Idli Fry - How to make Idli Fry

This is a quick fried snack made with left over idlis.  This is relished by kids as well as adults.  These can be packed as lunch box to kids.

This recipe one will get to taste in South Indian restaurants in Mumbai. Idlis are cut into finger chips and then fried. To make these healthy I pan fry them.

Ingredients
4-5  Idlis  or more as desired
A pinch of Salt
Oil to shallow fry the idlis

Method

Cut the idlis into fingers and sprinkle a pinch of salt.

Heat oil in a  pan till medium hot.  Add the idli fingers, keep space between each idli finger, as they stick to each other while frying.  Fry till light golden or slightly more till crisp from outside and soft from inside.  Keep turning them on the sides for even golden color .  Remove the smaller pieces first as they get fried quickly.  Drain the fried idlis on a paper towel to remove excess oil.  We like these without any extra seasoning (see - my notes).  Serve hot with  tomato sauce.  I also had some french fries, which are pan fried ( as in pic).

My Notes :

Use only left over idlis or day old idlis which have been refrigerated. don’t use fresh idlis, because they break in the oil while frying and  also absorb a lot of oil.

You can sprinkle red chilli powder or chaat masala or pav bhaji masala or idli podi on top of it.  Choose any seasoning you like.

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 4 day 3.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : South Indian, Leftover series, Healthy snacks, Kids delight, Blogging Marathon

Rava Toast / Semolina Toast

This is another bread recipe that is quick, uncomplicated and does not take  much of time to prepare.  This toast is  so quick to make that it does not require much chopping and just no grinding. 
 
Bread is always present in the house, whenever my daugther use to say  Ma,  I am hungry what's there to to eat ? I used to prepare this snack for her and she use to happily enjoy this toast without a fuss.  Incidentally this Sooji Toast was my mother's favorite, once a week she would always make it a point to remind me to prepare this for her.  This is her recipe and she taught me how to make this simple and quick  toast.

Semolina/Rava toast can be made as a snack with evening tea too. The best combination to it is  tomato ketchup.

Ingredients

1 Cup Rava / Semolina
1/4 Cup Onions - finely chopped
1/4 Cup Tomatoes - finely chopped
1/4 Cup Capsicum - finely chopped
1 Tablespoon Coriander - finely chopped

2 Green chillies - finely chopped
1/2 Cup Yogurt
1/2 Teaspoon Pepper powder
7 Slices bread White or Brown
1 Tomato - cut into  thick slices 
Oil for frying
Salt to taste

Method

Mix the semolina, vegetables, yogurt, pepper powder and salt. Add water to make a thick batter.  Spread on one side of the bread. In a non stick flat pan or griddle, put a few drops of oil. Put the bread,  semolina side down, on the pan. Cook on medium heat. Press down slightly with a spatula to cook it evenly. If the toast side slides easily when the pan is shaken, it is cooked. 

When cooked, flip the bread and crisp the other side. You do not need to pour oil on this side. Remove from pan and serve hot with tomato ketchup. Enjoy with a hot cup of tea or coffee!

As you can see in the pic I have used tomato slice in few  of toast.

Sending this post to Srivalli's Kid's Delight event, host of the month Sandhya - theme Snacking all the way week 4 day 2.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.


Linking this post "Come, join us for Breakfast" event .

Labels: Breakfast, Kids delight, Semolina, Healthy snacks, Blogging Marathon 

Aloo Triangular Sandwich

I make this sandwich very often for breakfast. This is the type of sandwhich which you get on the streets of Mumbai.  This is perfect for breakfast or as an evening snack.

Have this sandwich with a glass of milk/ coffee, it makes a wholesome breakfast that can keep you filled for long time. Try this for your kid’s lunch box, they will sure love. 

Sending this post to Srivalli's Kid's Delight event,  host of the  month Sandhya  -  theme Snacking all the way.

Ingredients

8  Slices  Whole wheat or White bread
2 Tablespoons  Butter

For Filling
2 Large - Potatoes - boiled and finely chopped
1 Medium - Onion
2 Green Chilies

2 Tablespoon Capsicum  - Chopped
2 Tablespoon Coriander Leaves - chopped

2 Teaspoons Oil
1/2 Teaspoons Cumin Seeds

1/2 Teaspoons Mustard Seeds

1/2 Teaspoons Turmeric Powder

1/2 Teaspoons Red Chili Powder

1/2 Teaspoons Garam Masala Powder  - optional

Salt to taste

Method
To Prepare the filling

In a pan heat oil, add mustard, cumin seeds, let it splutter. Add onion, green chili and saute until onion become soft and light brown. Add the capsicum, turmeric, red chilly , garam masala powders, salt and  mix well. Add potato,  mix well, cook for 2-3 minutes on medium flame, add coriander leaves mix well, take off the  flame and allow masala to cool.

To Prepare Sandwich
Apply butter on a side of bread, now apply thick layer of potato masala on same side and level stuffing, cover it with another bread. Heat a stove Sandwich toaster and grease it well with butter.

Place a sandwich on it and place it on medium flame for 3 minutes on one side then flip the toaster and keep it again for 3 minutes.  Open and check to see weather the bread has become brown and crispy or as you like your sandwich to be, repeat same for another batch. Serve warm with ketchup, sauce or green chutney.

As you can see in the pic, I have this stove toaster that cuts the sandwich into four.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels:  Sandwiches, Blogging Marathon, Kids delight, Healthy snacks

Roasted Sweet Potatoes Sticks with Italian Salad Dressing

Craving french fries?  Try these oven-roasted sweet-potato fries. A healthier way to satisfy those cravings, quick and easy to make, these warm and healthy fries are perfect comfort food and an awesome appetizer. A healthy way to prepare sweet potatoes is so simple: sliced and roasted. You just pop them in the oven and look at it after every 15 - 20 minutes that easy it is....

Ingredients

4 Medium Sweet potatoes
1/3 cup Italian Salad Dressing
1/2 Teaspoon Salt

Method

Peel and cut each sweet potatoe lengthwise into thick sticks.
Heat oven to 200 degrees. In a large bowl toss to liberally coat the sweet potato wedges with the salad dressing.

Arrange the potato wedges on pan in a single layer, without over-crowding. Bake for 45 minutes until tender. After about 20 minutes remove the tray and turn the side of the wedges and bake again till done.

You will love these, try and see.

Labels : Vegetables, Healthy snacks, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Oven Baked Zucchini Fries

Crisp, tender zucchini oven-roasted. It's healthy, nutritious and completely addictive! Couldn't stop eating this. It was simple to make and so fresh, delicious, so good. Made this for dinner.

Ingredients
1 Large Zucchini,
1 Tablespoon Olive oil
3/4 Cup Plain Bread crumbs
1/4 Cup Parmesan cheese
1/2 Teaspoon Salt

Method

Oil a baking pan well.

Preheat your oven to 200 degrees . Wash the zucchini, cut off the ends and cut it into "fries". Toss with the olive oil, making sure that every piece is well coated.

Add the bread crumbs, parmesan cheese and salt. Cover the olive oil coated zucchini pieces with the bread crumb mixture (shake off excess breadcrumbs).  

Then place them on your baking.  

Bake for about 20 minutes, until the zucchini looks crispy and golden, and is soft when pricked with a fork. 

Note
I had cut the zucchini a thin and peeled it I would suggest do not peel it and cut them in thick wedges, cause the one I made turned soft since they were cut like french fries.

Labels: Blogging Marathon, Zucchini, French Fries, Healthy snacks, Vegetables 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Chapatti Noodles - Chinese style - A quick breakfast snack

This is healthy recipe for kids tiffin box, with chapatti and lots of vegetables. It gives feel of noodles which is favourite of kids. The kids will not know that they are made of left over chapattis. This recipe I, saw on cookery TV show and was quite trilled to see that this humble and bland chapatti could transformed in such an awesome dish. This is quick and easy. You can add whichever vegetable you want. Since kids love noodles this an apt and healthy recipe.

Ingredients

4 - 5 chapattis
1 Tablespoon  Oil
1 Teaspoon Ginger - finely chopped
1 Teaspoon Garlic  - finely chopped
¼ Cup Onions  - sliced
¼ Cup Red and Yellow Capsicum -  julienne
1 Tomato  - julienne
1 Teaspoon Soya sauce
1 Teaspoon Red Chilly sauce
1 Tablespoon Spring onions - chopped
½ Teaspoon Vinegar
Salt to taste
1 Tablespoon coriander - finely chopped

Method
Roll the chapattis and finely chop them in the shape on flat noodles.  In hot oil deep fry them till crisp, keep aside.

Heat oil in a aonther pan, add chopped ginger, garlic, sliced onions, red and yellow bell pepper julienne saute for a minute on high flame.  Then add  salt, soya, chilly sauce and let it cook for some time. Add chapatti noodles, spring onions, coriander and add vinegar, toss it.
Serve it in a bowl and garnish it with coriander leaves.

Sending this to Mireille's and Elizabeth who are hosting this event.

Labels: Breakfast, Healthy, Asian Cuisine, No Waste Food Challenge

Corn Cheese Sandwich

August 12, 2014

My fourth recipe for the Blogging Marathon #43: Week 2 - Day 3. This sandwich is very healthy  you can have it any time.

Ingredients

8 Slices Bread

1 Cup Corn  - boiled

1/4 Cup Capsicum - finely chopped

1 Small Onion - finely chopped

Pepper and Salt to taste

1/3 Cup Cheese - grated

Butter  as required

Method
In a pan heat butter and saute the onion till translucent add the corn, capsicum, salt and pepper and give a quick stir, switch of the flame, add the cheese mix well, keep aside.

Apply butter to the  bread slices on both sides lightly.
Apply the corn filling to one slice of bread and cover with another slice.  Grill it in a sandwich maker till done. Cut into triangles and serve this sandwich hot. My beta enjoyed it. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Sending this to Srivalli's Kids delight event hosted by Harini with the theme - Healthy snacks




Labels: Blogging Marathon, Healthy snacks, Kids delight, Sandwiches, Eggless, Corn

Sweet Corn Cheese Balls

August 11, 2014

My second recipe for the Blogging Marathon #43: Week 2 - Day 2. My beta was delighted to see the cheese oozing out and just enjoyed them with ketchup. 

Makes - 16 Balls
Ingredients
200 Grams Paneer  - grated
3 Slices Bread -  powdered
1 Large Potato  - boiled & mashed.
2 Tablespoons All Purpose Flour
1 Tablespoon Capsicum  -  finely chopped
2 Tablespoon Yogurt
3 Green chilies - finely chopped
1/2 Teaspoon Soda- bi- crab
2 Tablespoon Coriander - finely chopped
1/3 Cup Sweet corn -  crushed in a chilly cutter
Salt to taste
Cheese cut into small squares

For the coating
2 Tablespoon Corn flour
Fresh Breadcrumbs 

Method

Make a slurry with water and keep aside.
Mix all ingredients well. Make 16 equals balls. Take a ball flatten it like a puri, place a small piece of cheese, and roll it into a ball. Dip the balls in corn flour slurry and roll in breadcrumbs. Deep fry in hot oil on high flame.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Sending this to Srivalli's Kids delight event hosted by Harini with the theme - Healthy snacks


Labels: Blogging Marathon, Healthy snacks, Starters, Kids delight, Corn, Cutlets, Sweet Corn  Cheese Balls

Corn Appe

My frist recipe for the Blogging Marathon #43: Week2, Day 1.

This is an easy and quick recipe.  My kid who is 10 years old just loved this snack and finished it in a jiffy.

Ingredients

 1 Cup Sweet Corn

 1 Cup Fine Semolina

 ½ Cup Oats flour

 ¼ Cup Urad dal flour

 2 Nos Green Chillies

 1/4 Teaspoon Ginger Paste

 1/4 Cup Coriander leaves  - finely chopped

1 Sachet Fruit Salt 

Salt to taste

Oil / Ghee

Method

Soak the semolina in a cup of water for 10 minutes and keep aside.

Grind the corn and green chilies in the mixer to form a coarse paste. Mix corn paste, semolina, oats and urad dal flour, ginger paste, coriander leaves, salt to taste and mix well. Add the fruit salt and mix well.  Add little water if required to make the paste consistency.

Heat the aappe pan and sprinkle little oil in each slot .  Add the corn mixture to this cover and cook on medium flame for 2 minutes, when light brown on the bottom side turn the aappe again sprinkle little ghee and cook till this side too is light brown in color.  The ghee in this aappe give an awesome taste.  Remove and serve hot with sauce. Enjoy!!!

Note:  The consistency of the batter should be  like the idly batter for best results.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Sending this to Srivalli's Kids delight event hosted by Harini with the theme - Healthy snacks


Labels: Breakfast, Corn, Healthy Snacks, Kids delight, Appe Pan, Oats, Urad Dal flour, Fine Semolina, Blogging Marathon

Bhajni Chaklis

April 23, 2014

Ingredients For the Bhajani
4 cups rice
2 cups Chana dal
1 cup Urad dal
1/4 cup moong dal
1/2 cup Poha,
3 tablespoons cumin seeds

For the dough
2 cups bhajani flour
1 cup water
1 teaspoon white sesame seeds
1 teaspoon ajwain
1 teaspoon red chili powder
1/2 tsp asafoetida
2 tablespoons oil
salt to taste

Method for Bhajani flour 

Roast rice, channa dal, urad and moong dal (each item separately) till the grains turn crisp, lightly roast the poha. Do not use oil for roasting.  Also roast cumin seeds.
Grind together all the ingredients into a very fine powder.
This is 'bhajani' flour for chakli. This will last upto a year if stored in an airtight container.

Method to make chaklis

Boil the water add oil, sesame seeds, ajwain, salt, chili powder, and the bhajani flour and mix well.Knead the flour to make a soft pliable dough. Grease the chakli press with little oil and fill it with the dough. Now slowly press it and form chakli into a plate. Heat oil - drop a small pinch of dough to check if the oil temperature is right...when the dough immediately rises to the top with a sizzle then the temperature of oil is right to fry the chaklis. Drop in the chaklis 3 or 4 at a time depending on the size of the kadai slowly on low flame in and fry till golden brown. Drain on a tissue paper. Cool and store in an airtight container. These chaklis turned out crisp and these are packed for my friend who is going on a holiday abroad.


Note 

Do not add more ajwain and sesame seeds or else the chaklis will break while making. Also do not add more oil or else they will melt in oil while frying. Fry chakalis in small batches of 3 to 4 at a time to achieve crispness, else they become soggy. Replace the oil (when you see the oil becoming frothy) or they break at the time of frying. The oil should be sufficiently hot (but not at the smoking point), else chaklis soak up lots of oil and may not become crisp. Also once oil is heated enough, turn the heat to lowest setting. High heat causes them to cook on the outside, while staying uncooked from the inside, or sometimes they even burn and taste bitter.

Labels: Festival Sweets, Healthy snacks, Kids delight


Look here for Butter Chaklis

Butter Chaklis

April 22, 2014

This crunchy snack is just as good at tea time as it is for a special occassion or for children as school tiffin. Chaklis are made with a special chakli mold.

Ingredients
1 cup Full Rice Flour
1/4 cup Split Roasted Gram (phutane / chutney channa)
1 tablespoon Butter ( I used amul butter)
1/2 teaspoon Cumin seeds – slightly crushed with your hands
1/2 teaspoon Cumin powder
1/2 teaspoon Sesame seeds
1 teaspoon Chilly powder
1/2 teaspoon Salt
1 cup Water -Boiled and hot

Method
In a mixer grind the gram to a fine powder. Now sieve rice flour and gram flour.
In a mixing bowl take the sieved flours , butter, cumin seeds, cumin powder, sesame seeds, chilly powder, salt and mix well. Boil water when it starts to boil switch off.  Add water little by little and mix it with a spatula. Once combined well use your hands to form a very soft dough.
Grease the chakli press with little oil and fill it with the dough. Now slowly press it and form chakli into a plate. Heat oil - drop a small pinch of dough to check if the oil temperature is right...when the dough immediately rises to the top with a sizzle then the temperature of oil is right to fry the chaklis. Drop in the chaklis 3 or 4 at a time depending on the size of the kadai slowly on medium flame in and fry till golden brown. Drain on a tissue paper. Cool and store in an airtight container. These chaklis have a lovely buttery taste and turned out crisp. These are packed for my friend who is going on a holiday abroad.

Note: Do not add more cumin and sesame seeds or else the chaklis will break while making. Also do not add more butter or else they will melt in oil while frying. Fry chakalis in small batches of 3 to 4 at a time to achieve crispness, else they become soggy. Replace the oil (when you see the oil becoming frothy) or they break at the time of frying. The oil should be sufficiently hot (but not at the smoking point), else chaklis soak up lots of oil and may not become crisp. Also once oil is heated enough, turn the heat to lowest setting. High heat causes them to cook on the outside, while staying uncooked from the inside, or sometimes they even burn and taste bitter. If for some reason, chaklis loose their crispness after some time, reheat them in microwave for a minute or two and they become crisp once again.

Labels: Festival Sweets, Healthy snacks, Kids delight

Look here for Bhajini Chaklis

Appe Batata Vada (Healthy)

April 9, 2014

As I was watching a serial on TV the other day, seen this recipe being done. It was not very clear, where the recipe was concerned but it showed them making these vadas in a appe pan.  It was then this recipe struck me, as even I, love batata vadas but vadas are always deep fried so the hesitation to eat.  Eating from the street vendor is again not healthy since the oil used is always recycled and very rearly changed. These small vadas fascinated me.  This how this recipe was born.  So lets go to the recipe.

Ingredients 

4 medium size Potatoes -boiled, peeled and mashed

4 Cloves of garlic

A Small piece of ginger 

2 Green chilies

2 Tablespoon Coriander leaves

Salt to taste

For the batter 

1 Cup chickpea flour (Besan)

1 Tablespoon Rice flour

1 Tablespoon Semolina (Rawa)

1/2 tsp Turmeric powder

Salt to taste

1/2 Teaspoon Eno fruit salt

Water as required

Method 

Mash the potatoes well.  Grind the ginger, garlic, green chilies and coriander to a fine paste. Add it to the potatoes, salt to taste and mix well.  Make small equal size balls and keep aside. See to it that they fit into the well of the appe pan. 

Mix the ingredients of the batter and make a thick batter so that it can coat the vada's well. Add less salt in the batter, since the vada's already have salt, add 1 tsp oil into each well of the appe pan, let it heat up. Dip  the vadas into the batter and then drop it into the well of the pan. Let it brown on the underside before you turn it. It should take about 5 minutes for the vada to be done perfectly. Keep turning, so that it cooks well on all sides. And when frying for the next batch, put some more oil in the wells, let it heat up and then add the rest of the vadas to cook.  Serve them hot with sauce.

I sent these to my friend, let me tell you that they enjoyed it and more so ever surprised at the tiny shaped vadas, not oily and yet tasty.

Labels: Breakfast, Healthy snacks, Kids delight, Vegan.