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Category Archives: Snacks

Golden Fried Potato Cutlet

Deepas potato cutlet (3)

 

 

This recipe belongs to my friend Deepa. Though I do not prefer deep frying much,but for this particular recipe deep frying seems to add a lot of taste.I am sure it can  be shallow fried,which I shall try one of these days and update.

Ingredients :

  1. 2 Large Russet potato
  2. 2-3 carrots
  3. 3/4 tbsp garlic paste
  4. 3/4 tbsp ginger paste.
  5. 1/2 large onion chopped
  6. 1/2 tsp chilly powder
  7. 1/2 tsp Jeera powder
  8. 1/2 tsp Garam masala powder
  9. 1 tbsp all purpose flour
  10. bread crumbs
  11. salt to taste,
  12. oil for frying.

Method:

  1. Wash and peel potatoes and carrots.
  2. Cut carrots into small peices and cook it with potatoes.
  3. Mash the potatoes in hand.
  4. Saute Onion and ginger garlic paste till translucent.
  5. Add the powders ie garam masala ,chilly and cumin powder ,salt and cooked potatoes and carrot.
  6. In 1/3 cup water,beat the all purpose flour thoroughly,this will be the dipping batter .
  7. Place the bread crumbs in a bowl near by.
  8. Prepare hot oil,make a ball of the veggie mixture,dip it in dipping batter,roll it in the bread crumbs.Flatten it slightly between the palm of your hands and place it in hot oil and deep fry it.
  9. Serve hot with ketchup.
 
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Posted by on April 23, 2014 in Snacks

 

Arrikaddukka/Stuffed mussels

 

Delicacy of the North Malabar region,this item is most prominent on the road side T shops ,during all times of the day.Most commonly during the RAMDAN months.”Arri” refers to the Rice mixture stuffing,and “kaddukka” refers to mussels in Malayalam.

 

To make nearly 15 Arrikadukka

  1. 15 mussels Washed and shell cleaned of Rock and other particles-pried open and then lightly run under water.
  2. 1.5 cup rice.
  3. 3/4 cup coconut grating
  4. 3 green chillies
  5. 1/2 ” ginger
  6. 1/2 tsp prinjeeragam
  7. 1/2 tsp coriander seeds
  8. salt to taste.
  9. 1 tsp chilly powder
  10. 3/4 tsp rice powder
  11. salt for coating
  12. oil for frying
  13. 1/4 onion chopped

Method:

  1. Prepare mussels as mentioned above(people also do this using precooked mussels ,with a little different taste-since during cooking the juices of the seafood comes out and is lost).
  2. Grind together Rice and coconut into coarse paste with very less water.
  3. Just when about done add,green chillies,ginger,perinjeerakam and coriander seeds and grind for a few secs.
  4. To this add salt and chopped onions and mix well.
  5. Take a handful of the ground mixture and insert into the cavity between the 2 halves of the mussels.Close the 2 halves and remove the excess mixture.
  6. prepare rest of the mussels in similar manner.
  7. Steam it for 15-20mts.
  8. Let it cool,the mussels would have stuck to the mixture and the mixture would be cooked.
  9. Remove the stuffed mussels from its shell.
  10. Make a mixture of chilly powder,salt and rice powder with 1/4 cup water.
  11. Dip the mussels in the chilly water,to coat it evenly.
  12. Shallow fry it on a girdle with little oil,till the mussels are fried.
  13. Arrikadukka is ready to serve.
 
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Posted by on November 21, 2012 in Kerala, Seafood, Snacks, Soup/Starter

 

Batata Vada

I tried this recipe for my DH as he is a lover of potatoes and he loved it! I adjusted the ingredients to meet my palate as below:

http://www.aayisrecipes.com/2006/03/10/batata-vada/

Changes highlighted as below :

  1. 2 potatoes-skinned,boiled and mashed
  2. 3/4 tsp mustard
  3. 1/4 tsp hing
  4. 1/4 tsp turmeric
  5. 1/2 jalapeno
  6. 1 tbsp cilantro leaf
  7. 5-6 curry leaves
  8. 1/4 spicy chilly powder for potatoes
  9. 1 cup gram flour
  10. 1/2 coin sized tamarind:made into pulp
  11. 1/4 tsp Chilly powder for Gram flour coating
  12. Pinch baking soda
  13. Salt to taste
Method:
  1. Microcook the potatoes for 12mts with adequate amount of water.
  2. Throw away the water and mash with turmeric powder and salt to taste.
  3. In a wok,heat oil,splutter mustard and fry hing.
  4. Add curry leaves and chopped green chilly and fry
  5. Add this to the mashed potato along with red chilly powder.
  6. Mix well.
  7. Heat a large wok with lots of oil for deep frying.
  8. Meanwhile prepare the batter with Gram flour,salt,tamarind paste,chilly powder and baking soda and 1/2 cup water.Mix well.
  9. Make a ball of mashed potato,coat it in gram flour mix by rolling the mashed potato ball in the batter.
  10. Drop it in hot oil and fry on medium heat for 3-4 mts,or till the outer cover in golden brown.
  11. Serve hot with  ketchup or green chutney.

3.made besan batter with my own measurement and used a little bit of baking soda to get a crispier outer covering.

 
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Posted by on July 16, 2012 in Snacks, Uncategorized, Vegetarian

 

Wheat flour Chicken Dumpling/Momo

Same as the regular momo but instead of the outer covering made of All purpose flour this one uses Whole wheat flour,which I had made to make Rotis.Since I thought this will be more healthier I tried this and I found no difference in the taste.Though I think I steamed it more than it should have taken.I Steamed it for 10mt,which think can be reduced to 5-8mts .

Link to the momo recipe can be found here =>https://iamcookingtoday.wordpress.com/2011/07/30/chicken-momo/

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Posted by on December 13, 2011 in Chicken, Snacks

 

Aloo Tikki Chat

Ingredients:

For Aloo  Tikki:

  1. 2 Large potato.
  2. 2 slices of bread
  3. 1 tsp ginger paste
  4. 1/2 chilly powder
  5. Salt to taste.
For Green Chutney:
  1. 1 Jalapeno
  2. 1/2 lime
  3. 1 bunch of Cilantro
  4. 1/4 Harbenaro
  5. Salt
Sweet and Sour Chutney:
  1. 1 cup Jaggery
  2. 1 lemon sized Tamarind
  3. 4-5 dates
  4. Salt to taste.
  5. 1/4 tsp Jeera powder.
For Sev:

Other ingredients:

  1. Finely chopped Onion
  2. Finely chopped Cilantro
  3. Finely chopped tomato
Method:
  1. To make the Aloo tikki,cook the potato ,cool them and remove the skin.Mash with bread,chillypowder,salt and ginger paste.
  2. Make balls the size of an orange and flatten it in ur palm ,Shallow fry it in a pan with little oil on medium flame till both the sides are evenly brown.Set aside.
  3. To make Sweet and sour chutney-Grind all the ingredients except for cumin powder,into a paste with 1/2 cup water.Remove into a vessel and cook for 10mts till it thickens.Add Cumin powder and let it cool.
  4. To make green chutney-grind into smooth paste cilantro leaves and pepers.Take out add salt and lime juice.
  5. To assemble the Aloo tikki chat:Place the tikki in plate.smear green chutney then sweet and sour chutney.Top it with chopped tomato and onion.Then  Sev and chopped cilantro.
  6. Serve with nice hot cup of t
 
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Posted by on November 14, 2011 in Chat, Snacks

 

Masala Egg Toast

Ingredients:

  1. 4 slices of bread
  2. 2 eggs
  3. 1/2 medium onion
  4. 1/4 green chilly
  5. 1/4 tomato
  6. 1/2 tsp cilantro leaves finely chopped
  7. salt to taste.
  8. milk if required.
Method:
  1. Finely chop tomato ,onion,green chilly and cilantro and beat with egg.If you like a nice coating over the bread and want to increase the batter,add 2-3 tbsp of milk(this is optional).
  2. Put this batter into a plate.
  3. Dip bread in the mixture to get an egg coat(it should also contain the onion-tomato etc-if it does not do step 5).
  4. Place it on tawa and put a drop of oil(can avoid oil for good non-stick tawa).
  5. Put some of the onion-tomato mixture on top of the slices on either side before they start to fry.
  6. Fry on medium flame.
  7. serve hot.
 
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Posted by on November 9, 2011 in Bread, Breakfast, Egg, Snacks

 

Goli Baje

 

Available in most restaurants in Mangalore,this snack is something that reminds a foodie typically of a mangalore visit.They are also available in the name of Mangalore Bonda in “UDUPI” restaurants outside of Mangalore.In GSB homes these are most commonly referred to as Goli Baje(Going by the shape) and is most typically made out of left over Dosa batter.If none is available then curd is used for the fermentation effect.The recipe here is based on the typical goli baje that was made at my mom’s place-ie out of left over idli batter.

What you need:

  1. 2 Cups of Idli Batter(if not available replace with 2-3 tbsp of Sour curd).
  2. 1 cup of All purpose flour
  3. 2tbsp Gram flour
  4. 1/2 Green chilly chopped
  5. 1/4 tsp ginger chopped
  6. 1/4 tsp Jeera
  7. a pinch of Baking soda
  8. Salt to taste.
  9. 1 1/2 tsp of Sugar
  10. Oil for frying.
Method:
  1. Mix item 1-9 without water(this is assuming you are using medium consistency dosa batter.If the batter is to watery use more of Garam and all purpose flour).
  2. Whip it up with egg beater.
  3. In a frying pan,heat oil on medium heat.
  4. Take spoon ful of batter and drop it in oil into droplet shape.(be careful to not touch the oil to ur fingre tips).
  5. when they are brown on its base,flip around.
  6. Fry evenly,remove into tissue paper.
  7. Serve with chutney.

 

 
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Posted by on November 7, 2011 in Konkani, Snacks

 
 
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