Showing posts with label SNACK RECIPES. Show all posts

October 12, 2021

Sweet Aval Mixture | Sweet Poha Chivda With Jaggery

Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily.

For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don’t have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam.

Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot.

All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it.

Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps.

Sweet aval mixture / Sweet Poha chivda

Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml

Thick Aval / Poha / Pressed rice - 1/2 cup
Black or white sesame seeds - 1 tbsp
Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp
Grated or powdered jaggery - 1/4 cup ( adjust as per you need)
Ghee - 1 tbsp
Cardamom - 2 (crushed or powdered)

HOW TO MAKE SWEET AVAL MIXTURE

Heat a kadai and dry roast the sesame seeds till it splutters.
Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate.
Repeat the same procedure for 1/2 cup of poha. Collect in the plate.
Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate.
Let everything cool down. Lastly add grated jaggery and crushed cardamom.
Mix well and serve immediately for best taste. Store in an air tight box and consume within a day.

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate.

Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate.

Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted.

Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate.

Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste.

Note

For variations, you can add powdered sugar instead of jaggery.
You can also add some ghee roasted cashews.
I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich.
As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day.

Try this easy sweet aval mixture and enjoy at home.

Technorati Tags: sweet aval mixture,aval mixture,poha mixture,sweet poha chivda,sweet aval,aval recipes,poha recipes

April 7, 2021

Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.

I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.

I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.

Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.

Street Style Gobi Manchurian Recipe

Street Style Gobi Manchurian Recipe - Yummy starter / snack recipe !

Cuisine: Indian

Category: Snacks

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For Cauliflower fry/ Gobi 65

Cauliflower - 1 Medium sized / 25 florets
Maida / All purpose flour - 3 tbsp
Corn flour or rice flour - 6 tbsp
Kashmiri Red chilli powder - 1 tsp
Pepper powder - 1/4 tsp
Red food color – a pinch (optional)
Salt - as needed
Water – few tbsp

For Gobi manchurian sauce mixture

Cooking oil - 3 tbsp
Garlic - 2 tbsp (finely chopped)
Ginger - 1 tbsp (finely chopped)
Green chilli or green chilli sauce – 1/2 tsp
Big onion - 1 (finely chopped)
Spring onion - 2 tbsp (-do-)
Capsicum – 2 tbsp (-do-)
Red chilli sauce - 1 tbsp
Tomato ketchup - 2 tbsp
Soya sauce - 1/2 tsp
Salt - as needed
White vinegar - 1 tsp
Water - 1/4 cup
Coriander leaves - to garnish

HOW TO MAKE STREET STYLE GOBI MANCHURIAN

Parboil small size cauliflower florets for 5 minutes.
Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
Sprinkle little water and make a coating. Heat oil and deep fry in batches.
Drain in a tissue paper. Set aside.
Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
Serve hot immediately for best taste.

METHOD - STEP BY STEP PICTURES

Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.

Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.

Heat oil to deep fry. Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.

Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes.

Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.

Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !

Note

For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
Adding more sauce and ketchup is the key here.
Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.

Try this street style Gobi manchurian at home and enjoy !

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February 15, 2021

Churumuri recipe | Mangalore Style Churumuri - Masala Mandakki Recipe

I came across this Mangalore style Churumuri recipe in a YouTube video when I was looking for puffed rice snacks for our weekend evening. Puffed rice is known as Mandakki in Kannada/Karnataka and Kurlari in Mangalore. Churumuri is a popular street food in Mysore, Mangalore Karnataka. This recipe is more like Tamil nadu beach style kara pori recipe with puffed rice mixed with vegetables like carrot, onion, raw mango, tomato, coriander leaves spiced with chilli powder and salt. Its a simple snack recipe but tastes amazing. Usually plain sev and Congress Kadalae / spicy masala peanuts is added to churumuri. But I used roasted peanuts and corn flakes mixture.

During mango season, finely chopped raw mango pieces are used. For variations, you can add some chat masala too.

Friends, do try this easy and yummy Mangalore style churumuri recipe. Enjoy your teatime with this low calorie snack.

Churumuri recipe - Mangalore style churumuri recipe

Churumuri recipe - Mangalore style churumuri recipe for teatime snacks

Cuisine: Karnataka

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Puffed rice – 2 to 3 cups (Use fresh and crispy puffed rice)
Tomato – 1(finely chopped)
Big onion – 1 (finely chopped)
Coriander leaves - 2 tbsp
Carrot – 1 (Grated)
Raw mango – 2 tbsp (chopped finely)
Red chilli powder – 1 to 2 tsp (adjust)
Salt - 1/4 tsp
Coconut oil – 1 tbsp
Chat masala – 1/2 tsp (optional)
Lemon juice - few drops (optional)
Roasted peanuts or Congress Kadale/ spicy peanuts – 1/4 cup
Corn flakes mixture or Plain sev – 1/2 cup

HOW TO MAKE CHURUMURI RECIPE

Wash and chop onion, tomato, coriander leaves finely.
Wash and grate carrot. In a wide bowl, mix all the veggies.
Add red chilli powder, salt, lemon juice and coconut oil.
Lastly add the puffed rice, roasted peanuts and plain sev/corn flakes.
Mix quickly and serve immediately.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, coriander leaves finely. Grate carrot and set aside. If the puffed rice is soggy, first roast the puffed rice in a hot kadai till crispy or microwave in high power for one minute. Roast peanuts in a hot kadai till skin crackles OR microwave in high power for 2 minutes. Keep everything ready and set aside.

In a wide bowl, take the finely chopped onion, tomato, grated carrot, coriander leaves, lemon juice, red chilli powder, salt and coconut oil. Mix well.

Lastly add crispy puffed rice ( I used 3 cups), roasted peanuts or Congress Kadale / spicy masala peanuts, plain sev or corn flakes ( I used corn flakes mixture). Mix quickly and serve immediately.

Puffed rice turns soggy soon after mixing. So serve immediately. If you want crispy churumuri, add 3 cups of puffed rice. But add more red chilli powder if you it spicy.
Enjoy with tea/ coffee !

Note

Adjust the quantity of chilli powder as per you taste.
You can add more or less onion, tomato, carrot based on your need.
Always add puffed rice at the end as it gives you crispy churumuri.

Try this easy, yummy Mangalore style churumuri recipe and enjoy !

Technorati Tags: churumuri recipe,churumuri,Mangalore style churumuri recipe,how to make churumuri,Masala mandakki recipe,Karnataka churumuri recipe,Spicy puffed rice,puffed rice recipes

November 2, 2020

35 Diwali Snacks Recipes | South Indian Dry Snacks For Diwali

In this post, I have shared the collection of simple, easy and top South Indian Diwali snacks / deepavali dry snacks like murukku recipes, mixture recipes, ribbon pakoda, kara sev, kara boondi, thattai, Tirunelveli special snack thukkada, mixture biscuit, maida biscuit etc which is commonly prepared in Tamilnadu and in most of our houses for Diwali. I have shared this snacks list under one page for quick reference. Hope you find it useful.

This year I am planning to make Madras mixture/ South Indian mixture recipe. I will include that as soon as I post in my blog. Ok friends, do try these easy snacks for this Diwali and have a fun-filled celebration. I am sure these snacks would be loved by everyone including children/kids.

Ok, Lets see the list of easy Indian Diwali snacks below. I have also shared some Diwali day neivedyam recipes like Idli, vada, bajji, sambar and chutney for your reference. Last but not the least, 2 diwali special legiyam recipes to enhance the digestion.

HERE is my full collection of Diwali Recipes with celebration procedures !

Also check out my murukku varieties post .