Rainy time snacks

Hi Rama,


There are two types of Prasadams. My Co - Sister will do like this.


Ingredients

1 cup of Rava [Semolina ]

1 cup of Sugar

1.5 cup of Milk

1 cups of Water

1 gm of crushed Cardamom powder

Dry fruits, if required (Almonds, Cashews -Raisins]

A pinch of Saffron

4-5 table spoons of pure ghee to fry the rava

Method

Take the mentioned amount of rava in a deep thick vessel.

Add the mentioned amount of pure ghee without burning it.

Roast it continuously in the vessel till you smell

Roast it for (3-4 minutes) on a medium flame without burning the rava.

Now add sugar and mix well.

Now add the milk and water and keep stirring to avoid lumps

Add the cardamom powder, dry fruits, saffron & all on low flame

Cover the vessel with a lid, so that the rava gets steam cooked & the liquid

evaporates to form a solid mass and leaves the sides of the vessel..

This is one type of Prasadam for Satyanarayana puja.

Another Prasadam:

Ingredients

1 cup wheat flour

3/4 cup sugar

2 - 4 tea spoon ghee

2 tab sp kismis (dry grapes)

1 sp broken cashew nuts

10 - 12 strings of Saffron

1/4 sp cardamom powder

Method:

Pour ghee in a pan and fry grapes and cashew nuts.

Put wheat flour with that and fry well.

Remove from the fire and add sugar.

Mix well. Add cardamom powder and saffron.

Keep this as prasadam. Mostly in temples they do like this.

I think this will help you.

Ingredients

200 gms Bambino Vermicelli

200 gms Potatoes

20 gms Groundnut powder (optional)

20 gms Dry coconut powder (optional)

20gms rice flour

6-8 Green chillies

1 Bunch Coriander leaves

1 Bunch mint leaves

curry leaves

1/2 tsp Coriander powder

1" piece ginger

1/2 tsp turmeric powder

oil to deep fry

Salt to taste

Method :


Boil Bambino and potatoes separately, strain and keep aside.

Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well

with mashed potatoes.

Add turmeric powders, coconut powder, groundnut powder, rice flour and salt.

Finally add Bambino and mix well.

Shape them into round vadas and deep fry them till golden brown.

Serve hot with Coconut Chutney.. Enjoy!!!

Ingredients
Cabbage - 1/4 th
Onion - 1(small)
Green chillies - 6
Besan - 1 cup
Rice flour - 2 - 4 tbs
garlic ginger paste - 1/4th tsp
Zeera powder - 1/4th tsp
Dhaniya powder - 1/4th tsp
salt - to taste
chilli powder - 1/2 tsp
oil - for frying

Method

Cut cabbage, onions, green chillies and add salt, besan, garlic ginger paste,

rice flour, zeera powder, dhanniyaa powder, chillipowder

Mix them well with water and deep fry as pakodas and eat hot hot.

Ingredients

1/2 cabbage of small size.

shredded coconut 2 to 3 tbsp

Toor Daal 3/4 cup

Long Grain raw Rice 3/4 cup

2 tbsp --Red Chilli Powder or 10 to 12 dry red chillies

A pinch of Hing

Salt to taste

Oil for deep frying.

Method:

Soak rice & toor daal in water for a couple of hours, wash, rinse and grind

coarsely.

Grind shredded coconut, dry red chillies or chilli powder adding a

little water.

Add this with the ground flour.

The dough should be like vada dough.

Add salt and hing to this dough.

Wash cabbage and cut into small thin pieces or thin shredder to shred it.

Mix shredded cabbage to the vada dough and keep it for 15 minutes.

Heat up oil in a kadai and take mixture of the dough in your right hand make it

like vada

Fry them until they turn dark red and remove and serve either very hot or semi

hot or cold.

Note: Leftovers can be kept in the fridge and served later heating.

These taste very good as snacks or as a fried side dish at luch or

dinner.

Also cabbage can be substituted by onion, spinach, methi leaves,

cauliflower etc.

Cabbage and onion combination is also good. These are the

vegetables I have

tried so far. The basic dough preparation is same except you can

choose whatever vegetable you like. If you make these you will

enjoy these.

Ingredients

Gram flour(Besan)-2 cups

Rice flour -one cup

2 tablespoons of Red chilli powder

A pinch of Baking powder

Salt to taste

3 cups of water

Oil to deep fry

2 - 3 cupsCauliflower florets

Method:


Add the flours,salt,chilli powder ,Baking soda with sufficient of water.

Don't pour so much of water batter must be somewhat thick.

Wash and half cook florets in salted water and put them in the batter.

Heat the oil in a saucepan and deep fry these florets till golden brown.

Remove from oil and serve hot with green chutney or Tomato sauce.

Ingredients

1 cup cooked rice

1 bunch of fresh coriander leaves

4 to 5 strings of mint leaves

3 green chillies

a pinch of hing

1 cup of besan

salt to taste

oil for frying the pakodas

Method


Mix cooked rice and all other ingredients well.

Add water only if required.

Once the batter is made, add around 3 to 4 teaspoons of oil to it and mix well

again.

Heat oil in a kadai add teaspoons ful of the batter in it and fry on low flame

till pakoras are golden brown.

Serve it hot with mint chutney.

Ingredients

1 cup Moong Dal (Yellow)

2 onions

3 to 4 green chillies

A pinch of Asafoedita

A pinch of turmeric

Salt as per taste


A pinch of Eno Fruit salt (optional)

Bunch of Coriander leaves

Oil for frying

Method:


Soak Moong Dal for 1 hr and grind to a Coarse mixture.

To this add finely chopped onions, finely cut green chilies and the finely cut

coriander leaves.

Add turmeric,salt,hing,eno fruit salt and mix well.

Make pakodas in hear oil and deep fry in oil.

When the pakodas turn golden take it out and drain the oil on a kitchen

napkin.

The Pakoras are ready to be served.

This can be had with Coconut chutney or Tomato Sauce.

Ingredients

1 cup leftover ldli batter

1/4 cup Rice flour

2 Green Chillies (chopped)

1/2 tsp Ginger Garlic paste

Little salt

Oil to deep fry

One Small Onion (chopped nicely)

Method:


Mix well all the above ingredients.

Allow the oil to heat enough.

Take the batter with hand and drop in the oil like small pakodas.

Deep fry them and serve hot with sauce.

Ingredients

1 Cup Semiya

Rice flour as required to make pakora dough

4 Green Chilli, chopped

2 Onions, chopped

curry leaves

Salt to taste

Method:


Boil/soak Semiya in water for 5-10 minutes.

When you touch it, it should be soft.

Keep it aside till it cools down.

Add rice flour and mix with cooked semiya.

You need to add rice flour till it forms a pakora dough.

Add chillies, onions, curry leaves and salt according to your taste.

Fry it in hot oil, turning over so it gets golden brown colour.

Serve with ginger chutney or just like that.

Ingredients

Paneer - 1/4 kg

Basan flour - 1 cup

Rice flour - 3/4 cup

2 tbsp Cornflour (optional)

Salt

Pepper

For Garnishing:

Oil-1 tsp

Jeera Seeds- 2 tsp

Mint leaves-a bunch

Red Chillies

Green Pepper

Chat Masala- 1 tsp

Method:


Cut Paneer into inch long pieces.

Mix Basan, rice flour, salt, pepper, corn flour in a mixing bowl with water into a

thick, sticky paste.

Immerse paneer into the flour.

Drop paneer into hot oil.

Deep fry on medium till golden brown.

Garnishing:

Chop the green chillies into small pieces finely.

Heat oil in frying pan. Add Jeera seeds, chillies.

Sprinkle chat masala powder and add salt, pepper.

Finally add mint leaves to the ingredients.

Mix with Paneer Pakoras in the pan.

garnish the pakoras and serve hot with Tomato Sauce.