Homemade Wheat Crackers

Type Of Recipe : Tea time snack

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Number Of Serves : 6


Ingredients.

1. Wheat flour - 2 cups

2. Black gram - 1/2 cup

3. Sesame seeds - 1 table spoon

4. Ground pepper - 2 teaspoons

5. Asafodita powder - 1/4 teaspoon

6. Butter for rubbing into the dough - 1 teaspoon

7. Oil - for deep frying

8. Salt - to taste

9. Water - enough for mixing the dough


Method.

1. Dry roast black gram in a pan, cool and grind to a fine powder.

2. In a deep bowl, add wheat flour, black gram flour, sesame seeds, black pepper, asafodita powder and salt.

3. To this mixture, add butter and mix thoroughly. 

4. Add enough water to the above mixture to make a dough like that of  chapati dough.

5. Take a lemon sized ball of the dough and roll out on a chapati maker with the help of a rolling pin. Then cut into diamond shapes with the help of a knife.

6. Place a frying pan on medium flame, and fry the diamond shapes till they turn golden brown.

7. It is a healthy evening snack for school going children.

Cooked Rice Pakoras

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serves : 6

Ingredients :

1. Cooked rice - 1 cup ( mashed )

2. Chickpea flour - 1/2 cup

3. Ginger garlic paste : 1 tablespoon

4. Finely chopped onions - 2 ( medium sized )

5. Finely chopped cabbage - 1/4 cup

6. Finely chopped spinach leaves : 1/4 cup

7. Finely chopped coriander leaves : 1/4 cup

8. Finely chopped green chillies : 2

9. Tomato ketchup : 1 tablespoon 

10. Salt - to taste

11. Oil - for deep frying

Method :

1. In a mixing bowl, add all the above ingredients except oil.

2. Mix thoroughly and let it rest for about 30 minute. Cabbage and greens will start releasing their water.

3. After 30 minutes test the consistency of the batter. If the batter is not good enough to be shaped into lemon sized balls, and little more water and adjust the consistency.

4. Make lemon sized balls and keep aside.

5. Heat a frying pan on medium flame, and pour enough oil for deep frying. When oil becomes hot, fry a few balls at a time till they turn golden brown. Repeat the procedure for rest of the balls.

6. Transfer the fried rice balls into a serving dish and serve with tomato ketchup.

Ribbon Pakoda

Ingredients .

1. Gram flour - 4 cups.

2. Rice flour - 1 cup.

3.  Hot oil for rubbing into the flour - 2 tablespoons

4.  Chilli powder - 2 teaspoons

5. Asafodita  powder - 1/2 teaspoon

6. Carom seeds ( ajwain / omam) - 1 teaspoon powdered )

7. Salt - to taste.

8. Water - for mixing the dough.

9. Oil - for deep frying.

Method .

     
1. In a bowl mix gram and rice flour.

2. Heat 2 teaspoons of oil in a small pan and add to the flour and mix well.

3. Add chilli powder, carom seeds, asafodita powder and salt to the flour and mix thoroughly.

4 . Add water to the flour and make a soft dough.

5. Pour oil in a frying pan and place it on medium flame.

6. Take a small portion of the dough and put it inside the ribbon pakoda mould and press it above the hot oil while rotating the hands, so that the dough falls into the oil in ribbon shape. 

7. Fry on both sides till golden brown.

8. Repeat the procedure for rest of the dough and store in air tight container.

Vegan Banana Bread

Preparation time : 15 minutes

Baking time : 30 to 35 minutes

Number of serves : 12

Ingredients :

1. Wheat flour - 3 cups

2. Ripe bananas (mashed) - 6

3. Sugar - 1 cup (powdered)

4. Vegetable oil ( any ) - 1 cup

5. Vanilla essence - 1 1/2 teaspoons 

6. Cooking soda - 1 teaspoon

7. Baking powder - 3 teaspoons

8. Salt - a pinch

9. Dry fruits such as tutti fruity, broken almonds - 1/2 cup

Method of preparation :

1. Take 3 cups of wheat flour in a mixing bowl and add 1 teaspoon of cooking soda, 3 teaspoons of baking powder and a pinch of salt. Mix well.

2. Pass the flour mixture through a sieve twice so that baking powder and cooking soda mix thoroughly with the flour. Keep aside.

3. In another bowl, add mashed bananas and powdered sugar. Beat the mixture for atleast 10 minutes to get a smooth consistency.

4. To the above mixture, add 1 cup of any vegetable oil (except sesame oil) and 1 1/2 teaspoon of vanilla essence and mix.

5. Add wheat flour into banana mixture and gently mix (avoid beating the mixture).

6. Add dry fruits and mix.

7. Preheat the oven to 180°Celsius.

8. Grease the baking dish with the same oil that is used in the preparation of dough. 

9. Pour the mixture into baking dish, and bake in the oven for about 35 minutes or until the cake is fully baked.

10. After the cake is done, remove from oven and cool. When cool, invert the cake onto a wooden board and cut into slices. 

11. Store in airtight container and refrigerate for prolonged usage.

Corn Cutlet

Preparation time : 30 minutes

Cooking time : 30 minutes

Number of serve : 6

Ingredients : 

1.  Sweet Corn kernels -1 cup

2.  Boiled potatoes - 2 (mashed)

3.  Bread crumbs - 2 tablespoons

4.  Onions - 2 (finely chopped)

5.  Ginger garlic paste - 2 teaspoons

6.  Green chillies - 4 (finely chopped)

7.  Garam masala powder - 1/2 teaspoon

8.  Chopped coriander leaves - 4 tablespoons 

9.  Salt - to taste

10.Cooking oil - enough for shallow frying.

Method :

1. Soak corn kernels in water for 2 hours.

2. Pressure cook in the same water in which it was soaked.

3. When kernels are soft, drain water and cool to room temperature.

4. Grind  in a mixer to the paste consistency.

5. Pressure cook potatoes. When cool, deskin and mash to a fine paste.

6. Transfer corn paste into a mixing bowl. To this, add mashed potatoes, ginger garlic paste, chopped onions, chopped coriander leaves, chopped green chillies, bread crumbs, garam masala powder and salt.

7. Mix all the ingredients thoroughly. Make lemon sized balls and flatten them to give the shape of cutlet.

8. Heat a skillet and add 3 or 4 teaspoons of oil. When oil becomes hot, slowly place the cutlets on the skillet and shallow fry on both sides till golden brown.

9. Remove from skillet and place them on a plate and serve hot with tomato ketchup.

Kollu Sundal (Horsegram Stir fry)

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serving : 4

Ingredients :

1.  Kollu/Horsegram - 1 cup

2. Onion - 1 (small finely chopped)

3.  Mustard seeds - 1/4 teaspoon

4.  Cumin seeds - 1/4 teaspoon

5. Dry red chillies - 3

6.  Asafodita powder - 1/4 teaspoon

7.  Oil for tempering - 1 teaspoon

8. Curry leaves - 1 sprig

9.  Salt - to taste

Method :

1.  Soak kollu/Horsegram overnight in water.

2.  Pressure cook the beans using the same water. After the beans are soft, drain water.

3.  Place a pan on medium flame and add a teaspoon of oil.

4. When oil becomes hot, add mustard and cumin seeds. When they crackle, add red chillies and asafodita.

5. When all the ingredients start giving out their aroma, add chopped onions and saute till they become translucent.

6.  Add cooked kollu/horse and salt. Mix thoroughly by swirling it a few times.

7. Transfer into a container and serve hot.

8. Garnish with curry leaves and grated coconut (optional).

Seeralam

 

Preparation time : 30 minutes

Cooking time : 30 minutes

Number of serves : 4

Ingredients :

1. Parboiled rice (idly rice) - 1 cup

2. Arhar dal/Yellow lentil/Thuvaram Paruppu - 3/4 cup

3. Red chillies - 4 numbers.

4. Grated ginger - 1 teaspoon

5. Garlic pods - 4

6. Mustard seeds - 1/2 teaspoon

7. Split urad dal/ulutham paruppu - 2 teaspoons

8. Split gram dal - 1 teaspoon

9. Cumin seeds - 1/2 teaspoon

10. Curry leaves - 2 sprigs

11. Chopped onions - 2

12. Oil for seasoning - 1 tablespoon

13. Turmeric powder - 1/4 teaspoon

14. Asafodita powder - 1/4 teaspoon

15. Salt - to taste

Method :

1. Soak rice and dal in water for about an hour along with red chillies.

2. When all the above said ingredients are tender, transfer into a mixer along with ginger and garlic.

3. Grind to a coarse paste and transfer into a container.

4. To this batter add chopped onions and salt and mix well.

5. Place the container with batter in a water bath/steamer and steam till the batter is fully cooked.

6. When cool, transfer the contents into a plate and cut into very small pieces or simply crumble with fingers.

7. Place a flat bottomed pan on the burner and add oil.

8. When oil becomes hot, add mustard seeds and allow to crackle.

9. Then add urad dal, gram dal and cumin seeds one after the other.

10. Add turmeric powder, asafodita powder and curry leaves.

11. When all the ingredients start releasing their aroma, add the cooked mixture. Keep stirring till all the ingredients are mixed thoroughly.

12. Cook for some more time till the contents are well done.

13. Transfer into a container and garnish with fresh curry leaves.

Note : This is a very good evening snack for school going children.

Konda Kadalai Sundal (Stir Fried Chana)

Cooking time : 30 minutes

Number of serves - 5

Ingredients :

1. Konda kadalai/Chana (Black and White variety) - 1 cup

2. Mustard seeds - 1/4 teaspoon

3. Split urad dal - 1/4 teaspoon

4. whole red chillies - 4

5. Curry leaves - 1 sprig

6. Freshly grated coconut - 1tablespoon

7. Asafodita powder - 1/4 teaspoon

8. Oil - 2 teaspoons

9. Salt - to taste

Method : 

1. Soak konda kadalai /chana over night in water for 8 hours.

2. Pressure cook in the same water with salt until soft. Drain water from chana and keep aside.

3. Heat a kadai/pan and add about 2 teaspoons of oil.

4. When oil is hot, add mustard and allow to splatter. Then add split urad dal, whole red chillies, asafodita powder, grated coconut and curry leaves. Keep stirring till urad dal becomes golden brown and grated coconut starts releasing its aroma.

5. Add cooked chana/kadalai and mix with rest of the ingredients.

6. Transfer the contents into a serving bowl and serve as an evening snack.

Potato Stuffed Bread Rolls

Ingredients :

1. Bread slices - 6.

   

2. Water for wetting the bread slices.

3. Oil - for deep frying.

For stuffing :

                            

1. Boiled potatoes - 2.

2. Chilli powder - 1/2 teaspoon

3. Turmeric powder - a pinch

4. Garam masala powder - 1/4 teaspoon

5. Finely chopped coriander leaves - 1 tablespoon

6. Salt - to taste.

Method :

   

1. In a bowl, mix mashed potatoes,chilli powder,turmeric powder,garam masala powder,coriander leaves and salt. This mixture is going to be the stuffing for the rolls.

2. Take water in another bowl, immerse a slice of bread into it for just 2 seconds and remove.

3. Squeeze out the extra water from the bread slice by pressing it between the palms of the hands.

4. Take a small portion of the potato stuffing and place it in the middle of the wet bread.

5. Slowly roll the bread slice, and give it a rolled elongated shape.

6. Follow the same procedure for other bread  slices also.

7. Heat a frying pan and pour oil into it for deep frying.

8. When oil reaches the smoking point, deep fry the bread rolls (do not fry more than 2 rolls at a time).

9. Serve the bread rolls with tomato ketchup or any other green chutney ( mint or coriander chutney).

Variation :

Any other stuffing of one's choice can also be used instead of potato stuffing.

Thenkuzal murukku (Rice Crackers)

Murukku Maker

Cooking time : 1 hour

Number of serves : 15

Ingredients :

1. Raw rice - 4 cups

2. Urad dal ( black lentil ) - 1 cup

3. Butter - 2 tbsp

4. Cumin seeds - 1 tbsp

5. Asafodita powder - 1/2 tsp

6. Salt - to taste

7. Water - to mix the dough

8. Oil - for deep frying

Method :

1. Soak raw rice in water for about an hour. Drain and dry rice on a cloth under shade. When rice becomes dry, grind it in a mixer to a fine powder. If the rice flour is coarse in texture, sieve once or twice until the final product is a fine powder

2. Place a frying pan on medium flame and add rice flour. Fry lightly so that the flour becomes dry and gets rid of moisture content. Transfer flour into a big plate and cool. Now this flour is ready for making the murukkus.

3. Heat the pan once again, and lightly roast urad dal stirring continuously. When dal becomes slightly brown, transfer into another plate and cool. Then grind it in a mixer grinder and keep aside.

4. In a container, take 4 cups of rice flour and 1 cup of urad dal powder.

5. To this, add butter and mix well with hand so that butter mixes evenly all over the flour.

6. Add cumin seeds, asafodita powder, salt and mix.

7. Heat water in a vessel and just when it starts to give out bubbles, add to the flour and mix with a ladle. The final product should resemble that of chapatti dough.

                                  

8. Place a kadai on medium flame and add oil to fry the murukkus.

                             

9. Take a small portion of the dough and transfer into the murukku maker.

10. Place a plastic sheet on the cooking platform and press the murukku maker slightly rotating the hands to get the round shape.

11. Fry them in oil till the final product is golden brown. Not more than 4 or 5 numbers should be fried at a time.

Note :

It is a very good evening snack for school going children.