Chilly Baby Corn - Snack and Kids Lunch break Dish

Crispy chilly baby-corn

 is an Indo-Chinese recipe which is an all-time hit with every small, medium or five-star restaurants. It is usually made as a side dish. The chilly baby corn is a bit crispy and a semi dry dish. It has some gravy, hence ideal to be served with veg fried rice and Best snack item cum Lunch box Item for Kids. 

Ingredients

12-15 baby corn

½ inch ginger, finely chopped

2-3 green chilies slit

3-4 garlic, finely chopped

½ cup finely chopped onion

1 small capsicum thinly sliced

1 tsp soy sauce as required

½ tsp white vinegar

2 tbsp water

1 tsp corn starch/corn flour to be sprinkled

salt, pepper and sugar as required

2-3 tsp oil for frying baby corn

1 tbsp oil for sauce

2 to 3 tbsp  flour/Maida

2 to 3 tbsp corn flour

Water required to make  thick paste

Salt for taste

Method :

Make a smooth paste with the corn flour or (Maida), salt, pepper and water.

Rinse, dry the baby corn and chop them in larger size.

Heat oil on a frying pan.

Dip each baby corn piece in the paste, coat it well.

Pan Fry the baby corn till it becomes golden brown.

Add chopped onion, ginger, garlic and slit green chilies.

Fry on a medium flame till the onions have become translucent add capsicum.

Add the soy sauce and stir well.

Sprinkle black pepper powder, salt and sugar.

Add 2 tbsp water and stir.

Add the baby corn with chopped vegetables.

Stir well.

To give a glaze and smoothness, sprinkle about 1 tsp of corn flour and cook for 1-2 minutes.

Lastly add the white vinegar and stir again.

Serve the baby corn garnished with some spring onions.

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ARISELU (ATHIRISAM- TAMIL)) - SWEET RICE PAN CACKES

Ariselu(Telugu) /Attherisam(Tamil) 

This is a Traditional sweet snack prepared for Makara Sankranthi in the southern State of Andhrapradesh and some parts of Tamil Nadu.This dish made up  of Grounded Rice,Jaggery/Sugar,Sesame seeds and Edible Oil
Tastes so good with storage value.

Ingredients:

• 1/4 cup Sesame Seeds • 1 kg Rice  • 3/4 kg Jaggery or Sugar • Oil for deep-frying • 1 cup Water

How to make Ariselu:

•	Wash the rice and soak it for about 6 hours.
•	Drain the water and keep the rice on a cloth for drying.
•	Make fine powder by grinding it in a mixie.
•	Shred the jaggery and put it in a pan.
•	Add water to the jaggery and dissolve it by boiling.
•	Make thick syrup of this mixture on low flame.
•	Gradually add ground rice to it and stir constantly. There should not be any lump formation.
•	Remove the pan from fire .
•	Prepare balls out of this mixture.
•	Press the balls on a plastic sheet to shape them in the form of round puris.
•	To decorate, roll the puris lightly in the sesame seeds.
•	Heat oil in another pan.
•	Deep-fry these puris on low flame till dark brown.
•	Ariselu is ready.

You have to press the areselu for removing excess oil as rice flour absorbs lot of oil..you can use the presser available in market or

place the arisa on  Chapathi on Chakla or rolling board and press it with any other hard object to remove excess oil

Note : Instead of Jaggery you can use Sugar also

Note : if you add edible oil  and dry copra pieces while making the dough,you can use it as chalimidi (for Telugu speaking population only)

Makara Sankranthi Special -Rice Chakli - Murukku - Janthikalu

Rice Murukulu/Chakali/Janthikalu 

is Traditional Indian snack item,usually a must make snack during Makara Sankranthi festival.Crispy and tasty snack loved  by all, go well with Hot Chai during Tea Time.

Ingradients 

2 cups Raw rice
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt  as per your  taste
1/4 cup white butter
1/4 tsp Ajwain (Vamu)

Edible oil for frying


Method :

Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
Broil the urad dal to light brown colour, cool and grind into a smooth powder.
Sieve both the flours together through a fine sieve.


Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.


To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form.

 Place the tubular dough into Murukku Presser(available in any Indian Store)





or this type tool to press the dough

Alternatiively,If you dont have murukku presser in hand 

 Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time,place them on polethene cover or greased and reveresed  rice thali plate and  cover with a wet cloth to prevent them from drying.





Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.



Drain and let it cool before serving them



. Store in a dry air-tight container.

Note : 

Keep the flame to medium,over heating of oil will tarnish the outer colour from golden brown to blackish brown.

You can replace the urad dal by Dalia flour/Moong Dal/Besan alternatively.

Besan Ki Dosa - Bengal Gram Dosa - Besan Ki Chilla - Instant Break Fast Dish

Besan Dosa/Bengal Gram Dosa - Besan ki Chilla - Senaga Pindi Attu 

This Dosa is instant,Very quick version for your Kids and seniour citizes Break fast ,consists of Besan,Rice Flour and Some Indian Spices .When we dont have dosa batter in Hand this is best and instant Option,enjoy Hot Dosass as if it becomes cold it does not Taste Good.

Ingradients 

1 Cup Bengal Gram Flour/Besan/Senaga Pindi    ---- 1 Cup
1 Table spoon Rice Flour
1 Onion Finely Chpped
1-2 Green Chilli - Finely Chppped
Ginger small Piece Finely Chpped
1 Bunch of Coriander Leaves   - finely Chopped
1/2 Tsp Cumin Seeds /Jeera seeds
1/4 Tsp Turmeric Powder
1/2 Tsp Sodium Bi Carbonate(Cooking Soda)
Salt as per your taste
Water : As required for thick consistant Batter

Method 

Take a bowl, mix together, besan,Rice Flour onion, green chillies, coriander leaves, turmeric powder, jeera seeds, salt, cooking soda and add water to make a batter.add little more than 1/2 cup of water.The batter should not be too thin nor too thick, so adjust water accordingly. Taste the batter to check for salt.







Heat a non stick tawa, when the tawa is well heated (check it by sprinkling water on the tawa), reduce the flame to medium and pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.

When it is cooked, flip it over to the other side. Once the other side is cooked, remove from tawa and serve hot with any chutney of your choice.

Repeat the Process with Rest of the batter

       

Weight Reduction Recipe - Oats Poridge - Indian way..

Oats Porridge -Good Breakfast recipe

As we all know that Oats has lot of soluble Fibres that helps in lowering High Cholostral levels,reducing the fat and Good for Diabetics,regulates digestion process thus prevents constipation,healthy feed suppliment for kids and grown ups ,But this recipe is bascically Oil free and it even satisfies the taste buds of those who are on diet control..

Ingradients 

Oats - 6 tablespoons (rolled oats; I used quaker oats)

Chopped onion - 3 tablespoon (Big onions preferably, shallots can also be used)

Chopped carrot - 2 to 3 tablespoon (or half of a big carrot)

Chopped Coriander leaves - 1 tablespoon

French Beans - 3 (remove strings & chop)

Green chilly - 1 (split half)

Garlic - 1 small clove crushed

Ginger - 1 small piece crushed

Cumin powder - 1/2 teaspoon

Red chilli powder - 1/2 teaspoon

Pepper powder - 1/4 teaspoon (or 1/2 teaspoon if you need it more spicy)

Garam masala / Homemade Tandoori masala - 1/4 teaspoon

Salt - 1/2 teaspoon (or as required)

Method :

Place a saucepan/Kadai on flame and pour 400 ml of water (or nearly 2 glasses).

Add chopped onion, carrot, beans, coriander leaves, slit green chilli, crushed ginger and garlic and
stir well.





 When it starts boiling add all the dry powders cumin powder, red chilli powder, pepper powder, garam masala  (or homemade tandoori masala powder) and salt. Stir well.



















Cook on low flame for 5 to 7 minutes or until the vegetables get cooked.

Now add oats and stir.





Cook for another 3 to 4 minutes or until the oats gets cooked.

Add extra water if required. Now check for salt and add if needed.

Once the dish gets done remove from flame and garnish with coriander leaves. Serve.


TIP 1: You will get all the necessary fiber and goodness from a bowl of oats porridge, but if you still want to make it protein rich add some cooked dal (like split green gram / Split pigeon peas). This will make it a tasty & complete meal.

TIP 2: use homemade tandoori masala powder that does not have any added food colors.or any reputed  brand tandoori masala  would do. tandoori masala adds a special flavor.

TIP 3: Optionally you can add other veggies like chopped beetroot, potatoes, peas or cabbage. You can also add few mint leaves to add some extra punch.

TIP 4: To bring out the flavors better you can add a small piece of jaggery or 1/8 tsp of sugar. But it completely optional.

Tip 5 : Try to Add more crusged garlic as this will reduce hyper tension(B.P),Fights Bronchities and Prevents respiratory Disorders.

HYDERABADI BAGARA RICE - Indian Spiced Rice - Bagara Khana

Hyderabadi Bagara Rice - Bagara Annam -Bhagara Khana 



is must and much sought main course dish in Hyderabadi Royal cusine,Rice cooked with spices and herbs.Simple preparation and can be served with any side dish in veg or Non Veg,but generally goes well with Bagara baingan or Mirch ka salan 


Ingredients:




1  cup Basmati Rice (full cup -Heaped)
1 big Onion, finely sliced
2 tsp Ginger-Garlic paste
12-15 Cashew nuts ,split into halves(optional)
8-10 Mint leaves(optional)
1/2 Tea spoon Zeera Rice/Cumin Seeds
1 small bunch of Corriander leaves (Cilantro Leaves) Optional 
Green peas (optional)
3/4" Cinnamon
3-4 Cloves
2-3 Green Cardamom
1-2 Bay leaves
1 tsp Shahjeera (black cumin seeds)
2 star annise
1 Black cardomom (big)
2-3 slit green chillies 
Salt to taste
1 tbsp Oil
1 tbsp Ghee

Method:

Wash and soak basmati rice in water for 10 mins.Do not wash more than twice as it looses its fragrance.
Heat oil and ghee in a thick kadai/pan(or cooker) and fry cashew nuts until they turn golden in color and remove them and keep aside.In the same oil add Cumin seeds,shahi jeera and let them crackle. Keep the flame to low
Add cloves,green cardamom,cinnamon  bay leaves and all other spices and fry them for a minute.Slighly open the cardamom pods before adding so that they do not splutter.
Add  thinly sliced onions and fry until they become translucent and then add ginger-garlic paste and fry well.
Add drained basmati rice and fry well for a couple of minutes until its dry,do this step carefully as the rice might get broken.

Add 2 cups of water and let it come to a boil and add salt and mint leaves and cover it and let it simmer for 12-15 mins until done.If you are preparing it in cooker,pressure cook for 1 whistle and simmer it for 5-7 mins.

When the pressure drops,gently fluff it up using a fork and add fried cashew  nuts and mix.

Garnish with fried onions(optional) and cashew nuts.

Serve it hot with  any spicy gravy and raitha,papad..

Non Vegetraians can serve with their choicest side dishes 

PS : For Side Dish ,Bagar Baingan,you can see the recipe in this same blog