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Tasty tiffins , Tastier snacks!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Mint Vadai – the aromatic smell of pudina ! WOW !!

    Gram dhal - 1 cup

    Tur dhal - ½ cup

    Urad dhal - ¼ cup

    Red chillies - 3,4

    Fresh pudina leaves - 2 handfuls

    Roasted ground nuts - 2 tbsp (powder coarse)

    Mince together:

    Green chillies - 3, 4

    Ginger - 1 “

    Salt & Oil to deep fry

    Soak the dhals with red cillies for 2-3 hrs.

    Drain & grind half of it fairy well, adding one half of the leaves.

    Now, grind the other half, very coarse – just a few secs to crush the dhals.

    Now mix both & add the rest of the pudina leaves, chopped fine, groundnuts, salt & minced green chillies-ginger.

    Add to thi mixture 2 tbsp of very hot oil & mix well.

    Heat oil, pat the mixture into vadais & deep fry till done.

    I am posting the photos of
    Pudina vadai
    My GD, an aspiring cook who fried the same last evening !
    mint vadai1.jpg

    GD is an aspiring cook !.jpg
     
    Last edited: Oct 30, 2009
  2. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Oats Oothappam & Cutlet - Delicious, quick & easy !

    The proportion is the same for oothappam & cutlet.

    For oothappam, vegetables need not be added (optional) & the dough can be loose as for oothappams. Make small oothappama like carrot oothappam.

    Oats - ½ cup

    Bread crumbs - ¼ cup

    Fried gram powdered - ¼ cup (pottukadalai mavu)

    Chopped onions - ¼ cup (optional)

    Red chilli powder - 1 tsp

    Chopped coriander leaves - 1 tbsp

    Salt

    Frozen boiled vegetables - ½ cup

    Oil - to make

    Mix all ingredients to a cutlet-like dough, adding very little water if necessary.

    Shallow fry cutlets on a tava.

    I am posting the photo of oats oothappam as well as cutlet.
    oats oothappam.jpg

    oats cutlet.JPG
     
    Last edited: Jan 9, 2010
  3. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Milk Vadai - A very unusual snack !

    Raw rice - 1 cup

    Milk - 1 cup

    Water - ½ cup

    Gram dhal - 3 tsp

    Salt, hing

    Green chillies - 2,3 minced

    Ginger - 1 “ minced

    Chopped curry leaves - few

    .Chopped coriander leaves - few

    Oil - to deep fry

    Wash & drain rice thoroughly.

    Soak gram dhal in water for an hour & then drain.

    Boil milk with water.

    When the mixture boils,add rice & stir well.

    Allow to boil for a couple of mts, mixing thoroughly.

    Remove from the fire, cover with a lid & leave aside for 30 mts to soften.

    Grind the rice with salt & hing to a paste.

    The paste should of ulundu vadai dough consistency & not loose.

    It will not be very fine; add 2-3 tsp of water, if necessary.

    Add minced green chillies, ginger & both the leaves.

    Add drained gram dhal.

    Mix thoroughly.

    Heat oil in a kadai & deep fry the vadas made from the dough.

    Serve hot with tomato sauce or any chutney.

    For a variation, you can use coarsely powdered pepper & jeera instead of green chillies & ginger.
    Milk vadai.JPG
     
    Last edited: Jan 9, 2010
  4. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Kuzal Puttu - From scratch, but with sprouts & carrots!

    Ready mix puttu flour is available; but it is easy to make at home too.
    Here I have substituted grated carrots and fresh moong sprouts instead of coconut.
    This gives a very nutritious and colourful puttu.
    Soak 1 cup of raw rice for an hour & drain.

    Spread in a cloth & dry for sometime.

    Then grind to a fine flour in the mixie.

    Ligtly roast on a dry kadai till fumes rise above. (aavi ponga)

    Remove, sieve & cool.

    Roasted flour - 1 cup

    Fresh sprouts - 1 cup (or less)

    Grated carrots - 1 cup ( or less)

    Salt

    Warm little water with salt.

    Add it little by little to the flour very gradually so that the dough reaches this consistency – you should be able to hold it in your hands, but it should not be sticky at all.

    Layer this, carrots & sprouts alternately & steam in the puttu kuzal.

    Serve wit banana & sugar or kadalai.

    puttu kadalai-2.jpg

    Puttu kadalai:
    Small brown variety kadalai ( called kothukadalai or kodakadalai in tamil ) is best suited for this.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">
    Small brown kadalai - 1 cup (soak in plenty of water with a pinch of soda overnight)<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    To grind:<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Onions - 3 big, chopped<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Soaked dhaniya - 2 tbsp<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Red chillies - 5,6 (or to taste)<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Tamarind - marble size<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Grated coconut - 2 tbsp<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Wash & pressurise the kadalai directly in a pressure pan for 4-5 whistles till soft.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Cool & remove.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    In the same pan, heat 1 tbsp coconut oil & fry the ground paste till the raw smell goes.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Add the cooked kadalai, salt & [COLOR=#009900 !important]correct
    [COLOR=#009900 !important]amount[/COLOR] of water to get the desired consistency.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Cook for one whistle.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    Cool, open & add chopped coriander leaves.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">

    It is optional to add 2 tbsp cooked kadala with the other grinding ingredients to get a thick gravy.<o:p style="PADDING-BOTTOM: 0px; MARGIN: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 0px">
    [/COLOR]
     
    Last edited: Jan 4, 2010
  5. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Gopa Puri - try this savoury for Deepavali

    Outer covering:

    Maida - 1 cup

    Hot ghee - 1 tbsp

    Powdered pepper + jeera - 2 tsp

    Salt

    Milk, to knead.

    Rub ghee into maida to get a bread crumb texture.

    Now, add salt, pepper-jera powder & bind with enough milk to get a thick dough.

    Make 16 balls.

    Inner filling;

    Besan - 1/3 cup

    Hot oil - 2 tsp

    Haldi, salt

    Pepper powder - 1 tsp

    Water to bind.

    Oil - to deep fry

    Make this dough also, like the previous one & divide into 16 balls.

    Roll the maida ball, keep besan ball inside & cover.

    Roll to 3” diameter & prick all over with a fork.

    Heat oil in a kadai & fry the puris, 3-4 at a time.

    Lower the flame after dropping the puris in hot oil.

    Wait till bubbles stop completely & remove.

    Cool & store airtight.
    gopa puri.jpg
     
    Last edited: Jan 14, 2009
  6. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Moong Dhal Chakli - simply melts in the mouth !

    No butter or fat is added.

    Rice flour - 1 cup

    Yellow moong dhal - ¼ cup

    Jeera - 1 tsp

    Salt

    Oil - to deep fry

    Boil dhal till soft; drain & mash well.

    Ad rice flour, jeera, salt & water to make a chappathi like dough.

    Pass through the chakli mould to form small coils, drop into hot oil & fry to golden colour till done.

    Be careful, the cooking is faster than regular chakli.
    moong murukku(s).JPG

     
    Last edited: Oct 17, 2009
  7. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Atta – Maida Thenkuzal - unbelievably crisp & “melt in the mouth” !

    Atta - 1 cup

    Maida - 1 cup

    Jeera - 1-2 tsp

    Salt (be careful !)

    Oil - to deep fry

    Mix atta & maida, take in a colth, tie loosely.

    Steam for 15 mts.

    I usually do it in the prssure cooker, without keeping the weight.

    Switch off & cool thoroughly.

    Run in the mixie to break it up completely.

    Sieve fine.

    Add jeera, salt & water to make a dough.

    Heat oil, put the dough in small quantities in thenkuzal press, drop into spirals in hot oil & deep fry.

    This gets cooked very fast.

    No addition of butter is necessary when making the dough.
    atta-maida thenkuzal(s).JPG
     
    Last edited: Jan 9, 2010
  8. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Besan-Maida Chakli - Great taste, Greater Crunchiness !

    This is a snack where fat is not added to ingredients, but used only for frying.

    Maida - 3 cups

    Besan (gram flour) - 1 cup

    Seasame seeds - 3-4 tsp

    Salt

    Oil - to deep fy

    Mix besan & maida, take in a colth, tie loosely.

    Steam for 15 mts.

    I usually do it in the prssure cooker, without keeping the weight.

    Switch off & cool thoroughly.

    Run in the mixie to break it up completely.

    Sieve fine.

    Add jeera, salt & water to make a dough.

    Heat oil, put the dough in small quantities in chakli press, drop into spirals in hot oil & deep fry.

    This gets cooked very fast.

    No addition of butter is necessary when making the dough.
    besan-maida chakli(s).JPG

     
    Last edited: Jan 9, 2010
  9. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Namak Para - crisp, maida savouries !

    Maida - 1 ¼ level cup

    Ghee - 1 ½ tbsp

    Kalonji (onion seeds) - 2 tsp

    Salt ( be careful!)

    Oil - to deepfry

    With your palms, mix salt & ghee in abig plate.

    Rub the ghee-salt mixture into maida till it resembles bread crumbs.

    Add salt, kalonji & kanead with just enough water to make a thick dough.

    Roll to ½ cm thick.

    Cut with a sharp knife into diamond shapes.

    Heat the oil & drop a few pieces.

    Lower the flame & fry on a low fire till bubbles subside completely.

    Cool & store the namak paras airtight.
    Namak para(s).JPG
     
    Last edited: Oct 6, 2009
  10. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Novel Thattai - Unparalleled crunchiness !

    Maida is steamed to lose its glutonous effect & used.
    No butter or fat is added.

    Maida - 4 cups

    Fried gram (pottu kadalai) - 1/3 cup

    Roasted groundnuts (skin removed) - 1/3 cup

    Red chilli powder - 2 tsp

    Salt

    Hing - 1 tsp

    Oil - to deep fry

    Loosely tie the maida in a cloth & steam for minimum 15 mts.

    Cool, break completely by passing through a mixi for a few secs & sieve fine.

    Powder fried gram & roasted peanuts, to rava like texture, not fine.

    Do this if you have a mincer.

    Or put in a plastic cover & roll over it with a rolling pin to crush completely.

    If you are using mixi, make sure you do not make a very fine powder.

    Add this to the flour, with red chilli powder, salt & hing.

    Take small portions & make a dough adding water.

    Take small lemon size balls & pat into discs in an oiled plastic sheeet.

    Heat oil & deepfry in batches of 5, 6 till bubbles subside completely.

    Cool thoroughly & store airtight.
    novel thattai(s).JPG


     
    Last edited: Jan 9, 2010
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