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Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Friday, January 8, 2021

Crispy Cashew Pakoda / Cashew Mint Pakoda Recipe / Munthiri Pakoda Recipe / Mundiri Pakoda / Pakoda Recipe

images of  Crispy Cashew Pakoda / Cashew Mint Pakoda Recipe / Munthiri Pakoda Recipe
Cashew Mint Pakoda
Ingredients
Cashew nuts - 15 cut into half
Chopped fresh mint leaves - 1/2 cup
Somph/Fennel seeds - 1/2 tsp
Chopped green chillies - 4
Besan - 1 cup
Rice flour - 1 cup
Ghee - 1 & 1/2 tbsp
Cooking soda - 1/8 tsp
Salt to taste
Oil - to deep fry
Method
Take ghee and cooking soda in a wide bowl using your fingers cream it well till pale.
Now add all the above mentioned ingredients and mix.
Sprinkle very little water and mix till it resembles like wet bread crumbs.
Heat oil in a pan press the dough in irregular shapes and drop it into the oil.
In medium low flame deep fry in batches till crisp on all sides.
Remove it on a kitchen paper.
Serve them at tea time.

Note:
a)Make sure the dough is not too wet like the regular pakodas we make.They should be dry resembling like wet bread crumbs and you are able to shape it and they don't stick to your hand.This is the right consistency of the mixture.
b) Deep fry in medium low flame till crisp and golden brown on all sides

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Wednesday, November 4, 2020

Kadalai Maavu Murukku / Besan Flour Chakli / Besan Murukku / Kadalai Maavu Arisi Murukku

images of Kadalai Maavu Murukku / Besan Flour Chakli / Besan Murukku / Kadalai Maavu Arisi Murukku
Besan Murukku
Ingredients
Rice flour-2 cups
(I used the store bought)
Besan flour/Kadalai Maavu-1/2 cup
Salt-1tsp or to taste
Jeera/cumin-1 & 1/2 tsp
Red chilly powder- 2tsp
Hing-1/2 tsp
Melted butter-1tbsp
( Add 1 or 2 tsp extra if your murukku is hard,some besan variety needs more butter)
Water as needed
Oil-to deep fry
Method
Take a bowl add  rice flour,besan,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain
d) If your murukku is hard add 1 or 2 tsp of hot oil.

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Friday, October 30, 2020

Aval Mixture Recipe / Poha Mixture Recipe / Poha Chivda / Atukula Mixture

images of Aval Mixture Recipe / Poha Mixture Recipe / Poha Chivda / Atukula Mixture
Aval Mixture
Ingredients
Thick Aval/Poha/Beaten Rice - 8 cups
Raw peanuts - 1/2 cup
Roasted gram dal/Putnala pappu - 1/2 cup
Broken cashew nut - 25
Small pieces of dry coconut /kopra - 1/2 cup
Curry leaves - a handful
Salt to taste
Red chilly powder - 1 tsp heaped
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Oil to deep fry
Method
Heat oil in a pan fry cashew nut,peanut,roasted gram dal,curry leaves and dry coconut separately till they are light brown.Remove it on a kitchen tissue.
In the same oil deep fry the aval till they puff up,make sure the colour doesn't change,remove it on kitchen tissue.
Take a wide tray add all the ingredients together.Gently mix till everything is well combined.
Cool completely and store it in a clean dry air tight box.
Note:
a)Fried raisins,sev,fried corn flakes can be added .
b)If you like a slight sweet taste then add 1/2 tsp of sugar.
c)Oil should be hot when frying aval or they will not puff up.Make sure the colour doesn't change.

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Tuesday, October 13, 2020

Cornflakes Mixture / Cornflakes Chivda / Cornflakes Namkeen - Quick Snack Recipe

images of Cornflakes Mixture / Cornflakes Chivda /  Cornflakes Namkeen - Quick Snack Recipe
Cornflakes Mixture
Ingredients
Raw corn flakes - 4 cups
( to save time you can use fried unsweetened corn flakes)
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Roasted gram/Pottukadalai - 1/4 cup
Raisins - a hand ful
Curry leaves few
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/8 tsp
Roasted jeera powder - 1/4 tsp
Chaat masala - 1/4 tsp
Sugar - 3/4 tsp
Hing - a generous pinch
Oil - as needed for deep frying


Method
Heat oil in a pan deep fry corn flakes in batches till they puff remove it on a kitchen paper.
Deep fry almonds,cashew nuts,gram dal till light brown,remove it on a plate lined with a kitchen tissue.
Deep fry curry leaves till crisp ( be away from the oil they will splutter a lot) remove it.
Deep fry raisins till they swell,remove.
Take a wide bowl add the fried cornflakes,nuts,raisins,curry leaves,while still hot sprinkle the dry masala powders and sugar.
Gently mix well or toss till everything is well combined.
Take a clean box line it with a tissue paper and put the chivda/mixture on it,this helps to remove excess oil from the mixture.
Cool completely and then close it with a air tight lid and enjoy!


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Friday, July 24, 2020

Kuzhalappam / Kuzhalappam A Kerala Snack Recipe / Kerala Kuzhalappam / Kullalappam / Rice Flour Cannoli

images of Kuzhalappam / Kuzhalappam A Kerala Snack Recipe / Kerala Kuzhalappam
Kuzhalappam
Ingredients
Rice flour - 1 cup
( i used the store bought)
Boiling water - 1 cup
(quantity depends upon the quality of the rice)
Black sesame seeds - 1 tsp
( as i did not have i used white sesame seeds)
Oil to deep fry as needed
Ingredients to be crushed
Jeera /Cumin seeds - 3/4 tsp
Garlic - 1 large clove or 2 small cloves
Small red pearl onion - 3
( as i did not have i used chopped 2 tsp of white onion)
Fresh grated coconut - 2 tsp
Salt to taste
(Take a mixi jar add the above ingredients and crush them,do not add any water)

Kuzhalappam / Kuzhalappam A Kerala Snack Recipe / Kerala Kuzhalappam / Kullalappam / Rice Flour Cannoli

Method
Take a pan add the rice flour dry roast till its hot,do not over fry and burn it.
Take a wide boil add the roasted rice,crushed ingredients and sesame seeds.
Pour the boiling water and mix it up well using a wooden spoon.
Cover it with a lid and rest it for a minute,using your palm while still warm knead to a smooth dough.


Divide the dough into small balls,take a ball and place it on a greased plastic sheet and gently flatten it.Cover it with another oiled sheet and press to get a semi thick disc.
Roll the disc like a tube and press the overlapped edge to stick.


Heat oil in a pan and deep fry in medium low flame till crisp and light brown on all sides.
Remove it on a kitchen tissue,cool completely and store it in an air tight container!

Note:
a) Quantity of water will depend upon the quality of rice.Add water little by little,the dough should look like a non sticky smooth soft dough.
b) Always use only boiling water do not add cold water.
c) Keep the kneaded and rolled dough covered always


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Friday, May 15, 2020

Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts

images of Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts
Masala Kadalai
Ingredients
Raw peanuts/groundnuts - 2 & 1/2 cups
( slightly fry in a pan till just warm)
Besan / Kadalai Mavu - 3 tsp heaped
Rice flour - 2 tsp heaped
Salt to taste
Red chilly powder - 1 tsp
Grated garlic - 2
Hing - 1/4 tsp
Crushed fennel seeds - 1/4 tsp
Curry leaves few
Oil to deep fry
images of Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts
Masala Peanuts
Method
Take a bowl add the rice flour,besan,salt,red chilly powder,hing,garlic and the warm groundnuts,mix  everything well.
Sprinkle water little by little till all the peanuts are coated with the mixture.Do not pour too much water and make it like a bajji batter.Each peanuts will look dry but all well coated to the mixture.
Heat oil in a pan and carefully drop the coated peanuts separated and not in bunches.
In medium high flame fry till brown on all sides and crisp.
Remove to a plate and garnish with fried curry leaves.
Enjoy this crispy peanuts with tea.

Note:
a) You will be using very little water to coat the peanuts ,do not pour water and make it like a bajji batter,See picture above.
b) Deep fry in medium high flame otherwise the peanuts will turn brown fast and they will not be crispy,You will end up with a chewy texture.
c) 1 tsp of hot oil can be added to the peanut mixture before frying,but i did not add still got a crispy texture.
d) Beginners can arrange each peanuts separately in a plate and then carefully drop it into the hot oil.
e) Sometimes peanuts may pop up while frying so i always fry the peanuts till just warm and then use.If masala is well coated chances are less to pop.
e) As my family don't like the peanuts fully coated with besan i have reduced.If you want to coat fully add 1 or 2 tsp extra besan.

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Tuesday, May 12, 2020

Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts

images of Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts
Thukkada
Ingredients
Maida / All purpose flour - 1 cup heaped
Salt to taste
Red chilly powder - 3/4 tsp
Ajwain - 1/2 tsp
Grated garlic - 2
Chopped curry leaves - 8
Hot oil - 1 tbsp for the dough
Oil as needed to deep fry

images of Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts
Spicy Diamond Cuts
Method
Take a bowl add all the above mentioned ingredients and mix well.
Pour water little by little and form a tight dough.Cover and rest for 5 minutes.
Dust your working place with some flour and roll out the dough to a thin sheet.
Take a knife and cut into diamond shape pieces.
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides in medium high flame.
Remove it on a kitchen paper for excess oil to get absorbed if any.
Serve hot with tea as an evening snack

Note:
This recipe can be made with just wheat flour/Atta too.

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Thursday, October 17, 2019

Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe

images of Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe
Sabudana Mixture
Ingredients
Sago / Sabudana / Javvarisi - 1 cup
Thick Poha / Aval / Beaten Rice - 1/2 cup
Ground nut - 1/4 cup
Pottukadalai/Roasted gram dal - 1/8 cup
Cashew nuts - 10
Curry leaves few
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sugar a pinch
Hing - a generous pinch
Oil to deep fry
images of Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe
Sabudana Mixture
Method
Heat oil in a pan fry sago in batches till they puff up,remove it on a kitchen paper.
Same way fry the poha till crisp.Remove it on a kitchen paper.
Now fry the peanuts,cashew nuts & roasted gram dal separately till light brown.
Fry the curry leaves till crisp
Take a bowl add all the above fried ingredients,add the spices,salt & sugar,
Gently mix till everything is well combined.
Cool completely & store in a clean dry bottle or container.

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Monday, September 16, 2019

Aloo Bhakarwadi / Aloo Bakarwadi / Bhakarwadi / Samosa Pinwheels

images of Aloo Bhakarwadi / Aloo Bakarwadi /  Bhakarwadi / Samosa Pinwheels
Aloo Bhakarwadi
Outer dough
Maida/All purpose flour- 1 & 1/2 cups
Besan-1/2 cup
Oil-1/4 cup
Salt to taste
Chilly powder-1/4tsp (optional)
Filling ingredients
Boiled & mashed potato-3
Salt to taste
Hing-a pinch
Jeera/Cumin-1/2 tsp
Mustard-1/2 tsp
Sesame seeds-2 tsp
Turmeric powder-1/4 tsp
Red chilly powder & Coriander powder-each 1/2 tsp
Garam masala-1/4 tsp
Chopped coriander leaves-3 tsp
Amchur powder (dry mango powder)- a pinch
Sugar-a pinch
Oil-3 tsp
Oil-to deep fry required amount
Method
Take all the ingredients for the dough in a bowl,pour water little by little & form a soft dough.Rest it for 20 minutes.
Heat oil in a pan temper it with jeera & mustard.
Add the potato & all dry ingredients mix it well.Switch off the stove add the coriander leaves and mix.
Divide the dough into 2 parts,take one portion & roll it out into a big thin circle.Spread the filling around evenly,now slowly start rolling it from one corner till the end like a log.
Cut the roll into ½  inch long pieces.Slightly dust the cut portion with maida,so that the filling doesn't come out while frying.
Deep fry these in medium low flame till golden brown on all sides.
Serve it as an evening snack.

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Thursday, August 22, 2019

Boiled Urad Dal Murukku / Urad Dal Murukku / Cooked Urad Dal Murukku / Minapa Pappu Jantikalu

images of Boiled Urad Dal Murukku / Urad Dal Murukku / Cooked Urad Dal Murukku / Minapa Pappu Jantikalu
Boiled Urad Dal Murukku
Ingredients
Skinless urad dal - 1/2 cup
Water -1 cup ( to cook the dal add little more water if needed)
Rice flour - 2 &1/2 cups
Salt - to taste ( around 1 & 1/8 tsp)
Hing - 1 tsp
Jeera/Cumin seeds - 1 & 1/2 tsp
Melted butter - 2 tbsp
( i used only 1 & 1/2 tbsp)
Water as needed to make a smooth crack free dough)
Oil to deep fry


Method
Wash urad dal take a pressure cooker add the dal and water,pressure cook till soft.
While still warm mash the urad dal well using a masher or your hand.
Put all above ingredients into the mashed dal..Add the melted butter & mix it till it forms crumbs.Pour water little by little & make a soft dough.
Heat oil in a pan,take some dough & fill it into the murukku mould.Press this directly into the hot oil or press it back of a flat ladle and gently flip it into the oil.
In medium high flame deep fry them till light brown colour place it on a kitchen towel to remove excess oil if any.
Cool completely before storing it in a air tight container.
Note:
a) Always keep the dough covered with a wet cloth or plate to avoid drying.
b) This murukku is usually slightly brown so do not over fry.
c) Fry these is medium high flame otherwise murruku will absorb too much oil.
d) Usually too much butter is not needed for this murukku.

Recipe for Thenkuzhal murukku click HERE 


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Tuesday, May 14, 2019

Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Moongh Dal Murukku
Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

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Tuesday, November 27, 2018

Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe

images of Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai  Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe
Tirupati Vadai
Ingredients
Whole urad dal with skin - 1 cup
Salt to taste
Cumin seeds / Jeera - 1 tsp
Whole pepper - 1 & 1/2 tsp
Hing - 1/4 tsp
Oil & Ghee to deep fry
Method
Soak dal in water for 5 hours.Drain out the water completely.
Grind the dal till a coarse mixture,do not add water while grinding.
If needed just sprinkle very little water.Do not grind to a fine paste.
Dry grind pepper and cumin seeds to a coarse powder.
Take a bowl add the Dal batter,powdered cumin & pepper,hing and salt mix it well.
Heat oil & ghee in a pan,wet your fingers in water take small portion of the batter.
Place the ball on a plastic sheet,banana leaf or wet cloth press it to a very thin disc.Make a hole at the center this step is optional.Usually it is made a bit thick .
Slowly remove it from sheet & slide it into the hot oil /ghee.
Deep fry till brown on both sides & crisp outside but still soft inside in medium high flame.
Once all the vadas are done we need to deep fry again in batches till crisp.
Remove it on a kitchen paper for extra oil to get absorbed.
Your crispy vadas are ready.
Note:
a) Make sure your batter is coarse,do not add water & grind to a fine paste.
b) Deep fry 2 times to get a really crispy vada this is a must otherwise your vadas will be chewy.
c) Usually these vada are made thick but i like them thin and crisp.
d) Some add a teaspoon of rice flour to the batter.
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Wednesday, November 14, 2018

Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack

IMAGES OF Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack
Sarva Pindi
Yields:7
Ingredients
Rice flour - 1 cup heaped
Salt to taste
Channa dal - 1/8 cup
( soak it in water for 1 hour)
Roasted sesame seeds - 1 tbsp
Roasted and crushed peanuts - 1/4 cup
Chopped coriander leaves - 1 tsp
Curry leaves chopped few
Chopped onion - 1 tbsp
Chopped or grated ginger - 1/4 tsp
Chopped green chillies - 2
Cumin/Jeera - 1tsp
Red chilly powder - 1/2 tsp
Water as needed
Oil to deep fry
images of Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack
Sarva Pindi
Method
Take a bowl add all above mentioned ingredients.
Slowly add water and make a soft dough.
Divide the dough into equal size balls.
Mean while heat oil in a pan,take a small plate place a ball of dough, press and spread the dough into a semi thin disc.( see picture)
Make holes all around the chekka/disc when the oil is hot slowly slide the plate into the oil.
Wait for couple minutes and slowly release the chekka/disc using a knife from the plate.Remove the plate from the oil.
Deep fry these chekka till crisp and light brown on both sides in medium high flame.
Remove it on a kitchen tissue and enjoy this crispy snack with your tea.

Note:
a) If you are not comfortable to put the plate in oil just spread it on a plastic sheet lift from the sheet and slowly slide it into the oil.
b) All ways deep fry in medium high heat.
c) Some add spring onions too for extra flavour.

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Friday, September 21, 2018

Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack

images of Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack
Methi Mathri
Ingredients
All purpose flour / Maida - 1 cup
Ghee - 2 tbsp
Salt - 1/2 tsp or to taste
Turmeric powder - 1/4 tsp
Crushed black pepper - 1/2 tsp
Ajwain - 1/2 tsp
Chopped fresh methi leaves - less than 1/4 cup
Oil to deep fry
Method
Take a bowl add all the above mentioned ingredients mix it well.
Pour water little by little to form a tight dough.Cover and rest it for 15 minutes.
Roll the dough into a semi thick sheet use any shape cutter and cut them.
I have used a flower shaped cookie cutter.
Heat oil in a pan and deep fry in batches till light brown and crisp on both sides.
Remove it on a kitchen paper,cool and store it in an air tight container.
Note:
a) Fresh methi leaves always has a slight bitter taste,if you want to avoid then use dry kastoori methi.
b) Deep fry in medium low flame.
c) Prick the mathri with a fork once before you deep fry.

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Thursday, October 12, 2017

Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried Masala Potato Sticks / Masala Aloo Sticks Recipe

Aloo Lachcha
Ingrddients
Medium size aloo /potato - 3
Salt to taste
Amchur powder/Dry mango powder - 1/2 tsp
Mint powder - 1/2 tsp
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Oil to deep fry
Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried  Masala Potato Sticks / Masala Aloo Sticks Recipe
Aloo Lachcha
Method
Wash and peel the skin of the potato.grate the potatoes to thin strips and soak it in water for 1 or 2 minutes.
Wash the potatoes well squeeze of the water and keep it on a strainer,repeat this process one more time to remove starch.Make sure there is no water.
Spread this potatoes on a towel to remove excess water.
Heat oil in a pan and deep fry in batches till crisp & light brown.
Remove it on a kitchen paper,while still warm sprinkle the spices & gently mix.
Cool and store it in air tight container.
Note:
a) If you don't have mint powder just microwave 10 mint leaves till crisp then cool,crush & use.

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Thursday, October 5, 2017

Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai Recipe / Diwali Snack Recipes

images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry
images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container.
Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.

Thanks for visiting!




Monday, August 14, 2017

Baked Seedai Recipe / Uppu Seedai Recipe / Vella Seedai Recipe / Crispy Baked Uppu Cheedai

images for Baked Seedai Recipe / Uppu Seedai Recipe / Vella Seedai Recipe / Crispy Baked Uppu Cheedai
Baked Seedai
Ingredients
Rice flour - 1 cup
( I used the store bought)
Urad dal 2 tbsp
Freshly grated coconut - 1 tbsp
Melted butter - 2 tbsp
Salt to taste
Sesame seeds - 1 tsp
Hing-1/8 tsp
Coconut oil-to brush on top of seedai and to grease the baking tray
Water-needed amount


Method
Dry roast the rice flour in low flame till it slightly changes colour.Do not fry till brown.Keep it aside.
Dry roast the urad dal  till its light brown,Cool and grind it to a smooth powder and sieve it.
Take a wide bowl add all the above ingredients together & mix them well.
Pour water little by little & make a soft dough.Do not make a hard  or sticky dough.
Grease your palm with coconut oil and roll the dough into small balls.
Arrange these balls in a greased baking tray.Brush some oil on top of all the balls.
Bake these balls at 350 deg.for 20 to 30 minutes or till light golden brown.
Shake the tray and brush oil in intervals for even baking.
Cool & store it in an air tight container.

images of Baked Seedai Recipe / Uppu Seedai Recipe / Vella Seedai Recipe / Crispy Baked Uppu Cheedai
Baked seedai
Note:
a) Do not roast the rice flour till colour changes.
b) You can also use store bought urad dal powder fry till raw smell disappears and then use.
c) Each oven is different so check on the temperature & time frequently.
d) Brushing coconut oil give a nice flavour to your seedai.
e) Always keep the dough covered otherwise they will become dry.


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Thursday, March 9, 2017

Farsi Poori Recipe / Farsi Puri Recipe / A Traditional Gujarati Snack

images of Farsi Poori Recipe /Farsi Puri Recipe / A Traditional Gujarati Snack
Farsi Puri
Ingredients for the dough
Maida/All purpose flour-2 & 1/2 cups
Salt-1tsp
Cumin seeds/Jeera-1tsp
Ajwain.Carom Seeds-1tsp
Whole pepper-30 (ground)
Oil-1/2 cup
Warm water-3/4 cup or little less
Oil-to deep fry
Method
Take all the ingredients for the dough in a bowl.pour warm water little by little to form a semi soft dough.
Cover & rest it for 30 minutes.Divide the portion into two ,roll each portion out into a semi thick flat disc.
Apply 1teaspoon of oil on the disc,start rolling it out from one corner to the end ( like rolling a mat),
Cut it into 1/2'' pieces,slightly flatten it with a rolling pin.
Heat oil in a pan & in low flame fry till crisp & light brown on all sides.
Cool & store it in an airtight container.

Inspired by Nishamadhulika

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Thursday, October 20, 2016

Mullu Murukku Recipe / Mullu Thenguzhal Recipe / Magizhampoo Murukku Recipe

images for Mullu Murukku Recipe / Mullu Thenguzhal Recipe /magizhampoo murukku
Mullu Murukku
Ingredients
Rice flour -3 cups
(I used the store bought)
Channa dal - 1/4 cup
Yellow moongh dal / Pasi paruppu -1/2 cup
Channa dal - 1/4 cup
Salt to taste -approximatly1 & 1/2 tsp
Melted butter - 2 tbsp
Red chilly powder-1/2 tsp
Jeera/Cumin seeds-1& 1/2 tsp
Sesame seeds -1tsp
Hing-1/4tsp
Water required amount
Oil-to deep fry
Method
Dry roast moongh dal & channa dal separately till nice aroma comes out.Do not fry till brown.
Cool & powder both to a very fine powder.
Take a wide bowl add all the above mentioned ingredients.
Pour water little by little & form into a soft pliable dough.
Fill the dough into the murukku press with one star disc.
Heat oil in a pan press the dough into the oil in circular motion.
Deep fry till light golden brown & crisp on all sides in medium high flame.
Remove them on a kitchen paper for excess oil to get absorbed.
Cool & store them in an air tight container.

Thanks for visiting !



Thursday, September 22, 2016

Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosettes Cookie Recipe / Kerala Style Achappam Recipe

Step by step method/picture for making Achappam/Achu murukku/ Kerala style Rose Cookies.


Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosettes Cookie Recipe / Kerala Style Achappam Recipe
Achappam

Ingredients
Rice flour-1 cup
(I used the store bought)
All purpose flour/Maida-1/2 cup
Sugar-1/2 cup
Salt a pinch
Sesame seeds-1 & 1/2 tsp
Egg-1
Cumin seeds/Jeera -1/8tsp
Coconut milk or Whole milk-1 cup
(Coconut milk gives nice flavour)
Oil-to deep fry
Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosette Cookie Recipe / Kerala Style Achappam Recipe

Method
Beat eggs with sugar,now add both the flours,sesame seeds,cumin & salt,mix it well.
Pour milk and make a semi thick batter.Consistency should look similar to a pancake or dosa batter.Rest the batter for 20 minutes (I was in a hurry so did not rest)
Heat oil in a pan,dip the mould in oil & keep till its hot.Remove from oil & dip 3/4th of the hot mould into the batter,you will hear a light sizzle.Do not dip it fully, lift it up & dip it immediately into the oil,after a 15 to 20 seconds slightly shake the mould to release the achappam (If you find it difficult to release the achappam,use a skewer to push it out from the mould ).
In medium  flame fry both sides till its light brown & crisp.Remove it on a kitchen paper to remove excess oil.Repeat until the whole batter is used up.
Cool completely & store it in a air tight container.
Note:
a) When buying the mould choose the thick variety which is heavy,the light weight mould doesn't work properly.
b) Make sure the mould is well heated before dipping into the batter each time.
c) Keep the oil in medium heat throughout the process.Always keep the mould immersed in hot oil before dipping into the batter,this is most important.

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