Snacks

Pistachio brandy snapps

Posted on October 22, 2009. Filed under: Snacks, Sweets | Tags: , , , |

These golden, honey laced biscuits make good accompaniments to a hot cup of tea. You may even serve them with fruit salad or ice-cream to make an interesting dessert.

Cooking Time : 8 to 10 mins.
Preparation Time : 5 mins.

Makes 10.

Ingredients
1/3 cup melted butter
4 tablespoons sugar
1/3 cup plain flour (maida)
2 tablespoons golden syrup or honey
½ teaspoon ginger powder (soonth)
¼ cup pistachios, peeled and finely chopped
Method
1. Mix together the flour, ginger powder and pistachios and keep aside.
2. Combine the butter, sugar and golden syrup in a pan and heat on a slow flame, stirring continuously till the sugar melts.
3. Cool a little, then add the flour mixture and mix well.
4. Put 1 teaspoon of the mixture on a greased baking tray leaving enough room for expansion. Approximately 3 to 4 snapps can fit in at a time depending on the size of your baking tray.
5. Bake in a pre-heated oven at 180°C (350°F) for 10 to 12 minutes or until golden brown.
6. Remove from the tray using a palette knife and place on top of an upturned tart mould or katori. Press onto the snapp so that it gets the shape of the tart mould / katori.
7. You can use a clean cloth to do this, as the snapp needs to be moulded while it is hot. You can even roll these to make a cylinder.
8. Repeat the procedure to make 9 more brandy snapps.
9. Store in air-tight container.
Tips
If the mixture becomes too runny or soft, freeze it for about 15 minutes and then start making the snapps again.
In a large oven, you can make 2 to 4 snapps at a time.
But ensure that the mixture is placed on the tray in such a way that there is a lot of room for expansion for each portion.
If they join, cut them apart using a sharp knife.
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Moong dal khandvi

Posted on October 16, 2009. Filed under: Snacks | Tags: , |

When the hunger pangs strike, be ready with this innovative and healthy snack!

Preparation Time : 5 mins.
Cooking Time : 5 mins.

Serves 2.

Ingredients

½ cup yellow moong dal (split yellow gram) flour
½ cup low fat curds
1 teaspoon ginger-green chilli paste
a pinch turmeric (haldi) powder
¼ teaspoon asafoetida (hing)
salt to taste
oil for greasing

For the tempering

1 teaspoon mustard (rai) seeds
1 teaspoon white sesame seeds (til)
¼ teaspoon asafoetida (hing)
2 teaspoons oil

For the garnish

2 tablespoons chopped coriander

Method

1. Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and whisk well.

2. Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously. The mixture is ready when it leaves the sides of the pan.

3. Spread the mixture evenly on the back of three 200 mm. (8″) diameter thalis using a flat katori or a palette knife to form a thin layer. Allow to cool for five minutes.

4. Smear the khandvi evenly with oil.

5. Cut into 50 mm. (2″) thick strips. Carefully roll up each strip. Keep aside.

6. For the tempering, heat the oil in a pan and add the mustard seeds.

7. When they crackle, add the sesame seeds and asafoetida and pour over the prepared khandvis.

8. Serve garnished with the chopped coriander.

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Dhokla bahar

Posted on October 16, 2009. Filed under: Snacks | Tags: , |

White and green dhoklas tastes great with coconut sauce. If you don’t know how to make dhoklas, buy the instant mix packets in the market and follow the directions.

Cooking Time : 20 min.
Preparation Time : 20 min.

Serves 6.

Ingredients

3 teacups white dhoklas
3 teacups green dhoklas
2 teaspoons mustard seeds
2 teaspoons sesame seeds
2 pinches asafoetida
2 chopped green chillies
4 tablespoons oil

For the coconut sauce

1 coconut
1 level teaspoon cornflour
1/2 teaspoon cumin seeds
2 curry leaves
2 green chillies, slit
1 teaspoon lemon juice
1/2 teaspoon sugar
1 tablespoon ghee
salt to taste

For the coconut sauce

1. Grate the coconut. Add 2 teacups of water to the grated coconut and blend in a mixer. Strain and take out coconut milk. Add the cornflour and mix well.

2. Heat the ghee and fry the cumin seeds until they begin to crackle. Add the curry leaves and green chillies and fry again for a few seconds.

3. Add the coconut milk and boil for 4 to 5 minutes.

4. Add the lemon juice, sugar and salt.

How to proceed

1. Heat the oil on a tava and fry the mustard and sesame seeds for 1/2 minute.

2. Add the asafoetida and green chillies and fry again for a few seconds.

3. Add the dhoklas and cook for a few minutes.

4. Keep the dhoklas on the side. Fill the centre of the tava with coconut sauce.

5. Serve hot.

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Stuffed dahi wada

Posted on October 15, 2009. Filed under: Chaat, Snacks | Tags: , , , |

Dahi vadas are eaten all over India. But Marwaris have glorified and enriched this simple lentil preparation by stuffing them with an assortment of dry fruits like cashews, sultanas etc. Jodhpuris and Marwaris often use moong dal instead of urad dal for the vadas.
Rajasthanis relish dahi vadas at any time of the day – as a snack or as an accompaniment to a main meal.
Making stuffed dahi vadas may seem complicated the first time you try them. But they can be very easily prepared as they are eaten and believe me, you will thoroughly enjoy them! Just follow the diagrams given at the end of the recipe.
You can prepare the vadas a day in advance and store them refrigerated. Soak the vadas in hot water and just before serving, drain them and squeeze out any excess water, before you add the curds.

Preparation Time : 30 mins.
Cooking Time : 20 mins.

Makes 10 dahi vadas.

For the vadas
¾ cup urad dal (split black lentils)
¼ teaspoon asafoetida (hing)
a pinch soda bi-carb
salt to taste
To be mixed together into a stuffing
2 tablespoons cashewnuts, chopped
2 tablespoons sultanas ( kismis)
1 teaspoon gingergreen chilli paste
Other ingredients
oil for deep frying
For serving
1 cup fresh curds, beaten
a pinch black salt (sanchal)
2 tablespoons sugar
salt to taste
For the garnish
chilli powder
roasted cumin seed (jeera) powder
chopped coriander
Method
1. Clean, wash and soak the urad dal for 2 to 3 hours.
2. Drain out all the water. Grind the urad dal to a coarse paste in a blender using a little water.
3. Add the asafoetida, salt, soda bi-carb and approx. 3 tablespoons of water to the urad dal paste and mix well with your hands.
4. Spread 2 tablespoons of the urad dal paste onto a 125 mm. x 125 mm. (5″ x5″) piece of wet muslin cloth and form a 50 mm. (2″) diameter circle (using wet hands).
5. Place ½ teaspoon of the stuffing in the centre of the urad dal paste and fold the muslin cloth over in the centre to make a semi-circle (as shown in the diagram below).
6. Seal the edges of the semi-circle. Carefully open the muslin cloth and place the stuffed vada on your fingertips (wet your hands before).
7. Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 4 to 5 vadas at a time over a medium flame till they are golden brown.
8. Drain and soak the vadas in water for about 45 minutes.
How to proceed
1. Mix the curds, black salt, sugar and salt together. Keep aside.
2. Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
3. Pour the curds over the vadas. Sprinkle chilli powder, cumin seed powder and coriander on top.
4. Serve immediately.
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Mutter ki kachori

Posted on October 15, 2009. Filed under: Snacks | Tags: , |

Spicy green pea stuffed flaky and crispy kachoris. Enjoy these kachoris topped with fresh curds and sweet chutney for a hearty evening snack. Cook the stuffed kachoris lightly over a hot tava (griddle) on both sides and then deep fry them in hot oil over a slow flame. Kachoris made this way can be deep fried quickly in large batches and also use a lesser amount of oil while frying. You can prepare these kachoris ahead of time and warm them up in an oven just before serving.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Makes 12 Kachoris.

For the dough crust
2 cups plain flour (maida)
1/4 cup meltted ghee
1/2 teaspoon salt
For green pea filling
2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
salt
Other ingredients
oil for deep frying
For the dough (crust)
1. Combine all the ingredients and knead into a semi-soft dough using enough water. Knead well fpr 5 to 7 minutes.
2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.
For the green pea filling
1. Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
2. Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
3. Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leavess and discard. Divide into 12 equal portions.
How to proceed
1. Roll out each portion of the dough into a 50 mm. (2″) diameter circle.
2. Place one portion of the green pea filling in the centre of the rolled dough circle.
3. Surround the filling with the dough by slowly stretching it over the filling.
4. Seal the edges tightly and remove any excess dough.
5. Roll each filling portion into a 62 mm. (2 1/2″) diameter circle taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat for the remaining dough and green pea filling to make 11 more kachoris.
8. Deep fry in hot oil over low heat until golden brown on both sides. The kachori should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
9. Serve hot. Alternatively, cool completely and store in an air-tight container. These will last for a day or two.
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Kalmi vada

Posted on October 15, 2009. Filed under: Snacks | Tags: , |

Rajasthani food is an colourful and diverse as its glorious heritage. Rajasthanis are very fond of eating and this is reflected in the vast repetoire that they have devised out of fairly ordinarry ingredients. Kalmi vadas are deep fried gram dal crispies that can be enjoyed with a fiery green chutney. You can prepare large vadas as in this reccipe ahead of time and double fry (re-fry) them just before serving. These are perfect as a tea-time or pre-dinner snack.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
1/2 cup split Bengal gram (chana dal)
1 teaspoon gingergreen chilli paste
1/4 cup onions, finely chopped
1/2 teaspoon chilli powder
1 teaspoon coriander (dhania) seeds, roasted and crushed
1 teaspoon fennel seeds (saunf)
salt to taste
Other ingredients
oil for deep frying
Method
1. Clean, wash and soak the chana dal overnight. Drain completely.
2. Without using any water,grind the soaked chana dal in a blender to make a smooth paste.
3. Add the ginger-green chilli paste, onions, chilli powder, coriander seeds,fennel seeds and salt and mix well.
4. Divide the mixture into 5 equal portions.
5. Take a big katori or a cup and tie a wet muslin cloth around it tightly (as shown in the diagram below).
6. Sprinkle a little water over the muslin cloth and then place one portion of the chana dal mixture on it.
7. Flatten the chana dal mixture lightly using wet fingers to make a 100 mm. (4″) diameter vada of 6 mm (1/4″) thickness.
8. Heat oil in a kadhai, slide the vada in the hot oil and deep fry over a medium flame till light brown colour.
9. Repeat steps 6 to 8 to make 4 more vadas.
10. Cut the vadas into long strips and deep fry again till they are golden brown and crisp. Drain on absorbent paper.
11. Serve hot with green chutney.
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Papad ki churi

Posted on October 15, 2009. Filed under: Snacks | Tags: , , |

Another favourite Marwari snack that often accompanies meals. As the name suggests it is a preparation of crushed papads which are tossed in spices and ghee. I have added some Bikaneri bhujia to this recipe to provide extra crunch. Bikaneri papads are a thicker and fierier variety of papads and are better for use in this recipe as they do not get soggy very fast. You will find these at some speciality stores.

Preparation Time : 5 mins.
Cooking Time : 5 mins.

Serves 3 to 4.

Ingredients
4 large Bikaneri papads, roasted and crushed
1/2 cup onions, finely chopped
2 tablespoons chopped coriander
2 teaspoons chilli powder
1 tablespoon melted ghee

1/4 cup Bikaneri bhujia


salt to taste
Method
1. Combine all the ingredients in a bowl and toss well.
2. Serve immediately.
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Bhakarwadi

Posted on October 13, 2009. Filed under: Snacks | Tags: , , |

A popular Maharashtrian snack.
bhakarwadi

Cooking Time : 20 min.
Preparation Time : 20 min.

Makes 30 bhakarwadis.

For the dough
3 teacups plain flour (maida)
3 tablespoons ghee
1/2 teaspoon salt
To be mixed into a potato mixture
500 grams boiled and mashed potatoes
1 tablespoon cornflour
1 teaspoon salt
To be mixed into a coconut mixture
1/2 grated coconut

1 teaspoon garam masala


3 tablespoons chopped coriander
2 green chillies, chopped
1 tablespoon sesame seeds (til)
salt to taste
Other ingredients
oil for deep frying
For the dough
1. Mix the ingredients for the dough and add enough water to make a semi-stiff dough.
How to proceed
1. Divide both the dough and the potato mixture into small equal portions.
2. Roll out each portion thinly into chapaties.
3. Put one potato chapati over each dough chapati.
4. Spread a little coconut mixture on top of each potato chapati.
5. Roll up each chapati tightly and seal the edges by applying water.
6. Deep fry in oil.
Tips
Cut into pieces and serve.
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Oat and raisin biscuit

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Snacks | Tags: , , |

Oats are a great substitute for low fibre maida and raisins are the least fat containing dry fruits, making these biscuits healthy and tasty. Raisins also lend their sweetness to the biscuits, reducing the required sugar content.

Baking Time : 25 mins.
Preparation Time : 15 mins.
Baking Temperature : 180°C (360°F).

Makes 9 biscuits.

Ingredients
¾ cup quick cooking rolled oats
¼ cup whole wheat flour (gehun ka atta)
¼ cup raisins (kismis)
2 tablespoons low fat milk
¼ cup brown sugar
1 tablespoon oil
Method
1. Mix all the ingredients together and divide into 9 equal portions.
2. Grease a baking tray lightly and place a sheet of grease proof paper on top.
3. Place the mixture on the greased and lined baking tray and flatten each round with the back of a fork.
4. Bake in a pre-heated oven for 20 minutes at 180°C (360°F) or until the cookies are baked.
5. Peel them off the baking tray and cool on cooling racks.
6. Store in an air-tight container.
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Chickpea and soya tikki

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Snacks | Tags: , , |

Tikki, a traditional Indian snack is presented with a variation here. The additional soya helps to decrease cholesterol, while the chick peas give the Indian flavour to the dish. The tikkis are made in just 1 teaspoon of oil to add only 20 calories to your diet, instead of adding 80 calories by being deep-fried, thus making the snack healthy for the heart.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Makes 4 tikkis.

Ingredients
½ cup chick peas (kabuli chana), boiled and drained
½ cup soya granules
1 tablespoon mint, finely chopped
1 teaspoon green chillies, finely chopped
1 teaspoon ginger, finely chopped
1 teaspoon oil
salt to taste
To serve
2 tablespoons high fibre chutney
Method
1. Soak the soya nuggets in hot water for 10 to 15 minutes. Drain and squeeze out all the water.
2. Blend together the chick peas, soya nuggets and mint, in a blender to a smooth paste.
3. Add the green chillies, ginger and salt and mix well.
4. Divide the mixture into 4 equal portions and shape into round, flat tikkis.
5. Cook them on a non-stick pan using a little oil till both sides are golden brown.
6. Serve hot with the high fibre chutney.
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