PEAS AND POTATO SOMASI / SOMAS

Here is a plate full of delicious, scrumptious Somasis -Crunchy,crusty and tasty with a healthy filling which can be altered as per your taste...

Though they taste somewhat like Vegetable samosas, they are much easier to prepare...

• For the dough

Ingredients

• Flour-1 cup
• Rawa -1 teaspoon
• Salt to taste
• Ghee -I teaspoon
• Warm water for kneading
• Oil for frying

• For the filling

• Boiled potatoes-2 Cups
• Boiled green peas -1/2 cup
• Chopped onions-1 cup
• Red chilly powder -1 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/2 teaspoon
• Salt to taste
• Oil- 2 teaspoons

Method

To make the dough-

• Mix together the flour,rawa ,ghee and salt .
• Add just enough warm water,little by little and knead a stiff dough.
• Keep aside for 30 minutes.

Method

To prepare the filling

• Heat some oil in a pan.
• Slightly saute the onions .
• Add the boiled and mashed potatoes and green peas.Cook for a few minutes.
• Add the salt ,chilli powder and garam masala powder.
• Keep aside the mixture and let it cool.

• Make one inch sized balls of the dough .
• Roll them out into 3-4 inch diameter rounds,using some dusting flour to make firm chappatis.
• Keep 2 teaspoons of potato filling on the rolled out chappati.
• Close it into a semicircle.Seal well using a little warm water to stick well.
• Heat the oil in a kadai.

• When the oil is hot, drop the somasis into the hot oil and fry till well done.

• Serve hot with chutneys or tomato sauce.

PUDINA PAKODA / MINT FRITTERS

An inviting plate full of hot and crunchy Pudina Pakodas...

Perfect for a chilly January evening....

And it can be prepared in less than 10 minutes...

INGREDIENTS

• GRAM FLOUR (Besan) -2 TABLESPOONS
• WHEAT FLOUR-2 TABLESPOONS
• RICE FLOUR -2 TABLESPOON
• ONION(Chopped)-1
• MINT LEAVES-2 CUPS
• CHILLI POWDER-1 TEASPOON
• SODA BICARBONATE-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the dry flours,Soda bicarbonate ,salt and chilly powder .
• Add the chopped onions and mint leaves(Pudina).
• Add a tablespoon of warm oil and mix well.
• Sprinkle water little by little and make a stiff ,dry dough.(Do not over knead ad it will bring out the bitterness of the mint leaves).

• Heat oil in a frying pan.
• Fry small balls of this dough till it is well cooked and is slightly reddish brown.
• Remove from the oil and drain on a paper towel.
• Serve hot with tomato sauce or any chutney of your choice.

• This is a great anytime snack or a starter -A definite sellout indeed!

PUDINA PEANUT PAKODA

Here is a tasty and flavorful crispy snack loaded with the goodness of mint and packed with the protein powder of crunchy peanuts ...

INGREDIENTS

• FRESH MINT LEAVES-1 CUPS 
• CHOPPED ONION-1
• PEANUTS-1 1/2 CUPS
• GRAM FLOUR -1/2 CUP
• RICE FLOUR -1/2 CUP
• CORNFLOUR-1 TABLESPOON
• SODA BICARBONATE -1/4 TEASPOON
• CHILLY POWDER-  1 to 1 1/2 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Chop pudina /mint leaves coarsely.
• Roast and remove the skin  of the peanuts.
• Mix together the flours,chilly powder, salt  and  soda bicarbonate .
• Mix in the pudina,onion and peanuts.
• Sprinkle  water ,little by little and mix well.(Care should be taken to make it not too soggy)
• Heat oil in a frying pan.
• When the oil is hot drop small bits of the mixture and fry over medium heat taking care not to over brown them.
• Drain .
• Serve hot  with chutneys or tomato sauce.

KEERAI VADAI /SPINACH VADAI

Here is a protein rich snack spiked with the goodness of greens...

A welcome snack on a chilly evening...


INGREDIENTS

• URAD DHAL-1 CUP
• CHANNA DHAL-1/4 CUP
• CHOPPED ONION-1/2 CUP
• CHOPPED AMARANTHUS LEAVES(MULAI KEERAI)-1 CUP
• RICE FLOUR-1/4 CUP
• GREEN CHILLIES-4-6
• PEPPER-1 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the dhals together  for 2 hours.
• Drain and wash them well.
• Grind them to a slightly coarse paste with enough water.
• Mix in the rice flour.
• Mix in the onions,chopped chillies and finely chopped greens and salt to taste.
• Heat the oil in a frying pan/kadai.
• Take a lemon sized ball of the dough in your wet hands and flatten it slightly and make a hole in the center with your index finger.
• Slide this into the hot oil .Fry well flipping once one side is  done and fry till the other side is done well too.Take care that the oil is not smoking hot.
• Drain well golden brown.
• Repeat the same process with the rest of the batter.
• Serve the hot vadais with coconut chutney or sambar.

RIBBON PAKODA

When you are in a mood for some munchies....when the cool weather calls for a crunchy bite with your filter coffee of hot chai...just make a plate full of Ribbon Pakoda in 10 minutes with  easily available ingredients...

INGREDIENTS

• RICE FLOUR -1 CUP
• GRAM FLOUR / BESAN -3/4 CUP
• CHILLI POWDER -1 1/2 TEASPOON
• GHEE-2 TEASPOONS
• SODA BICARBONATE -1/4 TEASPOON
• ASAFOETIDA POWDER-4 PINCHES
• WATER FOR MIXING THE DOUGH
• SALT TO TASTE
• OIL FOR DEEP FRYING

METHOD

• Mix the flours,soda bicarbonate,salt ,asafoetida,ghee and chilli powder well.
• Add enough water to the mixture to make a sticky dough.
• Take a murrukku press .Fix it with ribbon pakoda plate.(the disc with two thin slits)
• Oil it well to avoid messiness at work.
• Heat the oil in a kadai /frying pan.
• Take a ball of the dough and fill the press till three fourths.
• Now press the pakoda directly into the hot oil in a circular motion.
• Let it cook well.(one sign to watch for is the decrease of froth and bubbles in the oil-an indication that it is fried  well.)
• Remove from the oil.Drain.
• Store in an airtight container when it is cool.

VEGETABLE CUTLET

Here is a plate of hot vegetable cutlets...My favorite starter and anytime snack....


INGREDIENTS

• BOILED POTATOES-2 CUPS
• CHOPPED ONIONS-1 CUP
• PEAS-1/2 CUP
• CHOPPED CARROTS-1/2 CUP
• CUMIN SEEDS-1/2 TEASPOON
• BREAD SLICES-4
• BREAD CRUMBS FOR COATING
• CORNFLOUR FOR COATING
• BREADCRUMBS FOR COATING
• OIL FOR DEEP FRYING
• CHILLY POWDER-2 TEASPOONS
• SALT TO TASTE

METHOD

• Boil the peas and carrots.Drain.
• Heat a tablespoon of oil in a pan.
• Fry the cumin seeds.
• Add the onions and fry till transparent.
• Now add the salt and chilly powder.
• Add the boiled vegetables and mic well.
• Soak the bread slices in salted water.Squeeze till dry.
• Break into pieces.Add to the vegetables and mix well.
• Cool. Knead the mixture  roughly .Shape into balls.Flatten slightly.
• Dilute the cornflour to a thin coating paste.
• Dip the flattened cutlets into the paste.Roll over the bread crumbs till well coated.
• Fry in hot oil  .Drain.
• Serve with tomato sauce .

Linking to

http://www.mostlyfoodandcrafts.com/2014/10/friday-frenzy-one-party-four-blogs_9.html http://apriljharris.com/2014/09/hearth-soul-hop-september-29/

FRIED PODI IDLI

Here is a tasty any time snack /starter which can be prepared effortlessly....

It is a nice way to use up your leftover idlis too...

In fact,refrigerated idlis are better if used for this dish as they tend to by dry and they absorb less  oil when fried...

Do you know...now a days ,these are served as starters in dinner banquets and these are more sought after than other fancy ones...


INGREDIENTS

• REFRIGERATED IDLIS(preferably mini idlis) 
• IDLI MILAGAAI PODI
• OIL FOR FRYING 
• SALT TO TASTE( OPTIONAL)

METHOD

• You can use mini idlis to get  neat bite sized pieces of starters or you can cut regular ones into small pieces.
• Heat the oil in a pan.
• Deep fry the idlis till golden brown.
• Keep the milagaai podi in a shallow dish .Add some salt  if needed.
• Now toss the fried idlis in the podi till they are coated well.
• Serve as starters with a dip of coconut chutney or they can be had as they are as they are well coated with idli milagaai podi.

Linking to...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

OATS MASALA VADAI

Here is an usual snack with an unusual twist....

Your regular paruppu vadai made healthier and tastier with oats...

INGREDIENTS

• CHANNA DHAL -1 CUP
• OATS- 1 CUP
• GARLIC - FEW PODS
• CHOPPED ONIONS-1 CUP
• RED CHILLIES- 8 - 10
• SALT TO TASTE
• OIL FOR FRYING
• CURRY LEAVES-FEW

METHOD

• Soak the channa dhal for 30 minutes .
• Soak the oats for 10 minutes.
• Drain.
• Grind the dhal and oats to a coarse paste along with the red chillies .
• Add chopped garlic,onions,salt and curry leaves.
• Pat into 2 inch discs about half a centimeter thick and fry in hot oil till golden brown.
• Make sure the oil is not smoking hot and the vadais are cooked on both the sides.
• Drain.
• Serve hot with chutney.
• For a change you can add some grated coconut to the ground batter.

SWEET MAIDA CUTS / MAIDA BISCUITS

Here is a tasty ,easy to make any time snack....

INGREDIENTS

• MAIDA(ALL PURPOSE FLOUR)-1 CUP
• SUGAR-1/3 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• SODA BICARBONATE-4 PINCHES
• SALT -4 PINCHES
• OIL/VANASPATI FOR FRYING

METHOD

• Powder the sugar in a mixie.
• Sieve together the maida,soda bicarbonate salt,elaichi powder  and powdered sugar.
• To this mixture add a few spoons of oil and mix to get a crumb-texture.
• Sprinkle water little by little and knead to a stiff dough.
• Keep aside for 15 minutes.
• Make lemon sized balls out of this dough and dust them with maida .
• Roll out into slightly thick chappatis.
• Cut into diamond shaped bits or small squares with a sharp knife.
• Heat the oil and fry the bits till done.Drain.
• Serve hot or cool.

CAULIFLOWER PAKODA

Here is a tasty and crunchy dish made with

 the all time favorite -cauliflower...

It is a teatime snack,starter,side dish...

in fact - absolutely irresistible at any time!

INGREDIENTS

• CAULIFLOWER BITS -3 CUPS
• GRAM FLOUR-1 CUP
• RICE FLOUR-1  CUP
• CORNFLOUR-1 TABLESPOON
• CHILLI POWDER- 2 -3 TEASPOONS
• GARAM MASALA POWDER-1 TEASPOON
• SODA BICARBONATE -1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING
• CURRY LEAVES - FEW

METHOD

1. Break cauliflower into small bite sized pieces.
2. Clean.Immerse in salted, boiling water for a minute.Drain.
3. Mix all the dry ingredients.Add enough water and make a coating batter of dosa flour consistency.
4. Add the cauliflower bits to the batter .
5. Mix well so the bits are well coated with the batter.
6. Heat the oil in a frying pan.
7. Deep fry the coated cauliflower bits  till they turn slightly red.
8. Drain.
9. Garnish with fried curry leaves.
10. Serve with chutney or tomato sauce.

ONION PAKODAS

Here is another simple and tasty anytime snack...


INGREDIENTS

• GRAM FLOUR-1 CUP
• RICE FLOUR -3/4 CUP
• CHOPPED ONIONS-2 CUPS
• CHILLY POWDER -11/2 TEASPOON
• BICARBONATE OF SODA -1/4 TEASPOON
• SALT TO TASTE 
• OIL FOR FRYING

METHOD

• Mix the flours ,salt ,chilli powder and bicarbonate of soda.
• Add the onions.
• Sprinkle water little by little and make a dry and flaky mixture.(take care not to make it too soggy)
• Heat oil in a kadai.
• Drop small ,uneven bits if the mixtur and fry till golden brow and well cooked.Turn once to ensure even cooking.
• Serve hot or later.
• It can be served with any chutney or sauce or even had plain. 

COLOCASIA (SEPPAN KIZHANGU) FRY

Seppan Kizhangu ( Colcoasia/ Taro roots) Fry - This is one of the all time favorite of many South Indian households...

The whole family drools over this tasty,crispy dish over the Sunday lunch table....

      INGREDIENTS

SEPPAN KIZHANGU - 1/2 KG
CORN FLOUR - 1 1/2 CUP
CHILLY POWDER - 3 TEASPOONS
SALT TO TASTE
OIL FOR DEEP FRYING


     METHOD

• Wash,clean and boil the Seppan kizhangu  (colacasia)  till they are well cooked.(Care must be taken so they are not over cooked or they become very soft and mushy)
• Peel the seppan kizhangus and slice them into 1/2CM thick rounds.
• Mix together the salt chilly powder and cornflour and sieve it twice.
• Coat the sliced root vegetable well with this powder.
• Sprinkle some water over them and dust the rest of the cornflour.
• Toss them well  in a large bowl till they are well coated.
• Marinate the slices for 1 hour.
• Heat the oil in a kadai and drop the coated slices few at a time and fry till they are golden brown.
• Drain. Serve hot with rice, sambar and rasam  or variety rice or as a starter too.

KARA APPAM / KUZHI PANIYARAM

This is a tasty and easy any time snack which can be prepared effortlessly with easily available ingredients...

INGREDIENTS

DOSA / IDLI  BATTER      -3 CUPS
RICE FLOUR                      -1/2 CUP
CHOPPED ONIONS           -1 CUP
GREEN CHILLIES               - 4 -5
CURRY LEAVES                 -FEW
SALT TO TASTE
OIL FOR DEEP FRYING


METHOD

1.MIX THE CHOPPED ONIONS,RICE FLOUR,SALT AND CHOPPED CHILLIES
WITH THE DOSA BATTER.
2.HEAT A KUZHIPANIYARAM /APPAM MOULD AND FILL IT UP TO 3/4  WITH OIL.
3.IN THE HEATED MOULD SPOON IN THE MIX AND DEEP FRY TILL GOLDEN BROWN.
4.TURN THE APPAMS / PANIYARAMS  IN THE OIL AND BROWN THEM EVENLY.
5.USE UP ALL THE BATTER IN THE SAME FASHION.
6.DRAIN. SERVE HOT WITH CHUTNEYS OF YOUR CHOICE OR TOMATO SAUCE.

# FOR A CHANGE ,YOU CAN ADD CRUSHED GARLIC PODS TO THE BATTER,
#THIS IS A SELLOUT ON A RAINY DAY OR A COLD EVENING...



http://cuisinedelights.blogspot.in/2012/03/spotlight-lunchbox-ideas-announcement.html?showComment=1332839401812#c1715510409594320427

http://theworldaccordingtorujuta.blogspot.in/2012/03/announcing-kids-delight-easy-to-make.html

http://tasteofpearlcity.blogspot.in/2012/03/any-one-can-cook-series-45.html

MASALA VADAI

INGREDIENTS

GRAM DHAL -                   2 CUPS

RICE -                                 1 TABLESPOON

CHOPPED ONIONS-        1/2 CUP

DRY CHILLIES -                8-10

CURRY LEAVES -             FEW

SALT TO TASTE

OIL FOR FRYING


METHOD

1.SOAK THE DHAL  AND RICE FOR 40 MINUTES

2.DRAIN.ADD CHILLIES,SALT, ONIONS AND CURRY LEAVES.

3.GRIND TO A COARSE PASTE IN MINIMUM SPEED TILL YOU GET A COARSE PASTE.

4.HEAT OIL IN A FRYING PAN.

5.SHAPE THE DHAL MIXTURE INTO SMALL DISCS OF ABOUT

 2 INCH DIAMETER AND 1/2 INCH THICK.

6.FRY IN HOT OIL TILL DONE.

7.WHILE FRYING KEEP THE OIL IN MEDIUM HEAT FOR EVEN

BROWNING AND COOKING.

# AS A VARIATION YOU CAN ADD GREEN CHILLIES .

# IF YOU WISH YOU CAN EVEN ADD A FEW PODS OF GARLIC

WHILE GRINDING FOR THAT EXTRA FLAVOR.



SERVE HOT WITH COCONUT CHUTNEY.