Uppu Kozhukattai
Ingredients:- Rice flour – 1 cup
- Small onions - handfull
- Coconut – 2 tbsp
- Mustard – 1 tsp
- Urud Dhal – 1 tsp
- Green Chillies - 2
- Curry leaves – 2 strings
- Slat – 1 tsp
- Oil – 1 tbsp
Method:
Peel and slice the onions. Chop the curry leaves.Keep the idly vessel ready, start pre heating it.In a kadai pour two spoons of oil. Add the mustard and urud dhal when it pops add the curry leaves and small onions and green chilies. Mean while Keep 2 glass of water to boil. Sauté it for a minute and then add the rice flour and salt. Add the grated coconut. Sauté for two minutes. Pour the boiling water into the kadai over the flour stirring well to prevent lumps.While it is hot itself make round kozhukattais with hand. Apply little ginglee oil over the plam so that it will not. Do not make smooth balls. As you do the round balls of kozhukattai arrange them in the idly tray and bake for 10 minutes.
Thayir vadai
Ingredients:
- Curd - 2 cups
- Vada - 4
- Small onions - 4
- Oil - 2 sp
- Mustard - 1 tsp
- Curry leaves - 1 string
- Asafoetida - 1 pinch
- Coriander leaves - for garnishing
Method:
Boil water in a vessel. Drop the vadas in it. Take it out and press slightly to squeeze the water out. In a bowl beat the curd well. Heat oil in a pan add the mustard, asafoetida, curry leaves. Once the mustard splutters then add the sliced small onions and saute for a minute. Pour this in the curd. Arrange the vadas in a palte and cover it with this curd. It has to soak well for atleast an hour to taste better.
Note: The remaining vadas can be made as thayir vada, and the process of dropping it in hot water helps to take away the oil from the vada.
Butter Cookies
Ingredients:
- Flour - 2 3/4 cups
- Baking powder - 1 1/2 tsp
- Butter - 1 cup
- Sugar 1 1/2 cup
- Vanila Extract - 1 tsp
- Egg - 1
Method:
Preheat oven to 375 degree F (190 C)Sift flour and baking powder.In a bowl beat sugar and butter to smooth and creamy.Beat egg in another bowl and add to the butter sugar mixture and beat.Add vanila extract and mix well.Now blend the flour in the mix gently.Leave it for 20 min covered. Shape and bake for 8 to 10 min.
Note: Spread the cookies well as it expands on cooking. Do not crowd them on the tray.For MICROWAVE cooking, shape the cookies and microwave it high for 1 min and the bake it in conventional cooking for 2 min. check after that and then keep in convention for another minute if needed. the cookie in the middle will be browned first from with in, so after the 2 min wait for a while because on cooling the texture might change, even then if you feel it is uncooked then keep for the next one min.
keppai puttu
Ingredients:- Ragi flour (Keppai mavu) - 1 cup
- Coconut grated - 1/2
- Sugar - 1/2 cup
- Ghee - 2 sp
- Cardamom powder
Method:
Sprinkle water in the keppai mavu (Ragi flour) with a pinch of salt. and sieve it to avoid lumps. spread it on the idly maker and steam cook it. To know if it is cooked the color will change from light pinckish brown to a darker shade also taste a little so when cooked you wont feel the raw flour taste.Once cooked add the grated coconut, sugar, ghee and cardamom powder and mix well.
This is a healthy snacks for kids as Keppai is good for health !
Inippu pidi Kozhukattai
Ingredients:
- Rice flour - 1 cup
- Coconut - 1/2 cup
- Sugar - 3/4 cup
- Ghee - 2 tbsp
- Salt - 1 pinch
Method:In a bowl mix the flour, grated coconut, sugar and a pinch of salt. Sprinkle water and make it a dough. Make
Kozhukattais with hand (with the impression of four fingers on one side of the kozhukattai). Apply ghee in the tray and arrange the kozhukattai and bake till done.
Karuppatti Kozhukattai
Ingredients:- Rice flour - 1 cup
- Sesame seeds - 1 tbsp
- Karupatti - 1/4 cup
- ghee - 1 tbsp
Method:
Take the rice flour in a bowl.With two spoons of water melt the karupatti over stove. Dry roast the sesame seed. Crush it between palms and add it to the flour. Filter and pour the karupatti pagu to the flour. Sprinkle water. Rub it along. Make kozhukattai. And bake in idly baking vessel. (apply ghee in the idly making tray so that it do not stick to the tray).
Note: too much of Karupatti pagu will make the kozhukattais hard and it will have a texture like that of raw uncooked flour.
French Fries
Ingredients:
- Potatoe - 3
- Corn flour - 6 tb sp
- Salt and Pepper to taste
- Oil to fry
Method:
Peel and cut the potatoes into long strips. Soak it in salt water for 2 minutes. Take it out and pat dry on kitchen towel.In a dry plate put the dried potato strips sprinkle salt and pepper and corn flour. Mix with fingers so that the flour coats the potatoes. Do not add water.
Heat oil in a kadai and fry the potato fingers. Keep the flame high while frying. When it turns to golden color drain and take it out of the oil. Serve hot with Tomato Ketchup.
Note: You can also Indianise the fries with Indian flavor by using Chilli powder instead of Pepper or Chilli flakes, little methi leaves, or crushed or dried pudhina leaves.
Vegetable Cutlet
Ingredients:
- Potato - 150 gm
- Carrot - 75 gm
- Beans - 75 gm
- Onion - 50 gm
- Beetroot - 75 gm
- Coriander leaves - 2 tb sp
- Chilli powder - 1 t sp
- Salt - to taste
- Bread crumbs - 1 bowl
- Maida - 4 tb sp
- Oil - to fry
Method:
Pressure cook all the vegetablesexcept onion. Peel the potato and mash all the vegetables. Heat oil in a pan and saute the onion add salt chilli powder and the mashed vegetables and chopped coriander leaves.Make a paste of maida wit a pinch of salt and little water. divide the vegetable stuffing into equal small balls and press keeping it in the palm like a patty. Dip it in the maida paste and roll over bread crumbs. Heat oil in a kadai and fry the cutlet till golden brown.
Uppu Kozhukattai
Ingredients:- Rice flour – 1 cup
- Small onions - handfull
- Coconut – 2 tbsp
- Mustard – 1 tsp
- Urud Dhal – 1 tsp
- Green Chillies - 2
- Curry leaves – 2 strings
- Slat – 1 tsp
- Oil – 1 tbsp
Method:
Peel and slice the onions. Chop the curry leaves.Keep the idly vessel ready, start pre heating it.In a kadai pour two spoons of oil. Add the mustard and urud dhal when it pops add the curry leaves and small onions and green chilies. Mean while Keep 2 glass of water to boil. Sauté it for a minute and then add the rice flour and salt. Add the grated coconut. Sauté for two minutes. Pour the boiling water into the kadai over the flour stirring well to prevent lumps.While it is hot itself make round kozhukattais with hand. Apply little ginglee oil over the plam so that it will not. Do not make smooth balls. As you do the round balls of kozhukattai arrange them in the idly tray and bake for 10 minutes.
Thayir vadai
Ingredients:
- Curd - 2 cups
- Vada - 4
- Small onions - 4
- Oil - 2 sp
- Mustard - 1 tsp
- Curry leaves - 1 string
- Asafoetida - 1 pinch
- Coriander leaves - for garnishing
Method:
Boil water in a vessel. Drop the vadas in it. Take it out and press slightly to squeeze the water out. In a bowl beat the curd well. Heat oil in a pan add the mustard, asafoetida, curry leaves. Once the mustard splutters then add the sliced small onions and saute for a minute. Pour this in the curd. Arrange the vadas in a palte and cover it with this curd. It has to soak well for atleast an hour to taste better.
Note: The remaining vadas can be made as thayir vada, and the process of dropping it in hot water helps to take away the oil from the vada.
Butter Cookies
Ingredients:
- Flour - 2 3/4 cups
- Baking powder - 1 1/2 tsp
- Butter - 1 cup
- Sugar 1 1/2 cup
- Vanila Extract - 1 tsp
- Egg - 1
Method:
Preheat oven to 375 degree F (190 C)Sift flour and baking powder.In a bowl beat sugar and butter to smooth and creamy.Beat egg in another bowl and add to the butter sugar mixture and beat.Add vanila extract and mix well.Now blend the flour in the mix gently.Leave it for 20 min covered. Shape and bake for 8 to 10 min.
Note: Spread the cookies well as it expands on cooking. Do not crowd them on the tray.For MICROWAVE cooking, shape the cookies and microwave it high for 1 min and the bake it in conventional cooking for 2 min. check after that and then keep in convention for another minute if needed. the cookie in the middle will be browned first from with in, so after the 2 min wait for a while because on cooling the texture might change, even then if you feel it is uncooked then keep for the next one min.
keppai puttu
Ingredients:- Ragi flour (Keppai mavu) - 1 cup
- Coconut grated - 1/2
- Sugar - 1/2 cup
- Ghee - 2 sp
- Cardamom powder
Method:
Sprinkle water in the keppai mavu (Ragi flour) with a pinch of salt. and sieve it to avoid lumps. spread it on the idly maker and steam cook it. To know if it is cooked the color will change from light pinckish brown to a darker shade also taste a little so when cooked you wont feel the raw flour taste.Once cooked add the grated coconut, sugar, ghee and cardamom powder and mix well.
This is a healthy snacks for kids as Keppai is good for health !
Inippu pidi Kozhukattai
Ingredients:
- Rice flour - 1 cup
- Coconut - 1/2 cup
- Sugar - 3/4 cup
- Ghee - 2 tbsp
- Salt - 1 pinch
Method:In a bowl mix the flour, grated coconut, sugar and a pinch of salt. Sprinkle water and make it a dough. Make
Kozhukattais with hand (with the impression of four fingers on one side of the kozhukattai). Apply ghee in the tray and arrange the kozhukattai and bake till done.
Karuppatti Kozhukattai
Ingredients:- Rice flour - 1 cup
- Sesame seeds - 1 tbsp
- Karupatti - 1/4 cup
- ghee - 1 tbsp
Method:
Take the rice flour in a bowl.With two spoons of water melt the karupatti over stove. Dry roast the sesame seed. Crush it between palms and add it to the flour. Filter and pour the karupatti pagu to the flour. Sprinkle water. Rub it along. Make kozhukattai. And bake in idly baking vessel. (apply ghee in the idly making tray so that it do not stick to the tray).
Note: too much of Karupatti pagu will make the kozhukattais hard and it will have a texture like that of raw uncooked flour.
Uppu Kozhukattai
Ingredients:- Rice flour – 1 cup
- Small onions - handfull
- Coconut – 2 tbsp
- Mustard – 1 tsp
- Urud Dhal – 1 tsp
- Green Chillies - 2
- Curry leaves – 2 strings
- Slat – 1 tsp
- Oil – 1 tbsp
Method:
Peel and slice the onions. Chop the curry leaves.Keep the idly vessel ready, start pre heating it.In a kadai pour two spoons of oil. Add the mustard and urud dhal when it pops add the curry leaves and small onions and green chilies. Mean while Keep 2 glass of water to boil. Sauté it for a minute and then add the rice flour and salt. Add the grated coconut. Sauté for two minutes. Pour the boiling water into the kadai over the flour stirring well to prevent lumps.While it is hot itself make round kozhukattais with hand. Apply little ginglee oil over the plam so that it will not. Do not make smooth balls. As you do the round balls of kozhukattai arrange them in the idly tray and bake for 10 minutes.
Thayir vadai
Ingredients:
- Curd - 2 cups
- Vada - 4
- Small onions - 4
- Oil - 2 sp
- Mustard - 1 tsp
- Curry leaves - 1 string
- Asafoetida - 1 pinch
- Coriander leaves - for garnishing
Method:
Boil water in a vessel. Drop the vadas in it. Take it out and press slightly to squeeze the water out. In a bowl beat the curd well. Heat oil in a pan add the mustard, asafoetida, curry leaves. Once the mustard splutters then add the sliced small onions and saute for a minute. Pour this in the curd. Arrange the vadas in a palte and cover it with this curd. It has to soak well for atleast an hour to taste better.
Note: The remaining vadas can be made as thayir vada, and the process of dropping it in hot water helps to take away the oil from the vada.
Uppu Kozhukattai
Ingredients:
- Rice flour – 1 cup
- Small onions - handfull
- Coconut – 2 tbsp
- Mustard – 1 tsp
- Urud Dhal – 1 tsp
- Green Chillies - 2
- Curry leaves – 2 strings
- Slat – 1 tsp
- Oil – 1 tbsp
Method:
Peel and slice the onions. Chop the curry leaves.
Keep the idly vessel ready, start pre heating it.
In a kadai pour two spoons of oil. Add the mustard and urud dhal when it pops add the curry leaves and small onions and green chilies. Mean while Keep 2 glass of water to boil. Sauté it for a minute and then add the rice flour and salt. Add the grated coconut. Sauté for two minutes. Pour the boiling water into the kadai over the flour stirring well to prevent lumps.
While it is hot itself make round kozhukattais with hand. Apply little ginglee oil over the plam so that it will not. Do not make smooth balls. As you do the round balls of kozhukattai arrange them in the idly tray and bake for 10 minutes.
Ingredients:
Method:
Boil water in a vessel. Drop the vadas in it. Take it out and press slightly to squeeze the water out. In a bowl beat the curd well. Heat oil in a pan add the mustard, asafoetida, curry leaves. Once the mustard splutters then add the sliced small onions and saute for a minute. Pour this in the curd. Arrange the vadas in a palte and cover it with this curd. It has to soak well for atleast an hour to taste better.
Note: The remaining vadas can be made as thayir vada, and the process of dropping it in hot water helps to take away the oil from the vada.
- Curd - 2 cups
- Vada - 4
- Small onions - 4
- Oil - 2 sp
- Mustard - 1 tsp
- Curry leaves - 1 string
- Asafoetida - 1 pinch
- Coriander leaves - for garnishing
Method:
Boil water in a vessel. Drop the vadas in it. Take it out and press slightly to squeeze the water out. In a bowl beat the curd well. Heat oil in a pan add the mustard, asafoetida, curry leaves. Once the mustard splutters then add the sliced small onions and saute for a minute. Pour this in the curd. Arrange the vadas in a palte and cover it with this curd. It has to soak well for atleast an hour to taste better.
Note: The remaining vadas can be made as thayir vada, and the process of dropping it in hot water helps to take away the oil from the vada.
Butter Cookies
Ingredients:
- Flour - 2 3/4 cups
- Baking powder - 1 1/2 tsp
- Butter - 1 cup
- Sugar 1 1/2 cup
- Vanila Extract - 1 tsp
- Egg - 1
Method:
Preheat oven to 375 degree F (190 C)
Sift flour and baking powder.
In a bowl beat sugar and butter to smooth and creamy.
Beat egg in another bowl and add to the butter sugar mixture and beat.
Add vanila extract and mix well.
Now blend the flour in the mix gently.
Leave it for 20 min covered. Shape and bake for 8 to 10 min.
Note: Spread the cookies well as it expands on cooking. Do not crowd them on the tray.
For MICROWAVE cooking, shape the cookies and microwave it high for 1 min and the bake it in conventional cooking for 2 min. check after that and then keep in convention for another minute if needed. the cookie in the middle will be browned first from with in, so after the 2 min wait for a while because on cooling the texture might change, even then if you feel it is uncooked then keep for the next one min.
Ingredients:
- Ragi flour (Keppai mavu) - 1 cup
- Coconut grated - 1/2
- Sugar - 1/2 cup
- Ghee - 2 sp
- Cardamom powder
Method:
Sprinkle water in the keppai mavu (Ragi flour) with a pinch of salt. and sieve it to avoid lumps. spread it on the idly maker and steam cook it. To know if it is cooked the color will change from light pinckish brown to a darker shade also taste a little so when cooked you wont feel the raw flour taste.
Once cooked add the grated coconut, sugar, ghee and cardamom powder and mix well.Inippu pidi Kozhukattai
Ingredients:
- Rice flour - 1 cup
- Coconut - 1/2 cup
- Sugar - 3/4 cup
- Ghee - 2 tbsp
- Salt - 1 pinch
Method:
In a bowl mix the flour, grated coconut, sugar and a pinch of salt. Sprinkle water and make it a dough. Make
Kozhukattais with hand (with the impression of four fingers on one side of the kozhukattai). Apply ghee in the tray and arrange the kozhukattai and bake till done.
Kozhukattais with hand (with the impression of four fingers on one side of the kozhukattai). Apply ghee in the tray and arrange the kozhukattai and bake till done.
Karuppatti Kozhukattai
Ingredients:
- Rice flour - 1 cup
- Sesame seeds - 1 tbsp
- Karupatti - 1/4 cup
- ghee - 1 tbsp
Method:
Take the rice flour in a bowl.
With two spoons of water melt the karupatti over stove. Dry roast the sesame seed. Crush it between palms and add it to the flour. Filter and pour the karupatti pagu to the flour. Sprinkle water. Rub it along. Make kozhukattai. And bake in idly baking vessel. (apply ghee in the idly making tray so that it do not stick to the tray).
Note: too much of Karupatti pagu will make the kozhukattais hard and it will have a texture like that of raw uncooked flour.
French Fries
Ingredients:
Heat oil in a kadai and fry the potato fingers. Keep the flame high while frying. When it turns to golden color drain and take it out of the oil. Serve hot with Tomato Ketchup.
- Potatoe - 3
- Corn flour - 6 tb sp
- Salt and Pepper to taste
- Oil to fry
Method:
Peel and cut the potatoes into long strips. Soak it in salt water for 2 minutes. Take it out and pat dry on kitchen towel.
In a dry plate put the dried potato strips sprinkle salt and pepper and corn flour. Mix with fingers so that the flour coats the potatoes. Do not add water.
Heat oil in a kadai and fry the potato fingers. Keep the flame high while frying. When it turns to golden color drain and take it out of the oil. Serve hot with Tomato Ketchup.
Note: You can also Indianise the fries with Indian flavor by using Chilli powder instead of Pepper or Chilli flakes, little methi leaves, or crushed or dried pudhina leaves.
Ingredients:
- Potato - 150 gm
- Carrot - 75 gm
- Beans - 75 gm
- Onion - 50 gm
- Beetroot - 75 gm
- Coriander leaves - 2 tb sp
- Chilli powder - 1 t sp
- Salt - to taste
- Bread crumbs - 1 bowl
- Maida - 4 tb sp
- Oil - to fry
Method:
Pressure cook all the vegetablesexcept onion. Peel the potato and mash all the vegetables. Heat oil in a pan and saute the onion add salt chilli powder and the mashed vegetables and chopped coriander leaves.
Make a paste of maida wit a pinch of salt and little water. divide the vegetable stuffing into equal small balls and press keeping it in the palm like a patty. Dip it in the maida paste and roll over bread crumbs. Heat oil in a kadai and fry the cutlet till golden brown.
Molaga Bajji
I love going to the Beach just to see the way they make and display the spicy Molaga Bajji... and that is an often made snack at my home... simple easy and quick
Ingredients:
Ingredients:
- Besan - 200gm (Kadala Mavu)
- Rice flour - 100gm
- Red Chilli powder - 1 tsp
- Red food color - a pinch
- Salt to tast
- Oil to fry
- Bajji Chilli - 2 (Jalapeños)
Method:
Slit the chillies into two halves.
Mix the flour, salt, chilli powder and food color with little water.
Have it thick.
Heat oil in a kadai.
When the oil is hot dip the chilli in the batter and slide it in the oil.
Turn and cook it until the color changes to slight brown. Drain over a tissue and serve hot.
Chilli Gobi
This recipe of mine always serves a good snack at ma home. It could be had as a snack or a starter.
- Cauliflower - 1
- Big onion - 1(Chopped)
- Capsicum - 1(Chopped)
- Garlic - 2 pods(Chopped)
- Green Chilly - 2 (Chopped)
- Spring Onion - 2 tb sp (Chopped)
- Soya Sauce - 1 tsp
- Aginomotto - a pinch
- Corn flour -
- Red Chilli powder - 1 tsp
- Salt to taste.
- Oil to fry.
- Red food colour - 1 pinch (optional)
Method:
Drop the cauliflower florets in boiling water for two min with little salt. drain and keep aside.
In a plate spread the half cooked florets and sprinkle the corn flour, salt and chilli powder. (also food color).
Mix it well. sprinkle little water to bind well and add more corn flour. do not pour water.
Heat oil in a kadai and fry them well and keep aside on a Kitchen towel. (Tissue Paper).
Heat a spoon of butter or oil in a kadai, add the chopped garlic followed by Chilly and onion. sauté for two min. Add the sauce, salt, aginomotto, capsicum.
Dissolve a table spoon of corn flour in half glass of water and add to the kadai and mix well. It will give a thick paste.
Toss in the fried Cauliflower and garnish with Spring onion.
Note: do not make a paste or batter to fry the florets, just sprinkle the corn flour and mix well keep it dry. do not over cook the capsicum. and food color is optional. in the picture above i have added food color just for the appearance. If you want it as a gravy for fried rice then add more water and boil before adding the fried florets and adjust salt.
Chilli Cheese Toast
Hi young ones there, who are at home enjoying vacation... here is a easy simple recipe for you to enjoy. You can do this all by yourselves, also treat people at home.
Ingredients:
- Bread Slices - 6 nos
- Cheese - 6 table spoon (Shredded)
- Capsicum - 3 table spoon (deseeded and chopped)
- Green Chilli - 2 (Chopped)
- Coriander leaves - 1 table spoon (Chopped).
Method:
Remove the crust of the bread and lay them on a plate.
In a bowl mix shredded cheese, chopped chilli and coriander.
Spread it over the bread and toast it.
Note: Microvawe in micro wave grill combination for 2 min or toast it in the OTG oven for 3 to 5 min till the cheese melts. You can also keep it on a dosa thava and toast. keep it in low heat and keep it closed.
