black urad dal cabbage vada recipe | whole black gram dal vada | cabbage split urad dal vada | split black gram dal recipes

Vada is the south Indian popular deep fried food which serves for breakfast. Using white urad dal makes this vada which I have already posted in my blog. At the same time, I have whole urad dal at home which I brought from India so, thought to try with black urad dal. In the evening time, I tried this vada so it was almost night while taking the pictures.

garlic murukku recipe | how to make garlic murukku | vellulli murukku | poondu murukku | diwali snacks

Being an Indian It`s quite normal to tend for snacks and sweets that too for foodies it`s really difficult to stay away. So, I feel it`s better to try the recipes at home instead of buying storebought foods. In snacks, I prefer murukku first so, love to try new versions every time instead of repeating the same old recipes. I have been waiting to make this garlic recipe and finally, last week did it successfully.

Onion Mint Pakoda | Onion Pudina Pakodi | Onion Pudina Bajji | Easy Pakora Recipes | Spicy Indian Deep Fried Tea Time Snacks

I brought chick pea flour from indian last year.I tried  few popular recipes and then suddenly stopped using..Even I don`t know the reason about it..Already it crossed one year and started forming weevils..Upphhh!! this pantry beetles are one of the biggest problem in food packets.That too specially in indian food products you can see the formation of this irritating weevils very quickly.

Friday 17th Guest Post by Gayathri Anand | Chettinad Masala Seeyam | South Indian Deep Fried Veg Fritters | Urad dal Vada | Minapa Garelu

It`s friday again..So,It`s time for guest post time.How quickly days are passing??..Till now MLH Introduced 16 bloggers with wonderful guest posts and this is 17th one.Hope I continues this guest post series every week like this.By the way today we are going to meet Gayathri anand..

Potato Bonda | Aloo Bonda | Urulaikizhangu Bonda | Quick and easy Vegetarian deep fried evening snacks for kids | Deep fried spicy potato balls

 This is a very old recipe,but re posting with new pictures..Recently I have started using potato often in my kitchen,but never tried any thing deep fried fritters like this except potato bajji..Specially,for pictures I cooked this again and really liked the taste and texture of the bonda.Because of digestion problem of oily foods,

Besan Paare | Spicy Chickpea Flour Deep fried Crackers | Quick and easy Indian Snacks For Kids | Easy South Indian Festival Snacks

I tried very long time this recipe,but for step wise pictures purpose re posting the recipe 
again..This time missed main pictures of the recipe,so,same with old pictures posting it...Besan Paare is one of the popular north indian savory snack which people makes often,mostly in festival times..

Deep Fried Bread Cheese Balls | Mozzarella Cheese Stuffed Bread Balls | Deep Fried Snacks For Kids | Deep Fried Fritters With Left Over White Bread And Cheese

These are deep fried bread balls with cheese stuffing...I followed the steps according my mind when I thought to make some cheesey balls for Mahas Boys...Here first,I prepared bread like a lump/soft dough by soaking them in water for a second..But,you can use the single bread slice for stuffing by soaking in water before..You can use any ingredients in the stuffing like sweet corns, green peas,garlic etc..Also,should be careful while deep frying the balls to retain the shape and don`t fry too brown in color...So,why you are late still..Go and pickup all the ingredients,cook and enjoy with hot tea/coffee..

WHAT YOU NEED

Mozzarella cheese slices-3-4
carrot-1 small
onion-1 small
cilantro leaves- handful
black pepper powder-to taste
salt-to taste
chat masala-1/4 tsp (optional) 
white bread slices-5-6
oil for deep frying

HOW TO COOK

Cut cheese slices into fine pieces...

In a mixing bowl take chopped cheese,grated carrot,finely chopped onion,chopped cilantro leaves,black pepper powder,salt,chat masala and mix it well with hands..Then take lemon size mixture and shape it like ball.

Take 1/2 cup of water in another bowl..Now dip bread slices and squeeze out water immediately as much as possible..Now mix these bread slices into a fine mixture or almost like dough  (see the picture)

Now take some bread mixture spread it on your palm place cheese ball,close from all sides carefully..Cheese ball should be small in size,other wise while frying comes out ..so,carefully shape them and arrange all in a plate..

Now heat oil for deep frying in a kadai or vessel..Take bread crumbs in a plate and roll these balls  and set aside... When the oil very warm drop this bread balls carefully ... at a time 3-4 balls are fine..

Don`t over mix the balls & don`t flip them much while frying,other wise they loose the shape..

{That`s the mistake which I did :( }

Carefully take out on a kitchen paper towel and serve hot with ketchup.

Hyderabadi Style Green Mirchi bajji | Mirapakaya Bajjilu | Milagai Bajji | Tamarind Stuffed Mirchi Bonda | Deep fried Veg Snacks | Quick And Easy Popular South Indian Snacks for Tea Time |

here is the recipe of Hyderabad style mirchi bajji 

Friday With a Friend 8th Guest Post by lakshmi Vimala | Sweet Corn Deep Fried Fritters | Sweet Corn Recipes | Quick and easy snacks for kids | savory indian snacks

Today,we are going to meet lakshi Vimala who is a friendly food blogger. I met her very recently in facebook later started talking in leasure times.She blogs at cookingclub17.blogspot.com where she presents her recipes with pictures..

Aratikaya Bajji | Raw Banana Fritters | Simple Indian Tea Time Snacks | Easy evening spicy snacks | Besan Flour Snacks

First time,I used raw bananas in kitchen,though I have seen lots of banana plants in foz,never tried to get few.In the present apartment,most of the people are from bangladesh and DH friend wife sent 2 bananas few days back...I have tried curry and this pakoda with those 2 big bananas..These are simple fritters which goes well as evening snack with hot tea..

PUNUGLU/PUNUKULU/LEFT OVER DOSA BATTER DEEP FRIED BALLS

PUNKULU OR PUNGULU Is one of the famous deep fried snack which can prepare with Dosa batter..For,this recipe left over dosa batter may works out well instead fresh one..Old batter means which kept in fridge for 2-3 days,suits for this recipes perfectly..In the ingredients also,you can see some differences when compared with another Punugulu recipes..It means have lots of options for this recipe..For example you can add some soaked chanadal to batter or you can add black pepper corns like me..But It`s an optional...If you want very tasty punukulu,then mix all the  ingredients to the batter and keep it in room temperature for 4-5 hrs...Fermenting gives a best taste.Along with this punukulu Iam sharing a Tea recipe which I learned from my mother.She prepares tea only in the morning which is the signature recipe(this one) of her.A must try,If you are Tea lover:) The combination of both these two is simply awesome...Please try next time..

CATEGORY-DEEP FRIES/DOSA BATTER RECIPES/EVENING SNACKS
PREPARATION TIME-15 MNS
COOKING TIME-20 MNS

WHAT YOU NEED
Dosa/idli batter-2 cups(OR)
rice-1cup+urad dal-1/2cup

onion-1 big chop very finely
salt- to taste
green chilli minced-4-5
cumin seeds-1/2 tsp
baking soda-1/4tsp
hing/asafoetida/inguva podi-2-3 pinches
ginger garlic paste-1 tsp
black pepper corns-5-6
oil -for deep as needed

HOW TO MAKE

To the dosa batter add in all above ingredients except oil and mix well..

Heat oil in a kadai/deep pan and turn on.Check the heat by dropping a small drop of batter..

If the oil is very hot,keep flame in low n using a spoon drop the batter into hot oil...

change flame in medium heat and fry well..Once they started changing colour turn other side and fry well..

Don`t crowd the pan with lots of balls,other wise it may difficult to fry..

Change flame according to frying but never put it in high..Deep fry them in batch wise..

Once,complete the frying remove on  a paper/kitchen paper..

Serve with peanut or coconut chutney along with hot cup of Tea..

May be half of the people in world loves Tea I feel.In my school  and college days Iam also a good liker of Tea which AMMA prepares in home..I strongly says no one can prepare the tea like my mom.(Is it over confidence or love on my amma??!!) She prefers to buy pure,fresh buffalo milk instead of packets and without adding water she prefers to make Tea...I saw some people who loves to sip a full glass of tea..Those may satisfy with only half glass If they tasted my mom`s hand Tea..The secret behind her Tea is adding ginger skin and cardamoms..I really love the aroma of ginger and flavour of cardamom while sipping..Huhh!!!! It`s really a unique happy feeling while tasting which cannot express in words..MOMS recipes are always best and Iam feeling very happy to share another recipe of my MOM.. 

WHAT YOU NEED

Full cream milk-1 cup
tea powder-1 sachet or 1 tsp
sugar-1 tsp(depend on ur taste)
dry ginger skin-1 tsp
cardamom skin-4-5

HOW TO MAKE

Heat little bit of water to the tea mug or bowl and turn on..This avoids the sticking of milk in the bottom..

Now add milk and once milk starts boiling add in tea powder and sugar..Mix this well..

Keep flame in low,while boiling tea add in ginger+cardamoms  skin...Boil for 2-3 minutes more..

Turn off and strain...Serve always hot..

This may works for those who suffers with headache or migraine..

** In stead of ginger skin you can add fresh ginger piece(small) too..

MYSORE BONDA | SOUTH INDIAN POPULAR BREAK FAST RECIPES

mysore bonda is one of the very tasty and very easy deep fried south indian snack to prepare.

it goes well in break fast time with coconut chutney also evening snack with a hot cup of tea.I have prepared it recently and it came out well..different people have different variations in doing this.check my version and let me know what you think...

BUTTER GARLIC PRAWNS FRY/DEEP FRIED BUTTER PRAWNS

Hi....hope you all doing well.....

Whenever I decides to cook Fish or Prawns First I thinks about DH n specially about MAHADEV...He don`t likes if the food is too hot with  chilli powder..So, I choose Always Pepper powder for mild spicy touch..As per my thoughts I tried this for him....When I opened the frozen prawns packet MAHADEV asked some questions..Here the conversation is.

MAHADEV: Mama..Voce que faziendo(what ur doing mom)

Me:estoy cocinando prawns para voce y para papai( Iam going to cook prawns for u n dad)

MAHADEV:OOOOO....para mama y para mahadhip(for mom n mahadhip?)

ME:mama no quere y mahadhip no gusto ( I don`t want n dhip don`t likes )

MAHADEV:OOOOO..mamãe vai comer bolo......(mom eats cake na!!)

ME:si(yes)

MAHADEV:OOOOO...mama, eu quero dar um beijo para voce.pease pease....(mama.I want to give a kiss.....please...please)

And til they both  completes eating I can hear sweet words and almost  can enjoy his sweet kisses without asking any request..Other days I have to request him for a kiss when I want..Hahaha..

CATEGORY-NON-VEG,PRAWNS,DEEP FRIES

PREPARATION TIME-30 MNS

COOKING TIME-30 MNS

WHAT YOU NEED

Prawns-200 gms

egg-1 big

black pepper powder-2-3 tsps(acc 2 ur taste)

salt- to taste

corn flour-2-3 tsps

 all purpose flour/APF- 2-3 tsps

butter-20 gms

garlic pods-6

ginger garlic paste-1 tsp

onions-2 med size

lemon juice-2 tsps

HOW TO COOK

Remove the shell and de-vein the prawns and wash well...Beat egg and add in  pepper powder,salt,ginger garlic paste,corn flour,APF and lemon juice and marinate prawns for at least 15 mins...

Chop onion n garlic finely...

Heat oil in kadai and deep fry the prawns til done and drain them on  a paper towel...

Now heat on other vessel with butter..When it`s hot saute onions and garlic til light golden in colour......

Add deep fried prawns in this and mix well....After 2-3 mins off flame and serve hot with chilli sauce or ketchup n salad..

RAJMA BREAD AMARANTHUS LEAVES VADA/KIDNEY BEANS BREAD VADA/THOTAKURA BOBBARLU VADA/EASY EVNG SNACKS/DEEP FRYINGS

I know..Nowadays Iam not visiting your blogs,but Iam really busy in home,work along with kids..Sure will find some time soon n definitely will check out all recipes..Til that please cooperate with me..Thank you all..

I don`t accept deep fryings to eat or even to cook also..But I have some pressure cooked rajma in fridge..So,Tried out this vadas..I heard that this types of vadas or any spicy snacks go well tea as combination..Now I agree with that.Luckily I tried these between 3-4 pm and took pics after finishing frying soon n instead coffee prepared some tea n had along with Tea..It`s really super hot delicious combination both vada n Tea..I really enjoyed..Hope you guys will like this too...

This is one more easy vada which you can make often with simple Ings...So,here it goes......

CATEGORY-DEEP FRYING/RAJMA/VADAS
PREPARATION TIME-20 MINS
COOKING TIME-20-30 MINS

WHAT YOU NEED

Rajma/kidney beans/bobbarlu-1/2cup

amaranthus leaves/thotakura-1/2 bunch

onion-1 med size

bread powder-1/4 cup

curry leaves-1 sprig

ginger garlic paste/GGP-1/2tsp

salt- to taste

bengal gram/chana dal/chanaga pappu-2 tsps

baking soda-2 pinches

green chilli-5-6(paste or minced)

oil-for deep frying

*ACC TO RAJMA QUANTITY USE AMARATHUS LEAVES(QUANTITY)..

HOW TO COOK

Wash and soak rajma for over night n in the next day morning drain n grind them into coarsely..

Neat wash and chop amaranthus leaves very finely and mix in rajma..Chop onion also very finely and mix in it..

Now except oil add other those like GGP,salt,green chilli minced,soda,bread powder,chana dal,curry leaves  and mix....Make it like a soft dough..

Heat oil in a kadai and prepare vadas using your palm and deep fry them in med-low flame...

Once done remove n take them on a paper towel to remove the excess oil..

Make some Tea n serve vadas along with Tea..Awesome combination.......

MAHAS NOTES

I replaced green chilli with red colour chillies...

Use dried bread slices to make powder n this helps in binding the vada dough..

whatever the ings u adding/uisng  here make sure the about quantities..

** After preparing vada dough,Once if the oil heat Just drop only one vada and let it fry first..If it is good without loosing shape then go with remaining..**