SPICY BABY POTATO FRY

Potatoes are a favorite of all ages,seasons and palates...

Do try out this spicy baby potato fry that can be made in a jiffy...

INGREDIENTS

• BABY POTATOES -1/2 KILOS
• OIL FOR DEEP FRYING
• RED CHILLY POWDER -TO TASTE
• AMCHOOR POWDER (dry mango powder) -A BROAD PINCH
• SALT TO TASTE

METHOD

• Wash and clean the baby potatoes.
• Pressure cook them for just 1 whistle in salted water.
• Remove from the cooker and peel them.
• Heat the oil in a pan .
• Deep fry the potatoes till golden color.
• Drain.
• Place them in a bowl.
• Add salt to taste,chilly powder to taste and Amchoor powder.
• Toss well till the potatoes are coated well.
• This is a great starter,snack or a side dish that is a perfect accompaniment for chappatis, pulavs, sambar ,rasam and curd rice too.

Desserts,starters and salads @ GRT Hotel,T.Nagar...A short video

Desserts,starters  and salads @ GRT Hotel,T.Nagar...A short video

Whatta spread...Droolicious...Loaded ...

Sinfully rich and tasty....

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.

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

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. 

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.

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.

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.

FRENCH FRIES (HOME STYLE)

        WHO WILL SAY NO TO THIS IRRESISTIBLE POTATO SNACK   ?????


     INGREDIENTS

   Potatoes( cut into 1/2 inch thick strips) -4

Oil for deep frying

Salt to taste

White pepper powder to taste (Optional)

  

METHOD

• Cut the potatoes into strips of about 1/2-inch thickness and width
• Soak potatoes in ice cold water for 1 hour at room temperature.
•  Drain well; pat dry with paper towels.Or spread under a fan on a towel and dry them.
• Heat oil in deep  pan .
• Sprinkle the potato strips widely ; fry in hot oil for about 4 minutes, or until golden brown and tender.
• Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.
• Sprinkle salt and pepper to taste. 
• Toss well.
• Serve hot with tomato ketchup or sauce.

This is a great starter or a fantastic Any Time Snack!!!

CRISPY CAULIFLOWER

INGREDIENTS

CAULIFLOWER   BITS               -1/4 KG
CORNFLOWER                           -3 TABLESPOONS
RICE FLOUR                                -2 TABLESPOONS
CHILLY POWDER                       -1 1/2 TEASPOON
CUMIN POWDER                        -1/2 TEASPOON
AMCHOOR POWDER                 - 1/4 TEASPOON
GARAM MASALA POWDER      - 1/2 TEASPOON
CHILLI SAUCE                             - 1 TEASOON
ONIONS(FINELY CHOPPED)    -   1 CUP
OIL FOR FRYING
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING

METHOD

1.WASH AND CLEAN THE CAULIFLOWER BITS .DRAIN.CLEAN THEM.
2.ADD THE FLOURS,THE DIFFERENT POWDERS (EXCEPT AMCHOOR ),ONIONS,SALT AND SAUCE.MIX WELL.
3.ADD ENOUGH WATER AND MAKE A BATTER OF COATING CONSISTENCY.
4.MARINATE THE CAULIFLOWER BITS FOR 15-20 MINUTES IN THIS BATTER.
5.DEEP FRY THE MARINATED CAULIFLOWER BITS IN HOT OIL TILL WELL COOKED.
6.DRAIN.SPRINKLE AMCHOOR OVER THE FRIED BITS. TOSS WELL.
7.GARNISH WITH CORIANDER LEAVES.

#MAKES A STARTER,SIDE DISH OR AN ANY TIME SNACK.

SPICY PANEER FRY

INGREDIENTS

CUBED PANEER           -2 CUPS
CORNFLOUR                -3 TBLSPOONS
CUMIN POWDER         - 1/2 TEASPOON
CHILLY POWDER        -1 TEASPOON
GARAM MASALA
POWDER                       -1/2 TEASPOON
AMCHUR POWDER     -1/2 TEASPOON
SALT TO TASTE
OIL FOR FRYING
ONION AND LEMON SLICES FOR GARNISHING.


METHOD

1 MIX THE CORNFLOUR AND OTHER POWDERS AND SALT IN A BOWL WITH ENOUGH
WATER TO MAKE A COATING BATTER.
2.ADD THE PANEER CUBES TO THIS BATTER. MIX AND MARINATE FOR 15 MINUTES.
3.DEEP FRY IN HOT OIL LITTLE BY LITTLE TILL GOLDEN BROWN.
4.DRAIN.GARNISH WITH ONION RINGS ANDA LEMON SLICE.
 5.SERVE HOT .

CHEESE STICKS

INGREDIENTS

BREAD SLICES                 -2
BOILED POTATOED        -1 CUP
GRATED CHEESE             -1 CUP
CORNFLOUR                    -2 TABLESPOONS
BREAD CRUMBS              - 1/2 CUP
OIL FOR FRYING
CHILLY FLAKES                - to taste
SALT                                   - to taste

METHOD

1.MIX TOGETHER SHREDDED BREAD SLICES,BOILED POTATOES,CHEESE,SALT AND CHILLY FLAKES.
2.SHAPE INTO 1 CM BY 4 CM STICKS WHICH ARE ABOUT 1/2 CM THICK.
3.DIP THESE STICKS IN A PASTE OF CORNFLOUR AND WATER AND ROLL THEM IN BREADCRUMBS.
4.DEEP FRY THEM IN MODERATELY HOT OIL TILL THEY ARE DONE.

#SERVE HOT WITH TOMATO KETCHUP.
# A GREAT ANYTIME SNACK.
# YOU CAN EVEN SHAPE THE STICKS AND FREEZE THEM AND FRY AS AND WHEN NEEDED.


http://leckerandyummyrecipes.blogspot.de/2012/03/healthy-morsels-journey-begins.html