Saturday, June 7, 2014

Methi Matri

Making snacks for T time is a big job in my house.. It is really difficult to make something which all 3 (MIL, FIL, hubby) like. While I was browsing the net searching for some easy and quick recipe I came across Methi Matri.. There a lot of recipes on net for Methi Matri.. I have tweaked it a little to suit out pallate

You Need:
Maida / All purpose Flour - 1 cup
Chiroti Rava - 1 tbsp
Kasoori Methi - 2 tsp finely ground
Freshly Ground pepper - 1 tsp
Green Chillies - 2 tsp finely chopped
Ajwain / Om kalu - 1 tsp
Oil for deep frying

Take all the ingredients except oil in a bowl
Mix well
Add 1 tbsp hot oil to this and mix with your fingers till the mixture becomes like bread crumbs
Add little water to this to get a stiff Dough
Do not over knead
Keep covered for 10 mins
Divide the dough in 3 equal parts
Take 1 part and roll it into a 1/2 cm thick circle
Cut round cirlces using a 1" cookie cutter
Prick all over with a fork, this is to ensure the matri does not puff up.
Heat oil in a heavy bottomed vessel
When it is hot, reduce the flame to low
Place 6 - 7 matris based on the size of the vessel and fry on both sides.
At the end of the cooking process increase the flame to get golden brown matris
Drain on absorbent paper
Store in airtight containers and serve with T :)

You can add butter instead of oil in the 3rd line
Ensure you fry the matris in low-med flame to ensure crisp matris
Do not make the dough soft else the matris will drink oil and become soggy

Tuesday, June 3, 2014

Biscuit Ambade

Sunday evening when R asked for something to munch on.. I doled out the usual - banana bajji, potato bajji etc etc and he said make Biscuit Ambade. Biscoote used to be a favourite evening snack in my mom's house and has lots of fond memories associated with it :)

Biscoote is urad dal batter deep fried in Oil

You Need:
Urad dal - 2 cups
Green chillies - 2 tbsp finely chopped
Ginger - 1 tsp finely chopped
Coriander leaves - 2 tbsp finely chopped
Hing - 1 pinch
Oil for deep frying

Soak the Urad dal for 2 hrs
Drain the water and grind it into a fine paste with very very little water
Add green chillies, ginger, coriander, hing and salt
Mix Well
Heat oil, do the heat test
Wet your hand with water, take a small lemon sized ball of the batter and drop it into the oil
Based on the size of the pan drop 5 - 6 bisoote in it
Fry the vadas till they are golden on medium flame on all sides
Drain on an absorbent paper
Serve with chutney or sauce of your choice

The consistency of the batter is very important. The Batter should not be runny
I soaked the urad dal in hot Water for 1 hr
Instead of grinding in the mixie, I used the pulser this makes the batter smooth and fluffy

Mavina Kayi Tokku

As soon as summer arrives my MIL starts preparing sendige and uppinakayi :) I need to remember to post the recipes before they get over! 

Today I have instant Mango Tokku 

You need:
Mango - Grated Margoba mango un-ripe (we got 1.5 cups grated mango)
Methi seeds - 1/2 tsp
Red chillie powder - 5 tbsp 
Coconut Oil - 3/4 cup
Hing - 1/2 tsp
Mustard - 1 tsp

Remove the peel and grate the mango
Heat coconut oil in a deep pan
Add methi seeds
Once it starts spluttering add the grated Mango
Allow the Mango to cook for 5 ~6 mins on medium flame
The mango will start dissolving in the oil once it starts cooking
Add red chillie powder, Hing and salt
Mix well remove from flame

In another pan 1 tsp coconut oil
Add mustard, once it starts spluttering add it to the tokku
Once the tokku comes to the room temperature store in an airtight container.

If you have added more oil then the oil will separate once the Mango is cooked. You can then remove the excess oil.
No need to refrigerate the Tokku. It stays good for atleast 3 - 4 weeks at room temperature.