It is really tough for every mother to meet the dietary requirements of highly active & energetic teens today as she needs to serve them 4 meals a day that satiate their hunger, nourish them adequately, and importantly, please their palate. Since it is almost near to impossible to prepare healthy hearty delicious meals four times a day, it is a good idea to prepare a dish that can be reused for the next meal and also made appealing to them.
It is quite hard to find someone who dislikes samosa, a scrumptious tea-time snack, with crispy thin layers of pastry covering chewy flavorful filling. Typically samosa is prepared by deep frying triangle shaped pastry sheets stuffed with vegetables or minced meat. But nowadays I switch to baked samosa as deep fried samosa have always been my guilt pleasures.
“Can you crunch murukku?” is one of the commonly asked questions when oldies meet each other during the festival of Deepavali. It is regarded as a blessing (or as a sign of good health) if one could relish crunchy murukku even at an old age. There is an old saying in Tamil “norunga thindral nooru vayathu vazhalam” (meaning crunching ensures longevity), it is considered healthy to take crunchy snack than soft snack as it takes longer time to chew, makes us feel full, and hence greater satiety.
Dumplings are not only traditional but also universal preparations, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings that delight the gourmets across the globe.
Navarathri is a festival of worshiping the goddesses Parvathi (for creative power), Saraswathi (for wisdom) & Lakshmi (for wealth). Navarathri celebrations in Tamilnadu is incomplete without offering sundal (legume salad) to deities. I like to make karamani (black eyed beans) sundal for the soft skin & creamy texture. Today I used karamani of mahogany, peach & white colors and prepared 4 types of sundal.
Lord Ganesha is worshiped by Hindus in the same manner God Janus is regarded in Greek mythology. It is interesting to find the striking similarities between the two as they both hold the honor of being the first god worshiped in every ritual. I also like to start my day by listening to the hymn, Vinayagar Agaval, written on Him by the 14th century poetess Avvaiyar sung by the late legendary singer M.S.Subbulakshmi.
It is a bizarre phenomenon that some of the vegetarians here, particularly elders, do not like the strong flavor of fennel seeds and they avoid taking the foods spiced with fennel seeds even in restaurants. But I like its sweet flavor and use sparingly in vegetable kurma & masal vadai. Masal vadai (lentil patties) are prepared by deep frying lentil dough and served as a snack along with coconut chutney as a dip.
Bajji are delicious south Indian vegetable fritters prepared by deep frying vegetable slices after coating them in chickpea (Bengal gram) flour batter. People with sensitive stomach used to avoid taking these fritters as gram flour causes flatulence & indigestion. So here is the recipe to make easily digestible gut-friendly bajji.
Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to find numerous varieties of thattai made all over India using various spices, lentils & grains. Thattai found in every state, every district and even every family has its own distinct taste, flavour, texture or colour. Also it has been given different names like thattu vadai, thattai murukku in Tamilnadu, nippattu in Karnataka, chekkalu in Andhra Pradesh, papdi in North India.
Neikadalai is one of my favorite childhood snacks that I relished along with wheat halwa. It brings me back fond memories associated with this delicious savory as our family get-togethers were incomplete without spicy crunchy flavorful neikadalai and soft gelatinous wheat halwa. I still cherish all those happy moments with my father when he brought me neikadalai and Tirunelveli halwa.
Ulundha vadai (medhu vadai) is a gluten-free South Indian savoury doughnut prepared using black lentils (urad dal). Any feast or festival in our family is incomplete without making soft ulundha vadai with crispy golden skin. Vadai is a commonly prepared evening snacks in our family particularly during monsoon, and it is usually served with hot sambar/ rasam, spicy chutney, or creamy curd.
Vazhaipoo Vadai or banana flower patties are delectable patties with crispy skin and soft flesh. Banana flowers can be included into our diet in the forms of patties (vadai), stir-fry (poriyal), coconut curry (kootu), lentil crumble (paruppu usili), soup & salad. Banana flower patties are gluten-free snacks prepared using banana flowers & yellow peas.