|
Delicious
Snacks - Part
5
|
Click
here if you would like to Contribute or send a feedback.
Click
here to go to the main page of Snacks.
Apas:
Ingredients:
500 gms. Boiled rice; 500 gms. Raw rice; 2 coconuts; 4 eggs;
250 gms. Sugar; 1/3 litre toddy or sufficient quantity of
yeast and salt to taste.
Method:
Separately extract thick and thin juice of coconut. Wash and
mix both kinds of rice and grind together in the thin juice
of coconut to fine paste. Mix it with beaten eggs, toddy (or
yeast), sugar, thick coconut juice and salt to form a fine
batter. Keep it for rising for 3-4 hours. Apply ghee or oil
to a roundish pan, heat it a little, pour about ½ cup
batter and fry covered. Continue this process. If desired,
place live coal or cinders over the lid.
Apa
de Camarao (Goa):
Required:
½ kg. Rice; 1 coconut grated; ¼ bottle toddy; 450 gms.
Sugar; 8 egg yolks; ¼ kg. Semolina (optional); 2 kg.
Prawns, shelled; ½ coconut, milk extracted; 100 ml. refined
oil; 10 onions, sliced fine; 7 tsps. Sugar; 7 cloves
powdered fine and salt and vinegar as required.
Grind to a paste:
13 dry, long chilie
Method:
Wash the rice and soak in water overnight. Next day, grind
the rice and coconut separately using some of the toddy.
Then mix together the ground rice and coconut, add sugar,
egg yolks, little salt, semolina and toddy if necessary.
Keep aside for four hours for the batter to rise. Fry the
sliced onions in oil till brown. Boil and chop the shelled
prawns and add to onions. Fry well, then add the ground
masala, a little vinegar and salt to taste. Pour one portion
into the cake tin, and then evenly spread the prawn mixture
over it. Pour in the remaining batter and bake till done.
Neiappam:
Required:
2 glasses rice; 400 gms. Jaggery; 2 ripe bananas; ½
coconut, cut into thin pieces and ghee for frying.
Method:
Soak the rice for two hours and powder it fine in the
grinder. Mash the bananas and add to the rice. Melt the gur
with a little water, strain, cool and add to the rice along
with the coconut pieces. Keep this batter aside for half an
hour. Heat ghee in the special neiappa, kerahi. Pour
spoonfuls of the batter into the depressions. When one side
is cooked, turn the neiappams quickly and fry for a minute.
Kallappam
(Hoppers) Kerala:
Required:
1 ½ cup rice flour; 1 cup maida (refined flour); 1 glass
fresh toddy; 1 tbsp. sugar; salt to taste and coconut milk
from 1 coconut.
Method:
Sieve the two flours together. Add salt and sugar. Add toddy
and make it into a thick batter and set aside for 6-8 hours.
Add coconut milk to get the consistency of pouring batter.
Place a kerai over a slow fire. Grease the pan lightly with
gingili oil or melted butter. Pour a spoonful of the batter.
Take the pan with both hands and give it a circular twist so
that about half an inch more of the pan is thinly coated
with the batter, which, when the hopper is cooked, forms the
crisp brown border. Cover with a cone-shaped, tight-fitting
lid and cook till done. Serve with mutton or chicken stew.
Coorg
Rice-Roti:
Required:
1 cup cooked rice; 2 cups rice flour (raw rice washed; dried
and powdered) and salt to taste.
Method:
Knead the rice along with salt. Add the rice flour little by
little and continue kneading with little water till water
till the dough is of right consistency. Divide the dough
into chapattis. Roast them on tava evenly brown on both
sides. Cook on direct flame till it puffs up like phulkas.
Serve with bamboo shoot curry, etc.,
Quick
Sweet Idlis:
Ingredients:
½ cup sugar; 1 cup black gram (urad) dal; 1 cup coconut
(scraped); 1 ½ cup rava (suji); 2 tsps. Fat or ghee; a
little baking powder; salt to taste; ½ cup jaggery and ½
tsp. Cardamom powder.
Method:
Soak the urad dal for 31/2 hours and grind it to a smooth
paste and keep it overnight. Fry the rava lightly and keep
cooling. Then mix it up into the urad dal paste; add sugar,
salt, soda, fat or ghee and a little water if necessary.
Mix together jaggery, coconut and cardamom. Half fill idli
moulds with the urad dal mixed batter, spread a tsp. Full of
coconut jaggery mixture on top, and again cover with the
urad dal batter and cook on steam.
Sannas
(Idlis):
Ingredients:
500 gms. half boiled rice; (or a mixture of raw rice and
full boiled rice); 2 tbsps. Gram (urad) dal; juice of 2
coconuts; ¼ glass toddy or 1 tbsp. baker's yeast and salt
to taste.
Method:
Wash the rice and remove any stones or sand particles and
keep soaked in water for about half an hour. Similarly wash
and soak urad dal in water for about 5 to 10 minutes. Grind
the rice in coconut juice, urad dal and salt. Mix the ground
rice in toddy or yeast (not both) and beat well in a vessel
(preferably mud vessel). Tie the mouth of the vessel with a
thick piece of cloth and let it ferment for 2 to 3 hours
when the batter is expected to rise up slowly.
When the batter begins to rise, pour a little in each of the
saucers or gindals, place them in a steaming vessel (thondor)
and steam in a few saucers at a time until all the batter is
exhausted; or steam the sannas in an idli vessel. After
steaming each set of saucers or gindlas, remove them and
place them upside down on a table preferably over a plantain
leaf and spread a moistened cloth over them and when cool,
remove the sannas from the saucers.
Note: You can prepare the sannas without the coconut
juice, in which case you will have to add a little more of
urad dal, and the sannas will be more fluffy.
Goan
Sanna (Idli):
Required:
¼ kg. Rice; 100 gms. Urad dal; 1 tsp. Salt (approx) 1
coconut and toddy.
Method:
Soak rice and urad dal separately and keep it overnight.
Grind rice and urad dal to a paste, using toddy. Add salt.
Leave it for some time to ferment. Grate coconut fine and
add to the mixture. Add a little water and mix it well to a
pouring consistency. Pour into moulds and steam it. Eat with
chicken curry.
Gunda
(Idli in Jackfruit Leaves) Mangalore:
Required:
2 cups raw rice boiled rice; ½ cups urad dal and salt to
taste.
Method:
Wash and soak rice and dal separately for 4 to 5 hours.
Grind urad dal to a very fine paste. Remove into a big
vessel. Grind the boiled rice first. When half done add the
raw rice and grind to a fine rava consistency. Remove, mix
with urad paste and salt. Cover and keep for 8-10 hours.
Take 4 jackfruit leaves and keep them edge-to-edge and join
with fine stitches in the shape of a cup. Fill the jackfruit
cup with batter and steam till done. The leaves give a nice
flavor to the idli.
Rice
(Semia Adde) Vermicelli, Mangalore:
Required:
½ kg. Boiled rice.
Method:
Wash the rice and soak for 4 to 5 hours. Grind to a fine
paste. Remove, mix with 4 to 5 cups water and salt to taste
and cook in a big kadai on medium fire. Stir continuously
until it forms into balls. Remove and coll. Moisten fingers
with water and make balls of equal size. Steam it till
cooked. Press each ball through a semia mould while still
hot. Serve with coconut milk sweetened with jaggery and
elachi and one or two bananas, crushed.
Click
here to go to the main page of Snacks
Click here if you would like to Contribute or send a
feedback.
|
