Step by step instructions for making the paniyaram

Ingredients

• Ripe Banana – 3 (medium sized)
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Rice flour – 3 tbp
• Grated Coconut – 2 tbsp
• Jaggery – 3/4 cup
• Cardamom powder – a pinch
• Salt – as per taste
• Baking soda – 2 pinch
• Water – 1.25 cup ( + or – )
• Oil – for greasing

Method to prepare the Banana Kuzhipaniyaram

1. Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.

2. Make a thick paste. (Bit thicker than idli batter). Grease the paniyaram pan moulds, with the oil and heat it. Add the batter using a tbsp to the pan, cover and cook in medium flame.

Cook the paniyaram

3. After 3 min, check one paniyaram, whether you can turn it. If you can turn, turn, each paniyarams, upside down with the help of a stick or a spoon.

4.  Again cook it for another 2 – 3 min on that side also. If needed, you can add drop of oil to the moulds. Check whether they are cooked, by inserting a toothpick, and it comes out clean. Remove the Paniyarams from the moulds and serve it hot.

5. Since it is sweet paniyaram, we had it just like that without any side dish.

Cabbage pakoda | Cabbage pakora recipe with easy step by step instrucitons for your easy understanding and learning.

How to make Cabbage Pakoda | Cabbage Poakodi

Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage.

So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite .

Step by step instructions to make cabbage fritters

Ingredients

• Cabbage – 1.5 cups
• Small Onion / shallots – 1/2 cup (chopped finely)
• Besan flour – 3/4 cup
• Rice flour – 1/2 cup
• Corn flour – 1 tsp
• Chilli powder – 1.5 tsp
• Turmeric powder – 1/5 tsp
• Baking soda – 3 pinch
• Green chillies – 2 finely chopped
• Coriander leaves – 3 tbsp (chopped)
• Curry leaves – 2 tbsp (chopped)
• Fennel seeds – 1 tsp
• Salt – as per taste
• Oil – for frying
• Water – as needed or around 5 tbsp ( for sprinkling )

Method

1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.

Spicy and crispy maida biscuits

Sweet Maida Biscuits

5. Let them rest for 30  to 40 min.

9. Drop the dough squares in batches and fry them until they get cooked evenly and colour comes to light brown.

10. Filter the oil and cool down. 

Ring Murukku or chekodi or chegodilu is my favorite murukku in my childhood days. My father used to get it from snack stores in the evening and I just love the ring shaped one. During that time, I do not know its name… I just call it as otta murukku (hole murukku) and my father know what I am asking for. After coming to blogging world, I came to know its Telugu name and still now, do not know its Tamil name. So If anybody know, please let me know it. This is such a lovely and crispy snack and the only difficulty is to make its shape takes more time. But my kids helped me in this process. Ok, lets see the making process of the crispy snack Ring Murukku.

You can view some yummy snacks recipes below
Traditional Karasev
Kaara boondhi
Uppu Seedai
Easy Murukku for Beginners
Galagala / Wheat snack

How to make Ring Murukku / Chekodi

Soak Time: 1 hr | Preparation time: 45 min | Cook Time: 10 min | Serves: 6
Recipe Category: Snacks | Recipe Cuisine: South Indian
Recipe Source: My kitchen experiments

Ingredients

Rice flour – 1 cup (store bought)
Water – 1 cup
Yellow moong dal – 3 tsp
White sesame seeds – 1 tsp
Cumin seeds – 1 tsp
Chilli powder – 1 tsp
Butter – 1 tsp
Salt – as per taste
Oil – for frying

Method

1. Wash and soak the dal for 1 hr.

2. In a vessel add water and when it is boiling, add the butter, salt and the soaked dal.

3. Give a stir and add the rice flour to the boiling water and immediately switch off the water. Mix the rice flour thoroughly and cover and keep aside, until it comes to room temperature.

4. When the dough comes to room temperature (light warm temperature should be ok) add the chilli powder, cumin seeds, sesame seeds and salt if necessary.

5. Make into a smooth dough. If the dough is dry, add a tsp of water and not more than that.
6. Now apply oil in your hand. Take a small portion of dough and roll into a strip of length 6 cm approx. and join the ends and press slightly to make a ring shaped.

7. Ask your kids to help and they can enjoy making it. (Of course they will make some different shaped murukkus… ). Do the same for the rest of the dough.
8. Heat the oil in a vessel and when is very hot, slowly drop the murukku in small batchs.

9. When the murukku, comes floating on top (or the ssshhh… sound stops) reduce the flame to low-medium and cook until they become golden colour.

10. Filter the excess oil and save in a airtight container.

Notes:

• After making the dough, keep it closed with a wet cloth to prevent it from drying.
• Always keep the flame in high first and then turn to medium for a even crispy murukkus.
• After making the ring shape, if the murukku breaks, add a drop of water to the murukku and attach it tightly as they may tend to break when dropped in water.