27th October 2010, 07:26 AM #71
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!
29th October 2010, 08:42 AM #72
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.
Last edited by Chitvish; 29th October 2010 at 08:44 AM.
19th December 2010, 09:45 AM #73
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.
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!
Last edited by Chitvish; 19th December 2010 at 09:03 PM.
24th December 2010, 10:35 AM #74
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.
Last edited by Chitvish; 7th January 2011 at 03:05 PM.
4th January 2011, 08:24 AM #75
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;
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.
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.
Last edited by Chitvish; 4th January 2011 at 08:25 AM.
4th January 2011, 08:27 AM #76
Pani Puri aka golgoppa (2)
4th January 2011, 08:31 AM #77
Pani Puri aka golgoppa (3)
10th January 2011, 01:17 PM #78
Shallow-fried Thayir Vadai - perfectly soaked.
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.
31st January 2011, 07:53 AM #79
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.
Grind fine 3-4 garlic, 4-5 red chillies and salt to a fine paste
Moong is omitted , but channa is used.
12th February 2011, 08:36 AM #80
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
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
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.
Last edited by Chitvish; 12th February 2011 at 08:41 AM.
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