Step By Step photos for Snacks!

Baked Paruppu Vadais (2)

Ready to serve.


Masal vadais made the same way.

 

Spring Rolls (1) - packed with vegetables!

Stuffing:

Spring onion whites, chopped - ½ cup

Beans, carrots, cabbage cut into thin strips - 1 ½ cups

Bean sprouts - ¾ cup

Ajinomoto powder - ¼ tsp (optional)

Boiled noodles - ¾ cup

Spring onion greens, chopped - ½ cup

Soya sauce - 2 tsp

Oil - 1 tbsp

Salt

For the pancakes;

Maida & cornflour - ½ cup, each

Melted butter - 2 tsp

Milk - ¾ cup

Salt

Other ingredients:

3 tbsp mixed with ¼ cup of water

Oil for deep frying

Stuffing:

Heat the oil in a wok or frying pan over a high flame. Add the spring onion whites, vegetables, bean sprouts and Ajinomoto and stir fry over a high flame for 3 to 4 minutes.

Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.

Grease a 5” diameter non-stick pan with butter.

For the pancakes:

Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.

Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.

When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface.

Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

To proceed:

Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.

Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.

Fold the top and press firmly to seal, the mixture. Fold the left and the right sides of the pancake in order to get a rectangle.

Roll the pancake tightly, sealing the ends securely with flour paste.


Repeat with the remaining ingredients to make the remaining spring rolls.

Deep fry in hot oil till they are golden brown. Drain on absorbent paper.

Cut each roll at an angle into two and serve hot.

 

Spring Rolls (2)

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Spring Rolls (3)

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Rosti - ideal sunday snack with potato!

Wash well, peel & grate potatoes.

Grated potato - 1 cup (squeeze well to remove the juice)

Crushed, roasted peanuts - ¼ cup

Minced green chillies - 2 tsp

Lime juice - 1 tsp

Salt.

Mix thoroughly & keep.

Heat 1 tbsp oil n a non-stick pan & temper ½ tsp jeera.

Pat this into a circle, pour the oil around on it.

Cook till bottom turns golden.

Carefully flip, add a tsp of oil & cook till a nice colour comes.

Carefully remove & serve hot.

 

Arbi Balls - the easy snack.

Wash & boil aribis till soft.

Peel & mash well.

Add chopped green chillies, salt & ENOUGH FRIED GRAM POWDER (pottukadalai mavu) to get a firm dough.

Make small balls & deep fry.

Ideal as a snack for tea and also to go with sambar sadam.

 

American Sweet Corn Dhokla (1) - very easy!

Sweet corn kernels - 1 cup


Curds - ½ cup


Bombay Rava -- 1 cup


Ginger-green chilli paste - 2 tsp (or to taste)


Oil - 1 tbsp


Salt, sugar, 2 tsp lime juice


Fruit salt - 1 tsp


Blend corn kernels with curds till smooth, after reserving a few for decoration..


Add all other ingredients & proceed as for Peas Dhokla.


You can make this wholly in a flat vessel or in individual muffin tins.

 

American Sweet Corn Dhokla (2)

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Puzungarisi/parboiled rice Thattai - a bit thicker than rice flour thattai.

Parboiled rice - 400 gms


Pottukadalai fried gram) - 100 gms (powder)


Rice flour - 150 gms


Urad dhal - 100 gms (roast light brown & grind fine)


Red chillies - 20-25 (or to taste – soak & grind fine with hing)


Butter - 100 gms


Gram dhal - 2-3 tbsp or to taste, soaked for 2 hrs & drained well


White til seeds - 2 tbsp


Oil - to deep fry


Soak rice for 6 hrs, drain & grind fine in grinder, adding minimum water.


Keep in layers of cloth for extra water to be absorbed.


Knead all ingredients to a dough & make thattais as usual & deep fry.

 

Besan Cuts - a simple snack.

Mix together:

Besan & wheat flour - each ½ cup

Finely chopped coriander leaves - 1 cup

Sesame seeds - 2 tbsp

Minced chillies - 2 tsp

Haldi, chilli powder, garammasala, salt to taste

Add water & make a thick paste; add ¼ tsp cooking soda & 2 tbsp oil.

Empty on to a greased tin & steam for 15 mts.

Cool, cut into squares & deep fry in hot oil.