Category Archives: Party Snack, Appetizer

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

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.

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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.

 

 

 

 

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
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Keep this batter aside for 15 min. Now add powdered sugar, cardamom powder, grated coconut, raisins , chirongi & kevra essence to this batter.Mix well.
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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.
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Serve hot with tea.
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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.

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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.

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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.