Thursday, 28 March 2019

Pheni - Shavige Sandige - Rice Fryums


Ingredients :

Rice 250 grams or 2 big cups
Asafoetida 1 teaspoon
Groundnut oil 1 tablespoon
Salt to taste

Procedure :

Here I am sharing the age old traditional method which makes yummy Sandige. It can be made directly with rice flour but the taste differs. Choice is yours!






  • Wash and soak the rice in the night.
  • Next night remove the water, wash the rice and soak again in fresh water.
  • Repeat this procedure on the second night also.
  • On the third night drain the water and grind the rice to a fine paste and let it rest overnight.
  • In the morning, drain out the top water.
  • Measure the rice batter and add one and a half measure water. That is for one measure of batter add one and a half measures of water.
  • Mix thoroughly taking care to see that there are no lumps in the batter.
  • Smear the groundnut oil to a thick bottomed kadai.
  • Pour the batter to this kadai, add asafoetida and salt and keep it on the gas stove to cook.
  • Keep stirring continuously to see that no lumps are formed and the batter is cooked evenly.
  • Within a few minutes the batter starts to thicken.
  • Keep stirring it till the batter is fully cooked and becomes very thick. Please watch the video to get a clear idea.
  • Now switch off the gas and shift the batter to a vessel.
  • You can put the Pheni on a thick plastic cover spread on the terrace or in steel plates.
  • If you are putting in a steel plate, smear a layer of groundnut oil to the plate.
  • Make balls from the thick batter and keep them ready. It helps to put the sandiges quickly.
  • Now grease the inside of the chakli maker.
  • Take a ball of the batter, place it inside the chakli maker and press the phenis.

  • Like this put all the sandiges.


  • By the way the hot Sandige hittu tastes yummy. In fact on so many days we make the Sandige hittu with normal rice flour just to eat!
  • It tastes exceptional when it's hot, when it turns cold, when you pick a sandige and eat, when it's half dry, when it's fully dry and finally when it's fried!!! 

  • In the evening reverse the sandiges. 
  • Let them dry completely for another 2-3 days in the direct sun light.

  • Deep fry the dried Sandiges. You can eat them along with the  meals or as evening snacks.

  • Store the remaining Sandiges in an airtight jar which can be used throughout the year.


Check the recipes of some of our delicious snacks : 


Creamy Cheesey Pasta in White sauce


Kuttavalakki with Sandige


TENGOLU - The crispy tasty snacks from India


Snacks - Instant Delicious Chakli


Avalakki Chooda




And here are the recipes for different types of Sandige :


Gulabi Sandige 

Aralu Sandige - Puffed Paddy Fryums





Wednesday, 20 March 2019

Corn Papad Cone Chaat


These Yummy Papad Cones filled with Masala Sweet Corn serve as a great starter or yummy evening snacks or a show stopper for a fun filled party.

Preparation Time 20 Minutes
Cooking Time       10 Minutes

Ingredients :




  • Masala Papads 10
  • Sweet Corn         1 packet
  • Finely chopped onions 2
  • Finely chopped carrots 2
  • Finely chopped tomato 1
  • Finely chopped capsicum 1
  • Finely chopped coriander  1 cup
  • Lemon 1
  • Butter 2 cubes
  • Chilli flakes 1 tablespoon
  • Chaat masala 1 tablespoon
  • Salt to taste


Procedure :





  • Cut the masala papad into halves.
  • Heat the tava.
  • Dry roast the papad by pressing it on the tava using a cloth.
  • When it is roasted on both the sides immediately take it on the cloth in your left hand and turn it into a cone with your right hand. ( Please watch the video to know how to make the papad cone )
  • Place the cone in a glass or steel cup for a minute so that it retains the shape.
  • Make the cones for all the papads and set aside.
  • Boil the sweet corns for 5 to 6 minutes till they are fully cooked.
  • Drain them and set aside.
  • Heat the butter in a thick bottomed pan, add the cooked corn and saute for a minute.
  • Now in a bowl add the corns, all the chopped vegetables, chilli flakes, chaat masala, salt and squeeze the lemon.
  • Mix well and adjust the heat and salt. Instead of chilli flakes you can also add the finely chopped green chillies.
  • Now take the roasted papad cone and fill the masala corn into it.
  • Serve fresh corn papad cone as a starter or enjoy as an evening chaat.



Please check our other yummy snacks and chaats recipes here :

DAHI PURI










Thursday, 14 March 2019

Gulabi Sandige - Rice Crispies







chitrannaa.blogspot.com
Ingredients :


  • Rice 200 grams or 2 big cups
  • Asafoetida 1 teaspoon
  • Groundnut oil 1 tablespoon
  • Salt to taste




Procedure :

Here I am sharing the age old traditional method which makes yummy Sandige. It can be made directly with rice flour but the taste differs. Choice is yours!







  • Wash and soak the rice in the night.
  • Next night remove the water, wash the rice and soak again in fresh water.
  • Repeat this procedure on the second night also.
  • On the third night drain the water and grind the rice to a fine paste and let it rest overnight.
  • In the morning, drain out the extra water.
  • Measure the rice batter and add double it's quantity of water. That is for one measure of batter and two measures of water.
  • Mix thoroughly taking care to see that there are no lumps in the batter.
  • Smear the groundnut oil to a thick bottomed kadai.
  • Pour the batter to this kadai, add asafoetida and salt and keep it on the gas stove to cook.
  • Keep stirring continuously to see that no lumps are formed and the batter is cooked evenly.
  • Within a few minutes the batter starts to thicken.
  • Keep stirring it till the batter is fully cooked and becomes thick.
  • If you press the ladle in the batter and lift, the batter should stand. See the video of you have any doubt or confusion.
  • Now switch off the gas and shift the batter to a vessel.
  • You can put the Gulabi Sandige either on  thick plastic cover spread on the terrace or in steel plates.
  • If you are putting in a steel plate, smear a layer of groundnut oil to the plate.
  • You should start putting the sandiges when the batter is still hot.
  • To manage the heat, keep cold water in a bowl so that you can place your palm in the water whenever you feel the heat of the batter as unbearable.
  • Now take the batter in your hand and put the sandiges. They will look like a reverse rose flower or a Momo.
  • Again please check the videos for clarity.
  • Like this put all the sandiges.
  • By the way the hot Sandige hittu tastes yummy. In fact on so many days we make the Sandige hittu with normal rice flour just to eat!
  • It tastes exceptional when it's hot, when it turns cold, when you pick a sandige and eat, when it's half dry, when it's fully dry and finally when it's fried!!! 
  • In the evening reverse the sandiges. 
  • Let them dry completely for another 2-3 days in the direct sun light.
  • Deep fry the dried Sandiges. You can eat them along with the  meals or as evening snacks.
  • Store the remaining Sandiges in an airtight jar which can be used throughout the year.





Saturday, 9 March 2019

Kallangadi Tirulina Dosa - Watermelon rind Dosa

chitrannaa.blogspot.com
Preparation Time : 15 minutes
Cooking Time       :  10 minutes

Ingredients :


  • Rice 3 cups
  • Poha ( Dappa avalakki ) 1 cup
  • Grated coconut 1 small cup
  • Watermelon rind 1 cup
  • Methi seeds 1 tablespoon
  • Groundnut oil 1/2 cup.
  • Salt to taste.


Procedure :





  • Soak the rice and methi seeds in water in the morning.
  • Soak the poha in the evening for 15 minutes before grinding.
  • In a mixie jar grind the rice, poha, soaked methi seeds, grated coconut and watermelon rind to a fine paste.
  • Add water to make dosa batter to a set dosa batter consistency.
  • Set aside the batter overnight.
  • In the morning add salt to the batter.
  • Heat the tawa.
  • Pour the batter and spread lightly without pressing.
  • It should be thick like set Dosa. Don't make it thin.
  • Put a teaspoon of groundnut oil all over it and cover the lid.
  • After a minute or two, flip the dosa.
  • Again add a teaspoon of oil.
  • When cooked on both sides, remove from the tawa.
  • Serve hot with coconut chutney.






Friday, 8 March 2019

Khara Pongal

chitrannaa.blogspot.com
Preparation Time : 10 Minutes
Cooking Time       :  30 Minutes

Ingredients :


  • Rice  2 cups
  • Green gram daal ( Hesaru Bele ) 2 cups
  • Jeera 1/2  Tablespoon
  • Black Pepper crushed 1/2  Tablespoon
  • Ghee 2 Tablespoon
  • Turmeric powder 1/2 teaspoon
  • Cashew nuts 10-12
  • Slit green chillies 4
  • Finely chopped ginger 1 teaspoon
  • Grated fresh coconut 2 tablespoon
  • ( You can also use finely chopped coconut pieces )
  • Curry leaves 10
  • Coriander leaves  A few
  • Salt to taste






Procedure :

You can cook this directly in a cooker or in a vessel inside a cooker.


  • Wash rice and green gram daal thoroughly in separate containers.
  • In a cooker heat 1 tablespoon ghee.
  • Put in the washed rice and green gram daal in the cooker and saute for 2-3 minutes.
  • Next add 6 cups of water.
  • Put in 1/4 teaspoon of turmeric powder, salt, half of the coriander and curry leaves, grated coconut, 1/4 teaspoon jeera and 1/4 teaspoon crushed pepper seeds.
  • Cook in the pressure cooker for 5 whistles.
  • Once it's cool take out and check the consistency.
  • If it has become thick, add some water and cook on low heat for a few minutes. 
  • In a thick bottomed kadai, heat 1 tablespoon ghee.
  • Add the slit chillies, cashew nuts, ginger pieces, other half of coriander and curry leaves.
  • Saute for a few minutes and add this to the pongal.
  • Serve hot with a spoon full of ghee and Hasi Gojju.








Hasi Gojju :

Ingredients :


  • Jaggery powder 1 cup
  • Tamarind pulp    3/4 cup
  • Fried sesame seeds' powder 1 cup


For Tadka :


  • Groundnut oil 2 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Asafoetida 1 pinch
  • Turmeric powder 1/4 teaspoon
  • Curry leaves 5-6
  • Menthe menasinakai 4
  • Salt to taste


Procedure :

Add water to the jaggery powder and mix well till the jaggery melts completely.
To this add tamarind pulp and fried sesame seeds' powder.
Now add salt and check the taste and adjust the jaggery and tamarind.
It should taste both sweet and sour.
Now make the tadka using all the above mentioned items.
Crush the menthe menasinakai with your hands to make it coarse powder.
Mix to the Hasi Gojju.

The pongal tastes extremely good with both a spoon of ghee and with Hasi Gojju.






Sunday, 3 March 2019

Aralu Sandige - Puffed Paddy Fryums

chitrannaa.blogspot.com
The summer is here.
Heat, dust, thirst, sweat....
Yes. But look at the brighter side.
Juices, ice creams, milk shakes, grapes, oranges, watermelon...
But of course Mango.

And the most interesting event happening during the summer is the making of Sandige.
The preparation, the purchases, the making and the eating... Every part of Sandige can be most rewarding and entertaining.

I always cherish and enjoy the making of Sandige, right from my childhood when Amma used to make Sandige with her friends to now when I make with my sisters and children would be eagerly waiting to eat the Sandige at every stage.



Eating the fresh hot Sandige hittu to picking the half dry sandiges to finally relishing the fried Sandige...

The making of Aralu Sandige used to be an yearly ritual, stretching upto a month because of the cleaning of the Aralu involved. Weekdays being busy with office work and the children with their exams, it used to be only during the weekends and also when the summer holidays started that the activity was gaining the momentum.

Not just my children, my husband used to drag my niece and also the friends of my children to clean the aralu.

But fortunately now we get the cleaned Aralu for a little extra in Rama traders in Gandhi Bazaar which is a big relief.




Check the recipes of some of our delicious snacks : 



Creamy Cheesey Pasta in White sauce


Kuttavalakki with Sandige


TENGOLU - The crispy tasty snacks from India


Snacks - Instant Delicious Chakli


Avalakki Chooda





So here goes the recipe :

The quantity I have mentioned here is enough for a family of four to last for almost an year if you use them sparingly.

Ingredients :


  • Aralu                              20 liter
  • Sabbakki -  sago          1 kg. Adjust this according to your liking.
  • Finely chopped onion 3 kg.
  • ( You can use other vegetables like ash gourd , potato or even do plain Sandige, but my personal preference is onion)
  • Coarsely ground green chillies 1/2 kg.
  • Asafoetida.                    1 tablespoon
  • Groundnut oil                1 cup
  • Salt to taste.





Procedure :


  • Wash and soak the sago/sabbakki overnight. The ratio of water to sago is 1:3 i.e for 1 cup of sago fill in 3 cups of water. You still need to add water while cooking the sabbakki in the morning.
  • In the morning apply a layer of groundnut oil in a thick bottomed kadai. This is to avoid burning of the sago while cooking.
  • Heat the water in the kadai.
  • While the water starts to boil, lower the heat and add the overnight soaked sago. If the quality is more for one kadai, you can split it into two kadais.
  • Mix the sago in the kadai and keep stirring at regular intervals.
  • When it starts boiling, add the salt, asafoetida and the coarsely ground chillies.
  • Keep stirring continuously and adjust the water if required.
  • When the sago cooks and thickens, switch off the gas and let it cool.
  • The consistency should be such that when it turns cold, the consistency should be thick yet flowing like tovve.
  • I use a plastic bowl with holes as shown in the picture to wash my Aralu so that it doesn't get over soaked.
  • Spread the thick plastic sheet on the terrace.
  • In a big bowl add a few ladles of sago mix, 2 cups of finely chopped onion and salt and mix thoroughly.
  • Now take a bowl full of aralu and hold it below the running water of a tap.
  • Once the top layer is wet, close the tap and shake in such a way that the aralu at the bottom comes to the top.
  • Again hold the aralu under the tap and see that all the aralu are wet.
  • Shake well so that all the water is drained.
  • Now put this aralu into the mixture of sago and onion prepared earlier.
  • Next mix gently so that the aralu don't break.
  • Check the taste and see that the salt and the chillies are perfect. Add either if required.
  • Now take a little mixture in your hand, and lightly shape it round without pressing it hard and place it on the plastic sheet. Keep doing like this for all the mixture you have prepared and then mix the next round.
  • In the evening the sandiges are to be reversed, kept upside down.
  • Next day if you want, you can shift the sandiges to steel plates or let it dry on the plastic sheet only.
  • After drying them crisp for about 2-3 days, keep the sandiges in an airtight container.