Potato masala chips is an instant snack prepared with potato, gram flour, rice flour, chilli powder and sesame seeds as main ingredients. Full video, step by step detailed post.
Aj and myself love the potato masala chips we get in A2B a lot. I like to have it as a side dish for lunch. When I was kid, a chef who came for cooking for a home function prepared this as a part of menu, as varuval. Me and my mom were awed by the way he prepared this in a jiffy. I always wanted to try this out at home. Though I had A2B chips in mind, I could not match that taste but it was very much same as the chef's preparation.

You can prepare potato masala chips as a part of your meal or for a quick snack. Just 2 potatoes will be enough for two people's tea time snack. I have used a larger grater which is best for this chips preparation. Make sure to use similar one if you plan to prepare. Also If you plan to make in bulk and store, mix little by little for best results. I was thinking what could be perfect to name this snack, then gave the same as it is sold in A2B.

Potato masala chips recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 10 mins  |  Cook time: 20 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Potato masala chips is an instant snack prepared with potato, gram flour, rice flour, chilli powder and sesame seeds as main ingredients. Full video, step by step detailed post.

Ingredients

Potato - 2
Gram flour - 1/4 cup
Rice flour - 2 tbsp
Sesame seeds - 2 tsp
Red chilli powder - 2 tsp
Turmeric - 1/8 tsp
Asafoetida - 1/4 tsp
Salt - as needed
Oil - to deep fry

Method

1. Peel the skin of potato and keep immersed in water. Use a grater with large holes and grate the potatoes.
2. Grate the potatoes by starting from one end and finish in other end so that you get longer grated potato, otherwise will fall short.
3. Keep the grated potato immersed in water and wash well. Drain completely without water in potato. 
4. Take grated potato in a mixing bowl. Add all the other ingredients except oil.
5. Mix well to coat the potatoes.
6. Heat oil in kadai. Once hot, add the potato mixture in a sprinkled way.
7. Deep fry by stirring occasionally. Keep the flame in medium once you turn the potato chips.
8. Once golden and crisp, drain over paper towel.

Notes

• If you keep the mixture for long time, it will leave out water, so mix small batches. Even if it leaves out water, do not disturb the mixture by mixing, just add the mixture in sprinkled way  over the oil.
• If there is more water is more, the flour gets together leaving potato plain. So take care to keep the mixture without water.
• My 1 grated potato was 1/2 cup.

Tags: potato masala chips

Step by step pictures:

1. Peel the skin of potato and keep immersed in water. Use a grater with large holes and grate the potatoes. Grate the potatoes by starting from one end and finish in other end so that you get longer grated potato, otherwise will fall short. Keep the grated potato immersed in water and wash well. Drain completely without water in potato. Take grated potato in a mixing bowl. Add all the other ingredients except oil.

2. Mix well to coat the potatoes. Heat oil in kadai. Once hot, add the potato mixture in a sprinkled way.

3. Deep fry by stirring occasionally. Keep the flame in medium once you turn the potato chips. Once golden and crisp, drain over paper towel.

Serve as accompaniment for rice or even snack along with tea/ coffee.

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Ulundhu kali recipe, uluthangali

Ulundhu kali is made for its health benefits, especially for women, it strengthens hip and body coolant with loads of sesame oil added in preparation. Full video, Step by step pictures post.
I have had ulundhu kali few times before marriage, not a big fan of it as taste is the first preference those times. In recent times, amma keeps insisting to include urad dal whenever I complain about back pain. She makes sure, every visit she prepares ulundhu urundai and passes to me. Even my in-laws love it. But I have been lazy to prepare ulundhu kali, only once or twice have tried. Many reader friends have asked me to share this recipe. So I thought it's high time for me to learn, make, to post as well.

Do include this once in a month atleast for your well being. I have prepared with karupatti as I had in stock and wanted to make use of it, but you can prepare with jaggery as my mom does. Karupatti is less sweet comparatively, so adjust the quantity accordingly. Make sure to use good, chemical free product, chekku nallenei (cold pressed sesame oil) to get the fullest health benefits.
Rice is added as thickening agent so that the kali is not too much of gooeyness. Otherwise its just optional. Again I have used rice in the recipe, but you can replace with rice flour too. If you have store bought urad dal floor, you can use it too.

Ulundhu kali recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 5 mins  |  Cook time: 20 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Ulundhu kali preparation in tamil, click here
Ulundhu kali is made for its health benefits, especially for women, it strengthens  hip and body coolant with loads of sesame oil added in preparation. Full video, Step by step pictures post.

Ingredients

Urad dal - 1/2 cup
Rice - 1 tbsp
Jaggery/ karupatti, powdered - 1/4 cup + 1 tbsp
Sesame oil - 3 tbsp

Method:

1. Dry roast urad dal in a pan until golden in colour.
2. In the same pan dry roast rice until slightly golden.
3. Cool down, powder finely together.
4. Heat a pan with jaggery, 1/2 cup + 2 tbsp water. 
5. Once it boils, add the powdered urad dal mixture. Switch off the stove and stir briskly with whisk.
6. Keep stirring until smooth. Again add 1/4 cup water and mix well.
7. Start heating again, add 2 more tablespoon of water. keep stirring in medium flame.
8. Add one tbsp of oil at a time and mix. Once cooked and all the 3 tbsp is added, try touching the mixture with water smeared hands, it should not stick to your hand and resembles halwa.
9. Switch off the stove.

Notes

• Using whisk prevents lump formation.
• You can use ready made urad dal flour too but make sure to roast until golden in colour.
• While roasting, keep stirring all the times so that it doesn't get burnt and gets evenly roasted.
• Add more oil if needed. 
• Since I used cold pressed sesame oil, I felt a very slight bitterness. but not prominent. 

Tags: ulundhu kali, uluthangali

Ulundhu kali recipe Step by step pictures:

1. Dry roast urad dal in a pan until golden in colour. In the same pan dry roast rice until slightly golden.

2. Cool down, powder finely together.

3. Heat a pan with jaggery, 1/2 cup water. Once it boils, add the powdered urad dal mixture. Switch off the stove and stir briskly with whisk. Keep stirring until smooth. 

4. Again add 1/4 cup water and mix well. Start heating again, add 2 more tablespoon of water once that extra water is incorporated. Keep stirring in medium flame.

5. Add one tbsp of oil at a time and mix. Once cooked and all the 3 tbsp is added, try touching the mixture with water smeared hands, it should not stick to your hand and resembles halwa. Switch off the stove.

You can make balls and serve too, but I have like to spoon it and have from a bowl.

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Meetha sattu recipe, sattu drink

Learn how to make meetha sattu, a delicious, nutritious drink prepared with roasted chana flour. Loaded with protein, fibre and serves as body coolant.
I bought sattu flour by mistake thinking it is sathu mavu which we prepare with multigrains. Later realised it is different, yet it is very healthy. I love sattu namkeen sharbat, paratha and Aj, Vj loves sattu ladoo. A reader asked if I know this meetha sattu drink, I had no clue if there was a sweet version. But she told she tried herself and shared it. I bought a pack of sattu recently, so thought of trying it out.
It is simple to prepare and instant energy with lot of goodness. I have used nattu sakkarai (Unrefined cane sugar), you can use any sugar or powdered jaggery (Gur) too.

Meetha sattu recipe

Recipe Cuisine: Indian |  Recipe Category: Drink
Prep Time: 5 mins  |  Cook time: 0 mins |  Serves: 1  | Author: Raks anand

Click here for cup measurements

Learn how to make meetha sattu, a delicious, nutritious drink prepared with roasted chana flour. Loaded with protein, fibre and serves as body coolant.

Ingredients

Sattu flour - 1 tbsp
Sugar - 2 tsp
Black salt - 1/4 tsp
Roasted cumin seeds powder - 1/2 tsp

Method:

1. Take sattu flour, sugar, black salt and cumin seeds powder in a bowl.
2. Add 1 cup cold water to it and mix thoroughly until sugar dissolves.

Notes

• Make sure to use jaggery in powdered form to ensure it dissolves easily.

Tags: sattu, meetha, drink

Step by step pictures:

1. Take sattu flour, sugar, black salt and cumin seeds powder in a bowl.

2. Add 1 cup cold water to it and mix thoroughly until sugar dissolves.

Serve cold with ice cubes.

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Thengai poli recipe, how to make coconut poli

Thengai poli, coconut poli, I would say thengai poli is the most yummiest poli of all I have tried. Learn to make delicious thengai poli in this detailed post.
I was not a big fan of poli before marriage, sweet will be overwhelming for me. But now the taste have changed, I love it but avoid making due to maida and sweet factor, but yearly atleast twice with the sweet pooranam and in the name of new post. I have already posted paruppu poli, sweet potato poli and dates poli. But thengai poli is one fascinating name to get tempted these days. So wanted to try.
I have not seen my mom or mami adding turmeric to the poli dough, but it looks lovely when we do, so I added in this too. I made the stuffing similar as in my mothagam post. I prepared the poli dough with maida alone, you can use combination of maida and atta too.

coconut poli recipe

Recipe Cuisine: Indian |  Recipe Category: Sweet
Prep Time: 40 mins  |  Cook time: 15 mins |  Makes: 8  | Author: Raks anand

Click here for cup measurements

Thengai poli, coconut poli, I would say thengai poli is the most yummiest poli of all I have tried. Learn to make delicious thengai poli in this detailed post.

Ingredients

Maida - 1 cup
Sesame oil - 3 tbsp
Turmeric - 1/4 tsp
Salt - 1/4 tsp
Coconut, grated - 1 cup
Jaggery - 3/4 cup
Cardamom - 2

Method:

1. Take flour, turmeric, salt in a mixing bowl. Drizzle 2 tbsp of oil and mix well. Add water little by little to make a soft dough. Knead well for 5 mins.
2. Add a tbsp of oil over it and keep aside for 30 mins. Knead again to incorporate the oil into the dough. If the dough is not loose, add little more water and make the dough loose.
3. Divide into equal sized balls.
4. Prepare stuffing by heating jaggery with water just to immerse. Once jaggery is dissolved, filter to remove impurities.
5. Wash the vessel and start heating the syrup again until it is frothy, raises.
6. Add coconut to it, keep stirring in medium flame until all the syrup reduces and forms a thick mixture.
7. Divide into equal sized balls once cold enough to handle.
8. Using a baking sheet or banana leaf, add few drops of sesame oil and spread the dough into thick disk.
9. Place the coconut stuffing in the middle, cover it from all the sides.
10. Pat to make poli, until the stuffing is partially seen on top.
11. Heat tawa and drizzle some oil or ghee. Transfer the patted poli by inverting the paper/ leaf over the tawa.
12. Peel off the paper/ leaf. cook in medium flame, both sides by flipping in between,  until golden spots appear.

Notes

• Making a loose dough with more water is important for softer poli.
• Oil can be used less only when you need, if it is sticky while kneading. 
• Do not cook in too low flame as it would take long time to cook and may turn crispy. 
• Stack the poli to make it softer. Even you can keep inside a casserole/ hot pack for best result.

Tags: thengai poli, coconut poli

Thengai poli recipe preparation:

1. Take flour, turmeric, salt in a mixing bowl. Drizzle 2 tbsp of oil and mix well. Add water little by little to make a soft dough. Knead well for 5 mins.

2. Add a tbsp of oil over it and keep aside for 30 mins. Knead again to incorporate the oil into the dough. If the dough is not loose, add little more water and make the dough loose. Divide into equal sized balls.

3. Prepare stuffing by heating jaggery with water just to immerse. Let the jaggery gets dissolved.

4. Filter to remove impurities. Wash the vessel and start heating the syrup again until it is frothy, raises.

5. Add coconut to it, keep stirring in medium flame until all the syrup reduces and forms a thick mixture. Add powdered cardamom.

6. Divide into equal sized balls once cold enough to handle. Using a baking sheet or banana leaf, add few drops of sesame oil and spread the dough into thick disk. Place the coconut stuffing in the middle.

7. cover it from all the sides so that dough covers the stuffing. Start patting with your hands.

8. Pat to make poli, until the stuffing is partially seen on top. Heat tawa and drizzle some oil or ghee. Transfer the patted poli by inverting the paper/ leaf over the tawa.

9. Peel off the paper/ leaf. cook in medium flame, both sides by flipping in between,  until golden spots appear.

Enjoy hot or warm!

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Peanut jaggery ladoo recipe with just 3 the ingredients, energy booster yet a tasty snack. Healthy snack option for kids and everyone in the family.
A friend passed us a ladoo couple of months back, with jaggery, and had sesame in it. I loved the texture a lot, slightly chewy, nutty flavour. I had it for first time and loved it. It was from grand sweets Chennai. But had no idea what it had, but something nutty, so I thought I will try peanut and sesame. I still didn't get the same texture, probably it had some coconut too. But it turned out tasty with just three ingredients and a simple process. Just roast peanuts, sesame and powder it with jaggery.
I did not add cardamom because I wanted the nutty flavour alone. If you like you can add cardamom for flavour.

Peanut sesame jaggery ladoo recipe

Recipe Cuisine: Indian |  Recipe Category: Sweet
Prep Time: 10 mins  |  Cook time: 10 mins |  Makes: 16  | Author: Raks anand

Click here for cup measurements

Peanut jaggery ladoo recipe with just 3 the ingredients, energy booster yet a tasty snack. Healthy snack option for kids and everyone in the family.

Ingredients

Peanut - 1/2 cup
Sesame seeds - 1/4 cup
Jaggery, crushed - 1/2 cup

Method:

1. Roast peanuts in low flame and keep stirring to ensure it gets roasted evenly. Once its slight golden, transfer to a plate. 
2. In the same kadai, roast sesame seeds until it starts to pop. Set aside.
3. Once the roasted items are cooled, rub the peanuts with hands to eliminate the skin. Blow away the skin.
4. Powder peanuts and transfer to mixing bowl.
5. Powder sesame seeds coarsely and transfer to the mixing bowl.
6. Powder jaggery. Add with powdered peanut, sesame seeds and run the mixer once more to mix.
7. Transfer to mixing bowl, mix well and roll to small laddus.

Notes

• Make sure to roast peanuts patiently, otherwise it will get burnt and not roasted inside.
• Same with sesame seeds, roast in medium flame.

How to make peanut sesame jaggery ladoo recipe steps:

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Chilli garlic vegetable with readymade red rice idiyappam/ sevai. Simple yet tasty way to prepare red rice idiyappam.
In this recipe, I used red rice ready to cook idiyappam, I am sure will work with regular instant sevai too. Red rice is healthier option. I have not used red rice in my cooking so far. But always had a wish to try. I have posted few idiyappam varieties here. So wanted to try something else from the regular idiyappam varieties.
For Singapore reader friends:
I have used instant red rice idiyappam from Authentic Aromaz and it is really good. This is similar to the rice sevai available in market and the prep process also almost same. Soak the instant idiyappam in hot boiling water for 5 mins, keep aside and drain to use in your recipe. Prepare the idiyappam this way and you can make any idiyappam or sevai variety you usually prepare, like tomato sevai, coconut sevai etc.,

Akshayam approached me for creating recipe a with their product. She has passion towards providing healthy products such as organic millets, ready to eat millet products, naatu sakkarai, etc.
With No preservatives, No additives, preserving the authentic taste and flavour. They have wide variety of products available in their website www.authenticaromaz.com Do check it out.

This chilli garlic vegetable idiyappam was really tasty and filling too. Best way to consume red rice idiyappam.

Chilli garlic vegetable idiyappam

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 10 mins  |  Cook time: 10 mins |  Serves: 2  | Author: Raks anand

Click here for cup measurements

Chilli garlic vegetable with readymade red rice idiyappam/ sevai. Simple yet tasty way to prepare red rice idiyappam.

Ingredients

Red rice idiyappam (Read to cook)
Or any instant sevai - 2 cups
Carrot - 2 tbsp
Beans - 2 tbsp
Cabbage - 1/2 cup
Garlic, finely chopped - 2 tsp
Red chilli flakes - 1 tsp
Salt - as needed
Oil - 2 tbsp

Method:

1. Place the red rice idiyappam in a wide bowl and add boiling hot water to immerse the idiyappam. Keep covered for 5 mins.
2. Once done, drain water in a metal strainer and keep aside.
3. Heat oil in a pan, add chopped garlic. Once it slightly changes colour, add red chilli flakes.
4. Add chopped carrot and beans. Stir fry for a minute.
5. In goes cabbage, continue cooking for 2 more minutes.
6. Add required salt, prepared idiyappam and switch off the flame.
7. Mix well in the heat so that salt is mixed properly.

Notes

• If you want the idiyappam to be on softer side, After step 2, spread the idiyappam in a greased idli plate, steam for 2 mins. Just make sure to drain water completely. 

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Pepper seedai recipe, millet pepper seedai

Millet seedai recipe, seedai prepared from scratch with little millet, black pepper added for spice and unique flavour.

When I made butter murukku with millet, I also made seedai with half the flour. It turned out really crispy and light without much difference. So thought of posting it too for this Krishna jayanthi. So made again with crushed pepper so that it could be a variation too. As I have mentioned earlier, I am sure the other millets like kuthiraivali or varagu also should work for this. 

As a reminder, for seedai, make sure to prepare flour by roasting the flours well, but without changing colour. Do it with patience, you will get it right. The dough should be crumbly and not like a paste/ sticky. So follow the measurements exactly for perfect results.

Make sure to be at safe distance all the times. 

Wishing those who are celebrating 🐾👸🏻Gokulashtami👸🏻🐾 a very happy one! 🙂

You can follow the same recipe with raw rice also.

Pepper seedai recipe

Recipe Cuisine: Indian |  Recipe Category: snack
Prep Time: 3 hr soaking time  |  Cook time: 20 mins |  Makes: 2 cups | Author: Raks anand

Click here for cup measurements

Millet seedai recipe, seedai prepared from scratch with little millet, black pepper added for spice and unique flavour.

Ingredients

• Little millet or raw rice - 1 cup
• Urad dal flour - 2 tbsp
• Pottukadalai flour - 2 tbsp
• Black pepper, crushed - 2 tsp
• Sesame seeds - 2 tsp
• Butter, softened - 2 tbsp
• Asafoetida - 1/8 tsp
• Oil - to deep fry

Method:

1. Wash millet well, soak for 3 hours. once done, wash again, drain and spread over a clean cotton towel for 15 mins.
2. Powder this well in a mixie to a fine flour. Wipe the sides in between to ensure even texture.
3. Sieve the flour gently.
4. Roast the flour in medium flame until steam rises, you should be able to draw a line with flour. Do not roast in high flame and change the colour of the flour.
5. I used store bought urad dal flour, so roasted it too slightly. I also slightly heated up pottukadalai flour.
6. Sieve flour again. 
7. Mix rice flour, urad dal flour, pottukadalai flour, butter, sesame seeds, crushed black pepper, asafoetida, salt well. (I made only half quantity than mentioned in ingredients)
8. Add water little by little and knead to a smooth dough.
9. Roll gently without applying much pressure into tiny balls. Arrange in a cotton towel or plate, no need to cover.
10. Heat enough oil, and fry the seedai in batches. Once you add the seedai in oil, put the flame to medium.
11. After sometime, stir and cook in low flame until bubble and sound ceases completely and turns golden in colour.
12. Drain in paper towel. repeat to finish. 

Notes

• Regulate the heat for every batch. Be patient always, do not cook in high flame.
• 1 cup millet yields almost 2 cups of flour. Same if you use regular raw rice.
• You can add 1 tbsp of  roasted, grated coconut for extra flavour.
• Do not use pepper powder, crush in pepper mill freshly. 

Tags: millet seedai, pepper seedai, snacks

How to make pepper seedai:

1. Wash millet well, soak for 3 hours. once done, wash again, drain and spread over a clean cotton towel for 15 mins.

2. Powder this well in a mixie to a fine flour. Wipe the sides in between to ensure even texture. Sieve the flour gently.

3. Roast the flour in medium flame until steam rises, you should be able to draw a line with flour. Do not roast in high flame and change the colour of the flour.

4. Sieve flour again. 

5. I used store bought urad dal flour, so roasted it too slightly. I also slightly heated up pottukadalai flour.
6. Mix rice flour, urad dal flour, pottukadalai flour, butter, sesame seeds, crushed black pepper, asafoetida, salt well. (I made only half quantity than mentioned in ingredients)

7. Add water little by little and knead to a smooth dough. Roll gently without applying much pressure into tiny balls. Arrange in a cotton towel or plate, no need to cover.

8. Heat enough oil, and fry the seedai in batches. Once you add the seedai in oil, put the flame to medium. After sometime, stir and cook in low flame until bubble and sound ceases completely and turns golden in colour. Drain in paper towel. repeat to finish. 

Cool down completely before storing in airtight container.

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