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 Snacks. Show all posts
Showing posts with label Snacks. 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 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 :)
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 :)
Snacks
- Cut ripe Nendram pazham (Kerala banana) into half inch thick pieces. Fry them in a tawa with a tsp of oil until golden brown on both sides and serve.
- Cut ripe nendram pazham lengthwise into three pieces. Make a bajji consistency batter with maida, turmeric and a little bit of salt. Dip the banana pieces and deep fry them till done. Remove into an absorbent napkin and serve.
- Cut 2-3 kinds of fruits into bite sized pieces and sprinkle some chat masala on top and serve.
- Arrange monaco biscuits on a plate. Spread half a tsp of cheese spread on top and serve.
- Fruit sandwich: Spread jam on 2 slices of whole wheat / multigrain bread. Chop 2-3 kinds of fruits like mango, pineapple, apple, kiwi,melons. make a sandwich with the fruits as the filling and toast in a toaster.
- Ragi adai: To a cup of ragi flour add one small finely chopped onion, curry leaves, fresh coriander, finely chopped ginger, hand crushed cumin seeds, salt and little bit of pepper and enough water to make a pliable dough. Make big lemon sized balls. Flatten them in a polythene cover with hand and cook in a tawa with a little bit of oil.
- Pathiri: Follow the same recipe of ragi adai using rice flour instead of ragi flour.
- Cut 2 left over chapathis / rotis into 2 inch long and 1 inch wide strips. Beat 2 eggs with a little bit of butter, turmeric powder, a pinch of pepper powder, a little bit of cumin powder and salt to taste. Mix the roti strips in the egg mixture and deep fry in oil as individual pieces till done. Remove on to an absorbent paper and serve.
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