[Chitvish]

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!

[Chitvish]

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.

[Chitvish]

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!













Attachment 103712

[Chitvish]

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.

[Chitvish]

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.

[Chitvish]

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

[Chitvish]

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

[Chitvish]

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.

[Chitvish]

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.

[Chitvish]

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.