Showing posts with label Chips/Vadaam. Show all posts
Showing posts with label Chips/Vadaam. Show all posts

Jevarisi vadaam


My mom made these and sent me the pics to share the procedure for sago vadaam ..

Ingredients

1 cup sago
Salt to taste
Asafoetida
Green chillies

Soak the sago overnight in 3 cups of water. Next morning, grind it along with salt, asafoetida and green chillies as required.

Now heat it along with one more cup of water on low flame and keep stirring till you get a transparent and a bit thick liquid. The kuzhu is ready.

Cool well. Now tie a clean muslin cloth (or thick plastic sheet) over some wooden base. Take a small ladle full of the kuzhu and pour it in the cloth to make a small round. It will spread by itself, so leave a little gap between two vadaams. Repeat the process for the entire kuzhu. Dry well under hot sun..

Depending on the heat, it may be ready in a day or may take another day as well. Ensure to keep in a safe place away from birds, animals and dust.

Once dry, it would be transparent and very crisp. This can be stored for a year in a clean box.


To serve, just heat oil in a pan and fry the vadaams one by one without turning it reddish.

Serve with rice or just as a snack.
Sending it over to Priti for her Festive food:Summer Treat event.
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Bittergourd Fry



Ingredients

Bittergourd cut into small circles
Salt to taste
2 tbsp rice flour
2 tbsp wheat flour
1/2 tsp red chilli powder
Oil to fry

Mix all the ingredients except oil and sprinkle some water to get a coating on the bittergourd.

Let it stay covered for 10 minutes. Now deep fry them in hot oil till crisp and cooked.
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Vadaam

Come summer and you can see several ladies in South India engaged in making vadaam, vatrals and stocking them for the whole year. These are made from maida, rice, sago, potatoes and many other varieties. Here is a simple vadaam recipe made from rice by my mother-in-law.

Ingredients

1 cup rice
Salt to taste
4 tbsp sago
2 green chillies
Bit of asafoetida

Soak the rice for atleast 3 to 4 hours and grind it well. Add salt and let it ferment for about 15 hours to get a bit sour taste.

Soak the sago and grind it with green chillies.

Mix this and asafoetida with the rice batter.

Grease a leaf with a bit of oil and pour a bit of this batter onto it and make it a small and even circle. Heat water in a kadai and place a plate with holes over it. Now place the leaf over it and let it steam for a minute or two till it gets transparent. Now transfer this in a plastic sheet and repeat for the rest of the batter.

Dry these in the sun for a day or two.

These can be stored for an entire year and since 1 cup of rice would yield atleast 25 to 30 vadaams, better to start with a small cup.

Fry these in hot oil and serve with rice or even as an evening snack.

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French Fries




Ingredients

Potatoes
Salt to taste
2 tsp rice flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Oil to fry

Cut potatoes into long slices and soak in cold water for 1/2 hr. Drain out the water and wipe the potato slices with a clean cloth. Mix all other ingredients except oil.

Deep fry the potato pieces in hot oil till golden brown.

Serve with sauce or chat masala.

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Vazhakaai (Raw banana) chips


Ingredients (Translation)

2 Raw bananas
Salt to taste
1/2 tsp black pepper powder
Oil to fry

Peel the skin of the raw bananas and using the slicer for chips, slice the bananas directly into hot oil.

Add a little water to the salt and just before the raw bananas turn brown in colour, add a drop of the salted water to the oil. Once the sound settles down, transfer to a kitchen napkin and drain excess oil.

Add black pepper powder and mix well. Tasty banana chips ready.
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Disclaimer

Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at easycrafts@gmail.com
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