Step By Step photos for Snacks!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Dec 11, 2008.

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  1. Chitvish

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    Low Calories Dahi Vada(2)

    Low in calories (only) - but, high in taste!:tongue
    If hot immerse in cold water - if cold, in warm water.
    lowcal dahivada6.jpg
    Stand for 15 mtes & remove each, GENTLY pressing between palms.
    lowcal dahivada7.jpg
    Arrange in a SHALLOW, not deep, plae & pour curds mixed with salt & rec chilli powder.
    lowcal dahivada8.jpg
    Garnish with any one of Sweet Chutneysand copped coriander leaves.
    lowcal dahivada9.jpg
    I learnt this from Tarla Dalal.
     
    Last edited: Jan 22, 2010
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Oat Pancakes - add this to morning favourites!!

    Maida (all-purpose flour) - 375 gms

    Rolled oats - 200 gms

    Powdered (granulated) sugar - 100 gms

    Brown sugar - 200 gms

    Vegetable shortening - 300 gms

    Baking powder - 3 ½ tsp

    Salt - 1½ tsp

    In a large bowl, sift together flour, baking powder, slt & granulated sugar. Stir in brown sugar. Mixwell & then cut in fat till evenly distributed. Stir in oats & mix well. Put in an airtight container. Label & store in a cool dry place.

    Use within 10-12 weeks.

    Oatmeal mix - 375 ml

    Water - 250 ml

    Egg - 1, slightly beaten

    In amedium bowl, combinemix, water,egg & blend well.

    Let stand for 5mtes.

    Cook on a hot oiled tava about 3-4 mtes,until browned on both sides.

    Makes 10-12no:sof 4” pancakes.

    I used egg replacement thus:
    1 egg = 1 tbsp flaxseed powder + 3 tbsp water.
    First powder flaxseed as fine as possible & blend thoroughly with water. I have sofar tried cookies, replacing 3 eggs with 3 times the above mixture. The results have been successful.
    24thn09 001.jpg


    24thn09 003.jpg

    24thn09 002.jpg

    24thn09 004.jpg
     
    Last edited: Jan 25, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kozukkattai (1) - the 'intriguing' snack of the South!

    Outer covering:
    Soak 1 cup raw rice in water for 2 hrs, Wash well & drain. Keep 2 cups of water

    ready. Grind the rice as fine as possible using necessary water from the 2 cups.

    Mix the remaining water with paste , add 2 tsp oil , a pinch of salt & put in a

    heavy pan like pressure pan. Keep on fire & cook , stirring continuously to

    prevent lump formation. When the dough is completely cooked & has solidified

    completely , switch off the flame. Close the cooker & allow it to stand for 10

    mts so that the cooking will be complete. Open , cool on a big plate & knead it

    very well so that the dough becomes silky without any tiny lump even – this is

    most important. ( I usually pass the dough through a puran poli press or

    kitchen press as it is called ). Keep the dough covered to prevent from

    becoming dry.

    I now use the food processor-plastic bade or dough kneader & find it very good to get smooth dough.

    Puranam or Filling :

    1. Sweet puranam:

    I am giving a general method – varies for each family.

    Lightly roast 2 tsp whole moong till aroma comes & powder . Add this to the

    filling . However this step is optional. Grate coconut fine . For 1 heaped cup of

    this ½ cup powdered jaggery is necessary. You can give the coconut a run in

    the mixi.Mix both & (moong dhal pdr ) & do the filling. The easy way is to

    microwave it on hi for 5 mts. Or you can stir in a vessel on flame till it

    solidifies on a low fire , taking care not to burn it. Add cardamom powder.

    Cool & make small balls. Take a small lemon size dough, pat it into a

    2”disc ,put little filling inside , draw the edges to the centre to enclose it

    completely – like how we do for stuffed parota or puran poli. Th tip is slightly

    elongated to give the typical look ! Make a batch of 7,8 & steam like idlis for 7

    – 8 mts. Don’t keep them close to eachother, to prevent sticking. Cool well &

    then transfer to a vessel. Keep ½ cup of water mixed with 2 tsp oil in a cup &

    wet your hands with that when making the kozhukkattais.

    2. Ulutham puranam (savory filling):

    Soak ¾ cup urad dhal + ¼ cup tur dhal ( + ¼ cup gram dhal, optional)

    For 1 hr, grind slightly coarse with 7, 8 red chillies, salt & hing. Steam this

    mixture. Cool & crumble. Heat oil, temper mustard seeds, urad dhal & curry

    leaves & add this mixture. Mix well & remove. For this the outer covering is

    made slightly elliptical, a little filling loosely kept inside, closed & steamed.

    3. Ellu puranam (Til seeds filling):

    In some houses this is made.

    Equal volumes of til seeds ( usually black variety is used, but can use white

    also) & jaggery are used. Crush roasted seeds in the mixi well, then add

    jaggery & run both together to get a puranam. Adding cardamom powder is

    optional. For this also the outer covering is made slightly elliptical, a little

    filling loosely kept inside, closed & steamed.


    I made the dough with processed rice flour - one can use the rice flor available in the US also. A cup of flour takes 1 cup+ 2-3 tbsp water.
    The photos are illustrative ( I hope!!)
    Boil 1 cup water with a pinch of salt+ 1 tsp oil, keeping some extra water boiling in the next stove.
    kozukatai-1.jpg
    When it boils, add the flour as a whole, stirring.
    kozukatai-2.jpg
    It will become a mass - keep a wet cloth ready.
    kozukatai-3.jpg
    Transfer to the cloth
    kozukatai-4.jpg
    Squeeze it thoroughly to complete cooking.
    kozukatai-5.jpg
     
    Last edited by a moderator: Aug 20, 2020
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kozukkattai (2)

    Keep it covered & cool completely.
    kozukatai-6.jpg
    Make small balls - smear you fingers in (more) water mixed with (little) oil. kozukatai-7.jpg
    There are two methods of making the outer covering (called choppu) using the fingers of both hands.
    First method:
    kozukatai-8.jpg
    kozukatai-9.jpg
    kozukatai-10.jpg
     
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    Chitvish Moderator IL Hall of Fame

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    Kozukkattai (3)

    Photos continue........
    Here, the dough is patted flat to encase the filling.
    kozukatai-11.jpg

    kozukatai-12.jpg

    kozukatai-13.jpg

    kozukatai-14.jpg

    kozukatai-15.jpg
     
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    Kozukkattai (4)

    Photos continue........
    kozukatai-16.jpg
    kozukatai-17.jpg
    Shaping like a small cup
    kozuksata-18.jpg
    kozukatai-19.jpg
    kozukatai-20.jpg
     
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    Chitvish Moderator IL Hall of Fame

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    Kozukkattai (5)

    Photos continue..........
    kozukatai-21.jpg
    kozukatai-22.jpg
    kozukatai-23.jpg
    Elongate slightly to get elliptical shape for ulutham puranam
    kozukatai-24.jpg
    kozukatai-24a.jpg
     
    Last edited: Feb 15, 2010
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    Kozukkattai (6)

    Photos continue..........
    kozuktai-25.jpg

    kozukatai-26.jpg

    kozukatai-27.jpg

    kozukatai-28.jpg

    kozukatai-29.jpg
     
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    Kozukkattai (7)

    Done! Ready for naivedyam!!
    kozukatai-30.jpg
    kozakkattais.jpg
     
    Last edited: Feb 15, 2010
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    Baked Paruppu Vadais (1)

    Gram dhal - ½ cup (can be 2/3 cup)

    Tur dhal - ½ cup (1/3 cup)

    Udad dhal - 2 tsp

    Red chillies - 3,4

    Green chillies - 3,4

    Hing - 1 tsp

    Salt

    Curry leaves - few, finely chopped

    Oil - to deep fry

    Soah dhals & red chillies together for 2 hrs.

    Then drain them for 1 hr - I personally feel this is one point in favour of crisp vadais.

    Grind all ingredients (except curry leaves) without adding water, for short spells at a time,checking that it does not get more ground, than coarse.

    Mix it thoroughly while needing so that consistency is uniform.

    If at all, add 1 or 2 tsp water, not more.

    It should reach the consistency that you can hold in hand & pat – not more.
    baked vadai1.jpg
    Pat into small discs on a lightly greased baking tray..

    Make a tiny hole in the centre & pour 1/4 tsp (only!) of oil.
    baked vadai2.jpg

    Bake at 180 C for 10 mtes.
    baked vadai3.jpg
    Flip them carefully without breaking.
    baked vadai4.jpg
    Bake again for 10 mtes.
    baked vadai5.jpg
     
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