CATEGORY: SNACKS
10 -medium sized5-6cm) green chilies (stout, thick)
3 cups Gram flour (besan)
1pinch baking soda
2 tsp -all purpose flour (maida)
2 tsp -salt
For stuffing:
4tsp- ajwain (Oomu)
3tsp - salt
1½tsp - cumin powder
4
tsp -chickpeas powder (putana)
2 tsp water
3 tsp groundnut powder
2½tsp- amchoor (dry mango powder)
Oil for deep frying.
METHOD:-
Mix all filling ingredients along with 1½ tsp water to make fine paste.
Slit all chilies, lengthwise, deseed Them and keep them in water to avoid
The pungent smell. Drain them, and stuff them with the Above filling mixture.
Add besan & all purpose flour , salt, soda Along with water to make fine bajji Batter.
Heat oil, dip stuffed chilies one by one In the batter and
deep fry in oil to golden Brown.
MIRCHI VADA(2)
method
Slit green chillies in the middle legnthwise and Discord the seeds, remain the stalks.
Peel and grate boiled potatoes and mix with red chilli powder, garam masala, chatmasala,
green coriander and salt to a fine mixture.
Mash and mix well.
Divide this into sixteen equal portions
Stuff a little of this mixture into the green chillies and also cover the chillies with
this potato mixture.
Prepare a thick batter mixing with gram flour, baking powder, red chillipowder, salt and
water. Allow to stay for 12 min.
Heat oil and dip the stuffed chilli in the batter
And deep fry them to golden brown.
Serve them when they are in medium hot.
MIRCHI VADA-3
-
Select similar sized,thick chillies.Wash,discard seeds &fiber
&place them in the warm water(if they are too hot,keep them in hot water for 1 hour & drain them.)
Greenpeppers
8
Salt
Tamarind pulp 2tbsp
Corianderpowder
2tbsp
Ajwain
1tsp(crushed)
Bengalgram flour
2cups
Salt
little
Turmeric/yellow colour
pinch
Bicorbonate soda pinch
Oil for deep frying
-
Method:-Drain the chillies,completely.
-
Mix the filling power,salt &crushed ajwain and pulp toa fine paste.
-
Fyll it into all slit green chillies.
-
Mix the fine batter with water,soda,salt and bengalgram flour.
-
Heat oil,dip the chillies into the batter and deep fry to golden colour,
-
Serve warm with tomato sauce.
MIRCHIBAJJI
Same sized green chilli
10 Salt
Hotwater
to soak the chillies. Filling:
Drycoconut powder
2tbsp
Lemonjuice
1tbsp
Salt
Chickpeas powder(putana)
1½tbsp
Cumin powder
1½tsp
Oilfor deep frying
Batter:
Bengalgram flour
2cups
salt
Baking powder
Pinch
Turmeric Pinch
Method:-
Prepare the filling first.
In a blender make a fine paste with the given ingredients.'
Slit the chillies(without making two parts,the head is intact),and discard the seeds &veins.
If they are very strong place them in the hot water for 1 hour.
Drain them completely,fill the masala,keep a side.
Make a fine batter with bengalgram flour and water along with baking soda(pinch&salt).
Heat oil and dip the chillies in the batter (without any lumps),and fry them to golden.
Serve hot with ketchup.
SNAKE
GUARD VADA (BAJJI)
DESCRIPTION : These
are served like snacks, a fine & Tasty evening Tiffin. We
can make many varieties with different Vegetables.
3 cups Gram flour
½ cup- all purpose flour
1
pinch- baking soda
salt to taste
1 tsp cumin seeds
3 - green chilies (crushed)
1
cm- ginger (crushed)
2 medium sized- snake guard (fresh)
Oil for deep frying
METHOD:-
Mix two flours & salt. Add crushed chilies & ginger.
Add baking soda. Add sufficient water to prepare a fine bajji Batter.
Wash snake guard and cut them like circles Dip them in the besan batter
and deep fry them in hot oil to golden brown.
Serve hot with tomato ketchup.
BRINJAL VADA(BAJJI)
3 cups- Bengal gram flour
2Greenchillies crushed
½ inch - ginger (crushed)
Salt to taste
Oil for deep frying
6 medium fresh
brinjals
½ cup fresh coriander leaves (chopped)
METHOD:-
Mix besan and crushed
chili & ginger together, add salt & soda. Add sufficient
water to make fine bajji batter. Take one bowl cold water and
add 1 tsp yoghurt to it. Cut brinjals length wise OR round bits. Dip them in the besan batter and deep-fry them in the oil till golden brown colour. Serve
them hot with chili sauce.
ANGULAR GUoRDVADA
3 - angular guards fresh)
2½ tsp red chili powder
Salt - to taste
½cup
- Coriander leaves
1 pinch
- baking soda
2 tsp -ginger (paste)
Oil for deep frying
1 tsp - cumin seeds
2 cups Bengal gram flour
1 pinch turmeric
1 pinch -asafoetida
METHOD:-
Mix the batter with given ingredients,
Mix all ingredients except oil & angular guard.
Wash & peel all angular guards.
Cut them thin round slices, dip them In the besan batter and deep fry them In
the hot oil to golden brown.
Serve hot with tomato chutney, or Newly made mango pickle (Aavakaaya)
Mixed veggy squares
Greenpeas 1cup
Fresh carrots 1cup
Beans 1cup
**All should be cutin small size.
cut Greenchillies 6-7
Chopped coriander 2tbsp
salt to taste
Oil for deepfry
Lemonjuice tbsp
Breadslices 10
Garlic&ginger paste 1½tbsp
Blackpepper powder 1tsp
Flattenrice (poha) tsp soaked in 2tspwater
Method:-
Boil potatoes & green pes thoroughly,mashthem after it cooled.
Boil the other green vegetables,cool them and mash them squeeze the
water
from flatten riceandmix init.
In abowl mix all mashed vegetables,mix the greenchillies,salt and
ginger paste.
If u need morespicy add the pepper too.Mix well.
Ina flat bowl/plate pourwater and soak the bread slices for
awhile,and squeeze them completely.
Place the veggy mixture balls in the center of each slice.
Fold it from all sides like a form of square.Attach the edges.
Make all slices in the samemanner.
Heat oil in a karhai/deep frying pan,and fry them batchwise
into crispy golden brown,serve warm with anysauce/ mint chutney!
PLANTAIN VADA (RAW)
3 in No.s Raw bananas (fresh)
2 green chilies crushed
1½
inch ginger
Salt
Oil for deep frying
1 pinch - baking soda
1 tsp cumin seeds
½ tsp turmeric
3 cups- Bengal gram flour or besan
METHOD:-
Mix the batter with flour & sufficient water, add salt & ginger, chili crushed mixture.
Add cumin seeds, soda and mix well.
Peel raw bananas & cut them round Or lengthwise (gently) and soak them in cold water
(add 1 tsp yoghurt to it).
Dip banana bits in the prepared besan batter and deep fry them in oil. Drain them
on kitchen paper towels, Serve hot with tomato ketchup
CAULIFLOWER VADA(BAJJI)
1 medium size cauliflower
3 cups -Bengal gram flour
½
cup - all-purpose flour
3
tsp - chill powder (or desired )
1 pinch asafetida 1
pinch turmeric
1 pinch baking soda
Oil to deep frying
Salt to taste
METHOD:-
Wash&clean cauliflower.
Remove florets one by one.
Remove the stem & leaves. (we can use them in soups or Sambar).
Combine two flours and add salt, asafetida, soda, chili powder & turmeric.
Add sufficient water to make fine batter, assure that there are no lumps in the batter.
Dip cauliflower florets one by one in the besan batter And deep fry them in hot oil to golden brown.
Serve hot as evening Tiffin with coconut
chutney or tomato ketchup.
CABBAGE PAKORAS
cups cabbage chopped (fresh)
6-8
- green chilies (choppeD
2
tsp- ginger (crushed)
Salt to taste
2 cups- Bengal gram flour
½cup coriander leaves
1 tsp cumin seeds
1 twig curry leaves
Oil for deep frying
METHOD:- Chop fresh cabbage finely.
Add chopped cabbage, chopped green chilies,
crushed ginger Salt to sieved Bengal gram flour.
Add curry leaves and make smooth
Pakoras batter, adding little water.
Heat oil and deep-fry them to golden crispy
brown.
POTATO BAJJI
4
medium size - potatoes
4 green chilies- chopped very thinly
2
tsp crushed ginger
2tsp - cumin
seed
3cups
- Bengal gram flour
1 pinch -baking soda
1 pinch turmeric
salt to taste
Oil
for deep-frying.
METHOD: Chop potatoes very thin slices. Keep
them in cold water (add ice cubes) Sieve gram flour, add salt & crushed ginger And chopped green chilies,
cumin seeds & baking soda. Make above mixture to a fine batter with
Adding sufficient water. Drain water from potato slices, spread them over
a neat kitchen towel. Dip potato slices one by one in the prepared gram flour batter, and deep fry them
(in oil) to crispy golden brown. Serve hot with tomato ketchup.
SPICY NAAN
Temp:200¤ C
Time:8 10 min
4
cups - All
purpose flour
1
cup chapathi flour (atta)
2 tsp-salt
1tbsp-milk
3 tbsp-fresh
curd or yoghurt
1½ tsp oil
Yeast-
¼ packet (fresh)
Sesame
seeds or poppy seeds
½ cup coriander leaves (finely chopped.)
4
tsp ajwain (Oomu)
1 cup grated cheese
1 tsp chili powder
1 tsp garam masala
2
tsp gratedginger
METHOD
Dissolve
yeast in a tsp of milk. Mix milk and curd together.
Add salt & oil.
Sieve and mix together two flours.
Add dry spices thoroughly.
Add ajwain also!
Add grated ginger to it. Finally mix dissolved yeast & milk mixture.
Add this to the two flours mixture.
It should be like puri dough.
Knead well. Cover with a damp cloth, until it gets double size.
Or let it stay for 1 hour.
Knead the dough again, make lemon size balls.
Roll them to round discs or oval shape And make holes with a fork over them.
Spread cheese over.
Bake them in preheated oven at 200¤c for 8 to 10 minutes, till they get cooked. Remove
from the oven and brush with butter.
Pack them in aluminum foil.
Serve immediately with potato khurma or any vegetable gravy curry.
Suggestion:-We can store them without
applying butter.
After preparation pack them in aluminum foil &store in
the deep freezer. Can be stored for 3 weeks.
pasta tikkies
spagetti --1 cup(cooked with salt)
carrot--2(small)
beans--8
white bread(crumbs)
cheese into small long size bits
green chillies-3
wheat flour(maida)-1cup
fresh coriander leaves
jeera-small tsp
ginger-2"
sesame seeds-1tsp
salt
procedure:-
cut the carrots+beans,chillies,ginger in to rough grinding using with
food processure.
2.cook throughly spagetti according to the instructions.
3.cut spagetti into small pieces.add the rough grinding veg.pieces.
4.Mix coriander ,little garam masala,jeere,seaseme.flour
to a fine
dough.
5.Finally add thecheese bits and mix the dough well.with hand.
6.No need to add water.(if you need add a little).
7.Make them small round or oval shape "tikkies"(like vadas)and fry
them in a low flame to a golden brown colour,and serve them hot with
tomato sauce or ketchup.
Alter. tips:-Instead of adding maida(wheat flouor)to the spagetti,make
the fine batter with maida adding water and salt.makethe spagetti
balls and dip them into the batter and fry them in oil to a good
color.
coco-badami cova
Fresh cocconut----1
Almonds without peel(soaked)
Carrots(grated)
Ghee-2tbsp
Vanilla essence or vanilla sugar
Milk½ltr or milkmaid
sugar syrup(2 cup)
Crushed pistash nuts,cashew nuts(add the green colour to get a good
colour).
Procedure:-make the carrots halwa with(1cup sugar),carrot should be
fry with some ghee for 3 minutes before add the sugar.
Make the coconut cream adding some milk and sugar (grind to a fine
cream).let it come to a fine thick cream .
Add the milkmaid (little)with mandel cream.
Make it into a fine thick
cream on low flame (to make small bits).stir
continueousely without burning.
Now first put the coconut thick paste as one layer,
Carrot halwa as 2 layer,spread the crushed coloured pistash&cashew
ground powder.
Finally spread the mandel halwa.
Let it stay for ½ hour,let it cool slowly.
Cut them into small pieces carefully.
Decorate with coloured pistash.
VEGETARIAN SAMOSAS
Potato samosas
Palak samosas
