Dear TIAians,
Hope you guys are having great fun participating in all the contests on the eve of our community anniversary. Wishing you all the very best.
Here's presenting the entries for TIA Anniversary Special Snacks Recipe Contest.
17 seems to be the lucky number for recipe contests!! we have 17 entries this time as well :)
The list of participants:
Chaitali Meda
Gayatri Gopinath
Kavya Naimish
Priya Evani
Pushpa Gadde
Ramya S
Sangeetha
Shruthi Hebbur
Shruthi Talla
Shruthi Vijay
Sravanthi
Sriharsha Mupparaju
Swapna Komarraju
Swapna Perla
Swathi Pasagada
Swetha Kaky
Usha Rao
The competition is only getting tougher by the day. All the entries are highly appreciative. Fantasic work delivered by you folks.
Wishing all participants good luck.
Cheers to TIA !!!
Hema
Dip, Dip, Dip, Add Some Love and Serve!!! by Chaitali
Please read the title using the tune of the old add jingle for Taj Mahal Tea (Dip Dip Dip, add some sugar and milk…. he he he)
What is the healthiest food in the World?
You guessed it right, anything that contains very few fat calories, full of nutritive values, and is not deep fried, in other words raw vegetables!!
Here is a recipe for an amazing snack (Mexican Dip) which involves no oil, lots of nutrition/vitamins and can still be prepared in 5 minutes (can you believe that!!) and this is the best way to get the kids eat their vegetables.
The vegetables used are good source of Vitamin A, C, Dietary Fiber, Potassium, Magnesium, Iron, and Protein.
Ingredients:
1. Chopped Onion - 1
2. Chopped Tomatoes - 2
3. Corn - 1 can
4. Black Eyed Peas - 1 can
5. Jalapeno Peppers - 1/2 jar
6. Wish Bone Italian Salad Dressing - 1 small bottle
7. Apple cider vinegar - 1 tsp
8. Lemon Juice - to taste
9. Salt - to taste
10. Cumin Powder - 1 tsp
11. Coriander leaves/Kottimeer
Procedure:
• Mix all the ingredients in a bowl
• Garnish with coriander/kottimeer
• Serve with tortilla scoops (YUMMY!!!)
Note:
• Serves 10 - 12
• Time taken – 5 minutes
Sprouted Lentils and Plantain Cutlet by Sriharsha Mupparaju
INGREDIENTS:
1. Sprouted lentils – 1 cup
2. Raw banana (boiled and mashed) – 1.5 cups
3. Onion – 1 small (minced)
4. Ginger (grated) – 1 tsp
5. Chickpeas flour (besan) – ¼ cup
6. Salt to taste
7. Green chillies - 4
8. Parsley (chopped) a handful
9. Garam masala powder – 1 tsp (optional)
10. Amchur (dried mango) powder – ½ tsp
11. Bread crumbs – ½ cup
12. Oil – 4 tbsps
PREPARATION:
1. Soak lentils in water for 3-4 hours, drain and leave them to sprout. It takes 12-24 hours for the sprouts to appear depending on the temperature.
2. Heat 1 tbsp oil in a pan and fry onions until transparent.
3. Add grated ginger, besan and fry until it leaves the raw smell. Add this to sprouts.
4. Boil and mash raw banana and add this to the mixture (use very little water).
5. Add salt, chopped green chillies, parsley, amchur and masala powders to that and mix well (it should be like a hard dough).
6. Divide the mixture into balls (about the size of an Indian lemon), press into desired shape and roll them in breadcrumbs (skip the bread crumbs if the mixture is dry enough)
7. Shallow fry the cutlets on a non-stick pan (preferred) using the remaining oil.
8. Serve with tomato ketchup or meeti (date) chutney.
Serving size: 6 (3 pieces per serving)
Calories per serving: 120 (approximate)
Storage: 2 days in fridge (it is better eaten as soon as it is prepared)
SOME TIPS:
Tie the drained lentils in a cloth and keep it in a warm place to sprout.
If the mixture becomes watery, add some bread crumbs and mix.
NUTRITIONAL INFORMATION:
Lentil sprouts contain 26% protein. It is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Thiamin, Iron (14% of Daily Value), Phosphorus and Copper, and a very good source of Vitamin C (21% of DV), Folate and Manganese. The glycemic load estimated is 8 (where typical target is 100 or less per day). Calories are just 82 per cup.
Cooked plantain (banana) is rich in Vitamin A (36% of DV), Vitamin B6 (24%), Vitamin C (36% of DV) and dietary fiber (18% of DV). It is also a good source of Magnesium and Potassium and Folate.
kothimeera vadiyaalu by Swetha Kaky
Ingredients:
---------------
Kothimeera/Cilantro: 1 Whole Bunch
Pesalu (Dry): 150 gms
Green chillie paste: ½ Tspoon (or as required)
Salt: As per taste
Oil: sufficient for frying few
Procedure:
--------------
1. Take about 100 gms of pesalu in a bowl as mentioned above.
2. Grind it into a little coarse mixture without adding water. Empty the mixture in to a bigger bowl.
3. Now take a bunch of cilantro and wash it cleanly.
4. Now cut the cilantro/kothimeera finely and mix it with the mixture of pesalu.
5. Now take some green chillies and gring it into a smooth paste or alternatively you can the green chillies very finely (using a copper) and mix it with the cilantro and pesalu mixture.
6. Add salt required as per taste
7. Heat oil in vessel on medium high heat. enough for deep frying few of these vadiyalu.
8. Take 1- 1 1/2 inch sized ball out of above Cilantro/pesalu mixture in your hand and place the ball on left hand and press it lightly to form a 2 inch disk (considerably thicker disk).
9. Deep fry the disks until light brown on both the sides.
10. Drain on absorbent paper and serve hot with any chutney.
Nutritive Value:
----------------------
* There is whole lot of Kothimeera and pesalu which are highly nutritive and good for health.
Note:
----------
* Preparation Time: 10-15 mins .
* Serves 2 adults and 1 kid.
* Chesina roju and next day baguntundi..
* Kothimeera ante nachani valaki kooda ee kothimeera vadiyalu chala nachutayi :)
Chiti Chitka:
-----------------
Chinna pillalu tinanani maaram cheste ee kothimeera vadiyalu hot hot rice tho kalipi pedithe super untundi…..
Noodle Chat by Swathi Pasagada
Maggie Veg Noodle - 1 cube
Boiled Potato - 1
Chopped Onions - 1 cup
Chopped Tomato - 1 cup
Coriander Chutney - 1tbsp
Tomato ketchup - 1 tbsp
Chat Masala - 1 tbsp
Soya sauce - 1/2 tbsp
Chopped Coriander - 1/4 cup
Salt to taste
Procedure:
1) Break the maggie cube into small pieces and heat them in oven for 30 sec-1 min
2) In a bowl, add the boiled potatoes cut into small cubes, chopped onions, chopped tomatoes, coriander chutney,
tomato ketchup, chat masala, soya sauce and salt
3) Mix the above ingredients well
4) Add the maggie and mix well
5) Finally garnish with chopped tomatoes and chopped coriander
This snack is very tanggy and tasty with no oil...Kids will love them...
Servings: 3 persons
Storage: 2 days...Will taste good if u prepare instantly and serve.
Nutritive Value:
According to Nestle each 100gm pack of Maggi Vegetable Atta Noodles provide nutrition
(energy, fibre, protein and Calcium) equivalent to three roties.
Energy (kcal) 380
Carbohydrate 62.2g
Protein 11.0g
Fat 15.8g
Iron 2.0mg
Calcium 100.0mg
Cheese Corn Balls by Swapna Komarraju
Servings 10
4tbsp maida(plain flour)
4tbsp butter
2cups milk
1/2 tsp each of salt,pepper &red chilli powder.
4-5 tbsp fine bread crumbs - sifted
2 fresh corns - boiled
OR
1/2 tin sweet corn - cream style
2 green chillies - finely chopped
2 tbsp chopped corriander
2 cubes(50gms) cheese - grated
1 tbsp chilli-garlic sauce.
1. Boil whole fresh corn in salted water till tender.Scrape to remove the corn .Keep aside.
2. Melt butter in a heavy bottomed pan.Add maida.
3. Cook on low flame,stirring continuoussly,for 1 minute.Remove from fire.
4. Add milk,stirring continuously.
5. Return to fire and cook till a thick paste is formed.Continue cooking on low flame, stirring continuously for 1/2 minute more.
6. Remove from fire.Add corn,grated cheese,green chillies,corrainder,salt,red chilli powder ,pepper and chilli garlic sauce.Cool the mixture for 10 -15 mins and grind to a paste.
7. Add enough bread crumbs so that the ready mixture can be shaped into balls.
8. Roll balls in fine bread crumbs.Deep fry the balls on medium fire to a golden brown colour.
Note : If tinned corn is used,omit the first step.Sift bread crumbs to get fine bread crumbs,which give neat balls on frying.
Greens cutlet by Sangeetha
Serving: 4
Benefits:
Have many green Veggies so very good for health. So here are few benefits (from How stuff works):
Spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant that's been shown, among other things, to reduce the risk of developing cataracts. It fights heart disease and cancer as well.
Their fiber, mostly insoluble, aids intestinal motility and may help lower cholesterol. Of the myriad nutrients peas provide, iron is particularly important since it's hard to find non-animal foods with much of this blood-building nutrient.
Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer. Phytochemicals in potatoes include flavanoids and a recently identified compound called kukoamine that appears to help lower blood pressure.
No Deep-Frying so less calories
Easy to do with less ingredients
Ingredients:
Green Peas – 1/2 cup
Spinach – 1cup (frozen chopped) or 2 bunches (fresh)
Green Chilies – 3
Coriander leaves – 5 leaves
Boiled Potatoes -1
Boiled Carrot -1
Bread – 5 slices
Salt
Chat Masala – ¼ tsp
Garam Masala – ¼ tsp
Red chilli pwd – ¼ tsp (optional)
Curry Pwd – ¼ tsp
Lemon Juice -1/2 tsp
Breadcrumbs (optional)
Oil - 1/4 cup for swallow frying
Method:
Boil/cook Potatoes and carrots
Cook Spinach, green peas, coriander and green chilies in microwave for 4-5 minutes
Mash all the veggies smoothly using masher/hand
Remove the sides of the bread and cut in to small pieces and add to mashed veggies.
Then add Salt, Chat masala, Garam masala , chili pwd , lemon juice and curry pwd to mixture
Make it a cutlet shape
Dip cutlets in bread crumbs (optional)
Sallow fry them ….Healthy cutlets ready to eat …Garnish with coriander leaves and Serve them with tomato ketchup
Pocket fill ins by Sravanthi
I prepared this on my own..so please consider this snack as related to our Indian Cuisine :)
No.of Servings: 6
Preparation Time: 30 Minutes
INGREDIENTS:
All purpose flour(Maida)-1/2 cup
Soozi(bombay ravva)-1/2 cup
Butter-1tpsp
Water as required
Spinach-Half bunch-filey chopped
Potato-1 medium size boiled and mashed perfectly
Capsicum or Green Pepper-1 small finely chopped
Onion-1 medium size-finely chopped
Garlic-4-5cloves finely chopped
Carrot-1 finely chopped
Green Chillies paste-2 tbsp
Garam Masala-1/4 tbsp
Salt - as required
Mozerella Cheese if required- 4 table spoons
Oil as required for frying
PROCEDURE:
1.Mix maida and soozi with butter, salt and water and knead the dough finely until it is done..it should not be soggy.. and keep it a side for 15 mins
2.Now mix the finely chopped Spinach with the mashed potato,finely chopped onion ,garlic,carrot, capsicum ,green chilli paste,garam masala,and salt and fry the mixture in the pan for 5 mins until the raw smell of the mixture of gone
3.Make poori size chapathis in round shape and place the mixture in the middle of the chapthi , apply some water with ur finger on the edges of the chapathi to seal the edges when folded into half..Fold the chapathi into half and make sure the edges of the pocket are completely sealed
Note: You may add 1 tbsp of cheeese for kids on the top of the mixture and then fold the chapathi and seal the edges
4.Now fry the folded filled in pockets in oil until turned golden brown..and cut them into half & serve hot
NOTE: If you wish you may mix spicy Green chutney in the place of Green chillies paste..and add all the vegetables of you choice.
********************************************************************
NUTRITIVE VALUES & INFORMATION
This is a snack suitable for kids and adults and it is full of nutrients
spinach is very rich in fiber ,Vitamin A & C ,Calcium and Iron.
Carrots also contain fiber, Vitamin C, potassium, Vitamin B-6,B-12 folate and folic acid and has zero percentage cholesterol
Vitamin A boosts immunity to help our bodies fight off diseases; it also provides us with really boss night vision.
Green pepper is Low in Saturated Fat, Cholesterol, and Sodium
High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Potassium, Manganese, Thiamin, Riboflavin, Niacin, Folate, Pantothenic Acid and Magnesium
Garlic is very good for healthy heart
Cheese also contains lots of calcium and it is a very good supplement for kids and for adults also it is good if taken in a limited quantity
Fat-free Palak-Tofu Samosa by Pushpa Gadde
It is just the regular somasa with a slight change.
I have used Fillo Sheets here in place of using the dough prepared using Maida. And one major change in this is that instead of deep frying, I have baked them in the Oven so that they are totally FAT-FREE.
Here is the list of ingredients and procedure to make it.
Makes 20 samosas.
1 packet of Phyllo sheets
for the filling:
50gm Tofu/Paneer
1lb Palak
1 big Onion
2 m Potatoes(cooked)
1/2 tbsp Garlic
2 m Green chillies
1/2 tsp Amchur powder
1tsp Jeera powder
1 tbsp Oil
1tbsp Butter
Salt and Black Pepper powder to taste
1. Heat oil.
2. Add the chopped onions and green chillies and cook till they are transperent.
3. Add the chopped palak and cook till it is somewhat dry.
4. Add the spices, tofu and potatoes and cook for another 5 minutes.
The filling is ready when it is completely dry.
Let cool.
Procedure to make samosa's:
Take the Phillo Sheets and cut them into thin long sheets as shown in the Rolling picture.
Take a spoonful of filling and keep it at one end of the cut sheet as shown in the picture.
Then start rolling it into triangular shape till you reach the other end of the sheet.
Once you reach the other end, take some Butter and apply it on the end and stick it to give a neat triangle shape.
Similarly make the rest of the samosa's.
Once all of them are ready, take a big baking sheet and grease it slightly.
Put all the samosa's in it (with some gaps).
And bake them in a pre-heated oven at 350 degrees for 15-20 minutes or are slightly brown in color.
Your FAT-FREE samosa's are ready. You can serve them with any of your favourite Sauce or Green Chutney.
Health Benefits:
Since the main ingredient used in the filling is Spinach and Tofu, this recipe is very high in Protines, Fiber and Iron.
And since they are oven baked, they are totally fat free, which makes them one of the healthiest snack ever.
Majjiga Punukulu/Challa Punukulu by Ramya S
Description: This dish falls under south Indian snacks category.
Recipe Courtesy: From My Mom
Ingredients list
Maida 1 cup
Rice flour 1/2 cup
Sooji/upma ravva 1/4 cup
Onion 1 (finely diced into small cubes)
Yogurt 2 cups
Chillies 2 to 3 (cut into thin circles)
Salt as required
Baking soda pinch
Oil 2 to 3 cups
Procedure:
• Take a deep bowl and mix maida,rice flour and sooji ravva,onion
• Add chillies and salt according to your taste also add pinch of baking soda.
• Add the yogurt to the above mixture until you get a thick batter.Mix it well to avoid lumps.
• Keep it aside for one hour so that the mixture will absorb the yogurt well.
• Take batter and keep dropping the small quantities of it into hot oil gently.
• Let them fry until golden brown
• Serve hot with finely cut corainder.
Tips for better taste:
-- Use sour Yogurt and let the batter be not runny.
-- Whip the batter well.
Prepation time
--Around 5 mins for batter preparation
-- Minimum 1hr for batter standing time
--20 mins for frying
Storage
--Better to consume them on the same day
--Refrigating is not suggested.
Yield
--Gets about 25-30 pcs of small size and serves 2 people if we take it as a snack
Nutrition Facts
---Yogurt is rich in Calcium and it is a repository of Iron and vitamin C, E
----Protein value varies with the milk used to prepare curd
per 8 ounce
Low fat ,12 gms protein
Skim milk ,13 gms protein
Whole milk 8gns of protein
---Maida and rice flour 1 cup contains 32% of carbohydrates,fibers 14%
Fat 2% ,calcium 2%,Iron 32% nill in cholestrol Vitamin A and C
Pav Bhaji by Shruthi Talla
Ingredients :
Pav buns 12 nos
Onions 2 nos -finely chopped
Tomatoes 5 nos -chopped
Potatoes 3 nos
Peas 1 cup
Carrot 1/2 cup
Beans 1/2 cup
Cabbage 1/2 cup
Capsicum 1/2 cup
Cauliflower 1 cup
Green chillies 2 nos - chopped
Masala Powders:
Dhania Powder 3 tsp
Jeera Powder 2 tsp
Red chilli powder 2 tsp
Pav bhajji masala powder 4 tsp
Chat masala powder 2 tsp [optional]
salt Acc to taste
Turmeric powder 1/2 tsp
Ginger+garlic paste 1 tsp
Butter 1 stick
cilantro for garnishing.
lemon juice 2 tsp
lemon wedges As per taste
Procedure :
Steam all the roughly chopped veggies (except tomatoes & onions)
seperately in a pressure cooker for 2 whistles.
Heat a pan with oil & add the chopped onions.Fry till translucent r light gloden brown then
Add tomatoes,salt,turmeric,gingergarlic paste & add all the powders and fry till the oil floats on top.
Now add steamed veggies to the onion mixture & stir it well.
Add a cup of water & let it cook to boiling consistency.
With a potato masher keep mashing the mixture &
let it cook nicely. When all the veggies are cooked thoroughly now add 1/2 butter stick & garnish with cilantro & lemon juice .
Serve hot with Pavs.
For the pavs:
Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan.
Fry until golden brown on both sides. Serve with the bhaji and chopped onions & a lemon wedges.
Enjoy this hot Pav Bhaji snack with Chilled Juice on anyday!!!
Andhra Kara Banana Balls by Swapna Perla
Ingredients:
Bananas : 2 (Boiled)
Onions (big size) : 1 (chopped)
Chana Dal : 2 tsp (Soak it for 1 hr)
Cumin seeds : 1 tsp
Ginger Garlic paste : 1 tsp
Rice Flour : 1 tsp
Besan : 1 tsp
Green Chilies : As per taste
Coriander Leaves : ¼ bunches
Salt : To taste
Oil : To fry
Directions:
Preparations:
1. Make a mixture of green chilies, cumin seeds, chopped coriander, ginger garlic paste and blend it.
2. Smash the boiled bananas and place them in a bowl. Add chopped onions, soaked chana dal, salt and above paste.
3. To get a firm texture, add rice flour & besan and mix thoroughly.
4. Make dumpling out of the mixture and press it gently to give it a round shape.
Cooking details:
1. Two ways these banana balls can be prepared – shallow fry on non sticky pan and deep fry.
2. For shallow fry, take non sticky pan and place it on a medium heat then place the banana balls/tikkis on it. Add a drop or two drops of oil on each. Allow it to cook for a while as they get golden brown from the bottom turn them and cook the other side in the same way.
3. For deep fry, heat oil in a kadai or pan and add the banana balls slowly to the oil till they turn to golden brown (medium flame).
4. Now hot and crispy Andhra kara banana balls are ready to be served.
Serving ideas:
Serve it with coriander chutney or tomato ketchup or chili sauce.
Preparation time : 15 mins
Cooking time : 5 mins
Servings : 4 persons
Main ingredients : Banana
Nutrition values
If you want a quick fix for flagging energy levels there is no better snack than a banana. Banana has an anti-acid effect, high iron content, and high glucose content hence it is good for health.
Poha Cutlet by Kavya Naimish
Cutlets ante manaki first gruthochedi POTATO. But I didn’t use potato in this dish to make it healthier. I’m using Poha.
Poha, is known as "beaten rice," (atukulu).Poha can be used to make different dishes for different meals. Now here is the snack item.
Serves: 3 persons
Ingredients:
Poha (attukulu): 1 ½ cups
Onions: 2 no’s (small)
Carrot: 1 no
Besan: 2 tbsps
Rice Flour: 1 tbsp
Curd: 3tbsp
Ginger Garlic Paste: ½ tbsp
Garam Masala: ¼ tbsp
Cilantro: ½ bunch
Curry Leaves: 4 or 5 no’s
Chilly Powder
Salt
Oil
Procedure:
1. Soak poha in water for 4-5 mins, drain and squeeze the excess water .Mash the poha n keep aside.
2. Chop onions and finely, peel and grate carrot.
3. Chop the cilantro and curry leaves.
4. Now add curd, ginger garlic paste, Garam masala powder, onions, carrot, chilly powder, salt, besan, rice flour, cliantro, curry leaves, to the squeezed and mashed poha and mix well. If needed add some water. Be careful while adding water. Because excess water may spoil the dish. Salt and Garam Masala can be added according to your taste.
5. Put a pan and pour the sufficient oil for deep fry.
6. When the oil is ready then make the Poha dough into the desired shape and fry it in the oil. Fry on the both sides till golden brown.
7. Garnish the cutlets with carrot and onions.
8. Serve it hot with Tomato Ketchup.
Tips:
Water ekkuva ayyi pindi loose ithe oil lo fry chesetappudu vedipothayi, alantappudu kastha all purpose flour kaani koncham besan kaani mix cheyandi chaalu.
Baked Tomato Onion Chat in Shells by Usha Rao
Total Time: 25 minutes
Preparation Time: 15 minutes
Baking Time: 10 minutes
Yields: 15
Serves: 3
Ingredients:
¾ cup thinly diced tomatoes
2 tbsp thinly diced onions
1 ½ tsp chopped chilies
¼ cup chopped cilantro
¼ tsp pepper
Salt to taste
½ cup finely shredded Mexican cheese (blend of Colby, Monterey Jack and Cheddar cheese)
2 tbsp mayonnaise (opt)
1 packet mini phillo shells
Preparation:
Remove the seeds and dice the tomatoes.
Put the tomatoes in a sieve or a colander to drain the juices.
Dice the onions, chop the chilies and cilantro, and add to tomatoes.
Add pepper and salt to the tomato mixture and mix well.
In a bowl mix mayonnaise and shredded cheese.
Preheat the oven to 350 F.
Line a cookie sheet or a baking tray with an aluminum foil, for easy cleanup.
Place the shells on the baking tray and fill it with ½ - ¾ tsp of tomato mixture.
Top the shells with little cheese mixture (approx. ½ tsp).
Bake the shells for 10 minutes and yummy shells are ready to dig in.
Serve immediately.
Note:
You can use any cheese you prefer. But make sure it is finely grated or shredded. I used Mexican cheese, which is a blend of Colby, Monterey Jack and Cheddar cheese. You could use just cheddar or just Mozzarella cheese.
You can find mini shells in freezer section of the grocery stores.
Nutritional Information:
I calculated the calories based on the nutritional information provided on the package. All the calories are from cheese, mayonnaise and the mini phillo shells.
Calories per serving size:
With Mayonnaise - 135 cal.
Without mayonnaise - 120 cal.
Heah, don't let the calories scare you. I didn’t have low fat cheese at home. Try it with low fat or non fat cheese and burn out some extra calories at gym...:)
Pearl Sago Rings by Shruthi Vijay
Recipe Introduction:
Hi Friends, I like to introduce you all with my favorite dish "Pearl Sago Rings". This recipe actually I learned it from my grandmother. But now I flavor it in my own way. Most of you don't feel to eat deep fried food. But the specialty of my recipe is that though it is deep fried, it does not take much oil. And believe me it is a really very easy and also less time taking dish. So here goes my recipe details.
Name:
Pearl Sago Rings
Ingredient List:
1Cup - Sabudana or Saggubiyyam
1/2Cup - Curd (Bit sourness should be there)
1cup - Boiled and mashed Potato
3Tbsp - Rice Flour
1/4Cup - Corrainder (cut to small)
1Tbsp - Chilli Powder
1Pinch - Chat Masala
1Pinch - Salt
Oil to deep fry
Description:
Soak sabudana in curd and keep it aside for 3hours. Sabudana mixes well in curd and as time goes on, it nicely gets the taste of sour curd.
Now mix the soaked sabudana, boiled and mashed potato, corrainder, chilli powder, chat masala, salt and last rice flour.
Take a deep frying pan, add oil and heat.
Just lightly wet your hand, and take a small quantity of the mix and slowly make a tube.
Now slowly join the ends of the tube. Be careful to check the whole ring is without any breaks.
Check for oil heatness and deep fry the ring until light brown.
Now place them once in tissue and keep for 3minutes.
Now serve them hot in plate with ketchup.
Hot, Crispy and Delicious Pearl Sago Rings are ready.
Tips and Notes:
Curd should be lightly sour so that you get a nice yummy taste.
Sago should be not so har and not so soft after 3hours soaked in sour curd.
Oil should not be over heated. By overheating, the rings may get brown early and the inner part may be still raw.
Can be done not only in rings shape but also circular shape.
Can be taken with ketchup or green chutney.
Nutrition Value:
Sago is a high-calorie food full of Carbohydrates, Vitamins, Proteins and Minerals.
Ref: http://food.sify.com/fullstory.php?id=13251486&page=11
Potato is a Fat free, Cholesterol free, rich in Vitamins, Potassium and Fiber.
Ref: http://www.idahopotato.com/nutrition.php
Preparation Time:
30 minutes excluding time of sabudana mixed in curd and kept aside.
Serves:
2-4
Paneer Capsicum Fritters by Gayatri Gopinath
Ingredients:
150gm Paneer
2 Capsicum [medium size]
Oil
For batter:
1 cup Besan Powder
1 tbs Red Chilli Powder
1 pinch of Baking Soda
Salt to taste
Water
For Green Chutney:
½ cup Mint Leaves
½ cup Coriander Leaves
3-4 Green Chillies
Salt to taste
Water
Method:
1. Cut the paneer and capsicum into equal size and shape {square or rectangle}
2. Wash the mint leaves and coriander leaves. Take the jar, add all the ingredients with little water. Make a thick paste.
3. Mix the above ingredients for making batter. {if u need more hot u can add more red chilli powder}
4. Take the capsicum piece, spread green chutney over it and now place paneer piece on it like sandwich.
5. Heat the oil, now dip the paneer capsicum sandwich into the besan batter and deep fry it.
Serve hot with tomato ketchup and green chutney. This is a tea time snack. I love to have it when its raining.
We can make 10 -12 fritters.
Nutritional Value of Paneer:
Paneer is also known as Cottage Cheese. For
100 gms of paneer made from cow milk provides 18.3 gms of protein, 20.8 gms of fat, 2.6 gms of minerals, 1.2 gms of carbohydrates, 265 kcal of energy, 208 mgs of calcium, 138 mg of phosphorous. It contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. It can however be used in small quantities for such patients one or twice a week. It is suitable for all age groups.
Enjoy and Relish it. :) :)
Veg Burrito by Priya Evani
Ingredients :-
Tortilla - 1
Baked Red Kidney Beans - 1/2 cup
Salsa - 5 tsp
Cheese - a little
Method :-
Take the tortilla and sprinkle some cheese over it and put it in microwave for 30 to 35 secs.Now add the baked beans,on top of it add some salsa and sprinkle some cheese again.
Put it in microwave for another 50 secs and fold the tortilla.Make sure that all the sides are covered/folded properly.This dish serves for 1 person.
Mushroom Manchurian- South Indian Style by Shruthi Hebbur
Ingredients:
1 springs chopped coriander
1 number chopped onion
1 tsp coriander Powder
1/2 tsp cumin
1 tsp cumin powder
1 pinch garam masala whole or pdr
4 flakes garlic
1 tsp ginger garlic paste
1/2 piece lemon juice
1 Cup chopped mushroom
1 tbsp oil
1 pinch pepper
1 to taste red chilli powder
1 to taste salt
1 tomato
1 pinch turmeric
8-10 Green chillies
Method:-
1.Heat oil in a pan , add whole garam masala, cumin seeds and when they crackle add chopped onions ,salt ,turmeric, ginger garlic paste and cook.
2.Add curry leaves and chopped gr chillies
3. Add tomatoes and cook for few min and finally add mushrooms and cook till they are soft.
4. In another pan add butter(Optional) or u can add oil , add crushed garlic, pepper,cumin seeds mixture to it add coriander pdr and cumin powder and add the cooked mushroom mixture and cook till the moisture evaporates and dry and finish with lemon juice and chopped coriander leaves.
Nutritional value- Mushrooms are good for health.Low in calories, high in vegetable proteins. It has a history as Traditional Chinese Medicine.
Serves-2-3
Time taken- 30-mins
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