Reposts of Snack Recipes

Iam sending the following yummy snack recipes to EC's WYF:Fried snack event

1)Butter Murukku

2)Ribbon Pakoda

3)Crispy thattai

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Fruit mix cookies

I had a packet of Fruit trail mix.Actually my plan was to bake a fruit cake and I postponed it and ended up making fruit cookies..I browsed soooo many recipes on the internet and came up with this one..my own version :)


Ingredients:

All purpose flour - 1 1/2 cup

Softened Butter - 1/2 cup(at room temperature)

Light brown sugar - 1/4 cup

sugar-1/4 cup

baking soda - 1/2 tsp

baking powder - 1/2 tsp

vanilla essence - 1 tsp

Egg - 1

Dried fruits - 3/4 cup(I used archer farms fruit trail mix which had dried cranberries,papaya,golden raisins,cherries)



Method:


Preheat the oven to 350 def F.Line a cookie sheet with parchment paper.


In a wide bowl,cream the butter and both brown sugar and regular sugar into a smooth paste.Add the vanilla essence and egg into it.Beat the egg until creamy.

Then add the allpurpose flour along with baking soda and baking powder into the wet ingredients.

Stir until the dry ingredients incorporate well into the wet ingredients.

Finally,gently mix the roughly chopped dry fruits into the mixture.

Now scoop 1 tbsp of cookie dough into the prepared pan leaving about 2 inches space between them.

Bake for about 10 to 12 minutes until the cookies turn slightly brown on the edges.

Cool on a wire rack for a few minutes.

Store in air-tight container.

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Vadakari

Are you bored of the same chutney/sambar combo for idli?Then,try this..

Though it is time consuming,it tastes heavenly with idli and dosa.

Ingredients:

Channa dal - 1 cup

Dry red chillies - 4

Fennel seeds/Saunf - 1 tsp

Finely chopped onion - 2

Tomatoes - 3

Green chillies - 3

Turmeric powder - 1/4 tsp

Gingergarlic paste - 1tsp

Coriander powder - 1/2 tsp

Cinnamon - 1/2 inch

Cloves - 2

Pudina leaves - few

oil for frying the vadas.

Coriander leaves for garnishing

Salt to taste

Method:

Soak the channa dal in water for 2hrs.Then drain the water completely and grind it along with the dry red chillies,fennel seeds and required amount of salt to a coarse paste.

Then add a little portion from the finely chopped onions to this coarse paste.

Heat 2 cups of oil in a pan.Make small coin sized vadas and when the oil is hot enough,fry the vadas till they become slightly brown in color.Dont fry them till they are crispy.

Drain in paper towels and break them into halves.

In a pan heat 4tbsps of oil.Add the cinnamon and cloves.Then add the ginger garlic paste and fry till the raw smell goes off.Now add chopped onions and saute till they are golden brown in color.

Then add tomatoes and green chillies and pudina leaves and saute till the tomatoes are  are mushy.Now add the turmeric powder,coriander powder and fry for some time.Now add 2 cups of water and required amount of salt.When it starts boiling,simmer and add the vadas into it.Close with a lid.After 5 minutes,turn off the heat.

Garnish with coriander  leaves.


Serve hot with idlis/dosas.

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Tomato Dosa with Kadappah

Tomato Dosa is very easy to make.There is no need for fermentation for this dosa batter.The slight tangy taste from the tomatoes and the color of the dosas are quite an appeal to taste buds.

Kadappah is an unusual recipe.This recipe is chitvish's of Indusladies.The name itself was catchy..

Ingredients for Tomato Dosa:

Rawrice - 1 cup

Idly rice - 1 cup

Urad Dal - 8tsp

Ripe tomatoes - 4

Asafoetida - 1/4 tsp

Dry red chillies - 8

Salt to taste


Method:

Soak rice and urad dal along with dry red chillies for 2 hours.
Then grind it with chopped tomatoes adding aafoetida and required amount of salt into a smooth batter.No water should be added.After 4 hours,dosa can be made.

Ingredients for kadapah:

Moong dal/Split green gram dal - 1/2 cup

Potatoes - 3 medium

Onion - 2 medium

Turmeric powder - 1/4 tsp

Cinnamon - 1/2 inch

Cloves - 2

Lemon juice - about half of a lemon

Oil - 4tbsp

Chopped coriander leaves for garnishing


Grind the following into a smooth paste :

Grated coconut - 1/4 cup

Dahlia/Pottukadalai - 2tbsp

Green chillies - 4

Garlic - 3

Method:

Pressure cook the moongdal in plenty of water(about 2 cups) .Save the stock of the cooked dal.Mash the dal.
Boil the potatoes and dice them.Heat oil in apan.Add the cinnamon and cloves.When a nice aroma comes,add the onions and saute till they are golden brown in color.
Now add the moongdal stock,salt and turmeric powder and allow it to boil.When it starts boiling,add the ground paste.Let it boil for another 2 minutes till the raw smell of the paste goes off.
Then add potatoes and mashed dal and simmer till everything mix well.



Turn off the heat and add chopped coriander leaves and lime juice.
Serve with tomato dosa.

Iam sending this to Padma's Dosa corner Event.

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Badam Burfi/Badam Cake

Ingredients:

Almonds/Badam - 1 cup

Sugar - 2 cups

Milk - 1/2 cup

Ghee - 1/2 cup

Water - 3/4 cup

Yellow food color - 1/4 tsp

Method:

Soak the almonds in boling water for 5 minutes and then in cold water for about an hour.Peel the skin and grind into a smooth paste adding milk little by little.
In a heavy bottomed pan(preferably a non-stick pan)dissolve the sugar in 3/4 cup of water.In a low flame keep on stirring the sugar solution.
After it starts to boil,don't stir occasionally.Test the consistency of the syrup.It should form a string about 1cm long ,when the syrup is poured from a ladle.
At this time add half of the ghee and the almond paste.
Keep on stirring on low heat till the mixture starts  to leave the sides of the vessel .
Add  the yellow food color and the remaining ghee.
After the ghee is absorbed,pour the contents on to a greased plate .

Wait for 5 minutes and then cut into diamonds.

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