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

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.

Preparation Time: 15 mins
Cooking Time: 30 mins
Servings: 4

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.

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.

Preparation Time: 5 mins
Cooking Time: 1 hr approx
Servings: 6

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.

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.

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.

Punugulu / Punugulu with Dosa Batter

How is your monsoon going? Are you enjoying rain or just got irritated with it? I like rain when I am at home. I can enjoy each drop of it with a cup of coffee. Yes, I know you must be thinking what a luxurious life I am talking about. Seriously, though  not an office-goer like you but still I don't get time to enjoy rain. I do not like when rains in the evening 5 o'clock. May be I have planned to go out in the evening and I am ready to close the door, all of sudden a bunch of grey cloud covers the clear sky and I had to drop my plan. Sometimes it happens every consecutive day and that's what I really get irritated. Last week it was very bad condition in West Bengal, many places had gone under water. I was getting regular updates from my parents. Let me know how do you enjoy rain. Share your experiences with me.

When we are talking about rain how can we forget to talk about some crispy hot pakoras? Here in Bangalore rain comes without any prior notice, so you may not have ingredients to make pakoras. However, we often keep leftover Idli-Dosa Batters in our fridge. If you have idli-dosa batter at home, you can make some yummy crispy pakoras instantly.  You can have them in breakfast as well.

Punugulu / Punugulu with Dosa Batter


Dosa Batter - 2 cups
Rice flour - 1 - 2 tablespoons
Semolina - 2 tablespoons (semolina/cream of wheat)
Onions -  1/2 cup, finely chopped
Green chili - finely chopped, 2 teaspoon
Curry leaves - 1 sprig, finely chopped
Coriander leaves - 2 tbsps, finely chopped
Salt to taste
Oil for deep frying


1. Take all the ingredients (except oil) together in a bowl. Mix them well and keep it for half anhour.

2. Now heat oil in a wok and place a ladleful of batter into the oil. Plca few more (5 to 6 numbers) in the same manner.  You can also use your hand instead of a spoon or ladle.

3. When one side becomes golden brown colour, turn the other side.

4. Take them out and serve with chutney or tomato ketchup.


1. If the batter is runny consistency add more rice flour to adjust the consistency.

Besan Dhokla / Instant Dhokla

I personally love to try varieties of breakfast recipes. If I am having sandwich today, next day I look for something else. Recently I tries Besan Dhokla which can be prepared instantly, so you can call it Instant Dhokla as well. Dhokla reminds my Kolkata college days.

Earlier I was not very familiar about various dishes of different cuisine. When I started staying at hostel I came across different types of foods. Some of them I tried as I wished to try and some of them are accidental trials or mandatory trials. But I don't regret for those accidental or mandatory trials as some of them became my favourites. Hostel days were fun filled but we had to struggle for good food. We used to depend on the dabba service for our major meals but small meals we used manage with store bought muffins or biscuits or breakfast cereals. Once in a while we used to relish food from outside as we were students, so budget was the constraint.

During our long college hours, we used to have short breaks for snacks and college canteen was only for singing songs, banging tables with a cup of tea and bread pakoras. Good food was not at all our canteen's USP so we had to depend on the outside shops which were few at that time. A Ganguram Sweet shop was there just opposite to our college and from there dhokla and radhaballavi (will  update the recipe soon) was our favourite and mandatory items. Before I start sharing my full colorful college life I am sharing the recipe here.

Besan Dhokla / Instant Dhokla


Besan / Gram Flour - 2 cups
Turmeric Powder - 1/4 teaspoon
Ginger Paste - 1 teaspoon
Lime Juice - 2 tablespoon
Eno Fruit Salt - 2/3 teaspoon
Salt to taste
Green Chilli Paste - 1 teaspoon (optional)

For Tadka

Refined Oil - 1 tablespoon
Mustard Seeds - 1 teaspoon
Green Chilli - chopped, 1 teaspoon
Salt - 1/4 teaspoon
Sugar - 1 teaspoon
Lime Juice - 1 teaspoon
Coriander Leaves - chopped, 1 tablespoon


1. Sift the besan and add little water at a time and stir it to make a thick batter. Add turmeric powder in it and mix well once again.Now leave the batter for 20 minutes.

2. Next grease a pan or plate using oil. Add 2 glass water in the bottom container of a steamer and keep it  on gas. Alternatively, you can use a big vessel instead of a steamer.

3. Now add lime juice, salt, ginger paste, chilli paste (optional) and mix well. Finally add Eno salt and mix well until bubble comes on the top. It will take very less time. Pour the batter on greased pan.

4. Place a stand in the middle of the steamer and keep the batterful pan on it.Now close the steamer or vessel with a lid and allow to cook  it for almost 20 minutes.

5. After 20 minutes open the lid and check with a knife, if it comes out clean then dhokla is ready other wise wait for few more minutes. Allow it to cool and cut square pieces using a knife.

6. Now in a small pan, heat oil and add mustard seeds, chopped green chilli and later add 1/2 cup water, salt and sugar. When the water starts boiling switch off the gas and add lime juice and pour this tadka on the dhokla pieces. Garnish with chopped coriander leaves.

  • For making spongy dhokla it is important to prepare the proper consistency of the batter. 
  • After adding Eno salt you should not mix vigorouslyfor long time then dhokla will not be spongy.
  • You should not leave the batter for long time after adding the Eno salt. 

Cinnamon Roll / Cinnamon Roll Step-by-Step

Cinnamon is a magic spice. 

Do you agree or not??

I think you will agree with above statement. Use of Cinnamon can change the taste of a dish whether as a whole spice or as in powder form. Most of the  time we use whole cinnamon stick however in baking we use cinnamon powder. 

Cinnamon roll was in my to do  list for long time. When you bake cinnamon roll your house will have a lovely aroma and neighbours will come to know you are cooking something exotic :P. Cinnamon roll go perfectly with evening tea or coffee, however I can have it any time of the day. Mostly people prefer to use glaze on cinnamon roll, I have not glazed them. 

Cinnamon Roll


For Dough

 All purpose flour (Maida)- 2 cups
 Milk, luke warm- 1/2 cup
 Dry yeast- 1 teaspoon
 Sugar-  1 teaspoon

Powdered Sugar - 2 tablespoon
Salt- 1/2 teaspoon
 Butter- 1/4 cup

 For Cinnamon Filling

 Butter, softened- 1 teaspoon (for spreading over the dough)
 Cinnamon powder- 1 tablespoon
 Sugar/ Brown sugar- 1/4 cup


1. First you have to activate the dry yeast. For that in a glass take the warm milk and add sugar  ( 1 teaspoon) and dry yeast. Mix them well and allow to ferment for 10 minutes or until the top layer becomes frothy.

2. Now in a bowl take flour, powdered sugar and salt, mix them well. Add the milk with yeast to make a soft and sticky dough. 

3. Next add softened butter and knead the dough until its very smooth. If require take the dough out from the bowl and knead it on kitchen platform to make it non-sticky in nature. Now allow the dough to rest for 1 or 2 hours in a warm place covering the bowl with a cling film for the fermentation. The dough will be doubled after 2 hours.

4. In the mean while, in another bowl mix cinnamon powder and castor sugar or brown sugar together for the filling.

5. Now take the dough on a butter paper dusted with flour and roll it to rectangular shape. Butter paper helps to avoid sticking the dough to the kitchen platform.

6. Apply the butter on it and spread the filling all over it. Now from the longer side of the dough start rolling it and make an elongated log.

7. With the help of knife cut the log into roundales and place them on baking sheet lined with butter  paper.

8. Preheat oven at 180 degree C for 5 minutes and bake the rolls for 20 to 25 minutes or until they are done.

9. Normally, people glaze the rolls however I prefer them as it is.

Sweet Kuzhi Paniyaram / Banana Paniyaram / Instant Sweet Rava Paniyaram

Evening time means snack time. When we talk about snack, our brain thinks about some spicy or salted food items. Isn't it?? However, snacks can we sweet too. Yes, you read it right! Sweet Kuzhi Paniyaram / Banana Paniyaram / Instant Sweet Rava Paniyaram comes under sweet-snack. 

If you have a fussy eater kid at home, then regular recipes are not going to work to feed the child.You have to keep on thinking something different which is healthy as well as tasty. My daughter enjoyed sweet paniyaram when I coated them with honey. Sweet paniyaram is a traditional recipe of Tamilnadu. Since I bought the appam pan, my favourite recipe was Masala Paniyaram which I often prepare for breakfast. This time I tried sweet paniyaram which is a kid-friendly recipe. Even adults who has sweet tooth, can enjoy this sweet snack. In fact, for this sweet paniyaram you don't need preparation and can be prepared instantly as here there is no need of Idly-Batter.

Sweet Kuzhi Paniyaram / Banana Paniyaram / Instant Sweet Rava Paniyaram


Semolina (rawa/suji) - 1 cup
Rice Flour - 1/2 cup
Ripe Banana - 1 medium
Salt a pinch
Green Cardamom Seeds-  1/2 teaspoon, crushed
Scraped Coconut - 2 tablespoons
Cashewnuts Chopped -  2 teaspoon
Jaggery (gur) - 1/2 cup, grated
Ghee - 1 tablespoon
Honey - 2 tablespoon for garnishing 


1. In a bowl mash the ripe banana (after peeling) and add semolina, rice flour, salt, crushed cardamom seeds, scrapped coconut, chopped cashew nuts and mix well. You can also use ready made coconut milk powder if you do not have scrapped coconut.
2. Now in a cup dissolve the jaggery adding little water into it. When the jaggery dissolves,  add this into the batter and allow the batter to rest for 10 to 15 minutes.
3. Heat appam pan and add two to three drops of ghee in each cavity. Pour the required quantity of batter into each cavity and cook under medium flame.
4. When one side is done flip the other side and drizzle little more ghee, cook for few minutes.

5. Serve them hot with garnishing with honey glaze on top.


Aloo Tikki Burger

Multi National Burger retail chains are doing great business through out India. Nowadays most of the kids are fan of burgers and they can tell you 'n' of varieties of burger. I wonder even few years back many of us didn't know about burger. Everything is getting globalized and we have happily included burger in our menu. Since we have already included in our food list, then why not to give a try at home because homemade goodies are the best as I believe. Earlier I had prepared Soya Veggie Burger, this time I tried simple and tasty Aloo Tikki Burger. You can prepare this for Kid's birthday party or on Kid's play date. They will love it.  You need very simple ingredients to make the patty. Apart from spices I have used boiled potato and peas in it, as peas are still available in the market. Otherwise, you can also use frozen peas.

Aloo Tikki Burger


For Patty 

Potato - 3 medium, boiled and mashed
Peas - 1/2 cup
Salt to taste
Chilli Flakes - 1 teaspoon
Chaat Masala - 2 teaspoon
Roasted Cumin Powder - 1 teaspoon
Green Chilli - 1 teaspoon, chopped
Coriander Leaves - chopped, 1 tablespoon
Bread Crumb - 1 cup
Refined Oil - 1 tablespoon

Assembling the Burger

Burger Bun/Normal Bun - 2
Cheese Slice - 2
Tomato - cut in to roundales, 1
Lettuce  - 2
Mayonnaise  - 2 tablespoon


Take boiled and mashed potato and peas together. Add all the spices (except bread crumb and oil) and mash them together and make a smooth dough. Now divide it into two equal portions and flatten them using your palm. Adjust the size of the patty depending on the bun size. Now spread the breadcrumb in a plate and coat the patty well. 

In a nonstick pan shallow fry the potato patty using little oil. {Use these non-stick pans}

Now cut the buns horizontally and in a dry pan roast them inside part (white). If it is a fresh bun you can avoid this step. Apply mayonnaise on the bottom portion and place a lettuce leaf now place the patty, then the cheese slice and finally top it with tomato. 

Cover it with top portion of bun. Your homemade aloo tikki burger is ready to serve. You can also use tomato ketchup while assembling the burger.  

Snake Gourd Rings / Chichinda Rings

Now summer is knocking the door!! Day has become longer. Even few days back sun was setting down early and immediately it used to be dark by 5 pm and sooner the clock used to struck 9 pm. No time to enjoy the evening but now I am really enjoying it. Because I can mange the time and go for a walk with my daughter which really makes me happy. After coming back I feel to eat some snacks with a cup of coffee (I am not a tea person, only prefer green tea). Recently I prepared Snacks gourd rings following the recipe from VahChef. This is an easy recipe and really tasty. It's crispy from outside and juicy from inside.  Normally, I cook snake gourd with sesame seed paste and this is the first time I tried any other recipe using snake gourd. 

Snake Gourd Rings / Chichinda Rings


Snake gourd - cut into rings, 1 cup
Ginger Paste - 2 teaspoon
Garlic Paste - 2 teaspoon
Besan (Chickpea Flour) - 11/2 cup
Rice Flour - 21/2 tablespoon
Turmeric Powder - 11/2 teaspoon
Red Chilli Powder - 1 teaspoon
Carom Seeds - 1 teaspoon
Cooking Soda - 1/2 teaspoon
Salt to Taste
Chaat Masala - 2 teaspoon (Optional)

Refined Oil - 2 to 3 cups for deep frying


1. Take besan, rice flour, turmeric powder, red chilli powder, soda and salt. Mix them well. 
2. Now in another bowl take ginger and garlic paste and add 1/2 cup water, mix it well. 
3. Add the dry mixture into the wet mixture and mix well to avoid lumps. Now by adding water into the batter, make a thick smooth paste just enough to coat the snake gourd rings. 
4. Dip the rings in to batter and deep fry in oil until golden brown. You can also sprinkle chaat masala on top and serve with any dip.

Aloo Tikki Chaat

Aloo tikki chaat was one of my favourite dish during my school days and  I often used to request my mom to prepare this. My mom 's recipe  of aloo tikki chaat is little different from the usual recipe. This recipe is quite similar of samosa chaat or kachori chaat. Recently I posted recipe of simple snack aloo tikki, this is the continuation of that post. After long time, I prepared this aloo tikki chaat and really enjoyed this. For aloo tikki chaat we will require aloo tikkis, white pea curry or ghugni and ingredients to make the chaat. You can prepare the ghugni one day before and store it in refrigerator. Or I can say you can use the leftover ghugni to make aloo tikki chaat :).

Aloo Tikki Chaat (Servings 2)

Aloo Tikki - 6
White Pea Curry or Ghugni - 1 bowl
Curd - 1/2 cup
Coriander Leaves - chopped, a handful
Green Chilli - chopped, 2 teaspoon
Roasted Cumin Powder - 2 teaspoon
Black Salt - 2 teaspoon
Onion - chopped, 1/2 cup (optional)
Red Chilli Powder - 1 teaspoon
Tamarind Pulp - 2 tablespoon (Or you can use tamarind dates chutney)
Sev - 1/2 cup


Prepare white pea curry (click the link). Prepare aloo tikkis (click the link). Now for assembling take two plates and keep 3 aloo tikkis in each plate. Add white pea curry on top of the tikkis. Next add beaten curd and tamarind pulp. Now sprinkle all the dry spices (black salt, red chilli powder, roasted cumin powder) and add chopped coriander leaves and green chilli. You can also add chopped onion and finally add sev and serve the chatpata snack. 

Dahi Vada

 Evening we all  like to have some chatpata snacks. There are variety of Indian snacks and street food, Dahi Vada is one of them. It is a very popular street food in Northern part of India. Preparation of Dahi Vada is quite simple, you just have to soak the dal 4 to 6 hours before you start preparing it. A pinch of sodium bi carbonate gives vada a fluffy texture and when you soak the into water for 45 minutes, it becomes super soft and spongy.  So don't forget to add a pinch of sodium bi carb and also remember to soak the fried vadas in water.

Dahi Vada

For the vadas
Urad dal (split black lentils) - 1/2 cup, soaked for 4 to 6 hours
Ginger - 1/2"
Green chillies - 2
Sodium bi-carbonate - a pinch
Salt to taste
Refined Oil

For the Serving & Garnishing
 Red Chilli Powder - 1 teaspoon
 Roasted Cumin Powder - 1 teaspoon
 Curd - 3 cups, beaten
 Tamarind Dates Chutney or Tamarind Pulp  - 2 tablespoon
 Black Salt - 1 teaspoon
Coriander Leaves - chopped (optional)


For the vadas
Clean and wash  the soaked urad dal. Now in a grinder take urad dal, ginger and green chilli and make a coarse paste. Take out the paste in a big bowl and add a pinch of sodium bi carbonate. Beat the batter well till it becomes light and fluffy. You can add little bit water in the batter if required. Now heat oil in a wok and put ladle-full of batter in the oil, fry them well in slow flame till all the sides are golden brown in colour. 

Allow the vadas to come in room temperature and then soak them in water for about 45minutes. Before serving, take out the vadas from water by squeezing out the water. Place them in a serving bowl and add beaten curd from top and sprinkle dry spices and tamarind dates chutney. If tamarind dates chutney is not available, take tamarind pulp and add 2 teaspoon of sugar and dissolve it well. You can use this as a substitute of tamarind-dates chutney. Garnish with chopped coriander leaves.

Aloo Tikki / Alu Tikki

Aloo tikki is a famous snack which is relished by all age groups. You can prepare this with very minimal ingredients and hardly takes time. Whenever we are eating snack we have a fear of eating oily food. However, aloo tikkis are made with very less oil so that way it is healthy. If you have sudden guest at your home in the evening, these tikkis are good option to make your guest happy and satisfied. 

Aloo Tikki


Potatoes - 1 cup, boiled , peeled and mashed
Green peas/Frozen Peas - 1/2 cup, boiled and coarsely crushed (Optional)
Coriander Leaves - 1 tablespoon, Finely chopped
Chaat masala - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Lemon juice - 2 teaspoon
 Salt to taste
 Refined oil - 1 tablespoon

Take all the ingredients (Except oil) in a bowl and make a dough mixing them well. Now take out lemon size portion from dough and shape each portion into round & flat tikki. Heat a pan or griddle (non-stick) and brush with little oil. Cook the tikkis on slow to medium flame until both sides are golden brown in colour. Serve with tomato ketchup or dip of your choice.

Tofu Popcorn

Popcorn is a favourite snack for movie freaks. Tell me how many of you had not taken a popcorn bucket while going inside the movie hall?? The trend is going on for olden days. No I am not telling any story, this is the fact! Though many things had changed around -- Bioscope has changed to cinema hall and followed by multiplexes, Budget of the movies has increased from some thousands to lacs to crores, technologies have improved from still photography to 2 D to 3D and so on, however people still go with a cone of popcorn and munch while they are connected with cinematic emotions. Wait wait wait - Popcorn has also got a makeover with its flavour(with cheese, tomato, butter, etc), packaging and price!!
 Coming back to today's recipe...

It is also a popcorn which is made from tofu, so we can call it Tofu popcorn. As we all know, tofu is really healthy and good for diabetic individuals. Tofu popcorn is an easy to prepare recipe and you can give it to your kids (avoid chilli powder). Normally tofu has slightly bitter taste, but if you prepare this popcorns you can hardly feel the bitter taste. 

Tofu Popcorn


Tofu - 200 gm
Chat Masala - 1 tablespoon
Salt to taste

For Batter

Gram Flour - 2 to 3 cups
Red Chilli Powder - 11/2 teaspoon
Baking Soda - a pinch
Garam Masala Powder - 1/2 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1/2 teaspoon
Salt to taste 
Black Salt - 1 teaspoon
Refined oil


Unpack the tofu and dip in warm salted water for 15 minutes. Take out and make small pieces nearly about 1/2 inch to 1 inch. Now marinate these pieces with salt and chat masala. 

Now take Gram flour or besan in a bowl and add baking soda, salt, cumin powder, coriander powder, red chilli powder, garam masala powder. Add water to prepare a thick batter. Heat oil in a pan and add a little hot oil in the batter and mix it. Now coat the tofu pieces in batter and deep fry them. Sprinkle black salt from top. 

Sending this to: Full Scoops

Spring Roll

Navratri started few days ago...Durga Puja is also starting from today...Today is MahaPanchami..Actually, just after Mahalaya (Auspicious start of Devipaksha) there is change in climate and you feel the smell of durga puja in the air...Being a bong I feel this is the best time in a whole year, wearing new clothes, roaming from pandals to pandals and obviously, eating special dishes at home as well as outside..During Navratri people normally eat veg food, however bong's are always exceptional in their food habitat. It is really difficult to detach them from non-veg food any time of the year. Thank God, we are allowed to eat non-veg during puja also :)..Though Durga Puja was celebrated for 5 days (Sashti to Dashami) but it used to be extended  till Chaturdashi (14th day), however Government has made a rule all the Idols should be immersed on or before dadoshi (12th day). Do you think number of days were reduced so the joy and happiness of festival?? No...Nowadays we start celebrating just from the day of Mahalaya or tritia (3rd day)...Yes we found a way to increase our happy days...Just the way we increased our happiness we also make ourselves fortunate to eat some good and special food during puja days...Different types of snacks are famous during this time while roaming through the pandals just stop in front of snacks stall and increase some calories :P..You can also make some snacks at home just like Spring Roll. Tried this spring roll a few days ago.. I tried it with some leftover egg noodles. You can try with freshly prepared noodles also. Check this link for the preparation of noodles

Let me know how you are going to enjoy this Navratri or Durga Pooja. If you are not allowed to eat Non-veg food, no worries there are some good veg foods too.. So keep enjoying with good food and mood, don't forget to share your experience with me and visit my blog ...Happy Durga Puja to all my readers...

Spring Roll

For The Wrappers
All purpose flour (maida) - 1/2 cup

Cornflour - 1/2 cup
Milk - 3/4 cup
Melted butter - 2 tablespoon
Salt to taste

For The Stuffing
See the Egg Hakka Noodles Post

For Roll
All purpose flour (maida) dissolved in 1/4 cup water and make a paste
Refined oil for deep-frying the Rolls


For the Wrappers
Take a bowl and mix the plain flour and cornflour, in equal amount. Then add milk, salt and ½ cup of water in to it and mix well till there is no lump. Now grease a non-stick pan with butter using a brush(or spoon) and pour 2 tbsp of the batter into the pan and rotate the pan around quickly to make a thin round circle like chapati. When the sides of the pancakes start peeling off, turn the otherside and cook on the other side for 30 seconds.Repeat the above process for remaining batter. 

For the stuffing
See the Egg Hakka Noodles Post

For Roll

Keep a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge. Take a little flour paste and apply all the edges of the wrapper. Now fold the top edge over the mixture to seal it firmly. Next fold the left and the right side of the wrapper which gives a rectangle shape and roll the wrapper downwards tightly sealing the ends properly with the flour paste to make a closed envelope. Heat the oil in a wok and deep-fry the rolls till they are golden brown. Serve it with ketchup.

Posto Bora / Poppy Seed Dumpling

Today I am sharing a starter from Bengali Platter. Posto Bora or Poppy Seed Dumpling is a famous starter from Bengali Cuisine. You can prepare it with very few ingredients and it is really tasty. Vegetarians can also include Posto Bora in their menu. Last week I was really busy with my medical projects and deadlines, I hardly had time to cook long & lengthy dishes. Hence, I tried some quick and easy dishes. Normally, we eat aloo posto however, this time I prepared Posto Bora which saved my time in kitchen and I could meet my deadline :). 

Posto Bora / Poppy Seed Dumpling 

Poppy Seed - 11/2 cup
Onion - 1 medium size, finely chopped
Green Chilli - 2 teaspoon, chopped
Gram Flour - 1 tablespoon (Optional)
Salt to taste
Mustard oil for deep frying

Make a smooth paste of poppy seeds. First you grind the seeds in dry condition and slowly add little water to make a smooth and thick paste. Now take the paste in a mixing bowl and add chopped onion, chilli, gram flour and salt. Mix them well. Heat mustard oil in a wok and put a tablespoon of batter in the oil. Deep fry them till brown. Take out and serve with a Bengali Platter. 

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