Showing posts with label Deep Fry. Show all posts
Showing posts with label Deep Fry. Show all posts

Wednesday, June 26, 2019

Simply Aloo Samosa

Samosa is one of the street food and is very famous all over the world. Samosa is filled with varieties of  vegetables, dals, potatoes and onions. Even sweet Samosas are also available is yummy to have spicy or sweet samosas at any time of the day. Samosas goes well with a cup of hot coffee/chai or even juices. Here I have tried aloo filled small samosas and of course it is in a healthy way.

" Healthy way " is a good word to use because I have used wheat flour and small chiroti rava/semolina for the covering and the potatoes are cooked as dry curry and then it is used. They are cooked with very little oil and then used water to get it soft. I have used very less spice and made the samosa as small. Even the elderly people can also have these samosas and enjoy their day. We can pack it for kids for their school snack box. You can take it for travelling and the ladies to their kitty party.
Let us see the recipe Now :

Things Needed :

To stuff :
Potato Dry Curry : 1 Bowl.
For the outer layer/Cover 
Chiroti Rava/Semolina : 2 Cups
Jeera/Cumin Seeds : 1/2 Tsp
Salt : As required
Ghee : 1 Tablespoon
Oil : To Fry : 1 Cup

Method :

1. Take a big bowl. Add rava. Add salt, jeera/cumin seeds and ghee.


2. Mix all the ingredients nicely and prepare the dough. (Poori dough consistency).

3. Divide the dough into small portions. Take a small portion and roll it.


4. Cut the rolled chapati into half.
5. Take the cut portion and put it on your palm.


6.Make a triangle shape and press the edge. Fill in 1 tbs of potatoes.


7. Bring the sides on the top together and press it and bind the two sides very tightly.


8 Arrange the potato stuffed samosas in a plate /tray.
9. Keep a small frying pan and put oil. Heat it. Let the flame be low now.
10. Fry potato filled Samosas one by one on low and medium flame. Fry on both sides.


11. When you fry on low flame Samosa turns crispy.


12. Serve with the side dish you have prepared. We had it with Mango - Carrot Sweet and Sour Curry.

Note :

Fry samosa in low and medium flame to get them crispy. Adding ghee makes the samosa crispy.
Do not add more ghee, it might absorb more oil while frying.
The samosa size can be big/small.
Time : 30 Minutes.
Serves : 10 to 12 Samosas.

Monday, October 22, 2018

Wheat Fruit basket Chat

Wheat Fruit Basket is a chat. It is my own creation. It is healthy, easy and creative I can say.
Just had some thing in mind and gave a try, it has come out nicely and of course healthy.


I have used wheat flour and fruits like apple, pomegranates with little chat masala.
The baskets are made with wheat and chiroti rava/thin variety of semolina.
Try and enjoy this Wheat Fruit Basket Chat.
Wheat baskets are easy to prepare.
These Wheat baskets are prepared with wheat flour and chiroti rava.
Let us see the recipe now :
Let us prepare wheat basket first and then proceed to fruits

Things Needed :

Wheat Baskets 

Things needed :

Wheat flour : 2 Cups
Chiroti rava/thin variety of semolina : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Ghee : 1 Tablespoon
Salt : As required
Oil : To fry : 1 Cup
A Steel glass
Fruits Filling :
Apple : 1
Pomegranate : 1
Honey : 2 Tablespoons
Chat Masala : 1/4 Teaspoon
To Add :
Fried Corn flakes. (Purely optional).

.

Method :


1. Take a big bowl and add wheat flour,jeera, ghee and salt. Mix it well and then add water to prepare poori dough.

2. Add 2 tablespoons of chiroti rava and then mix it with dough. Kneed the dough well and keep it aside.

3. Now divide the dough into small portions.


4. Roll them as small chapatis.
5. Take a steel glass. Put it up side down.
6. Take a rolled chapati and put it on the bottom around the glass. ( Only 1/4 of the glass ).
7. Just give a basket shape and keep it aside. Let the chapati stick on the bottom of the glass.


8. Keep a pan on the fire and heat. Add oil and let it get hot. ( Medium flame).
9. Now take a glass with the help of holder and dip in hot oil.


10. Slowly the basket comes out of the glass bottom. Fry on both sides and remove the wheat baskets once it is done. (Fry on low and medium flame). Put it on a kitchen tissue.


11. Repeat the same and prepare the remaining baskets.


12. Wash and peel off the apple skin and seeds. Cut it into small pieces.
13. Remove pomegranate seeds and put it with apple pieces.


14. Mix the fruit pieces with honey and chat masala. Mix some rose petals. ( Optional).
Mix it nicely. Keep it aside.


15. Now arrange the wheat baskets in a tray and fill it with fruits mixture. Top up with fried corn flakes and serve. Adding corn flakes on the top is optional.





Note :

Let the dough be bit tight. Adding chiroti rava helps to add the crisps to wheat baskets.
Adding any fruit pieces is optional. I have added some rose petals with fruits. (purely optional).
You can also add onions and carrot gratings and make spicy wheat basket.
Time : 40 Minutes. 
Serves : 3 to 4.

Tuesday, May 8, 2018

Maddur Vada ( NoMaida )

Maddur Vada is a fried fritter which has become very famous. It can be prepared in many ways. I have used wheat flour and little semolina/rava and rice flour.


Maddur is a small place near Mandya in Karnataka/India. May be this type of Vada is prepared first time in this place and must have got the name as Maddur Vada. You can lots of vendors selling Maddur Vada even in trains and bus stops.
I have used prestige vegetable cutter to cut onions, curry leaves and green chilly. The vegetable chopper helps to chop onions into thin pieces and it helps very much for mixing all the ingredients.
Let us see the recipe Now :

Ingredients :

Rice Flour : 2 Cups
Wheat Flour : 2 Tablespoons
Rava/Semolina/Medium sized : 1/2 Cup
Onions : 2  (Medium sized)
Green chilly : 2 to 3
Curry Leaves : One handful
Salt : As required
Jeera /Cumin Seeds : 1/2 Teaspoon
Cooking Oil : 1 Cup + 2 Tablespoons


Method :

1. Remove the outer layer of onions and wash it.  Cut it into big pieces ( 1 into 4 )
2. Wash green chilly, curry leaves and keep it aside.
3. Keep a pan on the fire and dry roast wheat flour till the raw smell goes off.  ( 2 to 3 minutes).
4. Take a big bowl and put rice flour and rava/semolina. Add roasted wheat flour to it. Add required salt.


5. Now chop onions, green chilly and curry leaves into small pieces.
( I have used a prestige chopper to chop all the above ingredients).

6 Put all the cut onion mixture to rice flour bowl.
7. Keep a small pan on the fire and put 2 tablespoons of oil. Heat it till its hot.
8. Pour this hot oil on the rice flour and leave it to cool.

9. Mix it well and then add water and prepare thick dough. ( Be careful while adding water).
10. Divide the dough into small portion.

11. Wet /take a drop of oil to your palm, take a small portion of dough and flatten with your fingers.
12. Keep  a frying pan on the fire. Add oil and heat.
13. Fry flattened Madduru vada in low and medium flame. Fry on both sides till golden brown.


14. Remove it from the hot oil and put it on  kitchen tissue.
15. Repeat the same and prepare the remaining vada.


16. Maddur Vada is nice to eat with a cup of coffee or tea or at any time of the day.


Note :

Do not put more water while preparing the dough. It the dough turns watery add little rava or rice flour to make the dough bit thick. Adding more hot oil might turn Vadas very soft and it might break in to small pieces while frying. Adding more onion is optional. Adding garlic to vada is optional.
I have not added garlic, since I do not like it. Let the dough be bit thick. I have used prestige manual chopper to cut onions, chilly and curry leaves. It helps the vegetables cut very thin, easy and avoids messy work.
Time : 30 to 40 Minutes.
Serves : 15 to 20 Maddura Vada can be prepared. According to size.

 

Sunday, April 1, 2018

Crispy Chakkuli

Chakkuli /Cripsy Chakkuli/ Muruku/Chakli is loved by almost all people in the world. Crispy chakkulis are very good snack for all the age group. There are varieties of chakkuli available in the shops. But it is always better to eat home made food. Here is a Crispy Chakkuli tried by me. I am sure you all love to have it and do prepare and enjoy each bit of it.
I have used rice flour, thick variety of Avalakki/Aval/Poha and roasted chenna/Hurikadale/Pottu kadale.


Chakkulis are favourite of many and you can munch them at any time of the day. Good for kids snack box, travelling, ladies kitty party, festival or feast and any other type of parties to serve as starters.
We do love chakkuli and I always try different types of chakkuli recipes from different pages /groups whatsapp extra. This particular chakkuli recipe is from Indira Upadya's post in Healthy Home made food. The chakkulis were so inviting and it made me crave for chakkuli.  I did changes according to my taste and prepared chakkuli and they turned out crispy and crunch.We all loved it very much.
Let us see the recipe  :

Ingredients :

Rice flour : 2 1/2 to 3 cups.
Avalakki : Thick :  1 Cup
Roasted Chenna/Huri Kadale/ Pottu Kadale : 1/2 Cup
Butter : 1 to 1  1/2  Tablespoons
Sesame Seeds : 1 Tablespoon
Jeera/Cumin Seeds : 1 Teaspoon 
Chilly Powder : 1 Teaspoon
Salt :As required 
Water : As required 
Cooking Oil : 2 Cups


Method : 

1. Clean and dry grind Avalakki into powder form. 
2. Dry roast chenna slightly and dry grind it when it cools. Keep it aside. Dry roast rice flower for a minute and let it cool. 
3. Take a big bowl and put rice flour, powdered avalakki, powdered roasted chenna.
4. Add Butter, salt, chilly powder, sesame seeds and jeera/cumin seeds.
5. Mix all the ingredients nicely and then add required water slowly and prepare chakli dough. Kneed it the dough well. 


6. Kneed the dough nicely and divide the dough in to small portions.


7. Keep a frying pan on the fire and heat. Add oil and let it get heated. 
8. Take one portion of the chakkuli dough and fill in the chakkuli mould.
9. Press chakkuli on a plate or a wet towel. Put already pressed chakkuli in hot oil.


10. Let it fry on medium heat. Fry on both sides. Remove and put it on a kitchen towel/tissue.

11. Repeat the same and prepare rest of chakkuli.


12. Serve or eat whenever you feel like. Store it once it is cooled in a air tight box/bottle.

Note :

1. Dry grind avalakki into thin powder. Or it might stuck in the chakkuli plate while preparing chakkuli and is difficult to press chakkuli dough.
2. Avalakki absorbs water and the dough might turn hard. Take care of the dough and cover with wet clean towel. ( After preparing the dough). 
3. Kneed the dough well once again while inserting the dough into chakkuli mould. (It should be soft not watery). 
4. Fry chakkuli on medium heat. Fry nicely till they turn golden brown. Turn the other side and fry it. 
Adding more jeera/sesame seeds, chilly powder is optional. 
5. Adding more butter turns the dough very soft and it might absorb more oil. 
6. Try the small quantity first and then try the large quantity. ( Is always better to try small quantity).
7. Add more chilly powder makes the chakkuli very spicy. ( Not that good for kids and elders).
Time : 40 Minutes.
Serves : 25 to 30 Chakkulis can be prepared. (According to shape and size).

Quick Sweet Guli Appa

Sweet Guli Appa is any time munching food. I do prepare this Sweet Guli Appa very often and was not able to click a pic. We just love to mu...

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
Learn More →