Cauliflower popcorn

           Vegetarians favorite veggies is cauliflower (mine too). Any appetizer prepared using it is a great hit in any parties. I love to order gobi manchurian whenever I visit any restaurants. Sometimes, I feel bored to see same gobi 65,gobi chili, gobi manchurian in any parties. When I was searching for something new, I came across this recipe and it was my new appetizer which I make often in any parties or get together in home. Kids love it( thinking it as chicken nuggets,but it won’t disappoint them when they try).  To make it more flavorful, I make a special powder to sprinkle on top while serving.

Ingredients:

Cauliflower - 2 cup

Garlic powder - 1/2 tsp

Onion powder - 1/2 tsp

Pepper powder - 1 tsp

Salt - as per taste (1 tsp)

All purpose flour/ maida - 3 tbsp

Corn flour - 3 tbsp

Batter:

All purpose flour- 4 tbsp

Corn flour - 4 tbsp

Salt - 1 tsp

Soya sauce - 1 tsp

Water       -   1/2-3/4 cup water

Bread crumbs - 1 cup

Powder:

Onion powder                 -  1/2 tsp

Garlic powder                 -   1/2 cup

Black pepper powder     -    1 tsp

Salt                                 -     1/2 tsp

Powdered sugar              -  1 tsp

Chaat masala                 -  1 tsp

Red chili powder           -   1 tsp

Recipe:

1️⃣  Blanch the cauliflower florets in hot water till they are cooked 3/4. ( this makes the insect get killed in hot water and also removes the raw smell in cauliflower)

2️⃣ In a bowl, add the blanched cauliflower, garlic powder, onion powder( use 1 tsp ginger garlic paste instead), black pepper powder,salt, all purpose flour and corn flour. Mix well,so the flavor is mixed on top and inside the cauliflower. ( this is done to infuse flavor inside cauliflower)

3️⃣ Remove the coated cauliflower aside and in same bowl, add all purpose flour , corn flour, salt and soya sauce ( I used dark soya sauce to get that dark color). Add 1/2 to 3/4 cup water and mix the batter to medium thin batter( The batter should be thick enough to coat the cauliflower and helps bread crumbs stick to it).

4️⃣ Take marinated cauliflower in a bowl, batter in another bowl and bread crumbs in another bowl( you can use crushed sweetness corn flakes along with bread crumbs or as it instead of bread crumbs). Take one piece cauliflower and dip in batter and coat the cauliflower with bread crumbs.( I used seasoned bread crumb with panko bread crumbs for flavorful textured coating, you add garlic powder and onion powder,if seasoned bread crumbs not available). Repeat same step to all cauliflower.

5️⃣ Keep coated cauliflower in fridge for 30 minutes( this helps the bread crumbs to stick to cauliflower and it become bit hard and it won’t fall off when dropped in hot oil).

6️⃣ Heat the oil and drop coated cauliflower one by one and cook till it is crispy outside . 

7️⃣ Prepare the special powder by mixing all ingredients given under powder ingredients section and keep it ready.

8️⃣While serving, sprinkle the powder on hot hot cauliflower popcorn .( This gives the flavored popcorn taste)

  I prepared this cauliflower popcorn many times in home and in home function. It is great party snack to satisfy a vegetarian and also vegans. The cauliflower can be coated and stored in fridge ahead and deep fried on any party day. Also we can store this powder and use it for any fried appetizer.

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Kat vada in Tamil

 Kat vada is a Maharashtra traditional recipe. Potato vada is served on a masala gravy. Traditionally it is served with a slice of bread on side. The gravy is called kat ,which is hot and spicy which goes well with potato vada. For a rainy day, this kat vada is a perfect snack with hot tea and also can be served as breakfast along with bread .

Kat masala:

Oil - 1 tbsp

Big onion - 1 chopped

Copra coconut - 1/4 cup

Ginger - 2 inch piece

Garlic -3

Poppy seed- 1 tsp

Jeera- 1 tsp

Coriander seed- 1 tbsp

Cinnamon -  1 piece

Cardamom-2

Black stone flower- small piece

Star anise- 1

Black pepper -10-15

Cloves - 4-5

Tomato- 1 big 

Kat gravy:

Oil- 4 tbsp

Asafetida-  1/8 th tsp

Turmeric -1/4 tsp

Kashmiri red chili powder-1 tbsp

Grinder gravy

Salt- as required

Water- 4 cup

Potato filling:

Oil- 1 tbsp

Onion-1

Curry leaf- few sprigs

Crushed garlic,ginger,green chili- 1 tbsp

Turmeric - 1/2 tsp

Salt- as per taste

Boiled potato -3

Cilantro - few chopped

Vada batter:

Besan/kadala maavu- 2 cup

Rice flour- 2 tbsp

Asafetida- a pinch

Turmeric- 1/4 tsp

Salt- as per taste

Baking soda- a pinch

Water- 1-2 cup

Recipe:

Step 1.Masala for gravy preparation:

   1. In a kadai,add oil followed by chopped onion,chopped ginger and garlic.Add all the ingredients under masala preparation and sauté in low flame for few minutes and grind it with little water to thick paste.

Step 2:Gravy preparation:

   1. In kadai,add oil(usually for this gravy more oil is used to cook the gravy) and add turmeric,kashmiri chili powder and grinder gravy. 

   2. once the gravy is well cooked and oil separates out,add enough salt and add water to the gravy ,bring to boil.

   3. Cover and cook for 10-15 minutes.

   4. After 15 minutes, once oil floats on top .switch off the flame.(The longer the gravy sits on counter,the taste of the gravy will more good)( so prepare this gravy 1 or 2 hrs before serving).

Step 3: Potato filling for vada

  1. In a kadai,add oil,mustard,jeera,asafedita,chopped curry leafs,crushed ginger,garlic and green chili.once the raw smell of ginger n garlic, add turmeric and salt.Finally add boiled and smashed potato followed by chopped coriander leafs. Sauté for 2-3 minutes and transfer to a bowl to cool down.

Step4 : Vada batter preparation 

   1. In a bowl,add besan,rice flour,salt,asafetida,turmeric for color ,mix well and then slowly add water to the mix. Prepare a semi thick batter which will coat the potato filling for potato vada.(Baking soda is added for plush and crispy vada)

Step 5: Potato vada preparation 

    1. Take small portion of potato filling and flatten it.Dip it in vada batter and place it hot oil. Fry both side till golden brown and crispy.

Step 6: Serving kat vada

    On a plate, pour the kat(gravy) and place two potato vada on top. Garnish with chopped onion,coriander leaves and sev. 

 

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Thattuvadai set in Tamil l Salem special l தட்டுவடை செட்

 Thattu vadai settu is a savory snack and popular street food, similar to chat, which originated in Salem and is now also available in Chennai. The sandwich consists of two crunchy thattai  with fillings such as crispy beetroot, carrot and other vegetables, with green and red chutney as toppings. There are sold as street food in and around Salem and karur. They make special small thattai for this recipe which can be eaten in one bite along with shredded veggies. The raw mint and coriander chutney along with spicy red chutney gives a unique taste when had with thattai and veggies.

Ingredients:

Thattai : 10-20 pieces

Carrot : 2

Beetroot : 1 big

Big onion : 1 small

Mint and coriander leaves: few chopped

Green chutney:

Mint - 1 bunch

Coriander: 1 bunch

Green chili: 2

Coconut : 2 tbsp

Ginger :3 small piece

Jaggery/vellam: 1/2 tbsp

Lemon juice : 1 or 2 tbsp

Gram dhal/pottukadalai: 2  tbsp

Salt : required

Red chutney:

Oil : 1 tbsp

Garlic :3 cloves

Big onion:1 big

Tomato:2 

Chana dhal :1 tsp

Urad dhal:1 tsp

Red chili and kashmiri chili: 6

Gram dhal/pottukadalai : 1 tbsp

Tamarind : small piece

Salt : as required

Recipe:

* Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.

Step 1: veggie preparation

In a bowl,mix shredded carrot,beetroot,sliced onion,chopped mint and coriander .( mix this veggies before serving else the moist in onion will make the veggies more soggy)

Step 2: Green chutney

1. Transfer all the ingredients under green chutney into a mixer and grind it with very less water. It should in a consistency where it is easy to spread on thattai.( If it is watery, the chutney runs when eating). Transfer it to a bowl.

Step 3: Red chutney

1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.

2. When chili fried,add chopped big onion and tomato. Cook till they cooked well and the tomato is mushy . Cook till the water from tomato and onion is reduced and very little water left behind.

3.when it is cool down,grind it without water. Transfer it to a bowl.

Step4: assembling 

Before serving, apply green chutney in one thattai and red chutney in another thattai. In between,take good quantity of veggie mix and place it on green chutney applied thattai and on top place red chutney applied thattai. Likewise, prepare all thattai sets.Serve once prepared else thattai become soggy and veggies will be withered.

Note:

* Mix the veggie before serving else onion will make veggies soggy.

* The real taste is the raw flavor of mint and coriander chutney and raw veggies. Can also prepare sautéed mint and coriander chutney and use it ,but the unique taste will be a miss.

*  Choose small size thattai for this dish,so that we can have whole set in one go like pani puri.

*  Place lavish amount of carrot and beetroot veggies which give the crunch to the dish. The raw mint and coriander along with shredded veggies is so good.

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Puffed rice upma l uggani l பொரி உப்புமா

 Uggani  is served primarily as breakfast but generally eaten as a snack food too. It is spicy and is one of the ethnic and authentic dishes of Rayalaseema and Eastern Karnataka. They are served along with spicy mirchi bajji. They are more flavorful than regular upma. The flavor of chopped ginger,spicy green chili,roasted peanut,powdered gram powder and lemon,gives a unique taste which make this dish tasteful. This can be prepared quick if we have roasted peanut and roasted gram dhal powder in no time.

Ingredients 

Puffed rice - 3 cup (1 padi)

Oil-2 tbsp

Mustard,jeera and urad dhal - 1/4 tsp each

Green chili -2

Chopped ginger- 2 tsp( 2” piece)

Hing- 1/4 tsp

Curry leaves-few strands

Onion - 1 sliced

Tomato- 1 sliced

Salt - as required

Roasted peanut - 2 tbsp / 30 gms 

Chili powder -1/2 tsp

Turmeric powder -1/2 tsp

Roasted powdered gram  - 3 tbsp /45 grams

Coriander leaves- few chopped

Lemon- few tbsp

Recipe

*If roasted gram is not available, dry roast gram and powder it.

* wash the puffed rice in water to remove the dirt and make it moist.Drain well and keep aside.( don’t soak for long time)

1.In a kadai,add oil and once it hot ,add mustard,Jeera and urad dhal.

2.Once it splutter, add splinted green chili and chopped ginger.( chopped ginger give unique flavor and taste to this dish)

3.Add hing and curry leaves, sauté for sometime and add sliced onion. Sauté till onion is cooked well.

4. Add sliced tomato and salt to taste( sometimes puffed rice have salt,so add accordingly).

5. Once it is mushy,add all the dry powder and peanut. Cook for sometime and add drained puffed rice.

6. Mix all together,finally add powdered gram powder,lemon juice and coriander leaves. Mix all together and serve with Mirchi bajji.

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Iyengar bakery masala toast

  Iyengar bakery masala toast is very famous in Bangalore where it is snacked along with hot tea. The uniqueness in this dish is ,the carrot masala is applied on top of toast and served as it is. The sweetness of the bread and spicy tangy carrot masala is perfect combination. The carrot is flavored with chili powder,cumin powder and lemon juice,so the bland taste of carrot is enhanced by the addition. The color of carrot,capsicum and cilantro attracts everyone to taste it. 

Ingredients:

Mustard and jeera - 1/2 tsp

carrot : 1 cup

Capsicum : 1/2 medium size capsicum

Onion : 1 medium size onion

Tomato : 1 small

cilantro : few strands chopped

Garam masala : 1/4 tsp

chili powder : 1/2 tsp

cumin powder : 1/2 tsp

salt : as required

Butter : 2 tbsp

Bread : 4 slice

lemon : 2 tsp

Ketchup : 2 tbsp

oil - 1 tbsp

Recipe

*chop onion,tomato and capsicum in small pieces.

*Shred two carrots.

*Chop cilantro into fine pieces.

1.In a kadai,add 2 tsp of oil. once it is warm,add mustard and jeera to crackle.

2.Add finely chopped onion and saute it .( Add finely chopped green chili if you are preparing for adult). Dont burn it.

3. Add shredded carrot,saute for 1 minute(dont need to cook all the way through).Once half cooked, add chopped capsicum. If you like fully cooked capsicum,take time and cook but for this recipe the veggies should be half cooked to get that crunchy taste.

4.Finely add chopped tomato and cook till it is mushy and well combined with other ingredients.

5.Add all the powder,if needed sprinkle little water to avoid burning of masalas.

6.Cook in low flame(no need to cover).

7.Once the carrot,capsicum and tomato is cooked, add lavish amount of cilantro,ketchup and squeeze lemon on top and mix it.(Ketchup helps to bind all the ingredients)

8.Once the masala is ready.Toast the bread either in toaster or in a skillet with butter.(Butter gives that crunchy golden toast)

Note:

*Ketchup sweetness and Spiciness from chili powder, with sourness from lemon give a unique taste to this dish.

*Add more ketchup or tomato sauce,if the masala is crumbly and couldnt apply on toast.

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Leftover rice pakoda/pakora

                   On a rainy day,when you are feeling lazy to cook but like to have something crispy crunchy snack which is easy and very less time to prepare,this  pakoda is apt one. Very few ingredients and very simple recipe. 

Ingredients:
Leftover rice- 2 cup
Besan/kadala mavu - 4 tbsp
Big onion - 2 medium size
Chilli powder - 2  tsp
Coriander powder/ Thaniya powder - 1 1/2 tsp
Turmeric powder- 1/4 tsp
Salt - as per taste
Coriander leaves - 1/2 cup

Recipe:
* If the rice is so hard,sprinkle some water on top of the rice and microwave for 1 minute.
*Chop onion lengthwise.
1.In a mixing bowl,add all the ingredients .Mash the rice hard,so that rice mash well and mix with other ingredients.
2.Sprinkle some  water and mix to pakoda consistency.
3.Heat oil in kadai. Once hot,sprinkle the pakoda mix in hot oil.Turn it occasionally. Cook till the pakoda is brown and also onions are crispy.

Serve as it is or with hot & sweet sauce.

Note:
* Add more onion,which gives more taste to this pakoda.
* We can also add any leftover vegetables to this pakoda .

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Mutta bonda / Egg bonda

    When i prepared this snack in home, i remember my bangalore days. When i was staying in PG,near to it is a roadside snacks shop(I cant say it as a shop,it is just a 'thallu vandi') . On the way from office, me and my friend kavitha used to go to this shop once in awhile to get hot hot vada and bonda. I like the spicy chutney they serve on top of the bonda's . My favorite is mirchi bonda and egg bonda. I like the way they serve by cutting the bonda in pieces ,top it with spicy chutney,onion,shredded carrot and coriander leaves.Yum yum.... i am drooling.

Ingredients :

Boiled egg - 5
Besan / kadala mavu - 2 cup
Chili powder - 1 1/2 tsp
Ajwain - 1/2 tsp
Baking soda - a pinch
Turmeric powder - a pinch
Salt - as per taste

Garnishing:

Red onion - 1 small
Shredded carrot - 1/4 cup
Coriander leaves / cilantro - 4 tbsp
Spicy coconut chutney - 1/2 cup
Lemon juice - 2 tbsp

Recipe:

*Boil egg, peel the shell and keep it in plate.
*Finely chop red onion ,shred carrot and chop cilantro.Mix all in a bowl with very little salt.

1.In a bowl,take besan,chilli powder,salt,turmeric powder,baking soda and ajwain (little bit crushed in hand), Add water little by little and mix into thick batter.
2.Heat the oil in a deep pan . Once it is warm, dip the egg in besan batter and place slowly in oil.
3.Turn the bonda every now and then .Cook it till the bonda turn slightly brown. Remove from oil and place it in tissue paper to drain excess oil.
4.We can serve the egg bonda as it is with chutney as side dish or cut the egg bonda into four pieces and place it in serving plate.(You can apply some chutney on top of egg bonda if you want) Garnish with onion,carrot,cilantro mix .Finally squeeze some lemon juice on top.Serve hot hot.

Tip:

* Instead of baking soda,we can add little Eno powder in batter to get pluffy bonda.
* We can use this batter for making aloo bonda,bajji too.

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Mango salsa

                Few months back, i went to costco on weekend.Generally on weekends,  they use to serve some food items samples to taste. When we were tasting one or other, i saw a lady serving salsa with tortilla chips. I have tasted salsa with tortilla,but after tasting the sample. I just love the taste. Normal salsa won't be sweet,but this one was bit sweeter and also spicy. When i saw the small board which is kept near to her, i came to know it is mango salsa. Nice combination of mango salsa and tortilla. I like to try preparing this mango salsa in home than buying canned one.Going through the net, i came to know the main ingredients for this salsa. I  added few more ingredients according to my taste bud.


Ingredients:

Ripe mango - 1
Onion - 1/2 ( Preferably red onion)
Jalapeno pepper - 1 tbsp
Tomato - 1 ( Medium size)
Cilantro - 5 tbsp
Oregano - 1/2 tbsp
Jeera powder - 1 tsp
Crushed pepper - 1 tsp
Salt - 1 tsp
Pineapple - few chunks ( optional)
Lemon juice - 1 1/2 tbsp
Olive oil - 2 tsp

Recipe:
* Chop onion into very fine pieces.
* Chop mango into small cubes.
* Chop tomato into small small chunks after scooping inner part.
* Chop cilantro into fine pieces.
* Chop pineapple into very fine pieces.
*  Remove seeds from jalapeno pepper and chop finely.

Mix everything in a bowl and adjust  salt as per taste. Serve it with any flavored tortilla chips or plain one.

Note:
* We can also add red bell pepper( Red capsicum) if needed.
* We can also grind everything in a food processor to get a semi coarse texture.
*  For more spicy,we can also crushed peppers.
*  We can also serve this salsa as stuffing for burritos.

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Macarons / meringue cookies

                        Macaron is a sweet meringue based cookie made of egg white,sugar and any flavor. When i was studying in collage ,one of my relative brought me a pack of white cookie like one. When i tasted first, it just melts in my mouth. I like the taste and texture. Recently my neighbor friend karthiga remind me back this cookie.When i searched online,i came to know it has only few ingredients. But i found difficult to get the texture and color after trying few times.Finally i got the texture and taste.It take times to bake but after tasting it, we feel all is worth.Today is halloween,kids likes to get a treat from everyone. I prepared this cookie as a treat for my son.

Taste: I can get the flavor of vanilla essence and cashew taste in it.It melts in our mouth.
Texture: It has brittle texture.It is not as hard like normal cookie.

Ingredients:
Egg - 2
Sugar - 1/4 cup(Fine powdered)
Vanilla extract - 1/2 tsp
Lemon juice or cream of tartar - 1/2 tsp
Broken cashew nut - 5 tbsp

Recipe:
*Chop cashew into very fine pieces.
* Extract egg white separately  from yoke and transfer it to a small bowl.

1. Pre-heat conventional oven to 200 degree F.
2. Take a baking plate and line it with parchment paper or aluminium foil and keep it in oven while pre-heating.
3..In  a big bowl,add the egg whites.Using hand mixer or electric mixer,mix the egg white in low-medium speed.Mix till the egg white turns foamy. Now add lemon juice or cream of tartar into it and mix again ,till small spike appears.Now slowly add sugar one spoon at a time,mix till stable spikes appears.(When you take mixer from egg white, spikes should appear ).Finally add vanilla extract and finely chopped cashew nuts and mix for 1 more minute.Finally check the texture using hand. The mix should be like a cream without solid sugar bit in it. (Cashew nut pieces can be there)
4.Transfer the mix into pastry bag (with 1/2 inch tip) and seal it .
5.Remove the baking tray from oven and slowly make desired shape using the mix on the tray.Once done,keep the tray in oven.
6.Bake for 1 1/2 hours in 200 degree F.
7.After 1 1/2 hr,slightly open the oven door and leave it like that for 3 to 4 hrs to dry the cookie.
8.After 4 hrs , slowly remove the cookie and transfer it to a plate to serve.

Note:
* We can use any artificial flavor while making this cookie.
* We can also add finely chopped almond too.
* We can add some food coloring to make it more attractive.
* Take time while preparing this cookie, don't hurry while mixing.It took 20 minutes for mixing.
* Keep the egg in room temperature ( out from fridge alteast 30 minutes before)
* If we don't get fine sugar,we can grind it in mixie to very fine powder.
* Use pure vanilla extract than imitation one.

Problem we face while preparing this cookie:
* If we add yellow yoke even mall bit, the taste will differ and texture differ.
* If the sugar is not fine, the cookie wont be smooth textured one.
* Take time to mix the egg white. It should get the spikes when finish mixing.
* Keep the cookie in pre-heat oven,else the cookie will loose its shape.
* Don't increase the temperature in between while baking , it will make the cookie to bake fast and it turn brown color fast.
* By leaving the cookie in switched off oven,makes the cookie to be crispy for long.

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Masala vadai

                          Masala vadai is very popular hot snack in south india.. I remember, when i was working in bangalore once i had masala vadai near Jaya nagar .It is very small road side shop ,but most of the vadai and bonda used to get sold very soon. The prize of masala vadai is just 1 rp( 2007) but the size also be  one circle bigger than one rupee coin,but  it will be tasty. Using the masala vadai dough we can prepare many recipe. We can make masala vadai, paruppu urundai kulambu, vada curry , rasa vadai. I just love to have masala vadai with pasiparuppu payasam. My mom generally add vada paruppu, red chilli ,onion,coriander leaves and curry leaves. But after tasting masala vadai by addding some masala items, i like to follow the same recipe.

Ingredients:

Vada paruppu / kadala paruppu - 1 cup
Salt - as per taste
Onion - 1 / small onion - 10 no
Curry leaves - 3 tbsp
Coriander leaves - 4 tbsp
Mint leaves - 2 tbsp
Oil - for frying

Grind:
Red chilli - 3
Garlic - 3 cloves
Sombu - 1 tbsp
Pattai/ cinnamon stick - very small piece
Ginger - 1/2 inch

Recipe:
* Soak paruppu for 3 hours.
* Chop onion into small pieces.
* Chop coriander ,curry and mint leaves into fine pieces.

1.In a small mixie jar, grind the items which are given under "To grind" section without adding water.
2.Take 1 tbsp soaked dhal separately and grind remaining into very coarse paste without adding water.(If needed ,can add 1 or 2 tbsp water)Don't run the mixie continuously. Run in pulse mode or run the mixie switch on/off every 30 seconds.Transfer it to a bowl.
3.Now add the grinded  garlic mixture to the dhal mixture.
4.Add salt,coriander leaves,curry leaves,mint leaves and onion.Also add dhal (which are not grinded )to the mixer. Mix well.
5.Take small size portion and make balls out of it.Keep it ready by placing it on a plate.
6. Take oil in a wide kadai and bring to slow/medium heat. Once it is hot,take one vadai ball in palm and press with other palm . Flat it little bit. ( My son loves crunchy vadai, so i make the vadai balls very flat only for him). Slowly drop the vadai's into oil. Cook the vadai both side in slow-medium heat. Else outside will soon get cooked and change color but inside it will be uncooked. Once both side turn brown in color,remove from oil and place it in a plate layered with tissue.Serve hot with hot tea or with payasam .

Note:
* Those who don't like cinnamon flavor can avoid it.
* No need to add anything to get extra crunchiness.
* In india, we use to get vada paruppu separately.But in US, we don't get it,so we can use kadala paruppu.
* While grinding, drain the dhal using strainer and transfer it to mixie.If needed, we can add 1 or 2 tbsp water. If there is excess water, the vadai batter will be like a paste and the vadai won't get the coarse texture inside.
* We can prepare vada curry using left over vadai .

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Onion rings

                                Onion ring is one of the famous fast food in US . I have heard about this snack through internet,but recently when i was in family trip,we stopped for a break near the shop name " Ar by's ". Being a vegetarian, i don't had much option to choose.I was bored of having french fries and hash brown,So i ordered onion rings seeing the menu. When i tasted it first time, it taste like Indian onion bhaji but with crispy outer layer.The outer layer is crunchy and inner onions are hot and soft.My husband suggest me to try this dish . My 3 1/2 year old son,initially hesitate to taste it but once he tasted it,he like the crunchy texture.I was so satisfied in preparing a snack which my son like it.

Ingredients:

Yellow onion - 1
All purpose flour(Maida) - 1 cup
Corn starch - 3 tbsp
Chili powder - 1 tsp
Salt - 1 tsp
Smashed potato - 1 tbsp(optional)
Baking soda - a pinch
Bread crumbs - 1 cup
Onion powder - 1/2 tsp (optional)

Recipe:
* Cut the onion 1/2 inch thick cross-sectional wise,separate into rings.

1.Take a bowl,add all-purpose flour,cornstarch,chili powder,salt ,smashed potato,baking soda,1/4 cup bread crumbs and onion powder.Mix well. Add enough water and mix well. The consistency should be semi liquid.
2.Take bread crumbs in a bowl.
3. Take onion rings in a plate.
4. Take one onion ring,dip it in all-purpose flour mix . Tap once in corner of the bowl ,to remove excess liquid. Now slowly place the onion rings in bread crumbs bowl. Take the bowl in hand and move it right and left,front and back ,so that the bread coats well on onion ring.Prepare all onion rings like this and place it in a plate.
5. Heat a pan with enough oil and once it is medium heat,slowly drop the onion rings using fork into the oil. Fry 2 or 3 onion rings at a time.When one side is cooked,turn to other side and cook. Cook till the onion ring turns yellowish color.
Serve with any sauce of your preference.

Note:
* Instead of adding baking soda,we can add drinking soda to prepare the batter.
* Uisng the same batter we can prepare mozzarella sticks and cheese balls.
* Those who don't have bread crumbs in home, can powder plain corn flakes and use as a coating.

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Vegetable puffs ( without using puff pastry)

                                In US, though in some shops ,our hometown famous puffs are available. They are bit costlier and taste is not up to the mark.So i thought of preparing it in home. I heard making pastry sheet in home is not an easy one.The alternative way,buying pastry sheets and preparing it in home just the filling. I don't know when ever i buy pastry sheet,either i won't use till expire date and only remind it when it got expired,else when i remember it and try to make it ,the sheet would be jammed well and fellt difficult to roll it.So most of my sheet will be wasted.I found an alternative way in net to prepare puffs. In my home freezer,we always have frozen parota. I heard we can make puff using frozen parota sheet. Sounds intresting,right. So whenever we feel to have puffs,we use the parota sheet and preparing filling for it or use leftover curries.


Ingredients:

Frozen parota - 2
Egg - 1
Water - 2 tbsp

Filling :
Potato - 1 big
Chopped vegetable - 1 cup(Carrot,peas,beans,cauliflower)
Onion - 1 medium size
Chilli powder - 1 tbsp
Garam masala - 1/2 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Coriander leaves - 3 tbsp (chopped)
Curry leaves - 2 tbsp(Finely chopped)

For baking:
Baking tray - 1
Aluminium foil - to cover baking tray
Oil spray

Recipe:

* Chop all the vegetables and onion into fine pieces.
* Thaw the parota sheet alteast for 20 minutes.
* Pre-heat conventional to 325 degree.

1.In a kadai,add oil .Once it is warm,add onion,curry leaves and all vegetables. Cover and cook for 6     minutes.Once the vegetables are cooked ,now add potato and all dry  ingredients . Mix well and cook for 3 more minutes. Finally add coriander leaves and mix well. Transfer to a bowl and cool it.
2. Take the parota sheet which is in room tempertaure. Cut it in the center into half.Cut the circle into two semi circles.Apply little oil on top of the sheet and keep the filling in one corner of semi circle sheet and fold it with other corner.Apply water on corners to seal the edges.(If needed,we can cut the pointed edge ,so that we can get exact square shape of the puffs).
3.Beat the egg in a bowl and apply as a coat on top of the puffs.Place all the prepared puffs on oil coated aluminium foil.
4.Place the baking tray in conventional oven and bake for 10 minutes on each side.

Serve it hot alone or with tomato ketcup.

Note:

* We can add any vegetables to the filling.
* To get more puff thickness,instead of cutting the sheet,just fold the sheet and use it.
* Vegetarians can avoid coating egg,instead can use oil as coating.
* While baking,keep the tray in middle rack.

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Potato basket pizza

                                   This is my own innovation snack. Basically i like pizza and my son love's hashbrown. I came up with an idea of this snack,thinking hashbrown and pizza in mind.I tried it for first time and it came out well. I like the taste of having snack ,which had crispy ,crunchy outer layer and chewy cheesy inner layer. Kids will love it.

Ingredients:

Potato basket:
Potato - 1 big
Corn startch - 1 tsp
Pepper powder - 1/2 tsp
Salt - 1/2 tsp

Pizza sauce:
Tomato - 3
Garlic -  4
Onion - 1/4 piece
Sugar - a pinch
Salt - as per taste
Chilli powder - 1/4 tsp(optional)
Oregano - 1/2 tsp
Pepper flakes - 1/2 tsp
Olive oil - 1/2 tbsp

Filling:
Onion - 1/4 piece
Capsicum/bell pepper/green pepper - 1/4 piece
Tomato - 1/2 piece
Mozzarella cheese - 1/4 cup

Recipe:

Potato basket :
1.Boil the potato in a cooker or in microwave . It should not cooked fully.It should be little harder.
2.Shred the potatoes and  spread it in a plate.
3.Once potatoes cools down, sprinkle some corn starch,pepper powder and salt.Milk well. If needed,can sprinkle some water and try to incorporate it.

Pizza sauce:
* Chop tomato,onion and garlic into very fine pieces.
*In a kadai,add olive oil and add onion,tomato and garlic. Fry for awhile.If needed can add little water based on the consistency needed. Once the tomato is cooked,add chilli powder,chilli flakes,oregano ,sugar and salt. Cook for 2 minutes. Once it is done, cool down and blend it with hand blender or mixie.

Final stage :
* Preheat the conventional oven to 400 degree.
* In a bowl, mix all vegetables,pizza sauce and half the quantity of cheese.
1.Take a cupcake baking pan and grease it with any spray or olive oil. Now slowly place the shredded potato in cupcake mould and press firmly to make a cup like shape. Finally using a bowl or tumbler,press the potatoes,so that the potatoes stick to the pan and correct shape will be attained.Spray some oil on top.Bake for 15 to 20 minutes,till the basket is slightly brown.
2.Once the basket is cooked, check whether the potatoes are crispy. Fill the filling in each potato basket and on top sprinkle some more cheese and few chilli flakes.
3.Bake for 20 to 25 minutes,till the cheese is melted.

Serve it as snack along with ketchup.

Note:

* Try to make the potato basket little medium thin,so that it won't be too hard to bite and not too soft.
*Those who don't have conventional oven, take a medium size metal strainer,spread it like a shape of a basket or bird nest and place a small metal strainer on top of it(one above other) and place it in medium hot oil and cook till it is crispy.once done,trasnfer to plate. Fill the filling and cheese. Keep this in microwave, till cheese melts.
* We can add any toppings needed.
* Instead of basket,we can make like pizza base using shredded potatoes and top it with pizza sauce,veggies and cheese.

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Ulundu vadai

                        In south india, during festival and special occasions vada is prepared along with payasam. Vada and payasam is yummy combination. As it has very few ingredients, most of the mom's prefer to prepare ulundu vadai than paruppu vadai. The preparation is very simple and easy,but getting the right consistency is the award winning task. Based on the consistency of the batter, the vadai texture differ. I have tried in all type of consistency. Once even, the vadai become stone hard ,which ended up not edible. Right consistency vadai batter and right temperture of oil, will give a crispy outer layer and soft spongy inner layer.

Ingredients:

Urad dhal / Ulatham parupu  -  1 cup
Rice - 3 tbsp
Ginger - 1" piece
Green chilli - 1 small
Onion - 1 medium
Black pepper corn - 1 tbsp
Coriander leaves - 4 tbsp
Curry leaves - 2 tbsp
Salt - 1 tsp

Recipe:

* Chop onion into medium size pieces.
* Chop coriander and curry leaves.
* Soak dhal and rice for 2 hours.
                    In grinder, add dhal ,rice,green chilli ,ginger and salt. Sprinkle little water( say 2 tbsp) and grind it. When you see the batter gets thicken up, sprinkle again 1 tbsp water. (Sprinkle water when the batter gets thicken up and grinder couldn't grind smoothly). Grind it for 20 to 25 minutes.When the dhal and mixture is grinded well and the batter is soft,smooth and fluffy, transfer it to a bowl.
                  In the batter ,add chopped onion,coriander leaves,curry leaves and black pepper corn. Mix the batter well by using hand for atleast 5 minutes. Keep the vadai batter in closed container and keep it in fridge for 15 minutes. ( It will make the batter tighten and easy to make shapes)
                Take oil in a kadai, bring to medium hot temperature. Remove the vadai batter from fridge and mix well for few minutes.(Take a small bowl filled with water and keep nearby)Take a plastic sheet or banana leaf, apply little water,take a small bowl of vadai batter and flatten it in plastic sheet. Dip your pointing finger  in water and make a hole in center. Slowly transfer the vadai batter directly to oil without contacting oil and plastic sheet or transfer the vadai batter to right side hand and slowly slide to oil.After one minutes,turn the vadai to other side.( Reduce the flame to slim-medium) Turn the vadai every 30 sec or 1 minute,so that both side vadai will be cooked and the color of the vadai will slightly orange yellow. Cook till the bubble sound is slightly reduced. Serve it along with payasam for lunch or with coconut chutney for evening snack.

Note:

* Be patience while preparing this vadai. Take enough time to cook vadai, so that we will get crispy outer layer and also soft spongy inner layer vadai.
* The vadai batter should be pluffy. you will feel the right consistency of batter when you take the batter in hand , you can get a fluffy ball. When you drop a small portion of the batter in water, it should float instead of mixing with water.
* Oil should not be too hot,else the vadai will crispy out and uncooked inside.
*  If you are preparing this vadai as neivethiyam to god,avoid onion.Just add black pepper corns.

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Egg puffs

                The first thing which comes to our mind when we are in roadside bakery is puffs.Though many types of puffs available in bakery, my most favorite one is egg puffs.It has both veg and egg stuffing. I like to have it with hot tea. Oru kadi puff oru sip tea....wow...amazing .


Ingredients:

Puff pastry - 1
Egg - 3
Mixed vegetable - 1 cup(Carrot,Beans,Cauliflower,Green peas)
Potato - 1
Onion - 1 big
Chilli powder - 1 tbsp
Garam masala - 1 tsp
Coriander powder - 1/2 tsp
Salt - 1 tsp
Coriander leaves - 1  tbsp

Recipe:

* Boil 2 eggs and Cut it vertically.
* Beat one egg in a small bowl and keep aside.
* Chop all vegetables into small small pieces.
* Chop onion into small pieces.
* Boil potato and smash it well.
* Keep the puff pastry in room temperature before start doing filling.

                   In kadai, add oil. once it is warm,add onion. Fry for few minutes. Now add all the vegetables,salt and all powder.Sprinkle little water on top. Cover the kadai and cook for 5 minutes.  Now add smashed potato. Stir well, so that potato mix well with all masala. Cover the lid and cook for 2 more minutes.Once it is done,allow it to cool.
                  Take puff pastry and roll it with rolling pin and stretch it to the thickness we need for puffs.After rolling, cut the sheet in rectangular size. Keep filling in one corner of the rectangular sheet and keep a half egg on top. Now cover this with other side of rectangular sheet.Press the edges firmly . Apply egg coating on top. .              
                   Pre-heat the conventional oven for 325 degree.Take a baking tray and place a parchment paper or just spray oil spray on top and place the puff .Place the baking tray in center of the oven and bake it for 10 minutes on one side and after 10 minutes turn upside down and bake for 10 more minutes.Serve it with tomato ketchup.

Note:

1. Vegetarians can avoid egg and egg coating. Just add the vegetable filling.
2.If you feel too much of filling, just avoid adding vegetable to the filling. Just add onion and masala.
3.This dish is best when we have party at home. Just prepare filling ahead and prepare puffs on the party day.
4.We can also add mushroom instead of vegetables.

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kachayam

                This is one of the sweet snack which is easy to prepare and my mom used to prepare it on weekends. When there is any guest in home, within few minute yummy appetizer is ready to be served. I still remember, on sunday's my mom used to serve hot kajayam's when we wake up from afternoon nap. Having a bite of kajayam and seeing sunday evening movie is a good time pass.


Ingredients :

Maida - 1 cup
Jaggery - 1/2 cup
Banana - 1 riped
Cardamom powder - a pinch
Salt - a pinch

Recipe :

1.Take a pan and add jaggery and less water . Keep stirring till jaggery is fully diluted. Strain it and keep aside.
2. Take a bowl, add maida ,salt and cardamom powder.Mix well. Now add banana pieces and smash it well.Now pour the diluted jaggery and mix slowly till we get a smooth lump free batter. The batter should not be watery.If needed can add baking soda to get fluffiness.
3. Heat a pan with oil and once it is warm, add one spoon of kajayam batter one at a time. Turn kajayam for awhile and once it turn brown color,take it with a spatula and transfer it to a plate lined with paper towel. Serve hot or cold. It taste yum.

Note :

1.If the batter is too thin, then kajayam will flatten up. so the batter should be not too thick and not too thin.
2.Those who hate banana in snacks, can avoid it.
3.Instead of jaggery, we can add powdered sugar too.
4.Adding a pinch of salt to sweet dish will enhance the sweetness in the snack.

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Thattu vadai set

                  One of the favorite roadside snacks around Salem. I haven't tried it , but my friends used to say about this snack often. I can imagine that it will be crunchy, spicy and tasty. I made this snack only through learning recipe from my friend who had it in the shop. After tasting it, I got addicted to it.

Ingredients:

Thattai:
Rice flour - 1 cup
Urad dhal flour - 2 tbsp
Chili powder - 1 tsp
Salt - 1 tsp
Curry leaves - 1 tbsp
Soaked channa dhal - 1 tbsp
Oil - 1 tbsp

Coconut chutney :
Coconut - 1/2 cup
Green chilli - 4
Salt - 1/2 tsp

Spicy chutney :
Onion - 1 big
Chilli powder - 1/2 tbsp
Garlic - 2

Garnishing :
Carrot - 1
Beetroot - 1
Onion - 1 big
Lemon juice - 1 tbsp

Recipe:

* Prepare coconut chutney by grinding all the ingredients given . Add very little water.
* Prepare spicy chutney by grinding all the ingredients and fry that chutney in small kadai till the moisture is absorbed and the chutney should become thick paste.
* Shred carrot and beetroot separately.Chop onion into small small pieces and mix little bit of beetroot color into it,to get a good color.
* Prepare thattai by mixing rice flour,urad dhal powder,chilli powder,salt and oil with little water. The consistency should be soft and thick dough.cover it with damn cloth for sometime. Take oil in a wide pan and bring it to medium hot temperature.Take a plastic sheet and apply oil on top.Take a small piece of dough and slowly press to make it flat.Slowly slide it to oil and fry it slowly on both side till bubble sound from oil fades.

Serving thattuvadai:

1.Take one thattai and apply coconut chutney in one side.
2.Take another thattai and apply spicy chutney in one side.
3.Keep one thattai in bottom and place shredded carrot,beetroot and onion on top.Squeeze some lemon juice on top and place the other thattai on top.

Just have it as it is like sandwich.

Note:

*Prepare thattai little bit thinner than normal thattai.
*Adjust spiciness to chutney according to taste.

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