Tag Archives: south Indian snacks

Karupatti Mittai Recipe / Palm Jaggery Candy Recipe / How to make Seerani Mittai – Thoothukudi Special Recipe

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Karuppatti Mittai is one of the most famous and authentic sweet in Thoothukudi District (thoothukudi, kovilpatti and sathur). It’s my favorite from childhood, since it resembles the shape of ladder, I use to call it “Yeannipadi Mittai (ladder candy)”. It has been years, I had this sweet, so when I thought of preparing sweets for Diwali this was on my list when I got the recipe.

As I have heard it would be difficult in the making, thought atleast if reach some 75% to the exact taste I would be happy. But it was a wonder when it was perfect, my kids liked it to the core. Also it was vanished in minutes. So hereafter I would say Karuppati Mittai will be prepared very often by me. Let me share the recipe…

CLICK HERE for more Diwali sweets and savories and CLICK HERE for more dessert recipe and CLICK HERE for more snacks recipe.

Ingredients:

  • Raw rice / Pacharisi – ¾ cup
  • White Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Karuppatti / Palm Jaggery – 300 gm
  • Dry ginger (sukku) powder – ¾ tsp
  • Cardamom powder – ½ tsp
  • Oil for deep frying

Making of Karuppatti Mittai / Palm Jaggery Candy –

Preparation:

  • Soak the raw rice and white lentil separately in water for overnight. Drain the water, grind it to a fine paste by sprinkling water. Transfer it to a bowl and let it rest for 15 to 30 mins,
  • Meanwhile, prepare palm jaggery syrup – Crush the palm jaggery, add it to a heavy bottomed vessel, pour a cup of water, cook in medium flame and stir until it dissolves.
  • Once dissolves, strain the impurities and again cook in medium flame with dry ginger powder and cardamom powder until it reaches syrup consistency.
  • Meanwhile oil in a kadai, take a plastic sheet or milk packet, clean it well and make a small hole at the bottom of the packet.
  • Fill it with the batter, and start piping it to the oil, when it’s hot.
  • Turn the side and cook on both sides, do not over-cook them.
  • Remove it from fire and drop it to the palm jaggery syrup, give a gently press, so that it would get soaked well in the syrup.
  • Remove it from the syrup, wait until it comes to room temperature.

Stays fresh for 3 days in room temperature.

Squid Rings

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Squid Rings a perfect non-veg snack during monsoon with a cup of tea. Squid rings are deep fried with a batter, which comes out very crispy and delicious. Only thing here is do not over fry them, as they would become chewy. Let me share the recipe…

Squid Rings

Squid Rings

Ingredients:

  • Squid – ½ kg (cleaned and thinly sliced).
  • Black pepper powder – ½ tsp
  • Chilli powder – 1 tsp
  • All-purpose flour/Maida – 4 tbsp
  • Salt to taste
  • Oil for deep frying

Making of Squid Rings

Preparation:

  • Take all-purpose flour/maida in a bowl, add the black pepper powder, chilli powder, salt. Mix well.
  • Pour little water and mix it to a fine paste, make sure no lumps are formed and it should be thick.
  • Heat oil in a kadai, add the squid rings to the batter, and mix it well.
  • Gently drop the rings one by one to the oil, and deep fry them until they turn golden brown.
  • Drain the oil and remove from fire.

Serve hot with a cup of tea.

Corn Vada Recipe / Sweet Corn Fritters recipe / Chola Vadai Recipe / Easy Vadai recipes – Navratri recipe

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Corn Vada is one such crispy and perfect tea-time snack. Usually kids like to have corn, my son likes corn to the core. But after being a food blogger, my kids want me to try out something other than corn in cup or salad with corn, so I thought of preparing this Corn Vada. I would say it a perfect #afterschool snack for kids.

Corn vada was something as it was over in minutes, all of us liked it to the core. Give and try and enjoy it with a cup of tea, coffee or a milk for kids. Let me share the recipe…

Taking this to Fiesta Friday #130 hosted by Angie@thenovicegarderner.

Ingredients:

  • Corn Kernels – 1 ½ cup
  • Onions – ½ no (medium size)
  • Green chilli – 1 no
  • Cumin powder – 1 ½ tsp
  • Rice flour – 1 tbsp
  • Besan – ½ cup
  • Curry leaves – a sprig
  • Salt to taste
  • Oil for deep frying

Do check out the video recipe –

Preparation:

  • Finely chop the onions and green chillies.
  • Wash the corn kernels, take ¾ th of the corn in a blender and blend them well in regular intervals without adding water to a smooth paste.
  • Add the leftover corn kernels and blend it just for few seconds.
  • Transfer the corn dough to a bowl, add onions, green chilli, curry leaves, rice flour, besan, salt and cumin powder, mix them all together.
  • Heat oil in a kadai.
  • Meanwhile take a small portion of dough, roll it to a lemon sized balls and flatten them in between your palms. Continue the same process with the whole dough.
  • Gently drop in the pressed dough to the oil, turn both sides and fry until they turn golden brown. Cook only in low flame so that it would be cooked well, otherwise it would turn golden brown before it gets cooked.
  • Drain the oil and remove the vada.

Serve hot Corn Vada with Tomato ketchup or Chutney and a cup of coffee or tea.

For snacks recipe – Click here.