Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

August 26, 2017

POTATO LACHA

Ingredients:
Potatoes - 2 kgs
Salt - 1/2 tsp
Pepper  -1/2 tsp
Chilli powder - 1/2 tsp
Oil for frying

Method:

  • Wash, boil and peel the potatoes. Arrange a tray and a broad holed grater.
  • Grate the potatoes by keeping the grater in the tray.
  • Spread grated potatoes at little distances so that they may dry easily.
  • Keep them in the sun until totally dry.
  • Heat oil in a pan and fry the grated aloo ka lacha on low fire until golden brown.
  • Transfer to another tray.Lett the extra oil dry, and the lacha cool down.
  • Sprinkle salt, pepper. chili powder as per taste and mix well.
  • Store the lacha in airtight container.

August 20, 2017

ALOO BHAJA

Ingredients:
Potatoes - 3
Turmeric powder  - 1 tsp
Salt to taste
Oil for deep frying

Method:

  • Peel and cut the potatoes into very, very fine 1" long pieces. 
  • The taste of the potatoes will depend a lot on how fine you cut them.
  • rub salt and turmeric and keep aside for 10 minutes.
  • Heat the oil and put a portion of the potatoes and lower the flame.
  • fry on a low flame till the potatoes are very crispy. Drain the excess oil.
  • Fry the remaining in the same way.
  • Place them on kitchen towel to absorb excess oil. 
  • Store in airtight container.

CHINESE CHAAT

Ingredients:
Paneer - 100 gms
Lobiya - 50 gms
Boiled noodles - 1 cup
Cucumber - 1
Pineapple slices - 2
Large onion - 1
Tomatoes - 2
Pinch of ajino mota (optional)
soy sauce - 1 tbsp
Vinegar - 1 tsp
Ginger garlic paste - 1 tbsp
Olive oil - 2 tbsp
cornflakes - 2-3 tbsp

Method:

  • Soak the lobiya overnight, Drain and keep aside.
  • Peel and cut the cucumber into cubes.
  • peel and cut the onion into large pieces.
  • Cut the tomatoes into quarters. Cut the pineapple slices into big pieces.
  • Cut the paneer into cubes.
  • Heat the oil and add all the ingredients and lower the flame. Toss very gently and allow to cook over a low flame for only 2-3 minutes.
  • Serve garnished with corn flakes

July 27, 2017

CHINESE FISH FINGERS

Ingredients:
Boneless fish - 1/2 kg
Salt - 2 tsp
Pepper - 1/2 tsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Ginger - 1 tsp
Egg white - 1
Cornflour - 3 tbsp
Oil - 1 cup

For Batter:
Flour - 1 cup
Corn flour -  2 tbsp
Eggs - 4 or 1/2 cup water
Salt - 1 tsp
Baking powder - 1 tsp

Method:

  • Clean and cut the fish into strips 3" long and 1/2 " wide.
  • Mix all the ingredients except the oil in a bowl. Place fish fingers in a bowl and cover with the mixture. Marinate for 20 minutes.
  • Sift flour, corn flour, salt and baking powder in a bowl.
  • Mix well with beaten eggs or water. Make a smooth batter.
  • Heat oil, dip the fish fingers into the batter, coat well and fry till both sides are golden brown.
  • Serve hot with tomato sauce.
Vegetarian version:
  • Take 500 gms of paneer and cut them into size of fingers. Remaining is same as above.

July 12, 2017

PLOUGHMAN'S MELTS

Ingredients:
Celery stick - 1/2 (thinly sliced)
Apple - 1/2 (peel left on, sliced)
Spring onions - 2 (finely sliced)
Juice of 1/2 lemon
Chutney -3 tbsp (your choice of chutney)
Mini ciabatta rolls - 2 (halved)
Cheddar or stilton - 100 gms

Method:

  • Heat the grill to high. Toss the celery, apple and spring onions together with a little lemon juice to stop the apples browning, then set aside.
  • Put the bread onto a baking tray then lightly toast under the grill, cut side up, until just crisp.
  • Spread with a little of the chutney, then top each with a couple of spoonfuls of the apple salad, and crumble over the cheese.
  • Grill for another few minutes, until the cheese is beginning to bubble and te edges of the bread are golden.
  • Serve hot with a leafy salad on the side.

May 02, 2017

TINDA KABAB

Ingredients:
Tinda - 250 gms
Potato  -1 (boiled, peeled and mashed)
Green chillies - 2 (chopped)
Coriander leaves- 2 tbsp (chopped)
Gram flour - 2 tsp
Maida - 100 gms
Fresh curd - 2 tbsp
Salt to taste
Tomato sauce - 2 tbsp
Oil for deep frying

For Garnishing:
Tomato, capsicum and paneer cubes

Method:
  • Wash and grate the tindas. Sprinkle a  little salt over it. After 15 minutes squeeze the excess water  with your palm.
  • Mix tinda, mashed potato, salt, green chilli and gram flour. Mix well and make even sized kababs.
  • Now mix maida, curd, salt and tomato sauce. Add enough water to make smooth batter.
  • Heat the oil; dip the kababs in maida batter and deep fry until golden brown.
  • Put all the kababs on  a paper to absorb excess oil.
  • Take a wooden skewer and insert it into tomato, capsicum, paneer cubes then kabab  and again cubes.
  • warm in preheated oven for 5 minutes.
  • Serve hot with sauce.

April 26, 2017

FRIED GARLIC TOFU

Ingredients:
Tofu - 200 gms
Ginger garlic paste - 1 tsp
soya sauce- 1 tsp
Cornflour - 2 tbsp
Minced garlic - 1 tbsp
Green chilli - 2 tbsp (chopped)
Salt to taste
Oil  - 4 tbsp

Method:

  • Cut the tofu into small cubes. Marinate the cubes with ginger garlic paste, soya sauce and corn flour.
  • Heat the oil and add the marinated pieces.
  • Fry till brown;add minced garlic and green chilli and fry for one minute.
  • Serve hot.


April 19, 2017

POTATO AND CARROT OVEN FRIES

Ingredients:
White thin skinned potatoes - 3 or 4 large
(scrubbed and cut into 1/2 by 4" sticks)
Carrots - 1 kg (cut into 1/2 by 4" sticks)
Salad oil - 2 tbsp
Salt and pepper
Cider vinegar (optional)

Method:

  • In a large bowl, mix potatoes, carrots and 1 1/2 tbsp of the oil.
  • Grease two 10 by 15" rimmed baking pans with remaining 1 1/2 tsp oil and place in  a 425 oven for 5 minutes.
  • Then spread vegetables evenly in pan.
  • Bake, turning once with a wide spatula, until vegetables are lightly browned and tender when pierced (about 45 minutes); switch positions of pans halfway through baking.
  • To serve, transfer vegetables to platter or a napkin-lined basket.
  • Season to taste with salt and pepper.
  • Sprinkle with vinegar; if desired.

April 17, 2017

MUSHROOM TOAST

Ingredients:
Pizza base - 1
Mushrooms - 50 gms
Butter - 50 gms
Cheese - 50 gms
Salt and pepper to taste

Method:

  • Take the pizza base and spread butter evenly on it.
  • Top up with sliced mushrooms, salt and pepper and sprinkle grated cheese over it.
  • Grill for 10 minutes and serve hot.

April 14, 2017

CORN AND SPROUT CHAAT

Ingredients:
corn niblets - 2 cups
Mushrooms - 200 gms
Mixed sprouts - 50 gms
Oil -2 tbsp
Roasted cumin powder - 1 tsp
Chaat masala  -1/2 tsp
Onion - 1 (chopped)
Green chillies - 2 (finely chopped)
Salt to taste

For garnishing:
Bhujia- 50 gms

Method:
  • Boil the corn niblets in salted water till they are tender. Drain out excess water and keep aside.
  • Cut the mushrooms into quarters.
  • Heat oil and fry the onion until light brown. Add the corn niblets and the mushrooms and saute for 3-4 minutes.
  •  Add salt and cover with a lid and cook for another 2 minutes. Mix in the spices and cook for another 2 minutes.
  • Mix in the sprouts serve garnished with bhujia. 



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April 04, 2017

FRENCH APPLE FRITTERS

Ingredients:
Egg - 1 (separated)
Water - 1 tsp
oil - 1 tbsp
Salt - 1/8 tsp
Sifted flour - 2/3 cup
Apples - 2 (peeled, cored, and cut int 1/4' wedges)
Oil for frying
Confectioner's sugar

Method:

  • To make batter; beat egg yolk well with water, oil, and salt in mixing bowl.
  • Add flour and beat until smooth.
  • Let stand at room temperature for 2 hours.
  • Just before frying, beat egg white until stiff fold into batter mixture.
  • coat apple slices with butter.
  • Heat oil to 375 degrees in deep skillet.
  • Fry apple slices until golden brown on all sides.
  • Drain on paper towels.
  • Sprinkle with confectioner's sugar and serve warm.


March 20, 2017

ALOO CHAT

Ingredients:
Potatoes - 4 (boiled)
Black salt - 1/4 tsp
Cumin powder  - 1 1/2 tsp
Garam masala - 3/4 tsp
Chilli powder - 3/4 tsp
Mango powder - 1 tsp
Mint chutney - 2-3 tsp
Lemon juice - 1 tsp
Pomegranate - 4 tsp
Salt to taste
Oil for frying

Method:
  • Cut the potatoes into cubes and fry them on a hot griddle, using a little oil till they are red in colour.
  • Put the potatoes in a bowl. sprinkle all masalas, add mint chutney and lemon juice. Mix well.
  • Garnish with pomegranate.
  • Serve hot.

February 20, 2017

CHEESE FINGERS

Ingredients:
Plain flour - 100 gms
Salt - 1/2 tsp
Chilled butter - 100 gms (chopped)
Cheddar cheese -  75 gms (finely grated)
parmesan cheese - 25 gms
Water - 1 tbsp
Pinch of cayenne pepper

Method:

  • Sift the flour and salt into a mixing bowl and add the butter.
  • rub the butter into thee flour until the mixture resembles fine breadcrumbs.
  • Stir in the cheddar cheese, Parmesan, and Cayenne pepper.
  • Using a round bladed knife, stir in enough cold water to form a stiff dough.
  • Turn the dough on to a floured board and knead.
  • Roll out to a thickness of 1/4" and cut into 1 cm * 1/2 " fingers.
  • Arrange the fingers on a greased baking tray and bake in a preheated oven for 7- 10 minutes until crisp and lightly browned.
  • Serve these fingers either hot or cold with any of the more savoury ice creams.

February 14, 2017

FRENCH FRIED ONION RINGS

Ingredients:
Egg yolks - 3
Flour - 1 1/2 cups
Baking soda -1/2 tsp
Salt - 1 1/2 tsp
Buttermilk - 2 cups
Vegetable oil for deep frying
Large yellow onions - 4 (3-4" in diameter, peeled and cut in 1/4" thick slices)
Salt

Method:

  • In a mixing bowl, combine the egg yolks, flour, baking soda and salt, and beat them together with a large spoon.
  • Pour in the buttermilk slowly, beating until the mixture forms a fairly smooth paste,
  • Heat the oil; separate the onion slices into rings, drop them in the batter and then, 7 or 8 rings at a time, fry them in the hot oil for 4-5 minutes until lightly browned.
  • Transfer them to paper towels while you proceed with the next batch.
  • When all the onion rings are done, fry them again in the hot oil for a minute or two to heat them through and crisp them.
  • Drain on paper towels and serve sprinkled with salt.

PORTUGUESE FRIED POTATOES

Ingredients:
Butter - 3 tbsp
Olive oil - 3 tbsp
New potatoes - 600 gms (peeled and sliced into 1/4" thick rounds)
Salt - 1/2 tsp
freshly ground black pepper
Parsley - 1 tbsp (finely chopped)

Method:

  • In a heavy 10-12 " skillet, melt the butter in the olive oil over moderate heat. When the foam begins to subside, add the potatoes.
  • Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
  • Season with salt and a few grindings of pepper, then transfer the potatoes to a heated bowl or platter and serve at once, Sprinkle with parsley.


February 06, 2017

KACHA KOLAR CUTLET

Ingredients:
Raw bananas -2
Green peas - 1/4 cup (boiled and mashed)
Onion -1 (finely chopped)
Ginger paste - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Turmeric -1/4 tsp
Lemon juice - 1 tsp
Oil -1-2 tbsp

Method:
  • Cut the bananas into half. Boil in salted water till tender.
  • Peel and mash the bananas.
  • Heat one tsp of oil, add the chopped onion, ginger paste, salt, turmeric and chilli powder and saute for 2-3 minutes on medium flame.
  • Add the mashed bananas and green peas and mix. cook till the mixture is lightly browned.
  • Remove and add lemon juice. Set aside to cool.
  • Divide the mixture into equal portions and make them round cutlets.
  • Heat little oil and shallow fry the cutlets until well browned on both sides.
  • drain on absorbent paper.
  • Serve hot.

December 20, 2016

CARROT MUTHIA

Ingredients:
Besan - 1 cup
Wheat flour - 2 tbsp
Grated carrot - 1 cup
oil -1 tbsp
Coriander leaves - 2 tbsp (chopped)
Green chillies -3 (chopped)
Ginger - 2 cm
coriander powder -1 tsp
Chilli powder -1 tsp
Turmeric- 1/4 tsp
Salt to taste
Lime juice- 2 tbsp
Jaggery powder - 2 tsp

For Talimpu:
Oil - 2 tbsp
Mustard -1 tsp
Sesame seeds - 1 tbsp

Method:

  • Mix all the ingredients for muthia together. Add a little water to make soft dough.
  • Shape the dough into muthias (small oval shapes) and place in steamer.
  • Steam cook for 15 minutes. remove and cool slightly.
  • Heat oil for seasoning, add mustard and sesame seeds.
  • When they splutter, add muthias and roast well.
  • Serve garnished with coriander leaves and lime slices.


December 02, 2016

CHICKEN CHANDRAKOR

Ingredients:
Shredded chicken - 500 gms
onion -1
Lemon -1/2
Chilli powder - 1 tsp
Cinnamon sticks -2
Salt to taste
Paneer - 1/2 cup (finely chopped)
Spinach- 1/2 cup (chopped)
Green peas - 1/2 cup (boiled)
Ginger -1"
Butter - 1 tbsp
Garlic flakes -6
Green chilli -1
Milk -1/4 cup
Ghee for frying
Grape leaves

Method:

  •  Cut the chicken into big pieces, wash and parboil the pieces.
  • Shred the meat from pieces.
  • Chop the onion and ginger finely.
  • Heat 1 tbsp of ghee in a pan, stir fry the ginger then add chopped onion.
  • Fry the onion to light golden colour then add shredded chicken.
  • Add one tsp of salt and cover the pan and let the chicken cook till it is tender.
  • Remove the lid and add the chopped spinach, chilli powder and fry tll the mixture is dry.
  • Lastly put in the steamed peas and squeeze in the lemon juice.
  • Mix well and remove from fire.
  • Grind green chilli, cinnamon and garlic; add paneer to the ground paste.
  • add salt and milk. Mix and keep aside.
  • Wash the grape leaves, cut off hard stems and spread the leaves on a table in pairs.
  • Place some of the chicken mixture on the wide end of the leaves, fold the edges inward and roll into the shape of half moons or chandrakors.
  • Grease a large heavy bottomed pan with one tbsp of butter. Arrange the chandrakors in row.
  • Pour about half tsp of ghee over each chandrakor.
  • Cover with a lid and cook on very low flame.
  • Let it simmer for half an hour.
  • Remove the lid and pour the paneer mixture evenly on all chandrakors.
  • Again put the lid and simmer for 15 minutes.
  • Then place live coals on top of the lid and lower the fire under the pan.
  • Within another 15-20 minutes the chandrakors would be tender.
  • Remove the lid. Turn them upside down,holding each chandrakor very carefully with broad tongs.
  • After 5 minutes, take them out gently and arrange them in a nice big dish.
  • Serve hot.


October 31, 2016

DRY FRUIT PATTIES

Ingredients:
Mixed dry fruits - 50 gms (finely chopped)
Green chillies - 2 (chopped)
large potatoes - 4 (boiled, peeled and mashed)
Hot and sweet mango chutney - 2 tbsp
Corn flour -  1 tbsp
Salt to taste 
Oil for frying

Method:

  • Mix dry fruits with the chutney and keep aside.
  • Mix the mashed potatoes, green chillies, salt and cornflour.
  • Divide the mixture into 8 lemon size balls. Flatten them by gently pressing them between your palms.
  • Place a little dry fruit mix in the centre of each a nd seal like a pouch.
  • Flatten once more to form patties.
  • Heat the oil in a pan; shallow fry the patties on a medium flame till golden brown on both sides.
  • Serve hot.


October 25, 2016

CHITTI BUDAGALU

        చిట్టి బుడగలు

కావలిసిన వస్తువులు:
మినపప్పు - 150 గ్రా
బియ్యం పిండి - 1 కిలో
వాము - 2 tsp
ఉప్పు, కారం - సరిపడా
 నూనె - వేయించటానికి

తయారీ:

  •  మినపప్పు నానపెట్టి మెత్తగా రుబ్బుకోవాలి. 
  • రుబ్బిన పిండిలో బియ్యం పిండి, ఉప్పు, కారం, వాము వేసి పూరీలా పిండిలా కలుపుకోవాలి. 
  • పిండిని చిన్న ఉండలుగా చేసుకొని చిన్న బిళ్లలుగా ఒత్తుకోవాలి. 
  • బాణలిలో నూనె పోసి వాటిని ఎర్రగా రెండు వైపులా వేయుంచుకోవాలి. 
  • ఇవి చాలా రుచిగా ఉంటాయి. 
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