Showing posts with label Snacks. Show all posts
Pattani Sundal ( Green Peas Stir-Fry)
Friday, October 22, 2010
Very known, and well favored stir-fry for all ages and suitable for one of the Navrathri eves.
Ingredients:
1. Green peas - 1 cup
2. Channa daal, Urad daal - 1/2 tsp
3. Mustard seeds - 1/4 tsp
4. Green chillies - 2
5. Coconut (shredded) - 3 tsp
6. Oil - 1 tsp
7. Asafoetida - a pinch
8. Curry leaves - 1 strand
9. Cilantro - 2 tsp
10. Salt
Direction:
1. Soak beans for 8 hrs and cook in pressure cooker with salt for 3 whistles.
2. Grind green chillies and shredded coconut in a mixer grinder into a coarse powder.
3. Heat oil in a pan, and do tadka with mustard seeds, asafoetida powder, channa daal, urad daal, curry leaves and add the tadka to the beans.
4. Garnish the beans with the coarse powder of chillies and coconut and also with chopped cilantro.
Sweet Sundal (Sweet Black Eyed Beans)
Tuesday, October 12, 2010
Another bean stir-fry for one of the Navrathri Eve. This sweet one is a little different from the usual beans and also a quick-fix. Kids would love this sweet stir-fry.
Ingredients:
1. Black-eyed Beans - 1 cup
2. Jaggery - 1 cup
3. Cardamom powder - 1/4 tsp
4. Salt - a pinch
Direction:
1. Soak the beans overnight and cook in pressure cooker with a pinch of salt for 3 whistles.
2. In half a cup of water, dissove the jaggery and bring it into a paste like consistency by heating it for a couple of minutes.
3. Add the drained beans to the jaggery paste and garnish with cardamom powder.
Kadalai Paruppu Sundal (Channa Daal Stir-Fry)
Monday, October 11, 2010
Channa Daal Stir-Fry is suitable for devoting to Lord Vinayaka. Its a very healthy and quick-fix snack too.
Ingredients:
1. Channa daal - 1 cup
2. Oil - 2 tsp
3. Mustard seeds - 1/4 tsp
4. Curry leaves - 5
5. Urad daal - 1/4 tsp
6. Red chillies - 3
7. Asafoetida - a pinch
8. Salt
9. Cilantro - 2 tsp, chopped
10. Grated coconut - 3 tsp
Direction:
1. Cook channa daal in a pressure cooker with salt for 3 whistles.
2. Heat oil in a pan, add mustard seeds, curry leaves, urad daal, red chillies, and asafoetida.
3. Add the drained channa daal to the tadka and garnish with cilantro and grated coconut.
Kondai kadalai Sundal (Garbanzo Beans Stir-fry)
Friday, October 8, 2010
After a long break, I really wanted to post something in my blog. As now is the time for Navarathri special, I decided to post recipes for the prasadams for all nine auspicious days.
Here is the recipe:
Ingredients:
1. Garbanzo beans - 1 cup
2. Mustard seeds - 1/4 tsp
3. Split urad daal - 1/2 tsp
4. Coriander seeds - 1/2 tsp
5. Channa daal - 1 tsp
6. Dried Shredded Coconut - 1/4 cup
7. Asafoetida powder - 1/4 tsp
8. Red Chillies - 5
9. Curry leaves - 1 strand
10. Oil - 1 tsp
11. Salt
Direction:
1. Soak beans overnight and cook it in a pressure cooker along with salt for 3 whistles.
2. In a pan, heat oil and add channa daal, daniya seeds, 3 red chillies and coconut. Fry for a minute and grind it to a coarse powder.
3. Heat oil again in the pan, add urad daal, mustard seeds, red chillies, curry leaves, asafoetida powder and fry. Add this tadka to the cooked beans along with the coarsly ground powder and stir nicely.
Peanut Ladoo (Kadalai Unto)
Friday, April 10, 2009
Peanuts are a rich source of protein (roughly 30 grams per cup after roasting). Peanuts are a good source of niacin and thus contribute to brain health, brain circulation and blood flow.(Source: Wikipedia). Peanut ladoo (kadalai urundai) is a tasty snack which is prepared under 10 minutes. When we were kids, it would be finished in a single day if my mom prepared it. :D
Ingredients:
Peanut (Ground nut) - 1 cup
Jaggery - 1/2 cup
Direction:
1. Dry-roast peanuts in a large pan until they turn golden brown. The raw smell shouldn't be there. Otherwise it doesn't taste good .
2. Skin them. (For beginners: An easy way to skin: Take peanuts in a large plate and gently rub the nuts with both hands. The skins would come away very easily. Now blow away the skins into the sink.)
3. In a blender, grind the nuts for just 5 seconds. Now add jaggery and grind it coarsely (5 - 10 sec).
4. Remove into a plate and make small-sized firm balls.
Potato Fritters
Saturday, March 28, 2009
Potato fritters is the snack idea given by mom when I asked her for any potato snack for kids and the recipe courtesy goes to her too. It was yummy and crispy and I'm sure kids would love it too, if moms don't mind a little oil while frying. ;)
This entry is dedicated to Cooking for kids - Potato Event hosted by Deepa initiated by Sharmi.
Potatoes - 4
Ginger-garlic paste - 1 tsp
Chilli-chicken powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Egg - 1
Salt - 1/2 tsp (adjust to your taste)
Oil - for frying.
Direction:
1. Cut the potatoes into finger-like pieces. Soak the pieces into boiling water for 2-3 minutes and remove them and dry pat with a napkin.
2. In a mixing bowl, add all ingredients (except oil) along with potatoes and mix well. Keep it aside for 1/2 hour.
3. Heat oil in a pan, and after its become hot enough, add the potato fingers to it and fry till they become golden brown. Remove from oil and keep them on a dry napkin to remove the extra oil.
4. Serve immediately, otherwise it wouldn't be crispy after a long time.
Banana Salad (Panja Amirtham)
Monday, March 2, 2009
Panja (five) Amirtham (a dish eaten by Angels, atleast believed so in Tamil Nadu) is prepared with banana as a main ingredient with five other tasty ingredients and devoted to God during special occasions as a dessert. They refer any dish in extraordinary taste as Amirtham and I guess this simple dessert was named Amirtham with a good reason. :)
Ingredients:
Bananas (big)- 2 or 3
Sugar or Jaggery - 3 tsp (I used sugar, both are equally good in taste)
Grated Coconut - 2 tsp
Cut Dates - 2 (optional)
Honey - 1 tsp
Ghee - 1 tsp
Cardamom powder - a pinch
Direction:
1. Chop the bananas into thin slices.
2. In a bowl, mix all the ingredients along with chopped bananas.
2. In a bowl, mix all the ingredients along with chopped bananas.
3. Panjaamirtham can be served as a dessert or as an evening snack.
Milk Kolukkattai (Dhootum Dhoulo)
Wednesday, February 4, 2009
Paal (Milk) Kolukkattai is a very simple sweet snack prepared in Tamil Nadu. Very suitable for children of any age, adults love it too. Its prepared with rice blended and cooked in milk along with coconut and sugar.
Ingredients:
Rice - 1 cup
Coconut (grated) - 2 cups (I add so much because I love the taste of coconut, it can be reduced to 1 cup also)
Rice flour - 1/2 cup
Sugar - 1 or 2 tsp (increase if you want it sweeter)
Milk - 2 cups
Water - 2 cups
Salt - a pinch
Direction:
1. Soak rice in water for 2 hours. Then blend it coarsely with a very little water and 1/4 tsp of salt.
2. Add grated coconut and rice flour to the batter. If desired, you can add 1/4 cup of finely chopped coconut.
2. Mix everything nicely for a dough-like consistency. Then in a large pan, heat 2 cups of milk and 2 cups of water together.
3. When the milk starts boiling, add sugar and a pinch of salt to the milk and mix well. Then make small firm balls of the dough and put it in the milk.
4. With a stirrer, stir the balls softly for every 2 minutes so that it won't stick to the pan. When the milk starts to thicken, check if the kolukkattai is done with a toothpick. (It takes app. 10 minutes).
White Lentil Patties (Udeeth Vada)
Saturday, January 10, 2009
Udeeth Vada (called "Ulundu Vadai" in Tamil) is prepared with white lentils ground and deep fried in oil. These crispy patties are one of the best snacks for the evening. They can be served with rice as side-dish or even separately. Alternatively, they can be soaked in sambar (yellow-lentil soup) for "Sambar Vada" or in Dahi (yogurt) for "Dahi Vada" and served.
This entry will go to the event "Announcing My Legume Love Affair, Seventh Helping" hosted by Srivalli and My Legume Love Affair by Susan.
This entry will go to the event "Announcing My Legume Love Affair, Seventh Helping" hosted by Srivalli and My Legume Love Affair by Susan.
Ingredients:
White lentils (Urad daal) - 1 cup
Green chillies - 2 or 3
Ginger (grated) - 1 inch
Salt - As required
Rice flour - 1/4 cup
Asafoetida - a pinch
Cilantro(finely chopped) - 3-4 strands
Curry leaves(finely chopped) - 15 leaves
Onion(finely chopped) - 1 cup
Oil for deep frying
Water
Direction:
1. Soak urad daal for 1 hour in water.
2. Blend urad daal along with green chillies, ginger and salt. Use very little water while blending to keep the dough from becoming watery. Add only 2 teaspoons of water at a time to the dough until it becomes very smooth.
3. After blending, mix 2 teaspoons of rice flour to the dough and check the consistency (you should be able to make firm little balls). If required add more rice flour. Try not to make very dry.
4. Add asafoetida, cilantro, curry leaves and chopped onion.
5. Heat oil in a pan. When the oil has heated up, make small balls of the dough and pat them. Put them in the oil and deep fry them. Turn over and fry them again.
6. When the bubbles lessen and the vadas have become golden brown, they can be removed from oil and kept on a napkin.
7. Vadas can be served with Coconut chutney or Sambar.
Sweet Riceblends (Gullo Dhoulo)
Friday, January 9, 2009
Sweet Riceblends is a very simple, yet tasty snack. It is called "Kolukattai" in Tamil. Its made with rice flour and jaggery steamed in the idli cooker. It can be served in the evening to kids. They would love it.
Ingredients:
Idli rice - 2 cups
Jaggery (powdered) - 1/2 cup
Water - 1.5 cups
Cardomom powder - a pinch
Coconut (grated) - 1/2 cup
Direction:
1. Fry the idli rice in a pan (without oil) for 3-4 minutes until rice turns to yellowish golden color.
2. Cool it and blend it coarsely.
3. Boil water and add powdered jaggery to the boiling water.
4. After the jaggery has completely dissolved in the water, mix 1 cup of powdered rice to it. Keep the mix aside for 1 hour.
5. Add coconut and cardomom powder to the mix. If the mix is very dry, add some more boiling water to bring consistency. If it is watery, add some rice flour to make it dough-like consistency to make balls. Its because the rice consistency would be different for each.
6. Make small balls of this mix and keep it in idli cooker for steam cooking.
7. After 5-6 minutes, check if the kolukattai is done with a toothpick. If not done, keep it in steam for some more minutes.
8. This sweet rice kolukattai can be served hot or cold.
Note:
Alternatively, it can also be cooked in electric rice cooker. Pour 1 cup water in the rice cooker pan and keep the vegetable cooking pan on top of it (it comes with the rice cooker when bought). Now keep the dough balls on the top pan and cover the lid until cooked.
