Category Archives: Snacks

Kulcha

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Kulcha is a stuffed flat bread. The stuffing can be anything, vegetarian options like paneer, potatoes, cabbage the list is endless. The non vegetarian options can be mince, finely chopped chicken or even shredded tandoori. This is not roasted by flipping like the regular parartha, kulcha is roasted on the flame directly after being stuck on to the griddle. My take on this North Indian delicacy is I use clay griddle. The taste that the kulchas inherit is the beautiful, mild mud aroma, as though it is cooked in the clay tandoor. So here is the recipe.

Ingredients : (makes 12/14)

Cover- Refined flour 4 cups, salt to taste, curd 1/2cup, sugar 1tsp. Oild 3/4 tabsp.

Stuffing- Paneer (cottage cheese) 250 grms, boiled potatoes 7/8 small ones, salt to taste, sugar 2tsp, chopped green chillies 2/3, chopped coriander leaves handful, Cumin powder 2tsp, red chilli powder 1tsp, crushed coriander seeds 1 tsp, chat masala 2 tsp. Black sesame seeds and Butter for garnish.

Method:

Take a mixing bowl and add salt, sugar, curd and oil to the refined flour. Knead it into a firm but not very tight dough. Keep it for rest.

In the meantime prepare the stuffing. Grate paneer, potatoes. Add the coriander, chilli’s, red chilli powder, cumin powder, salt sugar, chat masala and crushed coriander. Divide into equal portions making lemon size balls. Take the dough and divide that too into small ball size balls. Roll a little with black sesame seeds, now place the stuffing on the rolled dough and bring the dough together covering the stuffing firmly. Roll with the help of a rolling pin and dust some maida (Refined flour) to make flat bread. Heat the clay griddle. Now apply some water on the rolled kulcha and Pat it on the water side on the hot grilled. Let it cook on one side for 2/3 mins. Now turn the griddle on the flame roasting the kulcha till it fluffs up into a beautiful golden color. Pat some butter and serve hot.

Enjoy with some curd or just as it is.

N.

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Kairi chi chutney

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Summer always greets us with mangoes, raw or ripe..both are enjoyed to the core. Apart from pickles I use raw mangoes for some tangy chutney to be enjoyed at the side. Here is the recipe.

Ingredients:

Raw Mangoes (kairi) 2 medium chopped. Chilli powder 2tabsp. Jaggery 2 tabsp. Salt to taste. Oil 1tabsp.

Method:

Chop the mangoes and add the chilli powder, jaggery, salt and oil. Grind into a coarse paste. Water is not required for this chutney.

Enjoy the sweet, sour with a kick of chilli.

N.

Sweet Vermicelli (Semiyan/ Seviyan)

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Semiyan is one dish that takes me back to my childhood days, when there was no Maggi or pasta to binge on. Life was so unprocessed then. My Ma used to make this dish mostly for breakfast. A healthy homemade option and I am so glad my daughters enjoy it too. One bite of this takes them to their Nani’s home. Here is my take of simple sweet Vermicelli (Semiyan).

Ingredients: (serves 3)

Vermicelli 1 1/2 cups, ghee 2tabsp, saffron a pinch, pistachio, almonds chopped as per you desire, cardamom powder 1tsp, sugar 3/4th cup and water 2cups.

Method:

Heat ghee in a pan and roast the Vermicelli till golden brown. Add saffron and cardamom. Add warm water and let the Vermicelli cook till tender. Stir it till the water evaporates though not too dry. Add sugar and stir. Cover it for a couple of mins. Garnish with nuts. Serve hot or cold, can be enjoyed for breakfast, snacks or dessert.

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Cauli florotte fritters

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This dish just revives all the childhood memories with my elder one who refused to eat any kind of vegetables. If tried feeding she would say, “aaj mala khup traas dila..” So to fool her I use to make these florettes and pass them of as fried chicken! So here is my take on fried cauliflower aka chicken. 😁

Ingredients:

Fresh cauliflower cut into florettes a bowl full. For the batter – 2 tabsp each of rice flour, refined flour and cornflour. Salt to taste. Pepper crushed 1tsp. Chilli powder accordingly 1/2 tsp. Oil to deep fry.

Method:

In a bowl mix the batter ingredients into thick not too runny slurry by adding water. Heat oil. Dip the cauliflower florettes and deep fry on high flame till crispy. Serve hit with a dip it ketchup.

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Kothimbir Wadi

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Kothimbir Wadi is a typical Maharashtrian delicacy, enjoyed as a side dish or snack. My twist on this is I secretly smuggle all the green leafy vegetables which my girls avoid eating. And of course a special dash of ground flaxseeds rise up the health quotient. So here is my take on kothimbir Wadi.

 Ingredients:

Chopped coriander leaves (kothimbir) 1 cup, chopped fenugreek leaves 1cup, chickpea flour  1 1/2 heaped cup, rice flour 1/2 cup, asafoetida 1/2tsp, cumin and coriander seeds powder 2tsp, garam masala 1 tsp, turmeric powder 1tsp, chat masala 1/2 tsp, flaxseeds powder 1tabsp, sesame seeds 2 tabsp, carom seeds 2 tsp, jaggery 2tabsp, chillies finely chopped 2/3, ginger garlic paste 1tsp, salt to taste, oil 2tabsp for the mixture. (If frying then 2more cups, if shallow frying then 2 tabsp)

 Method:

Take a mixing bowl and mix all the above mentioned ingredients except for the oil for fryingMake it into  a thick paste can add half a cup of water. Now Pat it into a tin and flatten it evenly. Place the tin into the cooker and steam it for 15/20 mins. Once cool cut into squares. 4 options for serving : 1. Serve steamed, 2. Shallow frying on non stick pan till crisps by drizzling a tabsp of oil, 3 deep fry till golden brown and 4. Air fry without oil. 

Just before serving garnish with some chat masala and imli chutney.
N.

Shakshuka!

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Shakshuka is an exclamatory delicacy. Poached velvelty eggs sink in the rich tomato sauce. An Arabic staple dish traditionally served in cast iron pan or Tajine with bread. (Ideal accompanied by while wine.) A powerpacked breakkie or even an early dinner….here is my take on Shakshuka!

Ingredients:

Onion 1 medium chopped, Tomatoes 2 chopped, Capsicum 1chopped, Parsley 1 tabsp, Olives 5-6 diced, Garlic 2cloves finely chopped, Salt, Pepper, Oregano and chiliflakes 1/2 tsp each. Tomato ketchup 4/5 tabsp, Sun-dried Tomatoes 5/6, Mozerella cheese 2 tabsp, Feta Cheese crumbled as desired, Olive oil 2tabsp, Plum relish 1tabsp, Chicken stock 1 cup and Eggs 2.

Method:

Heat oil in a pan saute garlic, onions, tomatoes, Capsicum. Stirfry for a couple of minutes. Add the ketchup, Plum relish and keep stirring. Now add chicken stock and  seasoning. Add diced Olives and Sun-dried Tomatoes give it a good stir. Add cubed feta and drizzle Mozerella all over. Let the mixture blend into a thick rich sauce. Once the sauce is ready slowly slide in eggs and garnish with Parsley. Cover and lower the heat. Let the eggs poach in the tomato sauce. 

(Another option is transfer the sauce into an iron cast pan or Tajine, slide the eggs into the sauce and in a preheated iver bake it for 10/15 mins at 220°)

Serve hot with Focaccia or any loaf of bread.

N.

Sticky fries

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Sticky fries is my daughter’s favorite. It has a punch of both French fries smothered with Indian chinese sweet and spicy sauce. Normally they are deep fried fries, but I avoid deep frying instead I air fry them. So for the end result, I get is crispy fries with sweet and spicy honey sauce.

Ingredients:

Mccain’s frozen fries 1 bowl full, or one can cut raw potatoes, half boil it, then pat dry and then deep fry. 

Sauce – garlic ginger finely chopped 2 tadap, tomato ketchup 2 tabsp, red chilli powder 1 tsp, olive oil 2 tabsp, salt to taste, honey 2/3 tabsp, sesame seeds 1 tabsp. 

Method:

Air fry or deep fry a bowl full of French Fries. Heat some oil in a wok and sauté ginger garlic for a min, add red chilli powder and ketchup. Salt to taste. Stir in the French Fries and thoroughly coat it with the sauce, just before serving drizzle honey and sesame seeds. 

Non vegetarian option – Instead of Fries use boneless chicken cut into finger size , season with salt and pepper, coat it thoroughly with corn flour and deep fry for 2 mins on high flame. Serve with plain white rice.

N.