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

CUTLET BONDA | EVENING SNACKS

THE STUFFING TASTES SIMILAR TO CUTLET TASTE...THATS'SWHY I NAMED IT AS CUTLET BONDA

INGREDIENTS FOR STUFFING:-
Medium sized Potato - 1
Sweet Potato - 1
Carrot - 1
Ginger - 1/4 inch
Garlic - 4 to 5 pods
Coriander leaves - 1 tbsp
Onion - 1
AND MASALA POWDERS are as follows,
Red chilly powder - 1/4 tsp (or as per taste)
Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Chat masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Powdered Salt - as required

FOR OUTER LAYER,
Any bajji-bonda mix - 1/2 cup
Dosa/Idli  batter - 2 tbsp
Water for making bonda batter
Oil for frying bondas

METHOD OF PREPARATION For Stuffing.....

• Dry roast the poha, till the poha breaks into halves. Add water to it for soaking. 
• In a bowl, grate ginger,garlic, carrot, boiled sweet potato, boiled potato. 
• Add all powders given under Ingredients section. 
• Add coriander & finely chopped onions to it.
• Knead well to make a dough. Do not add water.
• Now, strain the water completely from the poha/aval & add to the above. Mix well. Divide the stuffing into small equal ball-shaped parts.

METHOD TO PREPARE CUTLET BONDA:- 

• Heat oil in a Kadai.
• In a bowl, add bajji-bonda mix, dosa/idli batter, required salt and water. The consistency is, it should coat the stuffing. If the batter is watery, it will not coat the stuffing. 
• Once the oil is hot, reduce it to sim-medium flame and Drop the bondas for frying into the hot oil.
• Take one small sized ball and coat the stuffing in the batter, drop it in hot oil. Flip the other side for frying. Flip & Fry in medium-high flame. 
• Repeat the process for the remaining stuffing.

YOUTUBE VIDEO FOR CUTLET BONDA RECIPE:-

HOME MADE BHEL PURI | EVENING SNACK | CHAAT ITEM | STREET FOOD

Bhel puri is a typical Indian street food made using puffed rice, cooked groundnuts, channa dals, fresh veggies. We can innovate more varieties in preparing this chaat, using some sauces and masala powders as a base with puffed rice.

BHEL PURI using Veggies

INGREDIENTS:-

Puffed rice - 2 cups

Grated Carrot - 2 tbsp

Cooked and smashed Potatoes - 2 tbsp

Finely chopped Onion - 1 to 2 tbsp

Fine Chopped Tomatoes, deseeded - 1 tbsp

Chaat masala powder - 1 tsp

Red chilly powder - 1/4 tsp

Pizza sauce - 1/4 tsp (optional)

Green Sauce - 4 tsp

Sweet Sauce - 3 tsp (or as per taste)

Finely chopped coriander leaves - 1 tbsp

Lemon juice - 1/2 tsp

Rock salt - as per taste

Fine Sev - 2 tsp (optional)

   

METHOD:-

Set all the ingredients ready. Add all the ingredients mentioned above in the order.

 Finally add sev and garnish with Coirander leaves.

BHEL PURI using Pomegranate seeds, cooked groundnuts, masala powders and sauces.

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.

CABBAGE VADA | CABBAGE VADAI | NO ONION NO GARLIC RECIPE

Cabbage Vada is done using bengal gram and little urad dhal along with fennel, red chilly and  chopped cabbage, deep fried in oil. Urad dhal is added to get little softness, whereas the outer layer will be crispy. Cabbage will taste crunchy. Since salt has been added while grinding, vadas should be made immediately as cabbage will let out moisture. If preferred to do little later, add salt and cabbage during deep frying. See blog for

• Medhu Vadai
• Masal vadai
• Mathur vadai

Video recipe of Cabbage Vadai

INGREDIENTS:

Bengal gram - 1 cup

Urad dhal - 2 tsp (optional)

Red chilly - 2

Cabbage - 2 cups (chopped)

Fennel - 1tsp

Ginger - little

Salt - 1/2 tsp

Oil - for deep frying

METHOD:

• Wash and soak bengal gram, urad dhal, red chilly for 2 hours.
• Drain the water completely, add to a mixer.
• Add fennel, ginger and required salt and grind coarsely.
• Add chopped cabbage, mix well with hand.
• Heat oil, add vadas of desired size.
• Cook both sides, until the vadas turn crisp.
• Tasty Cabbage Vadai is ready.

Step wise method of the recipe with pictures:

1. Wash and soak bengal gram, urad dhal, red chilly for 2 hours.

2. Drain the water completely, add to a mixer.

3. Add fennel, ginger and required salt and grind coarsely.

4. Add chopped cabbage, mix well with hand.

5. Heat oil, add vadas of desired size.

6. Cook both sides, until the vadas turn crisp.

7. Tasty Cabbage Vadai 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.

Mixed Vegetable Bonda

This is another version of urad dhal vadai. Buy adding vegetables, it turns to be tasty and healthy.

See also for Medhu Vadai

INGREDIENTS:

Urad dhal - 250g

Toor dhal - 2 tsp

Rice flour - 1 tsp

Carrot  - 2

Cabbage 

Onion - 1

Green chilly -2

Corinader leaves - a little

Curry leaves - a leaflet

Asafoetida - 1/2 tsp

Pepper powder/Crushed - 1/2 tsp (optional)

Oil - for deep frying

METHOD: 

1. Soak urad dhal for 45 minutes and grind to fine paste by sprinkling little water along with green chillies, as we prepare for vadai and transfer to a bowl.

2. Heat oil for deep frying.

2. Add finely chopped onion, carrot, cabbage, corinader leaves, curry leaves, rice flour along with salt, pepper and asafoetida. 

3. Mix well with a spoon, and place little scoops of mixed batter in the hot oil or make small balls using fingers.

4. Deep fry until golden brown and remove from the oil.

5. Crispy and tasty Vegetable bonda is ready and can be served with any chutney variety and coffee.

Note:

• Adding rice flour is a must since the veggies will let out water on mixing with the batter and will result in oily bondas.

 

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.

KARA PORI / MASALA PORI

Kara Pori/ Spiced puffed rice is one of the easiest snack, well suited for tea time. A popular snack  in many South Indian houses.It is best compared to chips or any such snacks. Well cleaned and packed Pori is easily available in shops. It is low in calories, and suits well during rainy season.

INGREDIENTS:
Puffed rice - 2 cups
Garlic - 6
Turmeric powder-  1/4 tsp
Sambhar/ Red chilly powder-  1/2 tsp
Roasted peanut - 1/4 cup
Fried gram dhal/ udaitha kadalai - 3 tsp
Asafoetida/ Hing - 1/2 tsp
Curry leaves-  a leaflet
Salt
Ghee/ Oil -  1 tsp

METHOD:
1. Crush garlic roughly along with the outer covering.
2. Heat ghee/oil in a broad tawa, add the crushed garlic and saute till nice aroma comes out.
3. Add curry leaves, roasted peanuts, fried gram dhal and mix well for a minute.

4. Add turmeric powder, Sambhar powder, salt and hing, mix well and switch off the flame.
5. Add puffed rice and mix well, till it gets well coated with masalas.

6. Tasty Spicy Murmura/ Masala Pori is ready to be served along with tea or coffee.

Note:

• Do not forget to store in an airtight container.
• Using garlic is optional.
• After mixing the puffed rice with Masala, allow 5 to 10 minutes, so that the masala is well absorbed. 
• If tasted immediately after mixing, it might taste spicy & salty.
• Garlic should be roasted along with skin, since it gives unique aroma to the dish.

TAMARIND AVAL/ புளி அவல் உப்புமா

Poha/Aval uppuma has been posted in this blog already. Here, I have done this recipe using tamarind. Instead of soaking in butter milk, we have to soak in tamarind water. Otherwise the recipe is same as Aval uppuma. But the taste will be different. Tamarind rice is a popular South Indian recipe, has also been posted in this blog. Here, we use Poha instead of rice.

INGREDIENTS:
Poha - 200g
Turmeric - 1/4 tsp
Tamarind - small gooseberry size
Jaggery - little
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1 tsp

Red chilly - 2
Fenugreek - 1/4 tsp
Asafoetida - 1/2 tsp
Small onion/ shallots-  6
Roasted peanut - little
Curry leaves - a leaflet
Oil - 2 tsp

METHOD:

1. Soak tamarind in half cup of warm water and make juice.
2. Wash Poha throughly, add required salt, turmeric, tamarind juice and soak for an hour.

3. If needed add water so that poha is soaked properly.
4. See that water is added according to the quality of Poha. Some require less water.
5. Heat oil in a tawa, add mustard, cumin.

6. After it splits, add urad dhal, broken red chilly, fenugreek, curry leaves, asafoetida.
7. Add chopped onions, roasted peanuts and stir until it becomes golden brown. 

8. Add jaggery and stir well.
9. Add soaked Poha and mix well on medium flame for few minutes.
10. Tasty Tamarind Poha is ready.

Note:

•  Adding onion and jaggery is optional.
• Big onions can be used instead of shallots.

IDLY STIR FRY/ MIXED VEGETABLE IDLY UPPUMA

This is done using left over idlies, very simple and easy to make. Those who do no like idlies, may like this recipe since it resembles Paneer/Gobi manchurian. But I haven't deep fried the idly pieces instead stir fried them taking health consciousness into account.

INGREDIENTS:
Left over Idlies - 5 to 10
Carrot - 2
Capsicum slices - 1 cup 
Onion - 1 big size
Tomato - 1
Crushed Ginger garlic - 1 tsp
Chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - a little
Salt 

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp 
Asafoetida - 1/4 tsp
Curry leaves - a leaflet
Oil - 2 tsp

METHOD: 
1. Cut the idlies into cubes and keep aside.
2. Chop onion, carrot, capsicum and tomato into small pieces and keep aside.
3. In a thick bottomed pan, add oil, on heating it add mustard and cumin and allow to crackle and add urad dhal and stir till it becomes golden brown. Add curry leaves & asafoetida.
4. Add finely chopped onion, fry till the colour turns transparent, add capsicum and carrot and stir well until it is half cooked. Add tomatoes and cook until it becomes juicy.
5. Add turmeric powder, chilly powder, garam masala and salt required for the veggies (Idlies already have salt) and mix well. 
6. Sprinkle little water so that the raw smell goes off.
7. Add chopped idlies and mix carefully so that they get coated with masala well. 
8. Cook for few minutes so that the masalas are well absorbed by the idies. Add chopped coriander leaves, mix well and switch off the flame.
8. Tasty and delicious Idly Stir fry is ready.

Idly Stir fry with Tomato Onion Chutney

Note:

• Keep in mind that the idlies already have salt in them. Otherwise the recipe might turn salty and hard to eat.
• Idly cubes can be fried in oil before adding to the vegetables. It will taste much better and will be an apt lunch box recipe along with Tomato Sauce/Ketchup.

See also for Tomato chutney, Onion coconut chutney