Category Archives: Snacks

Recipe – Baked and Fried Gujiya / Mawa Gujia / Ghughra / Karanji / Indian sweet pastry / Indian Sweet Puff

Aviary Photo_131528281378371982

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Serves: 15 Gujiyas

Ingredients

For the dough

  • Plain flour (Maida): 1 cup
  • Wheat Flour (aata): ¼ cup
  • Ghee: 2 Tablespoon
  • Salt: ¼ teaspoon (a small pinch)
  • Warm Milk: ¼ cup or as required

For the stuffing / filling

  • Khoya (Mawa): ½ cup
  • Grated or Powdered Coconut: 1 tablespoon (fresh or dried coconut)
  • Rava (Sooji / Semolina): 1 tablespoon
  • Ghee: ½ tablespoon
  • Oil: As required to fry or bake the gujiyas
  • Sugar: ¼ cup
  • Cashew: 10, chopped
  • Almonds: 10, chopped
  • Pistachios: 10, chopped
  • Raisins: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon

Method

For the dough

  • Mix the flours and salt in a wide bowl.
  • Add ghee and mix well. Using hand mix the ghee well with the flour. It will look like bread crumbs.
  • Now using little milk at a time knead a stiff dough. Do not knead for long time.
  • Cover the dough with a wet napkin and keep aside for 10-15 minutes.

For the stuffing / filling

  • Grate the mava /mawa / khoya.
  • In a pan, heat ½ tablespoon ghee. Add the chopped cashew, almond and Pistachios. Roast for 1 minute and take out.
  • In the remaining ghee, add the grated khoya, grated coconut and rava.
  • In medium heat, stir continuously and roast it for 7-8 minutes or till mawa becomes light brown.
  • Add the cardamom powder, roasted dry fruits and raisins. Mix well and turn off the heat.
  • Transfer this to a big bowl.
  • Let it come cool for 5 minutes.
  • Now add the sugar. If mawa is very hot while adding sugar, sugar will melt and the mixture will become watery. So, make sure mawa is just little warm, not too hot. After adding the sugar, mix it well in the mawa and keep aside.

For the Gujiya / Ghughra / Karanji

  • Take the dough and divide it into 15 equal portions. Roll each portion into ball and flatten it.
  • Take the mawa mixture and divide it into 15 equal portions as well.
  • Take a flatten dough ball and roll it into a 4-inch diameter circle.
  • Add a portion of the filling in the center of the circle.
  • Now, apply little water around the edges of the circle.
  • Fold the circle into a half circle and press the edges to seal it.
  • Now using a fork mark designs on the edges.
  • Likewise make all the 15 gujiyas.
  • You may now deep fry them or bake them.

Frying Method:

  • Make sure the guhiyas are well sealed, if there is any hole while frying the stuff will come out and it will be a mess.
  • Heat oil for deep fry. Oil should be in medium heat while frying the gujiyas. To check this, add a small amount of dough in the oil, if it comes out immediately, that means oil is very hot, if it does not come out, then oil in not hot and if it comes out gradually and smoothly then oil is perfect hot for the gujiyas.
  • Deep the gujiyas in batches of 2-3 according to the pan size and amount of oil.
  • Take them out on a kitchen napkin.
  • Serve hot or let it cool and store it in air tight container.
  • It stays good for 2 weeks.

Baking Method:

  • Preheat the oven to 180 c / 350 F.
  • Line the gujiyas on a baking tray over a baking sheet.
  • Apply 1 tablespoon ghee / oil over the gujiyas. Flip it and apply 1 tablespoon ghee /oil all over the gujiyas again.
  • Bake for 15 minutes.
  • Take them out and flip the sides.
  • Bake again for 10 minutes.
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Recipe – Ramdana Cutlets / Moraiyo (Samo) Cutlet / Rajgira Dana Cutlet

Aviary Photo_131508491196618622

Prep Time: 25 minutes

Cook Time: 20 Minutes

Serves: 6-8 cutlets

Ingredients

  • Ramdana / Samo seeds / Rajgira dana: 1 cup
  • Water: ½ cup
  • Boiled Potato: 2 medium sized, peeled and mashed
  • Peanuts: 1 tablespoon
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: 1 Teaspoon, finely chopped
  • Green chili: 1 Teaspoon, finely chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: ½ tablespoon to roast and as required to fry the cutlets
  • Mustard seeds: ½ teaspoon

Method

  • Dry roast the peanuts and grind it coarsely. Keep aside.
  • Heat ½ tablespoon oil in a pan.
  • Add mustard seeds. After 30 seconds, add green chili and ginger. Saute for 1 minute.
  • Add the Ramdana / Samo seeds / Rajgira dana. Roast for 3 minutes.
  • Add salt, black pepper powder, lemon juice and water. Mix well and cover for 3 minutes.
  • Turn off the heat.
  • Transfer it to a bowl.
  • Wait for 10 minutes or till it comes to room temperature.
  • Add boiled potato, grinded peanuts and coriander leaves. Mix well using spatula or hand. Knead a smooth dough with this mix. If required use more boiled potato to knead.
  • Divide the dough to 6 equal portions, roll each portion into ball then flatten those using your both hand palms.

    Heat a non-sticky tawa or pan.

  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 1 minute.
  • Place the flat cutlets on the tawa. Sprinkle 1 teaspoon oil op top of each cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.

Recipe – Sweet Potato Fries

Aviary Photo_131496437496919583

Prep Time: 15 minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into finger size long pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe – Baked Sweet Potatoes / Baked Shakarkandi

Aviary Photo_131496437848426098Prep Time: 5 minutes

Cook Time: 25 Minutes

Serves: 2

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into 1 inch cube pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe – Sweet Potato Cutlet / Shakarkandi Aloo Tikki

Aviary Photo_131484221263442901

Prep Time: 30 minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Sweet potato (shakarkandi): 1, large
  • Potato: 2 medium sized
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste
  • Green chili: ½ Teaspoon, crushed or paste
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: 2 tablespoons

Method

  • Cut the sweet potato into 4-5 pieces and each potato into 2 pieces. Place them in a pressure cooker with 5-6 cups of water. Cook till 3 whistles. Let the steam escape from the pressure cooker and open the lid, after 5-6 minutes. Take out both the potatoes.
  • Let it cool for 5-6 minutes, then peel and mash the potatoes in a bowl.
  • Add salt, black pepper powder, ginger, green chili, coriander leaves, lemon juice. Toss everything well.
  • Divide into 12 equal portions. Roll each portion into ball and flatten them using hand.
  • Heat a non-sticky tawa or pan.
  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 30 seconds.
  • Place the flat cutlets on the tawa as many as you can place on the tawa. Sprinkle 1 teaspoon oil on top of all the cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.

Recipe – Bell Pepper Fritters / Capsicum Bhajji / Shimla mirch ke pakode / Capsicum Pakora

Aviary Photo_131483411185003051

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Capsicum / Bell Pepper (Shimla Mirch): 2 medium
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ¼ teaspoon
  • Red chili powder: ½ teaspoon
  • Cooking oil: as required for frying

Method

  • Trim and cut the bell pepper into 1-inch square pieces and discard the seeds.
  • Mix besan, rice flour, salt, ajwain, red chili powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each bell pepper piece into the besan batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.

Recipe – Chili Cheese Sandwich

Aviary Photo_131483406275682463

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • Bread slices: 4
  • Grated mozzarella cheese: ½ cup
  • Green chili: 2, finely chopped
  • Green bell pepper: finely chopped, 2 tablespoons
  • Fresh coriander leaves: 1 tablespoon, finely chopped
  • Butter: 1 tablespoon
  • Salt: ½ teaspoon or to taste
  • Black pepper powder or crushed: ½ teaspoon
  • Dried oregano: ¼ teaspoon

Method

  • In a bowl, add grated cheese, green chili, bell pepper, coriander leaves, salt, black pepper powder, dried oregano and mix it well.
  • Take 1 slice of the bread and spread half of the mix evenly on one side of the slice. cover it with another slice of bread.
  • You can have it raw. Or, roast / grill both sides using butter on a Tawa or sandwich maker or grill.
  • Serve with green chutney or tomato sauce.