Tag Archives: crispy

Potato Smiley – Guest post from Mullai

Potato Smiley

Snack mania continues and today we have Mullai from SpiceIndiaOnline. Mullai and I become friends recently but in a short span of time, we have become close to each other. Though I am a Amateur blogger when compared with her blogging experience, she never treats me so. She is friendly and kind, shares her blogging techniques and things which worked for her.  My India trip is fast approaching and time to prepare something for my hubby and freeze it when was thinking what to do, Mullai gave me a lot of interesting ideas. I have to check her blog for more recipes. During our calls one day I told about Guest post and she squeezed sometime between her busy schedule and gave this yummy snacks. Can someone say no to this beautiful crispy snacks??

Over to Mullai,

Writing a guest post is all new to me… one fine morning Vidya casually pinged to chat and from then on we became good friends. That  fun chat still continues with never ending conversations until duty calls. Vidya Srinivasan,  who i’ve  known for a few months now is a very dedicated food blogger..runs this beautiful, very impressive  blog called “traditionallymodernfood” with wonderful collection of both traditional & modern recipes.  She mostly shares  simple recipes with easy instructions and keeps it interesting & neat. She is one sweet person with humble attitude and when she asked me to write a guest post on toddler friendly food I couldn’t say no.

https://plus.google.com/u/0/b/104988302656588183755/+SpiceindiaonlineRecipes/posts

While googling  for a good one, I ran into YummytummyArthi’s space which had this fun recipe called Potato smiley faces which caught my eyes, which made me feel like a kid in the candy store! Well this recipe is inspired from that with few alterations to suit my taste. Though not that healthy, it will for sure impress your kids and I can assure that it will definitely bring a smile on their face. Try it out!

Ingredients:

Medium size Potatoes    3

Corn flour    5- 6 tablespoons

Salt  3/4 teaspoon

Black pepper  1/2 teaspoon

Oil    2 cups (for deep frying)

Method:

  • Boil potatoes and keep aside. Let them cool completely. Finely grate them or mash like how you would do for mashed potatoes
  • This mixture will be very sticky, add salt, black pepper powder and just half of the corn flour and make a stiff dough. Add more corn flour until the dough looks firm.

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  • Cover and refrigerate for atleast an hour.  By now the potato dough would have turn stiff.Dust corn flour on a board and roll out the dough flat for about 1/4 inch thickness.

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  • Using a cookie cutter cut them out into small circular discs. Using big hole straw punch the discs as shown for the eyes. Then using a spoon press to shape the mouth.

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  • Heat oil and deep fry the smileys… they just dance around in the hot oil, bubbles of oil oozing out from their eyes and mouth will look as if they are talking to you. Once they turn golden brown on both sides, remove and drain excess oil by placing them on a paper towel. Serve hot with ketchup!

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  • This recipe will yield about 15 smileys, make them ahead of time, dust with corn flour and refrigerate. Make it in the morning and refrigerate and fry when the kids long for an evening snack. Oh…there’s already a naughty one licking up the ketchup!

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Baked Corn Tortilla Chips

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This weekend it was freezing cold here, couldn’t go out anywhere. For the chill temperature felt like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me was thinking of some quick snack without much work. Hubby suggested Microwave potato chips but I was out of potatoes, immediately Corn tortilla  in kitchen pulled my attention. Got them for Quesadilla, had some 9 tortilla left, so decided to do tortilla chip. These chips is great way to finish your leftover tortilla

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Baked Corn Tortilla Chips

Preparation time : 4 mins | Baking time : 15 mins

Ingredients:

Corn Tortilla – 9

Oil  – 1 tbsp

Salt – as needed

Basil – 1/4 tsp (Optional)

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Method:

  • Preheat oven to 350 degree F.
  • Stack tortillas one on top of the other and cut them into 2,4,8

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  • Put them in a mixing bowl add oil, salt and basil; gently toss them well  some traingles lost their shape, oh nooooo, but who cares as long as it tastes good 🙂

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  • Bake for 14 – 18 mins, turning them in between (after 7/8 minutes) or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 14 mins)
  • Remove from oven and let it cool for 5 -10 mins before serving, in order to let them fully crisp. Serve it with Guacamole/ Salsa/ cheese dip (We just finished it with an yummy dip)

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My Notes:

  • Instead of mixing them in bowl, can arrange in baking tray brush them with oil and sprinkle salt
  • Can add spices of your choice like chilli powder, cumin powder,coriander powder, chat masala, onion powder, garlic powder , cayenne pepper, paprika, etc
  • Can add grated cheese like mozerralla cheese, parmesan cheese, cheddar cheese, pepper jack cheese on the top of tortilla

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

Honey-Glazed Almonds

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Once when we were shopping in Sam’s Club, we tried a sample of cinnamon-glazed cashews.They had a variety of nuts, both savory and sweet. I liked them and bought some of the cinnamon-glazed cashews. Its a good snack to munch on, but very high on calories 🙂 Next time when we went to Sam’s, it wasn’t available. Since then, I have been thinking of making some glazed nuts. Made some changes to the  FoodNetwork recipe, and was happy with the result! This is a Healthy snack, with nutty texture, and with the flavor of honey and cinnamon.

Honey-Glazed Almonds

Preparation Time: 5 mins | Cooking Time : 25 mins

Recipe Category: Appetizers & Snacks

Ingredients

Almonds – 1 cup

Honey – 2 tbsp

Sugar – 1/4 tsp (Optional)

Cinnamon – 1/4 tsp

Orange Zest – 1/8 tsp

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

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Method:

  • Preheat oven to 350 degrees
  • Combine Almonds, Cinnamon, Honey and orange zest in a bowl, mix well. Take baking tray and cover it with parchment paper. Grease with Cooking spray and spread the almond mixture

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  • After 10 minutes sprinkle some sugar

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  • Bake for 15 to 20 more minutes, stirring occasionally. Cool and store in an airtight container

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My Notes:

Same preparation can be done for walnut, peanuts, cashew and pecans

 

 

Potato Wedges

Once in a week, some form of potato recipe will be made in our home. And with a crispy outer layer and tender inner layer, potato wedges is such a comfort tea time snack. You can either deep fry them or bake it in oven. I prefer baking as it requires less oil and doesn’t require me to stay in kitchen for a long time:)

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Potato Wedges

Ingredients:

Potatoes – 4

Olive Oil –  4 tsp

Salt – as neded

Dry Basil – 1/4 tsp (optional)

Italian Seasoning/pepper powder – 1/4 tsp (I used Italian Seasoning)

Cooking spray/Oil – as required (I used cooking spray)

Method:

  • Preheat oven to 400 degrees Fahrenheit
  • Wash & cut potatoes into wedges, by cutting lengthwise in half then slice each half into slices depending on the potato size
  • Place potatoes in a bowl of cold water and rest for 10  – 15 mins. Pat dry them. In a mixing bowl add potatoes, olive oil, basil, salt and Italian seasoning, and combine well

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  • Place seasoned potatoes on the baking tray and bake for 15 – 20 min (or until the potatoes are cooked through). They should be brown and crispy on the outside and tender inside. Turn in between for even cooking. Serve with Ketchup/Ranch

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My Notes:

  • Instead of adding basil before baking, you can also add after baking
  • Parsley can be used instead of basil
  • The same recipe can be done with sweet potato as well

Pesarattu Dosa

Both Ammas (Amma and MIL) use to prepare a variety of dosa with yellow moong dal and boiled rice. I never realized that was a modified version of pesarattu. One of my Telugu friends shared this pesarattu recipe, made with green moong dal. Tried Pesarattu with moong dal, after tasting this dosa we loved it, and added this dosa in our breakfast menu.

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Pesarattu:

Preparation Time : 3 mins | Soaking Time : 4 hours | Cooking Time : 15 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole moong dal/ green gram/moong bean – 1 cup

Boiled Rice (Idly Rice) –  2 tbsp

Green chillies – 2

Ginger – 1/2 inch piece

Coriander leaves- a handful

Hing – a generous pinch

Salt – as needed

Water – as required

Method:

  • Soak Moong Dal overnight (or atleast for 8hrs in cold water or 4 hours in hot water). Rinse it well and drain the water. Grind it with boiled rice, ginger, green chillies, coriander leaves and required qty of water to a smooth dosa batter consistency

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  • Heat dosa skillet, take a ladle full of batter and spread it thin. Cook both sides. Serve it hot with any chutney. We had it with Tomato Chutney

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My Notes:

  • Can sprinkle onion on top while the dosa is being cooked

 

Bread Upma

IMG_5108 Bread Upma is my all time favorite dish. I still remember my childhood days, whenever Amma buys a loaf of bread, she prepares bread butter jam, bread sandwich and bread upma. Amma’s Bread upma is simple and tastes yummy. To give a crispy texture to the bread I have baked the bread and added Checkout my other recipes using bread

Bread Upma: Preparation Time : 15 mins | Cooking Time : 10 mins | Baking time : 14 mins | Serves : 2 Recipe Category: Breakfast Ingredients: Bread – 8 slices (I used wheat bread) Onion – 1, finely chopped Tomato – 1, finely chopped Frozen Green Peas – 3 tbsp Turmeric powder – 1/8 tsp Coriander Powder – 1 tsp Cumin Powder – 1/2 tsp Garam Masala – 1 tsp Sambar Powder – 1/8 tsp Curry leaves -few Salt -as needed Cooking spray / oil – to grease the baking tray (I used cooking spray) Oil – 1 tsp IMG_5107 Method:

  • Preheat the oven to 350 degree F, and place the bread in oven. Bake on both sides (around 7 minutes each and turning the bread in between) or until bread becomes crispy.  Turn off the oven and let the bread stays in the oven

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  • In a pan heat oil and when the oil becomes hot, add curry leaves and onion, saute till onion becomes translucent,  then add tomato and cook
  • Once onion and tomato are cooked, add turmeric powder, cumin powder, coriander powder, salt, sambar powder and garam masala and cook for 2-3 minutes

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  • Take the bread from the oven;cut into pieces

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  • Add the bread pieces to the masala, gently mix until the masala coats well.  Serve hot to enjoy the crispy bread upma

IMG_5106 My Notes:

  • Baking bread is optional. You can even toast/ grill the bread
  • Baked Bread upma tastes great if served immediately
  • You can use plain bread and make upma  avoiding baking
  • Ginger garlic paste can be added
  • Usually i temper the upma with mustard seeds and channa dal,  missed doing that, while taking the picture
  • You can bake the bread and keep it in the turned off oven for 45 minutes – 1 hour and  quickly saute the bread with the masala before serving. By doing this way Bread upma will be crsipy instead of soggy texture