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  1. #11
    Chitvish's Avatar
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  2. #12
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    Default Peas Dhokla - a visual deight as well!

    You can use both fresh as well as frozen peas.

    Peas - 1 cup ( mash raw fresh peas in the mixie adding minimum water)

    Besan - 1 cup

    Green chilli-ginger paste - 2 tsp (or more)

    Oil - 2 tsp

    Sal, sugar

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Hing - tsp

    Slit gren chillies - 2-3

    Fruit salt - 1 tsp (or cooking soda-1/2 tsp)

    Please follow the steps as in Dhokla
    Step By Step photos for Snacks!-peas-dhokla-1.jpg

    Step By Step photos for Snacks!-peas-dhokla-2.jpg

    Step By Step photos for Snacks!-peas-dhokla-3.jpg

    Step By Step photos for Snacks!-peas-dhokla-4.jpg

    Step By Step photos for Snacks!-peas-dhokla-5.jpg

    Last edited by Chitvish; 28th December 2009 at 05:16 PM.

  3. #13
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    Default Chilli Bread - a perfect snack!

    I learnt this from a TV show.


    Bread slices - 5 (cut into squares)

    Heat oil & shallow fry the pieces till crisp.

    To temper:

    Oil - 1 tbsp

    Onion - 1, chopped

    Green chillies - 2-3, slit

    Tomato - 1, chopped

    Fry the above well & then add:

    Tomato sauce - 1 tbsp

    Chilli powder - 1 tsp (or more)

    Garama masala - a pinch.


    Mix well, switch off & add fried bread cubes.

    Serve garnished with finely chopped onions, chopped coriander leaves & lemon wedges.
    Step By Step photos for Snacks!-chilli-bread-1.jpg

    Step By Step photos for Snacks!-chilli-bread-2.jpg

    Step By Step photos for Snacks!-chilli-bread-3.jpg

    Step By Step photos for Snacks!-chilli-bread-4.jpg

    Step By Step photos for Snacks!-chilli-bread-5.jpg

    Last edited by Chitvish; 28th December 2009 at 05:18 PM.

  4. #14
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    Default No-oil Baked Masala Peanuts - enjoy without guilt!!

    Raw groundnuts - 1 cup

    Besan - 2tbsp

    Rice flour - 2 tsp

    Red chilli powder - 1 tsp

    Salt


    Just wet the groundnuts completely, by smearing water on them, very lightly but thoroughly.

    Mix all dry ingredients well.

    Sprinkle over the wet groundnuts & shake the vessel well for them to get a uniform coating.


    Carefully transfer the coated groundnuts to a baking sheet. See that there is not a single cluster.


    Bake at 220 deg C for 15 mts.
    The time & temperature are likely to vary slightly for different ovens.



    Allow to stand for 10 mts.

    Cool thoroughly & store airtight.
    Step By Step photos for Snacks!-masala-peanuts-1.jpg

    Step By Step photos for Snacks!-masala-peanuts-2.jpg

    Step By Step photos for Snacks!-masala-peanuts-3.jpg

    Step By Step photos for Snacks!-masal-kadalai-4.jpg

    Step By Step photos for Snacks!-masala-peanuts-5.jpg

    Last edited by Chitvish; 28th December 2009 at 05:20 PM.

  5. #15
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    Default Felafel & Tahini Sauce - my version is Indianised!

    This, I learnt from a TV programme.

    Kabul channa (chick peas) - 1 cup

    Chopped mint & coriander leaves - each cup

    Jeera - tsp

    Crushed coriander seeds - 1 tsp

    Olive oil - 2 tsp

    Baking powder - !/2 tsp

    Salt, haldi & pepper

    Soak channa overnight in plenty of water & drain well.

    Grind to a paste & add all other ingredients.

    With wet hands, make small balls and deep fry to golden colour in oil.

    The outside should be crisp & inside soft.

    Serve with tahini paste:

    Grind roasted til seeds, salt, pepper powder, lime juice and salt to a paste.



    Can be served also with:

    Herbal hummus:
    Soak chick peas (channa) in plenty of water with a pinch of soda, for about 8 hrs. Then wash very well & pressurise in enough water with a dash of salt, till soft. Drain & reserve the water.
    Parsley generally used for hummus is not easily available; so I use coriander leaves.

    Grind together the following:

    Cooked channa - cup

    Garlic pieces - 3,4

    Lime juice - 1 tsp

    Low fat curds - 4 tbsp

    Chopped coriander leaves - cup

    Chilli powder - 1 tsp

    Olive oil - 1 tsp

    Salt

    If necessary, add the drained liquid to get the right consistency.



    Step By Step photos for Snacks!-felafel-1.jpg

    Step By Step photos for Snacks!-felafel-2.jpg

    Step By Step photos for Snacks!-felafel-3.jpg

    Step By Step photos for Snacks!-felafel-4.jpg

    Step By Step photos for Snacks!-felafel-5.jpg

    Last edited by Chitvish; 28th December 2009 at 05:22 PM.

  6. #16
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    Default Caramel Popcorn (1)

    This is the "crunchy-munch" popular among the youngsters, today.
    What I follow is similar to my recipe caramel pori. No baking, no mess!
    Since it is not easy to get unsalted popcorn, I am giving the simple method to pop the corn ay home easily.

    Take 1/4 cup corn kernels, 1/2 tsp oil, one medium heavy pan & a liid for that.
    Heat the saucepan well & add corn kernels & oil.

    Cover & keep the heat high. When you first hear a popping sound, take the pan holding the handle "swish" it around once & put back on high heat. Cover.

    Within a mte all the corns will pop; switch off & open. There may be a few unpopped kernels which may be removed.Use freshly popped corn.
    Step By Step photos for Snacks!-caramel-popcorn-6.jpg

    Step By Step photos for Snacks!-caramel-popcorn-7.jpg

    Step By Step photos for Snacks!-caramel-popcorn-8.jpg

    Step By Step photos for Snacks!-caramel-popcorn-1.jpg

    Step By Step photos for Snacks!-caramel-popcorn-2.jpg

    For 4 cups of popcorn, we need

    Butter - 1 tbsp

    Sugar - cup

    Water - 1 tbsp

    Keep the popcorn & a greased plate ready,.

    Heat the butter mixture in a small pan, stirring continuously, till the syrup boils well, turns thick & honey coloured.
    Click image for larger version. 

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    Last edited by Chitvish; 28th December 2009 at 05:24 PM.

  7. #17
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    Default Caramel Popcorn (2)

    Pour it quickly on the popcorn, stirring with the other hand.

    Give a thorough stir & transfer to the greased plate.

    Break the clumps when still warm.

    Cool & store airtight.

    They should be crisp. If not spread in a plate & keep in the oven at 140 deg C for 10 mts.
    Step By Step photos for Snacks!-caramel-popcorn-3.jpg

    Step By Step photos for Snacks!-caramel-popcorn-4.jpg

    Step By Step photos for Snacks!-caramel-popcorn-5.jpg

    Last edited by Chitvish; 28th December 2009 at 05:26 PM.

  8. #18
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    Default Chilli Parota - as is done in Madurai !

    You can use store-bought parotas for this.

    Parotas - 3-4
    Mince the following
    Ginger - 1 tbsp
    Garlic - 5 pcs
    Green chillies - 3
    Capsicum - 1
    Mix to a bajji-like batter:
    Cornflour - 5 tbsp
    Maida - 3 tbsp
    Salt, chilli powder to taste.
    Add all minced ingredients.
    Keep oil for deep frying.
    Cut parotas into 4 or 5 pieces, dip with hand in the mixture & deep fry.
    Remove when completely done & serve garnished with finely chopped spring onion.

    Step By Step photos for Snacks!-chilli-parota-1.jpg
    Step By Step photos for Snacks!-chilli-parota-2.jpg
    Step By Step photos for Snacks!-chilli-parota-3.jpg

    Last edited by Chitvish; 20th December 2009 at 01:12 PM.

  9. #19
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    Default Nachos Corn Chips - Salsa - the Mexican delights!

    Knead together first
    Maize flour - 1 cup
    Maida - 3 tbsp
    Salt
    Oil - 3 tbsp
    And the add water & knead to a dough consistency.
    Rest for 30 mts, roll into balls & roll each ball, as thin as possible & prick all over with a fork.
    Make small balls because it is not easy to roll.
    Cut into 8 segments & deep fry.
    Drop in hot oil & then fry on a low flame till bubbles stop completely. This is important to get them crisp.
    Salsa
    Good ripe tomatoes - 3 (show in flame, deskin & chop)
    Medium capsicum - 1 (show in flame, deskin & chop)
    Onion - 1 (show in flame, deskin & chop) Onion is optional.
    Green chillies,minced - to taste
    Coriander leaves, finely chopped
    Salt, sugar, vinegar & pepper powder to taste
    Ajwain - tsp
    Mix everything together. & mince for just 2-3 secs should not grind it & make it a paste. This is necessary only if you want to use it immediately, fresh.
    Serve this with corn chips.
    Crush lightly in a plate, top with grated cheddar cheese & Mw for 1-2 mts & serve.
    Nachos is a more elaborate dish utilizing corn chips served with salsa & melted cheese.
    First spread nachos in a bowl, top with salsa. Spread grated cheese & MW Hi for 3-4 mtes till cheese melts.

    Step By Step photos for Snacks!-nachos-1.jpg
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    Step By Step photos for Snacks!-nachos-3.jpg
    Step By Step photos for Snacks!-nachos-5.jpg

    Last edited by Chitvish; 20th December 2009 at 01:09 PM.

  10. #20
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    Default Corn Flakes Mixture (1) - very quick, but still very tasty!

    For this the essential ingredients are
    Raw cornflakes ( not toasted or breakfast cereal)
    Cashewnus, raisins, peanuts ( roasted or raw)

    The optional ingredients are:
    potato thin strips to be fried or ready made chips
    Sago flakes (available in NI shops only)

    Spices:
    Red chilli powder+salt+a dash of podered sugar.

    Since most of these ingredients get scattered when deep-frying, it is better to take small batches in a metal strainer, immerse in hot oil, lift when fried & transferred to an oil-absorbent kitcen tissue.
    photo-1
    cornflakes;
    photo-2
    Sago flakes:
    photo-3
    Cashews:
    photo-4
    Raisins:
    photo-5
    Step By Step photos for Snacks!-cfmixture-1.jpg

    Step By Step photos for Snacks!-cfmixture-2.jpg

    Step By Step photos for Snacks!-cfmixture-3.jpg

    Step By Step photos for Snacks!-cfmixture-4.jpg

    Step By Step photos for Snacks!-cfmixture-5.jpg

    Last edited by Chitvish; 28th December 2009 at 05:29 PM.
    Bavishya likes this.

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