Manapparai Murukku

Murukku is a traditional savoury snack in South India. Manappari Murukku is the most popular and famous variety of them all. Manapparai is a small town in Tiruchirappalli.

Ingredients:
Rice Flour – 2 cups
Cumin Seeds – 2 tsp
Sesame Seeds – 2 tsp
Asafoetida Powder – 1/2 tsp
Butter (or Ghee) – 2 tsp
Omam (Ajwain) – 1 tsp
Salt as per taste
Oil as required
Murukku Maker – greased and fitted with 3 hole disc (you can also use any other disc)

Method:
1. Combine rice flour, butter, salt, sesame seeds, cumin seeds, asafoetida powder and omam in a bowl.
2. Add enough water and mix well to a thick, pliable dough.
3. Fill the murukku maker till 3/4th with the dough.

4. Heat oil in a deep frying pan over medium flame.

5. Press the murukku maker over the hot oil and make concentric circles to get the murukku shape.

6. Cook on both sides until light golden brown.
7. Remove and drain excess oil.
8. Store in an airtight container.
9. Serve as a snack or as a side dish to rice dishes.

Tip: Instead of directly pressing the murukku maker over the hot oil, you can also do it on a greased plate/banana leaf and gently slide the murukku into the hot oil.

 Mini Samosa

Mini Samosas or Samsa (as it is called locally) is a very popular snack suitable for any occasion. Typically it is served as a teatime snack, but it is ideal for any occasion including parties or sunday brunch.

Ingredients:
Maida – 250 gms
Ghee – 150 gms
Oil
Salt as per taste

For the Filling:
Potatoes – 4, boiled and mashed
Onion – 1, finely chopped (optional)
Cinnamon – 1/2 tsp
Oil – 4 tsp
Ajwain (Carom Seeds) – 1/4 tsp
Salt as per taste

Method:
1. Heat oil in a pan.
2. Add the mashed potatoes, onions, cinnamon, carom seeds and salt.
3. Stir-fry for 2 to 3 minutes.
4. Keep aside.
5. Sift together the maida, salt and ghee
6. Mix well till it resembles breadcrumbs.
7. Add just enough water to knead into a dough.
8. Divide the dough into 12 to 14 portions.
9. Roll out each portion into a very thin chapatti.
10. Cut 3 inches broad strips from each chapatti so as to get 2 to 3 such strips.
11. Pick up one strip at a time.
12. Place a portion of the filling in the centre of the strip and roll over the filling 3 to 4 times so that the final product is a triangular shaped samosa with various layers.
13. Prepare samosa from the different strips.
14. Roll out another portion and again cut into strips and prepare the layered samosas in this way.
15. Heat oil in a pan on medium heat.
16. Fry the samosas a few at a time so that these are crispy and golden brown.
17. Serve hot with chutney or sauce.

 Mixed Vegetable Cutlet

Serve as a snack, starter or as an appetizer with mint chutney or sauce.

Ingredients:
Carrot – 1 cup, grated
Beans – 1 cup, finely chopped
Cabbage – 1 cup, finely chopped
Potatoes – 6 to 8, depending on size, boiled, peeled, mashed
Onions – 1/2 cup, finely chopped
Maida (Plain Flour) – 2 cups
Corn Flour – 1 cup
Ginger Garlic Paste – 2 tsp
Cinnamon – little
Cloves – little
Gasagasa – 2 tsp
Saunf – 2 tsp
Breadcrumbs – 1/2 cup
Salt as per taste
Oil as required

Method:
1. Finely powder the cinnamon, cloves, gasagasa and saunf.
2. Heat little oil in a pan.
3. Saute the onions for 2 minutes.
4. Add ginger garlic paste, carrot, beans and cabbage.
5. Cook for a minute or two. Remove from flame.
6. Add mashed potatoes, corn flour and salt.
7. Add the ground masala powder and enough water.
8. Mix well a thick, pliable dough.
9. Make small balls and shape them into cutlets of desired shapes.
10. Add some water to maida and mix to a semi-thick batter.
11. Heat oil in a frying pan.
12. Dip the cutlets in the batter and roll them in the breadcrumbs.
13. Fry them until golden brown.
14. Remove and drain excess oil.
15. Serve hot with ketchup or chutney of choice.

 

 Cauliflower Pakoras or Pakoda

Cauliflower Pakoras (or Cauliflower Pakodas) is a simple to make and  perfect teatime or evening snack. Serve with sauce or mint chutney.

Ingredients:
Cauliflower – 250 gms, chopped
Besan Flour – 1/3 cup
Salt – 1 tsp
Saunf – 1/4 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves – few
Ginger Garlic Paste – 1 tsp
Green Chilli – 1, small, finely chopped
Oil as required for frying
Chaat Masala Powder – a pinch

Method:
1. Mix the gram flour, salt, saunf, cumin powder, turmeric powder and enough water to make a thick batter.
2. Add the ginger garlic paste and green chillies.
3. Add the cauliflower florets and mix well.
4. Heat oil in a deep frying pan.
5. Add the cauliflower florets, drain any excess batter, and fry for 3 to 4 minutes or until light golden brown.
6. Remove and drain excess oil.
7. Sprinkle a little chaat masala powder on top.
8. Serve with mint chutney or sauce.

 Oats Khichdi

A delicious and healthy breakfast dish with oats and mixed vegetables.

Ingredients:
Oats – 1 cup
Green Peas – 2 tblsp, shelled
Carrot – 2 tblsp, chopped
Beans – 2 tblsp, chopped
Cabbage – 2 tblsp, chopped
Onion – 1, chopped
Green Chillies – 2, chopped
Tomatoes – 2, chopped
Lemon Juice – 2 tsp
Ginger Garlic Paste – 1/2 tsp
Cloves – 1
Cinnamon – 1
Coriander Leaves – handful, chopped
Salt as per taste
Oil as required

Method:
1. Soak the oats in hot water for 5 to 10 minutes.
2. Drain well and keep aside.
3. Boil the peas, carrot and beans until tender. Drain well.
4. Heat oil in a pan.
5. Add the cloves and cinnamon. Fry for 30 seconds.
6. Add the tomatoes, green chillies, onions and cabbage.
7. Saute for two to three minutes.
8. Add the ginger garlic paste, beans, carrot and green peas.
9. Stir to mix well.
10. Add salt and stir again.
11. Squeeze the oats to remove any excess water and add to the pan.
12. Stir well and cook for a minute or until all moisture has evaporated.
13. Remove from flame.
14. Add lemon juice and stir.
15. Garnish with coriander leaves.

 Chilli Cheese Toast

Chilli Cheese Toast (or Chilli Cheese Sandwich as it is known in some places) is a very popular and quick breakfast/snack item that is popular with kids and adults alike. This can be made with regular bread slices, buns and can be toasted or left as it is.

Ingredients:
Bread Slices – 8 to 10
Butter – 5 to 6 tsp
Onions – 2, finely chopped
Green Chillies – 2 tblsp, finely chopped
Cheese – 1/3 cup, grated (you can also use cheese slices, see the end of the recipe for instructions)
Salt as per taste
Black Pepper Powder as per taste

Method:
1. Mix the cheese, onions, green chillies, pepper powder and little salt in a bowl.
2. Spread butter on half of the bread slices.
3. Spread some of the cheese-onion-green chillies mixture evenly on top.
4. Cover with the remaining slices.
5. Heat a toaster/sandwich maker for 45 seconds.
6. Place the prepared bread slices and cook until set.
7. Alternately, heat a tawa over medium flame.
8. Add little butter and place the prepared bread on top.
9. Cover with a lid and cook on both sides until lightly browned and cheese has melted.
10. Serve with ketchup.

Note: In some places, onions are not used and readymade cheese slices are used.

You can also use cheese slices instead of grated cheese. Place one cheese slice on a bread slice,  sprinkle some of the green chillies, pepper powder and salt on top.

 Fried Onion Rings

Onion Rings are a popular fast food snack item. These easy to make homemade onion rings are ideal for any occasion and makes for a tasty afterschool snack for children.

Ingredients:
Onions – 5 to 6, medium or large, peeled sliced into thin rounds, separated into individual rings
Maida – 1 cup
Rice Flour – 2 tblsp
Corn Flour – 1/2 cup
Gram Flour (Kadalai Maavu / Besan) – 1/2 cup
Green Chillies – 2
Ginger – 2 tsp, peeled
Garlic – 2 cloves
Salt as per taste
Oil as required

Method:
1. Sprinkle salt on the onions and keep aside for 20 to 30 minutes.
2. Add them to a bowl of ice water and keep it in the fridge for 30 minutes.
3. Combine green chillies, garlic and ginger. Grind them to a smooth paste.

4. Mix the maida, rice flour, corn flour and gram flour.
5. Add enough water and salt to make a thick batter. Ensure the batter is not too thick.
6. Keep the batter aside.
7. Drain excess water from the onion rings and pat dry.
8. Heat oil in a deep frying pan.
9. Dip the onion rings in the batter and fry till light brown.
10. Remove and drain excess oil.
11. Serve hot with ketchup or mint chutney.

 Maravalli Kizhangu (Tapioca) Chips

Maravalli Kizhangu or Tapioca is a popular ingredient in South India. Boiled Tapioca is often eaten as a breakfast item. The chips made using this is also very popular and is often sold as a street food.

Ingredients:
Maravalli Kilangu (Tapioca) – 1
Red Chilli Powder – 2 tsp
Asafoetida Powder – a pinch
Turmeric Powder – a pinch
Salt as per taste
Curry Leaves – few
Oil as required

Method:
1. Peel and steam cook the tapioca until half done.
2. Slice it into thin sticks (like french fries) or into thin circles (like potato chips), discarding the inner center part.
3. Add salt, turmeric powder and mix well.
4. Heat oil in a deep frying pan over medium flame.
5. Fry the tapioca sticks until light golden brown.

6. Drain excess oil and transfer to a serving bowl.
7. Add asafoetida powder and red chilli powder.
8. Toss well to mix.
9. Fry the curry leaves in a small frying pan.
10. Add to the chips and mix.
11. Serve at once.

 Butter Biscuits

Butter Biscuits are a popular teatime accompaniment across the Indian subcontinent. You can make these biscuits at home without an oven and using a pan or pressure cooker.

Ingredients:
Maida – 400 gms
Butter – 200 gms
Sugar – 150 gms, powdered
Salt as per taste
Baking Powder – 1/2 tsp

Method:
1. Combine the maida, salt and baking powder in a bowl.
2. Sieve 2-3 times.
3. Mix the butter and sugar in a bowl.
4. Add the sieved flour.
5. Mix well and make small balls of the dough.
6. Roll them out into small chapatis and cut using a biscuit cutter or a bottle cap.
7. Gently score (Make tiny holes) the prepared biscuit using a fork.

8. Bake in a moderate oven for 20 minutes or until light golden.

9. If you do not have an oven, then place a heavy-bottomed pan over low flame.
10. Fill the pan with sand until three-fourth.
11. Lightly grease a plate with ghee and sprinkle some maida.
12. Place the prepared biscuits on the plate leaving some gap in-between.
13. Once the sand is warm enough, place the plate on top and cover well.
14. Cook for 20 minutes and switch off the flame.
15. Remove and cool.
16. Sprinkle some powdered sugar on top if desired.
17. Store in an airtight container.