Showing posts with label Rainy time snacks. Show all posts
Showing posts with label Rainy time snacks. Show all posts

Green Peas and Pudina Vadai

    Green Peas - 1 cup
    Onion - 1 finely chopped
    Pudina leaves - 1 cup
    Ginger - 2 inches
    Green chillies - 3
    Gram flour - 1 tbsp
    Salt - to taste
    Oil - to fry
  Grind the green peas coarsely. Grind pudina leaves, green chillies and ginger. Mix the ground green peas and pudina,ginger, green chillies and chopped onion . Add gram flour just to bind the mixture. Add salt and sprinkle little water in case required and mix well. Take small balls and make it in vada shape and deep fry it in oil.

Pudina Pakoda

   Potato - one small grated
   Carrot - one grated
   Beans - 4 to 5 chopped finely
   Pudina leaves - 1 cup
   Gram flour - 1 cup
   Rice flour - 1/4 cup
   Bombay Rava - 1 tsp
   Green chillies - 3
   Ginger - 1 to 2 inches
   Salt - to taste
   Oil - to fry

Grind pudina,ginger and green chillies together. Mix it with gram flour, rice flour, rava, salt.Add the grated vegetables to the mixture. Use very less water to sprinkle on the mixture and mix it well. Make small balls and deep fry it. Pakodas are ready.

Upma Kozhukattai- Pidi Kozhukattai by Uma Sridharan

This is also known as Pidi Kozhukattai.

Raw rice 1 1/2 cup
Toor dhal  1/4 cup
Salt to taste 
Oil  2 tbs
Ghee  2 tbs
Mustard  1 tsp 
Urid dhal  1 tsp
Pepper corn 1/2 tsp
Jeera  1/2 tsp
Red chillies 3
Asafetida powder- a pinch

Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture.
Mix well without any lumps till the rice mixture absorbs the water and becomes soft .
Remove from heat and keep aside.
When it is cool shape them into small cylinders.
steam for 15-20 minutes.
Serve with coconut chutney

Makes a different kind of Party Starter dish

Bird's Nest

Party Menu recipe by Rohini Renganathan

Potatoes (boiled) –Four medium size
Paneer , Khoya or green peas - 50 grams (Any one of these or all three, is is your choice)  
Vermicilli - 100 gms
Maida – 50 grms
Red chilli powder – 2 tsp
Coriander powder – 2tsp
Jeera - 1tsp
Hing – ½ tsp
Salt – as per taste
Besan (gram flour) – 2 tbsp (optional)
Lettuce or Cabbage leaves – Shredded finely – for garnish
Oil for frying
Mash the boiled potatoes. Add red chilli powder, coriander powder, salt to it. In a pan add a tsp of oil. Add Jeera. When it turns its colour add hing and the boiled potato mix. Just toss a bit. It should be in such a texture that you can make ballswith it. If you find it soggy then add besan to adjust the texture. Once thisis done , let this cool.
Mix maida with some water and make a thin paste.
Take paneer , khoya,give them shape of very small balls (these would become the eggs). You can use boiled green peas as well to make it green eggs. This is upto your choice.
Spread Vermicilli (unroasted one) in a plate.
Now take the potatomix, make a small ball with it. Then place the eggs in its center by making a little hole. Cover the eggs with little bit of potato mix. Remember which side was top (where you covered the eggs)
Dip these balls in maida,(just a coating)  then roll them on vermicelli. The vermicelli should stick on all sides perfectly.
Deep fry these balls.(need not keep in oil for long as vermicelli gets roasted soon ). While deep frying you need not toss this. Deep fry it with the egg part on top.
In the serving plate,spread the lettuce or cabbage leaves, place these birds nest. Before servingremember to open the top part so that the egg shows.
Serve this hot with any chutney.

Masal Vadai using Urad Dal

Masal Vadais or Masala Vadais are speciality vadais made using the same batter that is used to make Ulunthu vadai or Aama vadai with slight variations. Here is the recipe to make masal vadai using urad dal.

Urad Dal - 2 cups
Curry Leaves - 1/4 cup
Coriander leaves - 1/4 cup
Salt to taste
Onion - 3 to 4 nos

Soak Urad Dal for about 2 hours. Grind it to a fine paste along with curry leaves, coriander leaves and salt. The dough should not be watery.

Chop onions finely. Add it to the ground dough. Make vadas using it. This makes a great evening time snack or a rainy day snack.

Aloo tikki with fillings.

Baby corn and potato makes a great combination. Making tikkis out of it in a combination or making cutlets out of it along with a few other vegetables will be a best choice to make the kids eat a lot of vegetables.

Potatoes - 4 nos
Sweet corn - 1/2 cup
Green Peas - 1/4 cup
Red Chilly powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Chat masala powder - 1/2 tsp
Amchur Powder - 1 tsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Salt to taste
Corn flour - 1/4 cup
Bread Crumbs - 1 cup
Lemon Juice - 1/2 tsp
Oil for frying

Boil and grate potatoes. Boil corn and green peas separately (if dry green peas is used, it should be soaked over night and then boiled).

In a large mixing bowl, add the grated potato, salt, turmeric powder, amchur powder, red chilly powder, chat masala, garam masala, coriander leaves, mint leaves and mixed well. (Alternatively you can grind coriander leaves and mint leaves along with the other masala powders and salt and mix it with the grated potato). Mix all well to make a thick dough. (Add little corn flour, if the mixture is little watery)

In another bowl add peas, corn, salt, 1/4 tsp garam masala, salt and lemon juice. Mix well and let it set.

In a shallow bowl add corn flour, salt and little water to make a batter. Should flow freely when it is poured from above using a spoon.

Divide the potato mixture into large lemon sized balls. Flatten them, and add about a spoon of peas corn mixture. Fold and cover with potato and make them into a cylinder. (It can remain as cylinder or can be flattenned out a bit). Let it set for a few mins.

Spread the bread crumbs in a plate. Roll the tikkis in the batter and again in bread crumbs.

Heat oil in a shallow pan. Fry the tikkis one by one till they are golden brown.

Serve hot with mint chutney and tomato ketchup.

Corn sundal - an evening snack

Corn is one grain that is loved by almost all the ages. It can be made in a variety of forms to make the kids eat and reap the benefits in store.

Corn Kernels - 2 cups
Onion - big 2 nos
Green Chilly - 1 no
Red Chilly - 1 no
Sambar Powder - 1 tbsp
Curry leaves - a few
Coriander leaves - a few
Salt to taste
Mustard seeds - 1/2 tsp
Lemon Juice - from 1 lemon.
Oil - 2 tbsp
Broken Urad dal - 2 tbsp
Grated coconut - 1/4 cup (optional)

Pressure cook corn kernels for about 3 whistles using a little salt. Cut onions into small pieces. Heat pan and add oil to it, when hot add mustard seeds. When they splutter add broken urad dal, slit green chillies, red chillies and saute will. Add the corn kernels and mix thoroughly. Taste the salt and add the desired amount. Add the sambar powder and mix well.

Remove from flame add, curry leaves, finely chopped coriander leaves, grated coconut and mix well. Add the lemon juice and mix well. Makes a great evening snack for the kids.

Moong Dal Vada

Moong dal - 2 cups
Coriander leaves - 1/2 cup
Curry leaves - 1/2 cup
Saunf - 1 tsp
Green chillies - 8 nos
Onions - 2 nos
Salt to taste
Oil to fry

Wash and soak the Moong dal for about 2 hours. Drain and grind it along with 6  nos of green chillies and 1/2 tsp of saunf to a thick paste (it should not be watery so avoid adding water while grinding). Chop onions, remaining green chillies, coriander leaves and curry leaves finely. Mix them to the moong dal batter along with the remaining 1/2 tsp of saunf. Make vadas out of it and fry them till it becomes golden brown in colour.

Serve with green chutney and or coconut chutney.

Mixed Dal Spicy Sundal

Bengal Gram Dal - 1/4 cup
Moong Dal - 1/4 cup
Cow peas (Brown) - 1/4 cup
Grated coconut - 1/4 cup
Green Chillies - 2 nos
Mustard seeds - 1 tsp
Broken Urad Dal - 2 tbsp
Asafodeita - 1 pinch
Oil - 1 tbsp
Salt to taste

Wash and pressure cook the dals. Strain the excess water if any. Heat oil in a pan and add mustard seeds. When they splutter add the broken urad dal, asafodeita and saute for a min. Slit green chillies and add it to the pan. Add the dals and mix well. Add the grated coconut and salt and mix thoroughly.

Makes an evening neivedhyam during Navarathri.

Masala Vada - 2

This is another method to make Masala Vada using ingredients used for Aama Vadai.

Thuvar Dal - 2 cups
Bengal Gram Dal - 1 cup
Rice - 2 tbsp
Fennel Seeds - 2 tbsp
Asafodeita - 1/2 tsp
Red Chillies - 6 nos
Curry leaves - 1/2 cup
Salt to taste
Onion - 2 nos
Oil for frying

Wash and soak the dals  and rice together for about 1/2 an hour. Grind them coarsely along with salt, asafodeita, curry leaves and red chillies.

Chop onions finely. Crush the fennel seeds. Mix onions and fennel seeds to the ground dal. Make vadas out of the dough and fry it in hot oil. Fry untill golden brrown.

Masala Vada - 1

Masala Vada can be made both from Ulundu Vadai and Aama Vadai ingredients. Here is the method to make Masala Vadai from Ulundu Vadai Ingredients

Urad Dal - 2 1/2 cups
Green Chilly - 4 nos
Asafodeita - 1 tsp
Curry Leaves - a few
Coriander leaves - a few
Onion - 2 nos
Salt to taste

Soak Urad dal for about 2 hours. Grind it to a fine paste along with 3 green chillies, asafodeita, curry leaves, coriander leaves and salt. Cut the onions finely. Mix it with the dough. Cut the remaining green chilly into thin rounds and add that too to the dough.

Make vadas out of the dough and serve hot with coconut chutney and sambar.

Easy Veg Paneer Cutlet

Potato - 2 nos
Carrot - 1 no.
Onion -  1 no.
Peas - 1/4 cup
Paneer - 100 gms
Corn flour - 2 tbsp
Ginger Garlic Paste - 1 tsp
Red Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala powder - 1 tsp
Salt to taste
Roasted Rawa - 1/4 cup
Oil for shallow frying

Pressure cook potatoes. Mash well. Heat oil in a pan and add ginger garlic paste and finely chopped onion. When the onion turns glassy, add the grated carrot, peas. Add red  chilly powder, pepper powder, coriander powder, garam masala powder and salt and mix well. Remove from flame add the grated paneer.  Make a watery batter of the corn flour .Make the potato mixture into small balls and flatten it. Coat both the sides in the corn flour batter and roasted rawa.

Heat oil in a shallow pan and shallow fry the cutlets. Turn it both the sides till they become golden brown in colour. (Care should be taken not to over brown it). Serve it hot with tomato ketchup and green chutney

Aloo Vada - Indian Street Food

Potatoes - 4 nos
Onion - 1 no
Green chilly - 1 no.
Ginger garlic paste - 1 tbsp
Mustard seeds - 1 tsp
Asafodeita - 1 pinch
Turmeric - 1/2 tsp
Coriander leaves - 1/2 cup
Curry leaves - 1/4 cup
Salt to taste
Bajji batter - 1 cup
Oil - for frying

Add 1 1/2 cup of water to bajji batter to form a thick dip. Chop onions finely. Boil the potatoes and mash them thoroughly. Cut green chillies finely. Chop the coriander leaves and curry leaves finely.

Add 2 tbsp of oil to a pan and add mustard seeds and when it splutters add onions are soft and light golden in colour. Add the ginger garlic paste, turmeric powder, curry leaves and salt. Add the mashed potatoes and mix it will all the ingredients. Remove from flame and add coriander leaves and mix well.

After the mixture cools divide them into flat vada shaped balls. Dip the mixture in the bajji batter. Heat oil in a frying pan and when hot reduce the flame and add the batter soaked vads one by one. Fry till they become golden brown in colour.

Drain on observant paper and serve them with Katta Meeta Chutney

Potato rolls - A great snack for evening after school

Potato - 4 nos
Green Peas - 4 nos
Cumin powder - 1 tbsp
Amchur - 1 tbsp
Coriander powder - 1/2 tbsp
Green chilly - 5 nos
Salt to taste
Bread slices - 4 nos (White sandwhich bread)
Corn flour - 1 tbsp
Bread crumbs - 1 cup

Boil, peel and mash potatoes and green peas. Chop green chillies finely. Chop the coriander leaves finely. Soak the bread slices in water for about 2 seconds after removing the sides. Squeeze out the water completely.

 In a big bowl add the mashed potatoes and peas along with jeera powder, green chillies, coriander leaves, salt and amchur powder and mix well to a fine dough. Add the bread slices to the mixture and knead well so that the bread get mixed thoroughly. Roll the dough to cylinder shapes.

In a shallow bowl, mix 1/2 cup of water and corn flour to make a thin paste. Dip the rolls in the corn flour paste ensure that it is evenly coated. Roll the cylinders in bread crumbs.

Heat oil in a pan and deep fry the rolls in the oil till they turn golden brown and crisp. Serve hot with tomato sauce or green chutney.

Sweet Poha

Poha - 1 cup
Jaggery - 3/4 cup
Grated coconut - 1/2 cup
Cardamom Powder - 1 tsp
Ghee - 1 tbsp

Soak poha for about an hour. Drain all the water and separate it with the back of the laddle. Add ghee, cardamom powder, grated coconut and jaggery to it and mix well.

Healthy Snack bag

Corn flakes - 2 cups
Roasted Channa Dal - 1 cup
Roasted puffed rice - 2 cups
Roasted Poha - 1 cup
Roasted peanuts - 1 cup
Roasted channa - 1 cup
Roasted green moong - 1 cup
Curry Leaves - 1/2 cup
Ghee - 1 tbsp

Heat 1/2 tbsp of ghee in a pan and fry the curry leaves in it till they turn crispy. Add all the ingredients one by one and saute them. Add the remaining 1/2 tbsp of ghee on top and mix well. Remove from flame and let them all cool. Store in an airtight container.

This makes a great snack for exam going students and for dieters.

Recipe for Paneer Samosa

Maida or All purpose flour - 1 cup
Ghee - 1 tbsp
Salt little
Oil - to fry
Paneer - 200 gms
Onion - 1 big
Salt to taste
Green Chillies - 1 no
Coriander Leaves - 1/4 cup

Grate paneer. Grate green chilly. Chop Onion finely. Mix paneer, green chilly, salt, coriander leaves and onion.

Make a dough of Maida. Let the dough set for about an hour. Make small balls out of Maida and roll them into small chappaties. Place 1 to 2 spoons of the paneer mixture inside the chappati and fold them in triangle shape. Make all the samosas and leave them in freezer for about half an hour.

Heat oil and when hot reduce the flame to medium. Fry the samosas in hot oil. (You can add one or two at a time). Keep turning the samosas till it becomes golden brown in all the sides.

Serve hot with mint chutney and Katta meeta chutney

Recipe for Aloo Tikka

Potato - 2 nos
Bread Slices - 6 nos
Onion - 1 medium size
Ginger - 1/2 inch piece
Lemon Juice - 1/2 tbsp
Tamarind Paste - 1/2 tsp
Green Chilli - 2 nos
Coriander Leaves - 1/4 cup
Mint paste - 1 tbsp
Oil for deep frying

  Soak the bread slices in a shallow plate for about 5 mins. Remove and squeeze out water and mash it finely. Pressure cook the potates and peel the skin. Chop onion very finely. Grind green chillies, ginger and coriander leaves, Mint Paste to a fine paste and add it to the potatoes. Mix all the ingredients along with mashed bread and make them into equally shapped balls. Shape them to a tikka.

Heat oil in a pan, when hot reduce the flame to medium. Deep fry the tikkas in the oil. Drain the excess oil.

Makes a great snack for parties, evening snacks for the kids. Serve with mint chutney.

Recipe to make Cashew Pakora at home

Cashew nuts whole - 1/4 kg (approximately about 50 pieces)
Bengal Gram Dal - 1 cup
Raw Rice Powder - 1 tsp
Cornflour - 1 tsp
Green chilly - 2 nos
Curry Leaves - 1/2 cup
Garlic - 6 cloves (optional)
Saunf - 1 tsp 
Salt - To taste
Oil - for frying.

Mix besan flour, rice flour, corn flour together along with salt. Grind garlic, green chillies and saunf to a paste and add it to the flours. Add finely chopped curry leaves to the flour. Add cashew nuts to the flour and add water slowly to make a dough. 

In a pan heat oil and when hot reduce the flame to medium. Add small dumplings little by little to the oil. When they turn golden brown, remove from flame, drain the excess oil. 

This pakora can be stored for about two or three days. Makes a good starter and also a good tea time snack. 

Note: Do not increase the flame untill, the whole consignment of dough is fried.

Onion Pakora

All ingredients as in Simple Pakora
Onion - 2 to 3 nos big

Chop Onions finely. Mix the dough as that of Simple Pakora, but before mixing the water add onions and mix well. Add water little by little and make a dough. Heat oil and fry the dough just as said in simple pakora recipe. The onions will turn brown a bit faster than the dough. (But wait till the dough turns golden brown before removing it from oil).

Serve hot. Ideal snack for rainy day.