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snacks

Carrot leaves vada

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I can only think of an inquisitive person or an ‘oddball’ to have tried experimenting with the carrot leaves as it is often a cast-off product.

The reason we don’t find carrot tops more often is because even after they leave the ground, the greens continue to draw moisture and energy from the root, so they’re removed to preserve the carrots. Seldom, carrot tops are sold by marketing them as leafy  greens.

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Maddur Vade

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For as long as I can remember, I have been going to Mysore. The most awaited part in this trip is taking a coffee break at the right junction.Even after a gluttonous meal you have a strong desire to stop and savor Maddur Vade-  a crispy delight . You suddenly feel the need to take this intentional break even if it’s most unbefitting.
No matter what, there is always place for maddur vade with a sip of fresh filter coffee.

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Ragi-Dry Fruit Ladoo

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Ragi Flour is so rich in nutrients and very easily digested. It is rich in calcium and protein and also has a good amount of iron and other minerals. Therefore it remains one of the main ingredients of the staple diet in Karnataka, India.

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Dahi Bhalla

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This deep fried lentil dumplings soaked in dahi(yogurt) and served with spices is a popular savoury snack/chaat in north India and down south its more like a refreshment after breakfast/lunch. With a small variation in serving.

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Mixed Veg Bonda

I always awaited the moment when they served these hot bondas in a marriage or other ceremonies 🙂 It still remains a favourite snack.

Ingredients:

2 Potatoes boiled and mashed
1 small onion finely chopped
3 green chillies finely chopped
1 teaspoon grated ginger
1/4 teaspoon turmeric
1/2 teaspoon asafoetida
1/4 teaspoon mustard seeds
2 teaspoons coriander chopped
10 curry leaves
Oil to deep fry
Boiled Carrots,peas,beans together 1 cup
Juice of 1 lemon
Rice flour 3 teaspoons
Gram flour 1/2 cup
Red chilli powder 1/2 teaspoon
Salt to taste
Ajwain (carom seeds)1/4 teaspoon

Makes around 12-14 bondas

Method:

1.  In a wok add 3 teaspoons of oil and heat. Add mustard and let it crackle.
2.  Add 1/4 teaspoon asafoetida, turmeric, green chillies,grated ginger,onions, tear and add the curry leaves.Fry till curry leaves,chillies,onion slightly wilt.
3.  Add boiled potato,mix vegetables and combine everything.
4.  Add salt and mix well. Let it cook on low flame for 3 minutes until everything is incorporated.
5.  Take off flame add coriander and lemon juice, mix well and keep aside to cool.
6.  Heat the oil to deep fry bondas.
7.  For the batter. Combine rice flour,gram flour, ajwain seeds, salt to taste, red chilli powder, 1/4 teaspoon asafoetida
8.  Add 2 teaspoons of hot oil on the flour and make a smooth batter(no lumps) by adding little water at a time. Batter should be of consistency to coat a thick layer at the back of a spoon.
9.  Make small balls of potato mixture and keep aside. Add a bit of oil on your palms if they are a bit sticky.
10. Dip the balls in the batter and drop it in hot oil carefully.
11. Fry till its golden brown and serve HOT!!

Bakery Bread Toast

Ingredients:

Bread (white or brown)1 loaf
1 cup grated carrot
2 small tomatoes finely chopped
1 large onion chopped finely
3 teaspoons butter/ghee to toast the bread
1/4 teaspoon turmeric
1/4 teaspoon mustard
5 curry leaves chopped
1/4 teaspoon chilli powder
1/4 teaspoon sugar
A pinch of asafoetida
3-4 green chilli finely chopped
2 teaspoons of coriander chopped
Juice of Half Lemon
3 teaspoons oil
Salt to taste

1. In a large pan add oil and heat it. Add mustard seeds and let it crackle.
2. Add asafoetida, curry leaves , turmeric and fry for 30 sec.
3. Add Onions and fry till translucent (~ 3-4 minutes). After about a minute of frying add a pinch of salt and sugar for extra taste.
4. Add grated carrots , green chillies  and fry for ~2 minutes
5. Add chopped tomatoes and fry for ~3 minutes
6. Add salt (as required) and chilli powder, mix well and fry for ~2 minutes.
7. Take off from flame and add lemon juice, coriander and mix well.
8. While the mixture is cooling. Heat a tawa and add little butter/ghee and slightly toast all the slices of bread both sides.
9. Add the vegetable mixture on the bread slices and serve!!

Note: Don’t add water to the above mixture. It should be dry.The juices in the vegetables should be enough to cook it.
Don’t overcook and make it like a gravy. Stop frying when the vegetables start wilting.

Energy bars

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Ingredients:


Dried Cranberry – 1 cup
Dried Blueberry – 1cup
Pitted Dates – 1 cup
Almonds – 1 cup
Cashew – 1 cup
Peanuts – 1cup
Dry coconut powder – 3 spoons
Roasted poppy seeds 1 spoon
Jaggery – 100gm

Method:


1. On a low flame add Jaggery and half cup of water and let the jaggery melt and thicken- keep aside
2. Roast the nuts (till slightly golden) and coconut separately
3. Remove the skin from peanuts
4. Take half cup of nuts and powder it . The other half – chop it to small pieces
5. In a food processor /blender add dates,cranberry,blueberry and grind it (should be coarse)
6. In a mixing bowl add the chopped nut , dates and berry mixture , powdered nut , coconut and poppy seeds , mix well
7. Pour the melted jaggery mixture and mix
8. Make small balls (or desired shape) when the mixture is hot – apply oil/ghee if needed

The jaggery mixture will combine all ingredients together in case it’s a bit dry add milk

Potato Sesame bread sticks

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Ingredients:

5 slices – Milk bread

2 boiled and mashed potato

1/2 spoon of coriander powder

1/2 spoon of chat masala

1/2 spoon of jeera powder

1/2 spoon of red chili powder

1 tbsp corn starch

1 tbsp finely chopped coriander

juice of half lime (optional)

oil to fry

salt as per taste

Method:

  1. In a bowl add mashed potato, spices, coriander, lemon juice, salt and mix well.
  2. Mix cornstarch with water and form a thin liquid (no lumps)
  3. Cut the bread slices into 2 or 3 pieces lengthwise.
  4. Heat oil in a pan for shallow frying while preparing the bread sticks.
  5. Apply the potato mixture on the bread sticks one side.
  6. Dip the bread sticks in the cornstarch mixture briefly and remove it . Sprinkle the sesame seed on top of the potato mixture. Press it with the back of a spoon so the sesame seeds get stuck properly.
  7. Place the bread sticks carefully into the pan with potato sesame mixture facing down.
  8. Fry till its golden brown, flip and fry again till both sides are crispy.
  9. Remove and serve hot!!

 

Tip: You can also toast(with ghee tastes good) it on a tawa instead of shallow frying . After adding the potato mixture on the bread sticks sprinkle sesame on top, gently press it with the back of a spoon and toast it on both sides till golden brown.

Nippattu

Ingredients:

Rice flour     1 cup
All purpose flour 1/4 cup
Semolina 1/4 cup
Peanuts 1/4 cup
Roasted Chana dal 1/4 cup
Finely chopped Curry Leaves 15
Asafoetida  1/4 teaspoon
Salt 1/2 teaspoon
Dry Roasted and powdered Red chilli  10
Oil for Frying
Water to mix the dough

Method:

1. Dry Roast peanuts and chana dal for a minute and crush them coarsely. Keep aside
2. In a large bowl add Rice flour, semolina, all purpose flour, salt, crushed peanuts and chana dal mixture, curry leaves, chilli powder and mix well
3. Heat 3 teaspoons of oil , add asafoetida  and pour over the dry mixture
4. Mix and add 1/2 – 1 cup of water and make a soft dough.
5. On a greased butter paper flatten small portions of the dough into disc shaped as thin or thick as desired and deep fry until golden brown.
6. Once its cooled its crispy and ready to eat 🙂

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