Potato Vada

Fried Potato Vada

Potato Vada

Potato vada

Potato Vada 

Ingredients

• Potato..................................5
• Green Chilies........................6
• Chopped Ginger....................2 tsp
• Turmeric Powder..... .............quarter tsp
• Chopped Coriander Leaves... 3 tsp
• Gram Flour (Besan)..............2 cups
• Red Chili Powder.................1 tsp
• Asafoetida .......................... half tsp
• Salt to taste
• Oil to fry

Method

• Boil the potatoes, peel and mash them nicely.
• Add green chili, ginger, coriander leaves and salt. 
• Mix them well and make lemon sized balls.
• In a bowl mix besan, chili powder, asafoetida, salt with water and make batter. 
• Dip each vada fully covered with batter, deep fry in hot oil till light golden brown.
• Serve hot with fried green chillies and chutney

Idli , Chutney and Mulakaipodi

After steaming idlis

Idli Thattu

IdliThattu

Idli thattu(idli mould)

Idli

Grind the soaked rice and urad dhal separately in the wet grinder.



Ultra wet Grinder

Idlies

Idli is most often eaten at breakfast or as a snack. The traditional idli is a small round patty of batter made of boiled rice and lentils(Urad dhal) and steamed. The 2"-3" diameter idli is served with chutney /sambar or milakai podi..Milakai podi contains ground chilies, lentils, sesame seeds, flax seeds and hing and is useful,if idlis are to eaten later. Dipping in oil can prevent more souring of the idlis in the days heat and helps the dry seasonings to stick. Idlis are good for health since they are steamed..

Ingredients

• Boiled Ponni Rice............3cups
• Urad Dhal.......................1 cup
• Puffed Rice.....................1 handful

Method

• Soak the rice and dhal for 3 hours separately and grind for about 20 minutes each in wet grinder..
• Mix both together after grinding. Add salt and Keep the batter to ferment
• Next day spoon the batter onto an idli thattu(mould). 
• Heat water in idli cooker, and place stand in.
• Steam for 5-7 minutes.Remove them and serve hot with chutney and mulakaipodi. (Make small idlis in baby idli thattu(baby idli mould) for children

Kutti Idli

Chutney

Ingredients

• Grated Coconut................ 1 cup
• Green Chilies......................4
• Tamarind.Paste...................half tsp
• Dalia(Pottu Kadalai)...........2 tsp
• Curry Leaves.....................few
• Ginger ................ .............small piece
• Mustard Seeds..................1 tsp
• Red Chili...........................1

Coconut Chutney

Method

• Grind all ingredients with half cup water into coarse paste. 
• Heat a pan with oil add mustard, curry leaves and red chili. 
• When the mustard splutters a dd to the chutney.

Milakai Podi

Ingredients

• Red chilies................ ......1 cup
• Urad dhal.........................1 cup
• Chana dhal (split gram)..... half cup
• Sesame seeds..................4 tsp
• Asafoetida(hing) ..............half tsp
• Salt to taste

MethodFry all ingredients with little oil except sesame seeds( should fry without oil)    Grind all together with salt into coarse powder.

• 
  

  
  

  
  

  
  

  
  

• 

  Mulakaipodi

Khela Bhajjia (Banana Bajii)

Khela Bhajjia

Khela Bhajia

Banana slices and batter

Khela Bajjia

Ingredients

Banana .....................1
Besan........................1 cup
Rice flour...................1 tsp
Chili powder..............1 tsp
Asafoetida(hing.).......a pinch
Oil to fry
Salt to taste

Method 

Mix besan, chili powder, rice flour salt and hing. 

Add water and make a smooth batter.

The batter consistency must be thick enough to coat the vegetables evenly.

Remove the skin of the banana,cut in to thin slices.

Heat a pan with oil.Dip the slices in the batter and deep fry until golden brown .
Serve with chutney or ketchup.

Bhel puri (Mumbai special )

Pori and sev

Mumbai Bhel Puri

Mashed potato, onion and tomato

AGreen Chutney and Sweet Chutney

Bhel Puri is a favorite snack of Mumbai people.

 
Ingredients

• Puffed Rice (Pori).........................2 cups 
• Boiled Potato...............................2

Green Chutney

• Green Chilies................................10
• Coriander Leaves .......................small bunch
• Mint Leaves..................................half cup  
• Ginger.......................,..................1 small piece
• Salt to Taste

(Grind with little water all ingredients in to fine paste)
Sweet Chutney

• Dates( seed less.(soak in water)...........6 or 7
• Tamarind ( soak in water) ....................lemon size
• Powdered Jaggery...............................quarter cup
• Roasted Jeera Powder..........................1 tsp
• Red Chilli Powder................................1 tsp

Garnishing

• Finely Chopped Onion......................1 cup
• Finely Chopped Coriander Leaves.... half cup
• Tomato cut into small pieces..............half cup 
• Sev.................................................1 cup

Method

• Take a bowl mix with puffed rice, potato and tamarind chutney, coriander chutney. 
• Mix well .Change this into serving dish and garnish with sev, tomato, coriander leaves. 
• Serve immediately otherwise it will become soggy. 
• According to your taste add more chutney.

Thattai (Snack)

Thattai

Ingredients 

• Rice Flour................................... 4 cups,
• Urad Dhal(fried till brown and grind)
• Powder.........................................1cup
• Butter(Melted)..............................1 stick
• Asafoetida(Kayam) Powder .......  2 tsp
• Spilt Chick Peas(Chana Dhal) ......3 tsp
• Grated Coconut..... ......................1 cup
• Chili Powder.... ............................4 spoons
• Curry Leaves............................... few
• Salt to Taste
• Oil to fry 

Method 

• Soak the chana dhal for an hour. 
• Mix together the rice flour, gram flour, soaked gram, grated coconut, chilly powder, asafoetida powder, curry leaves salt and melted butter with water. 
• It should be like chapathi dough.
• The dough should be thick. 
• Take a lemon sized ball of the dough, flatten it and make it into a circular shape with hand and make holes with the fork. 
• Heat a pan with oil and put the thattai's one by one .
• Deep fry them till they are crisp and golden brown in color. 
• Take the thattais in paper towel .
• You can eat thattai with coffee or tea.

South Indian Spicy Mixture( Chivda)

Spicy Mixture (South Indian Chivda) This mixture  tastes salty and spicy. Serve this spicy mixture with coffee to your guests.So tasty.

Ingredients

• Gram flour(Besan) ..........................4 cups
• Rice Flour .....................................1 cup
• Chili Powder .................................3 tsp.
• Asafoetida (Hing)..........................1tsp 
• Aval (Puffed Rice) .........................2 cups 
• Pori Kadalai(Chutney Gram) ....... one and half cups
• Curry Leaves ...............................few
• Butter .......................................... half stick
• Groundnut ....................................half kg
• Cashew Nuts............................... quarter cup
• Salt to Taste
• Oil to fry

Method

• Mix besan, salt, chili powder, hing and melted butter. 
• Make a thick smooth dough by adding water as necessary . 
• Heat a pan with oil. Take a handful dough place in a sev mold and press carefully over the hot oil . 
• Turn and fry the sev until golden and crisp. 
• Drain on paper towel. 
• Do this till the dough finishes.
• Fry the puffed rice(take it out immediately when it becomes fried) porikadalai, groundnuts , cashew nuts and curry leaves in the oil and add to the sev. 
• Mix well by adding 1 more spoon chili powder, little salt and hing.

Murukku

Kai Murukku

Kai Muruku Chuttu

(How to make murukku)
This is  South Indian snack.I tried so many times to make this murukku with my hand. Now I can make good murukkus with my hand. Practice makes perfect.

Ingredients

• Rice...................................... 4 cups
• Urad Dhal Powder.................half cup
• Jeera(Cumin Seeds) ............. 1 tsp
• Butter ..................................1/2 stick 
• Asafoetida Powder ..............1tsp
  Salt to taste
  Oil to fry 

Method 

• Soak the raw rice.Remove water and allow it to dry. 
• When it dries completely, grind to a powder. 
• Fry the dhal (gram) and powder it. 
• Mix the powdered rice, dhal powder, melted butter, salt, cumin seeds,asafoetida with water and make a dough(it should be thick).
• The dough should not stick to the fingers when touched. 
• Knead the dough once again and take a small ball sized amount of the dough. 
• Over a greased sheet , twist the dough between the fore-finger and thumb into a continuous spiral (about 2 , 3,or 5 rounds ) .
• Heat the oil and when it is hot, put one by one and deep fry them.
• Have this murukku with tea or coffee..