Sweet Aval Mixture Recipe / Sweet Poha Chivda Recipe / Sweet Chivda Recipe - Easy Diwali Recipe

Sweet Poha Chivda

Ingredients

Thick poha/aval/flattened rice - 1 cup

Whole cashew nuts - 12

Almonds - 12

Raisins - 1 & 1/2 tbsp

Sugar - 3 tbsp

Cardamom -3

Oil to deep fry

Sweet Poha Chivda

Method

Powder sugar & cardamom to a fine powder,keep it aside.

Heat oil in a pan and deep fry cashew nuts,almonds,raisins separately till light brown.

Do not burn them keep it aside now add the poha and fry till crisp.Do not fry till colour changes.

Remove all fried ingredients on a kitchen paper for extra oil to get absorbed.

While still warm sprinkle the powdered sugar/cardamom mixture.

Gently mix till everything is well combined.

Cool and store it in an airtight container.

Note:

a) Make sure your oil is hot when deep frying poha,otherwise they will not puff up and will be hard to eat.

b) Add any combination of nuts of your choice.

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Vellam Seedai Recipe / Vella Seedai in Air Fryer / Sweet Seedai Recipe / Vella Seedai Air Fried / Vellam Cheedai made in Air Fryer / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes / Air Fryer Recipes

Vella Seedai in Air Fryer

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 1 tsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 2 tsp

Melted butter or Ghee - 2 tsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter/ ghee into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it inside the air fryer which is lined with a parchment paper. Do not over crowd, spray oil evenly on top.

Air fry at 350 deg for 15 minutes. In between gently flip each pieces and brush with coconut oil.

Air fry till light brown and crisp.

Every air fryer is different so temperature and frying time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai recipe click HERE

For Baked Vella Seedai recipe click HERE

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Milagu Thattai Recipe / Pepper Thattai Recipe / Crispy Pepper Thattai Recipe - Easy Snack Recipes

 

Millagu Thattai

Ingredients

Rice flour - 1 cup

Slightly dry roasted urad dal flour-1 tbsp

(I used the store bought)

Melted butter-1 tbsp

Hing-1/4 tsp

Salt-1/2 tsp or to taste

Curry leaves finely chopped - few

Crushed black pepper - 1 tsp

Crushed or chopped peanuts and cashew nuts - together 2 tbsp

Water - required amount

Oil-to deep fry

Method

Take a wide bowl add all the above ingredients except oil.
Add water little by little & mix to form a tight dough.
Grease a plastic sheet with oil , take a small ball of dough & place it on the sheet.
Grease your fingers with oil & press them to a thin disc. I usually prick it with a fork for even frying to avoid puffing while frying. This step is totally optional.
Heat oil in a pan slide each disc carefully into the hot oil. Deep fry them till crisp & brown on both sides in medium high flame.
Remove them on a paper towel to remove excess oil.
Cool them completely & store it in an air tight container.

Note:

a) Instead of butter you can even add hot oil..
b) Do not fry in very high flame, try to adjust the temperature while frying.
f)  Keep the dough covered to avoid drying.

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Baked Vellam Seedai / Baked Vella Seedai / Baked Sweet Seedai / Vella Seedai Baked / Baked Vellam Cheedai / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes

Baked Vella Seedai

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 2 tbsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 1 & 1/2 tbsp

Melted butter - 2 tbsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Baked Vellam Seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it on a baking tray which is lined with a parchment paper.

Brush all sides of the balls generously with coconut oil.

Preheat oven at 400 deg.F  and reduce temperature to 375 deg F and bake for 10 minutes. In between  shake the tray and brush with coconut oil.

Reduce the temperature to 350 deg F and bake for 10 minutes or till light brown and crisp. If you want it soft then reduce the time. In between  shake the tray and brush with coconut oil.

Every oven is different so temperature and baking time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai Recipe click HERE

For Air Fryed Vella Seedai recipe click HERE

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Vietnamese Summer Rolls / Vietnamese Fresh Spring Rolls / Summer Rolls / Vietnamese-Style Summer Rolls with Peanut Sauce

Vietnamese Summer Rolls

Ingredients for the rolls 

Rice paper as needed

Vegetables cut into thin strips as needed

(cabbage,carrot,cucumber) 

Bean sprouts as needed

Tofu cut into thin slices 

Cooked bean threads (vermicelli) 

Sweet basil leaves few

Method 

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate , take the fillings one by one & place it at the end of the circle.

Now slowly roll it up tightly as we do for spring rolls.

Serve this rolls chill with Thai peanut sauce & sweet vinegar dipping.

Note:

Try to keep very little stuffing otherwise the rice paper will tear while rolling.

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Cheesy Rice Paper Crisps / Cheesy Rice Paper Puffs / Cheesy Fried Rice Papers / Crispy Rice Puffs / Cheesy Rice Puffs

Cheesy Rice Paper Crisps

Ingredients

Rice paper wrappers - 6

( use a scissor to cut into 4 pieces, you can get it from any Asian store )

Oil to deep fry

Spice powder to sprinkle on top

Salt to taste

Red chilly powder - 1 tsp

Grated cheese - 1 tbsp

( I used dry parmesan cheese)

Garlic powder - 1/4 tsp

( mix all these ingredients in a bowl and keep it aside,This is a basic spice powder ,use your imagination to eat it in a more interesting way )

Method

Heat oil in a pan and deep fry each rice paper wrappers till they puff up.

Plate all the fried rice papers in a plate and sprinkle the spice powder generously on top.

Enjoy as a quick snack.

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Crispy Cashew Pakoda / Cashew Mint Pakoda Recipe / Munthiri Pakoda Recipe / Mundiri Pakoda / 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 / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu - 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 golden brown and crisp on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
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.

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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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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

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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Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku / Adai kunukku / Lentil Fritters Recipe

Kunukku

Ingredients

Idly rice-1 cup
Raw rice-1 cup
Thur Dal-1 cup
Channa Dal- 1/2 cup + 2 tbsp
Urad Dal - 1/4 cup
Red chillies-8 to 10
Hing - 1/2 tsp
Chopped curry leaves - few
Desiccated coconut or fresh coconut - 2 tbsp
Chopped onion - a handful
Salt to taste
Oil-to deep fry

Method
Wash and soak everything for 4 hrs in water.Today i soaked it overnight.
Drain out the water and add the soaked rice/dal into a grinder or mixi jar.
Sprinkle water in intervals and grind it to a coarse thick  batter.
Mix desiccated coconut,curry leaves,salt,hing and chopped onion ,mix it well.
Heat oil in a pan drop small balls with a spoon or hand.
Deep fry it till all sides are golden brown & crisp.Remove it on a kitchen paper.
Serve it hot with any chutney.

Courtesy: shanthisthaligai


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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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Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

Palak Pakora

Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe / Tirumala Vada Recipe / Tirumala Temple Style Vadai 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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Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.

Quinoa Thattai

Ingredients
Rice flour - 1 & 1/2 cups
Red quinoa - 1/2 cup heaped
( Dry roast & powder it fine)
Salt - 1 tsp heaped or to your taste
Red chilly powder - 1 tsp heaped
Hing - 1/2 tsp
White sesame seeds - 1 tbsp
Coarsely powdered peanuts - 2 tbsp
Melted butter - 1 tbsp
Water - 1 cup approximately
( Add if needed more)
Chopped curry leaves - 15
Other Ingredients
Oil to deep fry

Quinoa Thattai

Method
Take a bowl add all the above mentioned ingredients except oil & water.
Add water little by little to form a semi soft dough.Do not make it too soft or too tight.
Grease a plastic sheet with oil take a small ball of dough & flatten it to a semi thin disc.
Prick the thattai with a fork all around,this prevents them to puff up & helps to fry evenly.
Heat oil in a pan when hot slide each thattai carefully into the oil.
In medium high flame fry both sides till crisp & light brown.
Remove it on a paper towel for extra oil to get absorbed if any.
Cool them completely & store it in a air tight container.
Note:
a) Soaked channa dal & garlic can be added for extra taste.


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Chicken Samosa Recipe / Chicken Mini Samosas / Chicken Cocktail Samosa

Chicken Samosa

Yields :24 mini samosas
Ingredients for the outer covering
Maida / All purpose flour - 1 & 1/2 cups
Salt to taste
Ajwain - 1/2 tsp
Oil - 2 tbsp ( 6 tsp)
Water as needed
Filling Ingredients
Ground chicken - 1 pound ( 453.59 gms)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 3/4 tsp
Pepper powder - 1tsp
Turmeric powder - 1/2 tsp
Frozen green peas - 1/4 cup

Chopped onion - 1/2
Chopped green chillies -1
Chopped coriander leaves - a handful
Chopped mint leaves - 1 tsp ( optional)
Ginger and Garlic paste - 1 tsp heaped
Oil - 3 tsp
Thin Poha/Flattened rice - 1/8 cup
( use this only if your mixture looks very oily or watery,poha will help to absorb the liquid and your mixture will be dry and easy to fill )
Other ingredients
Oil to deep fry
Method
Take maida,ajwain,salt & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.
Heat oil in a pan add chopped onion,green chillies,ginger and garlic paste fry till light brown.
Now add the ground chicken and in medium high flame fry till its cooked.( Do not add any water).
Now add peas and all the dry powders fry till everything is well combined,switch off the stove,add coriander leaves & mint  leaves.Let the mixture cool completely.
Divide the dough into small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone
Take a spoon full of the chicken mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn our crispy.

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Beguni Recipe / Bengali Beguni / Bengali Eggplant Fritter / Batter Fried Brinjal

Beguni

Ingredients
Besan Flour/ Gram Flour - 1 cup
Rice flour - 1 tbsp
Baking soda - 1/8 tsp
Hot oil - 2 tsp
Onion seeds / Kalonji / Nigella seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - a generous pinch
Salt to taste
Water as needed
Eggplant cut into thin slices- 1
Oil to deep fry
Method
Wash and cut the eggplant into thin slices.
Take a bowl add all the above dry ingredients and 2 tsp of hot oil,add water little by little and make a smooth semi thick batter.
Heat oil in a pan,dip each eggplant slices into the batter,make sure both sides are well coated with the batter.Slowly drop it into the hot oil.
In medium heat deep fry till golden brown on all sides.Remove it on a kitchen paper.
Serve it hot with little black salt sprinkled on top(optional).

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Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai 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

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.

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Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack

Poha Vadai

Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry
Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.

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Mullu Murukku Recipe / Mullu Thenguzhal Recipe / Magizhampoo Murukku Recipe

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.

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Chettinad Fish Fry / Chettinad Meen Varuval / Masala Fish Fry -Chettinad Style

Chettinad Fish Fry

Ingredients dry roasted just till its warm
Whole pepper-1tsp
Jeera/cumin-3/4tsp
Fennel/Somph -3/4tsp
Cinnamon-a very small bit/piece
Cloves-1
Red chillies-2 to 3
Curry leaves-5
Coriander powder
(Cool the above ingredients,put this in a mixi/blender jar along with onion,garlic,turmeric powder & salt.Grind them to a smooth thick paste.If water need to run the blender add very little water while grinding)
Other ingredients
Boneless fish fillets cut into small pieces-8
(I used Tilapia fish)
Small onions-5
Garlic-6
Salt to taste
Turmeric powder-1/4tsp
Besan or Maida-1tsp
(I used besan)
Rice flour-1tsp
Oil-to deep fry
Method
Clean & pat dry the fish,prick with a fork on all sides & keep it aside.
Take the ground paste in a plate add the besan & rice flour,mix it well.
Apply this mixture to fish pieces,make sure the masala penetrates inside the fish well.
Marinate the fish for at least 1 hour,heat oil in a kadai/pan.Deep fry these fishes in medium high flame till its golden brown & crisp on all sides.
Place the fried fish on a kitchen paper to remove excess oil & serve them with some lemon wedges.

Note: 
Adding besan & rice flour is to give a nice crisp fried fish & for the masala to stick well to the fish.

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