IMMUNITY BOOSTER | NUTRITIONAL CHIKKI | ENERGY BAR

 

In this video, we're going to be taking a look at #ImmunityBoosters – an energy bar that's rich in Vitamin E, NUTRITIONAL CHIKI, and HEALTHY SNACK. This bar is perfect for keeping you energized on-the-go, and it's also perfect for providing you with the nutritional and antioxidant benefits you need for a healthy lifestyle. An easy snack that's also packed with nutrients, then you should check out this energy bar from Vedai Cuisine! It's perfect for keeping you energized on-the-go, and it's also perfect for providing you with the nutritional and antioxidant benefits you need for a healthy lifestyle. As a parent, you know how important it is to give your children the best possible health. That's why we've chosen some of the best Immunity boosters on the market to help you out! From Energy bars to Chikis, we've got you covered! In this video, we'll discuss the different benefits of each product and which one is best for you and your family! If you're looking for an easy snack that's also packed with nutrients, then you should check out this energy bar from Vedai Cuisine! It's perfect for keeping you energized on-the-go, and it's also perfect for providing you with the nutritional and antioxidant benefits you need for a healthy lifestyle. Thanks for watching!!

a healthy snacks or energy bar which contains edible seeds that are rich in Anti-oxidants, ruch in vitamin E viz., pumpkin seeds, flax seeds etc along with the above-mentioned edible seeds, we can include Almonds, Cashews, walnuts too. happy cooking.

dry roast the ingredients

add it to the jaggery syrup. mix well. transfer to a plate and cut into desired shapes.

Click below for Video:-

CRISPY PASTA 😋 | EASY TEA TIME SNACKS | CRISPY PASTA 65 | KIDS FAVOURITE

An easy and interesting savoury snack recipe made with bajji bonda mix, boiled pasta and masala powders. It is an ideal tea-time snack recipe known for its savoury taste and also twisted and rolled appearance.  Savoury snack recipes are an essential part of many indian households. Generally, it is either made and served as a munching snack with a cup of tea or coffee or to be shared with friends and family.

CRISPY PASTA

INGREDIENTS:-

Boiled pasta

Bajji - Bonda mix

Masala powders

Salt - to taste

Idly/dosa batter

Oil for deep frying

Masala powders:-

Garam masala - dry ginger powder - black pepper powder – salt

 

Pasta cooking:- {4:1 = water:pasta}

Boil 4 parts of water with 1 tsp of oil and required salt, in a pan.

Add 1 part of pasta to it. Cook till pastas turn soft. Strain the water and transfer the boiled pastas in a bowl.

 

METHOD:-

Follow the above steps to boil pasta and cut into halves.

Add masala powders & salt to it.

Add chopped cabbage, bajji-bonda mix (any brand). Mix well.

NOTE:-

Along with cabbage, grated carrots, sliced onions, Chopped spring onions, chopped

coriander leaves, chopped curry leaves can also be added.

Add idly batter & a tsp of oil to pasta mix. This helps to retain the crunchiness in pasta,

while frying.

Now the pasta mix is ready for deep frying.

Heat oil in a pan. Into the hot oil, drop the Pasta mix using spoon. 

Flip it & fry. Remove from the oil when it turns golden colour.

 Repeat the process for the remaining. Crispy Crunchy Pasta is ready.

Click the link for Video👉👉👉 CRISPY PASTA

KARTHIGAI AVAL PORI | SWEET AVAL PORI

 SWEET PORI is a snack item, generally prepared in Karthigai Deepam Festival. To enhance the taste, we can add roasted-chopped cashews, almonds, nuts, etc. Here, in this recipe i added, chopped coconut pieces and Broken gram dal.

INGREDIENTS:-

Aval Pori - 3 cups

Jaggery Grated - 3/4 cups 

Broken Gram dal / Pottu Kadalai - 4 tsp

Chopped Coconut pieces - 1 bowl.

Dry Ginger powder - 1 tsp

Water - 1/4 cup less 1 tablespoon

Cooking oil - 1 tsp

METHOD:-

In a pan, add water & jaggery and boil it, till the jaggery completely dissolves. Then boil few minutes.

In the same time, in another burner, heat a kadai, add 1 tsp oil and add chopped coconut pieces. Roast it till the coconut pieces turns golden colour. Remove it and restore it in the bowl.

In the same Kadai, using strainer, strain the jaggery and add to the kadai. Allow it to boil, till it reaches one string consistency. Switch off the burner. 

Add Aval pori, chopped-roasted coconut pieces, broken gram dal, dry ginger powder to the jaggery syrup. Mix well, till the syrup gets coated well.

Allow it to cool. Restore it in a air tight container. 

Sweet Aval Pori is ready.

For Sweet Pori Video recipe click the link👉👉👉 Karthigai Sweet Aval Pori 

Related Recipes:-

Sweet Aval

Aval Mixture

Nutritional Chikki

RIBBON PAKODA | NADA MURUKKU | RIBBON MURUKKU

Ribbon pakoda is a popular South Indian Snack done during festive seasons. It is done using besan flour, rice flour sprinkled with hot oil and knead to dough by adding water, along with other spices. The ratio of besan flour and rice flour may vary according to individual preference. The addition of spices may also vary. Here, the amount of besan flour is more than rice flour, to give a touch of softness and crispiness. 

The dough should not be like chappathi dough. It needs to be sticky, so that it gives a nice texture. Adding hot oil while kneading is a must, to give crispiness to the recipe. If the oil is not hot while deep frying, the ribbon pakodas will absorb too much of oil. 

Video recipe of Ribbon Pakoda:

INGREDIENTS:

Besan flour - 1 & 1/4 cup

Rice flour - 3/4 cup

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/2 tsp

Pepper powder - 1/4 tsp

Asafoetida - 1/2 tsp

Salt - 1/2 tsp

Oil - for deep frying

METHOD:

• In a bowl, add besan flour and rice flour.
• Add red chilly powder, turmeric powder, cumin, pepper powder, salt and asafoetida.
• Mix well and add 2 tsp of hot oil.
• Mix thoroughly with hands, so that the oil gets blended.
• Add water little by little and knead to slightly sticky dough.
• Take a murukku maker and add the nozzle used for ribbon pakoda.
• Grease with little oil and add a portion of dough and close it.
• Heat oil, keep the flame in high, squeeze directly in the oil.
• See to that it is not over crowded.
• After a minute, gently turn to the other side with a ladle and lower the flame.
• Fry till golden brown and sizzling of the oil stops.
• Remove the pakodas from oil.
• Crispy and tasty Ribbon Pakoda is ready.

Step wise pictures of the recipe:

1. In a bowl, add besan flour and rice flour.

2. Add red chilly powder, turmeric powder, cumin, pepper powder, salt and asafoetida.

3. Mix well and add 2 tsp of hot oil.

4. Mix thoroughly with hands, so that the oil gets blended.

5. Add water little by little and knead to slightly sticky dough.

6.Take a murukku maker and add the nozzle used for ribbon pakoda.

7. Grease with little oil and add a portion of dough and close it.

8. Heat oil, keep the flame in high, squeeze directly in the oil.

9. See to that it is not over crowded.

10. After a minute, gently turn to the other side with a ladle and lower the flame.

11. Fry till golden brown and sizzling of the oil stops.

12. Remove the pakodas from oil.

13. Crispy and tasty Ribbon Pakoda is ready.

SWEET BISCUIT | MAIDA BUSCUIT | DIWALI RECIPE

Sweet Biscuit is one of the recipes done during  festivals like Diwali, Holi etc. The main ingredients are Maida, Butter and Sugar. Butter gives crispness and nice aroma to the dish. A pinch of baking soda can also be added to give a flaky texture. The dough should be thick like poori dough, since sugar added in the dough tends to make it soft after a while. 

If the dough turns too soft, add little maida and knead again. It should be deep fried in low flame to get crispness, and also the inner portion to get cooked well. It will take atleast 6 to 7 minutes to deep fry one batch of biscuits. It will be soft at first, but will turn crispy after it cools down. It is popular all over India, but called by different names. The Spicy version of this recipe can be done by replacing sugar with spice.

Video recipe of Sweet Biscuit:

INGREDIENTS:
Maida/ All purpose flour - 1 & 1/2 cup
Powdered Sugar - 1/4 cup
Butter - 1/2 tsp
Milk - 1/4 cup
Cardamom - 1/4 tsp
Salt - a pinch
Oil - for deep frying

METHOD:

• In a bowl, add butter, maida, powdered sugar and cardamom.
• Crumble butter and mix all the ingredients well.
• Add salt, and mix again.
• Add milk and knead to dough similar to poori dough.
• It will turn soft in quick time.
• If the dough is too soft, add little maida and knead again.
• If the dough is hard, sprinkle little water and knead again.
• Take a small portion, dust little maida and start rolling.
• Roll as thick as we do for pooris.
• Using a biscuit cutter/ knife, draw lines of desired shape.
• Deep fry in hot oil on low flame.
• After 6 minutes, it starts browning.
• Remove from oil when golden brown.
• Crispy Sweet Biscuit is ready.

Stepwise recipe with pictures:
1. In a bowl, add butter, maida, powdered sugar and cardamom.

2. Crumble butter and mix all the ingredients well.
3. Add salt, and mix again.

4. Add milk and knead to dough similar to poori dough.

5. It will turn soft in quick time.
6. If the dough is too soft, add little maida and knead again.
7. If the dough is hard, sprinkle little water and knead again.

8. Take a small portion, dust little maida and start rolling.
9. Roll as thick as we do for pooris.

10. Using a biscuit cutter/ knife, draw lines of desired shape.

11. Deep fry in hot oil on low flame.
12. After 6 minutes, it starts browning.

13. Remove from oil when golden brown.
14. Crispy Sweet Biscuit is ready.

VEGETABLE CUTLET

Vegetable cutlet can easily be a favourite evening snack which most of us prefer. This is done using a combination of vegetables with potato as binding agent. Potato can be replaced by sweet potato, raw plantain or yam. Paneer can be added for rich taste. These cutlets can be shallow fried, tawa roasted or baked in an oven. It tastes well when served along with Tomato Sauce.

• Vegetable Cutlet tawa roasted
• Snacks & Starters

INGREDIENTS:
Potato - 2
Carrot - 2
Capsicum - 1/2
Beet root - little
Onion - 1
Red chilly/ Sambhar powder - 1 tsp
Cumin  - 1/2 tsp
Chat masala powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Rice flour - 2 tsp (optional)
Crushed ginger & garlic - 1tsp
Coriander leaves - little
Bread crumbs - 1/2 cup
Lemon - 1/2
Maida - 3 tsp
Corn flour - 2 tsp
Pepper powder - 1/2 tsp
Cashews - 10
Oil - for deep frying
Salt

METHOD:
1. Pressure cook potato with needed water for 3 whistles on high flame and mash well after draining all the water.
2. In a tawa, add little oil, add cumin, finely chopped onions and saute on high flame.

3. Add finely grated carrot, beet root and chopped capsicum. Cook on medium flame for 2 minutes.
4. Add crushed ginger garlic, red chilly powder, chat masala, garam masala  and mix well.
5. Add mashed potato, required salt and stir well, so that it comes together and switch off the flame.
6. Add chopped coriander leaves and lemon juice and mix well.
7. Add rice flour, mix well so that any moisture left out will be absorbed.
8. Allow to cool completely, and make balls of desired size and shape and keep aside.
8. In a small bowl, add maida, corn flour, pepper powder and little salt. Mix to a thick paste by adding little water.
9. Dip the balls one by one in maida paste, coat it with bread crumbs and arrange in a plate. Press a cashew in each cutlet after coating with bread crumbs.

10. Heat oil, add the coated balls one by one carefully. No need to flip other side.
11. It changes to golden brown colour in a minute. Remove from oil and place on a paper tissue, so that excess oil is absorbed.
12. Tasty and crispy Vegetable Cutlet is ready.

Note:

• Instead of rice flour, bread crumbs can also be added to absorb moisture.
• If the filling is little moist, there are chances of breaking while deep frying.
• Moreover the cutlet might become oily if there is moisture.
• The cutlets will be more crispy when refrigerated for a while before deep frying.

Rice Pakoda

This recipe was prepared using leftover rice.

RICE PAKODA

INGREDIENTS:-

Leftover Rice - 1 cup ( approx. 250 gms)

Thinly Sliced Onion - 1

Finely chopped Curry leaves - 1 leaflet

Finely chopped Coriander leaves - 1 tbsp

Salt - to taste

Sambhar Powder - 1 & 1/2 tsp

Garam Masala Powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Corn Flour - 2 tsp

Besan Flour - 2 tsp

Oats Powder - 2 tsp

Asafoetida - 1/8 tsp

Grated Ginger - 1/2 tsp

Oil for deep frying

METHOD:-

Add all the ingredients given under ingredients list except oil. Smash well using hands. 

Heat oil in a Kadai. While making Pakodas, there is no definite shapes like vadai or bajji. Drop the pakoda mix little by little. Fry it in sim flame for 2 minutes and increase the flame to high. Flip it and fry the other side too. 

Crispy Crunchy Rice Pakodas are ready. It lasts the crunchiness throughout the day.

MOONG DAL BONDA

MOONG DAL BONDA

Using Moong dal Idly batter, we can prepare these bondas, without Maida/ All purpose flour, Kadalai Maavu/ Besan Flour.
The batter which was grinded  3 to 4 days back or tangy batter or adi maavu ( in tamil), can be used for making Bondas.

INGREDIENTS:-
The following ingredients can be adjusted as required depending upon the amount of batter.
Onion finely chopped - 1
Green chilly finely chopped - 1 tsp
salt to taste
Curry leaves finely chopped - 1 leaf let
Coriander leaves finely chopped - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp

Additional Ingredient:
Corn Flour  - 5 tbsp ( or as required)
Rice Flour -  1 tbsp ( or as required)
Water for preparing the batter ( if required)

Oil for Deep frying

METHOD:-
In case if Moong dal idly batter is used, add all the ingredients plus the additional ingredients. Prepare the batter in the consistency between  Medhu vada consistency and Bajji Consistency. That is if we drop the batter in the using spoon, the batter should fall into the oil.

In case if  Moong dal Kuzhi Paniyaram Batter is used, add only the additonal ingredients and prepare the batter for bondas.

Crispy Moong dal Bondas are ready to be served.