SNACKS | Saute Fry N Bake

Prawn pakoda

Preparation time : 30 minutes
Cooking time : 3 minutes for each batch deep fried
Serves : 6 members

Description

Any thing made with prawns is welcomed whole heartedly by my boy and myself. Hubby dear likes it but is a bit hesitant to indulge in. My boy and myself make full use of this as an advantage. At a family gathering not knowing what to do for starters. The idea of prawn pakora popped up in my mind. I made it with a little change to the chicken pakora I make usually. Tried one test batch ahead and it was spot on. Make sure to add small size prawns as it gives more taste with one bite having many tiny succulent prawns in them. Served it and was a super duper hit with no left overs. I served it with tomato sauce but no one touched the sauce. They preferred having it as it is with no dip. Happens most of the time at home. We and our crazy taste buds. This recipe is being added to our regulars at home. You all too, give a try and I assure you it will be added to your regulars at home too..

Ingredients

Ingredients	Quantity
Prawns	1/4 kg cleaned
Red chilli powder	1 teaspoon
Turmeric powder	1/4 teaspoon
Ginger garlic paste	1 teaspoon
Salt	to taste

Method for Prawn

Marinate cleaned prawns with all the above ingredients for half an hour.

Other ingredients

Ingredients	Quantity
Big onions	5 sliced
Curry leaves	few chopped
Green chillies	3 chopped
Red chilli powder	1 teaspoon or to taste
Ginger	1/4 inch piece grated
Chick pea flour / besan / kadala maavu	1 cup
Rice flour	100 grams
Hot oil	5 tablespoons
Salt	to taste
Soda salt	1/4 teaspoon
Cashew nuts	2 tablespoons cut to bits
Oil	to deep fry

Method for Prawn Pakoda

Mix all the ingredients together mentioned above except for oil to deep fry along with the marinated prawn.
Mix well with out adding water and set aside for ten minutes. The onions will let out enough moister to the batter to get a sticky thick mass. The hot oil added helps to give a crisp pakoda.
Heat oil to deep fry. Drop one tablespoon of batter into to the hot oil in batches. Deep fry to crisp and golden in colour.
Drain and serve hot as it is with no dips.

Potato roses

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 4 members

Description

My first cook book ( in Tamil ) release that was taking place at home with a small gathering of my friends and well wishers. I had planned a high tea party along with the book release. Wanting the high tea spread to be grand I took maximum efforts to make the table shine. This potato rose was one gimmick that I tried to pop up all eyes that saw it. I did place it along side the cutlets served to decorate the plate. Every one did ask me what it was and when I told them about it, I had raised eye brows in front of me. The mighty, normal, every day potato just created magic with this rose twist. I still am surprised on how I had time to click step by step pictures when doing this on that nervous busy day. A big pat to myself for that. Happy potato rose making to one and all.

Ingredients

Ingredients	Quantity
Potatoes	6 medium sized
Salt	To taste
Oil	To deep fry

Method

Slice the potatoes into thin rounds with the skin ( I peeled the skin but it looks better when done with the skin ) using a slicer dicer.
Rinse in water, wipe the potato slice with a cloth to dry.
Heat oil to medium low. Drop the round potato slices in batches and fry to soften the potato slices so it’s easy to pile them and roll together. Drain and keep aside.
Preheat an oven at 180 degrees Celsius for 10 -15 minutes.
Place a batch of 12 -15 round slices of potatoes together over lapping one another. Roll tightly but gently. Then turn the rolled batch and place them straight to get a rose shape. Do the same to all the potatoes.
Place the potato roses over a greased muffin tray. Bake in a preheated oven at 180 degree Celsius for about 5-8 minutes until the potato roses crisp up.
Remove from the oven and serve as a garnish adding more glamour to the snacks or food served in style.

Ribbon sandwich

Preparation time : 15 minutes
Cooking time : 4 minutes
Serves : 6 members

Description

August 15th, Independence Day of India. Days of celebrating it in school with a grand assembly held, flag hosting, chocolates disturbed, paper flag badges… Then came the days of us participating in the celebrations of the Independence Day at the race course ground in ooty with the collector and the locals. One year I was in the band and the next following years in the dance ( bangra and Manipuri ). Joy full days when the simplest thing in life could cheer you up. Laughing, giggling, making fun of other school students ( wonder why we had the attitude that only Shepherdians were the best ?? Sorry to say I still feel the same ) good old memories. After school was done, it was with just watching the telly always with the parade that takes place in Delhi. How can I forget the days of sending my kids to school for their Independence Day celebrations early in the morning. Well now that all that is also done and come to a stand still . Last year , I made sure to celebrate the patriotic side in me. I made these ribbon sandwiches and a few other snacks, bought paper flag badges and celebrated Independence Day with my fellow Zumba mate’s in the gym. Every one had their eyes popped out the minute they saw the sandwich’s. This easy to assemble, tasty sandwich did all the magic. It was so much fun. Well thousands laid down their lives so that we in India can breath in ease today. We should never forget their sacrifice. So be Incredible, Novel, Dazzling, Immense, Adorable Which is what India stands for. Happy Independence Day to one all.

Ingredients

Ingredients	Quantity
Sandwich bread	12 slices edges cut

Ingredients for mint chutney

Ingredients	Quantity
Mint leaves	1 cup
Coriander leaves	1 cup
Tamarind	goose burry size ball
Grated Coconut	2 teaspoons
Green chillies	4
Jaggery	a small piece
Salt	to taste
Butter	2 teaspoon at room temperature

Method for mint chutney

Grind all the ingredients together to a smooth thick paste adding very little water.
Mix the butter to get a spreading consistency chutney. Taste and adjust seasoning.

Ingredients for carrot chutney

Ingredients	Quantity
Carrots	2 chopped
Salt	to taste
Grated coconut
Mayonnaise	2 teaspoon
White pepper powder	1/2 teaspoon

Method for carrot chutney

Boil the chopped carrots with salt to taste and water. Cool completely.
Grind boiled carrots with white pepper powder to a smooth thick paste with out adding water.
Add mayonnaise and mix well. Taste and adjust seasoning.

How to proceed

Apply mint chutney over one slice of bread slice generously. Cover with another bread slice.
Apply carrot chutney over the top of the second bread slice generously. Cover with another bread slice.
Cut the sandwich into equal triangles. Do the same to all the bread slices and both the chutney’s.
Serve at room temperature.

Crispy wrapped prawns

Preparation time : 1 hour for marination + 20 minutes
Cooking time : 2 minutes for the each batch deep fried
Serves : 4 members

Description

At times when you run out of ideas to come up with a new dish. That’s when I dig into the locker I have in my head, where I store ideas that pop up magically at weird times. This idea was kept undisturbed for a very long time. So put it to use having my boy home for his holidays who loves his prawns any ways. I had my doubts about the Spring roll sheets coming apart when deep frying as I didn’t use any paste to stick them. So tried with one and the prawn when cooked gets bigger which helps the spring roll sheet to hold it with out going apart. A rocking dish where myself and my foodie boy gobbled up most of the fatty culprit snack. It’s pointless to resist such food with nuances of texture and flavor. This simple yet impressive dish sure is a must try for all home ministers around the world..

Ingredients for marination

Ingredients	Quantity
Prawns	1/4 kg cleaned with tail intact
Ginger and garlic paste	1/4 teaspoon
Light soya sauce	1/2 teaspoon
Tomato sauce	1/2 teaspoon
Vinegar	1/4 teaspoon
Red chilli sauce	1/4 teaspoon
Red chilli powder	1/4 teaspoon
Salt and pepper	to taste

Other ingredients

Ingredients	Quantity
Spring roll sheets	6 , each cut into triangles
Oil	to deep fry

Method

Marinate the prawns with all the ingredients mentioned under marination for one hour.
Take one cut triangle of the spring roll sheet. Place it with facing towards you.
Top with a marinated piece of prawn on the left end of the triangle making sure the tail part is out of the Spring roll triangle.
Wrap the left end of the Spring roll sheet triangle over the prawn.
Fold the top part over and roll tightly.
Do the same to all the marinated prawns and Spring roll sheets.
Heat oil to deep fry. Drop the wrapped prawns in batches of four at a time.
Deep fry in medium heat until crisp for a minute or so making sure not to burn them.
Drain and serve hot immediately with sweet chilli sauce.

Savoury filled potato – rice crisps

Preparation time : 25 minutes
Cooking time : 20 minutes
Serves : 10 members

Description

My new love for Arabic food is driving me crazy. I am so into knowing what it’s all about. I came across a recipe that really excited me. As always it’s a filled snack that’s deep fried apt for the on – going fasting. I did change the recipe to my convenience and went ahead. I was not sure about the rice – potato covering and kept debating with my cook about this. We both were waiting for the final result on its taste, texture and out come of the snack. I wanted to roll these into balls but wanting a change in shape, I just sharpened the edges and it looked new and inviting. Deep fried the first batch and they were out to taste. The deep fried snack was taking so long to cool down, I started to loose patience. Finally took a bite. The crust was crispy with a second layer of moist mushy rice and potato, then the third layer of spicy filling. Altogether it was a mouth full of riot in flavors. In the ifthar table . My boy who was on his two weeks holidays liked the not so regular snack very much. my mission accomplished as the career of motherhood and home making is beyond value and needs no justification, it’s importance is in – calculated.

Ingredients for the cover

Ingredients	Quantity
Basmati rice	2 Cups
Water	3 cups
Stock cube	2
Potato	2 big boiled and peeled

Method for the cover

Pressure cook rice, stock cube and water together for 3 whistles and cool completely.
Mash the boiled potatoes. Add it to the cooked rice and knead well together.
Taste and adjust seasoning. Keep aside covered with a wet cloth.

Ingredients for the filling

Ingredients	Quantity
Chicken or meat mince	boiled 1/4 kg
Ginger garlic paste	1/8 teaspoon each
Salt	to taste
Turmeric powder	1/4 teaspoon
Onions	5 big chopped
Green chillies	4 chopped
Mixed vegetables	carrots , beans , cabbage , green peas chopped and boiled in water with salt
Mint leaves	few
Coriander leaves	one hand chopped
Pepper powder	to taste
Red chilli flakes	to taste
Oil	2 tablespoons
Lime juice	1/4 teaspoon juice

Method for filling

Heat oil in a non stick pan. Add onions and fry to translucent.
Add green chilies, boiled chicken or minced meat, boiled chopped mixed vegetables, mint leaves, coriander leaves, salt, chilli flakes and pepper to taste.
Mix well and lower the flame and keep stirring for 3 minutes letting all the flavours infuse together.
Remove from heat, squeeze lime. Mix well, cool and set aside.

Other ingredient

Ingredients	Quantity
Oil	to deep fry

How to proceed

With wet hands, take a medium size ball of rice – potato dough mixture.
Flatten in you palms. Place one tablespoon of filling in the centre .
Bring the edges of the rice – potato mix towards the centre making sure the filling is covered all over.
Roll into a ball. Then sharpen the opposite edges of the ball to get a dew drop shape.
Wet your hands occasionally if the rice – potato mix starts to stick.
Do the same to all the rice – potato mix and filling.
Heat oil to deep fry. Drop the rice – potato dew drops in batches of three at a time.
Deep fry in medium hot oil until crisp and golden in colour for five minutes.
Drain and serve hot with ketchup. ( we had it as it is with no dip )

Pazlam Nirachathu

Preparation time : 15 minutes
Cooking time : 5- 6 minutes
Serves : 8 members

Description

This snack is a family favourite. Once you have had one piece you won’t be able to stop. Their charming three layer is an impeccable burst of flavours that is to die for. The trappings of our traditional snacks made by the real chefs who cook up the perfect spreads every day at our homes. It’s all about the warmth and love put in every thing they cook. These old school favourite’s make me glow with child – like delight. It sure bring’s a shot of sunshine into me. Brighten up your staples by making this snack and give your cooking a little more chutzpah.

Ingredients

Ingredients	Quantity
Kerala plantain	4
Oil	to deep fry

Filling ingredients

Ingredients	Quantity
Flatten rice / poha	1 cup
Warm water	1/3 cup
Grated coconut	1/4 cup
Cardamom powder	1/8 teaspoon
Sugar	to taste
Cashew nuts	6 bits
Raisins	6
Ghee	1 teaspoon

Batter ingredients

Ingredients	Quantity
Flour	2 cups
Rice flour	1/4 cup
Sugar	100 grams
Baking soda	a pinch
Salt	a pinch
Water	1 cup or more

Method

Pour warm water to the flattened rice. Cover and set aside for ten minutes. Once it has soaked in all the water and puffs up, add all the other ingredients under the filling category and mix well. Taste and adjust. Set aside.
Peel the Kerala plantains and cut into equal halves. Take one half and cut out an oval shape with the help of a sharp knife. Take a spoon and with its handel scoop out the inner flesh of the Kerala plantain to get a deep dent with in. Do the same to all the half cut plantains. Fill each dent of the half plantains with the filling.
Mix all the ingredients together for the batter to get a semi thick flowing consistency batter. Patch up the filling in the plantains with little batter just to cover. Place in the refrigerator for ten minutes.
Heat oil to deep fry in a large vessel. Dip each half cut plantain into the batter gently making sure the filling is intact. Drop into medium hot oil in batches of 3 to 4 at a time. Deep fry to golden and crisp. Drain and serve hot.

Savory Sandwich Toast

Preparation time : 15 minutes
Cooking time : 3-4 minutes for each toast + 10 minutes for filling
Serves : 6 members

Description

Holiday evenings at home as a kid was often spent with home made snacks on the table. After a long day of playing outdoors in the hot sun to climbing trees, we cousins are given a good body wash, hair combed and a dress change is compulsory before getting to feast on the home made goodies. Fresh looking clean cousin’s sit together in the dining table. We grab our share before any one starts to serve. The noisy table out of a sudden gets to pin drop silence with our mouth’s full and indulging into the warm home made goodies. Once our bellies are lined to satisfaction then the noise gets back’s to it’s normal mad level. My grand mother used to serve us bread omelette toast which was a favorite to all us cousins. In remembrance to that I did the same with a chicken filled sandwich. The result was delicious but minus my cousins and being little was missed loads for sure. The scent of nostalgia always creep’s up into me every now and then but all I can do is take a beep breath, soothe my heart with the beautiful memories and feel blessed for being gifted with a lovely cherish able childhood.

Ingredients For Masala Filling

Ingredients	Quantity
Boneless Chicken	300-400g( you can use mutton keema , fish , prawn , mixed vegetables , paneer or soya flakes instead )
Kashmiri Chilly pwd	1 teaspoon heaped
Turmeric powder	1\2 teaspoon
Oil	1 1/2 tablespoons
Onion finely chopped	3
Green chilly finely chopped	4 - 5 or more to taste
Ginger garlic paste	1 teaspoon
Garam masala	1\2 teaspoon
Curry leaves	chopped few
Coriander leaves	chopped few

Method for filling

Marinate cleaned chicken with chilly powder, turmeric powder and salt.
Shallow fry Chicken pieces , cool and Mince by blitzing in the food processor.
Heat oil in a board pan, sauté onion and green chilly, till transparent.
Add salt, ginger garlic paste and sauté to crisp. Add garam masala, 1/4 teaspoon of turmeric powder, curry leaves, coriander leaves and Mix well.
Add shredded Chicken. Mix well and remove from flame and set aside.

Ingredients for the egg batter

Ingredients	Quantity
Whole Eggs	2
Salt	to taste
Pepper	to taste
Chopped coriander leaves	few

Method for egg batter

Mix all the ingredients together and keep aside.

Other ingredients

Ingredients	Quantity
Bread slices	10
Oil or ghee	1 teaspoon for each toast fried

How to proceed

Fill two slices of bread with cooled filling generously.
Do the same with all the bread slices and filing .
Heat a griddle . Add one teaspoon of oil / ghee.
Dip one sandwich into the beaten egg mixture.
Remove carefully and toast over the hot griddle to golden on all sides by turning over with the help of a tong.
Remove and serve hot cut into triangles.

Bread pizza muffins

Preparation time : 10 minutes
Cooking time : 8- 10 minutes
Serves : 8 members

Description

Reconstructing a dish by fusion method is so in now a days. This is very popular at up market restaurant’s and private parties. These sort of short eats have risen with the influence of foodies and world cuisine being experimented by all. The twist here is to be really clever in doing the fusion. I tried a fusion of pizza in a muffin tray with a million doubts in me when I had a friend visit me at home. They turned out super cool and looked so pretty. My friend Sheela loved the dish and made sure to ask for the recipe. The next day she made the same to entertain her guests at home. So the pizza muffin’s journey started immediately and now it’s all ready to hit your homes too.. Welcome it, make it and celebrate it in style.

Ingredients for the base

Ingredients	Quantity
Bread	12 slices
Milk	1 and a 1/2 cups
Salt	to taste
Whit pepper	to taste ( optional )

Filling ingredients

Ingredients	Quantity
Carrots	1 big grated
Cabbage	grated 1/4 cup
Tomato	1 big chopped
Onions	1 big chopped
Capsicum	1 big chopped
Salt	to taste
Pepper	to taste
Grated cheese	4 cubes ( I used Amul )
Dried Oregano and basil	1/2 teaspoon each
Red chilly flakes	to taste

Other ingredients

Ingredients	Quantity
Butter / oil- to grease	1 teaspoon
Mozzarella cheese	grated to garnish 1/4 cup
Tomato sauce	to dot 1/4 cup
Coriander leaves	to garnish few

Equipments – Oven , Muffin tray

Method

Preheat an oven for ten minutes at 180 degrees Celsius. Grease the muffin tray generously with butter or oil.
Mix all the ingredients together mentioned below the filling ingredients. Taste and adjust seasoning. Keep aside.
Mix milk, salt and pepper together. Dip each bread slice into the milk mixture. Remove and squeeze between your palms.
Spread the squeezed bread into the greased muffin tray debt and press to get an even cup shape. Do the same with all the bread slices.
Fill each bread cup with filling. Top with grated mozzarella cheese.
Bake in the preheated oven for eight to ten minutes. Remove from the oven and cool a bit for five minutes.
Remove the pizza muffins with the help of a sharp knife or a spoon. Dot with tomato sauce. Garnish with a coriander leaf. Serve in style and enjoy.

Notes

Non – vegetarian’s can add boiled chicken, mutton mince, prawn or fish to the filling.

Panang kilanzgu kara podi

Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 4 members

Description

Sprouts of Palm have always being in ample at home here at hubby dears place and back at moms place too. Always treated as a snack to munch and pass your time. Usually not liked but is there for you when in season. All they do is just boil it with salt and turmeric powder. Once on a visit to my father-in-laws elder brothers home. They offer me a powder form of snack with a spoon that looks fibrous too. Before I could taste, I asked my elder mother-in-law what it was and she’s like panam kilanzgu ( sprouts of Palm ). I took a mouth full not wanting to say no to it as it looked different. My eye brows raised as it was delicious. I immediately did take note of how it was made. My mother-in- law did make fun of me saying .. Chef does not know this simple village snack recipe.. Shame shame puppy Shame . At times we tend to focus on too many complicated things that are far away and beyond us forgetting the simple things which is what we are. This sure was an alerting call signaling me to focus more on our local simple food than the out of the box international fare. So holding on tight to our roots here is a simple, healthy snack from my home town Tirunelveli .

Sprouts of Palm seeds spicy powder

Ingredients	Quantity
Sprouts of Palm seeds	5
Dry red chillies	3
Garlic	1 flake peeled
Grated coconut	3/4 cup
Salt	to taste
Turmeric powder	1/4 teaspoon

Method

Peel and wash the sprouts of Palm seeds.
Pressure cook for seven whistles adding water to immerse, salt to taste and turmeric powder.
Remove and drain. Cool completely. Peel the fibrous skin and chop to bite size pieces.
Pat dry the pieces making sure no moister is left.
In a food processor powder dry red chillies, grated coconut and garlic together with out adding water.
Mix well to get a coarse powder.
Top with the sprouts of Palm seeds pieces and powder further with out adding water.
Open the food processor lid, mix well with a spoon. Blitz again to mix well.
Taste and adjust seasoning. Serve as a snack.

Pacha avarai varuthathu

Preparation time : 2 hours + over night soaking
Cooking time : 30 minutes
Serves : 10 members

Description

Hyacinth beans are a seasonal produce that is usually available in the market only twice in a year. My entire aadhi ( family name ) clang is crazy about these beans. We make sure to use it to the maximum and what ever is done to it is enjoyed by all. It’s not the same at hubby dears place as these hyacinth beans are not known much in this southern tip of Tamil Nadu. My parental uncle comes home to visit me after a long time with his family. I get a call from my aunt asking me what I want from Coimbatore. I requested her to get the seasons fresh produce from the local market. I was awe struck with the two sacks of fresh produce that they got for me. I made sure to share it with my cousins and in-laws here but still there was way too much hyacinth beans left behind. Not wanting to waste these gems that were brought with love. I made up my mind to finish it of. I did do all the recipes I know and finished half of them. The remaining were looking sad and altering me saying we will not last long.. Use us, use us..
Then I remembered about the hyacinth bean chips my mom goes bonkers over when visiting Bangalore. Googled for a recipe not knowing how they call it in Karnataka. Some how managed and got to see a few recipes. Seemed very simple to follow. Omitted a few ingredients and added a few to my liking. Made them and believe me this was the best hyacinth chips I have ever tasted till date. My parents were on a holiday to Thailand. Send the images to my mom and she was like, stop tempting me. Made sure to pack some for mom. Gave it to her and she loved it. Her surprised look with every mouth full just melted my heart. My son-in-law who was around did taste it but said nothing. Then my girl Anisha goes on to say, his mom used to make it for him and he wants a batch done next time. I did do so immediately in a weeks time. Awaited for his verdict which was silence with a smile meaning it’s good but my mother’s love is missing in this.

Ingredients	Quantity
Hyacinth beans	2 kg
Oil	to deep fry ( 1/2 litter )
Salt	to taste
Turmeric powder	3/4 teaspoon
Red chilli powder	3 teaspoons or more to taste

Method

Peel the hyacinth beans and reserve the tiny green beans inside.
Wash the beans well and soak with water over night.
With the help of your forefinger and index finger press the soaked bean and remove the skin .
Do the same to all the hyacinth beans. (quite a pains taking job to be done)
Heat oil to deep fry at medium heat. Pat dry the peeled hyacinth beans.
Drop the peeled hyacinth beans in batches over medium heat to crisp and lightly golden.
As you drop the beans in hot oil, the oil tends to raise above so be very careful while deep frying.
Once the hyacinth beans start to float on top it’s a sign that it’s cooked. Drain and keep aside to cool and get crisp.
Once all the peeled hyacinth beans are deep fried and cooled to crisp.
Add turmeric powder, salt and red chilli powder to taste. Mix well.