Category Archives: Indian Snacks

Chia Seeds Beetroot & Yogurt Dip

Chia seed is now a known super-food to all & mostly we use it in our daily breakfast cereals, smoothies, puddings or as sprinkles over salads . This time chia seeds are send to me by Go India Organic in association with Plattershare. I thought organic is some what desi concept & we Indians at some point of time used to produce organic food mainly. So I wanted to make something very Indian with this organic chia seed & i twisted my regular yogurt chutney by adding chia ,beetroot & lemon. Here is the recipe..

INGREDIENTS:

  • Chia Seeds : 2 tbsp
  • Beetroot : 1 medium size
  • Mint Leaves : A handfull
  • Yogurt : 4 tbsp
  • Roasted Cumin Powder : 1 tsp
  • Black Salt : 1 tsp
  • Lemon A half : Deseeded & Chopped
  • White Salt : As per Taste
  • Green Chili : As per Taste
  • Ginger : A half inch

METHOD:

  1. Boil beetroot in a pressure cooker with a cup of water. Let it cool , peel & roughly chop into small pieces. Now blend this with chia seeds & all other ingredients mentioned above . Your Chia Beetroot & Yogurt dip is ready.
  2. It tastes great with home made sun-dried potato chips.

NOTES:

  • Chia seeds do not have its own taste . It acquires the taste of the food it is blend with.
  • Drink lots of water when you consume chia seeds

Advertisements

Aloo Khasta Kachodi

North Indian food is full of deep fried delicacies. Although people today are more into eating diet & health foods but once the smell of the frying delicacies hits the nostrils all dieting is kept aside specially during the festivals. Kachodis & Puris are a must haves on special occasions & festivals in North specially in state of Uttar Pradesh. Here is one of my favorite kachodi recipe..

INGREDIENTS:

For Stuffing

  • Boiled Potatoes : 5-6
  • Onion  Finally Chopped : 1 medium
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili Finally Chopped : As per taste
  • Green Coriander Finally Chopped: A handful
  • Garam Masala Powder : 1/4 tsp
  • Red Chili Powder [optional]: As per Taste
  • Amchoor Powder : 1/4 tsp
  • Fennel [ Sauf] Powder : 1 tsp
  • Broken Cashews[Kaju]:  1 tbsp
  • Raisins[Kishmish] : 15-20
  • Cumin Seeds : 1/2 tsp
  • Crushed Coriander seeds : 1tsp
  • Asafoetida {heeng] : 2 pinches
  • Vegetable oil : 2 tbsp
  • Salt To Taste

FOR KACHODI

  • Wheat Flour 2 cups
  • Vegetable Oil : 2 tbsp
  • Salt 1/2 tsp

METHOD:

Lets prepare the stuffing first:

  • Heat a wok. Add 2 tbsp oil . Once the oil is heated add heeng & cumin seeds & coriander seeds. Let it splutter. Once the cumin stops spluttering add  green chili & ginger. Let it cook for 1 min on medium flame then add onion.cook until onion turns golden brown.
  • While the step one is happening peel & mash boiled potatoes. After the onion is done add mashed potatoes to it. Mix well & add all the spices , salt  cashews & resins. Mix well cook covered on medium flame for 5-6 min. Stir in between.
  • Let it cool completely & add green coriander. Your stuffing is ready.

Lets Stuff & Fry our Kachodis:

  • Prepare dough: Mix 2tbsp oil in dough & rub it with both hands. The flour should start looking like bread crum.
  • Now add salt & knead it with the help of water. Keep it  to rest for 15 min. It should be covered.
  • Take a lemon sized ball roll it a little with the help of a rolling pin . Put 1 tsp of stuffing . Take all sides & join in the center.
  • Roll again lightly with the help of a rolling pin. Repeat the process with the entire flour.
  • Heat a wok. Heat oil for deep frying. fry 1 or 2 kachodis at a time till goldeb brown depending upon the size of your wok.
  • Enjoy it hot with tea . They even don’t taste bad when cool down.

alook6

NOTES:

The oil for frying should be properly heated when you put kachodi in it.Then turn the heat to medium to cook it properly.

 

 

 

 

Ragi[Finger Millet] Buttermilk Chila

Ragi or finger millet is one of the most nutritious and healthy cereals loaded with calcium, proteins, iron and other minerals .When consumed as a chila that too with buttermilk it makes a great weight reduction recipe.Little bit of onions, ginger & chili adds flavor to this wonderful chila. Try this...

INGREDIENTS:

  • Ragi flour: 1 cup
  • Rice Flour/Samolina : 2 tbsp
  • Butter Milk : 2 cups [ to make a batter of ragi flour]
  • Onions Finally Chopped : 3-4 tbsp
  • Green Chili Finally Chopped : As per taste
  • Ginger Finally Chopped : 1/4 tsp
  • Salt  : As Per Taste
  • Vegetable Oil: For Cooking

METHOD:

  • Mix buttermilk in ragi flour slowly & whisk thoroughly using a whisker. Now add rice flour/ semolina & again mix it thoroughly. There should not be any lumps formed.The batter should not be too thin or thick. It should be of pouring consistency.
  • Add chopped onions,ginger , chili & salt to the batter. Keep it aside for 30 min. The batter will acquire all the flavor.
  • Heat a non stick pan or griddle. Once again mix everything well .Sprinkle 1 tsp of vegetable oil . Spread batter in round shape like chila on pan.Cook for 3 min  & also sprinkle few drops of oil on chila.
  • Now turn it upside down. Cook on the other side for 2-3 min & its done.
  • Serve hot with you favorite chutney or sauce.

WP_20160328_22_56_14_Pro

NOTES:

  • Pan or Griddle shpuld be properly heated or else chila will stick on it & break while turning sides.
  • If you are using a regular tawa then apply oil generously for first chila.
  • The given quantity is sufficient for making 5-6 chilas.

 

 

Gulgule [Sweet Dumplings Made of Wheat Flour]

This is one of the most famous North Indian snack served during any ritualistic occasions at home  . One such occasion is when a newly wed bride enters the kitchen for the first time she makes this & serve to all family members.These are also offered to god during birthdays & several other pujas.But this does not mean that it is made only occasionally it is made as and when one wants & is served with tea. So this also makes a great tea time snack . Enjoy it the way i do

INGREDIENTS:

  • Wheat Flour 1cup
  • Milk 1cup
  • Powdered Sugar approx 1/2 cup[as per taste]
  • Cardamom Powder 1/2 tsp
  • Grated Coconut 2 tbsp
  • Raisins[kishmish] 10-12
  • Chironji 1tsp
  • Vegetable oil/Ghee for deep frying
  • Kevra Essence A Few Drops

METHOD:

In a bowl take milk & wheat flour. Blend well with the help f a hand blender until the mix is very light. It should be of pouring consistency . If u want you can run this in your regular blender as well but lot of mix stick to its blade. Alternatively you can use your hands & mix it thoroughly
WP_20160413_06_44_48_Pro
Keep this batter aside for 15 min. Now add powdered sugar, cardamom powder, grated coconut, raisins , chirongi & kevra essence to this batter.Mix well.
WP_20160413_06_12_26_Pro
Heat vegetable oil/ghee in a wok. Once the oil is very hot carefully drop small portions of batter into it with the help of a spoon. Gulgulas don’t have a specific shape. once you pour the batter it immediately swells up. Fry till golden brown.
WP_20160413_06_47_42_Pro
Serve hot with tea.
WP_20160413_06_58_15_Pro

NOTES:

When pouring the batter in oil make sure oil is very hot else the batter will scatter all around.
This can be stored in refrigerator for 2-3 days.You can reheat it in microwave for 30s
The given quantity of ingredients will make 12-15 balls. You can use more chopped dry fruits of your choice

Fish Egg Cutlet

This time when my husband went to buy the fish it was already late afternoon.The vendor was short of fish so he gave some fish eggs. Though mu husband was skeptical about buying this but the vendor insisted. This is how fish eggs made way to my kitchen . I remember one of my Aunt use to make pakodas[fritters] out of it.But I chose to make it more healthy way  & it turned out really tasty.Here is my recipe….

INGREDIENTS:

  • Fish Eggs : 250gm
  • Rice Flour : 1 tbsp
  • Gram Flour: 1tbsp
  • Garlic Paste: 1tsp
  • Ginger Finally Chopped: 1/4th tsp
  • Green Chili Finally Chopped : As per taste
  • Fresh Green Coriander: A handfull
  • Chat Masala: 1tsp
  • Lemon Juice:1tsp
  • Vegetable Oil: 2-3 tbsp
  • Salt to taste

METHOD:

Wash fish eggs . Remove them from the skin shell &  wash them with water. You must use a very fine sieve to wash as they run away with water.

Now add all the above ingredients except vegetable oil into the eggs . Mix well.

fish

Heat a nonstick pan or skillet . Sprinkle little vegetable oil on it. With the help of a spoon put little mix on skillet & spread it like a cutlet. You can make 4-5 together depending upon the size of your skillet.Cook from both sides for at least  3-4 min.

Serve hot with your favorite Chutney.

 

 

 

 

Sun Dried Potato Chips{holi special}

Holi is round the corner.This is my favorite Indian festival as it not only spread colors all around but also spread fragrance & flavors of traditional Indian delicacies so many days before the festival.These home made potato chips are one among those delicacies. These can be stored in air tight containers throughout the year & can be deep fried or air fried as & when needed. Here is the recipe…

INGREDIENTS :

Potato large 2 kg

Salt to taste

Water for washing & boiling chips

METHOD :

Peel potatoes & soak them in water. With the help of a chips cutter  thinly slice all the potatoes. Keep the chips soaked in water all the time as it changes color if  left without water. After you made chips of all the potatoes  wash all the chips thoroughly under running water to take all the starch off or else your chips starts appearing yellow after being dried.WP_20160317_20_13_51_Pro

Heat a large pan full of water. Add some salt to it.Preferably rock salt as then it can be eaten during fasts.When the water starts boiling  carefully add 1/4th of the chips you have sliced out of 2 kgs potatoes. Stir a little lightly. Cook covered for 5-6 min . The water may ooze out of pan. To avoid this you can keep the lid open from one side. Cook until they are close to cook but not completely cooked like we do in our vegetables.

WP_20160317_20_37_47_Pro

Now seave them using a big strainer. You can save the hot water for to be used in next batch.Repeat the boiling process for rest of the chips.If hot water is not sufficient you can add some more water. Bring it to boil & then add remaining chips.

While you put the next batch in boiling water you can start spreading  boiled chips  from previous batch on a clean muslin cloth under the sun. You can use some old bed sheet or sari. But don’t use plastic sheets although many people do.Let them dry for 7-8 hrs. If you don’t have access to sunlight spread them in your room & keep your fan on for 7-8 hrs . In between after 4-5 hrs if you see chips are drying you can turn them upside down for better drying.

WP_20160318_00_25_14_Pro

Once completely dried store them in airtight containers. Serve them wht evening tea  after deep frying or air frying.

NOTES :

  1. You can have as much thick or thin chips you want. Just adjust the blade of cutter. Thin chips take less time to cook & dry then thicker ones.
  2. If you are using a cutter which create checks on chips then you have to keep your potato horizontal for first chips then vertical for next chips. This process has to be repeated for all the chips else you will start getting broken chips .
  3. While you are cutting chips keep changing the water of the container in which you are cutting chips as potato  starch is accumulated in this water.
  4. If you want carefully strain water of the starch & let it dry. This can be used as a glue when cooked with little  water.
  5. Sprinkle some chat masala or ground black pepper or red chili flakes before serving.

Potato pan Cakes [No Egg]

Potato Pancakes are shallow fried pan cakes made of grated potatoes. Traditionally it is made with eggs but here I am serving it with an egg replacement which is Tapioca Flour which gives it a nice & crispy texture ….try this

 INGREDIENTS :

  • Potatoes 2-3 medium size
  • Tapioca Flour 2 tbsp
  • Ground black pepper 1/2 tsp
  • Mixed Herbs 1/2 tsp
  • Chili Flakes 1/2 tsp
  • Salt to taste
  • Vegetable Oil 1 tbsp

METHOD:

 

  • Peel & grate potatoes in water. Preferably cold water. Keep it aside for 30 min. The potatoes will leave its starch in water. If u want to keep the starch carefully s 

    train & discard the water . This way grated potatoes will be collected in strainer

WP_20160122_20_29_28_Pro-compressor

  • The container in which we have originally grated the potatoes will be left with potato starch.Now thoroughly wash grated water under running water. If you don’t want starch after 30 min of soaking grated potatoes wash them thoroughly.
  • After washing remove all extra water from potatoes. Add leftover starch,tapioca flour, salt,pepper,chili flakes & herbs to this potato. Mix well.
  • Now heat a pan . Add vegetable oil. Make small cakes on your palm with little mix & put it on pan. Cook for 7-8 min one side on slow & medium flame as it is raw potato. Flip & cook for another 7-8 min.

WP_20160122_21_19_43_Pro-compressor

  • Your crispy potato pan cakes are ready.Serve with sour cream.

pan cake last

Notes

  • This can be made during fast/upvas . Use dried mint leaves & cumin powder in place of mixed herbs.
  • You can also add parmesan cheese for a better taste but i wanted to keep it simple so i haven’t.
  • If you don’t get tapioca flour in market make it at home. Wash & immediately put tapioca pearls under the sun. Grind when it is dry. It takes little time to become a fine powder. So ground 2-3 times.
  • I suggest you make it with new potatoes because it cooks faster & taste better

 

Black Grapes Jam

This recipe I have developed by chance.I bought grapes without tasting it and it was sour not at all eatable.I was thinking of using it in smoothie but the quantity was more and my grapes started softening.Suddenly I reminded of this apple jam which i usually make at home but never tried it with any other fruit. So I decided to try it this time and I am glad I did it…it turned out yummy..

INGREDIENTS:

  • Black Grapes 250 gm
  • Sugar 250gm
  • Water 1 Glass approx [when you take sugar and water in a container water should top the sugar
  • Honey 2 table spoon[optional]
  • Lemon Juice 1tsp

METHOD:

  1. Wash and deseed grapes.Mix sugar and water in a pan cook over a slow flame while stirring continuously till the sugar has dissolved.Add grapes and continue cooking on slow flame stirring occasionally.
    Black Grapes Jam
  2. When you cook grape peel starts separating. Mash them well with a spatula so that it mixes up in the jam.After 15 min the jam will start leaving the walls of container . Check the consistency it should be like bottled jams we get from market.
    Black Grapes Jam
  3. Add honey and lemon juice. Mix it thoroughly and switch off the gas. Let it cool. Store it in a glass jar. It is good to eat for one month if kept outside the refrigerator.
  4. If refrigerated it is good to eat for 6 months.

NOTES:

  • Always use a heavy bottom pan for this.
  • Keep checking the consistensy because if cooked more it will be hard to use it as bread or roti spread.
  • Always cook this on a slow flame.
  • Try the same recipe with peeled green/red apples. It tastes awesome.

Three Step Shahi Toast

I like it alot because this can be made without much hassle and also with few ingredients and still it is called shahi. So go for Desi Desert this Republic Day…

 INGREDIENTS:

  • Bread 5-6 slices
  • Sugar 1 cup
  • Green Cardomom Powder : 1/4 tsp
  • Water 1 cup
  • Vegetable Oil 6-8 tbsp For deep frying
  • Coconut powder 2 tbsp
  • Kevra / rose essence few drops

METHOD:

  1. In a heavy bottom pan take sugar , water and cardamom powder and cook on slow flame for about 7-8 min. If you drop this mixture from some height you should see a fine single thread.The sugar syrup is ready. Add kevra or rose essence
  2. Cut bread slices in triangle shape or any shape you like. Deep fry . And dip into the sugar syrup.
  3. After one min take the toast out of sugar syrup , keep it on a dish and garnish with coconut powder.

Notes:

  • You can add cashew / almond/ pistachio powder in garnish along with coconut powder

Idli Batter Cutlet

Instead of making dosas and uttapams use your leftover idli batter this way as it gives an altogether different taste to the batter.

  • Leftover idli batter 2cups
  • Onion Finally Chopped 2 tbsp
  • Green Chilli Finally chopped tsp
  • Ginger Finally Chopped 1/2 tsp
  • Fresh Coriander leaves finally chopped 1tbsp
  • Poha /Flattened Rice 1/2 cup
  • Salt to taste

METHOD:

  1. Mix poha in the batter. Keep it for 10 min so that poha gets soften in the batter. Now add rest of the things along with salt to this batter. Mix well. Make small balls and deep fry. Serve with nariyal chutney or green chutney.

Notes

  • It taste better if the batter is atleast one day old. However you can make it with fresh batter as well.