Showing posts with label Frying. Show all posts
Showing posts with label Frying. Show all posts

PANI PURI OR GOLGAPPA


PANI PURI OR GOLGAPPA 



PANI PURI


INGREDIENTS FOR PURIS

Semolina or Rava            - 1 and 1/2 cups

All purpose flour             - 1/2 cup

Salt                                   - to taste

Water                                - for kneading

METHOD

Mix All purpose flour, rava , salt, adding water slowly and make a dough.
Covered with a damp cloth and keep aside. let it stand for 45 mins.

Knead the dough again after 45 mins. 

Take some dough and make very small balls. 

Roll out small thin rotis,to round shape.

Heat enough oil for deep frying in a  frying pan.

Slide the puris in hot oil.

Using the back of the ladle, press in the center and along the edges the puri will puff.

Flip over  the other side and cook till  golden brown. 

Remove it and place of kitchen tissue to absorb the excess oil.

Cool and store in an airtight container and use when required.


INGREDIENTS FOR STUFFING


Boiled Potatoes                   - 1

Onion                                  - 1

Green Chili                         - 1

Chili Powder                       - 1/2 tsp

Cumin Powder                    - 1 tsp 

Boiled Yellow peas             - 1 cup

Coriander leaves                 - 1/2 cup

Salt                                      - to taste


METHOD

Take  boiled potatoes  and mash it .

Chop onion,green chili and coriander leaves.

Add all together along with salt,chili powder, roasted cumin powder,boiled peas.

Mix them well.

keep aside.

FOR PANI 



Cold water                                - 7  cups

Mint  leaves                              - 1/2 cup

Green chilli                               - 1 

Ginger                                       - 1 inch

Panipuri Masala Powder         - 2  tbsp

Tamarind Pulp                         - 2 tsp 

Cumin powder                          - 1/4 tsp 

Black salt                                  - 1 pinch

Fresh coriander leaves             - 2 tbsp

Salt                                            - to taste


METHOD

Make a fine paste of mint,green chili and ginger.

Take a bowl, add the water in it, 

Then add the green mint paste and mix well.

Add cumin powder , pani puri masala pwd, black salt, tamarind pulp, salt. 

Garnish with finely chopped coriander leaves.


ASSEMBLING PANI PURI


PANI PURI OR GOLGAPPA 

Take a small puri and lightly press the top to make a hole in the puri.

Stuff with a tsp of stuffing prepared  earlier.

Can also add some sev and bhoondhis to it.

Pour 2 tbsps of the prepared  mint pani.

Yummy Tasty Pani Puri is ready to serve.




ONION SAMOSA


ONION SAMOSA

Samosas are favourite for many Indians... Its a good evening snacks in most of the houses during rainy days.... of course most of them like to buy them for shops.... But its not healthy to buy them outside as they keep on using the same oil again and again which will raise our cholesterol... So here is the easy and tasty method of making the mini onion samosas for you all friends,,,,, 
ONION SAMOSA

INGREDIENTS:


All Purpose Flour                             – 1 cup

Onions                                               – 3

Fennel Seeds                                     – 1 tbsp

Chilli Powder                                     – 1/2 tsp

Turmeric Powder                               - 1/4 tsp

Curry leaves                                       - 1 sprig

Salt                                                     - to taste

Oil                                                      - deep for frying

METHOD:

Mix the all purpose flour, salt and 1 tsp of hot oil with enough water to make soft dough. Cover this and keep  aside.

Take a frying pan..Heat 1 tbsp of oil 

Add fennel seeds and curry leaves.

Add the  chopped onions and saute well.

Add the chilli powder, turmeric powder and the salt .. saute well. 

Stuffing is ready. Allow it to cool.

Now roll the dough like a chapati and place 3 chapathi one above the other

Slightly half cook on both sides. Peel and separate the chapathis.

Now cut the chapathis into  long and broad ribbon pieces. 

Fold this in the form of a cone first and fill onion stuffing then continue folding till the ribbon ends.

Make a paste of maida with water and seal the corners of the samosa.

Refrigerator this for 15 minutes.

Heat oil in a kadai and deep fry the samosas in a medium flame till they become golden brown.

Yummy hot and crispy Onion Samosas are ready to taste.

Served with tomato ketchup and chilli sauce.


SRI LANKANS KOKIS

SRI LANKANS KOKIS OR  ACHU MURUKKU 

 Even though we live in Chennai now my paternal and maternal Grandfathers was doing business in Colombo ... So most of our recipes will be based on ceylon style... even now when ever we are visited by our relatives in colombo  my mom use to prepare their unique dishes .... I got many recipes from her... will be posting them in future... kokis is also made in  Tamilnadu with a different name ... they call it Achu Murukku ... the difference is they avoid eggs ... Here goes my Kokis recipe for you all..............


SRI LANKANS KOKIS 

INGREDIENTS:

Raw Rice flour                 - 1 cup

All purpose flour              - 1/4 cup

Egg                                   - 1

Sugar                                - 1/2 cup

Thick Coconut milk         - 1/2 cup

Thin Coconut milk           - 1/2 cup

Oil                                     - for frying

METHOD:

Mix raw rice flour and all purpose flour.

Sieve it together and set aside..

Extract fresh thick and thin coconut milk

Beat  an egg and add it to  thick coconut milk.

Add sugar to this.

Add the sieved flour slowly mix well and a make batter of dosai batter consistency 

If the batter is too thick Achu murukku will not be  crispy, adjust the batter with the thin coconut milk.

Take a frying pan for deep frying .

Add oil for deep frying. when hot 

Fully dip the mold in oil and keep for atleast 5 mins.

Once done take out the mold carefully and immerse half the mold in the batter.

The mold will coat with batter. 

Drop the battered mold in hot oil and shake the mold to get release the murukku,

If it is struck in mold just push it with help of  a fork and push it down.. 

Turn the murukku to cook other side.

Cook till they turn golden brown.

Repeat the process till you finish all the batter

Cool  it and store in airtight container.

Crispy Achu Murukku is  a good evening snacks for kids.

KERALA UNNI APPAM


KERALA UNNI APPAM



UNNI APPAM

Ingredients:

Mashed Bananas        - 2

Rice flour                    - 1 cup

All purpose flour        - 1/2 cup

Chopped Coconut       - 5 tbsp

Jaggery                        - 1/2 cup

Cardamom Powder     - 1 tsp

Salt                              - 1 pinch

Oil                               - for frying   
    
Ghee                           - 1 tbsp

Method:

Add 1 tbsp of ghee and fry finely chopped coconut and set aside.

Add a cup of water to jaggery.

Heat to dissolve it.Strain and set aside.

Mix rice and all purpose flour together.

In room temperature add it to  rice and all purpose flour mixture.

Add also the fried chopped coconut, cardamom powder and a pinch of salt.

Add in the mashed bananas.

Now mix together to get a batter. 

Consistency should be like idli batter.

Now heat a kuli paniyaram chatty.

Add 1 tsp oil  to each cup, and add half level with the batter.

When it is cooked, flip over and cook the other side. 

Remove when both the sides turn golden brown.

Yummy Unni Appam is ready to taste.


VAZHAKKAI BAJJI

VAZHAKKAI BAJJI


VAZHAKKAI BAJJI


INGREDIENTS:

Vazhakkai or Raw plantain    -  2

Besan or Gram flour               - 2 cups

Rice Flour                               - 2 tbsp 

Baking soda                             - 1/2 tsp 

Asafoetida                                - 1/2 tsp

Red Chili Powder                    - 2 tsp 


Turmeric powder                     - 1/2 tsp

Salt                                           - to taste

Water                                       - for thick batter

Oil                                            - for deep frying


METHOD:

Slice the raw bananas lengthwise long and thin slices. 

In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.

Add water to it little by little to make a thick batter.

Heat oil in a frying pan.

Dip the sliced plantain in the batter.

Make sure batter is coated well on all the sides.

Drop them into the oil and after 2 minutes gently turn them over.

Fry them till  golden brown.

Yummy Tasty Vazhakkai bajji is ready to taste.

Serve them with coconut chutney and hot ginger Tea.

VEGETABLE CUTLETS

VEGETABLE CUTLETS


                           VEGETABLE CUTLETS

INGREDIENTS:

Onion                       - 2

Potato                      - 3  

Beans                       - 6

Green chillies          - 2

Ginger                     - 1"inch

Garlic Cloves          - 4

Green peas              - 1/2 cup

Carrot                     - 1

Garam masala        - 1 tsp

All purpose flour    - 1/2 cup

Breadcrumbs          - 1 cup

Oil                          - for shallow frying 

METHOD:


Cut the beans and carrot into small pieces. 

Chop green chillies,ginger,onion and garlic. set aside.

Boil and mash  potatoes. 

Boil green peas, beans and carrot and mix them with the potatoes and set aside.

Take a frying pan add oil. when hot

Add chopped onions saute till golden brown in colour.

Add green chillies,ginger and garlic. Saute till the raw smell fades.

Add  the potato mixture and mix well.

Add coriander leaves at last. 

Remove from heat and allow it to cool.

Make a thick batter with all purpose flour. 

Shape cutlets of desired size and dip in the batter.

Roll it on breadcrumbs and press gently without breaking it. Repeat with the rest of the vegetable mixture.

Heat the tawa and shallow fry the cutlets.

Fry both sides by flipping.

Remove when it turns golden brown and crispy.

Serve hot.

Yummy Tasty Veg Cutlet is ready to taste.

Goes well with chilli sauce and channa masala.




POTATO BONDA

POTATO BONDA


POTATO BONDA


INGREDIENTS FOR FILLING

Boiled Potatoes        - 3

Onion                        - 2 

Green Chillies          - 2

Chopped ginger       - 1/2 tsp

Mustard                   - 1/4 tsp

Turmeric powder     - 1/2

Oil                            -  for deep frying

Salt                          - to taste

Curry leaves            - 2 tbsp

Coriander leaves     - 2 tbsp

INGREDIENTS FOR BATTER


Besan flour              - 1 cup

Rice flour                - 2 tsp

Corn flour               - 1 tbsp

Red chili powder     - 1 tsp

Asafetida                 - 1/2 tsp

Salt                          - to taste

METHOD:

Mix the gram flour, rice flour and corn flour  red chilli powder asafoetida and salt to a thick batter by adding enough water. set aside. 

Cook potatoes peel and mash it well and set aside.
Heat 2 tsp of oil in a frying pan.. when hot 

Add add mustard, chopped green chillies, ginger, chopped onions, curry leaves and saute well.

Add cooked and mashed potatoes, turmeric powder, and salt and mix well.

Saute them well for five minutes and let it cool.

Take a deep frying pan. 

Add oil for deep frying.

Make small balls from potato mixture, dip it into the batter and deep fry them.

Serve hot with any chutney or sauce.

BEETROOT VADAI

BEETROOT VADAI




BEETROOT VADAI

INGREDIENTS:

Grated   Beetroot           - 2 cups

Channa dhal                  - 1 cup

Toor dhal                      - 1/2 cup

Rice flour                     - 2 tbsp

Fennel seeds                 - 1 tsp

Dried red chilly            - 1 

Asafetida                       - 1/4 tsp

Curry leaves                  - 2 tbsp

Coriander leaves           - 2 tbsp

Grated coconut             - 2 tbsp

Chopped onion             - 1/2 cup


Salt                                - to taste

Oil                                 - for deep frying

Method:


Soak the dhal and fennel seeds and chillies for half an hr.

Drain water completely.

Grind in a blender with fennel seeds, salt and red chilly.

Add  onion, coconut, asafetida and curry leaves and grated beetroot and mix well.

Make  small balls with the dough and flatten it.

Heat oil in a pan for deep frying.

Drop vadai in hot oil one by one..

Deep fry till golden brown.

Serve it hot.

Yummy beetroot vadai is ready to taste...




SAMOSA.. INDIAN TEA SNACKS

SAMOSA.. INDIAN TEA SNACKS


SAMOSA

INGREDIENTS:

FOR DOUGH:

All Purpose flour                - 3 cups

Oil or butter                        - 5 tbsp 

Salt                                      - to taste

Water                                   - as required 

For Filling :

Onions                                 - 2 

Ginger & Garlic paste        - 1 tbsp

Potatoes                              - 4 

Green Peas                         - 1/2 cup

Carrots                               - 1/2 cup 

Chili powder                      - 1 tsp

Coriander powder             - 1 tsp

Turmeric powder              - 1 tsp

Garam masala                  - 1/2 tsp

Cumin seeds                     - 1 tbsp

Oil                                    - 3 tbsp 

Salt                                   - to taste

Coriander leaves              - 5 tbsp

Oil                                    - for deep frying


METHOD:

Take  a bowl add all purpose flour, salt and butter or oil.Mix well.

Add water little by little and knead it to dough.Dough should be little stiff.


Cover the dough with plastic foil wrap or a wet cloth and set aside for half an hour.


FOR FILLING: 

Take a frying pan and add 3 tbsp of oil.when hot

Add cumin seeds.then

Add chopped onions and saute till transparent.

Add ginger and garlic paste and saute till the raw smell fades.

Add chopped carrots and green peas.Saute well and cook for 5 minutes.

Add red chili powder,coriander powder and turmeric powder saute well till the raw smell fades.

Add boiled potato cut into cubes.Mix well. 

Add Garam masala in this stage. 

Add salt  to taste and saute well.

Add some freshly chopped coriander leaves on top and mix well.

Turn off the heat and let the filling cool down.


Divide the dough into equal sized ball.

Roll the ball using roller.

Cut the rolled chapathi into 2 equal parts with knife.

Take one part,apply few drops of water on half part of straight edge.

Join along the straight edge, by overlapping them and prepare a cone.

Hold the cone between your thumb and fingers.

Stuff the cone with the prepared filling till 3/4 of the cone .

Apply few drops of water and seal the bottom well.

Follow same procedure to prepare  rest of samosas.

Let it to rest for 10 mins.

Take deep frying pan add  oil  for deep frying when hot

Drop prepared samosas into  oil  once it gets hot and fry them on medium flame.

Keep on turning so they get cooked properly all sides.

Drain them on Kitchen tissue so the excess oil is absorbed.

Yummy Samosa are ready to serve.

Serve with red or green chutney or tomato ketchup.

Non-vegetarians can make chicken or mutton fillings as per their wish for this type of Samosas...