Showing posts with label snack-recipes. Show all posts
Showing posts with label snack-recipes. Show all posts

Chicken Pakora Recipe

How To Make Chicken Pakora


Chicken Pakora is also known as chicken pakodi. This recipe is usually used as a side dish for the rice items; you can also eat this pakora as snacks in the evening times. Chicken pakoras are famous for its spiciness and taste.

Ingredients Required:

Chicken – ¼ kg(boneless and chopped into small pieces)
Gram flour – 1 cup
Corn flour – 1 tablespoon
Rice flour – 1 tablespoon
Red chili powder – ½ tablespoon
Turmeric powder – 1 pinch
Onion – 1 (chopped into small pieces)
Green chilies – 3(sliced)
Curry leaves – 2 bunches
Few coriander leaves
Salt to taste
Garam Masala powder – 1 tablespoon
Ginger – Garlic paste – 1 tablespoon
Red food color – 1 pinch




Preparation Method:

Take a mixing bowl and add boneless chicken to the bowl.
Then add a cup of gram flour, a tablespoon of corn flour and a tablespoon of rice flour into the chicken pieces.
Then add ½ tablespoon of red chili powder, a pinch of turmeric powder, a tablespoon of Garam Masala powder, chopped onions, green chilies, curry leaves and coriander leaves into the pieces.
Now add salt as per taste and mix all the ingredients well.
Then add a tablespoon of ginger – garlic paste into the mixture and mix it well.
Then add water to the food color and then pour the food color into the pieces.
Mix everything well.
Marinate the chicken for about an hour.
Then switch on the stove and heat a pan.
Then pour enough oil to deep fry the pieces and heat it.
After oil gets heated then add chicken pieces one by one in that pan.
Keep turning the chicken pieces side by side so that it cooks on all sides evenly.
Fry the chicken pieces in medium flame until they change to golden brown color.
Using a slotted spoon scoop the fried chicken pieces and places them on a drainer so that it drains the excess oil.
Then keep the drainer containing fried pieces in a bowl.
Then repeat the same process till the rest of the chicken pieces are done.
Finally, transfer the chicken pieces to a serving bowl.
Garnish with coriander leaves and onion rings.

Tasty and crispy chicken pakoras are ready to serve now

Serving suggestion:

Serve this chicken Pakora steaming hot along with side assortment of biryani or with fried rice or you can serve these pakoras as starters.

Note:

Food color is optional.
To make it tastier add few drops of lemon juice to the chicken pakoras.
To increase the spiciness, you can add more green chilies.

Nutrition Facts:

Total fat – 11g
Sodium – 1,005mg
Potassium – 610mg
Total carbs – 22g
Dietary fiber – 3g
Sugars – 9g
Protein – 44g

Chakodilu recipe

How To Make CHAKODILU RECIPE


Chakodilu is a snack recipe which is the most favorite and like the recipe for many of us. Preparing this chakodilu takes less than 30 minutes and you can try this recipe at home and serve it. These are lovely savory munchies and make a great teatime, travel or entertaining snack.

Ingredients Required:

Maida flour – 1 cup
Butter –  2 tablespoons
Salt to taste
Turmeric powder – 1 teaspoon
Hing – 1 pinch
Ajowan – 1 teaspoon
Oil for deep fry




Preparation method:

Take a mixing bowl and add a cup of maida flour and salt as per taste and mix it well.
Then add a teaspoon of turmeric powder, a pinch of hing, a teaspoon of ajowan and 2 tablespoons of butter into the maida flour.
Mix all the ingredients well.
Add water gradually and prepare the mixture as chapatti dough.
Now the dough is ready for making chakodilu.
Now switch on the stove and heat a pan.
Pour enough oil to deep fry the chakodilu.
Then take a small portion of the dough and make small gooseberry sized balls.
Then roll the ball to form a strip and join the edges to form a ring.
Make it as chakodi shape as per your choice.
Repeat the same process with rest of the dough is dough.
Now test the oil by dropping the small piece, if it is floating then oil is ready for frying the chakodies.
Then start frying the chakodies.
Drop the chakodies one by one into the oil and deep fry them till it turns golden brown.
Turn both sides and fry them carefully under medium flame.
Under high flame, chakodies will get dark color and won’t get fry

properly.
Under the low flame, chakodies will absorb too much of oil quantity.
Fry them on medium flame.
Keep frying them till they change to golden color.
As we added turmeric powder so we should not judge by the color.
Fry them until oil sizzling sound stops.
Scoop them out with a drainer and you can also notice the chakodies will make a sound when we shake the drainer.
Place the fried chakodies on a paper napkin so that excess oil will get absorbed.
Then finally transfer the chakodies to a serving plate.

Tasty, delicious and crispy chakodies are ready now
This chakodies can be served as evening snacks

Note:

Before frying the chakodies, make sure that oil is sufficiently hot.
Based on the size of the vessel, deep fry the chakodies and don’t overcrowd the vessel with too many chakodilu.
Cool them completely before storing in an airtight metallic container.


Nutrition facts:

Servings: 1 chakodi

Total fat – 1g
Sodium – 3mg
Total carbs – 95g
Dietary fiber – 3g
Proteins – 13g
Iron – 8%
Calcium – 2%


Egg Manchurian Dry

How To Make Egg Manchuria 


Egg Manchuria is a delightful dish that is extremely popular. Egg Manchuria is made with fried egg pieces. Eggs and veggies complement one another through the nutrients they provide. Egg Manchurian is an Indo- Chinese snack recipe and popular Indian street food.

Ingredients Required:

Eggs – 4
Black pepper powder – 1 teaspoon
Red chili powder – 1 teaspoon
Salt as per taste
Maida – 3 tablespoons
Corn flour – 3 tablespoons
Ginger garlic paste – ½ teaspoon
Red chili powder – 1 teaspoon( for the preparation of batter)
Garam Masala powder – ½ teaspoon
Oil for deep fry
Vinegar – 1 ½ tablespoon
Tomato sauce – 2 tablespoons
Dark soya sauce – 1 tablespoon
Green chili sauce – 1 tablespoon
Red chili sauce – ½ tablespoon
Garlic – small piece( finely chopped)
Garlic – 1 clove( finely chopped)
Capsicum – 2 tablespoons( finely chopped)
Green spring onions – 2 tablespoons( finely chopped)
White spring onions – 2 tablespoons (finely chopped)
Green chili – 1 (finely chopped)
Coriander – 2 bunches( finely chopped)




Preparation method:

Beat the egg thoroughly with salt, a teaspoon of red chili powder, ½ teaspoon of Garam Masala powder, ½ teaspoon of black pepper powder.
Now take a wide bottomed vessel and grease it with oil.
Then pour egg mixture into the vessel. Then switch on the stove and heat pressure cooker.
Then add a glass of water into the cooker and heat it; then place the egg mixture vessel into the cooker and steam cook the beaten egg.
Don’t keep the whistle and allow it to cook for 5 minutes.
Then open the lid and switch off the stove.
Take the vessel out from the pressure cooker and let the cooked egg mixture become warm or cool down at room temperature, then remove the egg mixture gently from the vessel.
Now cut the cooked egg along the edges with a knife and gently invert the egg mixture on a plate.
Now cut the egg mixture into small square pieces.
Then take a mixing bowl and add 3 tablespoons of Maida and corn flour, a teaspoon of red chili powder, salt as per taste, ½ teaspoon of ginger – garlic paste.
Mix all the ingredients well by gradually adding water.
While mixing you will come to know if the batter is going to be thick or too thin.
Now switch on the stove and heat a pan.
Then pour enough oil for deep fry and heat it.
Now dip the egg pieces in this batter and deep fry them on medium flame till it turns golden brown.
Now gently flip the egg pieces with a spatula and fry the other side too in medium flame.
Once egg pieces have turned to golden brown on both sides scoop them out with a drainer to drain the excess oil and place them on a paper napkin which observes extra oil.
Now repeat the same process till the egg pieces are done.
Now take another pan and heat it.
Then add 2 tablespoons of oil and heat it.
Then add chopped ginger and garlic pieces and fry them for a minute, then add chopped green chilies and fry them.
Now add finely chopped capsicum, spring onions and fry them.
Cover and cook them on low flame for 2 minutes.
In the meanwhile take a small bowl and add a pinch of red food color and water.
Mix it well.
Now open the lid and add green spring onions into the mixture and mix it well.
Then add salt as per taste, ½ teaspoon of black pepper powder and mix it well.
Now add 2 teaspoons of red food color and mix it well.
Then add 2 tablespoons of tomato sauce, a tablespoon of dark soya sauce, a tablespoon of green chili sauce, a tablespoon of red chili sauce, 1 ½ tablespoon of vinegar.
Mix all the ingredients well.
Now take another small bowl and add a tablespoon of corn flour.
Mix the cornflour with water and pour the cornflour water into the Manchurian gravy (mixture).
Mix it well.
Cover and cook for a minute and mix it once.
Now add fried egg pieces into the Manchurian gravy and mix it well.
Finally, add finely chopped coriander leaves and mix it once.
Cook it on high flame for a minute and then switch off the stove.
Transfer the egg Manchuria to a serving bowl.

Tasty and spicy egg Manchurian dry is ready now

Serving suggestion:

Serve the egg Manchurian dry hot with tomato sauce.
Serve this egg Manchurian dry in the evening as a snack, quick appetizers accompanied by onion slices and lemon wedges.

Nutrition facts:

Servings: 1(2 – 3 balls)

Total fat – 11g
Sodium – 387 mg
Potassium – 132 mg
Total carbs – 20g
Dietary fiber – 1g
Sugars – 1g
Protein – 2g
Vitamin A – 44%
Vitamin C – 8%

Mirchi Bajji

How To Make Mirchi Bajji


Mirchi bajji is a traditional Indian dessert and a popular south Indian tea time snack. Once fried in oil; they turn out to be flavorful, crispy and tasty. During rainy or winter season, having bajji along with hot tea can never go wrong.

Ingredients Required:

Gram flour – 1 cup(250g)
Green chilies – 8
Salt to taste
Ajwain -  2 tablespoons
Cooking soda – 1 teaspoon
Turmeric powder – 1 pinch
Coriander powder – ½ teaspoon
Red chili powder – 1 teaspoon
Oil for deep fry




Preparation Method:

Wash the green chilies and slit them in the center, if required deseed them otherwise not required and set them aside on a plate.
In a blender add ajwain and grind it into a coarse powder and keep aside in a bowl.
Then add a teaspoon of salt and 2 teaspoons of gram flour into the coarse powder and mix it well.
Then take a green chili gently open the slit and fill it with ajwain mixture and place it on a plate.
Then stuff all the remaining green chilies with the ground ajwain coarse powder.
Then switch on the stove and heat it.
Now pour enough oil for deep fry and heat it.
In the meanwhile, take a mixing bowl add a cup of gram flour, a teaspoon of red chili powder, cooking soda, a pinch of turmeric powder, ½ teaspoon of coriander powder and salt as per taste.
Mix all the ingredients well.
Gradually add enough water to make the batter of not too thick or too thin consistency.
If you make the batter too thick it will not coat or holds onto the Mirchi, if you make it too runny the batter begins to drip off the Mirchi.
Now dip each sliced Mirchi coated well with batter and swipe of the excess batter and drop in oil.
Fry them till golden color and crispy on both sides.
Once the bajjis have turned golden color on both sides, then scoop them out with a slotted spoon.Spread a paper napkin on the plate and transfer the fried bajjis into a plate layered oil absorbing paper napkin.
Then repeat the same process for the remaining batter and fry them until golden color.

Tasty and crispy Mirchi bajji is ready now
Serve them with tomato sauce or coconut chutney and enjoy with tea/coffee!

Note:

Don’t add too much of baking soda.
Mix chopped onions, coriander leaves, fried peanuts and lemon juice. And garnish Mirchi bajjis with this mixture.

Nutrition facts:

Servings: 1 serving (1 bajji)

Total fat – 6g
Sodium – 310mg
Total carbs – 17g
Dietary fiber – 3g
Sugars – 6g
Protein – 5g
Vitamin A – 1%
Vitamin C – 19%
Calcium – 2%
Iron – 7%



Poha Pakoda

How To Make Poha Pakoda


Poha is also called s Attukulu, this poha pakoda can be served as morning breakfast or as tea time snack. Hot pakoda recipe is made with Poha mixed with potato, capsicum, carrot, green chilies, onion and various masala like cumin powder, coriander powder, chat masala along with Ginger – Garlic paste.

Ingredients Required:

Poha – 1 cup
Boiled potato – 1
Rice flour – ½ cup
Onion – 1 (small size, finely chopped)
Green chilies – 4(finely chopped)
Carrot – 3 tablespoons (grated)
Green capsicum – 3 tablespoons (finely chopped)
Coriander leaves – small bunch(finely chopped)
Red chili powder – ½ tablespoon
Ginger – Garlic paste – ¼ tablespoon
Chat Masala – ½ tablespoon
Amchoor powder – ¼ tablespoon
Coriander powder – ¼ tablespoon
Cumin powder – ¼ tablespoon
Salt to taste
Oil for deep fry
Maida – 2 tablespoons
Breadcrumbs – 1 cup




Preparation Method:

Take a mixing bowl and add poha. Wash it and soak in water for a minute and squeeze the poha and transfer it to another bowl.
Now grate the boiled potato into the poha using a grater.
Mix poha and grated potato well.
Now add vegetables like capsicum, carrot, green chilies, onions, coriander leaves into the poha.
Then add ½ tablespoon of red chili powder, ¼ coriander powder, ¼ tablespoon of Cumin powder, ½ tablespoon of Chat masala, ¼ tablespoon of amchoor powder, salt as per taste and ginger – garlic paste.
Mix all the ingredients well.
Squeeze the mixture gently for vegetables to release moisture further.
Then add ½ cup of rice flour and mix it well.
Mix the pakoda mixture in a consistent manner.
Then make small sized balls from the mixture and keep them aside.
Now take a small mixing bowl and add 2 tablespoons of Maida.
Then add water into the Maida and prepare it like a thick paste.
Now take a ball and dip in Maida paste and then roll the ball in the breadcrumbs. Then keep it aside on a plate and repeat the same process until the rest of the balls are done.
Now switch on the stove and heat a pan.
Pour enough oil for deep fry and heat it.
Then adjust the flame to medium and slowly drop the breadcrumbs coated balls into the hot oil and fry them.
Fry them evenly until golden brown and scoop them using a spatula.
Place the poha pakodas on a paper napkin to absorb the excess oil.
Repeat the same process till the balls are done.
Then transfer the poha pakodas to a serving bowl.

Tasty and spicy poha pakodas is ready now

Serving suggestion:

Serve this Poha pakodas in the evening as appetizers or tea time snacks.

Note:

Before frying pokodas ensure that the oil is medium heat.
Frying should be done on medium flame.

Nutrition facts:

Serving size: 1 pakoda

Total fat  3g
Sodium – 60mg
Potassium – 310mg
Total carbs – 33g
Sugars – 5g
Protein – 5g

Onion Samosa

                                                                                                  

How To Make Onion Samosa

Samosa is one of most famous snack in India.  The size and shape may vary but most of them are in triangular. Samosas are served hot with tomato sauce or green chutney. Samosas are crispy in nature and filled with potato curry or with onion mixture. 

Ingredients:

Maida – 1cup (100 Grams)
Wheat flour – 1cup (100 Grams)
Onion – 1 (finely chopped)
Poha – ½cup
Red chili powder -1teaspoon
Chaat masala – 1teaspoon
Salt to taste 
Green chili – 3 (finely chopped)
Coriander leaves – 2bunches
Garam masala powder – 1/2tablespoon
Oil for deep fry






Preparation method:

In a large mixing bowl add a cup of Maida, wheat flour and also add salt as per taste.
Mix all ingredients properly.
Now add a tablespoon of oil and mix it properly, samosa will be crispy in nature due to the addition of oil in the wheat flour.
Now add water gradually and start kneading the dough.
Now cover it with a wet cloth and keep it aside for 15 minutes.
In the meanwhile, take another mixing bowl and add finely chopped onions and poha, mix it well.
Now add a teaspoon of red chili powder, a teaspoon of chat masala and ½ teaspoon of Garam masala powder, finely chopped coriander leaves, salt to taste and mix all the ingredients.
Squeeze the mixture gently for onions to release the moisture further.
Now take another small bowl, add a tablespoon of Maida and water.
Mix it well. This Maida paste is used for folding of samosa.
Now take the portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process for rest of the dough.
Now take a rolling pin and roll it like a roti.
Keep it aside and repeat the same process for rest of the dough.
Now take a rolling pin and roll each ball into a slightly thin roti.
Now switch on the stove and heat a non-stick pan.
Then fry the rolled roti for 2seconds.
Now take a knife and cut the edges of the roti and then make three rectangular shapes from the fried roti.
Then make a fold to make a triangle shape and hold it between your thumb and index finger and seal to enclose the stuffing.
Press the ends firmly with the Maida paste and close the samosa such that the filling does not come out during the frying process.
Repeat the same process for rest of the dough.
Now switch on the stove and heat enough oil for deep fry.
Now drop the samosas into the oil and reduce the flame from high to medium.
Fry them till golden color and then turn carefully to the other side so that it cooks evenly.
Fry them on medium flame.
Once fried remove the samosa using spatula or drainer to drain the excess oil and place them on a paper napkin and allow them to cool.
Then once again fry them till golden brown and remove with a drainer.
Place them on a paper napkin and then transfer the fried samosas to a serving plate.

Serving suggestion:

Serve these samosas in the evening as appetizers or tea time snacks.

Nutrition facts:

Serving size: 1 samosa

Fat – 9g
Total carbs – 33g
Protein – 5g

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