Category Archives: Tea Time Snacks

Recipe – Crispy Bread Squares

Aviary Photo_131563614474597916Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread Slice: 4
  • 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): ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Green Chili: ½ teaspoon, finely chopped
  • Coriander Leaves: ½ Tablespoon, finely chopped
  • Cooking oil: 2 Tablespoon

Method

  • Add besan, rice flour, salt, carrom seeds, red chili powder, green chili and coriander leaves in a bowl. Mix all.
  • Add water and make a smooth batter. Not too thin, not too thick, a semi thick batter, like idli batter.
  • Heat a non-sticky tawa. Add ½ tablespoon oil and spread all over the tawa. Heat it for 1 minute.
  • Now cut each bread into 2 equal halves, and then cut each half into another 2 equal halves. So, we have 4 squares from each bread slice.
  • Now dip each square piece into the besan batter and gently coat all around.
  • Place this pieces on the tawa. Likewise fill as many pieces you can adjust on the tawa.
  • Let it cook for 2 minutes and flip all pieces gently.
  • Pour ½ tablespoon oil all over and let it cook for another 2 minutes.
  • Cook until both side is crispy and golden brown.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.

Cook’s Note

  • Do not leave the bread edges dipped in the batter for more time. Otherwise, bread would be soggy and would crumble in the batter.
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Recipe – Chana Mixture / Chana Chur / Chana Snacks

Aviary Photo_131546502335483420

Ingredients

  • Chana Dal: 1 Cup
  • Thin Bhujia: 2 Tablespoon
  • Thick Bhujia: 2 Tablespoon
  • Fried Boondi: 2 Tablespoon
  • Peanuts: 2 Tablespoon
  • Oil: 2 Teaspoon and as required for deep fry
  • Turmeric Powder: 1/2 Teaspoon
  • Sambar Powder: 2 Teaspoon
  • Red chili powder: 1/2 Teaspoon
  • Salt: 1 Teaspoon
  • Sugar: 1 Teaspoon

Method

  • Wash the chana dal 2-3 time and soak in water for 3 hours.
  • Drain all the water and spread them on a cotton cloth to remove all excess water.
  • Now deep fry the chana dal until light brown and crispy. Take out and keep aside.
  • If you are making the bhujia and boondi at home, then deep fry them as well. Recipes are given below in the Cook’s Note section.
  • Heat 2 teaspoon oil in another pan.
  • Add peanuts and roast for 1 minute.
  • Add salt, sugar, turmeric powder, red chili powder, sambar powder and fry for another 2 minutes in medium heat.
  • Lower the heat to slow and add the roasted chana dal, thin and thick bhujia, fried boondi.
  • Mix gently and roast for 3 minutes low flame.
  • Turn off the heat and transfer to another bowl.
  • Serve hot or let it cool then store in air tight container.

Cook’s Note

Recipe – Homemade Boondi

Aviary Photo_131546540638864461Prep Time: 35 minutes

Cook Time: 15 minutes

Ingredients

  • Gram flour (besan): 1 Cup
  • Salt: 1 teaspoon or to taste
  • Turmeric powder: 1/4 teaspoon
  • Asafoetida (Hing): 1 pinch
  • Red chili Powder: 1/4 teaspoon
  • Citric Acid or Lemon juice: 1 teaspoon
  • Oil: ½ tablespoon and as required to deep fry

Other:

  • Hole dotted spatula or spoon with multiple small holes

Method

  • Filter gram flour and keep it in a bowl.
  • Add salt, hing, turmeric powder, red chili powder, oil and citric acid in the flour. Using a spoon mix it well. Add little water at a time and make a smooth dropping consistency paste. Cover the bowl for 30 minutes allowing it to ferment.
  • Heat oil for deep fry.
  • Apply some oil in the hole dotted spatula.
  • Take another small tablespoon and fill it with the prepared batter.
  • Now place the hole dotted spatula over the hot oil.
  • Using the other spoon, pour little batter over the hole dotted spatula and press it gently.
  • The batter will fall through the holes into the hot oil.
  • Fry the balls till light golden brown and drain it on a paper towel.
  • Likewise repeat the steps until the boondi batter is over.

Recipe – Thick Sev / Thick Bhujiya / Mota Bhujia

Aviary Photo_131546503126316477Prep Time: 35 minutes

Cook Time: 15 minutes

Ingredients

  • Gram flour (besan): 1 Cup
  • Salt: 1 teaspoon or to taste
  • Turmeric powder: 1/4 teaspoon
  • Asafoetida (Hing): 1 pinch
  • Red chili Powder: 1/4 teaspoon
  • Citric Acid or Lemon juice: 1 teaspoon
  • Oil: ½ tablespoon and as required to deep fry

Other:

  • Bhujia Maker and thick bhujia mold.

Method

  • Filter gram flour and keep it in a bowl.
  • Add salt, hing, turmeric powder, red chili powder, oil and citric acid in the flour. Using a spoon mix it well. Add little water at a time and make a very thick paste, kind of a smooth dough. Cover this dough for 30 minutes allowing it to ferment.
  • Apply some oil in the inside wall of the bhujia maker and the thick bhujia mold.
  • Using a spoon fill the bhujia maker and close it.
  • Heat oil for deep fry.
  • Press bhujia in a big coil shape from machine to hot oil. Medium the heat and allow bhujia to fry for some time then turn it over, fry till it turns light brown. Take it out on a oil absorbing napkin. Similarly fry all of the Bhujia.
  • Let it cool. Break them into small bhujia pieces and store them in an air-tight container.

Recipe – Spinach Pakora / Spinach Fritters

Aviary Photo_131543936787390050

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 16 pakoras

Ingredients

  • Spinach: 2 cups, shredded or thinly chopped
  • Water: As required
  • Gram Flour (Besan): 1 cup
  • Semolina (Sooji / Rava): 1 Tablespoon (Optional)
  • Salt: 1½ Teaspoon or to taste
  • Carom Seeds (Ajwain): 1/2 Teaspoon
  • Green chili: 2, finely chopped or crushed
  • Ginger: 1 teaspoon, finely chopped, crushed or paste.
  • Oil: As required for deep frying
  • Black Salt or chat masala: 1 pinch

Method

  • Chop the Spinach into thin pieces.
  • Wash the spinach and drain all the water. Transfer the chopped spinach to a bowl.
  • Add besan, semolina, salt, carom seeds, ginger and chili to the Spinach. Mix well. Add water to make a smooth dough, enough to make balls. Use very little water at a time.
  • Divide the dough into 16 equal portions.
  • Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
  • Once fried, take them out, drain excess oil and put on a kitchen napkin.
  • Sprinkle little black salt or chat masala all over the prepared pakoras.

Cook’s Note:

  • If you leave the dough for some time, it becomes watery due to water coming out from the Spinach. In this case, add a boiled and mashed potato or add besan to adjust the thickness. You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.

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 – 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.