Appetizers and Snacks ~ Tamalapaku

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Sooji Dahi Bhalle ~ Rava Perugu Vada

BM #132 Week 2 Day 2 -

In this week of Holi Festival Series, here is a unique and healthy version of Dahi Bhalle made with Sooji and they are ready in minutes.

They are melt in the mouth and hardly any different in taste from the traditional ones.

Recipe Source here
Ingredients -
For the Vada -

Sooji / Bombay Rava 1 cup

Curds 1/2 cup

Salt as needed

Ginger+ Green Chili Paste 2 tsp (Or as needed)

Asafotida 2-3 pinches

Oil as needed to make in the Paniyaram pan /Abelskiver / Appe pan / Ponganala Penam

For the Dahi Vada -

Curds, 2-3 cups (approximately)

Salt, Powdered Sugar to taste

Roasted Cumin Powder 1 tsp (or as needed)

Red Chili Powder 1 tsp (or as needed)

Chaat Masala Powder 1 tsp (or as needed)

Coriander Leaves, finely chopped 2 Tbsp

Tamarind-Date Chutney as needed

Method Of Preparation -

For the Low Fat Vada - Using the Paniyaram Pan

In a mixing bowl, add sooji and curds. Mix well and set aside.

After 10-15 minutes, add in the ginger-green chili paste, salt, asafotida and a few spoons of water and whisk the batter for atleast 2-3 minutes to aerate the batter. The batter should be like the Idli batter consistency.

Just before preparing the vadas in the paniyaram pan, sprinkle ENO fruit salt and a few drops of water and gently mix the batter.

The batter will be very fluffy and airy.

Heat the paniyaram pan, in each of the slots, add about 1/4 tsp of oil. Pour 2 teaspoons of batter into each of the slots, cover and let them cook for 2-3 minutes.

The undersides brown pretty fast. Flip them around and allow the other sides to get golden brown. Gently remove them and continue with the rest of the batter.

Assembling Dahi Vadas -

Prepare the curds by whisking it and adding salt and powdered sugar as needed.

In a mixing bowl, take about 4-5 cups of water and add a few pinches of salt and asafotida. Soak the prepared vadas in the water for about 4-5 minutes.

Gently squeeze out the water and arrange in a tray/platter, pour the curds evenly covering all the vadas.

Drizzle Tamarind-Date Chutney, sprinkle roasted cumin powder, red chili powder, chaat masala powder, garnish with chopped coriander leaves.

Serve them chilled.

Preparation Time 30-40 minutes
Makes 20-22

Posted by Harini R on Friday, March 11, 2022

7 comments

categories: Appetizers and Snacks, Blogging Marathon, Dairy Products, Festival Recipes, Grains and its Products, Healthy Snacks, Semolina(Sooji/Bombay Rava), Yogurt (Curd/Perugu) | |

Mixed Cereal Chivda

BM #129 Week 3 Day 3 -

This is a filling snack perfect with a hot cup of tea. It is easy to prepare and I found that the kids like the various textures and shapes in this savory cereal.

My friend says she serves this as breakfast to her kids sometimes as they prefer a savory breakfast rather than cereal in milk.

I realized that it was a tough task to make it in such huge quantities and so I had to make it in 3 batches and mix them all together in the end.

Recipe Source Madhavi
Ingredients -

Corn Chex, Cheerios, Corn Flakes, Puffed Rice 4 cups each

Peanuts and Roasted Gram 2 cups each

Salt, Turmeric and Red Chili Powder as needed

Oil 1/2 cup

Note -

*I got the local brand of those cereals which were unsweetened.

*Rice Crispies Cereal could also be used but I omitted and used puffed rice instead.

Method Of Preparation -

Dry roast the puffed rice (Murmuralu/Borugulu) in a heated pan until they are crisp and set aside.

The rest of the cereals need not be roasted as they are already crisp.

In a wide pan/wok heat oil and add the peanuts, roasted gram and let them fry until they are golden brown.

Reduce heat, sprinkle salt, turmeric, and red chili powder into the hot oil, mix and immediately add the cereals and the roasted puffed rice.

Remove from heat, mix well until the spices are evenly distributed.

Spread on a wide plate. Transfer into an air tight container upon cooling.

Serve as needed.

Preparation Time 20 minutes
Makes 18 cups

Posted by Harini R on Sunday, December 19, 2021

2 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Corn Flakes, Dry Fruits and Nuts, Grains and its Products, Healthy Snacks, Peanuts, Puffed Rice (Borugulu/Maramaralu), Putnalu (Roasted Chana Dal) | |

Xtra Nutritious Moong Dal Sundal

BM #127 Week 3 Day 3 -

Today's recipe had to start with the letter 'X' and so I had to use the word Xtra to add in front of the humble moong dal sundal.

This is one of the most popular Sundal (aka salad) recipes from the state of Tamil Nadu. Many communities make this as part of Navratri celebrations. This is a perfect dish to offer to the Lord.

Recipe Source here
Ingredients -

Moong Dal 1 cup

Coconut grated 1/2 cup

Salt, Green chilies as needed

Lemon Juice 2 tsp or as needed

Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Red chili 1-2, Asafotida, Curry leaves few)

Method Of Preparation -

In a heated pan add about 5-6 cups of water and allow it to come to a boil.

Wash moong dal and add it to boiling water.

Add salt to the cooking dal and let it cook until it is just about cooked through. It takes about 7-8 minutes on medium heat.

Drain the cooked dal in a colander and keep aside.

In a heated pan, add oil and mustard seeds and after they crackle, add red chili, green chili and asafotida.

Add the cooked dal and grated coconut and mix it well.

After about 2-3 minutes, remove from heat and squeeze some lemon juice. Mix well and serve.

Preparation Time 20-25 minutes
Makes 1.5 cups

Posted by Harini R on Tuesday, October 19, 2021

4 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Coconut(Kobbari), Dry Fruits and Nuts, Healthy Snacks, Moong Dal (Pesarapappu), Tamilian Cuisine | |

Cauliflower Pops

BM #127 Week 2 Day 3 -

Here is another party appetizer which is super kid friendly. These can be served just as they are with some sauce or they can be dunked in Manchurian Sauce. Both of them are just as delightful.

These work marvelously as a make-ahead appetizer. the mixture can be made ahead and shaped into individual shaped pops and frozen. Before the party they can be air fried and served hot.

The leftover pops can be frozen too.

Recipe Source - Scribbles from my notes
Ingredients -

Cauliflower florets shredded 2 cups

Salt, Turmeric, Red Chili Powder, Onion Powder, Garlic Powder as needed

Schezwan Sauce 1 tsp (or as needed - Optional)

*Corn Flour about 1/2 a cup or as needed for binding

Oil for brushing

*Bread Crumbs or All Purpose Flour can be used instead of Corn Flour

Method Of Preparation -

Boil or steam the shredded cauliflower. Squeeze out any extra moisture and add it to a mixing bowl.

Add salt, turmeric, red chili powder, onion powder, garlic powder, Schezwan sauce to the cauliflower and mix well.

Sprinkle corn flour and knead the mixture into a stiff dough.

Pinch equal portions of the dough and roll into any shape round, oblong or oval making sure that there are no cracks.

Brush each of the shaped dough pieces with oil and set them aside.

Preheat the Air fryer at 400 °F for 2 minutes. Arrange these greased cauliflower pops in a single layer and air fry them for 5 minutes, toss them around carefully and air fry them for 3 minutes.

Depending on the air fryer the time may vary a little. Keep checking the doneness and the crispiness of the pops and continue to air fry in small increments so as not to burn them.

Preparation Time 25 minutes
Makes 18-20 approximately

Posted by Harini R on Tuesday, October 12, 2021

3 comments

categories: Air Fryer Recipes, Appetizers and Snacks, Blogging Marathon, Cauliflower, Corn Flour, Flours, Healthy Snacks, International Recipes, Vegetables | |

Methi Na Gota

BM #120 Week 3 Day 3 -

These deep fried methi pakoras are an excellent addition to any party menu and also with a cup of tea on a rainy day.

I had included these pakoras as part of a Gujarati Thali last year.

Recipe Source here
Ingredients -

Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed)

Oil 1 Tbsp + more for deep frying
To Coarse Grind -
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp

Method Of Preparation -

I used frozen methi leaves. So I just thawed them.

In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.

Add in the salt, sugar, green chili paste, hing, thawed methi leaves.

Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.

Gradually add besan and mix well without lumps to make a stiff batter.

Heat the oil in a wok/kadai.

When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.

Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.

Continue frying with the rest of the batter.

Serve with Green Chutney or Tamarind Date chutney or ketchup.

Preparation Time 45 minutes
Serves 7-8

Posted by Harini R on Friday, March 19, 2021

5 comments

categories: Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Flours, Fried Snacks, Gujarati Cuisine, Methi Leaves (Fenugreek Leaves), Vegetables | |

Sabudana Vada - Air Fryer

BM #120 Week 3 Day 2 -

This classic vada made healthier in the air fryer is our go-to snack. I understand that traditionally it is made in the state of Maharashtra and the recipe is slightly different. But this is how I made and came out perfect in the air fryer.

Each air fryer is calibrated differently and so please keep an eye on them and check if the timings match your appliance.

Ingredients -

Sabudana/Saggubiyyam/Sago 2 cups

Curds/Yogurt 1/2 cup (Divided use)

Potatoes boiled and roughly mashed 1 cup

Turmeric 1/2 tsp

Peanuts coarsely crushed 1/2 cup

Green chilies finely chopped as needed

Coriander leaves, finely chopped 2 Tbsp

Salt to taste

Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)

Lemon Juice as needed

Method Of Preparation -

Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Sabudana can be washed and soaked in water for about an hour depending on the variety of sabudana used. Drain the water and use it in the next step. I have tried both ways.

Fluff the soaked sabudana and mix in salt, turmeric, coarsely crushed peanuts, green chilies, chopped coriander leaves and mashed potato.

After the mustard seeds pop and the dals are brown, remove from heat and pour into the sabudana mixture.

Squeeze in some lemon juice and mix well adding as much of yogurt as needed to make it into a stiff dough.

Make about 16-18 equal portions of the mixture and pat them into 2-3 inch patties. Spray or brush oil on both sides of the discs and set aside.

Preheat the air fryer at 400 for about 3 minutes. Arrange the patties so they don't touch each other and bake for 6-8 minutes and check for doneness. Flip each of them and bake for a couple of minutes. Remove when they appear crisp at the edges. Continue with the rest of the patties until the dough is used up.

Each air fryer is calibrated differently so keep an eye on the first batch to check the timings.

Serve as is or with a chutney of your choice.

Preparation Time 30 minutes + soaking time
Makes 16-18

Posted by Harini R on Thursday, March 18, 2021

7 comments

categories: Air Fryer Recipes, Appetizers and Snacks, Blogging Marathon, Dairy Products, Grains and its Products, Healthy Snacks, Peanuts, Potatoes (Alu), Sago, Yogurt (Curd/Perugu) | |

Rajma Vada

BM #120 Week 3 Day 1 -

This week its all about snacks here at my space. These Vadas make a wonderful addition to the tea tray and also a good idea for offering to the Lord.

I had made this for Varalakshmi Vratham of 2020. I made these just like the Alasanda Vada (Black eyed peas Vada). We loved the flavor and thanks to my MIL, we got to enjoy these.

Recipe Source MIL
Ingredients -

Rajma 1 cup

Ginger 1 inch

Green Chillies 2 (or as per taste)

Curry leaves few

Coriander leaves, finely chopped 3 Tbsp

Hing/Asafoetida 1/4 tsp

Salt as needed

Oil for deep frying

Method Of Preparation -

Wash and soak Rajma in adequate water for 3-4 hrs.

Drain and coarsely grind them along with ginger, salt and green chillies without adding water.

Add in the chopped curry leaves, coriander leaves and hing too.

Meanwhile heat oil for deep frying in a wok/kadai.

Mix well, check for the taste and the batter is ready ! The batter should be thick and not runny.

Take lime sized batter and pat them into small discs with your fingers and gently slide them into the hot oil. Ensure that the oil is hot enough.

Continue frying these vadas in batches until the batter is done.

Serve hot and enjoy!

Preparation Time 30 minutes + soaking time
Makes 16-18

Posted by Harini R on Wednesday, March 17, 2021

6 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Fried Snacks, Kidney Beans(Rajma) | |

Paneer 65 in Air Fryer

BM #119 Week 3 Day 3 -

To finish off this week's series of Paneer dishes, here is a super tasty and easy starter perfect for everyday meals or a party.

I have used the Air Fryer to make the paneer cubes crispy but traditionally the paneer cubes are deep fried.

The choice of spices is a matter of preference. I was in a hurry to whip up this dish and so used the spices which were handy. I wanted to use ginger-garlic paste but shall have to try the combination next time.

I shall try to update the pictures as soon as I can.

Ingredients -

*Paneer cubes 1 cup

Cornstarch 1.5 Tbsp

Salt, Red Chili Powder, Garlic powder, Onion powder, Amchur Powder, Paprika, Garam Masala

Oil 1 Tbsp + 1 tsp

Onions cubed handful

Colored Bell Peppers

Lemon Juice as needed

* I thawed the frozen paneer cubes and so the moist paneer cubes were perfect to absorb the cornstarch

Method Of Preparation -

In a mixing bowl, add cornstarch and all the spices. Mix well and toss in the paneer cubes. Make sure the cornstarch mixture is well coated on all paneer cubes. Spray oil and toss. Set aside for 15-20 minutes.

Preheat the air fryer at 350 for 2 minutes

Arrange all the paneer cubes in a single layer in the air fryer basket.

Bake for 6 minutes, remove, toss and bake for 2 more minutes. Check if they are crispy as per preference and transfer into a serving plate.

In a heated pan, add oil and sauté onions and colored peppers. While they are still crisp, toss in the air fried paneer.

Sprinkle salt, red chili powder and lemon juice. Remove from heat and enjoy.

Preparation Time
Serves/Makes

Posted by Harini R on Saturday, December 19, 2020

2 comments

categories: Air Fryer Recipes, Appetizers and Snacks, Blogging Marathon, Curries (Dry), Dairy Products, Healthy Snacks, Paneer | |

Vegetable Paneer Tikki

BM #119 Week 3 Day 1 -

This week I plan to highlight some Paneer based dishes which are popular at home.

My family is fond of chaat in any form and I regularly make tikkis (also called cutlets in some areas) in various combinations and this version is my personal favorite.

I serve these tikkis with Chole/Chana Masala or just with the chutneys and yogurt etc.

Ingredients -

For the Patties -
Mixed Vegetables, boiled and mashed 1 cup
Potato, boiled and mashed 1/2 cup
Paneer, crumbled 3/4 cup
Salt, Chana Masala, Red Chili Powder as needed
Almonds or Roasted Gram coarsely crushed 1/4 cup
Bread Crumbs 1/2 cup (I pulsed 2 bread slices)

Oil/Ghee to shallow fry

Serving Suggestion -
Coriander-Mint Chutney
Tamarind Date Chutney
Beaten Yogurt
Onions, finely chopped

Carrot grated
Sev and/ or Boondi

Method Of Preparation -

Mix all the ingredients well into a soft dough.

Knead into a stiff dough and divide into 12 equal lemon sized portions.

Pat them into 1/4 inch thick patties and shallow fry them on a hot griddle spraying as much oil as needed.

Remove and serve them warm with chutney of your choice. I served them as chaat with coriander-mint chutney, tamarind-date chutney, carrots, raw onions, boondi and yogurt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61.

Preparation Time
Serves/Makes

Posted by Harini R on Thursday, December 17, 2020

2 comments

categories: Almonds, Appetizers and Snacks, Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Healthy Snacks, Paneer, Potatoes (Alu), Vegetables | |

Lauki Kofta ~ Bottle Gourd Fritters

BM #117 Week 2 Day 1 -

After the month long marathon in September, we are back to blogging in a relaxed pace with three posts a week this month.

For this week, I have chosen to highlight three dishes with the same ingredient but different courses.

Today's Lauki Kofta is the first in this series. If you have followed this Lauki Thali post last month, you would guess the ingredient I wish to highlight here.

Yes, Lauki/Bottle Gourd is the ingredient, Appetizer is the course and these pakodas/koftas were a delight to enjoy with tea on a chilly evening.

These can be very well used as koftas in a gravy similar to this.

Ingredients -

Bottle Gourd / Lauki / Sorrakaya peeled and grated 1 cup

Besan / Gram Flour 3/4 cup

Salt, Ginger, Turmeric as needed

Green Chilies crushed 1 tsp (or as needed)

Ajwain / Vamu 3/4 tsp

Coriander Leaves finely chopped 1/4 cup

Oil to deep fry (about a cup or more)

Method Of Preparation -

In a wok/kadai heat oil for deep frying.

In a mixing bowl, add the grated lauki, salt, turmeric, grated ginger, ajwain, crushed green chilies and coriander leaves.

Gently mix to get a thick batter. The water in the lauki is enough to make the batter. Adjust the consistency of the batter by adding more gram flour.

Make sure the batter is not rested as it tends to become watery.

As soon as the oil is hot, make small smooth portions of the batter and gently drop them in the oil.

Keep the heat on medium and allow the pakodas to fry and get a golden brown hue. Depending on how big the wok is, they might need to be fried in multiple batches. Ensure that they are not crowded in the oil.

Remove from the hot oil and drain them on kitchen paper towels.

Serve hot with ketchup or any hot sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 30 minutes
Makes 12

Posted by Harini R on Saturday, October 10, 2020

6 comments

categories: Anapakaya (Bottle Gourd), Appetizers and Snacks, Blogging Marathon, Chick Pea Flour (Besan), Flours, Fried Snacks, Vegetables | |

Tamalapaku

Sooji Dahi Bhalle ~ Rava Perugu Vada

Mixed Cereal Chivda

Xtra Nutritious Moong Dal Sundal

Cauliflower Pops

Methi Na Gota

Sabudana Vada - Air Fryer

Rajma Vada

Paneer 65 in Air Fryer

Vegetable Paneer Tikki

Lauki Kofta ~ Bottle Gourd Fritters

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