Rawa Tingalod

Happy Diwali to all my readers , it's that time of the year when winter slowly creeps and as the  festive season is just around the corner, I remember my childhood days when my mom used to prepare sweets and savouries , give us gifts , go to temple with a wish in our hearts that this festive season brings everyone luck and happiness it used to be truly festive in all sense . I have tried my best to give my children the same festive feel and they always love the tea time crunch snack what I prepare ....so this post truly hits the spot I am posting one easy chakuli recipe perfect for tea time crunch snack and it stays fresh for more then 2 - 3 weeks in an air tight container . Thanks to my friend Rajamoni akka for sharing such a lovely recipe :) ....Don't forget to share your comments, feedback at the space below !

Ingredients

1 cup Fine semolina (IF it is coarse grind them to a fine consistency )

2 cups of water

2 cups of Rice flour

1 tsp salt

1 tsp Jeera

1 tsp hing

2 tsp Sesame seeds

oil for frying tinglodu


Method

• In a deep pan add 2 cups water and bring it to a boil then add in Rawa/ semolina and cook it till water is absorbed. Keep aside and cool.
• when it still warm add in 2 cups of Rice flour, jeera, salt, hing and knead to a smooth dough .
• You can add a little water if you feel the dough is a bit difficult to knead .
• But key here is not to let the rawa cool completely and mix it well .
• Pinch a portion of the dough put in the chakli press and shape them in chakulis /tinglod and deep fry in oil .
• Store in a air tight container stays fresh for 2-3 weeks .

Aloo Methi Pakoda

These Gorgeous pakodas are absolutely melt in your mouth and with amazing flavour of methi it's Surely a burst of beautiful flavours in my mouth and  when I took the first bite these became my favourite too  ...Just couple of weeks back I did try my hands on these aloo pakoda had a bunch of methi leaves  lying in my pantry  so this was the idea which came up in my head and ....then what else can I say sipping hot cup of coffee these aloo pakoda vanished in no time my family absolutely gorged on these , this is actually 3rd time in a row I am making these yes on request and thought of sharing it with my readers too....:D ...Please don't forget to share in your feedback !

Ingredients

2-3 med sized potato (cut into thin roundels)

large pinch of ajwain 

1/2 cup gramflour 

2 tbsp fine riceflour 

1 tsp hot oil 

1/4 cup methi leaves (washed and finely chopped)

1/2 tsp Red chilli powder

1/4 tsp haldi (turmeric Powder)

salt to taste 

oil for deep frying these pakoda /fritters

Method 

• Chop methi leaves finely and keep aside. In a bowl add in Gram flour, rice flour, ajwain, red chilli powder, haldi, salt  and give a good mix . Now add in enough water and whisk well such that you have a lump free batter which is free flowing , batter should be of medium consistency here (not too thick nor too thin).
• Add in methi leaves and mix well.
• Peel the potato and slice them into thin sized roundels and keep aside.
• Now heat oil till the smoking point , take a spoonfull of this oil and pour on the batter this is to ensure that they come out crispy, now when the oil is heated up then simmer a bit dip these roundels in the batter and deep fry till golden brown.
• Serve with Ketchup / Spicy Chutney and don't forget ur hot cup of tea or coffee with it ....no one can beat this heavenly combo :D

Crispy Kodubale

I love Kodubale it's so crispy and crunchy traditional and regional delight of Karnataka and this is my fav tea time snack there are many variations again for this recipe and  ...this is  no doubt one perfect recipe of this gorgeous tea time snack where I have nailed the texture and comes out Perfect every single time . The key to this texture is when it is fried in a simmer gas flame until they turn golden . This can be stored in a air tight container upto a week ..Do try this and leave in your feedback :)

Ingredients

1/2 cup Desiccated or fresh coconut

1/4 cup water

2 tsp Red chilli powder

1 cup Rice flour

1/4 cup fine Semolina

1/4 cup Maida / Plain Flour

1/2 tsp Hing /Asafeotida powder

1 tsp Jeera

1/2 tsp salt

2 tbsp Hot oil  + oil for frying

Method

• Grind coconut and red chilli powder to a fine paste adding 1/4 cup water and keep aside.
• In a Deep mixing bowl add in rice flour, salt, Fine semolina, Maida and mix all this well.
• Add in Jeera and give it a good mix .
• Heat 2 tbsp oil in hot pan when it comes to smoking point add in the flours (such that when you drop oil on the flour it must sizzle).
• Add in the paste and mix in all the flours to bind into a smooth dough add little water if u can't bind (Don't add more water as it wont get crispy).
  
  
  
• Pinch out a small portion of the dough and roll into thin logs (like shown in the picture  cut into small bits then add join the ends to form the shape of the kodubale or you can even shape them into roundels . Repeat this process with the remaining dough and arrange .
• Heat oil to a smoking point then simmer to a med flame and drop it in all these kodubale in small batches and deep fry till golden. 
• Store in a air tight container it stays fresh for 10 - 12 days . 

Lobia Dal Vada

I love lobia have used it in curries but this is the first time I have tried this vada thanks to my dear friend Suma for introducing me to these gorgeous vada she had brought this for a get together party and she is such a good cook , I simply love the food she prepares it's absolutely lovely and tasty and this vada I really couldn't really stop myself for gorging these which she had brought and asked her the recipe too , I was surprised when she said this vada was made of lobia dal though I really thought it was made from urad dal ....not much difference but it was so tasty and yumm and I do recommend all my readers to give it a try you will definitely love this :) ...Here goes the recipe for that ..please do drop in a feedback if you do try !

Ingredients 

1 cup whole lobia /Black eyed beans (soak it for 2-3 hrs)

1 tsp whole coriander seeds

1/2 tsp Jeera

3-4 green chillies (according to your spice level)

2 tbsp coriander leaves

1 big onion (roughly ground in mixie)

salt to taste

oil to deep fry vada

Method

• In mixer grinder grind coriander seeds, Jeera, green chilli to a coarse paste. keep it aside.
• Presoak lobia for 3 hrs till they get puffed up then drain the water completely and grind without adding water to a coarse paste ( that's perfectly alright if there are some pieces of lobia) . Remove this in a container and add in the ground spices, salt. Coriander leaves.
• In  Mixer grind just give one blitz to the onion (making sure it doesn't form a paste)...should be just one blitz with onion pieces in it ( if you uncomfortable with this you can skip this step and add in chopped onion)
• Add in the blitz onion to the mix and give everything a very good mix. 
• Heat oil to a smoking point ...when it comes to a smoking point ,wet your hands take a small amount of the ground batter and shape it into round and drop in the batter . Simmer the gas to a medium flame and deep fry ( always remember to simmer the flame and fry to ensure that the vada in evenly cooked . When it turns golden brown remove on a kitchen towel and serve .
• Serve with ketchup or any spicy Dip of your choice.

Varai Chakuli

This is a signature dish of my mil which I learnt from her...v crunchy and fab to taste and with no rice in it makes it very healthy for anyone to consume even diabetics....or when your fasting too :) ....Here is a simple and perfect recipe of this lovely crunch munch snack :) 

Ingredients 

2 cups varai / Barnyard millet 

1 cup Roasted urad dal powder

1/2 cup coconut freshly grated 

1 ladle of very hot oil 

1 tbsp black sesame seeds + 1 tbsp white sesame seeds 

2 pinches of haldi (opt)

salt to taste 

Oil to deep fry the chaklis

Method 

• Dry roast urad dal on a low flame till nice aroma then grind it to a fine powder. sieve and keep aside.
• Soak Varai / Barnyard millet for 1 hour. Then drain and grind with coconut to a thick paste ( it should be a very thick paste) but at the same time very smooth too .
• Take it out in a container then add til , salt , haldi, hot oil ( Heat oil in a small pan and when it's smoking hot drop it on the paste).
• Then add in the  roasted urad dal powder and keep mixing you will get a perfect dough . knead it well till you get a very smooth dough like the one shown in this picture.
  
• Once you get this consistency add it in chakli mould and press into roundels and deep fry in oil till golden . Store it a air tight container.

Maddur Vada

It's a bit cold and gloomy may be it might rain today and this snack what I am posting today is one of my fav tea time snack and perfect for this weather sipping hot coffee ...Maddur vada this is spicy , crispy tea time snack which needs no introduction which is quiet similar to Nippat which I have posted earlier the only difference here is onions being used here which gives such a lovely taste of fried onion when you take a bite ...if you love the flavour of fried onion then you def need to try this spicy and crispy delight. If you did find this recipe amazing pls do leave in your feedback and comments would love to read them :)....So without any delay here goes the recipe for Maddur vada

Ingredients 

1 cup Rice flour

1/2 cup maida

1/2 cup Semolina (rawa / Sooji )

5-6 green chillies (finely minced)

1/4 tsp red chilli powder

2 tbsp chopped coriander leaves

2 med sized onion (finely chopped)

4 sprigs of curry leaves (finely chopped)

2 tbsp black til ( opt) ( I use as it gives a very good flavour)

3 tbsp oil (heat up to the smoking point ) + oil for deep frying 

water to bind it into a dough

salt to taste 

Method 

• In a wide bowl add in maida, semolina, green chllies, coriander leaves, rice flour, chopped curry leaves, onion , til salt, red chilli powder and keep aside.
• Heat 2 tbsp oil to a smoking point then pour over the mix then add in little by little water to bind it into a semi smooth dough like the one shown in the picture below 

• Take a butter paper or any plastic sheet smear it well with oil then pinch out a small portion of the dough pat it evenly to shape it round and flat .
• Deep fry in oil till it becomes golden and crispy. You can store it up to 3 days . Enjoy with a hot cup of coffee :D

Spicy Phenori

I have already posted sweet Phenori which is my family fav ....this is a spicy version of it which I learnt from My friend Asha Radhakrishna Shenoy she is lovely friend  and she contributes such lovely recipes this is one among them which I had bookmarked ...usually I do phenori using Maida this is got a very healthy touch to it as Here in the recipe Wheat flour is used ...so I was keen in preparing it and  it was crispy and perfect and I loved it :)...I have changed the recipe slightly here goes the perfect Recipe for it :)

Ingredients 

1 cup Wheat flour 

2 tbsp Roasted Rawa (Roast it on med flame and keep aside)

1/2 tsp Black pepper powder ( I used Pepper crusher  not the fine powder)

1 large pinch of Ajwain

1/4 tsp Jeera

1 tsp Red chilli powder (use more if you want more spicy )

large 2 pinches of hing powder /Asefoetida

1/2 tbsp hot ghee 

1 tbsp oil + more for deep frying 

2 tbsp rice flour + extra for dusting

salt to taste

Method 

• Mix wheat flour and roasted rawa , salt, ajwain , Jeera, hing , salt mix well and keep aside.
• Heat Ghee till the smoking point when it is sizzling hot pout over the wheat flour you will notice it sizzle when you pour .
• Add water little by little and start kneading to make a smooth dough  and keep aside for 15 -20 mins.
• Make a mix of 1 tbsp oil and rice flour to make a thick mix and keep aside. 
• keep 1/4 cup Rice flour for dusting .
• Now dust the rolling board with a little Wheat flour and roll into thin rund chapathi 
• Roll 5 chapathis and keep aside.
• Take one  rolled chapathi and apply the oil mix with the help of fingertip evenly then dust with rice flour evenly again then place another one (refer this post  for the step to step process ) and then apply oil paste evenly again repeat with all the 5 and till roll into a tight log and cut into one inch piece.
• Press lightly with palm and roll just twice.
• Don't roll too much putting pressure as the layers will not form perfectly.
• Heat oil pan when it is hot simmer it  to a med flame and deep fry in in oil Drop just 2 at a time and fry. Drain in a paper towel and store in a Air tight container . 
• It's a lovely tea time snack . Do try this and leave in your feedback !

Spicy Tukdi

Happy Diwali Wishes to all my readers....Here is one of my fav snacks which I prepare for the festive season so thought of preparing and sharing it with all of you :)

Ingredients 

1 and 1/2  cups Maida

2 tbsp Fine Semolina

1 and 1/2 tsp Red chilli powder ( like it a bit spicy )

1 tsp oil + 1 tsp Ghee heated to a smoking point 

pinch of  Ajwain

water to make a smooth dough 

salt to taste

pinch of sugar

oil to deep fry 

Method 

• Mix Maida and semolina add in red chilli powder, salt and sugar , pinch of ajwain and give it a good mix and keep aside.
• Take a small pan heat 1 tsp ghee + 1 tsp oil heat till the smoking point and pour over maida and when it cools a bit mix well.
• Now add in water little by little to make a smooth dough.
• Pinch out a small ball roll into thin chapathis and with a sharp knife cut into diamond shape cuts and deep fry in oil .
• Note : When u heat the oil Heat it till it's very hot then reduce the flame to a simmer flame and then deep fry ...else it will burn very quickly !
• Do try this its crispy , yumm and delicious ! Store in an Air tight container ....Crispiness Guaranteed !

Cornflakes Chiwda

This is one of the best recipes which I learnt it from my mom , can be made in a jiffy and it's diet friendly too ...no frying and can be made in minutes ...I have made this with Special K Cornflakes which is good for diabetic people to ...Perfect Tea time snack :D

Ingredients 

250 gms Special K Cornflakes 
1/4 cup Cashew nuts 
1/4 cup Groundnuts
1/4 cup  raisins
1 Tbsp White Sesame seeds
1 tbsp Roasted  Black Sesame seeds
3 -4 Green Chillies
2 tsp cumin
2 tsp Coriander seeds
2 Sprigs of curry leaves
1 tsp Mustard seeds
2 tsp sugar / Sugarfree 
1 tsp turmeric powder
1 tsp salt 

         Step to step pic is shown above :)

Method

• Grind  cumin, coriander seeds, green chilli without adding water.
• Now take oil in a kadai, add mustard seeds,white  and black sesame seeds , ground mixture and when it starts spluttering add curry leaves, Roasted peanuts ,cashewnuts , raisins and fry for a minute.
• Add turmeric powder and salt,sugar,  and mix well and fry till Cornflakes gets mixed well with the spices and Simmer and keep for 5-6 mins . Then switch off the flame and allow it to cool to a room temperature.
• Store in a Air tight container and serve and enjoy as a tea time snack :D
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Crispy Nipattu

This recipe was given by my mom ...she is expert in doing nipattu, chakuli I am so blessed to have learnt so many things from her this is one such recipe which i learnt from her and treasure it as it comes out crispy and perfect for me everytime . Here goes the recipe for that 

Ingredients (yields around 20 -25 Small nipattus ) 

1 cup Rice flour (of a very fine quality)

1/4 cup Maida

2 tbsp mix of white and black sesame seeds /til 

3 tbsp chana dal (Presoaked in water  for 3 hrs and drained of completely)

3 tbsp roasted Peanuts (half it as whole might be difficult to pat)

4 - 5 green chillies (roughly minced ) ( Use can use more if you want but this does work fine for me )

2 sprigs of curry leaves (roughly chopped)

1 tbsp butter (don't use more as it will soak in lot of oil)

1 tbsp dessicated coconut (opt)

water for binding it into a dough

salt to taste

oil to deep fry

Method

1. Drain the presoaked chanadal completely . 
2. In a mixing bowl add maida, rice flour mix well now add curry leaves, minced green chillies, white and black sesame seeds, peanuts, presoaked chana dal, coconut , butter, salt and mix all this well.
3. Now add in little by little water to bind it into a thick dough .
4. Now take a plastic sheet or you can take any thick plastic bags here just smear the plastic bag which is cut in square shape and properly smear this with oil evenly.
5. Now pinch out a small balls of the dough and place this on the plastic sheet and dab it to shape into roundals .
6. Now the most important thing here is to heat up the oil in smoking point and simmer it on a med flame then deep fry these in small batches I do 2 at a time as it has to be fried properly in a center too and plus like my nipattu a little white .
7. Note : 1. The rice flour i use here is always of a very fine quality. I presoak my chana dal cause I usually see its gives out perfect crunch when fried esle i usually hardens a lot making it difficult to bite into those chanadal bits )...For making a dough pls add water little by little to make it a very smooth dough just like how we do a chapathi dough.
8. Do try this and leave in your feedback ....its absoulutely delicious and most loved by my family esp me can't resist myself from having these :) :) 

Crispy Chakli

Hi today i am posting this recipe which is every one's favourite snack .....U will just love it when you try it out yourself....This is one of the best recipes :)

Ingredients

1/2 cup urad dal

2 cups rice flour

1 tbsp ghee
2 1/2 cups water

salt as required

3 tsp white til seeds

1/2 tsp cumin seeds

Method

• Dry Roast urad dal till light pink and it leaves out nice aroma.
  
• Now Grind this to a fine powder and sieve it and and keep aside.
  
• Now take a mixing bowl mix sieved urad dal flour , rice flour, white til, cumin seeds, salt.
  
• Heat 2 1/2 cups of water and put 2 tsp ghee and heat this water until small boils comes out and put this in the sieved flour and mix to get a smooth dough.
  
• Now take a chakli press press to make a round shape onto a paper and deep fry in oil till crisp and brown.