Close [X]
LOG IN
Close [X]
PLEASE LOG IN OR REGISTER

Sorry, you need to be a registered member and logged in to access this page.
Please login or register below.

REGISTER

It's easy, quick and FREE!




Like Tree46Likes
  1. #81
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default White Dhokla with white chutney - lovely combo!!

    Chutney:

    Soak cup raw peanuts overnight in water & peel te skin.

    Grind with salt & green chilies to taste.

    Add 1 tsp lime juice.

    White Dhokla:

    Mix, wash & soak together or 3-4 hrs:

    Raw rice - 1 cup

    Urad dhal - 1/3 cup

    Drain & grind to a rava-like paste, using curds intead of water.

    Allow to ferment for 8-10 hrs.

    Then proceed as for cabbage dhokla.

    For one batch, sprinkle powdered pepper & the other, red chilli powder, before steaming.


    Chutney:

    Soak cup raw peanuts overnight in water & peel te skin.

    Grind with salt & green chilies to taste.

    Add 1 tsp lime juice.

    White Dhokla:

    Mix, wash & soak together or 3-4 hrs:

    Raw rice - 1 cup

    Urad dhal - 1/3 cup

    Drain & grind to a rava-like paste, using curds intead of water.

    Allow to ferment for 8-10 hrs.

    Then proceed as for cabbage dhokla.

    For one batch, sprinkle powdered pepper & the other, red chilli powder, before steaming.



    Step By Step photos for Snacks!-1-white-dhoklan.jpg

    Step By Step photos for Snacks!-1-white-dhokla1.njpg.jpg

    Last edited by Chitvish; 17th February 2011 at 12:33 PM.

  2. #82
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Baked Diet Khakra - made with Whole wheat flour

    Sesame seed khakra:

    Splutter 2 tbspblack sesame seeds in a dry pan & cool.

    Knead to a dough:

    Whole wheat flour - 1 cup

    Oil - 2 tsp

    Salt

    seasame seeds - roasted

    Warm water to bind.

    Rest for 30 mtes. Divide into8,9 balls.

    Roll thin & cut into triangles.

    Transfer to a baking sheet.

    Bake at 200 deg C in a preheated oven.

    I have served in the photos with

    Multipurpose Tomato Dip:
    Blanche, peel, chop & blend 4 red medium tomatoes & strain to remove seeds.

    Heat in a pan:

    Oil + butter - each 1 tbsp

    Curry leaves - few

    Minced onion - 2 tbsp

    Tomao puree - cup

    salt, sugar 1 tbsp

    Jeera powder, garam masala - each tsp

    minced green hillies - 1 tsp

    Red chilli powder - 2-3 tsp

    Mix well & add

    Cream - cup ( I used home-made malai on top of the milk).

    Simmer & remove.

    Garnish with coriander leaves.

    For methi khakra,

    To dry methi leaves:
    I always preserve fresh mint leaves, dried thoroughly and refrigerated.
    I a planning to post lemon-mint-ginger Iced tea for which this will be ideally suited besides for mint paratha.
    Wash draining away the water completely

    Spread in a clean cloth for 6-8 hrs

    Keep in a strainer with lots f holes for 24 hrs, shaking regularly

    Bake at 100 deg C fr 10 mtes.

    keep airtight, refrigerated.


    Use 1 tbsp only for a cup of flour.

    Remove, cool & store airtight.


    Step By Step photos for Snacks!-1.jpg



    Step By Step photos for Snacks!-2.jpg



    Step By Step photos for Snacks!-3.jpg



    Step By Step photos for Snacks!-4.jpg



    Step By Step photos for Snacks!-5.jpg


  3. #83
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Oats Heart - a 'hearty' snack, good for the 'heart'!!

    Mix together in a bowl:

    Mashed potatos - 2medium

    Grated paneer - 1/2 cup

    Grated carrot - 3 tbsp

    Chpped coriander leaves - 3 tbsp

    Oats - 1 cup

    Red chilli powder - 2 tsp

    Garam masala - 1 tsp

    Lime juice - 2 tsp

    Salt

    Do not add water.

    Shape into discs of any shape, roll in oats & shallow fry


    Step By Step photos for Snacks!-1.jpg



    Step By Step photos for Snacks!-2.jpg



    Step By Step photos for Snacks!-3.jpg



    Step By Step photos for Snacks!-4.jpg



    Step By Step photos for Snacks!-5.jpg

    Last edited by Chitvish; 1st March 2011 at 09:54 AM.
    sowmya4 likes this.

  4. #84
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Shahi Bhalla - Holi Special!!

    This is dry fruit- filled rich Dahi Vada!!

    Soak, wash & grind 1 cup of urad dhal to a fine paste as for dahi vada.

    Filling:

    Mix together:

    Cashew & almonds,chopped - 2 tbsp, each

    Pista & raisins - 1 tbsp, each

    Boiled, peeled & mashed potato - cup

    Garam masala - tsp

    Coriander leaves, chopped - 1 tbsp

    Finely chopped green chillies to taste.. - this is the only hot spice, so add more, if you prefer.

    Mix the above with water & make 7-8 balls.

    To the dough, add salt, a pinch of sugar, tsp eno’s fruit salt & over that 2 tsp hot oil.

    Whisk very well, heating oil to fry, simultaneously.

    Dip the balls in dough & deep fry ill golden in oil.

    Drain & cool to room temperature.

    Soak in warm water for 30 mtes.

    Take out each, genly press between both palms & arrange in a bowl.

    Pour over them, curds whisked with salt.

    Garnsh with green & sweet chutneys, red chilli powder & khara boondhi. Chill & serve.


    Step By Step photos for Snacks!-1.jpg



    Step By Step photos for Snacks!-shahi-bhalla.2-and-3jpg.jpg



    Step By Step photos for Snacks!-shahi-bhalla4-and-5pg.jpg



    Step By Step photos for Snacks!-6.jpg



    Step By Step photos for Snacks!-7.jpg

    Last edited by Chitvish; 17th March 2011 at 10:23 AM.
    Bavishya likes this.

  5. #85
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Double-decker Mini Rings - nothing but idlis with potato masala!!

    You can use any filling of your choice, but it should be fairly dry.

    Grease the small ring tins well.

    First keep a layer of masala & press well with the back of a small spoon.

    Spoon little idil batter over that.

    Steam for 10 mtes, for it to cook thoroughy.

    Remove, cool thoroughly & unmould.

    Serve with tomato ketchup.


    Step By Step photos for Snacks!-1.jpg



    Step By Step photos for Snacks!-2.jpg



    Step By Step photos for Snacks!-3.jpg


  6. #86
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Medu Pakoda - crisp outside, soft inside

    Mix together:

    Besan - 1 cup

    Rice flour - cup

    Ghee - 2 tsp

    to breadcrumb consistency.

    Next add:

    Finely chopped onion - 1

    Chopped coriander + curry leaves

    Finely chopped green chillies + ginger - 2 tbsp

    Hot oil - 2 tsp

    Knead well.

    If at all, minimum water to get a consistency when you can pinch small portions & deep fry in oil.
    Remove as soon as the colour changes.

    If FP is used, adding 2 tsp oil or little water is not necessary the dough binds very well even without them.
    Those who do not have FP, follow the photos in
    Step By Step photos for Snacks!


    Step By Step photos for Snacks!-1.jpg



    Step By Step photos for Snacks!-2.jpg



    Step By Step photos for Snacks!-3.jpg

    monifa13 and lijo like this.

  7. #87
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Kaju-Kothimbir Vadi - a Maharashtrian snack.

    This is shallow fried & very tasty.

    Besan - cup

    Makai ka atta - cup

    Minced green chillies, ginger & garlic - each 2 tsp or to taste

    Garam masala - 1 tsp

    Chopped cashews - 2 tbsp

    Salt & haldi

    Oil - to shallow fry.

    Heat 2 cups of water.

    Wen it boils, remove cup & reserve.

    Add haldi, salt & masalas.

    When water is boiling add flours & go on stirring till they are well cooked.

    Simmer & cook, adding from the reserved water if necessary.

    Cool & empty on a greased plate.

    When well set, cut into squares & shallow fry.


    Step By Step photos for Snacks!-kothambir-wadic.jpg


    Step By Step photos for Snacks!-june-8-008.jpg


  8. #88
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Momos - also called dimsums!!

    This s an oriental dish, available in Chinese restaurants.

    My recipe is a fusion with Indian taste.

    For the outer cover, knead to a soft dough:

    Maida - 1 cup

    Salt - a pinch


    Oil - 1 tsp

    Enough water


    Rest for an hour.

    For the filling:

    Minced cabbage - 1 cup

    Minced carrots - 1/2 cup

    onion - 1

    Tomato - 1

    Grated paneer - cup

    Minced green chillies & ginger - eac, 1 tsp

    Salt

    For the side-dish:

    onion - 1

    Chopped tomato - 1

    Red chillies - 2, soaked

    Salt

    For the filling, make a paste of 1 onion, 1 tomato, green chillies + ginger.

    Heat 2 tsp oil & fry this paste.

    Next add vegetables & salt.

    Saute a little till dry.

    For the side dish, grind as given.

    Proceed as shown in the photo.Steam momos in a greased plate on high flame for 5 mtes.

    Serve hot.

    Step By Step photos for Snacks!-momos1.jpg

    Step By Step photos for Snacks!-momos2.jpg

    Bavishya likes this.

  9. #89
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Paneer Burger - ideal for a chiildren's party!!

    I saw this on a TV programme & modified it.

    Buns - 2

    Paneer - 200 gms, cut across into 4 slices

    Make a mixture of:

    Grated onion ( I used onion powder) – 2 tbsp

    Maida - 2-3 tbsp

    Tomao ketchup - 3 tbsp

    Red chilli sauce - 1 tbsp

    Paprika - to taste

    Salt

    Enough water to make a thick batter.

    Dip each slice of paneer in batter, coat with bread crumbs & deep or shallow fry.

    Smear some mayonnaise, garnish with coriander leaves & keep between the two bread halves.

    Proceed as shown in the photos.

    Step By Step photos for Snacks!-paneer-burger.1.jpg

    Step By Step photos for Snacks!-paneer-burger2.jpg

    Step By Step photos for Snacks!-9.jpg

    hridhaya and Bavishya like this.

  10. #90
    Chitvish's Avatar
    Chitvish is online now IL Hall Of Fame Forum Moderator
    Join Date
    Aug 2005
    City
    chennai
    State
    tamil nadu
    Country
    India
    Posts
    33,719
    Blog Entries
    100

    Default Bakarwadi - the khatta-meeta-spicy Swiss Roll!!

    My version does not have garlic.

    Make a dough without lumps with:

    Besan - cup

    Maida (or wheat flour) - cup

    Salt, haldi, hing

    Oil - 2 tbsp

    Enough water to bind

    Rest the dough for minimum 15 mins.

    Filling:

    Desiccated coconut is best used so that it will keep well for 2-3 days.

    Desiccated coconut, Sesame seeds, khus khus - each 2 tbsp

    Crush them fine in a small mixie & add:

    Red chilli powder - 1-2 tsp

    Dhaniya jeera powder - 1 tbsp

    Clove powder - tsp (omit if you do not have but this crushed fresh at home & added, gives a nice zing!)

    Lime juice - 1 tbsp

    Salt, hing, haldi & sugar.

    Mix well all the above.

    Roll the dough into 2 chappathis, as thin as possible, using maida.

    Apply water all around the edge.

    Spread the filling & start rolling tightly.

    To get more crispness, apply oil on the fold as you roll.

    Cut the tight roll into 1-2 pieces.

    If the cut ends are smeared with besan paste (2 tsp besan+2-3 tsp water), the filling does not come out, when deep frying.

    Deep fry in hot oil first on a high & then on low flame till bubbles stop completely.

    Drain, remove & cool.

    Step By Step photos for Snacks!-bakarwadi.jpg

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

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

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


Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
All times are GMT +5.5. The time now is 08:51 PM.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283