Tag: snacks

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
Chats

(91) Moong dal na dahi vada

Ingredients

  • 2 cups green split moong dal.
  • 1 tbsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 2 tsp.ginger chili paste.
  • Ground nut oil for frying.
  • 1 kg. curd.
  • 2 tbsp. sugar
  • 1 tsp. salt for curd.
  • Jeera powder.
  • Red chili powder.
  • Phudina powder.
  • Green chutney.
  • Red chutney.

Method

  1. Wash dal for 3 times.
  2. Soak dal in big sauce pan for 10 – 12 hrs.
  3. After 12 hrs. all skins of moong dal separates from dal . My advice is not to remove skin and grind complete content into smooth batter.
  4. Add all ingredients in the batter .
  5. Give nice stir and mix all the ingredients thoroughly.
  6. Start making vada .
  7. Heat oil in kadhai. Take one big spoon for making vada.
  8. On the back side of spoon put small portion of batter . Make hole in the centre and flip the spoon in oil so vadu will drop in oil . (see the video)
  9. Make 4-5 vada at a time .
  10. Fry all vada till golden brown.
  11. Take plain water in another kadhai and transfer fried vada in water.
  12. Check immersed vada if soft then squeeze gently in between two palms and keep aside.(see the video)
  13. Add salt and sugar in curd and churn the curd with churner.
  14. Now in serving plate place 2- 2 vada.
  15. Spread ½ cup curd on vada.
  16. Put droplets of red and green chutney.
  17. Sprinkle Jeera powder,red chili powder, Phudina powder.
  18. Serve the dahi vada plate with love and smile.
Moongdal batter
Making of moongdal dahi vada
Categories
Faral Sweets

(55) Peanut’s Ladoo

Singdana na ladoo

Ingredients

  • 1 cup Peanut’s fine powder.
  • 1 cup Sugar powder.
  • 1 tbsp. Dry Ginger powder.
  • ½ cup melted ghee.

Method:

  1. In big plate mix peanut’s powder(please follow link Peanuts powder for recipe of making peanuts powder), sugar and ginger powder thoroughly.
  2. Add hot ghee and mix .
  3. Take small portion of the mix and press down tightly in your fist and shape into ladoo (round ball).
  4. You can store for one month in air tight container at room temperature.