Its snacks time, Today we have Farin from Farin’s Fun Flavors. I came to know Farin through FB. Farin is friendly and she always encourages my recipes with her lovely comments. After talking to her I came to know that we both are sailing in a same boat, her daughter and my son are almost the same age. I always enjoy the way she gives intro about the food, associating food to a movie. When I approached her for Guest post, without any hesitation she instantly agreed and gave this yummy snack. During my childhood days, I had a great addiction for Maggi and guess Farin read it 🙂 Crispy Pakodas are waiting, over to Farin,
About my sweet Director Vidya:
What can I say about this sweet and silent director behind TMF (Traditionally modern food). She has released so much sooper doper movies(recipes) which are great hit and some are considered for National awards, Oscar awards and many got published in Newspaper too.. Evunga periya aalu makkale. All her movies(recipes) are my favourite and arisi thegai payasam is one the top. She is an active director who release movie(recipe) often and a famous big distributor in FB. Her movies are a great hit in FB groups.
Am so happy to act in her direction and a big Thank you for giving this opportunity dear. May our friendship grow forever.. Wish you all the best for all your future endeavors.
About today’s Movie Noodles Ragi Methi Pakoda. Even to name my baby I was not that much confused. Since this movie has lots of heroes not sure what appropriate name to select. Finally twisted ma very tiny brain and select this name.. Not sure how many will agree???
Don’t worry about the deep fried version, as it has Ragi Powder and Methi leaves in it Minus * Minus = Plus… Hot hot pakoda’s Movie is awaiting for you.
Cooked Noodles- 1 pkt
Onion- 1 big no(sliced thinly)
Methi leaves- a handful
Ragi powder- 3 tbsp
Rice flour- 2 tsp
Chilli powder- 1 tsp
Salt- as needed
- Cook the noodles as per the packet instructions. Clean and wash the methi leaves. Slice the onions, chop the green chilly and methi leaves and make it ready.
- To the noodles add the sliced onion, green chilly, chopped methi, Ragi powder and mix it well. Now add rice flour and red chilly powder and again mix it.
- Heat oil in a pan, Pinch a small ball size from the mixture and drop it in the oil as we fry for pakodas on medium flame. Cook on both the sides by flipping it often.
- Once it turns brown, drain it in a kitchen tissue and serve it hot.
Don’t overcook the noodles.
I have used Ragi flour for binding, you can also use besan.Using of Rice flour is optional, it gives a nice crispy texture to the pakodas.
You can also try with different types of greens too
Yesterday evening after returning from work hubby asked what Sundal today. I had planned to prepare Moong Dal Sundal, but then I realized I forgot to soak Dal. Then I remembered I had some frozen peas. Amma use to prepare Sundal with dry peas by soaking and pressure cooking them, but I thought of trying with frozen peas. Sundal was ready in 5 minutes – quickest Sundal I ever had
Preparation Time : 3 min | Cooking time : 5 mins | Serves : 2
Recipe Category : Appetizer/Snack
Frozen peas – 1 cup + 1/2 cup
Salt – To taste
Grated coconut – 1/3 cup
Green chillies – 1 (Adjust according to your taste)
Coriander leaves – 4 – 5 sprig
Ginger – small piece ( approx 1/2 tsp)
Coconut Oil – 1 tsp
Mustard seeds – 1/4 tsp
Urad Dal – 1 tsp
Channa Dal – 1/2 tsp
Curry leaves – 1/2 sprig
Red chilli – 1
Hing – a generous pinch
- Microwave peas for a minute and set aside
- Blend coriander, chilli and coconut without adding water
- Add oil to the pan, when the oil is hot add the items under ‘To Temper’ and let them crackle. Add the green peas and salt, toss them for a minute
- Add the blended mixture and sautè for 2-3 minutes till raw smell goes off. Switch off the stove
- Coconut oil gives nice aroma for sundal, so it is preferred
- If you are using Dry Peas, then soak them overnight, or at least for 4 hrs in warm water. Pour enough water and pressure cook for 3 whistles
- Instead of adding coconut mixture at the end, you can also add after tempering
Ever since I had this dish for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants. First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and thought of baking this. That day I added yellow corn meal. I marinated cauliflower for 2 hours, it was soggy and I didn’t get proper fries, then I did some gimmick and managed. Again I wanted to try this with white corn flour, and reduce my marination time, and finally succeeded!
Gobi 65 – Baked
Preparation Time : 10 mins | Standing time – 15 minutes | Cooking Time : 20 – 25 mins
Recipe Category: Snack
Cauliflower -1 medium sized flower
Cornflour – 1/4 cup
Rice flour/ All purpose flour – 2 tbsp (I used rice flour)
Ginger Garlic paste – 1/4 tsp
Red chilli powder – 1/2 tsp (Adjust according to your taste)
Garam Masala – 1/8 tsp
Oil – 1 tbsp + 1 tsp
Turmeric powder – a pinch
Salt – to taste
Oil/Cooking spray – to grease (I used Pam olive oil spray)
- Parboil cauliflower and strain them
- Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease
- Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water (I used around 1 tsp) and let it marinate for 15 minutes
- Place the marinated cauliflower and bake them for 10 – 15 minutes and broil for 13 -18 minutes, turning in between
My Notes :
- Broil helps to get the fry texture so don’t skip it. Can broil for some more minutes if you need it crispier
- After turning the oven to broil, keep monitoring frequently to avoid burnt texture
- Avoid overlapping for even cooking
- If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
- Alternatively, you can also deep fry them in oil
- Ajwain can be added while marinating cauliflower
- Chat Masala or any spice powder can be added for taste
Mixture is my sister’s favorite snack. My sis had a peculiar habit of eating mixture when she was young, She would soak the mixture in water and eat it. Till today I couldn’t figure out the reason;-) As a teatime snack or a side for rice, Mixture is a winner. I couldn’t get the Indian Mixture here, so I started to eat Hunter mix and loved it. I tell myself its kettle roasted, so guilt free snack;-) wanted to avoid eating that and make a healthy homemade alternative. Traditional mixture recipe is bit lengthy, though it tastes yummy. A lazy cook like me wanted to make it quick and simple. I frequently do Puffed Rice Mixtute for teatime snack. Baking fever (that’s how hubby calls my addiction to baking) told me to try mixture with puffed and flattened rice, and with nuts. I have baked Honey Glazed Almonds, but had second thoughts to bake flattened rice. I saw my friend Chitra’s oats poha granola post and confidently tried mixture, and it was a big hit at home. This is a simple and easy mixture. Need to try my luck with some more ingredients next time.
Baked Healthy Mixture:
Preparation Time : 5 mins | Cooking Time : 15 – 20 mins
Recipe Category: Snack
Puffed Rice / Pori – 1 cup
Thin Flattened Rice/ Poha (White/ Red) – 1 cup (I used white)
Walnuts – 3 tbsp ( cut into big pieces)
Peanuts – 4 tbsp
Almonds – 3 tbsp
Sunflower seeds – 4 tbsp
Turmeric powder – 1/4 tsp
Coriander powder – 1/4 tsp
Chilli Powder – 1/4 tsp (Adjust according to your spice level)
Asafoetida/Hing – a generous pinch
Oil – 1/2 tsp
Salt – as needed
Cooking Spray/ Oil – to grease (I used cooking spray)
- Pre-heat the oven to 150 degree Fahrenhait. Line the baking tray with aliminium foil (or any Baking paper) and grease with cooking spray
- Combine puffed and flattened rice along with nuts and mix well
- Add the spice powder (Turmeric, Chilli etc.) and oil to the mixture. Combine everything well
- Spread the mixture on a foil and bake in the preheated oven for 15 – 20 mins
- Check for the seasoning and add if required. Store in a Airtight container to maintain the freshness
- Can add Fried gram, cashew nut, curry leaves, raisin or any other Nuts of your choice
- Instead of baking, you can also deep fry flattened rice, and shallow fry puffed rice and nuts. Combine everything together
- My oven took around 17 minutes but watch out after 15 minutes
- Can also use thick poha but it takes extra cooking time
- Can also microwave poha for 2 minutes instead deep frying