Ooty Varkey | Tea Time Snacks

 Ooty varkey is a famous snacks.Its melt in mouth ,soft and crispy layer like puffs. It has many varieties like sweet,spicy,masala etc.I prepared it in sweet .

Its important to prepare homemade fresh yeast.its give a really soft and good flavour. Saw this video how to layer it.

Ingredients :

All purpose flour -1 cup +1/4 cup
Salt -1/2 tsp
Fresh Yeast -2 tbsp
Sugar - 2 tbsp
Oil -1 tbsp
Butter -1 tbsp +1/4 cup

For Fresh Yeast :
All purpose flour -1/4 cup
Curd -1 tbsp
Sugar -1 tbsp
Water - 1/3 cup

Method :

*First mix the ingredients given under for fresh yeast in a bowl.then cover with a lid and place it in a hot place for 2 days.

*After 2 days the flour will be risen up  well and our fresh yeast is ready !!

*In a bowl mix the 1 cup flour ,2 tbsp fresh yeast ,salt,sugar,Oil and 1 tbsp butter.Mix well .

 *Add water little by little,and make a soft dough.The dough should not be too thick nor thin.Cover with a wet cloth and rest for 1/2 an hour.

 *Then punch out the dough and roll it to a very thin like we do for parotta.Apply 1 tbsp butter and flour.Smear it over all the sides.

 *Then close the both end towards and again apply butter and flour.Smear it

 *Do like it atleast 4 times.The more we do we get more layers.

 *Then roll out the final layer to a 1 inch thick.Cut into horizontally.

 *Take a 1 strip,jut pinch out to little or cut into square shape.

*Preheat the oven at 180°C.Place the varkeys in a greased tray and bake it for 25- 30 mins.

*First it should like not baked but once it wooled down its soft and crispy.

*Dont overbake it otherwise you will be ended up with hard ones.

*Once it cooled down completely stored it in a airtight container .

Eggless Onion Rings (Indian Style)

Am big fan of onion rings at burger kings.Its very crispy and tasty snacks.But they have add egg but i tried with eggless and with touch of indian style ,came out super good .

Ingredients :

Yellow / White Onion - 2 (big)
Buttermilk -1 cup
Grated Garlic -1 tsp
Salt -To taste
Maida -2 cups
Pepper Powder -1/2 tsp
Red chilli powder 1 tsp
Ginger Powder - 1/2 tsp
Bread Crumps 1 cup
Oil- For Fry

Method :

*Slice onion into 1 inch thick ,seperate the rings.In a bowl add buttermilk,salt,1/2 tsp grated garlic.mix and put the onion rings in the buttermilk.Let it soak for 1 hour.

*In a seperate plate put the 1 cup maida,keep it aside.In a bowl add the remaining 1 cup maida,salt,pepper powder,red chilli powder,Ginger powder,1/2 tsp grated garlic.Mix with well.

*Add required water .The batter should be neither too thick nor too thin.In another plate put the bread crumbs.After 1 hour take out the rings from buttermilk.

*Heat oil in kadai,Take the ring dust with the maida and dip into maida batter and then coat with bread crumbs.Once the oil is meadium heat ,fry the rings until golden.

*Drain in Paper Towel,Serve with Ketchup !!

My Notes :

**Yellow / White onion is best for this recipe.

Cashew / Mundhiri /Kaju Pakoda

 Cashew Pakoda - the name itself tempting me.Making crispy and tasty pakoda in home is task .I love Adyar Anandha Bhavan Cashew pakoda .Addition of Mint,ginger,garlic makes the pakoda makes more tasty .But in my family they dont like mint so i add less mint and more coriander leaves.

Also i want white colour so add more green chillies instead of chilli powder.If we make the dough correctly then no need to add baking soda.

Am really happy that  i got Anandha Bhavan Style.

Ingredients

Besan /Gram flour -1/2 cup
Rice flour -1/4 cup
Cashews nut -1/2 cup (Broken)
Ginger -1 tsp (finely chopped)
Garlic pods - 2(finely chopped)
Onion - 1(finely chopped)
Green chillies -4 (finely chopped)
Coriander leaves -1/4 cup(finely choppes)
Curry leaves -2 sprigs(Finely chopped)
Mint leaves -1 tbsp(finely chopped)
Fennel seeds powder - 1 tsp
Water - 3 tbsp (approximately)
Salt -to taste
Oil -for deep fry

Method

*Heat oil in a kadai.In a bowl take the ingredients except water and cashew.

 *Mix well,now add the cashewnuts and  1/4 cup hot oil.mix well

 *Sprinkle the water little by little,the consistency should be thick.

*Now take a little dough and slowly drop the dough in small pieces in hot oil.Fry it until it turns golden brown.

MY NOTES

*Mixing the dough is very important to make crispy pakodas.It should never be loose and sticking in hands

Coconut Milk Murukku Using Homemade Murukku Flour / Thengapaal Murukku | Diwali Recipes

 Coconut Milk Murukku is delicious and tasty one.I used homemade murukku flour  and storebought coconut milk for this recipe .

Preparation Time : 10 mins
Cooking time : 20 mins
Makes : 15

Ingredients:

Homemade Murukku Flour -2 cups
Thick Coconut Milk -1 cup
Salt -1 tsp
Hing -1/4 tsp
Butter - 2 tbsp (Softened)
Sesame seeds -1/2 tsp
Ajwain seeds - 1/4 tsp
Oil -For Fry

Method

*Take  a bowl add the all ingredients except oil.Mix well and add required water to make soft and pliable dough.

 *Take a small portion of dough and place it in murukku maker.i  used thenkuzhal press.

 *Press it in a circular motion in a greased plate and gently drop into a hot oil.

*Cook it on both sides until it turns very light golden colour.

*Once it cooked,remove from the oil and place it in a kitchen paper to remove the excess oil.

*Cooled down completely and stored it in a airtight container.

MY NOTES

*Since we use coconut milk,it stays good for a week.

*Thengai paal murukku should be pale white colour and not brown.

Rasgulla Chaat | North Indian Chaat Recipe

Its a very interesting chaat recipe made with sweet rasgulla and Indian spices which is perfect for evening snacks Or for special occasion.Saw this recipe from Sanjeev Kapoor site and slightly modified to according to my preference.

Preparation Time : 35 mins
Cooking Time :40 mins
Serves : 3

Ingredients :
Rasgulla Readymade - 6
Cooked Chickpeas - 1/2 cup
Sprouted Green gram (Cooked) - 1/4 cup
Plain Sev - 1/2 cup
Roasted cumin powder - 1 tsp
Chopped coriander leaves -1 tbsp
Pomegranate Pearls - As needed
Curd -1/2 cup
Salt - to taste
Sugar -1/2 tsp

For Aloo Tikki
Boiled potatoes -2 large
Cumin powder -1/2 tsp
Red Chilli Powder -1 tsp
Garam Masala -1/4 tsp
Chopped coriander leaves -1 tsp
Besan -1 tbspn
Oil - For shallow fry
Salt - to taste

For Green Chutney :
Chopped coriander leaves -1/2 cup
Chopped mint leaves -1/4 cup
Salt - to taste
Lemon Juice -1 tbspn
Roasted Cumin powder -1/4 tsp
Green chillies -2

For Sweet Chutney :
Tamarind - 1 big lemon size
Grated jaggery - 1/4 cup
Pitted Dates - 1/3 cup
Black Salt -1/4 tsp
Red Chilli Powder -1 tsp
Ginger Powder -1/4 tsp
Roasted Cumin Powder - 1/2 tsp
Water -1 cup

Method
*To make Sweet Chutney ,Add the all ingredients in pressure cooker and cook it for 3 whistles.Once the pressure gone grind the ingredients and strained it.Again cook it for 5 mins till the chutney thickens,keep it aside.

*To make Green chutney,grind together coriander leaves,mint leaves,green chillies,lemon juice and roasted cumin powder with little water to a smooth paste.Keep it aside

To make Aloo Tikki ,Mashed the boiled potatoes well,add the red chilli powder,cumin powder,garam masala,salt ,besan and chopped coriander leaves.Mix everything very well and Divide the mixture into equal portions.Make a ball out of it.

*Take a ball and press it slightly.Heat oil in a pan,keep the patties in a hot tawa.Shallow fry them until it turns golden brown on both sides.

*In a bowl whisk the curd with salt and sugar,Keep it aside.Squeezed Rasgulla from the sugar syrup,keep it aside.

*In a serving plate ,place the aloo tikki.Top it with squeezed Rasgulla ,Place it on the cooked chickpeas and green grams.Top with Curd mixture,Sweet chutney and Mint Chutney.

*Finally garnish with Sev,Coriander leaves and pomegranate pearls.Sprinkle with roasted cumin powder and Serve immediately !!

MY NOTES:

*You can make the chutneys one day before and refrigerate them. 

*Here i used storebought rasgullas,Canned Chickpeas and Sev.Rest of all things is homemade.

Butter Murukku | Diwali Snacks

 Love this murukku for its soft & melt in mouth.First i tried with my own ratio it becomes brown colour,later i realized about flour ratio.after many trials i got that white colour.

Ingredients

Rice flour - 1 cup
Roasted gram dal flour / Pottukadalai maavu - 2 tbspn
Gram flour / Kadalai Maavu / Besan - 2 tbspn
Melted butter - 1 tbspn
Jeera / Cumin seeds - 1/2 tspn
Hing / Asafoetida - 1/4 tspn
Salt - 1/2 tspn
Oil -to deep fry

Method

*In a wide bowl Mix the given ingredients except oil.

 *Then slowly add the water to make smooth dough.

*Here i used single star plate to make the murukku.

 *Heat oil in a kadai  and squeeze the murukku in press.

*Stir in between and cook it on both sides.

*Cook until the bubbles sound ceases.

*Drain it in a paper towel & completely cool down before store it in a airtight container.

MY NOTES

*Dont overcrowd the murukku, otherwise they wont cook.

*Here i used homemade flour,if using storebought one  dry roast it for 5 mins cool it &further continue the procedure.

*For roasted gram dal pdr, first grind the roasted gram in mixie & sieve it

*Dough will be slightly tight becoz we want the murukku in small and broken  trips.

*Always use 1 cup flour = 1/2 tspn salt.dont add more than mentioned it.