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.

 Chilli Mushroom

A classic Indo-Chinese dish, this dry Chilli Mushroom is served as a starter/appetizer or as a snack with sauce or chutney of choice. This dish is made without onions in some parts of India.

Ingredients:
Mushrooms – 100 gms, chopped
Onion – 1, chopped (optional)
Garlic – 1 to 2 tsp, chopped
Green Chilli – 1, chopped
Ginger – 1 to 2 tsp, chopped
Capsicum – 1, chopped, seeds discarded
Red Chilli Powder – 2 tsp, mixed with 1 tblsp water
Spring Onions – handful, chopped
Corn Flour – 2 tsp
Maida (Plain Flour) – 2 tsp
Vinegar – 1/2 tsp
Soy Sauce – 1/2 tsp
Pepper Powder as per taste
Coriander Leaves – few, chopped
Oil as required
Salt as per taste

Method:
1. Mix the corn flour, maida, salt, soy sauce and pepper powder in a bowl.
2. Add the mushrooms and mix well.
3. Heat oil in a deep frying pan over medium flame.
4. Fry the mushrooms until golden brown and crisp.
5. Remove and drain excess oil.
6. Keep one to two tsp oil in the pan and remove the excess.
7. Add ginger, garlic, onions and green chillies.
8. Saute for a minute or two.
9. Add the red chilli paste and little water, if desired.
10. Add the mushrooms and stir well.
11. Cook until all moisture has evaporated and remove.
12. Garnish with coriander leaves and spring onions.
13. Serve as a snack.

 Vegetable Paneer Kabab

A variation to the usual kababs (kebabs), this one is a mix of paneer cubes and vegetable kababs grilled together. Serve with chutney or sauce. Best suited for teatime or as an evening snack.

Ingredients:
Paneer – 1/4 cup, cut into small cubes
Tomato – 1, small, chopped into small cubes
Capsicum – 1, chopped into small cubes
Onion – 1, chopped into small cubes
Potatoes – 1 cup, boiled, mashed
Mixed Vegetables – 1/2 cup, boiled, mashed (carrot, beans, peas)
Gram Flour – 1/2 cup
Ginger Garlic Paste – 1/2 tsp
Bread Slices – 2 to 3, cut into small pieces
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1/2 tsp
Mint Leaves – handful, chopped
Breadcrumbs – 1 cup
Oil for frying
Salt as per taste
Chaat Masala Powder – little
Wooden Skewers – 4 to 5, soaked in water for 30 minutes

Method:
1. Combine the potatoes, mixed vegetables, gram flour, bread slices, red chilli powder, garam masala powder and mint leaves in a large bowl.
2. Mix well and shape them into small/medium size kababs.
3. Heat oil in a deep frying pan.
4. Roll the kababs in the breadcrumbs and deep fry until light golden brown.
5. Remove and drain excess oil.
6. Skewer the kabab, paneer, onion, capsicum and tomatoes.
7. Place them in a grill pan over medium flame.
8. Grill for 4 to 8 minutes or until light brown.
9. Remove and sprinkle some chaat masala powder on top.
10. Serve with sauce or chutney.

 Tofu Tikka

A simple, delicious and tasty snack for all. Serve with sauce or chutney.

Ingredients:
Tofu – 125 gms
Curd – 1 cup
Salt as per taste
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Ginger Garlic Paste – 1/2 tblsp
Garam Masala Powder – 1 tsp
Oil as required
Wooden Skewers – few, soaked in water for 30 minutes

To Serve:
Tomato – 1, firm ones, cut into cubes
Capsicum – 1/2 cup, seeds removed, cubed
Onion – 1, cubed

Method:
1. Mix the curd, turmeric powder, red chilli powder, ginger garlic paste, garam masala powder and salt in a bowl.
2. Chop the tofu into small pieces.
3. Add the tofu pieces to the curd mixture and keep aside for 60 to 90 minutes.
4. Heat oil in a deep frying pan over medium flame.
5. Discard any excess marinade and fry the tofu pieces in hot oil until light golden brown.
6. Remove and drain excess oil.
7. Skewer the tofu pieces, tomatoes, capsicum and onions, one or two per skewer.
8. Serve at once.

Alternatively if you have an oven follow the steps #1 to #3.
4. Skewer the tofu pieces and the vegetables.
5. Place it in a preheated oven at 400F/200C and cook until golden brown and crisp.
6. Remove and serve at once.

Vazhaipoo Vadai

The banana plant is maybe the only one where all of its parts are put to use. Apart from the common fruit, the raw version, stem, leaves and even the flower is used in Indian cooking. Banana flower or Vazhaipoo (as it is known in Tamil) is extremely nutritious. Cleaning the inner parts of the flower takes a bit of time, but once done, it can be turned into a yummy dish like Vazhaipoo Poriyal, Vazhaipoo Usli and the most popular Vazhaipoo Vadai.

The vadai version is made with lentils, spices and fried in oil. It is quite easy to make as well and finds its way into many auspicious occasions, especially those where onions are not allowed.

Ingredients for Vazhaipoo Vadai

• 1 Cup Bengal Gram Soaked
• 1/2 Cup Vazhaipoo (Banana Flower) finely chopped, soaked in little buttermilk for 10 minutes
• 2 tbsp Onions finely chopped
• 2 tsp Garlic finely chopped
• 1/4 tsp Ginger finely chopped or grated
• 1/4 tsp Saunf
• Asafoetida Powder a pinch
• 2 tsp Mint Leaves
• 2 tsp Coriander Leaves
• Curry Leaves few
• Oil for frying
• Salt as per taste

How to make Vazhaipoo Vadai

• Coarsely grind the soaked Bengal gram.
• Combine all ingredients, except oil, in a bowl.
• Mix well, adding a little water if required, to a thick dough.
• Heat oil in a deep frying pan.
• Make small balls and flatten them to a vada shape.
• Deep fry in hot oil until golden brown.
• Remove and drain excess oil.
• Serve hot with chutney of choice.

 Special Masala Pori

Masala Pori or Kara Pori (Spicy Puffed Rice) is a very easy to make, delicious and tasty snack that can be made in very little time. Made out of puffed rice, it is a common snack across Tamil Nadu often served as a snack during tea time or as an evening snack. It is a guilt free snack and is packed as office snack or school snack too.

Ingredients for Masala Pori (Kara Pori)

• 2 cups Puffed Rice (Pori)
• 1/2 tsp Turmeric Powder
• 1 tsp Black Pepper Powder
• handful Fried Peanuts
• 1 or 2 Red Chillies
• little Mustard Seeds
• few Curry Leaves
• as required Ompodi (Sev)
• as required Kara Boondi
• as required Oil

How to make Masala Pori (Kara Pori)

• Heat a little oil in a pan.
• Fry the mustard seeds, curry leaves and red chillies for 30 seconds.
• Remove and transfer to a mixing bowl.
• Add all the remaining ingredients and toss well to mix.
• Serve at once or store it in an airtight container.

Variations of this recipe:

As with any Indian recipe, there are numerous local variations to this snack. Some of the popular variations include:

• Masala Garlic Pori (Masala Garlic Puffed Rice):  Along with the ingredients above, add crushed garlic cloves and roasted gram.
• Coriander and Mint Masala Pori: Add some coriander leaves and mint leaves to the preparation mentioned above along with chopped mango pieces, lemon juice and onions.
• Puffed Rice Chaat: This is more a North Indian variation similar to a Bhel Puri. Sweet Chutney, Green Chutney, Carrot, Onions, Cucumbers and Tomatoes are added.