Nipattu, Rice crakers, Crispy Nipattu

Nipattu, Rice crackers, Crispy Nipattu

Ingredients : 

Rice Flour -  1 Cup 

Gram/Besan Flour - 1/4 Cup 

Fried Gram - 1/4 Cup 

Roasted peanut - 1/4 Cup 

White Sesame - 2 tsp

Curry leaves - 1/4 cup 

Coriander leaves -  1/4 cup

Ghee - 3 tsp 

Jeera - 1/2 tsp 

Red chili powder - 1 tsp (Spice as per needed) 

Salt (as needed) 

Oil for deep fry 

People living in Argentina: You can add dry curry leaves if you have a stock else you can omit, Add just the coriander :-)

Method : 

Roughly crush roasted gram and peanuts separately. Don't powder such that there are few pieces of peanuts. Nipatt tastes good when u get pieces of peanut, fried gram in your bites.

• Add all ingredients in a bowl and mix well,
• Add salt and check the spice level too, Add ghee and give it a mix 
• Add water in small batches to form a soft chapati like dough. The dough should not be too soft or too hard. Divide the dough into small lemon sized balls
• Now, heat the oil for deep frying.
• Take a thick plastic sheet or butter paper. Grease the sheet as well your hands with little oil. (This helps in removing nippattu from the sheet for deep frying). flatten it using your palm to form a small circle. Dont make it too thin or too thick. 
• You can make small holes using fork on the nipattu for extra crispyyyyyy.
• Deep fry the nipattu in a medium-low flame on both sides till they turn crisp and golden brown both sides. Once done, remove from oil and transfer to a paper towel.
• Let it cool for 10-15 mins 
• Transfer it to an airtight container.

Crispy Nipattu is already!!, Make Nipattu masala and enjoy !! or Have it with coffee :-) 

Masala tikki, Tikki for Chaats, Flat Puri

Masala Tikki, Tikki for Chaats, Flat Puri

Ingredients: 

Maida (all-purpose flour) 1 cup Rava ½ cup Cooking oil/Ghee 2 tsp

Salt for tsp Cumin seeds ¼ tsp Ajwain ¼ tsp Chilly flakes 1 tsp (If needed)

Method :

• Add all ingredients & mix well , now by seeing the consistency add little water, mix well like for a chapati dough but little soft . 
• Rest the dough 10 -15 minutes.
• Now flattened the small dough balls using a rolling pin or small bowl to round in shape (oil or maida flour can be used to flattened) now using the fork prick all the flattened poori.
• Now heat oil in a pan & deep fry the flattened pooris wait until it comes up by its own, now fry until golden brown, cook it for 2-3 minutes & remove it
• Now the hot and crispy flat tikki's are ready to serve with Chaats

SEV Recipe, Besan SEV , SEV for Chaats

SEV - For Chaats

Ingredients:

1 1/4 Cup of Besan 

2tsp hot oil

Turmeric

Asafoetida 

Salt to taste

Oil for greasing 

Oil for deep frying 

Method:

Combine all ingredients in a deep bowl with approx 1/4 cup of water, Mix well and kneed into a soft dough,  and keep aside. If you feel the dough is too sticky, Grease your hands with little oil and press . This will prevent dough from sticking to your hands 

Grease the SEV press mold with little oil 

Once the oil is hot and ready, press the SEV and keep the flame in low until it gets cooked. 

Do not turn the SEV, Drain on an absorbent paper. 

Repeat the steps deep-fry the remaining dough

Let it cool for 10-15 mins 

Transfer it to any airtight container.

 

SEV is ready to be served with coffee, :-) Make chaats , and enjoy !!

PS : The same ingredients with 1/4 cup of Rice flour and 3tsp of soaked ajwain is used for making OMPUDI :-) Which we add in mixtures.

Mixed vegetable masala

•      Carrots – 2
• ·       Beans – 1/4 kg
• ·       Potato – 2 nos
• ·       Cauliflower – 1 Nos
• ·       Green peas  1 cup
• ·       Onion   2
• ·       Tomato  2
• ·       Garlic  4 cloves
• ·       Green chili  3-4
• ·       Cashew nuts  5-6
• ·       Coriander leaves  a handful
• ·       Yogurt  1 tbsp
• ·       Kasoori methi  2 pinches
• ·       Garam masala  1/2 tsp
• ·       Milk/Cream  1/2 cup
• ·       Salt  as needed
• ·       Oil   as needed 

Preparation 

• Chop the onions and tomato roughly. In a pan, add 1 tbsp of oil and add the onions, tomatoes , coriander leaves, green chilli and garlic and saute for a few minutes till it shrinks. now add Cashew nuts to this and let it rest.
• Grind the onion tomato mixture into a fine paste.
• In a pan add oil and add all veggoes and boil ... the add onion paste . Mix well and saute for few minutes in a low flame.
• Add garam masala and kasoori methi and Yoghurt
• Add the1/2 cup water to this to get a gravy consistency. Add salt. Let this boil for 5-7 minutes,till the veggies get the masala blended with the gravy.
• Add the cream/Milk
• Let this come to one boil.
• Switch off the flame.
• Mix veggie masala is ready to serve. 

* You can also add 1-2 spoons of coconut to the onion mixture.
* If no green chillies, You can use red chilli powder too.

IDLI IN BUENOS AIRES

IDLI RICE 4 CUPS  (Arroz tipo Largo fino)
URAD DAL 1 CUP  (Porotos alubia small)
RICE FLAKE |PREVIOUS DAYS RICE A FISTFUL
WATER AS NEEDED
SALT AS NEEDED

METHOD:

• Wash rice , urad dal and poha soak them in enough water for 4 hours. Even soaking overnight is also ok, but 4 hours is more than enough.
• After 4 hours drain the water and add the soaked rice, urad dal and poha into the wet grinder. Do not discard the water. You can use it for grinding.
• Grind this into a smooth batter adding water in regular intervals.
• Adding water is so important as this will help in bringing out soft idlis .
• Keep it in a container and allow it to ferment for 8 to 10 hours.
• The fermentation time depends on the outside temperature as if it is very hot you get it fermented soon, whereas in rainy season this will take extra 2 hours.
• Normally i soak for idli in the morning around 5 0 clock and grind at 9 pm.
• I allow it to sit overnight and make idlis for next day breakfast.

People living in Buenos Aires : 

• As we dont get the idli rice, We can use the Arroz tipo largo fino (Dry fry in tawa) donot let it go brown. It should become white. Do this step in low flame.

• Instead of urad dhall, We can use Porotos Alubia (small) This you should soak overnight* and grind it smooth.

* Any doubt : Contact me directly :-)

Green Chutney - For Chaats

Green Chutney - For Chaats/Sandwich

Ingredients 

• 1 cup coriander leaves
• ½ cup mint leaves / pudina
• 3 clove garlic and 3 inch ginger
• 2 tbsp roasted gram dal / Roasted peanut
• 3-4 green chilli (As per your spice)
• 1/2 tsp cumin powder / jeera powder
• 1 tsp chaat masala
• ½ tsp sugar
• ½ tsp salt
• pinch of hing / asafoetida
• water (as required)
• 1 tbsp lemon juice
• 1 Cup whisked curd ( If required)

Add all the above except lemon/Curd in a blender and grind.

Check salt, Then remove and add required lemon and Curd. 

* You can use the same chutney for sandwich without adding curd.

Karadaiyan Nombu (Vellam and Uppu Adai) - Sweet and Salt version

Karadaiyan Nombu (Vellam and Uppu Adai)

Karadaiyan Nombu is a major Tamil festival which is celebrated at the time on Meena Sankranti.  Karadai is the name of a unique Nivedyam prepared on this day.

INGREDIENTS: (SWEET)

RICE FLOUR(roasted) or Idiyappam flour can be used	1 CUP
WATER	2.1/2 CUP
KARAMANI/BLACKEYED BEANS	2 TBLSP
JAGGERY	1 CUP
SESAME OIL	1/4 TSP
COCONUT (FINELY PIECIES)	1/2 CUP
ELACHI	2-3 NO.

METHOD:

• ·       In a kadai ,add water , a drop of oil  and add the jaggery in that.
• ·       Cook karamani for 1 whistle in cooker. Do not over cook the karamani
• ·       When Karamani cooked strain the water and add the karamani to the jaggery water.
• ·       Add the coconut, karamani(black eyed beans) and elachi powder.
• ·       Slowly add the rice flour to it and mix thoroughly without any lumps.
• ·       When it is warm ,grease your hand with oil/ghee and make small pinwheels

• Repeat this for the rest of the dough.
• Grease the idli mould and steam these savoury adai for 10-12 mins.

INGREDIENTS (SALT)

RICE FLOUR(ROASTED) Idiyappam flour can also be used	1 CUP
WATER	2.1/2 CUP
KARAMANI/BLACKEYED BEANS	2 TBLSP
SALT	AS NEEDED
SESAME OIL	1/4 TSP
COCONUT (FINELY CHOPPED)	1/2 CUP
GREEN CHILLI	2 NO
CURRY LEAVES	FEW
GINGER	A SMALL PIECE
CHANNA DHAL	½ tsp
MUSTARD SEEDS	1/4 tsp

METHOD:

• ·       Chop the ginger, Green chilli and curry leaves finely.
• ·       In a kadai add oil and throw in the mustard seeds,channa dal, ginger and curry leaves.
• ·       Add the water and let it boil for few minutes.
• ·       When it boils nicely add the karamani(black eyed beans) and rice flour slowly and make  a smooth dough.
• ·       When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.
• ·       Repeat this for the rest of the dough.

·       Grease the idli mould and steam these for 10-12 mins.

ENJOY THIS DISH WITH A PIECE OF BUTTER !!