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DAHI RAGADA PURI

Posted on by Lakshmi Vasanth

DAHI RAGADA PURI
DAHI RAGADA PURIDAHI RAGADA PURIDAHI RAGADA PURI

Ingredients : Pani Puri Puries – 10 nos , Boiled potato, Green , Sev - 1 cup, Chaat Masala - 4 tsp, Coriander leaves ½ cup, Curd – 2 cups , Jeera – 2 tsp, Coriander Seeds – 3tbsp, Black salt – 1tsp,Onion – 2 nos finely chopped

For the Ragda – White Mutter – 1 glass, Potato 2 nos, Coriander seeds- 2tsp, Jeera – 1tsp, Red Chillies – 3 nos, Black salt 1tsp, Salt – 1 tsp

 

Method : Soak white mutter for 5-6 hrs. Then Pressure cook it with Potatoes.

Dry Roast the Jeera, Coriander Seeds , and Black salt . Cool down and grind it into a coarse powder.

 

In Bowl add the cooked white mutter and potato , Salt mix well . To this add 2 tsp of the Powder grinded above. Mix well. Stuffing for the puri ready. The Ragda should be of a semi solid consistency.

 

For Sweet Curd – Add 2 tsp of sugar , ½ tsp of salt and mix well with the curd ( It should be a bit thick ) and keep aside. The Curd should be cold.

 

Green Chutney – Coriander leaves – 1 bunch, green Chillies – 5 nos, Ginger 1 inch piece, Jeera – 1 tsp, Tamarind pulp ½ cup, Black salt – 1 tsp, salt.

Grind all together in to a smooth paste.

 

Red Chutney – Garlic – 10 pods, Red Chillies – 5 nos , Sugar – 5 tblsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. Boil the sugar in 1 1/2 cup of water for 2-3 min then add little salt and add the paste grinded bring to boil …to this now add ½ tsp of corn flour mix in little water. This will ticken the chutney…Remove from fire and keep aside.

 

Sweet Chutney – 100 gms Dates, Fennel seeds- 1 tsp , Tamarind pulp 2 cups, jaggery – 1cup , jeera pd – 1 tsp, Chilli pd- 1tsp salt.

Soak the dates for 2 hrs. Then grind the dates and fennel seeds and add this in a kadai. Now grind the tamarind and strain the mixture and Put it in the same kadia with salt, jaggery, jeera pd and chilli pd and 1 cup of water bring to boil for 10 mins.

To Assemble

Sev, Onions – finely chopped , Chat Masala, Coriander leaves, Puries, Stuffing for Puri

Take a puri - break the top portion and stuff it with the Ragda stuffing made and keep it in a plate. Same way do the rest of the puries. Now sprinkle the onions with coriander mixed. To this add a tsp of green / red chutney. Now add generous amount of the Sweet curd over it in each puri. After which we add the Sweet chutney to reqd qty. Drizzle the sev over the puries now . Sprinkle chaat masala, and if required broken pieces of Puries

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KUZHI PANIYARAM

Posted on by Lakshmi Vasanth

KUZHI PANIYARAM
KUZHI PANIYARAM

Ingredients : Idli batter – 2 glass

                     Mustard seeds – 1 tsp

                     Cumin seeds – 1 tsp

                     Crushed pepper – 1 tsp

                     Green Chillies – 3 nos

                     Ginger – 1 tsp

                     Hing – 1 tsp 

                     Cashew nuts chopped – 3 tsp,

                     Soda - ½ tsp

                     Curry leaves

                     Coriander leaves.

 

Method : Take the idli batter in a bowl.

Now take a pan add 4 tsp oil to this add mustard seeds, Cumin seeds, and allow to flutter then add the chillies, ginger , pepper , Hing and finely chopped curry leaves. Toss all this in oil for 1 min and add this to the idli batter mixture. Add finely chopped coriander leaves ,cashew nuts , Soda. Mix well till the batter swells.

Now keep the appam mould on the fire and add 1 tsp oil in each hole and pour  batter till the rim of each hole. Close this with a lid. Let it for 3-4 mins.

Now open the lid you will see that the batter has swelled well . Now turn over with the help of knife or spoon which ever is convenient to you.

Now again add 1 tsp of oil in each hole around the paniyaram and let it fry till golden brown. Serve hot with coconut chutney or tomato sauce.

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VELLAI APPAM

Posted on by Lakshmi Vasanth

VELLAI APPAM
VELLAI APPAM VELLAI APPAM

Ingredients : Parboiled rice Batter – 1 glass

                     Thick Curd – 3tblsp

                     Coconut – ½ cup

                     Green chillies – 4 nos

                     Ginger – ½ tsp

                     Jeera – 1 tsp

                     Curry leaves

                     Papad kar – ¼ tsp

Method : In a blender coarse grind the Coconut, Green chillies, Ginger.Keep aside.

Keep oil for frying.

Take the Rice ( puyugal arisi)  batter ( what we grind for Idli/ dosa – plain rice only ) in a bowl to this add salt, the above paste of coconut, Green Chillies, Ginger , Curd and papad kar. Mix well.

 

If it is loose then just add 1 tblsp of Rice flour. Take a handful of the batter and make small balls and fry them in oil till light golden brown.

 

Goes well with Coconut chutney or Coriander chutney…..!!!

Note : Make smaller size balls …as they puff to bigger size.

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CHAPPATI WADI

Posted on by Lakshmi Vasanth

CHAPPATI WADI
CHAPPATI WADICHAPPATI WADICHAPPATI WADI

Ingredients -  4 Chappati

For the batter – Besan – 2 tblsp

                         Tamarind water- ¼ cup

                         Chillipd – 1 tsp

                         Dhania pd – 1 tsp

                         Garam Masala – ½ tsp

                         Jeera pd – ½ tsp

                         Jaggery – 2 tblsp

                         Salt, Hing – ¼ tsp

Takda –            Oil – 1 tblsp

                         Jeera – 1 tsp

                         Til seeds – 1 tsp

                         Coriander leaves

                         Coconut – 2 tblsp ( optional)

 

Method : In a blender add all the items for the batter and blend well…adjust the water …it should be bajji / pakoda consistency. The batter should be very very spicy  and very sweet also…..as it goes to steam…the spiciness reduces….!!

Now take  1 chappati… spread the batter all over the chappati very well, and now place one more chappati over this and spread the batter over this also. Now roll the chappati tightly . Do the same with the net 2 chappati also .

 

Keep them in the idli plates which does not have holes and steam for 15 mins. Remove from steamer and allow to cool well. Then cut them to half inch roundels.

 

Take a pan add oil and to this jeera  and til seeds…once they flutter add 1 tblsp water to this and pour over the chappati roundels made. Garnish with Coriander leaves and Coconut…..Serve with Sweet Chutney…!!!

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BHAJI PAV

Posted on by Lakshmi Vasanth

BHAJI PAV

Ingredients – Pav – 4 nos

                      Leftover Pav baji – 1 cup

                     Onion- 1 no

                     Capsicum – 1/2cup

                     Pav bhaji Masala – 1tsp

                     Chilli pd – 1/2tsp

                     Butter – 1tsp

                     Oil – 1tbslp

                     Lemon juice – 1tsp

                     Onion& coriander – finely chopped

Method – Cut each Pav into 6 pcs ( Better if it is a day old Pav) .

Take a pan add oil and butter to this add the onion and capsicum finely chopped saute for 2 mins till they become soft, now add the Pav Bhaji to this add 1 cup water to this mixture …..Add salt, Chilli pd, Pav Bhaji Masala pd and mix well bring to boil.

The consistency of the mixture should be little watery like Dal. Let it boil for 2 mins.

Keep the required qty in pan and balance remove and keep so that if needed can be added . as more of gravy will make the pav soggy.

Now main point- should be very fast in tossing the pav in the gravy mixture . 

Lower the flame and add the pav to this boiling mixture and give a fast toss so that it absorbs all the gravy and is well coated on all sides.

Transfer to the serving plate immediately. Sprinkle onion and coriander and a nice drizzle of lemon juice. Also serve with a spoon full of butter…!!! Best eaten when it is piping hot.

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AVAL UPMA

Posted on by Lakshmi Vasanth

AVAL UPMA
AVAL UPMA

 

Ingredients :Poha / Aval  -1 glass

                    Onion – 4 nos

                    Boiled potato finely chopped – 2 nos

                    Green chillies – 5 nos

                    Ginger - 1tsp

                    Mustard seeds – 1 tsp

                    Urad dal – 1 tsp

                    Jeera – 1 tsp

                    Channa Dal – 1 tsp

                    Curry leaves,  Coriander leaves

                    Hing – ½  tsp

                    Oil – 2 tblsp

                    Lemon juice – 1 lemon

                    Sev- 2tblsp

                    Tomatoes and Onion pcs for serving….!!!

Method : Take a bowl and soak the Aval / Poha in water till they are fully drenched. Keep aside for 5 to 10mins  

Heat the  pan and add oil to this add the Mustard seeds, Urad dal, Jeera, Channa dal ,Green chillies, Ginger, Curry leaves – let all get roasted and flutter and once the urad dal turns brown add the finely chopped onion, toss it well now add 1 tsp sugar and salt to this so that onion gets soft and is roasted. Now to this add the soaked Aval / Poha and also the boiled potatoes. Give a nice mix . Close and keep it for 2-3 mins so that all the flavours are in that poha. Now add the balance sugar hing , and  coriander leaves.

While serving – put the Poha in a plate then sprinkle some sev over and  tomato and onion and coriander leaves and a nice drizzle of Lemon juice . Eat hot piping Kadeche pohe….!!!!

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DAHI IDLI

Posted on by Lakshmi Vasanth

DAHI IDLI
DAHI IDLI

Ingredients : Mini idlis -10 nos

                     Curd : 2 cups

                     Sugar -2 tsp

                     Salt - to taste

                     Roasted Jeera Pd- 1 tsp

                     Coriander pd - 1 tsp

                     Kashmiri Chilli pd- 1 tsp

                     Chat Masala-1tsp

                     Sev - 2 tsp

                     coriander leaves finely chopped

                     Sweet Chutney - 2 tblsp

                     Green chutney - 1tblsp

 

Method : Take 2 cups water add roasted jeera powder and salt 1tsp bring to boil. Then soak these idlis to this mix for 5 mins …then drain and keep aside or in fridge

In a bowl take the curd add sugar and salt and beat it well without lumps and add water if necessary to make a Dosa batter consistency. The curd should be cold

To serve place the 4 mini idlis in a bowl, add the curd mixture over the idlis , sprinkle coriander pd, roasted jeera pd, Kashmiri chilli pd, Then sprinkle the sev and on top drizzle the sweet chutney and green chutney ( both are optional - it taste nice without it also ) and sprinkle chaat masala and coriander leaves.

 

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KOTHIMBIR VADI (Coriander Leaves Vadi)

Posted on by Lakshmi Vasanth

KOTHIMBIR VADI (Coriander Leaves Vadi)
KOTHIMBIR VADI (Coriander Leaves Vadi)KOTHIMBIR VADI (Coriander Leaves Vadi)

Ingredients : Besan – 2 cups

                      Roasted Groundnut pd –  3/4 cup

                      Coriander Leaves – 1 big bunch finely chopped

                      Garlic – 2 tsp

                      Ginger – 1tsp

                      Red Chilli pd – 2 tsp

                      Coriander pd – 1 tsp

                      Salt to taste

                      Turmeric pd – ½ tsp

                       Hing – ½ tsp

                       Everest Kitchen King Masala – 1tsp

                       Mustard seeds – ½ tsp

                       Til seeds – 1 tsp

                       Oil – 4 tsp

                       Oil for frying

 

Method : Add the besan, Groundnut pd, Coriander leaves, Red chilli pd, Coriander pd, salt, hing, Everest Kitchen King Masala mix well.

Take a pan add oil and mustard seeds let it flutter then to this add the til seeds, ginger and garlic…sauté for 1 min then add this to the besan mixture and mix well…..Now add 2 cups of water to this mixture and mix well without lumps.

Keep the same pan we used for takda on fire and now put this mixture in it and keep mixing without leaving hands.

Slowly it will start becoming thick…keep stirringl. ( no need to add oil as it oil applied pan only) . It might take 8-10 mins to leave the side and become a nice ball…..at this stage grease a plate with oil and transfer this mixture to it . Now grease the ladle with oil and flatten it evenly to a smooth texture as shown in photo. Allow to cool nicely . Then cut to small pcs and  deep fry in oil till golden brown. Keep the flame in medium. Crispy Kothimbir Vadi is ready.

 

 

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SUJI CUTLET

Posted on by Lakshmi Vasanth

SUJI CUTLET
SUJI CUTLETSUJI CUTLET

For making cutlet mixture :Suji ( Rava ) : ½ cup,

                                           Water: 1 cup

                                           Corn kernels: ¼ cup (optional)

                                            Fine chopped capsicum: ¼ cup

                                            Fine chopped onions: ¼ cup

                                            Fine chopped coriander leaves: 2 tbsp

                                            Fine chopped green chilly : 1-2

                                            Ginger – 1 tsp

                                            Salt to taste

                                            Oil 1 tsp

                                            More oil for deep frying

                                            Bread crumbs: ½ cup

                                            Chilly flakes: 1tbsp

For making batter :              Maida/ all-purpose flour: 1 tbsp

                                             Water ¼ cup

Method : Heat the pan at medium heat and add 1 tsp oil add the green chilli and ginger , capsicum and onion and sauté for 1min now to this add 1 cup water, and bring to boil now lower the heat and add salt, Rava, corn

Cook and stir it continuously till mixture starts leaving the surface.somewhat like upma.

Transfer the mixture in a plate and let it cool down (may be 10 minutes). To this add the Coriander leaves and mix well.

In the meanwhile take maida in a small bowl and make a thin batter by mixing little water at a time. Keep it aside.

Take bread crumbs in a plate and mix chilly flakes to it.

Cool down the mixture for almost 10 minutes or when it is easy to handle

Rava Mixture should be warm as making of cutlets becomes easy at this stage.

Now take some oil in your palms and take small amount of sooji mixture in your hand.

Make a heart shape or your favorite shape cutlet. Make all the cutlets and keep them in a plate.

Now dip the cutlets in the maida batter and roll them in bread crumbs.

Deep fry them in medium hot oil till they are golden brown and crispy from both the sides.

Serve them hot and crisp with green chutney or ketchup.

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PAZHAM PORI

Posted on by Lakshmi Vasanth

PAZHAM PORI
PAZHAM PORI PAZHAM PORI

Ingredients : Nendra Pazham – 1 no

                     Maida – 1cup

                     Dosa batter – 1ladle

                     Soda – 1/4tsp

                     Turmeric Pd – ¼ tsp

                     Sugar – 3tsp

                      Salt to taste.

Method : Take the Dosa batter in a bowl add the maida ,turmeric pd , sugar, salt mix well now add water to this. It should be little thick than the bajji batter. Keep aside for ½ an hour.

Slit the banana into half cm thickness as shown in photo.

Keep oil for frying . Add the soda to the batter and mix well. Dip the Nedra pazham and deep fry in the oil which is kept in medium heat. Remove golden brown.

Note : Nendra pazham should not be over ripe. They should be stiff ones

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