Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Monday, 22 May 2017

Zucchini-Cheese Pancakes / Savoury Pancake Recipe

Pancakes are always quick-fix for morning breakfast and kids preferred to have them. Even I prefer pancakes once a week in my breakfast or brunch. But the better-half doesn't like it so we avoid it on a weekly basis and include this once in a month or sometimes when he is on tour. Normally we are used to with the sweet pancakes however today I am sharing a recipe of savoury pancake.

People who do not prefer to eat too much sweet and avoid eating pancakes for this reason now they can try this savoury pancake recipe. Since I entered into this virtual world I have started experimenting more on varieties of food items. I picked up Zucchini as I read it  is a very good source of protein, vitamin and minerals. So I decided to include in our diet and thought of including in pancakes and while searching I landed to this page. Zucchini Cheese pancake is a very good breakfast, brunch or snack option for kids as well as adults. I loved the taste of this savoury pancake. Next time I will try some other recipe with zucchini. I added cheese here to make it more kid's friendly but you can avoid it.

Zucchini-Cheese Pancakes / Savoury Pancake Recipe


Zucchini - 1 medium, grated
All purpose flour - 1 cup
Cheddar Cheese - 1/2 cup, grated
Eggs - 2
Onion - 1 medium, chopped
Black pepper - 1 teaspoon
Butter - 3 to 4 tablespoon
Salt to taste


1. Grate zucchini and place it in a colander. Sprinkle some salt and leave it for 10 minutes to drain off the excess moisture.
2.Squeeze zucchini and place them in a mixing bowl.
3. Now add flour, chopped onion, salt and pepper into it.
4. Add grated cheese and mix well.
5. Beat two eggs in another bowl and add it to the  mixture. Mix them well.
6. Heat a non-stick pan and grease it with butter.
7. Now take a scoop full of batter and flatten on the pan to make pancake. 
8. Cook till the side is golden in colour and turn the other size to cook till golden. 
9. Repeat the process for the remaining batter and serve hot by adding a dollop of butter on top.

Wednesday, 26 October 2016

Dry Kachori / Sukhi Kachori

Diwali / Deepavali is around the corner and you all must have started your preparations. This time you all must be very very busy! Hey ladies, I know you all are ready with your dress, cosmetics and jewellieries! I know the men are not far behind too. Have you finished cleaning of household items and decorated your house? Did you all buy readymade diyas or colored them at home? Everywhere sale is going what all items did you bring home this diwali?

Finally, did you plan for some sweets and savouries for your family members and guests? Still time is there you can prepare some yummy dishes. Here I am sharing a snack recipe which you can prepare and store for few days. Yes I am talking about Sukhi Kachori / Dry Kachori. Sukhi Kachori is nothing but deep fried crispy balls stuffed with spicy mix of gram flour along with dry fruits. You can prepare them in large batches and store them. List of ingredients may be little long but if you open your spice cupboard, I am sure you will definitely find all of them. Before putting on the flame I will suggest you to keep all the ingredients next to you to avoid burning of gram flour.

Dry Kachori / Sukhi Kachori (Yield 12 Kachoris)


For Outer shell

Maida - 11/2 cups
Refined Oil - 31/2 tablespoon
Salt to taste

For Stuffing

Gram Flour - 1/2 cup
Cashew Nuts - chopped, 1/4 cup
Almonds - chopped, 2 tablespoon
Raisins - 15 to 20
Tamarind Pulp - 2 tablespoon
Jaggery - grated, 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 1/2 teaspoon
Roasted Cumin Powder - 1/2 teaspoon
Dry Mango (Aamchur) Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Black Pepper Powder - 1/4 teaspoon
Salt to taste
Poppy Seeds - 1/2 teaspoon
Coriander Seeds - 1 tablespoon, crushed
Fennel Seeds - 1 tablespoon
Powdered Sugar - 2 tablespoon
Mixture / crushed gathiya - 2 tablespoon
Refined Oil - for deep frying + 1 tablespoon


1. Mix maida, salt and 31/2 tablespoon of oil and knead a smooth dough.
2. In a small bowl take tamarind pulp and add jaggery powder into it. Keep it aside.
3. Heat oil (1 tablespoon) oil in a pan and dry roast the gram flour until the raw smell is gone.
4. Now add all the ingredients for stuffing except mixture, salt, sugar and mix of tamarind pulp.
5. Saute the ingredients over low flame for few seconds.
6. Finally add mixture/crushed gathiya, mix of tamarind pulp, salt and powder sugar.
7. Mix them thoroughly and switch off the flame.
8. Allow to cool the stuffing for few minutes.
9. Now divide the dough into 12 equal balls.
10. Roll each ball into a thick circular disk.
11. Put 1 teaspoon of stuffing in the center of the disk and seal all the edges.
12. Grease your palm with oil and give it a shape of ball by rolling between palms.
13. Heat oil for deep frying. Fry balls under low flame till they are golden brown in colour.

14. After frying take them out in a kitchen towel for the absorption of extra oil.
15. After cooling kachoris can be stored in air tight container.

Friday, 14 October 2016

Masala Corn

Masala corn is a quick and easy snack recipe. It is a kid friendly recipe which is very healthy too. This is a very popular snack we often get it in the food court of every mall. Sweet corn is a gluten free cereal which is good for the individuals who are restricted for gluten.  Corns are good source of vitamins especially B-complex group.  

Sometimes your kid's are hungry at 4 pm and you are really confused what to give them at that time. This masala corn is a super saver for 4 pm hunger. If you have corn kernels in your pantry, quickly you can prepare this masala corn. If you do not have corn kernels but have a sweet corn cob, then also you can prepare this yummy snack. One step will be extra when you have a cob instead of separated kernels. 
Take the cob and make two to three pieces and whistle them in pressure cooker. Now take them out once they are cool. Hold the boiled cob pieces and shave the kernels from the cob using a big size sharp knife. Then follow the procedure (2 to 4) mentioned below. Warm the masala corn in microwave before you serve them.

Masala Corn


Sweet Corn Kernels - 1 cup
Butter - 11/2 teaspoon
Chaat Masala Powder - 1/2 to 1 teaspoon (Adjust according to taste)
Black Salt - 1/2 teaspoon
Black Pepper Powder - 1/4 teaspoon
Lemon Juice - 1 teaspoon
Roasted Cumin Powder - 1/4 teaspoon
Red Chilli Powder - 1/4 teaspoon (optional)


1.  I used separated corn kernels from the cob. Hence, pressure cooked the kernels for 3 to 4 whistles or until they are soft.
2. Now after releasing the pressure, open the cooker and drain the water.
3. Take the kernels in a mixing bowl and add all the ingredients on it and give a good toss.
4. Serve into small bowls. You can microwave them before serving so that it remain warm/hot.

Monday, 22 August 2016

Triangular Nimki / Teen Kona Nimki

Triangular Nimki or Teen Kona Nimki is a famous Bengali snack. It is different from the Kucho nimki/diamond shaped nimki. Though the ingredients are similar but I think the shape of the two nimki makes the subtle differennce in taste. 

Teen kona nimki is mainly prepared during Durga Puja and served on the day of Vijayadashami. Due to the triangular shape I used call it 'samosa without stuffing' :P.

No you don't need any occasion to munch these triangular beauties. Whenever you get some free time you have to follow the below procedure of making Triangular Nimki and store them to satisfy your evening cravings with tea!

If you are planning to store the nimkis it is very important to cool them after frying otherwise hot nimki in an airtight container will leave vapor and make the inside environment moist, thereby the nimkis won't remain crunchy and crispy.

Triangular Nimki / Teen Kona Nimki

All purpose Flour/Maida - 1 cup
Kalonji/ Nigella Seeds - 1/2 teaspoon
Sugar - 1/2 teaspoon
Salt to taste
Baking Soda - 1/2 to 1 teaspoon
Refined Oil - 1 tablespoon + 1/2 liter for deep frying


1. Take maida in a bowl and add kalonji seeds, sugar, salt, baking soda and mix well. 
2. Add 1 tablespoon of refined oil in the mixture and mix well once again. 
3. Now add water slowly to make a tight dought similar like poori dough made out of maida.
4. Keep the dough aside for half an hour by covering it.
5. Now make equal size balls from the dough. Take each ball and roll like a poori. Fold the circular poori into half (half circle shape). Fold once again the half circle to give a shape of triangle. Press the sides of the triangles so that the folds do not open while frying. Alternatively,  you can also use a clove to secure the folds. 
6. Heat oil in a wok and deep fry the nimkis under low flame till they are golden brown in color.
7. Take them out on tissue paper to drain the extra oil and allow them to cool.
8. After cooling you can sprinkle some black salt on top of the nimkis. This is optional. Finally store them in airtight container.

Saturday, 30 July 2016

Oats Chivda / Oats and Poha Chivda / Oats Mixture

Recently I re-connected with my college friends through Whats-app! Technology can really bring you closer. It's been almost 12 years we are chatting altogether. One of our friend took the initiative and recreated the circle once again. We realized that most of us are still crazy and can keep on talking about silly things!! Few of them already met in Kolkata but most of us are out of Kolkata so Whats-app is the only medium to continue our chat.

Whenever we think about get together, food is the center of attraction. I don't know when I can meet my old friends but imagine if I could meet them everyday over a cup of tea in the evening it would have been a great fun. Only a cup of tea is not enough so need something to munch and what about some healthy munching of Oats Chivda or Oats mixture. This Oats Chivda is very beneficial in post pregnancy weight loss too. You can prepare this Oats Chivda in your own kitchen. Here you find out the recipe how to prepare oats chivda.

Oats Chivda / Oats and Poha Chivda / Oats Mixture

Cooking Oats - 1 cup
Poha (Flattened Rice Medium) - 1 cup
Curry Leaves - 7 to 8
Dry Red Chilli - 2
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Peanuts - 1/4 cup
Cashew Nuts - 9 to 10
Raisins - 15 to 20
Salt to taste
Cumin Seeds - 1/2 teaspoon
Refined Oil - 2 tablespoon
Gram Dal - 2 tablespoon (Optional)


1. Dry roast the rolled oats for few minutes and keep aside. Dry roast the poha for few minutes and keep aside.
2. Heat oil in a pan and add cumin seeds and curry leaves. Once they crackle add peanuts and cashew nuts. If you are adding gram dal, add at this stage.
3. Next add raisins and all the spice powders (turmeric powder, red chillik powder, salt to taste). Keep the flame low. Mix them well.
4. Finally add roasted oats and poha. Give a good stir to mix along with spices. Switch off the gas and cool the mixture. Store it into airtight container.

Friday, 15 July 2016

Arbi Tikki

Arbi Tikki is my today's post. Frankly speaking I was not a great fan of arbi. Even I never used to eat it. After my marriage I started eating this as it is one of my husband's favourite vegetable. Though he loves to eat only Arbi Dum which is quite similar to Aloo Dum. So whenever I bought arbi I cook Arbi dum. This time he went out of town hence thought of trying something else. Yes now I love arbi so dared to try something new!!

Arbi tikki is very famous during navaratri. It is a hit recipe for fasting days. But mine was not the fasting special. The procedure of making is same only for fasting people add Singhare Ka Atta (Waterchestnut Flour) and sendha namak (rock salt) instead of gram flour, rice flour and salt. It tastes really yumm and could be a great alternative of aloo tikki. You can enjoy arbi tikki as your evening snack...You can also add some chopped onion and ginger while preparing the dough. This will enhance the taste however cannot add them when you are doing fast.

Arbi Tikki


Arbi (Colocasia) - 300 to 400 gms
Gram Flour / Besan - 2 to 3 tablespoon
Rice Flour - 2 tablespoon
Dried Mango / Aamchur Powder - 11/2 teaspoon
Salt to taste
Red Chilli Powder - 1 teaspoon
Bhaja Masala (Coriander Powder: Cumin Powder: Black Pepper Powder: Garam Masala Powder = 2:2:1:1, dry roast)
Coriander Leaves - 2 tablespoon, chopped
Green Chilli - 1 teaspoon chopped
Refined Oil - 1/4 cup


1.Wash and peel the arbis and cut into pieces. Put them in pressure cooker and give 3 to 4 whistles. Drain the water well.
2. After 10 minutes mash the arbis in a plate and add all the ingredients except oil and make a dough. Initially the dough would be sticky. I would suggest to leave the dough for almost an hour.
3. Later grease your palms with oil and make lemon size balls from the dough and flatten them using your palm.
4. Heat oil in a pan and shallow fry them till golden brown in color. Serve hot with any dip.

Sunday, 10 July 2016

Masala Idli

 In our childhood we never had idli.... I first tried idli when I came down to Chennai for my studies. Now I prepare them at my home kitchen. It is a very healthy food indeed. Even our daughter loves idli. I don't give her chutney instead I make smiley on idli using ketchup. She enjoys it totally. Like elders, kids also prefer to eat those foods which are well presented according to their choice..

Sometimes I do not prepare any chutney or sambar for idli. I prepare Masala idli which can be eaten just like that. Have you ever tried it? If not you should get your hands on masala idli soon. Even if you have leftover idlis, this is an easy way to give a makeover to the leftover idlis.

Masala Idli 


Fresh Idlis/ Leftover Idlis - 8
Onion - 1 medium, chopped
Spring Onion - 2 to 3 stalks, chopped
Capsicum - 1 big, Dice
Green Chilli - chopped, 2 to 3
Tomato - 1 medium, chopped
Coriander Leaves - chopped, 2 tablespoon
Curry Leaves - 5 to 6
Mustard Seeds - 1 teaspoon
Turmeric Powder - 1 teaspoon
Chaat Masala - 1 teaspoon
Ginger Paste - 1 teaspoon
Refined Oil - 2 to 3 tablespoon


1. Take the idlis and make four pieces from each idli. Keep them aside.
2. Heat oil in a pan and add mustard seeds and curry leaves. Allow them to spatter.
3. Next add chopped onion and fry till translucent. Add chopped capsicum, chilli and spring onion.
4. After some time add ginger paste, turmeric powder, chaat masala and salt. Saute them and add chopped tomatoes.
5. Cook until the tomatoes are soft.  Finally add idli pieces and mix well with all the spices.
6. Garnish with chopped coriander leaves.

Thursday, 7 July 2016

Cheesy Sticks

Recently I got cheese hampers which I have mentioned in earlier post. Monsoon is here so thought of making some cheesy snack using those cheese. Though we adults think twice before eating cheese because of calorie however, cheese is important for growing kids. Try to include cheese in your kids diet very often. Cheese is also good for adults if eaten in limited amount and work out properly to loose the calorie subsequently. Cheese is a great source of calcium which is essential for women.

Cheesy stick is an easy snack which you can keep it for any kids party. I have used egg for preparation of cheesy sticks. You can avoid egg and use corn flour. This is an yummy snack when you bite them the cheese will be oozing out giving you a feeling of silky smooth texture and melt in mouth sensation.

Cheesy Sticks

Mozzarella Cheese - 200 gm, cut into elongated shape (10 to 12 pieces)
Egg - 1 big
Salt to taste
Maida (All purpose flour) - 1/2 cup
Black Pepper Powder - 1 teaspoon
Black Salt - 1 teaspoon
Bread Crumb - 1/2 cup
Refined oil for deep frying


1. Season the mozzarella sticks with little salt and black pepper powder.
2. Beat the egg in a bowl and mix salt with it. In the mean time season the maida and bread crumb separately with salt and spread each of them in  two plates.
3. Now lightly flour the cheese sticks and dip each stick in the egg and coat with bread crumbs.
4. After coating with bread crumbs keep them in refrigerator for 30 minutes.
5. Deep fry the sticks and serve hot.

Monday, 4 July 2016

Oats Tikki

Monsoon is on here at Bangalore...Almost every evening it's raining here and so we have to drop our evening walk everyday..When it rains outside I prefer to hold a cup of hot coffee in my hand with some snacks. But when I think of snacks , it reminds me about deep fried oily snacks and I keep myself happy with a biscuit along with coffee. It's not that I do not eat fried items but at times it happens want to avoid them. However, I was craving for some snacks and thought making something healthy. A box of oats was looking at me from the kitchen cupboard so I decided to prepare some oats tikkis. This is a very healthy snack item and good for kids..

Oats Tikki

Oats - 1 cup
Boiled Potato - 2 to 3 medium
Spring Onion - 2 stalks, finely chopped
Coriander Leaves - chopped, 2 tablespoon
Carrot - grated, 2 to 3 tablespoon
Salt to taste
Bhaja Masala (Coriander Powder: Cumin Powder: Garam Masala Powder: Pepper Powder = 2:2:1:1, dry roast)  - 1 teaspoon
Red Chilli Powder - 1/2 teaspoon
Chaat Masala - 1 teaspoon
Green Chilli - 1 teaspoon, chopped
Corn Flour - 2 tablespoon
Refined Oil - 3 tablespoon (use as required)


1. Dry roast rolled oats in a pan for few minutes and keep aside.
2. Take boiled potato in a bowl and mash it. Add spring onion, green chilli, carrot and coriander leaves. Mix them well.
3. Next add red chilli powder, bhaja masala, chaat masala, salt and 1/2 cup oats into it. Knead them well.
4. Now prepare round shape tikkis. On the other hand, add little water into corn flour and make a batter. Batter should not be either thin or thick.
5. Now dip the prepared tikkis in the batter and roll them on remaining oats.
6. Shallow fry the tikkis until light golden and serve with any dip or chutney.

Monday, 4 April 2016

French Toast

Hello to all my readers! Writing a post after a long time. I missed you and your comments :(.. Now I am back :). Today I am sharing a very popular tiffin dish, French Toast. I know it reminded you about many things like your school tiffin days or may be your college canteen days or may be your bachelor cooking days!!

Yes, French Toast made you nostalgic...Even now also it saves you when you are in hurry for office or when your fussy toddler does not want to eat anything, but enjoys eating French toast...:)..French Toast is easy to make with very minimal ingredients and it tastes yummy all the time. I am sharing my recipe of French Toast here...

French Toast


Sandwich bread - 4
Eggs - 2

Milk - 1/4 to 1/2 cup
Corn flour - 1 teaspoon
Salt to taste
Black pepper powder - 1 teaspoon
Green chilli - finely chopped, 1 teaspoon
Refined oil - 1/4 cup


Cut the breads in triangle shape. Now beat eggs in a bowl with salt, black pepper powder, green chilli and corn flour. Add milk as required and mix well so that there will not be any lumps. Heat a pan and add 2 tablespoon refined oil. Now dip each triangular piece in the egg batter and fry. If require add oil for the next batch. When one side is cooked till golden brown, turn the other side. Serve hot when both the sides are done. 

Saturday, 19 March 2016

Medu Vada/Ulundu Vada

Medu Vada /Ulundu Vada is a popular South Indian dish which I recently tried in my kitchen. We often order this in a South Indian Restaurant however, I was little worried to try this at home. My co-blogger Chitra (Chitra's Food Book) has well explained the method of preparing it. Now I am confident enough to prepare medu vada at my kitchen anytime.  I modified the recipe little bit and sharing with you.

Medu Vada/Ulundu Vada


For Batter

White round urad dal(Urad Gola) – 1 cup

To mix in the batter

Small onion/ Big onion – 15 nos / 2 nos, chopped
Curry leaves – Few
Green Chilli - chopped, 1 teaspoon
Pepper corns – 1 tsp
Coconut - Chopped, 2 tablespoon
Salt - as needed


Wash and soak the urad dal for maximum for 2 hours and drain water completely. Now in the mixer grinder take dal and make coarse paste without adding water. Later add water (1/4 cup) and make a smooth paste. Open the jar , wipe the sides & check the batter. If it is not smooth add little more water and keep continuing the procedure until you get a thick, fluffy and smooth batter. Beat the batter before frying to provide aeration which is an important trick to get crispy,light vadas. Keep the batter covered in refrigerator till use. Before frying add chopped onions, peppercorns, chopped green chilli, coconut and curry leaves. Add salt to taste. Heat oil in a pan for deep frying. Now take a ladle full of batter on your palm and make a hole in the center using your thumb. Now drop the vada in oil and fry under medium flame till golden brown. Follow the similar process for remaining batter and serve hot with coconut chutney.

Friday, 4 March 2016

Mangalore Buns / Banana Puris / Leftover Banana Recipe

India has many states and they have different cultures! Once you move from one state to another everything you found to be new and along with that each state has it's specialty on food which you get as a bonus. One of my husband's fried got married last year. He belongs to coastal part of Karnataka. We went Kundapur to attend his marriage. It is a beautiful place and has wide variety of regional cuisines. Chicken Ghee Roast is one of the famous dish of this place, wish to try it soon.

Recently, we have been invited by the newly wed couple. The girl prepared superb dishes and we were bowled out. She started with a famous snack, Mangalore Buns. I ate this for the first time and could not resist myself and finally ask the recipe before leaving their house.  It was in mind for quite sometime but did not getting chance to prepare it. The recipe calls for overripe bananas. Normally whenever I buy bananas there will be one or two overripe at the end. Since I decided to make this, I was fall short for overripe bananas. Then I purposely bought few overripe bananas to try this Mangalore Buns.

Mangalore Buns / Banana Puris / Leftover Banana Recipe


All Purpose Flour/ Maida - 11/2 cup + little more for dusting
Curd - 2 to 3 tablespoon
Overripe Banana - 1 big
Sugar - 6 to 7 tablespoon
Baking Soda - 1/4 teaspoon
Salt to taste
Oil for Deep Frying


1. Take over ripe banana in a blender and a make a smooth puree.
2. Later add curd and sugar and  blend once again.
3. Sieve the flour along with salt and baking soda. Add the blended mixture into it and prepare a smooth dough. Do not add any water. If the dough becomes very stick you can add little more flour in that.
4. Now cover the dough with a damp cloth and keep in room temperature. Allow to rest it for 7 to 8 hours. So if you want to prepare it for breakfast, make the dough previous night.
5. After 7 to 8 hours, knead the dough once again and divide into equal lemon size balls.
6. Take each ball dust with flour and roll out like puri but it has to be thick.
7. Heat oil in a wok and deep fry them until golden and serve hot.

Monday, 8 February 2016

Baked Gujiya / Gujiya stuffed with Coconut

Gujiya is a famous sweet snacks prepared during festivals like Holi, Diwali or Dusshera. Mostly gujiya is a type of fried pastry. However, I have prepared baked gujiyas which are equally tasty and delicious. Normally, gujiya is stuffed with mawa or rava (sooji) filling.I have stuffed them with smooth and silky coconut filling. My husband is not a fan of coconut, even he like these coconut stuffed baked gujiyas.

If you feel scrapping of coconut, then preparation of stuffing and after that making gujiyas is a long process. You can make a shortcut of the process. No I am cutting down any steps. You just do this in two days. Scrapping coconut and filling preparation can be done in one day. Store the filling in refrigerator and next day you can prepare the pastry shell, stuff and bake them. Only thing take out the stuffing from refrigerator and bring it to room temperature before using it. Isn't it really easy for you??

Baked Gujiya / Gujiya stuffed with Coconut


For Stuffing

Coconut - scrapped, 1 cup
Sugar - 1/2 cup
Cashew - roasted and crushed, 2 tablespoon
Milk - 1 to 2 tablespoon
Condensed Milk - 2 tablespoon

For Outer Covering

Maida/All purpose Flour - 1 cup
Ghee - 2 tablespoon + 2 tablespoon for brushing & greasing
Salt - 1/2 teaspoon
Baking Soda - 1/2 teaspoon
Milk - 2 tablespoon


1. Take scrapped  coconut in a grinder and add 2 tablespoon of milk, make a smooth paste.
2. Now take the coconut paste and sugar in wok mix well and heat the wok. Stir continuously till the sugar melts.
3. The mixture will become sticky in nature, at that time add condensed milk mix well.
4. Now the mixture will leave the sides of the wok that means it is ready. Add roasted cashew init and mix. If you wish you can also add a pinch of cardamom powder. Allow the mixture to cool.
5. For the pastry shell, sieve flour, baking soda and salt in a plate. Add ghee in that mixture and make a dough just like poori (add water as required). Allow to rest the dough by covering with a damp cloth for half an hour.

6. Divide the dough into equal lemon size balls. Roll each ball like poori and put coconut stuffing in the middle and close it such a way it should be half circle or crescent in shape. Seal the edges properly and using  a fork secure the sealed edges by making imprints of fork. Do this step for remaining balls.
7. Now take the gujiyas in a baking tray (greased with little ghee) and brush them ghee on both the sides.
8. Put them in preheated (180 degree C for 10 minutes) for 15 to 20 minutes. In between, turn the other side and brush little ghee.
9. Once they are properly baked brush little milk on the gujiyas and bake for 1 to 2 minutes to get nice golden colour.
10. After cooling, store them in airtight container.

Monday, 4 January 2016

Beguni / Bengali Style Beguni / Eggplant Fritters

Wish all my readers a very Happy and Prosperous New Year!

I am writing after a long gap and I would like to thank all the readers for your patience. New year 2016 started but somehow it started with some sad news! First of all the terror attack in Pathankot and then earthquake in North-East India! 2015 ended with sad note of Chennai flood and we all had a great hope to start a new year with a positive note. However, looking at these incidents I pray to Almighty God for healthy, happy and peaceful year ahead. I salute those brave hearts who secure our daily lives. As a nation we should stand against terrorism and widen the victory of humanity.

I went for a long vacation to attend a family wedding and after coming back I was busy arranging things. Still many things are yet to arrange however I felt I am ignoring my blog as well as blog readers! I felt guilty and immediately took my laptop and writing this post. How was your vacation (assuming you also had few days holiday for Christmas & New Year). Today I am sharing a simple snack or starter recipe which is an authentic Bengali dish, it is none other than Beguni or Eggplant Fritters. In Bengal, it is served with puffed rice as evening snack and with Khichdi as starter :).

Beguni / Bengali Style Beguni / Eggplant Fritters


Long Purple Big Size Eggplant/Brinjal - 1
Besan/Gram Flour - 11/2 cup
Salt to taste
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Cooking Soda - a pinch
Black Salt - 1/2 teaspoon
Mustard Oil for deep fry
Rice flour- 1 teaspoon (optional)


1. Cut the eggplant/brinjal vertically into thin long pieces. See the Picture.

2. Marinate them with little salt and keep for 15 minutes.
3. On the other hand, take gram flour, turmeric powder, red chilli powder, cooking soda and salt in a bowl. Add required water to make the batter. Consistency of the batter should be medium. You can also add a teaspoon of rice flour to make it more crispy.
4. Heat mustard oil for deep frying. When the oil is hot, add a teaspoon of oil in the batter and mix it.
5. Now coat the eggplants in the batter and deep fry till golden colour. Serve hot as snack or starter.

Tuesday, 1 December 2015

Cheese Crackers

Cheese crackers are melt in mouth snacks which can be paired with your evening tea or coffee. Since November first week, it's raining continuously more than 10 days. There was a deep depression over Bay of Bengal affecting Tamilnadu, parts of Karnataka and in some more coastal places. We have not seen the sun for days and can't bear this cloudy soggy climate anymore. Due to this rain could not go out much but cannot stop eating right ...This weather reminds about some snacks or chatpata in the evening. Hence, I decided to bake some cheese crackers. I was trying for the first time and it really turned out yummy.

Cheese Crackers 

Cheddar Cheese - 100 gms shredded
Unsalted Butter - 1/4 cup softened and cut into pieces
Flour - 3/4 cup + a little more for dusting
Salt - 1/2 teaspoon
Pepper Powder - 1/2 teaspoon
Milk - 1 tablespoon
Baking Powder - one pinch


1. Preheat oven to 160 degree C.  Grease baking sheet or line with butter paper.
2. Take flour, salt, pepper powder and a pinch of baking powder and mix all together.
3. Now take softened butter, shredded cheese and the dry ingredients mixture in a mixer or food processor and pulse until it turns into coarse crumbs.
4. Next add milk and Pulse once or twice. Take the mixture out in a plate and knead like a dough.
5. Make lemon size balls from the dough and roll out dough to 1/8" thick. Try to roll into rectangle shape.
6. Now cut dough into one inch squares using a pizza or pasty cutter.

Before Going to the Oven

7. Transfer the crackers into prepared baking sheet. Bake for 8 to 10 minutes until edges start to brown. Do not over cook. Let them cool completely on a wire rack.
8. After cooling you can store them in airtight container for up to 3 to 4 days.

Sunday, 15 November 2015

Elo Jhelo / Bengali Style Elo Jhelo Nimki

 Elo Jhelo is a popular Bengali style Savoury snack. It is also called elo jhelo nimki. This is mainly prepared during Bijayadashmi. This elo jhelo brings back lot of childhood memories. Where I grew up that colony was full of our relatives so during Bijayadashami we ( cousin brothers and sisters, you can read The Gang :P) used to go almost all the relatives house to seek blessings from elders. Frankly speaking, the gang was interested in food items than blessings :P. At times it used to happen that each house had offered sweets but no savoury items and after eating too much sweet we used crave for snacks. We used to visit this way every year so we observed one or two house only serves snacks so we used to go in those house at last when our craving for snacks was extreme. One of the house every year used to make elo-jhelo, we used to relish it.

Coming back to the recipe I must say elo jhelo can be sweet too. Many people prefer it sweet so they dip it into sugary syrup to get the sweet coating.

Elo Jhelo / Bengali Style Elo Jhelo Nimki


Maida/ All Purpose Flour - 11/2 cup
Refined Oil - 3 tablespoon + 2 to 3 cups for deep frying
Salt to taste
Sugar - 11/2 teaspoon
Nigella Seeds/ Kalonji - 1 teaspoon


1. Take maida, 3 tablespoon oil, kalonji, salt and sugar all together and make dough. The dough should be like maida poori or luchi dough. It should not be soft or very tight.

2. Now make equal size of balls and roll like chapati. Leaving one cm from each edge, make parallel slits in one cm gap in that round chapati. Now hold both the ends and give a twist to those cuts and lock both the edges by pressing with fingers. For my convenience, I made the chapati half circle and from one chapati I prepared two elo jhelo. Normally, people prepare one elo jhelo from one chapati.

3. Repeat the above step for the remaining dough. Now heat oil for deep frying. Fry the elo jhelos till golden and fry them in medium heat to avoid burning. Store them in air tight container.

Note: Elo jhelo can be sweet too. For that you need to prepare a sugar syrup(Sugar: 1 cup, Water: ½ cup and Cardamom pods: 2-3 pieces). After preparing the syrup boil it for 3 to 4 minutes when bubbles start appearing add the elo jhelos to coat with sugar syrup. Once they are cold sugar syrup will be harden and attached to elo jhelo.

Monday, 2 November 2015

Samosa / No Onion No Garlic Samosa Recipe / Samosa with Aloo Gobi Matar Stuffing

Samosa is a famous snack of India. Irrespective of any zone or region people of India love samosa. Have you ever tried making samosa at home? In childhood, I have seen my mother preparing samosas at home and we used to eat 3 to 4 samosas each. They used to be very tasty as well as light as they were homemade. You cannot eat shopmade samosas more than two as they are quite heavy. Normally, samosas are stuffed with potato however you can try varieties of stuffing started from minced meat, paneer or any other stuffing of your choice.  My mother used to prepare samosas during Winter and she used to make a stuffing of aloo gobi matar (potato cauliflower peas). I have also prepared the same stuffing and it is a no onion no garlic recipe of samosa. This time I managed to click some step-wise pictures. Try this samosa recipe and let me know how is my mother's recipe of samosa. 

Samosa / No Onion No Garlic Samosa Recipe / Samosa with Aloo Gobi Matar Stuffing

For Stuffing
Cauliflower Florets - 2 cups
Potato - 2 medium, cut into small cubes
Green Peas - handful
Ginger Paste - 11/2  teaspoon
Cumin Powder - 1 teaspoon
Asafoetida - a pinch
Turmeric Powder - 1 teaspoon
Salt to taste
Green Chilli - 1 teaspoon chopped
Mustard Oil - 2 to 3 tablespoon

For Outer Shell
Maida/All purpose flour - 2 cups
Ghee - 2 tablespoon
Carom Seeds/ Ajwain - 1 to 2 teaspoon
Salt to taste

Refined Oil for deep frying


For Stuffing

1. Blanch the cauliflower florets and cut them into small pieces. Parboil the potato cubes and drain the water.
2. Heat mustard oil and fry the cauliflower florets with little turmeric powder and salt. Once they are light golden take them out and add a pinch of asafoetida.
3. Next add potatoes and cook for some time. After that add fried cauliflower and green peas and cook for some more time.
4. Now add turmeric powder, salt, cumin powder, green chilli and ginger paste. Stir well to mix the spices.
5. Finally, add little water and cover for 5 to 10 minutes. You can also add chopped coriander leaves.
6. When the cauliflower and potatoes are completely cooked, take a masher and mash them lightly. Allow the stuffing to cool.

For Outer Shell

1. Take flour and add salt, carom seeds and ghee into it.
2. Adding water into it make a dough smooth dough similar like poori dough.
3. Now take a big size ball from the dough and roll it round (just like roti) with a diameter of 5 inch. Cut the circle in between using a knife.

4. Take one half circle and apply a drop of water on the straight side of the half circle.

5. Now hold both end of the half circle and give a shape of cone. Check the image.
6. Take one or two spoonful of stuffing inside the cone and seal the sides using fingers.

7. Heat oil for deep frying. Fry all the samosas till golden brown and serve with tomato ketchup or chutney.

Thursday, 3 September 2015

Bread Pizza

Bread Pizza is a simple and delicious treat for kids as well as adults. People might think bread is boring but I do not agree with this statement. You can prepare lot of things using bread. Moreover, recipes using breads can be made in no time. Suppose you have sudden guests at your home, if you have bread you can prepare many things. Bread Pizza is one of them. You can pack it in your kids lunch box and it is healthy as it has fresh vegetables and topped with cheese. So next time when your kid asks for pizza from famous pizza retail chain, you can give him/her a surprise by making this bread pizza at home. In many places of India ready-made pizza bases are not available and even in those places there are no retail chain pizza giants but can't they taste this Italian delicacy? For them Bread Pizza is a good option to get the similar taste of pizza.

Bread Pizza


Bread Slices - 8
Capsicum - 1 big size, finely chopped
Onion - 2 medium, finely sliced
Tomato - 1 medium, chopped
Oregano - 2 teaspoon
Tomato Ketchup - 3 to 4 tablespoon
Butter - 50 gms or 2 cubes
Salt to taste
Cheese - grated, 1/2 cup

1. Lightly butter both sides of bread and toast them light brown on nonstick pan.

2. Now apply tomato ketchup evenly on one side of the bread.
3. Put chopped capsicum, tomato and onion on the bread.
4. Sprinkle salt to taste and oregano.

5. Finally add grated cheese on top. Then keep the bread on heated non-stick on medium flame and cover it with a lid and wait for 4 to 5 minutes or till the cheese melts. Serve hot.