Rainy time snacks

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Aug 22, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Potato & Rice Cutlet



    Ingredients

    potato (boiled and mashed) : 1
    onion : 1 finely chopped
    rice : 2tbps (soaked for an hour)
    grated coconut : 1/2cup (optional)
    garlic pods : 2
    red chillies : 2
    jeera : 1tsp
    green chillies : 2
    salt to taste
    oil for shallow frying

    Method

    Grind together soaked and washed rice, garlic pods, jeera, red chilies with a little water

    into a smooth semi solid paste.

    Mix mashed potato, chopped onion, chopped green chilies, salt, haldi, grated coconut

    and the ground masala together.

    Heat a tava and add oil to it.

    Take lemon sized balls of the mixture and flatten it and then shallow fry it on both sides

    till golden brown.

     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Raw Banana Burgers



    Ingredients

    6 fresh burger buns
    2 tsp. butter
    2 tomatoes
    1 cucumber
    1 capsicum
    1 bunch salad leaves
    1/2 cup grated cheese optional
    1 tbsp. tomato sauce
    1/2 tsp. chilly sauce

    For patties:

    3 raw cooking bananas
    1/2 cup peas, boiled drained
    1 tsp. tomato sauce
    2 red chilies crushed
    1/2 tsp. vinegar
    1/2 tsp. sugar powdered
    2 tbsp. oil
    salt to taste



    Method


    For patties:

    Pressure cook whole bananas for 3 whistles or till soft.

    Cool, skin, grate add peas and smash coarsely.

    Add all other ingredients, except oil.

    Shape into 6 round patties, the size of the buns.

    Coat them with the oil, shallow fry on both sides on tava, till light golden.

    Keep aside, reheat when required.

    To proceed:

    Cut tomatoes, cucumber and capsicum in very thin round slices.

    Shred salad leaves coarsely, keep aside.

    Slice buns horizontally in halves; apply a little butter all over.

    Cook a little on both sides on hot tava.

    Keep aside.

    While serving, keep one half of the bun and place tomato slice, cucumber slice and

    capcicum slice one by one on that and pour some tomato sauce on that and spread grated

    cheese.

    Place the fried patties on that.

    Again do as before and close with another half bun.

    Serve with ketchup.


    Note:

    Instead of grated cheese you can use cheese lets.

    You can use mayonnaise also.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mixed Vegetable Burgers



    Ingredients :

    6 Burger Buns
    2 – 4 sp butter

    4 potatoes, boiled and peeled
    1/4 cup peas
    10 french beans, finely chopped
    2 carrots, finely chopped
    1/2 cup small cauliflower florets
    1 tsp lemon juice (optional)
    1-1/2 bread crumbs
    1 tbsp corn flour
    4 green chilies chopped finely
    1/2 tsp turmeric powder
    1/2 tsp garam masala
    1/4 tsp ginger paste
    1/2 cup chopped coriander leaves
    salt as per taste
    oil for shallow frying

    For setting the burger:

    Tomato slices
    Cucumber slices
    Salad leaves
    (onion slices optional)
    Tomato sauce
    Mayonnaise/grated cheese/cheese lets as per your wish


    Method ;

    Boil peas, french beans, carrots and cauliflower .
    Smash it coarsely .
    Smash potatoes .
    Mix all the ingredients except for the oil .
    Make patties of the mixture .
    Heat oil in a shallow pan .
    Fry patties on both the sides till golden .
    Slice buns horizontally in halves; apply a little butter all over.

    Cook a little on both sides on hot tava.

    While serving, keep one half of the bun and place tomato slice, cucumber slice

    one by one on that and pour some tomato sauce on that and spread grated cheese.

    Place the fried patties on that.

    Again do as before and close with another half bun.

    Serve with ketchup.


     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chappati Rolls



    Ingredients

    6 leftover chappatis
    1/2 cup cabbage shredded
    5 french beans
    1/4 cup boiled peas
    1 large floret of cauliflower
    1 carrot
    1 capsicum
    3 green chilies
    1/4 cup cheese
    1/4 tsp. garlic paste
    1/4 tsp. ginger paste
    1/2 tsp. lemon juice
    1/2 tsp. tomato ketchup
    4 tab. Tomato sauce
    ½ sp soya sauce
    salt to taste
    1 tbsp. oil

    Method

    Clean and chop carrot, capsicum, cauliflower, french beans.

    Chop green chilies also into small pieces. Heat oil in a nonstick pan.

    Add green chilies, garlic, ginger, stir.

    Add all other vegetables, stir fry on high till veggies are tender.

    Add soya, tomato sauces, lemon juice, salt, sugar, stir. Divide filling into 6 portions.

    Take on chappati, just put it on the hot tava and put filling in half portion.

    Spread over half area evenly. Sprinkle some cheese.

    Fold empty half portion over.

    Serve hot chappati roll with tomato ketchup.

    OR

    Take a chppati, put filling on that and spread it over half area evenly.

    Sprinkle some cheese. Fold empty half portion over.

    Apply a little water to the inner edges, press together to seal.

    Arrange them in a shallow ovenproof dish.

    Pour a half tin of baked beans in tomato over them, from tin.

    Sprinkle cheese, sauce Bake in preheated oven (200oC) for 10 minutes.

    Serve as a casserole dish.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Potato Rolls



    Ingredients

    For Masala :

    potatoes- 1/2 kg
    finely cut onions - 3
    chopped coriander leaves
    ginger garlic paste 1 tbsp
    green chilies -3
    turmeric powder -1/2 tsp
    red chilly powder-1 tbsp
    salt to taste
    oil for frying

    For dough:

    maida -1 cup
    tbsp oil - 4 tsp
    fine rawa - 1/2 cup
    salt-1/2 tsp


    Method

    Mix maida, rawa, oil and salt in a basin and make a smooth dough.

    Cook the potatoes and grate.

    Add the other ingredients and mix well.

    Take one spoon maida and mix with little water and make like paste.

    Take the dough and make medium sized balls and roll them like chapattis and place the

    filling lengthwise on that at one corner leaving little gap behind gently roll from that

    corner to other end.

    Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.

    Serve hot with Tomato Ketchup.

     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Spring Rolls



    Ingredients

    maida 3/4th cup
    salt to taste
    oil 1 teaspoon
    1 tsp chopped celery
    1/2 cup onion cut lengthwise
    1/2 cup capsicum cut lengthwise
    1/2 cup cabbage cut lengthwise
    1/4th teaspoon aji no moto
    1/4th cup bean sprouts
    2 teaspoon soya sauce
    1 teaspoon vinegar
    1 teaspoon chilly sauce
    oil for frying.

    1 sp maida to make paste.

    Method

    Mix maida with 1/4 teaspoon salt, 1/2 teaspoon oil.

    Add enough water and make a soft dough. Divide into 5 parts. Roll into puris.

    Separate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on 4 puris.

    Make a stack and cover the stack with the fifth puri. Roll and make a ten inch chapati.

    Bake quickly on hot tava lightly on both sides. Remove from heat separate each chappati,

    keep aside covered.

    Filling:

    Heat 1 teaspoon oil. Add 1/2 cup onion cut length, stir fry lightly.

    Add 1/2 cup capsicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery,

    ajinomoto, 1/4th bean sprouts, 2 teaspoon soya sauce, 1 teaspoon vinegar, 1 teaspoon

    chilli sauce. Stir for 4-5 min. Cool.

    Take chapatti and place the filling lengthwise on that at one corner leaving little gap

    behind gently roll from that corner to other end.

    Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.
    Serve hot with Tomato Ketchup.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Crispy Vada



    Ingredients

    4 cups urad dal
    1 cup ordinary rice
    1 tsp. ginger grated
    1 tbsp. coconut grated coarsely
    8-10 whole pepper corns
    1 tsp. cumin seeds
    salt to taste
    oil to deep fry


    Method

    Wash and soak dal and rice together in plenty of water for 1 hour.

    Drain, grind to a soft batter, a fine grain should be felt in it.

    Do not make the batter thin. It should be thick enough to shape vadas.

    Add all ingredients and beat well with hand.

    Heat oil, wet palm and take an orange size dough and put it one the palm.

    Make a hole in the middle .

    Slip gently into hot oil, repeat for more.

    Or use a medhu vada press.

    Fry 5-6 at a time on medium flame.

    Drain, serve hot with chutney and sambar, or accompany with idli/pongal.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thyer Vadai / Curd Vada (South Indian Type)


    Ingredients:

    1 Cup Udad Dhal

    4-5 Green Chilies

    1 Pinch Asafetida

    2 Cup Thick fresh butter milk

    1 sp ginger – green chilly paste

    ¼ cup chopped fresh coriander leaves

    50 – 100 gms. ‘kara boondi’ to decorate

    Fried cashew nuts to decorate

    Salt

    Oil to fry

    Method:

    Soak Udad dhal for 1/2 hour and grind by adding less water.

    Add salt, chopped green chilies and asafetida powder.

    Heat oil in a deep pan and make big vadas buy putting big holes in the center.

    Turn them occasionally.

    Mean while put salt and ginger green chilly paste in butter milk.

    And mix it well. And pour it in a deep vessel.

    Remove the vada from fire when they become golden brown.

    Put them in the curd mixture till the another set of vadas are ready to put.

    Remove these ‘Thyer Vadas’ from the vessel and place them another plate.

    Decorate them with ‘karaboondi’, fried cashew nuts and coriander leaves.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dahi Bada (North Indian Type)

    Dahi Bada (North Indian Type)

    Ingredients

    urad dal - 1 cup

    moong dal - 2 tablespoon

    curd/yogurt - 3 cups

    jeera - 2 tablespoon

    dry red chillies- 2 - 3

    coriander leaves- a small bunch

    sugar - 1/4 teaspoon

    salt to taste

    oil for frying.

    Method

    Soak both the dals 6-8 hours, grind it to smooth paste.

    Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of

    sugar.

    Fry jeera and the red chilies without oil and grind it to powder, add this to the beaten curd

    with very little water.

    Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for

    5-10 second, after that take the vadas out and squeeze any excess water with hand and put

    it in the curd.

    Finally, you can garnish your dahi vada with coriander leaves.

    If you like you can add mustard, jeera, curry leaves and asafetida seasoning to this.

    Note: To make this dahi vada more appealing you can garnish little tomato ketchup
    and date + tamarind chutney.

     
    Last edited: Aug 22, 2007
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sambar Vadai & Rasa vadai

    Ingredients:

    1 Cup Udad Dhal

    4-5 Green Chilies

    1 Pinch Asafetida

    2 Cup Thick Arachuvitta Sambar / Arachuvitta Rasam

    ¼ cup chopped fresh coriander leaves

    50 – 100 gms. ‘kara boondi’ to decorate

    Fried cashew nuts to decorate

    Salt

    Oil to fry

    Method:

    Soak Udad dhal for 1/2 hour and grind by adding less water.

    Add salt, chopped green chilies and asafetida powder.

    Heat oil in a deep pan and make big vadas buy putting big holes in the center.

    Turn them occasionally.

    Meanwhile heat the sambar, and pour it in a deep vessel.

    Remove the vada from fire when they become golden brown.

    Put them in the Sambar / Rasam till the another set of vadas are ready to put.

    Remove these ‘Sambar / Rasa Vadas’ from the vessel and place them another plate.

    Decorate them with ‘karaboondi’, fried cashew nuts and coriander leaves.
     
    Last edited: Aug 22, 2007

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