Snacks Recipes
Nimki Recipe
Ingredients
Maida (1c), ghee (3tbsp), salt (1/2tsp), ghee for spreading on the nimki (1tbsp), oil or ghee for frying the nimki.
Method of preparation:-
Take a bowl, mix maida with salt and ghee in the bowl. Add enough water to form a dough. Knead the dough, it should be neither hard nor soft. Now divide the dough into 6 to 7 portions. Roll out each portion into a round with 3” in diameter. Apply a little ghee on this and fold the round twice into quarter. Make more nimki in this way. Take a kadai, heat oil in it, Fry the nimki in the hot oil on low flame until they get crispy. Now drain out the nimki from the oil and the nimki is ready to serve.
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Macaroni Chaat Recipe
Ingredients
Large elbow macaroni (1c), vegetable oil (2tbsp), dhania powder (1tsp), jeera powder (1tsp), garam masala (1tsp), tomato sauce (1tbsp) and salt (to taste).
Method of preparation:-
Take a pan, boil macaroni in the pan with 2 cups of water for about 10 minutes on high flame. Keep on stirring it to prevent it from sticking to the bottom of the pan. Add more water if needed. Now the macaroni would be very soft and it would expand a little. Drain the macaroni properly. Take a pan, heat 2 teaspoon of oil in it. Add the drained macaroni in the pan and spread a spoon full of oil to the macaroni. Add tomato sauce and mix it well. Add jeera powder, dhania powder, garam masala and salt in the macaroni. Mix it well and cook it for more 2 minutes. Now the macaroni chaat is ready.
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Katori Chaat Recipe
Ingredients
For Katoris:-Maida (1/2c), salt (1/4tsp), softened butter (1/4c).
For filling:-Mixed sprouts (1c), oil (2tbsp), amchur (1tsp), chana masala (1tsp), haldi powder (1/4tsp), dhania jeera powder (2tsp), chilli powder (2tsp), jeera (1/2tsp), hing (a pinch) and salt (to taste).
For serving:-Beaten curds, green chutney, khajur imli ki chutney, sev and chaat masala.
Method of preparation:-
For Katoris:-Take a bowl, mix flour, butter and salt in it. Add a little water to make a stiff dough. Now divide the dough into 2 equal parts. Roll each of part of dough into a round of ¼” thickness. Take a cookie cutter of 2” diameter and then cut the round of pastry or dough and press it into tarts moulds. Prick it all over with a fork. Now bake it in a hot oven for about 10 to 15 minutes at 230 degrees c. After baking take out the tarts from the oven and keep them to cool.
For filling:-Take a pan, heat the oil in it. Fry the jeera in the oil and then add hing. Put the the sprouts, chilli powder, dhania- jeera powder, haldi powder, amchur, chana masala, salt and 2tablespoon of water and then mix all these properly. Cook them for 4 to 5 minutes on low heat. Now take off the pan from heat and then keep the filling mixture to cool. Now fill each tart with a part of filling mixture. Put the curds, khajur imli ki chutney, chaat masala, green chutney and sev on the top of each tart. Now the katori chaat is ready to serve.
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Vegetable Burger Recipe
Ingredients
Any vegetable cutlet of your choice (4), sliced buns (4), cabbage leaves (4), carrot, cut into thin round slices (1), tomato, cut into thin round slices (1), onion, cut into thin round slices (1), dalda (2tsp), butter (2tsp), turmeric powder (1/4tsp), tomato ketchup (2tsp) and salt (to taste).
Method of preparation:-
Take a pan, boil water in it by adding salt and turmeric to it.Take off the pan from heat. Put the cabbage leaves and carrots slices in the hit water and keep them for 10 minutes. Take out the vegetables from the water and then drain them on the paper towel. Take a pan, heat the dalda in it and then toast the buns in the pan. Apply the butter and little ketchup on the inner sides of the buns. Keep one cabbage leaf, one onion slice, one vegetable cutlet, one tomato slice and a carrot slice between the two slices of buns. Now the burger is ready to serve. Make more burgers in the same way.
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Indian Snacks(Amiri Khaman) Recipe
Amiri Khaman
Ingredients
Gram dal (450 gms), finely chopped garlic (20 cloves), green chillies (6), juice of (2 lemons), oil (4tbsp), mustard seeds (2tsp), soda bi carb (1tsp), ginger ( 1”), haldi powder (1/2tsp), asafoetida (1/4tsp) and salt (to taste).
For garnish:-Grated fresh coconut (2tbsp), bhel sev (2tsp), chopped coriander (2tbsp).
Method of preparation:-
Take gram dal, soak it in a bowl for about 6 hours. Keep about 4 tablespoon of dal aside and grind the remaining dal with ginger and green chillies. Now put the unground dal. Add soda bi-carb, salt and haldi powder in the grind dal. Keep the mixture aside for about 4 hours. Take a thali, spread a little mixture at a time in a thali and steam it to make dhoklas. Make more in the same way. Keep them to cool and then crumble them. Put sugar, salt and lemon juice and mix it properly. Take a vessel, heat oil in it. Add the mustard seeds in the hot oil. When the seeds crackle then put garlic in the vessel and saute for few seconds. Add asafoetida and again sauté for few seconds. Now pour this mixture on the top of the crumbled dhoklas. Garnish it with grated coconut, sev and chopped coriander. Now amiri khaman is ready to serve.
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Aloo Ki Tikki Recipe
Ingredients
Potatoes (3-4large), ghee (for frying), red chili powder (1/2tbsp), asafetida (a pinch), chopped fresh coriander leaves (a few sprigs), chopped green chili (3) and salt (to taste).
Method of preparation:-
Take potatoes, wash them, boil them and peel them. Mash them in a boil while still warm. Now add chopped coriander leaves, chopped green chilies, red chili powder, asafetida and salt to the mashed potatoes. Mix all together with your hands. Divide the mashed potatoes into 10 to 12 parts and then shape them into round tikkis. Take a tawa, place it over heat. Heat the tawa and then put some ghee or oil on the tawa. Now place the aloo tikki over the ghee and shallow fry the tikki from both sides with ghee until it gets golden brown. Drain it on the paper towel. Serve it hot with green chutney or tamarind chutney.
Number of servings – 5-6
Making time – 15 minutes
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Instant Dhokla Recipe
Ingredients
Besan (1small bowl), salt (1tsp), oil (1tbsp), water (1small bowl), lemon juice (1/2tbsp), Eno fruit salt (1tbsp).
Tempering:-Mustard seeds (1tsp), sugar (2tbsp), oil (1tbsp), curry leaves (a few), water (1/4c), finely chopped green chillies (2), chopped coriander (2tbsp), lemon juice (2tbsp), grated coconut (1tbsp).
Method of preparation:-
Take a bowl, mix together besan, oil, salt, water and lemon juice in it. Take a vessel or a pressure cooker. Put 1 glass of water and keep a mesh upside down. Take a baking dish that should fit in the vessel or cooker. Grease the dish. Now add Eno and then mix it well. Pour this mixture in the greased pan. Steam it for about 20 minutes. Take a pan, heat the oil in it and add mustard seeds, curry leaves and green chillies in the hot oil to prepare the tampering. Mix sugar, water and lemon juice in a bowl and then pour it into the tampering mixture. Boil it. Now take out the dhokla and then cut it into pieces. Pour the tampering mixture over these pieces and then garnish with grated coconut and the chopped coriander.
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Mysore Bonda Recipe
Ingredients
All purpose flour (1c), finely chopped onion (1small), sour curd (to make the batter), finely chopped green chillies (2), rice flour (1big spoon), baking soda (a pinch), chopped coriander leaves (optional) and salt (to taste).
Method of preparation:-
Take a large bowl, add all purpose flour, rice flour, chopped green chillies, chopped onion and salt according to taste in the bowl. Mix them with sour curd to a bajji dough consistency. Keep the bowl aside for 3 hours. Take a frying pan, heat some oil in it. Take the batter of dough consistency. Make the round balls of this batter, When the is hot enough then drop the balls in the hot oil and deep fry them until get golden brown. Now drain the bondas from the oil and serve them hot with chutney or Ketchup. The curd should be sour enough. Enjoy the crispy and tasy bonda.
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Bhel Recipe
Ingredients
Puffed rice (1 1/2c), boiled peeled potato (1small), thinly chopped tomato (1), finely chopped coriander leaves (1/2tbsp), parboiled moong sprouts (1/4c optional), roasted peanuts (1tsp optional), fine sev (1/2c), tamarind chutney (1 ½), hot green chutney (1tsp), lime juice (1/4tsp), puries (10-12 crushed) and salt (to taste).
Method of preparation:-
Take a large mixing bowl, add puffed rice and all other ingredients in the bowl except sev and coriander leaves. Mix all the ingredients well by shaking the bowl. If the mixture is dry then sprinkle few drops of water. Adjust taste and the salt according to your taste. Mix it well and then put it in the individual bowls with the spoon. Now sprinkle some sev and the chopped coriander on the bhel to garnish it. Serve it immediately.
Number of servings – 3
Making time – 15 minutes
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Malai Ladoo Recipe
Ingredients
Cottage cheese or paneer (250gms), condensed milk (1/2c), kewra essence (2-3drops) and yellow color (1/4tsp).
Method of preparation:-
Take a bowl, mash the paneer in it and add the condensed milk in the paneer. Mix it well. Now put this mixture in a pan and cook on low flame by stirring it continuously. Cook it until the mixture gets thicken and leaves the sides of the pan. Add essence in the mixture and then take off the pan from the heat. Mix the mixture properly. Take a plate, Pour the mixture in the plate and keep it to cool. When the mixture gets cool then make the ladoos of this mixture. Sprinkle the powdered elaichi over the ladoos and decorate then with grated dry fruits.
Makes – 20-25 pieces
Time required – 1/2hour
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