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Vimala's Kitchen
CHATS & TV SNACKS
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CHATS & TV SNACKS

ROASTED ALMONDS/CASHEWNUTS/PEANUTS
 
Almonds/other nuts                 200gms
Oliv oil                            3tbsp
Salt
Pepper powder
Method:-
Take almonds without skins.
Heat oil and roast them to golden,stirring all the time.
Place them on kitchen paper to absorb extra oil.
Sprinkle salt & pepper.
They are tasty as cold as warm.
Handy tips:- Can be made with sunflower seeds also.
MURMURA CHAAT
 
Murmura                    1 full cup
Chickpeas halves
Roasted groundnuts
Chopped coriander leaves
Fresh lemon bit
Chopped green chillies       1tsp(finely)
Pudeena(mint fresh ones)     1tsp
Chillipowder                 1tsp
Salt
sev/plain crushed corn flakes  2tsp
Finely chopped red onion       1/2cup
Cored/grated carrot
Method:-
Make ready all chopping vegetables,
Mix together and add the powders,mix well.
In a bowl add roasted peanuts,chickpeas
and above mixture,rub well.Add chopped chillies,chopped red onion.
Mix lemon to it.
In a serving bowl take 2tbsp of mixture,and place the murmura(tbsp),and chopped green leaves over,sprinkle crushed corn flakes.Serve immediately.
 
GREEN PEAS MASALA
 
This is also the same process as above!
The only changing is instead of murmura we are using,peas.
Soaked & boiled greenpeas         1cup
All ingredients are same as above.
But the peas should be "warm" before you serve.
So,heat oil(tsp) and warm them ,before keeping in serving bowls.Serve a piece of lemon bit.
Mix the other ingredients well in a other bowl.
Suggestion:-
Can be made with mung(green gram whole) sprouts,chick(whole)peas,(soaked & boiled),Yellow peas,ROASTED PRESSED RICE etc....
ROSTED SOYA BEANS
 
Soya seeds                   2cups
Baking powder/sodium bi carbonate  1tsp
Salt,oil and chaat masala
Method:-
Soak  seeds in soda water for 5 hours.
Allow to dry (spread on a cloth).
Heat oil and fry them to crispy.
add salt,chatmasala.
Suggestion:-
Add tomato slices,keera (green cucumber) and little red chilli powder for spicy masala.

BHEL POORI

Rice flakes            2cups
 onions                2chopped
mint leaves            1tbsp
green chilies          4-5(thinly chopped)
chaat masala           11/2tsp
Tamarind               40gms
Jaggery                40gms
sev(thin murukku)      1/2cup
coriander leaves
Salt to taste

Method:

Boil the tamarind and jaggery in 1 cup of water for few minutes, strain&remove the pulp and keep the water aside.

Mix the mint leaves and green chillies and grind to a smooth paste.

  • Take the rice flakes in a bowl, add mint leaves paste, tamarind water, chopped onions and green chilies, chat masala, salt, sev and mix well.

    Place this mixture on a plate, garnish with coriander leaves and serve.

SALAD WITH SEEDS& SPROUTS
 
White beans sprouts                  1cup
Riped mango                          1
Orange/Clementine bits               11/2 cups
Pineapple slices                     2
Apricots                             3
Peach                                1
Cherry tomatoes                      1cup
Fresch orange juice                  21/2 tbsp
Ground pepper(freshly)              1/2tbsp
Olive oil                           3tbsp
Lettuce                             1cup
Balsam vinegar                      tbsp
Chickoo bits                        1tbsp
Method:-
Soak apricots in warm water for 21/2 hrs.
peel orange and separate segments,discord seeds,cut into cubes.
Cut pineapple into cubes,Peel and remove the stone from mango,cut into cubes.
Cut apple & peach into cubes.
Place them in a big bowl,along with cherry tomatoes.
add torned lettuce,bean sprouts.
Dressing:-
olive oil,vinegar,salt,ground pepper,and orange juice.
Mix chill juice.
Combine all cut fruits in a serving bowl,and add above sauce over (make whirls ,it looks nice!!),serve immediately.
 
   CAULIFLOWER FRITTERS IN CURD

whisked Yogurt 900 gm.
Gram flour 2cups
Cumin seeds 1tsp

Red chiilli powder 2tsp

Turmeric

Asafoetida pinch

Bi-carbonate of soda pinch

Chaat-masala 2tsp
Potatoes (sliced) 150 gm.
Brinjal (sliced) 100 gm.
Cauliflower 250 gm.
Salt
Oil for frying.

METHOD :
Cut cauliflower into small florets and par boil with a pinch of salt.

Make a thick batter out of gram flour, cumin powder, chili powder, turmeric powder, asafetida, soda bi-carbonate, salt and water.

Heat oil, dip vegetable in the batter and deep fry till brown and crisp.

Place fritters in a dish and pour the yogurt over them.

Sprinkle chaat-masala, and

serve cold with tamarind /coriander chutney.

 

DOUGHNUTS

Condensed milk 2tbsp(sweetened)

Milk 1/2cup

Allpurpose flour 1/4kg

Egg 1

Butter tbsp

Dry yeast 2tsp

Salt pinch

Powdered sugar 50gms

Cinnamon powder ½ tsp

Method:-

Mix the condensed milk and milk and warm it over a pan of hot water

Mix the yeast and one/two tbsp of flour and cover it to ferment for 30 min.

Mix the salt, remaining flour, beaten egg and melted butter to the fermented yeast and stir well.

Knead the dough well and cover it with a polythene sheet and allow it for 30 minutes.

Roll the dough into ¼ thickness & cut it into rings with a doughnut cutter.

Deep fry this & roll it over sugar and cinnamon mixture and serve

Greenleaves Dip

A dip is suitable for any snack.

Finely chopped mintleaves 1/2cup
chopped green onions 1/8cup
chopped coriander tbsp

salt &pepper as per taste
water/ milk 2cups
plain yoghurt 2½cups
Hot green peppers 1


Method:

mixevrything into a thick batter,add water andmix witout any lumps.

Serve chill with snacks.
Tips:-kasoori methi can be used instead!

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