Tag Archives: Indian snack recipe

Ellu Urundai Recipe / Sesame Balls Recipe / Easy and Healthy recipe / Healthy snacks recipe

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Ellu urundai / Sesame Balls is one among the must to prepare during Vinayagar Chaturthi in all south Indian families. Already I have shared a version of Ellu Urundai or sesame balls – which as soft and melt in mouth version and now the other version which is crunchy and chewy. Also, do check out our video – which has both versions of Ellu Urundai together as a special of Vinayagar Chaturthi. Also it is known as Chimli urundai.

CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Diwali/Deepavali recipes.

Taking this to Fiesta Friday#185 hosted by Angie@thenovicegarderner.

Ellu urundai or Sesame laddo is the combination of both ellu /sesame and jaggery. Ellu urundai / Sesame balls has more health benefits as they lower cholesterol level, protect heart health, improves blood pressure, balances hormones, burns fat and so on. And so, they can be consumed anytime as it takes just 5 mins to prepare. Also, this can be prepared in bulks and store in an air-tight container, as it stays fresh for a week. Let me share the recipe…

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Ellu Urundai / Sesame Balls / Crunchy Ellu Urundai recipe

Ingredients:

  • Ellu / Black Sesame / Til seeds – 1 cup
  • Jaggery – ½ cup
  • Water – ¼ cup
  • Cardamom powder – ½ tsp

Making of Ellu urundai / Sesame Balls –

Preparation:

  • Dry roast sesame / ellu in a heavy bottomed vessel for 2 mins or until it crackles. Roast only in medium flame else the sesame will be burnt and you give a slight bitter taste.
  • Remove it from flame and transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Add jaggery and pour water, bring it boil, make sure it reaches the syrup consistency (once you let a drop of syrup to a bowl of water, it should not dissolve) Check out the consistency in the video as the consistency is very important here.
  • Add the sesame seeds to the jaggery syrup, remove it from fire, keep on stirring once in a while for 2 mins or until it thickens and comes to a rolling consistency.
  • Now take a small portion of sesame/ellu and roll it to a ball, let it rest for mins or until it reaches room temperature.
  • Store it in an air-tight container, and it stays fresh for a week.

 

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Nachos Chips / Home-made Nachos Chips / Nacho Chips

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Nachos are a snack food from Mexico, and now been popular among all parts of the world. Nachos are served as starter with a layer beans, veggies, non-veg with a variety of dips. Not only its me but my family like nachos to the core, and this was one long wait to try recipe in my list and finally done today.

Nachos was very easy, simple and consumes very little time to prepare with the combination of Maize flour, maida/apf and salt. No one would say no to this Nachos chips, as this goes out well as munch even with plain coffee or tea. Let me share the recipe…

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Nachos Chips / Home-made Nachos Chips

Ingredients:

  • Maize Flour / Corn Meal – 1 cup
  • Maida / All-purpose flour – ¾ cup
  • Red chilli powder – ½ tsp
  • Carom (ajwain/omam) or Oregano – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Nachos / Nacho chips –

Preparation:

  • In a wide mouth bowl, take corn meal, maida/all-purpose flour, red chilli powder, carom seeds and salt all together.
  • Mix it well.
  • Pour water little by little and start kneading the flour and roll out to a dough.
  • Take a small portion of the dough, dust the working space, flatten the dough and cut them to the right shape (check out the video).
  • Meanwhile heat the oil in a kadai, gently drop the nacho dough one by one and continue cooking.
  • Cook only in medium flame (otherwise it would turn out to dark brown in color).
  • Flip the sides, cook on both sides until they start turning golden brown.
  • Drain the oil and remove them from fire.

Store it an air-tight container once it reaches the room temperature. Stays fresh for a week time.

 

Uppu Sedai / Uppu Seedai recipe / How to make Uppu cheedai at home – Krishna Jayanthi recipes

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Uppu sedai a most common and authentic Tamil snack. I very well remember that my grandfather use to get this uppu sedai from LALA sweet stall in our Hometown. A best munch served with tea or coffee, I and my grandfather use to soak it in coffee for 2 mins and consume it. It would be divine, only thing I was little scared that it would burst during preparation. But with little loaded guts, planned to prepare this uppu sedai for Krishna Jayanthi 😉

Uppu Seedai

Uppu Seedai

Uppu Sedai is one of the festive snack, which is prepared during Krishna Jayanathi / Janmashtami / Gokulastami and served as offering for Lord Krishna and later consumed by us.

CLICK HERE for more krishna jayanthi recipes.

This was my first time, uppu seedai came out very well with soft inside and crunchy outside. Also it never got bursted. Let me share the recipe with tips…

Uppu Seedai

Uppu Seedai

Ingredients:

  • Rice flour (store bought) – 1 cup
  • Urad dal flour / White lentils flour / Ulundam maavu – 1 tbsp
  • Sesame seeds – 1 tsp
  • Melted butter – 1 ½ tbsp
  • Salt to taste
  • Oil for deep frying

Check out the making of Uppu Seedai, will update step by step pictures soon –

Preparation:

White Lentil flour – Dry roast white lentils in medium flame for 5 mins or until turns golden brown. Remove from fire, bring it to room temperature and grind them to a fine powder. Sieve the flour for 2 times and store it in an air tight container. Stays fresh for months time.

  • Take rice flour, urad dal flour (white lentil flour) and salt in a bowl, Mix all these together.
  • Sieve the flour 2 to 3 times (because we should only fine flour, else seedai would burst while deep frying).
  • Transfer the flour to a bowl, add sesame seeds, pour melted butter and mix all these together.
  • Pour water little by little and knead the flour to a rolled dough.
  • Take small portion of the dough and roll them gently between your palms to a ball (berry size). (roll the gently, if rolled hardly they would burst when we deep fry).
  • Place the rolled balls in a newspaper, let it rest for 5 to 10 mins.
  • Heat oil in a kadai, gently drop in few balls and deep fry them (keep on turning the sides, so that they get cook evenly).
  • Cook only in medium flame (so that they cooked completely), drain the oil and remove from fire, when they turn golden brown.
  • Transfer it to a plate and serve.

Note: Stays fresh for 4 to 5 days in an air-tight container, once they come to room temperature.

For more Krishna Jeyanthi / Janmastami / Gokulastami recipe, CLICK HERE and for more snacks recipe, CLICK HERE.