Snacks
Vegetable Cheese Sandwich
Vegetable cheese sandwich is very simple and quick sandwich which doesn’t need any cooking as they are prepared using raw vegetables. You can either have them raw without toasting it or can be made on a griddle or tawa. You an use any vegetables of your choice with an addition of cheese.
Recipe type: breakfast / snacks
Preparation time : 15 mins
Cook time : 0 mins
Serves: 2 Servings
Ingredients
4 bread slices, brown / white bread
1 cup cheese spread
½ cup capsicum finely chopped
½ cup carrots finely shredded
½ cup cucumber finely shredded
1 potato boil and mashed
½ capsicum, finely chopped
1 tbsp garlic minced
1 tsp red chilli powder
1 tsp pepper powder
salt to taste
2 tsp butter
Directions || How to prepare Vegetable cheese sandwich
Drain out the water from the shredded cucumber.
In a bowl , add 1 cup of spread cheese,chopped capsicum,shredded carrots,shredded cucumber,boil potato,garlic,red chilli powder,pepper powder,
salt and chopped coriander.
Mix all the veggies and cheese together.
Now take 2 breads and spread butter on both the slice.
also place the prepared stuffing and spread uniformly on the two bread slice.
Cover with the other slice of bread.
Now cut the bread into half and serve.
finally, serve hot or pack for kids lunch box.
Thin Poha Chivda(Patal Poha Chiwada)
Patal Poha (Thin Poha) Chivda is another diwali snack. This is my all time crispy favourite snack and it can be a good tea time snack too. This is a very simple and easy recipe and a quick snack made from thin poha, dry fruits, peanuts, spices in maharashtrian style.
preparation time 5 minutes
cooking time 20 minutes
servings 4 to 5
Ingredients
For roasting
2 cups white poha ( flattened rice)
⅓ cup peanuts
⅓ cup chana dal bengal gram)
⅓ cup cashew nuts (kaju)
¼ cup chopped dry coconut slices – optional
⅓ cup of oil for frying
For tempering poha chivda:
3 green chilies – sliced or chopped
4 to 15 curry leaves (kadi patta)
¼ tsp turmeric powder (haldi)
1 tablespoon sugar or powdered sugar
1 to 1.5 teaspoons salt or add as required
½ tablespoon oil
Directions || How to prepare Poha chivda
Keep ready all the ingredients as per the measurement in a bowl.
Take a thick bottomed pan or kadai with a handle.
Add for oil and fry the peanuts till it turns crispy and crunchy , remove it from pan or kadhai and allow it to cool in a bowl or a plate.
similarly fry 1/3 cup of chana dal till they become crisp. remove the chana dal and cashews from the pan and place it in a bowl.
For tempering :
In the same kadai or pan,heat 1/3 cup of oil for deep frying.
Then add mustard seeds and allow it to splutter , next add cumin seeds.
Add curry leaves, green chilies and a generous pinch of salt.
Then sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.
Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.
Keep the flame to a low. then add 2 cups of thin poha or rice flakes in it.
Roast the poha. gently shake the pan so that the poha gets evenly roasted.
since they are papery, light and delicate saute it very gently ad lightly.
Within 3 to 4 minutes the poha flakes will change their texture and become crisp. don’t roast the poha on a high flame.
Next add the fried ingredients – peanuts, cashews and chana dal to the roasted poha and shake the pan so that everything gets mixed.
on a low flame, add sugar and keep mixing the chivda gently and lightly.
Turn off the gas and let the chivda mixture settle in the hot pan for 1 or 2 mins ,this will make the chivda more crunchy and crispy.
After 2 mins remove the poha chivda in another plate and let it cool at room temperature. once cooled, then store in an air-tight box and container.
Serve the poha chivda as a tea time snack.
Crispy rice chakali/chakli
Marathi style “Chakli”/”chakali” or even called as “murukku” in south india is the traditional snacks mostly prepared during festivals like Diwali. This chalki is a deep fried snack made from rice flour, gram flour or mixture of lentils flours. This one of the most famous Diwali faraal and today i am sharing my favorite family recipe of instant chakli.
Wishing you all again a happy fun filled and a safe diwali.
PREPARATION TIME 15 minutes
COOK TIME 30 minutes
SERVINGS 22 to 25 chaklis
INGREDIENTS (1 cup = 250 ml)
2 cup rice flour (chawal ka atta)
1 cup besan (roasted gram flour)
1 tbsp hot cooking oil
¼ teaspoon turmeric powder (haldi)
½ teaspoon ajwain (carom seeds)
2 teaspoon red chili powder or add as required (lal mirch powder)
¼ cup tablespoon sesame seeds – white or black (safed til or kala til)
¼ cup lukewarm water – add as required
oil for deep frying
salt as required
Directions || How to make Instant cripsy rice chakali.
- In a bowl add rice flour and gram flour .
- Next add the carom seeds, sesame seeds, turmeric powder, red chili powder and salt.
- Mix everything with a spoon.
- Heat butter or oil in a bowl or small pan.
- Add the hot butter or oil to flour mixture.
- heat water till it starts boiling.
- Allow it cool till it turns lukewarm then add the water in parts to the flour mixture. mix with a spoon.
- Add more hot water as required and begin kneading to a firm dough
- Cover and let the dough rest for 15 minutes.
-
Directions making instant chakli:
- apply some oil in the chakli/murukku maker and place a portion of the dough inside it.
- tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape.
- Break the dough towards the end and press it to the last concentric circle of the spiral.
- Heat oil for deep frying in a pan,lift the chakli gently and slid into the hot oil.
- Fry 3 to 4 chaklis at a time. don’t over crowd the kadai or pan while frying.
- Fry the chaklis till it turns golden in color.Drain them well to remove excess oil.
- Fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar.
- serve the chakalis as a snack with chai or you can just have them plain.
Shami Kebabs(Minced chicken Kebabs)
Shami kebabs or Shaami Kebabs are a popular Afghan and Indian variety of kebab, also famous kebabs found in Pakistani cuisine. Shami Kebab recipe is great snack made with mutton and chana dal. The basic ingredient for kebabs is usually mutton but it can very well be substituted by chicken or fish or even veggie.Kebabs are cooked well with spices and then grounded to a smooth mixture.Whole spices as they do not grind well in the grinder, people tend to buy shami kebab masala from market , but i normally like preparing masala at home.
For best results, keep the ground dough in the refrigerator or 1 hour for better binding of the shami kebabs. It gets easy to make the discs when you refrigerate the dough.I am sure once you make them, you will be compelled to try them out again and again.
Let’s get started with our shami kebab recipe.
Preparation time : 1.5 hours
Cooking time : 10 mins
Serves : 5-6
Ingredients
500 gm chicken/mutton mince
2 cups water
1 cup bengal gram / chana dal
4 green cardamom
1 inch cinnamon stick
8-10 black pepper balls
3 red chillies
2 bay leaves
1 tsp dhaniya(coriander seeds)
1 tsp jeera(cumin seeds)
1 chopped onions
4-5 garlic cloves
1 inch ginger chopped
Salt to taste
For binding Shami kebabs
1 egg
1 tsp garam masala powder
1 green chilly finely chopped
1 medium size finely chopped onions
handful of coriander leaves / cilantro
oil for frying
Directions || How to make Shami kebabs
For shami kebab masala
Grind cardamoms, cinnamon, black pepper balls ,red chillies ,cumin seeds, coriander seeds and bay leaves to a fine powder.
For shami kebab patties
In a cooking pot,add the meat mince, water, chana dal, chopped onions,shami kebab masala ,ginger chopped,garlic cloves and salt.
Add 2 cups of water and Bring the mixture to a boil and then lower the heat.(You can even pressure cook it to 7-8 whistle)
Cook everything till all the water has evaporated from it and the meat is tender.
If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
Remove the pan from the heat and set aside to cool.
Grind the meat in a food processor to form a smooth mixture.
In a mixing bowl , add cooked minced meat/chicken ,onions ,garam masala powder, salt and coriander.
Mix them all together.
Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
Heat the oil in a pan and fry the shamis until they golden brown in color
Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
You can even store them in the refrigerator for up to 2 days.
Ragada Patties(Mumbai style)
Ragda Patties or Mumbaiya Ragada Pattice is a favorite chaat all over the globe , be it India or USA or canada or any corner of the world ,mumbai chat is famous worldwide.This mumbai street food is prepared with potato patties topped with white peas gravy(ragda) and two chutneys (green corinder and tamarind date chutney),onions and sev. It has combination of sweet ,spicy and tangy flavors.
Preparation time : 45 mins +(8 hours of white peas soaking)
Cooking time : 45 mins
Serves : 5-6
Ingredients
For The Ragada
1 cup vatana (dried white peas)
2 medium size onions finely chopped
1 tomato finely chopped
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp chat masala powder
1/2 tsp cumin powder
2 tsp ginger-garlic paste
salt to taste
2 tbsp oil
For The Patties
4 big size potatoes boiled
2 tbsp bread crumbs
salt to taste
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp chat masala powder
1/2 tsp cumin powder
Other Ingredients
oil for deep-frying
To Serve
1/2 cup green chutney
1/2 khajur imli ki chutney
1 cup sev
1 cup chopped onions
1 cup finely chopped coriander
1 tbsp lemon juice
Directions || How to prepare ragada patties
For the ragada
Soak the dried peas overnight.
In a pressure cooker , add oil and then add finely chopped onions.
Once the onions turn golden brown, add chopped tomatoes.
Once the tomatoes turns mushy or soft , add red chilli powder,garam masala powder,cumin powder,chat powder and mix them well.
Add approximately 2 to 3 cups of fresh water and pressure cook for 7-8 whistles or until the peas are soft.
Keep the cooked ragada aside.
For the patties
Boil, peel and grate the potatoes.
Add the red chilli powder , garam masala ,chat masala and cumin powder , bread crumbs and salt and knead to a soft dough.
Divide into 12 equal portions and keep aside.
Roll out each portion into a 75 mm. (3″) diameter circle. Place a portion of the ground filling mixture on each circle.
Bring together the edges in the centre to seal the filling inside the potato.
Press lightly on top to make a patty.
Repeat to make the remaining patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.
How to proceed for serving
For serving, place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the onions,green chutney,tamarind and dates chutney,chopped coriander,sev and sprinkle some lime juice on top.
Serve immediately.
Tips
You might need to add some more cornflour to the potatoes if they are not dry enough.
- ← Previous
- 1
- 2
- 3
- 4
- Next →
KomalFiesta 