Tag Archives: snack

MASALA UPMA VADA (MIXED VEGETABLE SEMOLINA FRITTERS)

All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined. Trust me to try out something which caught my attention using masala upma! Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had!

masala-upma-vada2

This is what you’ll need

Semolina: 1 cup

Onion: 1 (finely chopped)

Carrot: 1 (peeled and cut into very fine cubes)

French beans: 12 to 15 (finely chopped)

Green chillies: 2

Ginger: 1/4tsp (grated)

Curry leaves: Few

Mustard seeds: 1tsp

Coriander leaves: 1tbsp (finely chopped)

Salt to taste

Ghee: 1tbsp

Oil for frying

Let’s get cooking

1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger.

2. Add the onions and saute for a couple of minutes.

3. Add the chopped vegetables and fry for 2 minutes.

4. Add the semolina and salt. Fry well for 3 to 4 minutes.

5. Add 3 cups of water (more if the mixture is thick) and cover the pan. Let it cook for 5 to 7 minutes.

6. When the mixture is dry, remove from flame.

7. Add the chopped coriander leaves. Mix well.

8. Shape into small round shaped vadas and deep fry in hot oil.

9. Serve hot with rasam/ sambhar and chutney.

masala-upma-vada

Approximate preparation and cooking time: 1 hour

Serves: 3-4

masala-upma-vada1

MUSHROOM MELT

I have been on a break from blogging for a really long time and finally got back to it after almost 3 months. Thought will start off with something very simple and came up with this open sandwich with a cheesy mushroom topping.

mushroom-melt1

This is what you’ll need

Bread slices: 4

Butter: 2tbsp

For the mushroom filling

Mushrooms: 100gms (sliced finely)

Onion: 1 (finely chopped)

Garlic: 2 cloves (diced)

Butter: 1tbsp

Cheese spread: 2tbsp

Grated mozzarella cheese: 2tbsp

Coriander leaves: 1tbsp (chopped)

Salt and pepper to taste

Let’s get cooking

1. To prepare the filling, melt the butter in a pan.

2. Add the onions and garlic. Sauté until transparent.

3. Add the mushrooms and cook until done.

4. Add the salt, pepper and coriander leaves. Mix well.

5. Remove from flame and when the mixture is still hot add the cheese spread and grated cheese.mix well.

6. Butter each bread slice and grill on a pan. Let it brown. Spread the mushroom filling on each slice and serve hot.

mushroom-melt

Approximate preparation and cooking time: 20 minutes

Serves: 2

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CHAKKULI MASALA (SPICED RICE STICKS)

I have been eating the famous Charmburya upkari and Ambuli pachadi in Mangalore since I got married, but it was only a couple of years back that I tried Chakkuli Masala. Nothing unusual, just a slight twist to the plain chakkuli for a change.

Chakkuli masala3

This is what you’ll need

Chakkuli or Muruku: 6-8 (coarsely crushed)

Onion: 1 ( finely chopped)

Green chillies: 2 (finely chopped)

Grated coconut: 3tbsp

Chilli powder: 1/2 to 1tsp (depending on how spicy you like it)

Lime juice: 1tsp

Coconut oi: 1tsp

Salt to taste

Let’s get cooking

1. Mix the chopped onions, green chillies, chilli powder, coconut in a bowl.

2. Add the crushed chakkuli pieces along with the coconut oil, lime juice and salt. Mix well.

3. Serve immediately.

Chakkuli masala

Approximate preparation and cooking time: 10 minutes

Serves: 2

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STUFFED BREAD PAKODA

I came across this recipe on Sia’s blog monsoonspice.com. I have always made bread pakodas, but this idea of making them with a stuffing was different to me. The chutnies along with the potato filling and bread give this pakoda a nice flavour. Perfect for a rainy day with a hot cup of Chai!!

This is what you’ll need

Bread: 6 slices

Green coriander chutney: 1/4 cup

Sweet chutney: 1/4 cup

Oil for deep frying

For the Filling

Potatoes: 2 (boiled)

Green chillies: 3 (finely chopped)

Ginger: 1/2″ piece (grated)

Turmeric powder: 1/4tsp

Cumin seeds: 1tsp

Coriander leaves: 2tsp (finely chopped)

Salt to taste

For the batter

Besan/ Chickpea flour: 1 1/2 cups

Rice flour: 1/4 cup

Chilli powder: 1tsp

Ajwain (carom seeds): 1/2tsp

Curry leaves: Few (chopped)

Hing (asafoetida): A generous pinch

Salt to taste

 

Let’s get cooking

For the filling

1. Mash the boiled potatoes.

2. Mix the rest of the ingredients along with the potato and mash well. Keep aside.

For the batter

1. Sift the flours to remove lumps and mix together.

2. Add the rest of the ingredients and 1 1/2 to 2 cups of water mixing well. Make sure no lumps are formed.

3. The batter should be of pouring consistency, not very thick.

To prepare the Pakodas

1. Take the bread slices and trim off the crust if you do not like it.

2. On one slice of the bread spread the sweet chutney and green chutney on the other slice.

3. Spread around one and half to two table spoons of the potato mixture on one slice of the bread and cover it with the other.

4. Cut diagonally into half and then each triangle into half again.

5. Dip each quarter into the batter and deep fry on a medium flame until brown.

6. Drain on a kitchen roll and serve hot with chutney or sauce.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

 

POPCORN CHICKEN

KFC style popcorn chicken was my dish for the day. Had a packet of boneless chicken which was too little to make a curry, this popcorn chicken seemed to be the perfect snack to make. A little more time consuming than I expected, but worth it.

Popcorn chicken

This is what you’ll need

Boneless chicken breasts: 2 (cut into one inch bite sized pieces)

Milk: 3/4 cup

Egg white: 1

Oil for frying

To marinate the chicken

Chilli powder: 1tsp

Garlic powder: 1tsp

Soya sauce: 1tsp

Salt and pepper to taste

For the first coating

All purpose flour (maida): 1 cup

Paprika powder: 1tsp

Garlic powder: 1/2tsp

Onion powder: 1tsp

Pepper powder: 1/2tsp

Salt to taste

For the second coating

Crushed cornflakes: 1/2 cup

Bread crumbs: 1 cup

Let’s get cooking

1. Marinate the chicken pieces with the ingredients listed under marinate for chicken for about half an hour.

2. Lightly beat the egg white along with the milk and keep aside.

3. In 2 separate wide dishes, mix the ingredients listed under first coating and second coating and keep ready.

4. Add the marinated chicken to the dish that has the first coating (flour mixture) Coat it well.

5. Remove from the flour mixture and dip the chicken pieces into the egg and milk mixture.

6. After this roll the chicken pieces in the cornflakes and bread crumb mixture.

7. Do this with all the chicken pieces and refrigerate for 10 to 15 minutes. This helps the coating to remain firm on the chicken.

8. Heat the oil and deep fry the chicken pieces until golden brown. Drain on a kitchen towel and serve hot with ketchup or mayonnaise.

9. For a tangy taste, sprinkle some chaat masala and paprika powder on top.

popcorn1

Approximate preparation and cooking time: 1 hour

Serves: 4

popcorn2

 

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SPINACH AND MUSHROOM CUTLETS

Spinach mushroom cutlets

I have previously made mushroom cutlets and they had turned out quite nice. This time decided to add in some spinach and try it out.

Spinach mushroom cutlets3

This is what you’ll need

Mushrooms: 2 cups

Spinach: 2 cups

Onions: 1

Potatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 3

Garam masala: 1tsp

Amchur: 1tsp

Chilli flakes: 1tsp

Coriander leaves: 2tbsp

Breadcrumbs: 1/2 cup

Oil: 2tsp

Salt to taste

Oil for shallow frying

Let’s get cooking

1. Boil, peel and mash the potatoes.

2. Finely chop the onions, mushrooms, spinach, green chillies and coriander leaves.

3. Heat some oil in a pan, add the onions and saute until transparent.

4. Add the ginger garlic paste along with the green chillies and fry for a minute.

5. Add the chilli flakes, mushrooms and spinach. Cook until the mixture is cooked and completely dry.

7. Add the salt, garam masala powder, amchur and chopped coriander leaves. Mix well. Fry again for a while until dry.

8. When the mixture cools down a little, add the mashed the potatoes along with half of the bread crumbs and mix well.

9. Shape into flat rounds and keep aside.

10.Coat the cutlets in the remaining bread crumbs and shallow fry in hot oil.

11. Serve with a chutney of your choice.

spinach mushroom cutlets1

Approximate preparation and cooking time: 45 mins

Serves: 4

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Spinach mushroom cutlets

EGG CHEESE TOAST

Egg sandwiches and Cheese sandwiches are something I make very often at home, especially for the children’s lunch boxes. When I came across a combination of both into one sandwich at foodsandflavorsbyshilpi.com I made note of the recipe and was sure that I wanted to try it out. Today seemed the perfect morning to make it especially since I was in no mood to cook an Indian breakfast. Quick, filling and very easy to make this recipe is for keeps.

This is what you’ll need

Eggs: 4

Bread slices: 4

Grated cheese: 1/2 to 3/4 cup

Onion: 3tbsp (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Green pepper: 1tbsp (finely chopped)

Chilli flakes: 1/2tsp

Butter: To lightly spread on each slice

Salt and pepper to taste

Let’s get cooking

1. Boil the eggs. When cool remove the shell, cut into roundels and keep aside.

2. In a bowl mix the onions, cheese, peppers, coriander leaves and chilli flakes.

3. Butter the bread slices and lightly toast them.

4. Remove and place on a baking tray lined with aluminium foil.

5. Place the egg slices on the bread slices. Sprinkle a little salt and pepper.

6. Generously spread the cheese mixture over the eggs.

7. Bake in the oven at 200 deg C for around 4 to 5 minutes or until the cheese melts.

8. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 30 minutes

Serves: 2

* I used big bread slices and needed one egg for each slice.

* Cheddar cheese was what I used, but you can use any other cheese too.

 

 

 

 

JUS-ROL PIZZA PUFF

With winter having set in and the clocks moved back an hour, it seems like time has come to a standstill! Initial winter blues set in and I find myself dreading the thought of having to cook. To my rescue came the Jus-Rol puff pastry sheets that I had at home. Added a few toppings (chicken for the kids and hubby, vegetarian for me) popped it into the oven and voila out came a tasty pizza puff. The kids absolutely loved it and the best part is this required very little preparation.

This is what you’ll need

Jus-Rol puff pastry sheets: 1

Tomato puree: 4tbsp

Vegetables for topping as per your preference I used sliced red onions, mushrooms, green pepper, cherry tomatoes and spinach

Grated cheese: 6 tbsp

Mixed herbs and chilli flakes: For topping

Let’s get cooking

1. Pre heat the over at 180deg C.

2. If using rom frozen, first thaw the puff pastry sheet. Cut into 6 pieces (or 4 big ones)

3. Spread tomato puree on the base of each sheet.

4. Spread the vegetables on the top.

5. Sprinkle herbs and chilli flakes.

6. Top with grated cheese and bake in a preheated oven for 25 to 30 minutes or until the pastry is nicely brown.

7. Drizzle with olive oil and serve hot.

 

Approximate preparation and cooking time: 50 minutes

Serves: 3

 

 

 

RAVA DHOKLA (STEAMED SEMOLINA CAKES)

A healthy snack, and a change from the usual Rava Idlis that I make. Found the recipe for Rava Dhokla from sailusfood.com. There were many other options, but decided to try out this one with a few modifications.

This is what you’ll need

For the dhokla

Rava (semolina): 1 cup

Yoghurt: 1 1/2 cup (sour)

Buttermilk: 1/2 cup

Green chillies: 3

Ginger: 1/2″ piece

Sugar: 1/2tsp

Lemon juice: 1/2tbsp

Oil: 1tbsp

Eno: 1tsp

Salt: To taste

Chilli powder and chopped coriander leaves: To garnish

For the seasoning

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Sesame seeds: 1tbsp

Curry leaves: Few

Oil: 1/2tbsp

Let’s get cooking

1. In a bowl add the yoghurt and rava. Mix well to a paste taking care that no lumps are formed. Let it soak for at least two hours. Or can be left over night in the refrigerator.

2. Coarsely grind the green chillies and ginger.

3. Just when preparing the dhokla, mix the rest of the ingredients green chilli ginger paste, sugar, oil, lemon juice and salt to the rava mixture.

4. Add the butter milk and bring to a dosa batter consistency.

5. Add the eno fruit salt and mix gently. The mixture will become frothy.

6. Pour into greased pressure cooker vessels immediately and steam for 15 -17 minutes.

7. Prepare the seasoning and pour over the steamed dhokla.

8. Garnish with red chilli powder and chopped coriander leaves. Serve hot with green coriander chutney or sweet chutney. Alternately, cut the dhokla into half, horizontally. Prepare the green chutney and spread all around. Cover again and serve like a sandwich dhokla.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4

 

SABUDANA IDLI (STEAMED SAGO CAKES)

I remember quite a few years back when I came across this interesting recipe for Sabudana Idli on a food group in Facebook. It became so popular with many members, that I too was tempted to try it and it was really yummy. Recipe courtesy chefinyou.com

This is what you’ll need

For the idli

Idli rava (cream of rice): 2 cups

Sago: 1 cup

Yoghurt: 2 cups (if thick) plus 2 cups water, else 3 cups plus 1 cup water

Grated coconut: 1/2 cup

Baking soda: 1/4tsp

Salt to taste

For seasoning

Mustard seeds: 1tsp

Green chillies: 3

Curry leaves: Few (torn)

Coriander leaves: Few

Cashewnut bits: 1-2tbsp

Ghee: 1tsp

Let’s get cooking

1. Mix the idli rava and sabudana in a big vessel.

2. To this add the yoghurt, along with the water and let it soak for 10 hours (I usually leave it over night)

3. Next morning mix it well and if required add another glass of water. This batter does not rise.

4. Add the coconut and mix well.

5. Heat the ghee is a pan and season with the mustard seeds, chopped green chillies, curry leaves and cashew nut bits.

6. Add the seasoning to the idli mixture, along with salt, chopped coriander leaves and baking powder. Mix well.

7. Grease an idli mould and steam the sabudana idlis in the idli stand for around 10 to 15 minutes.

8. Remove from the mould once cool and serve with a chutney of your choice.

Approximate preparation and cooking time: 40 minutes (excluding soaking time)

Serves: 4

 

 

 

 

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