Fruit Sundal

Fruit Sundal / Easy Navaratri Sundal Recipe

I saw Fruit sundal in Jeyashri’s Kitchen. I have all the ingredient mention in that recipe except pineapple. But I have guava instead of pineapple.  I make few variation and made. The taste was good. It taste like salad. It is a good evening snacks also.
Here is the quick video

Now let us see how to make

Preparation time - 30 minutes
Serves - 6
Ingredients:
Apple - ¼ cup
Pomegranate - ¼ cup
Guava - ¼ cup
Cooked white channa - ¼ cup
Salt         - to taste
Chilli Flakes - ½ tsp
Lime juice – 1 tsp
Oil        - 1 tsp
Mustard       - ¼ tsp
Coriander       - 1 tsp
Method:
Chop the fruits in to small pieces. Add fruits and cooked channa in to a bowl. Add chilli flakes.

 Add salt. Add lime juice. Add coriander. Mix well.

Heat oil in a small pan and add mustard. When it splutter switch off. Add to the fruit sundal .

Mix well and serve.

Note:
For chilli flakes, dry roast red chilli in a pan and grind coarsely.
If you want you can add any fruits of your choice.
You can add little chat masala also.
Put chopped apple into salt water to avoid turning black.

Nendran Chips

Nendran Chips / Kerala Nendran Chips
Onam is fast approaching. I already posted many onam sadya recipes. Nendran chips and nendran halwa is pending in that list. I made these two recipes last year.  It is the right time to post.
I always buy nendran chips at shops only. I never try at home because nendran kai is very rare to get. I asked my street banana vendor to get me 6 pieces. I decided to make two recipes in that. But the chips came out very well. The taste was awesome. So I made chips only. I already posted raw banana chips.

Now Let us see how to make nendran chips
Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - ½ kg approximately
Ingredients:
Nendran kai - 4
Turmeric powder - ¼ tsp
Salt                 - to taste
Coconut oil - for frying
Method:
Slit nendran kai with knife and peel the shin. Slice it in the chips cutter.

Add salt and turmeric powder  in a small bowl and mix it with little water.

Heat coconut oil in a pan and fry nendran chips. Add salt water in between.  Fry well.

Take out when the shhh sound subsides. Strain oil  and store it in the air tight container.

Note:
It will be good for fifteen days.
Add salt water carefully.
You can use refined oil also. but coconut oil gives great flavor to the chips.

Thattai

Thattai / Thattu vadai

Thattai is a good and crunchy snack. I already posted one spicy thattai recipe. You can add spices of your choice. Thattai will always comes out good. It is easy to make also.

Come let us see how to make thattai

Preparation time             - 30 minutes

Cooking time                  - 30 minutes

Yield                              - 40

Ingredients:      

Idly rice                           - 1 cup

Urad dal flour                    - ½ cup

Channa dal                         - 2 tablsp

Sesame seed                     - 1 tablsp

Asafoetida                          - ¼ tsp

Chilli flakes                        - 1 tsp

Salt                                     - to taste

Oil                                      - for frying

Method:

Soak idly rice for 30 minutes. Grind it in the mixie nicely. 

Soak channa dal for 30 minutes and drain water. Add rice batter, urad dal flour, soaked channa dal, asafetida, sesame seed, chilli flakes and salt in a bowl . Knead well to make a smooth dough. Make the dough into lemon size balls. 

Grease plastic sheet with little oil. Place the balls in the sheet and fold the sheet to cover the balls. Press the balls with fingers or backside of the flat bowl. 

Heat oil in a pan and fry thattai in batches. Fry both sides well. Take it out when the shhh sound subsides. 

Drain oil in the kitchen tissue and store.

Note:

You can add red chilli powder instead of chilli flakes.

Add spices according to your taste.

Pressing with the back of flat bowl will give a neat look to thattai.

You can use rice flour also.

Aval Mixture

Aval Mixture / Poha Mixture/ Poha Chivda

If you have Aval/ poha , you can make aval mixture in just 20 minutes. Good and easy recipe for working women. It is a good and healthy evening snacks too.

Now let us see how to make Aval Mixture

Preparation time                                             - 10 minutes

Cooking time                                                  - 20 minutes

 Yield                                                   - 300 gms

Ingredients:

Thick aval                                                - 1 cup

Fried gram(chutney Kadalai)                      - ¼ cup

Peanut                                                    - ¼ cup

Cashew                                                    - 20

Raisin                                                     - 20

Curry leaves                                            - 20

Turmeric                                                  - ¼ tsp

Chilli powder                                           - 1 tsp

Salt                                                          - to taste

Oil                                                           - for frying

Method:

Clean all the ingredients. Heat oil in a pan. Fry fried gram using strainer. 

Fry Peanut, cashew, raisin and curry leaves same like fried gram. 

Fry aval at last. Remove excess oil using tissue paper.

 Mix turmeric powder, chilli powder and salt well. 

Sprinkle this powder to the mixture when it is hot. Mix well and serve.

Note;

Add spices of your choice.

You can add pepper powder also.

 You have to fry the aval in the last otherwise the oil will become black.

                                                                

Ribbon Pakoda

Ribbon Pakoda / Chettinad Ribbon Pakoda 
Ribbon Pakoda is another easy snack recipe which I made for gokulashtami in Aval Vikadan Kitchen. This recipe will be handy for you. Especially when the festival season is approaching this type of easy recipes will come handy and save you from tiresome laborious ones.

This tastes good and will serve as an ideal evening snack for all. Try this recipe and share your comment with me.
Preparation time - 1 hour
Cooking time - 45 minutes
Yield - ½ kg
Ingredients:
Idly rice - 1 cup
Besan flour - ¾ cup
Fried gram flour - ¾ cup
Asafoetida - ¼ tsp
Salt - to taste
Chilli powder - 1 tsp
Butter - 1 tablsp
Oil - to fry
Method:
Wash the rice and soak it for one hour. Grind rice in the grinder till a smooth batter consistency. Add rice batter, besan flour, fried gram flour, asafetida, salt, chilli powder and butter in a wide bowl.

Mix it well. Add water little by little and knead a smooth dough. Put ribbon pakoda disc in the murukku press and fill the dough.

Press the murukku press in the hot oil like ribbon murukku. Fry well all the in medium flame.

Take it out with a ladle when the sound subsides.

Drain oil thoroughly and store in the air tight container.

Note:
You can store as such or break the ribbons and store.
You can use rice flour also. If you use 1 cup rice flour add ½ cup besan flour and ½ cup fried gram dal flour.
Add spices according to your taste.

Vazhakkai Chips / Raw Banana Chips

Vazhakkai Chips / Raw Banana Chips / Platain Chips

Home made fresh chips are always good. But now a days people are only buying outside in chips (hot) shops where it is not actually hot!. Vazhakkai chips or raw banana chips was once made only at homes and it was  served in chettinad marriages where it used to be very tasty and was served a little.

Vazhakkai chips is very easy to make and if you make it at home the taste will be awesome. Added cumin and pepper powder makes the taste great.

Preparation time                             - 10 minutes

Cooking time                                     - 30 minutes

Serves                                                  - 4

Ingredients:

Vazhakkai (Raw banana)              - 2

Salt                                               - ½ tsp

Cumin pepper powder                  - 1 tsp

Oil                                                - for deep fry

Method:

Wash and wipe vazhakkai in the kitchen towel. Slice thin in the chips cutter.

 Heat oil in a pan and add sliced vazhakkai in batches. Fry all the slices till crisp and the shhh sound subsides. Drain oil in the kitchen tissues.

Mix salt and cumin pepper powder in a plate. Add to the fried chips and mix well. 

Serve as a tea time snack or as a side dish for lunch.

Note:

When you put vazhakkai slices in the oil, you sim the flame and fry or else it will burn.

First you keep the flame high and then turn sim.

Adjust spice level to your choice.

You can add red chilli powder too. 

Pepper Kara Sev / Kara sev Recipe

Pepper Kara Sev / Kara Sev/ Home Made Kara Sev
Last year diwali I made this kara  sev. I decided to try pepper karasev. So I pound pepper coarsely and add to the dough. But the dough did not flow through the murukku press. Pepper granules blocked the holes of murukku press. Suddenly I got an idea because I made large quantity of dough. I took my idiyappam plate and swiped the dough in the hot oil with it.  So I will not forget the day I made this pepper sev recipe. But the taste was awesome. All of my family members like the taste. What else I want . First picture is made with murukku press. Second picture is made with plate.

Now let us see how to make pepper Karasev

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - ½ kg approximately
Ingredients:
Kadalai maavu - 2 cup
Rice flour - 1 cup
Pepper - 2 tsp
Salt        - to taste
Butter - 2 tablsp
Oil          - to fry
Method:
Grind pepper coarsely. Add all the ingredients in the broad bowl except oil and knead in to a smooth dough.

Take little dough and fill it in the murukku press with thenkuzhal achu.

Squeeze it in the hot oil and cook well both the sides well till the shhh sound ceases.

Drain the well and cool for some time. Store it in the air tight container and use it for a week or two.

Note:
If the pepper granules block on the holes, you can use the plate with holes. Be careful doing like this. Or else you can grind the pepper finely.
Regulate the gas stove while frying.
Don’t knead the dough hard. If you feel hard you can sprinkle little water and loose it.