Butter Murukku

Butter Murukku

INGREDIENTS :

Rice flour - 1 cup
Roasted gram / putani - 1/2 cup
Butter - 2 tblsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Hing - a pinch
Salt - as per taste
Water - to knead the dough
Oil for deep frying

METHOD :

 In a bowl put all the dry ingredients.

Add butter to this and mix well.

Put water and knead to a soft dough and keep aside for 20 mins.

Heat oil and deep fry to golden brown colour

Once done store it in airtight container.

Masala Vadas / Chettambado

Masala Vadas

Ingredients :

Chana dal - 1 cup
Green chillies - 1 chopped (I am adding red chilli powder here so used only 1. You can adjust the spice according to your taste bud :) )
Red chilli powder - 1/2 tsp
Dry coconut/ Copra - 3 tblsp (Cut it into very thin slices)
Hing - a generous amount
Salt
Oil - for frying
 
Optional items :
 
Onions - chopped finely
Dill leaves - finely chopped
 
Method :
 
Soak chana dal for 3 hrs. Drain it into a vessel.
 
In a mixer jar add chana dal and salt and grind it to a course paste. Donot add water while grinding. If you find some chana dal in the paste need not worry. It will add crunch to the vadas while you fry it.
 
In a bowl add the above paste, green chillies, red chilli powder, hing, copra and mix well. You can add onions and dill leaves at this stage though I haven't added it here.
 
Make round balls and flatten it.
 
Heat oil and drop the vadas in and fry untill the colour changes to brown. Serve it with dip of your choice.

Onion Fritters / Piyava Bajo / Kanda Bhaji

INGREDIENTS :

Onions, roughly chopped  – 2 cups

Chickpea flour – 1/2 cup

Rice flour – 1/2 cup

Coriander seeds, coarsely powdered – 1 tsp

Corriander leaves (finely chopped) – 6 -7 springs

Red chilli powder – To taste

Asafoetida – A big pinch

Hot oil – 2 tsp

Salt – As per taste

Oil – For deep frying

PROCEDURE :

Chop the onion roughly and transfer them to a bowl.

Add rice flour, chickpea flour, coriander seeds, coriander leaves, red chilli powder, asafetida, oil.

Mix well until everything comes together. Don’t add any water. Let this mixture rest for 15-20 mins.

Heat oil and drop small amount of batter at a time in preheated oil.

Fry until it turns golden brown, Then remove and drain the excess oil on a paper towel.

Onion Fritters are ready!! Serve it with the chutney/ketchup of your choice. 

Vadas

Vadas

Ingredients :

Urad dal - 3/4 cup

Green chillies - 2 

Curry leaves - chopped few
Dry coconut (finely chopped) - 3 tblsp

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shape and make a hole with your thumb finger to get vada shape. 

Drop the vadas in oil. Fry until the vadas become brown. Enjoy with chutney.

Batate ambado

Batate Ambado

Ingredients :

Potatoes - 4
Besan/Chickpea flour - 1 cup
Green chillies - 2
Hing
Salt

To temper :

Mustard - 1.5 tsp
Urad dal - 1 tsp
Curry leaves - 1 spring

Method :

 
Wash the potatoes and boil them. Once its cooked mash the potatoes.

Make a tadka of items listed under "to temper" and add it to mashed potatoes.

Add green chillies, hing and salt and mix well. Keep aside this mixture.

In a bowl take chickpea flour and add water and salt to it. Mix this well such that no lumps are formed. The consistency of the batter should be very thick (thicker than bhajji batter).

Divide the potato mixture in equal proportions and make round balls of this.

Heat oil in a kadai. Once the oil gets heated up dip the potato mixture in chickpea batter and fry it in medium heat until its cooked.

Serve it with chutney or ketchup of your choice.

Dahi Aloo Pops

Dahi Aloo Pops

INGREDIENTS:

Potato (boiled and mashed) - 1 cup
Rava / semolina - less than 3/4 cup
Curd - 1 cup
Red chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Onion - 2 tblsp
Chopped coriander leaves - 2 tsp
Mozarella cheese
Salt to taste
Dry bread crumbs
Oil to deep fry

METHOD :

In a bowl mix curd and rava and keep for 15 minutes. After 15 minutes it will become thick.


To  that mixture add mashed potato, chilli powder, turmeric powder,salt,onion,coriander leaves and mix well.


Divide the mixture into equal portions.


Take one portion in your hand ,flatten it a little and put one small cube of cheese and shape into a ball.


Roll the ball in the dry bread crumbs and deep fry until golden brown colour


Serve hot with ketchup or mint chutney.

Spiced Puff Rice / Charmuri Upkari / Khara Mandakki

Spiced Puff Rice

This is a jhatpat snack which needs minimal ingredients and can be prepared in 10 mins. A popular street food snack to munch on and loved by all age groups :)

Ingredients :

Puff rice - 1 cup
Oil (preferably coconut oil) - 1.5 tbsp
Medium Onion chopped finely - 1
Tomato (medium) chopped - 1
Corriander leaves - for garnishing
Lime juice - 1/2 tsp
Garam masala (optional) - 1/2 tsp
Chilli powder - 3/4 tsp
Salt

Method :

In a bowl add oil, onion, tomatoes, chilli powder, garam masala and salt. Mix well.

Add lime juice and corriander leaves to this mixture.

Now add puff rice and mix so that the masala coats well to the puff rice. Your snack is ready to be served :) :)

Khaman Dhokla

Khaman Dhokla

Ingredients :

Besan / Chickpea flour - 1 cup
Curd - 1/2 cup
Water - 1/2 cup
Green chillies - 2
Ginger - 1 inch piece
Sugar - 1tsp
Eno fruit salt - 1 tsp (as needed)
Lemon juice - 1 tsp
Turmeric  - small pinch
Corriander leaves - 2 tbsp
Coconut grated - 2-3 tbsp

To temper :

Oil - 1tsp
Mustard - 3/4 tsp
Asafoetida - 1/8 tsp                            

Method :

Grind together green chillies and ginger with little water (Use water mentioned in Ingredients section. Do not add extra water).

In a bowl add besan, curd, water, green chilli+ginger paste, sugar, salt, lemon juice and turmeric and mix well. Keep this mixture aside for 10-15 mins.

Take a flat bottomed vessel and grease it generously with oil.

Mix eno salt to the mixture at the time you are going to steam. Make sure to mix well.

Steam this mixture for 10-12 mins. I used pressure cooker to steam this mixture without pressure valve. Insert knife to check if it's done. It should come out clean. Keep for 5 mins to cool and invert it on a plate and cut into desired shape.

Temper with the items under "To temper" and spread it over the pieces. Garnish with coconut and corriander leaves.



P.S : If eno fruit salt is not there add 1/2 tsp cooking soda to the mixture. 

Urad dal Bondas / Biscuit Ambado / Uddina Vadas

Biscuit Ambado

Ingredients :

Urad dal - 1/2 cup + 1tbsp

Ginger - 1 tbsp

Green chillies - 2 

Curry leaves - chopped few

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shaped balls and drop it in oil. Fry until the ambados become brown. Biscuit ambados are ready to eat.

Moongdal Chaklis / Moogadali Chakkuli

Moongdal Chaklis

Ingredients :

All purpose flour / Maida – 1.5 cups

Split skinless greegram / Moongdal – 1/2 cup

Red chilli powder – To taste

Black (or white) sesame seeds – 1tsp

Cumin seeds / Jeera – 1tsp

Salt – To taste

Oil – For deep frying

Procedure :

Take all purpose flour in a cotton cloth and tie it tightly so that it is closed from all sides.

Now steam the all purpose flour or maida (in cloth) for 15 minutes.

Once done allow it to cool for few minutes. It looks like a solid mass which can be broken with bare hands after steaming.

Once the flour is warm, it becomes easy to handle. Start breaking the lumps using your hand (because once it cools down completely, it hardens and hence more effort is required to break the lumps).

Then sieve it to get a lump free flour. Set it aside.

Now wash the moongdal and cook it in a pressure cooker for 3-4 whistles so that it turns mushy (don't add too much water). Once cooked transfer it to a bowl and mix it.

Then add red chilli powder, cumin seeds, sesame seeds and salt.

Finally add the prepared all purpose flour (maida) to this mixture. Mix it well without adding water to get a non sticky, soft dough.

Now keep the oil for heating on a medium-high. Now take the chakli making press. I used the mould plate having one hole.

Now divide the dough into two parts. Keep one part of the mixture closed (to avoid drying) and the other part in the mould. Now start rotating it in clockwise direction and make small/big chakli (the free end of the chakli should be sealed. otherwise there are chances of  it opening up).

You can make chaklis on a parchment paper or banana leaf (as required for one batch. Don't make too much of them in advance. It will dry and fall apart while frying). I made 4-5 per batch . 

Then transfer it to hot oil carefully. 

Fry them evenly on both sides, until they turn light brown (another indication of the end point is the bubbles stop forming). Take it out and drain the excess oil on a paper towel.

Moogadali Chakkuli is ready!!

Allow it to cool then the store them in an air tight container.

Vegetable Cutlets

Vegetable Cutlets

Ingredients :

Boiled and mashed potatoes – 1 cup

Grated veggies (carrots, beetroot) – ½ cup (I have added carrots and beetroot here. You can add cabbage, French beans and corn as per your choice)

Green chillies – 1 ½  chopped finely

Onions – 1 ½  finely chopped

Corriander – finely chopped

Bread crumbs – 3 tbsp + for rolling the cutlets ( I have used 3 bread slices here)

Spices :

Chilli powder – 1tsp

Turmeric powder – ½ tsp

Jeera / Cumin – 1tsp

Oil – 1.5 tbsp + for frying the cutlets

Salt

Method :

In a kadai add 1.5 tbsp of oil. Add jeera and sauté for 10 secs. Now add onions and sauté for 5 mins. 

Add the grated veggies and sauté for 10 mins.

Add the green chillies and all the spices mentioned above and salt as per taste.

Add this mixture to mixing bowl. All mashed potatoes, coriander leaves and mix well. Add the 3tbsp bread crumbs and mix well such that it binds the mixture well. Divide the mixture in equal proportions and give it a shape of your choice. I have made oval shape here.

Take the cutlets and roll it in bread crumbs. Heat the oil in kadai and drop the cutlets and fry them in slow flame until crisp and it turns brown.

Cutlets are ready to be served. Serve it with tomato ketchup or green chutney.

Corn Mixture / Corn Chivda / Corn Chooda

Ingredients:

Corn Poha – 2 cups 

Peanuts- ½ cup

Raisins- few

Cashew pieces – ¼ cup

Fennel seeds (saunf)- 2 tsp

Sugar – As per taste

Curry Leaves – 8-10 leaves

Oil – For deep frying

For Sprinkling:

Red Chilli powder – ½ tsp (or as per taste)

Turmeric powder – ¼ tsp

Salt- To taste

Method

Mix the ingredients under “For sprinkling” and set it aside.

Heat the oil and once it’s hot deep fry corn poha in small batches. When it’s hot add the spice mixture and toss well. Repeat this for rest of the poha.

Fry peanuts and cashew nuts until they turn light brown in colour.

Fry raisins until they plump up. Fry curry leaves till they are crisp.

Fry fennel seeds in few drops of oil and keep aside.

Crush curry leaves and mix all the fried items and toss well. Add salt, chilli powder and sugar if needed. Corn Chivda is ready!!