yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with 24 amazing images.
yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack is a unique snack idea. Learn how to make suran pakoda.
To make yam fritters, combine the yam, red chillies, peanuts, coconut, fennel seeds and turmeric powder in a mixer and blend it to a coarse mixture using ½ cup of water. Transfer the mixture into a deep bowl, add the besan, onion, curry leaves, coriander and salt and mix well. Heat the oil in a deep non-stick kadhai and drop small spoonful of the mixture into the hot oil, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately.
A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious suran pakoda, which have a unique crunch brought about by the yam.
A teaspoon of fennel seeds along with coriander and curry leaves give the Indian yam and onion fritters a lip-smacking flavour and tantalising aroma. Enjoy them with green chutney at snack time.
These yam fritters are perfect to serve as a tea-time snack too! Enjoy them with masala chai. Also try other similar snacks like chana dal bhajiya and poha pakoda.
Tips for yam fritters. 1. Besan can be substituted with rice flour. 2. Use the batter immediately. Since the batter has salt, it might release water if kept for a long time. 3. Ensure to deep fry on a medium flame. Frying on a high flame will result in the fritters turning brown from outside, but they will remain raw from inside. 4. Serve the fritters immediately to enjoy their crispiness.
Enjoy yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with step by step photos.
rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe |
rose cookies is a crunchy and crispy snack which can be made in batches in advance and enjoyed with family and friends at tea time and during the festive mood. Learn how to make achappam.
Eggless rose cookies - Christmas recipe are not cookies in the real sense, but are so called because they look like dainty roses. This traditional snack is believed to be of Anglo-Indian origin, and is made commonly during Christmas time. In the states of Kerala and Tamil Nadu it is quite often made during the festival of Diwali and a popular Diwali recipe.
To make rose cookies, combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a deep bowl and mix well. Add approx. 3/4 cup of water gradually, mix well and whisk well to make a smooth batter of coating consistency. Heat the oil in a deep non-stick pan very well. Dip the rose cookie mould in the hot oil. And allow it to heat up for 2 to 3 minutes. Remove the rose cookie mould from the oil and dip half mould into the batter taking care that the mould is evenly coated with the batter. Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly using a fork and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Repeat steps 4 to 7 to make 24 more cookies. Just before serving, dust the cookies with the powdered sugar evenly and serve immediately.
Achappam is made by coating a cinnamon-flavoured, mildly-sweet plain flour batter on a rose-shaped mould and deep-frying till crisp. The cookies are then dusted with powdered sugar, which gives them an additional appeal, both in terms of appearance and taste.
These achu murukku can also be stored in an airtight container but make sure you cool them completely before storing, and do not sprinkle sugar till the time of serving, because if you sprinkle sugar and store, it will release water and make the cookies soggy.
Tips for rose cookies. 1. Add the water gradually while making the dough, as the amount of water depends on the quality of the flour. It should be thick enough to coat the rose cookie mould and not of dropping consistency like a dosa batter. 2. Greasing the cookie mould by dipping in hot oil is necessary each time you fry a new cookie. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
Enjoy rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe.
ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india | with 19 amazing images.
ribbon sev, also known as ribbon pakoda , ola pakoda or ottu pakoda in south india in south india is a broad, ribbon-shaped sev that is super crisp because of the perfect proportioning of rice flour, besan and butter. The dough for this deep-fried ottu pakoda is flavoured aptly with chilli powder and asafoetida, which give it a mildly-spicy taste.
To get the ribbon pakoda shape, you need to use a ribbon shaped press mould, the one with vertical lines.
ribbon sev | ribbon pakoda is prepared often during festivals for diwali snacks and ganesh chaturthi.
You can surprise kids by serving the Ribbon Pakoda as long ribbons, but for the purpose of storing, you may allow it to cool, break it up gently into pieces of preferred sizes, and store in an airtight container.
I would like to share some important tips to make the perfect ribbon pakoda. 1. Gradually, add water to form a dough. Knead into a soft dough. Taste for salt and spices at this stage and add more if required. If the dough is hard, it will be difficult to press through the mould and if the dough is very sticky and watery, it will cause the ribbon sev to break while it is pressed out through the press. We have used approx. ½ cup of water. 2. Hold the sev press over pan, turn the handle of machine and press out ribbons of the sev into hot oil. As ribbons are starting to fall into the oil, slowly move machine to form a single layer of separated sev. Multiple layers will yield uncooked ribbon sev.
If you want a healthier option to deep fried ribbon murukku then try our baked ribbon sev recipe which is a perfect kids jar snack recipe.
Enjoy this delicious ola pakoda with a cup of hot coffee!
Given below are step by step photos of ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india.
corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with 29 amazing images.
corn poha upma recipe is a unique upma made without the addition of rava. Learn how to make corn poha vegetable upma.
To make corn poha upma, combine the curds and ½ cup water in a deep bowl and whisk well. Keep aside. Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes. Transfer the beaten rice to a plate and keep aside. Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve immediately.
Upma, the all-time favourite breakfast dish, comes to your table with a totally unexpected twist! This is an innovative version of the classic dish, made with crushed sweet corn kernels and beaten rice. The richness of corn is evident in every mouthful of this Indian sweet corn upma, which strikes the right chord with young and old alike.
Curd and lemon juice give the corn poha upma a pleasant tanginess while green chillies give it a nice spicy touch. You can also try similar recipes like Oat Upma or Sevaiyan Upma.
Ready in a jiffy this easy breakfast is perfect for days when you are on the go and do not have much time on hand to cook. Do try this exciting for of upma!!
Tips for corn poha upma. 1. Ensure you crush the sweet corn coarsely. The best way to crush corn is to add the corn kernels to the mixer jar and pulse for 5 seconds and stop. Pulse it once again for 5 seconds and stop. Coarsely crushed corn will be ready. 2. Keep a close watch while roasting the poha as they tend to burn easily. Keep stirring them continuously. 3. Green chilli paste can be replaced with finely chopped green chillies if you wish to. 4. This upma tends to thicken with time. So serving it immediately is very important.
Enjoy corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with step by step photos.
rava bonda | sooji bonda recipe | instant rava bonda | with 18 amazing images
rava bonda is made with rava which is soaked in curds, perked up with ingredients like onions, cashew nuts and curry leaves, and deep-fried till perfectly golden and crisp.
Eager to make bonda but in no mood to soak the stuff, grind the batter, and all? Go for this yummy instant rava bonda which has a fabulously crispy texture and a peppy flavour, all achieved without any complex or time-consuming procedures.
The curd not only helps to bind the rava together but also gives the rava bonda batter a kind of fermented flavour and texture with a mild tanginess. Curd contributes to the crispness, colour and flavour, making these sooji bondas perfectly delightful.
The sooji bonda batter should have a medium consistency. If batter is watery or thin consistency then add little maida flour. If batter is very thick then add a little water.
Serve instant rava bonda hot with coconut chutney or green chutney, and a cup of hot coffee . Check our collection of vada recipes like rasam dal vada and cabbage vada.
Enjoy rava bonda | sooji bonda recipe | instant rava bonda with detailed step by step photos and video.
dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with 32 amazing images.
dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole is a savoury enjoyed at snack time. Learn how to make shepu cha dosa.
To make dill dosa, combine the rice, beaten rice and urad dal in a deep bowl with enough water and soak for 8 hours. Drain well. Blend with 1 cup of water till smooth. Transfer the batter to a deep bowl, add the dill leaves, coconut, green chilli paste, salt and ½ cup of water and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear ½ tsp of ghee evenly over it and along the edges and cook on a medium flame for 2 minutes till the dosa turns golden brown in colour. Turnover and cook again for ½ minute or till the other side gets cooked as well. Repeat steps 4 to 6 to make 16 more dosas. Serve immediately with sambar.
An aromatic and tasty dosa that strikes the right chord with kids of all age groups, the shepu cha dosa appeals to senior citizens too as it is soft and easy to chew. Make this yummy dosa as an evening snack for kids when they come home from school. You can enjoy some with your evening tea too!
The combination of rice and urad dal in the batter makes the Dill Dosa a good source of vegetarian protein. Dill adds some iron to the equation, helping you improve haemoglobin levels too.
Tips for dill dosa. 1. The rice, poha and urad dal has to be soaked for 8 hours. So plan for it in advance. 2. Shepu che pole is a Maharashtrian version of this recipe which is sometimes made sweet. In this jaggery, coconut and dill are blended together with little water to make a paste which is added to the rice-urad dal mixture to make the batter. 3. This shepu che pole is served with peanut chutney powder or green chutney.
Enjoy dill dosa recipe | shepu cha dosa | dill leaves pancakes | shepu che pole | with step by step photos.
soya upma recipe | gluten free recipe | healthy breakfast recipe | soya granules upma | with 16 amazing images.
soya upma is a healthy version of rava upma made with soya granules. Learn how to make soya upma for weight loss, diabetics and heart patients.
soya upma boosts your energy and gives you all the iron and protein you need to whizz through your day!
We have added vegetables to the soya upma to make it healthier. Carrots provide the vitamin A. Soy granules are rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass.
soya upma is strongly recommended for diabetics, expectant mothers, growing children, cardiac patients, weight-watchers and the aged.
Tips for soya upma: 1. You can add some cooked green peas for an added dose of fiber. 2. Drain, squeeze out all the water from the soya granules to remove the excess dirt and keep aside. 3. Add some chopped tomatoes for extra flavour. 4. You can also add mustard seeds to the tempering.
Enjoy soya upma recipe | gluten free recipe | healthy breakfast recipe | soya upma for weight loss, diabetics and heart patients | soya granules upma | with step by step photos.
Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves.
Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas.
The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil.
You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas .
Kai Murukku is one of the most famous South Indian jar snacks, and is like an endorsement of one’s cooking skills! Made with a dough of rice and urad, this chakli like snack is shaped entirely by hand, which requires a bit of practice to master.
However, it is completely worth the effort because this tasty snack is almost addictive. So yummy yet homely, it can be had at any time of the day.
It is often made during festivals like Janmashtami and Diwali , and tastes amazing with a cup of hot coffee.
Just make sure you fry the Kai Murukku patiently till the oil stops bubbling because this is made with a wet flour and will not get the required crispness if it is not completely cooked.
You can also try other South Indianjar snacks like Ribbon Sev or Seedai .
Crispy dal vadas dunked in hot rasam, this snack is sure to shake you awake! The tangy, spicy flavour of the rasam complements the texture as well as the taste of the chana dal vadas very well, resulting in a wholly satisfying experience!
Here, we show you how to make chana dal vadas as well as rasam, and then how to assemble the Rasam Dal Vada. You can make the vadas earlier but make sure the rasam is piping hot when you dunk the vadas in them. You can also try other South Indian snacks like
You can also try other South Indian snacks like Mysore Bonda or Thattai .
omapodi recipe | karapusa | South Indian sev diwali snack | with 40 amazing images.
omapodi recipe is a crispy fried South Indian jar snack. Learn how to make karapusa.
Omapodi is an all-time favourite jar snack in Tamil Nadu. It has withstood the test of time and continues to delight generations of South Indians!
In North India, Sev also called Besan Sev is a gram flour deep fried savoury snack. South Indian has its own version of sev called omapodi in Tamil Nadu and in Andhra.
The flavour of ajwain sets the omapodi apart from regular sev. In fact, ‘omam’ means ajwain in Tamil and you now know why this sev is called that way.
To make omapodi (sev ), you will need a sev press and a plate with the smallest holes.
omapodi, a South Indian-style sev, is easy to make and does not require much cooking expertise. It is a popular regional snack, often prepared as a festive treat during Diwali.
In addition to carom seeds, which give omapodi its characteristic flavor, other ingredients needed for this recipe include gram flour, rice flour, spices, seasonings, and oil for deep-frying.
This crispy jar snack omapodi goes very well with a cup of hot South Indian filter coffee, and is regularly stocked in many Tamil households. It is also one of the special snacks that many people make during Diwali.
Pro tips for omapodi. 1. Add 1/2 tsp oil on the top of the dough or while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking. 2. Knead into a soft dough. The dough should have no cracks. 3. Cover with a muslin cloth to prevent the dough from drying out. Remove one dough tube at a time and use. 4. Place a thali on a flat surface and line it with butter paper. This will prevent the dough from sticking to the thali. Using a sev press, press out the dough into circular shapes. We will be making a total of 8 dough circles.
Enjoy omapodi recipe | karapusa | South Indian sevdiwali snack | with step by step photos.
palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with 22 amazing recipes.
palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack is a delicious snack with a charming hue. Learn how to make spinach murukku.
To make palak chakli, combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside. Combine the rice flour, besan, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well. Add the prepared spinach purée and knead into a soft dough using enough water. Press the dough into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. Press the chaklis very gently with the back of a flat ladle. Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Use as required.
A very attractive chakli with a nice, green flavour and absolutely awesome flavour, the spinach murukku is a jar snack that is sure to get a five-star rating from your family and friends!
It will also be a good change from the usual savouries made during festivals. We have made the palak murukku using a dough of rice flour and besan perked up with a flavourful and colourful spinach puree.
Serve spinach chakli Indian jar snack to your family or guests along with tea, and watch them enjoy the taste while also wondering what this snack is made of! You can also try other jar snacks like the Moong Dal Nimki or Methi Crispies.
Tips for palak chakli. 1. Remember to make this spinach mixture and use it immediately, else you might lose its green colour. 2. When making the dough, add water gradually because the spinach puree itself contributes a part of the required moisture. So, slowly add only the required amount of extra water to make the dough, or else the crispness and shape of your chakli will be compromised. 3. When deep-frying the chakli, keep the flame to medium else there is a chance of the chakli getting burnt.
Enjoy palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with step by step photos.
Chana Dal Vada, with its crunchy texture and satiating homely flavour is an all-time favourite South Indian snack, commonly served as a starter at parties.
With a little twist, this normally deep-fried snack can be made healthier. In this recipe, we have cooked the vadas on a tava with minimal oil.
These Tava Chana Dal Vadas have an interesting texture, aroma and taste, which is a bit different from the deep-fried one but equally good. It is important to first shape the vada into a round and then flatten it till thin, because if it is thick, it will not cook properly and have a raw taste inside.
Make sure you cook the vada on a slow flame so that it gets completely cooked inside also. Shape one vada and a time and cook it immediately on the tava.
Do not shape them all at one go because they will lose their shape and also dry up before cooking. Serve these vadas immediately because they are made with less oil and tend to dry up after a while.
You can also try other healthy snacks like Khumbh Ke Kebab , Healthy Momos and Triangles with Italian Relish .
Thattai is one of the most popular jar snacks in South India.
So wonderful does it taste with tea that you will find even small tea shops stocking this scrumptious deep-fried snack in their glass jars!
Thattai is a flat, round-shaped, deep-fried snack made with a perfect mix of rice flour, urad flour and spices. The proper proportions of ingredients are very important to ensure that the Thattai turns out crisp.
So, follow this recipe perfectly. Also, if you find your Thattai puffing up while deep-frying make some holes with a fork and then deep-fry.
You can also try other South Indian jar snacks like Chakli and Ribbon Sev .
butter murukku recipe | butter chakli | South Indian butter murukku | benne chakli | venna murukku | with 17 images.
butter murukku recipe is a popular South Indian savory snack. Learn how to make butter murukku recipe | butter chakli | South Indian butter murukku | benne chakli | venna murukku |
Our Indian cuisine abounds with varieties of jar snacks which add sparkle to a cup of tea or coffee!
One such gem from the South Indian repertoire is butter murukku, a melt-in-the-mouth savoury snack made with a dough of rice flour, urad flour, besan and butter. A dash of whole spices like cumin and sesame contribute to the aroma and flavour of the butter murukku, increasing its irresistibility quotient.
When pressing the butter murukku through a chakli maker, make sure you press it directly into the oil.
Also, ensure that you fry small batches of butter chakli at a time without overcrowding the oil, which tends to make the dough clump together.
You can also try other recipes like Bajra Chakli and Nutritious Chaklis.
Pro tips for butter murukku. 1. Combine all the ingredients and knead into a soft dough. If the dough is too soft then butter chaklis will absorb a lot of oil while frying so, ensure you add water slowly. 2. Grease a chakli mould with oil and place a star shaped plate in the chakli press. This will prevent the dough from sticking to the mold. 3. Do not touch the butter murukkus immediately after dropping in oil, once they are cooked from one side, gently flip them and cook them till crisp and golden from the other side. 4. Cool and serve the benne chakli or store in an air-tight container upto 15 days.
Enjoy butter murukku recipe | butter chakli | South Indian butter murukku | benne chakli | venna murukku | with step by step photos.