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A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

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A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: TIT BITS

NIPPAT

With Diwali not too far away, it was time to start making some tasty munchies. I try my best to make something different each year. This time I started with Nippat. Still a lot more things to be made and posted too, but for now enjoy this recipe!

This is what you’ll need

Rice flour: 2 cups

Roasted gram: 3/4cup

Chana dal ( bengal gram dal): 1tbsp

Udad dal: 2tbsp

Chilli powder: 1tsp

Hing (asafoetida): 1/2tsp

Curry leaves: 10-12

Green chillies: 2

Butter: 2tbsp

Salt to taste

Oil for frying

Let’s get cooking

1. Soak the chana dal for around half an hour.

2. Dry roast the gram dal and udad dal. When cool grind to a fine powder.

3. Finely chop the green chillies and the curry leaves.

4. Put all the ingredients in a bowl and knead to a dough with water. You should be able to flatten the dough with the palm of your hand.

5. Take a plastic sheet and grease with oil. Spread some dough on it and flatten it with your hand, taking care that it doesn’t break. Cut into rounds using a cutter. Make slits so the nippat remains flat when frying. (The flatter you make it the crispier it becomes)

6. Carefully slide each nippat into the hot oil and deep fry well on both sides until golden brown.

7. Once cool store in an air tight container.

Approximate preparation and cooking time: 40 minutes

Serves: 4-6

 

 

 

SPICY KARO

Another commonly prepared snack during this festive season of Diwali. Rakskitchen had a recipe for garlic karo, but I omitted the garlic in this recipe.

This is what you’ll need

Besan (gram flour): 1 cup

Rice flour: 1 cup

Chilli powder: 1 and 1/2tsp

Kashmiri chilli powder: 1/2tsp

Ajwain (carom seeds): 1tsp

Hing (asafoetida): 1/2tsp

Hot oil: 1tbsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Add the besan, rice flour, chilli powder, kashmiri chilli powder, ajwain, hing, salt and hot oil in a mixing bowl.

2. Gradually add water to make a dough.

3. Knead until soft and smooth.

4. Place a small portion of the dough in a greased karo/ muruku mould and press into hot oil.

5. Cook on medium flame on both sides. Once bubbles reduce turn over and fry until it is golden brown.

6. Drain on kitchen towel.

7. Once cool store in an air tight container.

Approximate preparation and cooking time: 35 minutes

Makes around 3 cups of karo.

 

 

CHAKLI

The best chaklis I remember ever eating when growing up are the ones made by Mai kaki, our next door neighbours, always during Diwali. You could never stop with just one or two or even more! They just melted in the mouth and somehow I never managed to find that taste in any other chaklis, until I found this recipe on madhurasrecipe.com. Diwali seems incomplete without Chakli’s. Almost the same as bhajni chaklis.

This is what you’ll need

Maida / All Purpose Flour: 2 cups

Split Moong Dal: 1/4 cup + 3/4 cups water to boil

Water to mix in dal once its boiled: 1/2 cup

Red Chilli powder: 1tbsp

Sesame seeds: 1tbsp

Turmeric powder: 1/2 tsp

Coriander powder: 2 tsp

Ajwain(carom seeds): 1/2 tsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Clean and wash the moong dal 2 to 3 times with cold water and drain. Put the washed moong dal in pressure cooker, add 3/4 cup water and cook until 2 whistles.

2. Take the maida in a pressure cooker vessel. Fill the pressure cooker with 2 to 3 glasses of water and place the vessel in the cooker (dry, without adding any water in the vessel) Steam for 15 minutes, without using the cooker whistle.

3. Sieve the steamed maida using a strainer.

4. Take the boiled moong dal, to that add 1/2 cup water and mash well.

5. To the maida add the dry powders, (chilli powder, turmeric powder, coriander powder, sesame seeds, ajwain) and mix well.

6. Add the moong dal paste to the maida gradually and knead it to make a dough.

7. Wet your hand with cold water and take small portion of dough. Knead it one more time to make it smooth and soft.

8. Place the dough ball in chakli mould and start making the chakli on grease proof paper.

9. Deep fry chakli in hot oil, until golden brown.

10. Drain on kitchen towel and when cool store in an air tight container.

Approximate preparation and cooking time: 1hour 10 minutes

Serves : 4 to 6 people. (depending on how many you can stop with! 😉

 

 

POHA CHIVDA

Not that we really need a special occasion to make savoury snacks like Chivda, but since Diwali was approaching I thought it was a good time to make this.

This is what you’ll need

Thin poha: 2 cups

Peanuts: 1/4 cup

Copra slices: 3tbsp

Coriander seeds: 2tbsp

Mustard seeds: 2tsp

Cumin seeds: 1tsp

Roasted chana dal: 2tbsp

Chilli powder: 2-3tsp

Turmeric powder: 1tsp

Hing (asafoetida): 1tsp

Curry leaves: 8-10

Sugar: 4tbsp

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Coarsely powder coriander seeds and keep aside.

2. In a wide pan heat the oil and first add season with mustard seeds, cumin seeds, coriander seed powder, curry leaves, roasted chana dal and hing.

3. Add the peanuts, copra slices and fry for a couple of minutes on a low flame until brown.

4. Add the chilli powder, turmeric powder and salt.

5. Mix in the thin poha and continue roasting on a low flame, until it becomes crisp. (Takes around 10- to 12 minutes)Keep mixing at regular intervals, so that the poha doesn’t burn.

6. Remove from the flame, add sugar and let it cool. Once cool store in an air tight container.

Approximate preparation and cooking time: 25 minutes

Serves: 4

KURMURA CHIVDA (PUFFED RICE CRISPY SNACK)

Kurmura has always been a favourite of mine. Can munch on it just plain or a little spiced up as a Chivda. Another quick and easy snack that I prepared this Diwali was Kurmura Chivda. Ready in less than 15 minutes and not too oily.

This is what you’ll need

Kurmura: 3 cups (roasted, until crisp)

Peanuts: 3tbsp

Cashew nuts: 3tbsp

Roasted dalia:1tbsp

Coconut slivers: 2tbsp

Green chillies: 6 (slit lengthwise)

Curry leaves: Few

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/2tsp

Sugar: 1tsp

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Heat the oil in a wide bottom pan.

2. Add the cashew nuts, peanuts, coconut slivers and roast until brown.

3. Add the green chillies, curry leaves, hing and roasted dalia. Fry until chillies are crisp.

4. Add the kurmura and turmeric powder. Mix well and fry for a minute.

5. Remove from flame and add the salt and sugar.

6. Once cool store in an airtight container.

Approximate preparation and cooking time: 15 minutes

 

 

 

 

GARLIC FRIES

French fries without doubt are an irresistible snack anytime of the day. More so on dull, gloomy mornings. Couldn’t decide between French fries with cheese or garlic fries. In the end settled for Garlic French fries. I used the ready cut frozen fries, to make my job easier 😛 🙂

This is what you’ll need

Cut french fries: 2 cups

Garlic: 4 cloves (finely chopped)

Butter: 1tbsp

Garlic powder: 1/2tsp

Mixed herbs: 2tsp

Salt to taste

Oil for frying

Let’s get cooking

1. Deep fry the french fries, drain on a kitchen towel and keep saide. (alternatively, you can cook them in an oven at 200deg C for 20-25 minutes or until brown and crisp. Tossing in between for even browning)

2. Prepare the garlic butter, by melting the butter in a pan. Add the chopped garlic and fry for a minute.

3. Turn off the gas. Add the garlic powder and salt.

4. Pour over french fries, along with the mixed herbs.

5. Serve hot with ketchup or any sauce of your choice.

Approximate preparation and cooking time: 20 minutes

Serves: 2-3

 

 

 

CRISPY BREAD SNACK (KURKURI BREAD UPKARI)

We make Bread Usli (spicy bread) very often either for breakfast or a quick evening snack, but I remember eating this crispy bread snack at an aunt’s place and had completely forgotten about it, until last week when talking to amma she mentioned about Brun (a crusty bread that is available in a bakery close to home). That was when I thought I should make this and keep handy to munch on at anytime!

This is what you’ll need

Crusty bread: 6 (bun shaped or 1 loaf)

Mustard seeds: 1½tsp

Cumin seeds: 1tsp

Green chillies: 4

Hing (asafoetida): 1/4tsp

Curry leaves: Few

Salt to taste

Ghee: 2tsp

Let’s get cooking

1. Cut the bread into small pieces. Chop the green chillies finely and tear the curry leaves.

2. Heat the oil and season with the mustard seeds, cumin seeds, hing, green chillies and curry leaves.

3. Add the bread, salt and fry on a low flame until crisp.

4. When completely cool store in an air tight tin. Eat as a snack or can even be used as croutons in soup.

Approximate preparation and cooking time: 30 minutes

 

BHAKARWADI

Out of the blues last night I thought I should try making Bhakarwadis at home. The recipe looked really easy and I had everything that was needed to make it at home. So in the afternoon it was time to be reminded of the ever so famous Chitale Bandhu and I got cooking. The main recipe I followed was from bhavnaskitchen.com. However I did make a few modifications.

The first lot of bhakarwadis did not turn out as crisp as I thought they would, but then fried the rest on a low flame and that did the trick!. Happy cooking. 🙂

This is what you’ll need

For the outer covering

Besan (gramflour): 3/4 cup

Maida (plain flour): 1 1/4 cup

Chilli powder: 1/2tsp

Hing (asafoetida): 1/4tsp

Turmeric: A pinch

Baking powder: 1/2tsp

Oil: 3tbsp

Salt to taste

For the filling

Dessicated coconut: 100gms

Poppy seeds: 40gms

Sesame seeds: 40gms

Badishep powder: 1tbsp

Cumin powder: 1/2tbsp

Coriander powder: 1/2tbsp

Green chillies: 3 (finely chopped)

Ginger paste: 2tsp

Garlic paste: 1tsp

Chilli powder: 2tsp

Turmeric powder: 1/2tsp

Hing: 1/4tsp

Coriander leaves: 3tbsp (finely chopped)

Clove powder: 1/2tsp

Sugar: 2tsp

Tamarind paste: 1tbsp

Salt to taste

Oil for frying

Let’s get cooking

1. Prepare the outer dough, by mixing all the ingredients in a bowl.

2. Add water little at a time to make a firm dough. Keep aside.

3. Mix the ingredients for the filling in a bowl and keep ready.

4. Roll out the dough into flat chappatis around 4 to 5″ in diameter

5. Spread spoonfuls of the filling in the centre, gently pressing. (If the filling doesn’t stick, lightly dampen the rolled out dough)

6. Fold into a roll. Cut into half inch pieces and deep fry on a low flame, in hot oil until golden brown.

7. Drain on kitchen towel. Once cool store in an air tight container.

Approximate preparation and cooking time: 50 minutes

Serves: 4-6

KAJJUBI BHAJO (FRIED CASHEW NUTS)

This is what you’ll need

Shelled cashew nuts: 250gms

Chilli powder: 2tsp

Hing (asafoetida): 1tsp

Pepper powder: 1tsp

Besan (gramflour): 3-4tbsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Wash the cashew nuts and drain out all the water.

2. To the wet cashew nuts, except the oil, add the rest of the ingredients. Coat well.

3. Heat oil and fry the coated nuts until dark brown.

4. Drain on kitchen towel.

5. Cool and  store in an air tight container.

Approximate preparation and cooking time: 30 minutes

Serves: 4

FRIED MASALA PEANUTS

With Diwali just round the corner, it was time for me to start with my festive cooking. Have a long list planned, but for starters it was Fried masala peanuts.

This is what you’ll need

Raw shelled peanuts: 250gms

Chilli powder: 2tsp

Hing (asafoetida): 1tsp

Besan (gramflour): 3-4tbsp

Salt to taste

Curry leaves: Few

Oil for deep frying

Let’s get cooking

1. Wash the peanuts and drain out all the water.

2. To the wet peanuts except the oil, add the rest of the ingredients. Coat well.

3. Heat oil and fry the coated peanuts until dark brown.

4. In the same oil fry the curry leaves.

5. Crush and mix with the fried peanuts.

6. Cool and  store in an air tight container.

Approximate preparation and cooking time: 25 minutes

Serves: 4

 

 

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