Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Tuesday, October 25, 2011

Kaara Boondhi | Diwali Special

I had tried making Kaara Boondhi few years back and it came out very greasy. I guess it is because, my batter was too watery. This time, I mixed the batter to the right consistency and fried it till golden brown and it came out great. We are enjoying this nice spicy Boondhis with Ladoos for this Diwali.

Refer to my Boondhi Ladoo Recipe for pictorial illustrations on the batter consistency and boondhi preparation.


Besan Flour- 1 cup
Water - 1 cup
Salt - as needed
Rice Flour - 2 tablespoons
Turmeric - 1/4 teaspoon
Chilli Powder - 1/2 teaspoon or more
Asafotida - a generous pinch
Oil - to deep fry

Cashew Nuts, peanuts - 1/4 th cup
Curry leaves - few

  1. Prepare the batter for the boondhi with the ingredients mentioned. Add little water at a time. My besan flour required approximately 1 cup of water. It really depends on the texture of the besan floor you use. So add water till you get a thick dosa batter consistency. (Refer to the batter consistency picture in my boondhi laddo recipe)
  2. Heat oil in a wide frying pan. Pour a spoon full(I used a kuli karandi) of batter in a perforated laddle and let the batter pass through the perforations by moving the spoon in a circular motion. Fry till golden brown.
  3. Repeat the same with the rest of the batter. You should wipe the perforated spoon clean before starting each batch of frying. Otherwise the perforations will be covered with batter from the previous batch and you will not get good shaped boondhis.
  4. In the same oil fry cashews, peanuts and curry leaves seperately and mix it with the boondhi.
  5. Store them in air tight containers after they cool down.
I am sending this entry to the following events

Diwali Special - Sweets & Savories event by Radhika
Serve It - Festival Potluck event by Denny & Krithi
My Diwali My way event by Khushi
Diwali - Festival of Lights event by Anu

    Wednesday, July 27, 2011

    Kaima Idli

    Today's post is about Saravana Bhavan Special "Kaima Idli" which is always a big hit at home. Deep fried idlis in spicy and tangy sauce cannot be missed by anyone who visits Saravana Bhavan. I am a die hard fan of their Kaima Idlis and Mixed Vegetable Parotta.Yesterday, when I made this for dinner, we discovered that our little hero likes this a lot too. So Kaima Idli is going to be a frequent visitor to our kitchen.

    1. Idlis - 10 to 12
    2. Oil - 1 tablespoon
    3. Onions - 1 medim (finely chopped)
    4. Ginger Garlic Paste - 1 tablespoon
    4. Tomato - 1 (finely chopped)
    5. Tomato paste - 2 tablespoons
    6. Chilli powder - 1 teaspoon or more if desired
    7. Garam masala - 1/2 teaspoon
    8. Cashews - 8 to 10
    9. Cilantro - to garnish
    10. Salt - as required
    11. Oil - to deep fry the idlis
    12. Ghee - 1 tablespoon


    1. Cut the idlis into bite sized pieces and deep fry them in hot oil till it turns golden brown.
    2. Place it in a paper towel and leave it aside.
    3. In a pan, add 1 tablespoon of oil, add onions, ginger garlic paste. Saute till the raw smell goes away and the onions turn translucent. Green peppers and red peppers can also be added at this stage.
    4. Add tomato and salt. Let the tomatoes get mushy. Add tomato paste.
    5. Add chilli powder and garam masala and saute for a couple of minutes.
    6. Add a few tablespoons of water, just so that the fried idlis can absorb the sauce in.
    7. Add the fried idlis and gently mix it with the sauce.
    8. Saute it till the idlis absorb the sauce.
    9. Add a tablespoon of ghee and add cilantro and fried cashews to garnish.

    Serve it with onion raitha.

    Monday, May 9, 2011

    Puttum Pazhamum

    I know... I know.... The shape of the puttu presentation is unusual :-) That is the reason why puttu maker (the cylindrical one) is in the top of my shopping list when I go to India this time.

    Regardless of whatever shape it is, I can just inhale it any time. My mom makes it very often just because I love it a lot. I can see her eyes twinkling with happiness when she sees me eating her puttu. When my mom was here with us last time, she made rice flour and I use that flour to make puttu. I came out perfect. I have tried using the store bought rice flour but never got that perfect taste. I usually make a little more puttu than actually needed and keep it in the refrigerator. It will come in handy to satisfy my sweet tooth after each meal :-) .

    My mom used raw rice to make this flour. Soak raw rice in water for 2 hours. Drain all the water. Use a kitchen towel to dry the rice a little bit. It need not be very dry. Little moisture is needed. Grind the rice in a mixie till fine. Sieve it to get a very fine rice flour. Let it dry in the sun for 2 hours/ till it gets dry and store it in an air tight container. You can use this flour to make puttu, idiyappam, kozhukattai, etc..,


    1. Rice flour - 2 cups
    2. Salt - a pinch
    3. Luke warm water - as needed
    4. Ghee - 2 tablespoons
    5. Sugar - 8 teaspoons / per taste
    6. Grated coconut - 3/4 cup


    1. Mix rice flour with salt. Add water little by little and mix it till you get the flour with which you can make a firm ball yet breaks easily when you touch it.
    2. Let it stand in your counter top for half an hour. 
    3. Here come the secret step for my moms super soft puttu. Pulse the flour a couple of times in the mixie. Then sieve it till you get a fine rice flour. Lazy me skipped the pulsing part and that is why you an see few lumps in the picture :-)
    4. Use a puttu make to layer the flour, coconut and sugar or steam cook it and then add coconut, sugar and ghee.

    Serve hot with ripe bananas 

    Tuesday, April 26, 2011

    Sabudhana Kichadi

    I usually stop by my colleague's cubicle for a little chit chat after warming up my lunch in the kitchen. Conversations vary from how the weekend was, how the traffic was that morning, how the kids are doing and obviously how is work :-) . And definitely, we will have a conversation of what we have in our lunch boxes. That is when I came to know about this kichadi which I have never had before. She offered this kichadi once to me and I absolutely loved it. It was so puffy and light with a little crunch in between. Of course I wanted to make it for dinner that day. I did not get a chance to get the recipe from her. So I called another friend of mine on my way back from work and asked if she knows about this dish. She told me the recipe for this dish and that is when I discovered that it needs some prep work and I will not be able to make it for dinner the same day :-(. But I made it for next day's dinner and we both loved the taste.

    My friend who gave the recipe also gave me her grandma's idea of adding split moong dhal to it and that tasted even better. But today I made it without the moong dhal. So please don't search for the moong dhal in the picture.

    Soaking the sago is the whole trick in this dish. I did not pay proper attention to soaking the sago part once and ended up with a gooey thick ball that directly went into my trash can. So please be careful with soaking the sago with just enough water. That makes a lot of difference.


    1. Sago/Javarisi/Sabudhana - 1 cup
    2. Roasted peanuts - 3/4 cup
    3. Salt - as needed
    4. Sugar - 1 tablespoon
    5. Oil - 2 tablespoons
    6. Cumin - 1 teaspoon
    7. Curry leaves - few
    8. Potato - 1 medium (cubed)
    9. Turmeric powder - 2 teaspoons
    10. Lemon - 1/2
    11. Cilantro - to garnish


    1. Wash and soak the sago at least for 8 hours or overnight. The amount of water should be just enough to immerse the sago.
    2. Make the roasted peanuts into a coarse mixture just by pulsing it in the mixie/blender couple of times.
    3. Mix the soaked sago with the ground peanuts, salt and sugar and keep it aside.
    4. In a pan, heat the oil and let the cumin seeds splutter. Add curry leaves and potatoes, turmeric powder, salt and saute till the potatoes are cooked right.
    5. Now add the sago mixture and mix it with the potato masala. reduce the flame to medium and let the sago cook completely. Stir in between. It should be cooked without lid and no water is needed since sago is already soaked.
    6. Once the sago is cooked add the juice of half of a lemon and remove it from heat.

    Garnish it with cilantro and enjoy!

    Tip: Cooked moong dhal can be added in step 5 when u add the sago mixture. Moong dhal should not be cooked too much. It should be just right.

    Saturday, April 23, 2011

    Corn Croquettes

    I came across this recipe in Arundati's blog sometime back and had bookmarked it. One morning, as always, I stood in front of the opened refrigerator thinking what to cook. When my eyes crawled over a bag of sweet corn kernels, I knew I am going to make this mouth watering corn croquettes. So I quickly went through the recipe, made some few changes, to suit our taste buds and the outcome was "Melt-in-your-Mouth Corn Croquettes". I made it a less spicy so that my son can enjoy it too and he completely loved it just like we did. You can adjust the spiciness as per your taste.


    1. Sweet Corn Kernels - 2 cups
    2. Potato - 1 large
    3. Onion - 1 small chopped
    4. Ginger Garlic paste - 1 teaspoon.
    5. Green Chillies- 1 or as per taste
    6. Salt - as needed
    7. Seasoned breadcrumbs - as needed
    8. Lemon Juice - 1 teaspoon
    9. Oil - to shallow fry


    1. Cook the corn kernels for 5 minutes. Darin all the water. Blend it into a coarse mixture and keep it aside.
    2. Cook the potato, mash it and keep it aside.
    3. Heat a tawa, add the chopped onions, ginger garlic paste, green chillies and saute well till the onions turn translucent.
    4. Now add the blended corn kernels, mashed potato, salt and lemon juice.
    5. Mix it well and turn off the heat. Once it is warm enough to touch, add bread crumbs as needed to make the mixture good enough to form patties.
    6. Make lemon sized balls with the mixture and roll it round between your palms. This recipe will yield 8 -10 croquettes.
    7. Heat a skillet, add a tablespoon of oil. When it is hot enough, place 4 or 5 croquettes around the skillet and cook them till they are golden brown. Turn them over and cook till the other side becomes golden brown too.
    8. Place it in a paper towel so that any additional oil drains .

    Serve it hot with any dipping sauce or have it as it is like what we did :-) .

    Friday, April 8, 2011

    Chicken Pakora

    Never knew that chicken can be prepared as pakoras until I tasted this at one of our friend's place recently. When I told her that chicken pakoras sound completely new to me, she told me that it is a very common Pakistani dish. She prepared it in a jiffy as our tea time snack.

    I am not sure what is with me and the battered pakoras/pakodas. The batter doesnt stick to the main ingredient when I drop it in oil and I always end up with the fried batter and the fried main ingredient :-). So I was little skeptical to try this dish. But my cravings for the chicken pakoras overpowered my skepticism.I did not get a complete recipe from our friend. I just remembered her saying "grind everything coarsely". Out of my cravings, I came up with the recipe below. To my surprise, it came out perfect. The batter was still stuck to the chicken when I removed it from the oil :-) .

    Ingredients :

    1. Chicken(skinless and boneless) - 1 lb
    2. Salt - to taste
    3. All purpose flour - 1 cup
    4. Rice flour - 2 tablespoons
    5. Corn flour - 2 tablespoons
    6. Food color - a pinch (optional)
    7. chillipowder - 1 teaspoon /per taste
    8. Egg - 1

    To grind:

    1. Ginger garlic paste - 1 tablespoon
    2. Onion - 1/2 chopped roughly
    3. Green chillies - 2
    4. Cilantro - 1/2 cup
    5. Dhania seeds - 2 teaspoons


    1. Clean the chicken and cut them into bite size pieces and set it aside.
    2. Grind the ingredients under the "to grind" section into a coarse mixture.
    3. Add this ground mixture to the chicken and give it a quick mix.
    4. Then add salt, chilli powder and food color. add the flours little by little. Spray water if needed and mix it with the rest of the ingredients.
    5. Make sure the batter coats the chicken pieces evenly. The batter should not be too thick or very thin.
    6. Whisk an egg and add it to the battered chicken. Set it aside for 30 mins.
    7. Deep fry till it turns reddish brown.

    Serve it with tea.