Deliciously Crispy Bread Tikki

Deliciously Crispy Bread Tikki

 

Indulge in the delightful world of crispy and hot snacks with this mouthwatering recipe - Crispy Bread Tikki! Today, I'm excited to prepare this delectable treat for my beloved granddaughter, Nikitha, who absolutely adores anything crunchy and flavorsome.

Ingredients:

4 medium-sized boiled potatoes

4 slices of bread

1/2 cup of finely chopped onions

A handful of fresh coriander leaves, chopped

1/2 teaspoon of zesty red chili powder

1/2 teaspoon of aromatic garam masala powder

1/2 teaspoon of tangy amchur powder (dry mango powder)

1/2 teaspoon of  turmeric powder

5 to 6 tablespoons of crispy bread crumbs

A pinch of salt, to taste

Oil for deep frying, just enough to achieve the perfect crunch

Preparation Method:

Begin by soaking the bread slices in water briefly and then gently squeezing out the excess moisture, leaving you with softened bread ready to blend harmoniously with the other ingredients.

In a spacious mixing bowl, combine the mashed potatoes, chopped onions, fresh coriander leaves, squeezed bread, turmeric powder, red chili powder, garam masala powder, amchur powder, and a touch of salt, creating a symphony of flavors.

Once all the ingredients are perfectly mingled, shape the mixture into delightful round balls, brimming with scrumptiousness.

Flatten these delectable balls into perfectly round tikkis and place them gently on a waiting plate, eagerly awaiting their golden transformation.

In a sizzling wok, heat the oil to the ideal temperature, ensuring a crispy and inviting texture for our tikkis. Carefully deep-fry the flattened wonders until they achieve a luscious golden hue.

Gently lift the tikkis from the wok and let them rest on a tissue paper, allowing any excess oil to bid adieu, leaving us with perfectly crispy and guilt-free treats.

And now, the moment we've all been waiting for! Serve these delightful treats hot as evening snacks, pairing them with a delightful dip or tangy tomato sauce that will elevate their flavors to new heights.

Be it a special occasion or an everyday indulgence, kids and adults alike won't be able to resist the allure of this Crispy Bread Tikki. Watch as smiles light up faces, and taste buds embark on an unforgettable journey. So, join us in savoring this incredible recipe, as we create cherished memories with each delightful bite!

Simple spicy chicken fry

    

INGREDIENTS

Chicken  :1/2 kg

Kashmiri Red chillies: 5no

Red chillies: 5 no

Dry coriander seeds: 1 tablespoon

Jeera: 1 teaspoon

Ginger   paste: 1 tablespoon

Onions:  1 cup finely chopped (lengthwise)

salt to taste

oil: 6 tablespoon

PREPARATION METHOD

1) Clean & wash the chicken and keep it aside.

2) Dry roast the chillies, jeera & dry coriander seeds, cool and then powder it coarsly.

3)Now heat a pan with 5 tablespoons of oils, when the oil is heat then add a handful of chopped onions and deep fry,  likewise deep fry all the onions and keep it aside.

4) Now heat a heavy bottom kadai and add a tablespoon of oil and add the chicken pieces& ginger paste, stir well and then  close the vessel with a lid and cook for 5 minutes in a medium flame.

5) Open the lid,  add salt to taste and coarsely ground ingredients and close the lid and cook in medium flame for 15 minutes.( There is no need to add water for cooking , if needed add little water)

6) Then add a handful of deep-fried onions and stir well and close and cook till the chicken cooks well.

When the chicken cooks well then transfer to a serving bowl and sprinkle the rest of the deep fried onions.

It taste good with Rotis or any Pulav varities  

 

Kara kadalai / Masala kadalai

INGREDIENTS:

1. peanuts                            : 2 cups ( I  used Raw )
2.Gram flour                       : 1/2 cup
3. Rice flour                        : 3 tablespoons
4. Chilli powder                  : 1 tablespoon
5. Baking soda                    : 1/2 teaspoon
6. Garlic                              : 10 cloves
7. Fennel seeds / sombu      : 1 teaspoon
8. Asafoetida/ Hing             :1/2 teaspoon
9. salt to taste
10. oil for deep frying

PREPARATION METHOD:

1. Heat oil for deep frying.

2. Take fennel seeds and garlic in a mixer and run them once, this will crush them very slightly.

3.Now take the peanuts in a bowl, add salt to taste, chili powder baking soda, gram flour, rice flour, crushed garlic & fennel, asafoetida, and mix well. Then sprinkle over some water and rub them with your fingers. This will make the flours stick to the peanuts and coat them. ( Don"t add too much water)

4. Once they are coated, fry this in hot oil till they turn light golden. Drain them in some paper towel

 

once they are cooled, store them in a airtight container.

Bread vada

Ingredients

1. Bread slices                                  -- 10 slices
2. Dahi / curd                                    -- 1/4cup
3. Grated carrots                                --1/2 cup
4. Besan flour                                    -- 1/2 cup
5. Chopped chilles /.crushed peppers --1/2 teaspoon
6. Chopped coriander leaves              -- 2 tablespoons
7. Chopped small onions                    -- 4  tablespoons
8. Salt to taste
9. Oil for frying

preparation method

Remove the crust of the bread slices and crumble them into small pieces.

Add the curd and mix well with your hands.

Then add the grated carrots, salt to taste, coriander leaves , crushed  pepper & chopped onions and mix evenly.

Then add besan flour and mix till it bind well .

Dive into equal size balls .

Heat a pan with oil  and slightly   press the shaped balls and deep fry in batches.

serve  this vada hot with sauce or coconut chutney of your choice.
I also used this  vadas  and  made curd vadas which also taste good. 

karimeen mappas / pearl spot

karimeen  mappas  is an extremely delicious and traditional kerala fish curry.karimeen mappas goes well with Appam, Idiyappam  or Rice. Hope you will try my karimeen mappas soon !

Ingredients ( for frying )

• karimeen /pearl spot                       - 3 nos
• Ginger n Garlic paste                     - 1/2 teaspoon
• Chilli powder                                 - 1 1/2 teaspoon
• Turmeric powder                           - 1/2 teaspoon
• pepper powder                               - 1/4 teaspoon
• salt  as per required
• coconut oil as per required

for mappas

• onion                                      - 2 nos
• cardamom                              -4 nos
• cloves                                    - 2 nos
• Cinnamon                             - 1 piece
• Garlic                                   - 6 cloves
• ginger                                   - 1 piece
• curry leaves few
• green chillies                       - 3 nos
• Red chilli powder                - 1/2 teaspoon
• coriander powder                - 2 teaspoons
• Turmeric powder                - 1/2 teaspoon
• Garam masala                     - 1/4 teaspoon
• Tomato                                - 1 no
• coconut milk                       - 1 cup
• cashew nuts                         - 4 nos

preparation method

clean the karimeen , make small gashes on both sides and keep aside.

mix all marinated ingredients with enough water.  coat the karimeen with this masala.

Heat coconut oil in a pan and very slightly fry the karimeen, don't  deep fry.keep this aside.

Heat another pan and pour the oil used for frying without grains. Add chopped onions and saute for 2 minutes , then add the chopped ginger , garlic and slit green chillies and saute. Then add chopped tomatoes and fry for another two minutes.

Then add coriander and turmeric powder , garam masala  powder, chilli powder and saute. Add cashew paste and fry for some time.

Now add the light coconut milk and bring to a boil. Adjust the salt and add the fried karimeen to the gravy.

Cover and cook for few minutes. Switch  off the flame and transfer to a serving plate.

If you need little bit gravy then add 2 cups of coconut milk

kasi / white pumpkin Halwa

Ingredients ;

white pumpkin greated                                 - 2 cups
water                                                               - 1/4 cup
sugar                                                               - 3/4 cup
Ghee                                                               - 5 tablespoons
Elachi powder                                                - 1/2 tsp
Red or Orange colour                                    - a pinch
cashew &  pumpkin  seeds                            - 1 tbsp

Preparation Method

*Heat  1 tablespoon ghee in a kadai, add cashews and fry it in the ghee. once it turn golden, remove and keep it side.

*In the same kadai add the  grated white pumpkin and saute it well in ghee, then add  1/4 cup of water  and cook .

*once the pumpkin is cooked , add sugar & colour powder  and mix well. keep stiring till the sugar dissolves and becomes thick.

*Then add the cardamom powder and ghee. keep stirring well until the halwa starts leaving the sides.

*Now add fried cashew and pumkin seeds  and mix well, Transfer to a grease tray and let it cool  for  an hour.

*Then slice them into pieces and keep it in a airtight  container. 
               

karimeen fry / pearl spot fry

Ingredient
 

• karimeen / pearl spot                                     - 4 large sized
• Ginger n garlic paste                                     - 1 tablespoon
• Lemon juice                                                  - 2 tablespoons
• Red chilly powder                                        -  3 tablespoons  or  2 1/2 teaspoons ( according to u )
• Black pepper powder                                   - 2 teaspoons
• Turmeric powder                                         - 1 teaspoon
• Salt to taste
• Coconut oil as required

Preparation Method

clean and make 3 to 4 slits on each side of the fish. wash thoroughly and drain the water completely.

Mix together  the red chilly powder , black pepper powder , turmeric powder , ginger n garlic paste , lemon juice, salt along with water and make a thick paste.

Marinate the fish with this masala and refrigerate it for about 1 hour. Make sure to apply the masala in the gashes and inside the stomach cavity.

Heat  a dosa pan and place the marinated fish and add 1 tablespoon of oil and fry for 6 minutes on low heat.

Then flip the fish to the other side and fry for another 6 minutes, if needed add 1/2 tablespoon of oil.

Then roll the fried  fish in a banana leave and fry for another 6 minutes  .when both sides of the fish becomes golden brown in color, remove it and serve hot  with the banana leave.