Sabudhana / Tapioca Vada

This is an excellent easy , crispy and delicious snack that I learned from my friend. Made few changes to the ingredients and turned out good as well. 


Ingredients:

Sabudana / Tapioca - 1 cup 
Potatoes - 2 cups boiled , peeled and mashed
Roasted peanuts - 1/2 cup coarsely crushed
Cumin / Jeera powder - 1 tsp
Ginger - 2 tsp grated 
Green chillies - 6 chopped fine
Coriander leaves - 1/4 cup chopped
Curry leaves - few chopped fine
Amchur powder - 1/4 tsp
Chaat masala - 1 tsp
Salt - to taste
Oil - for deep-frying


Cooking Method:
Clean, wash and soak the sago for about 6 hours.
Add all the remaining ingredients and mix well. If Amchur powder is not available you can substitute it with lime juice. Do not knead too much as it might become sticky. Make medium size balls of it. Deep fry on little hight heat. Do not drop all the bals at once and make sure there is enough spacing between the vadas in each pan. Until the balls turn red on one side , do not turn them or else it might break. So, wait until it turns red and turn on the other side until the other side is cooked as well. Drain on absorbent paper. 
Serve ketchup or with green chutney.

Mullangi (Raddish) Tikka

Most of us don't like Mullangi or Mooli or White Radish because of the taste. So, this is one of the evening snack item that you all can try and you don't smell it.Kids would love it too.

Ingredients: 

Mullangi/Mooli/White Radish- 2 cups finely grated

Paneer - 1/2 cup finely grated

Red Chillies - 4 chopped length wise after removing seeds

Potato's - 1 boiled and mashed

Onions - 1/4 cup chopped 

Green chilli's - 4 chopped fine

Salt - As per taste

Garam Masala powder - 1 pinch

Dhaniya powder - 1/2 Tsp

Cilantro - 1 cup chopped

All purpose Flour - 1/4 cup 

Milk - 1/2 cup

Bread crumbs powder - 1 cup

Oil - For deep frying

Tomato Sauce - for serving

Cooking Method: 

Heat 1 tbspoon of oil in a pan. Add grated radish to it. 

Roast it until it turns into creamish colors. Take it into a bowl. Heat 1 tsp of oil again and add the chopped onions until it turns golden brown. Take it into the radish bowl. Now add 1 boiled mashed potato, chopped cilantro, 1/2 cup grated paneer, chopped red chilli's, chopped green chili's, 1/2 tsp dhaniya powder, garam masala powder and salt per taster to it. Mix all of these ingredients well and make into small kababs like pieces and place it in a plate. Heat oil in other pan for deep frying. Once the oil is hot enough, roll the piece first in all purpose flour.

Next dip it in milk.

And next in bread crumb powder.

 Deep fry them in oil and serve it with tomato sauce.

Sabudhana Khichdi

Sabudhana Khichdi can be made in many different ways, but today, I would like to share one of the very easy ones with few ingredients.

Ingredients:
Sabudhana/Tapioca - 1 cup
Potatoes - 1/2 cup (peeled, diced and boiled with a pinch of salt)
Curry leaves - few
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli's - 6 grinded fine
Lemon juice - 1 tbsp
Salt - as needed
Oil - as needed
Water - 1 cup


Method:

Clean and soak Sabudhan/tapioca in water for 45 min. Drain the water and set aside.
Heat 1 tbsp of oil in a pan. Add cumin, mustard seeds, curry leaves and add the grinded green chilli paste. Mix well. Add turmeric and mix well again. Now add Soaked sabudhana to it and mix well. Add 2 tbsp of water if needed. Let it cook for 1 min and add boiled potatoes to it. Mix well and let it cook for another 3 minutes. Turn off the stove and its ready for serving.

Pav Bhaji

Pav Bhaji is something that I make when I want to make something for the family quickly instead of rice and curries.

Ingredients:

For Bhaji:
Potatoes - 1 1/2 cups (peel off the skin and cut into dices)
Cauliflower - 3/4 cup (cut into Florets)
Green peas - 1/2 cup 
Carrots - 1/2 cup chopped
Capsicum - 1/2 cup finely chopped
Tomatoes - 2 cups Chopped
Green chillies - 4
Onion - 1 cup chopped 
Turmeric powder - 1/2 tsp 
Chilli powder - 1/2 tsp 
Pav bhaji masala powder- 2tbsp
Coriander - finely chopped
Lemon Juice - 2 tbsp
Butter - 2 tbsp
Dry red chilli - 4
Garlic - 4 cloves
Oil - As needed
Salt - As needed
Water - as needed

Method :

For the bhaji

Pressure cook the potatoes, cauliflower, peas,carrots , capsicum , green chillies, 1 tbsp and salt of Pav-bhaji masala powder and cook till they are soft. Drain out the excess water and mash well.

In the mean while soak 4 red chillies in hot water for 20 minutes. After 20 minutes, take them out and grind them along with garlic cloves.

Heat the butter in a large pan, add the onion and sauté for 4 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens. Add turmeric powder and mix for a minute. Add the tomatoes and simmer till the oil separates. Add the chilli powder now and mix well for a minute. Now add the mashed vegetables to it. Add 1/4 cup of water if needed. Let it cook. Add pav bhaji masala, some salt and cook for 2 to 3 minutes. Add lemon juice and turn off the stove.

For the pav:
Slice each pav into 2 horizontally. Apply a little butter to each side and cook the pav on both sides till the pieces are lightly browned.
To Serve:
Serve the hot bhaji on individual plates and top with the onion, 1/4 spoon button and coriander.

Aratikaya / Plantain Balls

I bought Green plantains from grocery store today for trying something different. Most of the veggi snacks often requires potatoes to make the snack , so I thought why not try to substitute it with Green plantains and came up with something that came out excellent.

Ingredients:
Green Plantains - 2
Jalapeno peppers - 3( Chopped fine)
Black Pepper Powder - 1/4 tsp
Red Chilli powder - 1/4 tsp
Chilli Sauce - 1/2 tsp
Onions - 1/2 cup chopped fine
Cumin - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric - 1/2 tsp
Ginger - 2 Tbsps (chopped )
Curry leaves - chopped
Soy Sauce - 1 tsp
Cilantro - 1/4 cup chopped fine
Salt - as needed
Oil - 2 tsps


Method:
Clean the plantains and cut them into half with the skin. Boil plantains in water with some salt until very soft. Let it cool.
In the mean while , heat 1 tsp of oil in a pan. Add cumin, mustard seeds, 1 tbsp of ginger, chopped jalapenos, 1/4 cup of chopped onions, curry leaves, soy sauce and turmeric. Mix well and cook for 4 minutes. Turn off the stove . Add cilantro to it and mix it together. 

Remove the skin of the plantains and take it in a bowl. Smash the  plantains well. Add black pepper powder, red chilli powder, chilli sauce and the mixture made above to the plantains and mix well.

Make the medium size balls of it and place it on the aluminium foil. 

Bake it in the oven for 1 hour at 400 degrees Fahrenheit. They look like below.

Heat 1 tsp of oil in the pan and add onions and stir it for 2 minutes. Add ginger and cilantro to it and add the baked balls to it.

Veggi Manchuria

Another great recipe as an appetizer.


Ingredients:
Cabbage - 4 cups chopped very fine
Beans  - handful of beans chopped very fine
Carrots        - 2 big very fine
Maida /All purpose flour - 1/4 cup
Corn flour - 1/4 cup
Chilli Powder - 3 Teaspoons
Cumin Powder - 1/2 Teaspoon
Chilli Sauce - 2 Teaspoon
Pepper Powder - 1/2 Teaspoon
Red Color(Optional) - few drops
Ginger(Chopped) - 1 Teaspoon
Garlic(Chopped) - 1 Teaspoon
Onions(Sliced lengthwise)-  1/2 cup
Tomato Sauce - 3 Teaspoons
Soy Sauce - 1 Teaspoon
Oil          - To Fry
Salt         - 2 Teaspoons or As needed
Cilantro         -  1/4 bunch

Cooking Method:
Take all the chopped cabbage, beans, carrots in a bowl for mixing.Add chilli powder,cumin powder, chilli sauce,pepper powder,red color, salt, all purpose flour, corn flour and mix well. Deep fry them in the oil by making them into small balls dropping few pieces at a time for few minutes until cooked slowly. Cook it on medium low heat. Do not overcook it. Cook all the veggi balls and take it aside on the absorbent paper.
Take another pan and add 2 spoons of oil and wait for its slightly hot. Add ginger, garlic and saute for 1 minute. Add Tomato sauce and soy sauce and mix well. Wait for 2 minutes and add the fried balls. Mix well and take it in a bowl and garnish it with Cilantro.

Guggillu Snack

Ingredients:
Guggillu - 2 cups (boiled with salt)
Chilli's -  5 chopped into pieces
Onions - 1/2 medium onions cut thin in length wise
Cumin - 1/2 tsp
Ginger garlic paste - 1/2  tsp
Mustard seeds - 1/2 tsp
Turmeric - 1/2 tsp
Salt - accordingly
Oil - 2 Tbsp
Curry leaves
Cilantro


Method:
Heat oil in a pan and add cumin, mustard seeds, curry leaves, onions, turmeric and mix well. After onions turn light brown, add turmeric , ginger garlic paste and add guggillu to it. Mix well and add cilantro. Its ready to be served.

Curry Puffs

Curry puff...an evening snack for rainy day


Ingredients:
Puff Pastry Sheets - 1 sheet (Makes 9 in one sheet)

Potatoes -- 2 boiled and diced
Ginger garlic paste -- 1 tbsp
Tumeric -- 1/4 tsp
Coriander leaves -- finely chopped
Curry Leaves -- finely chopped
Cumin powder --1/4 tsp
Coriander powder -- 1/2 tsp
Red Chilli Powder -- 1 tsp (accordingly)
Amchur Powder -- 1/4 tsp
Carrots --1/4 cup grated
Peas - 3 tbspoons.
Cumin seeds -- 1/4 tsp
Salt -- to taste 
Onions -- 1/2 cup cut chopped fine


Method:

For Potato stuffing,heat some oil in the pan,add the cumin seeds,onions, turmeric, cumin powder and mix well until it turn light golden brown color. Now add curry leaves, ginger garlic paste,green chillies, carrots, peas and mix well. Close the lid and let it cook until the raw smell of the carrot leaves. Now add potatoes, red chilli powder,coriander powder,amchur powder and add little water so the masalas don't burn. Let it cook for 2 mintes and add Salt, coriander leaves over it.
Any stuffing of your choice with any variations can be made.


To make Puff's:

Take the pastry sheet and put it outside from the freezer for 5 minutes. Open the pastry sheet now and make 9 pieces of squares in the sheet. Put the stuffing inside it  and close it by turning the other side and sticking to the other. Complete stuffing all the 9 puff's. Place it into the oven on 420 degree Fahrenheit for 40 minutes, until its little brown. Tastes good with Tomato sauce.

Samosa - With Spring Roll Sheets

Samosas can be made in an easier way with Spring roll sheets that are readily available in the Indian groceries.


Ingredients:-
Spring Roll Sheets -- 4 (sheets)


For the stuffing
Potatoes -- 2 potatoes boiled and diced
Ginger garlic paste -- 1 tbsp
Tumeric -- 1/4 tsp
Coriander leaves -- finely chopped
Curry Leaves -- finely chopped
Cumin powder --1/4 tsp
Coriander powder -- 1/2 tsp
Red Chilli Powder -- 1 tsp(accordingly)
Amchur Powder -- 1/4 tsp
Carrots --1/4 cup grated
Cumin seeds -- 1/4 tsp
Salt -- to taste 
Lemon juice  -- 1/2 tbsp
Onions -- 1/2 cup cut length wise thinly
Oil for deep frying


Method:
For Potato stuffing,heat some oil in the pan,add the cumin seeds,onions, turmeric, cumin powder and mix well until it turn light golden brown color. Now add curry leaves, ginger garlic paste,green chillies, carrots and mix well. Close the lid and let it cook until the raw smell of the carrot leaves. Now add potatoes, red chilli powder,coriander powder and add little water so the masalas don't burn. Let it cook for 2 mintes and add Salt, coriander leaves and sprinkle the lime juice over it.
Any stuffing of your choice with any variations can be made.


Samosa

Take 2 spring roll sheet and place it on top of each other. Now cut them in centre. Apply water on the sheet or egg wash and make a cone of it,stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosas in the oil till they turn golden brown.

Serve it with Tomato Sauce.

Samosa - Traditional Way

Hello Friends ...I haven't blogged since a  month and half as I was busy with my project at work :) Today I would like to share one of the popular recipes . Samosa ....


Ingredients:-
For samosa sheets
Maida or all purpose flour  -- 3 cups
Oil -- 4 tbsps
Ajwain -- 1/2 tsp
Black Pepper powder-- 1/2 tsp
Baking Soda --1/2 tsp
Salt  --to taste
Water --to knead the dough


For the stuffing
Potatoes -- 2 potatoes boiled and diced
Ginger garlic paste -- 1 tbsp
Tumeric -- 1/4 tsp
Coriander leaves -- finely chopped
Curry Leaves -- finely chopped
Cumin powder --1/4 tsp
Coriander powder -- 1/2 tsp
Red Chilli Powder -- 1 tsp(accordingly)
Amchur Powder -- 1/4 tsp
Carrots --1/4 cup grated
Cumin seeds -- 1/4 tsp
Salt -- to taste 
Lemon juice  -- 1/2 tbsp
Onions -- 1/2 cup cut length wise thinly
Oil for deep frying


Method:
For the dough,take the maida,add the ajwain seeds,black pepper powder, baking powder, salt and oil to the maida and mix well. This will make flour to coat well with the oil and it gives the cruncy texture to the samosas.Start adding water little by little and kneading properly make a stiff dough and let it rest for 15 to 20 mins.Cover it with a tissue paper, so it doesn't dry out.


For Potato stuffing,heat some oil in the pan,add the cumin seeds,onions, turmeric, cumin powder and mix well until it turn light golden brown color. Now add curry leaves, ginger garlic paste,green chillies, carrots and mix well. Close the lid and let it cook until the raw smell of the carrot leaves. Now add potatoes, red chilli powder,coriander powder,amchur powder and add little water so the masalas don't burn. Let it cook for 2 mintes and add Salt, coriander leaves and sprinkle the lime juice over it.
Any stuffing of your choice with any variations can be made.


Making Samosa
Make rolls of the dough depending on the size of samsosa you want.Roll the dough in circle first and then make them oval in shape.Cut that oval shape into half.Take that half apply water on all edge,take one end bend it in center and taking other end overlap it on the first edge making it a cone.Fill the cone with the stuffing and seal the edges as shown in picture to get a triangular shape for the samosa.

Serve it with Tomato Chilli Sauce...

Dry Gobi Manchurian

Dry Gobi Manchurian can be made in several ways. I have experimented this when I was in college and still love it.  I felt like having this yesterday, so I made it. My son, husband and my friend tried and they loved it as well. So let me share this recipe with you all today.


Ingredients:

Gobi/Cauliflower - 2 cups, cut into florets
Cumin - 1/2 tsp
Turmeric - 1/2 spoon
Ginger-garlic paste - 1 tsp
Red Chilli Powder - 2 tsp
Corn Flour - 1/2 cup
All purpose flour/Maida - 2 tbsp
Red food color(Optional)- 1/4 tsp
Ginger(Chopped) - 1 Teaspoon
Garlic(Chopped) - 1 Teaspoon
Soy Sauce - 2 Tbsp
Curry leaves - 12 
Cilantro - 1/4 cup
Salt - as needed
Oil - for deep frying


Method:

Boil the cauliflower in hot water with salt for 3 minutes. Pour it in a strainer and let the water drain.Let it cool for 5 minutes.
Take the cauliflower into a mixing bowl. Add red chilli powder, salt, ginger garlic paste, turmeric, food color, corn flour, all purpose flour and mix all off them together well.
Heat oil for deep frying in a frying pan. Drop the mixed cauliflower into the oil and deep fry it in medium heat on both the sides and take it aside on an absorbent paper.
Complete all the frying for the rest.
Heat 1Tbsp on oil in a pan. Add cumin, chopped ginger, chopped garlic, green chill's, curry leaves, cilantro, soy sauce and well for 2-3 minutes. Add the fried cauliflower to this pan and mix it well.
Take it into the serving bowl. Can be eaten just by itself.

Cabbage Pakodi

I have learned this recipe from my mom. She makes it really good. I made it on a rainy day and would like to share it with you.


Ingredients:

Besan/chick pea flour - 1.5 cups 
Rice flour      - 1/4 cup
Green chillis         - 2 finely chopped
Red chilli powder     - 1/4 tsp 
Ginger garlic paste   - 1/2 tsp 
Cabbage           - 2 cups finely sliced into 2 inches length
Curry leaves    - 4 chopped fine
Cilantro        - 1/4 cup chopped fine
Salt                 - accordingly
Oil                  - for deep frying
Water        - 3 tbsp


Method:

Take a mixing bowl.Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chilli's, curry leaves, cilantro and cabbage. Mix it well.
Add 3 tablespoons of water and mix well. Don’t add more water. The batter should just coat the cabbage strips.
Heat oil in a deep frying pan. Drop the batter in the oil to form small fritters.
Deep fry it on medium heat till they turn golden brown. Turn the fritters in between so it cooks well on both the sides. Take it on to a absorbent paper.
It tastes good as an appetizer or can be eaten on a nice rainy day.

Moong Dal / Pesaru Vada

This is another recipe that can be made as prasadam. 


Ingredients:

Peserlu / Whole Moong Dal- 1 cup
Cumin seeds/ jeera - 1/2 tsp
Green chillies - 5 
Onions - 4 Tbsps
Ginger - 1/2 spoon finely chopped
Cilantro - accordingly
Salt - 1 tsp
Water - 2 cups
Oil - for deep frying


Method:

Soak Moong dal for 8 hours.Grind moong dal and green chillies with less than 1/4 cup of water to a think consistency. It has to be grinded until its 70% soft. It tastes good when its not completely soft and there are few moong dal in between.
Take it in a bowl. Add jeera, onions, cilantro, ginger and salt together and mix well.
Heat oil in a pan for deep frying. Make sure oil has reached the right temperature for deep frying. Flatten a lemon size batter either on your palm or on a Ziploc bag,  slowly slide the batter into the hot oil 
After dropping the in the pan it should float up on the top the oil is said to be the right temperature.
Now reduce the flame, and slowly drop few more in oil until the pan has space. keeping the flame on medium low. Turn it to a different side after its half cooked on one side.
Do not fry them on high as they change the color outside but remain uncooked inside.
Fry them till a golden shade, and remove them on to an absorbent paper.

Sesame Potato Fingers

I had a potluck at my home and tried this recipe for the kids. It became a hit. Even the adults loved it.

Ingredients:

Potatoes     - 3, peeled and cut into fingers like for french fries

Garlic Cloves - 4 crushed 

Red Chilli Powder - 1 tsp 

Teriyaki Sauce - 2 tsp

Salt  -to taste

Oil  - 4 tbsps 

Ketchup - 1 Tbsp

Red Chilli Sauce - 1 Tbsp

Honey - 3 tbsp

Method:

Combine potato fingers, oil, red chilli pwd, teriyaki sauce, crushed garlic and salt in a bowl and mix well. Spread the potato fingers on the tray and bake at 200 degrees for 35-40 mts. You need to turn the potato fingers once during the baking process. 

Heat oil in a pan. Add the crushed garlic and saute for a minute. Add the red chilli paste, ketchup and mix well for 2 minutes. Add the honey and sesame seeds to it and mix well. Add the baked potatoes and toss for a mt on medium-high flame.  

Serve it in a bowl as an appetizer. 

Homemade Chegodilu

I make this for snack to eat for time-pass.

Ingredients:

All Purpose Flour(Maida) - 2 cups 
Rice Flour    - ½ cup 
Ghee  - 4 tsps 
Ajwain/Vama  - 2 tsps 
Asafetida / Hing - 1 pinches
Salt - 1 tsp 
chilli powder  - 3 tsps  
Water  - 1 cup
Oil - for deep frying


Method:

Add both the flours in a bowl. Add ghee, vama, hing, salt and mix it with water to form a dough.
Cover it with a damp cloth and leave it for 30 minutes.Dough will feel soft.
Make small lime sized balls and roll into a rope. Cut this rope into 2-3 inch pieces and press the ends together to make a ring. Make tiny little rings with the rest of the dough in the same manner as shown in the picture below.

Heat oil in a pan for deep frying. Make sure oil has reached the right temperature for deep frying. After dropping the dough in the pan it should float up on the top the oil is said to be the right temperature.
Now reduce the flame, and slowly drop in the earlier prepared rings in oil keeping the flame on medium low. 
Do not fry them on high as they change the color outside but remain uncooked inside.
Fry them till a golden shade, and remove them on to an absorbent paper.
Allow to cool completely and store them in air-tight containers. Stays fresh up to 3 weeks.
Can have it as a evening snack.

Baby Corn Manchurian

My family loves this appetizer. Made this when we had few friends come over and they all enjoyed a lot as well. Can make a good snack on a rainy day.

Ingredients:

Baby Corn - 1 can,cut lengthwise(You can use fresh too, about 20 baby corn)
Maida - 2 Tb spoons
Corn Flour - 4 Teaspoons
Ginger Garlic paste - 1 Teaspoon
Chilli Powder - 1 Teaspoon
Water - Few Tb spoons water(Enough to make little thick batter) 
Salt         - As needed
Spring onions - 1/4 cup (Finely Chopped)
Chilli Sauce - 2 Teaspoon
Ginger(Chopped) - 1 Teaspoon
Garlic(Chopped) - 1 Teaspoon
Green Bell pepper - 1/4 cup
Onions(Sliced lengthwise)- 1/4 cup
Tomato Sauce - 2 Teaspoons
Soya Sauce - 1 Teaspoon
Oil         - To Fry
Cilantro         - To garnish

Cooking Method:
In a bowl combine Corn flour, Maida, ginger garlic paste, chilli powder, salt and water and make thick batter. In an other bowl heat oil fry frying. After the oil is hot,dip one corn piece at a time and fry in medium low heat until golder brown. It turns out crispy. Put it on an absorbent paper and keep it aside. Few people enjoy eating just like this.
In other pan heat little oil. After its hot, add ginger, garlic, onions and stir fry for few minutes. Add bell pepper and stir fry for few minutes and add chopped spring onions. Saute for few more minutes and add Tomato Sauce, Soya Sauce. Stir fry for few more minutes. Add the deep fried baby corn and combine.Take it into a bowl and garnish with coriander leaves.