Showing posts with label Teatime snacks. Show all posts
Showing posts with label Teatime snacks. Show all posts

Thursday, July 8, 2010

Green chilly crispy poha

Tried and tasted by Nivedita
Hi All,
I drafted this post 15 days back itself, but was not getting enough time to complete and publish it. But when Sanjeev Kapoor announced the competition on FB  on monsoon snacks, I remembered this one and I am publishing it now. I sent 3 entries to his competition but not this one. And I too started the post with "its monsoon here" !!! It was just by chance!! Here it continues ...
Its monsoon here. We feel like eating something crispy, fried snack with evening tea. This green chilly crispy poha is the best for a rainy evening with a cuppa tea  or a mug or hottt coffee.
My co sister always liked this one from me. So its for her now.
In my house, this is always prepared and kept in the kitchen. There are 3 recipes. One is with Red chillly powder, garlic as main ingredient. Second is with Red chilly, hing as main thing. The third one is this with green chilly and hing.
Thin poha - 250gm
Oil - 1/4 cup or less
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Peanut - 1/4cup
Dalia - 1/4 cup
Curry leaves - 15 to 20
Green chilly - 3 to 4, slit and cut in to two
Hing - a pinch
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tbsp
Salt to taste
Sugar - 1 tbsp
Add oil in a kadai. Wait till the oil is hot, add mustard seeds. When splutter add cumin seds, peanut and curry leaves. Fry for sometime till peanut changes its color to golden color. Be careful as it may burn of if you delay or move away from kadai.
Now add green chilly and hing. Fry for half a minute. Add dalia and sesame seeds. Fry for half a minute. Off the heat. Keep on stirring. Now add Salt, turmeric powder. Let it cool.
Add the cleaned poha and sugar. Mix it properly. 
Take little quantity and transfer it into microwave safe bowl. (If you take more quantity, all the poha will not become crispy) Keep it on HIGH or 100% and run it for 30 seconds to one minute. Allow it to cool for 10 minutes.  Repeat with remaining poha. You will get crispy poha to eat.
Keep Smiling,

Sunday, February 21, 2010

Girmitt (Puffed rice with onion masala)

Tried and tasted by Nivedita
Hi All,
One of regular food in North Karnataka. It is a street food available at any time in small tea stalls. (another taste of Girmitt.)
Easy to make and it does not need any cooking. Great filler if you are very hungry and no patience to cook. Only to take care is do not drink water immediately after you eat it.(thats what our granny's tell, do not know the proper reason!! but they say if you drink water you will have upset stomach. 
I have posted the recipe with cooking in my previous entries. Lets try this one without cooking.


All you need is,
Puffed rice - 1big bowl 
for masala 
Onion - 1 big,  chopped into small cubes
Red Chilly powder - 1 tbsp
Fresh coriander - handful, cleaned and chopped
Lime juice - 1 tbsp
Curry leaves - 6 to 8, cleaned and chopped
Salt to taste
Oil - 1 tsp 
Dalia powder - 1 tbsp(optional)
Sugar - 1 tsp
Mix all the ingredients in a big bowl. Then add the puffed rice and mix well just before you eat otherwise it will become soft and you will not enjoy the taste. 
                  Sending this to PJ's 


Keep Smiling,

Thursday, February 18, 2010

Potato Fritters or Aloo Pakoda

Tried and tasted by Nivedita
Hi All, 
(Don't you feel it looks like crane st anding on a stone and  waiting to catch a fish!!)




                                         










        
(here for details of the image.)

















Last week, I posted Can any one guess what is it? when I caught this photo. When I read Nithu's post (Potato Bajji), I remembered that I also promised that I will post the recipe for it in this week. Even she got different recipe.
So here is my recipe!
Potato - 3 big
Keep potatoes in water for 10 to 15 minutes. Remove clean and cut into round thick slices. If you feel potatoes are not clean, peel the skin and cut in to thick round slices.

  
Oil to fry pakodas

For batter :
Gram flour -  1/2 cup
Salt to taste
Hot oil - 1 tbsp
Eating soda ( soda-bi carb) -  a pinch
Turmeric Powder - 1/2 tsp
Red chilly powder - 1 tbsp
Sugar - 1 tsp
Mix all in a bowl with little water to make the thick batter. Keep it aside for 5 minutes.
Heat oil in a thick kadai. Dip the potato slices slowly seeing that the slice is covered with full batter and slide them in to oil. Fry till golden color, in batches slowly on medium flame. 

Potato Pakodas are ready to eat with tea or kurmura(churmuri).

Linking it to

Keep Smiling,

Sunday, January 24, 2010

Corn flakes chewda(reposted for repost event)

Tried and tasted by Nivedita
Hi all,
This was my recipe posted on March 17, 2009 in my blog.  I used to prepare it when I was in UAE. This was my tea time snack. 
I  had sent this recipe to Radio 4 FM, and the RJ Charu called me to talk on air about this. She is a sweet lady. I have spoken to her many times on air. And she always used reply to my mails. Radio was my addiction when I was in UAE, and believe me, I used to on the radio at 5 in the morning while preparing breakfast for my husband and daughter. 

Here is the recipe for Cornflakes chewda. Very easy and fast to make. Children will love it. If they don't like to eat cornflakes with milk, this is the best way to give them.




Normal cornflakes - 1 cup
Mustard seeds - 1 tsp
Jeera - 1 tsp
Dalia (Puthani) - 2 tbsp
roasted peanut-2 tbsp
curry leaves few
chilli powder - 1 tsp
salt to taste
sugar - 1tsp
Oil - 2 tbsp
salted cashew nuts -10 to 12
Heat oil in a pan. Add mustard seeds, jeera. Then add curry leaves, Dalia. Fry for one minute and off the gas.
After a minute, add roasted peanuts, cashew nuts, salt, sugar and chilly powder. Keep it aside. Once its cold add cornflakes. mix properly.
Good filler for kids and elders can enjoy with a hot cup of tea.
Even you can add raw onion, tomato, fresh coriander, green chilly and lime juice to make it like a chat.
Here is the link for old post:  cornflakes chewda

I AM SENDING THIS RECIPE TO PJ'S Tasty Bites For Toddlers

Sending this to The repost event and another set of rules held by Jaya of Desi Soccer Mom.
the repost event
Thanks to Jaya for holding such an unique event.
I have written the fresh lines in bold and italic letters so that you all can understand which is added new. 

Keep smiling,

Thursday, December 3, 2009

Jowar Vada (ಜೋಳದ ವಡೆ)

Tried and tasted by Nivedita
Hi All
Back with our North Karnataka recipe. This is my favorite snack which you can have either with meals or as a tea time snack. In North Karnataka, it is prepared on every new moon day (Amavasye). I always used to wait for new moon day to eat this. Many other dishes are also prepared on this day. I will try to post those also in future.

Coming to the recipe,
Jowar flour - 1 cup
Green Moong gram flour - 1/2 cup (If it is not available, You can skip this)
Gram flour - 1 tbsp
Rice flour - 2 tbsp
(This much quantity will make around 12 to 15 vadas.)


Oil to fry


TO MAKE PASTE
Green chilly - 6 to 8 (according to your taste, use more or less)
Jeera - 1 tsp
Salt to taste
Haldi - 1/2 tsp
Curry leaves - 2 lines
Fresh coriander - handful
Grind all with little water to make coarse paste

Mix all flours and the paste with water to make soft dough. Take care not to make it watery, or else the vadas will not come out. Keep it aside at least for half an hour.
Heat oil in thick bottomed kadai. Take big lime size dough, press on your palm in to round or oval shape. Slowly drop it  in hot oil. 
Let it fry for 5 seconds, turn it and fry till golden color. Repeat with other vadas also. You can make 3 to 5 vadas and fry at same time. 
Serve with curds and peanut chutney powder(click here for recipe)  when you are having with meals.
Or for tea time, you can have it with spicy coconut chutney.
Sending this to EC's event, WYF:Tea time snack event announcement

Hope all of you enjoy my come back recipe with hot cup of tea and Jowar vadas.


Keep smiling,

Wednesday, July 8, 2009

Paapad Samosas

Tried and tasted by Nivedita
Hi All,








Here It is raining continuously and too cold to keep the doors open. It is the perfect ti
me to eat some fried snacks with hot coffee!!
Sorry guys who are staying in the part of the world where the heat is on its height!!!
Now a days most of the cookery shows are full of fried food to compete with the weather.
So I too thought of posting the same.
This is the snack which has to be served immediately.
Here is the recipe,
Potato - 1 big(Boiled and mashed)
Carrot - 1 medium(grated)
Green chilly - 2 chopped finely
Coriander or Parsley - 2 tbsp (chopped)
Salt to taste
Amchur Powder(Dry mango powder) - 1pinch
Paapad - 4(big)
Oil to fry samosas.
Mix all the ingredients leaving paapads and oil.
Keep oil in a pan to hot. Cut the paapads in to four pieces with scissors. Take one piece and dip it in the water just for 3 seconds. keep it on the plate. Fill the ready masala in the middle. Fold the paapad carefully from all three sides. Close it applying the water on the sides. Fry immediately and serve hot with ketch up or sauce.
I am sending this to Shanti's (shanthisthaligai.blogspot.com)



Keep Smiling,

Wednesday, March 18, 2009

Corn flakes chewda

Tried and tasted by Nivedita
Hi All,

Here is the recipe for Cornflakes chewda. Very easy and fast to make. Children will love it. If they don't like to eat cornflakes with milk, this is the best way to give them.

Normal cornflakes - 1 cup
Mustard seeds - 1 tsp
Jeera - 1 tsp
Dalia (Puthani) - 2 tbsp
roasted peanut-2 tbsp
curry leaves few
chilli powder - 1 tsp
salt to taste
sugar - 1tsp
Oil - 2 tbsp
salted cashew nuts -10 to 12
Heat oil in a pan. Add mustard seeds, jeera. Then add curry leaves, Dalia. Fry for one minute and off the gas.
After a minute, add roasted peanuts, cashew nuts, salt, sugar and chilly powder. Keep it aside. Once its cold add cornflakes. mix properly.
Good filler for kids and elders can enjoy with a hot cup of tea.

I AM SENDING THIS RECIPE TO PJ'S Tasty Bites For Toddlers



Keep smiling,

Gadget

This content is not yet available over encrypted connections.

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog