Colocaesia Crispy Fry/Chembu Roast

Ingredients:

Colocaesia (Seppankilangu/Chembu/Arbi) - 1/2 kg
Oil - To deep fry
Salt - 1/2 tsp
Red Chilli Powder - 1/2 tsp





Method:

Wash thoroughly the colocaesia.

Pressure cook them in a cooker separator plate while cooking rice.  If cooking separately, pressure cook for 2 whistles with just enough water.

When the pressure of the cooker is completely released, remove the cooked colocaesia and pour cold water over.  Leave for 5 to 10 minutes.

Peel the skin of the colocaesia and cut them into pieces.

Refrigerate the cooked colocaesia pieces for 10 minutes.  This step is optional.

Heat oil in a kadai and deep fry the colocaesia pieces until golden brown and crisp.

Remove from oil and drain the excess oil.

Sprinkle salt and chilli powder over the fried colocaesia and mix.

Serve hot.



This crispy fry is crunchy on the outside and soft inside.  Serve with sambar rice or with rasam or can be had as such as crunchy bites.

Peanut Butter Energy Bars

Inspired By

Sharmis Passions


Ingredients:

Oats - 1/2 cup

Cornflakes - 1/4 cup

Honey - 3 tbsp

Peanut Butter - 2 tbsp (Click for recipe of Homemade Peanut Butter)

Unsalted Butter - 2 tsp

Brown Sugar - 2 tsp

Water - 2 tsp

Dry Fruits and Nuts (chopped) - 1/3 cup (I used cashews, almonds, peanuts, figs, candied ginger, dried grapes)


Procedure:

1. Dry roast oats, cornflakes, dry fruits and nuts in a deep pan until the oats turns light brown and nice aroma of it comes.  Keep aside.

2.  In the same pan, melt butter.  Add honey, peanut butter, sugar, and water.  Bring to a boil.

3.  Add the roasted oats mixture to this and mix well until combined together.  Check if the honey-peanut butter mixture is coated on all of the oats mixture.

4.  Line a tray with butter paper.  Transfer and spread the mixture immediately on the butter paper to 1/4 inch thickness with a wooden ladle.  Straighten the edges with the ladle and make it into a square or a rectangle.  Gently press all over with the ladle to make it intact.  Allow to cool for 5 minutes. Cut into rectangular bars.

5.  Bake in a preheated oven at 180 degrees C for 5 to 7 minutes.  This step is purely optional.  When baked, it gives crispiness and crunchiness to the bars.  You can leave this step, yet the energy bars taste good.

5.  Cool and store in airtight containers.

These are crunchy, chewy energy bars loaded with all the healthy ingredients and give instant energy.  A good alternative to other sweet treats that are not so good for your health.

Usually, I pack and carry these bars when I travel.  A great snack to munch on-the-go that would not affect your tummy.  No hazards of the white sugar too.  A real energy booster to have it handy.

Potato Vada/Tikki

Ingredients:

Potatoes - 1 kg (boiled and mashed)

Green Chilli Paste - 1 tbsp

Salt - As per taste

Lime Juice - 1 tbsp

Onions - 3 (finely chopped)

Aval (Rice flakes/beaten rice/Poha) - 1 to 1-1/2 cups 

Rava (semolina) - 1 tbsp

Maida - 1 tbsp


Method:

1.  Wash and soak rice flakes for 10 minutes.  Drain and squeeze the excess water out of the soaked rice flakes.

2.  Mix together boiled and mashed potatoes, soaked rice flakes, maida, rava, salt, green chilly paste, finely chopped onions, and lime juice.

3.  Make tikkis/cutlet-shaped vadas.  Deep fry in hot oil until golden brown and crisp.  Serve hot with sauce of your choice.

Crispy Vegetable Fry

Source:

Mrs. Kavitha Saravanan


Ingredients:

Carrot - 100 gm

Capsicum - 100 gm

Onion - 1

Cabbage - 100 gm

Cornflour - 2 tsp

Red Chillies - 20

Salt -- As desired

Ginger - 1 inch piece

Garlic - 3 flakes

Maida - 100 gm


Method:

1.  Dice carrots, capsicum, onion, and cabbage into square pieces.

2.  Grind together red chillies, garlic, ginger and salt until combined together.

3.  Mix diced vegetables, cornflour, ground paste, and maida sprinkling just enough water.

4.  Deep fry like the vegetable mix in hot oil like pakodas.  Serve hot.

A healthy and crispy snack with all the goodness of vegetables.