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Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Friday, July 28, 2017

Oats Mathri Recipe | How to Make Oats Mathri


After posting sweet dish recipes one after the other here it's time I share something savoury. So, for the 3rd day of my special day/festival theme in blogging marathon, I am sharing a recipe for these oats mathri.

Along with sweets, savoury snacks also have their rightful space in the menu during festivals – be it Diwali or Holi you cannot do without munching on a handful of them.

Looking for some more savoury snack ideas check out these:

Namak Pare
Rice Krispi Chiwda/Puff Rice Chiwda
Masala Peanuts

Using different types of flour in cooking is quite in trend these days. So, I decided to make these mathris with oats flour and whole wheat flour. Without much ado, let’s check how I made them

Oats Mathri
Ingredients
2 cup oats flour
1 cup whole wheat flour
1 tsp salt
1 tbsp ajwain
1/2 tsp crushed black pepper
3 tbsp oil
1 tbsp crushed kasuri methi
About ¼ cup to ½ cup water for the dough
Oil for deep frying

Process:

  1. In a mixing bowl add all the ingredients and using water little by little knead a firm dough. Cover and set aside for 15 minutes.
  2. Divide the dough into 4 balls. Roll each dough balls 1/8 inch thick and using a cookie cutter cut out circles of the dough. Poke a couple of holes in them and transfer the circles to a clean plate. Repeat the process with the rest of the dough.
  3. Heat oil in a pan for deep-frying. When the oil is hot enough deep fry mathri in batches in hot oil turning them in between. They are done when they are light brown in colour on both sides.
  4. Transfer them on a kitchen towel so that excess oil is soaked out. Once they are cooled store in air tight container.
  5. Enjoy with a cup of hot masala chai.

Notes:

1.       I churned rolled oats to get oats flour.
2.       Poking holes in the rolled circles ensure that mathri will not puff up like a puri when deep fried.
3.       Keeps well for 2 weeks when stored properly in an air tight container.
4.       The dough should be firm. A soft dough will not yield crisp mathri.
Thank you for stopping by! Cheers!


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Wednesday, January 9, 2013

Khaman Dhokla ~ Savoury Steamed Spongy Chickpea Flour Cake

I absolutely love Khaman Dhokla. Most of the time I make it with ready to use Dhokla mix. They are really a great time saver. But there are times when I run out of these instant packs. It was one of those occasions when I decided to make it from scratch. I have tried a lot of different recipes and I have finally zeroed on this one. It is really a simple and quick recipe.

Khaman Dhokla is a Gujarati snack but it popular through out India. The best thing about it is steamed and hence, is healthy and low calorie. So, even if your new year resolution says to stay away from fast food, you can relish this quick snack.


Recipe Source: Shveta's Cooking Blog

Khaman Dhokla ~ Savoury Steamed Spongy Chickpea Flour Cake

1 cup chick pea flour
2 tbsp sun flower oil
3 tbsp lemon juice
1 tsp salt
11/2 tbsp sugar
About 1/2 cup water
1 tsp Eno fruit salt

For tempering

1 tbsp oil
1 tsp mustard seeds
4-5 curry leaves
1-2 green chillies slit
1/2 tsp red chilli powder
2-3 tbsp water
2 tbsp sugar

For garnishing
Chopped coriander

Process:

1. In a large bowl add the chickpea flour, salt, sugar, oil and lemon juice. Stir and add water little by little to make a smooth thin batter (a little thinner than cake batter).
2. Place a large pan on heat. Add about a cup of water and a ring on which to place the pan for steaming Dhokla.
3. Grease a 8" sandwich cake tin with oil. Keep aside. Add Eno fruit salt to the batter and whisk lightly. The batter will increase in volume. Pour the batter in the prepared tin and place it in the pan of boiling water. Cover and steam for 12-15 minutes on medium heat. When done, a skewer inserted in the Dhokla will come out clean. Take it off heat and let it cool down.
4. Heat the oil for tempering. When hot, add the mustard seeds and curry leaves. When it splutters add the green chili and red chili powder. Take it off gas. Set aside.
5. Mix water, sugar and lemon juice. Add it to the tempering mixture. Spoon it over the cooled Dhokla  Sprinkle chopped coriander leaves. Serve with green chutney, sweet dates and tamarind chutney or tomato ketchup! Enjoy!


Note: You can also add some sesame seeds to the tempering and fresh shredded coconut for garnishing. I skipped it as I didn't have it at hand.

Thank you for stopping by! Cheers!

Tuesday, April 3, 2012

Chocolate Cornets

For Egg less Bakes this month Gayathri chose this Chocolate Cornet recipe. The recipe had eggs and all bakers had to try out the egg less version. The cornet is made of bread dough and is filled with chocolate custard. For the dough, I substituted eggs with a mixture of yogurt and milk and for the chocolate custard I used corn flour.

These Chocolate Cornets will be great for kids. I filled four of them with chocolate custard and rest with a savoury samosa filling. However, I am giving the measurement of custard need for 12 cornets here. Baking them was fun. though it seemed a lengthy process as I had to make the cornet's molds from scratch.



Recipe Source:  CookingWith Dog

Ingredients:
Makes 12 Cornets:

For the dough:
300gm flour +1/4 cup flour for dusting
1 tbsp milk powder
2tbsp sugar
1 tsp salt
7 gm Instant Yeast
140ml warm Water
2 tbsp yogurt
2 tbsp milk
30 gm butter

For The Chocolate Custard:
350 ml silk
¼ cup sugar
2 tbsp corn starch
3/8 cup chopped chocolate (I used a combination of dark and milk chocolate)
1 tsp vanilla extract

For The Cornet molds:
Please refer tothis video to check how to make them


For The Bread Cone:
Process:

1.  In a bowl, mix flour, salt, and milk powder. In lukewarm water add the sugar and then sprinkle yeast over it and let it sit for 5 minutes to rise.
2. Make a whole in the flour mixture and add the yeast mixture to the flour mixture. Add yogurt and milk and prepare soft dough.
3. Knead the dough for 5 minutes and then flatten it on the counter dusted with flour. Place the chopped pieces of butter in the middle and cover it with the dough.
4. The dough will be very sticky at this point, use extra flour and knead it for another 5-7minutes until the butter is well incorporated and the dough becomes soft and elastic.
5. Place the dough in a large greased bowl and cover with a plastic wrap.
6. Keep it in a warm place to rise till it is double in volume.
7. When well risen, punch the air out of it and divide it into 12 equal portions.
8. Roll each portion into a ball and keep it covered on the counter for 15 minutes.
9. Grease the cornet molds with butter
10. Flatter each ball and shape them into a long rope such that it is thin at edges and thicker in the middle.
11. Wrap it around the cornet molds. Start from the bottom to the top of the mold and then pinch the end of the rope to close it.
12. Place the prepared cornets on a greased tray and allow it to rise for 15-20minutess.

13. Preheat oven to 200C and bake the cornets for 10-12 minutes. When done place them on a wire rack to cool. Unmold the cornet and store cornets in an airtight box until needed.

Chocolate Custard: 
I prepared the custard in microwave.

Process:

  1. Place the chopped chocolate in a microwave safe bowl and heat it in the microwave till it is melted. It will take 2 minutes.
  2. Mix the corn starch, sugar in a large microwave safe bowl and add in the milk. Whisk to remove any lump. Microwave it for 2 minutes. Whisk again. Add the melted chocolate and vanilla essence. Whisk. Microwave it again for 3-5 minutes whisking after every 1 minute.
  3. The custard is done the mixture comes thick and creamy. Time may vary from microwave to microwave. So, keep an eye on the process.

Assembling the Chocolate Cornets:

1. Fill the custard in a zip lock bag and make a small hole at one of the edges.
2. Place the tip inside the cornet and squeeze the bag to fill the cornet with the custard.
3. Repeat the same with other cornets. Serve with tea or coffee. Enjoy!

Linking it to Yeast Spotting

Friday, March 30, 2012

Onion Bhajji ~ Crisp Onion Fritters


These savoury onion fritters are a crowed pleaser. It is one of the popular street food in India. I love to have them hot with a cup of tea. I had made them to take it to my work place and every body enjoyed it a lot. Few of them even remarked that they were really moist and flavourful unlike the ones you get in shops, which tend to be very dry when cold. The secret to it is adding a pinch of baking soda to the batter, it gives the inside of the bhajji a soft texture. I also add a couple of spoons of rice flour in the batter which gives a crispy crunch outside.

Here is the recipe.

Ingredients:

1 cup chickpea flour, shifted.
1 cup sliced onions (About 2 medium onions)
3 tbsp rice flour
1 green chili, de seeded and chopped
11/4 tsp salt
1 tsp red chilli powder
1/2 tsp roasted cumin powder
1/4 tsp turmeric powder
handful of chopped coriander leaves
1 tsp ajwain/carom seeds
2 tsp crushed kasoori methi (dried fenugreek leaves)
2 tsp oil
1/4 tsp baking soda.


Process:
1. Peel the onion and cut it into four halves. Slice them thinly. Put the sliced onions in a large bowl and toss with the salt. Set aside for 10 minutes.
2. Add the chickpea flour, rice flour, chile powder, cumin, turmeric, ajwain, coriander leaves, baking soda,kasoori methi, green chilli and stir well. Add a couple of tablespoon of water to form a thick batter. Do not add water add water all at once, add spoon by spoon and stir with a spatula to check the consistency.
3. Heat 500 ml oil in a frying pan. When bubbles appear at the bottom of the pan lower it to medium. Drop tablespoon of batter into the hot oil. Fry 5-6 bhaajis at a time. If the pan is too crowded they will not cook evenly. Fry them till they are golden in colour. Stir it occasionally so that they are fried evenly.
4. Remove them with a slotted spoon and drain them on paper towel. Serve hot with coriander chutney or tamarind chutney. It can also be served with ketchup, pairs best with a cup of hot tea or coffee.

Notes:
1. Shifting chickpea flour helps in avoiding lump.
2. Make sure baking soda also has no lumps. Once the batter is made, don't let it sit for too long. Start preparing the bhajis in 5-7 minutes.
3. It is best to drop the batter in the oil using your finger. It can be a bit messy but helps in getting uniform shapes which in turn helps in uniform frying.
4. You can make them in advance and heat them in the microwave before serving.

Have a nice weekend. 
Thank you for stopping by! Cheers!


Thursday, March 29, 2012

Nimki/ Namak Paare/Papdi

 These diamond shaped savory crackers, Nimki have a lot of memories attached to it. My mom's makes the best Nimki in our home. I remember her making  them in big batches during festive season and we, kids used to poke around the kitchen to grab a few to munch on. 

Even though I make them now myself, I still have not got the shapes perfect. Not that it matters when it comes to taste, but evenly shaped nimki looks way better.

Papdi are essentially same as nimki, they just differ in shape. I use the same dough to make both of these. The best papdi are those which are crunchy and yet breaks easily. Nimki are more crunchy, their shape helps in their texture. Papdi are the most most essential elements of the most popular Indian snacks like Papdi Chat and Sev Puri. Today, I am sharing how I make 'Nimki' and 'Papdi' with the same dough.


This recipe makes about 50 Papdis.

Ingredients:
1 cup AP flour
1/4 cup semolina
2 tablespoons oil
½ teaspoon salt
½ tsp black onion seeds.
Water to form a firm dough
Oil for brushing the dough and for frying

Process:

1. Mix AP flour, semolina, salt and black onion seeds. Add the oil and use lukewarm water to make firm dough. Keep it aside for 15-20 minutes before working on it.

2. Divide the dough in about 50 equal parts and roll them individually into 2 1/2 inch even rounds. Prick with a fork in about 4 to 5 place.

3. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. Fry the papdi on medium to medium high heat until both sides are light golden-brown in color.

4.  Transfer them into a paper towel so that excess oil is soaked out. Let it cool completely before storing. They can be stored in airtight container for 1 month.


Nimki are same as papdi but different in shape. To make them make the dough as made for papdi and follow the instructions below. 

1. Divide the dough into five equal parts and shape them into smooth balls.
2. Roll one dough ball at a time into thin chapati like discs. Using a knife or a pizza cutter cut thin strips of the dough and cut the strips diagonally to get diamond shaped pieces.
3. Fry them in medium hot oil till they are golden brown in color. Do the same with rest of the dough balls. Keep the rest covered when you are rolling one.
4. Cool them completely before storing.

Here is a link to video of making nimki to help you understand the process of making them, even though the recipes are not same.
 

They are great to much with afternoon tea.

Thank you for stopping by! Cheers!

Friday, March 16, 2012

Baked Crispy Onion Rings

 For Blog Hop Wednesday this month, I am paired with Harini of Tamalapaku and among all the variety of dishes that are there on her blog, I chose these Baked Crispy Onion Rings. To know more about Blog Hop Wednesdays check this. To see what other blog hoppers are up with see this.

Ingredients:
1 Large Onion sliced in rings. I used the white variety.

For the coating batter
2-3 tbsp AP Flour
1 tsp corn flour
A generous pinch of salt
1/4 tsp apple cider vinegar
1/4 cup water

For coating the onion rings
Bread Crumbs, as needed (I used 2 multigrain bread slices, toasted them and churned them to crumbs)
1 tsp oil
1/4 tsp Italian dried mixed herbs

1. Preheat the oven at 200-220 C. Line a baking tray with parchment paper. Set aside.
2. Mix all the ingredients for making the batter and add water and whisk till there is no lump.
3. Mix the bread crumbs, seasoning and oil and rub with your fingers.
4. Dip a onion ring in the batter and then coat it with the crumbs and place them in the lined baking tray. Do the same with all the onion rings.
5. Bake them for 15 minutes, turning them once after 7-8 minutes to ensure they are uniformly crisp.
6. Serve with tomato ketchup or sweet chili sauce or enjoy with a cup of tea.

Notes:
1. I used multigrain bread crumbs as I had them at hand. But, I think using regular bread crumbs will be better for taste.
2. Instead of bread crumbs, I think coarse semolina should also work fine.
3. Do not slice the onion too think or they will burn while baking.

Only disadvantage of this recipe is that, one has to be patient while making them. It is simple enough but baking the rings is time consuming. But, on the brighter side, they are really low fat and you don't have to worry about having eaten too much of them.

Thank you for stopping by! Cheers!

Thursday, March 8, 2012

Dahi Vada ~ Holi Delicacies ~ Happy Holi


At the very outset wish you all a very happy, safe and colourful Holi. Today is also International Women's Day. So, to all ladies out there, have a great day, celebrate womanhood! Cheers!

I guess people in India are celebrating Holi with full fervor. We too will have our share of celebration but not until the weekend. Till then, I can obviously gorge on the holi special delicacies. I had made this Thandai Syrup some times back and have been enjoying it since then. DH has asked me to make these Samosas. I have more snacks and sweets on the menu! Food is such an integral part of our festivals that you can't simple do without them.

These Dahi Vadas are a hit in my house and holi is just an excuse to make them one more time. As both of us are 'nuts' lover, I throw a handful of chopped cashews and raisins into the vada batter. If you don't like them, you can leave them out. I always made them in excess as they keep well for 2-3 days in fridge. Lets hop over to the recipe now.

This recipe makes 8 servings.

Ingredients:

3/4 cup Urid Dal (Skinless, Split Black gram)
1/4 cup of chopped cashews
1/4 cup chopped raisins.
1 tsp of minced ginger.
2 green chilies chopped finely.
Salt to taste.

Oil to Deep Fry

750gm yogurt
1/2 cup water
2 tbsp sugar
salt to taste


To garnish
Tamarind Chutney
Roasted crushed cumin seeds
Red chilli powder.


Process:

1. Soak the dal/lentils for 3-4 hours.

2. Drain off all the water and churn it in a mixer grinder with little water to a fine paste. The consistency of the paste must be thick. Whisk it to incorporate air and fluff it up. Add the chopped cashews, raisins, chopped ginger and green chilli. Add salt as per taste.

3. Heat oil for frying. Drop spoonful of batter in hot oil, fry them till they are light golden brown. Keep the vadas on paper so that the excess oil is soaked out. Then transfer them in a bowl containing cold water.

4. Beat the yoghurt with water, sugar and salt so that it is smooth and has no lumps in it.

5. To serve squeeze out excess water from the vada by placing it between the palms. Place the vadas in a bowl. Pour the yoghurt over it. Sprinkle the roasted cumin and red chilli powder over it. Garnish it one tea spoon of tamarind chutney.


Wishing you all once again a very happy Holi! Thank you for stopping by! Cheers!

Friday, February 17, 2012

Besan ki Puri ~ Crispy Chickpea Flour Crackers

These 'besan ki puri' is my childhood favorite. It was one of those special breakfast mom used to make once in a while and each of us used to get no more than 2. Fresh off the pan and served with a hot cup of ginger tea, it was unbelievably tasty. It keeps well for a few days, so whenever we went to Rajasthan to visit my grand parents during the winter holidays, it was made in good numbers for the train journey(from Assam it took 2 days in those day as there was no direct trains). I have made it on my own a couple of times and every time I call mom up to confirm the process and measurements. When I saw Gayathri's event -Walk through the memory lane, I thought to share this recipe.


Ingredients:

1¼ cup whole wheat flour.
¼ cup AP flour
2 tbsp oil
1 tsp salt.
Water to make the dough.

For the filling:

½ cup chick pea flour (Besan).
2 tbsp dried fenugreek leaves.
2 tsp coriander seeds lightly crushed
1 tsp red chilli powder.
3- 4 tbsp oil.
1 chopped green chilli or as per taste.
½ tsp turmeric powder
2 tsp water.
1 ½ tsp salt or as per taste.
Oil for shallow frying.

Procedure:

1. Mix whole wheat flour, AP flour, salt, oil and knead the dough using water as necessary. Dough must be a little tough as for the puris. Let it sit for 15 mins before rolling.

2. For the filling masala, heat a pan and add the oil. When the oil is ready, add the chick pea flour and heat it for 2-3 mins such the raw smell goes away. Do not overdo it, or the mixture will become very dry.

3. Turn off the gas and add all the spices. Sprinkle a few drops of water over the mixture and using your hand rub it to mix it well. The filling mixture should be moist yet crumbly. This is very important; otherwise it will be a little problem in rolling the puris with filling inside.

4. Now knead the dough well again and make 8 Golf size balls. Using some dry flour roll it into a roti about 3cm in radius.

5. Using a spoon place 1 tbsp of masala in the middle. Join the edges and close it forming a ball.
 Roll it again about 6 cm in radius.
6. Keep a heated tava ready. Heat the roti on tava, when one side is done turn it over and heat on the other side. Brush oil in the top side and turn it over again. Brush oil on the other side as well. Apply pressure with a big spoon while heating. It will help it to become crisp.
7. Repeat the process with rest of the dough. Place the puris on a paper towel separately and let it cool completely before storing.
It is an excellent snack with tea and even goes well with yogurt. It can be stored in air tight container for at least 7 days. How ever, it does become a little soft after storing, still it is great in taste.
Thank you for stopping by! Cheers!

Friday, February 3, 2012

Sweet Sesame Crackers ~ Til Papdi

 It is always good to have friends and even better if you have friends, who you can share your interests with, like cooking or reading. I am blessed to be surrounded  by like minded people and the joy doubles when I can learn new things from them. This sweet sesame crackers is something I have learned making from my friend M. She had made them and bought to one of our 'Get Togethers'. It was such a great hit and we all enjoyed munching it. M was generous enough to show me how to make it before the day ended. The ones she made for me ended the very next day and since then I have been contemplating to try it on my own.
 After much procrastination, I tried them today and they came out good. Yes, I did call her to confirm the measurement and it is simple enough for any one to give it a try. All you need is sugar, sesame seeds and a little ghee. These sesame seeds crackers are generally made during Makar Sakranti, a festival is celebrated in the month of January. But, you can enjoy munching them at any time.
Ingredients:
1/2 cup white sesame seeds
3/8 cup sugar(basically the measure for sugar is 3/4th of sesame seeds)
1 tsp ghee for toasting
2 tbsp sesame seeds and 1 tbsp ghee for dusting and greasing.

Click here for printable version

Process:

1. Heat a pan and add ghee for toasting into it. When melted add the sesame seeds and toast for about a minute. The seeds will not change colour. Transfer the seeds into a bowl.
2. Now melt the sugar in the pan. Stir slightly. While the sugar is melting, grease your clean work top area and spread a tbsp of sesame seeds on a small area. Grease your rolling pin as well.
3. When the sugar has melted add the toasted sesame seeds and using a spatula mix mix to form a sugar - sesame lump. Using a spoon put it over the sprinkled sesame seeds work top area. Now put another tablespoon of sesame seeds over the lump and run the rolling pin over it. Try to spread it as thinly as possible and as quickly as possible as it tends to set very quickly. If at any point the dough sticks to the rolling pin grease it again quickly and try sprinkling a little more sesame seeds over the sticky part.
4. After spreading it thinly, run a knife or pizza cutter over it to cut it into pieces. Move the pieces into another plate and cool to room temperature. Store them in an air tight container.

A very good snack to much on, but it can get addictive and in my place it gets over in no time! Linking it to Lets Cook#12 Sweet Somethings
Thank you for stopping by! Cheers!

Thursday, January 19, 2012

Savoury Semolina Cake ~ A Healthy Snack!

I have recently finished reading a book I didn't enjoy much. So instead of writing a bad review and cribbing about it, I decided to do a food related post again. The book review can wait for a while. 

This recipe has been lying in my drafts for months now, I thought it would be good to post it now since, I have a food event running here with the theme -'Healthy & Hearty' and this one of the healthiest snack/bake I make regularly. It can be served for breakfast or afternoon tea and you don't have to worry about the portion size at all.
Savory Semolina Cake:
Recipe Source: Anjum Anand's Indian Food Made Easy
(Click here for the printable version:)

Ingredients:

2 tsp vegetable oil, plus extra for oiling the loaf pan.
1 cup semolina.
1 cup plain low fat yoghurt.
3 tbsp water.
¼ cup frozen peas.
¼ cup chopped onions(optional, i didn't use it)
¼ cup finely chopped carrot.
¼ cup chopped bell pepper.
¼ cup chopped green beans
1 tsp grated ginger
1 green chilli chopped finely.
Few curry leaves.
1 tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp mustard seeds.
½ tsp cumin seeds.
1 tsp bicarbonate of soda.
1 tbsp sesame seeds.
A pinch of asafoetida
1 tsp salt

Serves 8.

Process:

1.Preheat the oven at 180 C and oil a medium loaf tin.

2. Mix together the semolina, yogurt, water, salt to make a batter of a medium thick consistency. Heat the oil in a small saucepan. Add asafoetida, mustard seeds, curry leaves, green chilies and cumin seeds and cook for about 20 seconds until the mustard seeds have popped and the cumin is aromatic. Add the veggies and spices and cook for 2-3 minutes Stir into batter.

3. Stir in the bicarbonate of soda and immediately pour the mixture into the prepared tin and sprinkle over sesame seeds. Bake in the preheated oven for 20-25 minutes.

4. The cake is ready when a toothpick inserted in the middle comes out clean and when the edges are crisp. Leave the cake to cool in the tin. Slice when cooled and serve with the chutney of your choice or ketchup.


Linking it to my event- Healthy and Hearty. Thank you for stopping by! Cheers!


Thursday, January 12, 2012

Quick and Crunchy Masala Peanuts ~ In Microwave ~ For Blog Hop Wednesdays


If you want a quick snack, hassle free to make, then you have hit the right space. These crunchy masala peanuts just takes a few minutes to prepare and you will have only a couple to utensils to wash after you make them. This week for the new edition of Blog Hop Wednesdays, I was paired with Nirmala's Kitchen. Her space has a variety of dishes and I have bookmarked a number of her dosa recipes. But the moment, I saw this, I knew this is what I need to try right away. Needless to say, I love peanuts! I have used half the quantity as given in the original recipe. This is a healthy snack which uses little oil and can be prepared in a jiffy.

I know this post comes a day late but as the saying goes, 'Better late than never'. Do check out what other Blog Hoppers are up with. Lets check the recipe of Crunchy Munchy Masala Peanuts.


Ingredients:
1/2 cup peanuts
1 tbsp gram flour/besan.
1tsp rice flour
1/4 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
11/2 tsp oil
1/3 tsp salt or to taste
Click here for the printable version
Process:
1. Soak the peanuts in water for 10-15 minutes.
2. In a bowl add rest of the ingredients and mix. Drain the water and add the peanuts to the masala mixture.
3. Use your hands to lather the masala mixture onto the peanuts and then arrange it on a microwave safe plate in single layer.
4. Microwave it on a high for 1 minute and check. Remove any lumps. Repeat the process until they are crisp. I did it 4 times, 1 minutes each. Be careful when handling the plate as it will become hotter with each minute.
5. Let it rest for 10 minutes before munching as they will become crisp as they cool down. Perfect with a cup of tea or coffee, it is even good on its own. Just keep an eye on the portion size as too much of anything isn't good.


Note: The time of making these can vary from microwave to microwave. I have a simple one which I use only for re heating food.

Also linking it to Healthy & Hearty hosted here & New Year - New Dish hosted by Nupur.


Thank you for stopping by! Cheers!

PS: I have a number of things to write about in my coming posts, both books and food and also about my New Year London visit. I will post the January Sweet Punch Challenge next. (Gosh! I am already a week late for that). Stay tuned.

Wednesday, December 28, 2011

Samosa ~The Indian Appetizer ~ For Blog Hop Wednesdays

I know books are not featuring in my posts for a long time now. Of late I have been blogging about food only. I can't help it when the season is so festive. With Christmas over, we are at the cusp of new year. 

Yeah! I can't really believe that 2011 is going to be over in  just a few days and I am sure most of us are making some new year resolutions or other. I know many would say, new year resolutions are crap, no one sticks to them. But, at the back of our mind we do set some goals for ourselves.  Wondering where this conversation is heading towards when you actually have a luring 'Samosa' picture at the beginning of the post! For those who  do not know what Samosa is:

Samosa is a pyramid-shaped pastry stuffed with a savory potatoes peas filling. It is calorie rich, deep fried, famous Indian appetizer/road side snack.

I am ACTUALLY thinking of abstaining from deep fried food at least for the first month of 2012, so thought it was a good idea to indulge in these yummy samosas, one last time this year. 

And why was I tempted to make them after all?

For Blog Hop Wednesdays, an bi monthly event by Radhika, I am assigned Sukanya's Saffron Steaks, a beautiful blog about food and travel. As I was browsing through her space, I found she blogs from Kolkata. She has posted a number of recipes and when I saw this, I knew I had to make it soon. I have just tweaked the filling from being cauliflower based to potato based.


This recipe makes 8 samosas.

Ingredients:


Dough:


1 1/2 cup AP flour.

1/2 tsp salt.
3-4 tbsp oil.
1/2 tsp carom/ ajwain seeds.

Filling:

3-4 large boiled potatoes peeled and mashed finely.

½ tsp cumin seeds
2 chopped green chilies
½ tsp garam masala
½ teaspoon mango powder.
½ tsp turmeric powder.
1 teaspoon salt
2 tablespoons oil
½ cup green peas.
1 carrot grated.
2 tsp grated ginger.
2-3 tbsp peanuts
Handful of fresh coriander leaves chopped.

Process: 

1.       1. For the dough mix the AP flour, ajwain seeds, salt and oil together to make dough. Use water little by little and knead the dough for about 1 to 2 minutes to make it smooth. Set the dough aside let it sit dough sit for at least 15 minutes before using it for the samosa.

2.      2.  For making the potato filling, heat the oil in a frying pan on medium high heat. Add cumin seeds, as it cracks, add green chilies, grated ginger and sauté for few seconds. Next add the peanuts and cook for a few minutes.

3.       3.Add the mashed potatoes, grated carrot, peas and all the spices and cook for about 4-5 minutes.  Add the chopped coriander leaves and mix well. Take the pan off the gas. Let the potato masala cool down.
4.       

4. Now to make the samosa knead the dough for a minute and divide it into 4 equal balls. Roll each of it into 6-7inch diameter rotis and cut each roti in half. 

5.  5.  Now fold the half roti into a cone shape. Pinch the side of this cone so that it is completely sealed. Use some water at the edges to help in sealing. Fill the cone with 3-4 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. 

6.  6.  Heat oil in a deep pan on high heat. Once heated turn it to medium and after a minute add the samosas. Fry the samosas on medium high until they turn a light golden-brown color on all sides. Turn them when one side is done so that it is fried evenly on all sides.

7.   7.  Put samosas 2-3 at a time so that the pan is not crowded or it depends on the size of the pan. Once fried put the samosa on a paper towel so that excess oil is soaked out.

Serve Hot with Tamarind Chutney, Green Chutney or Tomato Ketchup. Enjoy it with a cup of Tea or Coffee!

Notes:
1. Fry them in medium heat only. If the oil is too hot bubbles will form on the shell of the samosa and the samosa shell will not be crisp enough. 

2. The oil added to the dough is important. Do not skip it, otherwise the samosa shell will not be crisp.

3. Add the filling into the dough pastry only after it has cooled down to room temperature.

Thank you for stopping by! Cheers!

Thursday, July 28, 2011

Rice Krispies Chiwda ~ A Very Healthy Snack

Sometimes I buy food products only to realize they are not really to my taste. This happened to me again when I bought a big pack of Rice Krispies. I know many people love it and that is what prompted me to buy it. But, soon I realized they are quite bland to my taste. When it comes to cereals, I love the sweet ones. So, this pack of Rice Krispies sat in my pantry unused for a rather long time.

Recently, we had a tea party at one of my friends place and one of my friends brought this Rice Krispies Chiwda. I loved the crunchy snack and immediately asked her for the recipe. Soon, I tried it at home with a few tweaks and loved the results. I am sure my long unused pack of rice krispies will be over soon and I won't hesitate to buy it again! With little oil, brown rice puffs and no frying - it is a very healthy snack.

Instead of Rice Krispies, we can add puffed rice. Here comes the recipe:

 Ingredients:

2 cups Rice Krispies
3 tbsp cashew nut halves
3 tbsp golden raisans
2 dried red chillies torned.
1/2 tsp mustard seeds
1/2 tsp fennel seeds
7-8 curry leaves
2-3 tbsp oil.
1/4 tsp turmeric powder.
1/4-1/2 tsp red chilli powder.
Salt to taste.
1 tsp sugar.

Process:

1. Heat a deep pan. When heated add oil. Add red chillies, curry leaves, mustard seeds and fennel seeds.
2. Once they splutter add cashew nuts and toast them till they are light golden. Then add the raisans and all the spices.
3. Give a stir and add the rice krispies. Give another good stir and turn off the gas. Give it a good shake. Make sure the spices and salt is evenly distributed throughout the mixture.
4. Let it cool completely before storing.
5. Enjoy with a cup of tea and newspaper!

Linking it to Fast Food Not Fat Food. This event is the brain child of Priya.

Warning: Once you start munching it, it is hard to stop :-)! But, don't worry, its healthy stuff.
Thanks for stopping by! Cheers!

Thursday, July 14, 2011

Paneer Tikka With Minty Yoghurt Dip and Green Chutney!

Chunks of paneer marinated in spicy masala marinade and then grilled with veggies! Does that sound appetizing!

I can't tell you how my taste buds are watering even when I write this. Paneer Tikka is a perfect barbecue option for vegetarians and it is one of the most popular paneer dishes around. It's non-vegetarian option, Chicken Tikka is more famous in the western world.

I had been searching a perfect tikka recipe and was trying out different ones at a time. After several trials and errors, this one has worked best for me. I have adapted this recipe for SharmisPassions and have actually made it a couple of times. It has been a hit every time. Thanks Sharmi for the recipe. It is definately a keeper for all paneer lovers.


Ingredients:

Makes 5 Skewers

15  1'' cubes of Paneer
15 1'' peices onion cut in squares
15 1'' peices of green pepper cut in squares( You could also use different colour of peppers if you like)

For marinade:

1/4 cup thick yoghurt /greek style yoghurt.
1 tbsp oil
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 tsp chat masala
1 tbsp lemon juice
1/4 tsp pepper powder
1/2 tsp grated ginger.
2 cloves of garlic pounded.
Generous pinch of salt.

Process:
1. Mix all the ingredients of the marinade in a bowl and add in the paneer cubes and square cut onion and pepper.
2. Cover the bowl with a cling film and keep it inthe fridge for a minimum of 1 hour or up to 12 hours for marination.
3. Pre heat the oven on grill mode at 200-210 C.
4. In skewers (I use wooden, so I keep them immersed in water for 2 hours or more before using) thread pepper, onion and paneer alternately) I use 3 of each in each swekers.
5. Line a baking tray with foil and place them on it. drizzle any extra marinade from the bowl over the skewers.
6. Grill in the preheated oven for 20-25 mins turning them upside down once in midway.
The baking tray will not be the cleanliest thing, but I can assure you on the taste of the tikkas.

7. To check done ness, see if they are charred round the corners. I love the resulting smokey flavor. Take them out and let them cool a bit before serving.

Serve them hot with minty yoghurt dip and (follow link for recipe of green chutney) Green chutney.

 We had Soda Lemonade as a drink with it. Recipe to follow soon!

Minty Yoghurt Dip:

1/2 tsp dried mint powder.
1/2 cup yoghurt.
1 tsp sugar.
Salt to taste.

Process:

1. Mix all the ingredients and dip is ready. Pairs well with hot and spicy dishes as yoghurt and mint together has a double cooling effect.


Linking it to Serve it Grilled . Enjoy!



Thank you for stopping by! Cheers!
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