quick snacks
Corn Kebabs
Corn Kebab is also known as Makkai Kebab is loved by most kids because of its sweetness.It makes a healthy and delicious snack and its one of the favorite snacks of my daughter.
Check out how to make this simple and easy recipe Corn Kebab.
Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 2
Ingredients
½ Cup Corn Kernels
2 Big Potatoes (boiled) mashed
1/4 cup of shredded cheese
3 Green Chilies (chopped)
2 tbsp ginger garlic paste
Salt to taste
Oil for deep frying
Directions || How to prepare Corn kebabs
Crush the corn kernels in the grinder, to get a rough paste , please do not add any water.
Mix this coarse paste with potatoes,ginger,cheese,green chilies and salt.
Divide mixture into equal parts and shape them as kebabs.
Deep-fry the kebabs in hot oil until they are golden brown in colour and drain on absorbent paper.
Fry it for about 10 minutes and serve hot with any chutney of your choice.
You can even serve it as a side dish with french fries.
Tips
You can add any veggies of your choice like shredded cabbage or fine cut capsicum.
Chicken Bruschetta
Bruschetta (Italian pronunciation: [bruˈsketta]) is a starter dish from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
I decided to use it on chicken instead of on toasted bread and give it a little Indian touch. This has become one of my family’s favorite iftari this Ramadan.
It is spicy ,tangy and salty all at once. Try this recipe as a starter when the guest arrives and i am sure they will love it.
Prep time : 20 mins
Cooking time : 15 mins
Serves : 4
Ingredients
To Marinade
4 large chicken breasts
1 tbsp ginger garlic paste
1 tbsp oregano
1 tsp black pepper powder
1 tsp red chilly powder
1 tsp garam masala powder
Olive oil for frying
salt as per taste
BRUSCHETTA TOPPING
2 medium size tomatoes
1 medium size onion
1 finely chopped green chilly
1 tsp oregano
1 cup shredded cheese
salt as per taste
Directions || How to prepare Chicken Bruschetta
Trim the excess fat from the chicken breasts and cut each piece into four small piece.
Combine chicken with all the ingredients in a bowl and add salt and pepper.
Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.
Prepare the bruschetta topping.
Finely dice the onion and tomatoes and mix all the ingredients (chillies ,oregano and salt )together in a bowl
Heat a oil separately in a frying pan. Fry the marinated chicken well on both the sides. After frying, remove from heat
and place chicken pieces on absorbent paper or paper towel to drain out excess oil.
Top each piece of chicken with about ¼ cup of the tomato bruschetta topping and about ¼ cup of shredded cheese.
It’s okay if some falls off, you can scoop it onto your plate along with the chicken.
Serve hot and enjoy these yummy bruschetta’s!
Mix dal Pakora/Bhajji
Pakora (Fritter)or Bhajji’s is a famous recipe for Iftar and Ramadan. Pakoras are made in 90% homes at the time of iftar.Pakoray is a very tasty, light weight, and light saltish snack which taste good with tomato ketchup, raita or chutney.
I try to make different pakoras every time , sometimes aloo (potato)pakora, sometimes pyaz(onions) pakora and sometimes palak pakora.This is the first time, i tried this mix dal pakoras. I’m sharing with all this delicious and yummy mix dal pakora.
This is one of the most favorite pakora or you can say bhajji and there are so many sweet childhood memories attached to it. My mom use to prepare these Bhajji’s every tuesday to break her fast 🙂 and I used to wait for tuesday desperately :)Mix dal pakora can also be served at tea time and snacks or even as starters.
Preparation time:15 mins + 4 hours soaking of dals
Cooking time:10 mins
Serves : 4 to 5 people
Ingredients
For The Dal Mixture
2 cup chana dal (split bengal gram)
1/2 cup yellow moong dal (split yellow gram)
1/2 cup urad dal (split black lentils)
1 tsp jeera (cumin seeds)
a pinch turmeric powder (haldi)
2-3 green chillies
1/2 tsp asafoetida (hing)
2 to 3 cloves garlic
1 medium size onion finely chopped
1 cup chopped coriander (dhania)
salt to taste
oil for deep frying
Direction || How to make mix dal pakora
Wash and soak all dals for 4 hours.
Strain water and keep it aside.
In a grinder add cumin seeds,garlic,green chillies,turmeric powder,asafoetida and dal.
Coarsely grind them together.
In a bowl, mix coarsley ground dals,chopped onions ,chopped coriander,salt and mix well.
Heat oil on medium flame and deep fry all pakodas till they turn golden brown and crisp from al the sides.
Serve hot with coconut chutney or any chutney of your choice.
Homestyle Potato chips
Homestyle potato chips is really loved by my kids.It’s fun and easy to cook for them.I like to use olive oil because it has less trans fats, but you can use any oil of your choice.
Preparation Time : 30 mins
Cooking Time : 10 mins | Serves : 4
Ingredients
4 medium potatoes, peeled and sliced paper-thin
2 tsp turmeric powder
salt as required.
1 quart oil for deep frying
Direction || How to make Potato chips
Transfer the potato in the cold water as you slice.
Washed the potato well.Drain, and rinse, then refill the bowl with water, and add the salt.
Let the potatoes soak in the salty water for at least 15 to 30 minutes.
Drain, then rinse and drain again. Add turmeric powder and salt to the potatoes.
Heat oil in a pan . Fry potato slices in small batches.
Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried.
You can even serve it as a side dish with dal rice or ketchup.
Tips
Applying salt to the sliced potatoes prevents it from turning black.
You can also use deep-fryer and set it to 365 degrees F (185 degrees C) for frying.
Kothimbir vadi-Coriander Patties ( micro-oven)
Kothimbir vadi One more favorite Maharashtrian snack made from coriander leaves and chickpea flour.
Kothimbir vadi can be served as snacks or an appetizier for lunch/dinner.
It can be served with any chutney or ketchup.
Prep time:20 mins
Cooking time: 10 mins
Serves: 4
Ingredients
For Dough
1 or 1½ cups of chopped coriander/cilantro leaves(2 bunches)
2 cups of besan – chickpea flour (add more if required)
½ tablespoon turmeric powder
2-3 green chillies paste(add more if prefer having spicy)
4 cloves of garlic paste
1 tablespoon sesame seeds
¼ or ½ cups water
a pinch of hing
salt as required
For cooking
¼- ½ Cup oil to fry
Method
Combine all the ingredients together in a bowl and knead to make a firm, smooth dough.
Shape it into a cylindrical roll .
Apply oil at the base and sides of a microwave safe cooker or bowl.
Cover it with its lid or a microwave safe lid.
Microwave on high for 3 to 5 minutes or till done.
The mixture should be cooked and firm.
Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
Let it cool.
Then remove the steamed cylindrical roll on a tray and cut it into oval shaped.
Shallow fry or pan fry in hot oil till crisp and browned.
Serve Kothimbir Vadi hot with green chutney or tomato sauce or you can it have it just with tea/coffee.
Tip
If you don’t have microwave or microwave bowl you can even steam it in gas steamer.
Healthy tips to avoid frying you can just have the steamed vadi instead ,even the steamed vadi’s tastes good the only thing will be missing its the crunchy taste
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