TWO DIFFERENT SAMOSAS ON A DIFFERENT NOTE

Who doesn’t love samosas, from kid to king fond of this snack? It plays a major role in Birth day parties, Tea parties and when we are in the mood of munching and crunching something in the cold winter or in rainy season even in hot summer.. Holding a cuppa hot tea or homemade Filter coffee beside the samosa plate.. Hm… imagination itself tastes yummy right?!..

Come let me show the two varieties of samosa I made for my cousin sister when she visited my home 4 months back.(Yeah its my long pending to blog even I thought of sending this to savories Event of Srilekha ha ha ha).

VEGGIES STUFFED SAMOSA WITH SLIGHT MASALA FLAVOUR

And believe me for the first time I tried this at my kitchen without any big disaster but for the shape. I learnt this from my mami who made for me some years back.. so I couldn’t recollect the exact idea of folding the samosa in to cone ie triangle shape.. somehow I managed after trying 3 to 4 pieces.. Here u go dears.

INGREDIENTS

Maida/all purpose flour 1 cup
Wheat flour 2 cups
Butter (melted) 2 tsp
Salt to taste
Oil to fry

FOR VEG MASALA

Onion 1
Thinly grated Cabbage 1 cup
Grated carrot ½ cup
Frozen Peas ¼ cup
Green chilli 2
Salt to taste
Garam masala a pinch
Turmeric a pinch

FOR ALOO MASALA

Onion 1
Potato 2
Green chilli 2Peas ¼ cup
Turmeric a pinch
Garam masala a pinch
Salt to taste

PREPARATION

Combine maida and atta with salt nicely and add melted butter and water slowly and knead the dough. Set aside for 15 mts.
Divide the dough into small round balls
Roll into a perfect round like chappathi.
With a knife or pizza cutter make 2 semi circles with the round.

Take one half

Fill the masala in a side

Cover the one part fixing to the center of the semi circle.

Then bring the other side to next corner to make triangle shape and press gently the three sides with very little water to seal the edges.

Repeat the same procedure to the entire rolls as shown in the pics and deep fry it till it turns golden brown and crispy.



METHOD FOR MASALA STUFFING

cook and peal the potato skin and smash it. Finely chop the onions and green chillies. Take a pan in a little oil splutter ani seeds and saute onions, frozen peas and chillies till it translucent. Add smashed potaots with turmeric, salt and little garam masala. combine well and cook for some time. granish with cilantro.

FOR VEGGIES STUFFING

Make a thin slices of onion, carrot and cabbage (length wise) and finely chop the green chilles. In a pan splutter jeera and fry the veggies to golden brown along with peas. add salt, turmeric and masala. combine well and saute for few mts. Now the masalas are ready.

ALOO STUFFED SAMOSA
Sending these samosas to Sunday Snacks:Hot and Spicy event by pallavi.

GHEE FLAVORED MUSHROOM NOODLES

Anything with mushroom goes well for my kids. Since it is rich in protein, I used to add this in many of my dishes especially for my kids. This is one of them, and they love to have them with noodles.

INGREDIENTS

Magi noodles 1 pocket
Tomato 2
Onion 1
Green chilli 1
Mushroom 1 pocket
Garlic 5 pods(crushed)
Ghee 1 tsp

METHOD

Cut onion and tomatoes in to fine pieces or length wise. Cut the green chilli length wise.

Wash and clean the mushrooms in warm water and drain the water thoroughly. Cut the mushroom into pieces. Keep aside.

Take a pan; add some oil and sauté onion, tomato and chilli till it turns golden brown. Stir well by adding magi masala (u can find the masala pockets along with the noodles).

Add 2 cups of water. Allow to boil for 5 mts. Then add the noodles, combine well. Close the lid and cook for some time in the low flame and until the water absorbs.

In another pan pour a spoon of ghee, fry the mushroom and garlic pods in it. Add these fried mushrooms in to the noodles or top up the noodles with mushrooms.

Serve the hot bowl of ghee flavored mushroom noodles during the evenings or for breakfast.

This entry goes to Alka(Sindhi rasoi) who is hosting "Just for you event"

NOURISHING TOAST WITH HEALTHY TOPPINGS

This is very simple and tasty snacks. Most of us will break our head for the evening snacks especially for kids; it should be healthy, filling and tasty. Mainly it should be kids approved right?!... This will help us with very simple ingredients and with very little effort. My kids enjoyed eating this and we too. Not only for the evening snacks, it can be taken as Breakfast or dinner too. This I had in my friend Sindhu’s house. Me and my kids loved it and the next day I tried it for breakfast. We all liked it. Thanks Sindhu for letting me know such a nice recipe. I added and reduced some of the ingredients according to our taste buds.

In reciprocation and wanted her to taste my style of preparation, I made it for my friend Sindhu and given to her. She also enjoyed very much.

U NEED

Dosa/Idli batter 2 cups
Chilli powder 1 tsp
Garam masala ¼ tsp
Salt to taste (note already dosa batter and bread contain salt)
Turmeric a pinch
Onion finely chopped 1
Tomato finely chopped 1
Green chilli 1
Carrot finely chopped 1
Bread slices 4
Ginger garlic past ½ tsp
Paneer few cubes
Oil to toast

PREPARATION

1. Mix salt, turmeric, ginger garlic paste, chilli powder and garam masala powder to the dosa batter. Combine well.


2. Then add chopped vegetables including chilli. If the batter is too thick u can add little water. Consistency should be like bajji -bonda batter.
3. Soak the paneer in warm water for 10 mts and grate it to fine pieces.

4. Heat the dosa griddle and soak the bread slices into the batter. Be sure some vegetable should stick on both sides

5. Pour oil around it and cook till it turns crispy and brown. Repeat it for next side too.

6. Keep the bread toast aside. Spread some shredded paneer on the top.

7. Pre heat the oven for 5 to 8 mts in high.

8. Cook in grill mode for 1 minute.

10. Garnish with curry and coriander leaves and Serve hot with sauce.

People who are not having oven can do it on stove top itself. Ignore the steps 7and 8. Instead roast it again for few mts on the dosa griddle itself.

This Bread goes to the following Events

1.Cooking for kids by Preety

2.MEC - Paneer by Raji

3.Just for you by Alka.

4. FIC Yellow by Sunshinemom (the second pic)

5. Bread Mania by Sindura.

BREAD PANNEER (A MICRO WAVE TRY)

This one I especially made for the Rak’s Event. Though I have Oven, so far I did not use it properly.. jus using for re heating and preparing very few n simple dishes like pizza(with store bought base), potato toast and some. I am always comfortable with stove top method. This time I fully used my oven to make this. Anyhow the output was so good and tasty.

My kids loved this very much and emptied the bowl in seconds.

INGREDIENTS

Onion 1
Green chilli 2
Paneer few pieces
Bread 3 slices
Chat masala ½ tsp
Salt to taste
Turmeric a pinch
Pepper a pinch
Chilli powder ½ tsp
Cumin powder ¼ tsp

METHOD

Soak the paneer cubes in warm water for 10mts.
Stain the water and crumble the paneer and bread slices.
Take an oven proof container, pour little oil and add onion n green chilli microwave high for 3 mts till it turns golden brown. Stir it for every 30 seconds or 40 seconds. Then add paneer and bread pieces, mix it well. Microwave high for 3 mts. Stir now and then. Then add salt, pepper, cumin powder, turmeric, chilli powder and chat masala. Combine well and microwave high for few more mts. keep stirring every one minute.

Give this hot bowl for evening snacks.

This recipe goes to the following Events

1.Cooking for kids by Preety,

2.FIC Yellow by Sunshinemom

3.MEC - Paneer by Raji

4.Bread Mania by Sindura.

5 Just for you by Alka.

BAJJI'S PLATTER -A TREAT FOR YOU

Wow! we will say a big “O” to bajji always. Summer or winter its an all time snacks for our home and for everyone I trust.. Isn’t dears.

Particularly my hubby loves chilli bajji very much. And my amma is great lover of milaga bajji.

If she doesn’t have bajji mlilagai (hope u all understand the word bajji milagai the light greened long chilli especially for making bajjies.) she ll make bajji with our ordinary green chilli.. she loves the spiciness in that.

I made this especially for my dear amma and for my hubby darling. Rest of the bread, onion, potato bajji for us. (I too love chilli bajji that is different). We won’t stop with one variety of bajji. We make minimum 3 to 4 varieties at a time having one or two in each variety.. so I used to make once in a while since its deep fried and consuming quantity also more.)

INGREDIENTS

Rice flour ½ cup
Gram flour 1 cup
Red chilli powder 6 tsp
Salt to taste
Idli/Dosa batter 3 tsp (optional)
Oil to fry
Vegetables as per your taste and choice
Onion, brinjal, raw banana, potato, chow chow, bread, green chilli/bajji chilli, cauliflower etc.

Here I displayed potato, onion, chilli, raw banana and bread bajjies as a treat for you.

METHOD

Combine both flour,salt, chilly powder well and then add the Idli/Dosa batter. Make a thick batter by adding water.

Why I used dosa batter here is bajji will come fluffy and crispy. Instead of using baking soda this will be good.

Cut all the vegetables in to thin slices. (shape doesn’t matter as per yr wish and taste u can cut it.)

Take a frying pan and pour cooking oil, heat the oil. Once the oil get heated, turn the stove to medium flame.

Dip each slice of veggies in to the bajji batter and deep fry them in the cooking oil.

Fry both sides until it turns to golden brown color and crispy.

Enjoy the bajji with coconut/green/red chutney.

Sending this to the following events

1. Srilekha's EFM – Savouries
2. Alka's Just for you .
3. Pallavi's Sunday Snacks - Hot N Spicy

VEGETABLE BONDA

Most of us will surly raise our hands to healthy and tasty snacks, that too it satisfy both sides and won the approval of kids, definitely it will be lovely right!... Thro this stuffed n crispy bondas
we can consume combination of 3 to 4 vegetables at a time in our favorite way of cooking. The only thing pinches is deep fried .. wont u compromise with the stuffed vegetables in this?!.Mm....

INGREDIENTS

Gram flour 2 cups Rice flour 1 cup

Red chilli powder ¼ cup
Baking soda a pinch
Salt to taste
Oil to fry
Vegetables ½ cups
(Peas, onion, potato, beans, carrot and beet root.)
METHOD

Chop all the vegetables except onion and par boil with little water.
Chop the onion and saute for few mts in a pan and add the boiled vegetable along with turmeric and salt... Fry it for some time till the remaining water in the vegetables absorbs.
Let it cool for some time and make a small ball out of it. Keep these balls in a plate.
In a bowl mix both the flours, salt, chilli powder and baking soda well and make a thick paste by adding water slowly.
Heat the oil in a deep frying pan; dip the vegetable balls in to the flour paste.Put it in the hot oil and fry them till bondas turn golden brown

This recipe is going to

Trupti's Announcing ' Winter Treat ' Event
Srilekha's "EFM (Event for the Month) December - Savouries Series!"!
Sangeeth and sunshinemom's Eat Healthy - During Pregnancy. Events.

SWEETY SPICY CORN TOAST

This I had in my friend vidhya’s house long back. I used to visit her house with my kids to spend time there and she too to my house often. That was really an enjoyable and good time pass for us as well as for our kids too.

Now she shifted her house to Thiruvanmiyur from Ashok Nagar. We can not visit frequently either of our house now a days. Missed those days badly…. Ok let me come to the point….

That day she prepared this and me and my kids love it. Then I prepared in my house my hubby too liked it a lot.
First few times I followed the same method of her later I made lots of variations (before blogging / in early days) in that n started following my own style. That also came out very well. Last month I prepared this as a evening snacks for my kids. Thanks to vidhya for the basic recipe of delicious dish.

Here is the link of her recipe…..

INGREDIETNTS

Bread Slice 6
Cheese (grated) ½ cup
Sweet corn 1 cup
Onion 1
Tomato 1
Oregano ½ tsp
Chat masala 1 tsp
Green chilli chopped 1
Chilli powder 1 tsp
Soya sauce 2 tsp

All purpose flour/Maida 3 tsp

Butter ½ tsp
Sugar ½ cup
Milk 3 cups

METHOD( For corn Masala)

Take a pan with little oil sauté onion to golden brown and add tomato,chilli corns. Cook until it gets soft and mixed. Add salt,oregano,chat masala, chilli powder and finally soya sauce. Cook for few mts until the raw smells goes.
Keep this dry masala aside

FOR WHITE SAUCE

Heat a pan and melt the butter then add the all purpose flour, fry for few mts. Careful not to turn to brown color.

Mix the flour with luke warm milk added with sugar. Carefully not to form lumps. (no problem if lumps formed, allow it cool then run for few seconds in mixer.

Now u ll get thick paste of white sauce. I did this trick one time when I got lumps)

Now come the Final Twist

Toast the bread lightly in tawa or microwave. Keep them in a plate.

Coat the bread with while sauce then spread corn masala.

Place the grated cheese on the third layer.

Microwave or cook in grill mode for 2 mts.

U can use tawa also for final toasting.

Then garnish with a white sauce and topped up with ketchup/tomato sauce/jam as shown in the

PIC. Sending this toast to the following events

Lubna's FIC White Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.

Pallavi's http://pallavi-foodblog.blogspot.com/2008/12/event-sunday-snacks-hot-n-spicy-update.html

Sharmi's Cooking for kids .

SIRI's Awadhi cusine.

Srilekha's "EFM (Event for the Month) December - Savouries Series!"!

HAPPY NEW YEAR TO ALL OF YOU DEARS..... HAVE A GREAT DAYS AHEADD.

- HEMA

MOR KOOZH (OFCOURSE ITS MORE COOL)

Sending this recipe to Eat Healthy - During Pregnancy Event hosted by Sangeeth and FIC White hosted by Lubna and Sunshinemom.
Sudeshna's Harvest -the festival of rice Event.

Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.
During pregnancy time indigestion is common problem we come across. Those with digestive problems are often advised to drink buttermilk, as it is more quickly digested. Buttermilk has more lactic acid too.
It helps to keep our body cool and prevents the side effects of body heat especially during pregnancy time. One cup of buttermilk has 99 calories and 2.2 grams of fat. In this dish, added cumin and hing helps more in digestion and good for heart too. As it is well known that pepper is a very good appetizer and good for ulcer. Hope it will be useful to some extent for future moms.

INGREDIENTS

Butter milk 2 cups
Rice flour 1/2 cup
Hing a pinch
Cumin powder ¼ tsp
Salt to taste
Pepper a pinch
Dried red chilli/green chilli 3 to 4

For Tampering

Oil 3 to 4 tsp
Mustard ½ tsp
Chenna dal ½ tsp
Urid dal ½ tsp
Curry leave few

METHOD

Dilute the butter milk to 3 cups add hing, cumin, pepper powder and salt to it.
Add rice flour and whisk it for few mts. Now u can get the nice thin batter (thinner than dosa/idly batter.)
If the batter is too thick add some more butter milk or water accordingly.
In a pan pour gingelly oil, pop up mustard seeds, fry both dals n chilli it turns golden brown. Pour the batter stir continuously without taking hand. Be Careful not to form lumps. Sprinkle few drops of oil now and then approx to 2 tsp. If u can use oil liberally it will not be sticky. Cook until it done and looks shinny and not sticky to the sides of the pan.

Very tasty and easy dish for evening time. This is our child hood favo dish. My mom always prepares this dish whenever she gets extra curd. We love to have with lemon pickle we don’t prefer spl or particular side dish for this.
Serve hot with any pickle or as per yr taste.

HERE COMES AN AWARD

from my new blogger friend Varsha Vipins from Will-O'-the-Wisp.Thank u varsha it means a lot to me.....

In this occasion I would like to honor my new visitors and friends of my blog with my Best Blogger Friend Award. Please click HERE to pick the award dears...Here goes the another list of my friends

Chandani, Varsha Vipins, Khaugiri, sriharivatsan, meeso, Siri, Sharmi, Rajee

Thank u dears...

MEDHU PAKODA

This is our favorite snack. Here in Chennai we have a famous snacks stall named Venkatramana Boli Stall in Mambalam. Evening snacks, all sweet, savouries and especially Poli are so tasty there. We used to send some of the items to my younger sil in Canada, while someone goes there.....

This time instead of buying I made this and my husband prefers anything home made rather than stall bought. Every time if we buy any snacks outside he tells me Hema u can do this at our home itself. Y don't u try this ..... Its a good thing and sometime I got irritated when he says the same for appalam, papped etc.... That time I replied "Ninga mavu kindi thango nan appalam ittu edukaren" ( U prepare dough for the appalam, then I ll make it. Preparing appalam dough is little bit tough job) Shall we do it this Sunday dear....... Then wat next...He suddenly absconds from the place like in the Cinema scenes....Ha! Ha! Ha!

Now lets come to the recipe............

INGREDIENTS

Besan/Kadalai mavu - 2 cups
Rice flour/Arisi mavu- 3 tsp
Chilli powder 5 tsp
Salt to taste
Hing a pinch
Baking soda - a pinch
Oil to fry

Green chilli 1 chopped
Onion big 1 finely chopped
Curry leaves -few

PREPARATION

Add all the above things in a bowl and mix well. (salt hing etc should get thoroughly mixed)
Add onion, green chilli and curry leaves. combine well.
Then sprinkle some water now and then while making the dough. It should not as dry as onion pakoda batter or as thick as bajji batter.
The dough should be coarse and softy (got confused... the right state is u can able to make a soft balls out of dough.
Make medium sized balls out of the dough and fry in the oil.
By its name Medhu Pakoda, it is a soft variety of pakoda. This will not be as crisp as onion fritters
Hope u understand the recipe and enjoy doing it.....

BABY CORN MANCHURIAN

Suddenly my Husband's friends family came to our house. They have come in evening and my husband intimated me half an hour before they reached. I was little bit tensed what to make for them as a snacks... Only these baby corns are resting in my fridge. Then I decided to prepare manjurian instead of using cauliflower I used baby corns. First time I tried this recipe, It came out very well and tasty. They enjoyed it too...... This manjurian with hot cuppa filter coffee...... Hm... really too goooood.

INGREDIENTS

Baby corns 10
All purpose flour/maida 1/2cup
Besan/kadalai mavu 2 tsp
Chilli powder 3 tsp
Onion 2
Tomato 2
Turmeric
Salt to taste
Oil to fry
Green chilli sauce 2 tsp
Soya sauce 2 tsp
Tomato ketchup 1 tsp
Ani seeds/ sombu 1 tsp

METHOD

Cut the baby corns in to small thin pieces. Mix both flours, chilli powder and salt with water to a thin batter. The batter should not too thick as well as too think. If it is thick like idly batter fritters will come like Bajji. It it is too thin it can’t be stick with corns. Be careful while making the batter. It should be in right consistency.
Dip each corn in to that batter and deep fry it. Keep it aside.
In a pan tamper aniseed and add onions tomatoes one by one. Saute it.
Add turmeric, all the sauces and little salt. Stir it till all turn to golden brown and raw odor goes off.
Now add the corn fritters. Mix it well as all the essence of the masala should get mixed with the fritters.
Garnish with coriander leaves, spring onions /finely chopped onions. Serve hot and enjoy the taste….

OMA PODI

After so many sweet posting along with Award and festive occasions. our tongue need a change to taste some hot and salty savouries.
My mom came to my house at the right time to feed our need. (That's mother right). Now i started doing my little one's job nagging my mom to do something for us.

She obviously approved my application and started doing my favourite dish oma podi and my husbands favourite of ribbon Pakodas. (will post it later). She is an expert of preparing all types of savouries rahter than sweets. She used to prepare a lot and do varieties at the time of every festive occasion that too especially on Diwali days.

Thank u mom......

let me share the recipe here......

INGREDIENTS

Omam/thymol seeds /ajwain - 15 gms
Gram flour - 3 cups
Rice flour -1 cup
Butter 2 tsp
Table salt - to taste
Oil - for frying

PREPARATION

grind thymol seeds/omam/ajwain with water and keep aside for some time.
Then strain it thro a strainer and now the omam water is ready.
Similarly sieve the rice and gram flours too. Mix the omam water rice flour, gram flour, salt and butter and mix well.
Add water to get a thick paste-like consistency little more pliable than chappathi dough.
Heat oil in a deep frying pan. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough.
If the dough springs to the top with bubbles all around it, then the oil is just ready.
Fill the dough in to the omapodi mould and fry golden brown.
Keep flipping the sides till the omapodi is done.
Store in an air tight container.

This recipe goes to EFM Savories series hosted by SriLekha

LOVELY PURIES

Hi all.... No Recipe, No Ingredients and No Method.....
Jus my daughter want to click something and she selected these puries given for her snacks.
She only has arranged in her lunch box lid and taken the photo. Given the name too.....
Oh I m scared! blogging competition starts from my house itself Ha! Ha! Ha!......

EGG - BREAD TOAST

INGREDIENTS

Sandwich bread slices-2
Egg 1
Salt to taste
Turmeric a pinch
Cumin and pepper powder less than ¼ tsp
Finely chopped onion 2 tsp
Garam masala a pinch (optional)
Oil or ghee to toast

METHOD

Beat the egg in egg beater along with all ingredients but for the onion and bread slices.

Keep this in a plate or flat container so that we can soak the bread easily.

Cut the brown edges of the bread and make it as triangular shape or make the shape as desired.
Heat the dosa griddle or tawa greased with little ghee.

Soak each slice, one by one both sides and place it on the heated griddle/tawa.

Spread some ghee or oil around and sprinkle chopped onion press gently so that it will stick on to the bread.

Turn next side slowly when it becomes golden brown and toast this side too using little ghee or oil.

U can have this with chilli or tomato sauce.

This I learnt from my friend vidhya, a long back. I slightly made some changes in the original recipe. My daughter love this very much.

YUMMY GREENY SUNDAL

This is my second entry as same as in my previous Chenna sundal recipe. I used coriander leaves instead of mint leaves. Thats it. It also sounds good in taste. We all like this sundal.

I dono the exact English name or the name i given Rajma of the cereal i used is correct or not. In Tamil we call it as Karamani.

INGREDIENTS
Black eyed peas / karamani 2 cups
Grated Coconut ½ cup
Green chilli 2
coriander leaves ½ bunch
Ginger ½ inch
Salt to taste
Oil and mustard for seasoning

METHOD
Soak Black eyed peas /karamani over night or abt 8hrs minimum.
Pressure cook and keep aside.

Grind coriander leaves, ginger, green chilli and coconut.

In a pan pop up mustard seeds and add seasoning dals.
Saute for some time add little water and add Black eyed peas /karamani.

Allow to boil for few mts till aroma spreads around.

MINT CHENNA SUNDAL

I usually make sundal for sarawathi pooja celebrations in our concern every year. Jus want to change the routine one black chenna with seasoning added coconut. I have two bunches of mint leaves lying in my my fridge. Then I suddenly thought an idea of this new combo. This I tried first time and worked out well. I dono this one is already in some others recipe list. But I have not heard or tasted the sundal so far anywhere. So that I can say its my own style.I shared this with my family and neighbours and given to office for Saraswathi pooja.. All our staff members appreciated for this new try and for its taste. wanna eager to know Here u go……..

INGREDIENTS

Black chenna 2 cups
Grated Coconut ½ cup
Green chilli 2
Mint leaves ½ bunch
Ginger ½ inch
Salt to taste
Oil and mustard for seasoning
Curry leaves for garnishing

METHOD

Soak chenna over night or abt 8hrs minimum.
Pressure cook and keep aside.
Fry the mint leaves in very little oil for few mts.
Grind along with ginger, green chilli and coconut.
In a pan season the seasoning items and adds the paste.
Fry for some mts add little water or add chenna with water .
Let it boil for some mts till the flavor of the paste mixes well with the chenna.
Garnish with curry leaves.
Now the tasty mint sundal is ready to eat.

As every one knows very well chick peas/chenna are rich in protein. During pregnancy these vitamins and minerals are very essential for both child and mom. Here some of other nutritious values in it.

Chickpeas 1 cup contains

Calories: 286 Protein: 11.8g, Carbohydrate: 54.3g, Total Fat: 2.7g, Fiber: 10.5g

Excellent source of: Folate Vitamin B6 1.13mg, Vitamin C 9mg, and Zinc-2.54mg

Sending this recipe to Eat Healthy - During Pregnancy Event hosted by Sangeeth

PUTTU

INGREDIENTS

Rice flour - 2 cups
Grated coconut - 1 cup
Water - 1/2 cup
Salt to taste

METHOD

Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker. Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot.
You can have Puttu with either Kadala Curry/steamed plantains or bananas.

This is Kerala special dish. I learnt this from my keralite friend. first time i tried this with kadala curry.
it seems to be ok. Both my kids did not like this as it was dry and Kadala curry s too spicy.

NOODLES ON TOAST

INGREDIENTS
Bread slices – 4
Ghee to toast
Cooked noodles – one cup
Tomato ketchup or jam -

PREPARATION

Toast the bread slices in a tawa.
Spread the noodles on the bread slices as toppings.
Add the ketchup or jam on the centre top of that.

It looks so nice and very easy to prepare if u have left over cooked noodles.
I suddenly had this thought when I have nothing in my hand to give evening snacks for my kids but for the bread and cooked noodles. It’s very boring to have always a plain toast. They denied to have plain toast that day. So I thought of
giving them the usual one in a different manner. Believe me they enjoyed this very much.

PEA NUT DRY MASALA

I m sending this recipe to EFM Savories series hosted by SriLekha

INGREDIENTS
1. Raw pea nuts 2 cups
2. Finely chopped Onion 2
3. Finely chopped Tomato 1
4. Finely chopped carrot 1
5. puffed rice 3 tsp
6. salt to taste
7. Chat masala ¼ tsp
8. Chilly powder ½ tsp
9. Coriander leaves to garnish.

PREPARATION

1. Soak raw pea nuts for 4 hrs and pressure cook it.
2. Drain the water from the cooked peanuts.
3. Keep it in a bowl add all the ingredients one by one.
4. Mix it well and garnish with coriander leaves.

Its very tasty and delicious for all age groups. we can add more vegies what ever v can have raw like cabbage cucumber etc. Tis very famous in our Chennai T.Nagar road side shops.

KUNUKKU

INGREDIENTS

Finely chopped onion, carrot, beet root 1 cup
curry leaves
hing
salt to taste
gram flour 3 tsp
rice flour 2 tsp
Adai dough(mixed dal dosa dough) 3 cups
Oil to fry

METHOD

Add all the said chopped vegetables in to dough.
Add gram flour and rice flour in to that to make the it thick.
Add salt and curry leaves.
In a pan pour cooking oil and put the dough into small balls deep fry until it turns brown.

We can prepare this in the remaining adai dough. So that we can not waste or taking next day the same stuff again. Its suits for evening snacks for all age.