Tag Archives: snacks

SPINACH CAULIFLOWER CUTLETS

It is always an ordeal to get my kids to have their daily quota of vegetables. I need to come up with different ways to get them to eat them. Today came up with this idea of spinach and cauliflower cutlets.

spinach-cauliflower

This is what you’ll need

Spinach: 1 cup (finely chopped)

Cauliflower: 1 cup (finely shredded)

Potato: 1 (boiled)

Ginger: 1tsp (grated)

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Chaat Masala: 1tsp

Cornflour: 2tbsp

Bread crumbs: 1/2 cup

Salt to taste

Oil: To shallow fry

Let’s get cooking

1. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt.

2. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture. Keep the remaining bread crumbs aside, to be used for coating the cutlets.

3. Mix well and shape into cutlets. Coat with breadcrumbs.

4. Shallow fry until evenly brown.

5. Serve hot with ketchup or green chutney.

scc1

Approximate preparation and cooking time: 40 minutes

Serves: 4

SEVPURI SANDWICH

The variety and innovative ideas that some of the food stalls/ restaurants come up with in Bombay are unbelievable. This one for instance became popular when introduced at Gupta Chaat Centre. I remember reading about this in the times of India and the recipe was quite simple, basically a grilled vegetable sandwich, topped with sweet and spicy chutney along with sev. I used 3 slices of bread for one sandwich. Made it at home today and it was an instant hit!

Sevpuri sandwich1

This is what you’ll need

Bread slices: 12

Onions: 2 (cut into roundels)

Boiled potato: 1 (big, peeled and cut into roundels)

Boiled beetroot: 1 (big, peeled and cut into roundels) (optional)

Cucumber: 1 (cut into roundels)

Tomatoes: 2

Butter: 5tbsp

Cheese slices: 4

Baarik Sev: 1 vati

Puris: Few

Green coriander chutney: As required

Sweet date chutney: As required

Chaat masala, lemon juice and chopped coriander leaves: To garnish

Let’s get cooking

1. Apply butter to all the bread slices and keep aside. Of the 12 slices, on a pan grill 4 slices and keep aside. (this slice is used in the middle)

2. Apply a little bit of coriander chutney onto one bread slice, put the onions, puri and tomatoes. Cover with the grilled bread slice. Put the boiled potato, cucumber and beetroot (if using) and a slice of cheese. Place another bread slice on the top, making sure the buttered side is on the top.

3. Prepare the rest of the sandwiches in the same way and grill on a tava or a toaster.

4. When serving sprinkle sweet chutney, green coriander chutney and the sev generously on the top

5. Garnish with chaat masala, lemon juice and chopped coriander leaves. Serve hot

sev puri sandwich

Approximate preparation and cooking time: 30 minutes

Makes: 4 sandwiches

sevpuri sandiwch2

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.

 

 

MOZZARELLA CHEESE DIPPERS

Cheese dippers are an all time favourite at home, especially with my older son. He could eat them anytime of the day and never get bored of it. When I found this recipe on savoryandsweetfood.com I decided to give it a go. Simple to make, and tasty too.

This is what you’ll need

Mozzarella cheese: 1 block (drained well, and cut into finger sized pieces, around 12 to 15 pieces) Alternately you can use cheese strings, halved

Oil for deep frying

Flour mixture

All purpose flour: 1/2 cup

Chilli powder: 1/2tsp

Paprika: 1/2tsp

Garlic powder: 1/2tsp

Black pepper powder: 1/2tsp

Oregano: 1/2tsp

Salt: 3/4tsp

For dipping

Egg: 1

Milk: 1/4 cup

For the breading

Panko bread crumbs: 1 cup

Chilli flakes: 1/2tsp

Mixed herbs/Italian seasoning: 3/4tsp

Salt and pepper to taste

Let’s get cooking

1. Take 3 bowls. In the first one mix the ingredients listed under flour and keep aside.

2. Beat the egg along with the milk in the second bowl.

3. Add all the ingredients listed under breading in the third bowl.

4. Take each cheese finger, first coat it with the flour, dip in the egg mixture and finally coat in the bread crumbs.

5. Continue in the same manner for the rest of the cheese fingers.

6. Place them on a plate and freeze for at least 30 minutes. This helps the bread crumbs to stay on the cheese and also prevents the cheese from melting too soon when frying.

7. After 30 minutes, heat oil in a pan and deep fry on medium to high flame until golden brown.

8. Serve warm on it’s own or with any dip.


Approximate preparation and cooking time: 15 minutes (excluding freezing time)

Serves: 3-4

 

 

 

 

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

CHICKEN KHEEMA CUTLETS

Another one of the recipes  I learnt from my Amma and it tastes yummy! These cutlets can be had as a snack, but I usually end up making them for a main meal. Put them in between burger buns and voila, you have a chicken burger too!

This is what you’ll need

Kheema: ½ kg

Onions: 2

Ginger: 1” piece

Garlic: 6 cloves

Green chillies: 6

Potatoes: 3

Garam masala: 1tsp

Bread Slices: 3-4

Mint leaves: 1tbsp

Coriander leaves: 3tbsp

Bread crumbs: For coating

Salt to taste

Oil to shallow fry

Let’s get cooking

1. Wash and clean the kheema.

2. Boil, peel and mash the potatoes.

3. Chop the onions and green chillies, mint leaves and coriander leaves. Grind the ginger garlic to a paste.

4. Heat the oil in a pan. Add the chopped onions, green chillies and sauté. When transparent add the ginger garlic paste and cook for 2 minutes.

5. Add the garam masala and kheema. Cook till the kheema is done and mixture is completely dry.

6. Add the chopped mint and coriander leaves and salt. Stir again.

7. Let this mixture cool. Then add mashed potatoes.

8. Soak the bread in water. Squeeze out all the water and then add to the potato/ kheema mixture.

9. Shape into flat cutlets, coat with bread crumbs and shallow fry. Serve with ketchup.

Approximate preparation and cooking time: 45 minutes

Serves: 4

ALOO AUR MATAR KI TIKKI (POTATO AND PEAS CUTLETS)

It is Easter break for the children and much as I would have liked to pamper their taste buds, the last few days I have been out of sorts. Was feeling slightly better today, but did not venture into making anything very elaborate. Todays lunch was Aloo aur Matar ki tikki.

This is what you’ll need

Potatoes: 4

Peas: 1/2 cup

Cornflour: 2tbsp

Bread slices: 3

Green chillies: 2

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Coriander leaves: Few

Chaat masala: 1tsp

Salt to taste.

Let’s get cooking

1. Boil the potatoes and peel them. Boil the peas and keep aside.

2. Chop the green chillies and coriander leaves finely.

3. Mix all the ingredients in a big bowl and mash well. Dampen the bread slices, before mixing.

4. Divide the mixture into small portions.

5. Flatten with the palm and shallow fry in hot oil.

6. Serve with chutney or ketchup.

Approximate preparation and cooking time: 30 minutes.

Serves: 4

* This tikki can be eaten with ragda or as a cutlet for vegetarian burgers.

VEGETABLE CANAPES

Never really looked for Canapes in the supermarket, but while grocery shopping yesterday I noticed them and picked up a packet. A good evening snack for the kids. They were made from wheat flour and what’s even better it is loaded with vegetables! You can choose whatever toppings you want, but I settled with whatever I had at home.

This is what you’ll need

Canapes: 12

Onion: 1/2 ( chopped)

Mushrooms: 2 (chopped)

Sweet corn: 2tbsp

Tomato: 1/2 (chopped)

Green chilli: 1 (chopped)

Coriander leaves: 1tsp (chopped)

Garam masala: 1/2tsp

Chaat masala: 1/2tsp

Grated cheese and chilli powder: For garnish

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Heat the oil in a pan and saute the onions and green chilli for a couple of minutes.

2. Add the mushrooms and cook until soft.

3. Add the tomatoes and cook until pulpy.

4. Put the sweet corn, garam masala, chaat masala, coriander leaves and salt. Mix well. Let the mixture cool.

5. Fill this mixture into each canape. Garnish with cheese and chilli powder and serve.

Approximate preparation and cooking time: 15 minutes

Serves: 2

 

 

MASALA PAV (SPICY VEG BUNS)

The last couple of times I was in Bombay, my niece gorged on this Masala Pav. With that much of butter, anything would taste delicious. Looking at her enjoying it so much I thought I’ll try making it at home. Similar to Pav Bhaji sans the potatoes, and it was a big hit at home with everyone! Tried this recipe from chakali.blogspot.com.

This is what you’ll need

Pav: 4

Onions: 2 (big)

Tomatoes: 2

Green pepper: 1/2

Ginger garlic green chilli paste: 1tbsp

Tomato puree: 2tbsp

Chilli powder: 2tsp

Amchur: 1tsp

Pepper powder: 1/2tsp

Coriander powder: 1tsp

Pav bhaji masala: 1 1/2tsp

Butter: 2tbsp for cooking

Coriander leaves: 1tbsp

Lemon wedges: To garnish

Salt to taste

Let’s get cooking

1. Chop the onions, tomatoes, pepper and coriander leaves finely.

2. Melt the butter in a pan and saute the onions until transparent.

3. Add the ginger garlic green chilli paste and fry for a minute.

4. Add the tomatoes and cook until pulpy.

5. Add the dry powders, along with the tomato puree, the pepper and salt.

6. Fry for another 2-3 minutes. Keep aside.

7. To prepare the masala pav, cut each pav into half. Apply some of the masala on one side

8. Melt some butter in a pan and brown the pav on both sides, masala side first.

9. Top it with the other half and serve hot.

Approximate preparation and cooking time: 30 minutes

Serves: 2

* You can add grated cheese too if you like.

 

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