VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

INGREDIENTS:

Rice flour                        - 1 cup

Urad dhal flour               - 1 tbsp

Sesame seeds                   - 1/2 tsp

Jaggery                            - 1 cup

Grated coconut                - 2 tbsp

Cardamom powder          - 1/4 tsp

Oil                                    - for deep frying


METHOD:

Dry roast the urad dhal and make a silken powder. 

Dry roast the rice flour well. 


Dissolve jaggery with 1/4 cup of water and strain the impurities ..

Allow it boil and  No need to check for any consistency

Allow to cool and filter out the impurities

Mix Rice flour, urad dal flour, sesame seeds, cardamom powder and grated coconut. 

Now add the jaggery syrup and knead to a  dough by adding enough water if needed.

Make small balls but bigger than usual seedai

Leave it for 30 mins.


Heat the oil and deep fry until golden brown in medium flame.

Place it in tissue paper to absorb excess oil and allow it to cool.

Yummy tasty Vella seedai or Inippu seedai is ready to taste.

Store it in airtight container..

UPPU SEEDAI

UPPU SEEDAI 

UPPU SEEDAI 

INGREDIENTS:

Rice flour                           - 1 cup

Roasted Urad dal flour      - 2 tbsp

Cumin seeds                       - 1 tsp   
    
Butter                                 - 2 tbsp

Sesame seeds                      - 2 tsp

Grated coconut                  - 3 tbsp

Asafoetida                          - 1/4 tsp

Salt                                     - 3/4 tsp


METHOD:


Dry roast the urad dhal and make a silken powder.

Sift the flour and dry roast it.

Mix to the dough sesame seeds,cumin seeds, butter and grated coconut together.

Add water little by little and knead to a dough.

Make small balls out of the dough . 

Do not roll the balls too tightly

Heat oil in a frying pan and deep fry the balls until golden brown.

Place it in tissue paper to absorb excess oil and allow it to cool.

Store it in airtight container .

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

INGREDIENTS:

All purpose flour            - 1 cup

Sugar                              - 1/2 cup

butter                              - 2 tbsp

Baking powder               - 1/2 tsp

Water                              - 1/2 cup 

Salt                                 - pinch

Oil                                  - for deep frying


Method:


Powder the sugar and keep aside.

Take a large bowl add together flour, powdered sugar, butter and salt. 

Then knead the dough by adding water slowly make a thick dough.

Let the dough rest for 15 mins.

Now make big lemon sized balls of dough and roll it.

Make 1/2 inch thick rotis.

Cut it into small diamond shape pieces and set it aside.

Heat the oil deep fry till golden brown.

Cool it and store it in air tight container.

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

INGREDIENTS:

Onion                                      - 1 

Shredded Cabbage                 - 1 Cup 

Carrots julienned                   - 1 Cup 

Capcicum julienned               - 1 

Mushroom julienned              - 1/4 cup

Bean Sprouts                          - 1/2 Cup 

Ginger minced                        - 1 tsp

Garlic minced                         - 1 tsp

Sesame Oil                             - 2 tbsp

Soya Sauce                             - 2 tbsp

Chilly powder                         - 1 tsp

Salt                                         - to taste

Canola oil                              - for deep frying

Spring Roll Sheets                - 1 Packet 


METHOD:


Take a frying pan ... heat the oil 

Add chopped onion and saute well..

Add minced ginger and garlic saute till the raw smell fades.

Add the vegetables and stir fry for 1-2 minutes

Next add the chilly powder soya sauce, salt and pepper powder.

Remove off heat and allow it to cool.

Add a 1 1/2 tbsp of filling to a sheet and roll it, turning the sides in to make a cylinder.

Wet the end and press lightly to seal.

Heat oil in a frying pan for deep frying.

Add the spring rolls fry till light brown.

Drain on  tissue paper to remove excess oil.

Serve with chilly and garlic sauce...

RIBBON PAKODA

RIBBON PAKODA

RIBBON PAKODA

INGREDIENTS:


Rice flour                         - 2 cups

Besan flour                      - 1 cup 

Butter                               - 1 tbsp

Hing                                - 1/4 tsp

Chilly powder                  - 1 tbsp

Salt                                  - to taste 

Oil                                   - for deep frying 


METHOD:


Take a wide bowl sieve together besan flour,rice flour chilly powder,hing powder and salt. 

Make a dough by adding sufficient water as we do for Murukku..

Grease the murukku press well with oil.. Add ribbon pakoda plate to it..

Heat oil in a frying pan.

When  hot and take portions of dough and pass through the murukku press directly on the oil.

Drain the murukku and place on a tissue paper to absorb the excess oil.

when it is completely cooled  store in an airtight container.

Yummy karakara morumoru Ribbon pakoda is ready to taste..

This will last for weeks if stored properly.

TASTY SPICY DIAMONDS

TASTY SPICY DIAMONDS
 

TASTY SPICY DIAMONDS

INGREDIENTS

All purpose flour         - 1 1/2 cups

Warm oil                      - 1/4 cup

Salt                               - to taste

FOR GRINDING:

Green chillies               - 2 

Ginger                          - 1 inch 

Garlic cloves                - 5 

Oil                                - to deep frying

METHOD:

Grind green chillies,ginger and garlic cloves to a smooth paste.

Add 1/4 cup of water to ground mixture and .Strain completely.

Take a bowl, add the all purpose flour, warm oil , salt and strained water of ground masala. Mix well to make it crumble.

Add enough water and make a thick dough.

Knead well for few minutes and keep covered for 15 mins.

Make 6 even balls out of the dough and roll chapathi dusting with maida.

Make thin chapatis  and cut them into diamonds using a samosa cutter.

Take a frying pan and heat the oil for deep frying. 

Take the cut diamonds and drop in oil. 

Turn every now and then. 

Deep fry till the bubbles cease.

Deep fry them in batches.

Remove and place it in  tissue paper to absorb the excess oil.

Store in an airtight container after it cools down completely.

This will last for weeks if stored properly.

Tasty Spicy Diamonds is a good snacks for evening Tea especially rainy days.

SWEET SOMASU

SWEET SOMASU

SOMASU

INGREDIENTS FOR OUTER COVER

All purpose flour                    - 500 gms

Salt                                          - 1/4 tsp


Warm Water                           - to knead             


INGREDIENTS FOR FILLING

Grated coconut                       - 1/4 cup 

Sooji or Rava                          - 1 cup  

Sugar                                      - 1 cup 

Cardamom powder                 - 1 tsp 

Chopped cashewnuts              - 3 tbsps

Oil or Ghee                             - 2 tbsp.

METHOD:


FOR OUTER COVER:

Mix flour and salt together and knead the dough using  warm water.

Make sure the dough is not too soft, it has to be a thick dough for crispy outer.

Cover with a damp cloth and set aside to rest for 20 minutes.


For the Filling:

Heat a frying pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, Remove and keep aside. 


In the same pan, add 1 tbsp ghee and add the sooji and roast in medium flame till it turns light golden brown,  Remove and keep aside.

Powder the sugar and mix with the roasted sooji once it turns cold add grated coconut, cardamom powder and cashew nuts to it. Now the filling is ready.

Divide the dough into small balls. Roll each ball out thin. Place 2 tbsp of mixture in the middle of each puri that has been rolled out, then seal using flour and water paste. 

Once all are done, fry on medium heat till golden brown and crispy. 

Remove from oil place it in tissue paper to absorb the excess oil.

Store it in air tight and this will last for weeks

ANCHOVIES FISH FRY OR NETHILI MEEN VARUVAL

ANCHOVIES FISH  FRY  OR NETHILI MEEN VARUVAL

ANCHOVIES 

ANCHOVIES  FRY  OR NETHILI VARUVAL

INGREDIENTS:

Anchovies fish or Nethili meen   - 1/4 kg

Ginger garlic paste                      - 1/2 tsp

Chilli powder                              - 1 tsp 

Turmeric powder                        - 1/4 tsp

Garam masala                             - 1/4 tsp

Corn flour                                   - 1 tsp

Vinegar                                       - 1/2 tsp

Curry leaves                                - 2 tsp 

Oil                                               - for frying

Method:

Mix all the ingredients together and keep in refrigerator for 1/2 an hr for good marination.
Fry in medium flame 
Fry the curry leaves at last.
Garnish with curry leaves and serve hot.

CHINESE RED BEAN BALLS

CHINESE RED BEAN BALLS

Every first time I tasted  Red Bean balls bought from Old Chang Kee... Was very delicious.... the soft texture and the Red Bean taste and roasted sesame seeds flavour and  taste was awesome.... When I was talking about this ball  to my neighbor aunty she gave me recipe and said it was a chinese dish prepared during CNY... When I tried it a home ...I could not believe it.......I  got the same taste and flavour ... Nowadays I make it  to treat myself.....

CHINESE RED BEAN BALLS

INGREDIENTS:

Glutinous Rice flour                 - 3 cups

Brown Sugar                         - 3/4 cup

Boiling Water                         - 1 cup 

White Sesame Seeds              - 1/2 cup

Red Bean Paste                     - 1/2 cup

Oil                                         - for frying



METHOD FOR  MAKING RED BEAN BALLS:

Dry roast the sesame seeds and keep aside..

Dissolve brown sugar in boiling water, strain  and remove the dirts. 

Take rice flour in a bowl and make a well in the middle. 

Add the hot water and brown sugar mixture to it .

Using wooden spatula  mix it well  untill it forms a soft sticky dough.

Form dough into small balls. 

Flatten the ball keep a teaspoon of red bean paste seal edges and knead into a ball again.

Roll the ball in roasted sesame seeds.

Deep fry dough balls until slightly golden brown.  
Keep the fried ball in kitchen to absorb the excess oil.

Yummy Chinese Red Bean Ball is ready to taste...

MAKING OF RED BEAN PASTE FOR FILLING

Red Bean Filling

INGREDIENTS:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

MEDU VADAI

MEDU VADAI

MEDU VADAI

Ingredients:

Urad dhal                                   - 1 cup

Raw rice                                     - 1 1/2 tbsp

Onion                                         - 1/4 cup

Green chili                                  - 2

Ginger                                        - 1/2 tsp

Black pepper                             - 1 tsp

Cumin seeds                              - 1 tsp

Curry leaves                              - 2 tbsp

Cilantro                                     - 2 tbsp

Salt                                           - to taste

METHOD:

Wash the urad dhal and rice and soak in  water for 2 hours.

Using blender grind to smooth thick fluffy batter.

Transfer it to a bowl, 

Add chopped onion,  green chili, ginger, curry leaves and cilantro mix well.

Add pepper, cumin seeds and salt

Heat oil in a frying pan. 

Wet your  palm a take a  lemon size batter place this in  palm and flatten it slightly and make a hole in center.

Slowly drop it in hot oil and deep fry until golden brown on both sides. 

Yummy medu vadai is ready to taste.

Serve it with Chutney..

 POORI AND POTATO  MASAL .


POORI

POORI

INGREDIENTS FOR POORI:


Wheat flour                     - 1 cup

All purpose flour             - 1/2 cup

Baking soda                     - a pinch

Salt                                   - to taste

Water                                - for kneading


METHOD:

Mix the wheat flour , all purpose flour ,baking soda and salt.

Add water little by little and make a stiff dough.this dough must be thicker than chapathi dough.

Make small round like chapathi it should be little thicker than chapathi.

Deep fry pooris in hot oil.


Slightly press the poori with the back of the skimming spoon it will help the pooris to puff up.

Once the poori turns golden brown remove it and place it on kitchen tissue to  strain the excess oil.


Serve hot  with potato masala 

POTATO MASAL

POTATO MASAL FOR PURI

INGREDIENTS  
    
Potato                                    – 3 

Onion                                     – 1

Green chiles                           – 3 

Ginger                                   – 1/2 tsp

Turmeric powder                  – 1/2 tsp

Mustard seeds                       – 1 tsp

Urad dal                                –  1/2 tsp

Bengal gram dal                   – 1 tsp

Curry leaves                          – 2 tsp

Coriander leaves                   – 2 tsp

Oil                                         – 2 tsp  

Salt                                        –  to taste


METHOD

Peel off the potatoes and cut in to small cubes.

Chop onion, ginger and  green chilies  and keep  aside.

Pressure cook the potatoes and chopped onion for 3 whistles switch off mash well.

Add turmeric powder and salt to the mashed potatoes.Mix it well.

Take a frying pan add oil to it when hot.

Add Mustard seeds, Urad dal and Bengal gram dal. when  splutters.

Add green chilies, ginger  and curry leaves.saute for a minute.

Add mashed potatoes and onion mix to the pan. 

Saute this for  5 minutes. 

Garnish with coriander leaves.

Puri and Masal

Serve hot with Puri.