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Showing posts with label SNACKS. Show all posts
Showing posts with label SNACKS. Show all posts

Wednesday, July 1, 2020

SABUDANA CHIVDA (SAGO SAVOURY SNACK)

SABUDANA CHIVDA (SAGO SAVOURY SNACK)
Devshayani Ekadashi or Ashadi Ekadashi is followed by all Hindus, but it’s very popular in Maharashtra and is known by the name of Ashadi Ekadashi.
Every year, there is an annual pilgrimage (yatra) in honor of Lord Vithoba.
Palkhis (palanquin processions) carrying the paduka’s (foot prints) of the deity and various saints, most notably Dnyaneshwar and Tukaram from the Warkari sect, are taken from their respective shrines to Pandharpur.
Warkari is a Marathi term which means "one who performs the Wari" or "one who venerates Lord Vithoba".
The tradition is more than 700 to 800 years old.
Devotees from all over Maharashtra and nearby areas set out for Pandharpur, wearing holy basil beads (Tulsi mala) and singing the glories of Lord Vithoba and the holy saints.
Today is the day when upon reaching Pandharpur on Ashadhi Ekadashi, these devotees take a holy dip in the sacred Chandrabhaga River/Bhima River before proceeding to visit the Vitthal Temple and offering Prayers to the Lord.
The devotees also observe strict fasting on this day.
Those who cannot fast are allowed to eat certain fasting items (Vrat ka khana).
One such item is Sabudana or Sago.
Today I’m going to share with you’ll the recipe of Sabudana Chivda.
Chivda is a mixed snack and usually had with tea. This is a crispy crunchy chivda with an interesting mix.




Ingredients
Sago – 1 cup
Peanuts – ¼ cup
Slivered Almonds – 1 tbsp
Raisins – 2 tablespoons
Potato Grated – 1
Green Chillies - 2-3
Curry Leaves – 1 Sprig
Red chilly powder – ¼ tsp
Powdered Sugar – 1 tsp
Salt as per taste
Oil for frying




Method
Heat oil in a wok / frying pan. Before starting to fry, add a sago and see if it pops up. First add sabudana and fry it till the sabudana changes color. Once done transfer the fried sabudana in a large bowl.
Now fry the grated potato to a golden brown color. Add it to the sabudana mixture.
Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the Slivered almonds until golden, Raisins until plump. Fry the green chilies and curry leaves together. Once they are done add them to the sabudana mixture.
Drain the oil well and mix all the ingredients that you fried with the fried Sago.
Add salt and sugar. Mix everything well.
Sabudana Chivda is ready to snack on!
Let this get cool for some time then store it in an air - tight container.
Tips

· You require the larger variety of Sago pearls known as the “Nylon sabudana”

. Use Sendha Namak (Rock Salt) for fasting.

· Always wash the sago well 3 times and then sun dry it and then fry the sago.

· Ensure that none of the ingredients become black while frying. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil.

· Preferably use a net to fry all the ingredients, as it is easy to catch all the ingredients from the oil.

· Toss all the items a couple of times to mix everything well.

· You can use the dried potato sticks available in the market instead of the fresh grated potato.


Variations 

· Can Add Grated Coconut, Just fry golden and add (If add coconut, the shelf life reduces)

· Can add Cashew nuts. Fry Golden and add to the Chivda

· Can put whole almonds. Fry Golden and add to the Chivda

· Can avoid Green chilies and use only red chili powder

· Can avoid Red chilly powder and use only green chilies instead.

· You can use slices of dried coconut (Kopra). Fry Golden and add to the Chivda

Thursday, June 11, 2020

AGBELI KAKLO / BANKYE KRAKRO (CASSAVA CROQUETTES)

AGBELI KAKLO / BANKYE KRAKRO (Cassava Croquettes)
Cassava is a staple food crop in many parts of the world.
A native to South America, cassava was introduced to Africa in the 16th Century by Portuguese traders.
Since then cassava has grown to become a staple food for most African countries. Cassava is grown principally for its starchy roots and it is a good dietary caloric source and has since become one of its most important root crop.
Cassava (Agbeli) in the Ewe language (a language spoken in Ghana, Togo and Benin) means "there is life".
Today I’m going to share a beautiful Ghananian recipe, “Agbeli Kaklo” made with this humble tuber that’s so easy to grow and quite filling and nutritious.
Locally, Cassava is known as Agbeli/Bankye and Krakro/Kaklo means fried.
Agbeli Kaklo is a crunchy savoury snack.
The recipe is very simple and has minimal ingredients, yet very tasty.
This dish is normally eaten with grated or shaved fresh coconut.




Ingredients (Serves - 4-6)
Cassava - 2-3 Medium size
Onion – 1 Medium size
Green Chilly - 1-2
Cooking oil
Salt as per taste
Fresh coconut, sliced or grated into thin shavings

Method
Wash and peel the cassava, cut each down the middle lengthwise so that you can remove the stalky thread running through it, cut them into big chunks. Grate the cassava finely.
Place the grated cassava in a sieve and rinse thoroughly in cold water to remove the starch. Leave to drain. Now place the grated cassava in a muslin cloth and squeeze out all the starch. Leave to air-dry a little on a plate (this step is optional)
In a bowl, add the dried cassava, onion, green chilies chopped and salt. Mix well and make a tight ball by pressing firmly to keep them bound together. (Refer Picture)


Deep fry the balls on a moderate heat, turning them intermittently to evenly cook them. Fry until golden brown. Strain off excess oil.



Agbeli Kaklo is served hot with dried coconut. Enjoy as a snack with hot tea/coffee.
Make this as a starter item for a party and surprise your guests.

Variations
· If you like you can avoid Onions

· You can add Freshly chopped Coriander leaves to the mix

Tips
· If you do not have a muslin cloth, you can squeeze out the starch using your hand as well.

· If you don’t air dry the Cassava after squeezing out the starch, then it may absorb more oil while frying due to the moisture, yet, this step is optional.

· The starch that is squeezed out from the Cassava is commonly used in puddings and as a thickener. It can be saved as well, so nothing goes wasted.

Tuesday, September 1, 2015

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT
Phool Makhana is Puffed dried lotus seeds, also known as Foxnuts. Phool Makhana is very famous in North India during Vrat Season for making kheer, sabji or just roasting it for snacking.It is considered to be very healthy as its low in saturated fats and cholestrol content, Isn’t that nice to hear you don't need to feel guilty while you munch on these super healthy crunchy roasted phool makhana, it tastes a bit like popcorn but I tell you this is more tasty and healthier...and you can prepare it in a jiffy.
I had seen Phool makhana used to thicken gravies in North Indian curries.  But that’s all I knew about it. But when I came to live with the North Indians in Singapore, I saw that they used it extensively during the fasting season. They made a kheer(Milk dessert) out of it or used it in a vegetable or simply ate roasted Phool Makhana like popcorn. Now, this variety impressed me the most as I love popcorns.

Then again, when I googled on Phool Makhana...

I learnt that.......
1. Lotus seeds benefit the spleen, kidney, and heart.
2. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.
3. It is also rich in calcium. It can be easily digested by all the age groups.
4. It is a highly regarded herb for restoring sexual vigour and youthful energy in older men.
5. It regulates blood pressure, relieves numbness and aching near waist and knees.
6. It is Suitable for arthritis, helps fighting impotency and premature aging.
7. Makhana is very useful for women during and post pregnancy period.
8. It is also helps your respiratory system, veins and digestion.
9. Popped makhana contains almost 12% of protein! (excellent especially for vegetarians!)

Anti – aging :- Fox nuts are rich in antioxidants which works as age lock system and makes us younger for much longer. Fox nuts are effective for individuals with high risk of premature ageing, premature grey hair,wrinkles  and other signs of aging. It reverses the aging process over a period of time......This definitely has caught my Attention

Diabetes :- Diabetes is a metabolic disorder, which is accompanied by high blood glucose levels. It is a result of improper functioning of the pancreas, which secretes the insulin hormone. Fox nut is a sweet and sour seed These seeds contain starch and protein which is excellent for diabetes .

AYURVEDA AND UNANI (BRANCHES OF MEDICINE) texts have accepted its aphrodisiac and spermatogenic properties.
Herbs of phool makhana are considered worth in vajikarnana therapy.
Makhana helps in Cardiac Protection and builds the action in dysentery and frequent urination.
Phool makhana has astringent property, hence it gives relief from diarrhoea and helps to improve the appetite.
It helps in increasing the quality and quantity of semen, also prevents the premature ejaculation, increases the libido and also helps in female infertility.
Phool makhana is sweet to neutral in nature. Therefore, helps to detoxify the spleen, reinforce the kidneys and nourish the blood.

TCM
According to principles of TCM (traditional Chinese medicine), fox nut is used to strengthen spleen and kidneys.  Makhana helps in conditions like arthritis, erectile dysfunction and premature aging. These seeds have antioxidant properties and help in digestion, rejuvenates respiratory system and prevents frequent urination.
“25 to 30 grams” phool makhana is considered as a healthy food/diet for the whole family.
Wow!!!!.......So many benefits...then why not add it into our daily lives....and I decided to make the healthy popcorn (Roasted Phool Makhana).
My kids loved it and kept munching. I tried adding some flavours too like chat masala, red chilly powder, pepper powder etc. They liked the original lightly salted the best though.


Ingredients
Makhana - 2 cups
Oil/Ghee – 2 tsps
Salt as per taste
In case you want to add color / flavors
Turmeric powder - 1/2 tsp (Yellow color)
Red Chilli powder - 1/2 tsp (Red Chilly flavour)
Paprika powder – ½ tsp (Paprika flavour)
Pepper powder - 1/2 tsp (Pepper flavour)
Chat Masala powder - 1 tsp (Masala Flavour)
Tomato powder – 1 tsp (Tomato Flavour)
Cheese powder – 2 tsp (Cheese Flavour)
Or any flavour you please. You can make a combo of flavours too....

Method
In a wok, add ghee and once the ghee is hot, add the phool makhanas and roast them. Don’t leave them unattended on the fire as they are very delicate and tend to burn fast. Keep roasting till it’s light golden in color.  Check if it’s done by sampling one...If it’s crunchy then it’s done. Put off the gas.
Add salt and toss. Fill a nice bowl with the crunchy phool makhanas and enjoy this healthy snack 
In case you want to add flavours then,
After sampling add in the spice powders of your choice and toss.  Serve and Enjoy.
If you’ve made a big batch then let the Phool Makhana cool down completely then store them in an airtight container. Phool Makhana has a very good shelf life, you can store them in air tight container for many months. Keep them away from the moisture and direct sun light.

Tips
·         The plain salted tastes better when roasted in Ghee

·         After you add the spice powders don’t toss with the gas burner on as the spice powders will catch       the bottom and burn spoiling your batch of makhanas.

Monday, October 15, 2012

MOONG ALOO KE PAKODE (YELLOW SPLIT LENTIL & GRATED POTATO FRITTERS)


MOONG ALOO KE PAKODE (YELLOW SPLIT LENTIL & GRATED POTATO FRITTERS)
This is a savory snack made as a fasting dish. The yellow moong dal is good for the stomach and the grated potato makes it heavy and filling. 



Ingredients
Yellow moong dal – 250 gms
Potatoes -  2 (peeled and grated)
Ginger – ½ inch piece
Green Chillies – 2-3
Turmeric powder – 1 tsp
Red chilly powder – 2 tsps  
Asafetida – 1 tsp

Coriander leaves – 2 tbsps finely chopped.
Salt as per taste (For people who are fasting they can use Sendha Namak)

Method
Soak moong dal for 3 to 4 hours. Rinse it well. Grind the dal with the green chillies, ginger, turmeric powder, Red chilly powder, Asafetida without adding water into a coarse paste. It shouldn’t be a fine paste, the batter should be of thick consistency, so don’t over grind the dal. If you are having trouble grinding you can add about 2-3 tbsps of water, but make sure the batter doesn’t get too soggy else the vada will absorb more oil and be very oily.
After you make a coarse batter of the moong dal, add the grated potato and freshly chopped coriander leaves into it.
For those who like some more flavor you can add one big finely chopped onion to this batter before you fry. (My recipe doesn’t have onions)
Heat oil in a frying pan and when the oil is hot, put small balls of the batter, shouldn’t be too even(very round) while dropping, when dropped unevenly it will be more crispy. Fry the vadas till golden and crisp, remove and drain on a kitchen towel to remove excess oil. Serve hot with coconut chutney or green chutney.

Wednesday, August 15, 2012

HARE BHARE PAKODE (FRITTERS WITH GREENS)

HARE BHARE PAKODE (FRITTERS WITH GREENS)
The rains always makes you crave for something deep fried and hot with some hot spiced tea.  While I was contemplating to make pakodas, I thought why not put some healthy ingredients to the otherwise unhealthy deep fried snack, just to make it slightly guiltless. I had just purchased packets of fresh greens during my weekend shopping trip, I thought let me add the greens and some onion and make these Green Fritters, instead of the traditional onion bhajiyas which I was craving to have.
I named it Hare Bhare Pakode an off-shoot from the Hara Bhara kabab. I hope you enjoy this post. This post also has the privilege of the first clicks from my new Nikon D3200SLR Digital Camera. I am still a beginner, but hope to have beautiful clicks in the future thanks to the birthday gift from my dear hubby Yo.
Ingredients
Onions – 2 big sized
Spinach – 1 ½ cup
Coriander Leaves – 1 cup
Kasuri Methi powder – 2 tsps or ½ cup of fresh fenugreek leaves
Green Chillies paste – ½ tsp (optional-for flavoring only)
Ginger paste - 1 tsp
Gram Flour – 4 tbsps
Bishops weed (Ajwain) – 1 tsp
Red chilly powder – 2 tsps
Asafetida – A pinch
Salt to taste
Oil for deep-frying
(Any of the above ingredients can be adjusted or altered to suit one’s own taste palettes).

Method
Peel and chop the onions in strips. Clean the spinach and coriander leaves and chop them finely.
Take a bowl,  Add in the onion strips, chopped spinach, chopped coriander leaves and 2 tablespoons of kasuri methi powder (I made a powder of the kasuri methi leaves and added 2 teaspoons of it to the mix for the flavor of the fenugreek, you can alternatively use ½ cup of cleaned, sorted and chopped fresh fenugreek leaves).
Now add the green chilly paste, ginger paste, then add 2 tbsps of gram flour, the bishops weed, Asafetida, Red chili powder, salt and mix well. Allow the onions and the greens to marinate in the mixture for about 10-15 minutes. The onions and greens start to sweat and you will notice the mixture to be moist, at this point, add the rest of the gram flour. If you find the mix too dry then sprinkle some water. Just 2-3 tablespoons of water will do. The water is added to make the mixture a bit loose and in dropping consistency. Again keep aside for 4-5 minutes.
Heat oil in a frying pan and when the oil is hot, drop the batter. The technique to drop the batter is to scoop the batter in your hand and spread your fingers when you drop it into the oil, so they drop unevenly and look shapeless, this makes the pakodas more crispy. Fry the pakodas till golden and crisp on a slow fire. Remove and drain on a kitchen towel to remove excess oil. Serve hot with coriander chutney/ mint chutney or tomato sauce.

Friday, January 6, 2012

GREEN DHOKLA / HARA BHARA DHOKLA

GREEN DHOKLA / HARA BHARA DHOKLA
Schools have started and so has the daily grind for me with 2 little school going children and it is very important for me to ensure that the children eat a balanced diet which includes vegetables and greens.
I hid some greens (Spinach leaves, dried fenugreek leaves powder and coriander leaves), in my children’s favorite snack “dhokla”, my kids were enticed by the lovely fresh green colored dhoklas and ate them with delight.
I think it’s a nice way to make kids eats vegetables. Do try this steam cooked recipe packed with nutrition
HARA BHARA DHOKLA / GREEN DHOKLA

Ingredients
Besan (gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tablespoons
Spinach leaves (Palak) – 10-12
Kasuri methi powder – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Sugar – 1tbsp
Ginger paste - 1 teaspoon
Green chilly paste - 1 teaspoon
Garlic paste – 1 tsp (optional)
Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp
Eno Fruit salt or Soda Bicarb – 1 ½ tsp
For the tempering
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
White Sesame seeds (til) – ½ tsp
Green chillies – 2-3
Curry leaves – A sprig
Asafetida (hing) - a pinch
For the garnish
Freshly grated Coconut – 1 tbsp
Coriander leaves – 3-4 tbsp

A CLOSE UP OF THE HARA BHARA DHOKLA
Method
Rinse the Spinach leaves and 3 tablespoons of coriander leaves in a colander. Make a fine puree of the leaves in a blender without adding water.
In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.
Add in the Eno fruit salt or Soda bicarb, Add little water and mix well.
You will notice that the mixture rises. Don’t wait too long once the batter rises.
When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice.
Remember the batter should’nt rest after adding the fruit salt.
Once the batter is poured into a deep greased plate, steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer.
When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle.
Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done.
If not, steam cook for some more time.
For the tempering, heat the oil in a small pan and add the mustard seeds, when the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.
Garnish with Finely chopped coriander leaves and some freshly grated coconut.
Cut into pieces and serve with coriander chutney or tamarind and date chutney.


I would like to pack some of my Hara bhara dhoklas to Priya Sreeram’s Fast Food Not Fat Food event.
This event was originally started by Priya Mahadevan 

Thursday, October 20, 2011

TENKUZHAL (TENGOZHAL) CRISPY RICE SPIRALS


TENKUZHAL (TENGOZHAL) CRISPY RICE SPIRALS
Every Diwali in my house and in my mother’s house, one permanent bhakshanam(savory snack dish) is the Tenkuzhal, we call this Tengozhal at home. The reason that everyone used to like this savory snack is because it’s not spicy. Children used to absolutely love this crispy, crunchy snack. Here in Singapore almost all my Indian and non-Indian friends love this snack and request me to bring some for them and Diwali is one such time where we share sweets and savories with our near and dear ones and what better way to share what is prepared at home with love.
TENGOZHAL
Ingredients
Rice Flour - 2 Cups
White lentil/(Black gram skinless)/Udad dal or ready Udad flour - 2 Tablespoon
Cumin Seeds - 1 tsp
Sesame seeds – 1 tbsp(I love this in the tengozhal so I put more, you can put 1 tsp
Asafetida - a pinch
Butter - 2 tablespoons
Salt as per taste
Coconut oil – 1 tbsp (for the palakkad iyer / keralaiyer touch)(optional)
Oil for frying
You need the Tengozhal press nazhi and you have to use the plate with holes (bigger holes to be precise)
Method
Dry roast the udad dal in a pan and grind it in a blender to make a fine powder. I used the ready flour easily available in the market nowadays.
Dry roast the cumin seeds and when it pops remove, cool it and grind it for one spin in the blender. Don't make it into a fine powder. We are putting it in the blender so that it breaks into half and the aroma comes out.
In a big bowl, Add rice flour, udad flour, broken cumin seeds, sesame seeds, salt as per taste, butter and asafetida. Mix well so that you know everything has blended well. Now add water slowly and make a dough. The dough resembles the dough we make for chapatti / roti. At this stage add the coconut oil and knead well for another 5 minutes, palakkad iyers usually fry the bhakshanams in coconut oil which gives it a very unique and flavorful taste, to remind me of that I added the coconut oil, this is optional and if you want you can avoid it.
Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check, if the dough rises immediately then the oil is ready for frying.
Now stuff the dough in the nazhi(press) and close the mould. Squeeze it through the mould in big circles or smaller circles. Mind you, keep your hand a bit far once you drop as the steam will hit your hand. Deep fry the Tengozhal in low flame till it is crisp. I like my Tengozhal white and crisp. If your rice flour is good your tengozhal will come out white as mine in the picture and if not you will have to fry till its done to an almost golden brown color. Remove and place on paper towel to absorb the excess oil. Once cool, store it in a air tight container. Indulge in this crunchy delight as and when you want it.

Wednesday, September 14, 2011

MEDHU VADAI OR ULUNDHU VADAI (Savory Indian doughnut)


MEDHU VADAI OR ULUNDHU VADAI (Savory Indian doughnut)
The Savory Indian doughnut is what my non-Indian friends call our Medhu vadai in Singapore and I tell you they love it to the last bite.
Nothing can beat the crunch of the outside to the softness & puffiness of the inside. It’s bland but when it combines with sambhar or coconut chutney or yogurt, it turns into something else.
I have been trying to make the perfect Medhu vadais since the year 2001 when I got married and moved to Singapore but always ended up making mysore bondas (dropping the medhu vada batter into round balls instead). The taste is the same but the look is different. I wanted it to look like the ones we buy in the hotel. Until one day my friend Vidya who hails from Trichy got me some perfectly shaped doughnut like vadas, crispy on the outside and soft and well cooked on the inside. I asked her for the recipe and she told me that it is difficult to grind in the Blender (mixie) and she usually grinds for the vada batter in the wet grinder. She also told me that you should add water along the way an Urad / Udad dal should be ground into fine bouncy paste. Once I bought my little Premier Wet grinder, I decided to attempt Medhu Vadais with Vidya’s recipe. Now mind you Vidya’s mother is a fabulous cook and a perfectionist. Her mother had given her a tip of adding toor dal while soaking the Urad / Udad dal. This not only makes the vada crispy but also keeps the batter be bound together and makes it easy to make the doughnuts with the batter.
Medhu Vada
Ingredients
Skinless Black gram / Urad Dal – 2 cups
Yellow split Pea / Toor dal - 2 tablespoons
Green Chillies – 4-6 nos
Ginger – ½ inch (optional)
Onion – 1(optional)
Salt – 3/4 tsp
Asafetida (Hing or perungayam) - ½ tsp
Curry leaves – A sprig
Oil- for frying
Method
Soak the Urad dal and toor dal in water for 2-3 hours. Grind the soaked urad dal along with chillies, ginger and salt into a fine paste i.e. when you take the batter in your fingers you should not feel the grains. While grinding like I mentioned before kindly add water slowly, you can sprinkle water. Ensure that the batter doesn’t become watery. The batter should be thick and not like the dosa batter which flows down when dropped from a spoon.
Heat oil in a kadai. Dip your hands in water. Take the batter of the size of a small ball in your palm or a plantain leaf or a polythene sheet and pat it to form a circle. Dip your index finger in water and make a hole in the patted batter in the center. I prefer to do it on my palm as it is easy to maneuver the batter.
Fry the vadas in oil till golden brown on both sides.
Medhu Vadai
Different Types of Vadai
Coriander Leaves and Curry Leaves - You can add curry leaves and finely chopped coriander to the batter.
Spinach Vadai (Keerai Vadai)
You can add any green leafy vegetables like Palak keerai, Arai Keerai, Mullai Keerai, Murunga Elai(drumstick leaves),
Onion Vadai
You can add finely chopped onions,
Cabbage Vadai
You can add finely chopped cabbage,
Potato Ulundhu Vadai
You can add grated potato into the batter
You can use all or any of the permutation and combinations and still have a wholesome and nutritious snack which is very delectable.

RASAM VADA
Soak the vada in Rasam.
Soak the vada atleast for half an hour before serving. Only then the rasam will penetrate into the vada and will taste good.
While serving the Rasam vadai just garnish it with finely chopped coriander and then serve.

SAMBHAR VADA
Soak the vada in Sambhar.
The sambhar should not be very thick. Soak the vada atleast for half an hour before serving. Only then the sambhar will penetrate into the vada and will taste good.
While serving the Sambhar vadai just garnish it with finely chopped coriander and then serve.

DAHI VADA
Soak the vada in Dahi.
Kindly click on the link to follow the recipe. In my recipe replace the moong vada with the Urad vada and follow the method as per the link.

Tips
I have already given you the tip of adding Toor dal alongwith urad dal while soaking.
Here are some more tips :-
- You can add a pinch of baking soda just before making the vada, this makes the vada  
   crisp
- Add a boiled and mashed potato to the batter and mix it well. By adding boiled potato
   the vada will remain crisp and puffy for a long time
- If the batter is watery it will not freely drop into the oil. It will break half way through  
   the journey from your  hand to the oil. If it is like that don’t worry. Add some Rice   
   flour to the vada batter.
- To check if the Vada is cooked fully wash the tip     
  of a knife and pierce the vada. If no batter sticks on the knife then the vada is fully
  cooked or else it needs more cooking.
Neivedyam to the lord.


Friday, July 15, 2011

CRISPY BREAD ROLLS INDIAN STYLE


CRISPY BREAD ROLLS INDIAN STYLE
Its Tea time again and I’m pondering over what snack to make for my kids. I thought why not make bread rolls as it’s a really long time I haven’t made them as I am trying to avoid fried foods. But heck its raining isn’t that reason enough to have something fried with a mug of piping hot tea. Bread rolls is a dish that can be made with ingredients at home. So dunk into this crispy and delectable snack. I am sure the kids will enjoy it too.
BREAD ROLLS

Ingredients
Slice Bread - 1 Packet
Potatoes - 5-6 medium sized
Green Chillies -2
Ginger paste – 1 tbsp
Cumin seeds –  1 tsp
Asafetida – a pinch
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Salt as per taste
Coriander Leaves
Method
Boil the potatoes. Peel and mash them. In a wok, add one tablespoon of oil. Add the cumin seeds and when they start to fry, add in the ginger and chilly paste, the coriander powder, cumin powder and asafetida. After a minute or two, when you see they are fried well, add in the mashed potatoes and salt as per taste. Mix well. Finally garnish with finely chopped fresh coriander leaves. Mix well. Allow this mix to cool.
Now take a slice of bread and dip it gently in water from both sides
Do not cut the sides of the slice bread, they hold the entire roll together.
Squeeze the bread to let out the water, do this gently or the bread will break.
Add the potato filling in the bread and turn the bread into an elongated roll-shape or round shape.
Deep fry the roll in the hot oil.
Fry until golden brown, remove the bread roll from the hot oil and drain the excess oil on a tissue paper.
Serve hot with green coriander chutney, tomato ketchup / chilly sauce.
Potato filling inside the bread roll

Saturday, May 28, 2011

VERMICELLI UPPUMA (SEMIA UPPUMA)


VERMICELLI UPPUMA (SEMIA UPPUMA)
Its vacation time here in Singapore. Here is a special snack that kids and adults will enjoy. It is nutritious too. Vermicelli is made from semolina, It’s a much healthier option compared to the All purpose flour noodles that kids like to eat these days. Because it appears like noodles, kids absolutely love this dish. You can add vegetables and make it too. I have just showcased the traditional south Indian style of preparation that I learnt from my friend’s mother which was so delightful that it remained etched in my memory forever.
Delicious Vermicelli uppuma served on a platter

Ingredients
Vermicelli – 2 cups
Onions – 1
Green chillies – 2
Ginger – a small piece
Curry Leaves – A sprig
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Chana dal (Bengal Gram) – 1tsp
Curry leaves – A sprig
Asafetida (hing) - a pinch
Freshly grated coconut – 2 tbsps
Salt as per taste
Method
In a wok, add 2 tablespoons of oil, Now add the mustard, cumin and Bengal gram, when the mustard starts to crackle and the Bengal gram turns a light golden, add Green chillies, grated ginger, curry leaves and asafetida. Fry till the chilly becomes a light green, now add the onions and fry until transparent. Now add 2 cups of vermicelli, add salt as per taste and roast it along with all the ingredients until the vermicelli is a light pink in color. Ensure that it doesn’t get black, you have to stand and monitor this and keep sautéing. When you see the vermicelli become a light pink in color, add steaming hot water till you see the vermicelli immersed. The water shouldn’t drown it completely otherwise the vermicelli will become soggy and sticky. Now just mix everything well and cover the wok with a lid and keep the gas on sim (low flame).
After 5 minutes open and check, give it a good stir and close the lid again. After another 5 minutes you will notice that the Semolina has absorbed all the water and is looking transparent and fluffy, give it one more stir and add the 2 tablespoons of freshly grated coconut, stir and cook covered for 2 minutes, after this put off the gas and let the vermicelli rest with the lid on the wok for about 5 minutes so that all the flavors can be absorbed in. Then open the lid and serve hot. Kids love this uppuma.
Tip : You can add in Cashews while seasoning, if you want.
Vermicelli Uppuma close-up

Sunday, May 15, 2011

MORU APPAM / KUZHI PANIYARAM (BUTTERMILK FRITTERS)

MORU APPAM / KUZHI PANIYARAM (BUTTERMILK FRITTERS)
This is a snack I absolutely adore, soft and spongy on the inside and crisp and crusty on the outside. This dish gets its name because sour buttermilk (moru) is used in the batter. It is known as Moru Appam in Kerala but in Tamilnadu it is known as Kuzhi Paniyaaram.
One evening when I was pondering over what to make for tiffin (evening snack), I raided my fridge and found a big bowlful of Dosa batter, the batter was slightly sour. Sometimes inspite of refrigerating the dosa batter, it becomes sour. Once, the batter becomes sour the dosa doesn’t taste so good. I thought of putting it to good use by making moru appams. It’s like making the best out of something that would go waste.
Traditionally Moru Appam is made by soaking raw rice and Udad dal in the 3:1 consistency (3cups of raw rice and 1cup Udad dal) just as we do for the dosa batter and then adding on the other ingredients as mentioned below.
I made the Moru Appams with the leftover dosa batter. I would say it is the easier, faster and tastier way to make this dish.
Moru Appams are traditionally made in a vessel called the Appa Kaarai / Paniyaram vessel which has holes in it (like a muffin tray). You drop the oil in the holes and when the oil is hot, you can drop the appam batter into it. But for those who don’t have this vessel, you can deep fry in the frying pan as well.
MORU APPAM / BUTTERMILK FRITTERS
Ingredients
Left over dosa batter – 12-15 ladleful
Rice flour – 2 tbsps
All purpose flour(Maida) – 1 tbsp
Green chillies - 2 small finely chopped
Ginger - ½ inch piece grated
Toasted Cumin seeds (Jeera) - ½ tsp (Optional)
Asafetida (Hing) – ½ tsp
Curry leaves – 6-7
Fresh Coriander - 1 tbsp
Chopped coconut slices – 2 tsps (Optional)
Buttermilk (Moru) - ½ cup (Optional)
Salt as per taste
Method
In a big bowl, add 15 ladlefuls of left over dosa batter, add the 2 tbsps of rice flour, 1 tbsp of Maida, 2 finely chopped green chillies, ½ inch ginger grated finely, Toasted jeera if you like, ½ tsp of Asafetida, curry leaves 6-7 torn and put into this mix, fresh coriander leaves chopped finely and added to this. I haven’t added the coconut slices to my mix here, but if you like the coconutty flavor go ahead and add it. Add the buttermilk and mix everything into a batter. The consistency should be like the dosa batter. Allow this to rest for about half an hour till the batter soaks in all the flavors added into it.
After this, heat the appa karai with some oil in all the holes, once the oil is nice hot pour the batter to ¾ level of each hole, the oil will be bubbly and frothy, wait for a minute or two and then with the help of a chopstick prick the appam and turn it around so that it can cook it on the other side too. Do this gently with a light hand, else the oil can splash and burn you. When you see that both sides are Golden brown as in the picture, remove them from the appa karai. Then fry the next batch. If needed pour some oil in the holes, wait for it to be heated and fry the next batch.
Enjoy the golden brown Moru Appams, soft inside and crisp and crusty outside with some white coconut chutney.

Tips
·        In case you are using the sour leftover dosa batter then you can skip the sour buttermilk, otherwise, the mor appams will be too sour.
·        Some people add a tablespoon of Maida(all purpose flour) for it to come out non sticky, porous and floating in shape like a ball in the oil but once we put the maida the Mor appams become oily (they soak in more oil). You will have to dab it well in a serviette before serving to remove the excess oil.
·        If you don’t want to put finely chopped green chillies and grated ginger, you can grind them into a paste and add into the batter.

Tuesday, January 18, 2011

MATHRI / MATHI - A North Indian Layered savory cookie

MATHRI / MATHI - A North Indian Layered savory cookie
Joys of staying in Mumbai and a cosmopolitan neighborhood is that you get to taste the best of all the worlds. I still remember when my neighbor aunty used to be back from Punjab, she used to come back with loads of Mathi (that’s what they call this dish in Punjab). Big crispy ones and trust me they used to make the best tea time snack for days to come. This introduced me to the Mathi.
Mathi or Mathri is an Indian snack. It is mostly made in Northern part of India. It’s a savory snack. Crispy, salted and flaky usually served with tea. Mathris are served even at marriages and poojas. Mathris are served with pickles. It’s a snack which can made and preserved for days, and is ideal to carry with you for long distance journeys. Nowadays, we get mathris off the counter, but try making them fresh at home it tastes much better. You can also make it flavored with methi (fenugreek leaves), Pudina (Mint leaves) or Dhaniya (coriander leaves).
You can make small lots of the mathris and keep them in airtight containers and savor these lovely layered cookies as and when you want them.
Mathris

Ingredients
All Purpose flour (Plain flour or maida) -2 cups
Semolina(Rava/Suji) - 1/2  cup
Bishops weed(Ajwain)-1/2 tsp
Butter /Ghee / Margarine – 2 tbsps
Salt as per taste
Oil to fry
Method
In a wide mouthed vessel, Add in the all purpose flour and semolina, salt as per taste( add very little salt, as your mathri will become salty otherwise). Add the ajwain and butter and mix well. The flour should look crumbled. This means that the butter is mixed well. Now add a little lukewarm water and mix well, add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15-20 minutes.
Divide the dough into about 40 equal parts.
Take each part of the dough and make a flat ball shape. You can roll them neatly with a rolling pin, but I chose not to, so that, it looks ruffled and handmade. You can involve the kids in this. They will actually enjoy pressing flat shapes of dough balls using their palms. Imperfect is Perfect. Too perfect looks like you bought it from the shop. The homemade ones should always look a bit imperfect but with loads of love packed in it.
Heat the oil in a frying pan. Ensure the oil is not fuming hot but just medium hot(you can do a dough test and if the dough rises immediately you know the temperature of the oil is just perfect). Put in some of the handmade or rolled out mathris. Don’t over crowd the oil, just put enough mathris to cover the frying oil. Fry on a low flame so that they get cooked well and form into layers of crispy biscuit.
Fry the mathris until both sides are a light golden-brown.
Enjoy with pickles or a cup of tea

Tips:
Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.
If the mathris are cooked on high heat, they will be soft.
Mathris can be stored for a couple of months in airtight containers.

Monday, August 30, 2010

MOONG DALVADA (SAVORY MOONG BALLS) & MOONG VADA DE DAHI BHALLE MASALA BOONDI KE SUNG (SAVORY LENTIL BALLS WITH SPICY & TANGY BOONDI IN YOGURT)

Since I am blogging infrequently these days, here is a double dhamaka……
MOONG DALVADA (SAVORY MOONG BALLS)
Moong dal vada - the vada with a healthy twist. The moong bean is popular as the perfect food for reducing weight. It is recommended as a food replacement in many slimming programs, as it has a very low fat content. It is a rich source of protein and fiber, which helps one to lower the high cholesterol level in the blood system.
The high fiber content of moong beans yields complex carbohydrates, which aid digestion. Complex carbs are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level. Those who suffer from diabetes or high cholesterol are recommended frequent consumption of moong bean. So imagine frying such a guilt free lentil reduces the guilt factor in eating fried foods now doesn’t it?
Ingredients
Yellow moong dal – 250 gms
Ginger – ½ inch piece
Green Chillies – 4-5
Turmeric powder – 1 tsp
Red chilly powder – 2 tsps
Asafetida – 1 tsp
Curry leaves – a sprig
Corriander leaves – 2 tbsps finely chopped.
Salt as per taste
Method
Soak moong dal for 3 to 4 hours. Rinse it well. Grind the dal with the green chillies, ginger, turmeric powder, Red chilly powder, Asafetida without adding water into a coarse paste. It shouldn’t be a fine paste, the batter should be of thick consistency, so don’t over grind the dal. If you are having trouble grinding you can add about 2-3 tbsps of water, but make sure the batter doesn’t get too soggy else the vada will absorb more oil and be very oily.
After you make a coarse batter of the moong dal, add curry leaves and freshly chopped coriander leaves into it.
For those who like some more flavor you can add one big finely chopped onion to this batter before you fry. (My recipe doesn’t have onions)
Heat oil in a frying pan and when the oil is hot, put small balls of the batter, shouldn’t be too even(very round) while dropping, when dropped unevenly it will be more crispy. Fry the vadas till golden and crisp, remove and drain on a kitchen towel to remove excess oil. Serve hot with coconut chutney or green chutney.

LEFTOVER SPECIAL
MOONG VADA DE DAHI BHALLE MASALA BOONDI KE SUNG (SAVORY LENTIL BALLS WITH SPICY & TANGY BOONDI IN YOGURT)
Believe me it was the most awesome dahi bhallas ever!!!!! Lip smacking, cold and crunchy delight. The family is asking for more. Maybe next time I will make more moong vadas so that there is a lot leftover. I think the taste was because of the flavor in the vada in itself. (My moong vadas didn’t have onions). The boondis were added as a innovative twist for a dash of tangy masala and crunch in the usual dahi bhalla recipe.

Ingredients
Leftover Moong Vadas- 10-12 pieces
Dahi(Thick Yogurt) - 5 cups
Milk – ½ cup
Sugar - 4 tsps (yogurt should taste little sweet)
Salt as per taste
Cumin powder – 2 tsps
Red chilly powder – 2 tsps
Masala Boondi (readily available in the market) – 3 tbsps
Finely chopped coriander leaves – 1 tbsp
Method
I had kept the leftover moong vadas in the refrigerator, so they had become hard. The first thing I had to do was soften it, so I put the vadas in boiling water and let it boil for about 5 minutes. This not only made the vadas become soft but also increased in size and the best part is I saw the oil floating out. I threw the water and squeezed out water from each wada and kept the soft bhalles aside.
Now, for the yogurt mix - Blend the yogurt and milk until it is smooth. Add sugar, salt, cumin and chilly powder and blend well with a spatula. Keep the yogurt in refrigerator until it is chilled.
To serve
Arrange the squeezed vadas in a bowl or deep dish. Sprinkle some Masala Boondi on to it. Pour the chilled yogurt on the wadas such that all the vadas and masala boondi are covered well by the yogurt. Sprinkle red chiili powder and roasted jeera powder on top and garnish with freshly chopped coriander leaves. Serve immediately else the vadas & boondi will absorb all the yogurt.
Sending my dahi bhalles to PJ's Scrumptious Delights from Leftovers Event.
I am also sending these to Kitchen Flavors' Yummy Food : Joy from Fasting to Feasting-Season III and Happy Ramadan wishes to her

Thursday, August 5, 2010

KHAMAN DHOKLA REVISITED

KHAMAN DHOKLA
Gujarat is most famous for its fluffy and light Khaman Dhoklas. Dhokla or 'Khumman' is made with a fermented batter of chickpeas.
My dearest hubby Yo is a great fan of this dish and it can cheer him up anytime, whether served during a meal or as a tea time snack.
Ingredients
Besan (gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tablespoons
Sugar – 1tbsp
Ginger paste - 1 teaspoon
Green chilly paste - 1 teaspoon
Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp
Eno Fruit salt or Soda Bicarb – 1 ½ tsp
For the tempering
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
White Sesame seeds (til) – ½ tsp
Green chillies – 2-3
Curry leaves – A sprig
Asafetida (hing) - a pinch
For the garnish
Freshly grated Coconut – 1 tbsp
Coriander leaves – 1tbsp
Method
In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.
Add in the Eno fruit salt or Soda bicarb, Add little water and mix well. You will notice that the mixture rises. Don’t wait too long once the batter rises. When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice. Remember the batter should’nt rest after adding the fruit salt. Once the batter is poured into a deep greased plate steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer. When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle. Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done. If not steam cook for some more time.
For the tempering, heat the oil in a small pan and add the mustard seeds, When the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.
Garnish with Finely chopped coriander leaves and some freshly grated coconut. I also garnished my dhokla with some sev as seen in the picture above. Cut into pieces and serve with coriander chutney or tamarind and date chutney.

Since Dhoklas are unarguably a definite Gujarati snack I would like to send them to Nayna's Flavours of Gujrat event.

I would love to send it to Akila who is celebrating India's Independence day with her CID-2010 event.


Dhokla being a definite party treat I would like to send this to Sara who is hosting MM party treats

Since Dhokla is made with Besan (Bengal gram Dal)/Chickpea flour) I would like to send it to MLLA26 hosted by Briciole and started by Susan

The wonderfully light and fluffy dhoklas also goes to Two For Tuesdays started by Alex of  A Moderate Life.
I am also packing off some of the dhoklas garnished with mustard seeds, cumin seeds, sesame seeds, sev, curry leaves & fried chilly to Sanyukta's Visual Treat Event
Dhokla being a light tea time snack goes to Sharmi's Let's Munch-Light Tea Time Snacks Event





I am also sending dhoklas to Ayeesha's Iftar Moments Hijri 1431 Event in her blog Taste of Pearl City

Tuesday, December 1, 2009

ALOO WADI / PATRA / SPICED COLOCASIA ROLLS revisited




had posted this recipe a few years ago and when I made this again I thought why not refresh our memories with this spicy-sweet indulgence, so here’s a wonderful snack from the west of India revisited again with beautiful clicks(since now I feel my photography is better than what it used to be or so I think…ha ha ha!!!!).

ALOO WADI / PATRA / SPICED COLOCASIA ROLLS
The farsan is usually part of a typical Gujarati or Maharashtrian meal. Aloo wadi is one such farsan which is part of a complete meal, but it can also be served as a snack. The Gujaratis call it Patra. This is made of the Aloo leaves(Colocasia leaves also known as Taro leaves by some).  The spicy sweet indulgence with a gamut of flavors exploding in your mouth is truly a delight to your taste buds.

Ingredients
Aloo leaves (Colocasia leaves) – 8-10
Besan - 2 cups
Turmeric powder - 1/2 tbsp
Red Chilly powder - 2 tbsp
Tamarind paste – 1tbsp
Garam masala – 2 tsps
Asafetida – a pinch
Salt to taste
Jaggery - 1 tbsp
Oil to fry
For Garnishing
Freshly grated coconut – 1tbsp
Sesame seeds – ½ tsp
Coriander seeds – ½ tsp
Finely chopped coriander leaves
Method
Remove fibres and stems from colocasia leaves (arvi leaves) and wash thoroughly. Wipe it dry. Mix the above mentioned ingredients to the besan and make a thick paste of it by adding proper proportion of water. Tamarind, not only gives a tangy taste to the Aloo wadi, but also removes the itchy property that the aloo leaves have. You can avoid jaggery if you don't like the slightly sweet taste it imparts. The gujaratis usually like to add a bit of sweet to their dishes. I personally like this dish with a dash of jaggery in the masala.
Spread on a cutting board / wooden board or any flat surface a colocasia leaf with the back surface up(glossy side down) and stalk end towards you. Spread the mixture on the leaf, now place another leaf over it and apply the mixture over it. After 4-5 leaves are placed one across the other, fold in the edges for about 2" on both sides, smear the folds with some paste and then roll gently but firmly, from the stalk end to the tip, in the shape of a cylinder.
Tie the roll with a thread if you feel it is loose. Cook the rolls in a pressure cooker on steam (Do not place whistle). Steam cook for about 25-30 minutes.
Once cooked, the rolls will be nicely set. Remove the rolls and let it cool. Cut the rolls into vadis of 1” thickness.
There are 2 ways to cook this now. Either ways it tastes just as good.
One is tempering it with spices by shallow frying or alternatively you can deep fry it for a more crispy snack.
For the first method, Heat 1 tbsp oil in a pan. Add, mustard seeds, coriander seeds and when they begin to crackle add cumin seeds and sesame seeds. and about 10 curry leaves. Now add in the rolls and saute once carefully without breaking the rolls and then serve on a platter. Garnish the colocasia rolls with freshly grated coconut & finely chopped fresh coriander leaves. Serve it hot or cold. 
The other way is to deep fry the aloo-wadis and then garnish in a similar fashion.
You can make a lot of Aloo vadis and store it in freezer bags in the deep freezer.
Save the steamed rolls before garnishing and whenever required just heat some vadis in a microwave and add fresh garnish and serve. Isn't that impressive. You can impress your husband or your guests by serving exotic snacks in a jiffy.


Since this recipe has sesame seeds I am sending it to Easy n Tasty recipe's cooking with seeds event – Sesame seeds

Saturday, October 17, 2009

CHAKLI (SPICY SPIRALS)


CHAKLI (SPICY SPIRALS)
Chakli a crispy, spicy, spiral shaped treat. Chakli is an all time favorite and loved by all at my home. It’s an excellent tea-time snack and the best part is it has a shelf life of about a month if stored properly. Masala chakli tastes heavenly with ginger tea. Do try it out sometime.
Ingredients
Rice flour – 3 cups
Gram flour (Bengal gram flour) - 1 cup
Udad dal flour (white lentil flour) – 1 tbsp
Butter – 2 tbsp
Coriander powder - 2 tsp
Cumin powder – 1 tsp
Red chilly powder – 2 tbsps
Turmeric – ½ tsp
Asafetida (hing) - 1½ tsp.
White sesame seeds (Til) - 1 tbsp.
Carom seeds (Ajwain) – ½ tsp
Salt as per taste
Oil to fry
Method
Mix the flours, Sieve the flours together, add all the dry ingredients like coriander powder, cumin powder, red chilly powder, turmeric powder, asafetida, sesame seeds, carom seeds and Salt as per taste. Add the butter and mix with the flours. Mix everything well before adding water. Now add a little bit warm water and make a soft dough (dough should be softer than the chapati dough.). Taste dough and season with salt. Mix well. Keep for a while (about 10-15 minutes) for everything to come together. Now knead once more. In the meanwhile, heat oil on a medium flame. Put the chakli dough in the mould. Use the plate with the star design on it. Hold the chakli mould over the frying pan. Hold it a bit high as once the dough drops into the oil hot steam will come up and you can burn yourself with the steam. Press dough and let it pass though the mould as spirals into the oil or you can also alternatively press out spirals onto a baking sheet /plastic cover and then deep fry in oil on medium flame till golden brown in colour. Fry till they are crisp. Put the fried chaklis over a tissue paper so that it soaks extra oil.

Once cool store it in an air tight container.

Can be stored for a about a month if stored properly.

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