Crispy Malabar Spice Stuffed Idli

Crispy Malabar Spice Stuffed Idli

Prep: 13 hours

Cook: 30 minutes

Method: Easy

Course: Snack

Type: South Indian

Idlis stuffed with a spicy mixed vegetable mixture, steamed and then deep fried

Ingredients

  • Rice semolina (idli rawa) 1 cup
  • Beaten rice (poha) ¼ cup
  • Split skinless black gram (dhuli urad dal) ¼ cup
  • Salt to taste
  • Oil for greasing
  • Stuffing
  • Mixed vegetables 2 cups
  • Oil 1 tsp
  • Green chillies, finely chopped 2
  • Curry leaves 5 to 6
  • Split skinless black gram (dhuli urad dal) ½ tsp
  • Mustard seeds ½ tsp
  • Sambhar powder ½ tsp
  • Salt to taste
  • For serving
  • Sambhar as required
  • Low calorie green chutney as required

Methods

  • To make the idli batter, wash and soak the rice semolina and beaten rice in water in a large bowl for at least 2 hours. Wash the split black gram thoroughly and soak it in water in another bowl for at least 4 hours.
  • Blend the rice semolina and beaten rice in a blender to a smooth batter and transfer into a deep bowl.
  • Grind the split black gram separately to a smooth paste with a little water till fluffy. Transfer into the same bowl. Add salt and mix thoroughly. Cover and keep in a warm place to ferment for 6 to 8 hours.
  • To make the stuffing coarsely grind the mixed vegetables in a blender without adding water.
  • Heat oil in a non-stick pan, add green chillies, curry leaves, split black gram and mustard seeds and saute till the seeds splutter and the gram turns a light brown.
  • Add vegetables and salt and saute for 3 to 4 minutes. Divide the stuffing into 15 equal portions.
  • Heat sufficient water in a steamer and grease the idli moulds. Put a spoonful of the idli batter into each greased idli mould. Place a portion of the stuffing over it and pour another spoonful of idli batter the idli batter to cover the stuffing.
  • Keep the moulds in the steamer, cover with the lid and steam for 10 to 12 minutes. Wait for 1 minute and take out the idlis.
  • Take the moulds out and let them cool slightly. Demould the idlis and set aside to cool.
  • Heat sufficient oil in a kadai, slowly slide in the idlis, a few at a time, and deep fry till golden and crisp.
  • Arrange them on serving plates and serve hot with sambhar or green chutney.
American Corn on the Cob

American Corn on the Cob

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

  • Corn on the cob

Any time snack – flavourful and piquant corn on the cob can be enjoyed especially during monsoon

Ingredients

  • Corn on the cobs, boiled 2
  • Butter 2 tbsps
  • Cinnamon (dalchini) powder 1 tsp
  • Salt to taste
  • Orange zest (narangi ka chilka), grated 1 tsp
  • Lemon zest (nimbu ka chilka), grated ¼ tsp
  • Lime zest, grated ¼ tsp

Methods

  • Take butter, cinnamon powder, salt, orange zest, lemon zest and lime zest in a bowl and mix well.
  • Roast corn directly on flame, rotating it so that they are evenly roasted all around.
  • Brush the butter mixture evenly all over and serve.
Classic American Chicken Burger

Classic American Chicken Burger

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

  • Chicken
  • Burger buns

The name says it all – just relish it with tall glass of chilled lemonade

Serving Suggestion : Serve with a glass of chilled lemonade.

Health Tips:

Brown burger buns

Ingredients

  • Chicken mince (murgh ka keema) 250 gms
  • Burger buns 4
  • Red chilli flakes 1 tsp
  • Dried mixed herbs 1 tsp
  • Garlic paste 1 tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Egg 1
  • Refined flour (maida) as required
  • Breadcrumbs (ground toasted bread slices 2 ro 4 tbsps
  • Oil 2 tsps
  • Mayonnaise 4 tbsps
  • Tomato ketchup 2 tbsps
  • Mustard paste 1 tbsp
  • Large onion, sliced into rings 1
  • Lettuce leaves or cabbage leaves a few

Methods

  • Take chicken mince in a bowl, add chilli flakes, mixed herbs, garlic paste, salt, black pepper powder and mix. Add egg and bread crumbs and mix well.
  • Dust your hands with a little refined flour, take 2-3 tbsps of mixture and shape into a round patties and coat with breadcrumbs.
  • Heat 2 tsps oil on a non-stick tawa, place the patties on it and shallow-fry. Flatten it with spatula and shallow-fry each side for about 6 minutes or till evenly golden on both sides. Cover while frying so that the mixture gets cooked completely.
  • After patties are cooked, cut buns into half and toast both halves on the same tawa so that they get the patty flavor.
  • On the inner sides of all the halves, spread some mayonnaise, followed by ketchup and mustard paste. Place a patty on the lower half of each bun, top with onion rings and a few lettuce leaves. Cover with the upper half of buns to complete your burger.
  • Serve immediately.
Flavoured Popcorn

Flavoured Popcorn

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

  • Dried corn kernels

A tub full of these flavoured popcorn will help you enjoy a film that much more

Ingredients

  • Dried corn kernels ½ cups
  • Oil 1 tbsp
  • Butter 1 tbsp
  • Onion powder ½ tsp
  • Garlic powder ½ tsp
  • Red chilli powder ½ tsp
  • Black pepper powder ½ tsp
  • Salt to taste
  • Sugar ½ cup
  • Jaggery (gur), grated 1 cup

Methods

  • To make popcorn, put ½ cup of corn in a pressure cooker, add 1 tbsp of oil, mix and keep the cooker on high heat. Cover with lid but do not lock cooker. The corn will start popping and once it stops popping it is ready.
  • To make a spice mix, heat 1 tbsp of butter in a non-stick pan. Add onion powder, garlic powder, red chilli powder, pepper powder and salt and mix well for 1-2 minutes. (You may add ½ tsp lemon juice if you like).
  • For the caramel flavour, melt sugar and jaggery in a non-stick pan for 2-3 minutes. Stir occasionally so that the mixture does not burn and melts evenly. Once it turns brown it is caramelized.
  • Put half the popcorn in one bowl, pour hot caramel, toss well and serve. Put the remaining popcorn in another bowl, re-heat spice mix if cool and then pour over the popcorn. Mix it well and serve.
Vegetable Sausages

Vegetable Sausages

Prep: 8-9 hours

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: South Indian

Key Ingredients:

  • Garbanzo beans and red kidney beans

Made especially for the vegetarians, these sausages are simply superb

Ingredients

  • Garbanzo beans (kabuli chana), soaked overnight and cooked 1 cup
  • Red kidney beans (rajma), soaked overnight and cooked 1 cup
  • Dried sage (optiona) ½ tsp
  • Dried oregano ½ tsp
  • Red chilli flakes ½ tsp
  • Fresh mint leaves, chopped ½ tsp
  • Butter 1 tbsp
  • Whole wheat flour 2-3 tbsps + to dust
  • Salt to taste
  • Oil to deep fry
  • Milk 2 to 3 tbsps
  • Cornflour 2 to 3 tbsps
  • Hot dog buns 4
  • Tomato sauce as required
  • as required

Methods

  • Put garbanzo beans, kidney beans, dried sage, oregano, chilli flakes, mint leaves and butter in a mixer jar and grind into a slightly coarse paste. Transfer it into a large bowl, add whole wheat flour and salt and mix well.
  • Dust the worktop with a little wheat flour. Grease your hands, take 2 tbsps of mixture and roll it on the worktop into a round long cylinder resembling a sausage (6-7 inches).
  • Heat oil in a non-stick pan. Take milk in small bowl and cornflour in a plate.
  • First dip the cylinders in milk, coat with cornflour place them in the pan and shallow-fry, rotating the cylinders, for 5-6 minutes or till they are evenly golden all around. Drain onto absorbent paper.
  • Halve the hot dog buns, spread tomato sauce and mustard sauce on both halves, place veg sausages inside and arrange them on a serving platter. Serve immediately.