Bread bajji

This recipe can be done in few minutes ,When ever i feel like i have o do some snack that too in less than 15 mins then I go for this.Bread bajji is very simple every ingredient is ready made just mix and fry.

Ingredients:

Bread slices(any bread) - 4 nos

Channa dhal flour (kadalai maavu) - 1/2 cup

Red chilly powder - 1 teaspoon

Ajwain (omam) - 1/4 teaspoon

Turmeric powder - 1/4 teaspoon

Ginger garlic paste - 1/4 teaspoon

Oil - 1 cup

Salt - as needed

Method:

1.Cut bread to desired shape either diagonally or vertically.Mix Channa dhal flour,red chilly powder ,turmeric powder,ajwain,ginger garlic paste and salt ,add water to this and make thick paste out of it.(If the batter is loose then the coating will not stick to the bread)

2.In a tawa heat he oil when it gets hot ,Just dip the bread and put it in oil(Remember do not keep the bread in the batter for long because it will dissolve in batter ).After few seconds urn to other side .

That's it bread bajji ready...

Cauliflower chops

This is the recipe i learnt from my grandmother she makes it really good she always cooks with fresh ingredients .

There are two ways in which you can do this chops one is by grinding most of the things that you need and the other way is using all the ready made ingredients..

Common ingredients:

Cauliflower - 1 cup(make florets to the size of 1 inch cube)

Turmeric powder - 1 teaspoon

Oil - 2 cups

Salt - as needed

Ingredients if you want to do it by grinding:

Channa dhal(kadalai parupu)- 3/4 cup

Raw rice - 2 table spoon

Red chilli- 5 nos

Coriander seeds - 1/2 teaspoon

Jeera - 1/4 teaspoon

Soambu - 1/2 teaspoon

Garlic - 2 pieces

Ginger - 1/2 inch

Ajwain (omam) - 1/2 teaspoon

Ingredients if you are using ready made things:

Channa dhal(kadalai parupu) flour- 3/4 cup

Rice flour - 2 table spoon

Red chilli powder - 2 teaspoons

Corriander powder - 1/4 teaspoon

Jeera powder - 1/4 teaspoon

Soambu powder - 1/2 teaspoon

Ginger and Garlic paste - 1 teaspoon

Ajwain (omam) - 1/2 teaspoon(optional)

Method:

1.In a vessel allow water just to get warm in that put the cauliflower and leave it for few seconds then drain it.Soak the channa dhal ,rice ,jeera ,soambu,ajwain,and corriander seeds.

2.Again in a vessel pour water in such a way that all the cauliflower florets are immersed and add salt to it now allow it to boil until the cauliflower is half cooked.Finally drain it and keep it aside.

3. Now grind all the things that u soaked along with ginger, garlic, and red chilly.Now add turmeric powder and salt.(Avoid this if you are doing it with ready made ingredients)

4. In a kadai add pour the oil ,turn on the fire meanwhile mix the ground batter .

5. When the oil is hot dip the cauliflower in the batter and drop it in the hot oil after a minute turn it to other side. Crispy chops is ready.......

Murukku or Chettinadu thenkuzhal

Murukku or Thenkuzhal is prime snack in chettinad they make this snack to give to their relation almost in all functions .The good murukku is one which will be light yellow in color.I learnt this recipe from my mom . When i was a kid she makes it every now and then , i miss her now .Even though i started to make in my house still I miss it.I did his for diwali along with Mysore pak my next blog will be of how to make Mysore pak .

Ingredients:

Idly rice (boiled rice)/Rice flour - 2 cups

Urad(Ulandham) dhal /urad flour - 3/4 cup

Jeera - 1 teaspoon(optional)

Sesame seeds - 1 teaspoon(optional)

Butter - 2 table spoons

Oil - 2 cups

Salt - as needed

Method:

1.If you are using rice flour and urad flour then mix them along with jeera and sesame seeds butter and salt or if you are using rice then soak it for 2 hrs grind i really fine and for urad dhal roast it in tawa without oil until it turns slightly brown and then powder it and finally mix it along with other ingredients.

2.The batter should be loose than consistency of chapathi batter ,now keep it in the mould which has 5 holes .

3.In a kadai pour the oil when it gets really hot make two circles with the mould by pressing it. after few seconds turn it to he other side ,when the oil stops sizzling take it from oil.

murukku ready.......

Kalkanndu vadai , Sweet vadai

This is sweet vadai .If you want to have medhu vadai but with sweet taste in it then here it is .

Ingredients:

Urad dhal(Ulundham parupu)-1 cup

Powdered Kalkanndu or sugar - 1/2 cup

Oil - 1 1/2 cup

Polythene bag - 1

Method:

1.Soak urad dhal(ulundham parupu) for 2 hrs,grind it in he grinder without adding water,because if you add water it will become too watery because sugar it self will make the batter loose.When the urad is ground almost to 75% add the sugar / kalkanndu may be in another 5 minutes your batter will be ready.

2.Take a polythene bag or Ziploc bag,use oil to grease the polythene bag take a small lemon sized ball of batter ,put it in the polythene bag and flatten it touch some oil in your finger and make hole in the centre .

3.In a tawa add the oil when it gets really hot put the vadai ,remember he fire should be below medium because the vadai will get brown fast because of the sugar,so with low fire cook the vadai,the color of he vadai will be brown.

mmmmm........... kalkanndu vadai is ready

Note:

• If by mistake you added water when grinding then add 1 tablespoon of rice flour it will help in thickening the batter.
• Cook in low fire.
• Another thing you can do if your batter is watery keep it in the fridge for 3 hrs it will get thick and try .

Ribbon pakkoda

Ribbon Pakkoda

It is a good snack and is very simple to make with less ingredients and less cooking time.This is another type of ribbon pakkoda using kadali maavu(Channa dhal) flour .

Ingredients:
Idly Rice/Boiled ponni rice or rice flour -1 cup
Channa dhal(Kadalai maavu) flour - 1 cup
Red chilly powder - 2 teaspoon
Soambu - 1 teaspoon
Butter - 1 tablespoon
Salt- As required
Oil- 2 cups



Method

1. Soak the rice for nearly 3 hrs then drain it and grind(if your using rice flour directly add the soambu and other things to it) it along with soambu and red chilly powder very fine.

2. Add the Channa dhal 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

Poorna kolukattai

This is a good sweet which is completely different from our normal sweets.

Ingredients:

Raw rice flour - 2 cups

Channa dhal - 1/4 cup

Coconut(grated or powder)- 2 table spoon
Jaggery - 1/2 cup

Cardamon - 2 pieces(powder it)

Ghee - 1/2 cup.

Recipe

1.Scrap the jaggery add 1/2 cup water and heat it ,when it starts to boil turn it off and then filter it(this is done to remove dust from jaggery).

2.Boil the channa dhal in cook and smash it.In a tawa add 2 table sppons of ghee when it is hot add the coconut and give three to four stir then add the smashed channa dhal after 1 minute add the jaggery syrup.

3. Ocassionally stir it and when it thickens add the powdered cardamon then turn of the fire.Let that to cool.this is poornam.

4.Take a mixing bowl add tha raw rice flour and pinch of salt mix it well ,now add 2 cups of water and mix them well.

5.Heat a tawa then add 1 table spoon of ghee and pour the raw rice flour into it and without any break stir it untill it rolls down like a ball.When it is done trn of the heat and let it to cool for 15 mins.

6.Now grease your hand with ghee and take small lemon sized ball of the rice folur and flatten it and take amla sized ball of poornam and then place it in one side of the flat rawrice flour and close it with other end(as shown in the picture).

7.Then place it in Idly steamer for 10 mins.

tada..............kolukattai is ready.

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