PANI PURI OR GOLGAPPA
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| PANI PURI |
INGREDIENTS FOR PURIS
Semolina or Rava - 1 and 1/2 cups
All purpose flour - 1/2 cup
Salt - to taste
Water - for kneading
METHOD
Mix All purpose flour, rava , salt, adding water slowly and make a dough.
Covered with a damp cloth and keep aside. let it stand for 45 mins.
Knead the dough again after 45 mins.
Take some dough and make very small balls.
Roll out small thin rotis,to round shape.
Heat enough oil for deep frying in a frying pan.
Slide the puris in hot oil.
Using the back of the ladle, press in the center and along the edges the puri will puff.
Flip over the other side and cook till golden brown.
Remove it and place of kitchen tissue to absorb the excess oil.
Cool and store in an airtight container and use when required.
INGREDIENTS FOR STUFFING
Boiled Potatoes - 1
Onion - 1
Green Chili - 1
Chili Powder - 1/2 tsp
Cumin Powder - 1 tsp
Boiled Yellow peas - 1 cup
Coriander leaves - 1/2 cup
Salt - to taste
METHOD
Take boiled potatoes and mash it .
Chop onion,green chili and coriander leaves.
Add all together along with salt,chili powder, roasted cumin powder,boiled peas.
Mix them well.
keep aside.
FOR PANI
Cold water - 7 cups
Mint leaves - 1/2 cup
Green chilli - 1
Ginger - 1 inch
Panipuri Masala Powder - 2 tbsp
Tamarind Pulp - 2 tsp
Cumin powder - 1/4 tsp
Black salt - 1 pinch
Fresh coriander leaves - 2 tbsp
Salt - to taste
METHOD
Make a fine paste of mint,green chili and ginger.
Take a bowl, add the water in it,
Then add the green mint paste and mix well.
Add cumin powder , pani puri masala pwd, black salt, tamarind pulp, salt.
Garnish with finely chopped coriander leaves.
ASSEMBLING PANI PURI
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| PANI PURI OR GOLGAPPA |
Take a small puri and lightly press the top to make a hole in the puri.
Stuff with a tsp of stuffing prepared earlier.
Can also add some sev and bhoondhis to it.
Pour 2 tbsps of the prepared mint pani.
Yummy Tasty Pani Puri is ready to serve.
ONION SAMOSA
Samosas are favourite for many Indians... Its a good evening snacks in most of the houses during rainy days.... of course most of them like to buy them for shops.... But its not healthy to buy them outside as they keep on using the same oil again and again which will raise our cholesterol... So here is the easy and tasty method of making the mini onion samosas for you all friends,,,,,
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| ONION SAMOSA |
INGREDIENTS:
All Purpose Flour – 1 cup
Onions – 3
Fennel Seeds – 1 tbsp
Chilli Powder – 1/2 tsp
Turmeric Powder - 1/4 tsp
Curry leaves - 1 sprig
Salt - to taste
Oil - deep for frying
METHOD:
Mix the all purpose flour, salt and 1 tsp of hot oil with enough water to make soft dough. Cover this and keep aside.
Take a frying pan..Heat 1 tbsp of oil
Add fennel seeds and curry leaves.
Add the chopped onions and saute well.
Add the chilli powder, turmeric powder and the salt .. saute well.
Stuffing is ready. Allow it to cool.
Now roll the dough like a chapati and place 3 chapathi one above the other
Slightly half cook on both sides. Peel and separate the chapathis.
Now cut the chapathis into long and broad ribbon pieces.
Fold this in the form of a cone first and fill onion stuffing then continue folding till the ribbon ends.
Make a paste of maida with water and seal the corners of the samosa.
Refrigerator this for 15 minutes.
Heat oil in a kadai and deep fry the samosas in a medium flame till they become golden brown.
Yummy hot and crispy Onion Samosas are ready to taste.
Served with tomato ketchup and chilli sauce.
SRI LANKANS KOKIS OR ACHU MURUKKU
Even though we live in Chennai now my paternal and maternal Grandfathers was doing business in Colombo ... So most of our recipes will be based on ceylon style... even now when ever we are visited by our relatives in colombo my mom use to prepare their unique dishes .... I got many recipes from her... will be posting them in future... kokis is also made in Tamilnadu with a different name ... they call it Achu Murukku ... the difference is they avoid eggs ... Here goes my Kokis recipe for you all..............
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| SRI LANKANS KOKIS |
INGREDIENTS:
Raw Rice flour - 1 cup
All purpose flour - 1/4 cup
Egg - 1
Sugar - 1/2 cup
Thick Coconut milk - 1/2 cup
Thin Coconut milk - 1/2 cup
Oil - for frying
METHOD:
Mix raw rice flour and all purpose flour.
Sieve it together and set aside..
Extract fresh thick and thin coconut milk
Beat an egg and add it to thick coconut milk.
Add sugar to this.
Add the sieved flour slowly mix well and a make batter of dosai batter consistency
If the batter is too thick Achu murukku will not be crispy, adjust the batter with the thin coconut milk.
Take a frying pan for deep frying .
Add oil for deep frying. when hot
Fully dip the mold in oil and keep for atleast 5 mins.
Once done take out the mold carefully and immerse half the mold in the batter.
The mold will coat with batter.
Drop the battered mold in hot oil and shake the mold to get release the murukku,
If it is struck in mold just push it with help of a fork and push it down..
Turn the murukku to cook other side.
Cook till they turn golden brown.
Repeat the process till you finish all the batter
Cool it and store in airtight container.
Crispy Achu Murukku is a good evening snacks for kids.
KERALA UNNI APPAM
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| UNNI APPAM |
Ingredients:
Mashed Bananas - 2
Rice flour - 1 cup
All purpose flour - 1/2 cup
Chopped Coconut - 5 tbsp
Jaggery - 1/2 cup
Cardamom Powder - 1 tsp
Salt - 1 pinch
Oil - for frying
Ghee - 1 tbsp
Method:
Add 1 tbsp of ghee and fry finely chopped coconut and set aside.
Add a cup of water to jaggery.
Heat to dissolve it.Strain and set aside.
Mix rice and all purpose flour together.
In room temperature add it to rice and all purpose flour mixture.
Add also the fried chopped coconut, cardamom powder and a pinch of salt.
Add in the mashed bananas.
Now mix together to get a batter.
Consistency should be like idli batter.
Now heat a kuli paniyaram chatty.
Add 1 tsp oil to each cup, and add half level with the batter.
When it is cooked, flip over and cook the other side.
Remove when both the sides turn golden brown.
Yummy Unni Appam is ready to taste.
VAZHAKKAI BAJJI
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| VAZHAKKAI BAJJI |
INGREDIENTS:
Vazhakkai or Raw plantain - 2
Besan or Gram flour - 2 cups
Rice Flour - 2 tbsp
Baking soda - 1/2 tsp
Asafoetida - 1/2 tsp
Red Chili Powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - for thick batter
Oil - for deep frying
METHOD:
Slice the raw bananas lengthwise long and thin slices.
In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.
Add water to it little by little to make a thick batter.
Heat oil in a frying pan.
Dip the sliced plantain in the batter.
Make sure batter is coated well on all the sides.
Drop them into the oil and after 2 minutes gently turn them over.
Fry them till golden brown.
Yummy Tasty Vazhakkai bajji is ready to taste.
Serve them with coconut chutney and hot ginger Tea.
VEGETABLE CUTLETS
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VEGETABLE CUTLETS
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INGREDIENTS:
Onion - 2
Potato - 3
Beans - 6
Green chillies - 2
Ginger - 1"inch
Garlic Cloves - 4
Green peas - 1/2 cup
Carrot - 1
Garam masala - 1 tsp
All purpose flour - 1/2 cup
Breadcrumbs - 1 cup
Oil - for shallow frying
METHOD:
Cut the beans and carrot into small pieces.
Chop green chillies,ginger,onion and garlic. set aside.
Boil and mash potatoes.
Boil green peas, beans and carrot and mix them with the potatoes and set aside.
Take a frying pan add oil. when hot
Add chopped onions saute till golden brown in colour.
Add green chillies,ginger and garlic. Saute till the raw smell fades.
Add the potato mixture and mix well.
Add coriander leaves at last.
Remove from heat and allow it to cool.
Make a thick batter with all purpose flour.
Shape cutlets of desired size and dip in the batter.
Roll it on breadcrumbs and press gently without breaking it. Repeat with the rest of the vegetable mixture.
Heat the tawa and shallow fry the cutlets.
Fry both sides by flipping.
Remove when it turns golden brown and crispy.
Serve hot.
Yummy Tasty Veg Cutlet is ready to taste.
Goes well with chilli sauce and channa masala.
POTATO BONDA
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| POTATO BONDA |
INGREDIENTS FOR FILLING
Boiled Potatoes - 3
Onion - 2
Green Chillies - 2
Chopped ginger - 1/2 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/2
Oil - for deep frying
Salt - to taste
Curry leaves - 2 tbsp
Coriander leaves - 2 tbsp
INGREDIENTS FOR BATTER
Besan flour - 1 cup
Rice flour - 2 tsp
Corn flour - 1 tbsp
Red chili powder - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
METHOD:
Mix the gram flour, rice flour and corn flour red chilli powder asafoetida and salt to a thick batter by adding enough water. set aside.
Cook potatoes peel and mash it well and set aside.
Heat 2 tsp of oil in a frying pan.. when hot
Add add mustard, chopped green chillies, ginger, chopped onions, curry leaves and saute well.
Add cooked and mashed potatoes, turmeric powder, and salt and mix well.
Saute them well for five minutes and let it cool.
Take a deep frying pan.
Add oil for deep frying.
Make small balls from potato mixture, dip it into the batter and deep fry them.
Serve hot with any chutney or sauce.
BEETROOT VADAI
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| BEETROOT VADAI |
INGREDIENTS:
Grated Beetroot - 2 cups
Channa dhal - 1 cup
Toor dhal - 1/2 cup
Rice flour - 2 tbsp
Fennel seeds - 1 tsp
Dried red chilly - 1
Asafetida - 1/4 tsp
Curry leaves - 2 tbsp
Coriander leaves - 2 tbsp
Grated coconut - 2 tbsp
Chopped onion - 1/2 cup
Salt - to taste
Oil - for deep frying
Method:
Soak the dhal and fennel seeds and chillies for half an hr.
Drain water completely.
Grind in a blender with fennel seeds, salt and red chilly.
Add onion, coconut, asafetida and curry leaves and grated beetroot and mix well.
Make small balls with the dough and flatten it.
Heat oil in a pan for deep frying.
Drop vadai in hot oil one by one..
Deep fry till golden brown.
Serve it hot.
Yummy beetroot vadai is ready to taste...
SAMOSA.. INDIAN TEA SNACKS
11.jpg) |
| SAMOSA |
INGREDIENTS:
FOR DOUGH:
All Purpose flour - 3 cups
Oil or butter - 5 tbsp
Salt - to taste
Water - as required
For Filling :
Onions - 2
Ginger & Garlic paste - 1 tbsp
Potatoes - 4
Green Peas - 1/2 cup
Carrots - 1/2 cup
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1 tbsp
Oil - 3 tbsp
Salt - to taste
Coriander leaves - 5 tbsp
Oil - for deep frying
METHOD:
Take a bowl add all purpose flour, salt and butter or oil.Mix well.
Add water little by little and knead it to dough.Dough should be little stiff.
Cover the dough with plastic foil wrap or a wet cloth and set aside for half an hour.
FOR FILLING:
Take a frying pan and add 3 tbsp of oil.when hot
Add cumin seeds.then
Add chopped onions and saute till transparent.
Add ginger and garlic paste and saute till the raw smell fades.
Add chopped carrots and green peas.Saute well and cook for 5 minutes.
Add red chili powder,coriander powder and turmeric powder saute well till the raw smell fades.
Add boiled potato cut into cubes.Mix well.
Add Garam masala in this stage.
Add salt to taste and saute well.
Add some freshly chopped coriander leaves on top and mix well.
Turn off the heat and let the filling cool down.
Divide the dough into equal sized ball.
Roll the ball using roller.
Cut the rolled chapathi into 2 equal parts with knife.
Take one part,apply few drops of water on half part of straight edge.
Join along the straight edge, by overlapping them and prepare a cone.
Hold the cone between your thumb and fingers.
Stuff the cone with the prepared filling till 3/4 of the cone .
Apply few drops of water and seal the bottom well.
Follow same procedure to prepare rest of samosas.
Let it to rest for 10 mins.
Take deep frying pan add oil for deep frying when hot
Drop prepared samosas into oil once it gets hot and fry them on medium flame.
Keep on turning so they get cooked properly all sides.
Drain them on Kitchen tissue so the excess oil is absorbed.
Yummy Samosa are ready to serve.
Serve with red or green chutney or tomato ketchup.
Non-vegetarians can make chicken or mutton fillings as per their wish for this type of Samosas...
