Tag Archives: tamil snack

Potato Fritters Recipe / Urulaikilangu Vadai Recipe / Easy Vadai Recipes – Navratri recipes

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Potato Fritters / Urualaikilangu Vadai is one such recipe, which is a perfect food during vrat / viratham. It is also one of the highlights of Navratri.

CLICK HERE for more vegetarian recipes and CLICK HERE for Navratri recipes.

Potato Fritters / Urulaikilangu Vadai is simple, easy and can be prepared in minutes. You can also prepare it as a tea time snack for the surprise guests. Let me share the recipe…

Potato Fritters / Urulaikilangu Vadai

Potato Fritters / Urulaikilangu Vadai

Ingredients:

  • Potato – 250 gm
  • Rava/Semolina/Sooji – 100 gm
  • Green chilli – 1 no
  • Onion – 50 gm
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 2 stalks
  • Salt to taste
  • Oil for deep frying

Making of Potato Fritters / Urulaikilangu Vadai –

Preparation:

  • Boil, peel and mash the potatoes, make sure to mash it well.
  • Peel and finely chop the onions, chop the green chillies, curry leaves and coriander leaves.
  • Take a bowl, add the mashed potatoes, rava/semolina, cumin seeds, curry leaves, coriander leaves, green chillies and salt.
  • Mix it all together.
  • Heat oil in a kadai, grease your palm with oil, take a small portion of the dough, roll it to a ball, and flatten it in between your palms.
  • Gently drop the flatten vadai, to the oil and deep fry them on both sides. (Cook only in medium flame, since the potatoes are cooked already they would get burnt easily).
  • Drain the oil and remove the vada from fire, once it cooked.

Serve hot with a cup of tea or coffee.

 

Minced Meat Samosa

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Samosa is one of my favorite snack, usually during childhood days, when we go for movie I never miss to have samosa J I had few leftover Minced meat curry from my lunch, opened the refrigerator and got to see samosa patties and few pieces of boiled potatoes. Thought of combining these together for the samosa stuff with a tsp of Eastern Beef Ullarthu Masala for a punch to the samosa.

Samosa was too good, and perfect for a rainy tea time snack. It’s a must to try out for this Ramadan. Let me share the recipe…

Minced Meat Samosa

Minced Meat Samosa

Ingredients:

Preparation:

  • Mash the potatoes (no lumps should be formed).
  • Heat the minced meat curry in a kadai, add in the mashed potatoes and cook in medium flame.
  • Sprinkle the Eastern Beef Ullarthu Masala, and cook until it becomes dry.
  • Remove from the fire and wait until it comes to room temperature.
  • Now take the samosa patty and stuff the minced meat+potato filling to the samosa.
  • Meanwhile heat a cup of oil in a kadai, gently drop in the samosa, cook until it both sides turn golden brown.
  • Drain the oil and transfer to a plate.

Serve hot. I have accompanied it with a cup of Masala chai and Hummus.

For more Ramzan/Ramadhan/Iftar recipes, click here.

Mango Poori

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I would say that now I am going mango maniac, who doesn’t love Mangoes – King of Fruits. Even though it’s very hot in summer, these mangoes are the only reason I like summer. Usually my kids like poori to the core and they want me to try it with mangoes and so here comes my today’s brekkie – Mango Poori. Let me share the recipe…

Taking it to the fiesta Friday #120 hosted by Angie@thenovicegarderner.

Ingredients:

  • Mango – 1 no
  • Wheat flour – 1 cup
  • Salt – ½ tsp
  • Sugar – 2 tsp (optional)
  • Oil – for deep frying

Preparation:

  • Peel, chop the mangoes. Take it in a blender and grind them to a fine paste with 2 tsp of sugar by sprinkling little water.
  • In a wide mouth bowl, take the wheat flour, salt, pour in ¼ cup of grounded mango pulp and mix them well with your hands.
  • Roll them all together to a big ball, if needed you can add in mango pulp few more while rolling.
  • Pour in a tsp of oil and roll them over the oil, let it rest for 5 mins.
  • Divide the dough to small portions and flatten them using rolling pin.
  • Heat oil in a kadai, when the oil is hot, gently drop in the flatten dough and cook both sides until they turn golden brown.
  • Drain the oil and transfer to a plate.

Serve hot. Goes out well as breakfast or tea time snack. We had it for breakfast with Mango Chutney and Mango Pulp.