Andhra style Thattai

     Who will say NO to this crunchy all time snack !! Definitely not my kids. Yes, she is a very big of all these types of crunchy-muncher. Whenever i prepare this at home, this will get emptied just like that. This is one of the best flavored thattai which was tempted me to try it at home. Somehow looted this recipe from google and now here comes for your reviews.

ALL YOU NEED:

Rice flour	2 cups
Green Chillies	4 Nos.
Ginger	2 inches
Butter	2 tblsp
Water	To mix
Oil	To deep fry
Salt	To taste

METHOD:
Grind ginger and green chillies in a blender. Now take a wide pan, sieve 2 cups of rice flour, butter, grounded mixture and required salt. Add some water until it reached the dough consistency. Heat oil in a frying pan. Meantime, make the dough as small round balls and Take a wet cloth or an oil greased plastic cover, flatten the balls one by one using fingers. Deep fry it in batches, until it turns golden brown.

Note: I used store-bought rice flour. For 2 cups i got 20 to 25 thattais.

Broccoli 65

     Nowadays, got bored of trying and even tasting broccoli stir fry. So decided to try a new dish using broccoli. Suddenly this idea flashed me, why not 65 with broccoli when its tried in cauliflower all the time. Hence this was excavated by my small brain. Here you go for the recipe.

ALL YOU NEED:

* Brocolli	1 Floret
Corn flour	2 spoons
Maida	1 spoon
Besan Flour	2 spoons
Kashmiri Chilly Powder	2 spoons
Salt	To taste
Oil	To deep fry

METHOD:
     Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, drain the water completely. LEt it sit for another 5 mins. Take an another pan, mix all the items in "All you need" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated broccoli in batches.

Note: I used medium sized broccoli which got around 10 pieces. Adjust the powder based on your broccoli size.

- Sangeetha Nambi

Tapioca Chips/Kuchi Chips

     I should say this is my nostalgic recipe. Hopefully for most of them. Fine, Today is going to a snack dish which always recollect my school days. Its my all time favorite, delicious, tasty, best tea time muncher with all the best adjectives in the world and the dish is Home made Tapioca chips. Wait ! Wait !! Its sound so dramatic to me, i would always love to call its as “Kuchi Chips”(Stick Chips) that too homemade. OMG ! Without any further delay, lets move on to the method.

ALL YOU NEED:

Tapioca	Medium size
Red Chilly Powder	1 spoon
Salt	To Taste
Oil	To Deep fry

METHOD:
     Soak tapioca in water for 2 hours in water. Once done, peel the skin and make julienne cuts and let it dry for 30 mins. After 30 mins, heat oil in a pan for deep frying, when the oil is hot, add the tapioca juliennes in batches. Keep frying it in medium-high flame until its turns mild golden color. Transfer it to a bowl with tissue paper. Keep repeating the process for the left overs. Once you all done frying, add a spoon of chilly powder and salt. Mix evenly and here comes my favorite Kuchi chips/Tapioca chips.

- Sangeetha Nambi

Vegetable Cutlet

     Am a very big fan of vegetable cutlet. But its been ages since i made this tremendous lip smacking starters. Recently when i was surfing a food page in facebook, came across a perfectly prepared vegetable cutlet which made me to try for a chilly cold evening. Somehow excavated the recipe from my memory and now here comes for your views. Check my deep fried version HERE.

ALL YOU NEED:

Potato	2 Nos.
Peas	1/4 cup
Carrot	1 No.
Beans	6 Nos.
Red Chilly Powder	1/2 spoon
Turmeric Powder	Pinch
Coriander Powder	1/2 spoon
Coriander Leaf	1/4 cup
Chopped Ginger	1 spoon
Chopped Garlic	1 spoon
Garam Masala	1/4 spoon
Cumin Powder	1/4 spoon
Fennel Seeds	1 spoon
Green Chilly	2 Nos.
Breadcrumbs	To coat
Maida	2 spoons
Water	To mix flour
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Chopped all the vegetables except peas and steam it cooker with pinch of salt. Mash all the veggies using a masher. Let it cool down. Heat a spoon of oil. Add fennel seeds, chopped ginger, chopped garlic, sauté it for a while. Now add mashed veggies and all the above powders. Saute nicely until raw smell of powder goes off. Adjust the salt. Make sure the mixture is not watery. (It its watery or sticky, add maida or breadcrumbs until its thickens) Add freshly chopped coriander leaf, stir well. Let the mixture cool down.
     Meantime, in a wide bowl add 2 spoons of maida, add water and pinch of salt, mix it without any lumps. It shouldn’t be either very thick or thin. Once the mixture gets cool, divide it as medium sized roundels.

- Sangeetha Nambi

Potato Cutlets

    I am a big ardent fan of cutlet with tomato sauce from my childhood but i dont feel like preparing it before my marriage main reason is dont know to prepare. Once after entering my wedlock and started learning ABC's of cooking, preparing cutlet has become my long time GOAL ! :P Being a mind setter of "NO WASTING", i am bit scared of the outcome i.e. suppose if the outcome is bad, the ingredients which i used will be total waste. So this thought made me not to try this. But one day, i couldnt resist without trying. Started my preparation by throwing away the "NO WASTING" mind set with some basic inhouse stuffing. So, here comes for ur views.....

Here comes.... :)

Maida batter

Potato-Carrot Mixture

ALL YOU NEED:

Boiled Potato	3 Nos.
Chopped Carrot	2 Nos.
Turmeric Powder	Pinch
Maida	1/4 cup
Rice Flour	2 spoons
Boiled Potato	3 Nos.
Bread Crumbs	2 Slices
Chilly Powder	1 spoon
Water	As required
Salt	To Taste
Oil	Deep Fry

METHOD:
    Mix boiled potatoes and carrot along with turmeric powder, chilly powder and salt. Heat a pan with a spoon of oil, saute the potato mixture and saute for a while until raw smell of turmeric powder goes off. Meantime, lets prepare the batter/coater now. Take a wide bowl, add maida and rice flour mix both by adding water. Let it sit for a while. Then put off the flame of potato mixture, allow it to cool for a while. Now make the potato mixture as small balls and paralley heat oil for deep frying. Now take the small balls of potato, give soft press using your palm and dip it in maida and over coat with bread crumbs. Add it in oil and make a deep fry in batches. Let it cook for sometime and place it in serving plate over the tissue paper and serve hot.

    Potato mixture can also be prepared spicy and rich by adding garam masala, ginger garlic paste, cashew etc. etc.. As this is the first time am trying it, just prepared with minimal product. Await shortly for spicy cutlets :)

♬ Sangeetha♡Nambi ♬