Recipes for after-school snacks?

Namkin puri
2 cups atta(whole wheat flour)
2tabls spoon oil
salt test
ajmo Carom Seeds
1 teaspoon tamarind powder
oil for deep fry

combine the flour, add oil, salt ajmo enough water and knead into a firm dough.(hard prepare now dough)
Roll out each portion into a circle of 37 mm. (1½") diameter.
Prick the rolled out puris with a fork at regular intervals.
Pl fry to deep oil
Store in an air-tight container.

Note : carom seeds impart a distinctive flavour to these tasty puris.
ketal

Dear Krishnamma,

I try the RavaIdli in my home. But it not come correctly. The idli's are not cook well. How much time it will take. Pls reply me.

Hi Leka,

Sorry I missed your post.

You have to fry rava very well. Other wise it will not cook well. Fry rava till you get good smell from it.
You saw this recipe in my thread, and asking here? NO problem. Please go through the recipe again and try. Surely you will get good idly this time. Frying rava and soaking rava is important. Rava Idly tastes grate.

Hi ILties,

Very glad to be a part of IL....

Our Indian snacks especially south indian snacks are healthy and less oily........

We can give to our hubby and children in evening.........

1. Whole Black Urad dal Snack : ( Muzhu-ulundu sundal)

* Soak Black Uraddal for 6-7 hours....Cook it with desired amount of salt.....(We need 5 whistle sound....for correct boil)

* In pan pour 1 tsp of oil....then add mustard seeds,red chilli,curry leaves,asafoetida, then add finely chopped onion (if u prefer) then add dal ....let that in heat for 3 mins...

* Add coriander leaves....(add raw onions if u want)....Serve it.........

VERY HEALTHY ESPECIALLY FOR LADIES AND YOUNG GIRLS FOR HIP BONE......

never tried urad dhal sundal..thanks for the recipe

Ingredients:

1 cup chopped vegetables (beet, carrot, beans and green peas)
2” ginger paste
1” ginger finely chopped
1 teaspoon garam masala powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 green chilies cut thinly
1 medium sized potato- peeled, boiled and mashed
½ cup coriander leaves chopped
3 tea spoons all purpose flour or maida
2 teaspoons rice flour
2 cups gram flour or besan
Water or curd to make a smooth batter
4 teaspoon sugar
Handful of raisins
Handful of roasted peanuts
1 teaspoon red chili powder
Salt to taste
1 cup bread crumb
1 tea spoon onion seeds or kalonji
Oil for deep frying

Method:

Boil vegetables with very little water, salt, sugar and garam masala powder until it become soft and well cooked. Dry up the water. Let it cool. In a non stick frying pan, heat one tablespoon oil. Add boiled vegetables, cumin powder, coriander powder and ginger paste at first. Sauté it for 2-3 minutes at medium heat. Turn down the heat. Add mash potatoes, green chilies, sliced ginger, chopped coriander leaves, chili powder, raisins and roasted pea nuts. Stir for another 3-4 minutes. Switch-off the gas and transfer this mixture to a comparatively bigger bowl. Add maida and mix it well. It will work as a good binding agent. Do not use water while you are adding maida. Make 3 inches long cylindrical shaped cutlets and keep them aside.
Pour bread crumbs on a big and flat dish or tray.
Now for batter, mix besan, rice flour, kalonji and water or curd to a smooth and a little heavy paste. Coat each cutlet with the batter and roll on bread crumbs. Keep them for at least for 20 minutes, this resting time will help make the cutlets firm. Deep fry the cutlets carefully on low heat till it becomes golden brown. Serve hot with sauce and salads.

Hi swagata..Nice recipe..My mom makes similar ones..except she coats with bread crumbs..This method looks different..

hi Supriya,

thanks for your reply. i have tried this recipe at home and everyone said that it was delicious. I used to enjoy the vegetable cutlets in kolkata when i was young, but unfortunately i could not manage time to know how to make it...so i tried it in my own way....
regards,
swagata