Thattai Recipe / Thattai Murukku Recipe / Chekkalu Recipe / Pappu Chekkalu Recipe / Rice Crackers Recipe - Easy Snack Recipes

Step by step method/picture to make Thattai / Chekkalu...

Thattai / Chekkalu

Ingredients
Rice flour-2 cups
Channa dal-1/4 cup
(Soak it in water for 1 hour & drain the water out)
Slightly dry roasted urad dal flour-2tbsp (optional )
(I used the store bought)
Melted butter-2 tbsp
Sesame seeds-1tbsp
Hing-1/2tsp
Salt-1tsp
Red chilly powder-1tsp
Curry leaves chopped - few
Water-required amount
Oil-to deep fry

Thattai / Chekkalu

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) Adding urad dal flour is optional,i have made both ways & never found any difference.
b) Instead of butter you can even add hot oil.
c) Crushed garlic & peanuts can also be added for extra taste.
d) Try to flatten the ball as thin as possible.
e) 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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Krishna Jayanthi Recipes / Gokulashtami Recipes / Janmashtami Recipes / Krishna Jayanthi Gokulkstami Recipes

Click the picture to read the RECIPE

Sesame Ladoo	Rava Ladoo	Aval Ladoo
Paal Paniyaram Moongh Dal Murukku Thattai	Ellu Urundai Coconut Ladoo Thengai Paal Murukku	Pasi Paruppu Urundai Nei Appam Omapodi

Sukku Vellam	Gopakala	Pottukadalai Murukku
Sojji Appam	Almond Butter Burfi	Badam Mysore Pak
Mullu Murukku	Besan Khoya Burfi	Chena Murki
Baked Seedai	Seepu Seedai	Sweet Somas

Milk Cake	Urad Dal Ladoo	Dharwad Peda
Boiled Urad Dal Murukku	Baked Vella Seedai	Aval Kesari
Air Fryed Vella Seedai	Sweet Aval Mixture

Tomato Peanut Pachadi Recipe / Tamata Palli Pachadi Recipe / Tomato Peanut Chutney Recipe

Tomato Peanut Chutney

Ingredients
Dry roasted peanuts-4tsp
Small Roma tomatoes-2
Salt to taste
Turmeric powder-a pinch
Tamarind-a very small piece
Green chillies-1
Garlic-1
(optional I didn't use)
Tempering
Oil-2tsp
Mustard,urad dal,jeera-each 1/8tsp
Curry leaves-little
Red chillies-1
Method
Heat 1tsp of oil & fry peanuts,tamarind,green chillies,turmeric,salt & tomatoes.Saute till tomatoes are soft & mashed well.
Cool the mixture completely & blend it to a smooth paste.
Heat oil & temper it with above ingredients.
Pour it into the chutney mix.
Best served with any tiffin.

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Tawa Chicken Recipe

Please try out this simple Tawa Chicken recipe tried by my cousin Sucheta.Don't forget to leave your valuable comments.
Click for the link HERE

Katchi Fish Biryani Recipe / Kachi Fish Biryani Recipes / Fish Biryani Recipe / Kacchi Fish Biryani Recipe

Katchi Fish Biriyani

Marination Ingredients
Boneless fish-1 pound
(I used Mahi Mahi)
Salt to taste
Red chilly powder-1tsp
Turmeric powder-1/2 tsp
Garam masala-1tsp
Chopped tomato-1
Fried onions-1tbsp
Mint & coriander leaves chopped-a handful
Cardamom-2
Cinnamon-a small piece
Shajeera & Jeera-each-1/4tsp
Curd-1tbsp
Ginger & Garlic paste-1tsp
Ingredients for rice
Basmathi rice-3 & 1/2 cups
Cardamom-3
Mint leaves-1tsp
Salt to taste
Ghee-1tsp
Water-5 cups
Other ingredients
Lime juice-2tsp
Oil-4tsp
Ghee-3tsp
Fried onion for garnish
Method
Mix all the marinate ingredients together & leave it for at least 1 hour.
Cook the rice with the salt & spices till 3/4th done.
Take a wide heavy bottom vessel, put some marinated fish with masala at the bottom,cover it up with some cooked rice.again layer it with fish marinate then rice (at least 2 layers/times).
Sprinkle the lime juice,pour oil,ghee & fried onions on top.
Close it tightly with a lid,make sure that the steam doesn't come out.You can also cover it up with an aluminum foil & then place the lid.
Keep a heavy weight on top of the lid & in very low flame keep it in DUM for 30 minutes.
Before serving mix it & serve it hot with any raita.

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Falooda Recipe / Falooda Ice Cream Recipe / Royal Falooda Recipe

Falooda

Ingredients

Vanilla ice cream -2 scoops

Chopped almonds or any nuts of your choice-1 tsp

Milk-3/4 cup
(Mix 1 tsp of sugar to the milk)

Roohafza / Rose syrup-1tbsp

Cooked Falooda Sev or Vermicelli-2tsp

Tukmaria seeds / Sabza or Chia Seeds-1tsp

(soak it in water for 2 minutes or till it becomes big)
Instant Jelly-2tbsp
(Use any flavour you like)
Chopped canned or fresh fruits of your choice-2tbsp
Cherry for decoration

Method

Take a tall transparent glass pour the rose syrup at the bottom then put vermicelli & tukmaria seeds.
Next layer with fruits & jelly then pour milk on top.
Add the ice cream & nuts.Decorate with cherry & some chopped nuts.
Serve it immediately with a straw & a spoon.

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Pasi Paruppu Poli / Pesara Pappu Poli /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe

Step by step picture / method to make pasi paruppu poli...

Pasi Paruppu Poli

Makes : 16 polis
Filling ingredients
Yellow Moong dal/Pasi paruppu/Pesara pappu-1 cup
Water -2 & 1/2 cups
Salt a pinch
Grated coconut-1/4 cup
(I used dessicated coconut)
Sugar-1 cup (heaped)
Water-1/2 cup
Cardamom powder-1/2 tsp
Ghee-3tsp
Outer Covering
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-4tsp
Water-1/2 cup
Other ingredients
Ghee required amount
Rice flour for dusting

Method
Dry roast the dal till nice aroma comes out,do not roast it till brown.
Cook this roasted dal in a pressure cooker with a pinch of salt & 2 & 1/2 cups of water till soft.If there is any extra water drain it out.
Cool the dal & blend it in mixi along with grated coconut & cardamom powder.
The dal was cooked soft so i just mashed the dal with a spoon.
Dilute sugar in 1/2 cup of water in a non stick pan.Give a boil,lower the flame & add the ground mixture & cooked dal, in low flame stir till its thick.( It takes about 8 to 10 minutes )
Now add the ghee & mix till the mixture leaves the sides of the pan.
Cool the mixture & divide them into small equal balls.
Mix maida,turmeric,salt,oil in a bowl,slowly add water & form a soft dough.Your dough should not be sticky.Cover & rest for 5 minutes.
Divide the dough mixture into small equal balls.
Take the outer covering ball slightly flatten it like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.
Dust some rice flour,roll it out into a very thin disc like a paper. ( Thinner than a  roti/chapathi)
Heat a tawa & cook both sides till small brown bubbles appear.
Remove from the tawa,apply ghee generously on both sides.
Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) Just before serving heat slightly,smear some ghee on top & serve.

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Instant Mango Pickle Recipe / A Quick Mango Pickle

Instant Mango Pickle

Ingredients

Chopped raw mango - 1 & 1/2 cups

( cut it to bite size pieces)

Salt - to taste

Red chilly powder-1 tsp

Turmeric powder - 1/4 tsp

Dry roasted & powdered

Fenugreek / Methi seeds-1/2tsp

Tempering

Oil -1/8 cup

Mustard-1tsp
Hing-1/8tsp

Method

Take a bowl add salt, methi powder ,red chilly powder & chopped mangoes, mix it well.
Heat oil in a pan temper it with above ingredients, switch off the stove.
Cool the tempering, pour it into the mango mixture.
Mix well & best serve with curd rice.

Note:

Few curry leaves can be added for extra taste.

Add lemon juice if your mangoes are not sour.

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Zarda Rice Recipe / Zarda Sweet Yellow Rice Recipe /Sweet Saffron Rice / Sweet Rice Recipe - Eid Special Recipe

Zarda Rice

Ingredients
Basmati rice-1 cup
(soak it in water for 1 hour)
Water-4 cups
Cardamom & cloves-each 4
Salt a pinch
Yellow food colour-a pinch
Saffron -2 pinches
Milk-1 cup
Sugar-1 cup
Ghee-1tbsp
Chopped cashew nut-3tsp
Raisins-3tsp
Sliced almonds-8
Chopped pistachio-1tsp
Method
Boil water and add cardamom,cloves,salt & food colour.
Lower the flame & add the soaked rice.
Give a stir & in medium high flame cook the rice 90% cooked or for just 4 to 5 minutes.
Drain the water & keep the cooked rice on a strainer.Soak saffron in warm milk.
Heat ghee in a pan fry the cashew nut & raisins keep it aside.
In the same pan add the saffron milk & sugar let the sugar dissolve, now add the yellow cooked rice & half of the fried nuts.
Stir close & in very low flame cook the rice for 10 minutes till all the water has evaporated.
Garnish it with remaining nuts & a drop of rose essence (optional).
Serve them warm.

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Tandoori Aloo Recipe / Oven Baked Spicy Potatoes / Baked Baby Potatoes Recipe

Tandoori Aloo

Ingredients for the Marination
Thick curd-3tsp
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Roasted & powdered jeera/cumin -1/2tsp
Garam masala-1/8tsp
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Yellow food colour-little(optional)
Black salt & Chaat masala-a big pinch(Optional)
Oil-1tsp
Small baby potatoes-10
(par boiled & prick all the sides with a fork.I didn't remove the skin,you can if you wish)
Method
Mix all above ingredients together in a bowl.Add the potatoes & coat them well with the marinate.
Rest this overnight in fridge for marination.
If you want to do it immediately rest it for at least 2 hours for the masala to get into the potatoes.
Line a baking pan with a foil arrange the potatoes,drizzle some oil on top of the potatoes.
Bake these for 15 to 20 minutes or till cooked at 375 deg.F.
Every oven is different so please keep an eye so that you don't burn them.
Before serving sprinkle some chaat masala  & some lemon juice on top & serve them hot.
Note:
If you don't have an oven just roast them on a pan till golden brown on all sides.
Do not cook the potatoes in pressure cooked,it has to be par boiled.

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