Chakkachula varuthathu ( Jackfruit chips )

Ingredients:
Raw jack fruit
water
salt

coconut oil

Method:

Clean chakkachula, take out the seed and slice into long thin pieces.
Dissolve salt in  water and keep aside.
Heat oil in a thick bottom pan  or cheena chatty and add the sliced jack fruit and fry till crispy.
Rreduce the heat and sprinkle salt water and mix well.
Fry till the bubbles subside .Spread them on a paper , and once cooled  store in an air tight container.

Ela Ada

Ingredients:
1cup rice flour( roasted mildly.)
a pinch of Salt
1 cup grated coconut
1/2 cup melted and filtered jaggery / sharkara
Banana leaves for wrapping
2 cups boiling water

Method:
Pour the melted jaggery to a sauce pan and add grated coconut.let it cook for 1 minute in medium heat.

Mix rice flour with salt and  add  required boling water and mix well with a spoon.Once  it becomes warm enough, make a smooth dough just the way you do for making idiyappam .

Cut banana leaves into rectangular shapes and smoothen it by spreading  a drop oil on the leaf. and place a rice dough ball and flatten gently.strech the dough on to the leaf with finger tips and flatten it to very thin.

Spread the jaggery coconut filling on one side and  fold the other half .press the edges gently making sure that it is well sealed , or the filling might come out.

Place them in a steamer or pressure cooker  without keeping the weight, filled with enough water and steam for about 5 to 10 minutes  in medium heat.

Once the Adas are cooked , transfer them to a serving plate  and leave aside for sometime for the steam  to setlle .

Serve warm with the banana wrap itself to get the special aroma and flavour.

Ariyunda

Ingredients:

1 cup matta rice

3/4 cup grated jaggery

3/4 cup grated coconut

10 cashew nuts

1 tbsp ghee

2 cardomom(optional)

Method:

Heat a kadai/ cheenachatti and dry roast the rice in medium heat .keep stiring till you hear the splitting sound .
keep on low fire and stir well  till the colour changes and rice shrinks and become thick.
Grind the roasted rice to a fine powder and transfer to a bowl.
Heat ghee in a pan and fry the cashewnuts till golden brown.
Mix coconut and jaggery well with your hands or grind less than a minute to get blended properly.
Powder cardomom and half of the  cashew nuts and add to the above mixture . rest of the cashews I used as whole while shaping ariyunda.
Transfer the mixture to the roasted rice powder and mix well.
Take a fistful of the mixture and shape into a small balls making the outer surface smooth.
Store in an airtight container.sweet home made snack is ready!

Raw Banana Chips/ kaya varuthathu &Award

Ingredients :-

Raw green plantains / nenthra kaya – 2

Turmeric powder - 1/4 tsp

Salt – 1 tsp

Coconut Oil – as needed

Method :-

Peel the plantains,wash them and immerse in turmeric water for sometime.

Now take a bowl with 1/2 cup of water and add turmeric powder and salt into it.Mix well and keep it aside.

Heat coconut oil in a medium heat..

Take 1 plantain out of the water,pat them dry using a clean towel and then cut it into thin slices using a knife or a kitchen slicer.Gently seperate the slices and keep it aside.Alternatively you can slice it directly into hot oil with a slicer.you can fry them in batches depending on the size of the wok you’re using. Gently stir them inside the oil using a slotted stainless steel spoon.

Alow it to cook for 2-3 minutes stirring in between.It will start to make a peculiar sound when it turns crisp.Now sprinkle the reserved turmeric ad salt water into the oil.It will make a bubbling noise and the oil might come up a little.When the bubbles are almost settled,you’ll hear that crispy sound again.Gently stir it and carefully remove them from oil onto a paper towel to drain the oil.once cooled  store in an air tight container.



My blogger friend Swarna from http://kovaihotkitchen.blogspot.com/ has shared this wonderful award with me.Thankyou Swarna for remembering me.

I would love to share this award with all my blogger friends.I request all my  friends to feel free to accept it and post it and share it with your friends.Happy blogging!!!

parippuvada /Dal fritters

Ingredients:

1cup Chana dal

1/4 cup tuvar dal

2 dried red chillies

2 green chillies (chopped )

1 spring curry leaves

4 tbsp  small onions(finely chopped )

1 tbsp ginger (grated )

salt to taste

oil for deep fry

method:

Soak chana  dal and tuvar dal separately in water for 2hours..Drain well and grind the tuvar dal mildly  and keep aside.similarly drain the chana dal and grind coarsely with dry red chillies ,salt and few curry leaves and mix both ground dal  paste with a spoon.

Add chopped green chilly. onions , ginger and curry leaves . Mix well.

Heat oil in  a pan .Take a small bit of dal  paste and shape into a ball. flatten them in your palm to make small discs..Now slide them into the  hot oil.
Fry the fritters on both sides till brown and crisp.Drain on paper towels and serve hot at tea / coffee time.

Uzhunnuvada

Ingredients :
Urad Dal   - 1 cup
Chopped small onion   -1/4 cup
Green chillies  - 3  ( chopped )
Curry leaves - 1 sprig
Whole Black Pepper Corns  -1 tsp
Ginger   - 1 inch piece (chopped )
Salt to taste
Baking Soda -1 pinch (Optional )
Oil to fry

Method :
1.Soak black gram dal in water for 2 hours. Drain the water from it and grind to a fine paste till it is creamy, but make sure it is not watery.
2. Add chopped onions, green chillies, ginger,curry leaves, pepper and salt, a pinch of baking soda (to make the vadas soft) and mix well. If you like the vadas to have a crispy exterior and soft interior, add 1tbsp rice flour to the batter . keep the batter  covered  for 5 to 10 mins
3.Heat oil  in a kadai or deep skillet. Let the oil get really hot .
4.wet the palm of your hand with water and place a ball of the vada mix on it . Press it down slightly with the fingers of your other hand. Now using one finger make a hole in the middle of it .
5.Drop it slowly and carefully into the hot oil. Wet your palm each time you make the donut shape - this prevents the batter from sticking on your hand.
6.Fry the vadas till golden brown and lay them out on a tray lined with kitchen tissue to absorb excess oil.
Serve hot with chutney.     Yum yum ...

~Mutton Cutlets~

Ingredients:
Meat ( mutton ) 250 gm

Onion 2
Potato - 3

Green chilli - 4

ginger chopped 2 tbsp

garlic chhopped 2tbsp

Garam masala - 1 tsp.

pepper powder - 1tsp

chilly powder 1 /2 tsp
Bread crumb- 1 cup ( as required )

Egg white -of 3 eggs

Oil ½ cup
chopped corriander leaves- 1 cup
Salt to taste

method:

1Cook the meat well with some salt and pepper powder and mince them.

2.Boil the potatoes separately and mash it.

3. chop onions and crush them in a mixer along with green chilly, ginger and garlic.

4. heat oil in a pan and saute the crushed onion mixture for a minute.

5. add salt,turmeric powder ,garam masala, chilly powder and corriander leaves and fry for few seconds and remove from fire.

6.Now add mashed potato and minced meat and mix well.Add salt to taste. Make it into any shape in your palm or with a shaper.

7.beat egg white in a bowl and dip each cutlets in it and coat well with bread crumbs .

8.deep fry them in oil.

9. Serve hot with onion salad and tomato sauce.

Idli Bhaji

ingredients :
left over idlis - 4
oil - 1/2 cup

For batter :
4 tbs besan /kadalapodi
1/4 tsp turmeric powder
1/4 tsp chilly powder
1/4 tsp asafoetida powder
a pinch of salt


Method:
1.Cube the idlies into small pieces.
2.Mix ingredients for batter. Add water and make a thick batter. Batter should not be too thick nor too thin.
3.Heat a wok or kadai with enough oil to deep fry. Dip each idili in the batter and coat the batter all around. Carefully put into the hot oil and fry till golden in color. Fry all the idis similarly.Serve hot as a snack with tomato sauce or coconut chutney. Enjoy with your Tea or Coffee.
thanks to my friend karthika for sending this award to me !!

Fish Cutlet

Ingredients:-Fish - 1/4 kg(u can use any fish wiithout bones.)
Potato - 2

Onion chopped - 1 cup

Ginger&Garlic thinly sliced-1 tsp each

Green chillies chopped - 2 nos

Pepper powder - 1tsp

Garam Masala - 1 tsp
Corriander leaves - a bunch.

Egg - 2

Bread Crumbs

Salt to taste

Oil for frying

Method:-Clean and cut the fish.Cook it with 1/2 tsp of pepper powder and salt. Shred the fish using a fork or your hands Drain the excess water.Cook the potatoes until they are tender ,mash it and keep it asideHeat oil in a pan and add chopped onions,ginger& garlic,greenchillies and saute it till they are soft Add cooked fish ,pepper powder ,garam masala,chopped corriander leaves and fry it for a minute.Add salt and sauté it well for a minute.remove from fire and let it cool.Then Add mashed potatoes and mix it well with your hand .Make small balls in round, or oval shape , with your hand.Dip this balls in beaten egg and roll it in bread crumbs.Deep fry it and drain it in paper towel.Serve warm with Onion salad and tomato sauce.