Category Archives: Indian Snack

Noodles Ragi Methi Pakoda – Guest Post fom Farin

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Its snacks time, Today we have Farin from Farin’s Fun Flavors.  I came to know Farin through FB.  Farin is friendly and she always encourages my recipes with her lovely comments.  After talking to her I came to know that we both are sailing in a same boat, her daughter and my son are almost the same age. I always enjoy the way she gives intro about the food, associating food to a movie. When I approached her for Guest post, without any hesitation she instantly agreed and gave this yummy snack. During my childhood days, I had a great addiction for Maggi and guess Farin read it 🙂  Crispy Pakodas are waiting, over to Farin,

About my sweet Director Vidya:

What can I say about this sweet and silent director behind TMF (Traditionally modern food). She has released so much sooper doper movies(recipes) which are great hit and some are considered for National awards, Oscar awards and many got published in Newspaper too.. Evunga periya aalu makkale. All her movies(recipes) are my favourite and arisi thegai payasam is one the top. She is an active director who release movie(recipe) often and a famous big distributor in FB. Her movies are a great hit in FB groups.

Am so happy to act in her direction and a big Thank you for giving this opportunity dear. May our friendship grow forever.. Wish you all the best for all your future endeavors.

About today’s Movie Noodles Ragi Methi Pakoda. Even to name my baby I was not that much confused. Since this movie has lots of heroes not sure what appropriate name to select. Finally twisted ma very tiny brain and select this name.. Not sure how many will agree???

Don’t worry about the deep fried version, as it has Ragi Powder and Methi leaves in it Minus * Minus = Plus… Hot hot pakoda’s Movie is awaiting for you.

Main Ingredients

Cooked Noodles- 1 pkt

Onion- 1 big no(sliced thinly)

Green chilly-1

Methi leaves- a handful

Ragi powder- 3 tbsp

Rice flour- 2 tsp

Chilli powder- 1 tsp

Salt- as needed

Oil- frying

Method:

  • Cook the noodles as per the packet instructions. Clean and wash the methi leaves. Slice the onions, chop the green chilly and methi leaves and make it ready.

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  • To the noodles add the sliced onion, green chilly, chopped methi, Ragi powder and mix it well. Now add rice flour and red chilly powder and again  mix it.

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  • Heat oil in  a pan, Pinch a small ball size from the mixture and drop it in the oil as we fry for pakodas on medium flame. Cook on both the sides by flipping it often.

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  • Once it turns brown, drain it in a kitchen tissue and serve it hot.

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Notes;

Don’t overcook the noodles.

I have used Ragi flour for binding, you can also use besan.Using of Rice flour is optional, it gives a nice crispy texture to the pakodas.

You can also try with different types of greens too

Baked Masala Vadai

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When it comes to Vadai, Masala vadai is my all time favorite. Usually I deep fry them in oil, but my baking addiction these days told me to try a baked version. These days its snowing here and on one such days I was craving for Masala Vadai. Soaked the dal and grinded. Decided to try baked version but was little worried about the texture, so instead of making the full batch took half of the batter and started baking it. Preheated the oven and took baking tray and I realized I was out of parchment paper. I thought is this sign telling me not to bake, but I greased the tray with extra oil (compare to my usual quantity) and baked. Oh man I didn’t believe the taste. My husband didn’t believe that its baked, but after seeing the second batch from the oven he accepted:-)
Its snowing today as well and my mind has started thinking about snacks. I am sure I will end up cooking some snack today but for time being this crispy baked Masala Vadai is for my lovely readers.
Check out my other Indian baked snack
Ingredients:

Onion –  1, big finely chopped

Coriander Leaves – few, chopped

Curry leaves – few

To grind:
Channa Dal – 1 cup
Rice flour  – 1 tbsp
Fennel Seeds(Sombu) – 1 tsp

Red Chillies – 2

Garlic – 3 pods, peeled and choped

Ginger – 1 tsp, peeled and chopped

Baking soda – a pinch

Sugar – a pinch

Salt – as needed

Pam Spray/ Oil – to grease (I used Oil)

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Method:

  • Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep aside. Grind together with other ingredients listed under “To grind” with 1 – 2 tsp of water into a coarse mixture (less water helps in crispy vadai texture. Avoid using too much water)

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  • Transfer the mixture to the mixing bowl and add onions, curry leaves, coriander leaves and mix well

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  •  Preheat the oven to 400 degree Fahrenhait. Take the baking tray and brush the oil
  • Take small portions of the mixture, and flatten them using your palm (thinner vadai yields crispy vadai)
  • Place them in the greased tray and brush  the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish

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  • Bake the vadai for 11 – 15 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 11 – 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup.  I generally love to finish them without any sides
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My Notes:

  • The key for the perfect baked vadai is batter with less moisture (water) and greasing generously with oil/ spray
  • If the vadai is thick outer portion will cook fast and inner will remain uncooked, and baking for more time may lead to to rubbery vadai
  • Just like the fried ones – these are best served the minute they are made. If can’t eat the vadai immediately, switch off the oven and keep the vadai tray back in the over till you eat. Make sure you keep the vadai back in oven after 10 minutes as the oven will still be hot. Though the crispness won’t retain for hours together but for 30 – 45 minutes it works perfect.  After that I haven’t tried
  • Instead of rice flour rava can also be used

Baked Bread Tikki

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Its raining these days at my place, and a rainy day calls for a quick snack. Had few bread slices, and thought of preparing baked bread rolls. I then rembered the bread vada recipe in I saw in sanjeevkapoor site, and wanted to try that. Since I preferred baking, I consider it as Tikki:-)
Baked Bread Tikki
Prepartion time : 10 mins | Cooking time : 20 – 25 mins | Serves : 4
Recipe category : Appetizer

Ingredients:

Bread slices – 6, crumbled (I used whole wheat bread)

Onion – 1, finely chopped

Green chili – 1, finely chopped

Curry leaves – few

Coriander leaves – few

Salt – as needed

Ginger – 1/8 tsp

Asafoetida – generous pinch

Rice flour – 1/3 cup

Semolina – 1 tbsp.

Baking soda – generous pinch

Yogurt – 1/3 cup

Oil – 2 tbsp

Oil/ Cooking Spray – to grease

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Method

• Preheat the oven to 400 degree Farenheit

• Add rice flour, bread crumbs,semolina and salt in a bowl and mix well
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• Add onion, ginger, coriander, curry leaves, oil and green chilli to the mixture and combine everything. Add yogurt and make a dough. If required add some more yogurt/water (1 or 2 tsp of yogurt)
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• Make small balls and flatten it to a thin tikki. Grease the foil with cooking spray, or brush with oil on both side of tikki
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• Bake them for about 20 minutes, turning sides in between or until they are crisp and golden brown. Broil for 2 -3 minutes in low

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My Notes:
  • Instead of baking, can also deep fry in oil
  • Can add any veggies of your choice
  • Original recipe called for peanut powder. As I didn’t have peanut that day I used semolina
  • They taste best when served immediately. If its kept for a long time they tend to became rubbery

Pattani Sundal (Frozen Green Peas Sundal)

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Yesterday evening after returning from work hubby asked what Sundal today. I had planned to prepare Moong Dal Sundal, but then I realized I forgot to soak Dal. Then I remembered I had some frozen peas.  Amma use to prepare Sundal with dry peas by soaking and pressure cooking them, but I thought of trying with frozen peas. Sundal was ready in 5 minutes – quickest Sundal I ever had

Pattani Sundal

Preparation Time : 3 min | Cooking time : 5 mins | Serves : 2

Recipe Category : Appetizer/Snack

Ingredients:

Frozen peas – 1 cup + 1/2 cup

Salt – To taste

Grated coconut – 1/3 cup

Green chillies – 1 (Adjust according to your taste)

Coriander leaves – 4 – 5 sprig

Ginger –  small piece ( approx 1/2 tsp)

To Temper:

Coconut Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad Dal – 1 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1/2 sprig

Red chilli – 1

Hing – a generous pinch

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Method:

  • Microwave peas for a minute and set aside

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  • Blend coriander, chilli and coconut without adding water

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  • Add oil to the pan, when the oil is hot add the items under ‘To Temper’ and let them crackle. Add the green peas and salt, toss them for a minute

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  • Add the blended mixture and sautè for 2-3 minutes till raw smell goes off. Switch off the stove

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My Notes:

  • Coconut oil gives nice aroma for sundal, so it is preferred
  • If you are using Dry Peas, then soak them overnight, or at least for 4 hrs in warm water.  Pour enough water and pressure cook for 3 whistles
  • Instead of adding coconut mixture at the end, you can also add after tempering

Gobi 65 – Baked

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Ever since I had this dish for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking this. That day I added yellow corn meal. I marinated cauliflower for 2 hours, it was soggy and I didn’t get proper fries, then I did some gimmick and managed. Again I wanted to try this with white corn flour, and reduce my marination time, and finally succeeded!

Gobi 65 – Baked

Preparation Time : 10 mins | Standing time – 15 minutes | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cauliflower -1 medium sized flower

Cornflour – 1/4 cup

Rice flour/ All purpose flour – 2 tbsp (I used rice flour)

Ginger Garlic paste – 1/4 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Garam Masala – 1/8 tsp

Oil – 1 tbsp + 1 tsp

Turmeric powder – a pinch

Salt – to taste

Oil/Cooking spray – to grease (I used Pam olive oil spray)

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Method:

  • Parboil cauliflower and strain them

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  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease

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  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water (I used around 1 tsp) and let it marinate for 15 minutes

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  •  Place the marinated cauliflower and bake them for 10 – 15 minutes and broil for 13 -18 minutes, turning in between

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My Notes :

  • Broil helps to get the fry texture so don’t skip it. Can broil for some more minutes if you need it crispier
  • After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  • Avoid overlapping for even cooking
  • If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  • Alternatively, you can also deep fry them in oil
  • Ajwain can be added while marinating cauliflower
  • Chat Masala or any spice powder can be added for taste

Baked Rice Cracker

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Yesterday being a weekend evening, felt like having some quick snack. I fist thought of doing Baked Besan Bonda/ Baked Onion Pakoda, but I didn’t have enough Besan flour. I also didn’t have enough patience to soak and do anything. Suddenly I noticed I had some leftover rice.  One of my friends had once told me that her mom makes Vathal (Fryums) with leftover rice. My mom prepares Vadam with rice flour and tapioca sago, dries them in sun for 2 days and it is deep fried in oil. OMG, I love it.  I wanted to try something similar to my friend’s mom version.  I won’t say it was as crispy as fried version, but soft and a bit chewy snack.

Baked Rice Cracker

Preparation Time : 5 mins | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cooked Rice – 1 cup (I used Brown rice, any rice can be used)

Lemon juice – 1 tbsp

Coriander powder – 1/4 tsp

Garlic Powder – 1/8 esp

Salt – as needed

Oil/ Cooking spray – to grease (I used cooking spray )

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Method:

  • Preheat the oven to 350 degree Fahrenheit. Place baking paper on baking tray and grease it
  • Add cooked rice, lemon juice, garlic powder, coriander powder and salt, and Combine well

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  • Add water if required and make a dough. Make some balls (Marble size). Gently press them to flat thin circles ( around1/8 inch approximately)
  • Bake them for 20 – 25 minutes, turning sides

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My Notes:

  • Try to make small flat crackers, else the edges will dry out while the centers remain too moist
  • Instead of garlic powder, you can add chilli powder, onion powder, cumin powder etc.
  • Can make the dough flat and cut with cookie cutter
  • Over cooking may tend to dry out the rice completely

Baked Healthy Mixture

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Mixture is my sister’s favorite snack. My sis had a peculiar habit of eating mixture when she was young, She would soak the mixture in water and eat it. Till today I couldn’t figure out the reason;-) As a teatime snack or a side for rice, Mixture is a winner. I couldn’t get the Indian Mixture here, so I started to eat Hunter mix and loved it. I tell myself its kettle roasted, so guilt free snack;-) wanted to avoid eating that and make a healthy homemade alternative. Traditional mixture recipe is bit lengthy, though it tastes yummy. A lazy cook like me wanted to make it quick and simple. I frequently do Puffed Rice Mixtute for teatime snack. Baking fever (that’s how hubby calls my addiction to baking) told me to try mixture with puffed and flattened rice, and with nuts. I have baked Honey Glazed Almonds, but had second thoughts to bake flattened rice. I saw my friend Chitra’s oats poha granola post and confidently tried mixture, and it was a big hit at home. This is a simple and easy mixture. Need to try my luck with some more ingredients next time.

Baked Healthy Mixture:

Preparation Time : 5 mins | Cooking Time : 15 – 20 mins

Recipe Category: Snack

Ingredients:

Puffed Rice / Pori – 1 cup

Thin Flattened Rice/  Poha (White/ Red) – 1 cup (I used white)

Walnuts – 3 tbsp ( cut into big pieces)

Peanuts – 4 tbsp

Almonds – 3 tbsp

Sunflower seeds – 4 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1/4 tsp

Chilli Powder – 1/4 tsp (Adjust according to your spice level)

Asafoetida/Hing – a generous pinch

Oil – 1/2 tsp

Salt – as needed

Cooking Spray/ Oil – to grease (I used cooking spray)

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Method

  • Pre-heat the oven to 150 degree Fahrenhait. Line the baking tray with aliminium foil (or any Baking paper) and grease with cooking spray
  • Combine puffed and flattened rice along with nuts and mix well

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  • Add the spice powder (Turmeric, Chilli etc.) and oil to the mixture. Combine everything well

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  • Spread the mixture on a foil and bake in the preheated oven for 15 – 20 mins

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  • Check for the seasoning and add if required. Store in a Airtight container to maintain the freshness

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My Notes:

  • Can add Fried gram, cashew nut, curry leaves, raisin or any other Nuts of your choice
  • Instead of baking, you can also deep fry flattened rice, and shallow fry puffed rice and nuts. Combine everything together
  • My oven took around 17 minutes but watch out after 15 minutes
  • Can also use thick poha but it takes extra cooking time
  • Can also microwave poha for 2 minutes instead deep frying