TASTY SNACKS
TALA KAKARA(ତାଳ କାକରା)
Tala kakara (ତାଳ ଚାଉଳ କାକରା), Taler Bora, Tala Kakra Recipe
Ingredients:
Palm(ତାଳ) – 1
Rice powder(ଚାଉଳ ଚୁନା) – 3 cup
Coconut- scrapped(କୋରା ନଡ଼ିଆ) – 1
Sugar(ଚିନି) – 1/4 cup
Ghee(ଘିଅ) – 1 tsp
Oil(ତେଲ) for deep frying
Fennel seeds(ପାନ ମାଧୁରୀ) – 1 tbsp
Salt to taste
For Palm pulp: – Wash the rip plam and peel it and divide the three-part, the dip the plam in three cups of water and rub it nicely and sieve it once and collect the palm pulp(ତାଳ ରସ).
Method:
1. Take a pan/ kadhai pour the palm pulp, and boil it four minutes, add sugar, fennel seeds, ghee, salt, and mix all the ingredient. Add rice flour little by little and mix it well. Cook it on low flame and make a smooth dough without lumps. Keep it aside and cool it down.
2. Now add scrapped coconut and mix it all together and knead it for some time. The dough is ready for making small palm sized cutlets. Make small lemon sized balls and flatten it using a rolling pin.
3. Heat oil in a pan/ kadai and deep fry the cutlets evenly till it’s golden brown in color.
4. Tasty palm cutlets (Taler bara/ତାଳ କାକରା) is ready to be served.
FISH FINGER
Fish pakoda- fish pakudi- macha pakudi- fiah nuggets, fish finger, snacks and fish finger and macha pakudi
Fish Fingers
Ingredients:
Fish – 200 gm
Garlic clove – 5
Chopped ginger – 1/4 tsp
Coriander leaves – 1 tsp
Mint – 1 tsp
Red chili – 1
Garam masala powder – 1/4 tsp
Corn flakes – 1/2 cup powder
White flour (maida) – 2 tbsp
Lemon juice – 1/2
Chaat masala powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Black salt – 1/2 tsp
Oil for deep frying
Salt to taste
Method-
1. Get a white fish which doesn’t have multiple bones. Clean and wash the fish and remove the bones. Collect the thick part of the fish and cut it into thin and long pieces.
2. Crush the ginger, garlic and the red chili.
3. Squeeze the lemon juice on the fish and sprinkle the salt. Mix the ingredients and let it rest for five minutes. Add the crushed red chili, ginger and garlic paste. Add mint, coriander leaves and garam masala powder. Mix it all together and cover it with a lid and let it rest for 20 minutes.
4. Take maida in a bowl, add black salt and pepper powder and water. Mix all the ingredients and keep it aside.
5. In a plate, take corn flakes powder, chat masala powder; black salt and mix it all together.
6. Heat oil in a pan. Take a piece of marinated fish piece, dip it in maida batter and dip it in corn flakes powder and evenly cover it with corn flakes powder.
7. Deep fry the fish in hot oil till it turns golden brown in color.
7. The fish finger is ready to be served it with chutney/ sauce.
Note – Bread crumbs can also be used as an alternative to corn flakes.
CHATPATA CHANA BREAKFAST
Chatpata chana (breakfast)
Ingredients:
Chickpea(boiled) – 1 cup
Potato(boiled) – 1
Green peas – ½ cup
Sprouts – ½ cup
Raw mango(chopped) – ½ cup
Green chilli(chopped) – 1
Chilli flakes – 1 tsp
Onion(chopped) – ¾ cup
Sugar – 1 tbsp
Lemon juice – 1 tsp
Cumin powder(roasted) – 1 tbsp
Chat masala powder – 1 tsp
Coriander & mint(chopped)- 2 tbsp
Black salt – ½ tsp
Oil – 2 tbsp
Mustard seed – 1 tsp
Curry leaves -10
Salt to taste
Method:
* Take a pan and heat oil.
* Crackle mustard seeds.
* Add curry leaves, green chilli and onion and sauté.
* Chop boiled potato, add it along with chickpea, green peas and sprout in the pan and mix well.
* Add sugar and salt and sauté for 1 minute, and cool it down.
* Add cumin powder, chat masala powder, chilli flakes, lemon juice, raw mango, chopped coriander and mint leaves and mix well.
* Chatpata chana is ready to serve as tasty and healthy breakfast.
AMBA KAKRA
AMBA GULGULA /Amba kakra
Ingredients:
Mango pulp – 1 /2cup
Rice (Arua chaula)- 150gm
Split black gram (Biri Dali/ dhuli urad dal) – 100gm
Fennel seeds – 1tbsp
Scrapped coconut – 1/4 cup
Sugar – 1tbsp
Vegetable oil for deep frying
Salt to taste
Method:
1. Clean and wash Dal and rice. Soak it for four hours.
2. After four hours wash and drain out water.
3. Grind soaked Dal, rice and mango pulp to make a smooth thick paste.
4. Put the batter in a bowl and rest it for six to seven hours for fermentation . Otherwise you can add baking soda and make instant fermentation.
5. After seven hours add salt, sugar, fennel seeds and scrapped coconut and mix properly.
6. Heat oil in a deep fry pan and drop one by one teaspoon batter into the hot oil.
7. Deep fry the mango kakra both sides until deep brown in colour.
8. Tasty MANGO KAKRA/ AMBA GULHULA is ready to serve in tea time.
CHUDA KADAMBA
CHUDA KADAMBA
INGREDIENTS:
Beaten rice (powder) – 200gm
Coconut scrapped – 3 tbsp
Sugar/ jaggery (Powder) – 100gm
Milk – 500ml
Clarified butter (ghee) – 2 tbsp
Cardamom green – 4
Black pepper – 8
Cashew nuts – 2 tbsp
METHOD:
1. Heat ghee in a pan, add cashewnut, fry it and keep aside.
2. Boil the milk in a pan , stir continously. Ensure milk is reduced to half cup.
3. Grind bitten rice, sugar, black pepper, cardamom and fried cashewnuts separately, one by one and keep aside.
4. Take a plate add bitten rice powder, ghee, cardamom powder and black pepper powder. Mix well and rub with the help of palm for 2 – 3 minutes.
5. Add scrapped coconut, cashewnut powder and sugar powder mix well and add reduced milk in it. Mix properly and make small 12 balls out of mixture.
6. Tasty CHUDA KADAMBA is ready to offer as prasadam to God.
7. You can store in refrigerator and it is better to use within two days.
Note : The taste of Chuda kadamba and chuda ghasa is little different . Reduced milk is required for chuda kadamba. In Chuda ghasa milk is not required but some fruits need to be added. Both are Prasad of Ganesh chaturthi and Janmastami.
BEETROOT HEART
Beetroot Heart
Ingredients:
Beetroot chopped – 1
Boiled potato – 1 (smashed)
Carrot chopped – 1
Onion chopped – 1
Ginger and garlic fine chopped – 1 tsp
Green chiii chopped – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leave – 2 tbsp
Cumin seeds – 1/2 tsp
Roasted Sasmi seeds – 2 tbsp
Cornflakes powder – 1/2 cup
Butter and oil
Salt to taste
Method:
1. Heat oil and butter in a pan , add cumin seeds, ginger and garlic saute for some times, then add green chili and onion, fry a little , add beetroot, carrot, green peas and salt , mix well and cover it for sometimes.
2. When mix veg fully cooked then add smash potato and mix properly add garam masala powder, cornflakes powder and coriander leave, mix well and keep aside for cool down.
3. Make heart shape out of mixture with the help of cookies cutter.
4. Shallow frying the hearts shape and ensure booth sides are evenly cooked.
5. Tasty and healthy beetroot heart is ready sprinkle sesame seeds serve with sauce.
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