Tag Archives: munches

Oct3

Nei Kadalai recipe / Roasted Channa Dal / How to make nei kadalai

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Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.

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Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack

Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…

CLICK HERE for more Diwali recipes

Ingredients:

  • Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Salt – ½ tsp
  • Curry leaves – a sprig
  • Oil – 2 cups (for deep frying)

Making of Nei Kadalai recipe –

Preparation:

  • Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
  • Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
  • Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
  • Drain the oil and remove it from fire. Let it rest for 5 mins.
  • Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
  • Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
  • Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
  • Store it in an air-tight container, it stays fresh for a week.

Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.

Feb13

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.
Pouring water to all the dry ingredients
Dough ready
About to roll
Rolled out
Getting into shapes
Getting prickes with fork
Nachos ready to fry
Getting fried
Nachos Chips / Home-made Nachos Chips

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

 

Aug21

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.