Sunday, 5 July 2015

Crispy Grated Potato Fritters

This snack was prepared today evening to go with evening dose of coffee.It was only while mom was getting ready to prepare coffee did I realize that I had nothing ready for today's post! A quick discussion with mom and a few minutes later we were munching on this snack while sipping coffee!Yes, its such a simple recipe..

This ridiculously easy snack goes to Blogging Marathon #54,Week 1, Day 2 , with the theme Deep fried love...


I used :

Potato-2
Besan-1 tablespoon
Rice flour-2 tablespoons
Chili powder- 1/2 teaspoon
Coriander leaves-a few ,chopped
Salt to taste
Oil to deep fry

  1.  Wash the potato well and grate it .I did not peel the potato,just grated it after washing it thoroughly.
  2. Add the rest of the ingredients except the oil.
  3. Mix well. Add more rice flour / besan if needed.
  4. Make small balls of the mixture and keep ready while you heat the oil to deep fry.
  5. Gently drop the potato balls into the oil and deep fry till golden brown.
  6. Drain with a slotted ladle.
Serve as a snack with tea / coffee...




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54


Bon Appetit...

Saturday, 4 July 2015

Aval Vadai | Poha Fritters

I really wish to write a lengthy intro for this post, but with just half an hour for the day to officially end, I have no choice but to go straight to the recipe..

This is a crunchy snack that I made a few days back. It was so crunchy that the kids kept asking for more and even I could not stop with just one!!

Aval / pressed rice / poha is a used to make this crunchy tea time snack which goes to Blogging Marathon #54,Week 1, Day 2 , with the theme Deep fried love...


 I used:

Red rice flakes-1 cup
Besan-2 tablespoons
Onion-1, finely chopped
Curry leaves- a few , chopped
Cumin seeds- 1 teaspoon
Salt to taste
Oil - to deep fry

Wash the poha, drain . Add a little water mix and set aside for a few minutes. I let it stand for 15 minutes.By then the poha was soft.

Add the remaining ingredients[except the oil] and mix well. When you take a portion of the dough and press it with your fingers, it must hold the shape. Else add a little water.


Now take a small portion of the dough and roll it. Press it lightly and arrange them on a plate. Heat oil in a pan for deep frying and once the oil is hot, gently drop the vadas and deep fry till golden brown.Once done, drain with a slotted ladle.


Serve a snack with a cup of tea / coffee...


Note:
  • I used red rice flakes. You can use the regular one too.
  • The soaked poha should be soft to touch and you should be able to mash a few between your fingers.
  • Once the oil is hot, lower the flame and fry. Else it will cooked on the out side faster than on the inside.
  • First try frying one piece. If it holds its shape, add a few more pieces in the next batch.If the vada separates in oil, add a few spoons of oil to the dough mix and then try again.
  • Instead of onion, grated coconut can be used.
  •  Saunf can be used instead of cumin seeds.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54


Bon Appetit...

Roundup - My Legume Love Affair # 84

Legumes- The food group that is treasure trove of proteins,dietary fiber, vitamins and minerals ,comes in a lot of colors ,shapes and sizes. Last month this little space of mine hosted My  Legume Love Affair fondly referred to as MLLA.Started by Susan of The Well Seasoned Cook ,Lisa of Lisa's Kitchen has been hosting this series for a while now.

Here are the dishes that were a part of this event....

Linsy Patel of Home Cooke Food made this Kala Chana Masala / Black chickpea Gravy. Linsy says,having a batch of cooked and frozen chickpea in the freezer is a great idea to make this gravy on a busy week night.


A savory lentil baked cake from Gujarat - Handwo was sent in by Sadhna Grover of Herbs,Spices and Tradition .This gluten free dish is a great snack and a nutritious one at that!


Here is a snack that not only tastes great but also pretty easy to whip up. Makes a healthy snack and best of all needs no supervision when it is getting done!! Smoky Butterbeans from Jen of Chardonnay & Samphire....

 

Mexican Soy curl saute with lime and Cilantro is what Janet from Taste Space cooked from her favorite cookbook. A simple ,quick and innovative recipe that delivers loads of flavors!

Mexican Soy Curl Saute with Lime and Cilantro 

Rajani's from My Kitchen Trials has sent in these delicious Peanut butter fudge that is sure to tempt you to reach for another piece!

peanutbutter-UPLOAD2 

Lisa of Lisa'a Kitchen shares her addiction for Indian savories with this Fried Indian Lentil fritters a.k.a Mung Dal Vada that can be served with breakfast / as an appetizer and you will love it so much that it can easily become your main dish!!!

Mung Dal Vada - North Indian Lentil Fritters

Here is a filling brunch - Green Harissa Poached Eggs with Aubergines that Shaheen of Allotment 2 Kitchen cooked using home made green Harissa.

 

Sowmya of Bread Therapy adds an innovative twist to the Indian Ladoo and came up with these delicious Orange flavored Lentil ladoo that can be done in a jiffy and one that will disappear even faster!!!

 

Who can say No to Chaats!! Kalyani of Sizzling Tastebuds proves the point by making this drool worthy Dahi Ragda Chaat. This is a treat that kids and adults would love to indulge!!

 

Last but not the least, Moong Dal Crepes from my humble kitchen .This is a recipe that I found in my mom's hand written recipe collection...


I enjoyed browsing through each and every recipe that was a part of this event. Hope you liked them too...


Bon Appetit...