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

Wednesday, September 5, 2007


Rice -1 cups (You can use Raw rice or Parboiled rice as per your choice)
Toor dal – ¼ cup
Chana dal - ¼ cup
Udad dal - ¼ cup
Moong dal - ¼ cup
Red chillies – 4-5
Green chillies - 3-4
Hing – ½ tsp
Salt as per taste
Curry leaves – A sprig
Cooking oil for making adai (Preferably Sesame (Til)oil)

Rinse the rice and all the dals and soak them together in water. Grind the above coarsely with salt, hing and red chillies and green chillies. Add curry leaves to the batter, while adding break some curry leaves for a nice aroma.

Take a tava (a flat bottomed pan). Put 1 tsp oil and spread it evenly over the tave, sprinkle some water and check if the tava is hot enough, reduce the flame. Now take a big spoon full of the adai batter and spread it in a round format evenly. Put a hole in the centre. Put 1 tsp oil around it and a little inside the hole that you placed in the centre. Let it cook on this side for a few minutes, when you see the sides turning brown, flip it over and cook on the other side, if required put 1 tsp of oil around it. Wait till the adai turns brown. Serve it hot with any chutney, molagapodi, some white homemade butter or with some jaggery.

Adai tastes good even after the batter remains for 2-3 days. Keep the batter refrigerated and remove out of fridge 2-3 hours before you prepare the adai. After a day or 2 the batter gets some sourness, which many people enjoy, more than the adai made from the fresh batter. The adai batter need not be fermented unlike the dosai batter, but some people believe that fermenting the batter makes it lighter on the stomach. Adai is very very nutritious and has high protein content.

Adai also tastes excellent with Avial and Morkozhambu. Some believe that Avial is the best combination for Adai

(For the recipe of Avial and Morkozhambu, check the South Indian recipes section of my blog)

Variations to the Adai

  • You can add onions to the batter. Cut onions into small pieces and put into the better and follow the above method. You will get some nice ONION ADAI.
  • You can add tomatoes to the batter. Cut the tomatoes into small pieces and put into batter and follow the above method. You will get some nice TOMATO ADAI.
  • You can add coconut, Grate the coconut and add half a cup of this grated coconut into the batter and follow the above method. You will get some nice COCONUT ADAI.
  • While grinding the rice, dals and chillies, you can also add a teaspoon full of pepper and grind. You will get some nice PEPPER ADAI.
  • Add a bunch of finely chopped fresh coriander leaves to the batter and you will get some nice CORIANDER ADAI.
  • Add cut drumstick leaves to the batter and you will get your MURUNGA ILAI ADAI. (Refer picture to your right for murunga ilai adai)
  • You can also make any of the above combos like Coconut + Onion or Onion +Tomato or any other combo of your choice
  • Soak the rice and dals as in the above preparation and grind coarsely with chillies, salt and hing. Now in a pan heat a tablespoon of oil or ghee in a pan, add cumin seeds, pepper and curry leaves and mix it with the batter. And make the adai as above. This is Thavala Adai.
These 2 preparations chakkai adai and kaaradai are slightly different from the above Adai recipes
    This is very popular in Kerala. It is usually prepared in the jack fruit season.
    Soak parboiled rice for around 4-5 hours, Grind it into a smooth paste adding salt as per taste. Add cut pieces of jackfruit and small quantity of jaggery half way while grinding. Prepare Adais with this batter.
  • You can use Drumstick leaves (murunga ilai) instead of jackfruit and follow the above recipe to make some murunga ilai adai. This is yet another type of Murunga Ilai Adai.
  • Roast 250 g of raw rice and coarsely powder it into a nice rava like consistency.Dry roast 2-3tsps of cowgram/ Horsegram (known as kuleeth in marathi and Kollu in tamil). In a thick vessel, heat water to boil, and add the roasted cowgram, coconut pieces(cut into very small pieces) and salt as per taste. When they are cooked, add the rava and stir into a paste. Flatten this flour into round shape (the size of medhu vadai), place in idli plates and cook.

Wednesday, June 6, 2007

THATTAI - A South Indian Savoury

Thattai is a savoury which was primarily made in Brahmin households. It is made for Gokulashtami, Deepavali etc. Nowadays there are different versions of the Thattai available in the markets, there is the Thattai available even with garlic, but nothing can beat the homemade thattai made with love.
Here are 2 recipes of the original traditional Thattai to tantalize your tatse buds.
These recipes are minus the grinding and pounding traditionally done to make the Thattais.


Rice flour - slightly heated rice floor -3 cups.
Uluntham podi (udad dal powder) - 1/4 cup
Butter 25 gms
Chana dal soaked
2 tbsp Curry leaves
1 tbsp Chilly powder
3 tea spoon Asafoetida
1/2 tea spoon salt to taste oil (refined) to fry

Mix together all the ingredients except the oil. Add water little by little to the mixture. Make it a thick dough.

Take a polythene cover and grease it. Make small balls of the dough and flatten it on the on the polythene cover. Poke it with fork twice or thrice (otherwise it will puff up while frying and wont be so crispy). Deep fry in oil till it is golden in color. It must be crispy. You can store them in air tight containers and enjoy it during tea-time.

Here is my mother’s recipe.
This is a nutritious one(because it has pottu kadalai) and ofcourse very very tasty and crunchy.

Rice flour- 4cups
Uluntham podi(udad dal powder)-1/2 cup
Pottukkadalai podi (Chana ka daali or chutney chana as they say)-1/2 cup
Grind the pottu kadalai in the mixie.
Ghee- 4 table spoons (if you add butter, the oil will froth)
Green chillies - 5
Curry leaves- 2 to 3 sprigs
chilly powder - 1 to 2 teaspoons (if you like it spicy)
Asafoetida (Hing)- 1/2 teaspoon
Salt 2 teaspoons or to taste
First grind the green chillies and curry leaves. Mix all the above ingredients.Add two teaspoons of raw Pottu kadalai. Add one teaspoon white sesame seeds.Then add water. Make into a dough. Take a polythene cover and grease it.
Make small balls of the dough and flatten it on the on the polythene cover.
Poke it with fork twice or thrice (otherwise it will puff up like puri while frying and wont be so crispy).
Deep fry in oil till it is golden in color. It must be crispy. You can store them in air tight containers and enjoy it during tea-time
P.S. Some people add bits of coconut to the dough. It does taste very good if it can be finished soon or if u are making a small quantity, but, it’s a bad idea if you intend to store it for a while because the thattais will soon acquire the flavour of the stale coconut.

Anyways, I hope you guys try out this crunchy munchy recipe. It was requested by one of our members. Iam sure there are various permutations and combinations to the recipe of the Thattai and I would be glad to know different variations in this recipe.
Hope you’ll enjoy the Thattais.

Saturday, February 3, 2007


This would be my all time favorite tea-time snack. Hot crispy Samosa with a heavenly potato-peas mixture dunked into chutney.

For cover:
1 cup plain flour (Maida)
2 tbsp. warm oil
Water to knead dough
Ajwain seeds (Bishop’s weed) – ¼ tsp
For filling:
Potatoes large boiled, peeled, mashed - 4 -5
Green peas - 1 cup
Green chillies - 2 -3
Ginger - 1/2 tsp.
Coriander finely chopped - 1 tbsp.
Coriander seeds crushed - 1/2 tsp.
Cumin seeds crushed – ½ tsp
Garam masala - 1/2 tsp.
Salt to taste
Fresh Coriander leaves chopped finely – 1tbsp
Oil to deep fry
For dough
Make a well in the flour. Add oil, salt, toasted bishop’s weed (ajwain seeds) and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.
For filling:
Make a paste of the green chilly and ginger. Heat 3 tbsps. oil, add coriander seeds & cumin seeds and fry then add ginger-green chilly paste, saute till light brown. Now add the Garam Masala and salt to the pan and then add the green peas, let it get cooked thoroughly then add the mashed potatoes and mix well. Check for salt and spice, if required add at this point and mix well, add finely chopped coriander leaves and mix well. Wait for the mixture to cool down.
How to make the samosas :
Make a small puri with the dough. It shouldn’t be too thick. In the centre of this puri, add the filling. Now take the left side flap and the right side flap and make a cone. Now take the filling mixture and put into the cone. Keep on a flat surface, then with the bottom portion pull and seal on top enclosing both the left and right side flaps, now with your index finger press on, until it’s sealed and keep aside. Make all the samosas and then start frying.
To Fry:
Heat the oil. Once the oil is hot, keep the gas on sim and start dropping the samosas one by one, deep fry on a low flame until the samosas are light brown. If you fry on a high flame, the samosas will turn out oily and soggy. Drain on a kitchen towel.
Serve hot with green and tamarind chutneys (refer chutneys and sauces section of my blog), or tomato sauce.

Thursday, August 10, 2006

Recipe for Cheese Dosai

Hello Members,
Here is the recipe for Cheese Dosai. This recipe is not for the weight watchers though, but those who want to have a variety and still watch your weight u can try the low fat cheese. One dosai will not harm u....Happy Eating!!!!!!

Cheese Dosai
Ingredients :
50 gm Amul cheese/ or any other Mozarella cheese - grated
2 1/2 cups rice and 1 cup urad dal(soaked for 5-6 hours and ground to a fine smooth past)
1 onion - chopped
Small bunch fresh coriander - chopped
3-4 green chillies - chopped
1/2 tsp salt
Oil for frying.

Makes about 12-14 dosais

Method : Add salt to rice and dal paste and leave covered for about 8 hours
Grease a flat tava (a hot iron cooking plate) very lightly. See that there is no excess fat or the dosa will not spread. Pour a ladleful of mixture on the tava and spread it quickly with the back of the ladle. Pour a little oil on the sides and cover for a few seconds. Uncover and add a tablespoon of grated Amul Cheese/ or any other cheese, a few bits of green chillies, onion and fresh coriander. Fold over and serve at once.

Tips : - For those who dont like onions u can avoid onions and for kids u can avoid putting green chillies.

*One very important note to all the members. *
When u are in India u safely can buy Amul or any other cheese. But for those of the members who are living abroad like me, please note the ingredients behind the cover and note, if the ingredients contain cow/calf rennet, if it does, please avoid buying the cheese. You can get cheese minus the above ingredient also.

What is Rennet? (Web definition of Rennet)
An extract from the membranes of calves' stomachs which contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria.

Hope that members will try the cheese dosai. Enjoy.

Wednesday, June 28, 2006


Ours is an evening tiffin family. So everyday we have to think of making something for tiffin. Something new is always welcome. Here is the recipe for pesarattu, some of you’ll maybe already making this recipe but for others it will be a refresher.
The Andhra Pesarattu is a spicy snack similar to our Adai but more nutritious as it has the Green Moong Dal.
“For those who have a problem with onions u can avoid onions in the recipe”.
Whole green gram with skin - 1 cup
onion -1 medium sized
ginger - a small piece
green chillies - 5
salt 1 tsp
Raw rice- 2 Tblsp
For Topping
Finely chopped onions - 3/4 cup
Finely cut green chillies -1 Tblsp
cumin seeds - 1/2 tsp
Serves about 10 pesarattu dosas.
Preparation :
Soak green gram and rice together for 9-10 hrs in enough water. After that grind with onion, ginger and green chillies. Add salt at the end of grinding.
For the topping Heat oil and fry cumin seeds, green chillies with diced onions for 2- 3 mins or till the onions is transparent, If your taste buds want it a little spicy, chop one or two chilies more into small pieces and add these also to combination) .Keep this seperately in another plate. Heat a heavy dosa pan/tava. Pour dosa by spreading from the centre. Add a teaspoon of oil around the dosa. Sprinkle the topping and press with the flat ladle. Fry in medium flame till the dosa becomes crisp. Sprinkle a little water on the pan and use the same procedure for making your next Pesarattu. It is traditionally served with Upma and Ginger chutney by the Andhraiites.But u can also serve it hot with coconut chutney. Top it up with a teaspoon of butter for added taste. Since it is a spicy dish it is good to have it with butter. Weight watchers can avoid this.

1 cup Rava / cream of wheat
2 cups water
1 teaspoon chana dal (Kadalai paruppu)
1 teaspoon Urad dal (Ulutham paruppu)
1\4 spoon mustard seeds
1 tablespoon oil
2 green chillies
Small piece of ginger
Half a dozen curry leaves
3\4 teaspoon salt
Carrots cut into small pieces
Fresh peas
1 chopped onion
1 tablespoon of Ghee
Preparation :
Heat the oil in a Kadhai (wok) pan. Add chana dal, urad dal, mustard seeds and heat on a low fire. When the dals become light brown and the mustard seeds crackle, add the green chillies after cutting them into small pieces, chopped ginger, onion pieces and curry leaves. When the onions are cooked soft, add the other cut vegetables like peas and carrots. Add 2 cups of water and salt. When water starts boiling add one cup of Rava continuously stirring. Then add one table spoon of butter. Reduce the heat and cook till it becomes a soft pudding. Remove from fire and keep it for 5 minutes. Your Upma is ready for serving. Eat it with ginger chutney or any other chutney or pickle. You may add a little lemon juice, if you like . It adds to the taste of the Upma.
1 teaspoon chopped ginger
1\4 cup grated jaggery
2 tablespoons chana dal
1 tablespoon urad dal
5 red chilies
1\2 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon tamarind paste or u can use concentrated tamarind soaked in water also
A pinch of Asafoetida
1 teaspoon oil
Fry chana dal, urad dal, mustard seeds, red chilies and asafoetida in 1 tablespoon oil. Fry till the dals become brown and the mustard seed split. Wait till the mixture becomes lukewarm. Then add salt and grind the mixer into a powder. Add chopped ginger, grated jaggery, tamarind paste and water and grind again to a thick paste. Your ginger chutney is ready.
Eat Pesarattu and Upma with this chutney.
In all the recipes add salt and chilies to suit your taste.
The quantities given here are for one or two persons. For larger numbers increase
quantities proportionately.
Hope u enjoy your pesarattu served hot with Upma and Ginger chutney or any other combinations u want.Enjoy!!!!!!

Tuesday, June 6, 2006


Heres another tongue tickling recipe for tiffin time....Can make it for morning breakfast or evening tiffin. Good for health and tasty too

Raw rice flour - 250 gm
Sour curd - 1 tumbler
Mustard - 1 tbspUluthamparuppu
1 tbspAsafoetida
A littleRed chillies
2Curry leaves
1 sprigCoriander leaves - A little (optional)
Refined oil - 1 tbsp
Salt to taste
Mix the rice flour in the curd and add a spoon of salt. Splutter the mustard, uluthamparuppu, red chillies and asafoetida in the oil. Pour the mixed rice flour in it and stir well. Add the curry leaves and coriander leaves and allow the mixture to cook well. Stir continuously till the raw smell goes off.

Puli Ma (Puli Uppuma)
Use all the above ingredients. As an alternative, you can use tamarind juice in place of the curd. But here u must mix it like chappati dough. Add tamarind juice, salt, asafoetida and make the dough then split it into pieces and put in the oil after thalichi kottardhu.....It should be done so well that it should come out udhur-udhira(seperate) and lo and behold u have some tasty Puli ma or puli uppuma.
Puli Ma takes a lot more oil than Mor-kali as to get seperate it drinks oil.
Mor-kali is very good for health.....Can be given in case of sicknesses also. It is tasty and easy to digest.

Tip : To enhance the taste of both can add 4-5 of Mor molaghai / thair molaghai (the dried and pickled chilly). You must fry it first before u add it. It tastes very good and adds that extra zest, a little of that extra spice and tastes oh so yum!!!!!

Please do try these recipes.

Friday, November 11, 2005


What would one think of to have with a cup of tea or coffee, Yes, you guessed it right, the answer would be cookies.

I personally prefer our Indian biscuit style cookie which I cooked dunk in my tea and relish. So here’s the recipe of the cookie that we used to get at a local bakery in Mumbai, India.

All purpose flour (Maida) - 150 gms
Rava (Fine sooji) - 50 gms
Powdered sugar - 85 gms
Butter - 120 gms
Vanilla Essence - 1 tsp (Optional)
Cardamom powder – a pinch
Few almonds, pistachios and cashew nuts(optional)

In a big bowl, beat the butter till it turns fluffy. Add the powdered sugar and mix well. 
Now add the vanilla essence followed by the maida and sooji. 
Make a smooth dough of this mixture. 
Roll out medium sized balls and cut them into two halves. 
Put a cashew nut and broken almonds or pistachios on the top of each piece. 
Bake them on a greased pan for 25 minutes at 150 C.
Wait for 15 minutes after it comes out of the oven. 
Your Vanilla Biscuits or Vanilla Nan Khatai is ready. 
Dunk it into your tea and enjoy. 

Saturday, October 8, 2005

IDLI (Steam cooked Rice and lentil cakes)

IDLI (Steam cooked Rice and Lentil Cakes)
Idli is very good for health, since its steam cooked and made of rice and black gram lentil and fermented overnight, its supposed to be very light on the stomach. Idli can be had during typhoid, jaundice or Malaria, its also served to ladies after delivery as it is light on the stomach and very easy to digest. Idli contains very little oil, the oil that we use to grease the moulds is all the oil that we use. If you are using a nonstick idli mould, you don’t need to use oil at all for greasing also.

Each Idli approximately provides 1.67gms of protein, 0.14gms of fat, 9.12 gms of carbohydrates, 0.21gms of minerals, 44.5kcal of energy and 0.09gms of fibre.
It’s a very good breakfast item to be had early in the morning. Idli can be fed to infants 4 months and above. Mash the cooked idlis and feed them, its very nutritious. Here is the basic Idli recipe.
Par boiled rice - 3 cups
Udad dal -1 cup
Salt as per taste
Rinse and soak rice and udad dal seperately in water for 2 hours. Grind the two seperately, and mix them together with salt. Keep it overnight for fermentation, In the morning you will see that the batter has risen and doubled in size. Mix the batter well. Now coat the idli moulds with oil, pour the batter into the Idli moulds and steam cook. Serve hot with chutney, sambhar or molagapodi.

Making Idlis using Idli rava
If you are making Idlis using Idli Rava, The proportion you can use is
Idly Rava – 3 cups
Udad dal -1 cup

Salt as per taste
Soak the Idly rava and Udad dal separately. When you soak the Idly rava, any impurities will come up, remove it and change the water. Rinse the Udad dal and once it is soaked for around 2-3 hours. Grind it into a fine paste separately, Once the udad dal is grounded, Add the soaked idly rava and grind together with the grounded udad dal and your batte4r is ready. Allow it to ferment overnight. Once the batter has risen, add salt, mix well. Coat the idli moulds with oil and pour batter into idli moulds and steam cook. Serve hot with chutney, sambhar or molagapodi.

This is yet another recipe I learnt from my good friend Srilatha and tastes absolutely divine. You can make this with the freshly fermented Idli batter or with yesterdays idly batter. Srilatha says, today you can make idli and next day you can make masala idli for breakfast. This is one dish no one would complain about. People who don’t like Idlis may actually love this spicy idli. Always make the masala to be mixed with the batter, just before you pour into the idli mould else the idli wont taste so good. Don’t mix the masala in the morning and make the idlis in the evening.
Idli batter
Onions - 2
Grated carrot – ½ cup
Green peas – 2 tbsps(optional)
2 green chilies, chopped
1 small piece ginger grated
1/2 tsp. red chili powder
1/4 tsp. turmeric powder

Asafetida - ½ tsp
Peanuts or Cashew nuts – 2 tbsps
Grated fresh coconut - ½ cup
Salt to taste
Curry leaves – a sprig
Freshly chopped coriander leaves
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Chana dal (
Bengal gram) – 1tsp
Ghee – 1 tsp
Finely chop Onions, peel and grate the carrots, grate the ginger, finely chop the chillies.
Fry the Peanuts or Cashew nuts whichever you are using in ghee and keep aside.
In a pan, take some oil, Add mustard seeds, cumin seeds and chana dal, wait for the mustard seeds to crackle and then add the grated ginger, finely chopped chillies and curry leaves, once they are fried, Add the grated coconut and the grated carrot, salt, turmeric, asafetida, red chilly powder and just stir fry once, so that all the masala mixes well. The carrot should not be cooked, it should be crunchy.
Incase you are adding green peas, after frying the green chillies and ginger, add the peas and fry till you see the peas slightly changing its color and then add the remaining things as mentioned above. Add this masala into the idli batter, also add the fried cashew nuts or peanuts that you are using and mix well. Add coriander leaves and mix well.
Check for salt, if you feel it’s less add at this point. Now coat the idli moulds with oil, pour the batter into the Idli moulds and steam cook.
Serve hot with chutney, sambhar or molagapodi. Try out the masala idli.

Par boiled Rice - 3 cups
Udad dal - 1.5 cups
Grated Ginger - 1 tsp
Cumin seeds - ½ tsp
Asafetida - ¼ tsp
Pepper – ½ tsp
Curry leaves – a sprig
Cooking Oil
Ghee - 2 tsp
Salt as per taste

Rinse and soak par boiled rice and udad dal separately in water for 2 hours. Grind the above coarsely and add asafetida and salt to this. Keep it overnight so that this will ferment. Fry pepper, cumin seeds, grated ginger and curry leaves in ghee. Add this to the batter. Mix everything together. Coat the idli moulds with oil and pour batter into idli moulds and steam cook. Serve hot with chutney, sambhar or molagapodi.
  • Some people add a pinch of soda bi-carb to the idli flour, so that it comes out well, but personally I don’t prefer to add it. Incase, your idli has flopped, may be you can add soda bi-carb and try the next round.
  • Someone suggested to me that adding a tablespoon of sago to be soaked along with the udad dal and ground as usual makes the batter soft and the idlis more fluffy. I did try but the results were quite similar except that the idlis were slightly fluffier, you can try this tip.
  • Someone also suggested that while grinding the dal and the rice, adding a tablespoon of cooked rice and grinding it along with the batter, will make the idlis softer and fluffier, you can try this tip and let me know.
  • You can also add a teaspoon of fenugreek (methi) seeds to the dal and grind it, its good for health and gives a faint fenugreek flavor to the idli. Fenugreek is usually added during winters as it gives heat to the body during the cold season.
Note: Grinding the idli batter in a wet grinder (stone grinder), gives you more batter than grinding it in the mixie. Also the taste will be better when ground in stone.

Monday, September 5, 2005


Homemade Potato ChipsTalking of homemade chips conjures the finest memories of my childhood. Living in a Mumbai suburb, a co-operative society, a cosmopolitan neighbourhood. We were quite united and as thick as a family. Living in this atmosphere can help you to reap the benefit of learning and enjoying multi cuisines.
During our summer vacations, my mother and our neighbours, a Punjabi, a Gujrati, A Maharashtrian and we South-Indians used to negotiaite a deal with the local vegetable vendor situated below our building and buy a sack of potatoes, my neighbour aunty used to warn the vendor, "Heh, Juna batata hi dena ha bhaiyya"(please give us only old potatoes. When my mom used to raise her eyebrows in surprise, aunty used to explain to mom, "You should be very careful when you are buying one goni(one sack), these people will put new potatoes and the chips will be ruined as it will smell of the mud.
So the vendor used to bring the sack upstairs to the fifth floor, where we used to live. The venue was decided, (our Punjabi aunty's house), as their house was big, they were staying in a joint family, there were 2 ladies under one roof, also they had stoves and big size vessels. It was decided that all of us will work together and share the expenses and the chips equally.
We were so excited, that we will be able to work and play together, adding to the joy of eating and tasting the chips. We all ended up in the bathroom washing the potatoes in huge buckets and passing the washed potatoes to the kitchen in another bucket. There was one group which was given the task of peeling the potatoes. Buckets, peelers, knives were brought from all the houses sharing this task of making the chips. The doors of our houses were open giving it a wedding feel. It felt like our regular flats were transformed into a mini factory.
There was such a flurry of activity, with one group, washing the potatoes transferring them into buckets, one group peeling and putting them into buckets filled with water, one group slicing the potatoes and putting them into buckets filled with water.
After some time we took turns in our activities so that we dont get bored doing the same thing, While our group was peeling the potatoes...the Gujrati aunty started saying, "Faster, you girls are so slow, peel faster, we dont have any potatoes for slicing". The slicing was given only to the expert adults, as slicing was the dangerous part where u could cut yourselves.
Once we had 2 buckets full of sliced potatoes. Our 2 Punjabi aunties started their stoves and kept the huge kadais with 10 litres of water and started boiling the sliced potatoes. Our downstairs Kutchi aunty who is the expert came up to guide as to how much the sliced potatoes should be boiled and for how long. The kids were asked not to come near the stoves for fear of the hot boiling water falling on them.
Once the potatoes were boiled they were put into some cold water and we kids were assigned the task of carrying small basins of potatoes to be dried on the terrace, 2 of us spread bedsheets, plastic sheets and mats taken from our houses and fixed them with pegs, stones that were picked from the ground. and we started spreading the potatoes on the mats/sheets. once it was over the delivery team were asked to go down and collect more of the boiled potatoes for drying.....our mini factory with a brigade of workers finished the whole process in 3-4 hours. So one afternoon of our vacation was spent fruitfully.
The next day we went up to the terrace to flip the potatoes and this continued for 3 days until they were totally dried. Once they were dried, we brought it down and it was divided equally with a weighing scale.
All were so eager to try the potato chips which we all contributed to make.
The moment the potato chips were received all proceeded to fry it in their respective homes, I remember our excitement to see the first chip dropped in the oil, fluff up, and how me and my brother were waiting to taste the success of our labours.
It was a huge success, so much so that, the chips got over in all the households a trifle sooner than it was decided that we must do it once more, this time maybe we should add a little more salt, maybe the chips should be boiled a little longer, so all the improvisations were made and it was given a second shot. Had it all been done by one person alone, Iam sure it would have been such a tedious and laborious task and tired the person to no end, but, working like this was not only fun, but also easy on all of us. Many hands as they say make light work
Here is the recipe for the Potato Chips.........
Homemade Potato Chips
5 kg. White potatoes (Always buy old potatoes, new potatoes will give a mud smell and your chips wont turn out good)
2 tbsp. Salt
1/4 tsp. Alum
Large Pan or Kadai for boiling (can hold atleast 10 litres)
Thick clean Plastic Sheets, old mats or even an old bed sheet will do for drying.
Fill a large vessel or clean plastic basin or bucket with cold water.
Peel the potatoes
Slice them with a potato Slicer. Slice them into thin slices using a sharp blade.
Immerse the slices into water. Cover and keep aside overnight.
In a large Pan or Kadai, heat plenty of water, bring to a complete boil, Add salt and 6-7 pinches of powdered alum
Drain out potato chips from the water and drop them into the boiling water.
Boil till chips change colour and are just a little tender.
Do not allow to overcook or they will break on draining.
Undercooking will make the chips blackish on drying.
Drain out the water completely.
Spread the plastic sheet in the hot direct sun and peg down with some weights on all corners.
Spread out the chips in single layer all over the sheet.
Allow to dry till brittle.
When all moisture evaporates, heap them indoors on another sheet. It will look like dried papads.
Bring the chips to room temperature and store in a clean dry airtight container.
To eat :
Heat oil in a frying pan till hot.
Put in 10-12 chips, allow to expand.
Drain quickly with perforated large spoon.
Put on absorbent kitchen paper to soak excess oil.
Season with salt, if u like it plain salted, Salt and chilli powder if u like it hot, Salt and pepper or chaat masala as per your taste and desire.
Toss lightly to coat all chips.
You can serve it as a Tea-time snack, have it with lunch, just gobble it up like that, eat it with dips, Take it in your lunch box, or for a picnic. Serve anytime, anywhere, with anything.
People from all age groups will love them.
Makes: 3 kg. Approx.of dry chips
Shelflife: Dried chips: 1 year or more
Fried chips: 1 week or more if they last upto a week that is.
Please do try them and if you have a neighbourhood like ours Iam sure making it would be as fun as eating it and it works out to be very cheap.

Thursday, May 5, 2005


Rice flour-500gms
Udad flour - 2 tbsps
Butter – 2 tbsps
Asafetida – a pinch
Salt as per taste
Sesame seeds - 4 tsp,
grated coconut - 1 cup (optional)
Oil for frying.

Slightly roast the rice flour in a kadhai(wok). The raw smell must go, Now allow the flour to cool down and add the other ingredients and mix well. Add a little water and knead the flour to the consistency that it can be rolled into balls. Make very small balls using this flour. Deep fry the balls in oil on a low flame. Crispy cheedais will be ready for your snack time. Cheedai is also made during Gokulashtami. You can store the cheedais in an airtight container and enjoy it for a few days.

Note : Adding grated coconut is optional. If you add grated coconut you must finish the cheedai fast but, it’s a bad idea if you intend to store it for a while because the cheedais will soon acquire the flavor of the stale coconut.

Friday, October 8, 2004

Verum Arishi Adai (Only Rice Adai)

Hi Members,
Coming abroad changes a lot of makes you crave for our Indian food, specially the home food which we actually never cared for or appreciated about.
Here is the recipe for Verum Arishi Adai which is slowly slipping out of our lives.
My grandmother used to dish out some of the most crispy and tasty verum arishi adais.

Verum arishi adais.
one cup boiled rice
a small quart of raw rice
fresh grated coconut
a teaspoon of edible coconut oil

Verum arishi adai is also known as kal kanji dosai.(kal as in stone)
You have to soak par boiled rice one cup and a small quart of raw rice. then grind this into a fine paste, add some salt and fresh grated coconut.
Now take a kadhai(pan) and pour one cup water, take 3/4ths of the batter and stir with the water in the kadhai on a low flame till u get a slight kanji like taste. , add a teaspoon pf the coconut oil.
Tip :Mind you, the flame should be very low and u should keep constantly stirring lest it form lumps
The reason we take only 3/4ths of the batter is, incase the consistency becomes very watery u will have the 1/4 batter to mix with it. Then as usual u must pur some oil on a tava and pour the batter of verum arishi adai and cook it both sides until crisp.
Tip : You cannot roll it like the conventional dosai on the will be like how we make maida or rava u must pur it on a round shape without leaviong much gaps and then try to shape it on the tava.q1qj
It can be served with some coconut chutney or molagapodi (popularly known as gunpowder).
This preparation is very good for health, very easy to digest and lip-smackingly tasty.

This journey will continue.....and there will be recipes galore....until then chao


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