Archive for the ‘snacks’ Category

Simple Healthy Macaroni


Hello Friends!!!!! I was hibernating even before winter was here. Sorry for that. And I can see fall colours everywhere. Ohh!!!!! They look beautiful. Everytime I find them new and interesting. Now I am back with something u all will love. Just as simple as preparing noodles. Thanks to my friend P. Though I prepare noodles this way simple I never tried with macaroni. It is simple, filling and everyone loves it. You can add whatever veggies u like in it lot of veggies can go in it. I found some free time for a post. I prepared this long back and got to post today. My kid loved Macaroni. So this is for you.

Ingredients:

Macaroni……………2 fistfuls

Water……………….big pot full

Onions………………1/2 small

Veggies…………..carrots, capsicum, tomatoes

1 each (U can use whatever u wish)

Oil……………………1tsp

Salt………………… to taste

Coriander leaves………fistful

Curry leaves……………3

Method:

  1. Boil water in a big pot adding salt. Now add Macaroni to the boiling pot and let cook uncovered for 8-9 mins.
  2. Drain the water in a strainer and collect the Macaroni.
  3. In a pan heat oil and add onions and let them fry when they turn transparent add carrots and curry leaves.
  4. Now add capsicum let them cook and when the capsicum turns soft.
  5. Add salt and tomato let cook and add coriander leaves and macaroni.
  6. Mix well and serve hot.

Note: The capsicum gives spiciness to the dish and tomato gives the gravy which coats the macaroni well. You can make any changes u wish.

You can use wheat macaroni if u like. That’s healthy. And better. Will try it next time.

Gaarelu(uddin vada) ,Mavinakayi pulihora for my little Ganesha


My Ganesh chaturthi went well and now I am out of the hangover of the festival. Not only Ganesha was filled with festive foods but we also stuffed some ourselves. Making us a heavier than before. If we r feeling like this then how would have poor little Ganesha have felt with all those tempting food from all over the world who are celebrating this festival. I can’t imagine. Just you guys think once. So for this Ganesh chaturthi my menu is a little big than every year. I was able to photograph only these two as I forgot the semiya payasam and undraallu in the photograph. And for lunch including all these neivedyam we had rice, dal palak(paala kura pappu),tindora fry(dondakaaya vepudu),papads. See how much food I stuffed into myself and my family. But we were busy in eating somuch that we forgot taking pics and while starting I took a pic and that came to my rescue. This is my entry to RCI KARANATAKA Hosted by dear ASHA of FOODIE’S HOPE uddin vada as they and we call as gaarelu both r same but names r different. We south Indians have some similar dishes which are exactly same. And Mamidikaya pulihora as we call and in Karnataka they call mavinikaya chitranna. So these are my entries for RCI . For more info about RCI karnataka.

Uddin Vada (Gaarelu):

Ingredients:

Urad dal……………..2 cups

Ginger………………1 inch

Green chillies……..3 no

Salt……………………to taste

Oil………………………for deep frying

Method:

  1. Take all the ingredients in a blender add water if needed to blend but the batter should be thick than mashed potato. Maybe 3 to 4 tbsp of water will do not more than that.
  2. Add salt and mix well.
  3. In a pan add oil for deep frying.
  4. Take aluminum foil or ziplock cover that fits in ur hand and brush some water on it with ur hand.
  5. Then take the batter form into a ball and place on the sheet spread it little and make a hole in between looks like donut.
  6. Now deep fry this in oil that is already hot.
  7. Turn once and remove when both sides are golden brown in colour.

Note:

1. If u use mortar and pestle as we use in at home these will be very good and even in blender the batter is made good. Don’t add too much water as u don’t get them to form a shape nor will be able to drop it in oil. But while shaping it u should immerse ur hand in water and brush the plastic cover with water.

2. If we add onions to this batter it’s call ulli gaarelu or ulli vada.

Maminikaayi Chitraannam (Pulihora):

Ingredients:

Mango………………..1 (remove the skin and scrape it into pieces)

Rice……………………..2 cups .

Salt……………………..to taste

Turmeric…………….1/2 tsp

Tadka:

Oil………………………..2tsp

Red chillies…………….1

Mustard seeds……….1/2 tsp

Urad dal…………………1 tsp

Chana dal……………….1 tsp

Peanuts……………………fist full

Green chillies……………4 split lengthwise

Curry leaves…………….4-5

Method:

  1. Wash the rice and cook well and cool the rice in a plate so that the rice doesn’t stick together. Add salt and turmeric to the rice.
  2. Now scrape the mango and keep aside.
  3. In a pan add oil and one by one all the tadka ingredients in the order and let them fry till they turn golden brown now add mango and let it cook for 1 or 2 mins.
  4. Add the above mixture to the cooled rice and mix well.
  5. If needed u can add salt, turmeric

Note: I used rice cooker measuring cup and rice cooker I used ½ cup less water for my rice.

Lemon Rice (Chitrannam)

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This is my entry for JFI Rice hosted by Sharmi of Neivedyam this month. Brain child of Indira Mahanandi.This is a great event. After trying this and that I have settled for simple lemon rice which is easy to prepare and nice way of using ur leftover rice as well. With all those dishes we can make with rice. I feel this is easy one. And can be made in a jiffy. I have to say that this is different from what we make normally. After hearing my husband I said what? Onions in lemon rice? I added onion to the tadka so it gave a little different taste to the rice which is not typical lemon rice we have in Andhra. But it tasted really good. Well my husband loves it this way and he says in Karnataka they prepare lemon rice this way but I have no idea about it. Well wherever it may originate from the taste is good and we loved it. Well it tasted good.

Ingredients:

Rice………………..1 cup

Lemon…………….1 big

Salt…………………to taste

Turmeric………….1/4 tsp

Tadka:

Mustard seeds………..1/2 tsp

Red chilies……………….2

Chana dal………………1/2 tbsp

Urad dal………………..1/2 tbsp

Curry leaves……………..4

Ginger ………………………cut into small pieces

Peanuts………………….fist full

Green chilies…………2-3 cut lengthwise

Onion……………………..1/2 cut lengthwise

Oil………………………….2 tbsp

Method:

  1. Cook the rice and let it cool.
  2. Now mix lemon juice, salt and turmeric into the rice mix well without breaking the rice.
  3. Keep aside.
  4. Now in a pan add oil and red chilies, mustard seeds, chana dal, urad dal, curry leaves, ginger, peanuts, green chilies, onions.
  5. Fry till onions r soft and peanuts and chana dal, urad dal turn golden brown.
  6. Now mix the tadka to the rice and again mix well.
  7. That’s it finished in a jiffy.

Good for breakfast, lunch, or dinner. As you wish. Great way to use leftover rice.

And last but not the least I too got an award. I am Rocking girl. Thank u Padma.


Now after I got this award I would like to give it out to all my blogger freinds.Everyone deserves it. As we all strive to make difference in our own sense in bringing out the variety of posts whatever it may be in. 

Poori Bhaji with a twist of Egg


This is for “A Mad Tea Party’s” Poori Bhaji Party. Hope I am not late. Though I made them I was not able to take photos of them. Now I again made them for just me and my daughter (well R has gone to office and takes his box) J .My Mom used to make them very often for Sunday breakfast or call them brunches. I was the one who pressed lot of pooris in the poori maker (well I am greedy as I would get one extra poori). Even if I am not able to eat them I want that extra poori. Well now-a-days we don’t make them being health conscious and all and looking how much oil it takes (well if made perfect it don’t take too much oil). May be once a month. But the day we make them we have them to heart. As I told earlier I made these for lunch all within a span of 15mins.

Preparation time: 5mins

Cooking time: 10mins

Ingredients:

Onion…………………1 big cut lengthwise

Green chillies……………2 cut lengthwise

Potatoes………………………2 big

Egg………………………………1

Gramflour……………………1 tsp

Salt…………………………….to taste

Red chilli powder…………..1 tsp

Turmeric powder…………..1/2 tsp

Water……………………………1 cup

Tempering:

Oil…………………1 tsp

Red chillies…………1

Mustard seeds………1/4 tsp

Cumin seeds…………1/4 tsp

Curry leaves……….4

Method:

1. In a pressure pan heat oil and add all the tempering ingredients one by one. Let them splutter. Add onions and green chillies let them fry.

2. Now add potatoes and all the ingredients except egg and gram flour should go in. cover and cook for 2 whistles.

3. Mean while mix the poori dough and keep it in fridge.

4. Now take off the whistle and cover check the water if u want can add some more now in a tsp of water mix gram flour and add it to the bhaji

and now add one egg let it stay before mixing till it gets thick now mix well mashing the egg into little balls.

5. That’s it it’s done.


Now coming to Pooris:

  1. Wheat flour, Salt to taste, Water mix all together and add a little oil to coat at the end. Keep it in fridge till u r ready to make. Pooris will turn out well if u make them within 5mins or 10mins if u have to wait keep in fridge (not for long). I made them right away.
  2. Make balls out the dough and roll them round with 4 or 6 inch diameter (as u wish depending on ur pan size)
  3. Heat oil in pan to deep fry the pooris. The oil should be hot and poori should raise once u drop it in oil.turn around and heat till u get light gold brown drain and remove. You get nice pluffy pooris.

Enjoy them hot.

Crescent Samosa Rolls



As a kid I always loved eating samosas. Well who don’t love eating them? When I go down through my memory lane samosas are part of my life. It’s a very nice snack to eat out. I never tried making them at home. I still remember my college days we ate the huge hot samosas in our college canteen. I wish we can again go and sit in the canteen and eat with friends. And when we are staying in Hyderabad my hubby dear pampered me bringing samosas almost every day while returning from office (he sure does know my tastes).Ahh……….those golden brown colour and the curry in it is sure a treat for jihva. We cannot stop eating them. But the thing I don’t like is the deep frying in samosas. Then I thought to bake. With what? I had crescent rolls handy and gave it a try. Though these r fake samosas and this is just an attempt to make them. We loved the beauties. Hope u too will love them. As this is made of crescent dough it taste entirely different. But it’s a good change once in a while. U can make this with puff pastry also. That will be another post. I am saving it.

Preparation time:40 mins

Ingredients:

Crescent rolls…………………1(Pillsbury preferred)

Potatoes………………………4 big (boiled and cut into pieces)

Onion……………………………1 big (chopped)

Peas…………………………….1 cup

Coriander leaves……………1 fistful

Green chillis…………………………3(chopped)

Ginger-garlic paste……………..1 tsp

Garam masala……………1/2 tsp

Chat masala……………….1/2 tsp

Turmeric………………………..1/4 tsp

Red chilli powder…………1/2 tsp

Lemon juice………………..2 tsp

Salt ………………………….to taste

Oil…………………………….2 tsp

Method:


Making stuffing:

  1. Boil potatoes and cut into pieces. Chop onions, coriander and green chillis.
  2. Now in a pan heat table spoon oil add chopped onions and green chillis. Let them fry and add gingergarlic paste.
  3. Add the potatoes and salt, turmeric mix well.Now add garam masala,chat masala, red chilli powder,lemon juice.
  4. Let it fry for 2 mins add lemon juice and remove from heat.

Making Rolls:

  1. Open the crescent rolls dough as directed and u get eight triangles.
  2. Now place the stuffing in the middle and roll as u feel comfortable or as shown in pictures.
  3. Now place the rolls on greased aluminum foil or tray.
  4. Place in preheated oven at 350 c and bake for 20 mins or till they turn golden brown.

Serve hot with tomato ketchup or green chutney.

Carrot Punugulu

Carrot punugulu………phew!!!!!! What’s this name? Yha……it’s true they r carrot punugulu they have carrot in them. The reason behind them is my daughter. As I am sending her to pre-school I have to send her some lunch with her, and she cannot eat rice by herself. And I am thinking of something that has a bit of nutrition value in them and she does be able to eat by herself. I never tried but I know is too small to feed by herself rice as we do and I don’t want her to be a messy child in her class. So these came into my mind as my mom used to pack these as a snack. I added 1 carrot to them and they became carrot punugulu, and they even tasted good. My little girl liked them so much. And now-a-days I am juggling over the snack recipes like these that I do be able to pack her for lunch. I am a bit relaxed because even though she has half of the snack and fruits I pack I feed her after coming home as I am sending her only for 2 half days. Otherwise I would have been a bit more serious regarding this matter.

Ingredients:

Rice flour………….1 cup

All-purpose flour…..1/2 cup

Yogurt/curd……………2 cups (should be a bit sour).

Baking soda……………1/2 tsp

Salt………………………….to taste

Carrots……………………2(grated)

Onion……………………….1 (small) chopped

Green chilies………………3 chopped (omit this for children)

Oil……………………………..to deep fry

Method:

1. Mix all the ingredients with curd, water (if needed).The batter should be thick (so that we can be able to drop little balls in hot oil).

2. Heat oil in a pan.

3. Drop the batter into small balls using hand or spoon.

4. Fry till they turn golden brown drain and remove onto tissue paper.

5. Serve hot with ginger chutney or groundnut chutney.

Note: These taste better if the batter is prepared 3o mins prior to making them.As our curd will not be that sour that we get in India. And they even soak a bit and tastes good.

Kaarapoosa

After longtime I am eating this snack. This is on my wish list from a long time. But I don’t have the required and the murruku press we use to make them. Finally I found one when I met a neighbor. She was very generous and I borrowed one. And then evolved this snack I am starving of. The thin strings elevate our jihva to eat more of them and we cannot just eat some we stuff in a lot more.

Ingredients:

Gram flour……………..1 cup

Rice flour………………..11/2 cup

Butter/oil………………..2 tbsp

Salt……………………….to taste

Ginger-chili paste………2 tsp

Jeera…………………………..1tsp (or) ajwain………………………..1tsp

Oil…………….for frying

Method:

  1. Heat oil in a deep frying pan
  2. Mix all the listed ingredients in water to make soft dough.
  3. Put into kaarapoosa press and just squeeze into hot oil in circular shapes.
  4. Deep fry till they turn golden brown.
  5. Brain and cool on paper towel.
  6. Store in air-tight tins when cool
  7. Enjoy with your evening cup of chai.

Note: Mix the dough when your r ready to fry them don’t make it in advance .Even while making cover it with a wet -cloth helps to keep in the moisture.