Monday, January 26, 2009

The 4 o'clock snacks

Sabudana Vada/sago patties
Sabudana /sago----50g
Potato----1 medium sized
Ginger---1/2 ts p grated
Salt to taste
Coriander leaves finely chopped----1 tsp.
Garam masala-1/2 tsp
                       Soak the sago for 2 hours. Mix all the ingredients mak
e it into a ball. Flatten it with you hand and deep fry. This is a Maharashtrian snack

Dal vadas
·         Parippu vada
Chana dal-100g
Giger-1/2 tsp grated
Coriander leaves finely chopped-1tsp
Salt to taste.
                          Soak the chana dal for 2 hrs. Grind it coarsely to form a paste, add the other ingredients. Deep  fry in oil.
·         Urud dal vada
Urad dal vada-200g
Black pepper 2-3
Curry leaves 5-6 in number chopped.
Salt to taste
Green chilli-1 finely sliced
Ginger-1/2 tsp finely grated.
2 small onions finely sliced.
                    Soak the dal for 1-2 hours. Grind it to a fine paste. Make a ball. Flatten it on your hand. Make a hole in the centre. Add the salt after the batter is ready. Grease your palms with oil when flattening the batter on your hands. The batter should not be thin ,as it is then difficult to make holes in it.Deep fry till it turns golden brown. You can soak it in very dilute tamarind water .Then add sambar to convert it into Sambhar vada.


Sundal
Kabuli chana/Black chick peas-1oog
Mustard -1/2 tsp
Curry leaves-5-6 in number
Urad dal-1 tsp
Red chili-1
Soak the dal overnight. Pressures cook the dal with salt. Strain the water if any. Heat 2 tbsp oil in a kadai. Temper with mustard, urad dal, curry leaves, red chilli. Add the cooked dal to this and mix. This is a dry preparation. This is very rich in protein and hence the nutritional value.This receipe can also be tried with groundnuts, sweet corn ,soyabean,greeen peas. It can  also be garnished with coconut pieces.
Samosa
Orgran All purpose flour-100g
Salt to taste
Ajwain-1/2 tsp
Water

Mix all the above ingredients and bring to dough consistency.
For the filling
2 potatoes, peeled,cooked and mashed
2 garlic pods, peeled and minced
1 cup peeled and finely chopped onion
1 teaspoon grated ginger
1 teaspoons garam masala
1tsp cumin seeds
1 tablespoon chopped  coriander
1 cup cooked peas
                        Heat oil in a kadai.  Add cumin seeds.Fry the onions till translucent. Add the remaining ingredients. Cook. Set aside.Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above filling into it and close it with the help of water. Repeat the same thing with the other half also. Then heat oil in a kadai to fry the samosa.Remember that you should fry the samosa in a low flame. Shape it into a triangular stuffed pastry.  With orgran the crust is quite hard while with heathy atta of sunira foods it is much softer. My son has both.

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