Snacks Recipes
Potato Bhonda Recipe
Ingredients
Potatoes (6), rice flour (1/4c), channa flour or besan (1c), urad dal (1tsp), channa dal (1/2tsp), grated ginger (a small piece), green chillies (6), curry leaves (a few), cilantro (a small bunch), washed and finely chopped lemon (1), mustard seeds (1/2tsp), turmeric powder (1/4tsp), salt b(1tsp) and cooking oil for frying.
Method of preparation:-
Take potatoes, wash them and boil them with the turmeric powder and the salt in it. Peel the skin of the boiled potatoes and mash them . Keep them aside. Take a pan, place it over heat. Heat the oil in it and then fry mustard seeds, channa dal, urad dal, curry leaves, green chillies, ginger and cashew in the oil. Now add the mashed potatoes and then mix them well. Add the fresh lemon juice. Take off the pan from the heat and keep it to cool. When the potatoes mixture gets cool then make small balls of this mixture and keep them asude. Take a bowl, mix the channa flour or besan with salt in it. Make the batter of this with little water. Take a kadai, place it over heat. Heat the oil in it for frying. Coat the balls of potatoes in the batter and deep fry them in the hot oil. Fry them until they gets light brown. Drain the potaoes bhonda from the oil and serve them hot with chutney.
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Dahi Wada Recipe
Ingredients
For vadas:-Udad dal or black gram dal (1c), moong dal or green gram dal (1/4c) and salt (to taste).
For dahi:-Dahi or yogurt (5c), mustard seeds (1/4tsp), chopped green chili (1tsp), curry leaves (7-8), asafetida (a pinch), grated ginger (1/2tsp) and salt (to taste).
Method of preparation:-
For vadas:-Take two dals, soak them for 7-8 hours or for overnight. Then grind to smooth paste. Add the salt to taste. Heat the oil in a deep Kadai for frying. Put 1 spoonful of batter into the hot oil and fry it until gets golden brown. Now drop the hot vadas in cold water and leave for 3-4 minutes. Take the vadas from the water and squeeze them and keep them aside.
For dahi:-Take the yogurt or dahi, blend it with little water until it gets smooth. Add green chilies, ginger, salt and sugar. Make the seasoning with asafetida, mustard seeds, curry leaves and add it to the yogurt.Then keep the yogurt in the refrigerator until it gets chilled. Now take the squeezed vadas, place them in a deep dish. Pour the yogurt or dahi on the vadas to cover them properly. Spread the red chili powder, black salt and the roasted jeera powder over the dahi. Serve the dahi vadas with sweet tamarind chutney.
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Bhakar Wadi (Spicy Gram Flour Snack) Recipe
Ingredients
Gram flour (240gms), wheat flour (120gms), grated coconut (100gms), asafoetida (a pinch), poppy seeds (60gms), sesame seeds (60gms), oil for deep frying and salt (to taste), chilly powder (to taste), sugar (a pinch), finely chopped coriander leaves (100gms), a marble sized ball of tamarind soaked in a little water and black masala powder (to taste).
Method of preparation:-
Take a large bowl, mix wheat flour and the gram flour in it. Add asafoetida, salt, 60 ml of hot oil and enough water and knead it to stiff dough. Keep it aside. Take sesame seeds, poppy seeds and grated coconut and roast them in a pan and then grind them to powder. Add salt, sugar, coriander leaves and the chilly powder to the masala powder and mix them well to make the filling for the bhakar wadi. Now add tamarind pulp and the black masala powder. Take the kneaded dough and divide it into small portions and then roll each portion into rectangle shape. Spread the filling all over the rectangle shaped dough and roll it up with the filling to make a cylindrical shape. Seal the edges and then cut it into 3 cm long pieces. Deep fry them in hot in hot oil until it gets brown and crispy. Now drain them from the oil and store them in the airtight container.
Number of servings – 4
Making time – 1hour
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Medu Vada Recipe
Ingredients
White urad dal (1c), oil (for deep frying), crushed black peppercorn (1tsp), curry leaves (8-10), asafoetida (1/4c), salt (to taste), cumin seeds (1tsp).
Method of preparation:-
Take urad dal, wash it and drain it. Soak it in a bowl for 6 hours or for overnight. Grind the soaked dal in a grinder to a fine paste. Add curry leaves, crushed peppercorn, cumin seeds, asafoetida and salt to the batter and mix them well. Take a Kadai, place it over heat. Heat the oil in it. Take some batter in your palm and make a ball of it and then make a hole in the center of the ball of batter to give the shape of a doughnut. Now this is called a vada. Now put these vadas in hot oil in the Kadai and then deep fry them over medium heat until the vadas get golden brown and crispy. After frying serve them hot with coconut chutney or sambhar.
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Dhokla Recipe
Ingredients
Gran flour (200gms), oil (2tbsp), curd or yogurt (1c), lemon (1), chopped green chilly (1tbsp), fresh grated coconut (1/2c), turmeric powder (1/2tsp), soda bi-carb (1tsp), mustard seeds (1tsp), chopped green coriander (1tbsp), chopped ginger (1tbsp) and salt (to taste0
Method of preparation:-
Take bowl, put gram flour in it. Add the beaten yogurt or curd and warm water. Mix them well to remove the lumps. The consistency of the mixture should be thick. Cover the bowl and keep it for 3-4 hours to ferment. Make a paste of green chilies and ginger and add this paste to the fermented mixture. Then add the turmeric powder and the seasoning. Keep the steamer on the flame. Take dhokla mold and grease them with oil. Take a small bowl, put 1 teaspoon of oil, juice of 1 lemon and 1 teaspoon of soda bi-carb in it. Mix them well and add to the gram flour mixture. Now pour the mixture into the greased dhokla molds and steam them for 10-12 minutes in a steamer. Now cool the dhoklas for sometime. Cut them into squares and place them in a serving bowl. Take a pan, place it over heat. Heat oil in it and add mustard seeds in the pan. When the seeds starts to crackle then take off the pan from the heat and pour the mustard seeds over the dhoklas. Garnish them with grated coconut and chopped coriander leaves and then serve them.
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Bonda with Mashed Potato Recipe
Ingredients
Potato buds (2c), onion (1med.), green chillies (2), lemon juice (1tsp), peas and carrot (1 1/2c),ginger piece (1/4”), coriander leaves (1small bunch), baking powder (1/2tsp), gram flour (1c), mustard seed (1/2tsp), salt (2tsp) and oil.
Method of preparation:-
For filling:-Take a bowl, mix potato buds and 1/2teaspoon of salt with one cup of hot water in it.Take onion, ginger, chillies and coriander leaves and finely chop them. Take a pan, place it over heat.Heat the oil of about 5 tablespoon in it and add mustard seeds.Now add the chopped ingredients and then fry until gets brown.Reduce the heat to low and add carrots, turmeric, peas and salt and then cook it.Add mashed potato and fry them for 5 minutes.Take off the pan from heat and add lemon juice and then keep it to cool.
For batter:- Take a bowl, mix gram flour, baking powder, 3 tablespoon of oil and ¾ cup of water in it. Mix them thoroughly to make batter. Make small balls of the filling mixture and roll them in the batter. Fry them in the hot oil. When they get ready then serve them hot.
Make – 20 -30 bondass
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Simple Potato Cake Recipe
Ingredients
Potatoes (3large), plain flour (1tbsp), capsicum (1), butter (2tsp), grated cheese (1/2c), crushed red chilli (1), bread crumbs (1/2c) and milk (1/2c).
Method of preparation:-
Take potatoes, boil them and put them in the refrigerator for overnight before using. Next day do not peel the potatoes but slice them into thin rounds or grate them coarsely. Take a capsicum, deseeded it and then slice it into thin rounds. Take a nonstick pan, heat it. Meanwhile take a bowl, mix cheese, flour, chilli, crumbs and milk. If the mixture is thin then add more bread crumbs. Add salt to taste. Take a pan; apply 1 tsp of mixture on the bottom of the pan. Place the potatoes to cover the pan and then top with capsicum. Now pour the mixture to cover the potatoes. Now sprinkle the fresh ground pepper and salt and then simmer it on low heat until the bottom is golden brown. Now turn its side with a wide sharp spatula and then roast the other side. Put the butter around the edges. Let it to brown the other side. Then place the cake on the serving plate. Cut it with knife to make the sections. Serve it hot and crispy.
Making time – 40 minutes
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Baked Bread Rolls Recipe
Ingredients
Fresh and soft bread slices (6), grated cheese (1tbsp) , softened butter (1tbsp), crushed red chillies (1/2tsp), crushed garlic flakes (2) and salt to taste.
Method of preparation:-
Take bread slices, slightly wet them and then roll them with the help of rolling pin. Mix the garlic, chilli and salt in the batter. Apply this batter on all the slices. Now roll one slice and join it tightly from end to end. Brush the butter all over the slice. Put the grated cheese in a flat plate. Coat the roll with the grated cheese by rolling in it. Make more rolls of bread slices in the same way. Now cover the rolls in the moist cloth. Place them in the refrigerator for about 30 minutes. Then place them in the preheated oven and then bake them for 10 -15 minutes until get golden brown and crispy. When they get baked then serve them hot with chutney or Ketchup.
Make -6 rolls
Making time – 10 minutes
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Pav Bhaji Recipe
Ingredients
Pavs (8) and butter (to shallow fry)
For bhaji:-Fine chopped onions (2), fine chopped capsicum (1), fine chopped tomatoes (2), chopped mixed vegetables like beans, carrots, potato, cauliflower, bottle gourds etc (2 ½ c), shelled peas (1/2c),sugar (1/2tsp0, butter (2tbsp),turmeric powder (1/4tsp0, chilli powder (1 1/2tsp),pavbhaji masala (2tsp),water (1c),crushed garlic, grated ginger each (1/2tsp), juice of half lemon and salt to taste.
To garnish:- chopped onion (1), chopped coriander (1tbsp) and small pieces of lemon.
Method of preparation:-
For bhaji:- Cook mixed vegetables and peas with enough water in pressure cooker until get well done. Drain the vegetables and then mash them coarsely. Take a pan, heat butter in it then add garlic, ginger, onion, tomatoes and capsicum. Fry them for 2-3 minutes until get soft. Now add pavbhaji masala, turmeric, chilli powder and sugar, salt and again fry for 2-3 minutes. Boil it and then simmer until the gravy gets thick. While cooking stirring and mashing pieces with masala. Add lemon juice and then garnish it with chopped coriander and block of butter
For pavs:- Take pavs, slit them horizontally by leaving one edge attached. Apply butter on them and then roast open on a griddle until gets soft with the surface crispy on the both sides.
Serve them hot with bhaji.
Number of servings -4
Making time – 30 minutes (excl. pressure cooking time)
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Karanji Recipe
Ingredients
For cover:-Plain flour or maida (1c), ghee (1tbsp) and water to knead.
For filling:-Fine coconut flakes (1/2c), ground sugar (1/4c), khoya (1/2c), crushed almonds (tbsp), poppy seeds or khuskhus (1tbsp), cardamom powder (1tsp) and raisins (10 to 15).
Method of preparation:-
Take a sauce pan, place it over heat. Roast khoya in it until it gets light pink over low heat by stirring it continuously. Keep it to cool and then break it in fine crumbs with your fingers. Now mix flour and ghee in it, mix it well and then add enough water to make soft dough. Cover it with clean cloth and keep it aside. To make the filling mixture, roast coconut flakes, cool them and then mix all the other ingredients of filling. Keep it aside. Now make small 4 inches rounds of the dough. Place about 1 teaspoon of filling mixture in one half of round. Fold over the other half to seal the mixture. Seal the edges by pressing the ends. Make more pieces in the same way. Place them on clean cloth for 30 minutes to dry them. Now put them in hot ghee for deep fry on low heat until get light brown on both sides. Drain them and cool them. When get completely cool then store them in airtight container.
Make – 13-15 pieces
Making time – 1 hour
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