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

Aloo Broccoli Kurkure

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

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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

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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Kuzhambu Recipes / Kulambhu Recipes / South Indian Kuzhambu Recipes / South Indian Kuzhambu Recipes

Collection of  Kuzhambu Recipes / Kulambhu Recipes / South Indian Kuzhambu Recipes / South Indian Kuzhambu Recipe.

Poondu Kulambhu	Mor Kuzhambu	Thengai Masala Kuzhambu
Milagu Kuzhambu	Kathirikai Kara Kuzhambu	Karuvepillai Kulambhu
Varuthu Araicha Sottu Kulambu	Verkadalai Kulambhu	Poricha Kulambhu
Paruppu Urundai Kulambhu	Inji Kulambhu	Vendhaya Kulambu
Vallarai Keerai Kulambhu	Manathakali Kulambhu	Cranberry Kara Kulambhu

Mixed Vegetable Sambar	Karuvadam Vatha Kulambhu	Instant Tiffin Sambar
Vadai Mor Kulambhu	Vendakkai Puli Kulambu	Omavalli Ilai Kulambu
Kadugu Kulambu	Sourashtra Poondu Kulambu	Iru Puli Kuzhambu
Arachuvitta Vatha Kuzhambu	Varuthu Aracha Mor Kulambhu	Arachuvitta Milagu Kulambhu

Custard Powder Halwa Recipe / Cornflour Halwa / Instant Custard Powder Halwa / Festive Sweet in One Pan - A Quick & Easy Halwa in 10 Minutes

Custard Powder Halwa

Ingredients

Vanilla Custard Powder - 1/2 cup
Sugar - 1 & 1/2 cups
Water - 2 cups
Cardamom - 2 powdered finely
Chopped cashew nuts - 1 & 1/2 tbsp
Ghee - 3 tbsp
Saffron crushed for garnish (optional)

Custard Powder Halwa

Method

Grease a tray with ghee & keep it ready.
Take a non stick pan add the custard powder & sugar.
Pour water & whisk it well to make sure there are no lumps & sugar has completely dissolved.
Now switch on the stove in medium low flame keep stirring,the 1st stage is the mixture has started to form a jelly texture.
The second stage is the whole mixture has turned transparent & looks shiny.
Make sure the raw smell has disappeared,now add the cardamom powder & mix.
From this stage start adding the ghee little by little & keep mixing till the whole mixture leaves the sides off the pan.
Now add the cashew nuts,give a quick mix.
Pour this into a greased tray,sprinkle the crushed saffron on top if using.
Cool the halwa for at least an hour.
Cut it into desired shapes & serve.

Note:

a)Adding yellow food colour is optional.
b)This halwa stays fresh for a week in fridge.
c)Mixed nuts of your choice can also be added.
d) Cashews nuts can be fried in ghee & then can be added too.
e) Non stick pan works better for making this sweet.

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Golgappa Puri Recipe / Gol gappe Recipe / Golgappe Recipe / Homemade Golgappa Recipe / Puri Recipe For Pani Puri

Golgappa

Yields: 50 puris
Ingredients
Fine semolina / Sooji / White Rava - 1 cup
All purpose flour / maida - 1 tsp ( slightly heaped)
Hing - less than 1/8 tsp
Salt - 1/4 tsp
Water - little less than 1/2 cup
Oil to deep fry

Golgappa

Method
Take all the above ingredients in a bowl.
Add water little by little to form a soft & semi stiff dough,knead it well for 1 minute.
Cover this with a wet cloth or lid and rest for 10 minutes.
Add a drop of oil to your work surface roll out the dough to a very thin large circle.
Make sure there are no cracks otherwise your puri will not puff up well.
Take a round cookie cutter or a cap of any bottle and cut it into small discs.
Once again roll it thin before dropping into the hot oil.
Heat oil in a pan & deep fry these puris in batches till light golden brown & crisp on both sides in medium high flame.
Slightly press the puris on top to puff up evenly.
Cool and store them in an airtight box.
Note:
a) The dough consistency is soft & slight elastic,after resting it will become a stiff dough.
b) Add water little by little do not add at once.
c) Always keep the dough & rolled out puri covered with a cloth or plate.Do not allow them to dry.
d) Make sure you roll out the puri very thin for puffing.
e) Always fry them in medium high flame.
f) Use fine rava for this recipe.If using bigger variety the water measurement may vary.

Check out for PANI recipe HERE

Frying readymade golgappa in air fryer click HERE

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