OKRA CRISPY FRY

                 

       Last week Saras posted Bitter gourd fry it is very simple and crispy...but i tried with okra,  It came out very well and my kid also enjoyed it. Thank u saras.

Ingredients

Okra/vendakka - 1/2kg
Rice flour - 1tsp
Bengal gram dal flour - 2tsp
Turmeric pwd - 1/4tsp

Chilly powder - 1/2tsp (adjust to ur taste)
Gram masala - 1/4tsp
Oil - to deep fry
Salt to taste

Preparation:

Wash the okra and dry them or with cloth wipe it. slit it finely and add all pwd ingredients

               

Sprinkle little water and mix the ingredients and keep aside for 10-15mins. Heat a kadai, add oil and slowly add the okra little by little fry till turns brown. Drain and place it in the tissue paper

 Crispy okra fry is ready to serve with rice.

Nenthrapazham/Ethapazham sweet fry

Ingredients:

Nenthrapazham - 2nos (cut into round)

Jaggery powder - 1/4cup*

Ghee - 2tsp

Grated coconut - 2tsp

Cardamom powder - 1/2tsp

Preparation:

Heat a pan, add 1tsp of ghee, pazham and fry till colour changes

Add jaggery and mix them well

Then add coconut, cardamom pwd, ghee and saute for few mins

Serve hot with tea

*Jaggery u can adjusted to ur taste

Chickpeas Sundal

Ingredients:
Chickpeas (Black) - 1cup
Gratted Coconut - 2tsp
Mustard Seeds - 1tsp
Hing - 1/4tsp
Oil - 2tsp
Salt - to taste
Curry leaves - few




Preparation:

1)Soak the Chickpeas overnight & nextday pressure cook with salt and keep aside
2)Heat a kadai, add oil, mustard seeds after splutters, add curry leaves and hing
3)Add chickpeas and cook them for 2-3mins, finally add gratted coconut and saute for few mins
Chickpeas sundal is ready to serve.

Masala chapathi

Ingredients:

Wheat flour - 1/2cup

Plain flour/Maida -5tsp

Bengal gramdal Flour - 5tsp

Rice Flour - 5tsp

Coriander leaves - few(chopped finely)

Cumin seeds - 1/4 tsp

Hing - 1/4tsp

Chilly powder - 1/2tsp

Ghee/Oil - 1tsp

Salt - to taste

Preparation:

1)In a bowl, mix together all the flour, and other above ingredients and add water little by little , knead the dough and keep aside for 1/2hr

2)Take a small portion of dough, make small balls and roll them roundly & evenly

3)Heat a tawa, roast the chapathi using little oil for 1-2mins

Hot masala chapathi is ready to serve with pickle.

Paneer Baji

Ingredients:

Paneer cubes - 10-12nos

Bengalgram dal flour - 1/2cup

Chilly powder - 1tsp

Corn flour - 1/2tsp(optional)

Salt - to taste

Oil - to fry 

Preparation:

1)In a bowl, add bengal gramdal flour, chilly powder, corn flour, salt and add required water and make a thick batter (not too watery)

2)Heat a kadai, add oil, dip the paneer cubes in the batter and fry the paneer cubes 

3)Fry until it tuns golden brown

Hot paneer cubes is ready to serve.

Banana /pazha appam

Ingredients:

Maida - 1 cup

Sugar - 1/2cup (as required)

Banana - 2 nos(small size)

Cardamom powder - 1/2 tsp

B. soda - a pinch

Salt - a pinch

Oil - to deep fry

Preparation:

1)In a bowl, mash the banana into paste and add maida, sugar, cardamom powder, soda and add required water and mix them into thick batter(idli batter consistency)

2)Heat a kadai, add oil and take the batter in a deep hole spoon and pour them into the hot oil

3)Fry both the sides till golden brown colour

Banana appam is ready to serve with a cup of tea.

Sundal

Ingredients:

Chickpeas - 1cup
Coconut - 1/2cup
Hing - 1/2tsp
Mustard seeds - 1tsp
Oil - 2tsp
Red chilly - 2nos
Curry leaves - few
 Salt - to taste


Preparation:
1)Soak the chickpeas overnight and next day boil them with water and salt,cook till it becomes soft and keep aside
2)Heat a kadai, add oil, mustard seeds, curry leaves,hing, red chilly, and chickpeas saute them for few mins
3)Finally add coconut and saute them for 2-3mins
Sundal is ready to serve.
This recipecgoes to nithu'skitchen's -  CWF-LB : Chickpeas

Plantain flower fritters/ Vazhapoo vada

Ingredients:

Plantain flower - 1cup

Chenna dal - 1cup

Chopped onion - 1no

Green chilly - 2nos

Curry & coriander leaves - few no

Hing - 1/2tsp

Garlic - 2-3flakes(optional)

Salt - to taste

Oil - to fry

Preparation:

1) Soak the chenna dal in water for 1/2hr and then grind them coarsely.

2) Add plantain flower, green chilly, curry & coriander leaves, garlic, salt, hing and chopped onions into mixture.

3)Make the mixture into small patties

4)Heat a kadai, add required amount of oil..deep fry the patties till brown. 

Serve hot with tomato sauce

Karaappam

Ingredients:

Idly batter - 1cup

Onion - 1no

Gratted coconut - 2tsp

Mustard seeds - 1/2tsp

Cumin seeds - 1tsp

Curry leaves - few

Coriander leaves - few

Ginger - small piece

Green chilly - 2nos

Salt - to taste

 

Preparation:

1)Heat a kadai, add mustard seeds, cumin, ginger,chilly,coconut, and onion fry them for few mins and finally add curry and coriander leaves

2)Then add the mixture to the idly batter and mix and adjust salt

3)Heat a unniappam pan, add very little oil into each section..then pour the batter in it. Cook both the sides for 2-3mins.

Karaappam is ready to serve with tomato chutney

Crunchy Cut Cakes

Ingredients:

Maida  flour - 1cup

Egg - 1no

Cardamom - 2no

Powdered sugar - 1/2 cup

Vanilla essence - 1/2tsp

Baking powder - a pinch

Oil - to fry

Preparation:

1)In a bowl, add maida, egg, powdered sugar, vanilla essence and powdered cardamom. Mix them well and make a dough

2)Close the dough with lid for 15mins

3)After 15mins make small balls and spread them round(not too thick nor thin) Then make any shapes  

4)Heat a kadai, add oil deep fry the shapes.

Note: cake should be crunchy, not to be fried dark brown then it will become hard

Rava Masala Vada

Weekend special

Ingredients:

Chenna dal (kadalai parupu) - 100 gms 

Rava - 5tsp

Onion chopped - 1no(Medium size)

Garlic flakes - 2nos (if required) 

Red chilly - 2nos

Coriander & curry leaves - as required

Funnel seeds - 1/2tsp

Cumin seeds - 1/2tsp

Hing - a pinch

Oil - to fry

Salt - to taste

Preparation:

1)Soak the chenna dal with water for 2hrs

2)Then grind the chenna dal(keep aside 3tsp soaked chenna dal) and red chillies coarsely

3)Add chopped onion, rava(2tsp), garlic, coriander, curry leaves, funnel seeds, cumin seeds, hing and salt to the mixture and also 3tsp soaked chenna dal

4)Make small balls and flattern them..then roll it over the balance rava.

5)Then heat oil in a pan and deep fry the vadas untill it turns golden brown

Rava masala vada ready to serve. Surely kids will like this food mainly because it will be crispy to eat.

Veg. roll

Ingredients:

1)Maida - 1cup

2)Carrot gratted - 1no

3) Cabbage gratted -50 gm

4) Capsicum - 1/2no

5)Green chilly - 2nos

6)Oil - 5 Table spoon

7)Salt - to taste

To make stuffing:

1)Heat oil in a pan and add the chopped Boiled potato(mashed finely),greenschillies, carrot, cabbage, capsicum and salt.
2) Fry them until the raw smell goes and keep aside.

Preparation:

1) Knead the Maida flour with required quantity of water and salt and keep aside for 1/2hr

2) After the dough become soft,  roll and spread to the round size

3) Then spread the stuffing and roll them

5) Heat oil in the pan, deep fry the veg. rolls

Coconut Maida stuffing

Ingredients:

Maida flour- 1cup

Egg - 1no

Sugar - 6 to 7tsp

Gratted Coconut - 1/2cup

Water - 1/2 glass

Salt - to taste

Preparation:

1) Add maida flour,egg and salt in a bowl and add water little by little, mix well in a dosa batter form

2) Separately mix gratted coconut and sugar well and keep aside

3) Heat a tawa and spread the batter like dosa, heat both side for 2mins each

4) Then spread the coconut and sugar mixture to dosa,  fold the dosa and cut it into small pieces

Urad dal Vada(Methu vada)

Ingredients:

Urad dal - 1cup

Ginger - small piece

Green chilly - 3nos

Curry leaves

Coriander leaves 

Salt - to taste

Onion - 1no

Oil - to fry

Preparation:

1) Soak the urad dal in enough water for about 3-4 hours. Drain the water completely from soaked urad daal, add salt and grind it to a smooth paste.

2)Chop the green chillies, curry leaves, ginger, onion, salt and coriander and add it to the paste. Mix well

3)Then make the paste in round paste and heat oil in a pan and put the paste to the oil 

4)Fry till it turns golden brown

Bengalgram vadai (kadalaimavu vadai)

Ingredients:

Bengalgram (kadalaimavu) - 1 cup

Onion copped - 1no

Green chilly - 3nos

Sombu - 1/2tsp

Cumin(jeeragam) - 1/2tsp

Hing - 1/2tsp

Curry & coriander leaves

Ginger & garlic copped - 1/2tsp

Oil - to fry

Salt - to taste

Water - 1/4cup

Preparation:

1)In a pan put all the ingredients except water and oil

2)Add water slow make a thick paste

3)Then make it in a round shape then flattern it 

4)Heat oil in a pan and put the flatten paste to it

Rice Vadai

Ingredients:, 

1)Raw Rice(pacha aarasi) - 1/2 cup

2)Bengal dal(kadalai parupu) - 1/2cup

3)onion - 1no

4)Green chilly - 4 nos

5)Cumin seeds - 1Tspoon

6)Ginger - small piece

7)Coriander and curry leaves

8)Salt - to taste

9)Oil - to fry

Soak the rice and bengal dal for 2-3 hrs in water. Grind them into fine paste and keep aside

Preparation:

1)Add the finely chopped onion, ginger,salt,coriander,curry leaves,cumin seeds and green chillies into batter.

2)Mix them well. Heat oil in a pan

3)Pour a tspoon of batter in the heated oil and allow it to cook for few mins untill it turns golden brown

Bhel Puri

Ingredients:

1) Pori - 1 cup

2) Tomato - 1 no.

3) Onion - 1 no.

4) Grated Carrot - 1 no.

5) Chilli sauce - 1 table spoon

6) Red chilli powder - 1 table spoon

7) Salt

8) Coriander leaves 

9) Sev - 3 table spoon

Preparation:

1) Mix all ingredients together and serve.

Sweety egg toast

Ingredients:

1) Bread - 4 slice

2) Egg - 1 No.

3) Milk - 3 Table spoon

4) Sugar - 2 Table spoon

5) Oil - 1 Table spoon

Preparation:

1) Beat egg, milk, sugar in a bowl unless they are well mixed

2) Dip the bread in the mixture and heat it in the tawa with adding oil.