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Posts Tagged ‘Snacks’

Crunch..crunnnch.

Hey, stop that, your boy is sleeping.

Crunch.. crunch

Hear  the crunch again, ya, it is me, uncontrollable  in eating the thattai ,that my mom made for me, along with my lunch. ( Sssssh.. I always  have my lunch with a crisp side dish.)

Let us come to the point. We know thattai  is made in many different ways. You might have read  my way of making thattai. Yet, this is always the way my mom makes it and as far as  I remember, even the store brought  ones  never equals this taste. She is patient and I am not , I accept. So, I present here how she did it for me when I was in India for the vacation.  It had been a month now, yet they stay so good & fresh.

Thattai- good old version

Ingredients

Idly rice- 1 kg

Fried gram – 1/4 kg

Garlic- 1 number

Soaked chana dal- 1 cup  or more as you like.

Dried red chilli- 10 numbers

Salt as needed

Oil to deep fry

Wash and soak the idly rice for 3 hours or more.  Grind them in a wet grinder with minimal amount of water. Add chilli, peeled garlic pods and salt while grinding. After grinding finely, take it out, add the fried gram dall powder and the soaked chana dal. If this is as tight as chappathi dough, continue to the next step. If it is a little runny,  put it on a thick cotton towel and wrap it for an hour to absorb the excess moisture. 

thattai-pressing method I

Spread a dry  cotton dhoti (Long live my daddy!) on the floor and make small uniform balls of the dough and press them with your fingers to make little discs. The excess moisture is totally absorbed by now, and when you lift the discs with a flat spatula , it comes out  with so much ease. Else if you have a poori press , line both the surface with a plastic sheet, oil the surfaces and press it to a uniform thickness. This method is faster and easier but, by this way, it consumes more oil as the moisture is not totally taken  out.

Poori press     press method II        Fry in batches             

Either way you press them, deep fry them in groundnut oil  in batches  and store in an air tight container. As this has no peanuts or sesame seeds, it will sure stay good longer.  Enjoy the crispy snack.

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Vegetable cutlets

Cleaning up the pantry, Cleaning up the freezer section, Packing the dalls in ziploc bags, Getting a special haircut, Having a lot of dreams in night….

Ya, ya , you are right, I AM GOING BACK HOME!  In search of the sunny smiles,  to nap on my mom’s lap, …..

Now you got the reason for a long ‘standby’ silence in my blog,  but it is already it is time to ‘hibernate’ my blogging :->

Vegetable cutlets

By the time I am packing, read what I wrote long time back ….

I am sure you would have had this experience. When people comment back after trying your recipe, you feel so delighted and honored. Am I right?  Somehow, this person who has a khazana of recipes has smelled this pride in the blogosphere and has started an event to award rewards to the original contributors of great recipes. What  a marvellous idea! I congratulate coffee for hosting Monthly Blog Patrol event.

For this month, Coffee has chosen ‘Finger foods’. And  this is the most  healthy Finger food I could find. I got this from  Priya’s kitchen and made a little modification.

I chose potatoes, carrots, beans and peas. Also  I  fried finely cut onions in little oil and added the  garam masala and sauted a little bit. This, I believe, enhances the flavor.  I chose to shallow fry the cutlets,  as I wanted the sides to be browned as well. The  outcome was so good , I never thought making kids eat their veggies is so easy. Thanks , Coffee and  Priya!

Bye, bye, friends! See you all 6 weeks later! 

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Easy breezy cookies

It is a cookie festival at my blog guys! This cookie is so easy breezy (my girl’s contribution to my vocabulary) and  requires  just egg, oil and cake mix . The original recipe is from here.

 Ingredients:

Yellow cake mix with pudding – one 18.5 oz pack

Oil- 1/2 cup

Eggs – 2 numberMM

Chopped pecans- 1/2 cup

Quick oats-3/4 cups

Grated unsweetened coconut- 1/2 cup

Water-1/4 cup

Easy breezy cookie

In a large bowl , beat eggs, oil and  water with a hand blender. Slowly add the cake mix. When everything is well incorporated, fold in the pecans, oats and coconut.

Preheat the oven to 350 deg F. Take a teaspoon and drop the cookie  mix on ungreased cookie sheets and bake for 14 – 16  min .

This yeilds 40 sweet chewy cookies! 

This is my entry for Meeta’s Monthly mingle- Sweet love!

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Pecan shortbread cookies

Whenever I bake, I have my daughter running around the oven smelling, tasting, peeping, to say in short, குட்டி போட்ட பூனை மாதிரி. (like a mother cat who delivered in recent and goes around the house with her kittens often changing  their place of stay ). At times, she will become over enthusiastic in helping me (too much some times)! So, when Trupti announced the ‘Little chefs’ event, I  had a reason to include my girl in the spotlight. Even if not for this event, she is always my little judge for my cooking.

I had tried few cookie recipes but not without egg. When I saw this eggless version, in Priya’s ‘Sugar and Spices‘, I was taken by the photo and immediately noted in my ‘to try list’. Then, I tried it one fine day, and it  is our fave now. It kind of melts in your mouth, just like  SKS mysorepak.  I made these cookies  several times, and made a little modification to my taste.

Little hands at work

Ingredients:

All – Purpose Flour – 2 cups

Corn starch-1/2 cup

Light Brown Sugar – 3/4 packed

Finely Ground Pecans – 1/2 cup

Salt  – 1/4 tsp

Ground cinnamon – 1/8 tsp

Ground nutmeg- 1/8 tsp 

Unsalted Butter  – 2 sticks(8oz) at room temperature

Method

Beat butter and brown sugar together  with a stand mixer. Sift together the flour, cornstarch, salt, cinnamon and nutmeg. At a low speed, add dry ingredients to the butter, little by little, mixing only until they form a dough. Fold in the pecans atlast.

Wrap the dough using a  plastic wrap sheet. Roll it on the surface and shape it into a long log. Refrigerate the dough for 2 hours.

Cut the log into 1/4 inch discs and bake at 350 deg F for 14 -20 minutes . The cookies are still pale when done , so  don’t let the color decide the doneness.

Pecan cookies

My entry for ‘Little chefs’ event at Trupti’s ‘The spice who loved me’

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This is  a fried snack my mom prefers to do for festivals, to pack for my brothers and for me when we leave to our hostels (during college days) and when we go on a long journey in holidays. Also great for an evening snacks. This is my modified version of the recipe whereas my mom soaks and  grinds rice freshly in a wet grinder and add dall powder to it.

Ingredients:

Rice flour- 4 cups

Fried gram dall flour/ chutney dall flour – 1 cup

Gram dall- 1 cup

Butter- 2 tbsp (or)  Heated and cooled canola oil-  2 tbsp

Dry chillies- 8 no

Garlic – 10 pods

Asfoetida- 1/4 tsp

Cumin seeds- 1 tsp (optional)

Sesame seeds-  1tsp (optional)

Salt – 2 tsp

Oil – sufficient to deep fry

Thattai

Method:

Soak the gram dall in water for 1/2 hour. 

Grind the dry chillies first in a blender. Add peeled garlic pods next and fried gram dall atlast. Measure this flour and  for 1 cup of this flour add 4 cups of rice flour. Take them in a large bowl, add salt, asfoetida, cumin seeds, sesame seeds and drained chana/gram dall. Mix the dry  ingredients with the butter without any crumbles, and add water slowly . Mix till you can make a ball out of it. The dough will be like chapathi dough except for the elasticity.

Heat the oil in a wide bottom kadai so you get the maximum surface area to do large batches of frying. Also ensure you heat good amount of oil .Whne you take smaller quantity, the oil  gets heated up  easily and regulating the temperature will be  a tedious  job by itself.

Back home, my mom gets help from her house maids when one fries and others do the  pressing. They  spread a  Dhoti (veshti) on the floor and take a small ball of the dough and press it on the dhoti by greased hands to get a  thin round disc. When a batch is ready , it is fried in oil, on the both sides, till it turns golden yellow color. They are then drained and cooled before packing in air tight containers.

Here in USA, I am  a single woman army, so, I go for smaller batches of frying.  I have no enough floor space in the kitchen and moreover my kids have no patience in seeing me work on the floor. So, I cut the edges of a few  ziploc bags and pressed the dough in between the sheets.  Since you do it like a sandwich, the thattais do not dry that fast  and you need no oil for your hands.

Don’t miss my fellow bloggers’  version of thattai:

Food in the main

Vegetarian concoctions

Just for fun

Letz cook

Menu today

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Have patience, have patience

Don’t be in such a hurry

If you get impatient

You only start to worry

Remember, remember

God is patient to you

Think of all the times

When others have to wait for you

… 

Hello, just a second , don’t get confused whether you have landed in a wrong blog. It is me relaxing on my sofa,  remembering the good old song of my school days. This is  the song I  sing to myself whenever I am waiting especially at the crowded bus stops in Chennai.

Just like this song, I have special songs for  every occasions. My mom hums sweet telugu tunes while she cooks. Those are great tunes  which none would have ever heard except her stove and vessels.

Hey that gives me an idea!! Why don’t we play a meme game with this ? At the latest , ‘partha mudhal naalai’  from ‘Vettaiyaadu Vilaiyaadu’ is the hit in our kitchen kacheri. Now you tell me the most frequent song/tune/ slogam you  hum/recite while you cook. I tag  my favourite bloggers Indira ,  Menutoday , Vee , My Dhaba, and Saffron Hut.

Coming back to food, I  wanted to enter My dhaba’s VCC Q3  2006. But all the snacks and sweets are all coming to a grand closure.Yet, I managed to grab the last few murukkus for a photo session. Here  is the recipe for arisi murukku

     

Murukku

                 Arisi murukku- a deep fried snack made with rice flour  

Ingredients:

Rice flour – 2 cups

Fried gram dall / udaitha kadalai/- 1/2 cup

Red chilli- 4 Nos

Asfoestida- 3 pinches

Curry leaves- 7/8

Sesame seeds- 1 tbsp

Cumin seeds- 1/2 tbsp

Butter /heated oil – 1 tbsp

Salt – to taste

Oil -to fry

Powder the fried gram dall and the  chillies in the blender. Mix the flours ,cumin seeds, asfoetida, sesame seeds ,butter / oil , salt  with water.Load the dough into a murukku press. Make long strips on a greased plastic sheet/ ziploc bag simultaneously coiling them into spirals.Deep fry in oil on both sides.

                                  

Murukku press

          Murukku press – Much easier than the old styled press.

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