SENAGALAVADA-KALACHANA VADA

Call it vada or fritters or kababs, these are authentic South Indian snacks made with black chickpeas( dark brown) and filled with protein, nutrients. These are commonly deep fried, but if you are a calorie freak you can also pan fry on a slow flame with little oil.  

INGREDIENTS

• Kalachana                    1 cup
• Salt                               to taste
• Green chilies                3
• Curry leaves                 2 sprigs
• Ginger                          1 inch piece
• Jeera                             1 Tsp
• Oil                                to deep fry
• Onions                          1/4 cup chopped

PROCEDURE

Soak the chana over night with 1:3 water

Throughly wash the chana.

In a mixie add the green chilies, ginger, jeera. 

Grind to a paste. Now add the Chana and grind to a coarse consistency. 

Don't add too much water. 

It should be a thick batter to make vada.

Take the whole vada batter into a bowl, add the salt, onions, curry leaves.

Heat oil in a large pan. 

Take small amount of the batter, make vada and gently drop it into hot oil.

Make 4-5 vadas, a batch. 

Fry on a medium flame for 2-3 minutes.

Serve hot with any chutney.

BIYYAM PINDI ROTTI

A simple snack recipe which can also be a breakfast or replacement for evening dinner. Very simple to make and very easy to digest even for small tummies.

INGREDIENTS

• Rice flour                          3 cups
• Salt                                    to taste
• Jeera                                  1/2Tsp
• Oil                                     to cook
• Green chilies                     1 finely chopped
• Curry leaves                      1 Tsp  finely chopped
• Chana dal                          2 Tsp
• Hot Water                          as required

PROCEDURE

Soak the chana dal  for 1 hour.

In a large bowl mix all the  ingredients except the oil and water.

Add two Tsp of oil and mix well.

Boil 2 cups of water and add the hot water to the flour mixture little by little and mix with a ladle.

Make a dough like the chapati dough.

Let rest for 15 minutes.

Take a thick bottom tawa and smear some oil. Do not put it on fire.

Take a large size dough and spread it on the tawa with your hand. 

Dip your fingers in water and spread the dough into a thick chapati.

Make small holes with your  finger so that you can add oil and the rotti gets cooked from the bottom too.

Now switch on the flame and transfer the tawa onto the stove. Add oil liberally and let cook on slow flame for 10 minutes. Cover and cook.

When you see that the rotti is cooked from the bottom and the edges get crisp remove from the tawa and serve with any chutney.

Usually the rotti is cooked only on one side. You can choose to cook both sides.

Add chopped onions, grated carrots and any veggies to enhance the taste.

SPICY SNACK WITH LEFT OVER RICE

One of the best recipes to make with left over rice in the mid afternoon during summer days for your holiday enjoying kids. Some veggies, some left over rice, little masala makes a very good snack.  

INGREDIENTS

• Cooked rice                            1cup
• Boiled potato                          1
• Grated carrot                          1/2 cup
• Grated cabbage                      1/4 cup
• Boiled, mashed peas               1/4 cup
• Chopped cilantro                   2 Tsp
• Salt                                        to taste
• Green chilies chopped           1 Tsp
• Grated ginger                        1 Tsp
• Amchur powder                    1/2 tsp
• Besan                                    2 Tsp
• Rice flour                              2 Tsp
• Oil                                         for deep frying

PROCEDURE

Add all of the ingredients except oil and make a dough.

Make small balls. Add more flour if you are not able to make balls.

Deep fry the balls on a medium flame.

Serve hot with any sauce.

ALOO SAMOSA

Finally I am giving the recipe for authentic Aloo samosa. Although I made them a couple of times earlier, I couldn't take the pictures………not that they didn't turn good, they are finished even before I arranged in  a plate. You cannot go wrong even once if you follow my recipe exactly.

INGREDIENTS

For the dough

• Maida                          2 Cups
• Oil                               3 Tsp
• Carom seeds                1 tsp
• Salt                              to taste
• Warm water                as required

For the Filling

• Potatoes                       3
• Green peas                  1/2 cup
• Jeera                            1/2 tsp
• Salt                              to taste
• Oil                               3 Tsp
• Coriander sprigs          3
• Amchur powder          1 tsp
• Green chilies               1 finely chopped
• Ginger                         1 Tsp Finely chopped
• Oil                               for deep frying

PROCEDURE

Boil the potatoes and peas, mash them and set aside.

To make the dough mix in the flour, carom seeds, salt, oil. Mix well till the oil coats whole Flour.

You can replace oil with butter or ghee.

Add the water little by little and make a hard dough just like the puri dough. Be gentle while mixing. Do not knead the dough. Cover with a wet cloth and set aside.

Now make the stuffing.

Heat oil and add the jeera, when the Jeera splutters add the mashed potatoes and peas.

Now add the salt, green chilies, ginger, amchur powder, chopped coriander.

Mix well and now the filling is ready.

Take a small lemon sized dough and roll into a oval. Roll as thin as possible.You should be able to see the rolling board.

Cut into two halves.

Take one half and apply water along the edges. 

Fold it into a cone and put the stuffing and close the top.

Heat oil in a large pan and deep fry the samosas in small batches(3-4) at a time.

See that the oil is medium hot and the samosas turn golden brown and crisp.

Serve with tamarind chutney and mint chutney.

VEGGIE-OATS CUTLET

A healthy cutlet for those foodie lovers like me and who are on a strict diet. Not to tell you these are good for any one. As oats contain high fiber and is an energy booster, these are good for your kids too.

INGREDIENTS

• Oats powder                        1 cup
• Potato                                  1(boiled, mashed)
• Green peas                          1/4 cup(boiled, mashed)
• Onion                                  1/2 cup(finely chopped)
• Chopped chilies                  2
• Chopped coriander             2 Spoons
• Chopped ginger                  1 tsp
• Salt                                     to taste
• Jeera powder                     1 tsp
• Oil                                     to shallow fry 

PROCEDURE

Dry roast the oats powder on a very slow flame for 2-3 minutes.

Let cool and then add the remaining ingredients except the oil.

Mix well so that you can make small patties.

Shallow fry with oil on a hot tawa on a slow flame on both sides.

Serve hot with sauce.

Can use bread crumbs to enhance taste or if you are not able to make the patties.

OATS UTHAPPAM

A healthy way of having the tummy filling uthappam. Adding a couple of spoons of oats powder in every breakfast or snack is the best way of improving your healthy eats.

INGREDIENTS 

• Oats powder                    1 cup
• Idly batter                        2 cups
• Green chilies                   1 chopped finely
• Onion                              1 Finely chopped
• Curry leaves                    a few
• Coriander leaves              Chopped 2 sprigs
• Jeera                                1 Tsp
• Oil                                   to cook

PROCEDURE

Mix in the oats powder, idly batter, chilies, curry leaves, onions, jeera.

Leave the batter aside for 30 minutes.

Adjust the thickness of the batter with water if required. 

Heat a tawa and add 2-3 tsp of oil.

Pour 2 big ladles of batter. Add some oil on the sides and close with a lid.

Usually uthappam is thick. Adjust the size and thickness as per your taste.

Cook on a medium flame till the uthappam is completely cooked from the inside.

Flip and cook the uthappam on the other side for 2 minutes and serve hot with any chutney or sauce.

PANEER ALOO TIKKI

A healthy way of having the tikki....... Paneer and potato combined together with other masalas make  very tasty tikkis. Very easy to make without much pre preparation and is very high calorie, protein food for young children.

INGREDIENTS

Potatoes                     3 small(boiled)
Paneer                       1 cup(grated or use channa)
Bread powder           1/2 cup
Salt                            to taste
Oil                             to shallow fry
Coriander                  2 Tsp chopped
Green chilies             2 chopped
Garam masala pwd   1 tsp(optional)
chopped garlic           1 Tsp
Grated ginger             1 Tsp

PROCEDURE

In a large bowl add the grated paneer, boiled and grated potatoes.
Add salt, green chillies, coriander, garlic and ginger, gram masala powder.
Now add the bread powder little by little and make the whole thing into a thick dough.
Make small tikkis and shallow fry them on a pan and serve hot with any sauce.

HEALTHY VEGGIE CUTLET

Cutlets are a favorite for all kinds of ages. They can be healthy and at the same time tasty. A wide variety of cutlets can be made with small variations. For children who hate many kind of veggies these cutlets can be a good healthy alternative. As these are shallow fried, they can be healthy for everyone. Try them out.

INGREDIENTS

Boiled potatoes              2 large
Grated carrots                1 cup
Chopped cabbage          1 cup
Boiled Green peas         1/2 cup
Chopped pudina            2 Tsp
Chopped coriander        2 Tsp
Chopped chilies             2
Bread crumbs                 1 cup
Maida                             1 Tsp
Oil or butter                    for frying
Tomato sauce                 2 Tsp
Garam masala powder    1/2 tsp
Salt                                  to taste

PROCEDURE

• Boil 3-4 cups of water and add the grated carrot, chopped cabbage. Let remain in water for 5 minutes. 
• When the veggies are soft remove from water. (Water can be used for preparing rasam or sambar) 
• Mix all the above ingredients on by one(except oil/butter, bread crumbs) and make a thick lump as a dough.
• Use some more maida if required. Don't add too much maida as we are going to shallow fry the cutlets. 
• Now take small amounts of mixture and make round patties. Roll them in bread crumbs and shallow fry them with oil or butter on a medium flame. Serve hot.      

VEGGIE FRENCH TOAST- INDIAN STYLE

French toast is favorite for many bread lovers. It is also known as eggy bread. Bread is dipped in egg batter and the fried in butter. Served with any sweet dish. Now I give the french toast recipe for vegetarians and on top it is not sweet.........it is hot and spicy.

INGREDIENTS

Bread                    6 slices

Besan                    1/2 cup

Milk                       1/2 cup

Salt                         to taste

Pepper                    to taste

Boiled potatoes       2 large

Boiled carrots          2

Chopped cabbage    1/2 cup

Onion                      1/2 cup chopped

Besan                       2 Tsp

Green chilies            2 chopped

Chopped coriander   2 Tsp   

Jeera                         1 tsp

Garlic ginger            1 Tsp

Oil                            2 Tsp

Butter                       to shallow fry bread

PROCEDURE

To make the patties

Heat oil in a pan and add jeera, ginger garlic paste.

Now add the very finely chopped onions, cabbage.

Once they are soft add the mashed potatoes, carrots. 

Finally add the chopped green chilies, salt, coriander.

Let the mixture cool.

Add enough besan the mixture should be like a dough.

Take a big lemon sized mixture and make a patty. It should fit the bread slice.

Shallow fry the patty with butter. Keep the flame low so that it is cooked from inside( you are using besan as binding agent)  

For making the toast

Mix the besan, milk, salt and pepper.

The mix should be like the very thin dosa batter.

Take a bread slice, place the patty, close with another slice.

Dip the sandwiched  bread in the besan mixture and shallow fry on both sides with lots of butter.

Keep the flame medium.

Serve with any sauce.   

ALOO SANDWICH

The Indian way of making a healthy and tasty sandwich for kids. Simple ingredients and easy to make. I used brown bread to make it even more healthier.

INGREDIENTS

Bread slices               10
Potatoes                     3 large
Onion                        1 medium
Green chilies              2 chopped
Coriander leaves        2 Tsp chopped
Salt                             to taste
Garam masala             1 tsp
Oil                               1Tsp
Butter                          to shallow fry
Jeera                           1 tsp

PROCEDURE

Boil potatoes, peel and mash them.
Heat oil in the pan and add the jeera.
Add the finely chopped onions. When the onions turn color add the chopped chilies, mashed potatoes, coriander leaves, salt, garam masala.
Let cool and set aside.
Take 2 bread slices and smear butter on both sides.
Layer potato mixture on one slice and close with other slice.
Now shallow fry the sandwich on medium flame on both sides. You can also use a sandwich maker.
Serve hot with tomato sauce.

VANKAYA BAJJI

One the tastiest bajji's my mother used to make is vankaya bajji. Made with soft and tender brinjal, these bajjilu will melt away in your mouth.

INGREDIENTS

Tender brinjal                Long 3
Besan                             1 cup
Rice flour                        2 Tsp
Green chilies                   3
Ginger                             1 inch piece
Ajwain                            1 Tsp
Salt                                  to taste
Turmeric                         1/2 tsp
Oil                                  to deep fry

PROCEDURE

Grind the chilies, ginger and ajwain into a paste.
I use long and fat brinjals. Small and round brinjals will have more seeds and they don't taste good.
Slice the brinjal into the shape you want. I choose to cut into square pieces.
Sift the besan and this provides aeration which make the bajjilu fluff up.
Now heat 2-3 Tsp oil to Smoking hot and add it to the besan . Mix well(with a spoon, not hand......oil is hot)
Add rice flour, ground paste, salt, turmeric.
Now add water little by little and make a batter. It should be like the dosa batter, not too thick nor too thin.
Heat oil for deep frying the bajji.
Dip the brinjal slices one by one and fry them in the oil. The oil should not be smoking hot.
Keep the flame on med high.
One fine way of enjoying these bajjilu is with hot rice and ghee.

ALOO CHANNA TIKKI

Nothing much to say about this healthy tummy filling cutlets. A small pre preparation is required but its worth it for eating these delicious  pan fried tikkis.

INGREDIENTS
Chana dal                  1 cup
Potato                        1 large
Grated carrot             1
Chopped coriander    1 Tsp
Chopped chilles          1 Tsp
Whole garam masala  cardamom, cloves, bay leaf, cinnamon.
Salt                             to taste
Chopped garlic          1 tsp
Rice flour                  2 Tsp
Oil                             for shallow frying

PROCEDURE
Soak the chana dal for 3 to 4 hours.
Cook the dal along with the whole garam masala.
Remove the masala and mash the dal to a thick paste.
Boil and peel the potato. Add it to the dal and mix well.
Add the grated carrots, chopped chilies, coriander, salt and chopped garlic.
Now add the rice flour. Add more if required.
Mix well and now make small thin patties and pan fry with little oil/butter.
Cook/fry on a very low flame for at least 6-8 minutes so that everything is cooked from inside.

CHILLI PANEER

A favorite snack for paneer lovers is chilly paneer. Paneer with bell peppers makes a wonderful starter. Indian paneer with a chinese flavor makes the dish a real delicacy. The deep-fried paneer pieces are sautéed in creamy sauces to make this tantalizing appetizer

INGREDIENTS

Paneer cubes                          1 cup
Corn flour                               2 Tsp
Maida                                     1 Tsp
Ginger garlic paste                 2 tsp
Pepper powder                       1 tsp
Oil                                          to deep fry
Red and green bell peppers    1 cup cubed
Onions                                   1/2 cup cubed
Ginger and garlic                   2 Tsp Finely chopped
Soy sauce                              1 tsp
Tomato sauce                        1 Tsp
Chilly sauce                           1 tsp
Vinegar                                  1 tsp
Green chilly                           1 chopped
Salt                                         to taste
Sugar                                      1 tsp
Oil                                          2 Tsp

PROCEDURE

Make a thin paste with corn flour, maida, ginger garlic paste, pepper powder and salt.

Dip the paneer pieces and leave the pieces for 15 minutes.

Now deep fry the pieces in oil till golden brown.

In another pan add 2 table spoons of oil.

Heat the oil and add the green chilly pieces, ginger garlic pieces. Fry till the raw flavor is gone.

Now add the bell peppers, onions.

Saute' for 2 minutes. 

When the veggies turn soft(should retain the crunch) add the soy sauce, tomato sauce, green chilly sauce, vinegar, salt and sugar.

Fry for a minute and add the paneer pieces.

Cover and leave for 1/2  a minute.

Sauté well and serve the appetizer hot.

FIRE ROASTED CORN COBS

A healthy snack for kids on a rainy day is kalchina mokkajonna kande (fire roasted corn cob). Now a days you find packaged corn kernels  in every departmental store, but eating the corn directly from the cob is a beauty. When I was a kid they used to sell corn cob roasted on the charcoal furnace on the road side and the taste of it........ awesome. Our kids are lacking all that fun. Here I give how to roast the corn cobs in you home.

Choose corn cobs which are fresh(letha mokkajonna kandelu in telugu). To check if they are fresh, pierce one or two kernels. Milk like substance should come out immediately. All the kernels should be shiny.

Stripe off the husk and fibers from the cob.
Roast the corn cob on open fire or charcoal furnace evenly on all the sides.
All the sides will turn reddish brown if you use a charcoal furnace, or else you can roast on the gas flame and they will look like my corn cobs.
If the corn kernels are really fresh you can enjoy it as is.
You can also smear some butter, salt, red chilly powder and squeeze some lemon juice on the cob.

VEGGIE GREENS AND PUDINA CUTLET

A very healthy snack which is packed with full of iron and vitamins. Healthy palak and flavored pudina  are mixed together with other veggies and made into round cutlets which are so appetizing......Not only they are tasty , they are filling too.

INGREDIENTS

Palak                       2 cups finely chopped
Pudina                     1/2 cup finely chopped
Beans                       6-7
Carrot                       1 large
Cabbage                    1/4 cup chopped
Green chilies            2 finely chopped
Chana dal                 1 cup
Salt                           to taste
Garam masala           1 tsp
Tomato sauce            1 Tsp
Chilly sauce              1 Tsp
Butter                        to shallow fry

PROCEDURE

PRE-PREPARATION

1. Soak the chana dal for 4-5 hours and boil for 10 minutes. Remove from water and lay on a kitchen towel. When all the water is removed grind in a mixer. This will be like a thick wet powder. As you have already soaked and cooked the dal you can shallow fry the cutlets without deep frying.  
2. Boil the beans, carrot and cabbage. When soft, remove from water and grind just like the dal.
3. Chopped Palak can be microwaved for a minute or two. You can also fry for a minute or two.

Mix in the palak, veggies, pudina, chana dal powder.
Add the remaining ingredients except the butter.
Make a thick dough like mixture. If the mixture is too runny add some rice flour.
Take small amount of mixture and make a small patty. Shallow fry with butter on both sides. You can also deep fry if you are not calorie conscious.
Serve hot with any sauce.

TIPS

Don't use bengalgram flour instead of chana dal.
Don't use palak puree as this makes the mixture too watery. Use chopped and microwaved palak.
Add some kaju pieces as this is a best combination with chana dal.

.

CORN PAKODA

If you like pakodi slightly on sweeter side then this could be your choice. The crispy pakoda with fluffy corn tastes awesome. Unlike other pokoda you should be utmost careful while making these. The corn will pop up while frying and some time hot oil will spill out of the pan, so be careful. And if you are a starter in cooking don't try this.

INGREDIENTS
1             Corn cob
1 cup      Besan
2 Tsp      Rice flour
1 Tsp      Ginger garlic paste
1 Tsp      Green chilly paste
A pinch  Cooking soda
1/2Tsp    Salt
oil for frying

PROCEDURE
Remove the Corn from the cob. You can use a knife and scrape the corn by holding the cob vertically.
Add all the ingredients except oil. (Corn, Flours, ginger garlic paste, salt, chilly paste, soda)
Made a thick batter by using water.
Heat oil for deep-frying.
Drop small portions of the batter and deep-fry the pokada till golden brown.
Serve with any sauce or chaat chutney.

MYSORE BAJJI

I am back after such a long gap. I had a baby and now turned one. So, now I have ample time to continue my blog. I will try to post at least one recipe monthly. Today I am posting the mouthwatering Mysore Bajji recipe. Also known as Mysore bonda, these are made with maida and not the besan which is used for regular bajjis.  This awesome snack/breakfast  is all time favorite for kids. A simple technique makes crispy and fluffy tasty bajji. 

INGREDIENTS

Maida                                   2 cups
Rice flour                             1/4 cup

Salt                                       to taste

Chopped chilly                     1 Tsp.

Chopped curry leaves           1 Tsp.
Coconut pieces                     2 Tsp

Pepper corns                         1 Tsp.

Sour curd                              1/2 cup

Baking soda                          a pinch

Oil                                         for deep frying

PROCEDURE

• Combine the maida, rice flour, curd, salt. Make a thick mixture.
• Add water if required.
• Let it set for 2 to 3 hours.
• Add the chilies, curry leaves, pepper corns, coconut pieces, baking soda.
• Heat oil in a deep frying pan. 
• Dip your hands in water and take a table spoon of the batter and gently drop in the oil.
• Fry for 6 to 8 minutes on a medium flame until you see golden brown color.
• Enjoy with coconut chutney.

TIPS

• The more the oil in pan the more round are your mysore bajji.
• Add onion pieces for a different taste.
• Fry them on a medium so that they get well cooked from inside.

      

HOMEMADE GARLIC BREAD WITH BREAD SLICES

Garlic bread……… the very name itself is tantalizing. Baked bread with lots and lots of butter and garlic is awesome. For those who cannot give up the taste because of the calories I give this recipe. Home made with the regular bread, the recipe is less is calories but is very tasty. Give it a quick try. Enjoy it often.
INGREDIENTS

• Bread slices                        6-8
• Garlic paste/powder       2 tsp.
• Butter                                 2 tsp.
• Salt                                      a pinch
• Coriander                          2 sprigs, finely chopped

PROCEDURE
Take the room temperature butter and add the garlic paste, salt, coriander.
Mix well. If the mixture is too thick add a couple of spoons of olive oil.
Now brush the mixture on the bread slices.
Pre heat the oven to 300 degrees.
Bake the bread for 10 minutes. Bread burns very quickly, so make sure to check it every 2 minutes.
When the bread turns golden brown and crisp on the edges, remove from the oven and serve hot.

DAHI BREAD

A simple low fat yet tasty snack with bread. Instead of using the cheese and cream use the low fat thick curds to make a healthy treat.
INGREDIENTS

• Bread slices                5-6
• Thick curd                  3 Tsp.
• Onion                           2 Tsp. chopped
• Tomatoes                   2 Tsp. chopped
• Capsicum                   2 Tsp. chopped
• Salt                             to taste
• Green chilies             to taste(finely chopped)

PROCEDURE
Mix in the curds, veggies, salt, chopped deseeded chilies.
Toast the bread slices to crisp golden brown.
Cool them a little bit and top it with the curds and serve.

ALOO BONDA/BATATA VADA

Aloo Bonda is a very popular snack in India. Also called, Btata vada in North India, this easy snack has its own place in many of the functions in South India. Due to its ease of making, this is the most preferred item in the South Indian marriages. When you are on a train journey, this is one of the popular snacks you can get through out the journey…..from Kanyakumari to Kashmir.  The stuffing is always the potato stuffing with slight variations from region to region. You can add your own spices to suite your taste buds. Here I give the simple recipe of the aloo bonda. Give it a try.
INGREDIENTS

• Besan                         1 cup
• Potatoes                    2 medium
• Onion                          1 medium
• Green chilies              1 finely chopped
• Ginger                        1 inch piece finely chopped
• Curry leaves             a few, finely chopped
• Coriander                  3-4 sprigs, chopped
• Salt                             to taste
• Red chilly powder    to taste
• Oil                              for deep frying
• Mustard seeds          1 tsp
• Baking soda              a pinch(optional)

          
PROCEDURE
Boil the potatoes, peel and mash them.
Heat a table spoon of oil and add the mustard seeds. When the mustard start to splutter add the onions, green chilies, ginger, curry leaves.
Fry till the onions become soft. Now add then mashed potato, chopped coriander, salt.
Mix well and the stuffing for the bonda is ready.
Let the stuffing cool for a while.
Mean while make the batter.
Add the besan, rice flour, little salt, baking soda and chilly powder in a bowl. Add enough water and make a batter slightly thinner than the bajji batter.
Heat oil for deep frying the bondas.
Divide the stuffing into equal parts and make small rounds.
Take each portion and dip them in the batter, coat the batter evenly, and drop them gently into the hot oil. The oil should be really hot or else the bondas will absorb more oil.
Fry them on a medium high flame to a golden color. Serve hot with any sauce or chutney.