It’s raining recipes – the New Indian Express


Through Express news service

CHENNAI: With the sun and the clouds setting in for a week, staying warm in the heat of our homes seems like the ideal plan. Add to that a hot cup of tea and some crispy treats, voila, we have the perfect recipe for any rainy night. To meet your cravings, Vaishali Vijaykumar is hosting eight monsoon snack foods that are supposed to control your appetite this season.

Potato croquettes by Aarthi Satheesh

Oil: 1 teaspoon + for frying
Onion: 1 medium, finely chopped
Curry leaves: A sprig, finely chopped
Green pepper: 1, finely chopped
Ginger-garlic paste: 1 teaspoon
Chili powder: 1 teaspoon
Coriander powder: 2 teaspoons
Garam masala powder: 1 teaspoon
Salt to taste
Potatoes: 2 large boiled, peeled and mashed
Corn flour / cornstarch: 1/4 cup
Maïda: 1/2 cup
Breadcrumbs: 2 cups

Heat oil in a skillet. Add the onions, curry leaves, chili, salt and sauté for a minute.
Now add all the spice powders and mix well.
Add it to the mashed potatoes and mix well. Divide it into equal portions.
Take a small portion, roll it into a cylinder. Do this for all the kibbles.
Take the cornmeal in a bowl, add a little water and make a paste.
Take a croquette, roll it in maida. Dip it in the cornmeal mixture and roll it in breadcrumbs.
Repeat this for all the potatoes. Refrigerate the balls for 15 minutes.
Heat the oil for frying. Place the balls and fry them until golden brown.

Laccha onion and potato pakoda by Selva Sunitha

Potato: 1
Onion: 1
Green peppers: 2
Fennel seeds: 1/2 teaspoon
Salt as needed
Frying oil
Turmeric powder: 1/2 teaspoon
Asafoetida: 1/4 tsp.
Ginger: 1/2 teaspoon finely chopped
Gram flour: 3 tablespoons

Grate the potato and add it to a bowl of cold water to remove excess starch. Squeeze the grated potato and add it to a mixing bowl.
Add the chopped onion, finely chopped green peppers, ginger, salt, asafoetida, fennel seeds, turmeric powder and chickpea flour. Mix well.
Add water only if necessary. The potato and onion will release water, which will help the other ingredients to bind together well.
Heat oil in a kadai. Drop the mixture into the hot oil and fry until crispy.
Garnish with fried green peppers and curry leaves. Serve hot with a spicy mint chutney.

Cabbage Dhokla by Sumithra Rajesh

Cumin seeds: 1 teaspoon
Chopped cabbage: 200 g
Chopped onion: 1/4 cup
Grated ginger: a handful
Grated garlic: a handful
Chopped green pepper: 1/4 cup
Green chili: a handful
For the dough
Wheat flour: 1 cup
Semolina: 1/2 cup
Rice flour: 1/4 cup
Starfruit seeds: 1 teaspoon
Chili powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Pepper flakes, oregano for seasoning
Coriander leaves
Fresh curd: 1 teaspoon
Baking soda and lime juice:
1 teaspoon each

In a pan, heat the oil, crack a few cumin seeds. Add the onions, garlic, ginger. Sauté together and add the cabbage, green chili and bell pepper. Add salt and sauté until mixture
is cooked.
In a bowl, combine the wheat flour, rice flour and semolina. Add the chilli powder, turmeric, chili flakes, oregano, cilantro and the cabbage mixture.
Add the fresh curd and mix everything into a smooth paste. Add the baking soda and lime juice and mix well.
Now take a small round cake pan and grease it with butter. Spread the dough evenly and steam it in a steamer for about 15 to 20 minutes.
Insert a toothpick to check if it’s done. If it comes out clean, it means the dhokla is ready.
Cut it into circles or squares using a cookie cutter and serve it with a mint chutney.

Chicken fritters by Selva Sunitha

Boneless chicken: 100 g
Coriander leaves: 4 tablespoons
Maïda: 2 tablespoons
Egg: 1
Salt as needed
Shallow Frying Oil
Ginger-garlic paste: 1 teaspoon
Grated cheese: 5 tablespoons
Mayonnaise: 2 tablespoons
Cayenne pepper powder: 1 teaspoon

Cut the boneless chicken into small pieces and add it to a mixing bowl.
Add the cilantro leaves, mayonnaise, egg, cheese, salt, cayenne pepper powder, ginger and garlic paste and Maida to the chicken pieces and mix well. Leave to marinate for at least 30 minutes.
Heat the oil in a tawa. Scoop chicken mixture and place it on tawa.
Let it cook for three minutes on one side, then turn it over and cook it for another three minutes over medium heat.
Serve hot with garlic aioli or tandoori mayonnaise.

Crispy Bread Bajji by Aarthi Satheesh

Wheat flour: 1/2 cup
Gram of flour: 1/4 cup
Rice flour: 1/4 cup
Baking soda / Baking soda: a pinch, salt to taste
Chili powder: 1 teaspoon, carambola seeds: 1/2 teaspoon
Chaat masala powder: 3/4 tsp, ginger-garlic paste: 1 tsp, water as needed
Slices of bread: 4-5, oil for frying

Cut the bread into small cubes or according to your wishes. Heat the oil for frying.
Make a thick paste by mixing all the ingredients.
Now dip the bread pieces into the batter and fry them in hot oil until golden and crisp.
Serve hot with ketchup.

Crispy Onion Rings with Peanut Sauce by Nausheen Yusuf

For the dough
All-purpose flour: 1 cup
Milk at room temperature: 1/2 cup
Salt: according to taste
Pepper powder: 1/2 teaspoon
Garlic herbs or any mixture of dried herbs: 1 tbsp.
Finely chopped cilantro leaves: a handful
Baking powder: 1/4 teaspoon

For coating
Corn flour: 1 teaspoon
Breadcrumbs: 1 or 2 teaspoons
For the peanut sauce
Tomato: 2-3
Dried peppers: 4-5
Garlic cloves: 2-3
Roasted peanuts: 1/4 cup
Salt: to taste

For the onion rings
Cut off the end of the stem and remove the skin. Then cut off the end of the root.
Cut a thin slice off the end of the onion to keep it from rolling as you slice it.
Finally, place the onion flat side down and cut it into thick slices and open each ring.
Coat the onion rings with a little corn flour and set aside.
In a bowl, add the flour and the other ingredients.
Make a paste thick enough to coat your rings. The dough should be neither too thick nor too thin.
Dip the onion rings in the batter, then coat them with breadcrumbs and fry them in hot oil over medium heat for maximum crispness.
Once fried, remove it onto absorbent foil / cloth.
You can sprinkle cheese powder on the hot onion rings for maximum flavor.

For the sauce
Cut the tomatoes in half and blanch them with the peppers and garlic. Once blanched, remove it and let it cool.
Then transfer it to a blender jug. Add the peanuts and salt and mix into a smooth sauce.
Serve the onion rings with the sauce.

Idli paste bonda by Aarthi Satheesh

Idli paste: 1 cup
Rice flour: 1/4 cup
Onion: 1, finely chopped
Green pepper: 1, finely chopped
Coconut: 3 tablespoons
Curry leaves: A sprig
Salt to taste
Oil for frying

Mix all the ingredients, except the oil, until you get a thick paste.
Heat the oil for frying. Place the dough in it and fry until golden brown. Drain and serve hot.

Cheesy Bread Bites by Aarthi Satheesh

Slices of bread: 2
Slices of cheese or grated cheese: as needed
Corn flour / cornstarch: 3 tablespoons
Water: 1/4 cup
1/2 cup
Oil for frying pan

Place the cheese slices on the bread slices. Cover with another slice of bread.
Cut it into bite-sized pieces
Mix the corn flour with a little water. Dip bread in cornmeal mixture and coat with breadcrumbs.
Heat some oil in a frying pan and fry the slices of bread until they become crisp. Filter and serve with ketchup.


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