Tea Time Snacks

Tea Time Snacks ( Dishes that can be enjoyed with a nice cup of tea with family or can be prepared and served to unexpected guests in no time )


1.Vegetable Cutlet

INGREDIENTS

1.Vegetables : Potato – cooked and mashed, Green peas, Carrots- chopped, Beans
2.Oil
3.Green chilly-2 chopped
4.Ginger- chopped
5.Salt to taste
6.Chilly powder or pepper powder as required for spice.
7.Garam masala - ¼ teaspoon
8.Bread crumbs - ( If not available tinned- Toast bread in toaster or pan and powder it.)
9.Egg white of 3 eggs.

Preparation

1.For the stuffing: Heat oil in a pan, sauté the chopped ginger, chopped green chilly. Add the green peas, carrots, salt and stir fry. When cooked add the steamed and mashed potatoes. Add the garam masala. Add chilly or pepper powder if more spice is required. Cook the stuffing and leave it to cool. Mash the stuffing.
2.When cooled make the stuffing into balls or shape of cutlet.( Tip : If the stuffing is loose and if its hard to shape then add some breadcrumbs to tighten the stuffing ) Dip the balls in egg white. And then coat it with bread crumbs.
3.Deep fry the cutlet. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. ) And serve hot with tomato sauce.


2.Fish cutlet ( Fish Tuna cutlet )

The fish Tuna is called Choora in Malayalam.

INGREDIENTS

1.Chopped Onion
2.Chopped ginger
3.Chopped garlic
4.Oil
5.Curry leaves
6.Salt to taste
7.Chopped green chilly
8.Chilly powder-1/2 teaspoon
9.Turmeric powder-1/4 teaspoon
10.Pepper powder
11.Fish Tuna
12.Egg white
13.Breadcrumbs

Preparation

1. Cook the fish tuna and break it into small pieces of flesh and add salt . ( If tinned it need only to be made into pieces.)
2. For the stuffing : Heat oil in a pan. Add the chopped ginger, garlic, green chilly, curry leaves , Onion and stir fry. Now add the chilly powder, Turmeric powder and pepper powder. Add the tuna fish and salt. Cook the stuffing and leave it to cool
3. When cooled make the stuffing into balls or shape of cutlet.( Tip : If the stuffing is loose and if its hard to shape then add some breadcrumbs to tighten the stuffing ) Dip the balls in egg white. And then coat it with bread crumbs.
4. Deep fry the cutlet. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. ) And serve hot with tomato sauce.

3.Onion vada ( Ulli vada – An easy snack which takes less time)

INGREDIENTS

1.Maida – 2 cups ( Plain flour)
2.Onion – sliced
3.Salt to taste
4.Chopped ginger
5.Curry leaves
6.Baking powder- 2 teaspoon
7.Water to mix the batter
8.Oil to deep fry

Preparation

1.For the batter : Mix the maida, onion, ginger, salt, baking powder and curry leaves with water to make a thick batter. Leave it for 30 minutes. ( If case if guests are waiting 15-20 minutes will do.)
2.Heat oil to deep fry. Take a handful of the batter and put it in oil carefully. No specific shape is required. If possible make it into a vada shape. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
3.Serve hot with tea.



4.Uzhunnu Vada ( Black Gram Vada )


INGREDIENTS

1.Black Gram ( Soaked for atleast an hour or two )
2.Pepper balls
3.Green chilly – chopped
4.Salt to taste
5.Curry leaves
6.Oil to deep fry
Preparation

1.Make the paste of the soaked uzhunnu in a mixer grinder. ( Do not put water while grinding. If required just sprinkle a little bit of it. )
2.Mix the paste with added salt, chopped green chilly, pepper balls and curry leaves and leave aside.
3.Now heat oil in a pan to deep fry. Wait until the oil gets really hot. Make the paste into shape of a vada and deep fry the vada. ( Tip : Soak your hands in water while making vada shape so that the vada doesnt stick to the hands. For the vada shape, take a ball of the paste, give it a press and make a hole in the middle. Give the finish by curving out the sides. For the fried vada, to strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )


5.Parippu vada ( Dal vada )

INGREDIENTS

1.Dal -( Parippu ) Soaked for atleast for 3 hours
2.Green chilly – Chopped
3.Whole red chilly – Chopped
4.Salt to taste
5.Oil
6.Small onion
7.Chopped ginger
8.Curry leaves – chopped

Preparation

1.Grind the soaked dal, small onion, ginger into a paste in a mixer grinder.
2.Add the salt, chopped green chilly, chopped whole red chilly and curry leaves onto the paste.
3.Make it into the shape of the vada,
4.Heat oil in a pan and deep fry. Strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )



6.Bread Rolls


INGREDIENTS

1.Potato- cooked and mashed
2.Green peas – cooked
3.Salt to taste
4.Ajwain ( Ayamodagam in malayalam )
5.Coriander leaves
6.Oil
7.Green chilly – chopped or pepper powder
8.Bread slices- with the 4 ends cut out.

Preparation

1.For the stuffing : Heat oil in a pan and put a pinch of ajwain. Then add the cooked potato, green peas and green chilly to saute. Add the coriander leaves and salt to taste.
2.Heat oil to deep fry the bread rolls
3.Soak the pieces of bread in water for a second and squeeze the excess water. ( Take care that the bread is not too much soaked or else the piece will break. )
4.Fill the stuffing inside the soaked bread. Make it into a roll shape to seal all the ends. ( If difficult it can also be made into a ball ).
5.Deep fry the bread rolls in the oil and strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )

7.Mushroom bhaji

INGREDIENTS


1.Besan ( kadala mavu in malayalam)
2.Coriander leaves
3.Chilly powder
4.Salt to taste
5.Oil to deep fry
6.Button mushroom

Preparation

1.Make the thick batter by mixing besan, chilly powder, Salt to taste and coriander leaves.
2.Heat oil in a pan to deep fry the bhaji
3.Dip the mushroom in the batter and fry the bhaji in the hot oil until cooked.
4.Strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )


8.Onion Bhaji

INGREDIENTS

1.Onion sliced - ( To make the bhaji crisp, add some salt into the chopped onion. Leave it for sometime. Now squeeze the water from the onion and use it for the bhaji )
2.Besan ( kadala mavu in malayalam )
3.Chilly powder
4.Salt to taste
5.Chopped ginger
6.Curry leaves

Preparation

1.Make the thick batter by mixing besan, chilly powder, chopped ginger, curry leaves and salt to taste
2.Add the sliced onion into the batter.
3.Heat oil to deep fry in a pan. Put small balls of onion batter and fry until it turns golden brown.
4.Strain the excess oil ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )