Thursday, September 6, 2012

Uppu Seedai


Rice                -  1 cup
Udad dal          -  2 table spoons
Ghee               -  4 table spoons
Sesame seeds -  2 table spoons(Optional)
Asafoitida         -  1 tea spoon
Grated coconut -  2 table spoons
Salt to taste
Cooking oil       -  for deep frying

1.  Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs.
2.  Fry the urad dal in a kadai without adding any oil.
3.  Mix the rice and fried dal together and grind it to soft flour and sieve it nicely.
4.  Add salt, asafoitida, ghee, finely grated coconut and asafoitida and mix well and make it into a soft dough adding water.
5.  Make small balls from the dough.
6.  Deep fry them in oil.  Remember that the stove should be kept in low flame.
7.  Once the seedai turns golden brown remove from stove.
8.  Allow the seedais to become cool and store it in airtight container.

Friday, April 27, 2012

Bread Pakoda


Bread                 -  8 slices
Potatoes             -  3 nos
Onions                -  1 no
Green chilies       -  1 no
Coriander leaves -  1 tables spoon (Finely chopped)
Bengal gram flour-  3 table spoons
Rice flour            -  1 table spoon
Red chili powder -  1 tea spoon
Turmeric powder -  1 tea spoon
Salt to taste
Cooking oil for deep frying.

1.  Boil potato, peel, mash.
2.  Finely chop onion, green chilies and coriander, add it to mashed potatoes along with salt and mix well.
3.  Take Bengal gram flour and rice flour in a bowl.
4.  Add salt, garam masala powder, red chili powder and water and make a thick batter
5.  Remove the edges of the of the bread, cut it into triangle.
6.  Spread the potato mixture in one triangular bread, cover it with the other triangle.
7.  Heat oil in deep kadai.
8.  Dip the stuffed bread in the bengal gram batter and deep fry it in oil, in low flame.
9.  Cook till golden brown, remove and place it in tissue.
10.Serve hot with tomato sauce.

Friday, March 2, 2012

Potato Bonda


Urulakkizhangu Bonda
Potatoes                      -  250 gms
Onion                          -  1 small
Green chilies                -  2 nos
Turmeric powder         -  1/2 tea spoon
Garam masala powder -  1/2 tea spoon
(Bengal gram powder) -  2 table spoons
Rice flour                    -  1 table spoon
Salt to taste
Cooking oil for deep frying

1.  Boil, peel potatoes and keep it aside.
2.  Finely chop onions, green chilies.
3.  Heat 1 tea spoon of oil in a kadai, add finely chopped onions and green chilies, fry till raw smell goes off.
4.  Mash the potatoes, add the fried onion, green chili mixture, salt, garam masala and turmeric powder and mix thoroughly.
5.  In a bowl take the bengal gram powder, rice flour and salt.
6.  Add some water to it and make into a thick mixture.  (just like dosa mixture)
7.  Heat oil in a kadai for deep frying.
8.  Make small balls out of the potato mixture, dip it in the bengal gram mixture and put it in hot oil.
9.  Reduce the flame and allow the bondas to cook in low flame, till golden brown.
10.Serve hot with tomato sauce and chili sauce.

Wednesday, February 8, 2012

Palak Pakoda


Palak (Spinach) -  15 - 20 leaves
Palak Pakode
Methi leaves      -  a hand full (Fresh or Kastri methi)
Bengal gram dal -  2 - 3 table spoons
Rice flour           -  1/2 table spoon
Red chili powder-  1 tea spoon
Gur (Jaggery)     -  1/2 tea spoon
Garam Masala    -  1/2 tea spoon
Salt to taste
Cooking oil for deep frying

1.  Wash and finely chop both palak and fresh methi leaves.  (If you are using kasuri methi that also need to be washed and soaked in warm water.)
2.  Squeeze water well from from the leaves.
3.  Add besin, red chili powder, rice flour, gur, garam masala and salt.
4.  Mix thoroughly all the ingredients and keep it aside for 10 - 15 mins.
5.  Heat oil in a kadai.
6.  Make small balls of the pakoda mixture and deep fry in oil.  Keep the flame in medium flame.
7.  Remember heat should be in medium level only.  (If the flame is in high the pakodas will become brown in the outside and remain un cooked from the inside.  If the flame in too low the pakodas will absorb more oil.)
8.  As soon as the pakodas become golden brown remove from oil and keep it in oil absorbent paper.
9.  Serve hot along with tea.
10.Excellent tea time snack.  It also goes well with rice varieties.

Sunday, December 18, 2011

Rathlami Chakli (Masala Murukku)


Rathlami Chukli(Masala Murukku)
Besan (Bengal gram flour)-  1 1/2 cup
Rice flour                          -  1/2 cup
Clove (lavang)                  -  6 nos
Fennel seeds (sauf)           -  1 table spoon
Pepper                               -  1 tea spoon
Cinnamon stick                 -  1 inch
Jeera                                  -  1 table spoon
Red chili powder               -  1 tea spoon
Ghee                                  -  2 table spoons
Asafoitida                          -  1 tea spoon
Salt to taste
Cooking oil for deep frying.

1.  Grind together cloves, fennel seeds, pepper, cinnamon stick and jeera together into fine powder.
2.  In a bowl take the bengal gram flour and rice flour and mix well.
3.  Add the ground masala powder, salt, red chili powder, asafoitida and melted ghee to the flour mixture.
4.  Add water and make the mixture into a nice dough.
5.  Take the dough and using the muruku strainer (Chakli Maker) and make murukus.
6.  Deep fry one by one in low flame till golden brown.
7.  Its an excellent tea time snack.  Store in air tight container.

Sunday, November 6, 2011

Masal Vadai


Channa dal            -  2 cups (100 gms)
Red chilies             -  2 - 3 nos
Rava or Sooji        -  1 table spoon(Optional)
Onions                  -  2 nos(Finely chopped)
Green chilies          -  3 - 4 nos(Finely chopped)
fennel seeds           -  1 table spoon
Coriander powder -  1 tea spoon
Curry leaves          -  a few leaves
Coriander leaves    -  1/2 table spoons(Finely chopped
Salt to taste
Cooking oil for deep frying.

1.  Soak channa dal and red chilies in water for 1 hr.
2.  Take out 1 table spoon of soaked dal in a bowl.
3.  Grind the rest of the soaked dal and red chilies, coarsely. (adding as little water as possible)
4.  Add the ground dal to the bowl with the dal.
5.  Add finely chopped onions, green chilies, coriander leaves and curry leaves to the ground dal.
6.  Also add salt, fennel seeds and coriander powder and mix well.
7.  Heat oil in a kadai.
8.  If you feel the dough is not tight enough, add a table spoon of rava or sooji.
9.  Make vadai's out of the dough and deep fry in low flame.
10.The vadai has to be cooked in low flame, if not it will not cook properly.
11.Serve hot with tea.

Thursday, September 29, 2011

Corn Sundal


Fresh corn kernels  -  2 cups
Grated Coconut     -  2 table spoons
Tomato                  -  1 no
Ginger                   -  1 inch
Green chilies          -  2 nos
Cooking oil            -  2 table spoons
Mustard seeds       -  1 table spoons
Black gram dal      -  1 table spoons
Asafoitida             -  1 pinch
Curry leaves          -  a few leaves
Coriander leaves   -  2 table spoons
Salt to taste

1.  Grind together coconuts, ginger, tomato and green chilies together.
2.  Heat oil in a kadai, add mustard seeds and black gram dal.
3.  After the mustard crackles and the dal turns golden brown add asafoitida and ground masala.
4.  Stir cook till the masala cooks, add salt, turmeric powder and also the corn kernels.
5.  Add 1/2 cup of water and cook in low flame.  Keep it covered and stir inbetween.
6.  After the corn is cooked, garnish with finely chopped coriander leaves and serve hot.