Deviled eggs are a nice and quick treat that are easy to make and taste great. Following is a classic devilled recipe introduced to me by one of dear American friends and from the first time I had it I fell in eternal love with it. And I am sharing a recipe here for all of you to enjoy.
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Evening snack. Show all posts
Showing posts with label Evening snack. Show all posts
Thattai
Thattai called Thattai Murukku or Thattai Vadai in some places is one of the most popular savories of South India, especially Tamil Nadu. It’s a must during Janmaashtami festival and is offered to Lord Krishna. Its crispy, spicy flavor makes it one of the best accompaniments with evening tea or coffee. These thattais are sold right from the big fancy chain of stores to the road side vendors in India. Though there are many versions of Thattai, as I call it, I am sharing with you my version of it after trying and testing several recipes. Hope you enjoy it as much as I do.
Egg idli upma
Ingredients:
Left over idlis - 6 (crumbled)
Eggs - 2
Onion - 1 (finely chopped)
tomato - 1 (diced)
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Dried red chilies - 4
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 2 tbsp
Salt to taste
Method of preparation:
1. Heat oil in a wok. Add the mustard seeds.
2. Once they splutter add the urad dhal and red chillies.
3. Add the onion and curry leaves and saute till the onions change color.
4. Add tomatoes and cook covered till they turn pulpy.
5. Add the beaten eggs and scramble till dry.
6. Add turmeric powder and salt and mix well.
7. Add the crumbled idlis and saute for a while.
8. If you want it to be more spicy add some pepper powder at this point.
9. Add the coriander leaves and remove from fire.
10. Serve hot.
Happy cooking :)
Left over idlis - 6 (crumbled)
Eggs - 2
Onion - 1 (finely chopped)
tomato - 1 (diced)
Curry leaves - 1 sprig
Coriander leaves - a handful (roughly chopped)
Dried red chilies - 4
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Oil - 2 tbsp
Salt to taste
Method of preparation:
1. Heat oil in a wok. Add the mustard seeds.
2. Once they splutter add the urad dhal and red chillies.
3. Add the onion and curry leaves and saute till the onions change color.
4. Add tomatoes and cook covered till they turn pulpy.
5. Add the beaten eggs and scramble till dry.
6. Add turmeric powder and salt and mix well.
7. Add the crumbled idlis and saute for a while.
8. If you want it to be more spicy add some pepper powder at this point.
9. Add the coriander leaves and remove from fire.
10. Serve hot.
Happy cooking :)
Egg Puffs
Ingredients:
Puffs pastry sheets – 2
Eggs - 2(hot boiled, shelled and cut in half)
Egg - 1(beaten)
Onion(small) - 1(finely sliced lengthwise)
Tomato(small) - 1 diced
Ginger-garlic paste - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/4 tsp
Curry leaves - 1 sprig(roughly chopped)
Coriander leaves - handful(roughly chopped)
Salt - As reqd
Sugar - 1 tsp
Oil - 2 tbsp
Method of Preparation:
1)Remove the puff pastries from the freezer half hour prior to preparation.
2)Heat oil in a pan.
3)Add the onions and curry leaves and sauté till the onions turn golden brown.
4)Add ginger-garlic paste and sauté till a nice aroma arises.
5)Add the tomatoes and cook covered on low heat till the tomatoes turn pulpy.
6)Add the chili powder, coriander powder, turmeric powder, garam masala and salt to taste.
7)Mix well and cook covered till the raw smell of the powders disappear.
8)Add the coriander leaves and mix well and remove from fire.
9)Cut the pasties lengthwise in half.
10)Spread the masala on one end of the pastry sheet which is cut in half and place half an egg on top of it.
11)Fold the puff pastry over the egg and seal it by pressing the corners firmly.
12)Using a pastry brush rub the beaten egg evenly on top of the puffs.
:-This gives the professional glossy appearance to the puff.
13)Repeat the procedure for all the pastries and arrange on an oiled baking tray with 2 inches gap between the pastries to allow room for raising.
14)Preheat the oven to 350°F and bake the pastries for 30 minutes or until they are golden brown on top.
:- If you keep the temp hotter then the puffs will change color very soon but they won't puff up well.
15)Egg puffs is ready and serve hot with Mint chutney and ketchup.
Happy cooking :)
Puffs pastry sheets – 2
Eggs - 2(hot boiled, shelled and cut in half)
Egg - 1(beaten)
Onion(small) - 1(finely sliced lengthwise)
Tomato(small) - 1 diced
Ginger-garlic paste - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/4 tsp
Curry leaves - 1 sprig(roughly chopped)
Coriander leaves - handful(roughly chopped)
Salt - As reqd
Sugar - 1 tsp
Oil - 2 tbsp
Method of Preparation:
1)Remove the puff pastries from the freezer half hour prior to preparation.
2)Heat oil in a pan.
3)Add the onions and curry leaves and sauté till the onions turn golden brown.
4)Add ginger-garlic paste and sauté till a nice aroma arises.
5)Add the tomatoes and cook covered on low heat till the tomatoes turn pulpy.
6)Add the chili powder, coriander powder, turmeric powder, garam masala and salt to taste.
7)Mix well and cook covered till the raw smell of the powders disappear.
8)Add the coriander leaves and mix well and remove from fire.
9)Cut the pasties lengthwise in half.
10)Spread the masala on one end of the pastry sheet which is cut in half and place half an egg on top of it.
11)Fold the puff pastry over the egg and seal it by pressing the corners firmly.
12)Using a pastry brush rub the beaten egg evenly on top of the puffs.
:-This gives the professional glossy appearance to the puff.
13)Repeat the procedure for all the pastries and arrange on an oiled baking tray with 2 inches gap between the pastries to allow room for raising.
14)Preheat the oven to 350°F and bake the pastries for 30 minutes or until they are golden brown on top.
:- If you keep the temp hotter then the puffs will change color very soon but they won't puff up well.
15)Egg puffs is ready and serve hot with Mint chutney and ketchup.
Happy cooking :)
Podi idli
Ingredients:
Leftover idli - 6 (diced into 1 inch squares)
or mini idli - 20
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1/2 tsp
Curry leaves - 1 sprig
Idli podi - 4 tbsp
Oil - 3 tbsp
Method of preparation:
1. Heat oil in a deep vessel.
2. Add mustard seeds. Once they splutter add the urad dhal, asafetida and curry leaves.
3. Add the Idli podi and mix thoroughly for a few seconds using a wooden ladle.
:- Its easier to mix the idlis with wooden ladle without breaking them.
4. Now add the idlis and mix thoroughly.
5. Once the idlis are nicely coated with the idli podi mixture saute for a few more minutes and remove from fire.
6. Serve hot with curd as a dip.
:- You can also finely chop an onion and saute till they become pink then add the idli powder. Garnish with coriander leaves if adding onion.
Happy cooking :)
Leftover idli - 6 (diced into 1 inch squares)
or mini idli - 20
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1/2 tsp
Curry leaves - 1 sprig
Idli podi - 4 tbsp
Oil - 3 tbsp
Method of preparation:
1. Heat oil in a deep vessel.
2. Add mustard seeds. Once they splutter add the urad dhal, asafetida and curry leaves.
3. Add the Idli podi and mix thoroughly for a few seconds using a wooden ladle.
:- Its easier to mix the idlis with wooden ladle without breaking them.
4. Now add the idlis and mix thoroughly.
5. Once the idlis are nicely coated with the idli podi mixture saute for a few more minutes and remove from fire.
6. Serve hot with curd as a dip.
:- You can also finely chop an onion and saute till they become pink then add the idli powder. Garnish with coriander leaves if adding onion.
Happy cooking :)
Idli upma
Ingredients:
Left over idlis - 6
Big onion - 2 (finely chopped)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Method of preparation:
1. Crush the idlis with hand and then with finger tips as much as possible to loosen them up.
2. Heat oil in a wok/kadai.
3. Add mustard seeds. Once they splutter add urad dhal and asafetida. Give it a nice stir.
4. Add turmeric powder, salt to taste, onions, green chilies, and curry leaves. Saute till the onions turn pink.
5. Now add the crushed idlis and mix thoroughly.
6. Add the chopped coriander leaves and give it a nice stir.
7. Serve hot as an evening snack.
Happy cooking :)
Left over idlis - 6
Big onion - 2 (finely chopped)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Mustard seeds - 1 tbsp
Urad dhal - 1 tbsp
Asafetida - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Method of preparation:
1. Crush the idlis with hand and then with finger tips as much as possible to loosen them up.
2. Heat oil in a wok/kadai.
3. Add mustard seeds. Once they splutter add urad dhal and asafetida. Give it a nice stir.
4. Add turmeric powder, salt to taste, onions, green chilies, and curry leaves. Saute till the onions turn pink.
5. Now add the crushed idlis and mix thoroughly.
6. Add the chopped coriander leaves and give it a nice stir.
7. Serve hot as an evening snack.
Happy cooking :)
Bread Upma
Ingredients:
Bread slices (preferably whole wheat or multigrain) - 6 (Chopped into half inch squares)
Big onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Salt to taste
Oil - 3 tbsp
Method of Preparation:
1. Heat oil in a pan.
2. Add the mustard seeds. Once they splutter add the urad dhal and saute for a few seconds.
3. Now add the onions, green chilies and curry leaves and saute till onions change color.
4. Add the tomatoes and cook covered on low heat till they turn pulpy.
5. Now add turmeric powder and salt to taste and coriander leaves and saute till raw smell of turmeric disappears.
6. Now add the chopped bread pieces and mix thoroughly.
7. Fry till the bread slices turn brown hear and there.
8. Serve hot.
:- you can also toast the bread slices separately, chop them and mix them with the masala.
Happy cooking :)
Bread slices (preferably whole wheat or multigrain) - 6 (Chopped into half inch squares)
Big onion - 1 (finely sliced lengthwise)
Tomato - 1 (diced)
Green chilies - 2 (slit)
Curry leaves - 1 sprig (roughly chopped)
Coriander leaves - a handful (roughly chopped)
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Salt to taste
Oil - 3 tbsp
Method of Preparation:
1. Heat oil in a pan.
2. Add the mustard seeds. Once they splutter add the urad dhal and saute for a few seconds.
3. Now add the onions, green chilies and curry leaves and saute till onions change color.
4. Add the tomatoes and cook covered on low heat till they turn pulpy.
5. Now add turmeric powder and salt to taste and coriander leaves and saute till raw smell of turmeric disappears.
6. Now add the chopped bread pieces and mix thoroughly.
7. Fry till the bread slices turn brown hear and there.
8. Serve hot.
:- you can also toast the bread slices separately, chop them and mix them with the masala.
Happy cooking :)
Pazham pori / Ripe banana bajji
Ingredients:
Ripe Nendhram Pazham - 1
Egg - 1 (optional)
Maida - 1 cup
Sugar - 4 tbsp (or according to taste - batter should not be too sweet though)
:- you may also add 2 sugarfree tablets instead of sugar for diabetics and health conscious.
Cardamom - 4 (powdered / pounded)
Water - as required (about 2 cups)
Salt - a pinch
Sodium-bi-carb - a pinch (optional)
:- adding soda will make the appams crispy. Do not add too much though. Not good for the stomach.
Yellow food color - 10 drops
Oil - for deep frying
Method of Preparation:
1) Beat egg nicely in a shallow vessel.
2) Add maida to the beaten egg.
3) Add enough water to make a bajji-like batter.
4) Add sugar, soda-bi-carb, cardamom powder, salt and food color, and mix thoroughly making sure no lumps are formed.
5) Cut the banana into half.
6) Then cut each half into 4 strips lengthwise.
7) Heat enough oil in a wok for deep frying.
8) Dip the banana strips into the batter and deep fry till done.
:- Let them not change color too much. Remove when they start turning golden brown.
9) Serve hot with tea.
Happy Cooking :)
Ripe Nendhram Pazham - 1
Egg - 1 (optional)
Maida - 1 cup
Sugar - 4 tbsp (or according to taste - batter should not be too sweet though)
:- you may also add 2 sugarfree tablets instead of sugar for diabetics and health conscious.
Cardamom - 4 (powdered / pounded)
Water - as required (about 2 cups)
Salt - a pinch
Sodium-bi-carb - a pinch (optional)
:- adding soda will make the appams crispy. Do not add too much though. Not good for the stomach.
Yellow food color - 10 drops
Oil - for deep frying
Method of Preparation:
1) Beat egg nicely in a shallow vessel.
2) Add maida to the beaten egg.
3) Add enough water to make a bajji-like batter.
4) Add sugar, soda-bi-carb, cardamom powder, salt and food color, and mix thoroughly making sure no lumps are formed.
5) Cut the banana into half.
6) Then cut each half into 4 strips lengthwise.
7) Heat enough oil in a wok for deep frying.
8) Dip the banana strips into the batter and deep fry till done.
:- Let them not change color too much. Remove when they start turning golden brown.
9) Serve hot with tea.
Happy Cooking :)
Subscribe to:
Posts (Atom)