Tasty tiffins , Tastier snacks!

Four-flour Murukku - with all store bought flours!

Wheat flour - 1 cup

Maida - ½ cup

Besan - ½ cup

Rice flour - ½ cup

Seasame seeds - 1 tbsp

Chilli powder - 1 tsp

Salt

Butter

Oil - to deep fry

Sieve all the flours.

Mix and tie in a cloth bundle loosely.

Steam for 20 mts as you do idlis.

Take out, cool & untie.

Powder the cooled mixture & sieve thoroughly.

Prepare a dough adding salt, chilli powder & sesame seeds, with enough water - no butter is necessary.

Make murukkus, as usual.

 

Muthusaram - will you try this for deepavali??

This is prepared with readily available flours. My other recipe
Mullu Thenkuzal
Which is made with freshly ground flour from machine.
This can be made by adding chilli powder also.
Remember to read
Tips for Savouries

I make this using thin coconut milk, which is optional

Rice flour - 4 cups

Besan - 1 cup

Urad flour - 1 cup

Butter - as given in the tips

Chilli powder - 2 tsp (optional)

White Til seeds - 3-4 tsp

Salt, hing

Oil to deep fry.

Follow the Tips for savouries & proceed.

 

Mini Pepper Thattai - with store bought flours.

Rice flour - 4 cups

Urad flour - ½ cup

Butter - as per Tips for Savouries

Pepper - freshly powdered a little coarse, to taste

Salt

Oil - to deep fry

Knead a soft dough using water.

Take marble size balls, press between both palms to get small thattais.

Deep fry till crisp.

 

Easy Thenkuzal - all store bought flours!

Store bought rice flour - 6 cups

Urad flour - 1 cup

Butter - please read Tips for Savouries
(About 5 cups will be 1 kg )

Jeera - 3-4 tsp

Salt, hing


For, how to proceed, please go to
White Thenkuzhal

 

Potato chakli - a very old recipe, shown this morning on the TV!

Medium potatoes - 6 (boil, peel & mash when hot by passing through sev or idiyappam press – should be totally free from lumps). This is important.
No butter need be added.

Maida - 2 cup

Chilli powder - 2 tsp

Jeera - 2 tsp

Salt

Oil - to deep fry

Take maida in a colth, tie loosely.

Steam for 15 mts.

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

Switch off & cool thoroughly.

Run in the mixie to break it up completely.

Sieve fine.

For 1 cup of sieved flour, add 1 cup of mashed potatoes.

Mix mashed potatoes with salt, chilli powder & jeera.

Knead well & then add steamed maida.

Using the dough, make chaklis as usual, deep frying in hot oil.

 

Chiroti Savoury Badusha - takes time to make, but worth every minute!

For SBS photos please visit http://www.indusladies.com/forums/968265-post30.html

Chiroti rava - 2 cups

Mince together - 2 tbsp coriander leaves + 4-5 green chillies

Melted ghee - 3 tbsp

Salt, hing

Knead all ingredients together to a thick dough, adding water.

Rest for 30 mts.
A food processor is ideal – the contents are blended with minimum water & left for 15 mts..

Then put on the pulse switch on the left side till the entire mass becomes doughey.

I use muffin tins for this.


OR
Knead very well, roll into thick chappathis, cut and deep fry.

Add to hot oil, simmer & cook on a low flame for 10-15 mts till bubbles completely subside to get crisp thattais – this is very important.
View attachment 21070

 

Onion Pakoda - this is from freshly ground mixture !

This is a very old recipe, followed by my mother, when I was very young !
This was customarily made for deepavali.

Gram dhal - 1 cup

Raw rice - ¼ cup

Red chillies - 3, 4

Green chillies - 3,4

Finely chopped onion - ½ - ¾ cup

Salt, finely chopped curry leaves

Oil - to deep fry

Wash & soak rice & dhal together with red chillies for 2-3 hrs.

Drain well, add salt & green chillies.

Grind to a coarse mixture, adding minimum water.

Add onions & curry leaves.

Heat oil & drop spoonfuls.

Deep fry till golden brown & crisp.

Serve with tea or coffee.

 

Biscuit Pakoras - take a bet, you will fall for this!

Maida - 1 cup

Rice flour - ½ cup

Chopped cashews - 2 tbsp

Minced green chillies & ginger - each 2 tsp

Ghee - 2 tbsp

Cooking soda - 1/8 tsp

Salt, hing, chopped curry leaves

Oil - to deep fry

In a plate rub together ghee, salt & soda using your palm till ceamy.

Add minced green chillies, ginger, curry leaves & mix well.

Add flours & knead to a thick dough, if at all necessary, adding minimum water.
I used the FP for this.


Heat oil, “pinch” small balls & deep fry till brown.

Make the oil hot, drop pakoras & fry on low fire till bubbles subside completely.

Cool & store airtight.

 

Jiffy Pakora - spare just 15 mts, not more!!

I made this last evening in the Food processor. You can do without it also! But, the mincing blade of the FB does wonders for this.

Ripe tomatoes - 2 medium, cut

Green chillies - 4,5

Coriander leaves - 2-3 tbsp

Mince the above three as fine as possible.

Now add

Grated paneer - ½ cup

Ajwain (omum) - ½ tsp

Salt,

Sodabicarb - 1/8 tsp

And run the mincer again.

Now add besan in tablespoons to get a batter of idli dough consistency.

Do not add water at all - the amount of besan depends on how well, the mixture is minced.

Heat oil in a kadai.

In medium heat, drop tablespoons of the batter & deep fry.

If the oil is very hot, the colour becomes very dark outside & inside cooking is not complete.

This makes a very tasty snack with tomato sauce.

Keep the oil in kadai & light tthe gas - the dough takes just 5 mts, if you keep all the ingredients ready.

 

Jiffy Sago Upma - delicious quick breakfast!

Use good quality sago & not the variety which crumbles in water.

Sago - 1 cup

Besan - 2 tsp (or powdered fried gram)

Cut into juliennes or this strips:

Capsicum - 1, medium size

Carrot - 1, medium size

Ginger - 1 “

Green chillies - 3,4 or to tasdte

Salt

To garnish:

Gratd coconut - 2 tbsp

& chopped coriander - 2 tbsp

To temper:

Oil - 2 tbsp

Jeera - 1 tsp

Hing - ½ tsp

Pour boiling water over sago till it is completely & well immersed.

Keep covered for 15 mts.

Drain & wash under cold water, twice.

Strain away all the water.

Smear besan over it and keep.

Heat oil & temper as given.

Then add juliennes & fry for 3-4 mts till they become soft.

Add sago + salt.

Mix well, cook for 2 mts on Hi flame, stirring.

Simmer & cook for 5 mts.

Garnish & serve hot.