Rainy time snacks

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Aug 22, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Re: Bread Samosa Rolls / Sandwich

    please show the recipe and then only I can tell you clearly. ok yaa? :)
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Potato Poha Fingers!

    Ingredients :

    Poha – 1 cup ( thin)
    Potato (medium size) – 2 (boiled and mashed)
    Green Chilly – 2
    Finely chopped Coriander leaves – 2 table spoon
    Salt – 1 tsp
    Oil for deep fry

    Method:

    Powder poha in a mixer grinder and make it like a flour.
    In a vessel, put mashed potatoes, Finely chopped Coriander leaves and Finely chopped green chilies.
    Add salt.
    Mix them well.
    Knead them like chappati dough.
    If you need, add some water and make the dough tough.
    Keep it as it is for ten min.
    Then, again knead it .
    In this stage also you can add water if you want.
    Because the poha would have absorbed the water.
    Now take little dough and make it like a stick. ( See the picture) :)
    Do all the dough like that and make them in the same length.
    So that, you can fry them uniformly.
    Now heat oil in a pan and start frying them.
    Just leave it as it is for a while and then try to turn them.
    When the sound stops, remove the Potato Poha fingers from the oil.
    serve it with tomato sauce.
    This will be very crunchy from outside and very soft inside.

    2afd599a-a70a-4cef-9972-e8a391a085d5.jpg
     
    Last edited: Nov 30, 2019
    joylokhi likes this.
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    5f31cf7e-a35d-4cf5-b7dc-d9e904b7b6ed.jpg

    If you want to do in a large manner, you can fry the fingers in "half cooked" manner and bring it to the room temperature and store it in the freezer. Then you can make Potato Poha fingers whenever you want.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Paneer Bakoda

    INGREDIENTS :

    Paneer 200 gms (cut into small pieces )

    Besan 100 gms

    Rice flour 100 gms

    Redcolour

    Coriander powder 1 table spoon

    Garam masala ( optional) 1 spoon

    Red chilly powder 1 tea spoon

    Black pepper powder ( opetional) ½ spoon

    Salt

    Asafoetida a pinch

    Ajwan 1 tea spoon

    Oil to fry


    Method:

    Put paneer pieces in a bowl and add Coriander powder,Garam masala,Red chilly powder,Black pepper powder and Salt.

    Mix them softly without breaking paneer pieces.

    Keep aside.

    In another vessel put besan, rice flour, salt, ajwan, Asafoetida and a pinch of red colour.

    Mix well by adding water.

    Let it be somewhat thick batter.

    Now put this batter with paneer pieces and mix well but gently.

    Let the thick dough coat paneer pieces evenly.

    Heat a kadai with oil and put the dough coated paneer pieces into it.

    Allow them till they become golden brown.

    Flip them gently and fry them till the oil reduces its sound.

    Remove it from the oil and serve hot with tomato sauce.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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