Vote for me

Showing posts with label Crisp Snacks. Show all posts
Showing posts with label Crisp Snacks. Show all posts

Friday, November 25, 2011

Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.
  • Idlis – 6 nos
  • Oil – 3 tbsp
  • Onion – 2
  • Salt to taste
  • Chilli Powder – 2 tbsp
  • Curry leaves
  • Mustard Seeds – 1 tsp
  • Urad Dhal – 1 tsp
  • Channa dhal – 1 tsp
  • Turmeric – 1 tsp
  1. After heating the oil in kadai, add mustard seeds and leave it to splutter
  2. Add curry leaves, urad dhal, channa dhal
  3. Add onion and fry them till golden brown
  4. Add salt and mix the ingredients well
  5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
  6. Fry them and leave them till they turn brown
  7. Add turmeric and mix them well and allow them to get fried
  8. Add chilli powder and again fry them
  9. Once you feel it’s completely crispy, turn off the stove and serve it.
This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.

Thursday, November 10, 2011


I was wondering what to prepare for snacks on Saturday afternoon for my children who would come home after their school with a holiday mood. I checked out and found Sabudan or Sabbaki and thought of doing Vada out of it.

I took them out, washed and rinsed for 4 hours in water. After 4 hours I was ready to prepare Sabbakivada or Sabudan vada.

  • Sabbaki - 500gms
  • Coriander leaves - 1/2 bunch
  • Onion - 4
  • Green Chillies -8 nos. (it can be changed according to the spicy-ness u want)
  • Salt to taste
  • Baking Soda - 1 tsp
  • Oil for deep frying
  1. Cut onion and green chillies into small pieces
  2. Take the sabbaki mixture and add chopped onion and chillies, add salt and mix them.
  3. Add baking soda and mix the mixture
  4. Heat oil in kadai
  5. Make small balls and add them into the oil
  6. Leave the balls in the oil till they turn golden brown and turn it to the other side
  7. Serve them hot with tomato ketchup
Uses: In Ayurvedic medicine, it is believed that sago porridge can be an effective and simple food to "cool and balance one's body heat" when taking strong medicine or antibiotics. - From Wikipedia.

This post is going to "Back to Roots!" contest going on in Archana's blog.

Friday, October 28, 2011


Thanks to Jayashree aunt of Kailas Kitchen, her blog has got easy recipes too for an amateur like me. A tribute to her by this post.

I selected to make Banana Chips as it was easy and fast.

Banana Chips:

Banana Chips
  • 2 Bananas (used yelakka banana so it was sweet and hot)
  • Oil for deep frying - 100 gms
  • Salt - 2 tsp
  • Chilli Powder - 3 tsp
  1. Heat oil in a kadai
  2. Cut the bananas and keep it ready
  3. Once the oil is ready, put the bananas and fry them till they turn golden brown
  4. Take them into a bowl which has holes to drain the oil
  5. Sprinkle salt and chilli powder and mix them well
Serves: 2 for snacks

Raw Banana should be used to get only hot taste.

Monday, September 19, 2011

Khara Pova - An instant snack

Hot Pova – An instant snack

  • Pova (Beaten Rice) - 100 g
  • Ghee - 4 tsps
  • Groundnuts - fried - 25 g
  • Fried Gram – 25 g
  • Copra - 25 g
  • Salt & Chilli Powder to taste
  1. Heat 2 tsps ghee in a kadai
  2. Put the thick Pova to ghee and fry for sometime
  3. Thick Pova would turn crispy
  4. Add fried groundnuts, fried gram, copra (cut into small pieces) and fry for sometime
  5. Take out the mixture
  6. Heat remaining ghee in the same kadai
  7. Add salt and chilli powder and add the above mixture and mix well

Sweet Pova - A delight Snack

Sweet Pova - A delight snack

  • Pova (Beaten Rice) - 100 g
  • Jaggery
  • Ghee - 2 tsps
  • Groundnuts - fried - 25 g (Optional)
  • Cashewnuts - fried - 25 g (Optional)
  • Copra - 25 g (Optional)
  • Dry Grapes - 25 g (Optional)
  • Dry Fruits (Optional)
  1. Heat the ghee in a kadai
  2. Put the thick Pova to ghee and fry for sometime
  3. Thick Pova would turn crispy
  4. Add copra (cut into small pieces) and fry for sometime
  5. After turning off the stove add groudnuts, cashewnuts, dry grapes and jaggery.
  6. Mix the mixture well
  7. Serve as a snack

Tuesday, October 13, 2009

Rice Pancakes

Mix two cups cooked rice, some grated carrot, chopped spring onions, cabbage with half cup wheat flour and half cup bengal gram flour.
Add a pinch of asafoetida to this mixture.
Add two tablespoons curds and some coriander.
Add salt and press one portion onto a damp cloth to form a circle.
Turn onto a griddle and cook with some oil till golden brown.
Serve pancakes hot and crisp!