Aval/Poha/Chivda Jhatpat Mixture

No snacks available guests arriving by half hour.. Here is a Jhatpat quick mixture receipe within 20mins.

Ingredients:
250 gms - Flattened Rice/Aval / Poha
100 gms - Red Peanuts/ Verkadala/Munfalli
1 cup      - Dry Coconut/ Coppara bits
5              - Dry Red chillies
2 tbs       -  Red Chilly Powder
1 tbs       -  Turmeric Powder
1 tbs       -   Asafetida/Perunkayam/Hing
Bunch of curry leaves
Salt to taste
300 ml   - Oil to deep fry

Method:
1. Mix Aval with pinch of turmeric & oil.
2. Heat 100 ml oil and put small quantities of aval. Deep fry them. Make sure oil is pretty hot so that poha rises up quickly.
3. You would see all the oil get used for frying poha.
4. Add in rest of 200ml of oil.
5. Deep fry peanuts which takes a bit long time.
6. Then curry leaves followed by red chillies,coppara.
7. Cool them and mix them all in a clean box.
8. Mix the red chilly powder, salt, turmeric, asafetida into a powder
9. Sprinkle generously onto the mixture. Stir well.
10. Store in a air tight container

For sure this would be a good snack for the evening with tea.

Suggestions:
You can add roasted gram dhal/ pottu kadalai/ roasted channa dal, potato chips

Masala Mathri

Masala Mathri is a Marati snack made during festivals. Similar to Namkeen family. It's a kind of masala Indian biscuit.

Ingredients:
400 gms - Maida / All purpose flour
5     gms - Carrom seeds/ Ajwain/Omam
200 ml    - Water
Oil to deep fry
Salt to taste

Stuffing :
100 gms  - Gram flour / Chickpea flour
1     tbs    - Jeera
1     tbs    - Red Chilly powder
1     tbs    - Dry Mango Powder/Aamchoor
1     tbs    - Garam Masala (Optional)
2     tbs    - Oil
Salt to taste

Method:
1. Sieve the dough and mix carrom, water to make a soft dough.

2. Set aside covering with a wet muslin cloth for ten minutes.
3. Meanwhile, add oil in a pan to make the stuffing.
4. Once oil is hot add in jeera let it spluter. Add in gram flour and rest of the ingredients.
5. Roast it and add little water so that the flour becomes into a fine paste.
6. Take of the wet cloth from the dough and flatten it into a big chappati having 1inch thickness.
7. Place the paste over the dough and cover the paste completely pulling all corners of the dough.
8. Now slowly flatten the dough again without putting much pressure leaving 1 inch thickness.
9. Cut them into various shapes desired.

10. Heat oil on medium range and fry Mathri's.
Enjoy the Mathri's with your family.

Corn Sundal

Ingredients
2 - Sweet corn
1 tbs -  Urad dal
1 tbs -  Mustard
2 tbs -  Oil
1 tbs - Black Pepper powder
Asafatida
Curry leaves
Salt to taste
Pinch of sugar

Method:
1. In a pan add oil, Mustard seeds, urad Sal, curry leaves,asafatida.
2. To it add boiled sweet corn,salt,sugar,black pepper powder.
3. Mix well and serve hot.

Healthy Crispy Dinner Table

Healthy yet crispy dinner table is a rare combination.

Pear Carrot Soup

1 - Pear/ Berika

1-  Big Carrot

1 - Potato

1tbsp - Dried Fenugreek leaves

1tbsp - Salt

2 pods - Garlic

2tbsp - Butter

500ml Water

4 pods - Black Peppercons

Mixed Italian Herbs

1. Peel off the skins of pear, potato,carrot.

2. In a pressure cooker add in butter, peppercons,pear pieces,carrot,potato.

3. Stir fry for 2mins.

4. Add in dried fenugreek leaves, Salt

5. Pour in water & and close lid.

6. After 5 whistles. Cool it and strain the veggies and fruit.

7. Cool and grind into paste.

8. Add the paste to the drained water along with mixed Italian herbs.

9. Serve hot with spring onion

Quinoa Salad

50gms - Quinoa

200 ml - Water

50gms - Green capsicum

50gms - Orange or red capsicum

1          - Medium onion

1.         - Green chilly

Green coriander leaves

2tbsp.  - Lime juice

Salt to Taste

1tbsp.  - Black Pepper powder

1. Boil quinoa in water for 7mins. Once it turns transparent separate it with fork.

2. Finely dice capsicum, onion, green chilly and add it to quinoa.

3. Add in salt, black pepper, lime juice and mix well.

4. Serve chilled.

Baby Corn Manchurian

100gms - Baby corn

50hrs     - Green capsicum

1             -  Onion

2             -  Green chillies

4             - Garlic pods

1 inch.   - Ginger

2 string. - Spring onion

3tbsp      - Tomato chilly sauce

1tbsp.     - Soya sauce

1tbsp.     - Sweet chilly sauce

4tbsp.     - Cornflour

Salt to Taste

Oil to fry

1. Grind 2 garlic pods,ginger,1 green chilly into a paste.

2. Make a smooth cornflour batter adding salt, ground paste 1 tbsp.

3. Heat oil in a pan to deep fry.

4. Dip baby corns into cornflour powder and deep fry them.

5. Meanwhile finely chop capsicum,pinion,remaining garlic,green chillies,spring onion.

6. In a pan add 2tbsp oil stir fry onion,green chilly,garlic for 2mins

7. Add in remaining garlic ginger paste, capsicum and saute for another 3mins.

8. Add in soya sauce,sweet chilly sauce,tomatoes,tomato chilly sauce,salt.

9. Sure for 2mins.

10. Add in fried baby corns

11. 

Homemade mixed flour Sweet & Salt Cookie

Homemade yummy biscuits are always good special and more cost effective.

 Ingredients
1/2 cup Maida/all purpose flour
1/2 cup medium or fully ground Wheat flour
1 tbsp - Salt
1/2 cup - Powdered or icing sugar
100 Gms - Unsalted Butter
1 tbsp - Oil which does have any strong smell
1 1/2 tbsp - Roasted &  crushed jeera
1/2 tbsp - Coarse black pepper powder ( depends on your preference)
1/4 tbsp - Baking Soda
1/2 tbsp - Baking Powder
3 tbsp - Milk

Method
Pre- heat Oven at about 180 degree C or 350 degree F
1. Seive Maida, Wheat flour, baking powder, baking soda, salt into a bowl
2. To it add in the butter which was kept in room temperature.
3. Mix them well. Rub in between your hands.
4. Add in half of need a powder and full black pepper powder.
5. Mix well adding milk little by little to make a dough.
6. On to a flat surface sprinkle some flour and roll the dough in a circular shape putting roasted jeera a on top.
7. 1/2 inch thickness roll the dough.

8. Use cookie mould or any bottle cap cut them.
8. Now sprinkle bit of oil or butter on to the Owen tray and place cookies leaving 2 inch gap.
9. Bake it for 10mins to 12 mins ( Owen specs vary)
10. Once they turn golden brown rest for 10mins.
11. Store them into a cool air tight container.

SOYE KEERAI VADAI

Soye Keerai - That's how its called down south. It more or less looks like a cilantro/coriander or even rosemary. But, warning it is smell bound- means it has a strong pungent smell. Always use it fresh.
You can use any other spinach to make this vadai.

Ingredients
1 cup - Chopped Soye Keerai
1 cup -  Onions finely chopped
2 inch - Ginger finely chopped
2 cups - Soaked Pitham Parupu / Broken Green gram
1 cup   - Soaked Raw rice
2 tbs    - Soaked Toor Dal
2         -  Melagu / Pepper
1 tbs   -  Jeera
4 pcs   - Dry Red Chilly (Depending upon your taste)
1 tbs    - Asafetida
1/2 cup - Water
Salt to taste
Oil to deep fry

Method/Vidhee:

1. Soak the pulses and rice for 2 hrs. 
2. Smoothly grind in a blender along with pepper, jeera, dry red chilly, asafatida, ginger
3. Add water if required to make batter bit semi solid & not watery.

4. Add finely chopped soye keerai, onions, curry leaves, salt, ground batter.

5. Mix them well.
6. Heat oil on high flame.
7. Deep fry small portions into vada shapes.
8. Deep fry until they turn golden brown.
9. Once done take it and drain on to a tissue paper.

10. Serve hot with sweet chutney, green chutney.



 

Yummy Coffee Coco Brownie (Eggless)

Brownies are always the favorite bakery item apart from the cupcakes and the regular ones. This time during the Golu season i happen to make a dark coffee brownie for those who were bored from the regular sundal. 


Ingredients:

•  1 Cup    - Maida / Refined flour
•  1/2 Cup - Buttermilk / (Boiled milk with 1 tbs Vinegar)
•  1/4 Cup - Coco powder
•  1/2 tbs   - Instant coffee powder
•  3/4 Cup  - Powdered sugar
•  1/4 Cup  - Melted butter
•  20 gms   - Walnuts / Almonds
•  1 tbs       - Baking powder
•  A pinch of salt

Method / Vidhiee:
1. Pre- heat the owen at 180 degree centigrade.
2. In a bowl sieve the maida, baking powder, coco powder, coffee powder, salt, powdered sugar.
3. Mix them well.
4. Meanwhile, melt the butter and keep it in room temperature.
5. Add the buttermilk to the butter and beat them well. If, you are using milk then add in the vinegar and beat the milk well before hand.
6. Slowly pour in the buttermilk mixture over the dry ingredients and mix gently in one direction.
7. Break the walnuts into pieces or semi grind them and add half of them into the batter.
8. In a baking tray add in some butter and grease it well.
9. Pour the batter into it and on top add the remaining Walnuts.
10. Bake the mixture for approximately 25-30 minutes.
11. Check with a thin needle or a toothpick whether they are done. Immerse the toothpick into the brownie if it comes out clean without any batter over it then it means its done.
12. Keep the brownie till it gets cool down.
13. Decorate with the powdered sugar.

Cut into big pieces and serve with tea, ice cream or fruit salads.

Crunchy Yummy Healthy Salad

One of the best options to keep your system functioning is to have salads. Recent times people give importance to healthy lifestyle which in turn calls for a healthy yet yummy diet. Check out this simple salad.

Ingredients:

• 1           - Medium Ice berg lettuce
• 1           - Big carrot
• 1/2        - Cucumber
• 1/2        - Green/Red/Yellow Capsicum
• 1           - Medium Pomegranate
• 200 ml  - Curd
• 1tbs       - Olive oil
• 2 tbs      - Dried mixed herbs
• Salt to taste. ( Put 1/2 tbs less than usual as vegetables itself contain salt in them)

Method/ Vidhiee:
1. In a cup beat the curd. Add in the mixed herbs, salt , olive oil. Mix well.
2. Keep it inside fridge.
3. Meanwhile finely chop carrot, cucumber, capsicum. De-seed pomogranate.
4. In a big bowl and in the chopped vegetables. Over it tare the lettuce into medium peices.
 5. Now add in the curd dressing over the vegetables.
6. Mix them well and cool it in fridge for 10-15 mins.

Serve chill. You can have it as a full meal during evenings.

 

Quick Left Over Chappati Breakfast

It is one of the left over recipe which i make it often and when the chappatis are not used as rolls or for dal dokhli. Easy, simple,yummy,economical yet tasty.

Ingredients:

• 4-5            - Chappatis
• 2                - Medium red onions
• 1                - Capsicum (optional)
• 2                - Medium Tomatoes
• 1inch         - Ginger (optional)
• 2                - Green chillies
• 1 tbs          - Jeera
• 1/2 tbs      - Mustard
• 1/2 tbs      - Asafatida
• 2 arc          - Curry Leaves
• 2 tbs          - Cooking oil
• 1 tbs          - Turmeric powder
• 1 tbs          - Chilly powder
• 1/2 tbs      - Jeera powder
• 1/2 tbs      - Garam Masala
• 1/4 tbs      - Sugar
• Salt to taste
• Generous amount of green coriander leaves 
• 3 tbs          - Tomato sauce ( use when you are not using raw tomatoes)

Method/Vidhiee:
1. Cut the chappatis into strips then into medium or small diamond shaped bits.
2. Finely chop onions,tomatoes,green chillies,ginger and green coriander.
3. In a pan add oil. Have a hallow pan as you need to toss on the chappatis.
4. Add mustard,jeera and asafatida. Once they splutter add in the curry leaves.
5. Put in the onions, ginger and saute till onions turn brown. You can even add chopped garlic.
6. Add in the capsicum saute for 1 min. Then add tomatoes to them.
7. Saute them till the tomatoes turn soft.
8. Lower the flame and add all dry powders except garam masala.
9. Now add salt and garam masala. You can add even pepper powder.
10. Mix well. If required sprinkle water.
11. Do not make the curry watery or else the chappatis would turn soggy.
12. Now add in the diamond shaped chappatis over the curry base and toss or mix well with light hand.
13. Add in generous amount of chopped green coriander leaves.

Tips:
1. You can add yogurt also while making curry.
2. Can add dry fruits/fresh fruits also.

Pani Poori - Chat

Pani Pooi - A Indian food chat item popular for it's easy and fun element. People of India intend to mostly have which are sold on streets or food corners. It's also called as Golgappa - Gol means crisp sphere and Gappa means eaten one at a time.Also, called as Puchka in western and eastern parts of India. Bataasha in Uttar Pradesh, Gup-Chup in parts of Odisha and few parts of Jharkand.
It's rare that people make it at home. Making time is much less than assembling and putting them together. It's easy why not try it when procedures are put on!!!

Serves - 4 people and 30-35 Pooris
Making for the chat can be segregated into 4 different parts.
I.  Pooris
II. Theekhi Chutney or Pani
III.Meethi Chutney or Sweet Chutney
IV.Potato stuffing

I.  Pooris

• 1/2 cup - Maida
• 4 tbs  - Fine Sooji/Rawa/Semolina (or you can ask for Bombay Rawa)
• 1 tbs - Ghee/Clarified Butter/Nei
• Salt
• 1 cup - Water (Approx)
• Oil - For deep frying

Method:Vidhiee:
1. In a bowl mix in maida,rawa,ghee,salt with water and knead well.
2. Make the dough bit tight and rest it for half hour. Covering it with damp cloth.
3. After 30 mins make small balls of the dough which was kneaded.
4. Flatten them into a medium thick round shape. To get perfect round shape cut the flattened dough with a cookie cutter or a round small lid of a container.
5. Meanwhile, in a heavy bottom pan heat oil.
6. Remember, that oil must be hot if not the pooris would absorb the oil and become soggy.
7. Once, the oil is hot drop in the pooris about 5-7 at a time depending upon the size of your vessel.
8. Turn it on to other side for it cook well. Do not make them dark brown.
9. Drain excess oil and transfer onto a absorbent paper.
10. Once they cool store them into a sir tight container.

II. Theekhi Chutney or Pani

• 1 - Bunch of Pudina leaves
• 1/2 cup - Coriander leaves
• 1 tbs - Lemon juice
• 1/2" - Ginger
• 2 - Green chillies
• 1 tbs - Amchhoor powder/Dry mango powder/Mangai podi
• 1/2 tbs - Black salt / Sanchal
• 1 tbs - Jeera powder
• 1/4 tbs - Black pepper powder/Kalimirch/Milagu podi
• Salt to taste
• 1 ltr water

Method/Vidhiee:
1. In a blender grind in the pudina, half of coriander leaves,ginger,green chillies,lemon juice.
2. Add it into the water and mix all dry powders to it.
3. Refrigerate the pani for 2-3 hrs before serving.

III.Meethi Chutney or Sweet Chutney

• 1 1/2 cup - De-seeded Dates/Perincha pazam/Kajhur
• 1/2 cup - De-seeded tamarind/Imli/Puli
• 1/2 cup - Jaggery grated
• 1/2 tbs - Red chilly powder
• 1 tbs - Jeera powder
• 500 ml- water to boil
• 250 ml - Water to mix paste
• Salt

Method/Vidhiee:
1. Boil or pressure cook the dates,jaggery and tamarind in water.
2. Once the dates and tamarind have turned soft cool them down and blend them in a blender.
3. Strain the mixture to get a fine smooth liquid.
4. Take as much you require and mix with water. Rest store it in fridge in an air tight container.
5. In water mix jeera powder,red chilly powder, salt and paste.
Your sweet chutney is ready.

IV.Potato stuffing

• 2 - Medium sized potatoes
• 1 - Green chilly
• 1 - Big red onion
• Salt to taste
• Water to boil potato
• Chat masala if preferred

Method/Vidhiee:
1. Boil the potatoes in water.
2. Peal the skin off and mash them well.
3. Finely chop onion,green chilly and coriander leaves
4. Add them to potato that were mashed.
5. Add required salt and mix well.


Final platting of the Pani Pooris
If, you are serving for many add in the potato stuffing inside the pooris and garnish them with Omma Podi/ Ajwain Sev on top and serve them in a plate. Accompanied by 1 cup of Thekha pani and 1 cup of Mithi Chutney.
You need to dip the puri's into the theka pani and then add on mithi chutney before it slides on into your mouth.

Tips:

• You can add even sprouts to the stuffing without potatoes and have.
• Some even add garlic powder to the thikhi chutney.
• Make sure you store the pooris in an air tight container.
• Always have the pani chill. For it you can add in ice cubes to thikhi chutney
• Remember the Thikhi chutney must be very thin.

Baked Penne Cauliflower in Mozzarella Herbed White Sauce

It's been more than a month i dashed on to my dear blog page... It is really true that making food is directly proportional to your moods.. Well am not here for any philosophical write up. Let's move on to the new add on.

Serves 4

• 200 gms    - Penne Pasta
• 100 gms    - Cauliflower Florets or Broccoli Florets
• 50   gms    - Mozzarella cheese
• 10   gms    - Butter
• 20   gms    - Maida
• 500 ml       - Boiled milk
• 50   gms    - Tomato hot chilly sauce
• 3     tbs      - Mixed dried herbs
• 500 ml       - Water
• 1 1/2 tbs    - Salt
• 2 tbs          - Olive oil

Method/Vidhiee:
1. In a heavy bottom pan add in the water, salt and bring it to boil.
2. Add in the penne pasta. olive oil and cauliflower or even broccoli once the water boils.
3. Boil till the pasta turns soft. Drain and keep aside.

To make White Sauce..
1. Add the butter in a pan. If, you are using salted butter reduce the salt to pasta while boiling.
2. Add in the maida and stir well. Keep the flame at low.
3. Slowly add the boiled milk with the help of scooped spoon.
4. Stir vigorously and try avoiding lumps.
5. Stir with a whisker. Add in the dried herbs and whisk well.
6. Make it a semi liquid form.

To make the baked dish...
1. Take in a baked dish which is deep.
2. Grease the dish with butter.
3. Add in the Penne pasta one layer. Upon it add the white sauce layer. Then hot chilly sauce.
4. Repeat this process until the pasta is filled up to the top of the dish.
5. Remember to end the layer with tomato hot chilly sauce.
6. Grate the mozzarella cheese as the final layer.

7. Bake the dish in microwave high for 8-9 mins (Mins and degree varies according to your Owen)












Enjoy the hot steamy baked pasta...


Tip to note:
Try making the white sauce side by side while boiling the pasta.
Avoid cooling of the pasta after draining.
You can use Parmesan cheese instead of mozzarella cheese.

Left Over Rice Veggie Cakes

It's been a while that i have blogged in.. I had so much of rice left over i decided to make this snack.

• 2 cups - Left over rice
• 2 - Medium sized potatoes grated
• 1 - Medium carrot grated
• 20 gms - Cabbage
• 1 - Green chilly
• 1tbs - Ginger Garlic paste
• 20 gms - Boiled green peas
• Strands of Green coriander as per your taste
• 1/2 tbs - Dark soya sauce
• 1/2 tbs - Lime juice
• 1/2 tbs - Turmeric powder
• 1/2 tbs - Coriander powder
• 1/2 tbs - Chat masala powder
• 1/2 tbs - Garam masala powder
• 1 tbs - Salt
• 1 tbs - Kasoori Methi/Dry fenugreek leaves/Dry venthaya elaigal
• 1/2 tbs - Sugar
• 200 gms - Cornflour powder
• 100gms - Besan/Kadala mav/Channa dal powder
• 50 gms - Dry rice powder/Chawal ka atta/Arici mav
• 100 ml - Water
• Oil to shallow fry

Method/Vidhiee:
1.Wash and grate potatoes,carrots and cabbage in a big bowl.
2. To it add chopped green chillies and green coriander.
3. Add in the ginger garlic paste, lime juice, soya sauce and mix well.
4. Now add in all dry masalas and mix well.
5. Crumble the white rice over the vegetable mixture and mix well.
6. Add salt and mix tightly the rice mixture.
7. To it add besan and rice powder.
8. If required sprinkle some water to it.
9. Mix and knead tightly.
10. In a shallow fry pan add oil  and heat them well.
11. Meanwhile, in a small cup add cornflour and make a batter of it.
12. Make medium sized balls of the rice mixture and flatten them.
13. Dip the flattened cakes on to the cornflour and slowly drop it on to the oil.
14. Fry them in medium heat.

15. When one side turns golden Brown turn other side to do the same.
16. Once they are done transfer on to the tissue paper.
Serve hot with tomato sauce or green chutney

TIP:You can use even semolina/bread crumbs/cornflakes after coating on the cornflour. This would make them more crisp.

Methi Namkeen

Another new version of namkeen..bit healthier and excellent aroma.

• 2 cups - Refined flour/Maida
• 1 cup   - Rice flour/Arici mav/Chawal ka atta
• 2 tbs    - Unsalted butter
• 1 cup   - Water
• 1/2 tbs - Baking soda
• 2 tbs    - Kasoori methi/Dried fenugreek leaves,kanja vendhaya elai
• 1 tbs - Edible green food colour
• 1/2 tbs - Chat masala
• Salt to taste
• Oil to deep fry
Method/Vidhiee:

1. Sieve the Maida,rice flour and baking soda on to a bowl.
2. To it add butter, green food colour and mix them well.
3. Now start adding water to the flour butter mixture.
4. Remember you have to knead the dough tight with less moisture in it.
5. Make big portions of the dough.
6. On to the cooking station flatten the one portion of the dough maintaining 1/2 inch thickness.
7. Cut them lengthwise first and then breadth wise so that diamonds shapes are formed.
8. Meanwhile heat oil in a deep fry pan.
9. When the oil is hot drop in the diamond namkeens one by one sliding from the sides of the pan.
10. Do not drop in from the center or there may be a possibility of oil spilling.
11. Fry them till they turn half golden brown or full golden brown.
12. Drain excess oil and put them on to tissue paper.
13.Once they turn cool transfer them to an air tight container.
14. Repeat the same process keeping the flame low till the namkeens are going to be dropped.

Tip:
Avoid using more water to knead the dough.
Fry them till the namkeens are crisp ans hard.

Herbed Olivy Potato Veggie

Laid back Sunday evenings and hardly have interest to venture in to the kitchen. Thought process of a simple, yet yummy nuggets for the ever tempt tongue.

• 5         - Big Potatoes
• 4 tbs    - Light olive oil
• 2 tbs    - Mixed dried or fresh herbs (Rosemary,Thyme,Oregano)
• 1 tbs    - Red chilly flakes
• 1/4 tbs - Chat Masala
• 1/2 tbs - Turmeric powder
• 1/2 tbs - Lemon juice
• Salt as preferred
• Water to soak potato

Method/Vidhiee:
1. Wash off the potatoes well.
2. Cut them into Veggies. 1/2 inch thick approximately slantingly sideways.
3. Put them into water so that they don't turn black.
4. In a bowl add the turmeric powder,red chilly flakes,chat masala,dried herbs,salt.
5. Add olive oil and stir well.
6. If you prefer add fresh chopped coriander and mint leaves.
7. Finally add the lemon juice and mix well.
8. Now drain the water. Damp the potatoes with a clean cloth to avoid any moisture.
9. Add the potatoes to the olive oil herbed mixture.
10. Coat each potato with the paste made.
11. Keep them soaked for 10 mins.
12. Now spread them on to the microwaveable plate.
13. Make sure each veggie is placed separately.
14. Bake them in microwave high for approx 12 mins (Timing and degree of heat differs in each Microwave)

After 12 mins the hot semi crispy Herbed Olivy Potato Veggies are ready to be served with Tea, Coffee, Juices, even as a side compliment for a rice dish.

Beet Kola Vadis

Beetroot one of the least sort of vegetable during cooking. I was bored making cutlets, salads, raitas, sweets from beetroot. Happen to get to know this fried recipe of Beet from a  cookery show. As usual i made few add ons and name changes. Guess what the recipe was really a bang on hit. Try it!!

• 3 - Beetroot medium sized
• 2 - Green chilly (Depends on the hot meter of chilly can be added or reduced)
• 150gms - Roasted Gram dal/Pottu kadalai
• 4 tbs - Cornflour powder
• 50 gms  - Grated coconut
• 10 - Green coriander Strands
• 3cups - Oil to deep fry
• Salt to taste

Method/Vidhiee:

1. Wash well the beetroots. Peel of the outer skin. Grate them finely.

2. In a mixer jar add the roasted gram dal, green chilly,grated coconut,green coriander. Grind them well. Do not make paste.

3. Do not add water.

4. In a bowl add the grated beetroot, roasted gram dal mixture to it.

5. Add cornflour , salt and start mixing the mixture well to make sufficient balls.

6. Do not add water at any point. Water inside beetroot is enough to make a tight dough.

7. Start heating oil to fry the Vadis.

8. Once the oil is boiling hot add the balls made from the beet dough.

9. Lower the heat and drop the balls one by one from sides.

10. Now raise the heat.

11. Fry them so that they turn golden brown.

12. Once they are done drain excess oil and transfer them on to a tissue.

Serve hot.

Tip: Make medium sized balls. Do not make big or very fine balls it would spoil the taste limit factor.

Jhatpat Sweet Surprise

Want to give a sweet surprise suddenly? Matter of just 7mins and sweet for your palate is done. Check out one of the loved recipe of my sis made by mom and now by me :)) Very Very simple ingredients and very easy to serve too..

• 2tbs - Clarified butter/Ghee Naie(It would be good if you make ghee from white butter at home than buying ready made)
• 4tbs - Atta/Wheat flour/Godumai mav
• 3tbs - Sugar

Method/Vidhiee:
1. Take a pan add the ghee/clarified butter.
2. Once its heated up add the atta/wheat flour to it.
3. Lower the flame and mix them well with butter.
4. Once the atta starts turning light brown add sugar to it.
5. Mix the atta sugar and ghee well.
6. You would see that the atta getting crystallizing with sugar.
7. Never take away the ladle from the pan or else it would burn. Keep sauteing.
8. Super aromatic smell would bold you off and the mixture would start turning dark brown.
Your Jhatpat Sweet Surprise is ready to serve.

Beware: Not to eat while they are piping hot. This sweet retains heat for atleast half and hour so be careful before you taste it.

Museli Soya Oats Nutri Bar

Nutri Bar - Chewy, healthy snack for kids and all ages.
Simple ingredients

• 50 gms  - Museli / Rolled oats
• 25 gms  - Soya Flakes
• 25 gms - Flat oats
• 10 gms - Badam/Almond
• 5   tbs  - Honey/Maple Syrup
• 1   tbs  - Instant Coffee powder
• 3   tbs  - Bournvita/Boost/Any sweet cocoa powder
• 3   tbs  - Raisins
• 1   tbs  - Chocolate essence
• 5   tbs - Warm Milk
• Sheet of aluminium foil

Method/Vidhiee:
1. You would get honey museli soya oats early morning cereal packet. If, you are not able to get it no worries buy them separately.
2. Dry roast the museli/rolled oats, soya flakes, flat oats separately in a pan. Also make flakes of almond and dry roast them.
3. Chop raisins finely.
4. In a bowl put in the roasted items along with raisins.
5. Cool them down.
6. Meanwhile, in a cup add instant coffee powder, boost/sweet cocoa powder,honey,chocolate essence.
7. Mix well and keep adding milk to make a semi liquid paste.
8. Once the paste is ready.

9. Slow add one spoon at a time over the roasted items.
10. Mix well and fold clockwise.
11. Now when the nutri mix is ready.
12. Have a sheet of aluminum foil spread across on a flat surface.
13. At one end pour in all the nutri mixture.
14. Press tight and make a cylindrical shape and roll along the sheet.

15. Seal the two ends by twisting them and deep freeze them.
16. Deep freeze for at least a day.

Tip: Cut the bar with thick and sharp knife. It's chewy so those who don't like chewy things please don't recommend this to them.

Jatpat Aaloo Tikki

Well this is a hatke of aaloo tikki and it is not the traditional one.

Serves -4

Ingredients:

Aaloo/Potato/Urlakazangu - 5

Onion - 2

Rice flour - 4tbs

Atta/Wheat flour/ Godumai mav - 2 tbs

Channa dal ka atta / Gram flour/ Kadala mav - 4tbs

Bread crumbs - 25gms

Green chillies - 2

Green coriander - a bunch

Mint leaves - 10-12 (if preferred)

Turmeric powder - 1tbs

Red chilly powder - 1/2tbs

Chat masala - 1/2tbs

Gram masala - 1/2tbs

Jeera powder - 1/4tbs

Water - 3tbs if required to make the dough

Water to boil aaloo

Oil to shallow fry

Salt - 1tbs

Method/Vidhiee:

1. Boil the potatoes and mash them smoothly without lumps.

2. Finely chop onions, green chillies, coriander leaves, mint leaves.

3. In a boil add the mashed potatoes, green chillies, mint, coriander leaves, dry masalas, salt and knead well.

4. Now add the rice flour, gram flour, atta mix well.

5. Sprinkle water if needed. Now add the bread crumbs and knead well.

6. Heat oil in a pan to shallow fry the tikki.

7. Make medium sized balls flatten them and keep 1inch thickness on sides.

8. Once the oil gets heated up shallow fry them.

9. Fry them till both the sides turn brown.

10. To make sides too brown with a help of spoon pour oil from pan on to each tikki so that the sides don't get dried up.

11. Take each tikki out once its done. Drain excess oil in a tissue paper.

Serve hot along with green chutney or hot chilly tomato sauce. 

Yogurt Salsa Baked Potato Basket

One day i was really put off by the regular dishes. Thought of a weird kind of combination and it clicked :) 
A baked dish without cheese, not much of hot spices.

Serves four
Ingredients:
Potatoes - 4 (medium) Large also makes a good one.
Yogurt/ Thair/Dahi - 3tbs
Green Capsicum - 1/2
Red capsicum - 1/2
Hard red tomato - 1
White onion - 1 (normal pink onion will also do)
Green chilly -1/2
Jalapeno - 1/2
Green olives - 2 if preferred
Red chilly powder - to sprinkle
Mixed Italian herbs - 1tbs
Tomato sauce - 2tbs
Sugar to sprinkle
Salt to taste
Green coriander for garnish
Olive oil / Refined sunflower oil - 2tbs

Method/ Vidhiee:
1. Wash thoroughly the potatoes and dry them using a cloth.
2. Coat them with oil and poke the potatoes using a knife so that during baking process oil seeps inside the holes.
3.Bake them in an microwave high for 8-9 mins (The time may differ. Depends upon your owen.)
4. Baked them till the outer skin of the potato turns golden brown and skrinks a bit.
5. Another side to check whether it is baked is after it cools a bit you can poke a knife inside. If it goes well thru the potato its cooked.
6. Once they are baked cool it.

7. Cut open each potato into 2 halves lengthwise. Scoop out the starch from the middle of the potatoes.
8. So that a hallow pit is formed. Do not scoop fully. You need to just make space to fill in the yogurt mixture.
9. Meanwhile, chop of the capsicums, onions, jalapenos, olives,green chilly.
10. In a bowl put in the chopped vegetables. To it add the dry powders and herbs.
11. Mix well and add the yogurt.
12. Add salt to it and mix well.
13. Take the starch of the potato which was scooped out of it and mix along with the yogurt.

14. Now fill in the yogurt salsa into the potato as shown in the picture.
15. Above each potato yogurt salsa sprinkle red chilly powder, mixed herbs powder, tomato sauce, sugar, coriander leaves.
16. Grease again the glass tray with oil and keep the filled in potatoes one by one leaving one finger distance from each other.
17. Now bake the dish in microwave owen for another 7-8mins. (Again i recommend to set your time according to your owen)

18. A tip if you want you can add lemon juice 1/2tbs to the salsa. But, if your yogurt is sour please avoid it.

Your Yogurt Salsa Baked Potato Basket is ready to serve.

Its a perfect started or snack to munch on. No hassle of cheese and unhealthy stuffs.
I can say it would be an instant hit among your near ones. My people just loved the dish.

Sweet Corn Ragi Cutlet

Ragi or called as finger millet. Scientific name Eleusine coracana. This contains amino acids which is found in rice, maize, plantain. It gives good source of energy. Its one of staple diet for the farmers who toil hard under the sun. Most of the village side in India consider this millet to boost  their energy. Its cooked in buttermilk to make chill porridge or made into ragi balls which is eaten along with onion, chilly.
It is also mixed with hot milk with sugar and given to growing kids. Flat breads, dosas etc are also made.
It doesn't exactly have any particular taste.
It takes the flavour and taste of the additions which are added to it.

From the usual treats i wanted to make a healthy evening snack and this is where i landed up!!!!

Ingredients:

Ragi flour - 1cup

Sweet corn - 1cup

Rice flour - 1/2 cup
Boiled potatoes - 2
Spring Onion - 1
Green chilly -2
Green coriander - 4-5 strands
Water - 1cup
Milk - 5tbs
Red chilly powder - 1tbs
Garam Masala powder - 1/2tbs
Chat masala powder - 1/2tbs
Amchoor powder - 1/4tps
Salt - 1 1/2tbs
Sugar 1/2tps
Oil - 5tbs

Method/Vidhiee:
1. Dry roast for 1min the ragi powder and cool it.
2. Meanwhile boil the potatoes. Peel of the skin and mash them.
3. Finely chop the green chilly, onions. Grind the sweet corn into coarse powder.
4. Add few drops of oil in a pan. Saute the onions till they turn soft add potatoes.
5. Mix them well add all the dry masalas, salt, sugar
6. Cool them.
7. Take a bowl add the ragi flour, rice flour, green coriander,sweet corn powder,mixed potato masala.
8. Ragi flour is bit hard to knead. So Knead hard but slowly.
9. Add Milk as mentioned.
10. Add water as required so that it becomes a sticky mixture to make cutlet balls.
11. Do not knead too tight as they would turn hard once they are fried.

12. In a pan add oil to shallow fry the cutlets.
13. Make big or medium size balls and flatten them like tyres.
14. If the dough sticks to your hand rub oil/water to your hand and start rolling the dough.
15. Now drop one each time if the cutlet is big. Take care that they have to be cooked on all sides.
16. Do not blacken them :)
17. Shallow fry them till they turn golden brown on both sides. Fry in medium or low flame.
18. To fry the sides. Sprinkle oil from the sides of the cutlet to centre with a ladle.

19. Drain them onto tissue paper.

Serve hot with tomato sauce. Goes well with mint tamarind chutney.
Caution: Its a energy snack so do not stack too much into your tummy :)