Category: snacks

Categories
Breakfast snacks

(123) Khakhra

Ingredients

Leftover fulka rotis.

Method

  1. Heat iron tawa on high flame.
  2. Start making khakhra on medium heat with the help of wooden press.
  3. Give gentle pressure every time whenever press with wooden press.
  4. Each khakhra will take 2 to 3 minutes depending on the thickness of roti.
  5. Apply melted ghee on khakhra and sprinkle Jiralu, athana no sambhar or as you desire.
  6. Enjoy with masala tea, coffee, hot chocolate milk, turmeric milk, masala tea or as you desire.

You can also make khakhra from leftover paratha, thepla or bhakhri . This khakhra will take more time means 5-6 minutes as thickness is mostly double then roti. Procedure will be the same.

Roti
Khakhra
Making of Khakhra
Categories
chutney Fried Foods monsoon food Roti snacks traveling Winter Foods

(111) Garlic chutney

Ingredients

  • 1 cup Garlic pods.
  • 1 cup Desiccated coconut powder
  • ½ cup Sesame seeds
  • 2 tsp. Salt.
  • 2 tsp. Red chili powder.

Method

  1. Peel garlic pods.
  2. Dry roast Sesame seeds.Keep aside to cool down.
  3. when completely cool , grind sesame seeds into coarse powder. keep aside.
  4. Grind garlic pods, salt and red chili powder into fine paste.
  5. In big plate , mix garlic paste, sesame seeds coarse powder and coconut powder with hand.
  6. Garlic dry chutney is ready.
  7. Enjoy with your food .
Categories
Breakfast snacks

(107) Khichu

Ingredients

  • 1 cup rice flour.
  • 2 cup water.
  • ½ tbsp Sesame seeds oil for tempering.
  • 1 tsp. Cumin seeds.
  • 8-10 Curry leaves.
  • ½ tsp. Green chili paste or 2 Finely chopped green chilies(optional).
  • 1 tsp. Salt.
  • Athana no sambhar for garnishing.
  • Finely chopped coriander leaves for garnishing.
  • 1 tbsp Sesame seeds oil for pouring.

Method

  1. In non stick pan or thick bottom kadhai heat oil.
  2. Add cumin seeds and wait for crackling sound.
  3. Add Curry leaves , saute and add water.
  4. Once water start boiling add salt , chili and  flour.
  5. Mix thoroughly all ingredients taking care to break lumps of flour.
  6. Simmer for 5 minutes in kadhai OR
  7. Pressure cook upto 2 whistles
  8. If you feel that dough is dry add 1 or 2 tb. spoon water and mix well .
  9. Switch off the flame and Khichu is ready.
  10. For serving  , fill tightly one bowl with the  khichu and unmould in the serving plate.
  11. You will get nice shape of bowl. Pour sesame oil over it, sprinkle athana no sambhar and garnish with coriander leaves.
  12. Serve hot with love and smile.
Categories
Quick Cooking Tips snacks

(98) Methi na muthiya

Ingredients

  • 1 cup finely chopped Fenugreek ( Methi) leaves.
  • 1 cup finely chopped coriander leaves.
  • 2 cup wheat coarse flour( jadda atta).
  • 4 tbsp. Sugar.
  • 3 tsp. Salt.
  • 4 tbsp. Oil
  • 1 tbsp. Chili powder.
  • 1 tbsp. Coriander-Cumin powder.
  • ½ tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp white Sesame seeds.
  • 4 tbsp. Curd.
  • 100 ml. 120 ml. Water.
  • Oil for frying.

Method

  1. Wash and finely chopped Coriander leaves and Fenugreek leaves.
  2. In big vessel mix Fenugreek leaves and Coriander leaves .
  3. Marinate with salt and sugar.Keep aside for 10 minutes.
  4. After 10 minutes add curd and give nice stir.
  5. Add Oil and all dry spices.Again give nice stir.
  6. Now add wheat coarse flour.
  7. Gently mix flour .Bind  soft dough . If required add water spoon by spoon.
  8. Take little portion of dough and make cylindrical shape 1-2 inches  long muthiya.
  9. Heat oil in kadhai for deep frying.
  10. Slowly slowly add muthiya in hot oil and turn the gas stove switch to medium flame. Fry till golden brown.
  11. Serve muthiya at tea time or you can use these muthiya in Undhiyu or for making Methi kofta curry. Carry muthiya while traveling or  in tiffin box or as you desire.
  12. One more variation of methi muthiya is steamed version. As all ingredients and recipe is same but only one di instead of deep frying, steam it upto 4 whistles or  in Dhokla cooker you have to cook upto,40-45 minutes on fast flame.
Marinated methi leaves with salt, sugar and curd
Methi na muthiya
Categories
snacks

(96) Dudhi na muthia.

Ingredients

  • 3 cup grated bottle guard (dudhi ni chhin).
  • 3 cup wheat coarse flour ( jada atta) if you want gluten free muthiya then instead of wheat use 2 cup coarse jowar or nachni or oat flour and 1 cup fine powder of same grain( helps in binding).
  • 3 tbsp. curd.
  • 3 tsp. salt.
  • 6 tsp. sugar.
  • 1 tsp. whole Cumin seeds.
  • 1½ tsp. Red chili powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp Coriander Cumin powder
  • ½ tsp.whole coriander seeds slightly crush in between 2 palms.
  • 1 tsp. ginger paste.
  • 1 tsp. green chili paste ( optional).
  • 1 tsp. black sesame seeds.
  • 5 tbsp. Sesame seeds oil.
  • 2 tbsp. finely chopped coriander leaves.

Ingredients for tempering

  • 2 tbsp. sesame seed oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp.white sesame seeds.
  • 10 Curry leaves.
  • 1 or 2 finely chopped green chilies ( optional)
  • 1 tbsp. finely chopped coriander leaves for garnishing.

Method

  1. Wash and peel dudhi.
  2. Grate dudhi .Marinate with salt, sugar, and Cumin seeds.
  3. Keep aside for 10 minutes.
  4. After 10 minutes you can see dudhi chhin is softened and have released water.
  5. Add all other ingredients except flour. Mix thoroughly all ingredients.
  6. Add flour and mix well .Knead into soft dough.
  7. Mostly water is not needed due to juicy dudhi having released more water after marination and curd also helps in binding dough. If at all water is required then add spoon by spoon for getting soft dough.
  8. Apply little oil on your both the palms . Take fistful dough and make long cylinder shape muthia with light pressure.
  9. Arrange muthiya in one layer only other wise it will form lump, in steamer for 30 minutes or in pressure cooker upto 3 whistles.
  10. Once pressure is released from the cooker, open the lid and wait for 10 minutes to cool down muthiya.
  11. Cut each muthiya into ½ inch dice. If you will cut hot muthiya then while cutting muthiya will break at every cut.
  12. Once all muthiya are ready. Heat oil in nonstick kadai for tempering.
  13. Add mustard seeds and wait for crackling sound.
  14. Add sesame seeds and curry leaves togather and then add muthiya.
  15. Saute muthiya for 2-3 minutes on slow flame.
  16. Toss muthiya in pan inbetween otherwise it will burn.
  17. Serve muthiya in plate and garnish with coriander leaves.
  18. Enjoy hot and spicy muthiya with green chutney and red chutney or Golkeri, Tomato chutney or as you desire.

You can also make fried version of dudhi na muthiya. As these muthiya you can store for 10-15 days in air tight container. For making deep fried muthiya dough should be slightly hard then steamed one.and make small 1-2 inches cylinder shape. Deep fry these muthiya till golden brown.

cylindrical muthiya
Categories
snacks

(95) Khara Bundi

Ingredients

  • 1 cup Besan ( Fine Bengal gram flour)
  • ½ cup + 1 or 2 tbsp. water.
  • ⅓ tsp. salt.
  • ¼ tsp. Asafoetida powder.
  • 1 tbsp. Sesame oil.
  • Ground nut oil for frying.

Method

  1. ½ cup water and besan mix in the blender .
  2. Add salt , oil, asafoetida powder and 1 tsp. water .Again blend the batter till it becomes frothy .Check the consistency of batter. It must be pouring .
  3. Transfer the batter to sauce pan. Close the lid and keep aside for 10 minutes.
  4. After 10 minutes heat oil in kadhai. Once oil heated turn the gas stove on medium flame.
  5. Hold jara(sieve spatula) in your left hand half foot above the oil kadhai and pour ½ cup of batter with your right hand.
  6. Gently tap your right hand finger on the handle of the jara so that small round drops fall in the oil. otherwise if your batter is proper bundi fall automatically.
  7. If the batter is too thick bundi wont drop from jara and if batter is thin then instead of round bundi,you will get shapeless bundi.
  8. Fry bundi till golden brown and removed from oil with the help of strainer mesh spatula.
  9. Finish batter in same way .
  10. You can use bundi for making bundi raita, in making of bhusu or as you desire.
Making of bundi

List of my other recipes.

Categories
snacks

(94) Bhusu

Mixture of namkin

Ingredients

  • 100 gms. Besan sev.
  • 100 gms. khara bundi.
  • 100 gms. Fried Channa dal.
  • 100 gms. Tikha Gathiya.
  • 50 gms. Fried Cornflakes.
  • 50 gms. Fried Moong.
  • 50 gms. Fried Peanuts.
  • 50 gms. Fried Green peas.
  • 50 gms Fried Jada Poha( rice flacks)
  • 25 gms. sauted Black current ( kali draksh)
  • 25 gms. Sauted Raisins ( kismis)
  • 1 tbsp. farshan mixture masala

Method

  1. Mix all the above ingredients in big vessel .
  2. Add farshan mixture masala (optional).
  3. Mix thoroughly and store bhusu in air tight container for 2-3 months.
  4. Enjoy as tea time snack, one of the ingredient for making bhel, use in making misal or as you desire.
Categories
snacks

(93) Roasted Mamra

Puffed rice

Ingredients

  • 250 gms . Mamra.
  • 4 tbsp. Til oil.
  • ½ tsp. Asafoetida powder.
  • ¼ tsp. Mustard seeds.
  • 1 tsp. Black salt.
  • ½ tsp. Turmeric powder

Method

  1. Heat oil in big kadhai.
  2. Add mustard seeds.
  3. After crackling of seeds add asafoetida powder , turmeric powder and black salt.
  4. Add mamra and roast it on medium heat.
  5. Stir continuously .
  6. Inbetween check mamra .Once it becomes crispy switch off the flame.
  7. Store in air tight container.
  8. Enjoy crispy mamra with tea or use for making bhel.
Roasted mamra
Categories
Chats snacks

(92) Gluten-free Bhel

2 servings.

Ingredients

  • 1 cup Roasted Mamra ( puffed rice)
  • ½ cup bhusu
  • ½ cup corn flakes ( instead of wheat puri)
  • ½ cup onion and tomato finely chopped.
  • 1 tsp. green chutney.
  • 2 tsp. red chutney.
  • ¼ cup sev .
  • 1 tbsp. finely chopped coriander leaves.

Method

  1. In one bowl mix onion, tomato, red chutney, green chutney, ⅒ spoon chat masala ( optional) and ⅛ spoon dry Garlic chutney ( optional).
  2. In big sauce pan mix all ingredients except sev and coriander leaves.
  3. Serve in plate , garnish with sev and coriander leaves.
  4. Enjoy either with tea, coffee, green tea or herbal tea or as you desire.
Onion tomato with red and green chutney
Mamra, roasted córnflakes, bhusu, sev, coriander leaves,onion tomato mix with chutney
Instead of puri using cornflakes
Gluten free Bhel
Categories
accompaniment Faral snacks

(57) Spicy Peanuts

Masala sing

Ingredients

  • 250 gms. good quality Peanuts.
  • 1 tbsp. ghee
  • 2 tsp. Salt.
  • 1 tsp. black pepper powder.
  • OR
  • 2 tsp. Farshan Mixture Masala

Method:

  1. In frying pan add ghee and heat it on slow flame.
  2. Add peanuts and roast it till it turns crunchy and aromatic. It will take 10-12 mins.
  3. Taste one piece ,if not crunchy then roast for few more mins.
  4. Turn off the flame and add either salt and pepper powder or farshan mixture masala.
  5. Enjoy as accompaniment with drinks,carry with you in tiffinbox for school, office or during traveling.

Same way you can roast Almonds, Cashews or any nuts of your choice and sprinkle spice powder.