Marina Beach Style Masala Pori- A short video

A visit to Chennai is incomplete without visiting

the world's second longest beach- Marina Beach....

And how can a visit to Marina Beach be complete

without gorging hot bajjis and sundals and Masala Poris...

Bajjis and Sundals are commomly made in all homes...

but Masala Pori is a bit uncommon....

Here is a video on the making of Marina Beach style 

Masala Pori....

It is a simple and yummilicious dish

Which is tasty and really healthy too...

You just need some puffed rice,chopped onions,

chopped  tomatoes,grated mango,carrots,diced chillies,

boiled peanuts and a big heap of crunchy pori/

puffed rice/Murmura...

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.

THAYIR VADAI /DAHI VADA

Here  are some delectable ,melt in your mouth Thayir Vadais/Dahi Vadas...So easy to prepare ....A perfect snack for a hot Indian afternoon....

INGREDIENTS

• CURD-1 LITER
• URAD DHAL-200 GRAMS
• GREEN CHILLIES-3
• GRATED COCONUT-3 TEASPOONS
• SUGAR-1 TEASPOON
• MUSTARD SEEDS-1/2 TEASPOON
• OIL FOR FRYING
• CURRY LEAVES-FEW
• CORIANDER LEAVES-FEW
• ASAFOETIDA POWDER-2 - 4 PINCHES
• CHILLI POWDER- A FEW PINCHES
• SALT TO TASTE
• BOONDHI-100 GRAMS

METHOD

• Soak the urad dhal for 3 hours.Drain .Grind with enough water to a smooth paste.Make sure the batter is not too watery.
• Add a little salt.Mix well.
• Beat the curd with enough salt ,sugar and asafoetida powder.
• Grind the coconut and chillies coarsely with a little water .
• Mix well with the curd.
• Season with spluttered mustard seeds.
• Heat the oil.
• Drop small blobs of the batter in hot oil .Fry till golden brown.(You can even fry doughnut shaped vadas.)
• Drop the vadas in curd.
• Soak well one by one.
• Drain from curd and set in a platter.
• Garnish with crisp boondhis ,curry leaves ,coriander leaves and a pinch of chilly powder.
• You can also garnish them with a little grated coconut and /or grated carrots.

• Serve chilled.

AMMINI KOZHUKKATAI/MANI KOZHUKKATAI/UNDILI KOZHUKKATAI

It is Ganesh Chathurthi season...and Kozhukkatai is an important neivedyam/offering made during this festival.

Unlike the sweet modakam/kozhukkatai, this Ammini /Mani/Undili Kozhukkatai is a spicy version which is much easier to make and definitely,tasty too.


INGREDIENTS

• RICE FLOUR -1 CUP
• WATER-1 3/4  CUPS
• GRATED COCONUT-3/4 CUP
• DRY RED CHILLIES-4
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• ASAFOETIDA POWDER-FEW PINCHES
• OIL-2 TABLESPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Heat the water in a heavy pan.Bring to boil.Add the salt to taste.Add a tablespoon of oil to the water.
• Switch off the gas.
• Now Add the flour little by little ,stirring continuously,avoiding lump formations.
• Now ,cook the flour in medium heat till it leaves the sides of the pan.(Using a nonstick pan makes your job simpler)
• Remove from heat.
• Apply oil in your hands and roll out tiny marble-sized balls out of this cooked dough.
• Steam these balls in an idli cooker/steamer for 10 minutes or till they are done.(the get a shine when done and when you insert a toothpick into a ball ,it comes out clean when cooked well)
• Heat a tablespoon of oil in a kadai.
• Splutter the mustard seeds,urad dhal and red chillies.
• Now add the steamed Ammini kozhukkatais  and sautee well.
• Add the sasfoetida,grated coconut and (more salt-optional) curry leaves. 
• Sautee for a few minutes.
• Serve hot or later.

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.

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/

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.

STUFFED MILAGAAI BHAJJI

   What can be more inviting than a plate of hot and crisp Chilli Bhajjis on a relaxed evening?

That too,when these bhajjis are stuffed with a filling of spiced potatoes,they are just heavenly.....

INGREDIENTS

• BHAJJI CHILLIES - 10-12

FOR THE STUFFING

• BOILED AND MASHED POTATO-1 1/2 CUP
• CHOPPED ONIONS -1/2 CUP
• CHILLI POWDER - 1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC  POWDER - LITTLE
• SALT TO TASTE
• OIL-2  TEASPOONS

FOR THE BATTER

• GRAM FLOUR - 1 CUP
• RICE FLOUR - 1/2 CUP
• BICARBONATE OF SODA-1/4 TEASPOON
• CHILLI POWDER -1 TEASPOON
• TURMERIC POWDER -LITTLE
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the dry ingredients for the batter together.
2. Add enough water and make a batter of coating consistency.
3. Heat 2 teaspoons of oil and fry the onions ,chilli powder, salt,turmeric powder and add the potatoes and cook for a few minutes.
4. Add the garam masala powder and mix well.
5. Slit the chillies.Remove the seeds.
6. Now put  some stuffing into these chillies.
7. Dip the stuffed chillies in the batter.
8. Fry in hot oil till done.
9. Drain .Serve hot with chutney of your choice.

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.

DHOKLA

      Here are some soft and melt in the mouth Dhoklas....

INGREDIENTS

• CHANNA DHAL-2 CUPS
• DESKINNED URAD DHAL-1 TABLESPOON
• GREEN CHILLIES-5-6
• LIME JUICE-1 TABLESPOON
• GINGER-I SMALL PIECE
• TURMERIC-1/4 TEASPOON
• ASAFOETIDA - FEW PINCHES
• MUSTARD SEEDS-1/2 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• CORIANDER LEAVES -FEW
• CURRY LEAVES-FEW
• OIL-2 TABLESPOON
• SUGAR-1 TEASPOON
• SALT TO TASTE

METHOD

1. Soak  the dhals for 4-5 hours. Clean .
2. Grind to a paste (like adai batter) with ginger,2 chillies, asafoetida and salt.
3. Keep aside for a few hours.
4. Add the lime juice and Bicarbonate of soda and let it froth well.
5. Fill a greased tray up to 1/3 of the containers height.
6. Steam for 10 -15 minutes in a cooker .Cut into squares when cool.
7. Now ,heat the oil in a pan. Fry the mustard seeds,chopped green chillies and curry leaves .
8. Add a few tablespoons of water to the pan and add some sugar to it.Cook foe a few seconds till the sugar dissolves.
9. Now pour the chilli,mustard ,sugar mixture over the dhoklas.
10. Let it soak up the liquid.
11. Garnish with coriander leaves. 

• Serve with mint chutney and sweet chutney.
• This is wholesome protien rich,low fat,healthy and tasty snack.

POTATA BONDA

INGREDIENTS

• Boiled and mashed potatoes- 2 cups
• Chopped onions-1 cup
• Turmeric powder-little
• Green chillies -3
• Cashew nuts -few
• Green peas - 1 teaspoon (optional)

FOR TEMPERING

• Mustard seeds-1/4 teaspoon
• Urad dhal-1/2 teaspoon
• Channa dhal-1/2 teaspoon
• Asafotida powder- a pinch

 Salt to taste

Curry leaves and coriander leaves - few

FOR THE COATING BATTER

• Gram flour- 1 cup
• Rice flour -1 tablespoon
• Soda bicarbonate -few pinches
• salt and chilli powder to taste

Oil for frying

METHOD

• Mix the flours ,salt,chilli powder , and soda bicarbonate well.
• Add water and mix to a fairly thick batter of coating consistency.
• Keep aside.

• Now,heat little oil in a pan.
• Fry the mustard seeds,urad and channa dhals.
• Now add chopped green chillies and chopped onions .fry well.
• Add the mashed potatoes,salt ,asafoetida and turmeric powder.
• Cook well.
• Add broken cashews and boiled peas if desired.
• Add chopped curry leaves and coriander leaves. Mix well.

Remove from heat.

• Make small balls of the potato mixture.
• Heat oil in a frying pan.
• Dip the potato balls in the batter. Fry in hot oil till it is cooked uniformly to a golden brown.
• Drain.
• Serve hot with coconut chutney or mint chutney.

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. 

KHANDVI

Khandvis are mildly spiced and slightly sour rolls made of  
gram flour and sour butter milk.

It is a great tasting Gujarati snack....

Try it once and you will fall in love with it...



INGREDIENTS

• GRAM FLOUR -1 CUP
• SOUR BUTTER MILK -3 CUPS
• GREEN CHILLI PASTE - 1 TEASPOON
• ASAFOETIDA - 2 PINCHES
• TURMERIC POWDER - 4 PINCHES
• SALT TO TASTE
• OIL -2 TEASPOONS
• MUSTARD SEEDS - 1/2 TEASPOON
• CURRY LEAVES -FEW
• GREEN CHILLIES -2

METHOD

• Mix the gramflour, chilli paste, asafoetida ,turmeric powder and salt to taste with the butter milk.
• Beat till it is smooth and lump free.
• Heat the mixture in a heavy bottomed pan(preferably nonstick pan) till it thickens and forms a lump..
• Now pour ladle fulls of this mixture into individual ,oiled smooth plates (reverse side of the plate ) and spread the mixture to a thin layer.
• Let it cool for a few minutes.
• Now,roll the layer into tight rolls and cut these rolls into           1 - 1 1/2 inch rolls.
• Arrange in a plate.
• Garnish with mustard seeds and curry leaves spluttered in oil.
• Serve with green chutney.
• You can also garnish it with a little freshly grated coconut, if you wish.

MOONG DHAL PAKODA

Here is a crunchy and spicy , protein rich snack.....

INGREDIENTS

• MOONG DHAL (PAASIPPARUPPU) -1 CUP
• CHOPPED ONIONS - 1 CUP
• CRUSHED GARLIC - 3 FLAKES
• GREEN CHILLIES -4
• GINGER - 1 SMALL BIT
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the moong dhal in water for 30 minutes.
• Drain.
• Grind to a coarse paste in a mixie.
• Mix in the finely chopped onions,green chillies,ginger,crushed garlic and salt to taste.
• Heat the oil in a kadai.
• Drop small bits of the batter into the hot oil.
• Fry toll reddish brown on all sides.
• Drain  .Serve hot with chutney or sauce.

PANEER PATTIES

Here is the recipe  for a simple and easy to make these melt in the mouth patties made with easily available ingredients.

INGREDIENTS

• MILK - 500 ML
• LIME JUICE - 2 TSPS
• BOILED AND MASHED POTATOES-2 CUPS
• ONIONS -1
• BREAD -2 SLICES
• PEPPER POWDER AND SALT - TO TASTE
• CORN FLOUR - 2 TBLSPS
• BREAD CRUMBS -2 TBLSPS
• OIL FOR FRYING

METHOD

• Boil the milk and add the lime juice. When it curdles ,remove from heat and filter the paneer.
• Crumble it well.
• Mix the finely chopped onions,paneer and mashed potatoes well.
• Add salt and pepper to taste.
• Crumble the bread slices and knead with the mixture.
• Shape them into 2" rounds about 1/2 " thick.
• Dip them in a batter made of cornflour and water and roll them in breadcrumbs.Dust off the extra crumbs,taking care not to break the patty.
• Deep fry in hot oil till it turns golden brown.
• Serve hot with tomato ketchup.

PANEER PAKORAS

Here are the monsoon showers...

what is more welcome than a plate of

yummy,crunchy Paneer Pakoras?

INGREDIENTS

• PANEER CUBES -3 CUPS
• GRAM FLOUR -1 CUP
• RICE FLOUR -1 CUP
• CHILLY POWDER -3 TEASPOONS
• SODA BICARBONATE -1/4 TEASPOON
• GARAM MASALA POWDER- 1/2 TEASPOON
• CHILLI CHICKEN RED (FOOD COLOR) -1 PINCH
• (OPTIONAL)
• SALT TO TASTE
• OIL FOR FRYING
• CORIANDER LEAVES FOR GARNISHING
• FRIED CURRY LEAVES FOR GARNISHING

METHOD

• Mix the flours,soda bicarbonate,chilli powder ,salt and garam masala powder well.
• Add some water and make a thick coating batter.
• Dip the paneer cubes in the batter and coat them well.
• Fry them in hot oil ,taking care they do not stick to each other.
• Arrange in a serving dish and garnish with coriander leaves and fried curry leaves.
• Serve hot with green chutney or tomato sauce.

CHEESY SWEET CORN BALLS

   




These yummy Cheesy Sweet Corn Balls make a great starter,quick bite or any time snack loved by the young and old alike...

INGREDIENTS

• BOILED SWEET CORN -2 TABLESPOONS
• GRATED CHEESE -2 TABLESPOONS
• BOILED POTATO - 1 CUP
• GREEN CHILLIES-1
• BREAD -3SLICES
• CORNFLOUR-2 TEASPOONS
• BREAD CRUMBS-I/2 CUP
• OIL FOR FRYING
• SALT TO TASTE
• OREGANO - A BROAD PINCH

METHOD

• Crumble the bread slices and mix them with the boiled potato.
• Add salt to taste. Knead to a dough.
• Mix the boiled corn ,finely cut chillies ,oregano and cheese.
• Make a cup with the potato-bread mixture.
• Spoon in some cheese -corn mixture.
• Make a ball out of the bread -potato cup with the mixture inside.
• Make a batter out of the cornflour.
• Dip the balls in corn flour batter and roll it in breadcrumbs.
• Deep fry in medium hot oil till they are golden brown.
• Serve hot with tomato sauce and potato wafers.

CASHEWNUT PAKODA

Here is one of my all time favorite snack ...which you can prepare in a jiffy!

Crunchy , hot Cashew Pakoda....

It is a real treat on a cool,rainy day when munched along with a cup of hot tea ,or nibble while reading a book  or just binge when you are in an eating mood!!!


INGREDIENTS

• BESAN (GRAM FLOUR) -1 CUP
• RICE FLOUR -1/2 CUP
• CORN FLOUR -1/2 CUP
• CHOPPED ONIONS- 1 CUP
• HALVED CASHEWNUTS-1 CUP
• CHILLI POWDER -1 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the flours,salt,chilli powder ,sodium bicarbonate ,chopped onions and cashewnuts  in a bowl.
• Sprinkle water little by little and mix well till you get a crumbly mix.(Not a soggy or sticky dough)
• Heat oil in a pan and drop small ,uneven shaped bits of the mixture and cook well on both sides till it becomes golden brown.
• Drain .
• Serve hot.

# Chutneys or tomato sauce can be served as an accompaniment for these crunchies.