THATTAI CRISPY SOUTH INDIAN SNACK

As its name says this snack is flat and looks round.very easy to cook and kids love this.

Ingredients:

Rawrice - 2 cups

Urad dhal - 2 tablespoons

Channa dhal - 1 tablespoon

Butter - 2 tablespoons

Red chilly powder -1 table spoon

Coconut - 1 table spoons

Jeera - 1 teaspoon

Asafoetida - 1/2 teaspoon

Salt- as required

Oil - 4 cups

Recipe:

1. Boil 1 tumbler of water in a pot add coconut powder ,jeera and asafoetida to it let it boil for few seconds,turn the gas on and allow it to cool,meanwhile soak the rawrice for 3 hrs.

2.Now grind rawrice in grinder add this mixture of coconut powder,jeera and asafoetida to raw rice when it is half ground then let thois mixture to fine ground dough.

3.Shift the entire dough to mixing bowl now add salt ,channa dhal andchilli powder mix it well.

4.Now make small balls from it and make it flat by evenly pressing .

5.Heat oil in tawa when the oil is hot add this flattened dough and when it turns to golden brown take it out and drain it in kitchen tissue.

Good evening snack is ready

Note: Tip for pressing

Take a long plastic sheet coat it with oil and keep the dough in one side and cover the other side over iyt and using a silver cup just press it

Chettinadu special VELLAI PANIYARAM

Here is a very popular chettinadu Vellai Paniyaram ,which you can find in almost all Chettinadu functions

Ingredients:

Raw Rice (Pacharisi) - 1 cup

Urad dhal - 2 Table Spoon

Salt - As required

Oil - 2 cups

Recipe:

1. Soak rice and dhal together for 3hrs.

2.Grind them finely in grinder/mixi with less water.

3.Add salt to the dough the consistency of the dough should be like dosa dough.

4.Heat oil in tawa now with small karandi pour the dough into the oil when the paniyaram starts coming up pour oilonit from the tawa it will come like poori.

5. Now turn to the next side leave it for few seconds and take it from oil and place it in kitchen tissue

6.Tomato chutney best side dish for vellaipaniyaram

Yummy Vellai paniyaram is ready

Ribbon pakkoda

Ribbon Pakkoda

Its a good snack and is very simple to make with less ingredients and less cooking time

Ingredients:
Idly Rice or rice flour -1 cup
Moongdhal flour - 1/2 cup
Red chilly powder - 2 teaspoon
Soambu - 1 teaspoon
Butter - 1 tablespoon
Salt- As required
Oil- 2 cups



Recipe

1. Soak the rice for nearly 3 hrs then drain it and grind it along with cinnamon and red chilly powder very fine. OR if you are using rice flour just powder the soambu the add chilly powder .

2. Add the Moongdhal flour, butter and then salt mix it well and see that the dough consistent is slightly loose than chappathi dough.

3. Now make small balls (like the one we will do for chappathi) and keep it in a mould (Murukku Puzhiyum Kattai) with ribbon pakkoda chip in that .

4. Now add 3 to 4 cups of oil in a tawa when it gets heated now squeeze the entire content from the mould

5. When the pakkoda stops sizzling take it out from oil and drain it in kitchen tissue

6. Store in AIR-TIGHT container so that it will be crispy

Introduction

A peek outside my first home abroad on a snowy winter day.... I miss that!