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

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

Wheat Flour Bonda

 How To Make Wheat Flour Bonda


Wheat flour bonda is an easiest snack which is made in less time and also instantly. It is also rich in fiber. It is also healthy for everyone. It is mostly preferred as an evening snack.

Ingredients Required:

Wheat Flour – 1 cup
Rice Flour – ¼ cup
Onion – 1 (Finely Chopped)
Ginger – 1 inch piece
Green Chili – 3
Cumin Seeds – ¼ Teaspoon
Cooking Soda – ¼ Teaspoon
Oil – For Deep Fry
Salt – As per Taste
Butter milk – 1 Glass
Curry Leaves – 2 Bunches (Finely Chopped)
Coriander Leaves – Small Bunch (Finely Chopped)




Preparation method: 

1. First chop the green chilies and ginger into small pieces and take a mixer jar and grind chilies and ginger into a coarse paste.
2. Keep the grinded paste aside in a bowl.
3. Take a mixing bowl and add a cup of wheat flour and ¼ cup of rice flour.
4. Then add salt as per the taste and mix it well.
5. Now add a glass of butter milk slowly and mix it so that it will turn into batter for bonda.
6. You can also add water into the batter till it reaches the consistency for making bonda as shown in video clip.
7. It will be tasty if you prefer buttermilk.
8. Now mix the batter roundly in the bowl so that no lumps will form.
9. Now rest the batter for 2 hours.
10. If you have no time, soak it for minimum1hour so that it will get more taste.
11. Cover the batter with a lid while resting.
12. After 2 hours add finely chopped onions and coarsely grinded chili-ginger paste into the batter.
13. And also add finely chopped curry leaves and chopped coriander leaves.
14. Then add ¼ teaspoon of cumin seeds and also add ¼ teaspoon of cooking soda in that batter.
15. Now mix all these ingredients well.
16. You can also add other grated vegetables of your choice in this bonda batter to get more taste.
17. Mostly bonda is made with maida which was not healthy so you go to wheat flour for making bondas.
18. Now mix the batter by beating it in the mixing bowl so that no lumps are formed.
19. The batter must not be more loosen or more thicken.
20. You can add water to the batter if required till it reaches the consistency for making bondas.
21. Now take a kadai and switch on the gas.
22. After kadai gets heated, pour oil into kadai for deep frying the bondas.
23. After the oil gets heated make your hands wet with water and take small amount of batter and make it in round shape and leave it in the oil.
24. Repeat the same process for remaining bondaS.
25. Cook these bondas in medium flame.
26. If you cook it in high flame, the color of the bondas will change and it will not cook properly inside.
27. If you cook in low flame bondas will absorb more oil.
28. So cook the bondas only in medium flame.
29. Fry these bondas until it turns into golden brown color.
30. Now use a drainer to take the wheat flour bondas  and transfer them to a paper napkin which absorbs excess oil.
31. Repeat the same process for remaining batter.

                              Crispy and tasty Wheat Flour Bonda is ready..

Serving suggestion:

Serve this Wheat Flour Bonda with Tomato chutney or Groundnut chutney.

Note:

Before frying Wheat Flour Bonda ensure that oil is sufficiently hot.
Remember that frying as to done on medium flame to achieve that golden brown color.

Nutrition facts:

Serving – 1cup(120g)

1. Calories – 104
2. Fat – 3.39g
3. Carbs – 15.54g
4. Protein – 2.68g



Rava Toast

How To Prepare Rava Toast Recipe


Rava toast or sooji toast recipe is a quick and easy method to prepare, mostly preferred in morning breakfast or evening time snack. It is a famous Indian snack.

Ingredients required:

Bread slices – 4
Sooji or Semolina or Upma rava – 1 cup
Curd – ½ cup
Ghee – 4 table spoons
Salt as per taste
Green chilies – 3 (finely chopped)
Green capsicum – 2 table spoons(finely chopped)
Carrot – 3 table spoons(finely chopped)
Curry leaves – 2 bunches(finely chopped)
Coriander leaves – 4 bunches(finely chopped)
Tomato – 1(finely chopped to small pieces)
Yellow capsicum – 3 table spoons(finely chopped)
Tomato ketchup – 4 table spoons
Ginger-1/2 inch piece(finely chopped)




PREPARATION METHOD:

1. In a mixing bowl, add a cup of Sooji/semolina/upma rava , ½ cup of curd and salt as per taste.
2. Now mix it well by adding water slowly until it turns to smooth paste.
3. Now keep the bowl aside and let the mixture rest for 15 minutes.
4. By letting this mixture for rest it will absorb more moisture and it becomes as a thick paste.
5. After 15 minutes add finely chopped green capsicum and yellow capsicum pieces.
6. Then add finely chopped carrot pieces and finely chopped tomato pieces.
7. And also add finely chopped green chilies and ginger pieces.
8. Then add 2 bunches of finely chopped curry leaves and 4 bunches of finely chopped coriander leaves.
9. Now mix all the ingredients well so that moisture in the vegetables will loosen the paste.
10. We can add salt if required as per your taste and keep it aside.
11. Now take bread slice in a plate and apply tomato ketchup evenly on the bread slice or else you use green chutney instead of tomato ketchup.
12. Now add the sooji and vegetable mixture on the bread slice and spread it evenly and thinly.
13. Repeat the same process for all the remaining bread slices.
14. Now take a non-stick pan and switch on the stove.
15. Apply 1 tablespoon of butter on the non-stick pan.
16. After the butter melts take a tissue paper and spread it all over the pan.
17. After the pan gets heat, toast all the bread slices with sooji vegetable mixture down side on the pan.
18. Toast all the bread slices in medium flame.
19. Now apply butter on the other side of the bread slices for getting crispiness.
20. Meanwhile you have to check whether the bread is toasted or not.
21. After toasting for 5 minutes we have to flip the bread slices to other side and let it fry for 1 minute.
22. And again we have to flip the bread slices so that sooji and vegetable mixture will be downside and let it fry until it turns to golden brown color.
23. Now take out the bread slices from the pan and put it in serving plate.
24. Repeat the same process for remaining bread slices by adjusting the flame.
25. Cut all the bread slices diagonally as shown in the video clipping.

                                 Crispy and tasty Rava Toast is ready...

NOTE:

You can prefer brown bread instead of milk bread.
You can serve this rava toast as a breakfast or as snacks for kids.
You can also add leafy vegetables also.

Nutrition facts:

 Servings - 1.0(2 slices)

1. Calories – 120
2. Total Fat – 2g
3. Total Carbs – 5g
4. Protein – 18g

Parle-G biscuit cake

How To Bake Parle – G Biscuit Cake Recipe


Sponge cake is a kid friendly Indian dessert. This cake can be made easily for your kid’s birthday parties and everyone is going to love this. It is really easy and does not require any special appliances like micro wave oven.  While making this cake, try to use the biggest burner on your stove, keeping at a low flame, so that the base of the vessel heats up slowly and uniformly.

Ingredients required:

Parle –G Biscuits -250gm
Sugar – 4 tablespoons
Baking powder – ¼ tablespoon
Warm milk – 250ml
Vanilla Essence – 1 teaspoon
Maida – 1 tablespoon
Melted butter – 1 tablespoon





Preparation method:

In a blender add some biscuits pieces and grind to a fine powder and keep it aside in a bowl.
Grind the remaining biscuits into fine powder.
In another blender add 4 tablespoons of sugar and grind to fine powder and keep it aside in a bowl.
In a mixing bowl add biscuit powder and mix it well and ensure that no lumps either.
Now add grinded sugar powder into the biscuit powder and mix it properly and ensure that no lumps are formed.
Then add ¼ tablespoon of baking soda and mix all the ingredients evenly.
Now add 250ml of warm milk in to the mixture and mix it well.
Then add warm milk gradually, so that you can keep the track of the consistency and know when to stop.
Make a smooth thick batter and add a teaspoon of vanilla essence into the batter and mix it well.
Addition of vanilla essence to the batter gives a nice flavor to the cake.
Keep whisking gently until no traces of biscuit powder remain.
Whisk to a smooth batter, but don’t overdo the mixing.
Then take a wide bottomed vessel or cooker and fill it with sand or salt and spread it all over the cooker and place it on the stove and allow it to heat for 5 minutes.
Now cover the cooker by removing the gasket and heat it.
Now in a cake mould add a tablespoon of ghee or melted butter and spread all over the mould.
Then sprinkle the Maida flour in the cake mould and shake the mould gently so that the flour spreads evenly and then remove the extra flour.
Now fill the ¾th part of the mould with the batter and gently tap the sides.
After 5 minutes, open the cooker and then place the vessel containing the batter and cover it with a plate and bake it under low flame for about 20minutes.
Then check if it done, insert a tooth pick or sharp knife in the center of the cake, it should come out clean or with a few cake crumbs.
Allow it to bake for another half an hour and check it by inserting a knife in the center of the cake.
Then switch off the stove and remove the cake mould from the cooker and let the cake become warm or cool down at room temperature then remove the cake from the vessel.
Run a knife around the edges and gently invert the cake on a plate.
Cut the cake after it is completely cooled. Serve it.
 
                         Tasty and delicious Parle-G biscuit is ready now

Note:

Decorate the cake with cream of your choice.
You can top it with dry fruits, cherries etc.,
Refrigerate the leftovers.

Nutrition facts:

Servings: 1

Total fat – 20g
Sodium – 152mg
Potassium – 87mg
Total carbs -18g
Dietary fiber – 2g
Protein – 3g
Vitamin A – 9%
Calcium – 1%
Iron – 7%

Rice Cutlet Recipe

How to Make Rice Cutlet


Rice cutlets are crispy and tastes so delicious. Rice cutlets are healthy and can be used as an appetizer or snack. These cutlets give you similar taste like vadas and are easy to make. Usually we use leftover rice to make lemon rice, curd rice etc.., but we can use the leftover rice in a different way and make delicious tasty cutlets.


Ingredients required:

Boiled rice – 2 cups
Boiled potatoes – 2
Onion – 1(medium size and finely chopped)
Green chilies – 2(finely chopped)
Ginger – Garlic paste – ¼ teaspoon
Red chili powder – ½ teaspoon
Cumin powder – ¼ teaspoon
Garam masala powder – ¼ teaspoon
Amchoor powder – ½ teaspoon
Chat masala powder – ¼ teaspoon
Salt as per taste
Curry leaves – 2 bunches(cleaned and finely chopped)
Coriander leaves – small bunch(cleaned and finely chopped)
Rice flour – 4 tablespoons
Oil for deep fry
Bread crumbs – 1 cup



Preparation method:

Peel the boiled potatoes and grate it.
Now add the grated potato into the boiled rice and mix it well with your hands.
Then add chopped onions, green chilies, ½ teaspoon of red chili powder, ¼ teaspoon of cumin powder, ¼ teaspoon of Garam masala powder, ½ teaspoon of amchoor powder and ¼ teaspoon of chat masala powder, finely chopped coriander leaves and curry leaves, ¼ teaspoon of Ginger – Garlic paste.
Mix all the ingredients evenly, until combined.
Now add 4 tablespoons of rice flour to the rice mixture.
Then mix it well by adding salt as per taste.
Mix everything well and make sure that cooked rice also gets mashed properly.
Now apply oil to your hands and make small balls out of it.
Take a ball and flatten it between your hand palms and then roll it over the bread crumbs and shape it into vadas.
Bread crumbs will provide the crispiness to the cutlets.
Then place it on a plate.
Use the same process for the remaining mixture and make more cutlets.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Now slide the cutlets into the hot oil and fry them on medium flame.
Don’t crowd the vessel with too many cutlets.
Once the cutlet gets fried from beneath, flip their sides.
Keep flipping the sides and fry the cutlets until they become golden brown in color.
When the cutlet gets fried aptly, lift them with slotted ladle and hold it against the pan so that the excess oil gets drained back into the pan.
You can use drainer to remove the cutlets from oil and place them on a paper napkin which absorbs the extra oil.
Repeat the same process till the rest of the cutlets are done.
Transfer the fried cutlets to a serving bowl.

Tasty and crispy rice cutlets are ready now.

Serving suggestion

               Serve these mouth-drooling rice cutlets steaming hot along with the side assortment of chili sauce or tomato sauce or with any chutney you like.

Note:

Don’t crowd the vessel with too many cutlets.
Remember the frying has to be done on medium flame to achieve that golden brown.
You can make cutlets with leftover rice.
Apply a little oil to your palms to make cutlets so it won’t stick to your hands.

Nutrition facts:

Total fat – 2.1 g
Sodium – 424.7mg
Total carbs – 29.7g
Dietary fiber – 5g
Sugars – 2.3g
Protein – 5g
Vitamin A – 41.1%
Vitamin C – 31.8%
Calcium – 3.5%
Iron – 9.35


Vegetable Sooji ki Pakoda Recipe

How to Make Vegetable Sooji ki Pakoda


Vegetable sooji ki pakoda is basically a savory snack, which is very popular street food in some cities. These crunchy bites are often served with tomato sauce or with peanut chutney or with any chutney of your choice. This is a very easy snack to make, only the consistency of the batter is the most important aspect of preparing the perfect crisp, golden yet breaks softly on the tongue fritter.



Ingredients required:

Bombay rava/ upma rava/ sooji – 1 cup
Whisked curd – 1 cup
Ginger – 1 tablespoon(finely chopped)
Green chilies – 3(finely chopped)
Curry leaves – 2 bunches(chopped)
Coriander leaves – small bunch (chopped)
Pudina – 2 bunches (finely chopped)
Salt as per taste
Cooking soda – ¼ teaspoon
Oil for deep fry
Carrot – 2 tablespoons(grated)
Capsicum – 2 tablespoons(chopped)
Onion – 1 medium size(finely chopped)



Preparation method:

In a mixing bowl add a cup of Bombay rava, cup of whisked curd, and salt as per taste.
Mix all the ingredients evenly, until combined with a spoon by adding water gradually.
Don’t add all the water at a time.
Make a smooth thick paste not too thick and not too thin and ensure that no lumps either.
Bring it to the consistency like that of pakoda batter.
Once you get the right consistency of the batter then you will surely get the crispiness of the fritter or pakoda.
Then cover the bowl with a plate and keep it aside for 15 minutes.
Now add finely chopped onions, green chilies, grated carrot, chopped capsicum, coriander leaves, curry leaves and chopped pudina into the smooth paste.
Mix all the vegetables along with the batter.
Then add ¼ teaspoon of cooking soda to the rava batter and mix it well.
Heat oil in a frying pan,
Shape the batter to round balls with your fingers and gently swipe the excess batter.
Drop small balls into the hot oil carefully and fry till the pakodas are golden brown in color under medium flame.
Once one side of the pakoda turns golden brown, then turn over the pakoda to the other side and fry until golden as well.
Once the fritters or pakodas have turned golden brown on both sides scoop them out with a drainer to drain the excess oil.
Spread a paper napkin on the plate.
Finally transfer them from the drainer into a plate layered with oil absorbing kitchen paper napkin.
Repeat the same process till the rest of the dough is done.

Tasty, Crispy and crunchy Vegetable Sooji ka pakoda is ready now
This vegetable sooji ka pakoda can be used as evening snacks
Serve the hot pakoda’s with tomato sauce or with any sauce of your choice


Nutrition facts:

Total fat – 16g
Sodium – 407mg
Total carbs – 15g
Dietary fiber – 3g
Protein – 4g


*** Is This Recipe Description Helpful?