Arisi kolukattai/ Modhaka (with jaggery stuffing)

Kolukattai or modhaka's is an Indian Festival dish. Vinayagar Chathurthi is celebrated as god Ganapathi's Birth day. Devotees prepare kolukattai which is Lord Ganapathy's favorite.

Kolukattai is a sweet dish. Sweet fillings are kept inside rice flour. My favorite part in this dish making is the folding part. In my school days every year i use to make so many kolukattai designs while sitting with my mommy (helping her). Am sure all your kids will enjoy the folding part. Whatever they do will turn out into a cute design. Kids love vinayagar god so let them do it for his birthday😊😊.

 Kolukattai is made of pachai arisi flour (Raw rice flour). To know how to prepare this flour at home hit my basics tab. It is a separate post on how to prepare this flour. The stuffing inside is made of jaggery, coconut and kadalai paruppu.  A day or 2 days before chathurthi my mom plans task from grinding flour to everything.

Ingredients:

Rice flour - 1 cup
Grated Coconut - 1/2 cup
Jaggery - 1 cup
Ghee - 1 tsp
Water - 1 1/2 cup
Salt - pinch

Method:
For stuffing:

1) First lets prepare jaggery. Heat jaggery with little water. Once it is dissolved filter it to remove impurities. Let it cool down.

2) Dry roast the kadalai paruppu and cook in pressure cooker. Drain the water from paruppu and grind it with jaggery and coconut until paste.

3) Add water if required. mostly water is not needed as jaggery and paruppu has enough moisture. I like to grind coarsely.

4) At this point you can just add ghee and mix it or in a pan heat ghee and add paste to it.

For kolukattai:

1) Sieve the rice flour twice to remove granules. Take flour in a bowl with required salt and mix well.

2) Heat the mesured cup of water (not too hot). Add the water to the rice flour and mix well to form a soft dough. You can grease your hand with oil while kneading.

3) The dough should not dry up. so close it with damp cloth.

4) Make balls, and shape it using your thump by pressing in the middle. It forms a cup shape. Do not make it too thin or too thick. Or place the ball on a small bowl (greased with oil) upside down. Press to get the bowl shape.

5) Keep a tsp of the stuffing that we have made in the center and close it to make a modhaka shape or any of your interest.

6) Also can make round shape like chapathi (but small). and place the stuffing in the middle . Fold into half and seal it by pressing the edges.

7) Place the prepared kolukattai's on a idly plate. Steam it for 10 mins.

8) Let it cool for 5 mins and taste it. Feel the juicy stuffing inside and enjoy!!!!

Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Cauliflower bajji / Gobi bajji

When a days evening is cloudy, breezy or rainy my mind circles around kitchen for some hot, crispy snack to go with my tea. This recipe is one among the best.

My mom does this as a evening snack. Weekly once was our gobi day. So mom tries variety of gobi dishes for evening snack. It is a very simple and easy recipe to make. It is always better to make snacks at home and enjoy than to eat outside. This even goes well with variety rice like lemon rice, tamarind rice, curd rice.

Ingrecients:

Cauliflower / Gobi - 1
Gram flour - 1 cup
Rice flour - 2 tbsp
Ginger garlic paste - 1 tsp (optional)
Red chili powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Asafoetida - pinch
Turmeric powder - pinch
Red food color - pinch ( optional)
Salt as required
Water as required to make a batter and to cook gobi
Oil to deep frying

Procedure:

1) Bring water to boil with a tsp of salt and a pinch of turmeric powder.

2) Cut gobi florets into medium size, rinse and add it to the boiling water.

3) Let it cook for 3 - 5 mins in simmer. Drain and keep it aside.

4) In a bowl take gram flour, rice flour, ginger garlic paste (optional), red chili powder, cumin powder, garam masala, asafoetida, food color and salt.

5) Mix well or sieve it once or twice. Make a smooth batter by adding water little by little.

6) Make sure there are no clumps. It should be of idly batter consistency.

7) Heat the oil, Take each floret, dip it in the batter and deep fry it in oil. Make sure each floret is well coated with batter.

8) Fry until golden brown and then drain it and put it in kitchen tissue to absorb excess oil.

9) Serve it with your choice of chutney or sprinkle some chaat masala over it to spice it up a little bit.

Note:

1) If you are a calorie watchers, try baking them. But make the batter thicker. Bake it at 350 for 10 - 15 mins. Flip and bake again until crispy and golden color.

2) Use a pinch of baking soda for a more crispier bajji.

3) Instead of rice flour, add maida (all purpose flour) for soft textured bajji.



Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Briyani Cutlet

Briyani cutlet is a upscale dish. It tasted really good, my 21 months old loved it. Here is how i got this idea.  

Monday after lunch I was thinking a lot about evening snack. I was totally lost on what to do. I was just walking in the kitchen seeking options. I use to do that a lot 😉😉. Suddenly i was thinking of cutlet but was lacking few ingredients. Some what my mind got stuck with cutlet. 

When i was thinking of other ways to do cutlet, it just hit me. I did veg briyani for lunch and there was some left, i decided to use that and create a new recipe. Some might have tried it. But I have never heared of making cutlet with left over briyani. 

Good news was, "It tasted sooo good". So here i am posting it for you all..... Pls do try it and enjoy it..... 

Ingredients:

Veg Briyani - 1 cups
Chili powder - 1 tsp
Egg - 1 beaten
Oil  - 2 tsp
Salt as required

Preparation:

1) Take veg briyani in a blender and whipper it once just to break the rice.

2) Transfer it to a bowl, add chili powder, oil and required salt. Mix well and make a dough. 

3) Make small balls and keep it ready to make cutlet.

4) Beat 1 egg with a pinch of salt and a pinch of chili powder and keep it separately.

5) Heat pan. Take each ball and gently press it to make a flat round shape cutlet.

6) Dip it in egg mixture and put it in the pan.

7) Maintain the temperature evenly. After few secs toss the cutlet and let it cook for 1 min.

8) Remove it from pan when it is brown. Serve it hot with sauce or ranch.....

Notes:

1) I did briyani with basmati rice. I have added carrot, beans potato, peas in it

2) After dipping in egg you can also coat it with breadcrums if you plan to deep fry it.

Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Masal Kadalai ( Peanut masala fries)

In the busy streets on India, one can find this masal kadalai. This is one of the most available snack in busy market or shopping streets. this is kind of a spicy snack. It is crispy, spicy and tummy filling snack.

Nutritional facts of peanut is well known. It has all elements required for our body. It is a easy to make snack and can be served with tea. It is best while you watch TV or movies. Any with a habit of munching popcorn during a movie should definitely try this. Sure everyone will love this snack. 

Ingredients:

Peanut - 1 cup
Kadalai mavu (Besan flour) - 2 tbsp
Chili powder - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 1/2 tsp
Baking soda - 1 tsp
Red food color - 1 pinch
Salt as required
Water as required
Oil for frying

Preparation :

1) If you have raw peanut with shell, first remove the shell and dry roast it in a pan.

2) I am doing this with roasted peanut. In a bowl take all the incredients except oil and mix well.

3) Sprinkle water and mix until peanut is well coated with masala. Each peanut should be coated with masala.

4) Never add too much water. Sprinkling water and mixing allows flour to stick to peanuts.

5) Cover the bowl and refrigerate atleast 30 mins. 

6) Heat oil for frying. Deep fry peanuts until golden brown. It takes some time to fry. 

7) Peanut before frying stick as a clump. While droping in oil try to separate as much as possible.

8) Fried peanuts cant be served hot. It should rest to room temperature for a crispy peanut masala. It is chunky when hot.

Notes:

1) Some use rice flour with besan flour for extra crispness. 

2) Maintain even heat through out the frying process.

3) If you like to have natural masala color avoid using food color.

Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Banana Appam

Banana Appam is a sweet snack, which is soft and has a crispy outside. Preparation is easy. Can store them for a week. Banana appam is a healthy snack. Banana and jaggery has high nutritional value.

Appams can be done in 2 ways either deep fried or like paniyaram. The recipe i have shown here is deep fried banana appams. I will also post the other paniyaram type banana appam as another post.

Ingredients:

Ripe banana - 3 big
Rice flour - 1 cup
Jaggery - 100 gms or 3/4 cup
Cardamon powder - 1 tsp
Cashew - 10 nos
Baking soda - pinch
Ghee - 2 tsp
oil for frying

Instructions:

1) Cut jaggery into small cubes. Heat a pan and melt jaggery with 2 or 3 tbsp water.

2) Do not let it boil. Once melt keep it aside.

3) In a bowl mash ripe bananas. Make sure it has no lumps.

4) To the mashed banana add rice flour, cardamon powder and baking soda.

5) In a pan heat ghee. Add cashew and once it turns golden brown add it to the mashed banana mixture.

6) Now add melted jaggery to the banana mixture.

7) The consistency should be slightly thick than idly/dosa batter.

8) Heat oil in a frying pan. Oil should be medium heat throughout frying.

9) Take a tablespoon or small ladle full of batter and pour it directly in oil keeping the ladle 2 or 3 inch above oil.

10) Initially the batter settles down to the pan and then it floats. Make another appam once the previous one floats. Make 3 - 4 appam at a time.

11) Turn over appam with a wooden stick or skewer. Cook till golden brown.

12) Appams are crispier when hot. Serve hot and enjoy.

Notes:

1) Adjust the jaggery level according to your taste.

2) Instead of mashing banana, it can also be done in blender to get a smooth paste.

2) This recipe yields 30 - 35 appams. Store it in a air tight container.

3) Adding baking soda makes appam soft. You can also skip if you not have.

4) With cashew you can also add other nuts. Add either as powder or chopped.




Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Aloo bread roll

Summer or winter, always ready for evening party. My secret recipe for snack is stuffed bread roll. Yummy crunchy flavorful snack for all age. Bread rolls are crunchy outside and soft and spicy inside. Easy to make with what you have at home. It can be served as an appetizer. Here is my aloo bread roll. Try this in different shapes to attract kids, call for a party and enjoy....😊😊

Ingredients:

Bread - 10 nos
Maida (All purpose flour) - 1 tbsp
Potato - 1 cup boiled
Onion - 1 big chopped
Green chilli - 2 chopped
Cumin seed - 1 tsp
Turmeric powder - 1 tsp
Coriander leaves / Spring onion
Water - 2 tbsp
Salt as required
Oil for frying

Preparation:

1) Boil potatoes and smash it.

2) In a pan heat oil, add cumin seeds, green chillies and onion.

3) Now add the smashed potatoes and mix well. Add turmeric powder and salt as required.

4) Let it cook for 2 mins and off the heat. sprinkle chopped coriander or spring onion and keep it aside.

5) Take the bread and slice out the sides. Now take a rolling pin and roll the bread to flatten them and to remove the air trapped inside. This helps reduce absorption of oil while frying.

6) Set all the rolled bread in a plate.

7) In a small bowl take 1 tbsp maida or all purpose flour and 2 tbsp water. Mix it to a thick paste (like glue). and keep aside.

Making Bread Roll:

8) Take one bread slice and add spoon full of prepared potato masala in the center.

9) Roll the bread from one end and seal with the help of maida glue. Also seal the sides the same way to keep the potato filling inside.

10) Prepare all the bread same way. Heat oil and deep fry untill golden brown.

11) Fry 2 or 3 bread roll at a time. Once removed from oil place it in a kitchen tissue to remove excess oil.

Or

Bake all the prepared bread roll in oven at 200 C for 10 - 12 mins or untill golden brown.

12) Serve it with green chutney or ketchup...


Notes:

1) With potatoes can also add carrot, beans or any vegetables.

2) Can also pan fry with 2 -3 tbsp of oil.

3) For kids instesd of green chillies add chilli powder. So they wont bite a chilli piece.

4) Try bread roll in different shapes like triangle, round or square for kids.



Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Black Channa Sundal (Chickpea sundal)

Hi all, Am back with nutritional yummy food varieties. Its been a long break since my pregnancy. Now a mom of 1 1/2 year old boy, my days ends running behind him. So here now i find some time to post my favorite dishes which i try at home with you all...

I like to start with something tasty, nutrition rich and an all age food. Its a snack. I like it very much when i stand in line to get this snack as prasadham in my favourite temple. Not in all temples but the one near my home has this as prasadham on every friday.

Black channa sundal. 

Black channa is also known as kondai kadalai in tamil, Chickpea in english. This has high nutritional value. We get this in market either fresh (in pods) or dried. The one I used here is the dried channa. It also come in green color and dark brown.

Black channa is high in Protien and Dietary fiber. 100g of this channa provides 1 carb (27gms of carbohydrate). It also has high Folate, Iron and phosphorus value.

Having 1 cup of cooked channa a week gives high nutrition that your body needs. Lets do it...

Ingredients:

Black channa - 1 cup (Soak in water 6-8hrs)
Onion - 1/2 big onion or 6 pearl onions (chopped)
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Curry leaves - 1 spring
Oil - 1 tbsp
Shredded coconut - 1 tbsp
Salt as needed

Method:

1) Soak 1 cup of black channa in a wide bowl. Fill bowl with water so that channa immerse well.

2) Channa absorbs water and it swells a little. Soak it overnight or min 6-8 hrs

3) Strain water after soaking. Some use the same water to cook channa but I take fresh water.

Cooked Channa

4) In a cooker transfer the strained channa with enough water and salt.

5) Cook in high untill 1st whistle and then put in simmer for 5-7 mins.

6) Strain the cooked channa and keep aside.

7) In a pan add oil and let mustard and urud dhal to splatter. Now add curry leaves and then onions.

8) Fry onion untill glassy. Add a pinch of salt which helps cook onion evenly.

9) Add cooked and strained channa to the pan and mix well.

10) Now add shredded coconut. Remove from stove and serve it in a bowl or plate.

Notes:

1) Coconut is optional.

2) You can also cook channa in cooker without salt and later can add it when you mix with onion.

3) If adding coconut store in airtight container in fridge but not more than a day or 2.







Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Kara Paniyaram/ kara Kuzhi paniyaram

Kara Paniyaram is also known widely as Kuzhi Paniyaram. It is one of the chettinad dish. Paniyaram is a soft and fluffy dish which can be made both sweet and spicy. The one am briefing here is spicy paniyaram.

It goes well with coconut or any green chutney. I do it for evening snack and also can pack this in kids snack box. Kids like it as its small and round like mini idly. It is made of rice, crud dhal and fenugreek seeds. Can preserve this batter for 2 -3 days. Batter is the same for both sweet and spicy paniyaram. Lets do it....

Ingredients:

Raw Rice - 1 cup
Boiled rice - 1 cup
Urud dhal - 1 tbsp
Fenugreekseeds - 1 tsp
Onion - 1 big (chopped)
Green chili - 4 finely chopped
Curry leaves - 1 spring
Salt as per taste

Method:

1) Soak rice, urud dhal and fenugreek seeds together for atlas 4 - 5 hrs.

2) Grind the mixture to a dosa batter consistency. Let it rise overnight

3) Before doing paniyaram add chopped onions, chili and curry leaves.

4) Heat paniyaram pan. Add 1/2 or 1 tsp of oil in each portion of pan.

5) Once hot fill each portion with batter. Always maintain the heat constantly.

6) Close with the lid and cook until the edges become golden brown. Flip the paniyaram to other side with stainless steel rod.

7) Let it cook for another 2 or 3 mins. Remove it from pan.

8) Serve hot with coconut or any green chutney.


Notes:

1) Can also do it in dosa batter. But not in fresh batter.

2) Add rice flour if your batter is watery. But not too much.

3) Be generous in using oil so that you will get crispy and paniyaram will not stick to the pan.

4) Can add shredded coconut or cashew to enhance flavor.






Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Ulundhu vada / Medhu vadai

Ulundhu vadai/ medhu vadai is the best combo for pongal. Whenever i do pongal my first thing to do is soak a cup of urud dhal. It is easy to make, crispy and also soft inside and not to forget a hole in the center. It is purely a southindian dish.

Keerai bonda/ Spinach bonda

Bonda is famous as evening time snacks. Very famous in bangalore. One can see this spinach or any bond variety in little road side shops. It is nutritious as we add spinach though deep fried in oil.

Kara bhoondhi

Kara bhoondhi is an addictive snack. It is spicy and crispy. Most of the Indian home will have this kara bhoondhi bought from stores, but i do it at home. Bhoondhi can be made spicy or as sweet. The recipe here is the spicy one. I like to take it with rasam or butter milk. Please try this combination and you will also fall in love with the taste.

My mom do this on Diwali for mixture. I grew seeing my mom preparing all snack variety at home, so i am not interested in buying savory from stores. This requires very less time. If bhoondhi is ready at home, i will not go in search for any other snack to go with coffee.

Kara pori (Puffed rice) / Spicy Murmura

Best and easy evening snack is Kara pori. Pori is nothing but puffed rice. These puffed rice are available in all Indian stores. We can use this with many other combinations. But best of all that is kara pori. Noth Indians call it as murmur. This snack is more good than chips varieties. This is also crispy and spicy.

I first tasted this when i was in 5 th grade. I still remember the man in cycle who come everyday to sell kara pori. Now i do it at home once a week. Lets learn it.

Kuli Paniyaram (Kara paniyaram)

Kuli (Kuzhi) paniyaram is South Indian dish or snack item. Chettinad kuli paniyaram is very famous with coconut or kara chutney. Paniyaram can be made using dosa batter also. But the real way of doing paniyaram is grinding batter specially for it.

Steaming batter in designed mould is called Kuli paniyaram. This can be made as sweet and also spicy. The recipe today is the second variety - Spicy. It needs small onions, reen chili and the batter.

Usually paniyaram pan has 7 holes. Nowadays paniyaram pan comes in nonstick, where we can reduce the oil content. Kara paniyaram goes well with coconut chutney or kara chutney. I like to have it as snack in evening. Some even like to have as night dinner.

Here i have shown the real way to make paniyaram batter. Let us learn.

Ingredients:

To soak:
Idly rice - 1 cup
Raw rice - 1 cup
Urud dhal - 1 tsp
Fennel seeds - 1 tsp


Onion - 1 chopped
Green chilies - 2 chopped
Hing - pinch
Cooking soda - pinch
curry leaves
Salt as required

Method:

1) Soak idly rice, raw rice, urud dhal and fennel seed minimun 3 hrs. I usually soak 5 hrs.

2) Grind this in grinder or mixie into a batter. Grind it coarsely.

3) Let it ferment for 5 hrs.

4) After 5 hrs add chopped onions, chilies, hing, cooking soda and curry leaves to it and mix well.

5) Heat the paniyaram pan in medium heat. As i have nonstick pan i use only a drop of oil in each kuli in pan.

6) Once pan is hot, pour mixed batter into kuli (3/4th). Cover it with lid.

7) After 2 mins open the lid and turn the paniyarams to other side and cook covered for a min.

8) Insert a tooth pick and should come out with no raw batter.

9) Paniyaram is ready and serve hot with favourite chutney.

Notes:

1) As am in america its hard to buy raw rice so i add rice flour which i buy from grocery store.

2) I like to add onions as such but you can also saute it in pan and add to batter.

3) If using normal paniyaram pan you may need extra oil so that paniyaram does not stick to it. Each time you have to add oil.

4) Do not burn the paniyaram in high heat. Always do in medium heat. Its golden brown color is the main winning secret.




Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Golgappa / Pani Puri's puri

Pani puri is one of the famous mouth watering street side food in North India. Origin from Bihar and got its fame from Calcutta. The puri recipes are called Chaat items in common. This is no 1 street food in Calcutta and all over India. I love to have it in any season and any day for "n" no of times.

The puri used in pani puri is also known as Gol Gappa. Gol means round and gappa means one at a time. Pani puri means spicy mint water served in puri. The pani is of spicy and tangy taste and its main ingredient is mint, which is good for health. Very soon will post the recipe on how to make this spicy and tangy pani for pani puri.

Karasev / Spicysev - Indian Snack

Karasev is an Indian tea time snack. Mom do it on special occasions. I carve for salty, spicy dishes. Karasev is a spicy, crispy snack made of chickpea flour. In Tamil kara means spicy or hot. Sev is a kind of fried noodle shaped variety. It is one of the easiest snack i have ever made.

I usually sit in kitchen and note my mom when she do special dishes. I like this karasev to taste and also there's a fun part in doing this. I like to rub the dough on the top of laddle to make this sev. With the bits i make alphabets and different shapes when i was little, sounds crazy but i eat what i do.

My mom do this with a help of special laddle, which has wholes in it. When you rub the dough, snake like structure settles to the bottom. But here i use vegetable grater as i dont have laddle. No more wating lets do Karasev.

Ingredients:

Kadalai mavu / Chickpea flour - 500 gm
Arisi / rice flour - 150 gm
Red chili powder - 2 tsp (Adjust to your spice level)
Crushed pepper - 1 tsp
Hing - pinch
Soda salt ( cooking soda) - pinch
Water - to make dough.

Method:

1) Seive the gram flour and rice flour atleast 2 times

2) Mix all the ingredients in a bowl. Add water little by little.

3) Make a dough which not too sticky and not too hard. Make it soft so that you not see cracks in it.

4) Heat oil in a pan.

5) Place a plastic paper or tissue papper on the kitchen top and grease it with oil.

6) Take a small ball of the dough on vegetable grater and rub giving some pressure. If you have laddle, makes the work very easy. Wash and dry the laddle, rub the dough.

7) Sev gets collected in the paper you placed underneath, If you are good with oil then rub it directly in the hot oil (if beginners do not try directly in oil)

8) Fry untill golden brown. Once all the bubbles subsides (sizzling sound stops) take the sev from oil and place on tissue paper to absorb excess oil.

9) Let it cool. Kara sev is ready. Store in air tight container.

Note:

1) Add butter if you like. It adds crispness to the sev.

2) Adjust chili powder amount according to your spice level. You can also avoid crushed pepper if you do not like.

3) Beginners do not rub the dough directly on to the oil.

4) Maintain the oil heat constantly to get even color.

5) Do not eat it hot. Allow it to cool and than serve. Bring to room temp makes it crispy.





Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Oats Kolukattai/ Steamed Oats Dumpling

Kolukattai is a Indian dish which is steamed and served hot. There are too many varieties of doing kolukattai. Kids love kolukattai because of its shape and taste. So lets add something healthy for their after school snack.

Anything done with oats is good for health. This is good for diabetics people and who are in diet. Any one can eat oats as this has a specific type of fiber which is very good for health. People may be tired of eating oats just with milk. Lets add some flavor to it. It is a tasty and healthy food which you can have in morning or even as evening snack.

Oats have many nutritional values. Oats is good to reduce cholesterol. People who hate oats also will fall in love for this kolukattai. Until you say it is made of oats, no one can find it. So lets surprise kids and guest with this delicious food.

Preparation Time

Preparation - 5 mins
Steaming - 10 mins

Ingredients:

Oats - 1 cup (rolled/ powdered)
Mustard seeds - 1 tsp
Urud dhal - 1 tsp
Curry leaves - 1 spring
Hing - Pinch
Water - 1/4 cup
Salt to taste
Grated coconut - 1/4 cup (optional)
Oil to temper

Method:

1) Heat a pan, add 2 - 3 tsp oil, once heated add mustard, urud dhal, curry leaves, hing and let it splatter.

2) To this add oats, mix well. At this point you can add coconut if desired. Add salt as required and water little by little.

3) Put out the flame and let it cool for 2 - 3 mins. If the oat mixture is little stick, it is the correct stage to make kolukattai.

4) Take a small lemon sized ball of the mixture in your palm and press evenly with your four fingers.

5) Lay all of them in idly plates and steam for 10 mins.

6) Serve hot for good taste.

Notes:

1) Add water little by little or it will become mushy.

2) I use old fashioned Quaker oats. If using different type of oats check while adding water.

3) Should not keep kolukattai open after steaming.

4) You can also add vegetables (carrot, beans - chopped) to add flavor and color.



Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

Aloo /Veg patties (Cutlet)

Patties or cutlet is a famous Indian snack made of aloo (potato) and vegetables. My husband felt that it reminded him of cutlet. In America you can get it in the name of Hash Browns. As it is not deep fried, it is less in cholesterol and you can add variety of vegetables. If you want to sneak in more vegetables for your little fuzzy eaters, do it. Potatoes are world favourite hence works great in this.

I cut vegetables as fine as i can and when it is mixed up with potatoes, your kids will not be eagles to pick them out. Add some spices which gives a separate flavor. It is crispy on the outside and soft and healthy inside.

One can have this as snack on a rainy day with coffee. You cant help but to love them. There are too many varities doing it. This is for veg lovers. Soon will post for Non Veggies.



Ingredients:

Potato - 3 medium sized
Carrot - 1/4 cup (cut into small cubes)
Beans - 1/4 cup (cut into small cubes)
Onion - 1/4 cup chopped (optional)
Wheat flour - 1/4 cup
Ani seed - 1 tsp
Salt & pepper - to taste.
Chili powder - 1 tsp
Hing - pinch
Oil - shallow fry

Method:

1) Boil potato in a pan with water. After 10 to 15 mins remove potatoes and cool it. Peel the skin, smash and keep aside.

2) In a bowl take wheat flour, cut vegetables, onion (optional), ani seed, chili powder, hing, required salt & pepper. Mix well.

3) To this add smashed potatoes. Mix until well combined.

4) Make small balls (lime sized).

5) Take one ball and press it in you palm to form patties (round shape). Continue with other balls.

6) Refrigerate for about 20 mins.

7) Heat 2-3 tbsp oil in a pan (i prefer non stick). When hot add patties, 4 to 5 at a time.

8) Make sure it not stick to other patties. Cook them until golden brown and flip to the other side.

9) It takes at-least 5 mins each side. (do not cook in high heat).

10) Remove from once done and transfer it on tissue to remove excess oil.

11) Serve hot for better taste.

Note:

1) remove potatoes immediately from hot water once done. If left, absorbs water and while frying oil will splatter.

2) Can add any vegetable you wish. Should not add vegetables with high water content.

3) Fry in medium heat.

4) Refrigeration of patties before frying, to help hold mixture together.

5) Can also bake it in oven at 450 F for 5 mins. Flip the patties and bake for another 5 mins. Time varies for each oven type.



Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

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.




Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

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.




Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.

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.


Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.