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Cheese Peas Kachori Recipe

July 18, 2009 By: admin Category: Snacks No Comments →

Ingredients:

For kachori
Maida – 1 1/2 cup
Salt – 1/2 tsp
Ghee – 2 tsp
Baking Soda – a pinch
For Stuffing
Cooked green peas – 1 cup
Mashed potato – 1 cup
Finely Chopped green chilli, ginger and corainder – as required
Garam Masala powder – 1 tsp
grated Cheese – 3/4 cup
Salt – to taste
Oil – for frying
Method:
1. Take a bowl, add maida, salt, ghee, soda and mix well.
2. Add little water and prepare the dough.(chapati dough consistency)
3. Allow it for 15 mins.
4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.
5. Make small balls of the above mixture.
6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)
7. Flatten the cheese stuffed balls and keep them ready.(like vada)
8. Make small balls of the maida dough and flatten.(small poories)
9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.
10. Seal the corners of both the poories with little water so that the stuffing don’t come out.
11. Heat oil in a tawa and deep fry them and the Kachories are ready.

For Kachori:

Maida – 1 1/2 cup

Salt – 1/2 tsp

Ghee – 2 tsp

Baking Soda – a pinch

For Stuffing:

Cooked green peas – 1 cup

Mashed potato – 1 cup

Finely Chopped green chilli, ginger and coriander – as required

Garam Masala powder – 1 tsp

grated Cheese – 3/4 cup

Salt – to taste

Oil – for frying

Method:

1. Take a bowl, add maida, salt, ghee, soda and mix well.

2. Add little water and prepare the dough.(chapati dough consistency)

3. Allow it for 15 mins.

4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.

5. Make small balls of the above mixture.

6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)

7. Flatten the cheese stuffed balls and keep them ready.(like vada)

8. Make small balls of the maida dough and flatten.(small poories)

9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.

10. Seal the corners of both the poories with little water so that the stuffing don’t come out.

11. Heat oil in a tawa and deep fry them and the Kachories are ready.

Cheese Peas Kachori

Pav Vada Recipe

July 06, 2009 By: admin Category: Snacks No Comments →

Ingredients:

Pav Slices

For making Vada:

Cooked Potato – 4

Cooked Peas – 1/2 cup

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Chaat masala – 1/2 tsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tsp

Green chillies-2

Oil – to fry

Besan flour – 1/2 kg

Baking Soda – a pinch

Salt – as required

Water – as required

For making Chutney:

Green Chutney: Pudina or mint leaves – 1 cup

Ground nut – 2 tsp

Coriander leaves – 1 cup

Green chilli – 4

Salt – to taste

Red Chutney: Garlic – 1/2 cup

Chilli powder – 1 tsp

Green chilli – 2

Salt – as required

Method:

1.  Grind ginger, garlic paste and green chilies together into a paste.

2.  Add ginger, garlic and green chili paste, to mashed potato.

3. Then take 2 teaspoons oil in a kadai. When oils becomes hot add turmeric powder,chilli powder, coriander powder  and add the mashed potatoes, cooked peas,salt,chat masala and mix gently.

4. Make small balls of mashed potato mixture.

5. Add some salt, turmeric powder and chili powder to the gram flour and make a batter by adding water gradually and keep mixing with a spoon. Remove lumps if any. The batter should not be too watery or too thick.

Note: If lifted by a spatula, it should flow in a ribbon like consistency.

6. Heat some oil in a pan. Now dip each ball in the batter and deep fry all the vadas until golden. Remove on a paper towel and drain. Vadas are ready.

Fried Vada

7. Grind the ingredients of the green chutney and prepare the green chutney.

8. Similarly, grind the ingredients of red chutney and keep it ready.

9. Now take a pav, slice it in middle and (do not break it into two halves) apply green chutney on one side and red chutney on the other. ( The chutney should be applied on the inner side of the pav)

10. Stuff the prepared vada and serve with tomato ketchup.

1.  Grind ginger, garlic paste and green chilies together into a paste.
2.  Add ginger, garlic and green chili paste, to mashed potato.
3. Then take 2 teaspoons oil in a kadai. When oils becomes hot add turmeric powder,chilli powder, coriander powder  and add the mashed potatoes, cooked peas,salt,chat masala and mix gently.
4. Make small balls of mashed potato mixture.
5. Add some salt, turmeric powder and chili powder to the gram flour and make a batter. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green

Bombay Pav Vada

Sweet Corn Relish Recipe

July 01, 2009 By: admin Category: Snacks No Comments →

Ingredients:

Sweet corn – 1 cup

Green Capsicum finely chopped – 1 cup

Onion chopped – 1

Tomato – 2

Red Chilli Powder – 1/4 tsp

Salt – 1/4 tsp

Vinegar – 1/2 tsp

oil – 1 1/2 tsp

Method:

1. Take a pan, heat oil and add onion and allow it turn pale pink.

2. Now add corn, capsicum, tomato and mix well.

3. Add chilli powder and salt and allow it for few mins.

Note: The tomato should not lose its shape and color. Do not cook too much.

4. Finally add vinegar and turn off the stove.

Sweet Corn Capsicum Relish

Serve hot with Ragi oats dosa or even be had as a snack or salad. The taste will be different and tempting.

Groundnut Balls Recipe

June 11, 2009 By: admin Category: Snacks No Comments →

Ground Nut Balls or Kadalai Urundai

Ingredients:

Groundnut – 2 cups

Grated Jaggery – 1 cup

Water – as required

Method:

1. Roast the groundnut, remove the skin and break it into halves.

2. Add some water to jaggery and heat it until it thickens (thick syrup)

3. Now take a bowl, add the groundnut and pour the jaggery syrup and keep stirring and mix well.

4. When heat subsides, take few portions of the groundnut mixed jaggery and make small balls.

This Kadalai Urundai is rich in protein and iron. This is best suited for children as it is good for health.

Easy Eggless Cake Recipe

June 04, 2009 By: admin Category: Snacks No Comments →

Ingredients:

Condensed milk  - 200gms or 1/2 tin

Maida flour – 280gms or 2 3/4 cup

Baking powder – 1/2 tsp

Baking soda (soda bicarb) – 1/2 tsp

Icing sugar or normal sugar powdered – 2 tsp 

Butter melted – 1/2 cup or 60 gms

Vanilla essence – 1/2 tsp

Milk – 100 ml

Method:

1. Sieve flour, baking powder, baking soda, powdered sugar or icing sugar, all together 2 to 3 times and keep aside.

2. Pour condensed milk in a bowl. Add the butter, and beat well till smooth.

3. Add the flour spoon by spoon, mixing into the condensed milk mixture.

4. In between, add milk as required if the batter begins to get too stiff.

5.  Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter.

6. Once all the flour is used up, beat the batter as above till light (5-7 minutes). 

7. Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.

8. Bake in a hot oven for 10 mins at 200 degree C. Reduce to 150 degree C  and leave it for next 10 minutes.

9. Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.



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