snacks


Today hubby came home early from work.. We had plans of going out for a drive.. but he comes and says, “I am craving for bhajiya pav”. I had never heard of this combination ever before.. I was like, really??  Is this even a combination? How can you eat bhajiya and pav? He seemed so surprised that I had never tasted this famous street food of amchi Mumbai…

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I’ve never been a street food lover.. It was very occasionally that I indulged in a vada pav, that too was ages ago when I worked..

I do love making the chats at home. .. I make pani puri, ragda pattice, bhel, chats, pav bhaji and bhajiya…

So I decided to make bhajiya pavs for him, and he demanded some batata vadas too. . It turned so yummy and perfect. . Kids kept saying one more! Mission accomplished!

Let’s make it then

You may require
3 large potatoes, pressure cooked, cooled and peeled.

Salt to taste
3 to 4 Green chillies finely chopped
Half inch piece ginger finely chopped
5 to 6 pods of garlic finely chopped
4 tbsp coriander leaves finely chopped
4 to 5 curry leaves, cut into small pieces.
Salt to taste
Mustard seeds 1/2 tsp
Asafoetida half tsp
1/4 tsp haldi
Oil 1 tsp for tempering and more for frying

For the coating
1/4 th cup besan
Enough water to make a batter.
Batter should be thinner than  dosa batter. When you dip your balls of vada and remove it from the batter it should just coat the balls lightly not thickly. The batter shouldn’t be thick.
Salt to taste
A pinch of asafoetida
1/4th tsp haldi

Let’s proceed now

1. Wash the potatoes and pessure cook them well. . 4 to 5 whistles and then simmer for 5 to 7 minutes. Now, turn off the heat. Let it cool, peel them and mash them with a masher without lumps.

2. Take a pan,  add oil and once it is hot add mustard seeds, let it splutter, now add asafoetida and add finely chopped or pounded garlic, green chillies, ginger and curry leaves. Sauté till garlic and chillies change color. Now add mashed potatoes, salt and turmeric powder. Mix well and cook only for 2 to 3 minutes. Take out from heat, garnish with finely chopped coriander leaves and make small round balls from the potato filling.

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Make the coating with the items mentioned.

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Heat oil in a kadhai. Once oil is hot, rest whether it’s ready or not by dropping one drop of the batter in it. If it sizzles and comes up, then oil is ready.

Take the potato balls dip in the coating and take it out and slide in the hot oil and fry in medium heat till the coating becomes golden brown and take them out and drain excess oil and place on a tissue.

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Serve with chutney or have with pav. . You can add the small boondies that form in the oil to the pav for the extra crunch.

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Upma kozzukkattai is something I love and have always loved since I was a kid.. my memories of this dish takes me back to my pati  (grandmother)  those days when my mom had trainings at her bank or exams, pati used to make these beauties. . She would sit on the kitchen platform and make these…

Pati was a very active lady, her day centered around her music.. day and night she would sing, sing and sing.. she was so passionate about music.. I don’t remember much about her cooking, only these kozzukkattais and rasams. . But she had magic in her hands!! She would daily narrate Ramayana, the wedding of Rama and Sita, every day same story, when I eat, but I wanted the same story everyday.. and the way she would mention it, felt as if it was happening right there in front of our eyes. . Ah, those days! ! Beautiful memories!

Her kozzukkattais would be rolled into equal sized balls and the sight of it would make anyone crave for it…

My mom makes them often on my request whenever I go to meet her. Over the years I have started making it for the occasional cravings! Let me tell you how to make it.

Things you may need

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1 handful chana dal

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1 handful split urid dal

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Soak in water for 30 mins

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Other ingredients
Salt to taste
3 cups idli rava
1 and a half cups of water per cup of idli rava, that makes it 4 and a half cups water.
3 to 4 tsp oil for tempering
2 tsp mustard seeds
1/2 tsp split urid dal
1/2tsp chana dal
1/2tsp asafoetida
2 dry chillies , split into 2
Few curry leaves
3 to 4 green chillies finely chopped
Half inch piece ginger finely chopped
4 to 5 tbsp grated fresh coconut

Let’s proceed

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Wash the soaked dals and pulse it in a mixer. . Coarse or fine, the way you like. .

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Take a thick bottom pan, add oil, I used til oil..

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Once the oil is hot add mustard seeds, let it splutter, now add chana dal and urid dal. . Once they change color add asafoetida.

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Add the dry red chilli, and green chillies, ginger and curry leaves.. sauté for 1 minute add a pinch of salt.

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Add the measured water

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Add the required salt. Bring to a boil

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Add the measured idli rava, pulsed lentils and grated coconut. Stir,  cook it like upma. The water will be absorbed by the idli rava. And will dry up and once you will be able to make balls from it, take off heat.

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Make oval shaped kozzukkattais from the upma we made, once they have cooled enough to handle.

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Place them on the idli plate or kozzukkattai plate and steam them for 10 to 15 minutes.

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             Now carefully open the lid

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Steamed beauties are all ready to be devoured. .. have with chutneys. I made two varieties,  onion tomato and one coconut. 

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Enjoy!!

Poha is a favourite in our household. . Kids and hubby can have it any time of the day..

I am part of a lovely Facebook group, a member, Reem Khan, had suggested adding lemon juice after adding onions for sautéing, as a result the onions get lovely pinkish color. I so loved the tip that I started using it there after. I thought I should share it on my blog as well…

Here is my way of making poha..

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Poha recipe

1. poha 2 cups washed and drained in a colander.
2. 2 onions finely chopped.
3. 3 green chillies chopped, a small piece ginger finely chopped
4. a few Curry leaves
5.  Salt to taste
6. haldi 1/2 tsp
7.Lime juice 1 wedge plus more
8. Coriander leaves finely chopped for garnishing
9. Oil 4tsp
10. Mustard seeds 1 tsp
11. Jeera 1/2 tsp
12. Coriander seeds 1/4th tsp
13. 1 red chilli
14. water for sprinkling 3 to 4 tsp
15. sev optional for garnishing

Wash and drain poha and set aside for 20 to 30 mins.

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Chop all the above ingredients

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Take a pan add oil

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Once hot add mustard seeds once they crackle add Jeera and coriander seeds.

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Once they crackle add green chillies, ginger and curry leaves. Sauté.

From this stage add salt required after adding each ingredient. Sauté till it is done.

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Add onions and some lime juice and salt, and haldi. sauté til color changes to pink.

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Add poha, sprinkle some water and salt. Mix well and let it cook for 3 to 5 mins. Add lime juice according to taste and garnish with coriander leaves.

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For some extra punch you may add some shredded coconut too, some sev as well.

Today we had an extended weekend off.. so didn’t want to have the same old breakfast. And since I have taken a break from idli, dosa and upma for 2 weeks. . I had to think what to prepare for brunch. I didn’t have bread too and kids were getting hungry. So thought to prepare something quick and tasty also healthy… After all the heavy snacking during Diwali wanted to have something spicy and light.

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I quickly ran through my pantry and decided to put together oats, rice flour, wheat flour and I had washed and kept some poha  (flattened rice) for making kanda poha. . So added all this and prepared a batter with some buttermilk and water. Added some chopped onions, chillies, curry leaves and coriander leaves. . And tada… The batter was ready for paniaram. .

Ingredients

1. Oats                    3/4th cup
2. Rice flour          1/4th cup
3. Wheat flour       1/4th cup
4. Poha or flattened rice  a handful
5. Onion 2 small finely chopped
6. Green chilli 3 to 4 finely chopped, adjust spice according to your taste.
7. Curry leaves a few, chopped finely
8. Coriander leaves finely chopped 2 to 3 teaspoons. .
9. Salt to taste
10. Buttermilk  3 tablespoons
11. Water for grinding the batter

Methods
1. Wash a handful poha and set aside.

2. Take a mixer jar and add oats, rice flour, wheat flour, poha, salt, buttermilk and water required for grinding. Grind into a batter not too thin nor thick. Idli batter consistency will be ideal.

3. Chop onions, chilli, curry leaves and coriander leaves.

4. Take out the batter into a bowl add the chopped onions, chillies, curry leaves and coriander leaves.

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5. Place the appam pan on medium heat. Once it’s hot enough add a drop of oil in all the holes and add a spoonful of the batter to it. Reduce the heat to low and cook it covered.

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6. Once it turns brownish color flip the paniarams and again cook it covered. Cook for 3 to 4 minutes.  If needed you can add a few more drops of oil.

7. Take out the paniarams when cooked well on both sides. You can also cook it a little longer and make it crisp..

8. These paniarams go well with molagapodi, sambar, chutney or just like that. . Makes a good tiffin snack too. . My little kids enjoyed this dish..

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Started Diwali preparations  in full swing. . Made a few sweets like besan ladoo, 7 cups and kaju and badam katli. Now time for some karam  (spicy snacks)… made ribbon pakodam.. its very easy just needs few ingredients.

Ingredients

Rice flour 3 measures
Besan 1 measure
Ghee  2-3tsp
Oil 2tsp
Salt to taste
Hing  1 -1 and 1/2 tsp
Chilly powder depending on your taste.
Water for kneading
Oil for frying

Method

1. On low heat slightly dry roast the rice flour. I used ready made rice flour.
Once you roast the flour turn off the heat.

2. Mix Besan,  ghee, salt, Hing, red chilly powder and oil to the rice flour. Knead with required water into a soft dough..neither stiff nor very loose.. It should be easy enough to press through the mould.

3. Heat oil in a thick bottom pan. Use the sevai press and place the ribbon pakodam plate inside.

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Sevai press

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4. Now take a egg sized dough and place inside the press. To check the right temperature of the oil, drop a small piece of dough in the oil if it makes ssss sound then the oil is hot enough and u can slowly press the pakodam directly into the oil.  Do it carefully. And use the laddle with holes to take out the pakodams. These pakodams get done very soon.. so keep an eye on them. Take out the pakodams on a kitchen tissue to drain out excess oil.

5. Enjoy the super crunchy pakodams with coffee…

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Its been so long I posted anything here. Just been busy with so many things. My little one has also started going to school and I have started working as a freelance editor. Never knew things could get this busy. But, I am loving being busy.. I have tried lots of new dishes in my kitchen, but haven’t been able to update anything here. Shall try to update some soon. I recently bought the Philips Airfryer, I tried roasting peanuts and dals. And was pleasantly surprised, they had roasted beautifully. Then tried samosas, loved the crunch in it. Will post samosa recipe next.

Lets talk about sabudana vada, I have always loved it. As a kid amma used to make. But I have never attempted it on my own. An aunt in the family had an experience while frying the vadas, it burst in oil and splashed some hot oil on her. After hearing that I’ve always been little worried about frying sabudana vadas. Today I thought of making it in my Airfryer. And the result was awesome. So tasty, crunchy on the outside and soft inside.

Here is how I made it.

  • What you’ll need

1. Sabudana – soak sabudana in just enough water to cover them.
I soaked a small bowl of sabudana.

2. Green chillies – 3 green chillies finely chopped.

3. 1 potato boiled, peeled and mashed.

4. Ginger – 1/2 inch piece, finely chopped.

5. Peanut – roasted and ground, about 2-3 tsp.

6. Salt to taste

7. Lemon juice – juice of half a lemon.

8. Coriander leaves – washed and finely chopped, 3 tsp

 

  • How to proceed

1. Soak sabudana for atleast 7 to 9 hours.
2. Dry roast peanuts and powder it.
3. Boil potatoes, peel and mash it.
4. Wash and chop green chillies, ginger and coriander leaves.
5.Take a bowl, add sabudana, powdered peanut, chopped green chillies, ginger, coriander leaves, mashed potatoes, salt, lemon juice and combine them all well.
6. Now, take a small ball of the mixture and shape into vadas.
7. Since I used airfryer, I just brushed the vadas with oil and airfried them at 180 degrees for about 12 to 15 mins.
8. You can also deep fry these vadas.
9. Enjoy with green chutney or curd and sugar.

 

Enjoy!!

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Potato is one of the favourite sabzis in my kitchen. My younger daughter loves it. .. daily she would come and ask me aloo.. aloo… she is 2 years old…. and has started joining words and making sentences.. she tells me… kaavya loves aloo…. and she wont settle for anything thats plain and bland. . She wants spicy aloo fry everytime…. here is how I make kaavya’s fav aloo…..

Serves 4

Ingredients

1. Potatoes 6 large

2. Green chillies 2 washed and slit

3. Few curry leaves washed

4. Turmeric powder 1tsp

5. Red chilli powder 2 tsps

6. Salt to taste

7. Oil 2 tbsp + 1 for tempering. ..

8. Jeera 2 tsp

9. Asafoetida 3/4 tsp

10. Garlic chopped 1 to 2 tsps

11. Lemon juice 1/2 to 1 tsp

Method

1. Wash, peel and cut the potatoes into medium cubes and keep them in a pot of water.

2. Take a pan add oil and cumin seeds. Once they crackle, add asafoetida and curry leaves. Sauté for 30 seconds and add slit green chillies and sauté for 30 seconds more.

3. Now add the potatoes, salt, turmeric powder, chillie powder. Toss it well and cook it covererd till done.

4. Once, the potatoes are cooked, remove the cover and let it roast in low heat…. roast till you get crispy potatoes.

5. Heat a tempering pan and add 1tsp oil and saut the garlic till it turns brown. . Transfer the sabzi in a serving bowl and mix the lemon juice. Now garnish the potato fry with the sauted garlic.

6. Garnish with fresh coriander leaves.  Serve hot with rice. Or can be had as a chat pata snack as well.

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