Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Friday, December 2, 2016

Palak Pakoda

Palak Pakoda/Spinach Fritter is a fried dish goes well with a cup of coffee/tea. It goes well with rice, Rasam or Sambar (lunch) as one more side dish as a bite.

I have used simple spices and Palak Leaves and besan/channa flour. No cooking soda or baking powder or hot oil poured in it. Just mix it well and fry them in the oil. One should eat them when they are hot to get the best taste.
Winter has started and its cold outside, some time it rains too. We crave for these fried dishes especially when it is too cold. So craving for the fried dish? It is easy, quick and yummy. Try and enjoy.
Let us see the recipe now:

Things Needed :

Palak Leaves/Spinach : 1 Small Bundle
Besan/Channa flour : 1 Cup
Red chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds Powder : 1/2 Teaspoon
Salt : To taste
Oil: To Fry : 1 Cup

Method :

1.Wash and cut palak leaves and put it in a big bowl.
2. Add red chilly powder, channa flour, jeera/cumin seeds and salt.
3. Mix it with your fingers first and then add very little water. Mix it nicely.

4. Keep a frying pan on the fire and heat.
5. Take a handful of dough and leave out small size of dough in hot oil.
6. Fry on medium flame on both sides.

7. Remove the pakodas from oil and put it on a kitchen tissue. It absorbs oil.

8. Serve Hot Palak Pakodas with a cup of coffee or tea.

Note :

Do not add more water while mixing the dough. Adding any other spice is optional. Adding onions to the dough along with palak leaves is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3 

Sunday, May 31, 2015

Chiroti Rava Chakkuli

Chakkuli is also known as chakli or Muruku. Chakkuli is a fried dish. It is crispy and crunchy that every one will surely like to munch..Previously fried things are prepared during the festivals in large scale and used it for many weeks.The time has changed. Different varieties of fried items are shining in the market. Indian fried snacks have become famous world wide.

Chakkuli or chakli is one of the popular fried dish of every one. Especially South Indians like this dish and it can be prepared with different ingredients.Chakkuli mould is very important here to give a shape. Chakkuli the word has come from Sanskrit. ( the circular shape). The chosen flours are mixed with water and then made into thick dough. Then the dough is put into the mould and then pressed to give a round shape. Then fried in hot oil till they turn slightly golden brown and crispy. It can be kept for many days.
I remember my aunt used to prepare this chakkuli in large quantity during "Gokulastami Festival" and share with the neighbours around our home. Gokulastami festival falls  in the month of August or September. It is the biggest festival celebrated in grand manner in Udupi, Dakshina Kannada and all over India.It is believed that Shree Krishna is born on that day night. It is also a rainy season and the rains just slow down during this period and the weather is cool and nice to enjoy in South Canara.. Gokulastami is celebrated in grand way in Udupi and Shree Krishna temple is very famous temple here.
Home made things are always better and safe. You can prepare chakkuli at home and satisfy your taste bud and your people.Here Chiroti rava and rice flour are the main ingredients that I have used. Little spices like jeera and chilly powder are added to give a spicy taste. Crispy, crunchy chakkulis can be kept at least for 1 to 2 weeks in air tight bottles.
Lets see the recipe
Ingredients : 
Chirote Rava (thin variety of Semolina) : 1 Cup
Rice flour : 3 Cups
Water : 1 Cup
Butter : 1 Table spoon
Salt : to taste
Chilly powder : 1 Tea spoon
Jeera : 1 Tea spoon
Sesame seeds : 2 Table spoons
Oil : 2 Cups ( To fry)
 Method :
1. Keep a cup of water to boil on the stove. Add salt and let it boil nicely.
2. Add chiroti rava to the boiling water. Mix it well till it thickens. Put off the fire.
3. Add rice flour and a table spoon of butter, jeera and sesame seeds. 
4. Prepare the dough. Kneed the dough nicely. (Use water if necessary while preparing the dough).
5.Divide the dough in to small portion. Take a portion of it and put it in the chakkuli mould and let the mould be ready with dough.
6. Keep a frying pan on the fire and put oil. Let it become hot.
7. Now press the mould  handle by turning it.Let the chakkuli fry nicely on both side. (I pressed the dough directly to the hot oil).

8. Fry it till both sides turn crispy and crunchy.(slightly golden brown).

9. Remove the fried chakkuli and put it on the kitchen tissue. It absorbs the extra oil.
10. Prepare the chakkuli with rest of the dough.
11. Serve hot chakkuli with  a cup of hot coffee or tea or juice.
12. Put them in airtight bottle when they are cool.
Note :
You can use water if necessary while preparing the dough. Do not add more butter, chakkuli may break in to tiny piece and spread in oil. Do not use any cooking soda or baking soda. Adding more chilly powder is optional. You can mix rice flour when the dough is bit cool. You can prepare chakkuli first on a plate and then fry them. At time you can fry 3 to 4. I directly pressed chakkuli in to hot oil. You can also prepare these type of chakkuli with medium size rava.
Time : 40 minutes.
Serves : 5 to 6.

Friday, January 23, 2015

Methi Dosa Varieties

Methi Dosa Varieties

Methi or Fenugrik Seeds Dosa is very famous in Our Karnataka Side that too Southern part of Karnataka. Fenugrik Seeds are one of the healthiest Spice and it has got loads of medicine values.
Methi seeds are are known as Mentya in Kannada, Methi in Hindi and Vendyam - Tamil and Menthulu  in Telugu.
Lets See the benefits of using Fenugrik Seeds (Mentya) in our daily diet.
Methi Seeds are very popular spices for culinary and medicinal properties. They have been in use to cure digestive problems and improve breast milk secretion in the nursing mothers. Fenugrik Seeds are rich in minerals, vitamins and nutrients. The seeds are a very good source of soluble dietary fiber. They help to control blood sugar level and lower the level of cholesterol. Fenugreek seeds are one of the ingredients that recommended in the diabetic diet. Methi Seeds are excellent sources of minerals like copper, potassium, calcium. iron, zink, manganese and magnesium. They are also rich in Vitamin A, Vitamin C and Vitamin B-6.
Lets see the recipe now. I have used Raw rice, methi seeds,  Thick Awalakki (Beaten Rice)  and very little quantity of urad dal.
These dosas are soft, pluffy, yummy and healthy and you can grow on prepare dosas with your Ideas. I am saying this because I have tried Plain Set Dosa, Veggie dosa, Cheese dosa and Guli Appa. ( Paddu or Gundu pongulu). 
Here is a recipe of Methi Set Dosa -Plain - Capsicum - Onion -  Chutney Powder &Cheese. Prepare your favourite Dosa and The whole family can enjoy having These dosas for breakfast or as evening snack. Good for Dinner also.

Ingredients :

Raw Rice : 4 Cups
Methi Seeds : 1/3 of the same cup
Awalakki or Beaten Rice : 1 cup (Thick variety).
Salt : Required
Water : Required
Oil : 1/2 cup 

Method :

1. Wash and soak Rice and Fenugrik Seeds in water for 4 to 5 hours.
2. Wash and soak Awalakki in warm water for 4 to 5 hours.
3. Now grind all the ingredients together with sufficient water. (Do not use more water).
4. Remove the dosa dough, add salt mix it well and keep it aside for fermentation. ( over night or until it raises up).
5. Keep a dosa pan on the fire and heat up. Sprinkle or spread oil on the top.
6. Put a spoon of Methi dosa dough on the tava and cover for a minute.
7. Now put a spoon of oil on the dosa and turn it other side and cook for 20 to 30 seconds. Cook on medium flame.
8. Dosa is ready to Serve    Repeat the same to prepare rest of the dosas.
9. Serve Methi Set Dosas with Coconut Chutney  or any Kootu and Jaggery. 
10 Jaggery is a good combination for Methi Set dosas and put a spoon of fresh home made ghee while serving.
Methi Set Dosa with Seeme Badane Kootu and Jaggery.
NoteDo not add too much  or too less  water to grind. If the dough is thick add water just before you prepare dosas. It should be a normal dosa dough consistency of it can be like idly dough too. (Not thicker than idly dough). I used my mixer to grind the ingredients. Divide the ingredients in to two portions and then grind. You can grind it nicely and dough turns smooth.Using  more or less oil is optional. You must eat these dosas when they are hot. It taste fantastic. You can keep the remaining dough in the fridge.Remember the dough has to ferment well to get the right kind of dosa or it may turn saggy.  

 Capsicum Dosa

Ingredients : 
Ground and ferment dough : 2 Cups
Capsicum : 1
Coriander Leaves : 3 Table spoons
Curry Leaves : 10 to 12
Onions : 2
Coconut : 1 Table Spoon
 Method :    Please follow the pictures :

Cut  Onions, Capsicum , Coriander leaves and  Curry leaves.
Cut Capsicum on the Dosa
Cut Onions and other ingredients
Methi Veggie Dosa is Ready to Serve

 Methi  Dosa with Chutney Powder :

1. Sprinkle Any Chutney Powder ( Ground Nut or Urid -Channa Chutney powder any one of them ) after dosa is completely done and then press it with  a spoon or the dosa remover. Turn and cook for 2 seconds to get the good taste. Do not add any oil.
Sprinkle Chutney Powder on the Dosa.
Urid - Channa Chutney Powder.
Methi - Chutney pudi Dosa is ready.
Ready to Serve Chutney Pudi Methi Dosa

Methi Cheese Dosa

Above said ingredients + Cheese
Method :
Follow the pictures:

Cheese and cut Capsicum and Onions and grated coconut.
Spread  Capsicum and onion mixture on the top
Grate Cheese on the top.
Cover with lid and Cook. It helps to melt cheese easily.
 Guli Appa : Just put a small spoon of the dough in hot Guli appa mould, Sprinkle oil on the top and cook for 1 to 2 minutes. Then turn the other side and cook for 20 seconds. Serve Hot Methi Guli Appa with your choice of chutney or curry. Add fresh ghee on the top just before serve.
Guli Appa 
Note :  You can use your choice of vegetables for the toppings of Dosa. Edible leaves also taste good and Carrots can be added along with capsicum. It taste differ and adds little sweetness to the dosa. Adding more ghee or butter taste best.

Thursday, November 27, 2014

Bread Pakoda & Dahi Pakoda

Bread Pakoda is one of the easiest fried item you can prepare. It is one of the easiest and quick eatable which we can enjoy even for the morning breakfast once in a while, or as snack in the evening time.
As I said If you have bread at home if you want to munch something or suddenly you get a visitor, this will be the perfect snack goes very well with Cup of Coffee or Tea.
I have used Gram (channa gram), little rice flour to give crispness, salt and jeera. No need to use cooking soda since it is going to be served or eaten when it is just prepared. So I have not used any cooking soda or fruit salt in it.
This can be eaten as chat also. Grate some carrots, prepare some sweet and hot chutney and serve Pakoda with these things. Adding some curd on the top and sprinkling some jeera and chilly powder or chat masala also can be done. ( Though we had Dahi Pakoda I did not sprinkle any jeera or chilly powder. I like to have a limited quantity of spice and Sweet & hot chutney already have these things)  I just spread the Sweet & Hot chutney on the top of Bread Pakoda, added grated carrot and on the top put a spoon of thick curd. It is really nice to have it as I said.
Lets come to the recipe.

Things Needed : For Bread Pakoda

Bread : 4 to 6 Slices
Chilly Powder : 1 Tea spoon
Channa Flour : 1 Cup
Jeera : 1/2 Tea spoon
Salt : required
Oil : 1 Cup

Method : 

1. Cut bread into triangle (4 pieces) and keep it aside. ( No need to cut the edges)
2. Put channa flour, rice flour, salt, jeera, chilly powder  in a big bowl and mix it well.
3. Add required water and prepare dough. ( Idli dough consistency).

4. Now keep a frying pan on the fire. Add oil and heat.
5. Dip cut bread pieces in channa flour dough and fry in hot oil and fry them on both sides

6. Remove from the oil and put it on a kitchen tissue and then serve with  Sweet and Hot Chutney and grated carrots and curd.

Note :

 Do not use lot of water while mixing. It may absorb more oil. No need to add any cooking soda. Fry them on medium flame. Serve hot. You can also use more chilly powder if like it more spicy. You can also add garam masala to the dough while mixing. 

Sweet and Hot Spicy Chutney :

Grind,  6 to 8 dates, 2 green chilly, a small  (1/2 of one marble size) Tamarind , handful of washed coriander leaves, 1/2 tea spoon of jeera or Sonf (Aniseeds) required salt with very little water. Grind it nicely till paste and remove from the jar to a serving bowl. You can add garlic pods if you like to have garlic in the chutney.

 Dahi Pakoda 

Grated Carrots : 1/2 Cup
Sweet & Hot Chutney : 2 Table spoon
Bread Pakodas : As many as you want
Method :
1. Take a piece of already fried Pakodas
2. Spread a spoon of Sweet and Spice Chutney

3. Spread a table spoon of grated Carrots

4. Spread a table spoon of thick Curd
Dahi Pakodas are ready to serve.


You can sprinkle chat masala on the top of dahi . You can also put some Fried Sev on the top of  Dahi Pakoda.
Remember put all these above said things just before you serve or the taste may differ and it may become too soft . You can also add cut onions on the top of pakoda just before you put Curd.
Time : 30 Minutes
Serves : 4 to 5

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...


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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