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Poha Chiwda | Namkeen Chiwda

Diwali vacations are the best time to meet family, friends, and relatives and spend some good time with them. And when friends and family meet, there is always some good food with the tale of stories. 😀 Spend this Diwali with them rather than spending all the time in the kitchen. 😛 Keep the snacks ready to serve to your guests. 🙂 This Diwali LIGHT UP your home with some savory snacks and sweets. 😀

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This is one of the most common snacks made by many families during Diwali festival. This snack has a really long shelf life so you can store this in an airtight container and enjoy for days. 🙂  In my family, this is the most popular snack for evening tea-time. My Daddy is very fond of this snack. Sometimes, he uses to prepare this for us with tea. He likes this namkeen chiwda with some chopped onion, green chilies, coriander leaves. 😀

A healthy and filling snack for your tea-time, movie time at home, chit-chat time, study time, party time, or ANYTIME. 😀 Enjoy this snack any time of the day.

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Try this crunchy, healthy, and addictive snack soon and do let me know how many compliments you received or how many jars you emptied of this yummy snack. 😀

Serves 3 Cups

Ingredients:

  • 3 Cup thin poha
  • 1/2 Cup peanuts
  • 1/4 Cup cashew nuts
  • 5-6 Curry leaves
  • 1 Tbsp chana dal
  • 1/4 Tsp turmeric powder + pinch of turmeric powder
  •  Salt as required
  • 1/2 Tsp chat masala
  • 1/2 Tsp kashmiri red chili powder
  • 1 Tbsp oil + 1/2 Tsp oil for frying

Learn Step By Step Recipe With Pictures For Poha Chiwda | Namkeen Chiwda

Recipe:

Step 1- Heat 1/2tsp oil in a kadhai/pan on low flame. Roast peanuts and cashew nuts with a pinch of turmeric powder and desired salt until they get crispy. Remove on a plate

Step 2- In the same kadhai/pan add 1tbsp oil, 1/2tsp turmeric and saute chala dal and curry leaves till the chana dal become crisp and then add poha and roast on a medium flame for 2-3mins until they get crispy.Add required salt and remove on a plate and let it cool

Step 3- In a mixing bowl take roasted peanuts, cashew nuts, and poha. Add kashmiri red chili powder and chat masala. Toss well and store in an airtight container and enjoy for days

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Diwali Snacks And Sweets | Festive Food

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Diwali special sweets and snacks. The festival of FOOD is here and yes yes…The festival of LIGHTS and HAPPINESS. 🙂 Treat your family and friends with these sweets and snacks. Click to view the full recipe-

1- Khasta Aloo Matar Kachori 

2- Bhakarwadi | Maharashtrian Bhakarwadi Recipe

3- Gulab-Jamun | Gulab Jamun With Milk Recipe

4- Mango Custard 

5- Peda Recipe | Instant Peda Recipe

6- Aloo Kachori

7- Sooji Kachori

8- Dry Fruits Laddoo

9- Papdi

10- Papdi Chat

10- Gajar Ka Halwa

11- Urad Dal Kachori

12- Katori Chat

13- Orange-Pineapple Kheer

14- Punjabi Samosa

Sattu Paratha | Sattu Ka Paratha Recipe

A popular staple food of Bihar, Uttar Pradesh, and Jharkhand- Sattu Paratha. I am not sure how many of you know what Sattu is, Well…if you want to know then you can ask any of your friend from Bihar, Uttar Pradesh, or Jharkhand and ask them to bring you either Sattu Paratha or Litti. 😀  Well…it’s nothing but a kind of flour made of roasted bengal gram/ chana dal. Yes, it is THAT simple. But what makes it different, is the way of making this flour. Traditionally, bengal gram was roasted using sand in an iron vessel and then ground to a flour consistency. That’s enough knowledge about preparing Sattu. 😀

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After moving to the USA, one thing about which I was really concerned about was where to get Sattu from. 😀 But thanks to the Indian grocery stores here, they literally have each and everything which is sometimes hard to find even in India. 😛 I have always been a die-hard fan of Sattu Paratha or Litti cooked by my mom. Actually, there is no difference is Litti and Sattu Paratha except the size and thickness, but I love Sattu Paratha more than Litti. ❤ I can have Sattu Paratha or Litti for Breakfast-Brunch-Lunch-Snack-Dinner-Breakfast-Brunch-Lunch-Snack-dinner and repeat. 😛 Yes, Seriously! As sattu has cooling effects, so it is also used to make Sattu Namkeen Sharbat in summers.

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Though there is no recipe which our Google Baba cannot tell. But still, there are some tips and tricks which only your mom can tell. And this recipe is my mom’s recipe. 🙂 I cannot replicate the same but I tried. 🙂

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Serves 2

Ingredients:

For Dough

  • 3 Cup wheat flour
  • 1 Tbsp carom seeds/ ajwain
  • 1 Tsp black caraway seeds (optional)
  • 2 Tbsp oil
  • Salt as required
  • Lukewarm water, for kneading

For Stuffing

  • 2 Cup sattu
  • 1 Small onion, finely chopped (optional)
  • 5-6 Garlic cloves, finely chopped
  • 1/2-inch ginger, finely chopped
  • 3 Green chilies, finely chopped
  • 3-4 Tbsp lemon juice
  • 1 Tbsp masala of mango pickle ( preferably homemade)
  • 1 Tbsp carom seeds/ ajwain
  • 2 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Sattu Paratha | Sattu Ka Paratha Recipe

Recipe:

Step 1- Add carom seeds, black caraway seeds, oil, and salt to wheat flour and knead into a soft dough using lukewarm water. Cover the dough with wet cloth and keep aside

Step 2- In a mixing bowl take sattu and add carom seeds, pickle masala, chopped onion, chopped green chilies, chopped ginger-garlic, mustard oil, lemon juice, and salt. Mix well using your hand

Step 3- Divide the dough into medium balls. Take a dough ball, roll and flatten it a bit.  Put 2tbsp of the sattu mixture in the center and start making pleats by closing the edges and bring them to the center. Again make it into a ball and roll like a chapati

Step 4- Heat a pan on a high flame and place the rolled paratha on the hot pan and when the base is slightly cooked, flip the paratha. Flip again and spread some ghee/ oil all over the paratha. Spread some ghee/ oil on the other side too. Press the paratha slightly on the edges to cook the edges well. When the paratha is cooked properly from both the sides and remove on a paper napkin

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Serve Sattu Paratha with baingan ka bharta/ aloo ka chokha/ chutney or with leftover chicken curry. 🙂

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Paneer Kathi Roll

What is the most famous main ingredient used in North India cooking? No doubt, it’s Paneer! 😀 Sometimes my mom used to make paneer at home and I have watched the whole process of Paneer making but never tried myself. Hopefully, someday I will try. 😛 So…other than the Paneer Curries and Paneer Starters, “Paneer Kathi” Roll is a popular classic snack which you will get in the streets of North India. If you are a Paneer Roll lover then this recipe will not disappoint you even one bit. 😉 Paneer rolls are one of the easiest and quick meal/ snack you can prepare with different variations of paneer fillings without compromising the taste. 🙂

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To be very honest, when I don’t feel like cooking the proper “roti-sabji” meal, then I prepare Paneer Roll. Which is way too easy than the elaborated meal. 😛 And when you are running short of time, you can swap the homemade tortillas with store-bought tortillas. This time I used store-bought all-purpose tortillas. Though preparing these tortillas is super easy, you just need to knead well. 😀 You can use a half-half portion of all-purpose flour and wheat flour to make the rolls. But, to make it healthier you can use whole wheat flour only.

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Serves 4 Roll

Ingredients:

For Paneer Marination

  • 200 Gms Paneer (cut in cubes)
  • 6 Tbsp thick curd/ greek yogurt
  • 1 Tsp ginger-garlic paste
  • 1/4 Tsp carom seeds
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp coriander powder
  • 1/2 Tsp cumin powder
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchur powder
  • 1/4 Tsp chaat masala
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp lemon juice
  • Black salt as required

For Veggie Topping

  • 1/3 Cup cabbage, finely chopped/ shredded
  • 1/3 Cup carrot, grated
  • 1/3 Cup capsicum, thinly sliced
  • 1/3 Cup onion, thinly sliced
  • 1 Tsp chaat masala
  • 1 Tsp lemon juice
  • 1/4 Tsp Kashmiri red chili powder
  • Salt as required

Other Ingredients

Learn Step By Step Recipe With Pictures For Paneer Kathi Roll

Recipe:

Step 1- Take all the marination ingredients in a bowl, except paneer, and mix them well. Then add the paneer cubes and gently mix them. Refrigerate this for 1hr or more and let them marinade well with the masala

Step 2- Take all the veggies in a bowl, add kashmiri red chili powder, chaat masala, lemon juice, and salt. Mix very well and keep aside the topping

Step 3- Heat 2tbsp oil in a pan and fry the paneer cubes until golden brown on all the sides on medium flame. Keep stirring in between to avoid burn and fry them till they become soft. Remove them on a paper napkin. Do not overcook the paneer cubes otherwise, they will become dense

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Step 4- Heat a tawa and cook tortillas from both the sides and remove them on a plate

Step 5- Take a tortilla and spread some mint-coriander chutney over it and top with some veggies. Now place the paneer tikka cubes in line and pour some tomato ketchup over it.

Roll both the sides of the tortilla and make a wrap. Wrap the half portion of the roll in aluminium foil or butter paper and TADA…Your yummy Paneer Kathi roll is ready to eat.

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Bhakarwadi Recipe | Maharashtrian Bhakarwadi Recipe

Diwali is just a few days away and I have not yet started the “Safai Abhiyaan” at my home. 😀 Reason??? I am too lazy to start any work but once I start then I will not take rest until n unless I finish it. Well, in short, I am waiting for the weekend so that I can ask my husband to help me in this. 😛

So, as I was saying Diwali is almost here and I don’t want to feel I am away from home :(, At least not in terms of Diwali snacks and food. 😛 During childhood apart from making rangoli, lighting diyas & Candles, my most favorite part was checking ALL THE BOXES of sweets/ snacks received from guests and then eating gulab-jamun & peda from every box and obviously the salty and spicy snacks. And as a true lover of snacks, I will make sure no tasty snack was left in the box. 😛

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What comes to your mind when you think of Diwali snack? Ahhh..I know the list is too long. Same happened to me when I was thinking from where to start. I have already prepared Peda and  Gulab-Jamun. So I decided to make some salty and spicy snack. And then came my favorite Maharashtrian snack- Bhakarwadi! Sweet, salty and spicy snack. Best tea time snack too. It’s very easy to make but while rolling this you really need to master the art of rolling the dough so that the masala doesn’t come out while frying. I was finally able to do so after few attempts. 😀 All the best to you too. 🙂

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Serves 18-20

Ingredients:

For Stuffing

  • 1/2 Cup desiccated coconut/ dry
  • 1 Tsp sesame seeds
  • 1 Tbsp sugar
  • 1 Tsp poppy seeds
  • 3/4 Tsp kashmiri red chili powder
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp amchur
  • 1/2 Tsp coriander powder
  • 1/4 Tsp cumin powder
  • 1/4 Tsp garam masala
  • Salt as required

For Dough

  • 1/2 Cup gram flour
  • 1/2 Cup wheat flour
  • 2 Tbsp hot oil
  • 1/4 Tsp kashmiri red chili powder
  • 1/4 Tsp turmeric powder
  • Pinch of asafoetida
  • Salt as required
  • 1 Tsp oil for greasing
  • Water for kneading dough

Other Ingredients

  • Oil for deep frying
  • 1 Tsp Chat masala

Learn Step By Step Recipe With Pictures For Bhakarwadi Recipe | Maharashtrian Bhakarwadi Recipe

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Recipe:

Step 1- Take all the stuffing ingredients in a grinder jar and grind the masala to a coarse powder

Step 2- In a mixing bowl take gram flour and wheat flour. Add in the spices, oil, and salt, knead to a stiff dough and grease with oil. Cover the dough with a wet cloth and leave aside for 15mins

Step 3- Divide the dough into 2 equal parts and roll to a thick chapati and grease with oil. Further, spread the masala on the rolled dough

Step 4- leave the sides and spread the masala all over the rolled dough. Roll them very tightly and close from the sides. Cut them into equal portions

Step 5- Flatten them slightly so that the masala does not spill out while frying. Heat oil in medium flame and deep fry the rolls till they turn golden brown. Stir in between to avoid burn. Remove on a paper towel to drain the excess oil

Let the roll cool down, sprinkle some chat masala and store them in an airtight container. Serve them with tea and enjoy. 🙂

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Gobi Tikki | Cauliflower Pattie

I was not able to decide what should I prepare for the snack as I was really craving for something yummy and spicy and oily snack. 😛 And of course, there was nothing I could think of so quickly. 😛 So I called up my mom, woke her up at 5AM (this time zone is so irritating sometimes 😛 ) and asked her to give her recipe of gobi tikki. 😀 So FINALLY after so many days, I decided to try something different with cauliflower.

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Whenever cauliflower is in season, my mom used to make this gobi tikki for snacks when we get bored of eating aloo-gobi, aloo-capsicum, gobi paratha etc. 😀 My mom knows many variations of tikki (they are less oily than deep fried pakodas 😀 ). Yes, she is too conscious about deep fried food. 😀 Among all the tikkis this one is her favorite recipe for evening snack as these obviously requires less oil and tastes yummy too. I used to eat this tikki rolled in a chapati with some sauce. Yum-yum in my tum-tum. 😀 Though I like all types of pakoda/ tikki and I can eat them anytime you offer me but this gobi tikki is my favorite one. 🙂

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Serves 2

Ingredients:

  • 7-8 Medium cauliflower florets
  • 1 Small onion, finely chopped
  • 1/4 Cup coriander leaves, chopped
  • 2 Green chilies, finely chopped
  • 3 Tbsp besan/ gram flour
  • 1 Tbsp coriander powder
  • 1 Tsp cumin powder
  • 1/2 tsp black pepper powder
  • 1/2 Tsp turmeric powder
  • 1 tsp red chili powder
  • 3-4 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Gobi Tikki | Cauliflower Pattie

Recipe:

Step 1- Boil water in a pan and add 1tsp salt and cauliflower florets. Let it simmer for 5-6mins then drain. Grate the cauliflower florets in a bowl

Step 2- Add all the ingredients except oil and mix everything well. Do not add water as the mixture will bind on its own moisture

Step 3- Heat 2-3tbsp oil in a pan and meanwhile make small tikki by rolling a handful of the mixture into a ball and flattening it with your palm. Pan fry them on medium flame from both the sides until golden brown and then remove on a kitchen towel to drain the excess oil

Serve hot with ketchup or chutney and of course, tea. 🙂 Enjoy. 🙂

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Masala Dosa | Aloo Masala Dosa

Idli and dosas are a staple SouthIndian food that is a lifesaver when you have nothing else in the fridge and no time to cook (obviously, if you have the batter ready). 😀 They are the most popular SouthIndian meal which is now popular worldwide. Well, Dosa needs no introduction to any Indian. Right? You can find idli-dosa in any corner of the city, either in a restaurant or in a streetside food stall in India. 😀 Now that I have moved to the USA a year back I find idli-dosa easy to cook for weekend breakfast. 😀 And my weekdays morning are blissful as I already have the batter ready in the fridge. 🙂

Though there are many many and many versions of dosa you all must have heard but today I am going to share THE MOST FAMOUS and the most simple “Masala Dosa” recipe. This one is my and of course, my hubby’s all-time favorite dosa.

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Generally, dosa is served with sambhar and coconut chutney/ tomato chutney or any other chutney. But this masala dosa is already filled with the spiced potato so this not really need a side dish but still who doesn’t love sambhar and chutney on the side? 😀

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Follow this recipe to make crisp dosa- Dosa Recipe | How To Make Dosa | Dosa Batter Recipe

Serves- 6-7 Dosa

Ingredients:

  • 4 Large potatoes, boiled and roughly mashed
  • 1 Medium onion, finely chopped
  • 8-10 curry leaves
  • 3 Green chilies, finely chopped
  • 1 1/2 Tbsp chana dal
  • 1 Tsp split urad dal
  • 1 Tsp mustard seeds
  • 1/2 Tsp cumin seeds
  • Pinch of asafoetida
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp red chili powder
  • 1 Lemon juice
  • Salt as required

Dosa Batter Recipe- Dosa Recipe | How To Make Dosa | Dosa Batter Recipe

Learn Step By Step Recipe With Pictures For Masala Dosa | Aloo Masala Dosa

Recipe:

Step 1- Heat oil in a pan and let cumin seeds, mustard seeds, chana dal and urad dal splutter. Then add a pinch of asafoetida, chopped onion, green chilies, and curry leaves and saute until the onion turns translucent. Now mix turmeric powder and red chili powder

Step 2- Add this mixture to mashed potato with required salt and lemon juice. Mix everything well and keep aside for dosa filling

Step 3- Heat a dosa pan and sprinkle some water on it. Clean with a cloth and then pour a ladle full of batter in the center and spread immediately

Step 4- Add few drops of oil. When it turns brown from one side, then add potato filling on one-half of the dosa. Either roll it or fold it and remove on a plate

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Serve hot-hot masala dosa with sambhar and coconut-peanut chutney. Enjoy the meal. 🙂

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