Mixed Batter Paniyaram

     As a routine work, will start banging my head to find out the dinner dish. I should day that was a BIG banging day. Yes, i was running out of Idly/Dosai Batter and even the wheat flour. I got a cup of idly batter, another cup of Adai batter and a cup of wheat flour. As my DH is not lover of Upma varieties so am totally clueless on what to prepare for our dinner having with the leftovers alone. Suddenly i called my friend and was asking her to suggest something for dinner. As my savior, she gave this idea and am totally relieved. Here comes my new excavated recipe.

ALL YOU NEED:

Idly Batter	1 cup
Adai Batter	1 cup
Wheat Flour	1 cup
Chopped Onion	1 No.
Chopped Ginger	2 spoons
Bengal Gram	3 spoons
Green Chilly	2 Nos.
Cumin Seeds	1 spoon
Curry Leaf	2 Twigs
Urad Dhall	4 spoons
Mustard	1/2 spoon
Salt	To Taste
Oil	4 spoons

METHOD:
     Take a wide bowl, mix wheat flour with water by adding pinch of salt. Make sure there is no lumps. Now add both left over batters i.e. idly and adai batter, Mix well. Let it sit for a while. Heat 2 spoons of oil in a pan, add mustard, when it cracks, add urad dhall, bengal gram. When it turns golden brown, add chopped ginger, green chilly and curry leaf. Saute for 1 min. Now add fine chopped onion and pinch of salt. Saute until it becomes translucent. Once done, add cumin seeds, give quick stir and put off the flame. Let it cool. Meantime, heat paniyaram pan by adding some oil in each holes. Now add onion mixture to the batter and give hard stir. Adjust with salt. When the paniyaram pan, gets heated, pour the batter to the each holes occupying 3/4 of the holes. Cover it with a lid for 2 mins. Now toss it carefully to the other side. Let it be in medium flame until it gets cooked. Once done take out from the pan and serve hot with chutney.

♬ Sangeetha♡Nambi ♬

Dahi Dhokla Chaat

     Nowadays am a big fan of Dhokla recipe. Me started preparing atleast weekly once for our evening snack. Since its become my frequent preparation, last week was bit bored on having with usual mint and tamarind chutney. So just thought, why i shouldn't try my all favorite Dahi chaat ??!! Yay ! so tried it finally and posted here for your views. You can also check my other Dahi Chaat versions HERE.

ALL YOU NEED:

Dhokla	6 Pieces
Red chilly powder	Pinch
Tamarind Chutney	2 spoons
Coriander Leaf	1 1/2 spoon
Chopped Onion	2 spoons
Grated Carrot	1 1/2 spoon
Chaat Masala	Pinch
Curd	3/4 cup
Sugar	1 spoon

METHOD:
     Take a wide bowl, arrange Dhokla cubes. Once done, add chopped onion, chopped tomato and pour the curd which is mixed with the sugar. Again pour the tamarind chutney on top of it. Once done, add grated carrot and chopped coriander leaf. On top of it add chilly powder and chaat masala. Make sure, you pour the curd just few minuted before you start serving. If you add long time before your serving time, all the added dahi and tamarind chutney gets absorbed by dhokla.

♬ Sangeetha♡Nambi ♬

Hara Bara Kebab

     As soon as i saw this recipe in a famous cookery show, i was super excited to try this immediately for our evening snack. Since it has very basic ingredients! I started searching for the ingredients but i got nothing :( Poor me ! Do you think will i leave ?! No way, on our next grocery shopping, i picked all the ingredients without fail and finally prepared ! Now, its for your views... Tadaaaaa.....

ALL YOU NEED:

Spinach	1 cup
Besan/Kadalai Maavu	1 1/2 tblsp
Garam Masala	1/2 tsp
Fennel Seeds	1/2 tsp
Green Chilly	1 1/2
Potato	1 No.
Peas	1/2 cup
Ginger	1/2 inch
Sugar	Pinch
Salt	To Taste
Oil	To Spray

METHOD:
     Pressure cook both potato and green peas by adding a pinch of salt. No problem even it get mashed. Now boil 2 cups of water with pinch of sugar (to retain the green color), add spinach, let it be boil just for a minute. Once done, drain the water and wash it immediately in cold water. Now take boiled green peas without water, spinach, ginger, green chilly in a blender, grind it to a paste. No adding water please! Transfer it to a wide bowl, now add the mashed potato, fennel seeds (this is my touch, not comes in original recipe), garam masala, besan flour. Mix well with required salt. Once done, grease both your palms with water and make te mixture into small lemon-sized balls. Flatten it gently.

     Now heat a tawa and sprinkle some oil, Place the kebabs gently, let it cook for 3 to 4 mins in medium flame, Turn it to the other side(again gently, there is a chance of breaking the shape)to cook. Let it be in flame for another 3 to 4 mins in medium flame. Don't use high flame, b'cos it will cook only the outer portion, the inner portion will remain uncook. Once done, you can see the nice brown coating. All done, its time to taste with a ketchup or Tamarind chutney !

Note: In original recipe, he'll add Amchoor powder too. Since it was not there at home, i skipped it.

♬ Sangeetha♡Nambi ♬

Thenkuzhal Mullu Murukku

     During diwali, me was trying new snack on daily basis. This is one among my newly tried murukku. Eventhough it have very plain taste. Thenkuzhal murukku is my moooossssstttt favorite but never tried at home. This was the first in my bookmarked recipe. Without any second thought, i tried this using store bought rice flour but using. Mullu murruku plate in murukku press.

ALL YOU NEED:

Rice Flour	1 cup
Urad dhall flour	3 tblsp
Jeera/Ommam	1 tsp
Oil/Butter	2 tblsp
Water	To Knead
Salt	To Taste
Hing	1/4 tsp
Oil	To Deep fry

METHOD:
     Take a wide bowl, add rice flour, urad dhall flour, hing, jeera/ommam, salt, mix all the ingredients. Now pour the oil/butter, mix well again. Now add water little by little until it forms a perfect dough consistency. Now heat oil for deep frying. Meantime, take the murukku presser, grease with oil. Now fill 3/4 of the presser with the dough. Check whether the oil is in perfect heat by adding a pinch of dough into the oil. When it comes up immediately, its the perfect time to deep fry the murukku in batches. Take a laddle or plate, grease it with oil, now press the dough in circle shape and put one by one into the oil. Deep fry on both sides. Transfer it to the tissue paper.

Note: You can also press directly into the oil but i feel pressing it in ladle is safe.

♬ Sangeetha♡Nambi ♬