Vengaya Vadai

This is the vadai, which my mom prepares to have along with Palaya Sadham. When ever its palaya sadham at our home she used to serve it along with this vengaya vadai and pasi payaru sundal. Best combo ever!! Even i used to follow the same combo now.

We call this vadai as kara vadai in our native. I have already posted one Kara Vadai recipe which is prepared with rice, lentils and spices batter.

This one is an instant version of Kara Vadai which is prepared with Besan flour. You can prepare this vadai in less than 20 minutes. The tasty recipe follows!!

Yields : 10 to 12 vadais

Preparation Time : 20 minutes

Ingredients:

Besan Flour                  - 2 cups (Kadalai maavu)
Rice Flour                    - 1/4 cup (Arisi Maavu)
Salt                               - As required
Chili Powder                - 2 tsp
Asafoetida                    - a pinch (hing/Perungayam)
Big Onion                     - 1 (big)
Curry Leaves                - few
Oil                                 - for frying

Procedure:

• Chop Big onion lengthwise. Take a bowl. Add Besan flour, Rice flour, salt, chili powder, asafoetida , curry leaves and chopped onions to it.
• Mix everything , Add water in small instances and start preparing the batter. Make sure you add enough water. The batter should be thick or else vadai will absorb oil.
• Heat oil in a pan. Take small amount of batter with hands and drop it in the oil. Deep fry it.
• Drain excess oil and enjoy your vadais.  

Aama Vadai (Parupu Vadai or Masal Vadai)

We used to call Masal Vadai as Aama Vadai in our hometown. Not sure why it is called so ;Possibly because of the similarity in shape. As i had mentioned in my earlier post about my neighbor's mom, she shared an interesting trick to prepare crispier vadais. Want to know the trick?? Here you go!!!

Yields          : Around 15 Vadais

Ingredients:

Channa Dal              - 1 cup (Kadalai Parupu)
Dry Red Chili          - 2
Big Onion                - 1 (small)
Green Chili              - 1
Fennel Seeds            - 1/2 tsp
Salt                           - As required
Mint Leaves             - few
Curry Leaves            - few
Oil                             - For frying

Procedure:

• Soak Channa dal for about 45 minutes. Drain excess water after that. Place drained channa dal in a cloth. Let it sit idle for 10 minutes. This is done to remove excess water from dal. If the dal has less moisture, it will be very much crispy. This is the step which turns your vadais to crispy vadais.
• Take a handful of  drained dal out in a bowl. Grind remaining dal coarsely along with Fennel seeds and Dry red chili. Add very little water if needed for grinding.
• Chop Finely Big onion, Green Chili, Curry leaves and mint leaves.  Add it to the vadai batter. Add also salt and the dal which we have taken out earlier. Mix everything well.
• Heat oil in a pan. Shape out the vadai with your palms and deep fry it in oil.
• Drain excess out and enjoy your vadai hot!!!

Krishna Jeyanthi

Happy Krishna Jeyanthi!!!

Krishna Jeyanthi has always been one of my personal favorite celebrations.This year we had a great celebration in our apartment. Everyone of us decorated our kids as Krishna and Radha. We all met at a common place along with our home made snacks. It was very exciting to see little Krishnas and Radhas running and playing around.  A great celebration indeed!!

This is the snack platter i prepared for God Krishna as well as my little Krishna..

Kodubale            - A deep fried snack prepared with Rice Flour, roasted Fried gram flour, All purpose flour , Rava, white sesame seeds, salt and chili powder. Its preparation is quite time consuming. First prepare the dough. Take a small ball. Roll out , swirl and fry it. I would suggest you to prepare swirls of 6 to 8.   Fry in oil rolled out swirls. Keep the dough covered for the remaining time.

Nei Appam       - Raw rice is soaked and ground to a smooth batter. Jaggery extract and grated coconut are added to the batter. Then appam is prepared using Paniyaram pan.Its very easy to prepare too.

Uppu Seedai      - Its prepared with rice flour and urad dal flour. The reason why seedai is bursting is because of its moisture and the air which is trapped within it. I would suggest you to roll out seedai , Rest it for about 30 minutes in a cloth. Then prick it with a fork.  Pre heat the oven to 180 degree celsius. You can also use Micro wave for this step. The place seedsi balls in pre heated oven for 2 minutes and then fry in oil. By doing so, seedai won't burst at all..

Keep watching the space for detailed individual recipes..

Kodubale

What special for Krishna Jeyanthi there??? Will tell you a tasty, crispy recipe to prepare and cherish on that asuspicious day. Kodubale is a mild spicy, deep fried Karnataka snack. Give a try to this recipe and celebrate Krishna Jeyanthi!!!

Here you go!!

Ingredients:

Rice Flour                                - 1.5 cups
Roasted Fried Gram Flour       - 3/4 cup (Porikadalai maavu)
All Purpose Flour                     - 1/4 cup (Maida)
Rava                                         - 2 tbsp (Sooji)
White Sesame seeds                 - 1 tsp (Ellu)
Asafoetida                                - a pinch (Hing)
Curry Leaves                           - few
Salt                                          - As required
Chili Powder                           - 1 tsp
Butter                                      - 1 tbsp
Oil                                           - for deep frying

Procedure:

• Roasted fried gram flour is nothing but roasted and ground fried gram. Chop curry leaves.
• Take a bowl. Add all the ingredients except oil to it. Add little water and start kneading the dough. The dough should be of chapathi dough consistency. Cover the dough and set it aside for 30 minutes. 
• Take a small ball from the dough as below

• Roll it with your palms similar to the below picture. Press it hard so that dough is evenly distributed

• Press the ends together.

• Heat oil in a pan for frying. Deep fry rolled out kodubale in oil. Drain excess oil. Your tasty and crispy kodubale is ready..

Kara Vadai

This is our native special vadai.. There are two types of Kara vadai. One is prepared using Gram Flour, onion and spices powder and another one is prepared with Rice , Lentils and spices batter.. This recipe uses second method.

A Very much flavourful, crispy and tasty vadai.. Here goes the recipe..

Yields : around 25 vadai

Preparation Time : 15 minutes + Time for soaking & Grinding

Ingredients:

Channa Dal          - 1 cup (Kadalai Parupu)
Raw Rice             - 1/2 cup (Paccharisi)
Idli Rice               - 1/2 cup (Idli Arisi)
Urad Dal              - 1/2 cup (Uluntham Parupu)
Red Chili             - 3
Garlic Pods          - 5
Big Onion            - 1 (big)
Curry Leaves       - few
Salt                       - As required
Oil                        - for deep frying

Procedure:

• Wash and soak Channa Dal, Urad Dal, Raw Rice and Idli Rice together for 2 hours.
• After that, grind them to a smooth batter along with Red Chilies and Garlic. Be careful, when you grind the batter. Don't add too much water as vadai will absorb more oil if the batter is watery.
• Chop Big onion and crush curry leaves. Add it to the batter, Add also enough salt and mix the batter well.
• Heat the oil in a frying pan. When the oil is hot, take the batter in a small laddle and add to it.
• When the vadai is cooked on one side, slowly turn it to the other side.
• Take out the vadai, after its done on both the sides. Drain excess oil and serve the vadai hot.

Wheat Flour & Cabbage Pakoda

This is the snack which i prepare, when we have surprise guests .

There are two unique things about this pakoda.  First one is,  we are using whole wheat flour. One of my friends, used to prepare pakoda with Whole wheat flour. Learnt from her, and from then i have been preparing pakodas with whole wheat flour. 

And the second one is, instead of onions,  i have used cabbage.  Thinking of how the taste will be?? This healthy pakodas will be much more crispier and tastier than regular pakodas. Here is the recipe.

Recipe For : 1

Preparation Time : 10 minutes

Ingredients:

Whole Wheat Flour       - 1 cup  

Cabbage                       - 2 handsful

Asafoetida                     - a pinch

Salt                                - As required

Turmeric Powder           - a pinch

Chilli Powder                  - 1/2 tsp

Curry Leaves                  - few

Oil                                   - for frying

Procedure:

• Chop finely  Cabbage and Curry Leaves.
• Take Whole wheat flour, Chopped cabbage, and salt in a bowl.
• Add also asafoetida, turmeric powder and chilli powder to the bowl.
• Mix well thoroughly and start adding water in small instances. Add enough water so that cabbage is coated with batter.
• Mix well everything, before adding water. This is done for even distribution of salt and powders.
• Heat oil in a frying pan. Take little batter with hands , add to the oil and deep fry it.
• After its fried, take it out. Drain excess oil and serve pakodas hot..
• Enjoy your delicious snack!!!

Bread Uppuma

Bread Uppuma

Another interesting recipe with left-over bread... Bread Uppuma.. I would say its one of  the evening snacks.  You can prepare this in a jiffy. Here goes the recipe..

Serves        : 1 person

Preparation Time: 10 minutes

Ingredients: 

Bread Slices              - 2

Mustard Seeds          - 1/4 tsp

Urad Dal                   - 1/4 tsp

Channa Dal               - 1/4 tsp

Dry Red Chili           - 1

Big Onion                 - 1 (small)

Curry Leaves            - few

Salt                            - As required

Turmeric Powder      - a pinch

Oil                             - As required

Procedure:

• Break bread slices and add to a blender. Blend it for a few seconds just to crumble the bread. I have used Multi-grain bread. You can use any Bread of your choice. 
• Chop big onion finely.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. 
• When they splutter add Big onion and curry leaves to it. You can also add grated carrot and cabbage and chopped capsicum at this stage.
• When they are translucent, add crumbled bread.
• Add enough salt and turmeric powder.
• Saute for a minute and then serve it immediately. 
• Enjoy your Bread Uppuma hot..

Chili Bread

Chili Bread

An interesting snack recipe with Left-Over Bread... We may have left over Bread, at some point of time..  Give a try to this Chili Bread then.. When ever i prepare this snack, there will always be tug of war between my kid and my husband.

Here is that exciting recipe..

Ingredients:

Bread Slices                  - 2

Big Onion                     - 1

Garlic Pods                   - 5

Tomato ketchup           - 2 tsp

Chili Sauce                  - 2 tsp

Salt                              - As required

Oil                               - As required

Procedure:

• Chop Bread into bigger pieces.
• Chop finely Big onion and garlic.
• Heat oil in a pan. Add onion and garlic to it. 
• After the onions are little cooked, add in tomato ketchup and chili sauce.
• Add also chopped bread and toss well..
• Saute for five more minutes and serve it hot..
• Your delicious instant Bread snack is ready!!!

Ribbon Pakoda

Ribbon Pakoda

Coming here is the snack, which can be prepared very easily...You can prepare it in less than 20 minutes. Guests visiting suddenly?? Prepare this Ribbon Pakoda instantly and impress your guests..

Ingredients:

Rice Flour                 - 3 cup

Fried Gram Flour      - 1.5 cups  (Porikadalai Maavu)

Butter                         - 1 tbsp

Salt                            - As required

Water                        - As required

Oil                             - For frying

To Grind:

Red Chilli           - 2

Fennel Seeds      - 1/2 tsp

Garlic Pods         - 4

Procedure:

• Grind Everything under 'To Grind'. Adding Fennel seeds and garlic give very nice flavor to Pakoda.. So Don't ever skip this step.
• Take a bowl. Add Rice flour, Fried Gram flour, ground masala, salt and butter to it. Add water in small instances and start binding the flour.
• Be careful while adding water. The dough should be of Chapathi dough consistency. 
• There are many ways of preparing this pakoda. Can prepare it also with Gram Flour (Kadalai Maavu) or else with both gram flour and Fried Gram Flour.
• Adding little Butter is must. You can also use Hot oil instead. Because of this, pakodas will be crispier and it won't absorb much oil.
• Take a muruku press. Add dough to it. Use plate for Ribbon Pakoda.
• Heat oil in  a pan. When the oil is hot, start pressing the pakoda directly into the oil.
• When its cooked on both sides, remove from oil.
• Drain excess oil and enjoy your pakoda..

ribbon

Mixed Vegetable Pakoda

Mixed Vegetable Pakoda

Looking for some easy, delightful evening snack??? Mixed Vegetable Pakoda is one such snacks.. You can prepare it in just 10 minutes.. How will it be, having a chit-chat with your beloved ones , munching pakoda and sipping tea??? Those moments mean a lot to me..

Try this delicious pakoda next time when you chit-chat..

Ingredients:

Kadalai Maavu              - 1 cup  (Besan Flour)

Arisi Maavu                   - 1/2 cup (Rice Flour)

Carrot                             - 1/2

Cabbage                         - 1/4 cup

Big Onion                      - 1

Perungayam                   - a pinch (Asafoetida)

Salt                                 - As required

Turmeric Powder           - a pinch

Chilli Powder                 - 1/2 tsp

Curry Leaves                  - few

Oil                                   - for frying

Procedure:

• Chop finely Big onion, Carrot, Cabbage and Curry Leaves.
• Take kadalai maavu, Arisi maavu , Chopped Vegetables and salt in a bowl.
• Add also asafoetida, salt, turmeric powder and chilli powder to the bowl.
• Mix well thoroughly and start adding water in small instances. Add enough water so that all vegetables are coated with batter.
• Mix well everything, before adding water. This is done for even distribution of salt and powders.
• Heat oil in a frying pan. Take little batter with hands , add to the oil and deep fry it.
• After its fried, take it out. Drain excess oil and serve pakodas hot..
• Enjoy your delicious snack!!!

Ulundu Bonda (Urad Dal Bonda)

Ulundu Bonda (Urad Dal Bonda)

Ulundu Bonda is the best alternative for regular Ulundu Vadais. And the best thing is instead of deep frying it in oil, you can also use paniyaram pan for preparing this Bonda.. I always prefer paniyaram style of preparing this Bonda.. By that, you can enjoy the original taste in a low calorie way.. Left side is the  Paniyaram style Bonda and in the right side, its the deep fried one.

Here is the recipe..

Ingredients: (Makes around 15 small vadais)

Urad Dal               - 1 cup  (Uluntham Parupu)

Whole Pepper       - 1 tsp

Green Chilli          - 1

Chopped Ginger   - 1 tbsp

Chopped Coconut - 2 tbsp

Asafoetida             - a pinch (Perungayam)

Coriander Leaves  - few

Curry Leaves         - few

Salt                        - As required

Oil                         - For Deep Frying

Procedure:

• Soak Urad dal in enough water for 1.5-2 hrs. After that grind it into a smooth batter along with Ginger and Green chillies.
• Add whole pepper, assafoetida, chopped coconut,coriander leaves, curry leaves and enough salt to the batter.
• Make sure coconut is chopped very fine.
• If you are going to use paniyaram pan, add little oil to the pan. When the pan is hot add little batter to the pan. When the paniyaram is cooked on one side, slightly flip to the other side. Take the bonda out, when both sides are cooked.
• If you are going to deep fry in oil, take a little batter with hands and fry in oil.
• Serve Bonda hot, with coconut chutney.

Moong Dal Vadai (Pasiparupu Vadai)

Moong Dal Vadai (Pasiparupu Vadai)

Thinking of preparing Parupu Vadai ?? (Aama Vadai or Masal vadai). Why don't you try this Moong Dal Vadai instead? 

I tasted this vadai for the first time in our college hostel. This vadai will be very much crispier and tastier than that of Channa Dal Vadai.  And Moong dal is also easy to digest,  so you won't feel very heavy, after eating this vadai.

Here goes the recipe..

Ingredients:

Moong Dal            - 1 cup (Pasi Parupu)

Chopped Ginger    - 1 tbsp

Red Chilli              - 2

Fennel Seeds         - 1 tsp (Sombu , Perunjeeragam)

Big Onion             - 1 

Mint Leaves          - few

Curry Leaves        - few

Salt                        - As required

Oil                         - For frying

Procedure:

• Wash and Soak Moong Dal in enough water for 2 hours.
• After 2 hours, grind moong dal coarsely along with ginger, fennel seeds and red chillies. Add very very little water for grinding moong dal.
• Chop Big onion, Mint leaves and curry leaves.
• Add chopped onion, mint leaves and curry leaves to the ground moong dal.
• Add enough salt and mix well.
• Heat oil in a frying pan. Take little batter and shape it in your palms and fry in oil.
• Remove excess oil and enjoy your vadai.

Kaara Kuzhi Paniyaram

Kaara Kuzhi Paniyaram

A variation to sweet kuzhi paniyaram.. The same batter, Do seasoning, add it to the batter.. That's  it for kaara kuzhi paniyaram..

 Ingredients: 

For Batter: 

Idli rice                                         - 1 cup
Paccharisi ( Raw rice)                 - 1 cup
Urad dhal                                     - 1/4 cup
Javvarisi ( Sago)                          - 1/4 cup
vendhayam ( fenugreek seeds)   - 2 tsp
Salt                                              - very little 

For Seasoning:

Big onion                                        -1

Chopped Green Chillies                 - Few

Chopped Coriander                        - Few

Chopped Curry Leaves                  - Few

Chopped Ginger                             - Few

Procedure: 

• Soak everything under 'For Batter' for at-least 5 hours. Then grind it. Let the batter ferment for the whole night.
• Do the seasoning, and add it to the batter.
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!!
• I am serving it with Onion Tomato Dip..

Sweet Kuzhi Paniyaram

Sweet kuzhi Paniyaram

I have been a great fan of paniyaram since my childhood.. In the street corners of our native ,they used to sell vadai, paniyaram, aappam, in  the mornings,.An old lady sells those for about 30 years in our street and even now.. When I get a prize in our school, my dad used to ask me, what gift I wants from him ..I will say, I want paniyaram daddy.. lol!! ' Food is always everything for me'.. 

In those times, I used to think that making paniyaram is always a big thing.. and I learnt this recipe very first when i started cooking... here is the recipe..

 Ingredients: 

For Batter: 

Idli rice                                         - 1 cup
Paccharisi ( Raw rice)                 - 1 cup
Urad dhal                                     - 1/4 cup
Javvarisi ( Sago)                          - 1/4 cup
vendhayam ( fenugreek seeds)   - 2 tsp
Salt                                              - very little 

Others:

Gingelly Oil                                  - as required
Palm Jaggery                               - 2-2.5 cups  (Karupatti)
Chopped Coconut                       - a handful

Procedure: 

• Soak everything under 'For Batter' for at-least 5 hours. Then grind it. Let the batter ferment for the whole night.
• Grate Palm Jaggery.. Add little water to palm jaggery in a sauce pan and let it boil.
• Boil it till palm jaggery melts and filter it using a strainer.
• Add palm jaggery extract to the batter. Add chopped coconut to the batter.
• Heat a paniyaram pan.. Add Gingely oil to it.
• When its hot, add batter.. When the paniyaram is cooked on one side, slightly flip it to the other side.
• Remove from heat when its cooked on both sides and enjoy!!!