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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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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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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Cucumber pancake

Posted on August 17, 2009. Filed under: Snacks | Tags: , , , |

Try one and you are sure to opt for a second helping of this cucumber semolina pancake.

Preparation Time : 5 mins.
Cooking Time : 20 mins.

Makes 8 pancakes.

Ingredients
1 cup semolina (rawa)
2 cups cucumber, grated
2 tablespoons grated jaggery
1 green chilli, chopped
¼ cup low fat curds (yoghurt)
salt to taste
Other ingredients
3 teaspoons oil for cooking
To Serve
4 tablespoons nutritious green chutney
Method
1. Combine all the ingredients except the oil and make a batter of dropping consistency using a little water.
2. Divide into 8 portions and keep aside.
3. Heat a non-stick pan and grease it lightly with oil.
4. Spread one portion on the non-stick pan to make a pancake of 3 mm. to 4 mm. thickness.
5. Cook one side over a slow flame until the base is golden brown in colour. Turn over to cook the other side.
6. Remove the pancake and repeat with the remaining batter to make 7 more pancakes.
7. Serve hot with nutritious green chutney.
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Buttermilk pancakes

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Snacks | Tags: , , |

Pancakes are an all American breakfast dish. I’ve specially created this recipe as the lactic acid in the curds is known to stimulate the pancreas to produce insulin which helps to control blood sugar levels. The sweet apple topping is a healthier option to the dollop of butter and drizzle of honey that traditionally goes with pancakes. The cinnamon apple topping adds the much needed crunch and sweetness along with the goodness of apples.

Cooking Time : 15 mins.
Preparation Time : 5 mins.

Makes 4 pancakes.

For the pancakes
1 cup whole wheat flour (gehun ka atta)
1 cup buttermilk (made from 5 tablespoons low fat curds)
¼ cup low fat milk
a pinch salt
For the apple topping
1 cup apples, chopped
¼ teaspoon cinnamon (dalchini) powder
½ sachet sugar substitute
For the apple topping
1. Combine the apple with ¼ cup water in a pan and bring to a boil.
2. Simmer for 5 to 7 minutes till the apples soften.
3. Add the cinnamon powder and sugar substitute and mix well.
For the pancakes
1. Combine all the ingredients in a bowl and whisk them together to make a smooth batter. Allow to rest for 10 minutes.
2. Pour a quarter of the batter onto a greased non-stick pan.
3. Cook till both sides are golden brown and serve topped with the apple topping.
4. Repeat to make 3 more pancakes.
Tips
Buttermilk is made by whisking together curds and water.
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Chana dal pancakes

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Snacks | Tags: , , |

It has been recently discovered that chana dal is a very beneficial pulse for diabetics as it helps in the utilization of sugar effectively causing a slow rise in blood sugar levels because of its low glycemic index.
This recipe makes use of soaked chana dal mixed with vitamin rich vegetables and protein rich curds to enhance its taste. Grated ginger and green chillies add the much-needed spice to the pancakes. Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.

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

Makes 4 pancakes.

Ingredients
½ cup chana dal (split Bengal gram), soaked and drained
½ cup fenugreek (methi) leaves, chopped
½ cup spinach (palak), chopped
½ cup carrots, grated
4 to 6 curry leaves, chopped
1 tablespoon low fat curds
1 sachet fruit salt
1 teaspoon grated ginger
1 to 2 green chillies, chopped
salt to taste
Other ingredients
1 teaspoon oil for cooking
Method
1. Grind the soaked chana dal into a coarse paste adding a little water if required.
2. Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well.
3. Just before serving, add the curds and fruit salt and mix well.
4. Divide the batter into 4 equal portions, spread one portion of the batter on a non-stick pan and make a pancake of approx. 125 mm. (5″) diameter
5. Cook on a slow flame till both sides are golden brown, drizzling a little oil if required.
6. Repeat with the remaining batter to make 3 more pancakes.
7. Serve hot.
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Green pea pancakes

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Snacks | Tags: , , |

Enjoy these crisp yet spongy pancakes early in the morning before starting your day.
The combination of green peas with moong dal helps to enhance the fibre and protein content of this recipe
Serve hot, with Carrot Garlic Chutney.

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

Makes 4 pancakes.

Ingredients
1 cup yellow moong dal (split yellow gram)
1 cup green peas
1 to 2 green chillies
1 teaspoon grated ginger
½ cup onions, chopped
1 tablespoon chopped coriander
salt to taste
Other ingredients
1 teaspoon oil for cooking
Method
1. Soak the moong dal in warm water for 30 minutes. Drain.
2. Combine with the peas, chillies and ginger and grind in a blender using enough water to make a thick batter.
3. Pour a quarter of the batter onto a lightly greased non-stick pan to get a pancake of 125 mm. (5″) diameter, using a little oil.
4. Cook over a medium flame till both sides are golden brown.
5. Repeat with the remaining batter to make 3 more pancakes.
6. Serve hot.
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Varagu upma

Posted on August 3, 2009. Filed under: Diabetes/diabetic recipe, Snacks | Tags: , , , |

A fibre is rich version of upma that is good for a diabetic breakfast. This recipe cooks varagu in yoghurt gravy that is tempered with urad dal and green chillies and other subtle spices.
Varagu is not a very commonly used cereal. It resembles larger grains of rava (semolina), but is healthier than rava since it is unrefined and also has a low glycemic index. Look for it at your neighbourhood grocery store or at a health food store. In case you cannot find it, use bulgur wheat instead.

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

Serves 2.

Ingredients
½ cup varagu (kodri), cleaned and washed
¼ cup onions, finely chopped
¾ cup vegetables (carrot, french beans and peas)
1 teaspoon urad dal (split black lentils)
½ teaspoon mustard seeds (rai)
1 to 2 green chillies
2 to 3 curry leaves
a pinch asafoetida (hing)
1 teaspoon oil
¼ cup low fat curds, beaten
salt to taste
Method
1. Dry roast the varagu till it is golden brown. Keep aside.
2. Heat the oil in a non-stick pan and add the urad dal, mustard seeds, green chillies and curry leaves.
3. When the mustard seeds crackle, add the asafoetida and onions and sauté till the onions are golden brown in colour.
4. Add the vegetables along with ½ cup of water and cook till they are tender.
5. Add the varagu, salt and 1½ cups of water. Mix well, cover and simmer for 5 to 10 minutes till the varagu is cooked, adding more water if required.
6. Add the curds and mix well.
7. Serve hot.
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