Chakli

 

CLASSIC POPULAR TEA TIME SNACK WHICH NEEDS NO INTRODUTION !

INGREDIENTS

2 CUPS RICE FLOUR 

1/2 CUP  URAD DAL 

1/2 CUP ROASTED CHANA DAL / CHUTNEY DAL/ DARIA DAL

2 TBSP BUTTER

2 TBSP ROASTED WHITE SESAME SEEDS

1 TSP  WHOLE JEERA

SALT TO TASTE

2 + 1/2 CUP OF LUKEWARM WATER

OIL FOR DEEP FRYING CHAKLI 

METHOD

• Roast 1/2 cup urad dal on simmer flame till dal changes colour and gets the nutty light brown colour with lovely aroma then switch off the gas. 
• Grind the roasted urad dal to fine powder and sieve and keep aside.
• Grind daria dal to a fine powder and sieve and keep aside.
• Now in a large mixing bowl add in rice flour, roasted urad dal powder, daria dal powder, mix well , add sesame seeds, whole jeera, salt to taste mix well and keep aside.
• In a pan add 2 + 1/2 cup water and add butter, heat the water till it's lukewarm and the butter melts and then add it to the rice flour chakli mix and knead to a smooth dough 
• Now pinch a small portion of the dough and put it in chakli press and press down and shape like spiral chakli.
• Now heat oil and deep fry till crisp and enjoy as a tea time snack.

Lobia Dal Vada

I love lobia have used it in curries but this is the first time I have tried this vada thanks to my dear friend Suma for introducing me to these gorgeous vada she had brought this for a get together party and she is such a good cook , I simply love the food she prepares it's absolutely lovely and tasty and this vada I really couldn't really stop myself for gorging these which she had brought and asked her the recipe too , I was surprised when she said this vada was made of lobia dal though I really thought it was made from urad dal ....not much difference but it was so tasty and yumm and I do recommend all my readers to give it a try you will definitely love this :) ...Here goes the recipe for that ..please do drop in a feedback if you do try !

Ingredients 

1 cup whole lobia /Black eyed beans (soak it for 2-3 hrs)

1 tsp whole coriander seeds

1/2 tsp Jeera

3-4 green chillies (according to your spice level)

2 tbsp coriander leaves

1 big onion (roughly ground in mixie)

salt to taste

oil to deep fry vada

Method

• In mixer grinder grind coriander seeds, Jeera, green chilli to a coarse paste. keep it aside.
• Presoak lobia for 3 hrs till they get puffed up then drain the water completely and grind without adding water to a coarse paste ( that's perfectly alright if there are some pieces of lobia) . Remove this in a container and add in the ground spices, salt. Coriander leaves.
• In  Mixer grind just give one blitz to the onion (making sure it doesn't form a paste)...should be just one blitz with onion pieces in it ( if you uncomfortable with this you can skip this step and add in chopped onion)
• Add in the blitz onion to the mix and give everything a very good mix. 
• Heat oil to a smoking point ...when it comes to a smoking point ,wet your hands take a small amount of the ground batter and shape it into round and drop in the batter . Simmer the gas to a medium flame and deep fry ( always remember to simmer the flame and fry to ensure that the vada in evenly cooked . When it turns golden brown remove on a kitchen towel and serve .
• Serve with ketchup or any spicy Dip of your choice.

Crispy Babycorn fry

This is a lovely version of vegetarian fish fry as my son's call it no no it's not fish ...it's babycorn both my sons love fish fry and i thought why not put tht masala on babycorn and see how they like it I did the same masala i do for fish fry and marianted this baby corn and deep fried it ...surely a keeper and fab treat for all vegetarian friends for sure . Here is the recipe for this :D

Ingredients 

10-12 babycorn (wash it and pat it dry )

For Masala paste

4-5 big flakes of garlic 

1 ' ginger

1 tbsp coriander leaves 

2 tbsp lemon juice

2 tbsp Gram flour ( I don't use it for fish)

2 tbsp red chilli powder ( i have used mild one if your masala powder is spicy reduce it to 1 and 1/2)

1 tsp hing powder / fresh hing water

salt to taste 

 1/2 cup  fine rice flour or more for dusting 

oil to deep fry this baby corn 

Method

• Grind Ginger, garlic, coriander leaves, lemon juice to a fine paste.adding little water.
• In pan add in hing powder, red chilli powder , Gram flour and this ground paste and make a thick batter shd be a bit more thicker than normal gramflour batter which u use for frying.
• Add in salt to taste. Marinate these baby corn fritters in this prepared batter make sure all the babycorn has been well coated with this masala .
• Leave it for about 30 hr pref in the Refrigerator. Take rice flour powder which shd be fine on a plate and roll it onto a plate.
• Repeat the same with all the other babycorn and deep fry in oil till golden.
• Serve with ketchup or dip of your choice....we relish it just as it is ...it's got a tinge of lemon, a perfect kick of red chilli in a bite....simply Gorgeous ....don't just drool go ahead prepare for your family and share your feeback how you liked it :)

Nendrabale kele bajo / Sweet plantain fritters

This is one of my fav fritters of all time of sweet banana which is also called as Nendrablae kele it's so yumm when fried and adding ajwain gives such a lovely flavour and taste to these that you will def  love the taste if you did try this and enjoy it  and don't forget to leave in your feedback :D

Ingredients 

1 Nendrabale banana (cut into 1 inch roundels) 

For batter

1/2 cup gramflour 

2 pinches of soda

generous pinch of turmeric 

1/2 tsp red chilli powder

salt to taste 

pinch of ajwain (really gives a very beautiful flavour)

oil to deep fry 

Method 

For batter 

• In bowl add gramflour, soda, haldi, chilli powder salt and mix well . Now add in water little by little and mix in well to make a sooth flowing semi thick batter. Add in ajwain and mix.
• Cut Banana into 1' inch roundels then peel of the skin and when oil in hot then drop in the banana into batter and deep fry in oil till golden and crisp .
• Serve and Enjoy as a tea time snack or with rice and dal :D

Note : Sweet Banana here must be perfectly ripened but not over ripened ....cause if it is over ripened it soaks in lot of oil. 

Rawa Green peas tikki

I have tried tikkis using Rawa for the first time and I must say to my surprise my whold family loved it was a very healthy change of using semolina for the tikki and enjoyed making it and feasting on it.....I have adapted this recipe from Tarla dalal's recipes it was awesome....Thanks to Shweta Balu Shenoy for inspiring me to cook this beautiful dish ...Do try this and enjoy these bite size savouries with your evening tea sure to make your family ask you for more :D

Ingredients 

For the covering 

1/2 cup semolina ( Upma Rawa)

1 tbsp ginger green chilli paste

salt to taste and oil for kneading 

For Green peas stuffing 

1/2 cup boiled green peas 

3 tbsp coconut

2-3 tbsp chopped coriander leaves 

1 tbsp ginger green chilli paste

1 tsp Lemon juice

salt to taste 

For coating 

3 tbsp maida 

3 tbsp water 

pinch of salt 

Oil for shallow fry 

Method

For outer coating

• Boil 1 cup water in deep non stick pan. when it comes to a boil and in ginger garlic paste and salt and boil then add in semolina and stir till all water is soaked up then switch off the flame and mash it with masher well ensuring there are no lumps.
• Knead the mixture with hands greased with oil to a smooth mix. keep aside. cove.red in wet muslin cloth.
• For dipping : Mix in maida , water and salt to make a thin batter add in make water if required 

For green peas stuffing 

• In grinder add in boiled peas, coriander, coconut, green chilli, ginger green chilli paste, salt, lemon juice and grind to a fine paste . Heat oil and fry this mix till dry . keep aside till it cools.

How to proceed 

• Divide the semolina dough into med sized balls then flatten it a bit put green peas stuffing and close the other edges so that the stuffing is sealed in the center
• Repeat the same thing with all the other tikkis .
• Now heat little oil in non stick pas and dip the tikkis one by one in the Maida mix and shallow fry in oil till crisp and golden.
• Serve with ketchup..it tastes awesome and a good heathly twist of preparing tikkis without adding potato :)

Spicy Phenori

I have already posted sweet Phenori which is my family fav ....this is a spicy version of it which I learnt from My friend Asha Radhakrishna Shenoy she is lovely friend  and she contributes such lovely recipes this is one among them which I had bookmarked ...usually I do phenori using Maida this is got a very healthy touch to it as Here in the recipe Wheat flour is used ...so I was keen in preparing it and  it was crispy and perfect and I loved it :)...I have changed the recipe slightly here goes the perfect Recipe for it :)

Ingredients 

1 cup Wheat flour 

2 tbsp Roasted Rawa (Roast it on med flame and keep aside)

1/2 tsp Black pepper powder ( I used Pepper crusher  not the fine powder)

1 large pinch of Ajwain

1/4 tsp Jeera

1 tsp Red chilli powder (use more if you want more spicy )

large 2 pinches of hing powder /Asefoetida

1/2 tbsp hot ghee 

1 tbsp oil + more for deep frying 

2 tbsp rice flour + extra for dusting

salt to taste

Method 

• Mix wheat flour and roasted rawa , salt, ajwain , Jeera, hing , salt mix well and keep aside.
• Heat Ghee till the smoking point when it is sizzling hot pout over the wheat flour you will notice it sizzle when you pour .
• Add water little by little and start kneading to make a smooth dough  and keep aside for 15 -20 mins.
• Make a mix of 1 tbsp oil and rice flour to make a thick mix and keep aside. 
• keep 1/4 cup Rice flour for dusting .
• Now dust the rolling board with a little Wheat flour and roll into thin rund chapathi 
• Roll 5 chapathis and keep aside.
• Take one  rolled chapathi and apply the oil mix with the help of fingertip evenly then dust with rice flour evenly again then place another one (refer this post  for the step to step process ) and then apply oil paste evenly again repeat with all the 5 and till roll into a tight log and cut into one inch piece.
• Press lightly with palm and roll just twice.
• Don't roll too much putting pressure as the layers will not form perfectly.
• Heat oil pan when it is hot simmer it  to a med flame and deep fry in in oil Drop just 2 at a time and fry. Drain in a paper towel and store in a Air tight container . 
• It's a lovely tea time snack . Do try this and leave in your feedback !

Spicy Tukdi

Happy Diwali Wishes to all my readers....Here is one of my fav snacks which I prepare for the festive season so thought of preparing and sharing it with all of you :)

Ingredients 

1 and 1/2  cups Maida

2 tbsp Fine Semolina

1 and 1/2 tsp Red chilli powder ( like it a bit spicy )

1 tsp oil + 1 tsp Ghee heated to a smoking point 

pinch of  Ajwain

water to make a smooth dough 

salt to taste

pinch of sugar

oil to deep fry 

Method 

• Mix Maida and semolina add in red chilli powder, salt and sugar , pinch of ajwain and give it a good mix and keep aside.
• Take a small pan heat 1 tsp ghee + 1 tsp oil heat till the smoking point and pour over maida and when it cools a bit mix well.
• Now add in water little by little to make a smooth dough.
• Pinch out a small ball roll into thin chapathis and with a sharp knife cut into diamond shape cuts and deep fry in oil .
• Note : When u heat the oil Heat it till it's very hot then reduce the flame to a simmer flame and then deep fry ...else it will burn very quickly !
• Do try this its crispy , yumm and delicious ! Store in an Air tight container ....Crispiness Guaranteed !

Kaju Aloo Vada

One of the lovely recipes which tastes yummy and is simply superb ...Do try this you will absolutely love it...simple yet simply fab !

Ingredients

2 med sized Potato (mashed)

1 big onion (chopped)

10-12 Cashews + few halves (reserve it for garnish)

3-4  Green chillies (add more depending on your spice level)

1/4 cup Chanadal ( soak it for 2 -3 hrs drain and keep aside)

3 tbsp finely chopped coriander leaves 

2 tbsp finely chopped mint leaves 

1/4 cup or more cornflour for dusting 

salt to taste

oil to deep fry 

Method

• In Mixer grinder drop in 12 cashews, chana dal and give a one whizz to make a coarse paste.
• In bowl add this ground paste, chopped coriander leaves, minced Green chillies, onion, finely chopped mint leaves, chopped onion , grated potato mix well. Now add in salt and keep aside.
• Make a small ball of the aloo batter put one cashew half in the center like the one shown in the picture below.
•  Dip the prepared cutlet and coat them well with cornflour ( Do a very light dusting ) this is so that it doesn't soak oil  and you will notice it is light and crisp after frying .
• Heat oil in a kadai to smoking point then simmer it and deep fry in oil till golden . You will notice cause of the cornflour it won't soak in any oil and it will be light and crisp !!...Simply Amazing !
• Serve with Ketchup / Dip of your choice . 
• Don't forget to drop in a feedback if you did like these :)

Chettambado (Masala Chanadal Vada)

One of the best tea time snack which is so delicious and lovely that I simply adore it ...too good and lovely flavorful recipe learnt from my mom ...try this you will simply love it :)

Ingredients
2 cup chana dal
2 onion finely chopped
2-3 green chilli finely chopped
2 tbsp finely chopped mint leaves
1/4 cup chopped coriander leaves
salt to taste
Oil to deep fry
Method

• Wash & Soak chana dal for 3 hours
• Grind the chana dal coarsely without water
• Put the chana dal paste in a bowl and then add chopped  green chilli, coriander leaves , mint leaves and salt .
• Mix well  just before frying add chopped onion and make small balls of the mixture and flatten each of  it with ur palm
• Heat oil in a pan and then deep fry it till golden brown and crisp
• Serve Hot with tomato sauce or any dip of your choice.
  

Paneer Amritsari

This recipe was shared by my aunt Roopa akka from Nita Mehta's book its one of the easiest and most tastiest paneer Frys ....totally lipsmacking and Awesome here is the recipe for the Amritsari Paneer

Recipe credit :  Nita Mehta

Ingredients

1 cup Paneer cut into long fingers (8-10 Paneer)

2 tbsp Ginger garlic paste

generous pinch of ajwain

1/2 tsp Red chilli powder

1/4 tsp haldi 

5-6 Tbsp of gram flour

salt to taste

4 tbsp oil to shallow fry 

Chaat masala Just to sprinkle (opt) 

Method

• Cut Paneer into long fingers and keep aside.
• In mixing bowl add in  ajwain, red chilli powder, haldi, ginger garlic paste,  salt mix add this to paneer and mix it gently making sure it doesn't break. Leave it for about 10-12 minutes.
• Spread Gramflour on a plate and roll these marinated paneer one by one.    

 used Small fingers (took the photo 2nd time cause I had to do it again for my family :)

• Dust of extra gramflour and keep it aside.
• Now take a small non stick pan (else you have to pour more oil ) drizzle with little oil and place the fingers one by one of the pan .
• Keep it on a low heat and try to flip only when done on one side but keep a watch here as paneer cooks really quickly ....cook it golden on all the sides. Remove and serve sprinkle little chaat masala ...DONE !
• Serve with Dip of your choice......so good you will keep another batch of them ready after having these :) ....Do try these and leave in your feedback :)

NOTE : I have shallow fried it as it soaks in lot of oil you can dep fry if you like :) 

Hara Bhara Pakoda

One of the very healthy pakoda ....used greens and onion to make it more healthy .....just loved the taste its so yummy do try this and leave in your feedback 

Ingredients

1 cup Methi leaves

(Fenugreek leaves) finely chopped

1 red onion finely chopped

3 green chilli finely minced

1 tsp garlic grated 

3 tbsp Gram flour

2 tbsp Rice flour

2 tbsp Fine Semolina

2 tbsp Palak Puree

3 tbsp crumbled Paneer

salt

oil for shallow frying

Method

1. In mixing bowl add washed and finely chopped methi leaves, add chopped onion , gramflour, Rice flour, Fine semolina, crumbled Paneer, grated garlic, green chillies and mix well now add in salt and bind using little palak puree ...no need to add any extra water.
2. Take a small amount of batter and shape it into round ball flatten a bit and shallow fry in a small non stick pan.
3. Serve with Ketchup or dip of your choice.

Yogurt Kebab

This a lovely healthy recipe which will just melt in your mouth and surely you will love the taste of this ...so try this and leave in your feedback...It tastes Awesome and superb :)

Ingredients 

1 cup Yogurt (hung at night ) (very important)

1 and 1/2 tbsp gramflour (besan)

1 tbsp oil + 2 tbsp for shallow frying 

1 small onion finely chopped

1 big  garlic clove (grated)

1 tsp Ginger (grated)

1/4 tsp garam masala

1/4 tsp roasted cumin powder

4 slices of Bread (make bread crumbs) + more if needed

2 tbsp chopped Coriander leaves 

2 green chillies ( finely minced )

salt to taste 

Method 

1. Put curd in a strainer keep bowl underneath it  and place a lid and press hard it will drain out little water then keep it the same way in the fridge overnight. (this is the key step please don't omit it else you won't get a good cutlet).
2. Put bread in mixer grinder and make bread crumbs and keep aside.
3. In small pan dry roast besan till it leaves out aroma and keep aside.
4. Heat oil in pan add onion and cook till softened add ginger, garlic, green chillies , add garam masala, roasted cumin powder fry well add coriander leaves and fry for 2-3 mins.
5. Now take it out in mixing bowl add curd , salt , roasted gramflour and put the bread crumbs little by little and mix till it  gets to the consistency that you can make small balls out of it . The consistency is shown in the picture below.
6.  Make small balls and shallow fry in 2 tbsp oil till u get a golden texture be careful it will give a beautiful texture and wont break.....As you can see in this picture it didn't soak up any oil and did come out really nice .

1. Note if you want a crisp kebab shallow fry in small non stick pan which is highly recommended ....do try this I am sure your family will love it the way we enjoyed with a hot cup of tea :)

Aachari Paneer Fritters

This is my new innovative fritters with Awesome flavour ...my son absolutely loved the flavour as he a big Paneer fan and he said "Mom will u teach me to do these fritters cause the taste is awesome".....There are so many little things in life which makes us happy and blessed to be loved  this is one of them...huge compliment for any mom to see their kid love the food they prepare...try this you will absolutely love these bite size fritters. This is again a No onion No garlic recipe So Enjoy !!!

Ingredients

1 cup of cubed Paneer

2 tbsp Priya Mango Pickle along with a piece of Mango ( you can use any pickle which u love but i love this brand)

2 tbsp curd

1/2 tsp crushed kasoori methi


1 tsp mild Red chilli powder

1/4 tsp haldi powder

salte to taste ( put little as pickle has lot of salt content in it)

1/2 cup store brought fresh bread crumbs

Method 

Grind Mango pickle, curd, red chilli powder, kasoori methi, haldi to a fine paste. Marinate Paneer with this mix and keep aside for 1 hour.

Roll in Bread crumbs and deep fry in oil

Serve with your favourite dip ....Enjoy with a hot cup of coffee !!!

Vegetable Cutlet

This recipe comes from Kudpi's Raj Garam tawa he has such awesome collection of recipes that you will simply love here is one such amazing recipe . Thanks Kudpi Raj maam for this wonderful recipe. I have made a slight change in the recipe according to my taste buds as I like crisp coating but the rest remains the same ...try this and leave in your feedback ...this tasted exactly like the cutlet we get in hotel ....simply amazing !!!!

Ingredients

5-6 med sized potato mashed

2 carrots (grated)

1 med sized beetroot (boiled and grated)

4 bread slices ( dipped in water and squeezed to pulp)

4-5 green chilles (minced)

1/2 tsp garam masala powder

2 tbsp cornflour

salt to taste

Bread crumbs for coating

2 tbsp Maida/ Plain flour + 2 tbsp corn flour mixed to a semi thick paste.

Oil for shallow frying

Method

1. In Bowl add mashed potato, beetroot, carrot, bread pulp, cornflour and mix well. Add salt, and keep aside.
2. In pan add 2 tbsp oil add garlic and green chilles and fry well till garlic turns light brown now add the ground mix of vegs and mix till it leaves out oil. Add garam masala and keep aside.
3. Shape it into round cutlets and roll in bread crumbs and keep in the fridge for 15 mins.
4. Now make a paste of maida and cornflour and roll this cutlets in the paste and roll again in bread crumbs for the 2nd time...this will give a very crisp effect.
5. Heat oil and shallow fry till golden brown on both the side. serve with chutney 

Green chutney served with cutlets

Ingredients

1/2 cup coconut

2 tbsp onion

2 tbsp tomato

2 tbsp coriander leaves

2 small flakes of garlic 

2 green chilles

salt to tase

Method

1. Grind all the above ingredients listed under "green chutney" adding little water and serve with cutlets...Simply superb cutlets !!!

Carrot Dalia Patties

This is a diabetic friendly recipe which is adapted from Tarla dalal website...I have slightly altered the recipe according to my taste buds but was very surprised by the fact that Dalia  binds and gives such a great taste to these patties...simply superb taste...Please try this absolutely lip smacking patties and leave a feedback :)

I am also  sending this recipe to Indusladies Kids Lunchbox Recipes Book 

Ingredients

1/4 Cup Dalia (soak for 1/2 hr)

2 med sized carrot (grated)

1 Onion chopped

1/2 cup grated Paneer 

1 tsp Shiracha sauce ( you can use any chilli sauce available)

1 tsp soya sauce

3 green chilles (minced finely)

1 tsp grated ginger

3 tbsp rice flour of binding + 4 tbsp rice flour for making a paste

1 tbsp coriander leaves

3 tbsp Maida  (Plain Flour)

oil to shallow fry

salt to taste.

Method

1. Soak Dalia for 1/2 hour and squeeze out water out and mix in grated carrot, onion, grated paneer, sriracha sauce, soya sauce, green chillies, grated ginger.
2. Add  Rice flour to it and mix it well. Add coriander leaves and salt. Mix well .
3. Make balls out of this and flatten it a bit keep it aside.
4. Make a paste of maida (Plain flour) and rice flour add water and till it gets a semi thick consistency.
5. Dip the balls in this batter. 
6. Heat little oil about 4 tbsp in sauce pan and  shallow fry in oil till crisp on both the sides. Serve hot with dip of your choice.....Simply Awesome...I loved the taste :)

Corn-Pea Pattice

This is my version of low fat tikkis which can be made in minutes and its sure to be a hit when you are in a rush and have to pack something for lunch boxes..hope u love it as much me and my family did.


Ingredients


1 cup sweetcorn (frozen)
1/4 cup green peas (frozen)
2 green chillies (U can use more if u like it v spicy)
1/4 cup gram flour
1/2 cup crispy bread crumbs 
2 tbsp coriander leaves finely chopped
1 small red onion finely chopped
salt to taste
Oil to shallow fry 

Method

• Take the sweetcorn and peas in microwave safe bowl and microwave high for 2 mins. Then blend this in a mixer grinder / blender with 2 green chillies coarsely.
• Take this out in a bowl add in salt, coriander leaves, gram flour, red onion , bred crumbs and  mix well. (Do Not add any water as there will be water content in blended veg paste).
• Now shape it into round balls and shallow fry in oil till golden on both the sides.
• Serve with Tomato Ketchup or Cilantro Chutney of your choice....simply yummy!

Baked Veggie Breaded Balls

Ingredients
8 slices of bread
butter or oil for basting


For the stuffing
8-10 boiled french beans finely chopped

1 big potato boiled & finely chopped
1/2 cup boiled corn

2 carrot finely chopped

2 green chilli finely chopped

1/2' ginger (finely chopped)

 juice of 1/2 lemon

2 tbsp chopped coriander

1/2 tsp red chilli powder
1/4 tsp cumin seeds
1/2 tsp garam masala

2 tbsp oil

For Herbed bread crumbs
1 cup bread crumbs
1/4 tsp dried italian herbs
1 tsp very finely chopped coriander
salt to taste

For the stuffing

• Heat oil in a pan,add cumin seeds & when its golden add green chilli, ginger, coriander leaves, salt,, red chilli powder, garam masala & fry for a min
• Then add all boiled vegs and mix well and then cook for another min
• Remove from fire add lemon juice and mix well & keep aside to cool
• Mix all the ingredients for herb bread crumbs and keep it ready

For the Bread balls

• Now cut the sides of the bread. Dip in water for a second and take out and squeeze out water & put the stuffing in the  middle and cover it as shown in the pic into oval shape, do the same for the remaining bread and then keep aside
• Roll it in Herbed bread crumbs and brush it with butter or oil and then bake it in a preheated oven for 15 min at 200 C on  one  side & then turn over and cook for another 15 min till crispy and then serve hot with ketchup