Maddur Vada

Its Eid holidays here and each day we look forward to have some good tea time snack.  I made them yesterday as this is in my to do list for sometime.  No need to soak the dals, a kind of instant vada which you can make it very easily with few ingredients you have in you kitchen.

Ingredients

Onions : 1 cup finely chopped

Green chilli  crushed : 5 nos.
Curry leaves : 2 sprigs finely chopped
Coriander leaves: 3 sprigs chopped
All purpose flour : ¼  cup
Semolina : 1 cup
Rice flour: ¾ cup
salt as required
Hot oil : 3 tbsp
Hing – a big pinch
Cumin crushed – 1 tsp
Peanut (fried and broken )  - 3 tbsp
Coconut grated – 2 tbsp
Water  as much as needed

Oil for deep frying

Khandvi

This month at the SNC Challenge 7 the South team was asked to make Khandvi by Hetal Acharya,  the North team was challenged  to make Karupatti  Appam by Shama Nagarajan.

SNC is the brain child of Divya Pramil. I am proud to be a member of this  challenge and I belong to the South team.

Lets go ahead and make the very popular Farsan from Gujarat. Looks simple and very tricky to get the perfect consistency to roll the batter into rolls. Taste yummy, you can add up a dash of  green chilli paste to the batter to make it spicy.

Mixture

A  lovely tea time snack. Lots of work in it as you need to have tremendous patience to do this small petty things to get the final result of this mixture. I love this  home made mixtures especially this is how my mom makes it.

During festivals its my dads duty to sit and make the ribbon pakodas and the sev.  Mom will make the batter and give as poor thing she will be engrossed with the other preprations for the festivals.  So wonderful it used to be that even today I feel so happy thinking of my childhood days and the time we have spent doing all such things together.

My part of the job  was to make small pieces of the sev and pakodas.  My dad was an expert for the final touches for the mixture as he would mix all the ingredients so well  by tossing it without touching hands. Miss my dad terribly.

 
Ingredients : 

Rice flour -  ½  cup
Besan  - 2 cups                                                          

Red  chilli powder – 1  tbsp
Poha thick variety & white colour– ¼ cup                      
Peanuts with skin – ¼  cup
Fried  Channa Dal -  ¼  cup
Curry leaves : 6 sprigs
Oil  for frying
Salt to taste
Hing – a pinch                                                                                
Water *                                                                                           
Garlic – 2  nos  (Optional) I normally add

* as much as needed to make the batter

Raw Banana or Vazhaka and Onion Pakodas

Its been a rainy today here, gloomy and so chill and a lovely day and  that too it’s a weekend.

Wanted some nice snack to munch with the tea and  I made these two types  (raw banana bajji and killi pakoda with onion slices) for the evening tea. With a cup of tea sitting by the balcony  we enjoyed  the evening to the most J.

Time: 30 minutes

Serves : 3 pax

Ingredients

Raw Banana Bajji

Raw Banana – 1 no (Sliced in thin pieces lengthy) **

Gram flour – ½  cup

Rice Flour – 1 tbsp

Red chilli powder – ½ tsp

A pinch of  asafetida

A pinch baking soda

Idli batter – 1 tbps (Optional) *

Salt to taste

Oil for frying

*This makes the bajji/pakoda very light and crispy. Avoid you  

  don’t want. But I always add it.

**Cut the slices very thin and drop this into turmeric and salt water, so that the banana remain fresh and wont turn dark.

Thenkuzhal Murukku

Happy New Year! Hope this new brings everyone peace, happiness and good health J

My first post and thought of starting of this lovely thenkuzhal, a lovely snack for tea time. I have used urud dal and moong also here with  butter. Start munching and never fell like stopping they are so  irrisistble.

Mullu Murukku

Ingredients:

Raw rice - 2 cups

Moong dal powder - ¼ cup

Urud dal powder - ½  cup

Asofetida – a geneous pinch

Salt to taste

Black  or white sesame seeds  - 1 tsp

Red chili powder – 1 tsp  (optional)

Butter - 4 tbsp

MURUKU Or CHAKLI

Ingredients

Rice flour – 3 cups

Besan flour – 1 cup

Red chilli powder – 2 tsp

Asafotida powder – 1 tsp

Salt – 2 tsp or as per your taste

Butter or ghee – 4 tablespoon

Oil for deep frying

Method:

Sieve both rice and besan flour.

Put it in a broad vessel, red chilli powder, asafotida and salt and mix well. Melt butter or ghee and pour over the flour. Mix well with a spoon then divide the flour into 3 to 4 parts.

Aloo Bajji & Potato Rings

Ingredients

·         1 large potato

·         2 Large Onions

·         ¾  cup Besan Flour

·         ¼  tsp red chilli powder

·         A pinch of  asafoetida

·         A pinch baking soda

·         Idli batter – 2 tbps (Optiona) *

·         Salt to taste

·         Oil for frying

*Normally when I make any bajji I add this iddli batter mix, as this will make the bajji so crispy and light.  If you don’t hve the batter just ignore but still the bajji will be nice and yummy.

Karigadubu or Karjikaya or Gujiya

Prep Time: About 30-40 mins;

Makes: About  12-15 pcs

 

Ingredients:

For the dough:

1 cup Fine Rava 1/4 cup All purpose flour

1-2 tbsp Ghee/Butter

Water, for preparing the dough

Oil for Deep Frying

*  Please use ONLY FINE RAVA. The regular upma rava is not suited for this

OR

1 cup all purpose flour

1/4 cup  fine semolina

1-2 tbsp Ghee/Butter

Water, for preparing the dough

Oil for Deep Frying

Semolina Onion Vada and Chutney

Ingredients

1 ½  cups of roasted semolina
¼   cup all purpose flour
2 tbsp  rice flour                                                                                                                                          2 tbsp – urud dal powder
4 green chillies chopped
A small piece of ginger chopped
One big size onion chopped

Curry leaves chopped with hands – 1 sprig

Coriander leaves chopped – 3 sprigs
¼  tsp baking soda
¼  cup yogurt
Water as per your need to mix the dough
Salt to taste
Oil for frying

Mix all the ingredients together so that it becomes a sticky dough. Make small balls of the mix ,flatten them to make thin discs with the palm of your hands (keep your palm wet ) and fry them out in medium hot oil till golden brown in colour.

Unniappam -100th Post & 5,000 hits on my blog page!!

 and 5,000 hits on my blog page

This is my 100th post and 5,000 hits on my blog page. I wanted to  thank each on you  who have visited  and read my blog. Thank-you for all your views, comments, and recommendations. With all your support I have reached this milestone and hope you all will support me more. Thanks you once again!! Looking forward to receive your suggestions and comments to improve more.

Unniappam (deep fried sweet rice cakes)

One more recipe to the popular snacks of  Kerala. I don’t think you can find anyone who wont like this one. The combination of molasses, ghee, banana, rice flour, coconut is absolutely fanstastic. A special cast iron mold called  “Appakaram”  is needed to make this.

When you visit the temples in Kerala, we get these as  prashads too. 

Makes : 20 – 25 Unniappams (depending upon size of the mold)

Ingredients : 

Raw Rice  - 2 cups
Coconut bits - ¼   cup
Oil for frying
Ghee – 1 tbsp
Cardamom -  4 pods
Ripe small bananas -  3 nos
Jaggery  - 1 cup (more or less to your taste, I had to add one cup, start with ¾ cup)
Salt  a tiny pinch

Medu Vada or Uzhunu Vada

The first thing we go to a restaurant for breakfast everyone loves to have a bite of this yummy vada or you can call it as our South India doughnut. Not much of hardships to make this, you just  have to ensure that you grind this batter thick and very soft  without the urud grains.  Some add baking soda to it to make it crisp but I have not added here to this recipe. You can do so if you like to add a pinch of the soda.

Whilst  you make the sambar vada, dip the vada in water for 3 minutes and then drain the water with your palms by squeezing. Then add hot sambar (I have a huge story to share about sambar, the day I make my post you all will read it and  laugh at me but okay still I will write ok  - thats a promise) and garnish with coriander leaves (take a close look at my pic  i forgot to add) and some chopped onions. I guarantee you its so wonderful and delicious and tastes so different form the  restaurant.

Normally I dont sit to grind for vada seperately reason being I need very small quantity and its difficult for me to grind in the wetgrinder, so what I do is when I grind my weekly idli batter I add up more urud and then take some and use for vada. Simple as that it is.

Try making and enjoy this Vada.

Makes : 10 – 12 (upto the size  you make the vadas)


Ingredients :

Urad dal  - 1 cups  (I used half split)
Rice flour -  1 tbsp
Onion chopped - ¼  cup
Green chillies -  2 nos
Curry leaves - 1 sprig
Black pepper crushed -  1 tbsp  
Salt to taste
Oil to fry 

 

Kerala Banana Chips

Kerala banana chips is one of the crisp items served  in any Kerala Sadhya. Without this a traditional sadhya remains incomplete. Not much of a hardship to get this yummy chips made at home.

Ingredients :

Raw Banana nenthran kaya : 2 nos
Turmeric powder : ¼
Salt water : ½  tsp in ¼  cup water (saline water)
Coconut oil for frying

 

Ribon Pakoda

Ingredients

Rice flour – 1 cup

Gram flour  - 2 cups

Red Chilli powder – 2 tbsp  (or to your spice level)

Kashmiri chilli powder – 1 tbsp

Hing – ¼ tsp

Oil for deep frying

Butter – 1 tbsp

Oil – 2 tbsp (Heat the oil and pour on the flour and then kneed the batter, this makes the ribbon pakoda, crunchy)

Salt to taste

Curry leaves – 8 sprigs (fried in oil and put into the dabba of the ribbon pakoda for fragrance and this is  optional but I do it)

You can add red food colour if you want  but I have added as I like it nice red colour

Brown Channa – Vada

Ingredients

Channa soaked  - 1 cup *

Toor dal – ¼  cup

Dry red chillies - 4 nos

Onion – 1 medium size finely chopped

Green chillies finely chopped – 3 nos.

Curry leaves chopped- 2 sprig **

Ginger – 1 inch (Crushed)

Asafetida powder  - a pinch

Coriander leaves – 2 sprigs**

Fennel seeds – a pinch

Oil  to deep fry

Besan Flour – 3 tbsp (Optional)

Salt to your taste

** Crush and break it with your hand to enhance the flavor out. Use more of the stem part of the

     coriander leaves as this gives more flavor to the vada.                        

*   When you grind the channa dal please ensure all the dal is broken and that not even one remains

     whole. The reason being, if one of the channa remains whole it might splutter when you put in oil and

     its dangerous.

Nendhrapazam Pazham Pori/ Ethakkappam/Banana Fritters

If you happen to be in Kerala don’t miss to have this lovely Ripe banana fritters, this is one delicious Kerala snack you can find in any of the tea shops in Kerala as tea time snack.

I prefer to have nice riped ethakka to this snack. Adding yellow colour gives a nice look to the snack.

Ingredients

Ethakka / Nendhrapazam (ripe plantains)  3 nos 

All purpose flour  - 1 ¼  cups

Rice flour  -  1 tbsp

Sugar -  1 tbsp (upto your taste level u can reduce or increase)

Turmeric powder – ½  tsp

Salt – ½  tsp

Water – ½ - ¾ cup (add more if needed)

Oil – for deep frying

Paripu Vada - Lentil Fritters

You all must be wondering where did I abscond? I have been in and out of Dubai for the past two months.  Finally I have come back with sweet memories after my several short holidays, enjoyed my time with my lovely daughter, family and friends.  Missing everyone one again and hoping to grab an opportunity to visit them soon again.

Is there anyone who don’t like this. I don’t think so. Its such an amazing tea time snack loved from the young to the old. As you go towards  different parts of India you can see lot many variations to this lentil fritter/paripu Vada,  some of them add fresh greens to make it more healthy. You can try making this vada with different dals like channa dal, soya bean etc. Each dal has their own crunchy effect.

Today here I am posting a very basic and simple, crunchy and yummy paripu vada. Taking my memories back to my childhood days, during the monsoon times and when we return from school, my mom would surprise  us with this tea time snack as its much easy to make with the ingredients at home. A cup of tea and a bite of this vada…yummy J my day was made.

To get the crunchy effect just stick to the proportion of the dals I have specified. When you bite you should feel the crunchy sound of the vada which means its perfect. I made this  last evening for my tea, as these days we are off early from work – due to Ramadan. Sorry I missed to greet  many of you on  this wonderful occasion of Ramadan.

Ramadan Kareem!!

 More than all of us  guess who enjoyed the most my Kooky. He ate almost ¾ of a  vada. He loved  it so much.