Vimala's Kitchen
Snacks
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Use Vegetable oil or Refined oil. | ||||
Green chili vada
CATEGORY: SNACKS Ingredients:- 10 -medium sized (5-6cm) green chilies (stout, thick) 3 cups Gram flour (besan) 1pinch baking soda 2 tsp -all purpose flour (maida) 2 tsp -salt For stuffing: 4tsp- ajwain (Oomu) 3tsp - salt 1½tsp - cumin powder 4 tsp -chickpeas powder (putana) 2 tsp water 3 tsp groundnut powder 2½tsp- amchoor (dry mango powder) Oil for deep frying. METHOD:- Mix all filling ingredients along with 1½ tsp water to make fine paste. Slit all chilies, lengthwise, deseed Them and keep them in water to avoid The pungent smell. Drain them, and stuff them with the Above filling mixture. Add besan & all purpose flour , salt, soda Along with water to make fine bajji Batter. Heat oil, dip stuffed chilies one by one In the batter and deep fry in oil to golden Brown. SNAKE GUARD VADA (BAJJI) DESCRIPTION : These are served like snacks, a fine & Ingredients:- 3 cups Gram flour ½ cup- all purpose flour (maida) 1 pinch- baking soda salt to taste 1 tsp cumin seeds 3 - green chilies (crushed) 1 cm- ginger (crushed) 2 medium sized- snake guard (fresh) Oil for deep frying METHOD:- Mix two flours & salt. Add crushed chilies & ginger. Add baking soda. Add sufficient water to prepare a fine bajji Batter. Wash snake guard and cut them like circles Dip them in the besan batter and deep fry them in hot oil to golden brown. Serve hot with tomato ketchup. BRINJAL VADA(BAJJI) Ingredients: 3 cups- Bengal gram flour 2 - green chilies (crushed) ½ inch - ginger (crushed) Salt to taste Oil for deep frying 6 medium- fresh brinjals ½ cup fresh coriander leaves (chopped) METHOD:- Mix besan and crushed chili & ginger together, add salt & soda. Add sufficient water to make fine bajji batter. Take one bowl cold water and add 1 tsp yoghurt to it. Cut brinjals length wise OR round bits. Dip them in the besan batter and deep-fry them in the oil till golden brown colour. Serve them hot with chili sauce. ANGULAR GUARD VADA Ingredients: 3 - angular guards fresh) 2½ tsp red chili powder Salt - to taste
½cup - Coriander leaves 1 pinch - baking soda 2 tsp -ginger (paste) Oil for deep frying 1 tsp - cumin seeds 2 cups Bengal gram flour 1 pinch turmeric 1 pinch -asafetida METHOD:- Mix the batter with given ingredients, Mix all ingredients except oil & angular guard. Wash & peel all angular guards. Cut them thin round slices, dip them In the besan batter and deep fry them In the hot oil to golden brown. Serve hot with tomato chutney, or Newly made mango pickle (Aavakaaya). PLANTAIN VADA (RAW BANANA) Ingredients:- 3 in No.s Raw bananas (fresh) 2 green chilies crushed 1½ inch ginger crushed Salt to taste Oil for deep frying 1 pinch - baking soda 1 tsp - cumin seeds ½ tsp - turmeric 3 cups- - Bengal gram flour or besan METHOD:- Mix the batter with flour & sufficient water, add salt & ginger, chili crushed mixture. Add cumin seeds, soda and mix well. Peel raw bananas & cut them round Or lengthwise (gently) and soak them in cold water (add 1 tsp yoghurt to it). Dip banana bits in the prepared besan batter and deep fry them in oil. Drain them on kitchen paper towels, Serve hot with tomato ketchup. SNACKS
Here i am writing some snacks recipes, easy to prepare
And nice to serve (if we get unexpected guests) in the evening snacks (tiffin) CAULIFLOWER VADA(BAJJI) Ingredients:-
1 medium size cauliflower 3 cups -Bengal gram flour ½ cup - all-purpose flour 3 tsp - chill powder (or desired ) 1 pinch asafetida 1 pinch turmeric 1 pinch baking soda Oil to deep frying Salt to taste METHOD:- Wash&clean cauliflower. Remove florets one by one. Remove the stem & leaves. (we can use them in soups or Sambar). Combine two flours and add salt, asafetida, soda, chili powder & turmeric. Add sufficient water to make fine batter, assure that there are no lumps in the batter. Dip cauliflower florets one by one in the besan batter And deep fry them in hot oil to golden brown. Serve hot as evening Tiffin with coconut chutney or tomato ketchup. CABBAGE PAKORAS
Ingredients:- 3 cups cabbage chopped (fresh) 6-8 - green chilies (chopped) 2 tsp- ginger (crushed) Salt to taste 2 cups- Bengal gram flour ½cup coriander leaves 1 tsp cumin seeds 1 twig curry leaves Oil for deep frying METHOD:- Chop fresh cabbage finely. Add chopped cabbage, chopped green chilies, crushed ginger Salt to sieved Bengal gram flour. Add curry leaves and make smooth Pakoras batter, adding little water. Heat oil and deep-fry them to golden crispy brown. POTATO BAJJI
Ingredients: 4 medium size - potatoes
4 green chilies- chopped very thinly
2 tsp - crushed ginger 2tsp - cumin seeds 3cups - Bengal gram flour 1 pinch -baking soda 1 pinch turmeric salt to taste Oil for deep-frying. METHOD: Chop potatoes very thin slices. Keep them in cold water (add ice cubes) Sieve gram flour, add salt & crushed ginger And chopped green chilies, cumin seeds & baking soda. Make above mixture to a fine batter with Adding sufficient water. Drain water from potato slices, spread them over a neat kitchen towel. Dip potato slices one by one in the prepared gram flour batter, and deep fry them (in oil) to crispy golden brown. Serve hot with tomato ketchup. SPICY NAAN
Temp:200¤ C Time:8 10 min Ingredients:-4 cups - All purpose flour 1 cup- chapathi flour (atta) 2 tsp-salt 1tbsp-milk 3 tbsp-fresh curd or yoghurt 1½ tsp oil Yeast- ¼ packet (fresh) Sesame seeds or poppy seeds ½ cup coriander leaves (finely chopped.) 4 tsp ajwain (Oomu) 1 cup grated cheese 1 tsp chili powder 1 tsp garam masala 2 tsp grated ginger METHOD:- Dissolve yeast in a tsp of milk. Mix milk and curd together. Add salt & oil. Sieve and mix together two flours. Add dry spices thoroughly. Add ajwain also! Add grated ginger to it. Finally mix dissolved yeast & milk mixture. Add this to the two flours mixture. It should be like puri dough. Knead well. Cover with a damp cloth, until it gets double size. Or let it stay for 1 hour. Knead the dough again, make lemon size balls. Roll them to round discs or oval shape And make holes with a fork over them. Spread cheese over. Bake them in preheated oven at 200¤c for 8 to 10 minutes, till they get cooked. Remove from the oven and brush with butter. Pack them in aluminum foil. Serve immediately with potato khurma or any vegetable gravy curry. Suggestion:-We can store them without applying butter. After preparation pack them in aluminum foil &store in the deep freezer. Can be stored for 3 weeks. | ||||
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