Tag Archives: snacks

Mint Sandwich

2 slices white bread
1 tbsp butter
1 tbsp mint chutney
4-6 slices of cucumber circles (optional)

Toast the bread slices till lightly brown. Spread butter across once slice and mint chutney across the other. Add cucumber slices if desired. Enjoy a healthy breakfast or snack any time of day! Excellent way to kick start another great day.

Alternate recipe:
Sandwich can also be made without toasting the bread. Slice of the edges of the bread slices, apply butter to one side and mint chutney to the other slice. Add cucumber and/or tomato slices and enjoy!

See also:
Mint Chutney

Pistachio delight

Ingredients

1/2 pack of Pistachio powder
1 Heavy Whipped Cream
1 Tin Condensed milk or as needed
1 Cocktail Fruits Pack
1-3 Cups Milk
Marshmallows
Cashews, Almonds, Pecans, Walnuts

In a tray add milk, pistachio powder, condensed milk and mix well without any lumps. Then add whipped cream. This thickens the mixture so you need to add milk. Then add the cocktail fruits (I usually use Apple, Orange, Grapes, Green Pear) and cashews, almonds, walnuts.

To garnish add Marshmallows and pecans on the top and refrigerate it and let it soak for 1 hour.

Yummy!
(Recipe contributed by Sahi)

Samosa

Samosa can be enjoyed as an appetizer or snack any time of the day. Although on a wet rainy day, it is extremely delicious when enjoyed hot with a cup of tea!

Ingredients:
Filling
1-2 medium potatoes
1 onion chopped
1 jalapeno
1cup peas
1-2 cloves garlic
a little piece of ginger
1 tsp dried mango powder (amchur)
1 tsp garam masala
1 tsp red pepper powder
1-2 tbsp oil
turmeric powder
cilantro
1 tsp cumin seeds

Dough
2 cups all purpose flour (or maida)
1-2 tbsp butter or ghee
salt to taste

Mix the flour, with butter (or ghee) and salt. Add some water and mix into a ball. Cover and set aside.

Boil the potatoes unpeeled and set aside. In a pan, add the oil, turmeric powder, some cumin seeds and fry. Add the chopped onion, jalapeno, garlic and ginger and continue frying until slightly brown. Add the peas and cook for 5-10 minutes on low flame. Peel the cooked potatoes, mash and add them to the pan. Add salt, red pepper powder, garam masala. Mix well and continue cooking for another 5-10 minutes. Finally add the chopped cilantro and remove from heat.

In a frying pan, add 2 cups of oil and heat. Meanwhile knead the dough and divide into 4-6 portions. Roll out each portion on a flat surface with a rolling stick into a six or eight inch circle. Cut the circle into two halves. Add 1-2 tbsp of filling to each half and fold into a triangle sealing the edges. Deep fry each samosa in the oil until lightly golden.

Serve hot with mint chutney and sweet and sour tamarind date chutney. Enjoy with a hot cup of tea!

See also:
Mint Chutney
Tamarind and date chutney
Curry Puff

Vegetable Curry Puff

One cannot go wrong with a curry puff. It can go well as an appetizer, a snack for that lazy Saturday afternoon or you can snag two for breakfast just because they were so delicious at dinner last night and you have leftovers!

Ingredients
2 medium potatoes
1 medium onion chopped
1 cup frozen peas
2-3 garlic cloves minced
a small piece of ginger minced
1 jalapeno (optional) minced
some cilantro chopped
2-3 tablespoon vegetable oil
1 tsp paprika or red chilli powder
1 tsp amchur (ground dried mango powder)
1 tsp salt or as needed
1tsp garam masala
1 packet filo pastry sheet
Other vegetables that can be added include: 1 carrot (chopped), a few beans chopped, chopped spinach

In a pan boil the potato until cooked and set aside. Lightly saute the  onion in the oil along with garlic, ginger and jalapeno until lightly brown. If using any other vegetables, add to the onion and fry until slightly soft. Peel and mash the potatoes and add to the frying pan with onions. Add the spices- paprika, amchur, garam masala and salt. Adjust spices to suit personal needs. Add the chopped cilantro and mix well. Cook for another 5-10 minutes in low flame and set aside.

Thaw filo pastry sheet for 40 minutes on a flat surface. To make the curry puff, cut the filo sheet into 6 equal halves. Gently roll out each piece with a rolling pin. Add 1-2 tbsp of the curry onto the rolled piece and fold the half across and seal at the ends. Preheat oven to 400 deg F. Set each filled puff on a baking tray or sheet and bake until dough puffs and turns slightly brown about 10-15 minutes. Remove from the oven and serve hot with sweet and sour tamarind chutney and mint chutney.

See also:
Mint Chutney
Sweet and Sour Tamarind Date Chutney

Bonkers for Banana Bread


Ingredients:

2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas (I like to use a hand held blender)
1 1/2 cups sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Preheat oven to 325 degrees (165 degrees C). Butter one 9×5 inch loaf pan

2. Blend together the eggs, buttermilk, oil and bananas

3. Sift or whisk together the sugar, flour, baking soda and salt. Add to the banana mixture and stir in the nuts. Mix well.

4. Pour into prepared bread pan and bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.

5. Use a butter knife to release the bread from the sides of bread pan and then flip onto wire racks….quickly flip right side up and cool.

Enjoy!!!
🙂

Idli

Idli is another south Indian savory that almost looks like the chinese dumplings. It is eaten as breakfast with chutney and sambhar.

Ingredients
1 cup urad dal (de-husked black lentil)
2 1/2 cups idli rava (granulated rice)
1 tsp salt

Soak the dal in a little water and leave for 6-8 hrs. Likewise in a separate dish soak the idli rava and leave for 6-8 hrs. Once the dal has nicely swollen, rinse and blend in a wet grinder with a little water into a smooth paste. Transfer the blended paste to a large bowl. Squeeze water gently from the idli rava and add to the blended paste in handfuls. Add salt and mix well. Leave outside for up to 24 hrs so the batter can ferment and rise. A well fermented batter yields soft, spongy idlis that melt in your mouth!

Idli’s are traditionally made in a special utensil that comes with special plates with circular cups. The plates can be of two sizes – regular and bite size. The bite size are especially good for dipping into sambhar and eating. They are also a convenient size for little kids. Add a little grease (butter or ghee)  to the circular cups to prevent the idli from sticking to the bottom. Add about one tablespoon batter to each circular cup and steam for 10-15 minutes.

Once the utensil has cooled and the lid can be opened, scoop out each idli with a spoon and serve hot with coconut chutney and sambhar.

Bon appetit!

See also:
Uttapam
Coconut Chutney
Sambhar

Uttappam: It’s what’s for breakfast!

 Now that I have taken an initial dive at writing this cooking blog, I am on a roll. Today I am going to provide a recipe of my favorite south Indian breakfast item: Uttappam. This is predominantly a breakfast item made in the four south Indian states of Andhra Pradesh, Karnataka, Tamil Nadu and Kerala. Each state has it’s own unique flavor to it. Further different batter combination can be used to make it.

Not sure if this is the traditional way to  make it. But this is how I make it. It’s fast, easy  and healthy to boot!

Ingredients:
1 cup urad dal (dehusked split black gram)
2-3 cups idli rava (granualated rice)
Chopped onion
Chopped tomato
Chopped cilantro
Some frozen peas
Chopped jalapeno (optional)

 

Soak the urad dal in some water for 6-8 hrs. In a separate bowl soak the idli rava for the same time. I tend to use 2 cups of idli rava for 1 cup of urad dal. But some people tend to use 2 1/2 or even 3 cups of rava for 1 cup of urad dal. Once the soak urad dal is ready, rinse it  and put it in a wet grinder to make smooth batter. Do not use too much water, just enough to blend it into a thick batter. Transfer the batter to a large bowl. Lightly squeeze water from the idli rava and toss it into the batter in handfuls. Add a teaspoon of salt and mix well. Set aside. To allow the batter to set, keep it aside for at least 6-8 hrs or leave it outside overnight. To prevent the batter from getting too sour, do not leave outside for more than 24 hrs. Note that these ingredients are easily available in your local Indian grocery store. At some stores you might even be able to pick up ready to cook batter.

To make an uttapam take about 3 table spoons of the batter in a small bowl. Mix in the chopped onion, tomato, cilantro, jalapeno(optional) and some peas. Mix well and add some water to achieve good consistency batter that you can easily pour in a pan (similar to a pancake). Place a wide pan on the stove on low to medium heat. Add 1-2 table spoons of oil and glaze the whole pan with some grease. Spread out the batter on the pan. Adjust pan size and amount of batter to make a round 8-9 in diameter uttapam. Sprinkle some crushed pepper if desired. Cover with a lid and cook on low flame for 5-10 minutes until lightly golden. Flip the uttapam carefully and cook the other side likewise till lightly golden. Can add another tablespoon of oil if desired.

Serve hot by itself or with coconut chutney or  tomato chutney or sambhar or a combination of one or all. My favorite is to actually use a sweet and sour ginger chutney. All recipes forthcoming for these and other delicious fare soon.

Left over batter can be refrigerated and used for up to a week. Any combination of vegetables can be used.  I like to sometimes cut carrots into thin circles and decorate my uttappam like a pizza. So improvise and throw in your favorite veges while you experiment with it. But most of all enjoy!

Stay tuned for another recipe tomorrow: for another healthy, tasty breakfast item with the same batter.