The rains have started pouring out here..June and July being the monsoon months in Munnar. I really hate goin out when there are showers in Munnar. Some hot chocolate for the kids and tea for us are the best opted drinks with snacks..
The recipe that I have shared here are the ones that comes out from my Mom’s diary of recipes.This spicy Potato snack is one of my Monsoon favs!
Mini Aloo Bondas
For the filling
4-5 potatoes pressure cooked and mashed
5-6 green chillies finely chopped
a small piece of ginger finely chopped
4 cloves of garlic finely chopped
3 large onions chopped
1 tsp mustard seeds
1/4 tsp red chilli powder
1 tsp garam masala
1/2 tsp turmeric powder
a pinch of asafoetida powder
1 tsp lemon juice
salt to taste
For the batter
1 1/2 cup of gram flour
2 tbsp of rice flour
1 tsp red chilli powder
1/2 tsp baking soda
salt to taste
Oil for frying
Heat 1tbsp oil in a pan.Pop the mustard seeds and add the asafoetida powder and stir.Add in the chopped large onions,green chillies,ginger and garlic and saute till the onions turn translucent.Add in the turmeric powder,chilli powder and garam masala .Stir and add in the mashed potatoes.Mix well with the required amount of salt and chopped cilantro till well incorporated and keep it aside.Add in the lemon juice and mix.
While the filling cools, mix all the ingridients required for the batter in a bowl.Slowly pour in water to make a batter of thick consistency .Make lemon sized balls of the filling.Dip the balls in the batter and deep fry them in oil.
Your Potato balls are ready to be served with ketchup.! 🙂
Its quite some time since I put up my posts frequently…its been quite a busy week for me with my kids.My younger one has got his attack of flu as it has started raining here.As every kid likes to play in the rain..hes up with his own pranks…:D
The recipe that I’m posting today is Semolina Onion Vada with Bengal gram chutney.I love hot n spicy fried items when its cold and raining with a hot cup of tea!:P
Heres the recipe
Semolina Onion Vada
3 cups of roasted semolina
3/4 cup all purpose flour
1/2 cup rice flour
5 green chillies chopped
a small piece of ginger chopped
1/2 cup of small onions/shallots chopped
1/2 cup of coriander leaves chopped
1 tsp baking soda
1 cup yogurt
1 cup water
salt to taste
oil for frying
Mix all the ingredients together so that it becomes a sticky dough.Make small balls of the mix ,flatten them to make thin discs with the palm of your hands(make sure to wet ur palms) and fry them out in hot oil till golden brown in colour.
Bengal gram Chutney
1 cup grated coconut
1/2 cup Bengal gram
3-4 dry red chillies
2 small onions
a small ball of tamarind
salt to taste
Grind all the above ingredients in a blender with required amount of water .
1/2 tsp mustard seeds
2 dry red chillies (broken)
5-6 curry leaves
2 tsp coconut oil
Heat a oil in a small pan and pop the mustard seeds.Add the dry red chillies and curry leaves to it and pour it over the chutney.
Serve the hot vadas with chutney!
Enjoy ur monsoon!:)
When the holidays wind up and kiddos are off to school the four ‘O’ clock menu gets up on the hit list.Feeding them with snacks at times really gets on my nerves…with a variety every day…:S
This recipe was one that I had written down sometime back..
1/2 kg chicken minced
5-6 green chillies chopped
1 1/2 cups bread crumbs
1 cup of all purpose flour
1tbsp pea flour
2 tbsp ginger garlic paste
1/4 cup pudhina (mint leaves) chopped
1/8 cup curry leaves chopped
2 tsp white pepper powder
1/2 tsp baking powder
2 medium sized potatoes mashed
salt to taste
Mix all the above ingredients with the minced chicken to make a dough.Flatten the dough on a cutting board with fingers and cut out shapes with a donut cutter.Deep fry these chicken donuts in oil till golden brown.
Serve them hot with tomato ketchup..
This months challenge from the sweet punch team is “Molten Lava Chocolate Cake”.When I got my monthly recipe I was very much looking forth to try it out at the earliest…and there bingo!… we had a family get together.My parents and brother where comin over to our place for lunch.I have earlier made this drooling cake as cupcakes…the secret is that I couldnt actually find a nice set of ramekins here.Its hard to get these in Munnar…so I had to limit myself to glass bowls!The smell when u bake these gooey beauties..ahh..i still cant resist them.I’m glad that I chose this as a dessert with vanilla scoops for the get together.. i could see chocolaty smiles..the best smile was my little one’s..he simply loved it 🙂
Here’s the recipe..I’m sure you will all enjoy…:)
113gms of Semi sweet baking chocolate
113gm of butter
1/3 cup of sugar
1/4 cup of all purpose flour
Butter for greasing the ramekins
- Melt chocolate in a double boiler.
- In a bowl ,beat eggs and sugar until light and fluffy.
- Once chocolate melts,remove pan from heat and add in the butter and mix well till the butter melts and mixes well.
- Add the chocolate butter mix into the eggs and add all purpose flour and mix well till it is well incorporated.
- Butter bottom and sides of the ramekins and pour in the mix to about 3/4 full.
- Place the ramekins on a baking tray and bake them for 10 -15 minutes.
- If you dont like the gooey texture you can increase the baking time.
- Serve with vanilla ice cream or whipped cream.
These crispy balls although a bit time consuming are worth trying out because they are sweet ,crispy and worth drooling.This blogpost of mine goes to the ICC.
- Wash and soak rice for 15 minutes.Drain and let the rice dry for 30-40 minutes.Powder the rice finely.
- Slightly heat and powder the moong dal into a fine powder.
- Measure 2 cups of rice flour with 1 cup of moong dal flour and mix in a bowl.Rub in the ghee so that it gets incorporated well.Add water and knead the flours to make a smooth dough.
- Heat oil in a kadai.
- Fill the idiyappam presser or potato ricer to press out the dough into the oil.In the idiyappam presser you can use the disc with 3 holes.
- Fry out the murukku and place them on absorbent tissues to soak out the excess oil.
- When cooled,break the murukkus into tiny bits.
- In a pan pour some water and add the powdered jaggery.Bring it to boil so that the jaggery has been dissolved.Pass the jaggery syrup through a strainer to seperate the scum.
- Bring this syrup again to boil till the syrurp thickens.Drop a few drops of the syrup into a cup of water and if the syrup can be easily rolled in to a ball,the consistency is correct.
- Remove syrup from fire and add the bits of murukku briskly stirring to coat the jaggery evenly on the murukku bits,
- When the heat is manageable grease your palms and roll the mix into small balls.
Manoharam is ready to be served!
- In a bowl beat the eggs well adding sugar.
- When the sugar dissolves add the flour,milk,baking soda and baking powder,mixing them well with a blender to get a semi thick batter which has pouring consistency.
- Stir in the cardamom drops.
- Heat oil in an unniyappam pan , pour the batter in to the depressions and fry them out till they turn light golden on both sides.
- Boil the potatoes with 1/2 a teaspoon of turmeric powder and salt .Mash them well when they are well cooked.
- In a heavy bottomed pan heat 1 tbsp oil and and saute the onions with green chillies.Stir till the onions turn light brown.Add the mashed potatoes and scrambled eggs and mix well.
- Add the chilli powder and the garam masala powder and stir well adding the bread crumbs before turning off the flame.
- When the mix cools make lemon sized balls .Roll the balls in the vermicelli and deep fry them in oil.
- Tomato ketchups go fine with these vermicelli balls.
- Heat the jaggery pieces in a pan with a little water and melt it.Strain the impurities and keep the syrup aside
- Mix the wheat flour,semolina,mashed bananas,seaseme seeds,coconut pieces,baking soda,dry ginger powder,salt along with the jaggery syrup adding water to get a batter of dropping consistency
- Pour and heat oil in an unniyappam pan .
- Pour the batter into each of the depressions in the pan
- Turn over the uniyappams with a fork so that all the parts are evenly golden brown in colour .