.

Place the spring onion leaves on top and bottom of the bread and cut like a triangle.

Serve immediately!

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Thursday, March 18, 2021

Snake Gourd Pakora / Pudalangai Pakoda / Snake Gourd Fritters / Potlakaya Pakoda

images of Snakegourd Pakora / Pudalangai Pakoda / Snake Gourd Fritters / Potlakaya Pakoda
Pudalangai Pakoda
Ingredients

Snake gourd / Pudalangai - 1 medium size

( remove seeds and cut into semi thin circles)

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Fennel seeds - 1/4 tsp

Ginger / Garlic paste - 1/2 tsp

Rice flour - 3 tsp (heaped)

Besan - 6 tsp ( heaped)

Corn flour - 2 tsp ( heaped)

Water very little

Oil to deep fry as needed

images of Snake Gourd Pakora / Pudalangai Pakoda / Snake Gourd Fritters / Potlakaya Pakoda
Snake Gourd Pakora
Method

Take a bowl add all above ingredients except oil and water and toss well .

Sprinkle water little by little and mix till the masala is coated to the snake gourd.

Do not add too much water and make it like a bajji batter then your pakoda will not turn out crisp.

Heat oil in a pan and drop the snake gourd slices, in medium high flame deep fry till light golden brown and crisp and all sides.

Remove on a kitchen tissue for excess oil to absorb.

Enjoy with tea!



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Tuesday, December 29, 2020

Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes

images of Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes
Crackers Topped With Spicy Mayo Dip and Salsa
Method

Multi Grain Crackers or and variety crackers you like - as needed

Salsa - as needed

Spicy Mayo Dip  - as needed

Parmesan cheese for garnish

Mint leaves or any fresh herbs of your choice

images of Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes
Easy Crackers Toppings
Method

Arrange crackers on a plate . spread some spicy mayo dip on top.

Place a spoon of salsa on top garnish with parmesan cheese and fresh herbs of your choice.

Serve immediately.

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Thursday, December 24, 2020

Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe




images of Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe
Dahi Vada
Ingredients for Vada Batter
Urad dal-1 cup
(soak it for for 2 hour & grind to a smooth & fluffy thick batter with very little water added in intervals. Add salt and beat the batter well with your hand to get a fluffy batter)
Salt to taste
Ingredients for the curd mixture
Beaten curd-3 cups
Salt to taste
Fresh ginger a small piece, green chilly- 4,mint leaves - 1 tsp , coriander leaves a handful
(Grind ginger,green chillies,mint,coriander leaves to a smooth paste)
Sugar - 1/2 tsp
(Take a bowl add all above mentioned ingredients together, mix well and keep it aside. For extra richness cream or sour cream can be added)
Other ingredients
Oil-required amount for deep frying
Warm milk-required amount to soak the vadas
Tempering
Oil-2tsp
Mustard - 1 tsp
Red chillies-3
Curry leaves-little
Hing a pinch
(Heat oil & temper it with above ingredients and keep it aside)

images of Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe
Thayir Vada
Method
Heat oil in a pan wet your palm take some batter and shape it into a vada and slide gently into the oil.
If you are not able to get the shape do not worry dip a round ladle into the water and scoop out the batter with the wet ladle and drop it into the hot oil gently.
Deep fry till color changes and do and fry till crisp and brown.
Remove from oil and drop them into the warm milk.Let them soak till you are done frying all the vadas.
This step is important as they will soften the vadas.
Arrange the soaked vadas into a tray and pour the curd mixture.Top it with the tempering. Keep it in fridge till serving time.
Just before serving sprinkle some jeera powder and red chilly powder on top and enjoy!

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Saturday, December 19, 2020

Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack

 

images of Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack
Ulli Vada 

Ingredients

Medium sized onion - 2 sliced

Salt to taste

Red chilly powder - 1 tsp

Fennel seeds - 1/4 tsp

Chopped ginger - 1/2 tsp

Chopped green chilies -3

Chopped curry leaves - few

Maida / All purpose flour - 3 tbsp ( heaped0

( Add more if needed)

Baking soda - a generous pinch (optional)

( I did not use)

Oil to deep fry

images of Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack
Kerala Ulli Vada 

Method

Take a bowl add the sliced onions and salt,using your hand crush and press the onions for a minute.

Cover with a lid and rest for 10 minutes till the onions leave water.To this add all the other ingredients and mix well,do not add any water.Shape the mixture into small vada and deep fry in hot oil in medium high flame till crisp and brown on all sides.

Place the fried vada on a kitchen tissue for extra oil to get absorbed.

Serve hot with tea.

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Thursday, December 17, 2020

Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites

images of Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites
Dabeli Bread Bites
Ingredients

White bread slices - 6

( cut into bite size circles)

Oil to shallow fry - as needed

All other ingredients are same as Dabeli  recipe . Click HERE for the recipe

images of Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites
Dabeli Bread Coins
Method

Shallow fry the bread till crisp and golden brown.

Arrange all the bread slices on a plate,spread the red garlic chutney then top it with potato mixture.

Garnish with chopped onion,coriander leaves, sev, pomegranate seeds and desicated coconut.

Serve immediately!

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Tuesday, December 15, 2020

Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai / Milagai Vada Recipe

images of Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai
Milagai Vadai
Ingredients

Sona masoori rice - 1/2 cup

(Do not used Idli rice)

Thur dal - 1/2 cup

Salt to taste

Dry red chillies - 5

( I used Kashmiri chilies -2 and regular chilies -3)

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon stick - a small piece

Garlic - 3

Ginger - a small piece

Diced onion - a handful

( Usually small onions are used)

Chopped curry and coriander leaves - 1 tbsp

Oil to shallow fry as needed.

images of Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai
Dharmapuri Milagai Vadai
Method

Wash rice and dal and soak it in clean water along with dry red chillies for just 10 minutes. 

Do not soak more than 10 minutes then your vadas will not turn out crisp.

Take a mixi jar add fennel seeds,cloves,cinnamon,ginger,garlic and pluse once then add the drained rice,dal,red chillies,onions and grind it to a semi coarse batter. While grinding add water in intervals.

Transfer to a bowl add salt, chopped curry and coriander leaves, mix well.

The batter should be a semi thick pouring consistency. Do not add too much water and dilute.

Heat oil in a pan when hot drop a ladle of batter in the center and shallow fry till brown on all sides.

Remove from oil and serve hot with coconut chutney.

images of Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai
Milagai Adai
Note:

a) This batter can be made even like Adai.

b) Use only raw rice for this recipe. Soaking time is important otherwise the vadas will not turn crisp.

c) To not add more water to the batter, they should be a semi thick pouring consistency batter.

d) Do not add more spices as they will dominate the dish.

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Tuesday, December 1, 2020

Potato Bajji / Aloo Bajji / Urulaikilangu Bajji / Aloo Bhajia / Bajji Recipe / Teatime Snack

images of Potato Bajji / Aloo Bajji / Urulaikilangu Bajji / Aloo Bhajia / Bajji Recipe / Teatime Snack
Potato Bajji
Ingredients for the batter

Besan - 1 cup

Rice flour - 1/2 cup 

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Ajwain - 3/4 tsp

Hing - a pinch

Cooking soda - a pinch

Water as needed

Other Ingredients

Large potato - 1

( wash and peel out the skin,pat them dry.Cut into thin circles)

Oil to deep fry as needed

Method

Take a wide bowl add the batter ingredients and mix.

Pour water little by little and mix to get a semi thick batter consistency.

Do not make the batter thin ,they must resemble  like dosa batter consistency.

Heat oil in a pan when hot dip each potato slices into the batter and coat both sides well and gently drop into the oil.

Deep fry in medium high flame till light brown and crisp on both sides.

Remove from the oil and place it on kitchen tissue for excess oil to get absorbed.

Serve hot with coconut chutney.

Thanks for visiting !


Wednesday, November 18, 2020

Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato

images of Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato
Cajun Spiced Potatoes
Ingredients for Batter

All purpose flour / Maida - 3tsp

Corn flour - 6 tsp

Salt a pinch

( add water and dilute to a semi thin batter)

Ingredients for Sauce

Mayonnaise - 3 tbsp

Kashmiri red chilly powder - 1 & 1/2 tsp

Chilly flakes - 1 tsp

Onion powder - 1 tbsp

Grated garlic - 2

( you can add garlic powder too)

Italian seasoning - 1 tsp

Lemon juice - 1 tsp

Milk as needed to dilute

Pepper powder - 1/2 tsp

Salt to taste

( I added garlic salt)

Method

Mix all above ingredients together in a bowl.If the mixture is too thick then add little milk to get a semi thick consistency.Adjust spices according to your taste.

Other ingredients

Boiled baby potatoes - 12

( cook the potatoes till tender,do not over cook till they are mashed,while still hot using a heavy spoon gently press the potatoes till the skin splits)

Chopped onion and coriander leaves for garnish

Oil to shallow fry

images of Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato
Barbeque Nation Style Cajun Potatoes
Method

Heat oil in a pan dip each pressed potato into the batter and shallow fry till crisp and light brown on both sides,remove from the oil.

Arrange all the fried potatoes on a plate pour the sauce on top till they are covered.

Garnish with chopped onion,coriander leaves and kashmiri chilly powder.

Serve immediately!

Adapted from Cooking Shocking

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Saturday, October 10, 2020

Falafel Recipe / Chickpea Falafel Recipe / Easy Homemade Falafel Recipe

 

images of Falafel  Recipe / Chickpea Falafel  Recipe / Easy Homemade Falafel Recipe
Falafel

Yields- 25 Falafels

Ingredients

Chickpea / Chole - 1 cup

( soak the chickpea overnight in water, next day drain out the water completely and pat it dry, make sure there is no water)

Chopped fresh coriander leaves a handful

Chopped fresh parsley a handful

Garlic - 2

Lemon juice - 1 tsp

Chopped onion - a handful

All purpose flour - 2 tbsp

( this is used just for binding you can replace with bread crumbs but there will be a slight change in the outer texture)

Baking soda - 1/4 tsp

Salt to taste

Chilly powder - 1/2 tsp

Pepper powder - 1/2 tsp

Coriander powder - 3/4 tsp

Jeera/Cumin powder - 1 tsp

Oil to deep fry



Method

Take a food processor add all the mentioned above ingredients except the baking soda and all purpose flour.

Pulse until you get a coarse crumb texture.Do not add any water while grinding the mixture must be dry.

Transfer into a bowl and keep it fridge for 10 minutes.

Remove from fridge add the all purpose flour and baking soda mix well and divide the mixture into equal size balls.

Slightly flatten the balls,

Heat oil in a pan and deep fry in batches till golden brown,crisp and cooked on all sides.

Fill Pita pockets with Falafel,shredded lettuce,cucumber,tomato,shredded cabbage drizzled with tahini sauce or garlic sauce and serve immediately,

Note:

a) Sesame seeds can be added for the mixture if you like.

b) Bread crumbs can be added instead of all purpose flour.

c) Best served hot or warm.

d) Do not over pulse and grind the mixture to a smooth mixture.

e) Do not use canned chickpea for this recipe.

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Wednesday, October 7, 2020

Instant Ragi Rava Dhokla / Ragi Dhokla / Finger Millet Dhokla- Millets Recipes

images of Instant Ragi Rava Dhokla / Ragi Dhokla / Finger Millet Dhokla- Millets Recipes

Ingredients for the batter

Ragi flour / Finger millets flour - 1/2 cup

Semolina / rava - 1/2 cup

Curd - 1/2 cup

Water- as needed ( little less than1/2 cup)

Salt to taste

Sugar - 1/4 tsp

Grated green chillies - 1

Grated ginger - 1/4 tsp

Oil - 1 tsp

ENO Fruit salt - 3/4 tsp

Grated carrots ( optional)

( to sprinkle at the base )

Ingredients for tempering

Oil - 1 tbsp

Sesame seeds - 1 tsp

Mustard - 1/2 tsp

Chopped green chillies - 1

Curry leaves few

Hing - 1/8 tsp





Method

Grease the dhokla plates with some oil,sprinkle the grated carrots evenly and keep it aside.

Take a bowl add the above mentioned batter ingredients except ENO mix well,the batter consistency must look like a loose Idli batter.

Cover the mixture and rest it for 10 minutes.

Just before steaming mix the ENO fruit salt and pour it into the prepared dhokla plates.

Steam them for 10 minutes or till dhokla is cooked.Cool completely loosen the sides and invert onto a plate.Heat oil and temper with above ingredients.

Pour the tempering on top of the dhokla sprinkle some grated coconut and enjoy with green chutney.

Note:

This will not be that soft like the regular Dhokla,so add more ENO salt if you wan.Iam fine with the texture and enjoyed.

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Tuesday, September 22, 2020

Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes

images of Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes
Rosemary Roasted Baby Potatoes
Ingredients
Baby potatoes - 20
( wash pat them dry and cut into half)
Pepper powder - 1/2 tsp
Paprika powder - 1 tsp
Onion powder - 1 tsp
Turmeric powder - 1/4 tsp
Garlic salt - 1/2 tsp
Crushed dried rosemary - 1 & 1/2 tsp
Olive oil - 2 tsp
Method
Take a baking tray add all the above mentioned ingredients,gently massage to make sure the potatoes are well coated with the ingredients.
Bake this at 425 deg.F for 5 minutes or till crisp and light brown on all sides.
Each oven is different so please keep an eye to avoid burning the potatoes.
Garnish with crushed rosemary or fresh parsley and serve hot.

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Friday, September 11, 2020

Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles

images of Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles
Chapati Noodles
Ingredients
Chapathi - 2
( cut into thin strips
Shredded vegetables - 1 cup
( I used cabbage,bell peppers and carrot)
Chopped spring onion - a handful
Chopped Ginger/Garlic - 1/2 tsp
Sesame oil - 1/2 tbsp
Vinegar - 1 tsp
Red chilly sauce - 1 tsp
Soy sauce - 1/2 tbsp
Salt and pepper to taste
Tomato ketchup - 1 tbsp

images of Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles
Roti Noodles
Method
Heat oil in a pan add ginger/garlic and saute.
Now add vegetables one by one and saute in high flame.
Add soy sauce,chilly sauce,salt,ketchup and vinegar,saute till everything is combined.
Add the shredded capathi and toss well.
Lastly add pepper powder and spring onions,mix and switch off the stove.
Serve hot!

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Thursday, September 10, 2020

Caramel Bread Popcorn / Bread Popcorn - A Korean Snack

images of Caramel Bread Popcorn / Bread Popcorn - A Korean Snack
Caramel Bread Popcorn
Ingredients
Sugar - 5 tsp
Water - 4 tsp
Milk - 4 tsp
Butter - 1 tbsp
Cinnamon powder - a pinch ( optional)
White bread slices - 2
(cut it into small cubes,do not remove the crust)
Method
Take a pan and add the bread cubes and in low flame toast till crisp and light brown on all sides,keep it aside.
Take a pan add the sugar and water to not stir let the sugar melt and starts to bubble and slightly changes its color.
Add butter and stir,gently pour the milk and cinnamon powder if using and keep stirring till the mixture caramelizes and sauce is thick.Turn off the heat and immediately add the toasted bread cubes and gently mix still all the cubes are well coated.
Cool and enjoy this crunchy bread popcorn.

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Saturday, September 5, 2020

Bhindi Kurkuri / Crispy Bhindi / Crispy Okra / Kurkuri Bhindi

images of Bhindi Kurkuri / Crispy Bhindi / Crispy Okra / Kurkuri Bhindi
Bhindi Kurkuri
Ingredients
Tender Okra/ Ladies Finger / Bhindi -1 pound
(cut into thin strips)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder -1/8 tsp
Garam masala - 1/4 tsp
Amchur powder - a generous pinch
Besan -1tbsp
Rice flour - 1 tsp
Oil - to deep fry as needed
Water very little to sprinkle
Method
Mix all the dry ingredients together in a wide bowl.
Add the bhindi and toss well,sprinkle very little water and mix till all the bhindis are well coated.
Heat oil in a pan and deep fry in batches till crisp on all sides.
Remove on a kitchen tissue to remove excess oil.
Serve this as an appetizer or as a side dish for roti and rice.

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Friday, August 21, 2020

Keerai Vadai / Palak Vada /Spinach Vada /Keerai Vada



images of Keerai Vadai / Palak Vada /Spinach Vada/Keerai Vada
Keerai Vadai
Ingredients
Channa dal - 1 cup
Thur dal - 2 tbsp
Rice - 1 tbsp
Salt to taste
Fennel seeds - 3/4 tsp
Ginger a small piece
Green chillies - 4
Chopped Amaranth leaves - 2 cups
Hing - 1/4 tsp
Hot oil - 1 tbsp
Oil to deep fry as needed


images of Keerai Vadai / Palak Vada /Spinach Vada/Keerai Vada
Spinach Vada
Method
Soak the dal and rice together in water for 2 hours.
Drain out the water from the soaked dal,grind it to a coarse thick batter along with fennel seeds,ginger and green chillies.Do not add water while grinding.Put this batter into a bowl,
Add the chopped greens,salt and hot oil mix well.
Wet your palm with water,take small balls flatten it to thin disc.gently slide into the medium hot oil,
Deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.
Note:
a) Use any kind spinach / Greens for this recipe.
b) Make sure the water is well drained out from the dal before grinding.Otherwise the vadai will absorb too much oil while frying.
c) Do not add any water while grinding.Batter should be a thick coarse batter.
d) Hot oil gives crispness to your vadai.

Keerai Vadai Version - 2
----------------------------------

Ingredients soaked for 1 hour
Channa dal-1/2 cup
Urad dhal-1/2 cup
Red chillies-2
(Drain the water from the soaked dal,grind it to a coarse thick batter)
Other ingredients
Split urad dal-a fistful
(i used with skin,soak it for 1 hour, drain water & add it to the ground batter)
Jeera/Cumin-1/2 tsp
Salt to taste
Chopped spinach-1 cup
Chopped green chillies-2
Curry leaves-6
Oil-to deep fry
Method
Drain the water from the soaked dal,grind it to a coarse thick batter.Add very little water if needed while grinding.Put this batter in a bowl,add all above ingredients to the batter.
Mix it well,wet your palm with water,take small balls flatten it to thin disc,put a hole in the middle.
Gently slide into medium hot oil,deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.

Note:
a) Pick any variety keerai/greens to make this recipe.
b) If your batter goes watery add 1 or 2 tsp.of  rice flour mix & make vada.Rice flour absorbs extra water from the batter.
c) Fry the vadas in medium high heat,otherwise your vada will start drinking oil.
d) Fennel seeds/Somph can be added instead of cumin seeds.

Courtesy Shanthi.

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Wednesday, August 19, 2020

Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack

images of Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack
Rajma Pakoda
Ingredients
Soaked Rajma/Kidney Beans - 1 & 1/2 cups
(I soaked the rajma over night in water and drain out water while grinding)
Salt to taste
Fennel seeds/Somph - 1/2 tsp
Green chillies - 2
Chopped curry leaves few
Chopped onion - a handful
Ginger and garlic paste - 1/2 tsp
Besan - 1 tsp
Rice flour - 1 tsp
Hot oil - 1/2 tbsp
Oil to deep fry as needed

images of Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack
Kidney Beans Pakoda
Method
Take a mixi jar add fennel seeds and green chillies crush them.
Now add the rajma and pulse,do not add any water for grinding.
Take a while bowl add the pulsed rajma,salt,ginger/garlic paste,onion,curry leaves,rice flour,besan and hot oil.
Mix everything well,heat oil in a pan take the rajma mixture and crumble it into the hot oil.Do not follow any shape in making this pakoda,
In medium high flame deep fry till crisp and brown on both sides.
Remove it on a kitchen tissue to remove excess oil and enjoy with hot tea.

Note:
a) Too ant fry in high flame these pakodas will turn brown quickly.So adjust the temperature while frying.
b) Do not add any water while grinding,the mixture should be soggy.
c) You can add cashew nuts,mint or coriander leaves for extra taste


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Thursday, August 13, 2020

Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai

images of Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Kola Urundai
Pudalangai Kola Urundai
Ingredients
Pudalangai / Snake Gourd -1 small
(wash and cut the pudalangai remove seeds and chop,add 1/8 tsp salt mix and leave it for 10 minutes.Squeeze out the excess water and keep it aside)
Cloves - 1
Cinnamon - a small piece
Fennel seeds - 3/4 tsp
Red chilies - 1
Green chilies - 2
Ginger - 1 small piece
Garlic paste - 3
Cashew nuts - 5
Coconut - 2 tbsp
Powdered pottu kadalai mavu /Roasted gram dal - 6 tsps powdered
( add more if needed for binding)
Onions - 1 tbsp or Small onions - 3
Chopped coriander leaves - 2 tsp
Salt to taste
Oil-to deep fry

images of Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai
Snake Gourd Kola Urundai
Method
Dry grind cloves,cinnamon,fennel seeds,red chillies,green chillies,ginger,garlic,onion and cashew nuts to a coarse paste.
Add the pudalangai make sure you have squeezed out excess water and grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl add the salt,coriander leaves and powdered gram dal,mix well,roll out into small balls.Deep fry the balls in hot oil till golden brown on all sides in a medium flame.
Enjoy them hot!

Note:
a) While grinding do not add any water otherwise your kola urundai will absorb too much oil & break while frying.
b) Make sure you have squeezed out extra water from the vegetable.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will turn brown outside and inside will be raw.


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Tuesday, August 4, 2020

Bread Roll Ups / Sweet Bread Rolls / Stuffed Bread Rolls

images of Bread Roll Ups / Sweet Bread Rolls / Stuffed Bread Rolls
Bread Roll Ups
Ingredients
---------------
Wheat bread or White bread - 10 slices
(remove the crust)
Oil and Ghee together as needed for frying
Maida - 2 tsp diluted in some water to get a semi thin paste
Filling ingredients
------------------------
Freshly grated coconut - 1/4 cup
Jaggery powdered - 1/8 cup
( make sure jaggery is clean without any impurities)
Cardamom powder - 1/8 tsp
Crushed almonds - 1 tbsp
Raisins - 1 tbsp
( mix all the ingredients together in a bowl,keep it aside)
Use your imagination for creating the filling


Method
------------
Trim the bread all sides, using a rolling pin gently press to flatten.
Place a teaspoon of the filling at one corner.
Tightly roll the bread till the end like a log.
Seal the edges and sides with maida paste.Make sure both ends are well sealed otherwise the filling will come out while frying.
Heat oil and ghee together gently drop the rolls and shallow fry till golden brown on all side in medium low heat.
Serve these hot.



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Thursday, July 23, 2020

Poha Sticks / Crispy Poha Sticks / Poha Fingers / Poha Rolls / Aloo Poha Stick - Easy Evening Snack Recipes

images of Poha Sticks / Crispy Poha Sticks / Poha Fingers / Poha Rolls / Aloo Poha Stick - Easy Evening Snack Recipes
Poha Sticks
Ingredients
Boiled potatoes - 1 large
Powdered thin poha / Flattened rice - 1/2 cup
(add according to the need,consumption of poha depends upon the quality of the potato)
Salt to taste
Red chilly flakes - 1 tsp heaped
Jeera powder - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped spring onions - 1 tsp
( you can replace with coriander leaves)
Oil to deep fry as needed



Poha Fingers
Method
Take a bowl mash the potatoes till smooth.Make sure there are no lumps.
Now add all the mentioned above ingredients, mix and form a dough.
Do not add any water or oil to mix.
Take small portion of the mixture and roll it out to the thickness you want,cut it into finger size.
Heat oil in a pan and deep fry these in medium flame till crisp and light brown on all sides.
Remove and serve these poha sticks hot with ketchup.
This is a perfect evening tea time snack.


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