Guacamole Papdi chat

I had given up on potato sometime ago, which made it very difficult for me to have any chats. My hubby came up with amazing and yummy variation of papdi chat for me.

Ingredients:

Cilantro chutney/pesto
Mint and garlic chutney
Sweet Dates chutney
Guacamole
Onion cut to pieces
Papdi
Tomatoes cut to pieces
Sev

Yummy Papdi chat ready!!

Molaga Bajji

ThenKuzhal Murukku

One of my fav snack and very easy to make. 

Ingredients:
1 cup of rice flour
2 spoons of udad flour
2 spoons of besan flour
salt as needed
a pinch of asafoetida
a spoon of butter
water to kneed
oil for frying

Prep Time: 10-15 minutes. But if u making it from scratch like making the rice flour atleast a day.

Cooking time: 20 minutes
Servings: 2

Method:
Sift all the flours together using sieve to get a fine smooth dough. Add salt as per taste and asafoetida, butter and kneed the flour in to nice dough of chapathi/pizza dough consistency. Heat oil and test the oil by adding small bit of the dough, if it raises immediately. Use the thenkuzhal maker to different shapes of thenkuzhal and add it to oil. Fry until golden hue appears. 

Serve yummy thenkuzhal as snack with tea or with pudina chutney!!

Paruppu Vadai

Paruppu Vadai, is the most favourite vada type in India. This is usually made with a combo of pulses like Pigeon peas (toor dal), Black gram (urad dal) and Split chick peas (Channa dal). They are high in protein content and hence are very good snack.


Recipe:
Spilt Chick Peas - 1 cup
Black Gram - 1/2 cup
Pigeon Peas - 1/2 cup
Red Chili -  6
Some Curry leaves, asafoetida, Cumin seeds, Salt


Making requires 15-30 mins
Preparation requires soaking for 60 mins
Servings 4 plates of 3


Soak split chick peas, black gram and pigeon peas for one hour. And then coarsely grind them together in blender or grinder . Tip: Do not add too much water. 


Add a pinch of Asafoetida (hing) to this, along with red chili (made in to pieces), curry leaves and cumin powder. Add salt to taste. Mix it well


Heat oil in deep bottomed pan in stove at medium heat. Add a small bit of the batter to test the heat. If the piece gets fried and turns golden brown then oil is ready. Make small flattened balls and add them to oil and fry them. Tip: Make sure to fry long enough such that the dough in the middle also gets cooked.


Serve them hot with coconut chutney.

Sundal recipe

Sundal is one of the most common and easy to make snack in South India. There is a festival, called Dusshera or Navratri, a ten day festival, during which a variety of sundals are made one of each day.

Sundals, are very tasty snacks, made out of beans, which are rich in protein. The picture shows sundal made out of Chick peas.

Recipe:
Chick Peas - 1 cup
Dried Red Chilies - 4-5
Curry leaves
Coconut - one handful
Asafoetida, Mustard, Cumin seeds, Salt

Making time 10 mins
Preparation requires overnight soaking
Servings:5

The Chickpeas are soaked overnight and then pressure cooked, so that they loose the hardness and cooked properly to eat. Add 2ts of oil to the pan, add mustard, cumin seeds and let them splutter, then add red chili, curry leaves,pinch of asafoetida and chickpeas. Mix it for 2 mins and then add the coconut scrap and mix again. Add salt to taste and remove from heat. Your sundal is ready to serve

Tip: Do not pressure cook for too long. Otherwise the chickpeas will get smashed in to a paste and wont taste good.