BAJJI~.

Ingredients:

½ cup Besan flour

1 onion

4-5 green chilly

½ tbsp. carom seeds/ajwain

Soda

Salt and water

Coriander leaves

Cumin seeds

 

Procedure:

• Chop the onion lengthwise and keep aside.

• In a mixing bowl add onions, besan flour, finely chopped green chili, ajwain, pinch of soda and cumin seeds.

 

• Add salt according to taste.

• Now add small amount of water till u get bajji  consistency.

 

• Finally add coriander leaves.

• Keep it aside for 15-20 min so that it mix well and u get soft and delicious bajji... :)

• Heat some oil in frying pan,  take batter and make  small dumpling  and put into the pan , and fry it on medium flame  on both sides ,until u get golden brown color ...

 

It is great evening snacks and our favorite snack….especially during rainy season….:)

 

 

 

 

VEGETABLE TOAST.

 

 

Once my mother in law prepared this snack, and I liked it. So after coming here, one day there was lot of bread at my kitchen, I remembered this recipe from my mother in law and I prepared this vegetable toast.  It’s very good for kids because usually they don’t like veggies so you  can stuff this veg curry inside and give them it’s  a  very good evening snack too.

 

Ingredients:

 

Bread slices

Veggies (carrot, beans, peas)

Onion

Tomato

Green chilly

Cumin powder

Coriander powder

Curry leaves

Salt and water

Chat Masala

 

Procedure

 

• First let us make curry for filling.

• Boil all veggies for 15-20 minutes till half done.

• Now heat some oil in skillet, add mustard seeds, cumin seeds, curry leaves and green chilly.

• Now add chopped onion, fry till slight color change then add ginger-garlic paste and sauté till raw smell disappears and add tomato sauté them till soft.

• Now add  boiled veggies.

• Add cumin powder, coriander powder and salt to taste.

 

• Add small amount of water and boil for 5-10 minutes on medium flame.

• Finally Garnish with coriander  and add lemon juice if required.

  you can add chat masala as well..

  
   

• Then fill this gravy in bread slices and toast them.

• Finally ready to serve..

 

 

 

Leave Your Suggestion And Comments Are Appreciated...:)



BREAD UPMA..

 

Ingredients:

1 Cup bread chopped

1 onion

1 tomato

Mustard seeds

Cumin seeds

Ginger-garlic paste

Turmeric

3-4 green chilly

Curry leaves

Coriander

Lemon

½ cup peanut

Procedure

• Heat skillet, pour some oil and once it is hot add mustard seeds, cumin seeds and curry leaves.

• Roast peanut on medium flame and make it to a coarse powder.

• Add onion, ginger-garlic paste, turmeric powder and tomatoes sauté them till  soft.

• Add salt as required.

• Now add chopped bread pieces and mix all together on medium flame and add  crushed peanut powder.

• Finally add coriander leaves and some lemon.

• Ready to serve.
   
  
  

 

Leave Your Suggestion And Comments Are Appreciated..:)

 

VEGETABLE PUFF..

 

 

Ingredients:

Readymade puff pastry sheets

1 Onion

1 Tomato

4-5 Green chilly

Potato

Carrot

Beans

Peas

Cumin powder

Coriander powder

Garam masala

Curry leaves

Coriander

Salt and water

Ginger-garlic paste

 

Procedure

• Heat skillet, add some oil once its hot - add mustard seeds, cumin seeds, green chilly, curry  leaves and ginger-garlic paste fry till raw smell disappears.

• Then add finely chopped onion, tomato  sauté till soft
   
• Now add all chopped veggies sauté it for some time, then add turmeric powder, chilly powder, garam masala, cumin powder and coriander powder. add salt as required. 

• Add a small amount of water and allow it to boil on medium flame.

• Don’t add too much of water, make the veg gravy bit dry for filling.

 

• Keep the puff pastry at room temperature for 40 min.

 
• Now cut the pastry sheets in various shapes circle, square then fill  stuffing and seal the edges with water or butter/ghee.

• Cover the tray with aluminium foil and place the  stuffed pastry sheets.

• Now pre heat the oven, instead of putting bake for 350 degree for pre-heating which takes more time, instead of that first keep broil in high mode keep door close for 5min then keep oven for 350 deg so that it gets heated within 5-10 min.

• After pre heat it starts  to beep now keep the tray of stuffed pastry sheets.

• After 10-15 min there will be  a slight color change just keep checking and remove it carefully

• Now hot and crispy veg puffs are ready …J

 

Leave your suggestion and comments are appreciated...:)

 

 

 

 

 

 

 

 

 

 

POHA CHIVDA/DRY AVLAKKI



 

 

Poha is flattened or beaten rice also known by a variety of names as the Poha, Chudwey .

 

Ingredients:

• 3 Cups Thin Poha

• 1/2 Cup Peanuts

• Roasted Chana Dal

• 2 Tsp Dry Coconut

• 8-9 Green Chilly

• 1 Tbsp Sesame seeds

• 6-7 Garlic pods

• 1 Tbsp Coriander Seeds/Dhania

• 1 Tbsp Cumin Seeds

• Turmeric 

• 6-7 Curry Leaves

• Asafoetida/hing

• Salt

• Sugar

Procedure:

• Take non stick skillet and heat oil for medium flame.

• Add the peanuts and roasted chana dal in oil and fry on medium flame till slight color change.

• Then add crushed garlic pods, curry leaves and dry coconut n fry till color change.

• Add 1/2 Tbsp of  turmeric.

• Blend the green chilly slightly and add to it

• Crush the coriander and cumin seeds and add  this to same mixture.

• Add salt according to your taste and a small amount of sugar.

• Mix all the above ingredients and later add  thin poha and keep stirring it for 20-25 minutes on low flame till poha becomes crispy.

• Hot n crispy poha/chudwey is ready to serve..
 

 

 

You can also have it at a  tea time  without bothering about the calories as it is not fried and does not use too much oil. You can store the chudwey  in an airtight container as it remains fresh for about a month. Crispy  poha/chudwey can be  packed to munch while traveling, it is good picnic snack.

 

When we were staying in hostel we used to add some onions, tomato,lime, coriander in  the poha and used to have it....It will be really yummy...:):)

 

 

 

Enjoy Crispy Poha  and leave your suggestion and comments are appreciated...:)

 

MASALA VADA

 

     Masala Vada is made with Chana Dal and Dill leaves(Sabsige/Sabakshi soppu).

 

Cooking Time: 20-30 Minutes

 

 

Ingredients:

• Coriander1 Cup Chana Dal 
• 1/2 Cup Dill Leaves

• 1 small Onion

• 5-6 Green chilly

• Cumin seeds/Jeera

• Salt 

• Ginger

Procedure:

 

• Soak Chana Dal for 5-6 hours as shown above... keep 1tbsp of chana dal separately and remaining  chana dal blend  it  to coarse paste without adding water.
• Once the mixture  is blended add the remaining chana dal which was kept aside and mix well with blended paste.

• By adding Sabsige/dill leaves it makes more crispy and more tasty and if you don't get this leaves you can skip and prepare simple masala vada

• Now finely chop Sabsige/dill leaves, chopped onion and finely chopped ginger, cumin seeds , finely  chopped green chillies ,coriander  leaves ,salt to your taste stir it  and keep it aside for 5-10 minutes..
  
  

• If  you are unable to make vada and if it breaks during making a shape add 1-2 tbsp  of besan flour  depending on the mixture content (don't add to much of besan flour it may spoil the taste) and mix it. This will make the mixture sticky and helps in getting a better shape.

 
• Heat oil in frying pan. Apply some water on hand and slightly pat vada to get a exact shape and deep fry in oil on both sides till golden brown on medium flame..

 

Hot, yummy and crispy masala vada are ready to  taste. This is one of our favorite evening snacks and do try it am sure you  gonna love it.....:)

 

 

Enjoy the masala vada and leave your suggestion and comments are appreciated..

 

 

 

METHI AKKI ROTI

 

Preparation Time: 10-15  minutes.

Cooking Time: 50 minutes

Serving for 4

 

Ingredients

• 2 Small Cups Rice Flour

• 1 Cup Methi Leaves/Fenugreek leaves

• 1/2 Tbsp Cumin Seeds

• 1 Tbsp Sesame Seeds

• 1 Tbsp Chana Dal

•  5 Curry Leaves

• 1/2 Cup Coriander Leaves

• 1 Small Onion

• 4 Green chilly

Procedure:

• Soak chana dal for 30 minutes

In mixing  bowl  add all the above ingredients with some warm water, stir it and  add salt according to your taste.

 

• The  mixture should not be  too thick or too watery.

• Keep it aside for 5-10 minutes ..

• Heat  the non stick pan and spray some oil and pat this directly on tava and roast  till golden brown on both the sides on medium heat

• Methi Roti is ready to serve.

• You can enjoy this with  ghee or using any kind of chutney..

 

Same method can be used for ragi  roti too just add ragi flour instead of rice flour. This is one of healthy and  crispy filling breakfast or for the evening snacks....An excellent way for kids   !!!!It will be really Yummyyyy.....:)

Enjoy the methi Roti and leave your suggestion and comments are appreciated