Savoury shells

Savoury Shells

Savoury shells
Recipe source:4thsensecooking.com

Ingredients:
1 cup all-purpose flour
2 tbsp rice flour
1 tsp ajwain/carom seeds
½ tsp baking soda
1 tsp chili powder
2 tbsp ghee
Salt to taste
Oil for deep frying

Method:
Take a plate and add ghee and baking soda and rub with your fingers or palm until mixed.
The ghee will fluff up.
Add rest of ingredients and mix well.
Add just enough water to make a soft dough.
Pinch small balls of the dough and press on the back of a fork. Slowly roll the dough to get the shell shape.

Complete all dough similarly.
Heat oil and add few at a time and fry till crisp.
Store leftover in an airtight container.

Potato Stuffed Uzhunnu Vada /Stuffed Urad Dal Fritters

Stuffed Uzhunnu vada

Potato Stuffed Uzhunnu Vada

Ingredients:
½ cup urad dal
Pinch of asfoetida
1 large potato
1 small onion chopped
1-2 green chili chopped
½ tsp minced ginger
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
Salt to taste
Oil for deep frying

Method:
Wash and soak urad dal in water for min 4 hrs. Grind to a smooth paste with little water.
Add salt and asfoetida and keep aside.
Boil potato on stove top or cook in microwave.
Heat oil in a pan and add onion, green chili, ginger and curry leaves and saute till onions become translucent.
Add turmeric, salt and mix.
Add mashed potatoes and coriander leaves and mix well.
Let the mixture cool.
Form small balls and flatten a little.
Heat oil in a pan.
Dip the potato cutlets in urad dal batter and deep fry till golden brown.
(The batter will not stick to the cutlets easily, use a a fork or spoon to dip and lift.)
Drain on paper towels and serve with chutney of your choice.

Murrukku / Moong Dal Chakli

Moong Dal Chakli

Murrukku / Moong Dal Chakli

Ingredients:
2 cups rice flour (I used store bought ‘idiappam podi’)
1 cup moong dal paste (½ cup yellow moong dal)
½ tsp chili powder
1 tsp cumin seeds OR ajwain
1-2 tbsp sesame seeds
2 pinch asfoetida
1 tbsp ghee or butter
Salt to taste
Oil for deep frying

Method:
Clean and cook moong dal with 1 ½ cups water in a pressure cooker for 2 whistles or until cooked very soft.
If there is water left, drain and keep aside.
Whisk the dal until smooth or use grinder.
Add flour, chili powder, asfoetida, sesame seeds, salt and ghee in a large bowl.
Rub the ghee into the flour with your fingers until mixed.
Add moong dal paste (warm or cold) and make dough like chapathi dough. Use the kept aside water or regular water.
Rub some oil inside the chakli/murukku press. Place some dough inside and press the dough to get the required shape onto a wax paper or aluminum foil.
Heat oil and slowly transfer the murukku into the oil. Fry on medium flame, don’t brown.
Cool completely and store leftover in an airtight container.

Sweet Bread Balls

Sweet bread balls

Sweet Bread Balls
Makes 15 small balls

Ingredients:
4 – 5 white or whole-meal bread slices
½ cup milk
2-3 tbsp sugar
2 pinch cardamom powder
4 tbsp fresh or desiccated coconut
2-3 tbsp any nuts (optional)
Oil for deep frying

Method:
Put the bread slices in a bowl and pour half milk.
Mix with your hand to make dough. Add rest of milk as required.
Add sugar, cardamom powder, coconut and nuts and mix well.
Make small balls and keep aside.
Heat oil in a pan and deep fry the bread balls till it gets golden brown colour.
Serve warm or cold.

Rava /Semolina Unniappam

rava-unniappam-1

Very Yummy! A must try!

Rava /Semolina Unniappam

Ingredients:
1 cup semolina roasted
½ cup rice flour
1 small banana (palayan kodan/mysore banana)
1 cup thick jaggery syrup (approx. 250gms) –more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp sesame seeds toasted (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Method:
Mix roasted semolina, rice flour, cardamom powder, dry ginger powder in a bowl.
Add sesame seeds and grated coconut if using and mix.
Grind banana to a smooth paste and add to semolina mixture.
Add jaggery syrup and enough water to make a thin batter. (It will thicken)
Add baking soda and mix.
Keep aside for 20 mins.
The batter would have thickened by now. Add water to get the idli batter consistency.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.

Unniappam –Hard

unniappam-hardUnniappam with slight neyappam texture for people like me who prefers hard unniappam. This has perfect inside with no holes!

Unniappam –Hard (but gets little softer next day)

Ingredients:
1 cup rice flour
¾ of small banana (palayan kodan/mysore banana)
¾ cup thick jaggery syrup–more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp toasted sesame seeds (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Method:
Grind banana to a smooth paste and transfer to a bowl.
Add jaggery syrup, cardamom powder and dry ginger powder and mix well.
Add rice flour and mix. Add water to make a slightly loose batter. It will thicken when kept aside for 20 mins.
Adjust sweetness by adding more or less jaggery syrup.
Add baking soda and mix.
Add sesame seeds and grated coconut if using and mix.
Keep aside for 20 mins. The batter would have thickened by now. Add water to get the idli batter consistency.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.

Unniappam – Soft

unniappam-soft

Unniappam – Soft

Ingredients:
1 cup raw rice soaked overnight
½ cup fresh grated coconut
1 small banana (palayan kodan/mysore banana)
1 cup thick jaggery syrup (approx. 250gms) –more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp toasted sesame seeds (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Method:
Grind rice, coconut, jaggery syrup and banana. Add water as required to get a thick batter (idli batter).
Adjust sweetness by adding more or less jaggery syrup.
Add baking soda, cardamom powder, dry ginger powder and mix well.
Transfer to a bowl and add sesame seeds and grated coconut if using and mix.
Keep aside for 15-20 mins.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.

Papadi Chaat

papadi-chaat

Papadi Chaat

Ingredients:
8-10 Papadi
2-3 tbsp green chutney
2- 3 tbsp sweet chutney
5 tbsp cooked whole moon dal or cooked white chickpeas
2 tbsp chopped onion
2 tbso chopped coriander leaves
3-4 tbsp sev
3-4 tbsp yogurt mixed with a pinch of salt
1 tsp chaat powder

Method:
Mix moong dal, onion and green chutney in a small bowl and keep aside.
Place Papadis on a serving plate.
Place a tsp or two of moong dal on top,
Top with a tsp of yogurt and then little sweet chutney.
Sprinkle sev as much as you like and a pinch of chat powder on each papadi.
Sprinkle coriander leaves on top.
Serve immediately.

papadi-chaat-1

Papadi for Chaats

papadi

Papadi for Chaats

Ingredients:
1 cup all-purpose flour
2 tbsp semolina
2 tsp ajwain
2 pinch baking soda
1 tbsp oil
Salt to taste
Oil for deep frying

Method:
Mix flour, semolina, salt, ajwain and baking soda in a bowl.
Add oil and mix well.
Add water little by little to get a stiff dough.
Keep aside covered for 20 mins.
Roll the dough to a big thin circle. No need to dust work surface.

papadi-1

Poke all over with a fork so it doesn’t swell when frying.
Cut medium rounds using a cutter.
Heat oil and fry few at a time in low-medium heat.
The sides can be fried in that shape itself and can be used to make bhel puri.
Drain on a kitchen towel and store in an airtight container.

Aloo Bonda/Potato Ball Fritters

aloo-bonda

Aloo Bonda

Ingredients:
2 medium potato
½ cup green peas (optional)
1 green chili chopped
1 tsp chopped ginger
1 small onion chopped
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
1 tsp urad dal
2 tbsp oil
Oil for deep frying

For batter:
½ cup gram flour
1 tbsp rice flour
2 pinch baking soda
½ tsp red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
Salt to taste
Water to make a thick batter

Method:
Peel and chop potatoes to medium cubes.
Place in a microwave dish along with green peas and 3 tbsp water.
Cooke covered for 6-7 mins till potatoes are cooked soft. Drain excess water and keep aside.
Heat a pan and add oil.
Add urad dal and saute till it becomes golden colour.
Add onion, ginger, green chilis, curry leaves and stir till onions are translucent.
Add turmeric pwd, salt and mix well.
Add potatoes and green peas and mix well.
Mash with a masher or fork. Add coriander leaves, mix and let the mixture cool.
Make small balls of potato mixture.
Make a smooth batter with batter ingredients.
Dip potato balls in batter to coat well and deep fry till golden brown.
Transfer to a kitchen towel.
Serve with tomato ketchup or green chutney.