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  Life   Food  22 Sep 2017  Snack time

Snack time

THE ASIAN AGE | REMA SECHAR
Published : Sep 22, 2017, 1:48 am IST
Updated : Sep 22, 2017, 1:48 am IST

Cooking is a passion for Rema and she has authored cook books.

Aloo Tikki
 Aloo Tikki

With the rains taking a break after the heavy onslaught the past few days, here are some  delicacies from over the country that can be partaken at any time of the day. The recipes are by home chef Rema Sechar who has worked as a financial advisor, soft skills and communication skills trainer and a social worker. Cooking is a passion for Rema and she has authored cook books.

Paniyaram

a

Ingredients

  • 1 cup sour  Dosa - Idli batter
  • Chopped green chilli, ginger & curry leaves.
  • Grated carrot or finely chopped  onions can be added to the batter.
  • Salt if required.
  • Oil for frying.

METHOD :

  • Mix  all the ingredients.
  • Heat oil in a kadai for deep frying or else Use Kuzhi appam vessel for shallow fry.
  • Once the oil is hot, pour a spoonful of  batter in it continue to make many dumplings on medium flame turning it when done on one side.
  • Cook both sides.
  • When done, remove with skewer.
  • If the paniyaram is cooked well the skewer will come out clean.
  • Serve  hot with Sambhar or chutney.

Nentrapazham Bonbon

a

Ingredients

  • 2 ripe bananas
  • One cup Sugar
  • 2 tbsp ghee
  • Cashewnuts for topping.

METHOD :

  • Make a thick puree of the bananas adding little water. Puree will measure  one cup.
  • Put the puree in a sauce pan. Cook the puree well.
  • Stir once in a while
  • If required  can add a few tbsps of water.
  • When done,  add sugar.
  • The quantity of sugar should be equal to  the quantity of  banana puree .
  • Mix well.Keep stirring on medium flame .
  • Add ghee to prevent the mixture from sticking to the bottom  of pan.
  • When it is done the mixture will fall like a sheet from the ladle.
  • Remove from fire. Keep to cool.
  • Roll the mixture to desired  shape with hand. Grease the palm to get a smooth shape.Top each bonbon with half cashewnut.
  • Wrap each bonbon in butter paper.

Aloo Tikki

Ingredients

  • 1/2 kg Potatoes
  • Chopped green chilli or red chilli powder to taste
  • Salt to taste
  • 1/2 cup cooked white Chana (chickpea)
  • 1 cup thick curd
  • Finely chopped onions (optional)
  • Finely chopped coriander leaves.
  • Oil for shallow fry.
  • Green chutney
  • Sweet chutney

METHOD :

  • Boil the potatoes. Peel & mash well.Add salt & spice to taste. Knead to a soft dough.
  • Don’t add water.
  • Make medium size  round balls of the dough.Flatten them.
  • Heat a tawa.Spread some oil on it.Keep the flattened potato  tikki  on the tawa on medium flame
  • Cook on both sides to make it little crisp, adding oil as per requirement.
  • Serve  the tikkis garnished with onions, cooked Chana, red chilli powder, sweet chutney, Green chutney, curd & chopped coriander leaves.
  • Serves 3-4

For sweet chutney

  • 1 small lemon size tamarind ball, 100 gms Jaggery powder, 50gms dates, 1tsp jeera (cummin) powder, 1tsp coriander powder, red chilli powder to taste, 1/2 tsp gram masala.

METHOD

  • Make a pulp of tamarind.
  • Chop the dates fine or grind to a paste.Add all the ingredients.Mix well.Keep on fire.
  • Simmer the chutney to semi thick consistency.
  • This chutney can be stored in the fridge.

Green Chutney

  • Bunch of Mint leaves Bunch of Coriander leaves
  • 2 green chillies
  • Small piece of ginger
  • 1tsp of amchur (dry mango) powder or
  • Raw mango
  • Salt to taste.
  • Clean the leaves
  • Grind all the ingredients together to a semi liquid consistency adding little water.

Tags: paniyaram, nentrapazham bonbon, aloo tikki