Topic started by NOV on Thu May 27 21:50:30 .
All times in EST +10:30 for IST.
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Let us share some tips and recipes for making snacks and finger food, for tea-time or parties. |
Responses:
- From: NOV (@ 202.184.134.8)
on: Thu May 27 21:58:12
Turnip Fritters
You need:
Wheat flour
Turnip
Red chilly
Onions
Salt to taste
Oil for deep frying
Method
Chop turnip coarsely (about 5cm cubes)
Add chopped onion, sliced chilly and salt and toss.
Add flour a little at a time.
Add sufficeient water to make a thick consistency.
Leave for about 30 mins.
By now the mixture would have bubbles and slightly more watery.
Mix well and spoon out mixture and deep fry.
Can be eaten on its own, with chilly ketcup or with rice. Tatses good when soaked in sambhar.
- From: NOV (@ bkj-cache81.jaring.my)
on: Wed Jun 30 04:50:14
Deep Fried Curry Puffs
You Need
Flour, salt, butter & water for the dough.
Potato, onion, chilly, curry leaves, salt and masala mix for the filling.
Cinammon, cloves, star-anise for masala mix.
To Prepare Dough
Rub butter into flour, add salt and mix water to make pliable dough.
Set aside.
To Prepare Masala Mix
Dry fry all the spices (roasting without oil) and grind to fine powder.
To Prepare Filling
Cut potatoes into very small cubes and boil.
Slice onions, red chilly and curry leaves, finely.
In a pan, fry onions, chilly and curry leaves in a little oil. Add masala mix and salt and finally cooked potatoes.
Give it a good stir and set aside to cool.
To make Curry Puffs
Make tennis-ball sized ba-lls from the dough.
Roll out using a pin or your fingers, liberally using flour.
Place a spoonful of filling and close up the dough (half a circle). Pinch the edges using a fork or other similar equipemnt.
If you are good with your fingers, you can make some designs on the edge.
Deep fry and serve.
May sound like a tedious job, but is actually quite easy to make and delicious to eat.
- From: NOV (@ 202.184.134.8)
on: Wed Jul 7 05:04:12
Here is a snack for the sweet toothed.
Coconut Candy
You Need
Grated Coconut (white flakes only)
Evaporated milk
Sugar
Butter
Water
Salt to taste
Colouring (red)
Essence (Rose flavoring)
Method
Boil water & milk.
Add sugar and cook over moderate heat to become syruppy (anyone knows what's kambi patham?)
Add salt, coloring, essence and coconut.
Mix thoroughly and cook till thick consistency.
Add blobs of butter intermittently.
Spread out on buttered tray and cut into squares or diamond shapes, when half-hardened.
This is only the basic method. You can be quite creative and the ideas are endless. One variation is to cook the candy, without adding the colouring until when it is ready to be removed from the stove. Divide into two portions and colour them distinctly - red & green for instance. Spread one portion first and then the other on top. When cut and served, it will have a pretty combination.
Enjoy.
Coming up next: Ravaa Pakoda.
- From: bb (@ dialup-209.245.196.192.houston1.level3.net)
on: Thu Jul 8 01:47:45
any simple way of making cutlets?
- From: Venky Narayanan (@ 207.247.192.254)
on: Thu Jul 8 15:25:56
bb: this one is for you !
Vegetable Cutlet
Ingredients
---------------
* Potato - 3
* Carrot, Beans, Green Peas and any colorful vegetables
* Onion
* Garam masala, Ginger, Garlic, salt
* Rusk/(kaanja)Bread powder
* Maidhaa maavu
* Coriander
sey muRai
--------------
* Boil potato and other vegetables
* Peel off the potato skin and mash it with other vegetables (or if you don't like the vegetables to be mashed, chop them into very fine pieces)
* Heat oil in a pan and stir-fry finely chopped Onion, Ginger, and Garlic till the onion turns light brown
* Add the mashed vegetables to it.
* Add Garam masaalaa and Salt to taste.
* Keep frying till the mixture becomes little tick (so that, it is easy to make small urundai-s)
* Add chopped Coriander leaves
* Let it cool for a while
* Once it is cooled down, make medium sized urundai-s out of it
* Add water to the maidhaa maavu and make a little thick batter
* Dip the Vegetable urundai-s into the batter
* Coat it with the 'Kaanja' Bread powder and make it flat
* Deep-fry the Cutlet in oil till it becomes light brown.
* Enjoy it with Chutney (or the Ketchup you suttufied from McDonalds :)
(Note: You can add a little 'manja podi' with the vegetables for color)
- Venky Narayanan
venkynarayanan@hotmail.com
- From: Venky Narayanan (@ 207.247.192.254)
on: Thu Jul 8 15:46:52
NOV: regarding kambi padham that you mentioned... (I am not sure whether it was an aRi vinaa or aRiyaa vinaa, but anyway... :)
It is a way to measure the density of 'paagu' (either sarkarai or vella paagu). For some dishes, the paagu should be thick and for some it should be thin. You can test it by dipping the karandi into the hot paagu and lifting it immediately. Based on the thickness of the paagu that drips from the karandi and based on the time it takes to completely drop, we can classify it into 'kambi padham', 'nool padham', oru kambi, rendu kambi etc...
- From: chandy (@ 209.125.83.228)
on: Thu Jul 8 15:57:11
Venky,
Are you the one who writes samayal books in the punai-peyar "meenakshi amaal" ???? :))
innocently,
chandy
- From: NOV (@ bkj-cache80.jaring.my)
on: Sat Jul 17 01:17:18
Venky - Thanks for your description of kambi patham. I know what it means, just was wondering aloud. :-))
Okay here is a reecipe of my own creation. :-))
Ravaa Pakoada
You Need
Sujee (ravaa)
Potato, boiled and mashed
Onion, green chilly, ginger, curry leaves - all chopped finely
Salt & Turmeric powder for taste and colouring.
Method
Mix all ingredients with some water.
Set aside.
After a while, the sujee would have absorbed the liquid and you may need to add more water.
The dough should be thick (like that for ulunthu vadai)
Now drop thumb-sized scoops into hot oil and fry to a golden colour.
Can be eaten on its own or with rice.
- From: Devisree Murthy (@ palo3.pacific.net.sg)
on: Tue Sep 21 21:45:17
I have just got this address & I find some of these are interesting., but I do not see the amounts of ingredients. To be professional, it is wise to give the amounts in grams. Adding the calorific values if possible could be even better, since so many of us are health conscious.
- From: Hohoho (@ bkj-cache80.jaring.my)
on: Wed Sep 22 21:50:00
But then, none of us are professionals!
And wise! :-)))
- From: Suja (@ lincb103-47.splitrock.net)
on: Mon Sep 27 22:57:48
Actually NOV and Venky have good stuffs to share.Why not you people check out my site (http://indiancook.homepage.com) and submit your wonderful recipes where I can publish them along with your name.That may help lots of people permanently.Thanx.
- From: Venky Narayanan (@ inehou-pxy06.compaq.com)
on: Mon Oct 4 14:05:35
Masaal Vadai
Ingredients
kadalai paruppu (channa dhaal) - 1 cup
thuvaram paruppu (thoor dhaal) - 1/2 cup
veLLai uLutham paruppu (urud dhaal) - 1/4 cup
Onion - 1 (Big one)
Red Chilly
Green Chilly
Salt
sOmbu
karuvEppilai (kari paththaa)
koththamalli (Coriander)
Process
Soak all the Dhaals (paruppu) together for about 4 hours (Note that Thuvaram paruppu is the hard one and needs more time) Drain them completely and grind them (alongwith the chillies) in a mixie or grinder without adding a single drop of water. The dhaals should be just half broken. So, just a two or three cycles of mixie/grinder should be enough.
Cut the onions into small pieces. Add Onion, sOmbu, kothamalli, karuvEppilai, salt to the dough and mix it well.
Heat oil in a pan (or an electric frying pan). Take a little dough, make a small ball out of it and then make make it flat. Fry this in oil till it becomes brown/golden yellow color.
Hot hot "Masaal Vadai" is ready...
Serve it with ThEngaay chutney and/or Tomato ketchup...
Venky Narayanan
venkynarayanan@hotmail.com
- From: NOV (@ bkj-cache80.jaring.my)
on: Tue Oct 5 03:22:57
That's a great recipe Venky.
The Masala Vadais we get/make here are only made of kadalai paruppu. And we add tinily diced ginger to them. Is sombu also called perunjeeragam? The chillies are not ground together, but added sliced thinly.
Now, I have to try out your recipe. :-))
Besides the normal way, you can also flatten the patty and fry till crispy - wonderful. :-))
Suja - I do owe you a mail.
And I will certainly visit your site.
Thanks.
- From: Menaka (@ gil-r1-p252.cybertrails.com)
on: Tue Oct 5 08:23:56
Venky,
Tried your veggie cutlet recipe. Thanks a lot. Turned out good.
Menaka
- From: Venky Narayanan (@ inehou-pxy06.compaq.com)
on: Tue Oct 5 11:20:32
NOV: yes. sOmbu = perunjeerakam.
The vadaa will be more crispy if you add the other two paruppu in that ratio...
Menaka ! Good !!!
(So, ippo naanum thembaa andha cutlet recipe-yai try panni saappittu paarkalaam ! ;-))))
- From: Kamesh (@ hlr-81-36.tm.net.my)
on: Tue Nov 9 02:41:35
Cuttings - 3 versions
Version 1 - KAra cuttings
Ingredients
Maida - (Tepung Gandum for NOV ;-)) 1/2 Kg
Salt to taste
Butter - salted or unsalted (or margerine) 2 spoonfull
Chilli powder - 1 spoon ful
Oil for frying
Asafoet... perungayam powder, just a tinge
Jeera if needed.
Process,
Mix all the above ingredients by adding water to make it into a dough like for chapati. Roll it just like for chapati. Cut the rolled flour into neat trapeziums or squares and fry in oil.
My Comment: Very easy to make and tasty to eat.
Version 2
Ingredients
Maida 1/2 kg
Sugar 1/2 kg for paagu
butter or margerine 2 spoons
(Jeera if needed)
Mix maida into a dough like for chapati and roll it down. You may add half a cup of ground sugar while mixing (if blender is hot when grinding sugar, sugar will stick to the container, so beware)
Cut the rolled dough into small pieces and fry in oil till brown.
Once all the cuttings have been done heat suagr in another vessel to make jeera. Once jeera is in kambi padham like for badhusha toss the fried cuttings in and coat them all with sugar. Take out immediately and store in vessel. Once cooled it is ready to eat.
Comment : a good combo with the hot ones.
Version 3
Very simple.
Take left over chapatis. Cut them into small squares or trapeziums or parellelograms or whatever. Yu can even use scissors for this. Fry in oil till brown. Collect the cuttings and toss up with a little salt and chilli powder. Makes a very good and fast snack. very crispy.
After making and eating post your feedback here.
- From: Priya (@ nasdgw1.nasd.com)
on: Mon Apr 3 16:19:06 EDT 2000
VenkyNarayan
If I have to prepare the masala vadai in advance like 6 hours earlier how to make sure that it stays crisp. Do you think changing the proportion of kadalai paruppu, thuvaram paruppu ratio will take care of it. Is there any other trick. Also please let me know if the flame has to be maintained low/medium/high when frying.
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