Category Archives: Party Snack

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..


  • 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


  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.


  • 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..


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


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


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.



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





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….


  • 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


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.


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…


Potato large 2 kg

Salt to taste

Water for washing & boiling chips


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.


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.


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


  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


  • 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



  • 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


  • 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.


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

pan cake last


  • 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


Carrot Pudding/Gajar Halwa [Dairy Free]

Gajar ka halwa is one if the most famous and edible Indian desert . I always used to make it in traditional style with milk on a slow flame for a couple of hours and enjoyed eating it but hated the time taken to cook this. So this version of Halwa with no use of dairy product was once shared by my mum-in-law. Here is her recipe..njoy


  • Carrot 1/2 kg
  • Sugar as per taste
  • Cardomom Powder 1/4 tsp
  • Chopped Cashews 2 tbsp
  • Rasisins 1 tbsp
  • Clarified Butter / Ghee 1 tbsp
  • Kewra Essence few Drops
  • Decicated Coconut [ optional]


  1. Wash, scratch & cut carrots into 1 inch pieces. Run them in a grinder for 30s-1min to form a coarse mix
  2. Heat a wok. Put coarsely ground carrot into it without any water or milk & cook covered for 7-8 min on a slow flame.Carrot will cook in its own water.
  3. Add sugar to taste I have added 1 cup . When the sugar is added it will look watery. Mix well. Add dry fruits , cardamom powder and ghee .Keep cooking on slow flame . Typically 6-7 min till the water gets dried up. Add Kewra essence.
  4. Serve it by garnishing it with more dry fruits and decicated coconut.


  • You can use Beatroot/ Chukender instead of carrot.
  • You can also take both in equal quantity

Crispy Okra[Bhindi] For Cocktail Party

Enjoy this crispy delicious snack in kitty parties or cocktail Parties.


  • Okra 100-150 gm
  • Pizza Sauce/Tomato Sauce & chilli Sauce mix 2tbsp
  • Soya Sauce 1/2 tsp
  • Vinegar 1tsp
  • Gingre.Garlic & Chilli Paste 2tsp
  • Cournflour 1 tbsp
  • All Purpose Flour [ maida] 1 tbsp
  • Salt to taste.
  • Vegetable Oil 5-6 tbsp


  • Cut okra lengthwise. Make a smooth batter by mixing cournflour, maida, sauces,gingre garlic chilli paste , vinegar and salt. Add small amount of water if the paste is too thick.


  • Heat a wok and add oil to it. When the oil too is heated dip long pieces of okra to it & deep fry on a medium flame. Serve hot.


  • Take two or three pieces of okra together for frying because more pieces together will increase cooking time.
  • In the similar batter you can dip and fry potato fingers or par boiled cauliflower.