Tofu Bajji Recipe / Tofu Pakoda Recipe / Tofu Recipes - Evening Snack Recipes

Tofu Bajji

Marination ingredients

Firm tofu slices - 10 pieces

( place a plate on top of the tofu loaf and place a heavy object. Leave it for 20 minutes for all the water to come out from the tofu. Then cut into desired shape, this step is important to not skip.)

Salt to taste

Crushed Kasturi methi -1tsp

Red chilly powder-1/2 tsp

Garam masala -1/2tsp

Jeera powder-1/4tsp

Ginger & Garlic paste-1/2tsp

(mix all above ingredients together make sure both sides of the tofu is well coated with the masala. Rest it for 10 minutes)

Outer covering

Besan - 6tsp

Rice flour -3tsp

Salt to taste

Red chilly powder -1/4tsp

Hot oil - 1 tsp

( Mix all the above ingredients add water to make a smooth semi thick batter)

Other ingredients

Oil to deep fry

Chaat masala to sprinkle on top of the fried bajji

Method

Heat oil in a pan dip each marinated tofu piece into the batter and gently drop it into the hot oil.

Deep fry till crisp and golden brown on all sides.

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

Just before serving sprinkle chaat masala on top and serve.

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Fish Iguru Recipe / Chepala Iguru Recipe / Andhra Style Fish Iguru Recipe

Fish Iguru

Ingredients dry roasted and powdered

Coriander seeds - 1 & 1/2 tsp

Cumin seeds - 3/4 tsp

Cinnamon pieces - 1 tsp

Cloves - 6

Poppy seeds - 1 tsp

( dry roast till just hot and dry grind to a fine powder )

Other ingredients

Onion - 1 medium size grind to a paste

Tomato - 1 large grind to a puree

Slit green chilies - 6

Ginger and garlic paste - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Curry and coriander leaves - 2 tsp

Oil - 2 tbsp

Ingredients to marinate the fish

Fish pieces - 8

(I used boneless Tilapia fish)

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and garlic paste - 1/2 tsp

( mix all the ingredients together apply the masala  both sides of the fish and rest for 20 minutes)

Chepala Iguru

Method

Heat oil in a pan add the onion paste and green chilies fry till raw smell has disappeared.

Add the tomato puree, ginger and garlic paste few curry leaves and sauté for couple minutes.

Add all the dry masala powders and sauté till oil separates the masala.

Arrange all the marinated fish pieces and pour water, cover and cook in low flame till mixture is thick.

Lastly add the ground masala powder and mix till combined.

Switch off the stove garnish with curry and coriander leaves and best served with plain rice.

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Asparagus Kootu / Kootu Recipe / Asparagus Lentil Coconut Curry - No Onion No Garlic Recipe

Asparagus Kootu

Ingredients ground to a smooth paste
Dry roast urad dal till light brown -1 & 1/2 tsp
Jeera/Cumin-1tsp
Dry roasted red chillies-2
Grated coconut-1tbsp
( add water and make a smooth paste,keep it aside)
Tempering
Coconut oil-1tsp
Mustard-1tsp
Curry leaves-few
Hing-1/4tsp
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder-1/4tsp
Yellow moongh dal - 1/2 cup

Method
Wash dal well add it into a pressure cooker,add turmeric powder and water.Cook the dal till soft.
Slightly mash the cooked dal and add the asparagus and some water, cook till vegetable is cooked.
Pour the ground masala add salt and give a boil and switch off the stove.
Heat oil in a pan temper it with mustard,hing and curry leaves.
Pour the hot tempering into the dal mixture and mix.
Serve it with hot rice.


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Usili Upma Recipe / Usili Uppuma Recipe / Arisi Parupusili Upma / Upma With Rice and Moongh Dal - Easy Upma Recipe

 

Usili Upma

Tempering

Coconut oil - 1 tbsp

Mustard - 3/4 tsp

Channa dal and Urad dal - each 1 tsp

Hing - 1/4 tsp

Red chillies - 3

Curry leaves few

Other ingredients

Sona masoori rice - 1 cup

Yellow moongh dal - 1/2 cup

Water - 3 cups

Salt to taste

Grated coconut - a handful

Method

Wash rice and moongh dal together and drain out the water, dry roast them till water has evaporated and they slightly change colour. Do not fry till brown.

Heat a pressure cooker and temper with above ingredients pour water, dry roasted rice, dal , coconut and salt.

Pressure cook for one whistle, do not over cook as they will become mushy.

Let the pressure release then open the lid and fluff up the rice.

Serve hot with any spicy chutney!

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Dahi Aloo Chaat Recipe / Aloo Dahi Chaat Recipe / Aloo Chaat Recipe - Chaat Recipes

 

Dahi Aloo Chaat

Ingredients

Boiled potato cut into medium size cubes - 2

( Sauté in 1 tsp of oil till light golden brown make sure the potatoes holds its shape, this step is optional)

Chopped onion - a handful

Chopped tomato -1

Chopped coriander leaves - 2 tsp

Chaat masala - 1/2 tsp

Red chilly powder - 1/4 tsp

Black salt - 1/8 tsp

Sugar - 1/2 tsp

Roasted and powdered cumin powder - 1/2 tsp

Salt to taste

Thick curd - 1/4 cup

( whisk the curd with black salt, salt and sugar)

Imli chutney as needed

Green chutney as needed

Thin sev as needed

Assembling

Take a plate arrange the potato cubes sprinkle salt, chilly powder, chaat masala and cumin powder.

Pour the curd on top drizzle the Imli and green chutney on top. Sprinkle the onion, coriander leaves, tomato and the sev.

Serve immediately.

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Kadachakka Puzhukku Recipe / Sheema Chakka Puzhukku / Breadfruit Puzhukku Recipe - A Kerala Evening Snack Recipe

Kadachakka Puzhukku

Ingredients

Breadfruit / Kadachakka - 1/2 of a medium sized fruit

( peel the skin out and cut into big chunks )

Salt to taste

Grated coconut - 1 cup

( Add little water and grind to a semi coarse mixture)

Method

Add the breadfruit, salt and ground coconut into a pan add little water, cover and cook in medium low flame till the vegetable is cooked and the mixture is dry. Do not cook till mashed.

Switch off the flame and serve with Kandari Mulaku Chammanthi as a tea time snack.

Sheema Chakka Puzhukku

Kanthari Mulaku Chammanthi Recipe

Ingredients

Finely chopped onions a handful

Chopped kanthari mulaku - 2

Salt to taste

Coconut oil - 3 to 4 tsp

Method

Take onion, salt and chilly in a bowl, using your fingers crush them.

Add coconut oil and mix serve with Kadachakka Puzhukku.

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Prawn Tawa Roast / Shrimp Tawa Fry / Prawn Tawa Fry / Spicy Tawa Fried Prawn / Tawa Shrimp Roast

Prawn Tawa Roast

Ingredients for the marination

Raw Prawns / Shrimp - 500 gms

Salt to taste

Pepper powder - 1 tsp

Fennel seed powder - 1/2 tsp

Red chilly powder - 1 tsp

Kashmiri red chilly powder - 1 tsp

Coriander powder- 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Ginger and Garlic paste - 1 tsp (heaped)

Lemon juice - 1 tsp

Yellow food colour - a pinch ( optional)

( Mix all the above ingredients together and rest for 15 minutes)

Other ingredients

Oil - 3 tbsp

( add coconut oil to give extra flavor)

Curry leaves and coriander leaves - together 1 tbsp

Slit green chilies - 4

Chopped onion - a handful

Method

Heat oil in a pan add few curry leaves and green chilies, arrange all the prawns.

In medium high flame roast till cooked and slight brown on all sides. Do not over cook the prawns will become hard

Switch off the flame add the chopped onions, curry and coriander leaves,

Mix well and serve as a starter or as a side dish for rice.

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Raw Papaya Salad / Indian Style Raw Papaya Salad - Healthy Salad Recipes

Raw Papaya Salad

Dressing ingredients

Lemon juice - 1 tbsp

Soy sauce - 1 tsp

Chilly flakes - 1/2 tsp

Salt to taste

Olive oil - 1 tsp

Honey - 1 tsp

Brown sugar - 1/2 tsp

( Mix all the ingredients together and keep it aside, adjust seasoning according to your taste)

Other ingredients

Shredded raw papaya - 1 cup

( peel out the skin and remove seeds )

Shredded carrot - 1/2

Shredded cucumber - 1 small

Crushed peanuts - a handful

Chopped coriander leaves - 1 tsp

Method

Take a bowl add all the vegetables, coriander leaves and peanut, mix.

Pour the dressing and gently toss till combined.

Serve immediately.

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Bhapa Doi Recipe / Baked Bhapa Doi Recipe / Bengali Bhapa Doi Recipe - Bengali Sweet Recipe

Bhapa Doi

Ingredients

Greek Yogurt / Hung Curd - 16 oz ( 454 gms )

Condensed milk - 1 tin ( 14 oz )

( I wanted it to be little sweet so added - 2 tbsp of sugar)

Sour cream - 1 tbsp (optional)

Saffron - a generous pinch

Chopped almonds and pistachio - as needed to sprinkle on top

Cardamom powder - 1/4 tsp

Bhapa Doi

Method

Add greek yogurt, sugar, condensed milk, cardamom powder, a tiny pinch of saffron and sour cream into a bowl. Gently whisk all the ingredients using a hand blender till smooth and creamy.

Pour the mixture into a tray or oven safe individual small containers. 

Preheat the oven to 400 deg.F once its well heated switch to 200 deg. F and bake for 45 to 1 hour.

Each oven is different so cooking time may vary,

Insert a tooth pick in the middle if it comes out clean then the mixture is cooked.

Remove from oven and cool completely, sprinkle nuts and saffron on top, refrigerate the Bhapa doi before serving.

Note:

You can also steam instead of baking. When steaming cover the mixture with an aluminum foil.

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Spinach Potato Cauliflower Soup / Healthy Soup Recipes / Instant Pot Soup Recipes

 

Spinach Potato Cauliflower Soup

Ingredients

Chopped cauliflower - 2 cups

Chopped spinach - 2 cups

Chopped medium size Potato - 1

Vegetable stock - 5 cups

(or add according to the consistency you want)

Milk - 1 cup

Salt and pepper to taste

Turmeric powder - 1/4 tsp

Chopped onion - a handful

Chopped green chillies - 2

Chopped garlic - 4

Italian seasoning - 1 tsp

Butter or Olive oil - 1 tbsp

Instant Pot Spinach Potato Cauliflower Soup

Method

Set instant pot to sauté mode pour oil add onion, green chillies and garlic sauté till colour changes.

Add the vegetables and saute for a minute add salt , pepper powder, turmeric powder and mix.

Pour the vegetable stock, close with the lid vent closed and cook in soup mode for 30 minutes.

Allow the pressure to release naturally open the lid carefully add milk and Italian seasonings and mix.

Using hand blender puree until desired consistency.

Serve hot with bread crotons , grated cheese or some fresh cream drizzled on top.

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