Idly Fry/ Idly 65

Idly 65  is a vegetarian version of chicken 65 made with left over idly. It is a addictive snack where u can never find out it is made with idly. Try it out .....

Serving for 2

Ingredients

Idly   -- 4 nos

Chopped  Onion  -- 1 cup
Chopped green onion -- 1 cup
Ginger garlic paste -- 1 tsp

Turmeric     --   a pinch
Maida flour --- 4 tsp
Rice flour -- 3 tsp
Curd -- 3 tsp
Red color powder-- a pinch
Garam masala  -- a pinch

Oil

Salt( a pinch as idly will contain salt)

Method

• Refrigerate the cooked  idly for 2 to 3 hrs until hard.
• Cube the idlys and keep aside.
• Make the dry mixture for batter by  adding maida flour, rice flour  turmeric powder, food color, garam masala.
• Add  ginger garlic paste and curd to the dry mixture ,add water if neccesary.(the batter consistency should be thick like dosa batter.)
• Add  cubed idly into the batter and set aside for 20 min.
• Fry the idly in a medium hot oil for 5 min until crispy.( when u poke the idly in oil it should be cooked through)
• Add chopped onion  and green onion.
• Serve Hot with ketchup.

Onion pakoda

Onion pakoda is an easy appetizer that can be made in minutes .Its made with besan flour and rice flour the only challenge in making this dish is getting its texture, the pakodas often become like baji because of its texture try this recipe for  a easy pakoda.

Serving for 4

Ingredients

Besan flour  --1 cup
Rice flour  --1 cup
Onion chopped -- 1cup
Green chili chopped -- 1 cup

Chili powder  --  1/2 tsp
Curry leaves -- chopped few
Salt -- 1/2 tsp
Ghee  --3 tsp

Oil   -- required amount to deep fry

Water 

Asafoetida.

Method      

• In a bowl mix besan, rice flour and chili powder with salt  and ghee.
• Add  water slowly and mix continuously to avoid lumps.( consistancy should be little watery than  chapthi dough if u add onion it sheds water  )
• Add asafoetida  and stir well to mix.
• Add chopped onion chili and curry leaves.
• In a medium hot oil drop shapeless batter (can use  spoons to drop the batter but make sure the surface of the flour is rugged) .
• Fry it for golden brown.
• Serve with chutney

Vazhaipoo vadai/ Banana bloosom vadai

Vazhaipoo is a healthy food when cooked appropriately gives a excellent taste.Thuvarpoo is one   suavi  among the arusuavi and can be explored using this flower. Be careful while cooking with this flower some times it tastes bitter. Consuming Vazhai poois good for womams healthy so  i recommend to eat once a month.Although its time consuming it is worth to try..

Ingredients

Banana blossom  chopped -- 1/2 bowl (cut the pedals from flower take out the string at the center and chop into small pieces and soak in water to avoid turning dark,)

Channa  dal -- 1 cup

Red chili  -- 4nos
Curry leaves -- chopped few

Chopped onion-- 1 cup
Fennel seeds -- 1tsp
Ginger -- 1inch
garlic -- 1 no

Asafoetida.

Oil
Salt

Method

• Soak the Channa  dal for 2 hrs and pulse  it with   red chili ginger and garlic ( dont grind all the dal  take out 1 tsp if u like for a crunchy taste)
•  The texture of the the ground batter should be course so that it can be easily made into balls.
• Add chopped onion, Vazhai poo  , curry leaves , fennel seeds,  salt and asafoetida.
• Make into round dumplings.
• Heat the oil into medium heat and add the vada fry slowly until the whole vada is cooked. (in a hot oil only outer layer is cooked)
• Serve hot with Chutney.

Dal paniyaram

Dal paniyaram is a healthy and easy appetizer made with channa dal .Try  and enjoy

Serving for 4 (20 nos )

Ingredients

Channa dal -- 3/4th  cup

Rice   -- 3 tsp
Urad dal -- 2 tsp
Red Chili -- 4 nos
Onion chopped -- 1 cup
Curry leaves --few
Green chili -- 2 nos
Baking salt -- a pinch(optional)

Asefotida -- a pinch

Oil

Method

• Soak the dals and rice for 2 hrs.
• Grind  the red chlli and then the soaked dal until it becomes paste.
• Mix chopped onion ,chili ,asefotida and curry leaves  in the batter with little salt with Baking salt (optional).
• Make the batter rise by resting the batter  for an hour.(it should be watery and ready to flow.)
• Fill  the batter in a paniyaram pan and cook in low flame for 5 min then turn sides.
• Serve hot  with mint or corrinder chutney

Okra Chips

Okra Chips is a crunchy side dish for rice. I always long for a crunchy side dish in my food and  iam borred of appalam so tried to make a easy alternative its easy and tasty...

 

Serving for 4

Ingredients

Okra sliced -- 1 bowl ful( it shrinks be so careful in amount)

Chili powder  --  1/2 tsp
Salt -- 1/2 tsp

Oil   -- required amount to deep fry

Asafoetida.

Method      

• Wash okra( wash before slicing)  and dry it in the paper towel to take out the moisture.
• Deep fry  for a cripsy okra.
• Sprinkle  asafoetida salt and red chili on top and toss to mix.
• Serve crispy..

Masal vada/Channa dal falafel

Masal Vadai is a spicy snack in south india. There are so many combination in making this dish this is my recipe..

Serving for 2 ( 10 small )

Ingredients

Channa  dal -- 1 cup

Red chili i -- 4nos
Curry leaves -- chopped few

Chopped onion-- 1 cup
Fennel seeds -- 1tsp
Ginger -- 1inch
garlic -- 1 no

Asafoetida.

Oil
Salt

Method

• Soak the Channa  dal for 2 hrs and pulse  it with   red chili ginger and garlic ( dont grind all the dal  take out 1 tsp if u like for a crunchy taste)
•  The texture of the the ground batter should becourse so that it can be easily made into balls.
• Add chopped onion , curry leaves , fennel seeds,  salt and asafoetida.
• Make into round dumplings.
• Heat the oil into medium heat and add the vada fry slowly until the whole vada is cooked. (in a hot oil only outer layer is cooked)
• Serve hot with Chutney.

Potatoes 65/Aloo65

Potatoes are all time favorite vegetable . I am an vegetarian and like to try the non veg recipes with  vegetables,one such creation is potatoes 65. So i tried this chicken 65 recipe with potatoes as we all know that potatoes will never disappoint us in taste this came out wonderful and tasty so try this and send me your comments...

Serving for 4

Ingredients

Potatoes --4 nos 

Big Onion --   1 cup

Corn flour --  4 tsp
Ginger garlic paste -- 4 tsp
Maida /all purpose flour -- 5 tsp 
Green chili -- 3 nosslit open

Red chili   -- 1/2 tsp

Corrinder powder --1/2 tsp

Cumin powder --   1/2 tsp

Tumeric  -- a pinch

Egg Beaten -- 1

Chili  garlic Sauce --1 tsp
Curd -- 2 tsp

Bread crums-- few tsp
Jeera -- 1 tsp

Oil

Salt

Coriander leaves

Method

• Wash the peeled and cubed potatoes and microwave for 5 min.
• Drain the water and add salt, chili powder ginger garlic paste 1 tsp, Corn flour, maida and egg with turmeric and bread crumbs and marinate for 1 hour.
• Ina hot oil fry them in a low hit until golden brown.
• In a pan add  jeera, onion to oil with chili, ginger garlic paste  and saute  for a while then add fried potatoes and  chili sauce, curd , cumin, corrinder powder and salt . Garnish with Corrinder leaves
•  Serve  hot.

Veg Cutlet/ Veg patties

Veg Cutlet is a healthy Appetizer. We can take it as its as a cutlet or take as a patties for veg burger .If u want to make your children to eat veg  then try this wonderful receipe and enjoy...

Ingredients

Vegetables   -- 1 cup (1 Carrot,  10 Beans,few  Cauliflower, 1 cup peas , , 10spinach leaves, beet root -- 1 slice, green onion --2 nos)
Potatoes  -- 2 nos
Tomatoes --1 no
Green chili --2 nos

Ginger  --  1 inch 
Garlic -- 6 nos

Turmeric --  A pinch 
Chopped Onion -- 1 cup
Garlic --  1 tsp 
Red chili powder -- 1 tsp
Gram masala -- 1 inch
Bread crums -- 10 tsp
Egg - 1
Salt

 Method

• Pressure cook all the veg   with ginger, garlic, tomatoes, chili, with salt, turmeric.
• Pressure cook potatoes separately.
• On a hot pan add onion  then garlic and then strained veg  and fry them with salt  chili powder and gram masala.
• Mix it with mashed potatoes and make some hard balls  and dip it in egg  and rubb in bread crums and shallow fry in a pan until golden brown.
• Granish with Corriander leaves and serve hot with ketch up.

Cauliflower Pakoda

Are u bored of Gobi manchurian ? we actually forgot our traditional pakodas that equally taste good. Try this recipe for a an indian flavour of gobi manchurian.

Serving for 2

Ingredients

Cauliflower small   --1 no

Chili powder  --  1/2 tsp
Beasn flour  --5 tsp
Rice flour  --5 tsp cup
Corn flour -- 2tsp 
Lime juice -- 2 drops
Soda salt  -- a pinch
Salt -- 1/2 tsp

Oil   -- required amount to deep fry

Color(optional)

Asafoetida.

Method      

• In a bowl mix beasan rice and corn  flour and chili powder with salt and soda saltjust enough to coat the cauliflower dry.
• Add little waterto lime juice and to veg  to coat.
• Add asafoetida   and stir well to mix.
• Deep fry the cauliflower in medium high flame.( for few min until cauliflower is completly cooked)
• Fry it for golden brown.
• Serve with chutney.

Medhu vadai/Ulundhu vadai

Medhu vadai  is an authentic south indian receipe and ever time favorite snack,my mom often makes this vada since i insist her to make for every auspicious day.Try this recipe then u will start insisting  to make for every festival.

Serving for 2 ( 10 small )

Ingredients

Raw rice / pacharuci  -- 2 tsp

Urad dal -- 1cup(ulundhu)

Greenchili -- 4nos
Curry leaves -- chopped few

Chopped onion-- 1 cup

Asafoetida.

Oil
Salt

Method

• Soak the urad dal for 2 hrs and grind it using  the  wetgrinder with very little water( just to coat the uraddal) along with green chili and rice.
•  The consistancy of the the ground batter should be thick so that it can be easily made into balls.
• Add chopped onion , curry leaves , salt and asafoetida. and allow it to sit for a while.
• Take a transparent sheet say ziplock cover and apply water then  place the  ball shaped batter and make it flat ,with a hole in the center.
• Heat the oil into medium heat and add the vada fry slowly until the whole vada is cooked. (in a hot oil only outer layer is cooked)
• Serve hot with Chutney.

Konda kadalai Sundal

Konda kadai sundal is a easy and a tasty snack. Generally it is made as an naivathiam for auspicious occasions. Try  out my Sundal ...

Serving for 4 

Ingredients

White Channa --    1 cup ( Soaked for 8 hrs and pressure cooked)

Turmeric ---   A pinch
Onion -- chopped 1 cup

Mustard --1 tsp

Jeera --  2 tsp
Urad dal--1 tsp
Red chili -- 4 nos

Curry leaves  -- few

Coconut shredded --  2 tsp

Ginger -- 1inch(crushed)

Salt  --  1 1/2 tsp

Oil --    3 tsp

Asafoetida.

Method      

• Pressure cook Channa  with little salt for 3 whistle.
• Heat oil in a  pan add  mustard, jeera, urad dal,red chili, curry leaves.
• Add onion fry until translucent, then add ginger and channa with salt and turmeric.
• When the channa starts to blend in the flavour    add  coconut .
• Fry for a while and serve hot.

Mirchi Baji/ Milagai Baji

Milagai Baji is my favorite snack.in my child hood i visit all the exhibition just to take this baji.If u are a baji lover try this..

Serving for 4

Ingredients

Baji chili  --4 nos

Chili powder  --  1/2 tsp
Beasn flour  --1 cup
Rice flour  --1 cup
Soda salt  -- a pinch
Dosa batter or urad dal powder  --2 tsp
Salt -- 1/2 tsp

Oil   -- required amount to deep fry

Ajwen seeds --1/2 tsp( optional)
Water  --11/2 cups
Color(optional)

Asafoetida.

Method      

• In a bowl mix beasan rice flour and chili powder with salt and soda salt.
• Add  water slowly and mix continuously to avoid lumps.( consistancy should be like dosa batter)
• Add asafoetida  and dosa batter and stir well to mix.
• Cut the chili into 2,  if big cut into 4 slices. ( take out the seeds if u dont want it to be so spicy)
• Dip the chili in the batter and add into the pan with hot oil .
• Fry it for golden brown.
• Serve with chutney.

Chilly Idly/ Idly Manchurian

Chilly Idly is  my favorite dish. I got the best review from my husband . If u are a south indian taste lover but need a punch of chinese flavour try this recipe.

Serving for 2

Ingredients

Idily   -- 4 no 

Big Onion  -- 1 cup
Vegetables  -- capsicum all colours ( can use carrot as well)

Tumeric           a pinch

Ketchup           3 tsp

Chili Sauce       1 tsp

Soy sauce         1 tsp

Oil

Salt

Coriander leaves

Method

• Refrigerate the cooked  idly for 2 to 3 hrs until hard.
• Cube the idlies and keep aside,   in a hot oil fry the idly  in a low heat until golden brown.
• In a pan add onion to oil with capsicum and other veg( optional)  with little salt (add little salt as idly contains salt).
• Saute the mixture and add idlies along with chili sauce, ketchup, soy sauce.
• Mix well and  serve  hot.

Moor kuzhai

Moor kuzhai is a alternative for a curd rice lovers. If u want a qiuck sour appetizer . Try it

Serving for 4

Ingredients

Butter milk             1 cup

Rice flour                2 tsp

Mustard                  1 tsp

Jeera                       1 tsp

Channa dal              1/2 tsp

Urad dal                  1/2 tsp

Red chili                  3 nos

Curry leaves            few

Salt                           1 1/2 tsp

Oil                             3 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

Curry leaves     

 

Method      

• In a hot pan add mustard, jeera, red chili, curry leaves,and dal.Fry to crisp the dal.
• Mix butter milk and rice flour without any lumps and add into the hot pan.
• Stir continuously until becomes paste .
• We can make the same mixture into cake by pouring into a pan . and cut when cooled.

Masala pori

Masala pori is a quick evening snacks.I probably make 3 times a week, its tasty and easy Try it.......

Serving  for 2

Ingredients

Pori                         3 cups

Turmeric                 A pinch

Chili  powder          1/2tsp

Jeera                       1 tsp

Curry leaves            few

Roasted Groundnut 4 tsp

Salt                           1/2 tsp

Oil                             3 tsp

Asafoetida.

For Seasoning 

Jeera 

Curry leaves                               

Method 

• In a hot pan add  oil, jeera  salt and turmeric.
• Add curry leaves and garlic with  red chili powder.
• When  garlic is semi cooked turn off the stove .
• Add pori and stir till all the gravy is mixed.
• Serve crispy.

Quick Kulipaniyaram

Quick kulipaniyaram is a easy recipe and a good snacks when u runout of ideas for making a tasty recipe for friends.

 Serving for 2

Ingredients

Dosi batter -- 1 bowl

Big Onion -- 1 cup

Green chili  --  3 nos

Curry leaves --  few

Salt

Coriander leaves

Method

• Cut the onion  into small pieces and saute with green chili and salt  until onion is transparent and then add  cut curry leaves mix it in dosai batter.
• Place the kulipaniyaram pan in the stove a slightly apply oil in the holes( apply pam).
• when the pan  is hot add  batter, wait for a while when u see brown edges, turn the paniyaram. ( turn only once)
•  Serve  hot with kara chatni or sambhar

Tips

For better results use appam batter ( raw rice + uard dal in 4 :1 with 2 tsp of methi seeds with handful of cooked rice)