Babycorn Pakoras

I usually make Golden fried Babycorns, but this time my son did not eat found difficult in biting. So quickly I changed and immediately prepared this and he enjoyed. I was happy making him eat babycorn and my parents enjoyed too:-)

Pls bear with the photo as it is from my BB, my camera is back on Monday.

Ingredients
Babycorn - 5 nos(1pkt)
Onion - 2 nos
Besan - 1 cup or less (to cover the corn and onion)
Corn flour - 1 tspn
Rice flour  2 tspns
Curry leaves -  1 tspn
Coriander leaves - 2 tspns
Green Chilli - 2nos or Red Chilli Powder
Salt
Oil for deep frying.

Preparation Method
Chop into small pieces babycorn, onion, curry leaves coriander and green chilli. Put in a bowl.
Now add rest of the ingredients and mix with little water. The mix should not be too thin nor too thick.
Heat oil in kadai, take about a tspn of the mix and drop them in oil and deep fry both sides.

Serve with chutney or tomato ketchup.

Kodbale/Crispy Rice Rings!!!

Kodbale is a crispy rice flour rings. Its favourite for kids and my son loved it. Checkout my another version of  Kodbale here.

Ingredeints
Rice flour – 1 cup
Maida - 1/2 cup
Red Chilli powder -  1/4 tspn
Asafotida – 1 pinch
Hot oil - 2 tspn
Dalda/vanaspati – 1 tspn
White Sesame Seeds - 1/2 tspn
Oil for deep frying
Salt

Preparation Method

In a thick bottom Kadai, put rice flour, maida and fry it for sometime till it becomes warm in medium-low flame. Fry continuously.
Transfer it to a bowl. Allow it to cool.
Add vanaspati/dalda.
Add red chilli powder, salt, Sesame seeds and asafotida. Mix well.
In a Kadai, add oil and heat for 2mins. Add hot oil to the flour.
Sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line and roll in to form a circle.(see video)
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

URAD DAL /MEDHU VADAI

MEDHU VADAI IS A DEEP FRIED SNACK. POPULARLY KNOWN WITH COMBINATION OF VADAI SAMBAR IN SOUTH INDIA AS BREAKFAST OR TIFFIN WITH IDLI OR DOSAS.

INGREDIENTS

URAD DAL – 2 CUPS

BLACK PEPPERCONS – 2 TSPNS

CURRY LEAVES – 2 TSPNS( CHOPPED)

OIL – TO DEEP FRY

GINGER – SMALL PIECE
Green chilli - 2 nos

SALT

PREPARATION METHOD

SOAK URAD DAL FOR 3 to 4 HRS.

GRIND LIKE THICK BATTER WITHOUT ADDING MUCH WATER WITH GINGER, Green chilli AND SALT.
NOW MIX PEPPER AND CURRY LEAVES TO THE BATTER
KEEP PAN WITH OIL IN OVEN TO DEEP FRY.
IN A BOWL KEEP WATER DIP YOUR HAND AND TAKE BATTER.
ONCE THE OIL IS HOT TAKE LEMON SIZE PORTION OF BATTER AND MAKE A WHOLE AND DROP IN OIL.
DEEP FRY BOTH SIDE UNTIL BROWN

SERVE HOT WITH SAMBAR OR CHUTNEY. YOU CAN SOAK IN CURDS/YOGURT AND HAVE THAYIR VADAI.

NOTES - YOU CAN ALSO ADD LITTLE RICE FLOUR OR A PINCH OF SODA TO THE BATTER.
If you are grinding in mixie do not prepare vadas immediately after grinding. Allow  for 1 to 2 hrs and then prepare it.

Crispy Oats Cabbage Onion Pakoda

I just love deep fried snacks, I prepared this last week for my friends a sidedish for Bisibelebath. My friend is very health consicious so I quickly added oats to it. They just loved it.

Ingredients
Cabbage  1/2 no(Chopped lengthwise)
Onion - 1 no(Sliced lenghtwise)
Oats - 2 tspns
Kadalai Maav/Chickpea flour/Besan -  3 to 4 tspns
Corn flour - 2 tspns
Red chlli powder -  1/4 tspn (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying

Preparation Method
In a wide bowl, put cabbage, onion, oats and slight mix.
Add all other ingredients and sprinkle little water and mix well. It should not be watery.
Heat oil in a kadai/wok, when its hot. Deep fry till brown both sides and take out on tissue to remove excess oil. It will take more time for cabbage to cook, so be patient.
Allow it to cool and store it in air tight container.

Enjoy it with hot variety rice Bisibelebath/Pulav/Sambar Rice/Rasam Rice/Coffee/Tea time.

Notes - Adding Oats is Optional, you can prepare without oats too.
Do not store, when its warm or hot it will become soggy.

This recipe is going off to

CWF Oats by Priya and Kiran.
Deep Fried Snacks by Radikha.

Happy Pongal and Paruppu Vadai/Dal Vada Recipe!!!

Wish you and your family a very Happy and Prosperous Pongal and Sankranthiya Subhashayagalu. Pongaloo Pongal!!!

For Sakkarai Pongal recipe click here

To know more about this festival click here

To know about dishes prepared on this day click here

Today I prepared Pasi Paruppu Payasam and Paruppu/Dal Vadai for the Bhogi Festival which is the first day of Pongal. This recipe is pending is very long time in my drafts.

Paruppu Vadai/Dal Vada is prepared on all auspicious ocassions without onion and garlic.

Here goes the recipe

Ingredients

Kadalai Paruppu/Channa Dal  3 cups

Dry Red Chilli 2 nos(as per your taste)

Inji/Ginger a small piece

Asafotida/Hing 1/4 tspn

Curry leaves/Coriander leaves  few chopped

Salt

Little water

Oil for deep frying

Optional

Paasi Paruppu/Moong dal  2 tspns(soaked separately)

Grated coconut  2 tspns

Preparation Method

Soak kadalai paruppu for 4 to 5 hours in water.

Then add coarsely with salt, red chilli, ginger in mixie or blender without adding much water to paste.

Transfer it to wide bowl, add rest of the ingredients and mix well.

Heat a kadai with oil take small balls, flatten in on hand and drop in oil slowly.

Deep fry them till brown.

Paruppu Vadai is ready to serve. You can serve hot or cold. I like it cold it tastes great.

This recipe alongwith my Pongal recipe is going to Pongal Feast Event by Kurinji and Deep Fried Snacks by Radhika.

Notes : Adding Paasi paruppu/Moong dal makes crispier and coconut gives nice flavour.

Oats Spinach Hearty Cutlets

Oats Spinach Hearty Cutlets are very tasty and healthy. This can be ready in a jiffy.

Ingredients
Oats - 1 cup(100gms) - I used quaker oats.
Palak Keerai/Spinach - 1/2 bunch (chopped finely)
Potao - 1no(Boiled and grated)
Onion - 1 no (Chopped finely)
Ginger/Garlic - 1 tspn(Chopped finely)
Potukadalai Maav/Chutney dal powder - 2 tspns
Green chilies - 2nos(chopped finely)
Olive Oil - 2-3 tspnS 
Salt
Paneer(Optional)

Preparation Method
Dry roast oats in a kadai till its slight brown and transfer it to a plate.
In a same kadai, add 1 tspn oil, add ginger garlic and saute for few mins.
Add onion, salt, green chilli and saute till its transparent.
Add spinach and cook.
Keep the stove in low flame. Add oats and mix.
Add grated potato and paneer if you are using it and mix well.
Finally add potukadalai maav/besan and mix well to form a dough.
Allow it to cool and make small balls and give whichever shape you desire.
Heat a skillet or tawa, add oil and shallow fry both sides till brown.
You can also deep fry, by coating in bread crums.

Healthy and Tasty Oats Spinach Hearty Cutlets is ready to serve. You can serve with Ketchup or chutney.

Notes -
Serves - 2 persons
Makes - 8 nos

Veg. Bread Spring Roll

Veg. Bread Spring Roll is prepared with bread and vegetables. Kids will love it. Its a good starter and snack.

Ingredients
Bread slice - 4nos
Oil - Deep frying

Stuffing
Cabbage - 1cup(Grated)
Carrot - 1 cup (Grated)
Onion - (optional)
Garam Masala - 1/2 tspn
Red Chilli powder - a pinch
Turmeric - a pinch
Oil - 1/2 tspn
Salt

Preparation Method
In a pan, put oil cabbage, carrot, garam masala, red chilli powder, turmeric and salt. Cook til its half done. Dont cook fully. Off the stove.

Take a bread piece, cut off the edges and stuff a tspn of the veggie and roll it. Seal the edges with water or maida paste. Coat them in maida paste.

Heat oil in a kadai/wok and deep fry these till brown.

Veg. Bread Spring Roll is ready to serve. Serve it with Tomato Ketchup or as it is.

If you have not sent in your entries to AWED Brazil event do send it today as it ends on 31st Oct.

Pacha Payir Karamani Sundal

Pacha Payir and Karamani Sundal for Navarathri. Its is healthy and tasty.

Ingredients
Pacha Payir/Green Gram - 1 cup
Karamani/Black Eyed Bean(White or Brown) - 1 cup
Yennai/Oil - 1 tspn
Kadag/Mustard - 1/2 tspn
Peringayam/Asafotida/Hing - a pinch
Karuvepillai/Curry leaves - few
Kanja Milagai/Dry Red Chilli - 2 nos
Thengai/Fresh Grated Coconut - 2 -3 tspns
Uzhatham Paruppu/Urad Dal - 1/2 tspn
Salt


Preparation Method
Soak pacha payir and karamani in water for 4-5 hours or overnite.
Pressure cook for 3-4 whistles with water and little salt.
Heat a kadai, add oil, mustard wait and add asafotida, curry leaves, dry red chilli, urad dal and saute till the dal is brown.
Then add the cooked dals mix. Cook for few mins.
Off the stove and add fresh grated coconut and mix.


Pacha Payir Karamani Sundal is ready for prasadam.

Notes - If you want to do the sundal fast and if you forget to soak at nite. Soak the dals in hot water.

To know more about this festival click here.

Potato Cutlet

Potato Cutlet is very simple and very tasty with tea/coffee. Its also kids favourite. I would like to thank my FIL for teaching me this recipe.

Ingredients
Potatoes/Papas/Uralaikizhangu/Aloogadde - 2 nos
Maida/APF - 2 tspns
Bread crums - 1/2 cup
Red chilli powder - a pinch
Salt
Oil for deep frying
Onion and Curry leaves (Optional)

Preparation Method
Cook potatoes in pressure cooker for 4 whistles. Peel skin and mash it.
Add maida, salt, red chilli powder and make medium size balls.
Take in your palm just spread a bit and coat maida paste.
Coat bread crums on both sides.
Heat oil in a kadai and deep fry it.


Serve hot with tomato ketchup or enjoy as it is.

This recipe along with Potato Cutlet is going to Crazy for Potatoes by Sowmya and Pari.

 

Golden Fried Babycorns

Golden Fried Babycorns is a tasty starter or snack. I had this long time when was in Bangalore at a office Party. Just saw a packet of babycorn in our Little India shop. So just grabed it, since the pack had only 6 corns thought of giving a try.

This has been pending in my drafts since very long time.

Ingredients
Baby corn - 1 pkt(6nos)
Kadalai Maav/Besan/Chickpea Flour -4 tspns
Corn Flour - 2 tspns
Red Chilli powder - 1/2 tspn
Maida - 1 tspn
Salt
Oil for deep frying

Preperation Method

In a wide bowl, mix all ingredients with water except maida. The batter should be like dosa batter form. Not too thin or thick.
Heat oil in a Kadai/wok.
Wash the babycorn, roll in maida and then dip in the batter.
Drop slowly one by one and deep fry till golden brown.
Remove it on a tissue. It will be crispy.

Serve with Tomato Ketchup or as it is. This can also be a tea time snack or for Kids.

This is going to my MM Party Treats by me and Meeta.

Kids Delight by Pari

Verkadalai/Peanut Sundal Back to Back Recipes

Verkadalai/Peanut or Groundnuts are steamed and mixed with mild spice n coconut. This is very tasty and easy to prepare.

Recipe - 1
This one is my Mother-in-law's recipe.

IngredientsVerkadalai - 2 cups (Steamed or cooked in pressure cooker)
Cooking oil - 1 to 2 tspns
Mustard - 1/2 tspn
Asafotida/hing - a pinch
Red Chilli powder - 1/2 tspn (As per your taste)
Curry leaves - few
Salt as per taste

Preparation MethodHeat oil in a kadai, add mustard wait till it splutters then add asafotida and curry leaves. Saute for a minute. Then add Red Chilli powder and mix for 2minutes.
Add the steamed verkadalai/peanut and salt. Mix well.
Keep for 2 minutes and Serve.

Recipe - 2

Ingredients
Verkadalai - 2 cups (Steamed or cooked in pressure cooker)
Cooking oil - 1 to 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Asafotida/hing - a pinch
Dry Red Chilli- 2nos (As per your taste)
Curry leaves - few
Fresh Grated coconut - 1 cup
Salt as per taste

Preparation MethodHeat oil in a kadai, add mustard wait till it splutters then add asafotida, urad dal, dry red chilli and curry leaves. Saute till urad dal is brown.
Add the steamed verkadalai/peanut and salt. Mix well.
Add fresh grated coconut and off the stove.
Mix well and Serve.

This recipe is going off to MLLA 19th Event by EC started by Susan.

Twisted Crackers with Awards!!!

Twisted Crackers simple and tasty coffee/tea time snack.

Ingredients
Maida/All Purpose flour - 2 cups
Hot oil or Vanaspati - 1 tspn
Baking Soda - a pinch - optional
Jeera - 1 tspn
Red Chilli powder - 1 tspn (as per your taste)
Hing/Asafotida - a pinch
Salt to taste
Oil for deep frying

Method

Mix all the ingredients to a dough (like chapathi dough).
Make medium sized balls and spread it.
Cut them to a medium diamond shape pieces using knife.
Then slowly remove each one and twist the corners to get this shape.
Deep fry them till brown.

Twisted Crackers/Snack is ready to serve.

This recipe is going off to Tea Time snack by EC.

Now time for Awards.

Priya of priya's recipe has passed me this award for her 150th post. Thank you so much.

Aruna of Veggie Paradise has passed me this award. Thank you so much.

I would like to share Friendly Cheer Readers award to all my blogger friends, visitors and readers of my blog. Please accept it and post in your blog.

Homemade Sweet Potato Chips

Since I am unwell have extended my Oats Feast. But could not stop blogging.

Potato chips are everyone's favourite. Sweet Potato Chips are very tasty and crunchy. It is very simple and easy to prepare. The texture of the sweet potato is different from normal potatoes.

This is one of the recipes of my Mother in law who is a good cook and my hubby's fav. Thanks to her.

Here you with the recipe.

Ingredients

Sweet Potatoes - 4 nos

Oil for deep frying

Salt n Red chilli powder

Preparation Method

Wash, remove skin and slice the sweet potatoes into round thin pieces.

Heat a kadai with oil. Once its hot. reduce flame to medium-low and drop the potatoes slowly.

Keep stirring and remove it when brown on a tissue paper. Repeat the process with leftover potatoes. (I removed some dark and light version and mixed)

Once all are done sprinkle salt and chilli powder and mix well. Store it in a air tight container.

Homemade Sweet Potato Chips is ready to eat.

This can be had as it is or for rasam rice.

French Fries - Finger chips

French Fries(Papa Fritas) is one of my all time favourite snack. I know its most likeable snack of kids too...

Wash Potatoes remove skin and cut into thin strips. Keep it on a clean cloth and remove excess water.

Heat oil in a kadai, drop these potato strips when the oil is very hot. Leave it till its slightly brown and then remove.

Sprinkle salt on the potatoes.

Serve hot with Tomato ketchup.

This French Fries recipe is going for Fried Snack Event by Easy Crafts.

Maddur Vade

Maddur Vade is popular in a place called Maddur on way to Mysore, India over 60 years. MaddurVade is available in hotels in Karnataka and when you travel to mysore in train you will be able to taste this. This is very crispy, tasty and best munch. Never miss this Give it a try!!!!

Required ingredients
Chiroti Rava (small semolina) – 1 cup
Maida flour – 1 cup
Rice flour – 1 cup
Oil or Ghee or vanaspati - 3 tspns
Green chilies – 2 nos or
Red chili powder – 1 tsp
Onions – 2nos
Curry Leaves -few
Oil to fry
Salt to taste
Preparation Method
1. Mix Rava, maida, rice flour with ghee or hot oil, then add chillies, red chilli powder and curry leaves.
2. Cut onions into thin and long pieces
3. Add onions and salt
4. Now mix everything with little water to a soft dough like chapathi dough
5. Make medium size balls
6. Press it to get round shape by hand on plastic sheet greased with oil
7. Heat oil in pan and drop it
8. Fry both sides in oil till golden brown
9. Remove on tissue paper.

Maddur Vade is ready. Serve the hot crispy vade as it is or with coconut chutney.

Churmuri

Churmuri is one among my favourite evening chaat. This recipe is in rememberance of churmuri in Bangalore, I am missing it too much so tried to make similar to it. This is dry and very tasty to eat. Its very colourful.

This serves for 2 people.

Ingredients

Puffed rice - 2 big bowls

Tomato - 1no

Onion - 1 no

Cucumber - 1/4 piece

Carrot - 1/2 piece

Coriander - 2 tspns

Green chutney - 2 tspns(as per taste)

Sweet chutney - 2 tspns(as per taste)

Chaat masala - 1/4 tspn

Red chilli powder - 1 pinch

Salt - 1/4 tspn

Ompodi(sev)/mixture - 2 tspns

Green chutney

Coriander leaves(cilantro) - 1 cup

Green chilli - 3 nos (as per taste)

Grind in mixie to a fine paste.

Store in a container and use.

Sweet chutney

Tamarind water - 2 cups

Jaggery - 2 tspns

Dates - 6 nos

Grind dates and jaggery in mixie to a fine paste

Mix in tamarind water and allow it to boil well till its semi-solid paste.

Allow it to cool store in a container and use.

Preparation method

Wash and finely chop tomato, onion, cucumber and coriander, grate the carrot and keep aside

In a wide bowl put all the vegetables, sweet and green chutneys and mix well

Add chat masala, red chilli powder and salt.

Now add puffed rice and coriander leaves. Mix well.(Puffed rice should be added at last as it will be crispy otherwise it will become very soft)

Garnish with Ompodi(sev) or mixture.

Roll out an newspaper and can be served or plates.

Notes -

For Special Churmuri add these
Salted peanuts - 1 tspn Kodbale - 2 nos Nipat(Thatai) - 1 no Ompodi(sev)/mixture - 2 tspns

Green chutney and sweet chutney can be stored for abt 10 to 15 days in refridgerator and used for other chaats.

Kalkal

Kalkal name sounds different, but trust me its a very tasty snack similar to chips. No one can eat just one feel like munching.......A good snack liked by my family members.

Ingredients

Maida(All purpose flour) - 2 cups

Vanaspati/dalda - 3 tspns or hot oil - 4 tspns (I used vanaspati)

Red chilli powder - 1/2 tspn

Peringayam(Asafotida) - 1/4 tspn

Salt - 1 tspn

Oil for deep frying

(Omam(ajwain) or jeera(cumin) - optional I have not added.

Preparation method

In a wide bowl, add maida, vansapati and mix well

Now add red chilli powder, asafotida and salt.

Sprinkle water and mix well like chapathi dough. close a lid and leave it for 5mins.

Make small balls and spread like chapathi.

Take a knife and cut into thin strips both vertically and horizontally.

Take out the pieces and drop in hot oil.

Cook both sides and remove when golden brown.

Fluffy chips is ready is eat. It can be served as it is or with tomato ketchup or any dip.

Notes- Can be stored in air tight container.

Kodbale

Kodbale is a very tasty and crispy snack. It can be stored even for a week in air tight container. It is very famous snack in Karnataka India. Its called kodbale since its in the shape of bangle. One of my favourite too…

Ingredients
Rice flour – 2 cups
Maida - 1 cup
Chiroti Rava – ½ cup(Semolina)
Dry Red Chilli -4 nos
Grated Coconut – 1 cup
Asafotida – 1 pinch
Hot oil or vanaspati – 4 tspns
Oil for deep frying
White Til seeds can also be added(optional)
Salt

Preparation MethodIn a thick bottom Kadai, put rice flour, maida, chiroti rava and fry it for sometime till it becomes warm in medium-low flame. Fry continuously so it doesn’t burn.
Transfer it to a bowl. Allow it to cool.
Heat hot oil or vanapati and add to the flour.
Grind grated coconut and dry red chilli with little water to a fine paste.
Now add this mixture to the flour and slowly mix well.
Add salt and asafetida sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line(may be to chalk piece thickness) on the picture shown and roll in to form a circle.
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Kodbale is ready to eat. It can be served with coffee/tea.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Falafel

I have tried falafel (Middle East dish) in indian style. This photo is going out for a contest.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Masala Vada

A tasty snack mixed with lentils and onion then deep fried. This can also be prepared anytime for breakfast, lunch or dinner.

A great idea on a rainy day….

A great combination with Puliyogare (Tamarind rice) …………

Ingredients
Bengal gram(Yellow lentils) – 2 cups
Onion – 2 nos big
Fennel (saunf) – 1 tspn
Curry leaves – 4 tspns
Green chilli – 2 nos
Salt to taste
Oil for deep frying

Preparation Method
Soak Bengal gram in water for 3- 4 hours
Cut the onions, chillies and curry leaves into small pieces
Now wash the Bengal gram and grind it to coarse paste(not smooth) without adding much water
Add chopped onions, chillies, curry leaves, salt and saunf to the paste.
Mix well and make lemon size balls
Heat the oil in a pan
Press slowly and drop in oil
Deep fry on both sides till brown

Take it on a tissue paper for 5mins to absorb excess oil

Serve hot as it is or with tomato ketchup or coconut chutney