Posts filed under ‘Snacks’

Bread dahi vada (yogurt vada)

Bread pieces : 10 pieces
Red chilli powder : 1/ 4 tsp
Salt to taste
Yogurt : 2 to 2 1/2 cups ( perugu )
Tamarind juice : 1/2 cup ( to thin too thick )
Vegetable oil : For deep frying
Cilantro : few (kothi meera)

For popu :

Vegetable oil : 1 tsp, Cumin seeds, Mustard seeds each pinch and cilantro

Preparation :

1. Remove four sides edges of the bread pieces and take in to a bowl. Mash it and add some salt and a pinch of red chilli powder. Mix well. Add required yogurt with a spoon (2 to 4 tsp ) to make a dough and make it in to lemon size balls, press them on the middle of the palm in to round shape.

2. Heat oil in a kadai and place the pressed vada in to it slowly. Fry until they turn golden brown. Remove from the oil and drain the oil.

3. Heat 1 tsp oil in a popu pan. Once the oil is hot add cumin seeds and mustard seeds. Let it to crackle. Turn off the flame.

4. Take yogurt in to a wide bowl, add salt, red chilli powder, tamarind juice, above popu mix and prepared vada. Garnish with cilantro. Keep it a side about fifteen minutes for smoothness.

Serve it hot. It is very smooth and delicious tasty evening snack.

June 29, 2008 at 3:03 am 1 comment

Vegetable manchuriya

Shredded carrot : 1 cup
Shredded Cabbage : 1 cup
Potatoes : 3 to 4 Medium size
Corn flour : To mix requiring
Cilantro : 1/2 bunch
Green chilli : 5 to 6
Salt to taste
Garlic flakes : 6
Soya sauce : 4 table spoons or optional
Tomata sauce : 4 to 5 table spoons

Preparation :

1. Cook potato in pressure cooker with reruiring water. Cook 2 to 3 whistles. After cooling remove the water.Peal and mash the potato.

2.Take green chilli, garlic flakes, salt in a jar, grind into smooth paste.

3. Take Shredded carrot, shredded cabbage, mashed potato, ground paste, requirad corn flour and mix well. Make a dough, to prepare small lemon size balls.

4. Heat oil in a deep bottem vessel or kadai and when oil is hot, prepared balls drop slowly from the kadai. Fry until it turns light golden color. Remove and keep them on paper towel to get the extra oil drained out.

5. Cut 3 garlic flakes, green chillis into small pieces. Heat one table spoon oil in a wide bowl. When the oil is hot add garlic pieces, green chilli pieces and fry under low flame until the pieces turn light golden color. Add soya sauce, tomato sauce, 1/4 cup of water and prepared balls. Cook the balls till the water is obsorbed. Turn off the flame.

Yummy vegetable manchuriya ready to serve. Serve it 6 mambers.

June 4, 2008 at 2:48 pm 4 comments


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