Showing posts with label Evening Snack. Show all posts
Showing posts with label Evening Snack. Show all posts

Sunday, May 31, 2015

Indian Peanut Brittle | Chikki



An old fashioned sugar candy embedded with peanuts. It is called chikki in India which is prepared with just 2 ingredents - Jaggery (or cane sugar) and peanuts. Making chikki is just so much fun, because it is an easy recipe which can be made very quickly.

Chikki is also an excellent holiday gift and made during Indian festivals like Makar Sankranthi. I like to eat it for evening snack.


Ingredients

1 Cup Peanuts
3/4 cup Jaggery (cane sugar)
Oil/ ghee for greasing

Method

  • In a sauce pan, roast peanuts on medium low heat until the skin becomes crispy and separates out ; and brown spots appear in  peanuts. Transfer peanut to a plate and let it cool. Remove skin by rubbing between your palm

  • In the same pan, melt jaggery in low heat until bubbles are formed. Drop a teaspoon of melted jaggery in cold water. If it turns solid immediately or it turns to one thread consistency, then turn off the flame


  • Now add peanuts and mix well

  • Spread it evenly on a greased surface and while it is still warm, cut it into desired shape; and let it cool

  • Store it in cool place in a air tight container


Wednesday, January 28, 2015

Vada Pav


A desi veggie burger, common man's food in Indian state of Maharasthra and a popular street food
Spongy buns are loaded with deepfried Indian styled potato croquettes, complimented with spicy coriander chutney and pungent garlic chutney. Trust me every bite is wonderfully versatile. Vada pav is a all day recipe served for breakfast, lunch, snack or dinner.


Serving - 10 vadas

Ingredients

For Potato filling-
4 large potatoes, boiled, peeled & mashed
2 tsp Oil
1/2 tsp Mustard seeds
1 Tsp Grated ginger
4 Green chilies, finely chopped
1/2 tsp Turmeric powder
1 sprig of Curry leaves
1 Onion, diced
Handful of cilantro, finely chopped
Salt

For batter-
1 1/2 cups of Chickpea flour
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
Water as needed 
Salt
Oil for deep frying

Other ingredients
10 Hawaiian rolls or mini burger buns 
Cilantro chutney (Click link for the recipe)
Garlic chutney (Click link for the recipe)

Method 

For potato filling-

  • Heat oil is a skillet. Add mustard seeds, green chilies, curry leaves. When it starts to sizzle, add onions and turmeric powder. Sauté until onions softnes
  • Add salt and mashed potato. Mix well and leave it on low heat for 3-4 minutes
  • Add cilantro and mix well
  • After potatos cools, divide it into 10 equal portions. Dip your hand in water and shape each portion into balls. 

For batter-

  • In a large mixing bowl, mix all the ingredients listed under Batter. Add enough water to make a thick batter and whisk well

For vada-

  • Heat oil for deep frying
  • Dip  potato ball in chickpea batter and gently drop it into oil
  • Fry evenly. Use an absorbent paper to drain excess oil

Final step-

  • Spread green chutney on one side of the bun and garlic chutney on the other side
  • Place the freshly prepared vada between the bun and serve it with a cup of chai 


Monday, February 17, 2014

Aloo - Channa Chat


A low calorie and oil-free snack made effortlessly. Pre-cooked boiled potatoes and dry black chick pea are tossed in a spicy tangy sauce. I prefer to make the sauce fresh because all the flavors are imparted in this chutney. The savory sauce is made up of tamarind pulp, sugar, red chili powder, chat masala, coriander powder and cumin powder. 

This recipe can be either served as a salad or as a evening snack. It tastes best when served cold.  



Ingredients

1 Potato
1 cup Dry Black Chickpea
1 Lemon
Few sprigs of Cilantro

For the sauce
1/4 cup Freshly squeezed tamarind pulp
1/2 tsp Raw sugar (or any sweetener)
1/4 tsp Coriander powder
1/4 tsp cumin powder
1/4 tsp Red chili powder
1/4 tsp Chat masala
Salt

Method

  • Cook potato in a pot of boiling water until fork tender. Peel of the skin and cut into small cubes
  • Soak dry black chickpea in water for 3-5 hours. Then wash chickpea in running cold water. Cook in a pressure cooker for 10 -15 minutes with 3 cups of water. Drain excess water. (you can retain this water which can be used as a base to prepare soups and curries)
  • In a pan, mix all the ingredients  and bring it to boil
  • In a bowl, mix potatoes, boiled chickpeas and sauce. Season it with salt, then add lemon juice and garnish with coriander
  • Serve wither warm or chilled
Additional notes~
Further in this recipe, you can embellish with chopped red onions and pomogranate

Thursday, January 30, 2014

Kadala Parippu Sundal


Kadala Parippu Sundal is another variety of sundal. This recipe is healthy, less oily and a great side dish. Cooked Bengal gram are blended with mustard seeds, asafoetida, chilies, curry leaves and cilantro. 

This recipe is a low calorie diet with good source dietary fiber, protein, copper and magnesium. Boiled bengal gram is low in saturated fat and cholesterol. Definitely worth to try !!



Ingredients

1 cup Bengal gram
2 tsp oil
1/2 tsp Mustard seeds
1 small Onion, finely chopped
A sprig of curry leaves
1 Green Chili, finely chopped
1/4 tsp Asafoetida (hing)
Salt
Handful of Cilantro, finely chopped
Freshly grated coconut for garnish (optional)
1/2 tsp lemon juice (optional)


Method

  • Soak Bengal gram in water for 20 minutes. Cook Bengal gram in a large pot of boiling water for 30 minutes. Season it with little salt. Drain and wash in running cold water

  • Heat oil in a pan. Add mustard seeds, asafoetida, green chilies and curry leaves. Give it a little stir. Then add onions and sweat until it softens

  • Add Bengal gram and 1/4 cup of water. Season it with salt. Cook for 5 minutes

  • Turn of heat. Add cilantro, freshly grated coconut and lemon juice


Tuesday, January 28, 2014

Black Eyed Peas Sundal


 Need fast and easy recipe ? Then this is the recipe calling you and the entire family !! 

Black eyed peas sundal is another version of sundal recipe.This is a protein rich food and a great evening snack.

Cooked black eyed peas are tempered with Indian condiments like mustard seeds, asafoetida (hing), onions, chilies and  curry leaves. To elevate flavors freshly grated coconut and lemon juice can also be added. 


Ingredients

1 cup Black eyed peas, soak in water for 3-4 hours
3 tsp oil
1/2 tsp Mustard seeds
1 small Onion, finely chopped
A sprig of curry leaves
3 Green Chilies, finely chopped
1/4 tsp Asafoetida (hing)
Salt
Handful of Cilantro, finely chopped
Freshly grated coconut for garnish (optional)
1/2 tsp lemon juice (optional)

Method

  • Cook black eyed peas either in pressure cooker for upto 2 whistles or in a large pot of boiling water for about 15- 20 minutes. Drain excess water. Retain water for making curries or soups

  • In a sauce pan, heat Oil. Add mustard seeds, asafoetida, curry leaves, green chilies and onions. Saute until onions are transparent

  • Add cooked black eyed peas and season it with salt. Saute for 2-3 minutes

  • Turn off heat. Add cilantro, freshly grated coconut and lemon juice. Mix well
  • Serve warm



Wednesday, January 22, 2014

Idli Upma


An easy tiffin recipe made without a clinch. Crumbled idli's are stir fired and tempered with mustard seeds, Cumin seeds, Bengal gram, urad dal, chilies and lots of curry leaves. The tempering adds a lot of nuttiness to this upma. 

Ingredients

6-8 Idli (click this link on how to make idli)
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Bengal gram
1/2 tsp Urad dal
3-4 Green/ Red chilis
1 medium sized onion, finely chopped
A sprig of curry leaves
few sprigs of cilantro, finely chopped
Salt

Method

  • Crumble idli or finely cut them

  • In a sauce pan, heat oil. Add mustard seeds, cumin seeds, bengal gram, urad dal. Saute until it is golden brown

  • Add chilies, curry leaves and onions. Saute until onions are transparent

  • Add crumbled idli and season it with salt. Stir in medium heat for 3-4 minutes. garnish with cilantro

  • Serve hot




Tuesday, December 3, 2013

Veggie cutlet


Simple ingredients with a great blend of mixed vegetables and spices. It's a wonderful snack cum appetizer especially when there are guests at home . 

Ingredients

3-4 kinds of vegetables 1 cup each and finely chopped
3 boiled potatoes
4 cloves of garlic, minced
1 onion , finely chopped
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 tsp chat masala
1/4 tsp cumin powder
Salt
4 tsp oil
Oil for shallow fry

For dredging-
1/2 cup fine semolina (fine sooji)
1/4 cup rice flour
1/4 tsp turmeric powder
1/4 tsp pepper powder
1 cup bread crumbs
Salt
Water as needed 

Method


  • In a sauce pan heat oil, add onions and sauté until it turns transparent. Add turmeric powder, chili powder , cumin powder, chat masala and coriander powder. Add vegetables and season it with salt. Sauté for 5 minutes. Add boiled- mashed potatoes and mix well

  • After the veggies has cooled, divide them into equal portions and roll them into balls about 2 inches 

  • Now prepare dredging station by mixing all ingredients listed under batter except bread crumbs. Add water as needed 

  • Now take little of batter and apply it on parties on both the sides. Roll it in bread crumbs 

  • And gently leave it in a preheated pan for shallow frying

  • Fry it evenly until it turns brown. Use absorbent paper to drain excess oil 
  • Serve hot with hot sauce , ketchup or mint chutney 


Thursday, November 21, 2013

Dahi Kebab | Curd Kebab


I came across a new recipe called Dahi Kebab. Initially, I got confused with dahi vada and when I scrolled down to read the recipe I was fascinated that main ingredient for this recipe is hung curd.  I have never imagined  transforming curd to kebab. This recipe has its influence from Mughal Cuisine. 

Since I was new to this dish, I searched for this recipe online and each have their own version. As I wanted to keep this recipe simple, so used the ingredients that used almost everyday. 

If the hung curd is ready, the recipe is pretty much simple and can be made in less than 30 minutes.


Ingredients

For hung yogurt-
1 ltr of Yogurt made from whole milk
Cheese cloth

For the Kebab- (makes about 8 kebabs)
2 Cups of Hung yogurt 
1/4 cup of Besan (chickpea flour)
1/2 Red Onion, finely chopped
5 Green Chilies, finely chopped
Handful of Cilantro, finely chopped
2 Sprigs of Mint, finely chopped
1/4 tsp of Ginger garlic paste (optional)
Salt
Oil for Pan fry

Method

  • Place the cheese cloth in a colander with ends hanging over. Place the yogurt at the center of cheese cloth. Gather all the ends and tie it up. Now hang the cheese cloth under the kitchen tap and leave it hanging for atleast 4- 6 hours. Untie the twine around the pouch and scoop the yogurt
  • In a sauce pan, roast besan in low heat until starts changing color and return the contents to a mixing bowl
  • Now add remaining ingredients listed under Kebab except for oil. Knead well with a ladle (could be little messy) 
  • Now pat your hands with water. Scoop out a portion of Kebab mixtures and roll them into patties
  • Place the patties on a preheated pan with a little oil on it. Roast it in medium heat until it turns brown on both the sides
  • Serve hot with hot sauce and sprinkle chat masala on it




Monday, September 30, 2013

Cut Mirchi | Mirapakaya bajji


Cut Mirchi is a popular snack in Andhra. It is made with slit green peppers dipped in a spicy chickpea batter and deep fried twice in hot oil.

Ingredients

5 Green peppers, slit length wise and seeds removed
1 cup of Chickpea flour
1/4 tsp Asafoetida (hing)
1/2 tsp Red chili powder
1/2 cup water
Salt
Oil for deep frying

For garnishing-
1 Red onion, finely chopped
1/2 cup of Cilantro, finely chopped
Juice of 1 lemon
Chat masala

Method

  • In a large mixing bowl, mix chickpea flour, asafoetida, red chili powder, water and salt
  • Heat oil for deep frying
  • Dip green peppers in chickpea batter and gently leave it in oil
  • Fry until it turns golden brown. Use a absorbent paper to drain excess oil
  • Now cut the fried green pepper fritters into 1 inch pieces
  • Put the cut pieces of green pepper fritters back in hot oil. Fry until it turns brown and crispy. Use absorbent paper to drain excess oil
  • Garnish with red onions, cilantro, lemon and chat masala




Tuesday, September 3, 2013

Heerekai Bhajji


Heerekai Bhajji is a traditional deep-fried savory snack from Mysoorean cuisine. Its is made with heerekai (Chinese okra or ridge gourd) dipped in a mildly spicy chick pea batter. 



Often when I pay a visit to my aunts place, I demand to make heerekai bhajji which is treat for all my family members. My aunt taught me how to make this deep-fried snack which is extremely crisp on outside; soft, juicy and tender on inside. 




Ingredients

1 Heerekai ( Chinese okra or Ridge gourd), circular and thinly sliced
1 cup gram flour (chick pea flour)
1/2 tsp Cyan e pepper
3/4 cup water
1/4 Asafoetida
Salt
Oil for deep frying

Method

  • In a large mixing bowl; mix gram flour, cayane pepper, asafoetida, water and salt.  Mix well without lumps 

  • Heat oil in a heavy bottomed dish for deep frying
  • Dip heerekai in chick pea batter and gently leave it in hot oil

  • Fry evenly in medium heat until it turns brown and crisp
  • Use an absorbent paper to drain excess oil

  • Serve hot with green chutney or coconut chutney

Thursday, August 29, 2013

Uppu Seedai


Uppu Seedai (crispy rice balls)is a festive savory snack made exclusively for Gokulashtami. It is made with rice flour, urad dal flour along with special condiments. Seedai (crispy rice balls) comes both in sweet and savory versions. This recipe is the  savory version.


I made this snack for the first time for specially for Krishna Janmashtami. I learnt this recipe from fellow bloggers and that's how I got introduced to this recipe. It is a deep-fried snack and highly addictive. It looks like rice stones and texture wise- it is very crunchy. In this recipe, I have added cumin seeds and red chili powder. Traditionally, these two ingredients are not added. 


Ingredients

1 cup Rice flour
1 1/2 tsp Urad Dal flour
1/4 tsp Asafoetida
1/2 tsp Red chili powder
1/2 tsp Sesame seeds
1/2 tsp Cumin seeds
1/2 tsp salt
2 tsp Ghee or butter (at room temperature)
water
Oil  for deep frying

Method

  • Mix rice flour, urad dal flour, asafoetida, red chili powder, sesame seeds, cumin seeds, ghee and salt

  • Add about 3/4 cup - 1 cup of  water to knead the dough. It should be soft and pliable
  • Now roll the dough into small balls. Approximately 1 cm or 2 cm.
                               
  • Spread the rolled balls on a absorbent paper for 5 to 10 minutes and leave it for air dry
  • Heat oil in a heavy bottomed vessel for deep frying. Drop handful of  balls to the oil and fry in medium flame until it turns brown color

  • Use absorbent paper to drain excess oil

  • After it has completely cooled store it in a air tight container