Milagu (Pepper) vadai

Ingredients

1 cup blackgram dal (soaked for exactly 20 minutes)

Salt to taste

1/2 tsp pepper- powdered coarsely

Oil to fry

Grind the blackgram dal (urad dal) coarsely without adding water. Add salt, pepper and 2 tbsp hot oil and mix well. Grease a plastic sheet with a drop of oil. Make small balls of the dough and flatten them with your palms. Make a small hole in the center.

Slowly drop them in hot oil and fry in medium heat till golden brown on both sides. Cool and serve.

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Baked papdis

The first column of round papdis in the pic are made from wheat flour while rest are made from all purpose flour.

Ingredients

1 cup all purpose flour/maida

2 tbsp vanaspati/shortening

Salt to taste

1/2 tsp ajwain

Add salt and ajwain to the flour. Mix in the vanaspati to get crumbles. Add little water as required to get a stiff dough. Keep covered in a muslin cloth for 10 mins. Knead again and roll into thick roti by dusting a little with flour. Use a round cutter to cut small rounds. Repeat for rest of the dough. Prick each of the rounds well so that it doesnt puff up.

Preheat the oven to 180 deg. Place the rounds on the MW safe plate leaving some gap in between. Bake for approx 5-6 mins in Microwave and Grill combination mode at 600W. Check how long your microwave takes as baking for a longer time would burn the papdis.

The papdis can be had as it is and is also ideal for usage in chaats.

** You can make it more healthy by trying with wheat flour, but it would not be as crisp as all purpose flour ones.

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Sabudana mixture

This is a fasting special snack that is popular in North India.

Ingredients

1 cup sago/sabudana/jevarisi (I used the smaller ones- can use any)

1 cup groundnut

2 medium potatoes

Salt to taste

2 tsp fine sugar

Oil to fry

Heat little oil and fry the sago pearls in it. Drain excess oil in a tissue paper. Fry the groundnuts, cool and remove the skin. Break into half.

Peel the skin of potatoes and chop into very fine strips. Soak them in water for 5 minutes and wipe off well in a clean towel. Fry them in hot oil till crisp and golden brown.

Mix the fried sago, peanuts, potatoes, sugar and salt well. Serve.

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Masala peanuts

Ingredients

2 cups raw peanuts

1/2 cup gram flour/besan

2 tsp rice flour

Salt to taste

1/2 tsp turmeric powder

1 tsp red chilli powder

Asafoetida

Oil to fry

Mix all the ingredients except peanuts and oil. Sprinkle some water and mix so that the peanuts are well coated with the spices.

Fry the peanuts in hot oil till crisp and golden brown.

Perfect snack for tea time.

This is my second contribution to the WYF: Tea time snack event..waiting to see ur favourite snack too

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Palak sev

Ingredients

1 cup gram flour

1/2 cup rice flour

Salt to taste

1 cup chopped palak (cook for 2 mins and grind to fine puree without adding much water)

1/2 tsp thymol seeds/ajwain

Oil to fry

Make a slightly loose dough of the flours, salt, thymol seeds and palak puree. Put it in the sev press machine and press directly in hot oil. Fry till the sev is cooked and starts changing colour.

Healthy palak sev ready.

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Ragi diamond cuts

Ingredients

1 cup ragi flour
1/2 cup maida/all purpose flour
Salt to taste
Oil to fry

Make a soft dough of ragi, all purpose flour,salt and water. Roll into medium thickness chapatis and cut them into small squares or diamond shapes. Deep fry them in hot oil till crisp and done..Dont let it turn black, else it will be bitter.

Cool and store in an airtight container. Easy snack for tea time.

Sending it over to PJ for the RCI:Jain cuisine event started by Lakshmi

Just a day more for the WYF:Quick Meal event to end..Pls rush in ur entries
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Bhakarwadi

Recipe source: Neha from Tasty recipes
Ingredients

For the outer layer-

3 cups all purpose flour
Salt to taste
1/2 cup gram flour (besan)
Bit of baking powder
1 1/2 tsp oil

For filling-

1 tbsp gram flour
1 tbsp sesame seeds
1 tbsp coriander seeds
1 tsp ginger paste
1 tsp thymol seeds(ajwain)
1 tsp cumin seeds
1 tsp fennel seeds
2 tbsp dry coconut powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp sugar
Salt to taste
1/2 cup nylon sev
1 small onion chopped

Oil to fry

Mix all the ingredients for dough well with hands and then sprinkle water to make a stiff dough. Keep covered.

Roast sesame seeds seperately. Heat oil, add cumin seeds. When it splutters, add ginger paste and the onions. Fry for a minute and add rest of the filling ingredients and mix well. Cool and grind to smooth powder.

Make small balls of it and roll it into chapatis. Spread the masala paste over it and roll the chapati tightly till the end. Wet the ends and stick well. Now cut it into 1" pieces and deep fry till cooked and light brown.

Cool well and serve.

Also made some more shapes with the same dough and filling.

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Butter murukku

Ingredients

1 cup gram flour (besan)
1 cup rice flour
2 tbsp white sesame seeds
Salt to taste
1/4 cup butter
Oil to fry

Beat the butter and salt well. Add the flours to it and mix well. Add sesame seeds to it and make a soft dough with water. Put into murukku maker and directly press it into hot oil. Fry till the hissing sound stops.

Cool and store in an air-tight container.

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Tagadu Pakoda

Saw this recipe some time back on a recipe show. A crispy and tasty savoury for tea time

Ingredients

2 cups maida
3/4 cup rice flour
Salt to taste
1 tsp ginger paste
Few curry leaves
Oil to fry

Make a soft dough of all the ingredients except oil and keep covered for 10 minutes. Make small balls of it and roll out the balls into medium thickness puri. Cut them into long strips and fry them on medium heat till light golden brown.

Serve as a snack during tea time.

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Ragi Kodubale

Ingredients

1/2 cup ragi flour
1/2 cup wheat flour
1 cup rice flour
1/2 cup rava
Salt to taste
1 tsp cooking butter
3 tbsp smoking hot oil
Oil to fry

Masala to grind-

1/4 cup dry coconut powder
2 red chillies
1 tsp white sesame seeds
1 tsp cumin seeds

Add the masala to the flours and rava. Add salt, butter and mix well. Add the smoking hot oil to it and little bit of water to get a soft dough.

Keep covered for 15 minutes. Make small balls of it and roll them out into thick threads. Join the two ends of it and press well at the joints.

Keep ready all the kodubales ready this way.

Fry these on hot oil in medium flame till it is cooked well.

Cool and store in an air-tight container. The recipe is same as the usual kodubale except the healthy addition of ragi flour.
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Kodubale

Kodubale was sent by Asha of Foodieshope for the Travel Food Festival event..the only changes done to the recipe was the addition of a little butter to the dough and making of smaller kodubales.

Ingredients

1 cup rice flour
1/2 cup rava
1/2 cup wheat flour
Salt to taste
3 tbsp smoking hot oil
1 tsp cooking butter
Oil to fry

Masala to grind-

1/4 cup dry coconut powder
2 red chillies
1 tsp white sesame seeds
1 tsp cumin seeds

Add the masala to the flours and rava. Add salt, butter and mix well. Add the smoking hot oil to it and little bit of water to get a soft dough.

Keep covered for 15 minutes. Make small balls of it and roll them out into thick threads. Join the two ends of it and press well at the joints.

Keep ready all the kodubales ready this way. Fry these on hot oil in medium flame till it is cooked well and turns golden brown in colour.

Cool and store in an air-tight container.

Sending this over to Anisheetu for the SWC:Karnataka Event

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Crunchy snack for tea time

Ingredients (Translation)

1 cup maida
1 tsp rice flour
Salt to taste
Oil to fry

Make a elastic dough of maida, salt and water. Leave it covered for five minutes.

Roll them out into chapatis using rice flour. Cut them into small squares or diamond shapes and fry them in hot oil till light brown in colour.

Cool and store in an air-tight container. You can even add some chilli powder to it if you like while making the dough. There are two more variations to this snack that will be posted later.
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Mixture

Ingredients for making boondi

1 cup Gram flour
1/2 tsp Red chilli powder
Salt to taste
Oil to fry

Make a thick batter of all the ingredients except oil. Keep a big spoon having holes ready over hot oil and pour the batter on the spoon directly. You will get round balls of the batter in the oil.

Fry them till the hissing sound stops and then strain excess oil on a kitchen tissue.

Ingredients for Aval

1/4 cup beaten rice
Oil to fry

Clean the aval and fry them in hot oil. Remove immediately and dont let them turn brown.

Omampodi or sev --- Refer here

Manakombu- Refer here for the recipe. Break these into smaller pieces.

Fry curry leaves, corn flakes and groundnuts also in hot oil.

Mix all of them, add more salt, asafoetida and red chilli powder as per taste.

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Omampodi or Sev

Ingredients (Translation)
1 cup bengalgram flour
Salt to taste
2 tbsp rice flour
1 tsp Omam or Thyme
2 tsp ghee
Oil to fry

Make a dough of the flours, salt, ghee and thyme. Make small balls of it.

Place the balls in the press machine for making sev and directly press over hot oil. When the hissing sound stops, transfer to paper napkins to strain excess oil.

Cool and store in an air-tight container. You can use it for north-indian chat items, mixture or eat it as it is.

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Ribbon Pakoda

Ingredients (Translation)

3 cups Bengalgram flour
1 cup Rice flour
Salt to taste
1/2 tsp Red chilli powder
Bit of asafoetida
2 tbsp Ghee or hot oil
Oil to fry

Mix all ingredients except oil with water to make a soft dough.

Put the dough in the pressing machine and directly make ribbon pakoda in hot oil.

Deep fry till both the sides are cooked and colour changes. The hissing sound in the oil should stop. Transfer to a kitchen napkin to drain out excess oil.

Store in an air-tight container.

This snack goes to the "Power" less cooking event as well.

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Kara Sev - A snack

Ingredients (Translation)

1 cup Bengalgram flour
1 cup rice flour
Salt to taste
Oil to fry
1/2 tsp pepper crushed coarsely
5 tbsp Ghee
Few curry leaves

Mix the flours, pepper, ghee and salt well with water to make a stiff dough.

Heat oil and using the kara sev making plate (This plate has big holes so that the dough slips down into the oil as long sev) rub the dough on it.

When it starts turning golden brown, remove to a tissue paper to remove excess oil.

Fry some curry leaves in oil and mix with the kara sev.

Sending this and other diwali special posts to JFS-Diwali hosted by Vee.
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Thattai

Ingredients

1 cup Rice flour
1 tsp Blackgram dal powder
3 tbsp Dry coconut powder
1 tsp White til
3 tbsp Butter
2 tsp Fried dal
¼ tsp Asafoetida
Salt to taste
Oil to fry
Water

For preparing blackgram dal powder, roast the dal till light brown and let it cool. Grind it to a fine powder.

Mix the flours, salt, coconut powder, white til, fried dal, salt, asafoetida and butter well. Add water to make a dough that is neither very soft nor too hard.

On a clean plastic sheet, add a drop of oil and spread it well. Make small balls of the dough and flatten each of them on the plastic sheet to make a small poori. Don’t make very thin pooris.

Heat the oil in the fry pan and deep fry these thattis till golden brown. Remove excess oil using tissue paper.

My contribution to Srijayanti cooking event

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Manakombu

Ingredients (Translation)

3 cups Raw rice
1 cup Greengram dhal
½ cup Bengalgram dhal
Salt to taste
½ tsp Til seeds
4 tsp Ghee
Oil to fry
Water

Slightly roast the two dhals on a pan without oil. Let it cool. Now grind it along with the raw rice to get dry and fine flour. Add salt, til seeds and ghee to the flour and use water to make a dough. The dough should neither be too soft nor too hard.

Heat oil in the frying pan. Using the required plate in the pressing machine, add the dough to the press and directly press it out in the hot oil. After allowing it to cook well on both sides, remove to a paper napkin to absorb the excess oil.

Manankombu is ready. Store it in an air-tight container once it cools down.
My contribution to Srijayanti cooking event

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Uppu Sheedai

Ingredients (Translation)

1 cup Rice flour
1 tsp Blackgram dal flour(roast the dal without oil and grind to fine paste)
Salt to taste
1/2 tsp Sesame seeds
2 tbsp Dry coconut powder
Asafoetida- a bit
2 tsp Butter
Oil to fry
Water

Make a firm dough adding blackgram dal flour, salt, sesame seeds, dry coconut powder, asafoetida and butter to the rice flour.

Make small balls of the dough and deep fry them on hot oil till the colour changes to golden brown.

Drain excess oil on a tissue paper.
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