SNACKS

PAPPADA VADA

Incredients for Pappada vada


Pappad-20 no.
Rice -1/2 kg*
Red chilly-10 no.
Sesame seeds-1 tsp
Cumin seeds-1 tsp
Gram flour-200 gm
Salt -to taste
Oil-for frying

Preparation


Gring the rice and chilly in a fine paste.Add gram flour, salt,sesame seeds and cumins seeds.and mix well and make a fine batter.
Soak the Pappad in to the batter and deep fry in oil until it become crisp.
* Use the white rice.
Soak the rice in water for atleast 6 hours

PAKKAVADA

Incredeients for Pakkavada

Gram flour -200 gm
Green Chilly -3 nos.
Chilly Powder-1/4 tsp
salt -1/4 tsp
curry leaves- A hand full
Oil - for fry
Ginger- 1 pcs(finely chopped)

Preparation

Make a fine batter of gram flour with water.Then add the other incredients (green chilly,chilly powder,salt,cury leaves and ginger)and mix well.
Heat oil in a deep frying pan.spoon the mixture in oil and fry till crispy.
Pakkavada is ready .

PARIPPUVADA


Incredients

Bangal gram/chana dal-200 gm
Small onion- 100 gm
Red chilly- 6 nos.
Red chilly Powder -1/4 tsp
Curry leaves- one hand full
salt -to taste

Preparation

Soak the chana dal 2-3 hrs in water and drain it.
Mix the small onion,salt,chilly powder,curry leaves and red chilly.Then Grind it.Not a fine paste .Just crush.
Take a ball of that mixture and shape it.
heat the oil in a deep ffring pan and deep fry the vada until it beacome crispy.


PAZHAM BOLI(BANANA BOLI)

Incredients

Rice - 2 Cup
Black geam( urad dal) - 1 Cup
Cumin seeds-  1/2 Tsp
Sesame Seeds -1 Tsp
Salt -a pinch
Turmeric powder -1/4 tsp
Banana -

Preparation


Soak the rice  and black gram 6 hours in water .Then grind it as fine paste..Mix the cumin seed,salt,sesame seed,turmeric powder with the paste.Cut the banana in to length wise to make thin slice.Dip the slices of banana in to the batter and coat it very well with the batter.Heat the oil in a deep fry pan.Put the slices and fry both sides, till the pazham boli is fried well.

BONDA
Incredients: 

Potato - 2
Onion -1
Ginger -small piece
green chilly -2 No.s
Curry leaves -few(chopped)
Turmeric Powder- 1/4 tsp
Mustard seeds-1/2 tsp
Salt
Oil
For batter:
Gram flour-1 cup
Chilly powder-1/2 tsp
Water
Salt

Preparation:

Make a medium thick batter using the above incredients.

Boil and peel off the potatoes and mash them.Heat oil and splutter mustard seed and add curry leaves.
Add chopped onions ,green chilly,ginger and saute it.Add turmeric powder with this and then mix the boiled potato with this and salt.Make small balls and dip then in gram flour and deep fry.

UNDAKKAY(BONDA WITH MAIDA)

Incredients:
Maida - 2 cups
Banana- 2(optional)
Sugar- 8 Tbsp.
Baking Soda-1/8 Tspn
cardamom powder-1/4 tsp
Oil
Salt

Preparation:

In a bowl add sugar, salt and soda to mashed bananas. Mix well. Add maida and mix to make dough. The amount of flour specified is approximate, add enough flour to make a stiff dough. Cover this dough and leave for about 3-4 hours. Maximum resting time of this dough is 8 hours, this make the dough to raise in its volume. Shape into balls with wet hands. Drop the balls into hot oil and fry them brown. Serve hot. 

CHATTI PATHAL(ADUKKU PATHAL)

Incredients:

For Filling:
Chiken/Fish/Mussels/Beef-1 cup (i used mussels-fried and shreded)
Onion - 3 (finely chopped)
Green chillies - 6 (finely chopped)
Ginger Garlic paste - 1 tbsp
Turmeric pwd - 1/4 tsp
Chiken masala -1/4 tsp
Salt - to taste 
Corriander leaves - 1 cup
For Layer:
maida
milk- 1 cup
egg - 4


Preparation:
Heat oil in a pan and saute the onions , chillies , ginger garlic paste with turmeric and salt till soft
Finally add the cooked and shredded chicken and saute few more minutes and add in the corriander leaves.Remove from flame.


Knead the maida.Then roll out and cook it just as we make normal rotis.we need 5 rotis for this dish.Beat up the 4 eggs+1 cupmilk.Beat it well.Take a thick bottom nonstick haandi and coat the bottom with some ghee.Now dip a roti that we've made into the milk n egg batter and put it in the vessel ,add a layer of masala on it continue layering the same way.End the layers with a roti.Then pour the remaining batter onto the whole thing.Now, keep this on a very low flame.When one side is done.Turn it around (the top goes bottom) and continue cooking it.

CHICKEN SAMOSA

Ingredients:
For the filling
Chicken -2 cups (cooked and shredded)
Onion - 4 (finely chopped)
Green chillies - 6/8 (finely chopped)
Ginger Garlic paste - 1 tbsp
Turmeric pwd - 1/4 tsp
Chicken masala- 1/2 tsp
Salt - to taste
Corriander leaves - 1 cup

Heat oil in a pan and saute the onions , chillies , ginger garlic paste with turmeric ,chicken masala and salt till soft
Finally add the cooked and shredded chicken and saute few more minutes and add in the corriande leaves
Remove from flame.

For the Samosa leaves
Maida - 2 cups
Salt
Water 


Prep:
Mix the flour,salt and water.knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Roll it and just cook it in a pan  and fill the cone with the filling.Deep fry it.