Evergreendishes

Category: evening snacks

  • Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla | Makki Ka Dhokla

    Sweet Corn Dhokla / Makki ki dhokla  is an instant food ready within 30 minutes. It is light and ideal as evening snack. One can pack it in the lunch box too.

    Dhokla is a popular Gujarati snack. It is non-fried snack and usually made of gram flour. But today, different kinds of dhokla are made and  has two versions, traditional and instant.  Usually, the traditional one is fermented overnight and steamed the next day. But, instant versions are more popular as they are ready when needed. Additionally, an agent and sour curd is used to give the required sponginess.   I usually make khaman dhokla,  tri-colour dhokla, rawa dhokla and oats dhokla at home.

    sweet corn dhokla
    sweet corn dhokla

     

    In today’s recipe,  corn kernels are made into a puree with yoghurt. It is then mixed with semolina and steamed. Later, it is cut and seasoning is put into it. The other sweet corn recipes on the blog are : Corn and Peas Pulao, Spring Onion and Corn Pulao, Kidney Bean and Corn Salad

    About the event:

    Steamed food is healthy option that you can adopt for your cooking. Idli, dhokla, modak, nucchina unde are some of the dishes that we commonly associate with steaming. Well, this month, at Shh Secretly Cooking group, the theme is “Steamed Food”. The theme was suggested by Anu Kollan. Do check out her Vattayappam, Kerala style pancake, it looks delicious. Here, we are paired and the partner assigns secret ingredients to each other to prepare for the theme. I was paired with Poonam, a wonderful co-blogger. Hailing from Maharashtra, she shares many tasty dishes from that region. She gave me corn and oil and I made this Corn dhokla. Carom seeds and green chillies were the secret ingredients given to Poonam and she made the Gujarati Rice Khichu.

    shhh cooking secretly

     

    Sweet Corn Dhokla / Makki ki Dhokla Recipe :

    Ingredients:

    • 1 cup sweet corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice

    For the seasoning:

    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Method:

    • Put the frozen corn in water for sometime.
    • Remove and grind with curd, green chilli and ginger  to a smooth paste.
    • Put it in a bowl. Mix semolina to it.
    • Add salt.
    • Grease a bowl with little oil.
    • Heat the steamer.
    • Add soda and lime juice to it.
    • Mix, put in the bowl and set it to steam.
    • After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    • Cut into cubes.
    • Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

     

    Corn Dhokla / Makki ka dhokla
    Evergreendishesdev

    Corn Dhokla / Makki ka Dhokla

    Corn Dhokla / Makki ka dhokla is an easy and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 10 minutes
    Total Time 35 minutes
    Servings: 15
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Equipment Method

    Ingredients
      

    • 1 cup corn kernels
    • 1 cup semolina
    • 1/2 cup yoghurt
    • 3 green chilly
    • a small piece ginger
    • salt
    • 1/2 teaspoon soda
    • 1/2 teaspoon lime juice
    • For the seasoning:
    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seed

    Equipment

    • Steamer, wide bowl, ladle, small circular bowl, kadai

    Method
     

    1. Put the frozen corn in water for sometime.
    2. Remove and grind with curd, greem chilli and ginger  to a smooth paste.
    3. Put it in a bowl. Mix semolina to it.
    4. Add salt.
    5. Grease a bowl with little oil.
    6. Heat the steamer.
    7. Add soda and lime juice to it.
    8. Mix, put in the bowl and set it to steam.
    9. After 10 minutes, check if it is done. A tooth pick inserted comes out clean.
    10. Cut into cubes.
    11. Make seasoning, take oil in a pan, add  mustard seeds, as it crackle, put asafoetida and cumin. Pour it over the cut pieces. Garnish with fresh coriander and serve.

    Pin it for later :

    sweet corn dhokla
    Sweet Corn Dhokla

    If you have liked this post, do share it with your family and friends. If you ever make this Corn Dhokla recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Air fryer Vegetable Pakora | Guilt free Veg Pakoda

    Air fryer Vegetable Pakora | Guilt free Veg Pakoda

    Jump to Recipe Print Recipe

    Vegetable Pakora in air fryer is crispy, tasty and guilt free snack to have anytime.

    Monsoon is all set as we had a couple of showers this year. It’s one of the season that calls for delicious, spicy food. Pakodas, mirchi bhajji, samosa are some of the relished snacks at home.

    Today, I am so happy to share a guilt-free pakora recipe with all of you here. Air fryer is a boon to all of us. It helps us to create guilt free recipes without any hassle. Air fryer pakoras are almost similar like the fried ones without any guilt.

    Benefits of Air fryer:

    Air fryer is a blessing to all of us. We can enjoy many tasty recipes without deep frying in oil. It means, less consumption of oil and a way to healthy living. It is ideal to  cook for a wide range of dishes. Moreover, there is no need to slog in the kitchen for hours during summer.

    This is the first air fryer recipe that I am sharing here though I have tried various ones at home like wedges and tikkis. I will update about them soon.

    Philips Air Fryer:

    We are using the Philips Air Fryer, it is extremely good to prepare a wide range of dishes such as tikkis, wedges, samosas, pakoras and grilled vegetables. It is a good value for money. We are more so ever conscious of our health, this is the best investment we have made for ourselves.

    About the event :

    Sending this to ” Monsoon Time” at Healthy Wealthy Cuisines. It is a fortnightly event, where bloggers create a recipe on a pre-selected theme. The theme was suggested by Poonam Bachav. Poonam is a dedicated blogger who has many tasty recipes on her blog. I liked her beetroot pachadi, never tried making beet with curds in it.

    Other recipes from my co-bloggers

     

    What is pakora ?

    Pakora / Pakoda are deep fried Indian fritters made using chickpea flour. Different kind of pakoras are made such as onion, mix veg, cabbage etc. Although used as a snack, it is also served as an accompaniment with any meal.

     

    air fryer vegetable pakora
    air fryer vegetable pakora

    Air fryer Vegetable Pakora Recipe

    Let’s get to the recipe of air fryer pakora.

    Ingredients:

    • 1 carrot grated
    • 1 onion finely cut
    • 1 capsicum finely cut
    • 1 tablespoon coriander leaves
    • 1/4 cup besan
    • 1/4 cup rice flour
    • 2 tablespoon curd
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon carom seed
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chaat masala
    • salt
    • 2 teaspoon oil
    • little oil for brushing

    Method:

    1. Take the veggies in a bowl.
    2. Add the spice powders to it.
    3. Now,  put oil to it and mix with curds. Do not add water.
    4. Keep the mixture aside for half an hour. The mixture becomes moist with water released from the salt and vegetables.
    5. Pre-heat the air fryer for 3 minutes.
    6. Brush a little oil and put the pakoras in the air fryer with a spoon.
    7. Set the temperature and time. I kept it for 5 minutes twice.
    8. Check once and flip them.
    9. Remove and serve hot when ready with tomato ketchup. Repeat for the rest of the batter.

     

    air fryer vegetable pakora

    Air Fryer Vegetable Pakora

    Vegetable pakora in air fryer is tasty and healthy. It is ideal to serve with tea.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Total Time 1 hour
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup carrot finely shredded
    • 1 carrot grated
    • 1 onion finely cut
    • 1 capsicum finely cut
    • 1/4 cup besan
    • 1/4 cup rice flour
    • 2 tablespoon curd
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon red chilly powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon carom seed
    • pepper powder
    • chaat masala
    • salt
    • 2 teaspoon oil
    • little oil for brushing

    Method
     

    1. Take the veggies in a bowl.
    2. Add the spice powders to it.
    3. Now,  put oil to it and mix with curds. Do not add water.
    4. Keep the mixture aside for half an hour.
    5. Pre-heat the air fryer for 3 minutes.
    6. Brush a little oil and put the pakoras in the air fryer with a spoon.
    7. Set the temperature and time. I kept it for 5 minutes twice.
    8. Check once and flip them.
    9. Remove and serve hot when ready with tomato ketchup. Repeat for the rest of the batter.

    Pin Air Fryer Pakora to a Snacks Board:

    Vegetable Pakora in air fryer is crispy, tasty and guilt free snack to have anytime.
    air fryer veg pakoras

     

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • 3 quick snacks for evening cravings

    3 quick snacks for evening cravings

    3 quick easy snacks for evening snacks, it’s ideal for busy moms.

    When will the lockdown end? When will normal life recommence? Well, no one knows for sure.But what you can do is comfort yourself and feel rejuvenated from getting stuck at home and working from home. You can have a great experience by preparing some delicious recipes.These can become your easy evening snacks. Let us check out some common recipes at a glance.

    1. Paneer cutlet – Everyone enjoys fried things such as cutlet. With paneer as main ingredient and besan (bengal gram flour) as the other when you mix these two, you are destined to find a heavenly combination – paneer cutlet so, these can be used as a patty for vegetable burgers or added to a chaat. We need these ingredients – a cup of crumbled paneer, about the same amount of mashed, mixed veggies / boiled and mashed potato / coarsely pulsed sweet corn, 2 or 3 chopped green chillies, a fourth cup of bread crumbs, a tablespoon of ginger, 1/4 tsp of cumin (jeera), a medium-sized onion, 3/4 tsp garam masala powder, 1/8 tsp of turmeric powder, salt and a handful of coriander leaves.

    The veggies need to be boiled until they are soft. Sweet corn needs to be boiled well and then pulsed in a blender. Add these and paneer along with bread crumbs, cumin, salt, turmeric, ginger, coriander leaves, garam masala and green chillies. You need to make a dough, and if they are too soft, more bread crumbs can be added. The patties made from the mixture should not be too thick or too thin. A pan needs to be greased with oil and heated gently.  Fry both sides till golden and make one of the easy snack recipes Indian people love.

    cutlets
    cutlets
    1. Cheesy garlic bread – The lockdown cannot get any better than a warm slice of cheesy garlic
      bread delivered from the oven. It is time to take a look at the ingredients for the cheesy garlic bread recipe – salted butter, Italian or French bread, fresh granulated garlic, olive,salt and pepper, fresh parsley, shredded parmesan and shredded mozzarella

    The oven needs to be preheated, and the bread needs to be sliced in half, lengthwise. Butter, garlic, olive oil, salt and pepper needs to be mixed well in a mixing bowl. The mixture needs to be spread over both the halves. The bread needs to be wrapped with foil and baked for 10 minutes. The cheese has to be sprinkled after removing the bread from the oven, it should be golden and bubbly. These are among the best quick snack recipes.

    garlic bread
    garlic bread

    3.Noodle recipe – Noodles can be cooked with a variety of different veggies, making them healthy and nutritious. You need two packets of noodles, olive oil (2 – 3 tbsp), 1 tbsp of chopped garlic, 1 to 3 slit green chillies, a small onion, 2 to 3 cups of mixed veggies and a little salt and pepper. You also need a tbsp of sauce, 1 tsp of vinegar and 1-2 tsp of hot sauce.

    Bring 5 cups of water to boil. Add noodles and cook them without making them mushy. Drain the water and rinse these under cold water. Sprinkle some oil so that they do not become sticky. Now you need to add oil to a hot pan and put it on high flame. Sauté green chillies and garlic for a minute, you may onions too. Bell pepper, carrots and cabbage (or whatever veggies you have) need to be added. Fry them until they are half done, but still crunchy. Soya sauce, vinegar and hot sauce can be added. Now, add the cooked noodles, some salt and pepper; stir-fry for a few minutes and your easy noodle recipe is ready to be hot.

    noodles
    noodles

    (All  Pics Source : Unsplash.com )

    These quick snacks are great for all the evenings you spend at home. I hope you try them soon and let me know in the comment section or on social media.

    Let’s be connected, the follow buttons are on the side bar, do click on them. Subscribe to get a book of handy hints for free ! I have been updating my YouTube Channel do take a look. Do subscribe and press the bell icon to be notified of all updates.

     

     

     

  • Aloo Chaat / Bengali cuisine

    Aloo Chaat / Bengali cuisine

    Aloo Chaat is a delectable dish ideal to serve as a starter or evening snack. The goodness of potato with spices as a snack is made in different ways, this is from Bengali cuisine.

    When potatoes and chaat combine, it has to be something nice, isn’t it?  A toast to all the potato lovers, I join your bandwagon in this, potatoes are versatile and handy. They can be made into tasty snacks as Aloo 65 or a stir fry to serve with roti as Aloo Matar. Veg Jadoh is flavoursome and Aloo Matar Paratha is everyone’s favourite.

    About the West Bengal Cuisine:

    The Bengali cuisine is flavoursome and has a huge spread of confectionaries and desserts. The main course  uses some rare spices that add a taste to the dish. Panch phoran is one such mix that is used in many dishes.

    The Bengali cuisine has four varied type of dishes, charbya (food that is chewed), chosya (food that is sucked), lehya (food that is licked) and peya ( liquid ones). The wide range of milk based sweets, delicious snacks such as golgappa and the various lip smacking dishes from both the vegetarian and non vegetarian, makes it one of the most sought cuisine. Ghugni chaat is a popular and filling snack from this cuisine. The rice kheer from Bengali cuisine is utterly delicious and ideal for any festival.

    About the Shhhh Cooking Secretly group

    Well, Shhhh Cooking Secretly Challenge group has reached the last state and it has been a great experience cooking and learning many new culinary skills. It’s a group where we have visited one state each month, partners are assigned and we exchange two ingredients and prepare a dish. Later the members of the group, try to guess them. For this month, I was paired with Sujata Roy of www.batterupwithsujata.com She has a wonderful collection of bengali dishes on her blog, do check them out. The secret ingredients  given to me are  tamarind pulp and bengal gram  and I have prepared this lip smacking delicious aloo chaat. I gave Sujata, mustard and kalonji and she prepared  a tasty curry, Chanar Shorshe Jhal

    aloo chaat

    Aloo Chaat | Bengali Cuisine

     

     

    Ingredients:

    • 4 potato
    • 1 onion
    • 2 tomato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method:

    1. Soak the chana dal for sometime.
    2. Cook the chana dal and potatoes together al dente.
    3. Cut the onion finely.
    4. Chop the tomatoes into small pieces.
    5. Let the pressure release by itself. Peel the skin and cut them into cubes.
    6. Put the cubes in a bowl.
    7. Add onion pieces.
    8. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    9. Put the tamarind pulp.
    10. Mix all the ingredients together.
    11. Finally add tomato and garnish with coriander and lemon juice.
    12. Serve immediately.

    Take a tip:

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Aloo Chaat

    Aloo chaat is a lip smacking delicious chaat
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chats, evening snacks
    Cuisine: Bengali
    Ingredients Method Notes

    Ingredients
      

    • 4 potato
    • 1 onion
    • 2 to mato
    • 1 tablespoon bengal gram
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon chaat masala
    • 1 teaspoon tamarind puree
    • lemon juice
    • coriander for garnishing

    Method
     

    1. Soak the chana dal for sometime. Cook the chana dal and potatoes together in a pressure cooker al dente.
    2. Cut the onion finely.
    3. Chop the tomatoes into small pieces.
    4. Let the pressure release by itself. Peel the skin and cut them into cubes.
    5. Put the cubes in a bowl.
    6. Add onion pieces.
    7. Put chaat masala, coriander  powder, cumin powder, salt and chilli powder.
    8. Put the tamarind pulp.
    9. Mix all the ingredients together.
    10. Finally add tomato and garnish with coriander and lemon juice.
    11. Serve immediately.

    Notes

    Put chana dal and potato in  separate containers, wash the potatoes and cook them whole. Put chana dal with little water in another pan. Cook them for one whistle. Let the pressure release by itself. 

    Pin Aloo Chaat for later:

    Aloo Chaat is a delectable evening snack from Bengali cuisine. Boiled potatoes are mixed in a different spices to make a tasty snack.
    Aloo Chaat

    If you have liked this post, do share it with family and friends. Do leave a comment, and if you ever make this dish, take a picture and tag  @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Cabbage and Methi Muthiya | Gujarati cuisine

    Cabbage and Methi Muthiya | Gujarati cuisine

    Jump to Recipe

    muthiya | methi muthiya | gujarati muthiya | muthiya recipe

    Muthiya is a popular steamed snack from Gujarati cuisine. It was usually made with bottle gourd traditionally. But today, we find muthiyas of many kind. Here, I have used cabbage and fenugreek leaves along with onion. It turned out tasty and made a good side dish. 

    Muthia / Muthiya is made in different versions. Dudhi or bottle gourd is used in it and this is the  traditional  method of making muthiya. The others are made using different veggies and green leaves. Some of them are palak muthiya, alu muthiya, methi muthiya,  veg muthia. 

    Muthiya is steamed and then later tossed in a seasoning. Thus, it is a healthy Gujarati snack and ideal with a cup of hot tea. It may be deep fried also, but I love the steamed version. The deep fried muthias are usually used in ondhiyo and other kind of stir fry recipes of this cuisine.

    Do note that no water is used while mixing the dough, if needed, a tablespoon of it is added. 

    cabbage and methi muthiya
    cabbage and methi muthiya

    The other Gujarati dishes on the blog are:

    Gud Papdi, Khandvi,  Methi khakra, Tri-colour dhokla, Oats dhokla, 

     Cabbage Methi Muthiya

    Ingredients:

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste ( 2 chilly and a inch of ginger)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 2 tablespoon oil
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Equipment: 

    steamer, cooking pan, ladle, spoon, steaming pan

    Method:

    1. Grate the cabbage.
    2. Grate the onion. 
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime. 
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the  grated cabbage and onion. Put them along with fenugreek leaves, oil, curd and mix them thoroughly.  Knead it to form a dough. 
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve. 

    Print Recipe

    cabbage and methi muthiya
    Evergreendishesdev

    Cabbage and Methi Muthiya

    5 from 8 votes
    Cabbage and methi muthiya is a tasty and healthy snack from Gujarati cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course: evening snacks
    Cuisine: Gujarati
    Ingredients Method

    Ingredients
      

    • 1 cup besan
    • 1 cup wheat flour
    • 1/2 cup semolina
    • 1 cup cabbage grated
    • 1 onion grated
    • 1 bunch fenugreek finely chopped
    • ginger chilly paste 2 chilly and a inch of ginger
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • asafoetida
    • 1 teaspoon sugar
    • salt
    • 1 tablespoon curd
    • 1/4 teaspoon soda
    • 1 teaspoon sesame
    • Seasoning:
    • 1 tablespoon oil
    • 1 teaspoon mustard
    • asafoetida
    • turmeric powder
    • 1 teaspoon sesame
    • a few curry leaves

    Method
     

    1. Grate the cabbage.
    2. Grate the onion.
    3. Cut the methi leaves and wash it well. Put it in a colander for sometime.
    4. Take a wide bowl, add wheat flour, gram flour, semolina, turmeric powder, cumin powder, coriander powder, asafoetida, sesame, baking powder and salt. Mix them.
    5. Squeeze the water from the grated onion and cabbage. Put them along with fenugreek leaves, oil, curd and mix it well. Knead it to form a stiff dough.
    6. Make them into four rolls of elongated shape.
    7. Heat a steamer with some water. Smear a little oil in the tin and keep the rolls in it.
    8. Steam it for 10-12 minutes, once it is done, remove them and cut them into discs.
    9. Take oil in a pan, put mustard seeds, once it splutters, put asafoetida, turmeric powder, sesame and curry leaves. Now, put the discs in it and mix it well. Once it is warm, remove and serve.

    cabbage and methi muthiya

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  • Khandvi | Suralichi Vadi | Recipe with video

    Khandvi | Suralichi Vadi | Recipe with video

    Jump to Recipe Print Recipe

    Khandvi / Suralichi Vadi is a savoury snack from Maharashtrian and Gujarati cuisine. Yellowish, tight rolls of gramflour and curd , tempered with spices make a good snack anytime. They are slightly spicy and tangy in taste. It is also known as Surlicha Vadi and Patuli. It is one of the dishes that you can easily make in less than 30 minutes, tasty and ideal to serve with any course of meal.

    Any tips for making perfect khandvi?

    Like any new recipe, this dish also needs practice. The key to making a perfect khandvi:

    • You need sour butter milk.
    • Take the proper measurement of ingredients.
    • Once it is done, spread it quickly on the greased plate as thin as you can.
    • Sieve the gram flour before using it.

    Is there any substitute for buttermilk?

    Thick curd can be used. Blend and mix it with two glasses of water. 

    What can one do if the curd is not sour?

    It is best to keep a day out prior to making. But incase, you have not kept it or planned in the last minute, lime juice may be added to the batter.

     Khandvi/ Suralichi Vadi Recipe

    1 cup = 200 ml

    Ingredients:

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon turmeric powder
    • 2 tablespoon fresh grated coconut
    • 1 tablespoon chopped coriander
    • salt

    Method:

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil. You will need it later.
    3. Whisk the curd, mix it with water.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.
    8. Make seasoning in a small pan. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder.
    9. Garnish with grated coconut and finely chopped coriander over it.
    10. Put seasoning over it.
    11. Slowly, roll it from one end to the other.
    12. Cut into small spirals.
    13. Khandvi is ready to serve.

    Take a tip:

    • Make in small quantities, it will be easier to spread it. 
    • Making perfect khandvi needs practice. My suggestion is to make it in a small quantity. Use the same measurements as given above. 

    Check out the video :

    Khandvi / Suralichi Vadi
    Evergreendishesdev

    Khandvi / Suralichi Vadi

    5 from 6 votes
    Khandvi is a popular snack from Maharashtrian as well as Gujarati cuisine of India. It is a savoury, bite sized snack ideal to serve with tea.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: appetisers, evening snacks
    Cuisine: Gujarati, Maharashtrian
    Ingredients Method

    Ingredients
      

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tbsp oil
    • 1/2 tsp mustard seed
    • 1/4 tsp asafoetida
    • 1/2 tsp turmeric powder
    • salt

    Method
     

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil.
    3. Whisk the curd, mix it with water. Again, whisk it.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.Make seasoning in a small pan.
    8. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder. Garnish with grated coconut and finely chopped coriander over it.
    9. Put seasoning over it.Slowly, roll it from one end to the other
    10. Cut into small spirals. Khandvi is ready to serve.

    A few other snack recipes from blog are Vegetable and Vermicelli Cutlets, Cornflakes Bhel,

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  • How to make Dahi Vada

    How to make Dahi Vada

    Dahi vada is a popular snack usually served during parties and celebrations. The fried dumplings made of urad dal are immersed in curd and served, make a good accompaniment with any meal. It is known as Dahi Balle in North India. 

    The affair with dahi vada is a long one, it’s been my favourite since childhood and now my hubby and children too love it. The vadas are made of urad dal and taste good by itself. Idli-vada is a popular combination in South India which is cherished by all. Sambar and chutney are the main accompaniments. The same vadas are dunked in curd and garnished with seasoning and other condiments.

    Dahi Wada
    Dahi Wada

    Why Dahi Vada is an ideal choice in most parties?

    • It is loved by all, kids and adults alike.
    • It can be made ahead and kept.
    • Excess quantity can be stored in refrigerator.

    Let’s get to the recipe of Dahi Vada: 

    It involves four steps: a) soaking b) grinding c) making of vadas d) making of dahi vadas

    Ingredients:

    To make vadas: 

    • 1 cup urad dal
    • 4 green chilly
    • 1 inch ginger
    • curry leaf
    • coriander
    • coconut pieces
    • salt 
    • oil for frying

    To make dahi vadas: 

    • 12 vadas
    • 1/2 litre curd / yoghurt
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves
    • tamarind chutney
    • chilly powder
    • coriander leaves for garnishing

    Method:

    To make vadas: 

    1. Wash and soak urad dal in water for two hours. 
    2. Put the soaked dal in the jar; add green chilly, ginger and coriander to it, a small quantity of water, grind them to a fine paste.
    3. Remove the batter in a bowl. Add salt, curry leaves, coconut pieces to it. Mix it thoroughly.
    4. Heat oil in a pan. Take a small quantity of the batter, make it in the shape of a doughnut. Slowly, slip it into the oil. Put a couple more into it.
    5. Deep fry until golden in colour. 
    6. Repeat for the rest of the dough. Do check the collage given below. 

    Take a tip:

    • Making of vadas require practice.
    • A few grains of pepper may be added to it.
    • Add not more than 1/2 cup of water while grinding the batter.

     

    To make dahi wadas: 

    1. Blend the curds, do not add water.
    2. Add salt to it.
    3. Make seasoning in a small pan, add mustard seeds, as they splutter, put asafoetida and curry leaves. Put it over it.
    4. Put the wadas in it.
    5. While serving, garnish with a little sweet chutney, chilly powder and coriander.
    urad dal wada collage
    urad dal wada collage

     

     

     

    dahi vada

    Dahi Vada

    Print Recipe
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 4 green chilly
    • 1 inch ginger
    • curry leaf
    • coriander
    • coconut pieces
    • oil for frying
    To make dahi vada
    • 12 vada
    • 1/2 litre curd /yoghurt
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • few curry leaves
    • tamarind chutney
    • chilly powder
    • coriander leaves for garnishing

    Method
     

    To make Vadas
    1. Wash and soak urad dal in water for two hours
    2. Put the soaked dal in the jar; add green chilly, ginger and coriander to it, a small quantity of water, grind them to a fine paste.
    3. Remove the batter in a bowl. Add salt, curry leaves, coconut pieces to it. Mix it thoroughly.
    4. Heat oil in a pan. Take a small quantity of the batter, make it in the shape of a doughnut. Slowly, slip it into the oil. Put a couple more into it.Deep fry until golden in colour. 
    5. Repeat for the rest of the dough. Do check the collage given below. 
    To make Dahi Vadas:
    1. Blend the curds, do not add water.Add salt to it.Make seasoning in a small pan, add mustard seeds, as they splutter, put asafoetida and curry leaves. Put it over it.Put the wadas in it.While serving, garnish with a little sweet chutney, chilly powder and coriander.

    Notes

    • Add very little water while grinding the batter.
    • Making of vadas needs a little practice.
    • If you cannot make like doughnuts, put them as small balls and deep fry. 

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  • Moong Dal Bada / Rajasthani cuisine

    Moong Dal Bada / Rajasthani cuisine

    The cuisine of Rajasthan is unique, flavoursome and makes a good use of lesser known ingredients. I love the dishes from this cuisine and my list of dishes to post here is extensive. Today, I have Moong Dal Bada.

    It’s that time of the month when we bloggers traverse to a particular state, to cook and learn along with a partner. The partners of Shhh secretly cooking group are paired, they exchange two secret ingredients and cook a dish accordingly. My partner was Priya Iyer from www.the photowali.wordpress.com. As the cuisine is vast and interesting, we made a detailed study about it and later shared the ingredients. Green moong and onion were the two ingredients given to me and I made these moong dal bada, they are absolutely delicious with green chutney.

    I had given Priya, coriander and cumin and she prepared Gatte Ki Sabzi, do check it, looks delicious.

    I love using green moong in my cooking, salad, stir fry and pulav are the commonly prepared dishes. Now, I have this one, to add to my repertoire.

    moong dal bada
    moong dal bada


    Other Rajasthani dishes that I have shared here are Gatte Ki Sabji, Quick Kadhi, Imli ka Amlana, Masala Mathri and Khasta Kachori.

    Let’s get to the recipe of Moong Dal Bada

    Ingredients:

    • 1 cup whole green moong bean
    • 4 flakes garlic
    • 1.5 inch ginger
    • 2 tablespoon coriander seed
    • 1 tablespoon fennel seed
    • 1 onion
    • coriander
    • 3 green chilly
    • a pinch of asafoetida
    • 1/2 teaspoon dry mango powder
    • 1/4 teaspoon black pepper powder
    • 1/2 teaspoon red chilli powder
    • salt to taste
    • oil for frying
    • chaat masala to sprinkle

    Method:

    1. Wash and soak the green moong for 6 -8 hours.
    2. Drain dal. Grind it along with green chilly, ginger and garlic, put very little water.
    3. Dry roast coriander seed and fennel seed for two minutes. Once it cools, grind it coarsely. This is the spice mix.
    4. Add all the other ingredients as dry mango powder, salt, pepper powder, chilli powder, spice mix, finely chopped coriander to the dal paste that you made. Mix thoroughly.
    5. Heat oil in a pan. Take a small ball of the batter, shape them into balls. Put a couple of them in the oil and deep fry them on medium heat until golden in colour.
    6. Repeat for the rest of the batter.
    7. Sprinkle a little chat masala over it and serve with green chutney.

    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 cup green moong
    • 4 flakes garlic
    • 1.5 inch ginger
    • 3 green chilly
    • 2 tablespoon coriander seed
    • 1 tablespoon fennel seed
    • 1 onion
    • coriander
    • 3 green chilly
    • a pinch of asafoetida
    • 1/2 teaspoon dry mango powder
    • 1/4 teaspoon black pepper powder
    • 1/2 teaspoon red chilli powder
    • salt to taste
    • oil for frying
    • chat masala to sprinkle

    Method
     

    1. Wash and soak the green moong for six to eight hours.
    2. Drain and put it aside in a colander.
    3. Dry roast coriander seed and fennel seed for two minutes. Once, it gives a good aroma, coarsely grind. This is the spice mix.
    4. Grind the green moong along with green chilly, ginger and ginger with very little water.
    5. Remove the batter in a bowl.
    6. Add all the other ingredients to it, black pepper, red chilli powder, amchur powder, salt, spice mix, coriander. Mix thoroughly.
    7. Heat oil, make balls and put them in it. Deep fry on medium heat until golden in colour.
    8. Remove them on a tissue paper, repeat for the rest of the dough.
    9. Sprinkle a little chat masala over the badas, serve with green chutney.
    moong dal bada
    moong dal bada

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  • Avalakki Upkari / Hachida Avalakki / North Karnataka

    Avalakki Upkari / Hachida Avalakki / North Karnataka

    Jump to Recipe Print Recipe

    Avalakki Upkari / Hachida Avalakki is a popular snack from North Karnataka. Thin flakes of flattened rice is mixed with coconut, cucumber, onion, tomato, chilly powder to form a tasty snack. It is commonly made for breakfast or as a evening snack.

    This is a humble snack which has never withered with time. It’s been passed on through generations, the only change is the variety of dressing that we put over it. Onion was hardly used in the earlier days. Now, onion and sev mixture, are added to it along with other ingredients. It is ideal as a quick snack or on those days when you do not want to cook. It is also good for fasting menu sans onion.

    Children like avalakki upkari and most often, it is our Sunday breakfast. One can customise this snack as per their need. Grated carrot, finely cut capsicum may be added, onion can be avoided and the amount of coconut that goes into it is as per the liking of the indivdual.

    A variety of mixture or sev may be added to it. This is one of the snacks I relish anytime.

    Avalakki Upkari / Hachida Avalakki
    Avalakki Upkkari / Hachida Avalakki
    avalakki upkari / hachida avalakki

    Let’s get to the recipe of Avalakki Upkari /Hachida Avalakki

    • 4 cup thin poha
    • 2 teaspoon oil
    • 2 teaspoon ghee
    • 1.5 teaspoon chilly powder
    • salt to taste

    For garnishing: 

    • 1 onion
    • 2 tomato
    • 4 cucumber
    • 2 cup fresh coconut
    • green chilly
    • mixture or sev (optional)
    • 1 lemon

    Method:

    1. Take a wide bowl, add chilly powder and salt to it. Mix it. Add thin poha to it and mix it well. Now, this can be stored for a couple of days. Use as much quantity you need with vegetables.
    2. Take the required quantity of mixed poha, add grated coconut, onion and cucumber to it. Mix it well. Add any mixture that you have to it, this is optional. Put lime juice and tomato pieces, mix it and serve.
    avalakki upkari
    Evergreendishesdev

    Avalakki Upkari / Hachida avalakki

    5 from 2 votes
    Avalakki upkari or hachida avalakki is a traditional snack from North Karnataka. Rice flakes are mixed with fresh coconut and veggies to make a tasty snack.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 6 people
    Course: Breakfast, evening snacks
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 4 cup thin flattened rice
    • 2 teaspoon oil
    • 2 teaspoon ghee
    • 1.5 teaspoon chilly powder
    • salt
    To make avalakki upkari
    • 4 cucumber
    • 1 onion
    • 2 tomato
    • 2 cup fresh coconut
    • 1 lemon
    • coriander
    Other ingredients
    • sev or mixture for topping (optional)

    Method
     

    1. Take a wide bowl, add ghee and oil to it. Put salt and chilly powder, mix it well. Add rice flakes and mix them together. This mixed rice flakes can be kept for a week.
    2. Chop onion, tomato and cucumber finely.
    3. Take the required quantity of mixed rice flakes, add grated coconut, onion and cucumber. Put lime juice, mix it well. Finally, add tomato and sev (if using), mix and serve immediately.

    Notes

    • No water is added here. The water released from onion and cucumber helps to soften.
    • Roasted papad, sev or mixture may be added.

    Pin it for later:

    Avalakki Upkari is a traditional snack from North Karnataka. It is a no cook vegan and gluten-free snack. Give a try to it.
    Avalakki Upkari / Hachida Avalakki
    Avalakki Upkari

    I am sending this post to 67 th Healthy Wellthy cuisines with the theme “No Cook Affair at HW” . Here are the other no cook recipes by co-bloggers of our blog hop :Carrot and Cucumber Mini Bites,Watermelon Gazpacho, Green Chick Pea Salad in Mustard Vinaigrette, Sun FlowerButter Apple Sandwich,Easy Marinated Veg Salad,Avocado Chaat, Kachumber Salad,

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  • Maggi Bhel / quick chaats

    Maggi Bhel / quick chaats

    Children need a variety of snacks especially in the evenings. I am always on the look out for something interesting. Maggi Bhel is a quick snack that can be made at a short notice. It is tasty and super liked at home.

    This snack can be easily made in fifteen minutes. I usually make a small quantity ( single serving) and thus my measurements are the same. It involves dry roasting of the noodles, roast them well as they are not cooked any further.

    Here are a few facts about Chaats:

    1. This is loved by children as it has noodles.
    2. It makes a good and easy snack to make in the evenings.
    3. It is something different than the regular noodles.
    4. You can be creative as you wish, add more toppings or just limit to the mentioned ones.

    Here are some finger- licking chaat recipes that I had posted earlier :Bhel Puri, Ragda Patties, Sev Puri,

    Maggi Bhel
    Maggi Bhel

    Ingredients:

    • 1 slab maggi noodle
    • 1 small onion
    • 1 tomato
    • 1/2 teaspoon chilli powder
    • 1 packet maggi masala
    • a few roasted peanut
    • salt

    Method:

    1. Take a slab of maggi noodle, break it into small pieces. Roast them on a low flame until golden brown in colour.
    2. Cut the onion finely.
    3. Choose a red firm tomato, chop it into small pieces.
    4. In the roasted noodles, add onion, maggi masala, chilli powder and roasted peanut. Mix them
    5. Finally add tomato and garnish with chopped coriander.

     

    Maggi Bhel
    Evergreendishesdev

    Maggi Bhel

    Maggi Bhel is a quick snack to make in the evening. It is tasty and can be made in ten minutes. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Course: evening snacks
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 slab maggi noodle
    • 1 small onion
    • 1 tomato
    • 1 packet maggi masala
    • 1/2 teaspoon chilli powder
    • roasted peanut

    Method
     

    1. Take a slab of maggi, break it into pieces and dry roast it until golden brown in colour.
    2. Chop the onion finely.
    3. Take a bright red firm tomato, cut into small pieces.
    4. Add onion to the roasted noodles. Put maggi masala, chilli powder, roasted peanut and salt to it. Mix them well.
    5. Add tomato and garnish with finely chopped coriander.

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    Pin it for later:

    maggi bhel
    maggi bhel

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    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon. 

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