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  1. #71
    Chitvish's Avatar
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    Default Baked Methi Puri - snack, guilt-free!

    Soak 1 tbsp ligtly crused kasuri methi in 2 tbsp warm water for 30 mtes.

    Knead to a puri-like tight dough:

    Atta - 1 cup

    Jeera/ajwain - 1 tsp

    Oil - 2 tbsp

    Haldi, red chilli powder, salt – to taste

    The above soaked kasuri methi+water

    Add little more water, if necessary.

    Make into small balls & roll as thin as possible.

    Make 1cm slits all over for thorough cooking. Alternately prick close with a fork.

    Arrange them on greased butter paper on a baking tray.

    Lightly brush oil over them for thorough cooking.

    Bake at 180 C for 10 mtes.

    Flip over & cook at 160 C for 8-10 mtes.

    Remove,cool & keep airtight.

    Serve with green chutney or cheese spread – it tastes very good even with eggless mayonnaise!

    Step By Step photos for Snacks!-1.jpg


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    Step By Step photos for Snacks!-14th-oct-10-004.jpg

    Bavishya likes this.

  2. #72
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    Default Moong Dhal Diamond Cuts - a light snack.

    I am posting this i specially for beginners. This has a tangy taste, different from our usual S I snacks.

    Moong dhal - 1/3 cup

    Atta & maida - each, 1/3 cup

    Ginger - 1” (grind)

    Green chillies - 2,3 or to taste (grind)

    Lime juice - 2 tsp

    Soak dhal for 2-3 hrs & cook till just soft – do not make it mushy.

    Strain & grind with ginger, green chillies,adding lime juice & little oil, if necessary to avoid water.

    Remove, add 1 tbspwhite til seeds, both the flours & salt. At this stage, it is optional to add 1 tsp amchur powder.

    Knead to a dough, without adding water.

    Divide into 4 balls, roll each thin.

    Cut into diamond shapes & deep fry till crisp.

    Step By Step photos for Snacks!-1.jpg



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    Step By Step photos for Snacks!-5.jpg

    Last edited by Chitvish; 29th October 2010 at 08:44 AM.

  3. #73
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    Default Cabbage Dhokla - ideal for breakfast & no fruit salt!

    Finely chopped cabbage - 2 cups

    Besan - 1 cup

    Chopped green chillies & ginger - 1 tbsp or to taste

    Chopped coriander leaves - 1 tbsp

    Salt, hing, haldi

    Add water & make a slightly lose dough.

    Steam in a greased tin for 12 mtes, after sprinkling chilli powder on top. The time varies with the size of the vessel.

    Test if it is cooked completely & then remove.

    Mix together:

    Finely chopped coriander - 3 tbsp

    Red chilli powder - ½ tsp

    Lime juice - 2 tsp.

    Pour this all over.

    For tempering, hear 3 tbsp oil & add: - for this tempering a little more quantity tastes good. The choice to cut down is yours.

    Mustard seeds - 1 tbsp

    Hing ½ tsp

    White til seeds - 1 tbsp

    Pour this on dhokla & then cut.

    Serve with green chutney.. In the last photo, violet cabbage is used!

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    Attachment 103712

    Step By Step photos for Snacks!-cabbage-dhokla.jpg

    Last edited by Chitvish; 19th December 2010 at 09:03 PM.

  4. #74
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    Default Granola Muffin - a dream snack!!

    Though similar to chikki, this has different ingredients & set in muffin tins.

    Mixture of chopped nuts - ½ cup (almond+walnut+cashew+pista)

    Oats - ¼ cup

    Cornflakes - ½ cp (crush lightly)

    Rice krispies - 2 tbsp

    Melon seeds - 1 tbsp

    Lightly roast dry on a tava, on a lowflame, till nomore soft!!

    Mix &keep ready.

    Heat a saucepan & add 1 tsp butter.

    Add 1 cup brown sugar & allow to caramelise to a honey colour

    add a very tiny pinch of cooking soda & 2 tsp butter.

    At once add all the dry ingredients & remove from flame.

    Mix & QUICKLY fill the greased miuffin tins with the mixture using a greased tablespoon.

    Press the mixture tightly, at once.

    Unmould, cool & store air tight.


    Step By Step photos for Snacks!-1.jpg


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    Step By Step photos for Snacks!-granola-muffins.jpg

    Last edited by Chitvish; 7th January 2011 at 03:05 PM.

  5. #75
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    Default Pani Puri aka golgoppa (1) - the ultimate snack we all love to eat!!

    This amount makes 40 puris.

    Rava - ½ cup

    Atta & maida - each, 1 tbsp

    Salt - a pinch

    Soda water - to knead

    Knead to a dough.

    Elongate as much as possible so that it can be cut into (about) 40 pieces.

    Cut & roll into a tiny puri, using rava to prevent sticking.

    Deep fry till they puff up well.

    Puri with Novel filling;

    Mix together

    Finely chopped capsicum, tomatoes & onions - each 2 tbsp

    Chilli flakes, oregano & salt - to taste

    Olive oil - 1 tsp

    Marinate the above for 10 mtes.

    Make an opening in the puri & stuff with this.

    Topping:

    Cream cheese can be used, if readily available. Otherwise, it can be mixed as given below.

    For cream cheese mix together:

    Milk - 2-3 tbsp

    mozarella chees e & processed cheese - each 1 tbsp

    to a smooth paste.

    Top with this & bake at 250 deg C for 2 mtes.

    Remove & serve.

    Step By Step photos for Snacks!-1.jpg


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    Step By Step photos for Snacks!-5.jpg

    Last edited by Chitvish; 4th January 2011 at 08:25 AM.

  6. #76
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    Default Pani Puri aka golgoppa (2)

    Photos continue....................


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    Step By Step photos for Snacks!-9.jpg



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  7. #77
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    Default Pani Puri aka golgoppa (3)

    Photos continue...........


    Step By Step photos for Snacks!-11.jpg



    Step By Step photos for Snacks!-12.jpg



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  8. #78
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    Default Shallow-fried Thayir Vadai - perfectly soaked.

    Recipe:

    This is Amma’s recipe for Bonda Morkuzambu. I shallow fried it, soaked in milk & made Thayir Bonda. After tasting it, I feel, this proportion is used by the chefs, in weddings & big functions, where thayir vadai is served!! The taste is just the same & the recipe is fool-proof. One big advantage is, even if the dough becames slightly loose, no worries! They have to be dropped for shallw frying only as bondas & not patted into vadais!

    Wash & soak for 45 mtes:

    Urad dhal - ¾ cup

    Tur dhal - ¼ cup

    Drain well for minimum 30 mtes.

    Grind red chillies + green chillies + hing + curry leaves & salt with minimum water & keep ready.

    I used FP for grinding the dhals. First don’t add water & thereafter with a teaspoon. When uniformly ground, add the spice paste, give a run & remove.

    Shallow fry in Paniyara Chatti in little (only) oil. I kept it covered for uniform cooking in minimum oil. You can use the mini-oothappam pan with equal ssuccess.

    Flip & cook.

    Keep hot (not boiling) milk & ready.

    From the paniyaram/mini-oothappam pan, transfer the bondas to the milk.

    By doing this, the bondas get a richer taste (of milk) and the little oil absorbed is drawn out by the milk.

    When well soaked, strain completely (do not squeeze) & transfer to a serving dish.

    Top with churned thick curds to which ground green chillies + salt are added. What you add to the curds is your preference.

    Throw away the oily milk.

    Chill & serve.



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  9. #79
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    Default Home-made Pani Puri - a child's play!!

    For recipe, please go to
    Miscellaneous not to be missed !

    For puris, please go to
    Step By Step photos for Snacks!

    Red chutney is used instead of sweet chutney.

    Red chutney

    Grind fine 3-4 garlic, 4-5 red chillies and salt to a fine paste

    Moong is omitted , but channa is used.


    Step By Step photos for Snacks!-panipurisakagolgoppawiththetraditionalfilling1.jpg



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    Step By Step photos for Snacks!-9-dscn3766.jpg


  10. #80
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    Default Jalepeno-Cheese Croquettes - an excellent starter!!

    This recipe is best with jalepeno peppers. We don’t get them here & so, I substituted Bajji chillies without deseeding them.

    For the outer covering, make a dough with:

    Potatoes - 3 medium, boiled, peeled & mashed

    Cornflour - 2 tsp

    salt

    Filling to stuff inside:

    Grated cheese & grated paneer - each ¼ cup

    Finely chopped capsicum , finely copped onions - each ¼ cup

    Chopped chillies - ¼ cup

    Italian Seasoning & Paprika - each, 1 tsp

    Oregano - ½ tsp

    Salt

    Make small balls with filling & stuff inside the potato mixture.

    Deep fry or shallow fry, as I have shown.

    Serve with a mixture of tomato sauce+chilli sauce with Italian seasoning sprinkled over.


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    Step By Step photos for Snacks!-c.jpg

    Last edited by Chitvish; 12th February 2011 at 08:41 AM.

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