corn fritters

Ingredients:

Corn Kernels : 1 cup
Green Chillies : 2
Onions : 1 big sized
Corn Flour : 2 tbsp
Salt to taste
Oil


Method:


Peel and chop the one onion into small pieces and keep aside. Grind the corn kernels along with green chillies a smooth or coarse paste. Add the chopped onions, salt and corn flour to it. Mix well. Heat oil in a pan and spoon the mixture into the oil and deep fry till crisp and golden color. Remove from the oil and set aside.

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Vegetable puff - The Vahchef way

Ingredients:

potato boiled and smashed		, peas, carrot
1 tsp chaat masala
1 bunch coriander chopped
1 tsp coriander powder
1 tsp cumin pdr
1 tsp ginger garlic paste
1 small lemon
1 tsp oil
puff pastry sheets
1 tsp red chili pdr
salt
1 tsp turmeric pdr

Method:

Take all type of vegetables cut into small pieces boil till bit and keep it a side. take a Pan add oil to it then add cumin seeds,turmeric,ginger garlic paste,salt,red chillie powder,saute them then add all vegetables,corainder powder,coriander leaves mix them then add chaat masala,lastly add lemon juice mix well once it is done transfer it to a plate let it cool down.Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min. Pre heat the oven at 450fand keep it for 10 min.

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Tofu sandwich

Got this recipe from Priya's Easy N Tasty Recipes from her extensive collection of sandwiches.


Ingredients:

2nos Potatoes (pressure cooked & mashed)
1/2cup Frozen green peas
1/2cup Grated firm tofu
1no Onion (chopped)
2nos Garlic cloves(crushed)
1/2tsp Fennel seed powder
1/4tsp Cumin seeds
2nos Green chillies (chopped)
1tbsp Coriander leaves (chopped)
Salt
Oil
8nos Bread slices

Method:


Heat enough oil and fry the cumin seeds, add immediately the chopped onions,chopped chillies and crushed garlic cloves.
saute everything well until the onions turns transculent,now add the grated tofu and frozen peas with fennel seed powder.
cook everything well in simmer with enough salt.once the peas get half cooked, add the mashed potatoes and mix very.
cook again everything in simmer until the veggies get well cooked, finally add the coriander leaves and put off the stove
Make the sandwich in the sandwich maker or on tava.

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Thengai Mangai Pattani Sundal

Ingredients:

white dry peas - 1 cup
coconut grated - 3/4 cup or as needed
Mango raw grated - hand ful
salt
green chillies chopped - 4-5
curry leaves - handful
ginger - 1 in piece grated
mustard seeds
oil

Method:

Soak the peas overnight in water. Then cook them in pressure cooker for just one whistle.
Temper the mustard seeds, curry leaves, ginger, chillies and finally add the coconut and the mango  and the peas and sprinkle salt and mix them together.
Serve hot in a pottalam as shown as it is done in India the traditional way. Yep, it is wall street journal.

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African Harissa sauce coated chicken kebabs

Harissa is an African sauce that is spicy and flavourful with lot of flavours blending in your mouth. Try it and you will fall in love.

Ingredients

6 dried red chili peppers
1 Red bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon Olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup fresh mint ,Chopped(optional though)

Chicken breast cubes - 1 pound
oil for spraying


Method

Char the pepper on high heat in a broiler or grill or stove top.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and remove the peel and seeds.

Blend all the ingredients together in a processor along with the roasted peppers until well combined and smooth. Use the sauce in salads or marinate tofu,meat or spread on sandwiches. Can be refrigerated up to a month in an air tight container. Marinate the chicken in about 2-3 tbsp of Harissa for about 30 minutes.Baked at 375F for 25minutes. Add tomatoes and bell peppers and tomatoes to the skewers as per taste.

Tip: Dont forget to soak the skewers if they are made of bamboo or any other wood in warm water for about 20  mins to avoid getting burnt in the oven. It they are stainless steel skewers, worry not, just wear your mitts.

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Golden fried Potato chips

Call us old-fashioned, but we want our chips fried. Not that we have anything against microwaved ones. We are favour of that too. But we are sure you will agree with the fact that fried chips are definitely tastier.

Ingredients:

Potatoes- 2 large ones
salt to sprinkle
pepper(optional)


Method:

• Slice the potatoes (we used a mandoline here).
  
• Soak the slices in salted water for say 10 mins
• Dry the slices on a paper napkin.
• Drop the slices in hot oil and fry them.
• Sprinkle salt and pepper for taste.
• Golden fried potato chips ready.
• This will make a great tasty snack or a side for puliyodharai or lemon rice
  

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Maida bonda

Hi all,
Here we are posting a very simple and easy to prepare evening tea time snack that our mom used to make . Even our children take after us, and simply love these yummy bondas. It is simply relishing and tasty, so we decided to post the recipe of this maida bonda.

Ingredients:

Maida(All purpose flour) - 2 cups
Rice flour - 1/2 cup
Sour curd - 1 cup
Onion - 2 (finely chopped)
Green chillies - 3 (finely chopped)
Cumin seeds - 1/4 th tsp
Salt- to taste
Oil for frying

Method:
1. Mix all the ingredients together in a mixing bowl and allow it to stand for half to one hour long
2. In a Frying pan heat oil and the with the help of a teaspoon scoop the bonda batter and drop into the hot oil and fry till golden brown.
3. It can be either had with coconut chutney or simply our all time favorite tomato sauce.

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Spinach Fritters

This fritters turned out cruchier and tastier than we expected. We were lucky to get ahold of the recipe. The kids loved it too.

Ingredients:

Besan- 1 cup
spinach - 1/2 cup drained
onion - 1/2 cup sliced
green chillies - 3-4
Red chili powder - 1 tsp
cumin powder - 1/2 tsp
Baking Powder - 1/2 tsp
salt


Method:

Mix all the ingredients together and fry them in hot oil. Tasty fritters ready.

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Blueberry muffins adapted from Paula Deen's recipe

Ingredients:

All purpose flour - 2 cups
baking powder - 2 tbsp
sugar - 1/2 cup
unsalted butter, melted - 1 stick
egg - 1 slightly beaten
whole milk - 3/4 cup
fresh blueberries - 1 1/2 cups
granulated white/brown sugar - 1/2 cup


Method:

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

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Breadizza

This snack is sure to please your kids. This is one healthy snack and very easy to make.

Ingredients:

bread slices-2
shredded mozzarella - handful
capsicum - 1/4 cup (multi colors will be very good)
tomato sauce or pizza sauce
onions sliced or chopped

Method:

Toast the bread slices.
Add all the topping and sprinkle cheese.
Microwave the bread for a minute or two.
Breadizza is all ready.

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Baked Sweet potato chips

This is a very tasty, healthy and easy to m(b)ake recipe. Have fun eating this.

Ingredients:

3 to 4 sweet potatoes, red skin
Spray vegetable oil
Cookie sheet

Method:

1. Scrub sweet potatoes to remove any soil. Slice, in rounds, very thin.
2. Spray cookie sheet with vegetable oil. Lay rounds on sheet and spray the tops.
3. Place in preheated 350 degree oven and bake until crisp.
4. Make several batches and store in air tight plastic.

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Veggie Hot Dog with an Indian twist

Ingredients:

Veggie sausage links - 2
diced capsicum -(red and green) - handful
chopped onions
diced tomatoes
coriander for garnish
melted chedder cheese
pepper powder
chaat masala - a pinch
bread slices -2(I prefer white bread)
ghee for roasting

Method:

1. Roast the bread slices with ghhee drizzled on them.
2. Boil the veggie links in a 1/4 " water and cook till brown.
3. Place the link on the bread in the middle, garnish with onions, tomatoes, peppers, coriander leaves, pepper grounded a pinch and a pinch of chaat masala...Add the melted cheese on top of this.
4. hot dogs are ready to dig in.

This entry is for WYF: Tea time snack

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Sweet coconut filled kozhukattai/Modakam

We made kozhukkattai for ganesh chaturthi. They came out well.

Ingredients:

Dough:

Rice flour - 1 cup

Water - 1 and quarter cup

Oil - 1 teaspoon

Salt - less than quarter teaspoon

Note: For rice flour I used the regular rice flour available in the Indian grocery store. Authentic kozhukattai is made of pounded rice flour called Kai kuthal arisi maavu in tamil. It is prepared thus. Soak rice for one hour in water. Drain water through colander and dry by spreading over a towel under shade for one and half hours. Pound it to a fine powder. Sieve it. Allow to dry under shade for another one day. Keep in dry air-tight container and use whenever required.

Coconut filling:

Grated fresh coconut ( or shredded fresh coconut on the frozen secion in the Indian grocery store) - 1 cup

Grated white jaggery (light golden jaggery) - 1 cup (level)

Finely cut cashewnuts - 1 tablespoon

Ghee - 3 teaspoons

Cardamom powder - quarter teaspoon

Roasted gram - grind the gram (chutney dal or pottu kadalai) - 1 tablespoon

Method:

Filling:

Grate white portion of the fresh coconut using traditional grater or buy the readymade fresh shredded coconut in the freezer section. Thaw it for an hour before use.

Grind the grated coconut for even and fine grating.

Mix grated jaggery to this and heat in a heavy bottomed kadai strring in between till jaggery melts completely.

When the mixture becomes a little thick stir in the ground gram dal, ghee fried finely chopped cashewnuts and cardamom powder.

Remove from heat and allow it to cool down completely before stuffing it into the kozhukattai.

Do the filling first and get ready the dough. By the time the dough is done the filling will be cooled off.

Dough:

Heat water in a heavy bottomed kadai. Add salt and oil to the boiling water.

When the water starts bubbling, reduce the heat and pour the rice flour in the center as a heap. Insert a ladle and close with a lid leaving little gap.

Reduce the heat and cook for seven to ten minutes. Turn off the heat and stir the rice flour dough quickly without lumps.

Let the dough cool down a little. When it is still luke warm knead well to a smooth dough using little water to sprinkle if necessary. Apply oil the hands at the end while kneading.

Make small lemon sized balls out of the dough.

Making kozhukattai:

Using thumb and forefinger, flatten the edges first and gradually shape it like a cup carefully turning and pressing with equal pressure on all sides.

Keep little filling and fold it to seal well. Use the fork edge and press in the sides to form a design.

Arrange on a greased idli plate and steam cook for seven to ten minutes. Serve luke warm. Be careful while eating when it is still hot. The filling will be very very hot.

We recently saw modakam mould which gives momo shaped kozhukattais...We are planning to try them next time.

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Crab cakes

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

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Lady's Finger Pakoda

Ingredients:
200 grams Lady's finger
3/4th cup bengal gram flour
11/2 tbsp Rice flour
1 tbsp chilli powder
1/2 tsp Turmeric powder
Salt to taste
Oil for frying
Method:
1. Mix all the ingredients expect the lady's finger and oil and make it into a smooth batter with water( bajji batter consistency)
2. Remove the ends of the lady's finger, it is not necessary though.
3. Dip them one by one into the batter and deep fry in oil , in a kadai till golden brown
4. Serve with coconut chutney or tomato sauce
Ideal for evening snack during rainy season.

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Kara Sev

It is a a very traditional snack done in many homes. Our grand mother often used to make this for evening snack . It is very good and tasty.It is from her that we got this simple recipe. This can be done in no time and can be given to children instead of some giving them chips and other things. hope it is useful to you all.

Ingredients:

2cups bengal ram flour

1 cup rice flour
little butter
1/2 tsp black pepper powder
1/2 tsp jeera powder
salt and chili powder as needed

Method:
1. Mix all ingredients with a little water to form a smooth dough

2. Heat oil in a Kadai and press the dough through murrukku mould and deep fry till crisp and done.

3. Drain oil and store in a air tight container.

Variation: Garlic ( 8- 10 pods)and be grounded and added to the dough when it is mixed

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Cocktail samosa aka Onion samosa

Ingredients:
Maida 1 cup
0il 3 tbsps
salt to taste
oil for frying
For Filling:
1 cup finely chopped onion
3 green chillies(finely chopped)
salt to taste
turmeric powder
chillipowder according to taste

Method:
1. To the maida rub in the oil and mix well with salt and add enough water to knead it into a soft dough. This s used to make the shell of the samosa.
2. To prepare the filling , heat a pan add oil and saute the onion and other ingredients given under the filling.
3. Now take a small ball of the dough add rollit into thin circular roti
4. Cut it in the middle
5. Make it into a cone shape andd add the filling into it, using a spoon and seal the sides of the samosa using water
6. Prepare all the samosas and fry them on medium heat till golden brown.
7. Serve along with tomato sauce or is equally good eaten alone.

Tip:

To get them extra crispier as you get in chops, fry them halfway and remove them. Fry them again after 5 mins...bit of a work but worth it.

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Keerai Vada aka Spinach Vada

Ingredients:
Urad Dal - 1 cup
chopped green chillies - 3 (according to taste)
Hing
chopped ginger
Ghee - 1 tsp
salt to taste
oil to deep fry
chopped Greens 1 cup

Method:

1. Soak Urad dal for 1 hour.
2. Grind it along with Salt and Hing.
3. Add green chillies, Ghee and Chopped Greens to the Grounded paste
mix well.
4. Make vadas and Deep fry in hot oil till crisp.

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Fried Chicken Wontons

Ingredients:
For stuffing:
100gms cooked chicken mince
1 Tbsp chopped spring onions
1/4 tsp ajinomotto, optional
2 egg whites
Salt to taste

For Wonton sheets:
1 Cup all purpose flour
2 tbsps cornflour
2 eggs
oil for frying

Method:

1. Make a firm dough using flour, cornflour, eggs and just enough water to bind. keep in a cool place covered with a wet cloth for 30 minutes
2. Mix all the ingredients of the stuffing together.
3. Take out the dough and roll out flat as thin as possible. Cut Square sheets 21/2" * 21/2".
4. Put a little stuffing in the centre and give it a boat shape or a bag shape with the stuffing in the centre. Seal the sides using egg.
5. Deep fry in hot oil till golden bown. Drain.
6. Serve hot with tomato sauce or chilli sauce.

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Banana Cutlets

Ingredients:
• 3 Raw bananas
• 1 Medium size potato
• 1 tsp Amchur (dry mango powder)
• 4 Green chilies
• Salt to taste
• 2 tbsp Bread crumbs
• 1 tbsp Oil
Method:

• Peel off raw bananas and potato.
• Put them in a pressure cooker to steam for 5 minutes on low flame
. • Cut green chilies into very small pieces.
• Smash steamed bananas & potato. • Add amchur, salt, and green chilies to it.
• Mix it well. Now take a small portion of the mixture on palm and make roll of it (if the mixture is sticky, then apply little oil on palms).
• Press the roll slightly. Repeat the method for rest of the mixture.
• Put bread crumbs or granulated suji in a plate.
• Roll the cutlets in bread crumbs or suji.
• Heat oil in a frying pan and shallow-fry the cutlets.
• Serve it hot with tomato sauce or mint sauce.

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