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Archive for the ‘Snacks’ Category

Pav Bhaaji

Pav Bhaaji

Ingredients:

1 small head of cauliflower, cut into florets
8-10 french beans, string and chop
2 potatoes, peeled and cubed
2 capsicum, chopped
1/2 cup green peas
2 onions, finely chopped
3-4 green chilies chopped
1 tsp ginger-garlic paste
3 medium chopped tomatoes
2 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tbsps Pav Bhaji Masala (or more to taste)
1 tsp garam masala
Finely chopped coriander leaves as required
1 tbsp lemon juice
Salt to taste
Oil as required
Salted butter as required
Bombay Pav (Bread Buns) as required

Method:

Pressure cook potatoes, cauliflower, peas, beans and capsicum along with turmeric powder, salt and 2 cups of water, till soft.
Mash all the cooked vegetables using a masher or a hand mixer.
Heat oil in a vessel,  add green chilies and onions and saute till onions turn light brown.  Add the ginger-garlic paste and saute for another minute.
Add red chili powder, coriander powder,  pav bhaji masala,  garam masala powder and salt. Combine well.
Add the tomatoes and cook until soft, approx 5-6 minutes.  Add little water,  if required.
Add the mashed vegetables and mix well.  Reduce flame and cover and simmer for 14-15 minutes.
Be aware that the mixture can spurt up as it boils,  so keep a lid on it while you are not actively stirring it.
Cook till the bhaji(gravy) thickens.  Adjust the salt, if required.  Turn off the heat.  Add butter and lemon juice and combine.  Garnish with coriander leaves.
Slice the pav buns horizontally and butter both the sides.
Place them on a heated griddle and cook till the buttered sides are brown.

To serve :
On a serving plate,  place the toasted buns and a bowl of Bhaji garnished with coriander leaves.  In another small plate place chopped onion and a lemon wedge.

To make cheese pav-bhaji,  top the Bhaji with some shredded cheese. In India, the brand used is Amul cheese…in the US, Cheddar(white) cheese comes close to this.

Also, if  you do not have a pressure cooker, just boil the veggies with salt till soft and then smash with a hand mixer. The pressure cooker just makes the whole process quicker and you can add all veggies at once. If not using pressure cooker, would have to boil the potatoes separately as they take longer than the other veggies.

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Aloo Tikki

Aloo Tikki

Ingredients:

2-3 medium Potatoes, boiled
2 tbspn Bread crumbs
Small onion, finely chopped
3-4 green chilies,chopped fine
1 tsp red chili powder
1 tsp coriander powder
1 tsp amchoor(dry mango) powder
1 tsp cumin powder
1 tsp garam masala powder
Finely chopped coriander leaves as required
Salt to taste
Oil as required

Method:

Boil potato with the skin. Discard the skin and mash potato finely.
Add bread crumbs,  mix and knead to make a smooth dough.
Now add all the masala powders,  salt , onion,  green chili and coriander leaves.  Mix well.
Now take a small portion of potato dough, make a ball, then flatten it to get a pattie shape.
Heat a flat pan with little oil.  Place the tikki in the oil and shallow fry on both sides to a golden brown color.
Take off the pan and drain in a paper towel.  Similarly make tikkis with rest of the potato dough.
Take two tikkis in a plate.  Add Chole (click here for recipe) on top.  Add green chutney and tamarind-date chutney.
Garnish with chopped onions and serve hot.

Ingredients:1 small head of cauliflower, cut into florets
8-10 french beans, string and chop
2 potatoes, peeled and cubed
1 capsicum, chopped
1/2 cup green peas
2 onions, finely chopped
3-4 green chilies chopped
1 tsp ginger-garlic paste
3 medium chopped tomatoes
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tbsps Pav Bhaji Masala (or more to taste)
1 tsp garam masala
Finely chopped coriander leaves as required
1 tbsp lemon juice
Salt to taste
Oil as required
Salted butter as required
Bombay Pav (Bread Buns) as requiredMethod:

Pressure cook potatoes, cauliflower, peas, beans and capsicum along with turmeric powder, salt and 2 cups of water, till soft.
Mash all the cooked vegetables using a masher or a hand mixer.
Heat oil in a vessel, add green chilis and onions and saute till onions turn light brown. Add the ginger-garlic paste and saute for another minute.
Add red chili powder, corainder powder, pav bhaji masala, garam masala powder and salt. Combine well.
Add the tomatoes and cook until soft, approx 5-6 minutes. Add little water, if required.
Add the mashed vegetables and mix well. Reduce flame and cover and simmer for 14-15 minutes.
Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it.
Cook till the bhaji(gravy) thickens. Adjust the salt, if required. Turn off the heat. Add butter and lemon juice and combine. Garnish with coriander leaves.
Slice the pav buns horizontally and butter both the sides.
Place them on a heated griddle and cook till the buttered sides are brown.

To serve :

On a serving plate, place the toasted buns and a bowl of Bhaaji garnished with coriander leaves. In another small plate place chopped onion and a lemon wedge.

To make cheese pav-bhaji, top the Bhaji with some shredded cheese. In India, the brand used is Amul cheese…in the US, Cheddar(white) cheese comes close to this.

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Paniyaram

Paniyaram

Ingredients :

Idli/Dosa batter – 3 cups
1 onion,chopped fine
4-5 green chilies,chopped fine
1 tsp mustard seeds
Finely chopped Curry and Coriander Leaves as required
pinch of asafoetida (hing)
Oil as required
Salt to taste

Method:

Heat oil in a pan. Add mustard seeds and curry leaves and allow it to crackle.
Add chopped onion, green chillies, asafoetida powder and fry for few minutes until all onions turn light brown.
Then mix this and coriander leaves with the batter. Add salt if required.
Heat the paniyaram pan, add few drops of oil in each hole, and then pour 1 spoon of batter in each hole carefully.
Cook on a low flame. Once the paniyaram is cooked on that side, turn it to the other side carefully.Cook till its done.
Serve hot with coconut chutney.

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Sushila

Puffed Rice Poha

Ingredients:

4 cups Puffed Rice ( Kurmura)
1 Onion (Finely chopped)
2-3 Green chilies
4-5 Curry leaves
1 pinch Asafoetida (Hing)
1/2 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Mustard seeds
1 cup Coriander. (For garnishing)
1 tsp Sugar
2 tbsp Oil
Salt (As per taste)

Method:

Wash puffed rice and drain the water completely.
Keep it aside for 10 minutes at room temperature.
Heat oil in a pan, add mustard seeds, curry leaves, asafoetida, green chilies and onion.
Cook for 2 minutes. Then add turmeric powder, red chili powder, sugar and salt to it.
Add puffed rice. Mix it thoroughly. Cover the pan and let it cook for a 2-3 minutes.
Garnish it with coriander and lemon before serving.

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Sabudana Khichdi

Sabudana Khichdi

Ingredients:

1 cup Sabudana (sago or tapioca pearls)
1 tsp Cumin seeds
2-3 Green Chillies chopped finely
1/2 cup roasted groundnuts powder
1 boiled & peeled potato
1/2 tsp Sugar
2 tsp Oil
Salt to taste

Method:

Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
Chop the potato into small cubes.
Heat oil in a deep pan and add cumin seeds and green chillies.
Add cubed potatoes and saute for 2-3 mins.
Then add the sabudana mixed with the groundnut powder, salt and sugar.
Mix well. Cover and cook on low flame for 5mins.
Garnish with coriander leaves.
You can add 1 tsp lemon Juice for taste. The hot Sabudana Khichadi is ready to serve.

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Idli Fry

Idli Fry

Ingredients :

6 leftover Idlis ( Rice Muffins)
Oil for deep frying
1/4 tsp Salt
1/2 tsp Red Chili Powder
1/2 tsp Chat Masala

Method :

For Plain Idli Fry
To make plain Idli fry, cut each Idli into 3 pieces.
Heat oil and deep fry Idli pieces over medium high heat. Drain with stainless skimmer and transfer them to paper towel.

For Tangy and spicy Idli fry
First, make plain Idli fry as per the above method. Place them on paper towel.
Sprinkle little salt, chili powder and Chat masala to taste when fried Idlis are hot.
Mix well and serve hot with Tomato Ketchup or Green Chutney.

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Sabudana Vada (Tapioca Fritters)

Sabudana Vada (Tapioca Fritters)

Ingredients:

1 1/2 cups Sago (sabudana , tapioca pearls)
2 medium potatoes, boiled and mashed
1 cup roasted peanuts, coarsely ground
5-6 green chillies and 1/2 tsp cumin seeds, coarsely ground
Fresh coriander(cilantro) leaves, finely chopped
1 tbsp lemon juice
1/2 tsp sugar
Salt to taste
Oil for deep-frying

Method :

Soak the sabudana (tapioca pearls), in enough water to cover it, for about two hours. Drain off excess water.
Mix together sabudana, potatoes, peanuts, green chillies, cumin seeds, cilantro leaves, lemon juice, sugar and salt.
Mix thoroughly. Divide into lemon sized balls and flatten between palms of your hands (Apply oil to your plams, if the mixture is sticking to your palms).
Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper.
Serve hot with peanut chutney or any chutney of your choice.

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