Crispy Egg Pakora

Hi Readers,

This is a easy to make recipe for snacks, it is very similar to Omlet and uses corn flour to make it crispy.

Ingredients :-

2 eggs

1 onion chopped

1 green chili chopped

3 tbsp corn flour

1/2 tbsp turmeric powder

salt to taste

1/4 tbsp red chili powder

1/2 tbsp chat masala

Oil for frying

Method :- 

Break egg in bowl, mix in all other ingredients and whisk it . Take sufficient oil for frying in a pan and heat it. When Oil is hot, add small portions of this mixture and fry like Pakoras. Remove and put in a tissue paper to absorb excess oil. Serve immediately with chutney or tomato sauce.

Poha Cutlet

Hi Readers,

This is another snack that can be prepared in less time and effort. I saw this also in one of the TV shows. The good part is all ingredients and readily available in Indian kitchen. Usually, when guests visit without any prior information, it becomes an anxiety what to serve them. We all want to serve guests with something good that they would like and it looks good, tastes good and more importantly ingredients most e available at home.

So, here is a innovative dish that can be prepared any time with less effort and with readily available ingredients at home. Lets have a look at the recipe.

Ingredients :- 

1 cup Poha/Chivda

1 small onion chopped finely

1 green chili chopped finely

2 tbsp besan

1 tbsp green peas boiled (optional)

salt as per taste

1 boiled potato mashed

1 tbsp ginger garlic paste

1 tbsp red chili powder

1 tbsp amchur powder

2 tbsp semolina/ suji/rava 

1 tbsp chopped coriander leaves

Oil for frying 

Method :- 

Wash and soak the Poha/Chivda in water for 5 mins. Remove excess water and keep aside. Take this in a bowl, add all ingredients except oil and Semolina/Suji. Mix well and form small balls . You can give any desired shape to it. Take Suji/Rava in another plate, coat each ball with it. You can deep fry these balls or shallow fry. I have used shallow frying technique. Serve hot with any chutney.

Soya granules cutlet

Hi,

While surfing yesterday I got to know about a new variety of cutlet that is easy and healthy. It uses Soya granules that is rich in plant protein, it uses vegetables so again it has many good nutrients in it. Thus, this is a healthy snack or appetizer recipe. Lets now have a look at the recipe.

Ingredients :- 

1 cup soya granules

1/2 cup green peas boiled

1 carrot boiled and chopped

1 Onion chopped

1 tbsp ginger garlic paste

1 tbsp coriander leaves chopped

1 green chilli chopped

1/4 tbsp turmeric powder

3 tbsp Besan (gram flour)

1/2 tbsp red chili powder

1/2 tbsp chat masala

salt as per taste

2 tbsp oil

2 tbsp Suji or Rawa

Method :-

Add the soya granules to boiled water and keep aside for 10 mins.  Strain the soya granules and take in a bowl. Add other ingredients except Suji/Rawa. Mix well and divide it into small balls. Heat a Tawa /griddle. Coat each ball with suji/Rawa and put it in tawa. Add little oil and cook both sides till brown spots appear in it. Serve hot with green chutney or any other dip.

Sabudana aloo Cutlet

Hi Readers,

This is another snack for feasting during Navaratri. It uses boiled potato and sabudana. Below is recipe for your use.

Ingredients :-
1 big potato boiled
1 cup sabudana/tapioca balls soaked in water for 2 hrs
sendha namak/salt as per taste
1/2 tbsp balck pepper powder
1/4 tbsp red chilli powder
1 tbsp chopped coriander leaves
little singare ka atta/ water chestnut flour for coating

Method :- 

In a bowl mix potato, chopped coriander leaves, pepper powder, red chili powder, sabudana/tapioca balls, salt. Make small small balls. Coat each ball with Singare ka atta/water chestnut flour. Ligtly grease a pan and bake these balls just like cutlet. Turn each side and cook till both sides turn brown. Remove and serve hot with pudina chutney.

Aloo Tikki

Hi Readers,

Today, is the first day of Navaratri and I wish all my blog readers, a very happy Navaratri. This is the first day/night of saradiyo durga Puja. May Maa Durga bless everyone with happiness and prosperity. People in many parts of India observe fast during these nine days and break there fast after the evening prayer to Maa Durga. The food prepared for the people is generally with very few spices and oil. It is light for the stomach and is rich in minerals and vitamins. Eating lots of fruits and water is recommended. I have a common Indian snack that is prepared widely during these festive season. Its Aloo Tikki, normally Aloo ki tikki can have onions, garlic and ginger etc added to it, but during Navaratri, onion & garlic is not used. So, here is a simple recipe of it, that you can prepare and enjoy.

Ingredients :-

 1 large potato - boiled

 1 green chili

2 tbsp coriander leaves chopped

Sendha namak/salt as per taste

Method :- 

Smash boil potatoes, add coriander leaves, salt, chili and form small small balls. Heat a non-stick tava/griddle. Place these potato roundels and let is cook in medium flame. Add little oil and turn it. Keep turning and cooking tillboth sides turn brown. Serve hot with coriander chutney.

jhal muri

Hi Readers,

I like the road side Jhal muri, espcially the one that you get in train when you travel across Odisha or Bengal. Puffed rice ( Muri or Bhel) is eaten in many different ways. Mumbai Bhel puri is also very famous. But, this one is from Bengal and does not have any sweet taste like Mumbai Bhel puri. In Odisha, Baripada and Balasore are famous for their Muri recipe especially with Meat gravy. People do not complete their meal without having Muri at the end. It is just like eating curd rice as a custom in south.

Ingredients :-

1 cup puffed rice ("Muri")

1/4 cup chickpea flour noodles (" Sev")

1/4 cup fried lentils (" Channa Dal")

1/4 cup roasted peanuts with skin, crushed

1/2 cup mung bean sprouts

1/4 cup fresh cilantro, chopped

1/4 cup fresh coriander leaves, chopped

1 tablespoon fresh ginger root, chopped

1 tomato, chopped

1/2 medium cucumber, chopped

1/4 mild onion, chopped

1 tablespoon mixed pickle oil

2 teaspoons fresh lime juice

1 teaspoon mustard oil

Method :-

Combine the puffed rice, chickpea flour noodles, fried lentils and peanuts in a large bowl. Stir in the mung bean sprouts, cilantro, coriander leaves, ginger, tomato, cucumber and onions to combine. Add the pickle oil, lime juice, serve immediately. I feel even taking pictures hamper the dish, the crunchiness reduces so immediately consume it.

Besan ka Cheela

Besan ka cheela or gram flour based salty pancakes are sure to satisfy your rumbling appetite and demanding taste buds. A simple pancake recipe with besan combined with onions, tomato and chillies and then spread on a pan with little oil. I have used cucumber in this recipe just to make it a little different.

Ingredients

2 cups besan (bengal gram flour)

1/2 cup chopped onions

1 tsp chopped green chillies

1/2 cup chopped coriander (dhania)

1 tsp carom seeds (ajwain)

1/2 cup grated cucumber

1 tsp freshly ground black pepper powder

1/2 tsp chilli powder

1 tsp chaat masala

1 tsp coriander (dhania) powder

salt to taste

oil for cooking

Method

Combine all the ingredients in a bowl and gradually add (approx 1 1/2 cup) water to get smooth and dropping consistency batter.

Heat a non-stick tava on a high flame then turn the flame to medium.

Add little oil and spread it evenly, pour a spoonfull of batter and rotate the pan clock wise to spread the batter evenly in the pan.

Cover it with the lid and allow to cook for 4 to 5 minutes on a medium flame or till it turns to brown in colour and crisp.

Open the lid, drizzle some oil and turn it upside down and cook the other side till it turns to brown in colour and crispy.

Repeat the same process with the remaining batter.

Serve hot with green chutney or tomato sauce.

Enduri Pitha (Stuffed idli ) Authentic Odia Dish

Hi,

I am going to share one authentic Odia dish that is made on the special occasion of Prathamastami in the month of November each year. This is made using turmeric leafs, which leave behind its awesome fragrance with the Pitha(idli). I have named it Idli as it has many resemblance with idli. In Odisha we call all dosha's and Idli like preparation as Pitha. There are many varieties of these Pitha's. One of the most adorable variety is Enduri pitha.

Ingredients :-
1 and 1/2 cup rice
1 cup black gram
1 cup grated coconut
1 cup paneer made from curd
150 gm jaggery
3 cardamom cloves
6 peppercorn
Green turmeric leaves
salt to taste

Method :-  Soak rice and black gram overnight and then grind into a smooth paste. Leave the batter for another 3 hrs to ferment.
Stuff :- Place a pan in medium flame. Add little oil, add the coconut, paneer and jaggery and mix well. Add powdered cardamom and black pepper. Keep aside.
Preparation:- Put a wide mouthed pot and fill it with 1/3rd part water and bring to steam. Cover this with a clean muslin cloth which is tied to cover it. You can also do this using a Idli maker. take a green turmeric leaf. Place little batter and then place little stuff in it and wrap the leaf and place on the vessel to steam.

Brinjal fritters

This is little diversion to the brinjal pakoras or baigani(traditional name of the dish in Orissa). Here, instead of deep frying the brinjals with a mound of Besan(cheakpea flour), I have used sprinkling amount of corn flour. Instead of corn flour if rice flour is added that will give similar taste to it.

Ingredients:-
2 brinjals(medium size)
corn flour 100 gms
2 green chilli chopped
1/2 tsp red chilli powder
salt to taste
oil for frying

Procedure:- Cut the brinjals after washing throughly into thin slices. Sprinkle the cornflour,chilli and chilli powder,salt and mix them. If required add a little amount of water. Heat oil in a pan. When its properly heated, fry the brinjals. This will give crispy brinjal fritters. Enjoy with sauce.

Spicy Chivda

Hi,

This is another munching snack,that is very easy to prepare and could be stored for a longer time. This dish has almost all the ingredients that the Sabudana Musmus has with addition to its main ingredient Chivda (Poha/parched rice).

Ingredients:-

1- Chivda(poha or parched rice) - 200 gms.

 1 bowl of Sabudana(tapioca balls-bigger variety).

2- 2 table spoon of ground nut seeds baked.
3- 4 to 5 curry leaves
4- 1 green chili(finely chopped)
5- 1 small onion chopped
6- 2 to 3 garlic flakes chopped
7- pinch of salt
8- pinch of turmeric powder
9- pinch of asafoetida
10- cumin seeds and mustard seed to crackle in oil
11- 4 tbsp of oil

12 - mixture - 100 gms.

Procedure :-

First of all fry the chivda dry in a pan. There is no necessity to add oil.Similarly, fry the peanuts. Deep fry Sabudana in oil as mentioned in earlier post(Sabudana musmus). Then in remaining oil add the cumin seed and mustard seeds. After these starts cracking, add the curry leaves,followed by green chili,garlic and onion.Then add salt,turmeric and asafoetida.Wait until onions turn brown in color. Then add the roasted peanuts. Then add the sabudana fry and Chivda fry to the mixture. Adding mixture(sev mixture) is optional and depends on your taste.

Try this munching snack and let me know your feedback.

Thank you.

Sabudana Musmus

This is a crunchy snack delight from the kitchen of India. This has been one of the traditional snack in almost all parts of India. It's one of the simplest,crunchy and spicy snacks, and loved by all age groups. The main ingredient in this recipe is sabudana(tapioca balls). I love to put a mouthful of this snacks in evening hours along with a sip of tea or coffee.

Now, its time to describe this crunchy and chatpata snack.

Ingredient:-
1- 1 bowl of Sabudana(tapioca balls-bigger variety).
2- 2 table spoon of ground nut seeds baked.
3- 4 to 5 curry leaves
4- 1 green chili(finely chopped)
5- 1 small onion chopped
6- 2 to 3 garlic flakes chopped
7- pinch of salt
8- pinch of turmeric powder
9- pinch of asafoetida
10- cumin seeds and mustard seed to crackle in oil
11- 4 tbsp of oil

Procedure :-
 In a thick bottomed pan add the oil to heat. When its hot, add 2 tbsp of sabudana to deep fry. Add smaller amount of sabudana so that it fries properly. When all the sabudana is fried keep it aside. Add cumin and mustard seeds to the remaining oil. Once the seeds starts popping, add the curry leaves. Be careful as the washed curry leaves will crackle in oil. Immediately add the green chili, onion and garlic to it. when the onions turn deep brown in colour add salt, turmeric powder and asafoetida to it. Then add the groundnut seeds. If you like cashew nuts and raisins , that can be added along with groundnuts. Once they have mixed well in oil add the fried sabudana to it.  Serve when its cool.

This snack can be stored in any airtight container for a long duration.

Now, readers try and enjoy this Indian snack and share your feedback with me.

Thank you.