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

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..

CABBAGE AND PANEER BREAD ROLLS

CABBAGE AND PANEER BREAD ROLLS

INGREDIENTS:
       
Bread Slices                           - 10 

Cabbage                                - 3/4 cup 

Mint Leaves                            - 2 tbsp

Paneer                                    - 1/4 cup 

Red Chili Powder                   - 1/2 tsp

Black Pepper Powder            - 1/4 tsp

Coriander Powder                  - 1/2 tsp

Garam Masala                       - 1/2 tsp

Salt                                        - to taste

Oil                                         - for deep frying

All Purpose Flour                   - 1 tbsp

METHOD:

Cut off the sides of  bread slices. set aside.

Shred Cabbage, Crumble paneer and Chop Mint leaves ..set aside..

Add water to all purpose flour and make a thick paste to use for sealing. 

Add to shredded cabbage, paneer, mint leaves salt, black pepper powder, coriander powder,red chilli powder, garam masala and  mix well. 

Place one spoon of this mixture on the bread  and roll it. 

Apply the sealing paste on the edges and close it tight. 

Repeat these steps for all the bread slices. and set aside.

Deep fry these rolls in the oil until they turn into golden brown color. 

Yummy cabbage and paneer bread rolls is ready to taste...

Serve it with chilli sauce........

MUNTHIRI KOTHU

MUNTHIRI KOTHU

Its a famous authentic snacks of south Tamilnadu......even though we are Chennai based for many years now we like our traditional dishes of  Thirunelveli..... nothing can be compared to those authentic dishes of our native..... One such dish is Munthiri kothu   which means Grapes bunch .... when my mom makes it balls will be seen joined with .... but I have made it separate as I feel this is easy to store and also easy to eat....

MUNTHIRI KOTHU

INGREDIENTS:

Moong dal  [pachaipayiru]                             - 2 cups

Palm Sugar [ Karuppatti ]                             - 1/2 cup

Grated coconut                                              - 1/2 cup

Raw rice flour                                                - 1 cup

Turmeric powder                                           - 1/2 tsp


METHOD:

Dry roast moong dal well. Powder it. 

Add 2 cups of water to the palm sugar or  karuppatti and make syrup till it is dissolved. Cool it.

Mix moong dal powder, coconut and syrup  well.

Make small balls and let it dry for a 5 hrs.

Make batter with rice flour and turmeric powder.

Dip the balls in the batter and deep-fry them.

Cool it and store in air tight container..

Tasty authentic snack with evening tea..........

VAZHAIPOO VADAI

VAZHAIPOO VADAI

VAZHAIPOO VADAI

INGREDIENTS:

Vazhaipoo/Banana flower               - 1

Bengal gram or matar dal               - 1 cup

Onion                                               - 1

Green chilies                                   - 2

Ginger garlic                                   - 2 tsp

Cumin seeds                                    - 1 tsp

Fennel seeds                                   - 2 tsp

Turmeric powder                           - 1/2 tsp

Asafoetida                                      - 1/4 tsp

Curry leaves                                   - 2 tsp

Coriander leaves                            - 3 tsp

Salt                                                 - to taste

Oil                                                  - for deep frying


METHOD:


Wash and soak bengal gram  OR matar dal for 2 hours.Drain water completely and coarsely  grind it along with turmeric powder, and fennel seeds.


Chop banana flower thin..


Add onion,chopped banana flowers,green chilies,ginger garlic, cumin seeds,asafoetida,curry and coriander leaves with salt to your taste and mix well to form a thick dough.

Take frying pan add oil for deep frying..

Make small balls with dough and press it in the center to get the vadai shape..

Deep fry in the oil until golden brown.

Serve hot with any chutney.

MUL MURUKKU

MUL MURUKKU 

Mul Murukku

Ingredients:

Rice flour                        – 2 cups

Roasted Chana dal         – 1/4 cup
[ Pottu kadalai ]

Moong dal                      – 1/4 cup

Cumin Seeds                  – 1 tbsp

Sesame Seeds                 – 2 tbsp

Chilli Powder                 – 1 tbsp

Asafoetida                       – 1/2 tsp

Butter                             – 1 tbsp

Oil                                   – for deep frying

Method:

Dry roast the moong dal and grind together with channa dal [ pottu kadalai ] to a silky powder.

Add it to the rice flour.

Add butter, sesame seeds, cumin seeds, red chilli powder and asafoetida [soak 1/2 inch piece of solid asafoetida in water and add that water to it ].

Make dough by adding sufficient  water and knead well  and make a soft dough.

Add the dough  to a murukku maker with star shape plate.

Press them into a cut plastic cover first.

Heat oil in a deep frying pan over medium flame.

Fry the prepared murukkus till  golden brown.

Remove and drain excess oil.

Mul murukku it ready to taste....

Store in an airtight container.

MYSORE BONDA

MYSORE BONDA

Mysore Bonda

INGREDIENTS:

 Urad dal                                  - 1 cup
           
Green chilly                             - 1

Chopped curry                         - 1 tbsp

Coriander leaves                      - 1 tbsp

Black peppercorns                   - 1 tsp
   
Chopped ginger                       - 1 tsp

Chopped coconut pieces          - 2 tbsp

Asafoetida                                - a pinch

Rice flour                                 - 2 tsp

Salt                                           - to taste

Oil                                           - for deep frying

METHOD:

Wash and soak the urad dal for 2 to 3 hrs

Drain the water and grind  it in blender

Add salt and sprinkle very little water & grind to smooth and fluffy consistency.

Take care while adding water.  

Add chopped Green chilly, curry and coriander leaves and set aside.

Add the smooth batter to the mixing bowl.

Add  ginger, asafoetida , rice flour, pepper corns, curry and coriander leaves.

Now the batter is ready.

 Heat a pan and pour oil to fry the bondas.

 Spread a paper napkin in a plate and keep it ready.

 make small sized balls of your choice.

Drop in hot oil carefully.

When it is cooked on both sides to golden brown

Bondas are ready to taste.

Serve hot with coconut chutney..