Urad Dal Bonda (Mysore Bonda) - மைசூர் போண்டா

Urad Dal Bonda (Mysore Bonda) - மைசூர் போண்டா

I don't know why it is called Mysore Bonda.
You may get this Bonda in Mysore but there is no Mysore in this Bonda :-)

Perfect Evening time snack.

Urad Dal Bonda (Mysore Bonda)

Ingredients Needed:
1. Urad dal 1 cup
2. Salt to taste
3. Rice flour 1 tsp
4. Oil for deep frying.
5. Hing
6. Finely Chopped coconut Pieces 2 tablespoons
7. Green Chillies finely chopped 2
8. Black pepper few
9. Cumin Seeds
10. Curry Leaves
11. Coriander leaves
12,. Chopped Ginger 1 tsp

Ingredients for Bonda

Method:
1. Wash and Soak Urad dal for 30 to 45 minutes
2. Grind it, adding very little water.
3. In Grinded Urad Dal, Add Salt, Hing, Curry Leaves, Coriander Leaves, Black Pepper, Cumin, Rice Flour, Coconut Pieces, Ginger and Chopped Chillies. Mix well.
4. Heat oil in a kadai and make small balls with that urad dal mixture and deep fry in oil till Golden Brown .

Bonda Frying

Serve this with Coconut Chutney.

Urad Dal Bonda (Mysore Bonda) - மைசூர் போண்டா

BEETROOT VADAI - பீட் ரூட் வடை

Beet Root Vadai - பீட் ரூட் வடை

Vadai with Grated BeetRoot.

Spicy and Flavourful like Masal Vadai with BeetRoot.

I could make 18 medium sized vadai with 1 cup of Dal.

Ingredients Needed:-

1.  Channa Dal/Kadalai Paruppu  - 1 cup

2.  Dry Red Chillies - 5 Nos

3.  Salt to Taste

4.  Sombu/ Saunf 

Soak Dal and Red Chillies for atleast 1 hour and Grind coarsely  with Salt and Sanuf / Sombu without adding water.

 



BEETROOT VADAI - பீட் ரூட் வடை

5.  Onion - 2 medium Size - Finely cut

6.  BeetRoot Grated - 1/2 cup 

7.  Coriander Leaves - Finely Chopped

8.  Curry Leaves - Cut into small Pieces

9.  Oil to Deep Fry

Method:-

1. Take Grinded Dal paste in a Broad vessel and add the Chopped Onion, Grated Beetroot, Coriander and Curry leaves and Mix thoroughly .

 

 

2. Heat Oil in a Kadai, take Small amount of the mix to make the vadai, by hand.

3. Deep Fry in Oil Till Golden Brown. 

 

Beet Root Vadai in a Platter

The Final Product has the sweetness of the Beet root, Spiciness from the masala and Crispiness of the Vadai and is sooo enticing....

I owe thanks to a friend of mine for this recipe.

Note:-

If Beet Root is Very Watery slightly squeeze it and add.

Squeezed Juice can be used in Rasam. I Used it in my Keerai Koottu.

MINI THATTAI (மினி தட்டை)

This snack item usually prepared normal or big sized. This time we shall go for a mini version, like a party snack.
This is a savory dish to serve with tea / coffee. Kids would enjoy this if this is packed in their lunch.

Mini Thattai (மினி தட்டை)

Ingredients Needed:-

1.   Rice Flour (Kozhukkattai Mavu can be used) or else store bought rice flour. 1cup

2.   Urad Dal Flour (Varutha Ulundu Mavu) 2 tsp

      (Roast urad dal in kadai without any oil till golden brown, powder and sieve it)

3.   Dry Red Chillies - 4nos

4.   Grated Coconut 1-1/2 tablespoons

5.   Hing / Perungayam

6.   Ellu (Seasame seeds) 1-1/2 tsp

7.   Salt to taste

8.   Ghee - 3 Tsps. (Thick or Coarse)

9.   Curry leaves - few - optional.

10. Water to knead 



Thattai - Steps

Method:-

1.   Sieve Rice flour and fry till hot. Measure - 1 cup.

2.   In a broad vessel Mix Rice flour, Urad Dal Flour, Ellu/Sesame seeds and Ghee.

3.   Grind coconut, Redchillies, Hing, Salt, Curry leaves - Use minimum water and make into thick paste (like chutney)

4.   Add this paste to the Rice Flour Mixture and mix well.

5.   Sprinkle little water and make dough .

6.   Spread a white cloth (preferable to check the colour) soaked in water and squeeze dry it nicely.

7.   Leave the left portion of the Cloth free and use only its right side

8.   Make small balls of gooseberry size from the kneaded dough and Place the balls, leaving gap in between them on the cloth.

9.   Flip the left side of cloth over the rice balls.

10. Take any flatten base cup to press these rice balls so that they become flat and thin.

11. Let the thattai dry for some time .

12. Heat oil in a kadai fry these Thattai's few at a time till golden and crisp.

Thattai - In Oil

Thattai is a Any time snack, full of flavour and cannot be stopped with just one !

Note:

If using Refrigerated Flour wait until it is brought to room temperature.

Sieving is a must to get the Thattai in its Crispness.

Allow the Thattai to dry for sometime in the cloth. If its still wet and you fry, it will puff like puris and will not be crispy.

KUNUKKU

Kunukku is a South Indian Snack prepared in Tanjore region.

Perfect tea time snack and some families have this as a custom to prepare this during Navarathiri.

Ingredients Needed:-

1.  Channa Dal (Kadalai Paruppu)  1/2 cup

2.  Toor Dal (Thuvaram Paruppu)   1/2 cup

3.  Urad Dal (Ulutham Paruppu)   1/4 cup

4.  Rice (Raw Rice) 1/4 cup

5.  Dry Red Chilli  8 Nos. (according to ur taste  

6.  Green Chillies Chopped 2 nos

7.  Salt to taste

8.  Hing/ Perungayam little

9.  Coriander and Curry Leaves

10. Grated Coconut 2 Tablespoons

11. Oil for Frying 

Method :-

1.  Soak Dal and Rice Together for 2 Hours.

2.  Grind it Along with Red Chillies, Salt and Hing/ Perungayam.

3.  Grind to coarse  thick Paste. add chopped / Grated Coconut, Coriander and             Curry leaves, Chopped Green chillies.

4.  Mix well... Heat Oil in a Kadai, Drop small balls in Oil.

5.  Fry till Golden Brown .

Variation: -

* Finely Chopped Onions can be added to the Mix.

Perfect Protein Rich Snack ready.

Diamond Cuts (Salted Version)

Tea time snack, that is Kids friendly and Easy to make.

Ingredients Needed:
1. Maida 3 1/2 cup
2. Oil 1 cup ( Or use 1/2 oil and 1/2 ghee)
3. Salt to taste
4. Sugar 1 tsp
5. Sesame seeds 2 tsp
6. Pinch of soda (Optional)
7. Water to knead.
8. Oil to fry
Method:
1. In a big bowl put Maida, Salt, Sugar, Sesame, Oil, Soda and mix well.
2. Knead with water. (Use minimum water possible.) It should be thick.(Like Puri dough)
3. Keep it aside for 30 minutes.
4. Roll into 1inch thick chappathis and cut into small squares.
5. Fry in hot oil till crisp.
6. Cool and store in air tight containter.

These Crispies can be enjoyed with Tea and anytime.

Saabhudhana Vada (Javvarisi Vadai)

Traditional Maharashtrian Dish.
Sago Vada is a Upwas Khana. [Fasting day dish.]

Ingredients Needed:
1. Sago / Sabudana - 1 cup (Javarisi in tamil.)
2. Boiled Potato - 1
3. Crushed peanuts - 2 tablespoons
4. Salt to taste
5. Green Chillies chopped finely - 2 (according to taste)
6. Coriander leaves, chopped finely.
7. Cumin Seeds - 1/2 tsp

Method:
1. Wash Sago and soak for 4 hours and remove water.
2. Add Mashed Boiled Potatoes, Peanut Powder, Chopped chillies, Coriander Leaves, Salt, Cumin Seeds and mix well.
3. If it is in loose consistency, add 2 tsp of rice flour.
4. Make Vada and deep fry in hot oil till done.

You need not necessarily fast to enjoy this dish with Sweetened Curd. :-)


This is my submission for Potato Feast Hosted by DK of Culinary Bazaar
Also my submission for "ode-t0-potato" hosted by sia of Monsoon spice

Mixture

Snack that is a Mix of 4 to 5 items.
South Indian style Mixture is presented below.

For that you need:
1. Kara Boondhi - 2 cups [Method given below]
2. Oma Podi - 2 cups [Method given below]
3. Fried Thick Aval (Poha) - 2 cups
4. Ground Nuts - 1/2 cup
5. Chutney Dal - 1/2 cup (Pottukkadalai)
6. Cashew Nuts - 1/4 cup
7. Curry leaves - 2 Sprigs

Items for Mixture Masala.
1. Dry Red Chillies 6 to 7
2. Hing
3. Salt
4. Sugar
5. Ghee 1 tsp

Making of the Boondhi
1. Besan - 3/4 cup
2. Rice flour - 1 tsp
3. Salt to taste
4. Chilli Powder to taste
5. Oil tsp
6. Water

Method:
1. Sieve the flour and add Salt, Chilli Powder, Oil and make it to Bajji Batter Consistency with water.
2. Heat Oil in a Kadai, make Boondhi with Boondhi laddle.
3. Drain Oil and Keep it aside.
Boondhi Making refer here.
Making of the OmaPodi
1. Besan - 1 cup
2. Rice flour - 1/4 cup
3. Salt to taste
4. Chilli powder
5. Finely crushed Omum (Ajwain) or Omum Water
6. Water
7. Ghee or Hot Oil - 1 tsp

Method:
1. Mix everything Chappathi dough consistency.
2. In a Kadai squeeze Omapodi direct into the oil using Murukku or Omapodi press.
3. Drain and Keep it aside.

Making of the Mixture:-
1. Deep fry Aval (Thick poha) in Oil, drain and keep it aside.
2. Deep fry Cashew nuts, Ground nuts, Chutney dal and keep it aside.
3. In same Oil fry curry leaves. (be careful)

Mixture Masala:-
In small kadai or in same oil deep fry Red chilli and grind into powder along with
Salt, Hing and Sugar.

Mix everything in a Container or Paper and on top of it add mixture Masala .
On top of mixture Masala add one tsp of Hot Ghee and Mix with both hands.
Till masala coats to everything.

Store in an air tight container and you can use it for even a month.

Enjoy the festival time Snack with family and friends or even while watching TV.