Fried snacks

Crispy Bitter gourd chips

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KONICA MINOLTA DIGITAL CAMERA                                                      Ready to serve crispy Bitter gourd chips

Time taken:60 minutes in all including chopping of the veggie

Bitter gourd not at all the favorite veggie of many, but the chips is the hot favorite of even the youngsters these days.  I happened to taste it in Bangalore a year ago and gave a few trials for the recipe and was a flop. I also found it very popular in the U.S  available in almost all the indian stores and happened to be always at home for the lunch or the dinner as side dish.   I thought of giving another trial a few days  later and was a total success.  For  now i always have it as a side dish for lunch almost daily.   It is a good combination with rice and dal too!!!

What you need to have:

1. Bitter gourd slices – 3 Cups

2. Rice atta – 1 Tablespoon

3. Chick pea atta – 1 Tablespoon

4. Corn flour – 1 Tablespoon and 1/2 Teaspoon

5. Red chili powder – 3/4 Teaspoon(Byadgi chili powder)

6. Turmeric powder – 1/2 Teaspoon

7. Dhania powder – 2 Teaspoons

8. Salt – As needed

9. Cooking oil – 2 Cups(preferably olive oil)KONICA MINOLTA DIGITAL CAMERA                                                                                     Fresh Bitter gourd

What you do with what you have:

1. Wash and pat dry the veggie and keep it aside.  Chop it into as thin and as even as possible so that it  fries evenly at once.  Use preferably fresh and medium tender Bitter gourd, so that there are not many seeds.  If tender also there could be but need not deseed the same.  If not de-seed them.KONICA MINOLTA DIGITAL CAMERA                                                                         Slices of Bitter gourd

2. Sprinkle salt and keep it aside for 5 minutes , so that it turns moist. Add red chili powder, corn flour, chick pea atta, Dhania powder,salt,  1 teaspoon cooking oil and give a stir with your hands in such a way that it is coated evenly to all slices.  Sprinkle very little water if needed.KONICA MINOLTA DIGITAL CAMERA                                                      All powders being added to bitter gourd slicesKONICA MINOLTA DIGITAL CAMERA                                                        Masala being applied to bitter gourd slices

3. Place a wide skillet with cooking oil in it on medium flame.  When heated, slide masala coated bitter gourd slices into it slowly in a spread manner so that they do not stick to each other and in between separating them with the ladle slowly.KONICA MINOLTA DIGITAL CAMERA                                                  Masala applied Bitter gourd chips being fried in oil

4. Flipping it at regular intervals fry  the chips till crispy and brown.KONICA MINOLTA DIGITAL CAMERA                                                             Bitter gourd chips being flipped and fried

5. Transfer it to a col-lander on a tissue paper to get rid of the extra oil.  Transfer it to a serving bowl for a better view of the dish.  Yummmmm!!!Transfer it to an air tight container and will remain afresh for more than a month.  Beleive it and it is my experience if one uses fresh cooking oil.!!!   KONICA MINOLTA DIGITAL CAMERA                                                             Ready to serve crispy Bitter gourd chips

Time taken: 1 hour in all including chopping of the veggie and frying

Good to remember:  1. Use fresh and tender Bitter gourd for best results.

2. If there are seeds which is very hard, it has to be de-seed.  Else it will harden on frying and will make the chips very hard while consuming hurting your teeth.

3. Using Dhania powder is one’s option and is for extra flavour.

Namak pare

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                                                                     Ready to serve Namak pare

Time taken : 30 minutes

Namak pare is a crunchy and crispy snack lightly seasoned with ajwain and is also a wonderful snack that can be relished at any time of the day.   Traditionally it is served with a cup of tea or coffee.  Here is my version of the recipe…..

What you need to have:

1. Wheat atta – 1/2 Cup

2. All purpose flour/Maida – 1/2 Cup

3. Sujee – 2 Tablespoons

4. Butter – 2 Tablespoons

5. Ajwain seeds – 1/4 Teaspoon

6. Salt – 1/2 Teaspoon

7. Water – 1/4 Cup or a little moreKONICA MINOLTA DIGITAL CAMERA

                                                                  Ingredients of Namak pare KONICA MINOLTA DIGITAL CAMERA

                                                                   Other ingredients of the dish

What you do with what you have:

1. Sieve both the atta with salt and mix in sujee.  Just melt butter and mix it with the mixed atta and add ajwain seeds and see if you can get the consistency of bread crumbs as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                               Mixed atta , sujee, butter and salt

2. Add water slowly and make a soft but a firm dough.  Cover with a damp cloth and set aside for about 10 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                                           Namak para dough

3. After say 5-10 minutes knead the dough again and divide it into two equal parts.  Take a part of the daough and roll it into 9″ disc and prick it with your fork all over  so that the pare do not puff up while frying, and cut it into 2″ length and 1/2″ wide pieces.KONICA MINOLTA DIGITAL CAMERA

                                                               Rolled roti being pricked and cut

4. Place a skillet with sufficient oil in it on medium flame.  On heating just fry the cut pare till brown and crispy.KONICA MINOLTA DIGITAL CAMERA

                                                                   Namak pare being fried

5. Flip and fry on the reverse till light brown in colour.  Enjoy yummy pare with a cup of tea!!!  When cooled transfer it to an air tight container and will remain afresh if fresh oil is used for frying!!!!KONICA MINOLTA DIGITAL CAMERA

                                                     Namak pare being flipped and friedKONICA MINOLTA DIGITAL CAMERA

                                                                         Ready to serve Namak pare

Time taken : 30 minutes

Good to remember:

1. Make sure you mix all ingredients are mixed well to get the right consistency.

2. To assure w heather the oil is heated or not just drop a small piece of the pare in oil so that it sizzles and comes up.

3. One can cut the them into any shape you require.  The reason to prick is that it should not puff up while  frying.

4. Adding more than required water will turn the dish soggy.

Peanut chakli(Murukku)

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                                                         Ready to serve peanut chakli

Time taken: 45 minutes in all

Peanut/kadlekayi,/nelakadle in english, kannada and konkani respectively.  A very popular species in the legume family.  it is a very popular and used in many snacks and also used in the preparation of burfi, mixtures, also eaten either raw, roasted with skin  or even fried applying a different variety of masala!!!  I would like to put up peanut chakli which tastes yummmy  to relish with a cup of tea/coffee!!!!

What you need to have:

1. Rice atta – 1 Cup

2. Peanuts – 1/2 Cup)to be roasted and grind to paste with water)

3. Dalia dal/Hurikadle – 1/4 Cup

4. Cumin seeds – 1 Teaspoon

5. Red chili powder – 2 Teaspons

6. Asafoetida powder – 1/4 Teaspoon

7. Cooking oil – 2 Talespoon

8. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                       Rice atta & peanutsKONICA MINOLTA DIGITAL CAMERA                                                               Other ingredients of the dish

What you do with what you have:

1. Place a spatula with peanuts in it.  Roast it till you can peal it completely .KONICA MINOLTA DIGITAL CAMERA                                                                     Peanuts being roastedKONICA MINOLTA DIGITAL CAMERA                                                             Roasted peanuts till done

2. Place a spatula and just warm up dalia dal so that it can be powdered fine.KONICA MINOLTA DIGITAL CAMERA                                                                Dalia dal being warmed up

3.Transfer the roasted peanuts in the mixy bowl adding a little water and grind it to a fine consistency.   Powder dalia dal in the mixer to a fine consistency.  Sieve it with rice atta a couple of times so that it is incorporated well.  Transfer all the ingredients to a wide bowl.KONICA MINOLTA DIGITAL CAMERA

                                                        All ingredients transferred to a bowl

4. Mix well with your hands to a smooth dough to knead it with a splash of water only if needed to make a pa liable dough.  Place it in the chakli mould and make round spirals on a plastic sheet.KONICA MINOLTA DIGITAL CAMERA

                                                                   Ready to fry peanut chakli

5. Place a wide skillet with cooking oil in it.  On heating fry chakli till crispy and till the hissing noise stops and flip it on the reverse too!!!

6. On being cooled transfer it to an air tight container.  Yummmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA

                                                           Ready to serve Peanut chakli

Time taken: 1 hour in all

1. Use fine rice atta else chakli dough wil not be elastic enough to make the spirals and will break in between.

2. Grind peanut adding very little water to a fine paste.

3. The purpose of warming up dalia dal is to grind it to a fine powder.

 

Sweet corn vada

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                                                      Ready to serve corn vada with tomato sauce

Time taken : 45 minutes

Makea : 10-15 of the above size

Sweet corn is one of  the favorite of the younger generation.  It can be a street food when dry roasted on coke and a splash of chili powder, salt and lemon juice being  sprinkled, it tastes out of the world and feels tempting too.   I am always a fan of this corn veggie.  I have already put up a few dishes like the corn cutlet, stir fry, corn usli , corn pulav and today i thought of a jatpat tiffin for evening and really tasted yummyyyyyy!!!Here it is:

What you need to have: 

1. Sweet corn kernels – 1 cup

2. Peanuts – 1/4 cup

3. Onion chopped – 1/2 cup

4. Besan atta – 2 Tablespoons

5. Rice atta – 1 Tablespoon

6.Green chili – 2

7. Ginger – 12/’ piece

8. Garlic pods – 1 or 2

9. Cumin seeds – 1/2 Teaspoon

10. Chopped cilantro – 2 Sprigs

11. Salt – As per taste

12. Oil to fry- As neededKONICA MINOLTA DIGITAL CAMERA

                                                                                Ingredients of sweet corn vada

What you do with what you have:

1. Wash, peal and chop onions and keep it aside.   Remove the corn kernels from the whole corn roll.

2. Warm up peanuts in a skillet in such a way that you are able to peal it.  Powder it in the mixer to a medium coarse consistency.

3. Grind corn kernels, grated ginger, green chili, garlic pods, in the mixer without adding water to a coarse consistency.

4. Transfer all the ingredients including peanut powder, rice atta and besan atta to a wide bowl and mix together adding salt and chopped cilantro and amchur powder too.KONICA MINOLTA DIGITAL CAMERA

                                                                              All ingredients in a bowl

5. Make it into round balls and flatten  a little and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                    The dough being shaped into flat vada

6. Place a wide skillet with cooking oil in it on medium flame.  When heated drop the vadas one by one in a row.  Flip and fry till it turns brown and crispy!!!

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   Corn vada being fried in oilKONICA MINOLTA DIGITAL CAMERA

                                                                      Corn vada being flipped and fried

7. Enjoy hot with either any chutney of your choice or the yum tomato sauce and a cup of tea/coffee on a cold winter evening with your family!!!!Yummmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve sweet corn vada with tomato sauce

Makes -10 15 of the above size

Time taken: 45 minutes

Noye: 1. Use fresh corn kernels for better taste and flavour.

2. Use limited garlic pods as it stinks badly.

3. warming up peanuts should be on low/sim heat only so that it should not be roasted.

4. Always fry on medium heat only.

Ragi sev (Finger millet sev)

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   Ragi sev/Finger millet sev

How long it takes: 30 minutes

Ragi/Finger millet/nanchano  in Kannada, English and Konkani respectively.  It is grown  and consumed in places like Karnataka, Maharashtra, Rajasthan, Odisha etc.  Ragi flour is made into flat rotis and also the popular Ragi mudde” and also idli,  instant dosa and today I would like to put up “Ragi sev”. I have already put up Bhujia sev, Alu bhujia sev and Ragi sev is third to add to the list.  Here goes the recipe:

What you need to have:

1. Ragi flour – 1 cup

2. Besan flour(Chickpea atta)  – 1 cup

3. Rice atta – 1/4 cup

4. Ajwain/carom seeds – 1 teaspoon

5. Asafoetida powder – 1/4 teaspoon

6. Cooking oil – 2 tablespoons

7. Salt – as per taste

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                                                          Ingredients of Ragi sev/Finger millet

KONICA MINOLTA DIGITAL CAMERA                                                          Other ingredients of Ragi/Finger millet sev

What you do with what you have:

1. Sieve all the 3 atta in atta sieve with salt and asafoetida powder and transfer it to a bowl

2. Soak carom seeds in water for about an hour and grind it in the mixer to a fine consistency. Drain it and add the strong solution to the atta mix in the bowl along with raw cooking oil.

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                                  Raw cooking oil and other ingredients added to the atta mix

3. Keep kneading the sev dough in such a way that you make a paliable soft dough to suit the mould.   

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    Ragi/Finger millet bhujia/sev

4. Place a skillet 2-3 cups of cooking oil in it low/medium flame. Place the dough in bhuia mould and press it in circular form to make the bhujia. Fry it on both the sides till crispy and done.  Place a few tissue  towels and let them be drained.  Just transfer it to a plate for closer view of the dish

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                                                                       Bhujia being pressed and fried

5. Enjoy with upma, or with a cup of tea or coffee for a time pass! Yum! Store it in air tight containers and will stay for more than 15 days for sure provided fresh cooking oil is used for frying.

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                                                                Ready to serve Ragi/Finger millet sev

Good to remember:

1. All the 3 variety of atta should be sieved twice for proper mixing.

2. The consistency of the dough depends upon your mould.

3. There is no need to add chili powder since carrom seeds solution it self makes bhujia a little spicy for sure.

4. The taste is really superb like the normal bhujia and please do not mind the colour !

5. Store it in air tight containers and will stay afresh for more than 15 days!!!

Farsi puri (Diwali special-2)

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KONICA MINOLTA DIGITAL CAMERA                                                                       Ready to serve Farsi puri

I still remember last year  we both were at my son’s place in New York during Diwali and  from there I posted a couple of recipes and it is Diwali again 2013 now.  This Diwali I made this delicious gujju snack – Farsi puri – easy to prepare even if a bit time consuming.

What you need to have:

1. Maida (all purpose flour ) – 1 and 3/4 cup

2. Semolina (thin) – 1/4 cup

3. Black pepper powder – 2 and 1/4 teaspoons(i have used both white & black pepper)

4. Ajwain powder – 2 and 1/4  teaspoons

5. Cumin powder – 2 and 1/4 teaspoons

6. Salt – as per taste

7. Cooking oil – 2 Tablespoons

8. Water to make the dough – 1/2 cup in all KONICA MINOLTA DIGITAL CAMERA                                                                        Maida and sujee

KONICA MINOLTA DIGITAL CAMERA                                                                  Other  masala ingredients

What you do with what you have:

1. Sieve maida in the sieve and keep it aside along with the sujee in a plate.

2. Powder cumin, ajwain and pepper corns in the mixer to a fine consistency. KONICA MINOLTA DIGITAL CAMERA                                                     Powdered cumin, pepper & ajwain seeds

3. Take a wide bowl and place maida, sujee, salt along with powdered spice mix and add required quantity of cooking raw oil  to it. KONICA MINOLTA DIGITAL CAMERA                                                                  All ingredients in a bowl

4. Add water slowly in steps once you mix all the ingredients and make a normal soft dough as shown in the image. Pinch out a lemon size of the dough and set aside for about an hour. KONICA MINOLTA DIGITAL CAMERA                                                           Dough and the pinched out ball

5. Roll it into 6 ” disc and apply oil on the whole surface. KONICA MINOLTA DIGITAL CAMERA                                           Roti being rolled and oil applied on the whole surface

6. Roll it as in image below.

KONICA MINOLTA DIGITAL CAMERA                                                               Roti rolled like a tube

7. Cut the role horizontally into 1/2 ” balls and again roll it into thick discs.

KONICA MINOLTA DIGITAL CAMERA                                                         Rolled roll cut horizontally KONICA MINOLTA DIGITAL CAMERA                                                                                        Rolled discs

8. Place a wide skillet with 2 cups of cooking oil in it on low/medium flame. When heated fry them in batches till crispy and light brown flipping it to fry on both the sides.

KONICA MINOLTA DIGITAL CAMERA                                                           Farsi puri being fried in batches

KONICA MINOLTA DIGITAL CAMERA                                               Farsi puri being fried till brown and crispy

9. On cooling transfer it to a serving bowl for a closer view of the snack. On cooling store them in an air tight container and they should remain afresh when fried in fresh oil.  It will be so  crispy and will melt in the mouth if rolled and fried ideally.

KONICA MINOLTA DIGITAL CAMERA                                                                               A closer view of farsi puri

NUmber of Puris: 50

How long it takes: 1 and 1/2 hour

Good to remember:

1. Use fresh maida and fresh raw oil to make the dough.  Also use fresh oil to fry the snack.

2. Make the dough using only the quantity of water mentioned in the recipe if adding the thin sujee as shown in the picture.

3. Always fry this snack on low flame only (adjust based on your burner)

4. The spice powder has to be as fine as possible.  Else just sieve it in the atta sieve.

5. Apply oil generously to the rolled roti.

Alu Bhujia Sev

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How long it take: 45 minutes

This was in my to-do list for a while. I prepared it a couple of times experimenting with change of ingredients and this time it turned out delicious and thought of just sharing it with you all. I was normally buying Haldirams alu-bhujia  for topping with upma and semiya, but I now have switched to my own version! By the way, there is already a Bhujia sev that I put up earlier. 

What you need to have:

1. Boiled and grated potato – 1/2 cup

2. Chick pea atta – 3/4 cup

3. Rice atta – 1/3 cup

4. Garam masala powder – 3/4 teaspoon (home made)

5. Turmeric powder – 1/2 teaspoon

6. Asafoetida powder – 1/3 teaspoon

7. White pepper powder – 1/2 teaspoon

8. Black salt powder – 1 or 2 pinch

9. Raw cooking oil – 1 tablespoon

10. Water  as desired

11. Salt – to taste

12. Cooking oil – 2 cups ( to fry)

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Ingredients of alu-bhujia sev

What you do with what you have:

1. Wash, peel cook potato in the cooker as usual till soft.  On cooling, grate it and keep it aside..

2. Sieve both the atta in the siever. Transfer it to a wide bowl along with turmeric powder, salt, black salt powder,  asafoetida powder, white pepper powder, garam masala powder, grated potato and cooking oil.

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All ingredients in a bowl

3.  Mix the dough along with other ingredients and add very little water to make a medium soft dough.

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Alu-bhujia dough

4. Place a part of the dough in the bhujia mould. Place a skillet with  cup of cooking oil in it on medium flame. On heating just press bhujia with the mould till one batch of bhujia is pressed out. Fry it till crispy and flip it and fry till done. Repeat the same process for the remaining dough.

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Dough in the bhujia mould

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Alu-bhujia being fried

5. On cooling just transfer it to a air tight container and will remain afresh if fresh cooking oil is used for frying.

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Ready to serve Alu bhujia sev

Good to remember:

1. Potato must be cooked very smooth to make the dough and to mix it easily with the dough.

2. The dough should not be very smooth  to avoid it from not penetrating well from the mold.  (That depends upon your mold)

3. More smoother the dough sev will absorb more oil for frying.