Posts Tagged ‘snack’

Guacamole

Posted: February 25, 2013 by incidentalcooksuman in Snack
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Guacamole

I remember having guacamole for the first time in some restaurant and to be honest I didn’t like it much. It was recent that I started making guacamole for hubby’s evening snack and fell in love with this dip. That doesn’t mean I love avocados.  I just like avocados in guacamole and that too made my way with lots of fresh grated garlic and lime juice.

There are lots of different ways to make guacamole. I make my guacamole with, ‘ The secret ingredient’ , yep you guessed it,  garlic. In my opinion, its one of the simple and delicious recipe – although you can feel free to experiment with other ingredients.

Ingredients:

  • 1 large ripe avocado
  • 1/4 small red onion, finely chopped
  • 1 tablespoon chopped cilantro
  • 1 teaspoon lime juice
  • 1/4 teaspoon kosher salt
  • 1 Thai green chilli, seeded, ribbed, and finely minced
  • 2 garlic cloves, grated

 Method:

  • Split the avocados and scoop the flesh into a medium bowl. Mash with a fork or back of spoon lightly. Leave some chunks of avocados here and there.
  • Stir in the onion, cilantro,  chopped chillies, lime juice, salt, and gently stir all together.  Adjust seasoning to your taste.
  • Transfer to a serving bowl and garnish with finely chopped red onions.  Serve with tortilla chips.

Guacamole

My Notes:

I usually prepare guacamole and store in fridge prior to serving. Don’t toss out the avocado pits, instead toss them back into the finished guacamole and hide in center. They will help to keep your guacamole from turning brown.

Use ripen avocado for guacamole. Place the avocado in the palm of your hand. Gently squeeze without applying your fingertips as this can cause bruising. If the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat. If the avocado does not yield to gentle pressure it is considered still “firm” and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe. For speeding ripening process, place the fruit in brown paper bag in a cool, dark place.

How to get fruit/pulp out of Avocado skin?

Take a sharp knife and cut all the way around the avocado (the long way).  Gently twist it and it will come apart into two pieces. On the half part (without a pit) – use a spoon to scoop out the avocado flesh. Use a sharp knife to tap into the pit lightly, twist it and it will come right out of the avocado. Then you can scoop out the flesh from the other half.

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Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

I love muffins. They are so easy to make and perfect for breakfast or snacking in between. Its been a while since I made muffins at home. Every week during our grocery shopping, I was getting some Whole Wheat Chocolate Chip Muffins from Wegmans. Finally yesterday I thought to bake some at home. I am glad i did because these muffins are light, flavorful and delicious. And the best part of these muffins is that they are not too sweet, the way I wanted. I love these muffins with a cup of tea.

Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

Ingredients: 

  • 2 cups white whole wheat flour
  • 2 extra large eggs, at room temperature
  • 3 large ripe bananas, mashed
  • 1/2 cup packed brown sugar
  • 1/3 cup light olive oil
  • 1/2 cup 2% milk
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Method:

  • Preheat the oven to 375 degrees Fahrenheit and place liners in a muffin pan.
  • Sift together the flour, baking powder, salt and sugar in a large bowl. Then add the chocolate chips to the flour mixture.
  • In another mixing bowl, blend the bananas on low speed  for 3-5 minutes until well mashed.
  • Add the oil, milk, eggs, and vanilla and mix again on low speed for 1 minute until combined.
  • Add the dry ingredients to the banana mixture and combine until just blended. Don’t over mix the batter.
  • Divide batter equally among muffin cups, filling about 3/4 full.
  • Bake muffins 20-25 minutes, until tops are starting to brown and a toothpick inserted comes out clean.
  • Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.
Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

After my homemade granola success, I was in a mood to try my hands on some chewy, nutritious granola bars. I often want a breakfast that’s healthy and filling. But these are not just for breakfast or for a brunch , I enjoyed many of these bars with a cup of tea for my evening snack. These granola bars are perfect treat to take along when going for a bike riding or for a long walk. No doubt this is delicious and healthy treat to devour without even feeling guilty.

Hubby and I are OBSESSED like, a box a week obsessed with Kashi Cherry Dark Chocolate Chewy Granola Bars.  So, I wanted to have a homemade alternative. Again, like homemade granola this recipe is so easy to make. Plus you can customize it according to your liking. And homemade is the best way, right? So, go ahead and try this tasty, healthy treat for yourself…

Ingredients:

Recipe Adapted from: http://www.joyfulabode.com/

  • 1 cup old-fashioned oats
  • 1 cup whole almonds
  • 1 cup walnuts
  • 1 cup dried cranberries
  • 2 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 1/2  cup honey
  • 3 tablespoon coconut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tbsp mini chocolate chips
  • pinch of cinnamon

Method:

  • Start with 1/2 cup of almonds, walnuts and old-fashioned oats and dump everything into a food processor and process the ingredients until they are coarsely ground. Be careful not to powdered the ingredients, we need small bite sizes pieces which make the bars more dense and help them stick together.
  • Roughly chop the remaining nuts, then mix all these with the above mixture.
  • Add remaining old-fashioned oats, cranberries, pumpkin seeds, sunflower seeds and sesame seeds, then mix well and set aside.
  • In a medium saucepan, combine coconut oil, honey, salt, vanilla & almond extracts, and cinnamon. Bring the mixture to a boil over medium high heat, about 2 minutes. Remove the saucepan from the heat and pour over nut mixture and stir well.
  • Transfer the granola mixture to a greased 9 by 9-inch baking dish lined with plastic wrap (cling foil) hanging to the sides and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 2 to 3 hours minimum, or a day before cutting into squares(or desired shapes).
  • Wrap individual granola bars in cling foil and store in refrigerator. Have this for breakfast with a glass of smoothie or as a snack. Enjoy!

Pani Poori…the name itself is enough for me to start craving some. It is THE MOST famous street food of India..Every Indian has grown up on this savoury fast food and everyone has their own favorite Pani poori wala. There are many variations of pani poori and they are the named according to their stuffing like  dahi poori, ragda poori, sev poori, batata poori and the list goes on. Poori is nothing but a crunchy-round-crispy shell which is filled with stuffing and then dip in the tangy-sweet-spicy pani(Water).

I remember going in group of friends or family to eat this. And at the pani poori wala you will see groups of women or men savouring this snack. I am always amazed to see how the pani poori wala’s serve this I mean they will ask each one of us the preference like the spice level, the stuffing and rest of the things and you will stand next to each other and he will start serving. Even when he is serving to two or three groups, he will remember the preference and always keep count of poori’s and within minutes he will say do you want me to start the second round. And you would wonder, did he get the count right.

Pani Poori

Pani Poori

It’s always fun to eat this snack and having pani poori can totally refresh your mood. Hanging out with friends or family and gulping down pani poori one after the other is the joyful moment.  This is so addictive, you just cannot have enough of it.

Some people likes potato as the major stuffing ingredient, some sprouts, some boiled chick peas and some go for boiled white peas. I personally likes the potato and sprout stuffing as I feel that it tastes better than anything else. So choose the stuffing to your liking and enjoy…!!

Pani Poori

Ingredients:

Poori:

  • 1/4 cup Semolina
  • 3/4 cup all-purpose flour
  • a pinch of salt
  • 1/2 cup water

Pani:

  • Green chutney
  • Tamarind Date chutney
  • 1/2 teaspoon black salt( kala Namak)
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon roasted cumin powder
  • salt to taste
  • lemon juice to taste
  • 1/4 cup boondi (optional)

For Green chutney:

  •  2 cups fresh mint leaves
  • 5-6 green chillies
  • 1 inch ginger, outer skin removed

For Tamarind Date chutney:

  • 1 cup tamarind pulp
  • 1/2 cup chopped pitted dates
  • 1 cup light brown sugar( adjust according to your taste)
  • 1/4 teaspoon salt
  • 2 teaspoon roasted cumin seeds powder
  • 1 teaspoon red chilli powder

Stuffing:

  • 1 cup sprouts green moong
  • 1 large potato, boiled and mashed
  • 1 cup boiled chickpeas
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 1/2 teaspoon roasted cumin seeds powder

Pani Poori

Method:

Making Poori:

  • Mix semolina, all-purpose flour and salt. By adding water slowly, knead well to make a soft dough. Cover the dough with clean wet kitchen towel for about 10 minutes.
  • Divide the dough into fifty marble-sized balls and roll each ball into a disk about 2 inch in diameter. Place each disk on a damp cloth and cover with another damp cloth soon after rolling. Repeat to complete the rest of the balls.
  • Heat oil in a deep skillet. Once the oil is heated enough, check by dropping a pinch of dough in it and it should come on the surface without getting browned.
  • Deep fry these disks, slightly pressing them  with a spoon, until they puff up and are golden brown.
  • When the first disk puff up, add another and again help it to puff up, like this you can add 5-6 poori’s at a time. Deep fry both the sides.
  • Place the puffed poori’s on a paper towel so that excess oil is absorbed.Repeat to complete the rest.
  • Cool the poori’s down to room temperature. Keep aside.
  • If you making poori’s  a day or two ahead, it might not feel crunchy after few days…so just preheat the oven to 400 deg and keep the poori’s on a cookie sheet in a single layer for 6-7 minutes at the max. 

For Green chutney:

  • Grind the mint, ginger & green chillies into a paste using a blender. Keep it aside.

For tamarind chuntey:

  • Add dates to the tamarind pulp and place them in a saucepan. Also add the brown sugar, red chilli powder, salt, 1/2 cup of water and simmer for 20 to 25 minutes. Blend this mixture in a blender and add more water to loosen the consistency. On top add roasted cumin seeds powder and mix everything well.
  • Meanwhile, boil the chick peas till they are soft enough and allow it to cool.
  • I have used the sprouts raw. I just love that way.
  • Cook the potatoes and mash them by adding a pinch of salt, red chilli powder and roasted cumin seeds powder.

Making Pani:

  • Take 4 cups of water. Add two 3 tablespoons of green chutney and 3 tablespoon of tamarind date chutney. Now taste a spoonful of this water because this is when you would be balancing the saltiness and the tanginess of the herb & spice water.
  • Add salt gradually, until it suits to your taste. Also, add 1/2 teaspoon of black salt(kala namak), 1/2 teaspoon chaat masala and cumin powder. Keep tasting the water and add salt according to your taste.
  • Add lemon juice to the water, until you reach the desired tartness.
  • Since the tartness and the saltines vary according to personal choices, you will have to add these little by little and taste  often.
  • Pour into a juice bottle and refrigerate for at least 12 hours.
  • Strain using a sieve just before serving. This helps get rid of any spice residues which are not needed now.
  • In the end add boondi to the water and start serving!

How to Serve:

  • Make a small hole in the center of each puri by gently pressing your thumb at the center.
  • Add a small quantity of the mashed potatoes which forms the stuffing, sprouts, 2-3 chickpeas,little tamarind chutney.
  • Dip each puri in pani until it is full and gulp down.
...ready to gulp  it down!!

...ready to gulp it down!!

I think every one is familiar with samosa, one of the most loved and enjoyed snack of every Indian. Chaat is a street food very popular in India, there are different types of chaat. Basically chaat is a plate of savoury snack which has a base of some fried dough top with chutney and some other ingredients and masala. The common ingredients in the chaat is yogurt, tamarind chutney, green chutney, chaat masala, red chilli powder, kala namak, red chilli powder and some greens to garnish the plate. Chaat is something you can’t say no to, the name itself makes you crave for it.

Last week when we were dinning out in one of the indian restaurant, hubby ordered samosa chaat as an appetizer and it was not as good as it should be. Hence without any second thought I made this and the verdict was amazingly delicious. You can decide just looking at the pics how amazing it was!

Samosa (Click here for the recipe)

Chhole Masala Gravy ( Click here for the recipe)

Samosa Chaat

Samosa Chaat

To serve:

  • 6 samosas
  • Chhole Masala Gravy
  • Tamarind date chutney
  • Mint chutney
  • Chaat masala
  • 1/2 teaspoon black salt/kala namak
  • 1/2 teaspoon red chilli powder
  • 1/2 cup chopped white onion
  • 2 green chillies chopped
  • 1/2 cup chopped tomatoes
  • 1 cup yogurt and salt beaten
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped mint leaves
  • 1/2 cup fine sev
  • Dried cranberries for garnishing
Samosa Chaat

Samosa Chaat

Method:

  • Take a serving plate, place two samosa on it, mash or poke the same lightly.
  • Pour a ladle full of chhole masala on top of samosa. Add chopped tomatoes, green chillies and onions on top.
  • Drizzle a teaspoon of mint chutney and sweet tamarind date chutney and yogurt on top of this.
  • Sprinkle black salt, red chilli powder and chaat masala.
  • Garnish with chopped mint leaves, cilantro leaves, dried cranberries and sev.
  • Serve hot!
Samosa Chaat

Samosa Chaat

Nutrela Patties

Posted: March 23, 2011 by incidentalcooksuman in Breakfast, Indian Food, Snack
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I always keep a packet of nutrela chunks in my pantry because you can make so much out of it. When I am not in mood of elaborate cooking this always comes to my rescue. Throw in some veggies, potatoes and rice and add some soya chunks to have a wholesome meal.

Recently I have asked my hubby to get some soya chunks from Indian grocery store on the way to home. And  instead of getting soya chunks, he got a packet of soya granules. Those of you who uses this product will know that there is no difference in packet and both looks the same. And this granules are sitting in my pantry since then. So, in order to use this I decided to make some patties and it really turned out wonderful.

I am glad that he mistakenly got something good for me to try my hands on. Or else I would never have thought of getting these granules and making patties out of them. Even my son enjoyed eating couple of bites of the patties though it was bit spicy for him.

Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Ingredients:

  • 1 cup soya granules
  • 1 large potatoes
  • 1/3 cup frozen green peas, thawed
  • 1/4 cup frozen sweet corn, thawed
  • 1 small carrot, cut in small cubes
  • 1 green chilli, devined and chopped
  • 1 small red onion, chopped
  • 1 cup fresh methi leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon worchesterire sauce
  • 1/2 cup bread crumbs
  • salt to taste
  • Oil for frying

Method:

  • Wash and pressure cook potato. Once cooled, peel and mash the cooked potatoes.
  • Keep soya granules in hot water for 5-10 minutes. Drain the granules and keep it aside.
  • In a hot boiling water, add carrots, peas and corn and boil for 5-7 minutes. You want veggies to be tender not overcooked, once done, drain the same and keep it aside.
  • In a large mixing bowl, add the mashed potatoes, veggies and rest of all the above mentioned ingredients.
  • Take a handful of mixture, form it into a smooth ball by lightly pressing in between your palms. Repeat the same to complete the rest of the mixture.
  • Make an assembly of three plates, one with bread crumb mixture, beaten eggs and soya patties.
  • Dip soya patties in beaten eggs and then in bread crumb mixture and slightly press to flatten it. Repeat the same to complete the rest of the patties.
  • Heat oil in a flat pan over medium high heat, fry the patties in hot oil on both the sides until golden brown and crispy. Do not turn to other side until one side is completely done. Drain excess oil on paper towel.
  • Repeat the same for the rest of soya patties.
  • Serve hot with ketchup and enjoy.
Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Onion and Potato fritters

Posted: February 25, 2011 by incidentalcooksuman in Indian Food, Snack, Street Food
Tags: , , , , , , , , , ,

Every mumbaikers knows how unique, delicious and satisfying street foods are in mumbai. You can find stalls at every street corners, beaches and railways stations. And no matter what time you visit you will surely going to get hot food year around. I have never thought I will be missing these street food so much until I moved out of the city after marriage. And then I started craving each one of them. There’s something special about them that you cannot get at home. Ofcourse the one at home are healthy for you but co’mon they cannot beat the divinely tasty and unhygienic indulgence…:) correct?

Enough said let me come back to the point. So, today I am  going to share the recipes for kanda bhaji and batata bhaji which you will often get at Vada Pav stalls.  Kanda bhaji is onion fritters and batta bhaji is potato fritters.

Onion and Potato fritters

Onion and Potato fritters

Ingredients:

For Kanda bhaji:

  • 1 large purple onion, thinly sliced
  • 1 cup besan/Chickpea flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix the sliced onions with pinch of salt and keep it aside. It will leave some moisture.
  • Add besan followed by turmeric powder, red chilli powder and salt to the onions. Mix well, and add some water to make batter. Batter should be thick and should coat every slice of onions.
  • Heat oil for deep frying.
  • Once the oil is heated, drop few fritters and fry them until they are golden brown and crispy. Do it in batches, do not over crowd the pan.
  • Drain on paper towel and serve hot.

For Batata/Potato Bhaji:

  • 1 Large Idaho potato, thinly sliced, unpeeled
  • 1 cup besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • pinch of baking soda
  • salt to taste
  • Oil for deep frying

Preparation:

  • Mix besan with rest of the ingredients except oil. The batter should be thick such that it coats the slices of potato.
  • Heat oil for deep-frying. Once the oil is heated enough, take a slice of potato, dip in batter and carefully drop in hot oil, one at a time. Do not over crowd the pan or else you will end up with soggy, not crispy fritters.
  • Fry the potato fritters on both the sides until golden brown and crispy.
  • Drain on paper towel and serve hot with ketchup.
Onion fritters

Onion fritters