Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Sunday, December 1, 2019

Whole Wheat & Country Sugar Cookies

This is one of my new experiments on making cookies. These cookies are not only healthy but tasty as well.


Whole Wheat Flour - 1.5 cups
Country Sugar - 1/2 cup
Pure Ghee (Clarified Butter) - 1/2 cup
Cardamom powder - 1/2 tsp
Cinnamon powder - 1/4 tsp
Baking powder - 1/2 tsp
Milk - 3 tbsp
Salt a pinch
Tutti Fruiti - 1/2 cup

  1. Pre-heat oven at 180 deg Celcius. Line your Cookie Tray with Parchment paper
  2. Sieve Whole wheat flour, baking powder, cinnamon powder, Cardamom powder and Salt. Mix is thoroughly
  3. Whisk And Cream Ghee and Country Sugar thoroughly with a hand mixer till it's light and fluffy
  4. Add the whole wheat flour mix and khead it into a dough
  5. Add milk as needed to make a soft dough
  6. Make small balls and stuff it with Tutti Fruiti bits. Make a firm ball again and Press it against the fork to give a shape as give in the pic
  7. Bake it for 15 to 18 mins in 180 deg Celcius..
  8. Cool it in wire rack and store it in an air tight container.

Tuesday, November 19, 2019

Buttermilk Rice Cakes (Mor Kali)

This is one recipe which reminds me of my childhood when my grandmom or mom used to prepare it without much ingredients in hand..It's called MOR KALI OR MOR KUZHU or we can call it Buttermilk Rice Cakes


Rice flour - 1 cup
Thick Buttermilk - 1 cup (slightly sour)
Gingelly Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Asafoetida - a generous pinch
Sun dried Green Chillies (Mor milagai) or Dried Red Chilli - 2 to 3
Salt to taste
Water - 2.5 cups


1. In a Bowl, add Rice flour and Buttermilk, mix them to a lump free mix. 
2. Add water to make it a mix of running consistency
3. Add Salt to taste
4. Heat 2 tbsp of oil in a Kadai, add Mustard seeds, Urad Dal, Asafoetida, Curry Leaves and sun dried Green Chillies. Saute till the Chillies turn dark brown
5. Add the rice flour mix and keep stirring constantly in medium to low flame
6. Within few minutes, the mix will start coming together and form lump..
7. At this time, Add the remaining 1 tbsp of oil and mix till it leaves sides
8. Transfer it to a greased tray and cut into desired shape when it's partially cooled.

Monday, November 4, 2013

Spicy Matri

This is one of my favorite Matris I have learnt & make it quite often.. It is vey east & tasty snack...


Maida - 2 cups
Ghee - 4 tbsp.
Salt to taste
Carom Seeds (Ajwain/Omam) - 1/2 tsp
Amchur Powder - 1 tsp
Red Chilli Powder -1 tsp
Channa Masala - 1 tsp (I used Everest brand!)
Dhania Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Oil for frying & tempering

  1. Knead maida, ghee, some salt, carom seeds to a soft dough and allow it to rest for 15 to 20 mins
  2. Make 8, 1/4 inch height chapati and cut into diamond shapes around 1 inch
  3. Deep fry them till they turn golden brown
  4. Now heat a small tempering kadai, add 4 to 5 tbsp heated oil, add salt, red chilli powder, Amchur powder, dhania powder, turmeric powder & turn off the heat
  5. Quickly add it to the fried Matris and mix well.
  6. Allow it to cool & store in air-tight container.


Friday, October 25, 2013

Raw Banana Chips

Raw Banana Chips are easiest chips you can ever make at home... It is an all time snack as sides for Variety Rice or Just like that with tea or coffee..


Raw Banana - 4 nos.
Salt to taste 
Asafoetida - 1/2 tsp
Water as required
Red Chilli Powder - 1/2 tsp (optional)
Oil for frying

  1. Heat oil in kadai till it is really hot
  2. Peal raw bananas & soak in water
  3. Mix salt & asafoetida in water to make a salt solution
  4. Slice banana on the hot oil directly using a Chipser
  5. Sprinkle salt solution on the hot oil with chips frying
  6. Fry till the sound of bubbles goes & the raw banana starts changing color.
  7. Sprinkle red chilli powder after taking it out of oil.

Monday, June 24, 2013

Crispy Corn Kernels

It is raining outside... Usually we make bajji, bonda, pakoras for rainy season snacks... I made crispy corn kernels.. Everyone loved it.. goes very well with a cup of tea or coffee on rainy/cold days.. or with chill juice/beer ;) in summers:


American Corn (Boiled) - 1 cup
Maida - 2 tbsp
Cornflour - 2 tbsp
Salt to taste
Oil for deep frying
Pepper (Crushed) - 1.5 tsp
Ginger (Finely chopped) - 1 inch
Onion (Finely chopped) - 1 (medium)
Green Chilli (Finely chopped) - 1
Green coriander (Finely chopped)- 1 small bunch
Soya Sauce - 1 tbsp
Chilli Vinegar - 1 tbsp

  1. Make a thick batter (like bajji batter) from Maida, Corn flour, salt & 1/2 tsp of pepper (crushed)
  2. Add boiled corn to the batter & drop them in hot oil one by one. Fry till golden brown & strain them.
  3. Heat 2 tbsp of same oil in a separate Kadai. 
  4. Add Ginger, green chilli, onion till onion turns transparent.
  5. Add salt, pepper, soya sauce & chilli vinegar
  6. Add the fried corn kernels & coriander & toss it for 1 min
  7. Garnish with coriander & Serve hot
  •  Reduce chilli if it is to be served to kids
  • Ensure you make a lot coz it gets over in a jiffy

Wednesday, May 1, 2013

Paneer Fajita - My take

Hi.. I made fajitas today... it is my take on flavours & method of preparing it.. It has few prelimnary steps to before assembling the fajita. Fajita originated from Mexico.. It is basically a wrap with sauce & veggies..


For Sauce:
Tomatoes - 2 (blanched)
Dried Basil - 1 tsp
Salt to taste
Tomato Ketchup - 2 tsp
Black Pepper Powder - 1/2 tsp
Butter - 1 tsp

For Filling:
Onion - 1 medium sized diced
Paneer - 100 gms diced
Carrot - 1 medium sized diced
Capsicum - 1 medium sized diced
Garlic - 2 cloves minced
Olive Oil - 2 tsp
Red Paprika - 1 tsp
Turmerice Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Salt to taste
Dried Basil - 1 tsp
Dried Oregano - 1 tsp
Cheese - 1 cup Grated

For Fajita Dough:
Flour (Maida) - 1 cup
Wheat Flour - 1 cup
Salt to taste
Black Pepper Powder - 1/2 tsp
Olive Oil - 1 tsp

  1. For Fajita Dough, Knead all ingredients under "For Fajita Dough" and keep aside to rest
  2. For Sauce, Grind all ingredients under "For Sauce" except for Butter. Heat butter in a kadai, Add the ingredients & boil for 2 minutes and remove to cool
  3. For Filling, heat oil in a wok, add garlic, onion, saute for 2 mins, add carrots, capsicum & paneer. Add all spices & cook for 2 to 3 mins.. (Let the veggies have a cruch!)
  4. Make 6 inch diameter Chappatis of the Fajita Dough & cook it on low flame in a Tawa
  5. For Assembling, Take the chappati, apply the sauce, arrange the filling along the diameter & generously add grated cheese.
  6. Wrap the Chappati, Brush butter on folded side of Fajita, place it on the sandwich maker or tawa, Carefully turn to other side & apply butter .
  7. Cook till cheese melts and Chappati turns light brown in color.
  8. Serve Hot
  • You can any veggies like baby corn, zucchini, corn kernels, yellow squash or colored bell peppers
  • You use Mozzarella cheese
  • It is a single meal that gives you all food nutrients