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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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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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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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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Mixed Dal Murukku Recipe / Dal Murukku Recipe

Mixed Dal Murukku

Ingredients

Rice flour-2 & 1/4 cup

Yellow moongh dhal-3/4 cup

Urad dhal-1/4 cup

Channa dhal-1/4 cup

Salt to taste

Red chilly powder-1tsp

Jeera/ Cumin1tsp

Hing-1tsp

Melted butter- 2 & 1/2 tbsp

Oil-to fry muruku

Method

Dry roast moongh,urad & channa dhal separately till its just hot.
Cool & grind to a very fine powder in mixi.
Now mix all above ingredients together in a bowl,pour water & make a soft dough.
Fill the dough into a murukku press,press it directly in the hot oil.
In medium flame fry until they are golden brown colour.
Drain them on a paper towel,cool & store it in a air tight container.

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Kondai Kadalai Vada / Black Channa Vada / 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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Quinoa Murukku

Ingredients
Rice flour-1 & 1/2 cup
Slightly dry roasted & powdered quinoa-1/2 cup
Besan-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Cumin seeds-1 tsp
Hing-1tsp
Water-required amount to make a soft dough
Hot oil-1tbsp
Oil-to deep fry

Method

Pour water little by little & make a soft dough with all above ingredients.Heat oil in a pan,fill some dough in the murukku press/mould.Press directly into the hot oil.Deep fry in medium flame till light brown on all sides & crisp .Remove on a kitchen paper. Cool & store in a air tight container.

Dhal Idly

Ingredients

Idly rice-3 & 1/2 cup

Urad dhal-1 & 1/2 cup

Methi-1tsp

Aval (Poha)-1 cup

Masoor dhal-1/4 cup

Channa dhal-1/4 cup

Yellow moongh dhal-1/4 cup

Sabudana /Sago-1/4 cup

Salt to taste

Method

Soak urad dhal separately & all other ingredients together separately.Grind urad dhal batter till fluffy ,keep it aside.Grind the other ingredients to a smooth batter.Mix both the batters add salt & leave it to ferment overnight.Next day make Idly asusual.

Note:The batter should not be very watery to make idly.To make dosa dilute a bit.

Courtesy:I used Rashmi's paper dosa batter to make Idly with a small change.....

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

Step by step method/picture to make Onion Pakodas

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

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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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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Avocado Garlic Murukku / Avocado Murukku RecipeAvocado

Avocado Murukku

Ingredients
Rice flour-2cups
Besan/gram flour-1/2 cup
Mashed avocado-1
Grated garlic-2
Salt to taste
Red chilly powder-1tsp
Hing-1/4tsp
Water-required amount
Hot oil-1tbsp
Jeers/cumin seeds-1tsp
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.
Pour required water and make a soft dough,dough should not be too tight.
Fill the dough in the murukku press.
Heat oil in a pan,press the dough directly into the oil.
In medium heat deep fry till golden brown & crisp on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool & store it in a air tight container.