Category Archives: snacks

SPICY BREAD

imageINGREDIENTS

Milk Bread slices – 4 (cut into square pieces)

Onions-1/2 cup ( finely chopped )

Ghee – 1 tbsp

Salt – 1/2 tsp

Red chilli powder – 1/2 tsp

METHOD

  1. Heat a wide pan. Add ghee. When it becomes hot, add finely chopped onions.
  2. Fry for one minute and add salt to it. Fry for 2 to 3 minutes till there is no raw smell.
  3. Fry onions till it becomes light brown in colour. Then add red chilli powder to it.
  4. Mix well. Add bread pieces to it. Mix well till the bread coats with onion and masala.
  5. Keep on flame for 1 to 2 minutes. Mix well and serve hot. Adjust seasoning.

SUGGESTIONS

Use milk bread only . Adjust ghee and red chilli powder according to your taste.

 

EASY CHICKEN PAKODI

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INGREDIENTS

Chicken – 500 gms (washed and cut into small pieces)

Ginger garlic paste – 2 tbsp

Turmeric powder – a pinch

Red chilli powder – 4 tbsp

Chicken tandoori masala powder – 1 tbsp

Garam masala powder – 1 tsp

Red colour -a pinch

Salt to taste

Curd – 4 to 5 tbsp

Lemon juice -1 tsp

Oil for deep frying

Corn flour – 2 tbsp

FOR GARNISHING –

Green chillies- 4 (slit into two)

Curry leaves -1 string

METHOD

Wash the chicken meat and let it dry for 10 minutes.

Take a fresh bowl and add all the main ingredients except oil along with the chicken. Mix well and let it marinate for 15min.

Heat sufficient oil in a kadai. When the oil is moderately hot, add the chicken pieces one by one and fry them until the pieces are brown and crisp. Drain on absorbent paper.

Fry the  green chilles and curry leaves in remaning oil and add it to the chicken.

Tip- Squeeze a few drops of lemon on the fried chicken.

RIDGE GOURD ATTU

Ingredients

Ridge gourd – 1 kg peeled cut into fine pieces

Raw rice – 3/4 cup , soaked , grind to paste

Onions – 2 finely chopped

Green chilles – 7 finely chopped

Ginger chopped – 2 tbsp

Coriander leaves – 3 tbsp finely chopped

Lemon juice -1 tbsp

Salt to taste

Oil or ghee as required

Method

Soak rice in water for 2 hours. Refresh the rice in fresh water and grind it into fine paste adding enough water.

In a mixing bowl add all the ingredients and mix well and keep aside. Heat a flat pan on medium heat , apply few drops of oil. When pan gets hot, take hand full of mix and spread it evenly on pan with your hand.

Attu should be 5 mm thickness. Pour few drops of oil around dosa, fry on low – medium heat till bottom side starts to turn golden brown.

Turn the attu on the other side pour few drops of oil, let it cook for couple of minutes before removing from heat. Serve hot.

Suggestions – Make sure ridge gourd is cut into tiny pieces.

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BOMBAY RAVA VADA

Ingredients

Suji – 1 cup ( Bombay rawa )

Yougurt -1 cup

Grated carrot -1/2 cup

Onion – 1 medium size (chopped)

Green chillies – 5 (finely chopped)

Ginger garlic paste – 1/2 tsp

Coriander leaves – handful

Salt to taste

Oil for deep fry

Method

Heat oil in a deep frying pan on medium low heat.Then mix all the ingredients to a mixture.

Once the oil is hot enough, take a lemon sized portion of the mixture and form into small ball.

Flatten the ball on the palm of your left hand and slowly drop into oil. Fry the vada on both sides till golden brown in colour.

Once fried, remove the vada onto a absorbent paper.

Notes – Make sure to adjust the temperature where necessary to fry the vada evenly.Image

RICE FLOUR PAKODI

Ingredients

Rice flour – 1cup

Yogurt – 1/2 cup

Onion medium size – 2, cut into small cbes

Green chilles -15, cut into pieces

Ginger – 4 tbsp , finely chopped

Curry leaves – few

Oil for deep frying

Salt to taste

Method

  1. Blend green chilles and ginger into a coarse paste or use motar pestle.
  2. In a mixing bowl mix rice flour, yogurt, chopped onions, salt and mix well.
  3. Add ginger, green chilli paste, chopped curry leaves and mix well.
  4. Make the mixture into soft but little wet so that could turn into small balls.
  5. Heat oil in a frying pan, slowly add the flour mix in random shapes and fry on medium flame till it becomes golden brown colour.
  6. Remove onto absorbent paper.(will last for 2-3)Image
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