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Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts

Sunday, August 3, 2014

Paniyaram



INGREDIENTS:
  • Dosa / Idli batter - 1 cup
  • Chopped onion - 1 tbsp
  • Chopped ginger - 1 tsp
  • Chopped green chili - 1 tsp
  • Chopped curry leaves - 1 tsp
  • Oil 
  • Unniyappam or Paniyaram pan

PREPARATION METHOD:
  • Add onion, ginger, green chili and curry leaves into the batter and mix well.
  • Heat the paniyaram pan. 
  • Add little oil in each mould of the pan.
  • Pour batter in each mould. (3/4 portion of the mould).
  • Cook in medium heat. 
  • When one side is cooked and turns golden brown, turn and cook the other side till it turns brown colour.
  • Remove from the mould and serve.



Saturday, June 14, 2014

Chicken Puffs



INGREDIENTS:
  • Pastry sheet - 1 no
  • Chopped boneless chicken - 1 lb or 500 gm
  • Finely chopped onion - 1 nos
  • Finely choppedTomato - 1 nos
  • Chopped green chilly - 2 nos
  • Garlic paste -1 tsp
  • Ginger paste - 1 tsp
  • Chily powder -1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Oil - 1 tbsp
  • Water- ¼ cup
  • Salt -to taste

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, green chillies, ginger and garlic.
  • Saute onions till it turns transparent. 
  • Add red chilly powder, coriander powder, garam masala, fennelseed powder,and pepper powder and saute till the raw smell goes.
  • Add tomatoes and sauté well until it becomes soft.
  • Add chicken pieces, turmeric powder, water and salt into it.
  • Slow down the flame, cover the pan and let it cook.
  • When the chicken cooks well and the gravy becomes thick turn off the stove and let it cool
  • Thaw the frozen puff pastry sheet (as per instructions on the pack).
  • Roll out the sheet and cut them into squares pieces(or any desired size).
  • Take one piece and place a spoonful of chicken masala.
  • Brush the four edges of the sheet with egg wash and fold diagonally to make a triangle shape and slightly press the edges to seal.
  • Brush the top of the puffs with egg wash to get a shiny appearance.
  • Repeat the same process for the remaining sheets.
  • Preheat the oven to 400 deg F.
  • Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
  • Bake for 20 - 25 mins till it turns golden brown color.

Recommended Combination: Serve hot with tea / coffee.

Sunday, June 1, 2014

Channa Sundal / Chickpeas Stir fry



Sundal is a quick and easy south Indian snack very commonly served in Tamilnadu. This easy to make dish can be made out of cooked dried beans. We can use dried Chickpeas/Chana, Green beans/Moong daal or any dried beans for this preparation.

INGREDIENTS:
  • Kadala (Chickpeas) - 1 cup
  • Grated coconut - ¼ cup
  • Gingely oil - 1 tsp
  • Urad daal - 1 tsp
  • Asafoetida / Hing - a pinch
  • Mustard seeds - 1 tsp
  • Red chilly -2 nos
  • Salt to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Soak kadala in water for 6 hours .
  • Cook soaked kadala, salt and water in a pressure cooker for 5-6 whistle.
  • Heat oil in a pan.
  • Add mustard seeds and red chilly and let it splutter.
  • Add urad dal and fry it.
  • Once urad dal becomes golden colour add asafoetida, and curry leaves into the hot oil.
  • Add cooked chana / kadala into it and mix.
  • Add grated coconut and roast it for 2 -3 minutes.
  • Remove from fire and serve.

Saturday, May 3, 2014

Bhelpuri


INGREDIENTS:
  • Rice puff -  2 cups
  • Potato (boiled and mashed) - ¼ cup
  • Chopped onion - ¼ cup
  • Chopped corriander leaves - 2 tbsp
  • Crispy pappadi - 4-5 nos
  • Seva - ¼ cup
  • Sweet chutney - 2 tbsp
  • Green chutney - 2 tbsp
  • Chat masala 
PREPARATION METHOD:
  • Mix rice puff, mashed potato, chopped onion and coriander leaves together.
  • Add sweet chutney and green chutney and mix well.
  • Add seva and crispy pappadi to the mixture.
  • Sprinkle a pinch of chat masala and mix well together.

Sunday, April 27, 2014

Egg Puffs




INGREDIENTS:
  • Pastry sheet -1 
  • Hardboiled eggs - 4 nos
  • Sliced Onion - 2 nos
  • Ginger and garlic paste - 1 tsp
  • Slit Green chillies - 4 nos
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • Oil - 1 tbsp
  • Salt - to taste
  • Beaten egg  - 1no (for egg wash)

PREPARATION METHOD:
  • Slice each egg into 2 pieces and keep aside.
  • Heat oil in the pan.
  • Add onions, green chillies, ginger and garlic paste.
  • Fry onions till it turns translucent.
  • Add red chilly powder, turmeric powder, coriander powder, fennel seed powder, garam masala powder and salt sauté well.
  • Slow down the flame and cover the pan and let it cook for 2-3 mins.
  • Turn off the stove and let it cool.
  • Thaw the frozen puff pastry sheet (as per instructions on the pack).
  • Roll out the sheet and cut them into squares pieces.
  • Take one piece and place a spoonful of masala and place an egg slice on it.
  • Brush the four edges of the sheet with egg wash, then fold the four edges to the center and slightly press the edges  to seal .
  • Brush the puffs with egg wash for getting shiny appearance.
  • Repeat the same process for the remaining sheets.
  • Preheat the oven to 400 deg F.
  • Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
  • Bake for 20-25 mins till it turns golden brown color.
Recommended Combination: Serve hot with tea / coffee.

Saturday, April 5, 2014

Palak Paneer Samosa



For the filling

INGREDIENTS:
  • Grated Paneer - 1 cup
  • Chopped Spinach / palak - 1 cup
  • Chopped Onion - 1 tbsp
  • Crushed garlic - 1 tsp
  • Crushed ginger - ½ tsp
  • Chilli powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • Oil - 1 tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat  oil in a pan.
  • Add  onion, garlic and ginger and sauté till the onion turns translucent. 
  • Add chilli powder and garam masala and sauté for a minute.
  • Add chopped spinach, turmeric powder and salt and mix well.
  • Let it cook for 4 -5 minutes.
  • Add grated paneer into it and cook for 2 - 3 minutes.
  • Turn off the stove and let it cool.

For the dough

INGREDIENTS:
  • Wheat flour / all purpose flour - 1 cup
  • Rava / semolina - 1 tbsp 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix together all purpose flour, rava and salt. 
  • Add enough water and make a stiff and smooth dough and keep it aside for 8- 10 minutes.
  • Make small balls out of the dough.
  • Roll out each ball into thin sheet (like chappathi). 
  • Cut each chappathi into a square shape.
  • Cut the square sheet into 2 rectangle pieces.
  • Fold each piece from a corner to form a cone shape.
  • Put a spoonful of  filling inside the cone. 
  • Seal all the sides by pressing with your finger.
  • Deep fry till it turns golden brown.
Recommended Combination: Serve hot with tomato sauce and tea / coffee.

Sunday, March 23, 2014

Panipuri


For Poori

INGREDIENTS:
  • Poori / Golgappa - 10 nos
  • Potato (boiled and mashed) - 1cup
  • Cooked channa / chick peas - ½ cup
  • Finely chopped Green chilli - 1 no
  • Finely chopped Onion - 1 no
  • Finely chopped Corriander - ½ cup
  • Cumin seed powder -½ tsp
  • Chaat masala 
  • Salt to taste
PREPARATION METHOD
  • Add chopped greenchilli, cumin seed powder,  pinch of chat masala and salt to the mashed potato and mix well.
  • Take each poori and crack the top to make a hole.
  • Fill the poori with potato mix, chopped onion, cooked channa and corriander leaves.

For Pani

INGREDIENTS:
  • Chilled water - 2 cups
  • Chilli powder - 1 tsp
  • Chaat masala powder- 1 tsp
  • Sweet chutney - 3 tbsp
  • Green chutney - 3 tbsp
  • Cumin seed powder -1 tsp
  • Salt to taste
PREPARATION METHOD
  • Mix all ingredients together to make the pani.
  • Dip each poori in pani and eat it.


Sunday, February 23, 2014

Paav Bhaji


For Bhaji
INGREDIENTS:
  • Chopped onion - 1 no
  • Ginger (crushed) - 1 tsp
  • Garlic  (cushed)  - 1 tsp
  • Green Chilli - 2 nos
  • Chopped Tomato - 2 nos
  • Potato - 1 no
  • Carrot - ¼ cup
  • Green Peas - ¼ cup
  • String Beans - ¼ cup
  • Cauliflower florets - ¼ cup
  • Capsicum-  ¼ cup
  • Turmeric powder - ¼ tsp
  • Chilli powder - 1 tsp
  • Pav Bhaji Masala - 2 tsp 
  • Chopped Corriander leaves - 1 tbsp
  • Salt to taste
  • Butter - 3 tbsp
PREPARATION METHOD:
  • Cook carrot, beans, potato and peas  and keep it aside.
  • Heat  Butter in a pan.
  • Add onion, crushed ginger, crushed garlic, green chili  and sauté till onion turns transparent
  • Add chilli powder, turmeric powder and pav bhaji masala and saute for a minute.
  • Add tomatoes and sauté till the oil separates.
  • Add cauliflower, capsicum, cooked vegetables, salt and  water into it and mix well.
  • Cover the pan with lid and let it cook for 12 - 15 minutes in medium heat.
  • Once the vegetables are cooked well and the curry becomes thick, mash it thoroughly.
  • Put a tsp of butter on top of the curry and garnish with chopped coriander leaves.

For Pav
INGREDIENTS:
  • Pav bread - 6 no
  • Butter - 1 tsp
PREPARATION METHOD:
  • Heat a tava or a frying pan.
  • Cut the Pav bread horizontally in to two pieces. 
  • Spread little butter on each side and lightly fry till the bread is light brown.
Serving Method
  • Serve the pav bread with bhaji, sliced onion, coriander leaves and lemon slice.

Sunday, December 8, 2013

Sevpuri


INGREDIENTS:
  • Crispy poori / papadi - 25 nos
  • Potato (boiled and mashed) - ½ cup
  • Chopped onion - ½ cup
  • Chopped corriander leaves - ¼ cup
  • Seva - ¼ cup
  • Sweet Chutney
  • Green Chutney
  • Chat masala 
PREPARATION METHOD:
  • Take each poori/papdi and put ¼ tsp potato and ¼ tsp onion on it.
  • Add 1 tsp of sweet chutney and 1 tsp of green chutney on it.
  • Garnish with chopped coriander leaves and seva.
  • Sprinkle a pinch of chat masala over it.

Tuesday, September 4, 2012

Beetroot Halwa



A variety dessert prepared by using Beetroot.

INGREDIENTS:
  • Grated Beetroot -2 cups
  • Milk - 2 cup
  • Sugar - ½ cup to 3/4 cup  (or as needed)
  • Ghee - 3 tbsp
  • Cardamom powder - ¼ tsp 
  • Almond slices - few
  • Pista slices - few
PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Add the grated beetroot and saute on medium heat for 5 minutes.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with almond slices and pista slices and cut it in a desired shape.

Friday, August 24, 2012

Roasted Almond




Very easy to make snack.

INGREDIENTS:

  • Almonds- 1 cup
  • Salt to taste

PREPARATION METHOD:

  • Soak almonds in water for 30 minutes.
  • Drain it.
  • Add salt to the almonds and mix well.
  • keep it aside for another 30 minutes.
  • Heat a pan and roast the almonds till we hear a cracking sound from it.
  • Remove it from fire and let it cool.




Tuesday, August 21, 2012

Spicy Boondi




This is the 300th post in my blog. I would like to express my sincere thanks to everyone for the support you have extended over the past few years. Thanks again.

Spicy Boondi is a teatime snack.

INGREDIENTS:
  • Besan Flour/ Kadalamavu - 1 cup
  • Turmeric powder- 2  pinch
  • Asafoetida powder - 2 pinch
  • Chilly Powder - ¼ tsp
  • Salt to taste
  • Curry leaves - few leaves
  • Oil for frying

PREPARATION METHOD:
  • Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
  • Add water to the flour mix to make the batter smooth (slightly thicker than dosa batter).
  • For making Boondi we need a perforated spoon (laddle with small holes)
  • Heat oil in a pan .
  • Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2-3 spoon batter to the ladddle and rub with another spoon.
  • Fry Boondi till it is crispy and collect it in a bowl.
  • Repeat the same process with the remaining batter.
  • Heat little oil in a pan.
  • Add curry leaves and fry it.
  • Mix the fried curry leaves with boondi and serve.



Monday, August 20, 2012

Maavunda / Rice Ladoo



Maavunda / Rice Ladoo is a  snack popular in the central parts of kerala. Its very easy to prepare and can be stored for several days  without any taste change.

INGREDIENTS:
  • Raw Rice flour(fine powder)- 2 cups
  • Jaggery(grated) - 1 cup
  • Grated Coconut(Finely grated) - 1 cup
  • Dry Ginger powder / chukku podi - 2 pinch
  • Cardamon powder / Elakka podi - 2 pinch
  • Salt water

PREPARATION METHOD:
  • Sprinkle little salt water in the rice flour and mix well.
  • Add grated coconut in to the flour and mix well.
  • Heat a heavy bottomed pan and roast the rice flour and grated coconut  in medium heat till it is crisp and  golden colour . 
  • Remove from fire and let it cool.
  • Add little water in jaggery and let it dissolve.
  • Bring this syrup to boil in a vessel, stirring constantly till one-thread consistency is reached.
  • Add cardamom powder, dry ginger powder and the roasted rice powder into it and mix well.
  • Remove from fire and make small balls out of the mixture.(it will be hard to make balls if the mixture is cold)
  • Apply little rice powder on your hand so that it doesn't stick. 
  • Sprinkle some rice powder over the ball to prevent it from sticking together.



Sunday, August 19, 2012

Kerala Mixture




Its a very popular teatime snack in kerala. As the name implies it is a combination of seva, boondhi , fried peanut and spices.

INGREDIENTS:
For Seva:
  • Besan Flour/ Kadalamavu - 1 cup
  • Turmeric powder- a pinch
  • Asafoetida powder- 2 pinch
  • Chilly Powder - ¼ tsp 
  • Salt to taste
For Boondhi:
  • Besan Flour/ Kadalamavu - 1 cup
  • Turmeric powder- 2  pinch
  • Asafoetida powder - 2 pinch
  • Chilly Powder- ¼ tsp
  • Salt to taste
  • Split dalia / Pottukadala- 4 Tbsp
  • Peanuts - 4 Tbsp
  • Curry leaves- few leaves
  • Asafoetida powder - 2 pinch
  • Chilly Powder- according to your taste
  • Salt to taste 
  • Oil for frying

PREPARATION METHOD:
  • Add turmeric powder, asafoetida powder, Chilly Powder and salt to the Besan flour and mix well.
  • Add little water to make a soft dough.
  • Heat oil in a pan.
  • Put the dough in a string hoper / idiyappam maker and press it into the oil. 
  • Fry both sides in medium heat.
  • When it is crispy, remove from oil and drain it. 
  • Repeat the same process with the remaining dough.
  • Crush the fried seva with hand to make it smaller pieces and keep aside. 
  • Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
  • Add water to the  flour mix to make the batter smooth (slightly thicker than dosa batter).
  • For making Boondhi we need a perforated spoon (laddle with small holes)
  • Heat oil in a pan . 
  • Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2 -3 spoon batter to the ladddle and rub with another spoon.
  • Fry Boondhi till it is crispy and collect it in a bowl.
  • Repeat the same process with the remaining batter.
  • Keep the fried boondhi aside.
  • Heat little oil in a pan.
  • Add the peanuts, curry leaves and split dalia and fry it.
  • Remove from oil.
  • Add the fried peanut, split dalia, curry leaves, salt, chilly powder, asefetodia powder to the sev and boondhi and mix well.
  • Now it is ready to serve.



Saturday, August 18, 2012

Jalebi




Jalebi is a sweet and crisp snack prepared using uraad daal and sugar syrup. It is liked by everyone irrespective of their ages.

INGREDIENTS:
  • Urad Daal - 1 cup
  • Sugar -  2  cup
  • Water - 3/4 cup
  • Food color (red and yellow) -  4 -5  drops
  • Oil for frying

PREPARATION METHOD:
  • Soak Urad daal for 30 minutes.
  • Grind Daal very well with little water to make a thick batter.
  • Dissolve Sugar in water.
  • Boil this syrup in a vessel, stirring constantly.
  • When the syrup is sticky (test by touching with thumb and index finger), turn off the stove and keep the syrup aside.
  • Add the food color when the syrup is warm.
  • Heat oil in a pan.
  • Take a Ziplock bag make a hole in it.
  • Put the batter in the bag and squeeze it into the hot oil in the shape of Jalebi.
  • Fry both sides till light golden colour. 
  • Put it into the warm syrup and soak it for a minute.
  • Take out from the syrup and serve.


Friday, August 17, 2012

Sukhiyan / Modakam




It is a teatime snack in South India.

INGREDIENTS:
  • Cherupayar / Green Gram / Moong Daal - 1 cup
  • Jaggery -  ½  cup
  • Grated Coconut -  ½ cup
  • All purpose flour - 1 cup
  • Rice flour - ½  cup
  • Turmeric powder - 1 pinch
  • Cardamom powder -  ¼  tsp
  • Salt - a pinch
  • Oil for frying

PREPARATION METHOD:
  • Mix salt, turmeric, rice flour and all purpose flour together.   
  • Add little water to make a thick batter.
  • Cook Cherupayar / Green Gram in a cooker till it is soft and water is completely dries up .
  • Dilute Jaggery by adding little water into it and filter it. 
  • Bring this syrup to boil in a vessel.
  • When it starts boil add cardamom powder, grated coconut and cooked green gram and mix well.
  • Saute well till the mixture is dry.
  • Remove from heat and allow it to cool.
  • Make small balls out of the mixture.
  • Heat oil in a pan.
  • Dip each balls into the batter and put into the hot oil.
  • Deep fry till golden colour.
  • Remove from oil, drain it and serve.
Recommended Combination: Serve hot with  Coffee or Tea

                        Wednesday, August 15, 2012

                        Neyyappam




                        Neyyappam is a popular South Indian snack. Rice flour and Jaggery are the main ingredients of Neyyappam.In unniyappam we use ripe banana but in Neyyappam we dont. It is very easy to prepare. Kids will definitely like this.

                        INGREDIENTS:
                        • Raw rice Flour (like puttu podi) - 2 cup
                        • Kitul Jaggery(Karippatti) - 3/4 cup
                        • Ghee - 2 Tbsp
                        • Coconut slices(nicely cut) - 2 tbsp
                        • Cumin seed - ½ tsp
                        • Sesame seed- ½ tsp
                        • Coconut Oil for frying
                        • Baking soda - 1 pinch(optional)

                        PREPARATION METHOD:

                        • Dilute Jaggery by adding little water into it and filter it.
                        • Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed and keep it aside.
                        • Add 1 Tbsp Ghee to the rice flour and mix well.
                        • Add little water to the rice flour and kneed the dough with hand very well like chappathi dough.
                        • keep aside this dough for an hour.
                        • After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
                        • Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
                        • Add baking soda into the  batter and mix well.
                        • Heat Oil in a deep frying pan(cheenachatti).
                        • Pour a spoonful batter into the hot oil.
                        • Deep fry in medium heat.
                        • When one side is cooked, turn and cook the other side till it turns brown colour.



                        Tuesday, August 14, 2012

                        Avalosu podi



                        INGREDIENTS:
                        • Raw Rice flour - 2 cups
                        • Grated Coconut - 1 cup
                        • Cumin Seed - 2 pinch
                        • Sesame Seed - 2 pinch
                        • Salt water
                        • Sugar

                        PREPARATION METHOD:
                        • Sprinkle little salt water in theRice flour and mix well.
                        • Add grated coconut, sesame seed, cumin seed and  in to the flour and mix it thoroughly.
                        • Heat a heavy bottomed pan and roast the rice flour mixture in medium heat till it is crisp and  golden colour . 
                        • Remove from fire and let it cool.
                        • Add sugar(according to your taste) and mix well and serve.



                        Saturday, August 11, 2012

                        Ari unda / Rice Ladoo




                        Ari unda is a traditional snack in kerala.

                        INGREDIENTS:
                        • Parbolied Rice - 2 cups
                        • Jaggery(grated) - 3/4 cup
                        • Grated Coconut - 1 cup
                        • Salt water
                        PREPARATION METHOD:
                        • Wash the Rice and sprinkle little salt water.
                        • Roast the Rice in medium heat till it is crisp and golden brown. 
                        • Remove from fire and let it cool.
                        • Grind the  roasted rice to a coarse powder(like puttu powder).
                        • Add Jaggery and grated Coconut to the Rice powder and mix it well.
                        • Make small balls out of the mixture.



                        Tuesday, July 24, 2012

                        Unniyappam



                        Unniyappam is a traditional and a popular snack in kerala.

                        INGREDIENTS:
                        • Raw rice Flour - 2 cup
                        • Jaggery - 3/4 cup
                        • Small banana(palayan kodan pazham)- 2 nos
                        • Ghee - 2 Tbsp
                        • Coconut slices(nicely cut) - 2 tbsp
                        • Cumin seed - ½ tsp
                        • Sesame seed- ½ tsp
                        • Coconut Oil for frying
                        • Unniyappam maker(appa kara)
                        PREPARATION METHOD:
                        • Dilute Jaggery by adding little water into it and filter it.  
                        • Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed in it.
                        • Add 1 Tbsp Ghee to the rice flour and mix well.
                        • Squeeze banana into the rice flour with hand very well and keep aside for an hour.
                        • After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
                        • Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
                        • Pour oil into appa kara (unniyappam maker) until moulds are completely filled and heat it.
                        • Pour batter in each mould. (3/4 portion of the mould)
                        • Deep fry in medium heat. 
                        • When one side is cooked, turn and cook the other side till it turns brown colour.
                        • Remove from oil, drain it and serve.