Archive | Snack RSS feed for this section

Pineapple Mango Salsa

15 Sep

pineapple_mango_salsa
Pineapple Mango Salsa.

Fresh pineapple and ripe mango are finely diced and mixed with little bit of onion and green bell pepper. The mixture can be refrigerated for couple of days. Serve pineapple mango salsa with chips of your choice.
Makes: around 1 Cup of Pineapple Mango Salsa.

Ingredients:

Pineapple 1/2 Cup (Chopped)
Ripe Mango 1/2 Cup (Chopped)
Green Bell Pepper 1 Tbsp (Chopped)
Red Onion 1 Tbsp (Chopped)
Salt a Pinch
Cilantro few Leaves

Method of preparation:

Wash and finely chop cilantro leaves.
Peel and finely chop the slightly ripe mango.
Remove skin and finely chop the pinapple.
Peel and finely chop the onion.
Wash, halve, discard seeds and finely chop the bell pepper.

In a mixing bowl, mix together chopped pineapple, mango, bell pepper, onion, cilantro and salt.
Serve pineapple mango salsa with chips of your choice.
Notes: Make sure to chop the ingredients in same size.

Suggestions: Add few pinches of sugar if mango or pineapple isn’t sweet enough.
Variations: Check other salsa recipes here.
Other Names: Pineapple Mango Salsa.

Sago Yogurt Vada

4 Sep

sago_yogurt_vada
Saggu Biyyam Vadalu.

Sago is washed and soaked in yogurt overnight or for around 6 hours. The mixture is seasoned with spices and deep fried in oil till golden brown in color. Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Makes: around 5 Sago Yogurt Vada.

Ingredients:

Sago / Sabudana 1/2 Cup
Yogurt 3 Tbsps
Onion 1 Small
Rice Flour 4 – 5 Tbsps
Green Chiles 1 – 2
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together washed sago, yogurt, around 5 tablespoons of water.
Mix well and let the sago soak for around 6 – 8 hours.

Add rice flour, onion, green chiles, cumin seeds, cilantro and salt to the soaked sago mixture.
Make the mixture into soft but little wet mixture that can turn into soft ball if desired. Adjust rice flour if necessary.

Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with sago yogurt mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the sago yogurt disk in hot oil.
Make 2 – 4 such vada depending on the surface space in the pan.
Fry sago yogurt vada on both sides until golden brown in color.
Remove the fried sago yogurt vada onto absorbent paper.
Repeat the same with any remaining sago yogurt mixture.
Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Notes: Make sure to soak the sago well.

Suggestions: If vada is not cooked well inside, put it back into hot oil and fry on low flame till cooked inside and crisp outside.
Variations: You can also check other vada recipes here.
Other Names: Sago Yogurt Vada, Saggu Biyyam Vadalu.

Crispy Masala Rice Flakes

20 Jul

masala_rice_flakes
Masala Atukulu Mixture.

Thin rice flakes / poha is toasted on low flame till they are crisp. Whole spices briefly fried in oil along with garlic and crushed with help of a pestle. The crushed spice mixture is then mixed with toasted rice poha for flavor and spice. Serve crispy masala rice flakes as a tea time snack.
Makes: around 2 Cups of Crispy Masala Rice Flakes.

Ingredients:

Brown Rice Flakes / Poha (Thin) 3 Cups
Raw Cashews 5
Turmeric Powder few Pinches
Coriander Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Red Pepper Flakes 1/4 tsp
Garlic 1 Clove
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Caraway Seeds a Pinch
Cardamom 1
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Oil 2 tsps

Method of preparation:

Break raw cashews into small bits and keep aside.
Peel and slice the garlic cloves.
Heat a wide pan on medium – low heat, add thin rice poha and roast until crisp. (around 3 minutes).
In a big mixing bowl, add roasted rice poha and broken cashews.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add sliced garlic.
Fry breifly, remove the pan from heat, add red pepper flakes, red chile powder, coriander powder and turmeric powder to the pan.
Immediately pour the spices onto poha/ rice flakes bowl.
Add salt and mix everything carefully and store tight in a clean dry jar and it stores fresh for a month or two.
Serve crispy masala rice flakes as a snack.
Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with red chili powder or red chilli flakes.
Variations: You can also deep fry the poha in which case, use thick poha.
Other Names: Crispy Masala Rice Flakes, Masala Atukulu Mixture.

Crispy Rice Flour Snack

7 Jul

ribbon_pakodi
Aku Pakodilu.

Aku pakodi is famous among savory snacks in Andhra. Aku pakodi are made by a special instrument called jantikalu maker with a rectangular perforation plate. Here, rice flour and gram flour is mixed with hot oil and water into a soft dough. This dough is extracted through the jantikalu press and deep fried till they turn light golden in color.
Makes: around 3 Cups of Crispy Rice Flour Snack.

Ingredients:

Rice Flour 1 1/2 Cups
Gram Flour/ Besan 1/2 Cup
Sesame Seeds 1 tsp
Red Chili Powder 1 tsp
Salt to taste
Oil for deep frying + 1/8 Cup

Method of preparation:

Heat 1/8th cup of oil to smoking point and remove from heat.

In a mixing bowl, sift rice flour, gram flour and salt.
Add the sesame seeds, red chili powder and mix well.
Slowly pour the hot oil into the mixing bowl and knead the mixture.
Add enough water to the mixture and knead till it forms into a bit loose wet dough.
Divide the dough into 2 portions.

Insert a handful of dough into murukulu maker / muruku press.
Choose the disc with rectangular perforations in it.

Heat oil in a deep frying pan on medium – low heat.
Slowly press and move the muruku maker in circular motion to let the dough strips drop into hot oil.
Deep fry the pakodi until light golden color on both sides and remove onto a absorbent paper.
Repeat the same with the other portion of the dough.
Make sure the aku pakodi / rice flour snack are light and crisp, else deep fry again till crisp.
Store tight in a jar and serve aku pakodi as a tea time snack.
Notes: Make sure not to over fry the aku pakodi. Adjust the flame occasionally to let the oil have a constant temperature.

Suggestions: If the dough is too tight and doesn’t come through the murukulu press, mix in a few tbsps of hot water into the dough and try again. Add a tbsp of melted butter to the dough if aku pakodi comes out hard to bite after deep frying.
Variations: Check other snacks here.
Other Names: Aku Pakodilu, Crispy Rice Flour Snack.

Savory Diamonds

30 Jun

karam_kajalu
Karam Kajalu.

Plain flour / Maida is made into dough with powdered spices and sesame seeds. The dough is rolled out and cut into diamonds. The diamonds are then deep fried in oil till golden brown and crisp. Serve savory diamonds as a snack.
Makes: around 4 Cups of Savory Diamonds .

Ingredients:

Plain Flour / Maida 2 Cups
Red Chili Powder 1 tsp
White Sesame Seeds 2 Tbsps
Salt to taste
Oil 1/4 cup
Water as required
Oil for deep frying

Method of preparation:

Heat oil in a small pot until smoking hot.

In a mixing bowl, mix plain flour, red chili powder, sesame seeds and salt together.
Pour the hot oil onto the above mixture.
Carefully fold the mixture and slowly add water and knead into a somewhat tight dough which doens’t stick to fingers.

Make the dough into two portions and leave it aside covered for few minutes if required.
Roll out each portion into circular thin layer dusting extra flour if required.
With a knife make one inch wide vertical cuts on the rolled out circle to make long strips.
Make another sweep of cuts with the knife with a slight slant to make 1 -2 inch diamonds.
Repeat the same with other portion of the dough.

Heat oil in a frying pan, slowly drop the cut diamonds into hot oil.
Once the diamonds turn light goldern brown, remove onto absorbent paper.
Repeat frying the remaining cut diamonds.
Store savory diamonds tight in a jar and they stay fresh for few months.
Notes: Don’t over fry the diamonds.

Suggestions: Adjust red chili powder according to your preference.
Variations: You can also add your choice of powdered spices to the dough if you wish.
Other Names: Savory Diamonds, Karam Kajalu, Chakra Banalu.