BHEL PURI – EASY SNACKS RECIPES

Bhel puri is one of the easiest , tasty and guilt free snack .. I used to make this very often in my home .. Whenever i have chaat chutneys in my hand , bhel puri is the first snack recipe that hits my mind..I  make it very simple by just adding the raw veggies ,sweet & sour chutneys and sev.. I usually don’t add papdi..Of course adding crushed papdi makes this snack more crunchy.. So i add more sev , roasted peanuts , cashews etc to replace papdi .. As u all know , this snack should be served immediately after u mix.. By the time i finished clicking , it became soggy & i ate a soggy bhel ….

INGREDIENTS

Bhel / Puffed rice – 2 cups Sev / Oma podi – 1 cup Chopped onion – 1 no Chaat chutneys ( sweet & spice) – 2 tsp each Chopped tomato – 2 nos Finely chopped carrots – 1 no Chopped Boiled potato – 1 no Chopped Raw mango – 1/4 cup (optional) Roasted cashews & peanuts – 2 tbsp Turmeric powder – 1/4 tsp  (optional) Pepper powder – 1/2 tsp Salt – As needed

METHOD

Mix all the veggies & chutneys. Finally add the puffed rice , little salt , pepper powder. Garnish with fried nuts & sev.Serve immediately …

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MIXED VEGETABLE VADA

I googled so many recipes , referred some cookbooks and finally came up with this version. Some have suggested to make this vada with gram flour &  rice flour and some recipes are with urad dal.I felt recipe with urad dal would be better. If u want to make Mixed Veg bonda, then gram flour /besan would be the best option..

INGREDIENTS
For the batter :

• White round urad dal – 1/2 cup 
• Salt -  as needed
• Water – 2 - 3 tbsp ( upto 1/4 cup)
• Asafetida / hing – 1/4 tsp
• Ginger – 1 inch piece
• Green chilli – 1 no

To mix :

• Carrot – 2 nos
• Grated Cabbage – 1/4 cup
• Potato – 1 no ( Optional)
• Green chilli – 1 no
• Small onion – 10 nos
• Curry leaves -  A few
• Coriander leaves – A few

METHOD

• Wash and soak urad dal for 1 hour.
• Grind all the ingredients given under ‘ the batter’ in a mixie.
• Chop the carrots , small onions , green chillies very finely.
• Grate the cabbage. Mix all the veggies to the batter .Check for salt.
• Heat the oil in a kadai and deep fry vadas in batches.
• Serve hot !!

NOTE

• We dont have to worry about the shape of vadas, U’ll get a nice perfect shape.The batter mixed with vegetables would be very thick.
• Suppose if the batter is watery , add little rice flour to get the proper shape. But this step wont be needed.

VEGETABLE MANCHURIAN RECIPE

I had an eye on this veg manchurian for a long time. I’ve tried Gobi & baby corn manchurian so many times but never tried this. Last weekend i prepared this along with fried rice & peas gravy.I followed Tarla dalal’s recipe.It was very nice. . I’ll will post the fried rice & peas gravy soon.Now comes the manchurian,

Ingredients 

FOR THE BALLS

• Cabbage – 2 cups ( shredded finely)
• Carrot – 3 nos (grated )
• Onions – 1 no (finely chopped)
• Garlic flakes – 5 nos (finely chopped)
• Green chilly – 1 no (finely chopped )
• Ajino motto – 1/2 tsp
• Soya sauce – 1/4 tsp
• Maida – 5 tbsp
• Corn flour – 2.5 tbsp
• Pepper powder – 1/2 tsp
• Salt & water –As needed.

FOR THE SAUCE :

• Oil – 2 tbsp
• Capsicum – 1 /2 no (finely chopped)
• Onion- 1 no (Finely chopped )
• Green chilly -  1 no (-do-)
• Garlic flakes -  5 nos (chopped )
• Ginger – 1 inch ( chopped )
• Corn flour – 1/2 tbsp ( dissolve in little water )
• Ajino motto – 1 /4 tsp
• Tomato sauce – 1 tbsp
• Red chilly powder – 1 /2tsp
• Salt & water – as needed.

Spring onions /Coriander leaves & stem – to garnish
Method:

• Take all the ingredients mentioned under “ for the balls “ in a wide bowl .
• Mix everything well and add water for binding if necessary .Make a dough .
• Take lemon sized balls and deep fry in oil.Drain in an absorbent paper.
• In a kadai take some oil and add the onions , capsicum , chillies , ginger , garlic and saute well.
• Then add the red chilly powder , Ajino motto , soya sauce , tomato sauce and salt.Mix well and simmer for few mins.
• Lastly add the corn flour paste , a pinch of sugar and required water.
• Allow it to boil & thicken. Just before serving add the prepared veg balls in the sauce and bring to boil .
• Serve hot !!

Note :
If the sauce is too thick , add some water to thin down..

MYSORE BONDA / ULUNDU BONDA

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon ..

INGREDIENTS :

• Urad dal – 1/2 cup
• Green chilly – 1 no (optional )
• Pepper corns – 1 – 2 tsp (slightly crushed )
• Curry leaves – A few (chopped)
• Coconut pieces – 1 handful ( small in size)
• Coriander leaves – Few (chopped)

METHOD :

• Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
• Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
• Mix well and make sure the batter is thick.If it is watery add little rice flour.
• Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!

Vegetable Biryani Recipe - Pressure cooker veg biryani

Last Sunday i tried this biriyani with slight variations from HERE.After tasting this , i reminded about the biriyani i had in AAB ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me.I’ll try from ur blog.I hope U all would try this and let me know how u liked it

Vegetable dum biryani recipe

Vegetable dum biryani recipe

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Basmati rice – 1 cup Water – 1.5 – 2 Cups (adjust as per given on the packet) Vegetables – Carrot , Beans , Peas , Potato – 1 cup Big onion – 1 no (Slice cut) Green chilly – 2 nos ( Slit cut ) Tomato – 1 no Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp ) Mint & Coriander leaves – A handful Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp (optional) Cashew paste – 1 tsp (Grind 5- 7 cashews ) Salt – As required Ghee – 1 tbsp Curd – 1 tsp Cinnamon – 1 small piece Cloves – 2 nos Cardamom – 1 no Bay leaf – 1 no Marati moggu & Star anise – 1 no Black stone flower – 1 no

METHOD

Wash and soak basmati rice for 20 mins in 2 cups of water. In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise. Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well . Then add the finely cut tomato pieces and saute till it turns mushy. Now add all the powders , cashew paste and mix well for few mins. Finally add the cut vegetables with the required salt and toss it well. Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee . Close the cooker and cook for 1 whistle.Yummy , Flavorful biriyani is ready to be served hot with onion raitha !! you can also put in Dum as shown in the pic below. Note : We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud. If u wish u can fry the rice in ghee before soaking in water.

Technorati Tags: Veg biryani recipe,Vegetable biryani recipe,vegetable biryani,veg biryani,biryani recipe,easy veg biryani,biryani varieties

KASHMIRI PULAO

I tried this pulao from Mrs.Mallika badrinath’s “Rice delights” cook book.I wanted to try this pulao after tasting in a restaurant.I wont say this one tasted exactly as i had in restaurant.But it was good and tasted unique.. we all liked it.

A note to weight watchers :  Though this pulao is healthy with all fruits,veggies and nuts , its highly calorific!!! U can try this by avoiding paneer , butter & fresh cream.Replace fresh cream with condensed milk ..

This would be suitable for kids and slim people like me !!

Ingredients :

• Basmati rice – 1 cup
• Water – 2 cups
• Cooked Carrot – 2 nos (diced)
• Cooked Peas – 1/4 cup
• Pine apple  , Apple – 1 cup (diced )
• Capsicum –1 no (diced )
• Paneer  cubes – a few
• Saffron threads – a few (soak in warm milk )
• Big onions – 2 nos (sliced )
• Fresh cream – 2 tbsp
• Butter – 1 tbsp
• Sugar – 2 tsp ( if u want u can reduce the sugar by half)
• Salt – as required
• Rose water – 2 tsp
• Cumin seeds – 1/4 tsp
• Cloves & cardamom powder – 1/4 tsp (to get 1/4 tsp grind 3 cardamom seeds & 4 cloves together to make a powder )
• Bay leaf – 1 no
• Cashews, Almond and pista – 1 handful.
• Dry grapes – 1 fistful

Method :

• Cook the diced carrot and peas in a cooker and set aside.Take care they dont get over cooked.
• Wash and soak  the rice in 2 cups of water for 30 mins.(if u want u can fry the rice in ghee before soaking ). Pressure cook the rice by adding a tsp of ghee and salt. Rice should be separate and grainy.
• In a wide mouthed kadai , fry the onions till brown & crisp.Keep it aside.
• Also deep fry the paneer cubes and keep it in hot water .
• In a broad kadai take a tbsp of oil and add the bay leaf and cumin seeds.
• Then add capsicum pieces and saute till it becomes soft.
• Add the cooked peas , carrot , boiled rice , fresh cream , dry fruits , nuts ,sugar , saffron milk and required salt .
• Toss it well..Before  switching off the flame add the rose water , fruit pieces , paneer cubes , cardamom & clove powder and butter.
• Mix well and switch off the flame.

Serve hot with raita or any kurma of ur choice..

After a looooooooooong time i am participating in an event..

I prepared this pulao for my hubby’s lunch box..so i am sending this entry to Radhika Vasant’s lunchbox event.Hope she would accept this :) ..

Easy Veg Sandwich

My neighbor told me this recipe..I tried this in a weekend long back for dinner..We just loved it..Last week i went to AAB for dinner..We had Mini tiffin and APCHI MUMBAI SANDWICH..To my surprise , it tasted really the same i prepared @home.So i thought of posting this simple yet yummy sandwich..Do try this and let me know ..No need to toast the bread and cut the corners ..U can do both if u want..

Ingredients 

• White bread – 12 slices
• Carrot – 1 –2 nos (Grated )
• Butter – 1 – 2 tbsp
• Tomato ketchup /Sauce – 2 tbsp (adjust )
• Tomato -  2  -  3 nos
• Cucumber – 1  - 2 no
• Red chilly powder – 1/2 tsp (optional )

For Chutney :

• Grated coconut – 1/2 cup
• Green chilly – 2 – 3 nos
• Coriander leaves – Quarter bunch
• Salt & water – as needed
• Lime juice – a few drops

Method :

• Grind all the items given under “for chutney” to make a smooth paste and set aside.
• Cut tomatoes into small pieces and cucumber into thin  round slices.
• Grate carrot and set aside.
• Take 3 slices of bread and apply butter in one of the slices , tomato ketchup on the second bread and coriander chutney on the third .
• Keep the tomato pieces on the butter spread bread , grated carrot on the bread with ketchup , cucumber slices on the chutney bread  and sprinkle red chilly powder on the veggies.( i dint do )
• Arrange in ur desired order and serve !!

Pani Puri

I’ve tasted pani puri only 2 times in chaat corners and my MIL tried it once long time back..I don’t remember how she made it.But it was very good..From then i had an eye on this and last week i tried my own by referring a chaats special book which i bought in train:) In most of the blogs and websites i’ve seen the recipe of pani puri with a minimum of two chutneys..I think this is the authentic way of making it..But in my book only one chutney is given..I found it easier and i made some changes..It came out very well and my hubby liked it so much and asked for more..The only part which i felt little time consuming is the making of puri..I told this to my husband and my sweet hubby bought some ready puris from a shop.So if u want to make the process very simple , u can buy the ready made puris which are available in stores..But what i personally feel is that the store bought puris are harder and is of no salt..These kind of puris degrades the taste of this yummy snack.May be the puri (unbranded) i bought  here is not good..So I am not sure about this. Check in ur place ..Okay..now coming to the recipe and pics..,

Ingredients
For puri:

• Fine Rava/semolina – 1/2 cup ( Chiroti rava)
• All purpose flour/Maida – 1/2 tsp
• Salt & water – as  needed
• Cooking Oil – to deep fry

For sweet & sour chutney

• Coriander leaves – 1 handful
• Mint leaves – 1 handful
• Seedless Dates – 5-6 nos (soak in little warm water)
• Tamarind – 2 seeds(-do)
• Green chilly – 2-3 nos
• Jaggery – small gooseberry size
• Black salt - 1 tsp
• Red chilli powder - 1/4 tsp
• Dhania powder - 1/2 tsp
• Cumin powder/Jeera powder - 1/2 tsp
• Chat masala powder - 1 tsp
• Lemon juice - few drops
• Salt – little
• Water - 3-4 cups

For stuffing the puri..

• Big onion – 2  nos (finely chopped)
• Coriander leaves – 1/2 bunch (finely chopped)
• Sprouted green gram – 1/4cup (optional)
• Boiled and mashed potato – 2 nos
• Red chilly powder –1/2 tsp
• Jeera powder – 1/4 tsp
• salt – a pinch.

Method:

• Mix maida , rava with required salt.Mix well, add required water little by little and make a non-sticky dough.Knead well for 2 minutes.Set aside for half an hour covering with a wet cloth..(In the mean time u can prepare chutney)
• Again knead for sometime to make it soft and smooth..
• Roll it into thin chappathis (shouldn’t be too thin or thick)and using a round shaped mould cut the single chappathi into small puris..Take the puris and keep it on a polythene sheet by covering with a wet cloth..The puris should not be dried.

• Heat oil in a wok-Deep fry these puris in batches on both sides..As soon as u put the puri in the hot oil, press it with a ladle ,the puri puffs up bubbling on sides..once the bubbles ceases,turn it over and repeat the same. Cook in medium flame for long time to get crispy poori. Arrange it in a serving plate.!!

Chutney :

• Grind all the items given under “for chutney” to a smooth thick paste by adding little water.The lemon juice should be added while grinding because it helps to retain the color..(if u want u can omit the tamarind seeds and add more lime juice..)
• Transfer this chutney into a bowl and u can keep this chutney for 3-4 days by refrigerating it..
• Now take the required amount of chutney and dilute it with water, strain it and your pani is ready!! Check for salt ,spice and sweetness.If anything is less, u can add..For spice , u can add red chilly powder and for sweet u can add powdered jaggery.

Stuffing:

• Take the boiled potato in a bowl and mash it well without any lumps..
• Add the redchilly powder,jeera powder and salt to it..

Take a puri…make a hole on the top side of the puri with ur thumb and stuff it with the mashed potato  mixture,sprouted grams,onion and coriander leaves in the same order..
Finally fill it with pani and serve immediately!!  ENJOY!!
Some puris dint puff up well as i expected .So i just crumbled those puris and took in a plate..I added little chutney ,finely chopped onions,grated carrot and coriander leaves into it..Mixed it well and poured little pani over it!! It was very nice and tasty..It tasted more like papdi chaat. But iam not sure wat is papdi chat …Friends , please let me know about it …

Technorati Tags: PANI PURI RECIPE,PANI PURI,CHAAT RECIPES,PANI,CHAAT CHAAT ITEMS

Bread Sandwich Recipe

I prepared this sandwich a few weeks ago back but posted some other recipes.My husband likes this very much and its a kids friendly healthy,filling snack .This recipe gives the taste of sandwich in bakery..Try and let me know !

Ingredients:

• Bread slices– 10 nos (Use white ones not the whole wheat flour ones)
• Grated Carrot – 2 nos
• Grated onions – 1 no
• Grated potato – 1 no
• Boiled peas – 1/4 cup
• Green chilly – 1 no (finely chopped)
• Ginger, Garlic – crushed few pieces (If u want, add paste instead of crushed pieces)
• Curry leaves ,mint leaves , coriander leaves– a few (chopped)
• Red chilly powder – 1/2 tsp (adjust)
• Garam masala powder – 1/2 - 1 tsp
• Turmeric powder – a pinch
• Coriander leaves – to garnish
• Lemon juice – few drops. ( if u dont want to use this u can replace with 1 tomato which is finely chopped.I used lime juice)
• Salt & oil – as needed.
• Ghee – to toast the bread.

Method:

• Heat oil in a pan and add the grated onion, ginger and garlic , green chilly pieces.
• Fry for a minute and add the mint ,coriander and curry leaves.Saute for sometime.
• Now add the grated carrot, potato , red chilly powder , turmeric and garam masala powder..Mix it well .
• Finally add the boiled peas .
• Add the salt , sprinkle some water and cover cook till carrot & potato gets cooked.This may take around 5 mins.Stir in between.
• After its done, check for salt & spice and add more if its required.
• Switch off the flame and add lime juice/chopped coriander leaves.
• SANDWICH MASALA IS READY!!

Toast the bread slices with ghee on the dosa tawa .If u have a toast maker , that’s fine.I don’t have one..If desired the sandwich can then be toasted using sandwich maker.
Take two toasted bread slices and place the sandwich masala in one and close it with the other.
Again put it on the tawa , press it well and serve hot with ketchup or mint chutney..
YUMMY sandwich is ready to enjoy with tea/coffee!! 

Thattuvadai, Thool Murukku Recipe - Diwali Snacks

I got these recipes from a cook book. I actually wanted to make small ones like nippat which i had in my school days..But i couldn’t make even sized ones..I am bad in making  shapes ;) So please don’t look at the shapes ,just at the recipe .But u can try with small round shaped moulds . .It was crispy & tasty..I gave some to my neighbor and the next day she asked the recipe ..She told it was too good and her sons liked it very much.I was very happy because this is the first complement i am getting from the one other than my husband:)

Ok ,coming to the ingredients required:

Ingredients

• Processed Rice flour  - 2 cups Or Idiyappam flour
• Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder – 1/4 cup
• Fried gram dal/Pottukadalai – 1/4 cup ( more or less depends on u)
• Hot Cooking oil /Butter – 1.5 tbsp
• Pepper powder OR Red chilly powder – 1 tsp
• Salt & water – as needed.
• Chopped curry leaves – a few
• Oil – for deep frying..

Method:

• Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
• Take a polythene sheet greased with oil.Make small balls with the dough.
• Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
• Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
• Store in an air tight container and enjoy munching !!

Note
Instead of adding fried gram dal , u can also use 1 hour soaked chana dal..
U can also prick the thatti using a fork before frying to ensure proper cooking.

THOOL MURUKKU

Ingredients:

• Processed Rice flour – 1 cup OR Idiyappam flour 
• Dry roast & Ground Urad dal powder – 2 tbsp
• Butter / Hot cooking oil – 1 tbsp
• Omam / Ajwain OR Black sesame seeds  – 1 tsp
• Salt & Water – as needed

Method:

• Mix everything in a bowl with required water &salt to make a dough.
• Take the dough in the murukku maker with single star mould in it and press in the hot oil .
• Deep fry on both the sides and store it in an air-tight container.

Note : The color of murukku depends on the roasted urad dal  flour. If u roast urad dal till golden brown , the murukku color may be turn brown. So please roast urad dal in very low flame without changing its color.