non veg snacks
Gulgule (banana wheat fritters)
Gulgule is a very easy and simple recipe in Maharashtra. Gulgule Pua is in the shape of a Pakora. I tried this dish especially for my husband who loves sweet and this is one of his favorite childhood dish.
My kids just loved it , this can be the good snacks for your hungry kids after school.If you like sweet then you will surely like these sweet Gulgule.
Try this out and do share me your feedback.
Ingredients:
Wheat flour/Atta – 1 cup
Jaggery/Gur – 1/2 cup
Ripe mashed banana – 1
Ghee – 2 tbsp
Salt – to taste
1/2 tsp baking powder
Oil for cooking
Directions || How to prepare Gulgule
Add hot water in the gur and stir till dissolved.
In another bowl, add wheat flour ,ghee, mashed banana , salt and baking powder.
Add the gur solution to it to form a batter of dropping consistency (adding more water if required).
Heat oil and add equivalent to a tbsp of the batter over high heat.
Lower the heat and let the gulgula cook over medium heat.
Remove the fried piece with a slotted spoon.
Increase the heat and then drop as many lumps as come in comfortably without touching each other.
Lower the heat and cook, turning once or twice till brown.
Repeat this process with the rest of the batter.
You can have this yummy gulgule’s hot or at room temperature.
Ukadiche Chocolate Modak
Ukadiche modak is one of the most popular modak variety made during Ganesh chaturthi festival in maharashtra.
Modak is one of my favorite sweet and this time I wanted to try a something new too.
we all like the sweet jaggery and coconut filling inside the modak but I added chocolates to the filling to try this new
Ukadiche Chocalate Modak. Do try this out and let me know how did you find this modern style Modak.
Preparation time : 30 mins
Cooking time : 15 mins
Serves : 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the outer modak covering:
1 cup rice flour
1.5 cups water
¼ tsp oil or ghee
a pinch of salt
For the inner sweet filling:
1 cup fresh grated coconut
½ tsp grated almonds
¾ cup grated jaggery
½ cup melted choclate (hershey syrup)
¼ tsp cardamom powder
a pinch of nutmeg powder or grated numeg
½ tsp ghee or oil
½ tsp rice flour (optional)
Direction || How to make Ukadiche Chocolate Modak.
For the sweet filling :
Heat ghee in a pan.
Then add grated fresh coconut ,almonds and grated jaggery.
Mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.
Add cardamom powder and nutmeg powder and saute it for a minute
stir at times and cook this mixture till the moisture from the jaggery begins to dry.
Next add melted chocolate to the mixture and cook it for a minute or so.
Switch off the flame. don’t overcook as the mixture then hardens.
Keep this sweet filling aside.
on cooling the mixture will thicken more.
For making the outer cover of the ukadiche modak:
In a pan add the water, oil and salt. keep it on the stove top.
Let this mixture come to a boil.
Reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water.
stir till all the rice flour is mixed with the water.
switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
Now take all the dough in a plate or in a bowl.
Gather the dough together and begin to knead it.
the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well.
if you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
Make small balls from the dough. roll the balls till smooth in your palms.
you can also apply some water on your palms, while rolling the balls. keep the balls covered with a kitchen towel.
The balls should be smooth in appearance and should not have any cracks.
For assembling & shaping modaks:
Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.
place the modak filling in the center.
Press the edges as shown in the pic below.
you can also press the edges first and then add
Bring together all the edges and join them.
Remove the extra portion of the dough from the top, if any. shape and taper the top of the modak with your fingers.
Make all the modaks this way.
Next keep water for steaming in a steamer.
Grease the steamer pan lightly with oil or ghee
keep the modaks in a steamer pan.
Cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
Some modaks may crack whilst shaping or steaming, buts its alright as you are trying it for first time as I did.
Enjoy this modern ukadiche modak , your kids will love it for sure 🙂
Chicken Wontons
A wonton is a type of dumpling commonly found in a number of Chinese cuisines.
Wontons are commonly boiled and served in soup or sometimes deep-fried.
You can try your hand at making various unique fillings, and also steam or deep-fry the wontons as per your taste.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients
10 Wonton wrappers
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vineger
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
For Serving
schezuan sauce
Direction || How to prepare Chicken Wontons
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper in your hand, place a teaspoon or tablespoon of filling and fold it to make a rectangle.
Dab water on the left corner,push the middle inside and bring the right corner to the left corner,seel it tightly.
Repeat with the remaining ingredients to make 9 more wontons.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
Chinese Spring Roll
Spring rolls, a classic Chinese dish that is enjoyed by everyone, children in particular.
I have kept the filling for the spring rolls really simple and quick, you can experiment with bean sprouts, noodles and other vegetables.
The crunchy and delicious taste of these rolls makes it perfect to serve for Ramadan Iftar or parties.
It tastes great served with schezwan sauce.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients
Spring roll wrappers 10
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vinegar
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
For Serving
schezuan sauce
Direction || How to prepare Spring rolls
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add shredded chicken ,ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the wrapper.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the wrapper downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 9 more rolls.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
Tips :
To prepare veg spring rolls , skip chicken and ginger garlic paste in the recipe.
Seekh kabeb
Seekh Kebabs is a recipe inspired from middle eastern tradition and terrific appetizers made from chicken or goat meat,they can also be served as side dish with the main meal.
Since most of us don’t have ovens, most of us don’t try this easy recipe to make them at home , but you can prepare this dish by frying too. I tried out both the method
grilled it in oven and by frying and trust me both came out with good taste.
please read the complete recipe for the directions.
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients
500 Grams of chicken/goat meat mince
2 Large Cardamom (Black, ground large)
1-2 Cardamoms (small, green, ground)
2-3 Springs of Fresh coriander
½ tsp of Garam masala powder
½ tsp of Chilli powder
½ tsp of Cumin seeds (whole)
1 tsp of Dry coriander
2 Large Onions
5 Garlic cloves(large)
1.5 Ginger stick
½ Beaten egg
1 Cup Bread crumps (optional)
salt to taste
Method
Directions | How to make Seekh Kebab
1.Chop onions,garlic,garlic and coriander.
2.Put all the mince chicken in a large bowl and add chopped onions, garlic, ginger, coriander.
3. Add large cardamons,green cardamons,garam ,chilli powder,dry coriander and chilli powder to the prepared mixure
and grind it together,add beaten eggs and bread crumps to it and mix thoroughly with either your hand or a wooden spoon.
4. Take a large hand-full of mixture and flatten it on the barbeque skewer,if skewer is not available then wooden spoon can be used instead.
5. Preheat the oven at about 420 degree farenhiet.Once the oven is preheated,put foil on to your grill and put your kebabs over the hot grill.
6. Set the kebab’s in the oven and let it cook for 20-25 minutes or until coooked.Cook until all sides are bown
Alternative cooking if you don’t have oven at home.
5. Follow all the steps till 4
6. Cook the kebab’s directly over flame for a minute.
7. Heat a little oil seperately in a frying pan.
As soon as the kabab gets roasted remove it from the skewer and put into frying pan.
Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain out excess oil.
Serve on a bed of lettuce. garnish with tomatoes, onion rings or spicy green chutney.
Tips
Brush the foil papaer with oil before setting the kebab’s over it to avoid sticky of kebab’s.
While cooking the kebabs on the grill , turn the sides at 10 minutes interval so the kebab’s gets grilled evenly.
KomalFiesta 