Indian Snacks: Flavorful and Irresistible Bites
Indian snacks are known for their diverse flavors, textures, and ingredients. These Indian snacks are perfect for any occasion, whether you’re hosting a party, looking for a healthy option, or simply craving something delicious. Let’s explore some popular Indian snacks recipes that you can easily prepare at home. Popular Indian Snacks Samosas Samosas are classic Indian snacks made with a crispy pastry filled with a spiced potato and pea mixture. These snacks are perfect for parties and gatherings, offering a flavorful bite that everyone loves. Samosas are a staple in Indian snacks for party menus and are known for their satisfying crunch. It’s a famous north indian food recipes Pakoras Pakoras are delicious fritters made by dipping vegetables like potatoes, or spinach in a seasoned gram flour batter and deep-frying them until golden brown. These snacks Indian style are perfect for rainy days or festive occasions. Pakoras are a favorite in easy indian recipes and are loved for their crispy texture. Bhel Puri Bhel Puri is a popular street food recipes made with puffed rice, sev, vegetables, and tangy tamarind chutney. This healthy Indian snack is light and refreshing, making it a great option for a quick and tasty bite. Bhel Puri is one of the best indian dishes which is a staple in Indian vegetarian snacks for party menus and is known for its delightful mix of flavors and textures. Aloo Tikki Aloo Tikki is a savory potato patty made with mashed potatoes, spices, and herbs, shallow-fried to perfection. This Indian snack is often served with chutneys and yogurt, making it a hit at any gathering. Aloo Tikki is an excellent addition to your collection of Indian snacks recipes. It’s one of the most popular Indian street food recipes. Dhokla Dhokla is a steamed cake made from fermented rice and chickpea batter, known for its light and fluffy texture. This healthy Indian snack is typically garnished with mustard seeds, curry leaves, and grated coconut. Dhokla is perfect for breakfast or as a snack and is a popular choice in easy recipes for snacks. Enhancing Your Snack Experience
To enhance your snack experience, consider exploring related categories that complement these Indian snacks. Adding Indian desserts like gulab jamun and jalebi can provide a sweet ending to your snack time. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering?
The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including easy Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal. Frequently Asked Questions (FAQs) Q: What are some popular Indian snacks recipes?
A: Some popular Indian snacks recipes include Samosas, Pakoras, Bhel Puri, Aloo Tikki, and Dhokla. Q: How can I make easy recipes for snacks at home?
A: To make easy recipes for snacks at home, try dishes like Pakoras and Dhokla. These recipes are simple to prepare and require minimal ingredients. Q: What are some healthy Indian snacks?
A: Some healthy Indian snacks include Dhokla and Bhel Puri. These dishes are nutritious and offer a great way to enjoy snacks without excess calories. Q: Can I prepare Indian snacks for the party in advance?
A: Yes, many Indian snacks for a party can be prepared in advance. Prepare the components ahead of time and assemble the snacks just before serving to ensure freshness. Q: What are some traditional Indian recipes to serve with snacks?
A: Some traditional Indian recipes to serve with snacks include Samosas, Pakoras, and Chutneys. These dishes pair perfectly with snacks, adding balance and flavor to the meal. Conclusion Indian snacks are a delightful way to enjoy flavorful and versatile bites. Whether you’re looking for easy recipes for snacks or healthy options, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these Indian snacks recipes, and create unforgettable snacks with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these snack dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a quick snack, a party favorite, or a healthy option, there’s an Indian snack recipe to suit every taste. Happy cooking!
Slice Salad is a unique-looking salad that is both sweet and refreshing. You can easily vary it by replacing/adding other fruit. It can be even served as a dessert recipe.
Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.
2 plain papad, (available in Indian grocery stores)
2 medium tomatoes, seeded and diced very small to make a approx. 1cup
1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded, optional
1 green chili finely chopped, optional
½ lemon
2 teaspoon2 teaspoon oil
Spice Mix for Garnishing
1/2 teaspoon salt
1/4 teaspoon black salt
1/2 teaspoon dry roasted cumin seeds powder
1/8 teaspoon black pepper
Pinch red chili
Instructions
Method
Mix all the dry ingredients to make a spice mix, set aside.
Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
Lightly oil the papads from both sides, set aside.
Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
Remove the papads from the skillet and break on the folds, creating four triangles from each one.
Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.
Notes
Notes
Removing the seeds from the tomatoes keeps the papads crunchy.
English cucumber is crisper on the outside and tender on the inside.
You can prepare the masala papad in advance, and add the toppings just before serving.
Crunchy Delight: How to Make Delicious Masala Papad at Home
Masala Papad is a flavorful appetizer perfect for parties, offering a low-fat, vegan option that delights snack enthusiasts with its crunchy texture and spicy seasoning. Masala Papad is a delightful Indian appetizer that combines the crunchiness of papad with a burst of spicy, tangy flavors. If you’re wondering how to make masala papad, you’re in for a treat! This masala papad recipe brings together a harmonious blend of ingredients to create a dish that’s not only delicious but also incredibly easy to prepare at home. Let’s dive into the steps to prepare this mouthwatering delicacy.
1. Making the Spice Mix:
First, we’ll create a flavorful spice blend to add a kick to your masala papad. Gather all the dry ingredients like cumin, coriander powder, chili powder, and maybe even some chaat masala (a tangy and savory spice blend commonly used in Indian street food). In a bowl, carefully measure and combine these dry spices. Once everything is incorporated, set the bowl aside for later.
2. Preparing the Veggie Topping:
Next, we’ll create a refreshing and vibrant topping for the papad. Start by chopping the tomatoes, cucumbers, cilantro, ginger, and green chili. Aim for a fine chop to ensure even distribution on the papad. You can remove the seeds from the tomatoes if you prefer a drier topping, as the seeds can release moisture and make the papad soggy. After chopping, combine all the veggies in a separate bowl and set it aside with the spice mix.
3. Oiling and Roasting the Papads:
Now it’s time to prepare the base of our dish – the papad itself! Take each papad and lightly brush or drizzle a thin layer of oil on both sides. This will help them crisp up nicely during roasting. Once oiled, set the papads aside on a plate.
4. Roasting and Folding the Papads:
Heat up your skillet over medium-high heat. It’s important to have the pan hot enough to ensure the papads roast quickly and evenly. Carefully place one papad at a time in the hot skillet. Use a spatula to gently press down on the papad as it cooks. You’ll see the color change from its original white to a light yellow with a few brown spots. This is your cue to flip the papad and cook the other side. Be mindful not to overcook them, as they can become burnt and brittle. While the papad is still hot and pliable, fold it in half to create a semi-circle shape. Then, fold it in half again to form a small triangle. This folding technique not only creates a nice presentation but also helps cradle the toppings when assembled.
5. Assembling and Serving the Masala Papad:
Finally, it’s time to put everything together! Take one of the folded papad triangles and carefully break it along the folds to create four smaller triangles. Now you have a crispy base ready for the toppings. Place a dollop of the prepared vegetable mixture on each papad triangle. Don’t forget a squeeze of fresh lemon juice for a touch of tanginess! Lastly, sprinkle the reserved spice mix over the top for a burst of flavor.
Tips for Perfect Masala Papad
Using English cucumbers is recommended for their crisp texture, but regular cucumbers will work too.
You can prepare the masala papad in advance for a quick and easy snack. Just store the roasted papad triangles in an airtight container and assemble them with fresh toppings right before serving.
Experiment with different toppings such as grated cheese, finely chopped bell peppers, or even crumbled paneer to create your own unique variations of masala papad.
For a healthier alternative, opt for baked papads instead of the traditional fried ones.
If you’re short on time, you can prepare the masala mixture in advance and store it in the refrigerator until ready to use.
Variations of Masala Papad
Paneer Masala Papad: Top your papads with a spicy paneer mixture for a creamy twist on this classic recipe. Check out the recipe here.
Corn Masala Papad: Add a sweet and savory element to your masala papad by incorporating corn kernels into the masala mixture. Find the recipe here.
Schezwan Masala Papad: Give your masala papad an Indo-Chinese twist by drizzling it with spicy Schezwan sauce. Learn how to make Schezwan sauce here.
Benefits of Masala Papad
Masala papad is a low-calorie snack that’s perfect for those watching their weight.
The combination of spices in masala papad aids digestion and stimulates the appetite.
Papads are rich in dietary fiber, making them a healthy option for snacking.
FAQs about Masala Papad
Can I make masala papad in advance?
Yes, you can prepare the masala mixture ahead of time and store it in an airtight container in the refrigerator. Simply assemble the papads right before serving.
Can I use store-bought papads for this recipe?
Absolutely! Store-bought papads work just as well as homemade ones for making masala papad.
Can I customize the spice level of masala papad?
Of course! Adjust the amount of green chilies and chaat masala according to your preference for spiciness.
With these simple steps and tips, you’ll be able to whip up a batch of delicious masala papad that’s sure to be a hit at your next gathering or as a quick snack for yourself. Enjoy experimenting with different toppings and flavors to create your own signature version of this beloved Indian appetizer!
When my husband came home from the office this evening, I greeted him with these freshly baked buns straight from the oven. The look on his face was priceless! This recipe combines bread and paneer in perfect harmony, making it an excellent appetizer. It's a delightful fusion of the rich texture of paneer with the soft, fluffy bun
Heat butter/ oil. Roast finely chopped onion and garlic, till onion turns brownish.
Add finely chopped green chilles, garam masala, chilli powder and turmeric powder and roast for a couple of minutes.
Add tomatoes and sauté till they are completely cooked.
Add capsicum and saute for a few minutes till they become soft.
Add paneer, green peas, corn and tomato ketchup and roast for sometime.
Garnish with coriander leaves.
For the Bun:
Combine 1/2 cup warm water with sugar. Add yeast, mix gently and set aside for 10 minutes till yeast becomes frothy.
In a large bowl combine the flours, salt, water and ghee/oil. Add the yeast mixture and knead into a dough. (Add more flour or water as needed). Transfer the dough into a well oiled bowl, turning the dough in the bowl so that it is coated with oil. Cover with a plastic wrap and set aside for one and half hours. The dough will double in size.
Punch the dough to remove air and knead a bit. Divide the dough into 12 equal portions and roll each one into a ball.
On a cutting board or a clean counter top, roll each ball into a circle, 4 to 5 inches in diameter. Place the filling (about 1 and 1/2 tbsp) in the center. Pull the sides so that they join together in the center. Press the sides, flatten with your palm and shape into a ball.
Place the ball seam side down on a baking tray, lined with foil. Brush the top with milk, butter or egg wash and sprinkle sesame seeds on top. Cover lightly and set aside for about half an hour. The dough will rise again.
Preheat the oven to 375 degrees.
Bake the buns for 18 to 22 minutes (mine took 21 minutes) till they turn slightly brown in colour.
This bread is called Ari Pathal (Rice bread). This is my moms recipe (from Kerala) . It is normally served for breakfast or for snack, it can be eaten as it is or with potato masala curry or with chutney.
1/2 cupCoconut Grated -( if using dried shredded ones sprinkle some warm water ,mix and keep aside for it to soften)
½ cupChopped Shallots or red onions
1 tspJeera
1/2 tspSalt – or to taste
2 cupsWater – (hot)
Instructions
Method
Roast the rice flour for about 5 minutes on medium heat . (don’t brown it)
Boil 2 cups of water on the other stove while You are roasting the rice flour
Transfer the roasted flour in to a wider bowl and make a well in the center .
Add salt and the half the water(straight from the stove) and mix with a spoon , slowly add the remaining water and give it a good mix. Keep aside for some time for it to cool
Meanwhile chop onions finely , keep the other ingredients ready
Now knead the flour with hand just like we do for chapattis
Heat oil on Medium high
Make lemon size balls( greasing hands with oil will prevent it from sticking)
Press gently each balls with palms just like we do for Kachoris. Shape the edges if needed( this is
Traditionally done on banana leaves but I shaped it on wax paper today. Zip-Loc bags can also be used)
Flip the pressed ones on hand and deep fry ( 5 min or until it turns light golden brown)
1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
1 teaspoon salt (adjust to taste)
1 teaspoon black salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon cumin seed
1 tablespoon coriander
2 tablespoons ginger finely chopped
2 small green chilies finely chopped, (adjust to taste)
2 tablespoons tamarind pulp
1 tablespoon lemon juice
For Garnishing
Few slices of lemon
2 tablespoons ginger finely chopped
2 green chilies finely chopped
Instructions
Method
Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
Add all the spices; this is the time to adjust the salt and pepper to your taste.Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
Serve warm garnish with ginger and green chili and lemon.
Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight
Stuffed Bell Peppers make for fantastic party recipes, offering quick & easyappetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.
Step 1: Soaking the Peas
To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.
Step 2: Cooking the Peas
Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.
Step 3: Preparing the Chaat
Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.
Step 4: Adding Spices
Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.
Step 5: Serving the Matar Chaat
Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.
Tips:
You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
To make it healthier, you can use olive oil instead of regular cooking oil.
Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.
Variations:
For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
Experiment with different toppings like grated cheese for added flavor and texture.
Benefits:
Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
It’s also rich in vitamins and minerals, making it a healthy option for snacking.
The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.
FAQs:
Q: Can I use canned peas instead of dried peas?
A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.
Q: Can I make this chaat ahead of time?
A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Mushroom Sesame Fingers are a great choice for a light, crispy and low-fatappetizer. Prepare it in advance whenever there’s a party, and store it in the oven. Reheat for 10 minutes before serving.
Crispy Veggie Balls with Cilantro Dipping Sauce is a delicious appetizer to entertain guests throughout the years. It has been highly appreciated by all my guests who have tried it. Whenever I invite people for dinner, they ask if I will be serving crispy veggie balls! Hope this recipe pleases your crowd as well!
1 cup French green beans, cut into 1/4 inch long sections 1 large potato, cooked in microwave (approx 6 or 7 minutes), peeled, and mashed
1/2 of a large onion, finely chopped
1/2 cup roasted cashew nuts, chopped
1/2 cup golden raisins
1/3 cup water
3 cloves garlic, peeled and finely chopped
1 large jalapeno pepper, finely chopped (substitute: 1 tsp red chili pepper – can adjust to taste)
2 tbsp powdered corn starch
1 tsp curry powder
1/2 tsp salt
1/4 tsp garam masala
4 cups canola oil (or oil of your choice, for frying)
Dipping Sauce (optional):
1/3 cup tomato ketchup
1/4 cup honey mustard
1/4 cup cilantro, un-stemmed and finely chopped
1/2 tsp red chili flakes (or more, according to taste)
Instructions
Method
In a 10” stir fry pan, heat 2 tbs cooking oil over medium high heat. Add coconut and cook until slightly brown. Next add garlic, onion, jalapeno (or chili pepper), curry powder. Cook for 2 minutes and then reduce to medium heat.
Add Nutrela (which you prepared as above), carrots, beans, and salt. Combine thoroughly and let cook with lid on top. Let cook for approx 3 minutes or until vegetables are cooked through.
Uncover the pan and increase the heat a bit. Cook until the water that was released by vegetables dries out. Then turn off heat.
Add garam masala, cashews, raisins, and cilantro. Combine thoroughly for approx 2 minutes. Then set aside for a few minutes to allow mixture to cool down.
Add mashed potato (as prepared above) to cooked vegetables and combine thoroughly. Potato will serve as a binder. Use a candy or melon scooper to make approx 30 (1” diameter) balls. Set these aside on a large dinner platter.
In a 1 or 2 qt sauce pan, bring 1/3 cup of water to boil over high heat. Add corn starch and boil over medium heat for 4-5 minutes (stirring frequently) to make liquid starch. Set aside for a few minutes to allow it to cool before working with it.
Place 2 cups of Panko on a medium platter. Place liquid starch in a bowl. Dip one ball at a time in the starch and roll over the Panko. Place on a clean dinner platter. (Starch will act like glue to help Panko stick to balls). After you have breaded all the balls, repeat the process by re-dipping balls in starch and rolling in Panko again. Let the balls rest for approx 5 minutes at room temperature – this will allow Panko to settle on the veggie balls.
Over medium high heat in 10” stir fry pan, place rest of cooking oil and wait until it has heated up. Fry 4-5 balls at a time until golden brown all over. Adjust the heat as necessary during frying.
Serve immediately with cilantro dipping sauce (you can substitute with any store-bought cilantro chutney or tomato ketchup)
Cheese is produced and consumed throughout the world in various forms. Shakkar para or Namak para are very popular snacks served in India during Diwali season. Combing cheese with Namak Para has resulted into what I call "Cheese Para". The cheese adds a little zing to the Namak Para taking it to a whole new level.
50 grams (1 3/4 ounces) cheese (Cheddar or Colby Jack cheese)
1 tbsp butter
1 tsp red chili powder
Salt to taste
1/2 cup water to knead the dough
Oil for frying
Instructions
Method
Grate the cheese finely. (Use the smallest size possible)
Take cold butter and chop them into small pieces using a knife. Make sure the butter is straight out of the fridge and is not at room temperature. Using cold butter will make the cheeslings crisp and flaky.
Mix salt, red chili powder, grated cheese and butter in the flour.
Add water little at a time and knead the mixture into a firm but smooth dough. Cover the mixture with a damp cloth/ kitchen towel and let it rest for 15 minutes.
Knead the dough and divide this into 4 equal parts.
Roll out each part into a circle of approximately 8-inch diameter.
Cut into rectangular pieces such that each cheeseling is about l 1/2 inches long and 1/2 inch wide.
Heat oil on medium heat.
Once the oil is hot, drop the pieces and fry till they are golden brown. Do not fry them until brown else the cheese will taste bitter.
Notes
Tips
Since the cheese is added directly to the flour while kneading the dough, make sure that it is finely grated else the cheese will separate while frying and will burn.
For 1 1/2 cups of all-purpose flour, 50 grams of cheese is sufficient for a subtle cheese taste. However you can increase the amount of cheese in case you want the cheese to dominate the taste. Be careful while adding more cheese as it can separate while frying.
You can substitute the red chilli powder with ground pepper as well.
Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.
Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
Grease the fingers and knead the dough for a minute and divide in four equal parts
Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
Take them out over paper towel so it can absorb the extra oil.
Notes
Notes:This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.
Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture its a sweet savory snack. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
1/4 cup mixed nuts (almonds, pistachios coarsely ground)
1/4 teaspoon crushed cardamom
3 tablespoons sugar
Note: If you are using Mawa use ¾ cup of Mawa instead cream and powder
Oil to fry
Syrup
1cup sugar
1/2 cup water
1/8 teaspoon crushed cardamom
Few strands of saffron
Instructions
Crust
Mix flour, and clarified butter in a bowl, making it firm and soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
Syrup
Boil the sugar and water on medium heat, as sugar comes to a boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set it aside.
Filling
Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes the consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known as Mava.
Next add nuts mixture, sugar, and cardamom powder to Mawa. Mix well and cook for about 2 more minutes until the mixture is consistent with soft dough. Keep it aside.
After cooling, the mixture will become drier but still should be lightly moist.
Making Kachoris
Knead the dough for a minute.
Divide the dough into about 18 equal parts.
Roll each ball into about 2-inch diameters.
Take one of the rolled doughs in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
In the frying pan heat the oil on medium-high, the frying pan should have about 1-1/2 inches of oil.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into a circle of about 3 inches.
To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in a frying pan, fry them on medium heat.
After they are puffed, slowly turn them over.
It will take about 5-6 minutes to fry. Fry until golden brown on all sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serving
Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with leftover filling or sliced pistachios.
Gulgulas are like lightly sweetened mini donuts. In India these are made for special occasions. This is a quick and easy to make recipe. They make good finger food even for the kids on the go. This is an easy recipe to make when you are craving for something sweet.
Mix whole-wheat flour, yogurt, sugar, fennel seeds, and oil, add water slowly as needed to make the thick consistency batter.
Heat the oil in a frying pan on medium high heat.
The frying pan should have about 1 inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).
Slowly drop 1 teaspoon of batter at a time in to the oil. Don’t over crowd the frying pan.
Fry the Gulgulas golden brown all sides, turning them occasionally. It will take 2 to 3 minutes.
Remove the gulgulas and place over a paper towel so the excess oil is absorbed.
Notes
Tips, If oil is not hot enough gulgulas will stick to the bottom of the frying pan.
As a Kindergarten teacher I have spent years observing children eating their lunch box. I also raised two very picky eaters. One thing I have noticed over the years is that children truly love eating pasta. This was my inspiration to try a fusion recipe – Paneer Curry Pasta Salad.
1 cup 1 cup of sweet corn kernels (fresh or frozen, I used fresh)
1/2 cup of light whipped cream cheese
1/4 cup golden raisins
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 yellow onion, diced
6 baby carrots, diced
1/2 teaspoon garlic powder
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1 lemon – zested; ½ lemon juiced
(dash of chili powder to taste, especially if adults will be eating alongside the children)
Instructions
Method
In a 4-qt sauce pan, add 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta and boil on high heat until tender (~25 minutes). Drain in colander. While pasta is boiling gather and prepare other ingredients.
Gently saute paneer cubes in 1 tablespoon olive oil in a nonstick pan (gently brown). Set the paneer cubes aside and leave oil in the pan.
Add the remaining 2 tablespoons of olive oil into the nonstick pan. Heat to medium-high. Progressively add ingredients in the following order:
Carrots – sautee for about 1 minute
Onions – mix
Curry powder and garlic powder – mix
Corn – mix
Green and red bell peppers – mix
Saute all ingredients together for about 1 minute.
This is a healthy and incredibly easy recipe to make. Veggie Hash is very satisfying, delightful and colorful dish.This recipe is from my aunt from Seattle Washington.
1 small zucchini cut in cubes approx. 1 cup cubes zucchini
½ cup mushrooms sliced
1 small red bell pepper cubed approx. 1 cup cubes bell pepper
2-1/2 tablespoons of oil
1-1/2 teaspoon of salt adjust to taste
1/8 teaspoon black pepper
1 tablespoon ginger juice
¼ cup chopped cilantro (hara dhania)
1 minced green chili
Approx. 2 tablespoons lemon juice
¼ cup cheddar cheese shredded
1 medium size tomato sliced for garnishing
Instructions
Method
Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.
Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.
Serving the Veggie Hash Browns
Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.
Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.
Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.
Serve hot.
Notes
Suggestion
Veggie Hash Brown makes a good one dish meal serve with soup and slice bread.
Vegie Hash Browns makes a great dish for Vegan, without Cheese
This is a completely innovative Fusion Burger dish with a blend of Indian and eastern flavors. A nice appetizer that can also be served as a stand alone meal or a snack.
1 Stalk of Lemon Grass (Peel outer stalk and chop the stalk into small pieces)
1/2 teaspoon Lemon Rind (Lightly grate the outer part of the lemon peel avoiding the inner white part)
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds
1 teaspoon Crushed Pepper
1 teaspoon Salt
1 teaspoon Oil
for Peanut Relish
1 Tomato
2 inch Cucumber
2 tablespoons Grated Coconut
2 tablespoons Roasted Crushed Peanuts
2 tablespoons fresh Coriander
1 teaspoon Lemon Juice
1 Teaspoon Sugar
1/4 teaspoon chilli flakes
1 teaspoon Salt
1 1 teaspoon Pepper Powder
Others
4 Buns cut into halves sideways
Tomato Ketchup
Oil to Toast the Buns
4 Tomato Slices
Grated Cheese for Decoration
Instructions
Method
Heat a pan and roast the Cumin Seeds, Coriander Seeds, grated Coconut, grated Ginger and Lemon Grass pieces. Remove into a bowl and add the green chillies, fresh coriander, lemon rind, coconut milk, salt and pepper. Then grind the mixture in a mixer or Mortar till it forms a thick paste.
Mix this paste to the crumbled paneer and mashed potatoes. Your Cutlet Mixture is ready.
Make 4 cutlets from the mixture.
Heat a Tawa/Griddle with a little oil and roast the cutlets on both sides till done.
Take another bowl to make the relish and mix finely chopped tomato, cucumber, grated coconut, peanuts, coriander leaves, lemon juice, sugar, chilli flakes, salt and pepper well together.
Just before serving, lightly toast the half cut buns on a tawa/griddle with a bit of oil.
To Serve, place a slice of tomato then the cutlets over the lower half of the bun, apply some ketchup on the cutlet then top with the Peanut relish and grated cheese, finally cover with the top half of the bun. Your Burgers are ready to Serve! Hope you enjoy them.
Notes
Variations
You can substitute the relish with any other chutney or salsa of your choice.
You can substitute the paneer with boiled chickpeas to give a different taste.
