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

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 of 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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Sunday, July 27, 2014

Tandoori Aloo Recipe / Oven Baked Spicy Potatoes / Baked Baby Potatoes Recipe

images for Tandoori Aloo Recipe / Oven Baked Spicy Potatoes / Baked Baby Potatoes Recipe
Tandoori Aloo
Ingredients for the Marination
Thick curd-3tsp
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Roasted & powdered jeera/cumin -1/2tsp
Garam masala-1/8tsp
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Yellow food colour-little(optional)
Black salt & Chaat masala-a big pinch(Optional)
Oil-1tsp
Small baby potatoes-10
(par boiled & prick all the sides with a fork.I didn't remove the skin,you can if you wish)
Method
Mix all above ingredients together in a bowl.Add the potatoes & coat them well with the marinate.
Rest this overnight in fridge for marination.
If you want to do it immediately rest it for at least 2 hours for the masala to get into the potatoes.
Line a baking pan with a foil arrange the potatoes,drizzle some oil on top of the potatoes.
Bake these for 15 to 20 minutes or till cooked at 375 deg.F.
Every oven is different so please keep an eye so that you don't burn them.
Before serving sprinkle some chaat masala  & some lemon juice on top & serve them hot.
Note:
If you don't have an oven just roast them on a pan till golden brown on all sides.
Do not cook the potatoes in pressure cooked,it has to be par boiled.

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Tuesday, July 15, 2014

Vazhaipoo Kola Urundai / Banana Flower Kola Urundai Recipe / Plantain Flower Kebabs Recipe

images for Vazhaipoo Kola Urundai / Banana Flower Kola Urundai Recipe / Plantain Flower Kebabs Recipe
Vazhaipoo Kola Urundai
Ingredients
Vazhaipoo chopped-1 whole banana flower
(steam it with little salt & turmeric powder,squeeze out extra water if any)
Cloves-2
Cinnamon-a small piece
Fennel seeds-1 & 1/2 tsp
Red chillies-4
Ginger & garlic paste-1tsp
Coconut-5tsp
Powdered pottu kadalai mavu /Roasted gram dal -1/3 cup
Poppy seeds-1tsp
Chopped mint & coriander leaves-a handful
Salt ( add only if needed)
Oil-to deep fry
Method
Dry grind  cloves,cinnamon,fennel seeds,red chillies,poppy seeds to a fine powder.
Then add the other ingredients except gram flour powder & grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl & add the powdered gram dal,mix it well,make small balls from the above mixture.
Deep fry in hot oil till golden brown on all sides in medium flame.
Remove it on a kitchen paper to remove any excess oil.
Enjoy them!

Note:
a) While grinding do not add any water,sprinkle if needed.Otherwise your kola urundai will absorb too much oil & break while frying.
b) After steaming squeeze out extra water if any.
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 not cook inside.
e) Finely chopped onions can also be added.

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Wednesday, July 9, 2014

Meal Maker Masala Vada / Meal Maker Paruppu Masal Vadai / Soya Chunks Masala Vada / Soya Chunk & Channa Dal Vada

images for Meal Maker Masala Vada / Meal Maker Paruppu Masal Vadai / Soya Chunks Masala Vada / Soya chunk & Channa Dal Vada
Soya Chunks/Meal Maker Masala Vada
Ingredients
Channa dal -1/2 cup
Soya chunks/Meal maker-1/2 cup
Chopped onion-2tsp
Chopped curry,coriander & mint leaves together -1tbsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Fennel seeds/Somph-3/4tsp
Red chillies-2
Cloves-2
Cinnamon-a small piece
Oil-to deep fry
Method
Soak channa dal for 2 hours in water.Drain out the water completely.Grind the channal dal to a semi coarse mixture.Do not add water while grinding
Soak soya chunks in hot water for 10 minutes.Rinse it with cold water to remove raw smell.Squeeze out the water completely.
In a grinder add cinnamon,cloves,ginger/garlic paste,red chillies,fennel seeds & soya chunks.Grind it to a semi fine paste.Do not add any water while grinding.
In a mixing bowl add the ground soya paste,ground channa dal,salt,onion,mint,curry & coriander leaves.
Gently mix everything well,till its combined
Heat oil in a pan take small portion of the mixture,pat them on your palm to form a thick circle & gently slide into the oil.
Deep fry in medium high flame till crisp & brown on all sides.
Remove it on a kitchen paper to remove any excess oil.
Serve them hot with any dip you like.
Note:
a) Make sure there is no water at all in your mixture.Otherwise your vada will absorb too much of oil.
b) If its soggy add besan or rice flour to adjust the consistency.

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Saturday, July 5, 2014

Stuffed Mini Sweet Peppers /Stuffed Peppers Recipe /Stuffed Mini Peppers /Baked Stuffed Peppers

images for Stuffed Mini Sweet Peppers /Stuffed Peppers Recipe /Stuffed Mini Peppers /Baked Stuffed Peppers
Stuffed Sweet Peppers
Ingredients for stuffing
Finely grated vegetables-1 cup
(I used beans,carrot)
Mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1tsp
Red chilly powder-1/4tsp
Salt to taste
Jeera /cumin powder-1/2tsp
Amchur powder/Dry mango powder-1/2tsp
Garam masala-1/4tsp
Parmesan cheese-1/4cup
Other ingredients
Mini sweet peppers-12
(cut the top portion,scoop out the seeds,prick it once on both sides with a fork)
Oil-2tsp
Grated cheese for garnish
Method
Heat oil in a pan fry onion & ginger /garlic till raw smell disappears.Now add the grated vegetables & saute for a minute.
Add all the dry masala powders & give a stir.Switch off the flame & add the mashed potato & cheese,mix them well.
Cool the mixture,stuff these mixture into the peppers.Apply some oil all sides of the peppers,arrange these peppers on a tray.
Bake these peppers at 350 deg. for 10 minutes or till all sides are light brown & the skin is shrinked.
Serve them hot with some grated cheese sprinkled on top.
Note: 
a) You can also stuff in mini capsicums too.
b) Cheese is added just for extra taste,you can omit them if you don't like.
c) This can be served as a starter.
d) Meat eaters can stuff minced meat.

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Monday, May 5, 2014

Vegetable Cutlets /Mixed Vegetable Cutlets - How to make Vegetable Cutlets.

images for Vegetable Cutlets /Mixed Vegetable Cutlets -  How to make Vegetable Cutlets.
Vegetable Cutlet
Ingredients
Potato boiled & mashed-4
Finely chopped or grated mixed Vegetables of your choice -1 cup
Ginger & Garlic-1tsp
Green chillies crushed-2
Coriander leaves-1/4 bunch
Mint chopped -1tsp
Turmeric powder-1/4tsp
Garam masala powder-1/2tsp
Amchur powder-2 pinch (optional)
Salt to taste
Onion chopped-1/2
Jeera-1 tsp
Oil to deep fry
Outer covering ingredients
Maida/All purpose flour-3tsp
(dilute it in little water)
Bread crumbs for coating required amount
Method
Heat 1 tsp of oil temper it with jeera & garam masala powder.
Add the onions fry it till light brown,now add the ginger & garlic paste,green chillies & the mixed vegetables,fry it till the water has evaporated from the vegetables.
Add salt ,turmeric powder,coriander leaves,mint & potato,mix it well .
Switch off the stove & cool the mixture.
Take small balls from the mixture & shape it into desired shapes.
Dip it in maida paste then roll it in bread crumbs,keep it in fridge for at least 10 mins.
Then shallow fry them in little oil till crisp & light brown on all sides.
Serve it with ketchup.
Tips
If you don't have bread crumbs substitute with rava.
Deep fry them in medium high flame.

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Sunday, April 13, 2014

Onion Pakoda / Vengaya Pakoda Recipe / Crispy Onion Pakoda Recipe / Ulli Pakodi - South Indian Style Pakoras

Step by step method/picture to make Onion Pakodas

image of Onion Pakoda / Vengaya Pakoda Recipe / Crispy Onion Pakoda Recipe /  Ulli Pakodi - South Indian Style Pakoras
Onion Pakoda
Ingredients
Besan/Gram flour-1 cup
Rice flour-1/2 cup
Cooking soda-a very small pinch
Hot oil-1tbsp
Salt to taste
Jeera/cumin-1/4tsp
Sliced onion-1/2
Chopped green chillies-2
Chopped curry & mint leaves-a handful
Hing-a pinch
Ginger & garlic paste-1/2tsp
Water very little (just to sprinkle)
Oil-to deep fry
image of Onion Pakoda / Vengaya Pakoda Recipe / Crispy Onion Pakoda Recipe /  Ulli Pakodi - South Indian Style Pakoras
Method
Mix all above ingredients together in a wide bowl.
Sprinkle very little water & mix it well.It should look like bread crumbs.
Do not add too much water as we add for making bajji.
Heat oil in a pan,drop small portion of mixture into the hot oil.
In medium high flame fry till crisp & golden brown on both sides.
Remove them on a kitchen paper for extra oil to get absorbed.
Serve them hot!

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Thursday, March 27, 2014

Kondai Kadalai Vada / Black Channa Vada / Black Chickpea Vada Recipe

Kondai Kadalai Vada recipe / Black Channa Vada recipe / Black Chickpea Vada Recipe
Kondai Kadalai Vada
Ingredients
Kondai Kadalai/ Black Channa-1 & 1/2 cups
(soaked over night in water,next day drain out the water completely before grinding)
Yellow moongh dal-2tbsp
(Soaked for 1 hour,drain water before adding to the batter)
Chopped onion-1tbsp
Green chillies-4 to 5
Chopped curry leaves-few
Hing-1/8tsp
Fennel seeds-1/2tsp
Salt to taste
Ginger a very small piece
Oil-to deep fry
Method
Drain out the water from the soaked black channa.
In a blender add the channa,fennel seeds,green chillies,ginger & hing.
Grind to a very coarse paste,do not add water just sprinkle if needed.
Remove them in a bowl add the chopped onion,curry leaves,yellow moongh dal & salt.Mix well till everything is combined.
Heat oil in a pan,divide the batter into small balls.Flatten these balls to medium thickness like we do for regular masala vada.
Deep fry these vadas in medium hot oil till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.Serve them hot.
Note:
a) Do not add any water to the batter,the batter should look like a semi coarse batter.If your batter goes a bit watery add a teaspoon of rice flour to thicken the batter.
b) You can replace green chillies with red chillies.
c) For extra flavour you can add cinnamon stick,garlic,mint leaves.
d) Chopped cabbage can also be added to make it more healthier while giving the kids.

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Saturday, March 8, 2014

Rava Dhokla Recipe / Rawa Dhokla Recipe / Sooji Dhokla Recipe

Rawa Dhokla Recipe / Sooji Dhokla Recipe
Sooji Dhokla
Ingredients for the batter
White rawa/Sooji/Semolina-2 cups
Curd-1 cup
Water-1cup or little more
Lime juice-1/2tsp
Chopped green chillies-2
Turmeric powder-1/4tsp
Chilly powder-1/4tsp
Salt -1tsp
(Heat 4tsp of oil temper 1/2tsp mustard & 1/4tsp hing,pour 2tbsp of hot water in that & directly pour it into the batter.Mix it well,this adds an extra flavour to the batter)
Eno/fruit salt-1tsp
(Add this only when you are ready to steam the batter.Do not add it to the batter while its resting for 20 minutes)
Tempering
Oil-3tsp
Mustard-1tsp
Sesame seeds-1tsp
Green chillies chopped-1
(I didn't add)
Curry leaves-little
Garnish
Fresh grated coconut
Coriander leaves
Method
Mix all the above ingredients for the batter except the ENO fruit salt.
The batter should be of a besan pakora consistency,rest it for 20 minutes.
Once your ready to steam add the ENO fruit salt ,mix it well & pour it immediately on a greased plate.
Steam it for 7 to 10 minutes till your dhoklas are done.Cool it & cut into desired shapes.
Heat oil in a pan & temper it,pour this on top of the cut dhoklas.
Garnish & serve it with tamarind & green chutney.

Inspired by Maayeka

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Thursday, February 27, 2014

Aama Vadai / Paruppu Vadai (Without Onion) / Muparuppu Vadai / Spiced Lentil Fritters Recipe - How to make Aama Vadai.

Aama Vadai recipe/  Paruppu Vadai (Without Onion) / Spiced Lentil Fritters Recipe - How to make Aama Vadai.
Aama Vadai
Ingredients
Thur dal-1 cup
Channa dal-1/2 cup
Urad dal-1/2 cup
Red chillies-3
Green chillies chopped-2
Chopped curry leaves-little
Salt to taste
Hing-1/4tsp
Oil-to deep fry
Method
Soak urad & thur dal together & channa dal separately for 2 hours.
Drain the water & grind thur dal,urad dal,channa dal (save a handful of channa dal) red chillies,salt & hing to a coarse thick batter by just sprinkling very little water.
Remove it in a bowl & add the remaining saved channa dal,curry leaves & green chillies.
Take small balls out of the batter,slightly flatten it on your palm.
Deep fry these in medium hot oil till crisp & light brown on all sides.
Remove on a kitchen paper for extra oil to get absorbed.Serve them hot.

Note:
Grated coconut can also be added .
This is a dish made on Bhogi Pandigai.

Courtesy: shanthis thaligai

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Tuesday, January 28, 2014

Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.

Step by step method to make Chinese style vegetable spring rolls.


Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls recipe / Chinese Spring Rolls Recipe-How to make Spring Rolls.
Vegetable Spring Rolls
Ingredients for the filling
Finely shredded or chopped vegetables-2 cups
(I used cabbage,bean,carrot,yellow bell pepper/capsicum)
Salt & Pepper to taste
Red chilly paste-1/2tsp
Soy sauce-1 to 2 tsp
Ginger & Garlic paste-1/2tsp
Oil-2tsp
Spring onion-1tbsp
(I did not have so didn't use)
Other ingredients
I used the ready made spring roll sheets-8
Maida or corn flour -1tsp
(dilute it with little water to make a paste)
Oil-to deep fry

Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.

Method
Heat oil in a pan add all the chopped vegetables & fry in medium high flame for a minute.
Now add the ginger/garlic paste,seasoning,soy sauce & red chilly paste,give a quick stir.Do not over cook the vegetables,it needs to be crisp.Switch off the stove & add spring onions if you have.
Now your filling mixture is ready.
Take a spring roll sheet place some mixture at one corner & roll it out.See the above picture for rolling the sheets.At the end seal the corner with maida/corn flour paste.
Once all the sheets are made keep it covered so that the sheets don't get dry & crack.
Heat oil in a pan in medium high flame deep fry the spring rolls till light golden brown on all sides.
Keep it on a kitchen paper to remove excess oil.Serve it hot with any dip you like.

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Monday, November 25, 2013

Khasta Kachori / Moong Dal Kachori/ Kachori Recipe


photo of Khasta Kachori /Moong Dhal Kachori/ Kachori
Khasta Kachori

Ingredients for outer covering
Maida/All purpose flour -1 cup
Salt-1/4tsp
Oil-2tbsp
Cold water-little more than 1/4 cup
Ingredients for the filling
Split yellow moongh dal -1/4 cup
( Dry grind it to coarse powder)
Coarsely ground fennel seeds/saunf-1tsp
Coarsely ground coriander seeds/dhania-1tsp
Red chilly flakes-1tsp
Ginger powder-1/4tsp
Mango powder/amchur-1/2tsp
Hing-1/4tsp
Salt -1/2tsp
Sugar-1/8tsp
Oil-1tbsp
Water-2tbsp
images of Khasta Kachori / Moong Dal Kachori/ Kachori Recipe
Other ingredients
Oil-to deep fry
images of Khasta Kachori / Moong Dal Kachori/ Kachori Recipe
Method
Take all the ingredients for the covering in a bowl,pour cold water & knead it to a soft dough.Cover & rest it for 10 minutes.
Take a bowl mix all the filling ingredients except water,pour the oil & mix it well.
Heat a pan & add the filling masala & in low flame roast it till dal changes its colour & gives a nice aroma.This step is very important otherwise your filling will have a raw smell.
Cool & mix water to the masala & keep the filling ready.
Divide the dough into 12 small balls.Shape the ball like a cup,place 1tsp of filling in the middle of the dough.Seal it well & flatten it with your palm,make sure the filling does not come out.
Heat oil in a pan & in low medium heat fry these kachories till light brown on all sides & crisp.Do not fry in high flame.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve these kachoris with tamarind chutney.
Note:
a) Deep fry in medium low flame otherwise you will not get a crispy kachori.
b) Add spices according to your taste if anything needed extra for your taste buds.
c) Before frying check your kachories are well sealed otherwise the filling will come out while frying.

Inspired by manjulakitchen

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