#shorts Seepankizhangu Roast |Arbi Roast | Crispy &Delicious evening snack மொறு மொறு சேப்பங்கிழங்கு

 

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#EveningSnacks | Spicy Tea Time Evening Snacks Easy Potato Capsicum Recipe by Usha's Gallery

 

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#eveningsnacks Easy Tasty evening snacks Recipes | crispy Potato wedges Recipe by Usha's Gallery

 

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#Masalavadai Masala vada recipe | Masala vadai | Paruppu vadai | Masal vadai recipe in tamil

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#ushagallery simple recipe rice balls | Instant snacks recipe Rice Vadai | lockdown recipes

#ushagallery simple recipe rice balls | Instant snacks recipe Rice Vadai | lockdown recipes Tqs for 'watching' video ✓please "#Like"👍and"#share" frnds ✓ "#subscribeNow" to my channel friends

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#ushagallery | Onion Pakoda Recipe | Vengaya pakoda in tamil |#evening_snacks | வெங்காய பகோடா | Snacks Recipes

#ushagallery | Onion Pakoda Recipe | Vengaya pakoda in tamil |#evening_snacks | வெங்காய பகோடா Tqs for 'watching' video ✓please "#Like"👍and"#share" frnds ✓ "#subscribeNow" to my channel friends

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veg schezwan noodles recipe | chinese veg noodles recipe

veg schezwan noodles recipe | chinese veg noodles recipe

Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Serves: 2 Servings

Ingredients

cooking noodles: 

• 1 pack of hakka noodles or plain noodles,
• 1 tsp oil

for making schezwan noodles:

• 3-4 garlic, finely chopped
• 3 spring onions, finely chopped
• ¼ carrot, finely chopped
• 3 beans, finely chopped
• ¼ cup cabbage, thinly shredded
• 4 mushroom, thinly sliced
• ¼ cup green capsicum, finely chopped
• ¼ cup yellow capsicum, finely chopped
• ½ tsp black pepper or as required
• 1 tbsp schezwan sauce or you can increase as required
• 1 tbsp vinegar
• salt as required
• soy sauce (optional)
• 3 tsp oil

Instructions

• Boil the water and add a tsp of oil and some salt.
• Heat oil, add the garlic and saute for a few seconds.
• Increase the flame and then add chopped white bulbs of spring onio. saute for a minute.
• Add the french beans, cabbage, carrot. keep on stir frying on high flame for about 3 to 4 minutes.
• Then add mushrooms. keep on stir frying the veggies on the high flame.
• Stir fry till the edges of the mushrooms start to slightly brown.
• Now add chopped capsicum and give a final stir.
• Reduce the flame to medium heat and black pepper, schezwan sauce and salt. stir well.
• Add the cooked hakka / plain noodles and stir fry.
• Add vinegar and mix well. also add the chopped spring onions to schezwan noodles.
• Enjoy schezwan noodles hot with some tomato ketchup.

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misal pav recipe | mumbai misal pav recipe | usal – misal pav recipe

misal pav recipe | mumbai misal pav recipe | usal – misal pav recipe

Prep time  :20 mins
Cook time : 40 mins
Total time : 1 hour
Serves: 3 Servings
 
Ingredients

for pressure cooking sprouts:

• 1 cup moong sprouts (whole green gram) / matki
• 2 cup water
• salt to taste
• ¼ tsp turmeric powder
• for misal masala recipe:
• 1 tsp oil
• ¼ onion, sliced
• 3 garlic cloves
• 1 inch ginger
• 2 tbsp dry coconut / kopra
• water as required, for blending

For misal recipe:

• 2-5 tbsp oil (if you are not diet conscious use 5 tbsp oil)
• ½ tsp jeera / cumin seeds
• few curry leaves
• ¼ onion, finely chopped
• 1-2 tsp kashmiri chilli powder, adjust to your spice level
• 1 tsp coriander powder
• ¼ tsp garam masala powder
• 1 tomato, finely chopped
• 2-3 cups water, adjust to required consistency
• salt to taste

For serving: 

• 6 pav
• 1 cup farsaan / mixture
• ½ onion, finely chopped
• few coriander leaves, finely chopped
• few lemon wedges

Instructions 

• pressure cooking sprouts recipe:
• in a pressure cooker, take a cup of moong sprouts.
• add 2 cups of water, salt and turmeric powder.
• pressure cook for 1 whistle or till sprouts get cooked well.

 

Misal masala recipe:

• In a kadai add a tsp of oil, along with sliced onions.
• Also add garlic cloves and ginger. saute till the raw smell of ginger and garlic disappears. takes approx. 3-4 minutes.
• Then add dry coconut / kopra and continue to saute till you get aroma from coconut.
• Cool the masala completely and then blend smooth adding required water.

Misal recipe:

• In the same kadai add oil along with jeera. allow to splutter.
• Then add few curry leaves
• Also add finely chopped onion and saute till they sweat.
• Next add all the spices like kashmiri chilli powder, coriander powder and garam masala powder. fry till the spices gets infused into oil.
• Then add tomato and saute till they start releasing oil.
• Once the tomatoes are cooked, add prepared masala and fry for a minute or 2.
• Add cooked sprouts and give a good mix.
• Boil for 10 minutes on medium flame. keep mixing in between so that it doesn't get burnt from bottom.
• Then add 2-3 cups water, adjusting the consistency. you need to keep watery consistency as we will be boiling further.
• Add salt to taste.
• Boil further for 10 minutes on low flame so that spices get absorbed by sprouts.

Serving preparation:

• In a serving bowl, add some farsan.
• And then pour prepared misal.
• Top with 2 tbsp of mixed farsaan, chopped onions and coriander leaves over it. 
• Serve immediately with pavs and lemon wedges.

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सोयाबीन स्टिक नमकीन । Soya Stick Namkeen | Soya Bean sticks

आवश्यक सामग्री - Ingredients for Soya Bean sticks

सोयाबीन का आटा - 1 कप (100 ग्राम)
बेसन- 1 कप (100 ग्राम)
तेल- 4 टेबल स्पून और सोया स्टिक्स तलने के लिए
लाल मिर्च पाउडर- 1 छोटी चम्मच
काली मिर्च- ½ छोटी चम्मच (दरदरी कुटी हुई)
हल्दी पाउडर- ½ छोटी चम्मच
अजवायन- ½ छोटी चम्मच
जीरा- 1 छोटी चम्मच
धनिया पाउडर- 1 छोटी चम्मच
नमक- 1 छोटी चम्मच से कम या स्वादानुसार
बेकिंग सोडा- ⅓ छोटी चम्मच

विधि - How to make Soya Stick Namkeen

सोयाबीन का आटा और बेसन एक प्याले में डाल दीजिए. इसमें लाल मिर्च पाउडर, काली मिर्च, हल्दी पाउडर, अजवायन, जीरा, धनिया पाउडर और नमक डाल दीजिए. साथ ही बेकिंग सोडा और 4 टेबल स्पून तेल भी डाल दीजिए. सारी चीजों को अच्छे से मिला लीजिए. थोड़ा-थोड़ा पानी डालते हुए चपाती के आटे जैसा नरम आटा गूंथ लीजिए. इतना आटा लगाने में ¾ कप पानी का इस्तेमाल किया है. आटे को 15 से 20 मिनिट के लिए रख दीजिए.

15 मिनिट बाद आटे के सैट होने पर हाथ पर थोड़ा सा तेल लगाकर इसे मसल लीजिए. साथ ही कढ़ाही में तेल गरम होने रख दीजिए.

सोया स्टिक्स बनाने के लिए चकली मशीन लीजिए और इसमें स्टार वाली जाली लगाकर फिक्स कर लीजिए. हाथ पर थोड़ा सा तेल लगाकर थोड़ा सा आटा निकालकर लंबाई में करके मशीन में डाल दीजिए. पिस्टन को लगा दीजिए. सोया स्टिक्स बनाने के लिए मशीन तैयार है.

एक थाली को घी से चिकना कर लीजिए. इस पर लंबे लंबे सोया स्टिक्स मशीन से बनाकर डालिए.

तेल गरम होने पर थोड़ा सा आटा डालकर देख लीजिए कि तेल मीडियम हाई गरम है या नही. सोया स्टिक्स को 2 से 2.5 इंच के लंबे टुकड़ों में काटकर तेल में डालते जाएं. इन स्टिक्स को गोल्डन ब्राउन होने तक मध्यम आंच पर तलिए. इसी बीच, मशीन से बाकी सोया स्टिक्स थाली में बना लीजिए.

अच्छे से सिक जाने पर सोया स्टिक्स को कलछी से उठाते हुए कढ़ाही के किनारे पर रोकिए ताकि इसमें से अतिरिक्त तेल कढ़ाही में ही वापस चला जाए और स्टिक्स निकालकर प्लेट में रख लीजिए. सारे स्टिक्स इसी तरह से तलकर तैयार कर लीजिए.

एक बार के सोया स्टिक्स तलने में 4 से 5 मिनिट लग जाते हैं.

क्रंची टेस्टी सोयाबीन स्टिक्स तैयार हैं. इन्हें पूरी तरह से ठंडा होने के बाद किसी भी एअर टाइट कन्टेनर में भरकर रख लीजिए और पूरे 2 से 3 महीने तक खाते रहिए.

सुझाव

आटा बहुत ज्यादा सख्त या अधिक नरम नही हो.
स्टिक्स तलने के लिए तेल मीडिय हाई गरम होना चाहिए और आंच भी मीडियम ही हो

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Bread pakora recipe | aloo bread pakora recipe | bread pakoda recipe

Bread pakora recipe | aloo bread pakora recipe | bread pakoda recipe
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Serves: 2 Servings

Ingredients

for the filling:

• 1 medium size boiled potatoes
• ½ tsp red chilli powder
• 2 tbsp coriander leaves
• ½ tsp turmeric powder
• salt to taste
• ½ tsp garam masala powder
• ½ tsp chat masala

For besan coating:

• 1 cup besan
• a pinch of hing
• ½ tsp red chilli powder
• pinch baking soda
• ½ tsp turmeric powder
• water for preparing batter
• salt to taste
• for bread pakoras
• 4 slices of brown or white bread
• oil for frying

Instructions
preparing the potato stuffing:
 

• boil the potatoes and peel them. make sure you cook potatoes properly and mash them.
• add the coriander leaves, red chili powder, turmeric powder, garam masala powder, chat masala, salt to the mashed potatoes.
• mix these with the mashed potatoes properly and keep it aside.

Preparing besan batter:

• in a bowl, take besan and red chili powder, turmeric powder, asafoetida, baking soda and salt.
• add around ½ cup of water and mix well. the batter should be very thick to avoid any lumps.
• now add a little water to make it slightly thin. the batter should not be very thick nor too thin.
• keep the ready batter aside.

Preparing bread pakors:

• take one slice of bread and spread 2 tsp of potato stuffing.
• take another bread slice and cover it.
• once covered, cut them to a triangle shape with help of knife.
• now take one piece and dip them in besan batter. coat them properly, but be gentle and careful with breads.
• once properly coated, deep fry them in a hot oil. note i have kept the oil in high flame initially, but reduced to medium flame while frying.
• fry the bread pakoras on a medium flame till they are crisp and golden brown.
• drain on a tissue. your bread pakoras are ready and served them with coconut chutney or tomato ketchup.

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cheesy sandwich dosa recipe | sandwich uttapam recipe

cheesy sandwich dosa recipe | sandwich uttapam recipe

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Serves: 2 Servings

Ingredients

• 1 bowl set dosa batter / any dosa batter
• 1 tomato, thinly sliced
• 1 onion, finely chopped
• 1 carrot, thinly sliced
• 1 tsp pepper powder
• 3 tsp green chutney / mint chutney / sandwich chutney
• 2 tsp oil
• ¼ cup grated cheese, like cheddar or any other melting cheese
• salt to taste
• Instructions ( 1 cup =255 ml)
• mix the set dosa batter gently and now add salt to the batter and mix well.
• heat gridle, sprinkle a little oil on the tava (griddle) and wipe it off gently using a tissue.
• pour a ladleful of the batter on tava.
• and spread it in a circular motion thick circle.

method 1:

• on one half of the dosa sprinkle some chopped onions, sliced tomato and carrot.
• now sprinkle some pepper powder.
• grate generous amount of cheese on half of the dosa.
• now on other half of dosa, apply generous amount of green chutney. and spread it out.
• lastly fold the dosa and slightly press uniformly so that it gets sticked.
• flip the other side and cook for a minute so that cheese melts.
• finally serve cheesy dosa sandwich by cutting into desired shape or serve as it is.serve immediately with chutney.

method 2:
 

• spread some chopped onions over the dosa.
• followed by grating generous amount of cheese over the dosa.
• now place sliced carrot placing uniformly over the dosa.
• sprinkle some pepper powder and spread some green chutney over it.
• finaly place sliced tomato.
• and pour dosa batter as thinly as possible and spread slightly.
• cover the dosa for a minute. surface of the dosa should look completely cooked in the presence of steam.
• then fry the dosa on other side until it turns golden brown.
• finally serve cheesy dosa sandwich by cutting into desired shape or serve as it is. serve immediately with chutney.

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bread masala recipe | masala bread recipe

bread masala recipe | masala bread recipe

Prep time :10 mins
Cook time : 10 mins
Total time : 20 mins
Serves: 2-3 servings
 

Ingredients 

• 2 tsp butter
• 1 tsp oil
• 1 tsp cumin seeds / jeera
• 8 slices bread
• 1 green chili / hari mirch
• 1 large onion
• 5 tsp tomato sauce hot and sweet
• 1 large tomato
• 2 strands coriander leaves / dhania patta
• 1 strands spring onion
• ½ tsp turmeric powder / haldi
• 1 tsp pav bhaji masala
• ½ tsp red chilli powder
• 1 tsp sugar
• salt to taste

Instructions 

• Firstly finely chop onion, tomato, coriander leaves and chilli.
• Furthermore toast the bread.
• Also you can use bread toaster or you can toast in griddle too.
• Furthermore, randomly cut the bread to square shapes.
• Also add 1 tbsp oil and 1 or 2 tbsp butter to the frying pan.
• In addition, add onions and saute till they turn golden brown.
• Add tomatoes and green chillies. mix them till raw smell leaves.
• Also add turmeric, pav bhaji masala powder and sugar. also add salt as per taste.
• Further add tomato ketchup. mix and fry well.
• Add the chopped bread and mix well till the sauce gets coated to bread.
• Add some red chilli powder if you need it to make spicy.
• Finally, garnish with coriander leaves and spring onion leaves. serve immediately.

Related Articles :

easy breakfast recipes 
snack recipes especially cheesy sandwhich dosa, bread medu vada, aloo bread pakora, masala bread, pav bhaji, vada pav.

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churumuri recipe | spiced puffed rice recipe

Churumuri recipe | spiced puffed rice recipe

Ingredients :-

• 2 cups puffed rice
• ¾ onion, finely chopped
• ½ tomato, finely chopped
• 1 carrot, gratted
• ¼ mango, gratted - optional
• few coriander leaves, finely chopped
• 2 tbsp chivda mixture
• 1-2 tbsp chilli powder, adjust to your spice level
• ½ tbsp turmeric powder
• 1 tbsp coconut oil
• 1-2 tbsp lemon juice
• salt to taste

Instructions :

• Finely chop onion, coriander leaves and tomato. also grate mango (optional) and carrot.
• In a large mixing bowl combine churumuri with chilli powder, turmeric powder, salt. mix well
• Just before serving add chopped onion, coriander leaves, tomato, carrot, mango and give a stir.
• Add few tbsp of chivda or peanuts if you like.
• Drizzle some lemon juice and give a final mix. serve immediately with masala tea.

 

 

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Sev Puri - Green Chutney - Dates Chutney

For the green chutney:

Ingredients:

• 2 tsp coriander
• 4 green chillies
• salt to taste
• water

Method

Grind all ingredients together. Remove it in a bowl.

Dates Chutney

Ingredients:

• 10 seedless dates
• 1 lemon ball tamarind
• 1 tsp jaggery
• 1/4 tsp cumin
• salt to taste
• water

Method

Wash the tamarind. Boil the dates, tamarind,cumin and jaggery with some water for ten minutes. Let cool. Then grind them together with salt. Remove and store in an airtight container.

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Thinai Masala Vadai Recipe

Thinai Masala Vadai Recipe

Thinai Masala Vadai

Thinai Masala Vadai, a healthy twist to the regular masala vadai by including millet grains.

Ingredients
•    1/2 cup thinai arisi / foxtail millet
•    1/2 cup channa dal / kadala paruppu / split bengal gram
•    1 medium sized onion - finely chopped
•    1 or 2 green chilies - finely chopped
•    1 tbsp chopped mint leaves
•    1 tbsp saunf / fennel seeds
•    1 tbsp grated ginger
•    5-8 curry leaves
•    salt to taste
•    Asofoetida / hing - a pinch

Instructions

Soak thinai arisi in enough water for 3 hours.

Similarly, soak channa dal in water for 1 hour.

Drain the water completely and combine thinai and channa dal.

Blend them together in a mixer along with ginger and fennel seeds to coarse paste.

Add little water if needed.

Transfer the paste to a mixing bowl.

Add chopped onion, green chilies, mint leaves, curry leaves, salt and asofoetida.

Mix well everything and keep aside for 10 mins. Heat oil for deep frying in a pan or kadai.

Make small balls from the vadai batter. Flatten one ball to form a disc.

Make sure it is not too thick or too thin.

Once oil is hot, drop the disc carefully.

Proceed with the remaining vadai batter balls.

Fry till it turns golden brown on both the sides.

 Remove from the heat and drain the excess oil using absorbent tissue paper.

Serve vadai with coconut chutney.

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Kroket kentang - Potato croquettes

Kroket kentang - Potato croquettes

Serves:    4
Preparation time:    20 minutes
Cooking time:    25 minutes
Ready in:    45 minutes


Ingredients

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

Directions
 
Fillng: Stir-fry garlic and shallots with a little butter or margarine.

Stir in meat, carrot and celery.
 
Then add water and the rest of the spices.
 
Mix in cornstarch and stir until mixture thickens.
 
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
 
Cover the mixture and shape into a round ball.
 
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
 
Deep fry in hot oil until lightly browned.

Try this recipe and share your comments

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PottukadalaiThattai

Pottukadalai Thattai

Ingredients:

• Rice flour – 1 cup
• Bengal gram / Urad dal / Ulundham paruppu powder – 1 ½ tbsp
• Split Roast Gram Dal (pottukadalai) powder – ¼ cup
• Channa Dal / Kadala Paruppu – 1 tbsp
• Butter – 1 tbsp
• Red chilli powder – 1 tsp
• Hing – ¼ tsp
• Curry leaves – a string
• Cumin seeds – 1 ½ tsp
• Oil – for frying
• Salt to taste

Preparation:

• Soak channa dal for about 20 mins. Drain the water and keep the channa dal aside.
• Dry roast split roast gram dal/pottukadalai, let it to room temperature and grind it to fine paste. Keep aside.
• Dry roast rice flour, till the raw smell goes off.
• Take rice flour, urad dal flour, powdered gram flour, butter, channa dal, cumin seeds, chilli powder, hing and salt. Mix well until all is combined.
• Heat oil in a kadai.
• Now add water little by little to form soft dough. Grease your hand with oil or grease a plastic paper with oil.
• Take a lemon size ball and flatten it using your palms on your hand or plastic paper.
• Press it with your fingers till it is thin; prick this thattais with a fork to avoid puffing up.
• Drop this thattai in the hot oil. Turn the sides and deep fry them, till their color changes to golden brown.
• Remove the thattai from fire and drop it in a tissue paper.

The crunchy, yummy and attractive thattai is ready.

Store it in an airtight container.

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