Mutton Kheema samosa

This is my 9th year of blogging. I have been trying to do a lot of dishes and innovations. One of such dishes is Khee a samosa. I love the samosa whenever my dad buys for me. We used to eat a lot during Ramzan season. I want to make this dish for the past 10 years. Only now I did it. I loved it so much. Great and easy recipe to follow. Do check it out.

Ingredients:

• Mutton kheema - 250 gms
• Onion - 1 chopped
•  Potato -1 boiled
• Chilly powder - 1/2 tsp
• Coriander powder -1 tsp
• Garam masala - 1 tsp
• Salt
• Oil
• Spring roll sheets
• Coriander leaves
• Maida - 2 tsp
• Water - few spoons

Method:

• Boil the potato and keep it aside.  
• In a pan, add oil. Add the onions ad fry them.
• Add the mutton kheema and sauté for two minutes.
• Smash the potato and add to it. Potato is optional.
• Add all the spice powders and salt.
• Sauté well. Close and cook for 10 minutes until the mutton is cooked well.
• Garnish with coriander leaves.
• In a cup, add maida and water and make it into a thick paste to stick the comes.
• Now take the spring roll sheets and fold it into the shape of cone.
• Add a spoon of the kheema filling and apply the maida paste and seal.
• Repeat for all the samosas.

• Heat oil in a pan, fry all the samosas to golden brown.

Crispy crunchy samosas ready

Maddur vada

Maddur vade (Kannada: ಮದ್ದೂರು ವಡೆ) (pronounced "ma-ddur vah-daa", "ma-ddur vah-dey"), is a savoury fritter-type snack from South India. Also known as Maddur vada, this snack derives its name from the town of Maddur which is in the Mandya district of Karnataka. Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities. It is made of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough. A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden-brown to make Maddur vade, according to wiki. I have eaten this vada in quite a few places. I loved this vada. Its a very easy snack to make and very delicious too. My hubby belongs to bangalore and he loved it too. Try this finger licking vada served with green chutney and let me know your feedbacks.

  Ingredients:

• Rice flour -1 cup
• Rava or sooji - 1 cup
• Maida - 1 cup
• Chilly powder -1 tsp
• Salt
• Curry leaves - finely chopped
• Onions -2 finely chopped
• Asafoedita
• Oil
• Water
• Green chilly -2 finely chopped

Method:

• In a wide bowl, add all the dry ingredients mentioned above.

• Heat oil in a pan, pour one tbsp oil in the batter mixture and start kneading the8 dough.
• Make the dough into soft dough by adding water little by little.
• Once the oil is heated, take small balls from the dough and press it into roundels into vada shape by flattening it gently.

• Dip it into the oil and fry on both the sides by gently flipping over.
• Take it out from oil once its turned into golden brown.

Serve with green chutney. Crispy and crunchy maddur vada.

Birds nest balls

Good morning. Welcome the month of february. Yesterday was total fun watching the lunar eclipse andrelishing this yummy snack. Its something different from cutlet but mostly looks like cutlet though. Its called birds nest because it looks like nest once it is opened. Kids will surely love it. Apt for evening snacks or even party snacks.i have just used potato masala that we make for masal dosa which means we can use the left over masala of masal dosa. We can also use bhaji made for poori. I once upon a time saw this recipe or idea made by menu Rani chellam, when i was in school. Since that time, i wanted to make this dish. Now my daughter enjoyed it after coming from school. What a happiness cooking for loved ones. You can make variations by adding vegetables also. Please write your feedback once u tried this recipe.  

   Ingredients:

• Potato - 250 gms
• Onion - 2 finely chopped
• Green chilly - 2 finely chopped
• Ginger - 1" finely grated
• Mustard seeds
• Curry leaves
• Coriander leaves
• Turmeric powder - 1/2 tsp
• Oil
• Water
• Peas - little( to keep inside the balls)
• Salt
• Vermicelli -1 cup

Method:

• Boil potato and smash them well.
• Heat oil in pan, add mustard seeds .
• Add curry leaves, chopped green chilly and grated ginger.
• Add chopped onions. Saute well.
• Add turmeric powder, salt.
• Add the smashed potatoes and little water.
• Keep it closed and cook well.
• Turn off when its mushy.
• Garnish with coriander leaves.
• Once its cool down , make small balls of it.

• Take each and every ball and make a small gap in between, place the green peas in between and close the ball.
• Repeat for all the other balls.
• Heat oil in a pan for frying. Take vermicelli in a plate.
• Take each and every ball, coat nicely onto the balls and fry them in oil. 
• Flip them gently and fry them until golden colour.

Beautiful nest balls are ready. While serving open the balls into 2 and show the shape of the eggs in form of peas.

Masala toast

Today's dish or the recipe is a toast. It is perfect for breakfast, midnoon snack, evening snack, a sudden snack or tiffin for guests. I simply loved and my kiddo enjoyed it as well. This recipe was made by Venkatesh bhat sir, but i have changed one ingredient in it. We can make this toast with so many other variations by adding spinach puree or chopped spinach. We can also add chopped mushroom and capsicum to it. Kids those do not take egg can have this. Its a nutritous toast on the whole. The ingredients are simple those that are available at our home. Do try this and write to me.  

  Ingredients:

• Bread - 6 slices
• Eggs -2
• Milk - half cup
• Coriander leaves- finely chopped
• Pepper powder -1/2 tsp
• Salt
• Green chutney - 1/2 tsp
• Oil

Method:

• In a bowl, beat the eggs, add all the ingredients one by one.
• Cut the bread into half.
• Heat a tava, add oil. Dip each slice in the mixture on both the sides and place it on te tava.
• Add oil for toasting.
• Flip the bread on both the sides and toast nicely.

Soft bread masala toast is ready for kids.

Ragi ribbon pakoda

Ragi ribbon pakoda is the last savoury that I am making this year for Deepavali. My hubby's Favourite among the snack I make is garlic ribbon pakoda. But I have made Ragi version this time. Every year I try to make some Savour or sweet with millets. This year I didn't make any, so the request of ribbon pakoda is fulfilled by introducing my finger millet. The Ragi ribbon pakoda is very crispy and healthy too as the traditional one contains more besan flour. Try these black beauties and write a feedback.

Ingredients:

• Ragi flour- 2 cups
• Besan flour - 1 cup
• Rice flour - 1/2 cup
• Chilly powder - 1 tsp
• Sesame seeds - 2 tsp
• Salt
• Asafoetida
•  Water
• Oil

Method:

• In a vessel, take all the above ingredients except water and oil.
• Heat oil in pan, add 2 tbsp of oil to the above mixture and knead the mixture into a smooth and soft dough.

• Take the murukku press and put nada achu and take small balls from the dough and fill in the press.
• Once the oil is ready for frying, press the murukku press and put in roundel.

• Flip over to the other side. Fry until the bubbles vanishes. 

Crispy hot Ragi ribbon pakoda ready for my Deepavali platter.

Maida thattai

Just 2 more days for Diwali and the preparations are gong Superfast in all the houses. Here I am sharing a simple recipe thattai using maida. Yesterday my kiddo went to a shop and took a big box of thattai and screaming that she needs it. I said I shall make it for you at home and Tada it's ready today. Hope it's a big surprise for her after coming from school. Hope she likes it and says yum Amma as usual.

Ingredients :

• Maida - 1 cup
• Rice flour - 1/2 cup
• Bengal gram - 2 tbsp soaked
• Butter -2 tbsp
• Chilly powder - 1 tsp
• Salt
• Asafoetida - 1/2 tsp
• Curry leaves -1 sprig
• White Sesame seeds - 1 tbsp
• Oil
• Water

Method :

• In a vessel, add all the ingredients mentioned above.

• Knead the dough into a soft batter.

• Take the dough and divide into balls. Roll it using a rolling pin and using a round cutter, cut it into small thattais.

• Prepare all the roundels by rolling it.

• Heat oil in a pan, now slowly dip the roundels and deep fry them until golden brown.

Now crispy , tasty thattais ready for Diwali.

Cashew pakoda / mundhiri pakoda

Happy weekend friends. All of you must be very busy preparing sweets and snacks at home this weekend. I made a fantastic tasty snack for all of you this Diwali. It's cashew pakoda. One of my hubby's fav in A2B shop. I thought , why I have not tried this to make these many years and we only bought it. So just went about making. The recipe is really simple. Do try out and send me the feedback.

Ingredients:

• Cashew brown into half - 1 cup
• Besan flour- 1 cup
• Rice flour - 1 cup
• Mint leaves - one handful finely chopped
• Fennel seeds- 2 tspButter - 1 tbsp
• Baking soda - 1 tsp
• Salt
• Green chilly - 2 chopped

• Water - little
• Oil 

Method:

• In a large vessel, add the melted butter and baking soda. Using your fingers, gently rub the mixture well for 5 mins.
• Add the besan flour and rice flour and mix gently , this gives nice pores and airy texture to the pakoda. Mix it for 2 mins.
• Add fennel seeds, mint leaves and green chilly and mix again .
• Finally add the broken cashews and salt. Mix nicely to the mixture to coat on the cahews nicely.
• Gently sprinkle water just to combine everything. Do not add more water and make it into a dough.
• Heat oil in a pan, once it is hot, take little by little and put in oil by pinching the dough into the hot oil.
• Deep fry on both the sides until golden brown.

Crispy and crunchy cashew pakoda are ready.you can store it in a box for up to 10 days.

Mullu thenkuzhal / Mullu murukku

Deepavali is on October 29th. Everyone must be deciding on the sweets and savouries to be prepared. Today we are going to see a common savoury Mullu thenkuzhal , nothing different from the traditional one. I have missed to post this murukku in these years. Therefore I am updating now in my blog.

Mullu thenkuzhal is very tasty and crispy to munch. It's easy to make as well. Try this Mullu thenkuzhal for your Diwali.

Ingredients :

• Rice flour - 3 tbsp
• Besan flour - 1 tbsp
• Cumin seeds  or sesame seeds  - 2 tsp
• Water
• Asafoedita
• Salt
• Oil for frying

Method:

In a wide vessel, add rice flour, besan flour.

Add cumin seeds or sesame seeds ,asafodita, required salt.

Heat a tbsp of oil and pour it in the flour mixture. Knead the dough by adding required water. Make a soft dough.

Heat oil in a pan, take the murukku press put the star nozzle and take a ball of dough and fill in the mould. 

Close and press the mould inside the hot oil. Deep fry on bothe the sides and strain it.

Store in a airtight box for a week, it will stay crispy!

Hash brown

Hash brown is an American breakfast . Hash browns or hashed browns are a simple preparation in which potato are pan-fried in a rectangular shape pattie after being shredded, julienned, diced, or riced, in the style of a Swiss Rosti. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or grill, according to Wiki.

Hash browns are very simple and easy to make , most importantly very tasty too.here comes the recipe

Ingredients : 

Potatoes - 2

Salt

Herbs or white pepper - 1 tsp

Corn starch - 2 tsp or eggs - 2

Oil or butter ( according to your taste

Method :

Take the potatoes and wash it well. Peel the potatoes and grate it using a grater and transfer it into a vessel.

Add cold water to it and rinse nicely to remove its starch.

Add white pepper or if you like herbs add it.

Add salt and corn starch or eggs.

Mix all of the together nicely. They will blend and mix well.

Heat a Tava, take one spoon of the mixture and place it on the Tava like patties .

Sprinkle oil or butter and roast on both sides.

Yummy finger licking hash browns are ready. Serve hot with tea / coffee. 

Ragi thattai / kezhvaragu thattai

Lord krishna is calling.. Hope everyone is busy preparing snacks or neivedhyam for janmashtami which is tomorrow. I just made these crispy thattais using Ragi flour. Normally we make with rice flour or even maida.. But this Ragi thattai is easy to make and also healthy for eating. On the name of lord krishna , we consume snacks on this day. We make Seedai, murukku, thattai, Vella Seedai, palkova, 

Recipe for thattai :

Ingredients : 

Ragi flour - one cup

Moong dal - one tbsp( soaked)

Chilly powder -1/2 tsp

Salt

Asafotida - 1 tsp

Curry leaves 

Oil

Water

Method : 

In a wide vessel, add the above ingredients one by one.

Heat oil in a pan, once it is hot. Take a tbsp of oil and pour it in the vessel with ingredients.

Knead the mixture into a soft dough. Make small balls out of it.

Take a plastic cover or Ziplock and place the balls and flat with your palm or fingers to make thattai.

Place in the hot oil and fry.

Flip on both the sides and fry till crisp and till the bubbles reduce.

Remove it from the oil and place it on the kitchen towels to remove excess oil and transfer into a air tight box.

Yummilicious thattai ready for lord krishna!

Rava carrot pakoda

Wishing all a very happy new year friends!

Kicks starting this wonderful year and my blogging after a superb vacation . The dish for the dy would be a starter or a snack. It's a healthy snack. It's very tasty and crunchy as an accompaniment to rice as well. Enjoy making this super simple crispy snack.

 Ingredients  :

• Rava - 1 cup
• Curd - 1 cup
• Grated carrot - 1 cup
• Rice flour - half cup
• Chopped onion - 1
• Chopped green chilly -2
• Grated ginger - little
• Salt
• Oil

Method :


Take a mixing bowl , add a cup of rava, a cup of curd, one slice wholemeal bread powder, half cup rice flour, grated carrot, grated ginger little, chopped green chilly, salt and chopped onions.
Mix it well.
Heat oil in a pan,  take small pieces from the mixture and put it like pakoda in the oil.
Deep fry!



Yum yum yum, evening snack for hubby ready!