TEA TIME SNACK MINT PAKORA, BUNCH OF AWARDS AND SHARING

INGREDIENTS:
Besan flour
Onion
Mint leaves
Green chilli
Salt
Cumin powder
Oil for frying




PREPARATION:

• In a heated skillet Pour the oil. Mix the Gram flour,salt cumin powder, diced onion,chilli in a separate bowl. make it like a paste.
• Deep Fry it in a oil.
• Serve hot This snack with your favorite sauces and Tea.

AWARDS, SHARING AND 7 FACTS ABOUT ME:
On to the blog awards....Totally honoured...First i would like to say my big thanks to shoba shyam and mehjabeen...i received these bunch of awards from My blogger friend Shoba shyam's good food & Mehjabeen's Jabeen's corner. They both have a very wonderful blog and nice posts.I love all the bloggers. I wish to share my awards to my other bloggerpals who didnt receive these awards yet........
                         HAPPY BLOGGING FRIENDS.............


BUNCH OF THESE AWARDS I AM PASSING TO,

1. ARCHGURU'S My culinary endeavours
2. APSARAILLAM BLOGSPOT
3. VALAR'S KITCHEN BASIC TO BEGIN
4. THE DEEP DISH
5. VEGETARIAN TASTE BUDS
6. RELISHING FOOD
7. MAHI'S KITCHEN

7 FACTS ABOUT ME

1. I AM A QUALIFIED PHARMACIST
2. I DO BLOGGING IN THE AFTERNOON
3. I LOVE PETS ESPECIALLY DOGS
4. I HAVE A HUGE FRIENDS CIRCLE AND I LOVE THEM
5. I LOVE COOKING
6. I LIKE PADMASRI KAMALAHASSAN MOVIES.
7. VISITING NEW PLACES AND TAKING SNAP SHOTS IS MY HOBBY

MIXED VEGETABLE PAKORA

Ingredients:

• Onion
• Shredded cabbage
• Peas
• Corn
• Carrot
• Curry leaves
• Besan flor
• Turmeric powder.
• Salt
• Cooking oil

Preparation:

1. In a bowl mix the onion, shredded cabbage,corn, carrot,peas and curry leaves with salt.
2. Add water little by little to make a sticky dough.
3. Drop small balls in the preheated oil. Fry until it becomes golden brown color.
4. Serve hot with your favorite chutneys.

CILANTRO PAKORA

Quick and versatile snack is always a pakoras.......Cilantro is having more medicinal constituents...  Nothing beat the taste of cilantro pakoras.

 Ingredients:

• Cilantro leaves 
• Fennel
• Garlic
• Onion
• Green chilli
• Salt
• Cooking oil
• Maida
• Rava (Roasted)

Preparation:

1. Pour the oil in a heated skillet.
2. In a blender grind the cilantro leaves, Fennel, Garlic and green chilli.
3. Add this mix to maida and roasted rava to make like bajji mix.
4. Now add the diced onion and salt to this paste.
5. Once mixed well, drop the pakora into the preheated oil.
6. Fry the both sides till it become golden. Serve hot with your favorite chutneys.

I AM SENDING THIS RECIPE TO KRITHI'S KITCHEN Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro.

SPROUT BEANS MASALA SUNDAL

 In villages people say mixed beans as a முளை கட்டின தானிய சுண்டல்..But in modern days it becomes a Sprout beans or mixed  beans..My granny often make this when we visit her place..Its a healthy recipe too mainly for people with diabetics could eat this without any hesitation

INGREDIENTS:

• Small red beans
• Chick peas
• Whole Green Moong dal
• Cow peas (Blac eyed bean)
• Coconut shredded
• Onion
• Red chilli
• Mustard
• Chana dal
• Curry leaves
• Salt 
• Cooking oil 

PREPARATION METHOD:

1. Soak all the bean items and chick peas  in water half day. Then place all this in wet muslin cloth and keep it aside. If you open in the morning You could see beautiful sprouts.
2. Microwave the sprouts for 1 minute if you dont like the raw taste.
3. In a frying pan add oil and heat it.
4. Now add mustard,Chana dal,Onion, Red chlilli, Curry Leaves, Curry masala powder.
5. Stir fry this and then add the mixed sprouts with salt.
6. Keep it in a flame for 5 minutes. Add the shredded coconut for final touch.

ARISI POORI

This wonderful recipe arisi poori idea is completely from my friend aishwarya..Thank you so much aish..

INGREDIENTS:

• Par boiled rice- 1 cup
• salt
• Cooking oil
• Maida - very little 
• Shredded coconut

PREPARATION METHOD:

1. Soak the par-boiled rice or sonamasoori in water for 3 hours. soak well.
2. Grind it like a paste without adding more water.
3. To this add little maida,shredded coconut & salt to make paste for preparing poori.
4. Now place the paste on polythene cover and make it into round shape by pressing through fingers.
5. In a heated oil filled pan,place the poori, and fry it on both side till it becomes golden and fluffy.
6. Serve hot with your favourite masala.

UPMA KOZHUKATTAI (உப்புமா கொழுக்கட்டை )

This is one of my granny's (ammachi) special dish. Often she used to prepare and give it for us in evening time..still Its special taste remains in my memory..One important things is make a kolukattai only when the upma is hot.

INGREDIENTS:

• Rava
• Green chilli
• Ginger
• Mustard
• Chana dal
• Minced onion
• salt& water

Method:

1. In a frying pan, add 1 tablespoon oil.
2. Add Mustard,chana dal,chilli and ginger. When all these starts popping add onion.
3. Add 2 cups of water for 1 cup of rava with salt.
4. When water starts boiling, add rava little by little and mix well.
5. When mixture become thick turn off the flame. After ten minutes,start to make a small oval shaped balls by using this rava dough. (If it is more hot touch it with little cold water)
6. Place the oval shaped balls in idly plates and steam it.
7. Steam it for 10 minutes. Serve hot with your favourite chutneys.

SWEET PANIYARAM (இனிப்பு பணியாரம் )

Ingredients:

Idly batter(grind with fenugreek seeds)
Jaggery or sugar
Cardamom
Coconut (shredded)

Method:

Mix the shredded coconut,sugar and elaichi with idly batter. Mix well. Heat the paniyaram pan. Once it hot enough leave little oil in each impression. Pour a spoonful of batter in each impression after 5 minutes turn into otherside. Remove it from the pan if the both sides become golden brown.

கார பணியாரம் (kara(spicy) paniyaram)

Ingredients:


Idly batter
onion
Mustard
Chopped green chillies
curry leaves
Oil 

 Procedure: Fry the chopped onion,chilli and curry leaves in a pan with spluttered mustard. Add this ingredients into the idly batter with little salt. Mix well and then heat the kuzhi paniyaram pan. Apply a little oil on the pan. Pour the mixture into the paniyaram pan. Close the lid to get even cooking. Shallow deep fry both side. Serve hot with coconut chutney.

DIWALI SNACK ITEMS(8)

POONDU KARASEV RECIPIE


INGREDIENTS

Bengal gram flour - 1cup
Rice flour - 1/2 cup
Salt - required amount
curry leaves
Refined oil

TO GRIND A PASTE
Garlic - 1 whole
Red chilli
Pepper

PROCEDURE:

1. Mix the bengal gram flour and rice flour together with salt and water.
2. Make it like a dough
3.Heat oil and using the kara sev making plate rub the dough on it
4.When it starts turning golden brown, remove to a tissue paper to remove excess oil.
5. Fry some curry leaves in oil and mix with the kara sev.

MURUKKU

INGREDIENTS I USED:

Raw rice - 4 cups
White gram - 1/2 cup
White sesame seeds - req amount
Cumin seeds - req amount
Asafoetida powder - 2 tbsp
Butter - 100 gm
Salt - As reqd
Oil for frying

PROCEDURE:
Wash and clean the rice well. Leave it to dry.Once it has dried completely, powder it nicely. Fry the white gram and powder it.Mix together the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt. Do not add water.Take a little of this mixture and add water to it to get a dough like consistency. Take this dough and twist it into circular shapes of that of the murukku.Heat oil in a kadai.To test if the oil is hot enough, drop a pinch of dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready. Drop in the murukku gently into the hot oil and fry till golden brown. Store in an air tight container.


RIBBON PAKORA

INGREDIENTS I USED:

1 cup rice flour
1/4 cup Gram flour

1/4 tsp butter 

1/2 tsp asafoetida
1-2 tsps chilli powder
salt to taste
oil for deep frying

METHOD:

 Mix all the flours and the powders. Add butter or ghee with this flour. Add water to make a soft dough. Put into a murukku press and squeeze into hot oil into a big circle in the pan. Deep fry till golden brown. Leave to drain and cool on absorbent paper towels.

OMAPODI

 INGREDIENTS I USED:

Gram flour – 1 cup 

Rice flour – 2 tbl spn

Omam – Powdered 1 tbl spn 

Butter / Ghee – 1 tbl spn 

Oil – To fry 

Salt

METHOD

1. Mix gram flour, rice flour, Omam Salt & butter/ghee and make it nice fluffy dough.
2. Fill the murukku maker keeping small holes plate in it with some portion of dough.
3. Directly put in oil using murukku maker and deep fry.Serve crispy.

COCONUT BURBI

INGREDIENTS I USED:
Medium Sized Coconut: 2
Refined Sugar: 2CUPS
Ghee
Cardamom: 3

Method:
Grate the coconut . Powder the cardamom and grease a plate with a little ghee.Take a vessel and add the grated coconut and sugar. Place on high flame and stir it. Reduce the flame to medium and add the ghee, cardamom powder. stir continuously for another 10 minutes. The coconut – sugar mixture should begin to leave the sides of the vessel and come together , and a sweet aroma should fill the room. Remove from heat and pour into the greased plate. Flatten with a wooden spatula . Allow to cool for 10 minutes and cut into squares.



MYSORE PAK:

INGREDIENTS I USED:

Bengal gram flour - 1cup
ghee - 1cup
sugar - 2cup
water - req amount

METHOD:
Mix the flour with a little ghee. Heat the sugar in water till reaches proper consistency. Slowly add the flour stirring continuously so that no lumps are formed. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture becomes frothy and the ghee separates. Spread out on a  plate. When firm cut the mysore pak into squares.


HOME MADE JANGIRI

Ingredients i used:

Urid dal - 1cup
idly rice- 2 table spoon
orange color powder
sugar - 2 cups
water- req amount
oil

METHOD:

Grind the urid dal and rice together. Add the food color with that while grinding. so that color will spread equally.take this mix into the ketchup dispenser or else polythene pack like a cone for henna..make a small hole to dispense the urid dal mix in the oil.u can make a jangiri design in oil what u desire.because we cant make a traditional jangiri model like a professionalist. so make it like your wish. Fry it in the oil deeply. Then prepare a sugar syrup and  put the fried jangiri in syrup.janiri absorps sugar syrup and will give more tasty for your buds.

SUGAR SYRUP:

Take 1 cup of water and add  2 cups of sugar. make it as a syrup and it should be in one string consistency.add 2 drops of rose essense and cardomom powder.

MOONG DAL LADDU:(PAYATHA MAAVU URUNDAI)

INGERDIENTS I USED:

Moong dal - 1cup
sugar - 1cup
Ghee - 1/2 cup
Cardomom powdered
Dried grapes

METHOD:

Heat a pan, dry roast the payatham paruppu and cardamom together for 3-4 minutes.  In a mixie, grind the roasted ingredients to fine powder and grind the sugar and keep separately. In a shallow bowl mix all the ingredients together with dried grapes. Add a ghee ,make a small ball like a lemon size when the ghee is warm. Keep it in a air tight container.