I hope the name looks funny – “Crunchy Munchy Roasted Gram”, since this snack was prepared by my hubby, during his bachelor days 😝, most commonly during the lazy times or with no pocket money, this would be their hunger food for sudden cravings with little job, easily available and less expensive ingredients. Recently when he was chatting about his good olden days in Bangalore more than 15 years ago, this resulted in the discussion of this recipe 😊.
Taking this to Fiesta Friday #176 hosted by Angie@thenovicegarderner.
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Crunchy Munchy Roasted Gram – Tea time snack
A quick and easy snack with little work more delicious for the evening or best preferred for the rainy days are boon to most of us. Also, this fills your stomach like anything – roasted gram used here has lots of health benefits for women, onions used here gives the crunchiness and easy digestion. Give a try to this snack for your tea time with a cup of tea or coffee.
Not only me even my kids liked it. Give a try and enjoy your evenings, so now onwards do not worry about your cravings. Let me share the recipe…
- Roasted gram / Pottukadalai / Porikadalai – 1 cup
- Onions – ¾ cup
- Coriander leaves – 3 stalks
- Sesame oil – ½ tsp
- Lemon juice – 3 drops
- Chilli powder – ½ tsp
- Salt to taste
Roasted gram, fienly chopped onions, lemon juice, chilli powder, salt
With sesame oil
With finely chopped coriander leaves
Crunchy Munchy Roasted Gram – Tea time snack
- Peel and finely chop the onions.
- Rinse and finely chop the coriander leaves including the stalks and keep aside.
- Take roasted gram, finely chopped onions, finely chopped coriander leaves along with lemon juice, chilli powder, sesame oil and salt in a bowl.
- Mix it well and let it rest for 5 mins.
Serve with coffee or tea.
Note: You can also add finely chopped cucumber, tomato with this.
Every Wednesday I share an Exotic recipe, as of now being summer and the availability of mangoes, jack fruit resulted me in preparing the Mixed Fruits Halwa / Tri-Fruits or Mukkani Halwa. Do chck out my other Halwa Recipes – Banana Halwa, Corn flour Halwa, Badam / Almond Halwa, Wheat Halwa, Carrot Halwa, Beetroot Halwa.
Mukkani Halwa / Tri-Fruits Halwa – Summer recipes – Summer dessert
As the name Mukkani in Tamil literature mentions Mango, Jack fruit and Banana and also together it tastes divine and smells fabulous. I could understand now you drool, so why wait give a try immediately and enjoy the halwa. Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner. Let me share the recipe…
- Mango – 1 no
- Bananas – 2 nos
- Jack fruit – 10 nos
- Sugar – 4 tbsp
- Ghee / Clarified butter – 6 tbsp
- Cashew nuts – 10 nos
- Cardamom powder – ½ tsp
Making of Mukkani Halwa / Tri-Fruits Halwa / Summer Fruits Halwa –
- Peel and roughly chop the mangoes into pieces. Peel the bananas and keep it aside.
- Deseed the jack fruits, take 2 jack fruits flesh and thinly slice them into pieces (lengthwise).
- Also, finely chop, a handful of mangoes and bananas into pieces, keep it aside.
- Take the deseeded jack fruits, roughly chopped mangoes and peeled bananas in a mixier and grind it to a fine paste by sprinkling little water, only if needed.
- Heat a heavy bottomed vessel, pour the ground fruit mixture, start stirring them.
- Keep on stirring until it thickens and start turning golden brown in color.
- Add sugar and cardamom powder and stir for few mins or until the sugar gets dissolved in the fruit mixture.
- Start drizzling ghee/clarified butter little by little at this stage and stir well by drizzling ghee at regular intervals until the fruit mixture oozes out the ghee/clarified butter.
- Meanwhile other side, heat a tbsp of ghee/clarified butter, add the cashew nuts and fry until they golden brown.
- Transfer the roasted cashew nuts to the halwa, stir well.
- Grease a bowl with ghee/clarified butter, transfer the halwa to the bowl and level it with the back side of the spoon.
- Wait until it reaches room temperature.
Serve hot or at room temperature.
Note: Make sure that mangoes, jack fruits and bananas should be well ripened, else there would be a complete change in the taste, flavor and color.
Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.
Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.
Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.
CLICK HERE for vegetarian recipes and CLICK HERE for snacks recipes.
Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…
Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda
- Bitter gourd – 2 nos
- Onions – 1 no
- Curry leaves – 2 strands
- Corn meal / Maize flour – 1 cup
- Rice flour – 1 tbsp
- Chilli powder – 2 ½ tsp
- Asafoetida / Perungayam / Hing – ¼ tsp
- Salt to taste
All the flour and spice powder together
Thinly sliced bittergourd
Fine flour paste
Bittergourd in flour paste
Bittergourd getting mixed
Bittergourd Pakoda / Pagarkai Pakoda / Pavakkari Pakoda
- Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
- In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
- Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
- Let it rest for 15 to 20 mins.
- Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
- Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
- Drain the oil and remove it from fire.
- Continue the same process with all the bittergourd.
Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.