Recipe world: Snacks

Showing posts with label Snacks. Show all posts

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

We buy sweet potatoes very rarely. More than preparing the recipes, we love eating them cooked; wash the sweet potatoes thoroughly and pressure cook by adding water and 1 - 2 spoons of sugar. Drain the water, peel them and have it! You can cook them in microwave oven also.

Another variety we like to have is sweet potato chips. It will be very tasty and simple to prepare. But how much ever you prepare, it will be consumed very quickly!!

Preparation Time: 1 hour

Ingredients:

2 medium size sweet potatoes

Chips masala powder

Oil for deep frying

Method:

Wash and peel the sweet potatoes, make thin slices out of it.

Heat oil in a heavy bottom pan and deep fry the potato slices on medium heat.

Once they turn crispy and golden brown, transfer them to a tissue paper.

Then, add 1 - 2 spoons of chips masala according to your taste and mix well.

No need to add extra salt since masala powder contains salt.

Tips:

To make the chips nicely crispy, one nice tip from my cousin: Deep fry the chips and take out when they are 3/4th done; allow them to cool and again, deep fry them for 3 - 4 minutes. They will turn crispy easily.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I had a packet of Bisibele Bhath Powder sitting idle in my freezer from couple of months. To be frank, we were getting bored with the same taste of store bought powder. Somehow, we finished it successfully and I started searching for a bisibele bhath powder recipe in the net. Finally, I got a nice recipe and prepared the bisibele bhath powder at home. Then, I thought of preparing the Boondi, a combination with Bisibele Bhath, at home. Boondi came out very well and I am thinking of preparing it at home now onwards..

This boondi is slightly different from the boondi which we prepared for Boondi laddoo. For boondi laddoo, boondi should be smooth and for Khara (Spicy) boondi, it should become nicely crispy. This can be done by adding a few spoons of rice flour to the batter. Check out the recipe below and try it out!

Preparation time: 40 minutes

Ingredients:

Besan flour - 3 cups

Rice flour - 3 spoons

Water - 1 1/2 cup

Groundnuts - 3/4 cup

Few curry leaves

Salt to taste

Red chilli powder - according to taste

Oil for deep frying

Boondi ladle

Method:

Mix the besan flour and rice flour in a mixing bowl. Add water little by little and prepare a thick batter without any lumps.

To this, add 3 - 4 spoons of oil (cold) and mix it. By adding oil, it helps the batter to flow nicely while preparing the Boondi. Thanks to Vah Chef for this tip!

Batter should by in a nice, pouring consistency; little thinner than the dosa batter.

Heat the oil in a wide pan. Once the oil is nicely hot, pour 1 - 2 ladle full of batter onto the Boondi ladle and let the round drops of batter fell into the hot oil.

Deep fry them till crispy and golden brown, and transfer the Boondi onto a tissue paper.

Once all the Boondi is done, deep fry the groundnuts and curry leaves separately in the same oil.

Mix the groundnuts and curry leaves with Boondi.

Add salt and red chilli powder according to taste. Mix all the items thoroughly and store the Khara (Spicy) Boondi in an airtight container.

Khara Boondi can be eaten as a snack, or can be used to prepare the mixture, or can be served with Bisibele Bhath. Also, it goes well with rice and sambar.

Tips:

If the Boondi is becoming flat and not round balls, just add 1 - 2 spoons of besan flour to make the batter thick. For me, first few batches came out well and then, it started becoming flat. I added little more besan flour and it came out perfect.

Linking it to Food of the Month Contest at Food Corner.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Once we hear the word 'Chakkuli', first thing that comes to our mind is Ganesh Chaturthi. My mom and aunts used to prepare Chakkuli in lots and we were enjoying eating them up-to months! There is a tradition in my native that all the ladies will visit their mom's place with their hubby after the festival and give mom 'Baagina'. It consists of some holy items for ladies like- bangles, kunkum and turmeric, blouse piece or saree, etc. There is a belief that it is good for the daughter to prepare the Baagina on Ganesh Chaturthi and give to her mom and get her blessings. So, every daughter will visit her mom's house after the festival. Chakkuli, Vade, etc. dishes prepared for the festival and will be served to all these guests.

Coming to the recipe, Chakkuli muruku will be more crispier than the Chakkuli, which will be prepared as snacks for day to day use. It is very popular in Tamil Nadu state of India. Because of its taste, you can't stop yourself once you start eating them!

Preparation time: 1 hour

Ingredients:

Rice flour - 1 cup

All purpose flour / Maida - 1 cup

Gram flour - 1 cup

Split peas powdered finely - 1 cup powder

Red chilli powder - 1 1/2 tbsp (according to taste)

Cumin seeds - 1 tbsp (can use carom seeds also)

Sesame seeds - 1 tbsp

Salt

Pinch of cooking soda

Unsalted butter - 1 lemon size

Water - to prepare the dough

Oil for deep frying

Method:

Mix all the flours, red chilli powder, salt, sesame seeds and cooking soda in a mixing bowl.

Heat the butter and pour it on the flour mixture.

Mix it well and add water little by little. Knead it well and prepare a smooth dough.

Grease the Chakli mould and fill it with the dough prepared.

Heat oil in a frying pan. Once the oil is nicely hot, start pressing the dough into the hot oil with Chakli mould.

Cook the muruku on medium heat till the become nicely crispy. If the flame is too high, it won't get cooked well.

Keep the deep fried muruku on a tissue paper to absorb excess oil. Once it is cool, transfer the chakkuli muruku to an airtight container. It goes well with a cup of hot tea.

Tips:

Don't add too much of butter for preparing the dough. Else, muruku will become too crispy and you may not be able to get the perfect muruku shape.

This recipe was published in Thatskannada Newspaper, from my Kannada blog on 31th May 2011. Thanks to Thatskannada!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Vade is one of the authentic Havyaka delicacies, especially prepared for the Ganesh Chaturthi festival. People will prepare Chakli and Vade in lots for this festival and enjoy them upto a month after the festival. This dish can be prepared with very less items which will be there in everybody's kitchen.. but it needs bit more time and little stressful job! Better to get a helping hand instead of doing it alone..

Preparation time: 1 hour
Soaking time: 5 hours
Yield: 24 vade of medium size

Ingredients:
Rice - 3 cups
Urad dal (split) - 1/4 cup
Fenugreek 8 - 10 seeds
Carom seeds - 1/4 spoon
Cumin seeds - 1 spoon
Sesame seeds - 1 spoon
Green chilli - small piece
Oil for deep frying
Salt to taste

Procedure:
Soak urad dal and fenugreek seeds in water for 2 - 3 hours.
Wash the rice thoroughly with enough water and spread them on a cotton cloth for 5 minutes to absorb the excess water. Powder them coarsely like sooji rava before it gets dried up.
Grind the soaked urad dal and fenugreek seeds into smooth paste using water. Consistency of this paste should be the same as Dosa batter.

Add the carom seeds, cumin seeds, sesame seeds and green chilli while grinding, or powder them separately and add to the batter.
Don't use all the batter to prepare the dough; keep around 1/4th portion of the dough separately to add later.
Now, take the batter, add salt and coarsely powdered rice little by little. Prepare a smooth dough like Chapati dough. Knead the dough nicely for at-least 8 - 10 minutes to ensure proper mixing.
Keep the dough covered and let it sit for about 2 hours before preparing the Vade.
After 2 hours, knead the dough again. If needed, add the urad dal batter which was kept aside.
Heat the oil in a pan. Oil should be extremely hot (smoking level) for preparing the Vade; else, it won't puff up nicely.

Take small lemon size dough and knead it nicely for a minute. Roll it into a small roundel like Poori on a greased plastic sheet. Make a hole in the middle.
Once the oil becomes nicely hot, transfer the rolled Vade into the hot oil and deep fry till golden brown on both the sides. It won't take much time to deep fry them.
Preserve the Vade in airtight containers and enjoy eating them upto a month!

Tips:

Don't keep the dough balls ready for longer time to avoid them getting dried up. Simultaneously, you need to prepare the dough balls, roll them and deep fry! That's why it will be better to have some helping hands.

Sending this recipe to the 'Flavours of South India', ongoing event at Simply Food.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is one more variety of dish which I prepare using bamboo shoot. Bamboo shoot Bajji or Fritters is a perfect treat for snack time. To be frank, all the credit for this recipe goes to my sister ;)

Preparation Time: 35 - 40 minutes

Servings: 2

Ingredients:

Bamboo shoot - 3/4 bowl (squeeze off all the water)

Gram flour - 3/4 cup

Rice flour 2 - 3 spoon

Chilli powder - 2 spoon

Salt to taste

Oil for deep frying

Procedure:

Finely chop the bamboo shoot and roast them on medium flame for 7 - 8 minutes.

Mix the bamboo shoot, gram flour, rice flour, chilli powder, salt and prepare a thick batter using little water.

Heat the oil nicely.

Drop small balls of batter into the hot oil and deep fry them.

Enjoy the hot Bajji with a cup of tea or coffee :)

Tips:

You can add little more rice flour to make the Bajji more crispy.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

In rural areas like my hometown, people won't prefer buying the ready food like snacks from outside. Instead, they will enjoy the home made snacks like Chips with seasonally available vegetables like raw banana, jackfruit, breadfruit, sweet potatoes, etc. Sometimes, they will prepare snacks using the flattened rice and puffed rice. Here is my version of Churumuri using the puffed rice which you can enjoy with a cup of hot coffee or tea.

Preparation time: 25 minutes

Ingredients:

Puffed rice - 1 plate

Groundnut - 1/2 cup

Split pea / Putani - 1/2 cup

Mustard seeds - 1/2 spoon

Garlic crushed - 1 spoon ( you can use asafoetida alternatively)

Finely chopped green chilli - 1

Turmeric - 1/4 spoon

Red chilli powder - 1/2 spoon (adjust as per your preference)

Chopped curry leaves

Oil 4 - 5 spoon

Salt - as per taste

Amchur powder - a big pinch

Powdered sugar- 1/2 spoon

Procedure:

Take a heavy bottom pan, heat the puffed rice on small / medium flame for 5 minutes or till it becomes crispy. Transfer the puffed rice to some other vessel.

In the same pan, heat the oil and add groundnut, split peas and mustard seeds. Once it starts spluttering, add chopped green chillies and fry for a while.

Add red chilli powder, turmeric, curry leaves and crushed garlic. Fry the garlic nicely and switch off the flame.

Add salt and sugar to the seasoning and mix well.

Finally, add the puffed rice and mix it thoroughly. I prefer mixing it with hands instead of spatula.

Check the taste and add salt or sugar, if required.

Enjoy the Puffed rice churumuri with a cup of hot tea!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a simple and superb Chakli recipe for you. Once you start eating these chaklis, you can't stop yourself from eating so easily! It will be very nice for the snack time, also for trip or picnics. This Chakli is from a recipe book which I referred long back. I love the nice color of this Chakli a lot! Try this recipe and enjoy the crispy and tasty Chakli :)

Preparation time: 1 hour approx.

You can prepare 25 - 30 Chaklis from these measurements.

Ingredients:

Urad dal - 3/4 cup

Rice flour - 2 1/2 to 3 cup

Red chilli powder - 2 tbsp

Cumin and carom seeds - 1 tbsp

Salt

Oil for deep frying

Procedure:

Wash the urad dal and pressure cook with enough water in a pressure cooker.

Once it gets cool down, drain the excess water and grind the urad dal into the consistency of Dosa batter. It takes less than a minute to grind them since it is cooked already.

Add salt, red chilli powder, cumin and carom seeds and mix well.

Add enough rice flour and prepare a smooth dough like chapathi dough.

Fill the dough into the Chakli Mould (Chakli Press) and prepare the chaklis.

Deep fry the Chaklis in hot oil on medium flame until they become crispy.

Tips:

Apply oil inside the Chakli mould and then, fill the dough. It prevents the dough from sticking to the mould. Also, it will be easy to clean the mould after preparing the Chakli.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

It was a long week-end for us last week.. and Dear Hubby took me to the Caves Tour one day :) We didn't go for any trip recently because of the winter. We enjoyed the journey a lot this time.. It was quite a long journey to go there with nice greenery around! This time, I prepared a big bag of pop corn at home and it helped us a lot during the journey.

Its very easy to prepare pop corn at home! I feel that it is a perfect snack while watching the movies or for serving the unexpected guests. Just follow the recipe below and enjoy the pop corn!!

Preparation time: Max.20 minutes

Servings: 3 - 4

Ingredients:

Popping corn - 1/2 cup

Olive oil

Salt

Pepper powder (optional)

Method:

Heat 2 spoons of oil in a pan.

When the becomes extremely hot, add 4 - 5 spoons of popping corn and close the lid.

Within a minute, corns will start popping you will hear the sound.

Toss them 1 - 2 times or mix with a wooden spatula.

Once it gets ready, add salt and pepper powder and mix it well.

Just follow the above steps and prepare the pop corn as much you require!

Tips:

Sun flower oil or butter can also be used instead of olive oil.
If you want, add a pinch of turmeric to the heated oil to get the yellow pop corns.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ..

Ingredients:

Avarekaalu (hyacinth beans): 1/2 kg

Cinnamon pieces, cloves, marathi moggu, dhaniya - 2 table spoon

Coriander - 1 bunch

Little Pepper

Ginger - 1/2 inch

Green chillies - 10 nos (depending on your taste)

Fenugreek (Methi) leaves - 2 bunch

All purp. flour (Maida) - 1/2 kg

Little butter

Cooking soda - a pinch

Salt - as per taste

Oil for deep frying

Method:

To start with, remove the outer skin of the hyacinth beans.

Take Cinnamon pieces, cloves, marathi moggu, dhaniya, and pepper and fry them in a pan without adding any oil, and make a smooth powder out of it.

Put green chillies and ginger in miksy jar and prepare a paste.

Finely chop the methi and coriander leaves and keep aside.

Take all purp.flour, add little butter, salt and cooking soda and mix it well. Prepare a smooth dough by adding water, kneed it well and keep it aside.

Cook Avarekaalu in a pan by adding 1 table spoon oil and little water. Once it is half-cooked, add the masala powder, grinded paste, chopped methi and coriander, and salt and cook it well.

Make small balls out of dough already prepared, roll it into a small circle like Poori. Pour around 2 tablespoons of cooked mixture onto the middle of rolled dough, fold it twice to make a triangle and seal the edges.

Else, take a little more dough, roll like a chapati and cut it into 2 equal pieces. Fold both the pieces like a triangle by keepinf one side open. Fill the triangle with the cooked mixture and seal the edges well.
Heat oil in a pan, deep fry the samosas in medium flame till golden brown. Taste them when they are hot.