Spicy and Delicious foods of India: snacks

Hot, spicy chilli chicken

Paneer Tawa Masala

Showing posts with label snacks. Show all posts

Showing posts with label snacks. Show all posts

Cabbage Pakodi

Ingredients:

1 1/2 cups besan/gram dal flour/chick pea flour
1/2 cup rice flour
2-3 green chillis, finely chopped
1/4 tsp red chilli pwd
1/2 tsp ginger garlic paste
1 large onion, sliced
2 cups finely sliced cabbage
1 tbsp hot oil
few sprigs curry leaves
salt to taste
oil for deep frying

1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

Chilli Cheese Toast

In a bowl grate a cheese cube (about 2 tbsps). Add 2 finely chopped green chilies, finely chopped small green or red bell pepper, finely chopped small onion, 2 tbsps chopped coriander leaves, pinch of salt and 1/4 tsp pepper pwd to the grated cheese and mix lightly.
Take a slice of brown bread or whole wheat bread, spread 2 tbsps of the prepared filling and sprinkle some cheese on top. Bake in a pre-heated oven at 175 C till cheese melts and the bread it toasted, approx 5-6 mts.
You can use Amul cheese, Mozzarella or Cheddar cheese.

Vegetable Masala Toast

Heat a tbsp of olive oil in a cooking vessel. Add a chopped onion and a chopped green chili and saute for 4 mts. Add one chopped capsicum and one grated carrot and saute for another 6 mts. Add salt to taste, 1/2 tsp red chili pwd and pinch of turmeric pwd. Mix well. Add a tbsp of tomato ketchup, a tbsp of lemon juice and chopped coriander leaves and mix. Turn of heat and remove onto a plate.
Toast whole wheat or brown bread on one side, spread some tomato sauce, spoon some of the vegetable masala all over and toast the other side of the bread in a few drops of ghee or butter.

Hakka Noodles

ingredients

preparation method

As per the package instructions, cook the noodles and once done, then pour 1 tbsp. of oil. Set aside.
In a frying pan, heat oil and add garlic, carrots, sliced onions, cabbage, green bell peppers and ginger. Sauté over high flame until vegetables are cooked.
Add green chili sauce, cooked noodles, salt and pepper powder. Stir until all the cooked vegetables blend with noodles.

Serving Suggestions

Serve hot with green or red chili sauce.

Bread Tikka

ingredients

preparation method

In a pan, heat oil and put mustard seeds.
Add coriander powder and turmeric powder. Mix well.
Put green chilies and mashed potatoes to it. Fry for four minutes.
Add coriander leaves and stir well. Switch off the heat.
Strain curd through strainer.
Apply curd on one side of bread slice and then spread the potato mixture over it.
Repeat the procedure for remaining bread slices.
Keep one slice of bread above the potato mixture.
Make 4 pieces and serve with ketchup of sauce.

Cheese Crackers

ingredients

preparation method

Preheat microwave to 385 degree F.
In a bowl, mix the cheese and butter until well blended.
Combine the chives, salt and flour to the above mixture. Mix well to make dough.
Make ¾-inch balls from a prepared dough and keep them on ungreased cookie sheets.
Flatten these balls and prick all crackers with a fork, one at a time.
Now, bake these crackers at 350 degrees for 17 minutes.
Take out on a wire rack and keep aside to cool down.

Crispy Oatmeal Cookies

ingredients

preparation method

Preheat microwave to 350 degrees.
In a bowl, beat sugar, vanilla, honey and butter together until fluffy.
In another bowl, mix baking soda, salt and flour together.
Then combine this mixture to butter mixture. Stir well to mix.
Stir in add-ins and oats.
Put little dough onto greased sheet and dip a flat bottomed glass in raw sugar.
Flatten the cookies using this flat bottomed glass and then bake them until golden and crisp.

Spinach rolls

ingredients

For making batter:

preparation method

In a non-stick pan, heat ghee and put onions to it. Stir-fry until transparent.
Mix green chilies to it and sauté for a minute.
Add amchur powder, salt and mashed potatoes.
Switch off the heat and keep this mixture aside to cool down.
Make rolls from this mixture and keep a little stuffing in the middle of each spinach leaf.
Now, wrap the leaf around the potato stuffing. Repeat the process for all remaining spinach leaves.
In a medium bowl, combine all the ingredients to make a smooth batter.
Drop each spinach roll in the prepared batter and then deep-fry in hot oil.
Serve hot.

Bread Samosa

ingredients

preparation method

In a medium bowl, add all the stuffing ingredients and combine well.
Cut the edges of bread slices and soak them in water.
Squeeze out the excess water and put the stuffing in it. Hold it in the forms of cones and seal the ends with any flour paste.
In a pan, heat oil and deep fry the samosas tillgolden brown.
Drain the excess oil.
Samosas are ready to serve.

Corn Chaat

ingredients

preparation method

In a pan, deep fry the peanuts in hot oil.
Cut all the veggies.
Now sauté the corn kernels in melted butter for about one minute.
Then add cucumber, tomato, onion, pepper, coriander leaves, salt, chaat masala and lime squeeze.
Mix peanuts, sev or boondion top of this mixture before serving.
Serve immediately.

Chili Masala Rolls

ingredients

preparation method

In a bowl, combinemaida, corn flour andsaltto prepare a dough using water.
Cook soaked fenugreek in water, remove excess water and set aside.
Combine turmeric powder,bengal gram flour, fenugreekand garam masala powder.
In a pan, heat ghee and put chopped coriander and chili in hot oil. Fry for a few minutes.
Now mixlime squeeze, fenugreek and salt in above mixture. Stir for few minutes and then turn off the flame.
Take a small dough portion and move into a triangle.
Place the prepared chili mixture in it and roll.
Repeat the process to make more rolls.
In a pan, heat oil and put the rolls, fryuntil golden brown.
Serve hot.

Coconut Cutlet

ingredients

preparation method

Combine chilies, coconut, salt, potatoes,corn flour and ginger together.
Knead this mixture to make soft dough and separate it into 12equal portions. Shape each portion into a cutlet.
Mix coconut powder and breadcrumbs together in a bowl.
Dip each cutlet in a crumb-coconut mixture and then put these cutlets in a refrigerator for about ten minutes.
In a pan, heat oil and fry both sides of cutlets on medium flame until golden brown.
Drain and place cutlets on kitchen paper for a few minutes.
Serve hot.

PAO BHAJI RECIPE

Ingredients:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped

Preparation:

Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
Steam all the other vegetables seperately & add them to the onion mixture.
Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
For the pavs:
Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
Serve hot with bhajji.

VEGETABLE PAKORA RECIPE

Ingredients:

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion

How to make vegetable pakora:

Boil the potato until just tender, peel and chop finely.
Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375°.
Drain pakoda on paper towels and serve immediately.
Serve vegetable pakora with coriander or mint chutney or tomato ketchup

FRENCH FRIES RECIPE

Ingredients:

6 large baking potatoes, cut into strips
Oil for deep frying
Salt

How to make french fries:

Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
Heat oil in deep fryer to about 375°.
Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

BREAD CUTLET RECIPE

Ingredients:

2 boiled potatoes
1 green chili (finely chopped)
1 inch ginger piece (chopped)
2 tblsp boiled peas (optional)
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying

How to make bread cutlet Indian style

Remove the skin of the potato and mash it properly.
Heat 1 tsp of oil in a kadai/wok, add mustard seed and curry leaves. When mustard seeds start to splatter add mashed potatoes along with green chili, ginger, boiled peas, red chili powder, garam masla powder, dry mango powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.
When the mixture gets slightly cold start making small round balls it and keep them aside.
Now take water in the wide bowl and dip a single bread slice into it just enough, that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.
While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat and smooth out the edges.
Prepare the balls of the remianing bread slices and keep aside
Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry two bread cutlet at a time. Then on medium flame fry them till golden in color from all sides.
Take them out on the kitchen paper and sprinkle chat masala over it.
Serve hot with green chutney.

DAHI VADA RECIPE

Ingredients: :

For Wada:
1/2 Cup Urad daal
1/2 cup moong dal duli
Salt to taste
1/4 tsp Baking powder
1/2 tsp cumin seeds
1 tsp grated Ginger
Oil to fry

For Dahi :
2 cups Dahi (yogurt)
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste
1 tsp sugar

How To Make Dahi Vadas:

For vada - Clean, wash and soak the daal overnight or 7 - 8 hrs.
Separate the water and grind them together into smooth paste without water or if necessary then very little water. The paste should be coarse and not fine.
Take out the paste in a bowl and then beat the mixture for 10 - 15 minutes till the mixture becomes fluffy. This will make the vadas soft.
Add salt, cumin seeds, ginger and baking powder.
Heat oil in a pan for frying and drop small balls of batter in the oil with the help of a spoon. The flame should be medium. Do not put more than 8 - 9 balls.
Fry till golden brown. Then take them out on kitchen paper.
In a bowl fill 2 cups of warm water with 1 tsp salt and put the vadas in it. Let them soak for 1/2 hr.
Meanwhile prepare the dahi.
For Dahi
- Beat the curd smooth and put in a bowl.
Keep in refrigerator for an hour to get chilled.
Before serving add salt, red chili powder, sugar and roasted cumin powder to the dahi .
Serving - Squeeze out the vadas from the water and in a deep dish arrange the wadas and pour dahi over them.
Pour imli (tamarind) chutney and green chutney.
Garnish with coriander and slit green chillies.
Serve the dahi vadas chilled.

CHEESY PIZZA

Ingredients:

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)

Preparation:

Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

VEGETABLE SAMOSA RECIPE

ALOO BONDA RECIPE

Ingredients:

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying

How to make aloo bonda:

Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
Make small balls of aloo (potato) mixture.
Dip each ball in the batter and deep fry them till golden. brown
Serve aloo bonda hot with chutney.

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