Tuesday, July 12, 2016

Ritz cracker shev puri

Ritz cracker shev puri

Here the traditional puri is replaced with ritz crackers, it tastes awesome.

Boil 1 potato, peel and mash. Add finely chopped onions, colored bell peppers, handful of corn and cilantro. Add little salt, chaat masala, green chutney, dates-tamarind chutney. Mix well.

Heap the potato mix onto the crackers. Top with shev generously.

Serve immediately.

Friday, July 8, 2016

Instant Bread Medu Vada with Tomato Coconut Chutney

Instant Bread Medu Vada w/Tomato Coconut Chutney
Instant Bread Medu Vada is a great quick snack option and a good way to use up bread. Any kind of bread works well, I've made it with white, multigrain, bread rolls etc. Its a winner always.

Here's how I make Instant Bread Medu Vada:

Crumble bread slices in the food processor (my preferred way) or by hand. For 4 cups of bread crumbs add 1/2 cup rice flour and 1/4 cup fine rava (sooji), 1/2 cup finely chopped onions, handful of finely chopped cilantro, 1 tsp ginger paste, 1/4 tsp cumin seeds, 1 tsp salt or to taste and 1 tsp pepper pwd (or few chopped green chillies). Add 1/2 cup yogurt and mix well. The batter should be pliable but able to stick together. If needed add little more yogurt. If you end up with a loose batter add little more rice flour or rava and adjust seasonings. Then take a small lemon sized ball of the batter and shape into medu vada (donut shape) on your palm. Deep dry in hot oil till brown on both sides.

Serve hot with chutney of choice.

 In the above picture I've made tomato coconut chutney, here's how I made it:

Heat 2 tsp oil in a pan. Add 1 tsp chana dal, 1 tsp udad dal, 2 dry red chillies and 1/4 cup chopped red onion. You can also add few curry leaves. Fry 5 mins. then add 2 chopped tomatoes. Fry till softened. Add 1/2 cup grated coconut and fry 5 more minutes. Add 1 tsp jaggery, 1/4 tsp tamarind paste and salt to taste. Take off heat, cool a bit and grind. Take the chutney in a bowl. Make tempering by heating 2 tsp oil, add 1/4 tsp mustard seeds, when they stop popping add 1/8 tsp asafetida pwd (hing). Pour hot tempering over chutney.

Wednesday, July 6, 2016

Roasted Phool Makhana

Roasted Phool Makhana
This is a healthy snack alternative, similar to pop corn, made from puffed lotus seeds. Very easy to make and you can't stop at one. Phool Makhana is available in Indian grocery stores.

Dry roast the phool makhana in a wide pan over low heat for 8-10 minutes stirring occasionally. Towards the end add 2 tbsp. ghee, salt and black pepper pwd to taste. Stir to coat evenly. Take off heat and sprinkle some chaat masala. Stir well. Cool and store in airtight box.

Enjoy with tea/coffee.

Tuesday, July 5, 2016

Avocado dip/dressing

Avocado Dip/Dressing
An easy yummy dip for veggies, chips etc or dressing for salad. Here's how I make it:

Blend together pulp of 1 avocado, 1 tbsp. yogurt, 1 tbsp. salsa, salt & sugar to taste, 1/2 tsp cumin pwd, 1/2 tsp paprika pwd and 1 tsp lemon juice. Check taste and adjust seasonings as desired.

Use immediately.

Tuesday, June 28, 2016

Dahi Vada

Dahi Vada
This is an ideal snack/mini meal for the summer months. Here's how I make dahi vada:

Wash and soak 1/2 cup udad dal and 2 tbsp. mung dal in water for atleast 4 hours. Then drain and grind with very little water to make a smooth paste. Take the paste in a big mixing bowl and add salt, little ginger paste and black pepper pwd. Whisk well for 5 minutes.

At this point if you drop a blob of the paste in a bowl of water, it should immediately float up. This means the batter is light and airy and well whisked.

Heat oil to deep fry the vadas. And keep a big bowl of thin buttermilk ready. Add a little salt and red chilli pwd to the buttermilk. Drop spoonful of batter in the oil and fry on medium heat till golden brown. Drain and immediately put the vadas in the buttermilk. Fry all the vadas similarly in small batches.

To serve - whisk cold yogurt (I like to use Fage) with salt and sugar till smooth. Put the vadas in the serving bowl. Top generously with the yogurt. Sprinkle some red chilli pwd and cumin pwd. Add a dash of green mint chutney and dates-tamarind chutney. Finally garnish with chopped cilantro. You can also add little shev on top. Serve immediately.

Thursday, June 23, 2016

Beetroot tikkis

Beetroot tikkis
This is a fairly easy and quick snack to put together, especially when you use canned beet and potato flakes like I do.

Start with a can of sliced beets (not the pickled variety). Drain and put in mixing bowl. To this add a cup of potato flakes, salt to taste, 1 tsp of ginger paste, 1 tsp red chilli pwd, 1 tsp cumin pwd, handful of chopped cilantro, and 1 tsp chaat masala pwd. Mix well. Shape as desired. Pop in the freezer for about an hour. You can make and keep in freezer for use when you have unexpected company.

To fry - in a bowl take 1 tbsp. plain flour mixed with water to make thin paste. In another plate take bread crumbs. Dip each tikki first in the flour mix, then in the bread crumbs and shallow fry on pan with a tsp of oil till golden brown on each side.

Serve warm with chutney of choice - mint chutney, dates chutney or ketchup.

Tuesday, June 21, 2016

Purple cabbage salad

Purple cabbage salad
This salad is a great way to highlight the beautiful color of purple cabbage. I took 1/2 head of a small purple cabbage and thinly shredded it. Then I steamed it for just 5 minutes in the pressure cooker with the whistle off. I am not a fan of raw cabbage, hence steam it. Then I added other veggies like cucumbers, tomatoes, onions/green onions, colored peppers. I tempered the salad with cumin seeds and hing in ghee. Topped it all off with crushed roasted peanuts, chopped cilantro, salt, pinch of sugar and black pepper powder.

Tastes great by itself.
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