Thattai

Thattai a south Indian snack is very famous. It is made of rice flour. Because in the increase of sweet and snack outlets in India making of snacks at home has become rare event.

I remember my grandmother do all kind of snacks at home whenever I go to see her. Snacks done at home has a taste that one would not get from rich outlets. When I go for a family get together I wait for snacks done by my mom and her sisters at home. All above taste one gets the love of serving.

So here is one of my all time favourite snack Thattai. It is a snack made of rice flour and is deep fried. When i tasted, thought it should be a tough job making it, but when i try making it, god it is too easy.

If you want to try making rice flour by yourself please search for rice flour in my Basics tab. Here i use packet rice flour.

Ingredients:

Rice flour - 4 cups
Pottu Kadalai mavu (split roast gram dhal) - 2 tbsp
Channa dhal - Fist full (soaked for 1 hr)
Butter - 2 tbsp
Chilli flakes - 1 tbsp (add according to taste)
Hing - pinch
Curry leaves - chopped
Salt to taste
Water to make dough
Oil for frying

Method:
1) Grind pottukadalai in a mixie. Take rice flour and grined powder in a siever and sieve it twice.

2) Now transfer the sieved mixture to a bowl, add salt, hing, soaked channa dhal, curry leave and chilli flakes. With water make a smooth dough. (add water little y little)

3) Make small balls. Take a zip loc cover and grease it with oil so that the dough not stick to it.

4) Placing a ball on a zip loc cover press it gently with your fingers. Make sure it is even all through. Prick the flatten dough with a fork to avoid puffing up while frying.

5) Heat oil in a pan at medium flame. Carefully fry until golden brown. Remove and drain in a tissue paper to remove excess oil.

Note:

1) Colour of thattai varies on the quantity of chilli powder you use.

2) Do not fry in high heat.

3) If the dough dries, add little oil and knead.

4) Chili flakes can be made by dry roasting red chili and grinding it.

5) The more thinner the more crispier your thattai will be.




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Potato wedges

Potato Wedges - Kids favourite. I also become its fan recently after tasting it in our friends get together. It was so delicious and sure wanted to do it. So comes this oven baked potato wedges. Its a variation of french fries.

Easy to make and great for snack mostly on get together because I loved it eating with my friends. With just splash of salt and pepper you can make wedges.

Variations can be made adding herbs, spices and even cheese gives a great look. Apart from all this deep fried potato varieties here we have healthy and delicious potato dish.

Preparation Time:
Soaking - 5 mins
Baking - 40 mins
Preparation - 5 mins

Ingredients: 
Potato - 4 (medium sized)
Salt
Pepper
Crushed cilantro
1/2 tsp garlic powder
Chilly powder - 1/2 tsp

Method:
1) Wash potatoes and cut it into wedges.

Wedges - Cut potato length wise into half. cut the half into 3 piece each.

2) Soak wedges in hot water for 5 mins and then drain from water.

3) Between preheat oven to 425°F (220°C)

4) Place wedges in a large bowl or plate and add all seasonings. Toss gently to coat seasoning evenly.

5) Take a greased baking tray (grease it with butter), lay all tossed wedges in a single layer as it not touches another.

6) Once preheat is done place tray on oven and bake it up to 30 to 35 mins until potatoes turn golden brown and crispy.

Now that your waiting time is over to taste it. Serve it hot with sauce if you like.


Notes: 

1) Place wedges in tray at evenly allowing it to cook uniformly.

2) Do not soak in hot water more then 5 mins.

3) Add 5 mins in your oven for more crispy wedges, but totally optional.




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Soya Balls/ Meal maker - Dry

Soya balls or soya chunks is often used as a meat extender. Soya balls are tasteless but absorbs flovour. It has protein content equal to that of meat. It has a lot of health benefits.  It is one of my favourite dish paired with any variety rice especially with curd rice. It is easy to make.

Ingredients:

Soya balls - 100 mgs
Chilli powder - 2 tsp
Turmeric powder - A pinch
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - As required
Curry leaves

Method:
1) Soak soya balls in hot water. It makes it soft and also it doubles it in its size. Also add salt while soaking.
2) After 10 mins remove it from hot water. squeeze out all the water from soya chunks.

3) Add chilli powder, turmeric and cumin powder with enough salt and coriander powder. Marinate well and keep aside for 10 to 20 mins.
4) In a pan add little oil, heat it and add curry leaves. Add marinated soya balls. Cover and cook it for 5 to 10 mins.

5) Saute it well. Keep the flame in medium. Mix well untill half roasted. It should be dark brown colour.
6) Serve hot with any variety rice. Yummy crispy ( no deep fry) soya balls.....


Note:
1) If interested can also add onions along with curry leaves.
2) Do not soak in hot water for more than 10 mins.
3) For small sized soya balls 5 mins of soaking is sufficient.
4) Squeeze water from soya balls as much as you can, so that you get the crispiness.
5) Add green capsicum if you like it.


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Mushroom Manchurian

Mushroom Manchurian is an Indo Chinese recipe. It is a good starter. Any type of Manchurian goes ell with fried rice. You can also have this with chapati or parata. Here i have given you a dry version. I like to have it this way than gravy.

One should be very careful while buying mushroom. It should be white, it i a good source of vitamin and rich in nutrients. Whoever love mushroom will love this recipe. You will see your guests being bowled over with this delight.


Ingredients: 
For Frying
Corn flour - 4 tsp
Maida (all purpose flour) - 3 tsp
Mushroom - 250 gm
Chilli powdre - 1 tsp
Ginger garlic paste - 1 tsp
Oil to fry
Salt
Water to make batter

For Manchurian 
Onion - 1 Chopped
Ginger garlic paste - 1/2 tsp
Soy sauce - 1/2 tsp
Green Chilli - 1 finely chopped
Tomato sauce/ Ketchup - 2 tsp
Spring onion - 1 finely chopped
Oil
Salt

Method:

1) Wash and wipe mushroom to remove dirt from it, should not soak. Wipe it off with tissue to remove moisture. Cut in to thin slices enough to dip and fry.

2) In a separate bowl mix corn flour, maida, chilli powder, ginger garlic paste and required salt. Add little water to make a batter.

3) Dip cut mushrooms in the batter and keep it aside for 10 to 15 mins.

4) Heat oil in a pan for frying in medium heat. Deep fry all marinated mushrooms until golden brown. Do not over fry as it may release water. Drain excess oil using tissue paper.

5) In a separate pan  add 2 tablespoon oil, add chopped onions, green chilies, ginger garlic paste and saute for 1 min.

6) Add 1/2 tsp soy sauce, tomato ketchup and fried mushrooms. Mix them well on medium heat.

7) Toss and mix thoroughly for 2-3 mins and add chopped spring onions.

8) Yummy delicious mushroom manchurian is ready!! Transfer it to a serving bowl.

Note:

1) Use of small onion adds more taste.

2) I used small button mushrooms, but you can use any variety of mushroom.

3) After frying mushroom do not keep it for too long, it will lose its crispiness as they release little water after cooking.

4) Adding too much of soy sauce or tomato ketchup will change the taste.



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