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

Sunday, 29 October 2017

Rice Dhokla

Rice dhokla is a healthy and filling snack. Recently I have received a pack of Gobindobhog rice as a part of Belly Nirvana Campaign in association with Place of Origin. I had to prepare a healthy snack using the Gobindobhog rice. After lot of brain storming I have decided to prepare this rice dhokla. Gobindobhog rice is a fragrant raw rice. You can cook rice kheer using this. Even if you prefer pulao with small grain rice then this rice could be a good option for your pulao recipes.



 Actually I have used rice flour in this recipe. So initially we have to prepare the rice flour from the raw rice. Soak and wash the rice and later dry it under the sun. It takes 6 to 7 hours to become dry and later you can grind them in a grinder to get smooth rice flour. You can prepare rice flour well in advance in large batch and keep it in an airtight container. You can use it for any recipe in future. Though you can use any raw rice or rice flour available in the market however, rice gives  unique fragrant and taste to the dish.

Rice Dhokla
Ingredients
Gobindobhog Rice (Any Raw Rice) - 1 cup
Semolina - 1/3 cup
Curd - 1/2 cup
Asafoetida - a pinch
Sugar - 1 teaspoon
Lemon Juice - 1 teaspoon
Fruit Salt - 1/2 teaspoon
Salt to taste 
Curry Leaves - few
Mustard seeds - 1 teaspoon
Refined Oil - 1 tablespoon + few drops
Dry Red Chilli - 1

Procedure

  1. Soak the rice for twenty minutes. After that wash the rice and drain the water. 
  2. Allow to dry the rice under sunlight. It might take 7 to 8 hours.
  3. After that grind the rice to smooth rice flour. 
  4. Dry roast semolina for few minutes and allow it to cool.
  5. Now take rice flour and semolina in a bowl and mix well.
  6. Add curd, asafoetida, salt and sugar into the mixture and mix well. 
  7. Next add water to make the batter like dosa-batter consistency.
  8. Keep it aside for 20 minutes.
  9. In the mean time take a square plate and grease it.
  10. After 20 minutes add fruit salt in the mixture and mix well. 
  11. Pour the mixture immediately in the greased plate.
  12. Boil water in a steamer and allow the mixture to steam for 15 to 20 minutes covering with a lid.
  13. After cooling take out the dhokla in a plate and cut into pieces.
  14. Heat oil in a pan and add mustard seeds, red chilli and curry leaves. Once they start crackling add them on the top of dhokla pieces and serve hot.


Thursday, 26 October 2017

Assorted Papad Canapes / Healthy Papad Snack

Recently I have received Rajasthani Papad as part of Belly Nirvana Campaign in association with Place of origin. The pack contains four different varieties of papad. It has Moong Special Papad, Moong Punjabi Papad, Chana Masala and Lilka (Korma flavour) papad. Though moong papad and Punjabi papad commonly available in the market however I have never had chana masala and lilka. All the flavours of papad are very tasty and chana masala papad is amazingly good. Unlike other papads available in the market, these Rajasthani Papads are not thick. Thin papads can be roasted and fried very well which is not done well in case of thick papads.



Canapes is a fusion dish which I have prepared using these papads. It is a healthy snack which does not contain any oil. I have used Rajasthani Papad which had 4 different varieties. I have used two varieties Moong Special Papad and Chana Masala Papad for this recipe. Very few ingredients are required to prepared this snack.

Normally canapes contains a base topped with dip and garnish which is just bite sized. Kids always prefer bite size food. So instead of using the whole papad, I made small triangular piece of papads as the base of canapes. Mayo dip, fresh cream dip or cheese are commonly used in canapes however I have given a healthy twist by using hung curd. Finally I have garnished the assorted papad canapes with our regular salad ingredients such as onion, tomato and coriander leaves. Next time if you are planning a kids party at your home, surely try this healthy papad snack as a starter.

Assorted Papad Canapes

Ingredients

Moong Papad - 1
Chana Masala Papad - 1
Onion - 1 medium, finely chopped
Tomato - 1 small, finely chopped
Coriander Leaves - chopped, 1 tablespoon
Chaat Masala - 1 teaspoon
Hung Curd - 1 cup

Procedures

Take curd in a muslin cloth and hang over night or 5 to 6 hours. All the water will drain and you will get hung curd.
Put the curd in a piping bag and keep aside.
Now divide each papad into 6 triangular pieces.
Use a tong and very carefully toast the triangular pieces over the flame.
Now place the roasted papad in a serving plate and cut the tip of the piping bag and pipe hung curd on each piece of papad.
Add chopped onion and tomato on the piped curd of each papad.
Sprinkle chaat masala on each of the papad and finally garnish with chopped coriander leaves and serve immediately.



Notes
You cannot prepare the papad canapes in advance as it might become soggy. So keep everything ready (roasted papad, chopped vegetables), just before serving pipe the hung curd and assemble them quickly.a

Sunday, 20 August 2017

Methi Pakora/ Methi Na Gota / Methi Ka Pakoda

After my take on 'palak' (Spinach), here I have come with another famous green leafy vegetable. Yes, I am talking about Methi. I love the flavour and aroma of the fresh and green methi leaves.  Ma (My Mother) makes a lovely methi dry curry with 'alu and begun' (potato and brinjal) which goes very well with white rice. She adds one or two cloves of garlic in the curry which makes it more tasty. I sometimes wonder how we play with flavours and bring out the best flavour. We (me and sister) have inherited this dry curry recipe from our mother and continue to carry the tradition.

I also prepare Methi Paratha, you can check the recipe here. Now I am going to share the recipe of Methi Pakora. In Gujarat, it is known as Methi Na Gota which is very famous. I m sharing the recipe in my way. In West Bengal, Methi leaves are available during Winter whereas in Bangalore we get it throughout the year, may be because of the climate. Coming to the recipe...



Methi has a slight bitter taste. The level of bitterness again varies based on different factors (seasons, place, plant types). People say if it is too bitter it is suggested to sprinkle some salt on the leaves and keep it for half an hour and then discard the moisture comes out from the leaves. We love the bitterness so used as it is. Even to lower the bitterness you can increase the quantity of the gram flour. Finally when you sprinkle the chaat masala on top you will love the taste and can't realize the bitterness at all. So again it's all about playing with flavours which is experimental. Do you also have some tricks? Please share with me...



Methi Pakora/ Methi Na Gota / Methi Ka Pakoda

Ingredients

Methi Leaves/ Fenugreek  - 11/2 cup, tightly Packed
Besan / Gram Flour - 11/2 cup to 2 cup
Asafoetida - a pinch
Ginger - finely chopped, 1 teaspoon
Salt to taste
Ajwain/Carom Seeds - 1/4 teaspoon
Red Chilli Powder - 1/4 teaspoon
Refined Oil for deep frying ( almost 2 to 3 cups)
Chaat Masala - 1 teaspoon

Procedure

  1. Wash and clean the methi leaves and chop them. Avoid the stems.
  2. In a bowl take besan, asafoetida, red chilli powder, salt, chopped ginger and carom seeds and mix them well.
  3. Now add the chopped leaves into the mixture and mix it. 
  4. Methi leaves contain some moisture with that the dry mixture will start binding. Add little water later to make a smooth batter. Avoid adding too much water at a time which will result in a runny batter. 
  5. Heat enough oil in a wok and take a spoonful of batter and slide in the hot oil.
  6. Fry the pakoras in medium flame until they are golden brown and crispy from all the sides.
  7. Take them out on a tissue paper to drain the extra oil.
  8. Sprinkle chaat masala on top and serve with tea or ketchup or chutney. 



Friday, 18 August 2017

Bread Pakora

Yesterday evening suddenly few guest came at my home and I was not at all ready for their sudden visit. I was thinking that what I can offer them with tea and then I saw some bread slices at my kitchen and immediately started preparing the easy & tasty snacks - Bread Pakora. It hardly takes time to prepare and believe me it makes a great combination with tea or coffee. Here I am sharing the recipe.


Bread Pakora

Ingredients

Bread slices - 4
Potato - 1 , boiled & smashed
Onion - medium size , finely chopped
Chat masala - 1 teaspoon
Salt
Black Salt
Black pepper powder - 1/2 teaspoon
Green chili - finely chopped, 1/2 teaspoon
Coriander leaves - finely chopped, a handful
Tomato ketchup/lemon pickle - 1 teaspoon

For Batter

Gram flour (Besan) - 1 tablespoon
Semolina (Rava/Suji) - 1 teaspoon
Salt
Red Chili Powder - 1/2 teaspoon
Bed of Rice flour/Bread Cramp
Refined oil

Procedure

Cut the bread slices into triangular shapes and keep aside. Now take a bowl and add all the ingredients together (except batter ingredients). Mix them well and make lemon size balls. Place each ball between to trangular shapes and spread them well. Take another bowl and add gram flour, salt, red chili powder and semolina. Now pour litlle water slowly and make a thick consistency batter. In the mean time heat oil in a pan and put some hot oil into batter. It makes the pakoras crispy. You can also add little baking soda to make it crispy. Now deep the stuffed breads into batter, coat with rice flour or bread crump and shallow fry it in pan. Serve the hot pakoras with tomato ketchup.

You can also use Corn flour and egg for making batter. But my guests were vegeterian so I did it with Gram flour. You can make the stuffing more yummy by adding grated cheese. Addition of lemon pickle makes it really different (tips from my husband). Just try it.






















Thursday, 3 August 2017

Palak Pakora / Palak ke Pakore / Spinach Fritters

How is monsoon doing at your part? Monsoon has gone from Bangalore and temperature has shoot up from around 20 degree C to above 30 degree C! I know in other part of India it is even more. However, in Bangalore when temperature goes up beyond 30 degree C we feel it is hot Summer. Though two days back suddenly in the evening it started pouring heavily in our area. Yes, it is difficult to predict the Bangalore climate! This year Bangalore got more pre-monsoon showers than monsoon showers. In my last post I shared a simple and delicious tomato soup to be enjoyed during monsoon. Today I am sharing a pakora recipe which I had prepared few days back to enjoy the rainy day.



Today I am sharing how to prepare palak ke pakore or palak pakora or spinach fritters! You must be wondering these days I am sharing too many recipes with palak. Actually these recipes are not made at a time, however I am posting them within a month. I think we all love palak, so instead of trying the same palak paneer we can try these varieties of recipes. As you all know my recipes are always simple and easy to prepare which you can prepare quickly. When you are cooking leafy vegetable, one preparation you need that is cleaning and sorting the right leaves from the bunch which is bit time consuming I feel. So if you are planning pakoras (normally we all prefer pakora with evening tea if it rains or not ;) ) in the evening, you can do the cleaning part in the day time and keep things ready! I have prepared these pakoras with no onion no garlic, if someone wants can add chopped onion too. Actually I wanted the palak leaves taste to be dominant! I have added little bit of rice flour in the batter to make these pakoras crunchy and crispy. Even when you are heating the oil to deep fry the pakora, add a teaspoon (or two ) hot oil into the batter which makes the pakoras crispy. You can also try these recipes using palak:

Palak Pulao
Palak Paratha

Palak Pakora / Palak ke Pakore / Spinach Fritters

Ingredients

Spinach Leaves/Palak ke patte - a medium bunch which gives around 15 leaves
Gram Flour/ Besan - 1/2 cup
Salt to taste
Baking soda - a pinch
Rice flour - 11/2 tablespoon
Red Chilli Powder - 1/2 teaspoon
Refined Oil - 2 to 4 cup for deep frying

Procedure

1. 1. Wash and clean the spinach leaves very well and chop them.
2. Take the chopped leaves in a bowl and add salt, red chilli powder into it and allow to rest for 10 minutes.

3. Mixture will release moisture. Add besan and rice flour into it and mix them well.

4. Add a pinch of baking soda and mix again.

5. Heat oil in a wok and take a spoonful of batter and drop in the oil.

6. Fry them until golden from all sides. Keep the flame medium while frying these pakoras.

7. Take them out in a kitchen tissue to drain the extra oil.

8. Serve them hot.

Tips: You can also add ajwain, chopped green chilli and ginger paste in the batter to add more flavours. I wanted the taste of palak to be the dominant hence avoided them.


Thursday, 29 June 2017

Corn Cheese Muffins / Savoury Muffins

Muffins are generally sweet but today I am going to share a recipe of savoury muffin. Corn Cheese Muffin is a savoury muffin. People who does not have sweet tooth like me should try these savoury muffins. This could be your evening snacks or you can have them in breakfast too. If you are arranging a kid's party at home, this is a must try dish.



Coming to the recipe, you can make it spicy by adding some chopped green chilies but I avoided it as our daughter cannot eat spicy much. This not an eggless recipe however, you can substitute egg with yogurt (Though I have not done it, so you need to do the experiment :)


Corn Cheese Muffins / Savoury Muffins

Ingredients

All Purpose Flour/Maida - 1 cup
Corn Kernels - 1/2 cup, boiled
Green Peas - handful, blanched
Cheese - 1/2 cup

Salt to taste
Coriander Leaves - chopped, 2 tablespoon
Eggs - 2
Milk - 1/4 to 1/2 cup
Refined Oil - 1/4 cup
Baking Powder - 1 teaspoon

Procedure

1. Sieve flour and baking powder together and keep aside.

2. Now take a mixing bowl and add refined oil, salt and coriander leaves and whisk them well.

3. Beat the eggs in another bowl and add it to the mixture and mix well.

4. Now slowly add the flour mixture into the wet mixture and fold it using a spatula. Also add milk into the mixture while folding. Do not add the milk at a time, use as it is required.

5. After that add, boiled sweet corn kernels, boiled green peas and grated cheese and fold them.

6. Now take lined muffin pans with paper liners or silicon moulds (greased) and fill with 3/4 th portion of batter.

7. Bake them in a preheated oven (180 degree C, 5 minutes) for 20 - 25 minutes or unless a toothpick comes out clean.

8. Serve warm with sauce or dip or just like that.





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

Ingredients

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

Procedure

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 on...so 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)

Ingredients

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

Procedure

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

Ingredients

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)

Procedure

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
Ingredients

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

Procedure

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
Ingredients

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)


Procedure

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

Ingredients

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

Procedure

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 

Ingredients

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

Procedure

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
Ingredients

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

Procedure

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
Ingredients

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)

Procedure

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

Ingredients

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


Procedure

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

Ingredients

For Batter

White round urad dal(Urad Gola) – 1 cup
Water

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

Procedure

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

Ingredients

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

Procedure

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

Ingredients

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

Procedure

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

Ingredients

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)

Procedure

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.