Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Homemade Snack. Show all posts
Showing posts with label Homemade Snack. Show all posts

Wednesday, May 17, 2017

Pav Bhaji (Only Bhaji recipe)


Indian Pav or Dinner rolls ( 4- 6 )
2 Boiled potatoes
half cup boiled peas
1 cup boiled cauliflower florets
1/2 cup cubed capsicum
1 big red onion finely chopped( for bhaji)
1 sliced or ringed red onion ( to garnish)
1 chopped tomato
1/2 tsp ginger garlic paste
Butter as and when required
Lemon wedges
Coriander leaves
Green chilies (Optional)
Pav bhaji masala ( easy to find it in Indian/Pakistani/Nepali/Fiji stores)
Salt to taste
Red chili powder (as per taste)
Pinch turmeric powder

Preparation Method:

1. Heat a large pan and add butter to it.
2. Now add chopped onions  and saute until translucent, to it add ginger garlic paste and chopped chilies and saute for a minute.
3. Add capsicum and saute. Once it starts to turn soft add tomatoes and cook.
4. Now add the Salt, pav bhaji masala, turmeric powder and chili powder and mix well.
5. Add all the boiled veggies to the cooked mixture and mix well. Mash all the veggies while they are in a pan and cook it for about 5 mins.
6. Now pour 1/2 a cup of water and give it a good mix.  Cook until the mixture thickens.
7. Once done, garnish with a spoon full of butter, squeeze of lemon, coriander leaves, sliced onions. Serve it with pav or dinner rolls

Wednesday, July 20, 2016

Karela or Bitter Gourd chips


5 Thinly sliced bitter gourds
4 tbsp Rice flour
1 tbsp Salt
Pinch of turmeric powder
Pinch of chili powder(Optional)
1/2 tbsp Sambhar masala
1 tbsp water
Oil for deep frying

Preparation Method:

1. Take a big bowl, to it add sliced bitter gourds, rice flour, turmeric powder, chili powder, sambhar masala, salt and water and mix well.

2. Now heat oil in a deep frying on medium heat.  Key to perfectly crisp bitter gourd chips it the temperature. So do not fry them on high or low heat.  Start frying the bitter gourd in small batches. Do not over crowd your pan.  Everything has to cook evenly on medium to high flame.

3. Cook until they are golden brown and drain it on kitchen towel. Enjoy as is or goes well with Indian meal as a side dish.

Friday, January 16, 2015

Healthy Weet-Bix Cookies


6 Weet-Bix crushed
1 cup sugar( as preferred)
1 cup plain flour
2 tbsp Milk
1 tsp baking powder
125 g Butter/Margarine
Almonds and pumpkin seeds to garnish

Preparation Method:

1. Preheat the oven at 150 Fan forced.
2. Sift the flour and baking powder in a bowl and add butter and sugar and mix it well with electric beater.
3. Now add crushed Weet-Bix.  To it add milk and beat again.
4. Give it a desired shape (I have rolled into flat balls) and garnish with almonds and pumpkin seeds on top.
5. Bake for 10 minutes or until golden brown. and store in a air tight container after cooling.

Peanut and Sesame Brittles or Mungfali and Til ke Chikki


1 cup Roasted Peanuts
1/4 cup roasted Sesame seeds
1 tbsp Ghee/clarified butter
3/4 cup Jaggery

Preparation Method:

1. Heat a pan in medium heat and add 1/2 tbsp of ghee.  To it add Jaggery and cook until it melts to a thick syrup.

2. Now add roasted peanuts and sesame to it and mix well.

3. Take a pan or a tray and grease it with rest of the ghee to cast your chikki.

4. Finally pour the mixture to your pan and level it and keep it aside to cool.  After few minutes give it a desired shape and let it cool and store it in a air tight container.

Friday, November 21, 2014

Medu Vada or Urad Dal Vada- Authentic recipe


1 cup  Washed Split urad dal ( Washed and soaked in water overnight)
2 tbsp rice (washed and soaked along with urad dal) to make it crisp
1 finely chopped Onion
1 green chili finely chopped(Optional)
few curry leaves
1 tsp finely chopped ginger or half a spoon ginger paste(Optional)
Salt to taste
Oil for deep frying

Preparation Method:

1. Drain the soaked urad dal and rice and make it into a fine paste.  Make sure you don't use lots of water while grinding since the mixture will become runny and consume lot of oil.  You can add bit of rice flour if the mixture is runny to fix it for apt vada batter.

2. Now add the chopped onions, green chili, curry leaves and salt and mix well. The batter is ready.

3. Take small portion of the batter and shape it into donuts and deep fry in oil til golden brown and crisp. Serve it with chutney and sambar as breakfast, lunch or snack.

Friday, September 12, 2014

Dark Chocolate Popcorns


1 bowl popped popcorns
1 cup dark chocolate

Preparation Method:

1. Melt the chocolate chips in a small bowl in the microwave for 30 seconds, then 15 second intervals, stirring well in between, until melted and smooth. 

2. Remove the popped popcorns from the microwave and place back into the lightly greased bowl. Drizzle the melted chocolate over the popcorn while tossing the popcorn to coat the popcorn in the chocolate. 

3. Refrigerate for at least 10 minutes to help harden the chocolate and serve.

Thursday, August 7, 2014

Aloo Tikki


For Tikki(patties)
4 medium size boiled potatoes
2 tbsp Bread crumbs
1 finely chopped onion
salt to taste
2 green chilies(optional)
1/2 tsp coriander powder
2 tbsp coriander leaves

For Garnish:
Roasted cumin powder, pinch
Sweet and sour tamarind chutney, few spoons
Green chutney, few spoons
Green coriander finely chopped
Yogurt nicely whipped

Preparation Method:

1. Mix all the ingredients for tikki and knead it to form a dough.

2. Take a small portion of the dough and form patties.

3. Deep fry the patties in Oil or shallow fry them.

4. Garnish with pinch of roasted cumin powder, few spoons of sweet and sour tamarind chutney and green chutney, whipped yogurt, green coriander leaves, and serve.

Friday, July 11, 2014

Chinese Bok choy, Pak choi or Pok Choi leaves Patrode/ Pathrode/ Patra/ Patiud/patode


1 cup Besan/ Gram flour
4-5 large Pakchoy leaves (you can take spinach, arbi or any green leafy vegetable)
1 green chili chopped(optional)
Salt to taste
1 tbsp Oil
Pinch of turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
4-5 chopped garlic cloves
Pinch of asafoetida
water as required

Preparation Method:

1. Make a smooth but not too thick besan batter by adding besan, salt, turmeric powder and asafoetida.

2. Now, slightly crush the veins of the leaves to make it easier to roll.

3. Apply the besan batter to one leave and then place another leave on to the first one and spread the batter again and repeat the same for rest of the leaves and roll them tightly and keep it aside.

4. Now, steam the roll in the steamer for 10-20 minutes till it becomes firm.

5. Keep them aside to cool  and cut them into thick slices.

6. Heat oil in a pan and add mustard seeds and cumin seeds and once they splutter add asafoetida, chopped garlic cloves and green chilies.

7. Now, add the patrode pieces and toss them gently and garnish.

Thursday, July 3, 2014

Besan Dhokla in microwave


For Dhokla batter:

1 cup gram flour/Besan
1/4 cup Sooji/Semolina
3/4 tsp Salt
1 tsp Eno fruit salt
1 tbsp Lemon juice
1 tbsp grated ginger
2 tsp Sugar
3/4 cup water

For Seasoning:

1-2 chopped Green chilly
1 cup finely chopped coriander leaves
1 tsp mustard seeds
few Curry leaves
1 tbsp Sesame seeds(optional)
1 tbsp Oil
1 tbsp shredded coconut
1/2 cup water

Preparation Method:

1. Take a bowl and mix sieved besan and sooji together and add some water to it and mix until it forms into smooth paste which is neither too thin nor too thick.

2.  Now to the batter add ginger, salt, sugar and lemon juice and mix well and keep it aside for 20 mins.

3. After 20 mins the batter puffs up a bit and its time to add Eno fruit salt. give it a good mix.

4. Now grease a microwave safe bowl with some oil and pour the batter and microwave on high for 3 mins. Check with a tooth pick if its done or microwave for another minute or two and its done.

5. To prepare for seasoning, heat oil in a pan and add some oil and once its hot add mustard seeds, curry leaves, green chilies, sesame seeds and once it splutters add half a cup of water and sugar to it and mix well. cook until the sugar melts and water starts to boil.

6. Finally cut the dhokla into peaces of your choice and  pour the seasoning on top of it and garnish with some chopped coriander and shredded coconut.

Tuesday, July 1, 2014

Vada Pav


For stuffing

4 medium size boiled mashed potatoes
1 tbsp ginger paste
4 garlic cloves flaked or chopped
Salt to taste
1/2 tsp red chili powder
1/2 tsp Coriander powder
1 chopped green chili
1 tsp mustard seeds
chopped coriander
Oil 3-4 tbsp

For the batter

100 grams Besan/gram flour
3 tbsp Rice flour
pinch of baking soda
salt to taste
1/2 cup water
Oil for deep frying
Pav or buns to serve

Preparation Method:

1. Take a pan or a kadai and add 3-4 tbsp of oil. When hot add mustard seeds, green chilies, all the spices, ginger paste and chopped garlic cloves.

2. Now to it add the mashed potato and chopped coriander and mix well and keep it aside to cool down a bit.

3. Now form tennis size balls with the potato mixture and keep them aside.

4. Make the batter with the gram flour, rice flour, baking soda, salt and water.  The mixture should not be too runny but like a pancake batter.

5. Now dip the potato balls in the batter and deep fry in medium heat until nice n crisp and golden in color.

6. Serve them with chutney and Pav.

Wednesday, June 25, 2014

Moong Dal Chakli/ Murukku


2 cups All purpose flour/Maida
1 cup Split Moong dal
Salt to taste
Pinch of turmeric powder (for color)
Chili powder (optional)
1 tbsp sesame seeds
1/2 tbsp Onion seeds/Kalongi
water as required
Oil for deep frying
Chakli/Murukku Mould

Preparation Method:

1. Wash the moong dal in cold water and pressure cooker it in half a cup of water.

2. Now make a parcel(potli) of the all purpose flour with the muslin cloth and steam it with 1 cup of water in a small vessel or Idli steamer or steam it in a microwave.

3. Take a large bowl, add steamed moong dal and all purpose flour, salt, sesame seeds, onion seeds, turmeric powder and knead it to a soft dough.  If for some reason the dough is hard you may add little bit of Luke warm water and knead it to a soft dough.

4. Now put the dough balls into the chakli maker/mould and make it into a wheel shape.

5. Deep fry it until golden brown.

You can make this during Indian festivals or as a tea time snack. 

Wednesday, July 10, 2013

Super Healthy Sweet Orange Sweet Potato Wedges


1 medium size Orange sweet potatoes peeled and cut into wedges
2 tablespoon vegetable oil or oil spray
Salt and pepper as per taste

Preparation Method:

1. Preheat the oven on high heat
2. Place the wedges on to the greased baking tray and top it with salt pepper and spray some oil.
3. bake them for about 15 minutes on 180 degree f and then increase the temperature for 5 more minutes on high to crisp.

4. place them on a paper towel lined dish. Season with your seasoning of choice and Enjoy!!

Important facts about  Sweet potato:

1 Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem.
Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese and potassium.
Pink, yellow and green varieties are also high in beta-carotene.

2. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese and potassium.
Pink, yellow and green varieties are also high in beta-carotene.

Saturday, July 6, 2013

Homemade French Fries or Chips or Finger chips


2 medium size Russet potatoes peeled and cut into finger chips shape.
2 tablespoon vegetable oil or oil spray
Salt and pepper as per taste

Preparation Method:

1. Preheat the oven on high heat
2. Place the potato chips on to the greased baking tray and top it with salt pepper and spray some oil.
3. bake them for about 15 minutes on 180 degree f and then increase the temperature for 5 more minutes on high to crisp.
4. place them on a paper towel lined dish. Season with your seasoning of choice and Enjoy!!

Friday, June 21, 2013

Sprouted Mung/ Moong beans pancake or Chila


1 Cup Sprouted Mung or Moong
1/2 cup Gram flour or besan
2 chopped green chilies
fresh coriander leaves
1 finely chopped onion
1 finely chopped tomato
Salt to taste
grated ginger (optional)
Water as needed
Oil spray

Preparation Method:

1.  Take a bowl and combine sprouts, green chilies, onion, tomato, ginger, coriander leaves, gram flour  1/2 cup of water, salt to taste and mix well to form a smooth batter.  Make sure its not too watery.
2. Now, heat a non stick pan and spray some oil to grease the pan.
3. Pour a portion of the batter on a pan and spread it evenly to form a shape of a pan cake or chila.
4. Once one side of the pancake is golden brown flip it to the other side and cook.  You may need to spray some oil if required so that it doesn't become too rough/dry.
5. Repeat the same process to make more pancakes and serve hot with chutney or tomato ketchup. Enjoy!!!

Monday, June 17, 2013

Avocado Egg Sushi rolls


1 medium size bowl of cooked rice(sushi rice or normal sticky rice)
4 Nori sheets
1/2 tablespoon Vinegar
wasabi paste(optional)
Soy sauce
Salt to taste
1 Sliced avocado
2 scrambled eggs

Preparation Method:
For seasoning:
1. Add vinegar, sugar and salt. whisk to combine.
2. heat or microwave for 10 seconds or until sugar dissolves.

For Rice stuffing:
1. Take the freshly cooked rice and add the seasoning to it. Mix it gently to avoid mashing the rice.
2. Now cover the rice and let it sit until it comes to the room temperature. Do not refrigerate.

Roll the Sushi:
Traditionally Sushi rolls are rolled with the help of bamboo mat but if you do not have one like me. Follow the below steps:
1. Place the shiny side down of a single nori sheet onto the wet plastic chopping board.
2. Spread 3/4 to 1 cup of cooked sushi rice over the nori sheet to cover the entire surface except for a 1- inch edge on two opposite ends of the nori sheet.
3. Place the sushi fillings across the center of the rice parallel to the two edges without rice and carefully roll your sushi with wet hands applying firm and even pressure along the length of the roll.
4. Stop rolling when the last 1 inch of nori remains.
5. Dab water along the nori strip to moisten and pull it up and over the sushi roll, pressing it in place to make it stick to the rest of the roll and seal the roll.
6. Use a sharp knife to cut the roll into six to eight pieces, and turn the pieces on their sides for serving.
7. Serve with soy sauce and enjoy!!

Saturday, June 15, 2013

Whole Wheat Brown Bread Recipe- Super Healthy


475 grams whole wheat flour/Atta
1 teaspoon instant yeast
240 ml water at room temperature
1 Egg yolk
1/2 teaspoon salt
3 tablespoon Honey
30 grams butter at room temperature
some flour for dusting

Preparation Method:

1.To start making the dough. Take a bowl and pour the water, yeast, flour, egg yolk, salt, honey and the butter and mix well for 5-8 mins.
2. If it appears to be sticky then add some more flour and mix it for few mins again. until it forms a dough.
3. Transfer the dough into a bowl. cover it completely with a plastic bag or a cling wrap and let it rise for about 2 hours.
4. After 2 hours once its risen. dust the dough and working surface with flour.  Punch the dough down to let the air out.
5. Now place it on to the floured surface and fold the bread in towards you for few times.
6.Shape the dough into a log and place it seam side down into a loaf tin.
7.Press it down lightly to mold it into a shape of the tin and cover loosely with the plastic bag to keep room for the dough to rise.
8. Place it into the fridge and leave over night.
9. The following day - Preheat the oven for 180 degree C or 375 degree F on fan force and let it heat up for 10 mins.
10. Make sure loaf has doubled in volume.  If it has not risen enough then let it sit for further 2 hours in room temperature.
11. Now bake for 30 mins and remove it from the oven.
12. Tap the bottom of the loaf, if it is done it will make a hollow sound. If not let it bake for little more time.
13. Now allow it to cool down completely and serve your whole wheat brown bread. Enjoy!!!

Monday, June 3, 2013

Homemade Appetizer- Gobhi/Cauliflower Manchurian Dry

1 large Cauliflower- cut int florets
1 teaspoon ginger paste
1 teaspoon garlic paste
Salt and pepper powder to taste
Chilli power 1/2 teaspoon
Oil for deep frying
1/2 cup Maida/ All purpose flour
1/4 cup corn starch/ flour
1 tablespoon rice flour
Water as needed

For the Sauce
1 tablespoon oil
1 finely chopped red onion
1 teaspoon ginger garlic paste(optional)
chopped green chillies(optional)
2 tablespoon tomato sauce
1 tablespoon chilli sauce
2 tablespoon soya sauce
1/2 tablespoon vinegar(optional)
sugar and salt to taste
spring onions or coriander leaves for garnishing.

Preparation Method:
  • Marinate the cauliflower with ginger garlic paste, salt, chilli powder and keep up aside for min 15-20 mins.
  • Take a bowl and add all purpose flour to which add corn flour, rice flour, black pepper and salt, mix well.
  • Now with little bit of water mix everything together and keep adding water little at a time to get the right consistency to get a smooth batter without any lumps.
  • Now add this batter to the marinate you prepared and mix everything well to quote the batter well on to all the florets.
  • Heat oil in a pan for deep frying.
  • Start deep frying all the florets in batches.
  • Fry until golden brown.
  • Now prepare the sauce by adding little bit of oil in a pan and add chopped onions.
  • cook until they become translucent and  ginger garlic paste to it and mix.
  • Now add all the sauces- chilli sauce, soya sauce, tomato sauce etc and mix well.
  • add salt and sugar to it and give it a good mix.
  • Garnish it with spring onion or coriander leaves
  • do your own presentation and serve it hot and crisp as an appetizer and I am sure your guests are gonna love it!!! :-)

Tuesday, March 8, 2011

Black Chickpea dumpling/ Pakoda

1/2 cup Black chickpeas( soaked overnight)
Salt to taste
pinch of turmeric powder
pinch of red chili powder
1 teaspoon coriandar powder
Oil for deep frying

Preparation Method
  • coarsely grind soaked black chickpeas and add salt, turmeric, red chili powder and coriandar powder and mix well
  • Heat oil for deep frying on medium heat. Take little bit of batter and dip into the pan to see if oil is ready for frying. Now start frying pakodas using same method. Fry it until it turns golden brown.
  • You can eat as a snack and also use it for the next recipe of Dubke/Faanu or Black chickpea curd sour curry I am going to post.

Sunday, February 6, 2011

Cabbage Spring Rolls


1/2 shredded cabbage
1/2 shredded Onion
8" square pastry sheets
Salt and pepper to taste
Oil to deep fry

Preparation Method: 

    *      Mix shredded cabbage, salt and pepper together.
    *     Stuff them into the pastry sheets in such a way that they don’t open up while deep frying.
    *     Once done, deep fry in Oil on medium-high heat
    *     Serve it with any ketchup or sauce you like.

Wednesday, January 12, 2011

Zucchini Dumplings/ Pakoda


4 medium size Grated/shredded Zucchini
1/2 cup chickpea flour/Besan
salt to taste
pinch of turmeric and chili powder
Oil for deep frying

Preparation Method

  • Take a bowl of grated zucchini and squeeze out all the water out of it. Zucchini contains lots of water in it and is a great source of  vitamin C. So you can keep that aside and use it in any gravy or Kofta curry which is my next preparation.
  • Now mix chickpea flour, salt, red chili powder and turmeric powder to the grated zucchini. don't add any water. Just mix everything well. If the mixture is very sticky then add some more chickpea flour
  • Now heat oil for deep frying on medium heat. Take little bit of batter and dip into the pan to see if oil is ready for frying. Now start frying pakodas using same method. Fry it until it turns golden brown.
  • Eat just like that as a snack or you can add that as a kofta dumpling(refer my next post) 

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