Showing posts with label Fried. Show all posts
Showing posts with label Fried. Show all posts

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).

Thursday, December 7, 2017

Spicy Chutney Poori

Ridge Gourd green chilly  chutney is done for afternoon lunch as one of the side dish and got bored to eat the rest and just prepared some pooris using this same chutney. It is nice and fluffy.

These pooris goes well with a cup of coffee/tea or you can have it with a cup of curd.
I have used Ridge gourd peel chutney, rice flour, little jeera, salt and oil to fry.
Let us see the recipe Now :

Things Needed : 

Ridge gourd chutney : 2 to 3 Tablespoons
Rice flour : 1 Cup
Jeera /cumin seeds : 1/2 Teaspoon
Salt : As required
Oil : To fry

Method : 

1. Put ridge gourd chutney in a big bowl.
2. Add rice flour and mix it well.


3.Add jeera and little salt. Add water slowly if wanted and kneed the dough nicely.
4. Divide the dough into small ball size.
5. Roll them as small pooris.


6. Keep a small pan on the fire and heat. Add oil and let it get hot.
7. Fry pooris one by one on both sides. Put them on a kitchen tissue.


8. Now spicy ridge gourd chutney pooris are ready to serve.

9. Serve them with a cup of coffee/tea/juice or with a cup of curd.

Note :

The dough should be thick like poori dough. Take care while adding water. No need to add ghee/oil while preparing the dough. Coconut used in chutney is oil content. Adding more chilly, red/green is optional. I have not added. Do not use stale or spoiled chutney. It might smell bad and not good for health. You can also add cut coriander leaves and curry leaves to the dough. Add flour if dough turns Time : 15 Minutes.
Serves : 15 to 20 pooris ( According to size ).



Ridge gourd chilly chutney Recipe : Click the link  to know  :


Ridge gourd chilly chutney   :


Monday, November 27, 2017

Patrode Dough Pooris

Eating Pooris is fun at any time. Morning /evening or dinner the soft , fluffy , puffed pooris are ,u favourite of mine too. Kids love to have these Pooris.( Fried lovers ☺☺☺).

Different varieties of Pooris are prepared these days. Innovation and the thirst of learning, cooking has turned the whole world into fun affair and interesting.

Though I am also a fan of cooking, I do stick to olden and traditional way of cooking most of the time. I am not in favour of any market bought sauce, jam or cream. They might be healthy ( I am not sure). I feel though cooking has come a long way, one needs to keep in mind  is " Health". It is more important than any thing.
Ok. Here  I have used the patrode dough and prepared this " Patrode dough Pooris".
There was little dough remaining after preparing Patrode.(Everyone's favourite in our home). Pooris also loved by my sons and hubby. So the next morning I had the idea of using this remaining dough kept in the fridge and tried these " Wonderful Pooris ".
 Poories are one of the good breakfast that you can have in the morning. It helps you to full for a long time. The whole day activity makes the digestion easy and good. Your body needs oiling and it helps to provide the need. ( At least once in a while it is ok to have the oily food and it is my opinion too ).
Let us see the recipe Now :                                                                                 

Things Needed: 

Wheat flour: 2 Cups.
Patrode spice : 2  to 3 Table spoons.
Salt : to taste.
Oil:  2 Cups (For frying).
                                           

Method:

1. Mix wheat flour, patrode spice and little salt together and prepare poori dough using little water if needed.
2. Now divide the dough into small ball size and roll out pooris.


3. Keep a frying pan on the fire and put oil and heat. Fry pooris on both sides.


4. Fry these pooris on medium and high flame.Put it on a kitchen tissue so that extra oil is observed.
5. Serve the pooris with a cup of curd.
                                                   

Note: 

 Use water only if it quired. Prepare pooris as soon as you prepare poori dough. Or it may take lot of oil. Do not use stale Patrode dough. No need to add any oil or ghee while preparing the dough.

Serves: 3 
Time : 15 minutes.
Serves : 3 to 4.


           Preparing Patrode Hittu Spices. 

Coconut : 1 Cup
Coriander seeds : I full fist ; (3 to 4 Tablespoons)
Tamarind : 2 Gooseberry sized
Jaggery : 3 to 4 Tablespoons.(Powdered)
Jeera /Cumin seeds : 1 Teaspoon
Salt : As required
Turmeric Powder : A pinch.
Raw rice : 2 cups
Method :
Soak rice for 2 to 3 hours. Soak tamarind for 5 minutes and grind it with all the above ingredients. (Use clean tamarind to grind. Or you can soak tamarind and squeeze out the pulp and then use the pulp). Add rice and grind it nicely. Add salt and give a churn  and remove the dough from mixi jar.


Note :

Use only required dough to prepare poori. The rest can be used for preparing choice of your favourite dishes like, adding any edible leaves and preparing rotti, adding onions and preparing dosa, adding cut capsicum (capsicum dosa), adding carrots and carrot dosa or rotti etc.

Wednesday, October 18, 2017

Corn Poha Mixture

Celebration includes Sweets and Savoury/Namkeens. The varieties of sweets and salty dishes do add colours to festivals. I think every one agree with me. My feeling is that the preparations should be short and quick and not that heavy to munch.  Thinking of this I have prepared " Corn Poha Mixture", which is very easy to prepare and love to munch whenever you feel like. 

Corn Poha is prepared using Sweet Corn. Poha fluffs up when You fry. It has a crunchy feel. So here we go with one more crunchy munching " Corn Poha Mixture.
It is as simple as always. A very few ingredients are used . Corn Poha Groundnuts, salt and chilly Powders is the basic Ingredients.
You can add what ever you wish to. Example Sev/Om Pudi and  Puffed rice/Mandakki etc, etc.
Let us see the recipe now :

Ingredients :

Corn Poha : 2 Cups.
Oil : 1 Cup
Ground Nuts : 1/2 Cup
Salt : As required 
Chilly Powder : 1/2 or less than 1/2 Teaspoon
Curry leaves : 1 Handful. 


Method :

1. Wash and dry curry leaves. ( Moisture should be disappeared). 
2. Keep corn poha in a plate.

3.  Keep a frying pan on the fire and put oil to it.
3. Let it get hot. Take a small quantity of corn poha and leave it slowly in hot oil.
4. Let the flame be medium. Corn Poha starts to fluff up. 

5. Once it fluffs up remove done corn poha from oil. Put it on kitchen tissue.

6. Repeat the same procedure and fry all the corn poha.
7. The flame should be adjusted according to heat.
8. Now fry groundnuts and curry leaves till golden brown. Remove and put it on a kitchen tissue.
9. Put fried corn poha and groundnuts to a big bowl.
10. Add required salt and chilly powder mix it well. 
11. Now " Corn Poha Mixture " is ready to serve.

12. I have added little Puffed Rice/Mandakki/Puri to it. 


Note :

Take care of the flame while frying Corn Poha. You can use a big siever to fry corn poha. Put little corn poha to a siever and dip that siever in hot oil. It is easy to fry with siever. 
Use of more /less ground is optional. Any other spice like garam masala, chat masala can be added instead of chilly powder.(Optional).
Time : 20 Minutes.
Serves : As you wish.  

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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.
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