Category: Snacks


Fried Rawa Idly

Ingredients: (For 20 idly)

For preparing plain rawa idly

  • Curd                     :    1 cup
  • Rawa (Sooji)          :   2 1/2 cup
  • Salt                       :   1 1/2 tea spoon
  • Eno                       :   1 tea spoon
  • Oil for garnishing the idly plate

For preparing the gravy of fried idly:

  • Kadi pata
  • Rai                                :    1/2 tea spoon
  • Capsicum                     :    1 medium size
  • Onion                           :    1 medium size
  • Cabbage                       :    100 gms
  • Carrot                           :    1 medium size
  • Lemon juice                  :    1 teaspoon
  • Soya Sauce                    :    1 table spoon
  • Chilli Sauce                   :    1 table spoon
  • Tomato Sauce              :    2 table spoon
  • Oil                                :    1 table spoon
  • Salt                              :     1 1/2 tea spoon or as per store
  • Black Pepper powder    :   1/4 tea spoon
  • Water                           :   2 table spoon

Method:

For preparing plain rawa Idly:

  • Mix the rawa well in curd for the batter and add water appropriately to make it a semi-liquid.
  • Add salt to the mixture.
  • Keep the batter aside for 30 minutes for rawa to get soaked.
  • Remove the idly plate from the stand.
  • Apply little oil to each cup on the idly plate.
  • Add eno to the batter.
  • Fill each cup with the above batter and place the idly plates on the stand.
  • Pour the 2 to 4 cups of water in the idly cooker and heat to the maximum.
  • Now place the filled idly stand in the idly cooker  and close the lid. (If using the pressure cooker, do not use the whistle)
  • Cook for 6 minutes, open the lid and remove the idly stand after 2 to 3 minutes.
  • Remove the idly from the stand and cut them into 2 pieces.

For preparing gravy of fried idly:

  • Chop capsicum, carrot, onion and cabbage and keep them aside.
  • Put oil in the pan on high flame and heat it for 30 sec.
  • Add Rai and Kadi patta to the pan and cook it for 20 sec more.
  • Add all the chopped vegetables to the mixture.
  • Add salt and black pepper to the vegetables.
  • Cook it for 15-20 minute on medium flame.
  • Make sure the vegetables are cooked well.
  • Mix chilly sauce, soya sauce, tomato sauce,water and lemon juice in a bowl.
  • Add the sauce mixture to cooked vegetables and mix them well.
  • Add the idly pieces to cooked vegtables and mix them well.
  • Hot and spicy fried idly ready to serve with chutney (dhaniya chutney, imli sonth or nariyal chuntye) and ketchup. :)
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Ingredients:

  • Potato                    : 2 medium sizes
  • Corn Flour             : 1 ½ tablespoon
  • Salt                        : ½ teaspoon
  • Pepper                   : ¼ teaspoon
  • Oil                         : 100 ml

Method:

  • Take the potatoes and remove the upper covering from the potatoes.
  • Chopped the potatoes into long and thin pieces.
  • Add the corn flour, salt and black pepper to potatoes and mix them properly.
  • Pour the oil into kadai.
  • Put the kadai on the gas for 3 mintues on medium flame so that oil gets heated.
  • Once the oil gets heated, put the potato pieces into the hot oil for frying.
  • Once the potatoes get fried, take out the potatoes from the oil.
  • Serve with sauce or dhaniya chutney. :)
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Paav Bhaji

Ingredients: (for 5 people)

  • Potato                                  : 2 medium size
  • Carrot                                  : 3 medium size
  • Capsicum                            : 1 medium size
  • Cabbage                              : 150 grams
  • Bottle guard (gheeya)           : 150 grams
  • Peas                                     : 50 grams
  • Tomato                                : 5 medium size
  • Onion                                  : 3 medium size for paste, 2 for serving
  • Salt                                      : 2 tea spoon (add more if required)
  • Butter                                  : 2 table spoon for bhaji, more for cooking paav
  • Paav Bhaji masala                : 2 tea spoon (add more if required)
  • Jeera (Cumin seed)              : 1/2 tea spoon
  • Red chilly powder  as per taste
  • Green chilly                           : 2 medium size
  • Paav
  • Coriander leaves for garnishing
  • Lemon to enhance taste

Method:

  • Wash and chop vegetables (carrot, capsicum, cabbage, potato, beans, bottle guard) in small pieces.  (Some of these or more vegetables can be used)
  • Add peas to them.
  • Place the chopped vegetables in a pressure cooker.
  • Add salt to it. No need to add water  for boiling.
  • Boil them in the pressure cook on high flame.
  • 2-3 whistles are good enough for indicating boiling.
  • Keep the boiled vegetables aside for cooling.
  • Once cooled, mash them properly using masher. (Avoid grinding)
  • Chop onion and tomatoes into smaller pieces.  (Optional: Garlic can also be added to enhance the taste)
  • Grind the chopped onion and tomatoes in the mixer to get a paste.
  • Heat two spoon butter in a fry pan on medium flame.
  • Add jeera to it and wait for 30 sec until it get reddish.
  • Add the tomato-onion paste and chopped green chilly to it.
  • Cook them on medium flame for 15-20 minutes.
  • Add mashed vegetable to the  fry and mix them well with the tomato-onion paste.
  • Add pav-bhaji masala, red chilly powder and salt as per taste.
  • Cook the bhaji for 10 minutes on medium flame.
  • Garnish the bhaji with coriander leaves.

Serve:

  • Apply butter on the paav and heat it over tawa on medium flame.
  • Serve the hot bhaji, with paav, chopped onion and lemon. :)
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Dahi Bhalle

Ingredients:

  • Urad Daal           : 1 cup
  • Moong Dal          : 1 cup
  • Oil
  • Curd
  • Rosted Jeera powder as per taste
  • Salt as per taste
  • Chilly powder as per taste
  • Dhaniya patti for garnishing
  • Imli chutney

Method:

  • Soak the urad daal and moong dal in water for 8 hours.
  • Grind the soaked urad daal and moond daal together in a grinder to get a paste.
  • Mix the paste well for 15 with hands to prepare the batter.
  • Heat oil in kadayi for frying.
  • Drop batter in form of small balls in the oil for frying.
  • Take out the fried balls/bhallas once they get golden reddish in color.
  • Put the balls in the cold water for 2 hrs and then take them out.
  • Squeeze out the water from the balls.
  • Place balls in the serving bowl.
  • Spread blended and chilled curd over the balls.
  • Spread imli chutney as per taste over them.
  • Optional: Add dhaniya chutney to it.
  • Sprinkle some salt,rosted jeera powder and chilly powder to enhance the taste.
  • Garnish with dhaniya patti and serve :)
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Aloo Tikki Chaat (Chole Aloo Tikki / Dahi Tikki)

Ingredients: (12 Tikki)

Stuffing Masala:

  • Green Peas                       :  1 cup
  • Water                               :  1/2 cup
  • Ghee                                :  1 table spoon
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Hing                                 : A pinch
  • Dhaniya powder               :  1 tea spoon
  • Besan                               :  1 table spoon
  • Grated Ginger                   :  1 tea spoon
  • Green Chilly                     :  1 medium size
  • Red chilly powder            :  1/2 teaspoon
  • Garam masala powder      :  1/2 teaspoon
  • Salt                                   :   1 tea spoon
  • Coriander leaves (Hara Dhaniya) for flavour

Aloo tikki:

  • Potato (Aloo)                    : 5 medium size
  • Bread slices                      : 5
  • Corn flour                        : 2 table spoon
  • Oil for frying

Chole:

  • Chole                               : 1 cup
  • Water                               :  3 1/2 cup
  • Tomatoes                        :  4 medium size
  • Onion                              :  2 medium size
  • Oil                                   : 1 table spoon
  • Green chilly                     :  2 medium size
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Dhaniya powder               :  2 tea spoon
  • Red chilly                         :  3/4 tea spoon
  • Garam masala powder      : 3/4 tea spoon
  • Salt                                  :   2 tea spoon
  • Grated Ginger                  :  1 tea spoon
  • Coriander leaves for garnishing

Method:


Stuffing Masala:

  • Add green peas and water in a pressure cooker.
  • Boil them with 2-3 whistles on high flame.
  • Open the lid after 10 minutes and keep it aside for cooling.
  • Filter out the green peas with a help of sieve(chalni) and mash them lightly.
  • Add ghee in a fry pan and keep it on a medium flame for 1 minute.
  • Add asafetida (hing) and jeera to it and wait for a 30 seconds.
  • Add dhaniya powder, red chilli powder and garam masala powder to it.
  • Add besan to it and mix it well, till it gets golden reddish in color.
  • Add mashed peas, salt, chopped green chilly, grated ginger and grated coriander leaves to besan mixture.
  • Mix them well and keep the fry pan on medium flame for 1 minute.
  • The stuffing is ready.

Aloo Tikki:

  • Boil, peel and mash potatoes well.
  • Dip the bread slices in water for 5 secs.
  • Take the bread slices out of water and squeeze out the water completely from them.
  • Take the mashed potatoes and these bread slices into a bowl and knead well to get the dough.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round shape.
  • Place the stuffing in it and close the balls so that it should not come out while frying as shown in the snap shot.
  • Put oil in a kadai and heat it well.
  • Once the oil is hot,  fry the stuffed balls(tikkis) in it till they get golden brown on both sides.
  • Take out the tikkis from the oil and put them on a tissue paper to drain the excess oil out.

Chole: (http://littlebangalore.com/2010/10/31/chole/)

  • Wash and soak chole for about 6 – 8 hours in water.
  • Place them in a pressure cooker and water to it.
  • Boil them on high flame with 6 whistles. Make sure the chole are soft. Boil more if needed.
  • Chop tomatoes and onions and grind them a mixer to get a paste.
  • Heat oil in a kadai.
  • Add cumin seeds, dhaniya powder, red chilly powder, garam masala and grated ginger to the oil.
  • Fry them for 30 seconds.
  • Add tomatoes and onion paste to it.
  • Add salt to it.
  • Let them cooked properly over medium flame for 15-20 minutes.
  • Add the boiled chole, water if required and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • Add coriander leaves for garnishing

Serving Options:

  • Prepare dhaniya chutney and imli chutney/tomato ketchup.

Option 1: Aloo Tikki Chole

  • Put an aloo tikki in a plate.
  • Pour the chole on the aloo tikki.
  • Spread dhaniya chutney and imli chutney on them.
  • Sprinkle chopped onions and coriander leaves.
  • Serve hot. :)

Option 2: Dahi Tikki

  • Put an aloo tikki in a plate.
  • Pour blended curd on the aloo tikki.
  • Spread dhaniya chutney and imli chutney on them.
  • Sprinkle chopped onions and coriander leaves.
  • Serve hot. :)

Option 3: Burger

  • Place the aloo tikki between bunn slices with onion and tomato slices.
  • Add dhaniya chutney/imli chutney/tomato ketch up as well.


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Rawa Toast

Bread wrapped in batter

 

 

 

 

 

 

 

Ingredients

  • Curd                  : 1 cup
  • Rawa (Sooji)       :  2 cup
  • Pepper               :  ½  teaspoon
  • Salt                    :  1 teaspoon
  • Green Chilly       :  1 piece
  • Capsicum           :  1 medium size
  • Onion                 :  1 large size
  • Maida Bread        :  4 Slices
  • Malai                   : 1 table spoon

Method

  • Mix the rawa well in curd for the batter and add water appropriately to make it a semi-liquid.
  • Add malai to the batter and mix it well.  Keep the batter for 30 minutes for rawa to get soaked.
  • Chop capsicum, onion and green chilly in small pieces.
  • Add chopped capsicum, onion and green chilly in the batter.
  • Add salt and pepper to the batter.
  • Divide the bread pieces in two halves and apply batter on both sides.
  • Spread oil on tawa and place the wrapped bread pieces on it.
  • Flip the slices after one side get cooked and become reddish.
  • Serve the slices hot with tomato ketchup after both sides get reddish in color.
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