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Sweet Corn and Peanut Vada / Fritters Recipe

Sweet Corn and Peanut Vada / Fritters Recipe

Corn and Peanut Vadai
Preparation & Cooking Time : 15 - 20 minutes
Serves : 2 persons
Ingredients :
  • Sweet Corn Kernels : ½ cup
  • Roasted Peanuts : ¼ cup
  • Onion : 1
  • Besan : 2 tbsp
  • Rice Flour : 1 tbsp
  • Green Chillies : 2
  • Amchoor Powder : ½ tsp
  • Ginger : ½ inch piece
  • Garlic : 2 - 3 (Optional )
  • Cilantro : 2 sprigs
  • Salt to taste
  • Oil for deep frying

Method :
1. Peel
and chop the onion into small pieces and set aside.
2. Grind the roasted
peanuts into a coarse powder and set aside.
3. Grind the sweet corn,
ginger, garlic and green chillies into a paste.
4. In a mixing bowl,
combine the flours, peanut powder, ground corn, salt, amchoor powder and
chopped cilantro. Mix very well and set aside.

5. Heat oil in a deep frying pan. Divide the corn mixture into equal
size balls and shape each ball to flat patties of medium thickness.

6. Deep fry them until golden brown color and crispy and remove from the
oil.

7. Serve on a cloudy day with a cup of hot coffee or tea.

  • You can also check other Snacks recipes here
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Cucumber Raita Recipe

Preparation & Cooking Time : 5 mins
Serves :  3 - 4 persons

Ingredients :

  • Cucumber : 1
  • Fresh Yogurt : 1 cup
  • Roasted Cumin Powder : ½ tsp
  • Cilantro: 2 sprigs
  • Salt to taste
  • Red chilli powder for garnish
Method :

In a mixing bowl, put in the yogurt and mix
well until smooth. Add the chopped cilantro, grated cucumber, cumin
powder and salt and mix well. Garnish with cilantro and red chilli powder and serve.

Peanut and Tomato Chutney Recipe

~ Tomato & Peanut Pachadi ~
Preparation & Cooking Time : 20 mins

Serves : 4 persons

Ingredients :
  • Tomatoes : 3 small sized
  • Peanuts : ½ cup
  • Green Chillies : 3 - 4
  • Tamarind : 1 inch piece
  • Dried Red Chillies : 1 or 2
  • Oil : 2 tsp
  • Turmeric Powder : ⅛ tsp
  • Mustard Seeds : ¼ tsp
  • Curry Leaves : 1 sprig
  • Hing : ⅛ tsp
  • Salt to taste

Method :
1. Dry
roast the peanuts till they change color. Remove from the flame and let
them cool completely.
2. Rub the roasted peanuts with hands to remove the
skins.
3. Heat a teaspoon of oil in a pan. Add the split green chillies and
fry for a minute. Take them out and set aside.
4. Now add the chopped
tomato, tamarind and turmeric to the pan and cook till tomatoes are soft and pulpy.
5. Switch off the flame and let it
cool completely.
6. Grind the roasted peanuts and fried green chillies into
a powder. Now add the cooked tomatoes, salt and water and grind again.
7. Transfer the chutney to a bowl and set
aside.
8. Heat a teaspoon of oil in a pan for seasoning. Add the mustard
seeds and let them splutter.
9. When the seeds stop popping,
add the curry leaves, broken red chillies and hing. Stir for a couple of seconds and switch
off the heat. Pour over the chutney and combine well.
10. Serve with dosa,
idli, upma or pongal.
  • You can also check other Chutney recipes here
  • Check out other recipes of Peanuts here
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Pazham Pori / Ethakka Appam ~ Ripe Plantain Fritters Recipe

Pazham Pori ~ Authentic Kerala Snack Recipe

 

Preparation & Cooking Time : 15 mins
Serves : 4 persons

Ingredients

  • Ripe Plantains : 5 or 6
  • Maida : 1 cup
  • Rice Flour : 2 tbsp
  • Sugar : 3 tbsp
  • Turmeric Powder : ¼ tsp
  • Water : 1 cup ( more or less )
  • A pinch of cooking soda
  • A pinch of salt
  • Oil for deep frying

Sliced Ripe Plantains
Method :

 

1. Peel and cut the plantain horizontally into two halves and then slice them lengthwise.
2. In
a mixing bowl, combine the both flours, sugar, turmeric powder, salt
and cooking soda.
3. Add water little by little and make a smooth and
medium thick batter.
My Lovely Banana fritters 🙂

4. Dip the sliced plantains in the batter and fry them
in the hot oil.

5. Fry until golden brown and drain on a paper towel.
6. Serve with a cup of hot tea.

Beetroot Poori / Puri Recipe

Beetroot Poori with Onion Besan Curry
Preparation & Cooking Time : 40 mins
Serves : 4 persons
Ingredients :
  • Beetroot : 1 medium sized
  • Wheat Flour : 1.5 cups
  • Ajwain Seeds : ½ tsp
  • Salt to taste
  • Oil for deep frying

Method :
1. Wash, peel
and chop the beetroot into pieces.
2. Add enough water to cover the
beetroot
pieces and pressure cook it for 2 whistles.
3. Switch off the flame and
wait until the pressure go off. Remove the cooked beetroot from the
cooker and let cool.
4. Grind the beetroot into a smooth puree and set
aside.
5. In a mixing bowl, add the wheat flour, salt and ajwain seeds and
mix well. Now add the beetroot puree and mix well.
6. Knead the dough well
until it is pliable.
7. Divide the dough into equal size lime balls.
8. Roll
the dough ball into a circle with little thickness.  Remember, if it is
too thin then poor will not puff up.
9. Deep fry the poori in hot oil.
Remove from the oil serve with any spicy curry.
Quick Onion and Besan Curry
  • You can also check other Breakfast recipes here
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Apple & Dates Milkshake Recipe

Preparation & Cooking Time : 5 - 10 mins

Serves : 2 persons

Ingredients :
  • Apple : 1
  • Seedless Dates : 10
  • Milk : 1.5 cups
  • Ice Cubes
Method :

1. Chop the dates into small pieces. Wash and chop the apple into pieces and set aside.

2. Transfer the chopped apple, chopped dates and little milk to a blender. Blend until smooth.

3. Now add the remaining milk and ice cubes and blend
again. Add more milk if you want a thinner consistency.

4. Pour the milkshake into glasses and serve immediately.

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Tomato Ullipaya Pachadi ~ Tomato Onion Chutney Recipe

Preparation & Cooking Time : 20 - 25 mins

Serves : 4 - 5 persons

Ingredients :
  • Tomatoes : 4
  • Onions :2
  • Turmeric Powder : ¼ tsp
  • Red Chilli Powder : 1 teaspoon or to taste
  • Tamarind : 1 inch piece
  • Mustard Seeds : ¼ tsp
  • Urad Dal : ¼ tsp
  • Curry Leaves : 1 sprig
  • Hing : ⅛ tsp
  • Oil : 2 tsp
  • Salt to taste
Method :
1. Wash and chop the tomatoes and set aside.
2. Peel and chop the onion into pieces and set aside.
3. Heat a teaspoon of
oil in a wok and add the chopped onions and fry till the onions are translucent.
4. Now add the chopped tomatoes, tamarind and turmeric powder and
cook till tomatoes are soft and pulpy.
5. Switch off the flame and let it
cool completely.
6. Grind the cooked tomato mixture, salt and red chilli
powder by adding little water.
7. Transfer the chutney to a bowl and set
aside.
8. Heat a teaspoon of oil in a pan for seasoning. Add the mustard
seeds and urad dal and let them splutter.
9. When the seeds stop popping,
add the curry leaves and hing. Stir for a couple of seconds and switch
off the heat. Pour over the chutney and combine well.
10. Serve with dosa,
idli, upma or pongal.
  • You can also check other Chutney recipes here
  • Check out other recipes of Tomato here
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Quick Bread Halwa - Indian Dessert Recipe

 ~ Bread Ka Halwa ~
Ingredients :
  • Bread Slices : 12 - 14
  • Milk : 1 Cup
  • Sugar : 4 tbsp
  • Ghee : 3 - 4 tbsp
  • cardamom Powder : ½ tsp
  • Almonds

Method :
  1. Remove the edges of the bread slices, and
    cut the bread slice into small pieces.
  2. Heat ghee in a heavy bottomed pan
    and add the bread pieces. Fry them on a low or medium flame till golden
    brown in color.
  3. Now add the milk and cook until milk has been fully
    absorbed.
  4. Add the sugar and cardamom powder and keep stirring on medium
    flame till you get halwa consistency.
  5. Switch off the flame and garnish
    with almonds.
  6. Serve as a dessert.
  • You can also check other Sweet recipes here
  • Check out other recipes of Bread here
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Fresh Watermelon Juice ~ Summer Coolers

Ingredients :
  • Chopped and De-seeded Watermelon : 2 cups
  • Lemon Juice : 1 tbsp
  • Sugar to taste
  • A pinch of salt

Method:

Combine all the ingredients in a blender and blend well. Refrigerate it for sometime and serve chilled.

Gummadikaya Payasam ~ Pumpkin Kheer Recipe

Ingredients :
  • Pumpkin Puree : ¾ cup
  • milk : 1 cup
  • Sugar : ¼ cup
  • Cardamom Powder : ½ tsp
  • Ghee : 2 tsp
  • Almonds

Method :
  1. Wash
    and chop the pumpkin into cubes. Add enough water to cove the pumpkin
    pieces and pressure cook it for 1 whistle.
  2. Remove from the cooker, drain
    and cool the pumpkin pieces.
  3. Remove the skin of cooked pumpkin and
    grind into a smooth puree.
  4. Bring the milk to a boil in a heavy bottomed
    vessel and add the pumpkin puree and combine well.
  5. Cook on a medium
    flame for 10 minutes. Now add the cardamom powder and sugar and mix
    well.
  6. Continue to cook on a low flame for another 2 minutes until the
    sugar dissolves.
  7. Then add the ghee almonds and turn off the flame. Serve
    as a dessert.
  • You can also check other Sweet recipes here
  • Check out other recipes of Pumpkin here
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Gummadikaya Bobbatlu ~ Pumpkin Poli Recipe

 

Ingredients :
  • Grated Pumpkin : 3 cups
  • Powdered Jaggery : 1 to 1.5 cups
  • Maida : ¾ cup
  • Cardamom Powder : 1 tsp
  • Ghee

Method :
Stuffing :
Take a heavy bottomed pan and fry the grated pumpkin with a tablespoon
of ghee for 5 minutes. Now add the powdered jaggery to it and mix well. Allow
the jaggery to melt and cook on a medium flame till it becomes thick.
When the mixture starts thickening, add the cardamom powder and stir
well. When the mixture starts leaving the sides of the pan, remove from
the heat. Allow it to cool and roll into a round shape balls.
Dough :
In a mixing bowl, combine the flour and little ghee
and mix thoroughly. Add water and make into a smooth dough just like
our chapathi dough. Cover the dough with a lid and set aside for 1 hour.
Divide the dough into equal size balls and set aside.
Making Poli : 

Take a ball of the dough and roll a little and
place the pumpkin mixture in the middle and cover it from all sides
towards the middle and press. Dust the platform with flour and roll out
carefully into a round roti. Heat a tawa, sprinkle little ghee and cook
the stuffed poli on both sides until brown spots appear. Serve warm.

  • You can also check other Sweet recipes here
  •  Check out other recipes of Pumpkin here
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Pumpkin Pakoda / Fritters Recipe

Manchi Gummadikaya Pakodilu ~ Pumpkin Pakora
Ingredients :
  • Grated Pumpkin : 1 cup
  • Onion : 1 large, chopped lengthwise
  • Besan Flour : 4 tbsp
  • Rice Flour : 2 tbsp
  • Ginger Garlic Paste : ½ teaspoon (Optional)
  • Red Chilli Powder : 1 to 1.5 tsp
  • Curry Leaves : 2 sprig
  • Salt to taste
  • Oil for deep frying
Method :
  1. In a mixing bowl, combine the flours, chopped onions, grated
    pumpkin, salt, red chili powder, ginger garlic paste and curry leaves
    and mix very well. No need to add extra water at all.
  2. Heat oil for deep frying. Take a small portion of pumpkin mixture
    and drop them into the hot oil.
  3. Deep fry the fritters until golden
    brown and crispy and remove from the oil.
  4. Serve on a cloudy day with a cup of hot tea.
  • You can also check other Snack recipes here
  • Check out other recipes of Pumpkin here
  • Back to Recipe Index