Summer Time Snacks

Finally Spring is over and welcome Summer again. Say byebye to those huge coats and gloves to keep ourself warm.Now it's time to enjoy the blasting sun shine . During evening most of us would love to nibble on some snacks with hot or cold beverage during Chai Time..It could be any thing spicy or sweet ranging from bajji to tarts whichever you could think up. Here I have four hot snacks lined up for you to try which happens to be favorite of many South Indians.

1. Valaikai Bajji
2.Carrot Bonda
3.Mixed Dhal Vadai
4. Stufferd Mirch Bajji

Have a hot cup of Masala tea with any one the snacks mentioned above on this summer with your loved ones:
1 .Valaikai (Plantain) Bajji
Ingredients:

1 large valaikai(plantain) cut into half and slice lenthwise
1 cup besen flour
1 rice flour
1tbsp chilly powder
1/2tsp tumeric powder
salt to taste
a pincg of baking soda and hing powder
1tbsp hot oil

Prepartion Methods:
Mix all the ingrdients with required amount waterto a smooth batter consistency of doasi batter would be perfect for dipping the valaikais. Heat vehetable oil in a deep bottomed wok and dip each valaikai into the batter- fry them until golden brown.Drain on kitchen towl and serve hot with any chutney or tomato sauce.

2 .Carrot Bonda( Quick Version)

Ingredients:
1cup shredder carrots
1 cup thosia batter
2 cup chopped onions
1/2tsp fennel seeds
1 cup chopped coriander leaves
1tsp garam masala
1tbsp chicken curry masala
1tsp chili powder
1tbsp minced green chillies

Preparation Methods:
In a bowl add the thosai batter with the shredded carrots chopped onions and coriander leaves,green chilies and fennel seeds. Mix them well and deep fry them until golden brown. Drain on paper towel and serve hot with any chutney.

3 .Mixed Daal Vadai

Ingredients
1/4 cup chick peas
1/4 cup groundnuts
1/4 cup channal daal
4tbsp rice flour
6 dried chiiles
2 garlic cloves
a small ginger
1tsp fennel seeds
5 curry leaves
1/4tsp hing powder
1/2tsp chilli powder
1 large onion finely chopped
1/4 cup finely chopped coriander leaves
2 cup oil for deep frying

Preparation Methods:
In a large bowl soak chick peas,channal daal and groundnuts for 5 hours. Remove the skin from the groundnut. Blend them with garlic,ginger,hing powder,curry leaves ,chillie powder, fennel seed and salt to a very smooth mixture.Then add the rice flour,chopped onions and coriander leave to blended mixture. Mix them well. Adjust the level of salt and spicy. Take on spoonful on the mixture on your palm ,shape it and deep fry in oil..

4 .Stuffed Mirchi Bajji

Ingredients
6 banana peppers
1/2 cup finely mashed potato masala
Oil for deep frying

Batter Type:1
1 cup besen flour
1/2tsp baking soda
1tsp chillie powder
1/4tsp hing powder
1/4tsp garam masala powder
1tbsp sour curd
1/4tsp dry mango powder
salt to taste

Batter Type: 2
1 cup besan flour
1tsp baking soda
1/2tsp ajwin seeds
1/2tsp salt

Preparation Methods:
Wash and dry the banana peppers.Take a pepper, make a slit lengthwise in the middle, keeping the ends intact. You can scoop out the seeds with a knife or leave the seeds.Take a spoonful of the mashed potato and stuff the peppers filling the gaps of the pepper with the mixture. Keep them aside.In a large bowl add all the remaining ingredients expect the oil to a smooth batter adding water. It should be in the consistence of dosai batter.Heat the oil in non-stick pa.Dip the stuffed banana peppers on by one into the batter and deep fry them till golden brown