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KAILASA's Sattvic Cooking

9. * SNACKS *

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9.1 CHATPATTA CORN

INGREDIENTS

Seasonings:

| 2 tsp | Oil | | 1 tsp | Mustard seeds | | 2 | Dry Red Chillies |

| 4 cups | Sweet corn kernels | | 3 tbsp | Coconut, fresh grated | | 2 tsp | Lime juice | | 1 pinch | Salt to taste |

| 1 tbsp | Cilantro, chopped finely |

DIRECTIONS

  1. Heat oil and fry seasonings until they splutter.
  1. Add corn and stir fry on high. Let the water dry up.
  1. Add coconut, lime juice, salt and mix well.
  1. Garnish with cilantro.

9.2 CHANNA SUNDAL

INGREDIENTS

1 cup Black Channa

Seasonings:
2 tsp Oil
½ tsp Urad dal
½ tsp Mustard seeds
4 Dry Red Chillies
¼ tsp Asafetida

5-6 Curry leaves
2 tbsp Coconut, finely chopped
1 tsp Salt to taste

DIRECTIONS

  1. Soak black channa in water over night.
  1. Strain channa, add fresh water and pressure cook until tender.
  1. After cooling, strain.
  1. Heat oil and fry seasonings.
  1. Add curry leaves, coconut, salt and channa. Mix well.

9.3 PUFFED RICE HOT MIXTURE

INGREDIENTS

For mixed powders:
1 tsp Red Chilli powder, to taste
1 tsp Coriander powder
1 tsp Cumin powder
2 tsp Aamchur powder
2 tsp Granulated sugar
1 pinch Salt to Taste

Seasonings: 4 tsp Oil ½ tsp Mustard seeds 1 pinch Asafetida ½ tsp Turmeric 10-12 Curry leaves ½ cup Peanuts (or cashew nuts, or a mix of both)

½ cup Coconut curls

6 cups Puffed rice or puffed wheat

DIRECTIONS

  1. Mix powdered ingredients together.
  1. Heat oil and fry seasonings until peanuts brown.
  1. Add coconut curls, and when they start to turn golden brown, remove from the heat, and cool.
  1. Stir in mixed powders and then stir in puffed rice until the grains are coated with the spice and oil mix.
  1. Cool completely before serving or store in an air tight container for several days.

9.4 SPROUTED MOONG CHAT

INGREDIENTS

1 cup Whole Moong dal, sprouted by soaking 12 hours in summer, 24 hours in winter 1 large Potato, boiled and cubed

Seasonings:
1 tsp Mustard
1 tsp Cumin seeds
2 Dry Red Chillies
½ tsp Black pepper powder
½ tsp Cumin powder
½ tsp Kala namak
1 pinch Salt to taste

1 lemon 1 tbsp Cilantro, finely chopped

DIRECTIONS

  1. Heat oil and fry seasonings until they splutter.
  1. Add potatoes and sprouted moong and fry for 3 minutes.
  1. Garnish with lemon and cilantro.

9.5 VADA - DAHI VADA

INGREDIENTS

2 cups + ½ tsp Urad dal
3-4 Dry Red Chillies
1 tsp Salt to taste

5-6 stems Cilantro, finely chopped

4 cups Buttermilk
1 tsp Turmeric
1 pinch Salt to taste

3 cups Oil as needed for deep frying ½ tsp Mustard seeds

DIRECTIONS

  1. Soak 2 cups dal for 2 hours.
  1. Drain dal, add 2-3 chillies and salt.
  1. Mix into a thick dough using a blender and using as little water as possible. Set aside.
  1. Mix in finely chopped cilantro.
  1. Pour buttermilk into a large vessel, and then add salt and turmeric.
  1. Heat oil and fry mustard seeds until they pop.
  1. Brown ½ tsp urad dal and 2 red chillies and then add this to the buttermilk and stir well.
  1. Heat oil. Then take a little bit of the dough, make it into a ball, flatten it on a wax paper, make a hole in the center.
  1. Deep fry in hot oil. Remove when it is golden brown.
  1. Soak in buttermilk for 1 hour.

9.6 VADA - MASALA VADA

INGREDIENTS

1 cup Channa dal 3 Dry Red Chillies ¼ inch Ginger, chopped 1 tbsp Cilantro, chopped ½ tsp Salt to taste 2 cups Oil as needed for deep frying

DIRECTIONS

  1. Soak the channa dal in water for an hour.
  1. Wash dal, drain the water and grind dal into a coarse paste.
  1. Mix in red chillies, ginger, cilantro and salt.
  1. Heat oil in a frying pan.
  1. Take a lime size ball of the dough, flatten it in the palm of your hand and place it in the hot oil. Fry 3-4 balls at a time.
  1. When both sides are evenly fried, remove from the oil and drain.

9.7 VADA - BASIC MEDHU VADA

INGREDIENTS

2 cups Urad dal
1 tsp Black Pepper, crushed
1 tsp Salt to taste
3 cups Oil as needed for deep frying

DIRECTIONS

  1. Soak dal for 1-2 hours.
  1. Drain dal, add salt and pepper.
  1. Mix into a thick dough using a blender and using as little water as possible.
  1. Heat oil. Take a little dough, make it into a ball, flatten it on a wax paper, and make a hole in the center.
  1. Deep fry in hot oil. Remove when it is golden brown.

9.8 VADA - SPICY MEDHU VADA

INGREDIENTS

2 cups Urad dal
3-4 Dry Red Chillies
1 inch Ginger
1 tsp Salt
5-6 stems Cilantro, finely chopped
3 cups Oil as needed for deep frying

DIRECTIONS

  1. Soak dal for 1-2 hours.
  1. Drain dal, add chillies, ginger and salt.
  1. Mix into a thick dough using a blender and using as little water as possible.
  1. Mix in finely chopped cilantro.
  1. Heat oil. Then take a little bit of the dough, make it into a ball, flatten it on a wax paper, make a hole in the center.
  1. Deep fry in hot oil. Remove when it is golden brown.