Spinach medhu vadai

Medhu vadai is the most popular snack prepared especially during festival seasons.  We can serve it with sambar and chutney or else with yoghurt.  By adding spinach to this dish, it makes little healthy.

Ingredients :

1. Chopped spinach - 1 cup
2. Urad dal - 1 cup
3. Onion - 1 no
4. Green chillies - 2 nos
5. Black peppercorns - 1/2 tsp
6. Coconut pcs - 1 tbsp
7. Cumin seeds - 1/2 tsp
8. Corriander leaves - 1 tsp
9. Ginger paste - 1/2 tsp
10. A pinch of hing
11. Salt to taste
12. Oil for deep frying

Direction to cook :

1.   Soak the urad dal for one hour & grind them without adding water.

2.   To the batter add finely chopped onions, spinach, green chillies, peppercorns, cumin seeds, hing, corriander leaves, ginger paste, coconut pieces & salt to taste.

3.   Heat the oil in the frying pan, apply some water in your palm and take a small ball of batter and shape it like dougnut and make a hole in the middle & deep fry them till crispy and done.  

Serve warm with sambar and chutney.

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Kuzhi Paniyaram

Kuzhi paniyaram is the most popular chettinad food served with hot and spicy chutneys.  I make this dish very rarely as it consumes more oil in the preparation.  Adding more vegetables, greens & lentils makes this dish little nutricious to the kids.  "Best dish for those who wants to gain weight" but it taste simply superb.

Ingredients :

1. Dosa / Idly batter -  2 cups
2. Finely chopped onion - 1 no
3. Green chillies -2 to 3 nos
4. Finely grated carrot - 1 small sized
5. Curry leaves - 1 tbsp
6. Coconut pieces - 1 tsp
7. Oil - 1 tsp and for greasing the paniyaram mould
8. Mustard seeds - 1 tsp
9. Urad dal - 1 tsp
10. Corrainder leaves - 1tsp
11. Salt to taste

Direction to cook :

1.   Heat a tsp of oil in the pan, add mustard seeds, urad dal & curry leaves.  Add finely chopped onion & green chillies.  Saute till tender.

2.  To the dosa / idly batter, add the above seasonings.  And add the grated carrot, coconut pices, corriander leaves & salt to taste.

3.   Heat the paniyaram mould & grease it with oil.  Pour the batter in the each mould & cook on either side till golden brown in color.

Serve warm with spicy chutney.

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Chickpeas Sundal

Different varieties of sundals are normally prepared during navarathiri season.  Any kind of bean seeds can be used though chickpeas is most commonly preferred.  Very rich in protein, fiber & perfect for hungry kids returning from school.  I like to add some cut raw mangos during the season.  It taste simply delicious!!!

Ingredients :

1. Chick peas - 1 cup
2. Turmeric powder - 1/4 tsp
3. Ghee - 1 tbsp (or oil)
4. Mustard seeds - 1 tsp
5. Urad dal - 1/2 tsp
6. A pinch of hing
7. Cumin seeds - 1/2 tsp
8. Curry leaves - 1 tbsp
9. Red chillies - 4 to 5 nos
10. Onion - 1/2 no
11. Chilly powder - 1/4 tsp (optional)
12. Coconut (cut into tiny pieces) - 1/4 cup
13. Salt to taste

Direction to Cook :

1.   Wash & soak the chick peas, overnight.  Pressure cook the soaked chick peas in the salted water till done.

2.   Heat ghee/oil in the pan, add mustard seeds, urad dal, hing, cumin seeds, curry leaves, red chillies and finely chopped onion.  Saute till tender.

3.   Add turmeric powder & chilly powder.  Saute for 2 more mins.

4.   Drain the water from the cooked chick peas & add it to the onion mixture.

5.   Finally, add the coconut pieces.  Stir for 3 more mins on medium flame.  Adjust the salt.

Ready to serve.

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Crispy Murukku

Murukku is the most popular Indian savoury snacks.  Amma makes this along with other snacks & sweets for Deepavali.  Making murukku seemed to be very hard to me but once I made it along with my friends vidya, renuka & kirthiga  I couldn't believe how simple it is :)

Vidya (the day's chief chef) who started the idea of making the murrukku kneaded the dough while renuka dry roasted the rice flour.  Now, its the turn of kirthiga (yup! an expert in piping the pattern) made perfect rounds & finally renuka (really exemplary - blush even after frying 50 murukkus ) deep fried them.  Wondering !!! wht am I doing behind?  S, now the toughest part tasting it first, draining the excess oil & storing it in the airtight container.  Our first attempt, was super duper hit & the most importantly we had fun to the core.  It's amazing !!!

Kirthiga - Vidya - Renuka (left to right)

Ingredients :

1. Rice flour  - 4 cups
2. Urad dal flour (unroasted) - 1 cup
3. Butter - 100 gms
4. Asafoetida (Hing) - 1/2 tsp
5. Sesame seeds - 1 tsp
6. Cumin seeds - 1 tbsp
7. Salt to taste
8. Oil for deep frying
9. Water for kneading

Direction to cook :

1.   Lightly roast the Urad flour & keep aside.

2.   Combine all the ingredients roasted Urad dal flour, hing, rice flour, butter, sesame seeds, cumin seeds & salt together.  Sprinkle some water little at a time & knead the dough.  Standing time - 10 mins.

3.   Meanwhile heat the oil on the medium flame.   Choose the pattern plate ( I used star pattern) & then fill the murukku mould with the dough.  Pipe out the patterns forming circle on a greased plastic sheet.

4.   Fry the murukku in the oil till golden brown in color & place them on a kitchen towel to drain the excess oil. 

5.   Allow them to cool.  Store it in the air tight container.

Serve.

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Instant Bread bonda

Simple, quick & easy snack preapared in just 15 mins.  Perfect snack to host the surprise guest & hungry kids.  Taste of ginger will adds more taste to this snack.  Give this snack a try & u will just love this :)

Ingredients :

1. Bread slices - 5 nos
2. Rava (semolina) - 1/4 cup
3. Onion - 1  no
4. Green chillies - 3 no
5. Chilly powder - 1/2 tsp (optional)
6. Curry leaves - 1 tsp
7. Shredded ginger - 1/2 tsp
8. Salt to taste
9. Oil for frying

Direction to cook :

1.   Remove the edges of bread & grind them coarsely.

2.   Mix finely chopped onion, green chillies, chilly powder, curry leaves, shredded ginger, rava & salt to the grounded bread.

3.   Make small balls (if necessary add water) & deep fry them in the oil on medium flame till golden color & crispy.

Serve warm with tomato ketchup.

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Twisted pastry stick

 Recently, I bought puff pastry sheet to make pineapple pastry for this valentine day special.  But, we spent our whole day outside & finally I decided to make this twisted pastry roll with little creative idea & turned out to be the best side dish for my soup next day.  Perfect munching snack for evening time as well. 

Ingredients :

1. Puff pastry sheet
2. Salt to taste
3. Dry oregano
4. Chilly powder - 1/4 tsp

Direction to bake :

1.   Cut the pastry sheet into equal rectangle size.  Roll them like a soup stick & twist them holding both the ends.

2.   Arrange them on the baking sheet & sprinkle some salt, chilly powder & finally the oregano over the twisted pastry rolls.

3.  Bake them as per the instructions given ( I baked it at 200 C for 15 mins).

Serve immediately.

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Aloo tikki

Perfect starter & this can be used as a patty for burger. 

Ingredients :

1. Boiled potatoes - 2 nos
2. Green chillies - 2 nos
3. Corriander leaves - 2 tbsp
4. Cumin powder - 1/2 tsp
5. Kastoori methi leaves - 1 tbsp
6. Chaat masala - 1 tsp
7. Dry mango powder - 1/4 tsp
8. Chilly powder - 1/2 tsp
9. Onions - 1 no
10. Minced ginger - 1/8 tsp
11. Salt to taste
12. Bread crumbs - 1/2 cup
13. Oil for shallow frying

Direction to cook :

#   Grate the boiled potatoes & mix the other ingredients except the bread crumbs.

#   Divide the potato mixture into equal portions & make balls.  Flatten each balls between the palms into disc.

#   Roll the patties in the bread crumbs & shallow fry them in the oil on medium heat till golden brown & crispy on either sides.

Serve hot with tomato ketchup.

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Medhu Vada

Medhu vada is south indian fried donuts.  It is spicy & best served with chutneys & sambar.  This is my menu on pongal.  Made yummy sambar & dahi vadi with the leftover stuff. 

Wish you all happy pongal !!!

Ingredients :

1. Urad dal - 1/2 cup
2. Salt to taste
3. Finely chopped onion - 1 no
4. Curry leaves - 1 tbsp
5. Black peppercorns - 1 tsp
6. Green chillies - 3 nos
7. Corriander leaves (finely chopped) - 1 tbsp
8. Cumin seeds - 1/2 tsp
9. A pinch of hing
10. Oil for deep frying

Directions to cook :

£   Soak the urad dal in water for atleast two hours.  Drain the water thoroughly & grind them to smooth paste (without adding water).  Add salt to taste.

£   Add the remaining ingredients to the batter.

£   Heat the oil in the frying pan.  Keep a bowl of water in side to dip the hands before making the vada.

£   Wet your hands & take a dollop of batter & make a hole in the middle.  Deep fry them in the oil till golden brown in either side & crispy.

Serve hot with chutney & sambar.

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Chicken puff

Mcrennett is my favourite bakery till now  for its chicken & egg puffs.  I made this spicy chicken puff with the puff pastry sheets available in stores.  Perfect for evening snacks & my son just loved this.  Brushing egg over the puff will make it crispy & shiny.  Nobody can believe its homemade, it taste delicious :)

Ingredients :

1. Puff pastry sheet
2. Oil -  1 tsp
3. Cinnamon stick - 1 no
4. Cloves - 2 nos
5. Boneless chicken - 250 gms
6. Onion - 1 no
7. Chilly powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Corriander powder - 1 tsp
10. Cumin powder - 1/2 tsp
11. Garam masala - 1/2 tsp
12. Salt to taste
13. Corriander leaves
14. Egg - 1 no

Direction to cook :

£   Heat oil in the pan,  add the seasonings & finely chopped onions.

£   Add turmeric powder, chilly powder, corriander powder & shredded chicken (or cut them in tiny pieces).

£   Once chicken is cooked, add cumin powder & garam masala.  Cook for 5 more mins & sprinkle some finely chopped corriander leaves.  Allow it to cool.

£   Break the eggs & beat them.  Keep aside.

£   Cut the pastry sheets to the desired shapes like circle / rectangle / triangle / square.   Stuff the chicken mixture & brush the edges with egg and seal them.

£   Finally, brush the egg over the puff on either side & bake them as per the instructions given.  I baked it at 200 C for 10 to 12 mins.

Serve warm.

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Aval / Poha mixture

 Yesterday, my man came little early from work & that was the biggest surprise in this year beginning.  He asked me for something spicy & crispy snack along with tea.  Immediately, I started turning my cooking diary & finally ended up in making this crispy & spick aval mixture.  It just took 15 mins to make & it was the best evening yesterday :)

Ingredients :

1. Thin Aval / Poha - 1 1/2 cup
2. Cumin seeds - 1 tsp
3. Channa dal - 1 tsp
4. Green chillies - 5 to 6 nos
5. Chilly powder - 1/4 tsp (optional)
6. Curry leaves - 1 tbsp
7. Fried groundnut - 1 tbsp
8. Fried cahewnuts
9. Fried chana dal / Pottukadalai - 1 tbsp
10. Oil - 1 1/2 tsp
11. Coconut grated / Dessicated coconut powder - 1 tsp

Direction to cook :

#   Heat oil in the frying pan, add cumin seeds, channa dal, green chillies & curry leaves.

#   Then add fried chana dal & aval.  Fry till crispy.

#   Finally add the remaining ingredients & fry for 2 mins on low flame. (dont roast too much)

Store it in airtight container.

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Chicken cutlet

Chicken is our staple weekend menu.  I made plain semi-dry chicken masala (as mentioned under stuffing ingredients) on sunday but suddenly we planned to have our lunch outside.  Finally, we had the chicken masala with rotis for dinner.  And with the leftover I made this delicious chicken cutlet & enjoyed our tea time little spicy and yummy :)

Ingredients :

For stuffing :

1. Boneless chicken - 500 gms
2. Onion - 1 no
3. Cinnamon stick - 1 no
4. Cloves - 2 nos
5. Elachi - 1 no
6. Ginger garlic paste - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1 tsp
9. Corriander powder - 1 tsp
10. Garam masala - 1/2 tsp
11. Oil - 1 tsp
12. Salt to taste
13. Corriander leaves for garnishing

For covering :

1. Boiled potatoes - 4 nos
2. Salt to taste
3. Egg White
4. Bread crumps - 1 cup
5. Oil for shallow frying

Directions to cook :

#   Heat oil in the pan, add all the spices & onion.  Saute till golden brown in color.

#   Add ginger garlic paste, chilly powder, turmeric powder, corriander powder & cleaned chicken pieces.  Cover and cook till tender.

#   Finally add garam masala & corriander leaves.  Keep aside.

#   Mash the boiled potatoes with salt.  Keep aside.

#   Beat the egg with a pinch of salt.  Keep aside.

#   Spread the bread crumps in a wide plate.

#   Make a small ball from the mashed potatoes and stuff a spoon of chicken masala.  Seal the edges & make a flat disc shape patties. 

#   Dip the patties in the egg & immediately in the bread crumps.   Shallow fry them in the cooking oil & serve warm with tomato ketchup.

Enjoy :)

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Bread Masala

Quick and simple snack perfect for evening time.  This is one among the two dishes I cook before marriage.  And this is my hubby's  favourite snack too.

Ingredients :

1. Bread slices - 3 nos
2. Onion - 1 no
3. Tomato - 1 nos
4. Chilly powder - 1 tsp
5. Turmeric powder - 1/4 tsp
6. Salt to taste
7. Oil - 1 tbsp

Directions to cook :

#   Toast the bread slices & keep aside.

#   Heat oil in the pan, add finely chopped onions.  Saute till golden brown.

#   Add finely chopped tomatoes, chilly powder, turmeric powder & salt to taste.  Saute for 5 mins.

#   Cut the toasted bread slices to small pieces.  Add them to the above masala.  Toss them till well combined.  Switch off the flame.

Serve warm.

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Masala vadai

.

I like to make this spicy & crispy masala vadai very often. Its my favourite snacks & like to have it with tomato ketchup.

Ingredients :

1. Channa dal - 1 cup
2. Finely chopped onion - 1 no
3. Curry leaves - 1 tbsp
4. Corriander leaves - 1 tbsp
5. Saunf (Fennel seeds) - 1 tsp
6. Mint leaves - 1 tbsp
7. Chilly powder - 1 - 2 tsp
8. Salt to taste
9. Oil for frying

Directions to cook :

£ Soak the channa dal for 2 hrs. Preferably overnight.

£ Drain the water & retain 1 tbsp of soaked channa dal seperatly. Grind the balance dal without adding water.

£ Add & mix the other ingredients (except oil) to the grinded dal. Also add the retained dal to the mixture.

£ Meanwhile heat the oil in the pan. Take a tbsp of dal mixture & make a flat disc and deep fry them till golden brown in either side.

Serve warm with tomato ketchup.

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