Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Monday 11 May 2020

Aloo manchurian | Potato manchurian

Aloo manchurian | Potato manchurian | Aloo manchurian recipe




Aloo manchurian or potato manchurian is one of the simple yet tasty Indo-chinese manchurian recipe. Aloo manchurian can be served as starter or tea time snack. Steps for this snack are almost same like gobi manchurian. But in aloo manchurian, first we have parboil/half cook the cubed potatoes and then we have to deep fry the potatoes. Rest of the steps are same as gobi manchurian. Aloo manchurian can be served as both starters or even as a side dish to other Indo chinese rice recipes.

You can also use baby potatoes in place of normal potatoes. It also tastes good. Aloo manchurian is a very easy to make dish with spicy, sweet and tangy flavor.


Ingredients :

Potatoes - 2 (medium size)
Water for boiling potato - 3-4 cups
Salt - 1 tsp

For batter:

Maida - 1 cup
Corn flour - 1 tbsp
Red chilli powder - 1-2 tsp
Turmeric powder - pinch
Ginger garlic paste - 1 tsp
Salt to taste

For manchurian sauce/gravy:
Oil - 3-4 tsp
Garlic - 5-6 cloves
Green chillies - 1-2
Onion - 1
Capsicum - 1
Soya sauce - 2 tsp
Chilli sauce - 2-3 tsp
Tomato ketchup/Tomato sauce - 2-3 tbsp
Corn flour - 1 tbsp
Salt to taste


Method:

Wash and peel the potatoes. Cut in to cubes. 



To a vessel, add water and a tsp of salt. Add the potatoes. Let it cook for 5-6 mins or until the potatoes are half cooked. Do not over cook the potatoes. 









In a vessel, add maida, corn flour, ginger garlic paste, red chilli powder, turmeric and salt. Add little water and mix well. Add cubed potatoes in to it and again mix it well.



Put the diced potatoes in to the batter,mix well. In a kadai, heat oil in medium - high flame.  Drop the potatoes one by one in to the oil, using a spoon. 



Fry until they become golden brown. Take it out and keep it aside. 




In another pan/kadai, add 3-4 tsp of oil. Add chopped garlic cloves. Saute for 2 mins. Flame should be in medium-high heat. 



Add chopped green chillies, finely chopped onion. Saute for 2-3 mins. Add little salt.  






Add capsicum to it. Saute for 2 mins. Do not over cook the capsicum. Let it be crunchy.



Add Soya sauce, chilli sauce, tomato sauce/ tomato ketchup Mix well.



In a bowl, make corn flour slurry by mixing a tbsp of corn flour with little water. Add it to the gravy and mix well. 






Add fried potatoes in to it. Mix gently.



Finally serve tasty snack aloo manchurian with tomato ketchup, & you can sprinkle some coriander leaves while serving. 






Tuesday 28 April 2020

Peanut chat | Peanut chat recipe | Boiled peanut chat | Groundnut chat recipe

Peanut chat|Peanut chaat|Peanut chaat recipe|Boiled peanut chat|Groundnut chaat recipe




Peanut chaat is a tasty chaat or snack prepared with boiled raw peanuts tossed with spices, grated carrot, finely chopped onion, tomato and coriander leaves.
Peanut chaat is one of the famous street food we can see in most of the tourist places.

You can prepare this peanut chaat quickly, if you have all the ingredients ready in hand. This is an healthy snack which can be served any time and can be served as both snack or salad.

There are many ways to make peanut chaat recipe. In another way, we can make this recipe with deep fried peanuts or masala peanuts. But compared to that recipe, this one is healthy as we are using raw peanuts here, and this recipe is completely oil free, and fully loaded with veggies.


Ingredients:

Peanuts - 1 cup
Onion - 1 (medium size)
Tomato - 1-2(small size)
Carrot - 1(small)
Coriander leaves - 2tbsp
Green chillies - 1-2
Red chilli powder - 1tsp
Lemon juice - 1tsp
Salt to taste

Method:

Add Peanuts in to the cooker. Add 1-2 cups of water and cook the peanuts for about 1-2 whistles.




Finely chop onion, tomato, coriander leaves and green chillies. Grate the carrot.





Add onion, tomato, carrot, coriander leaves and green chillies to the boiled peanuts.





Add cumin powder, chat masala, red chilli powder and salt. Add 1 tsp lemon juice. Mix well.




Serve peanut chat as evening tea time snack



Wednesday 13 November 2019

Girmit / Masala Mandakki


Girmit, also known as masala mandakki is a popular street food in north karnataka. This tea time snack is very easy to prepare & is also very tasty. Girmit tastes almost like bhel puri, but ingredients are slightly different. Girmit is prepared by using spicy chutney or girmit masala,which is prepared by using onion, tamarind pulp, jaggery and girmit masala powder. We have to first prepare girmit masala powder,and then we add it while preparing chutney/girmit masala.

Ingredients:
Puffed rice / mandakki - 2 Cups
Onion chopped - 1/2 Cup
Tomato - 1/4 Cup
Coriander leaves finely chopped - 2 tbsp
Roasted Gram / Putani / Hurigadale - 1/4 Cup

For Girmit masala powder :
Mustard Seeds - 1/2 tsp
Cumin seeds / Jeera -  1/2 tsp
Coriander Seeds - 1 tsp
Cinnamon - 1 Piece
Cloves - 2-3

For Girmit Masala :
Oil -  2 tbsp
Mustard seeds - 1 tsp
Cumin seeds / Jeera -  1 tsp
Curry leaves
Finely chopped Onion - 1/2 Cup
Green chilli - 1 tsp
Tamarind extract - 1/4 Cup
Jaggery - 2 tsp
Salt - 1 tsp
Turmeric powder - 1/4 tsp
Girmit masala powder - 2 tbsp



Method:

  • In a mixer jar, take roasted gram/hurigadale & powder it. Keep it aside.

  • In a pan, add mustard seeds, cumin seeds, coriander seeds, cinnamon and cloves. Dry roast them for few minutes.Transfer these ingredients in to mixer jar and make fine powder. Keep it aside.














  • Heat a pan with little oil. Add cumin seeds, mustard seeds. when mustard start to splutter, add curry leaves, finely chopped green chillies, finely chopped onion. saute until onion becomes translucent. 

  • Then add tamarind pulp, Turmeric powder, jaggery, salt, prepared girmit masala powder. Let this mixture boil for few secs. 













  • When it starts to thicken, switch off the stove.  














  • In a mixing bowl, take puffed rice/ mandakki. Add finely chopped onion, tomato, roasted gram powder, prepared girmit masala. Mix it well. 












  • Tasty and spicy girmit or masala mandakki is now ready to serve. while serving, garnish with some finely chopped coriander leaves.



Friday 24 February 2017

Peanuts Ladoo

Ingredients:

Peanuts - 1 cup
Grated jaggery - 1/4 cup
Cardamom

Method:

Take raw peanuts in a thick bottomed pan. Roast them in medium flame until they become crunchy.




  • Once the peanuts are roasted well and crunchy, switch off the stive and let the peanuts cool at room temperature.
  • Once it cools, peel off the skin by rubbing the peanuts between palms.




  • Grind the peanuts with grated jaggery and cardamom. Grind it in to coarsely(Here I have used 'pulse' option in my mixer-grinder).




  • Take the ladoo mixture in a plate. Take small portion and shape it in to ladoos. Now, healthy and tasty peanut ladoo is ready to be served.


You can store these peanut ladoos in an air tight container.

Thursday 9 February 2017

Mangalore buns | Banana puri | Sweet banana buns | Mangalore banana buns

Mangalore buns | Banana puri | Sweet banana puri | Mangalore banana buns




Recipes from south India are not only delicious, but also they are healthy. There is something special in each and every distinct category of cuisines from southern states. 

Mangalore buns or mangloor buns is one of the famous recipe of mangalore. You can serve this mangalore buns as tea time snack.

This sweet fried buns are made by using mashed banana and maida. You can also add wheat flour in place of maida. Usually these buns are made by using small sized banana which is called as 'yelakki/elakki'. But you can also use any other variety, if it is not available. Usually,  Mangalore buns is served with coconut chutney. 


Ingredients

Wheat flour/Maida - 1 cup
Banana(small sized/yelakki) -3 to 4 / Robusta - 1 to 2
Sugar - 4-5 tbsp
Salt to taste
Cumin seeds - 1 tsp
Baking soda -1/2 tsp
Buttermilk/curd - 1/2 cup
Oil for deep frying

Method

Peel and mash the bananas.You can even grind it in to smooth paste using mixer grinder. Add sugar, salt, baking soda, cumin seeds, and little curd/buttermilk. Add wheat flour little by little and knead it into a soft dough. Dough should be sticky and softer than the chapathi dough.



Cover the dough with cloth and allow it to rest at room temperature for 4-5 hours. After that you have to knead the dough once again. Make lemon sized balls, put it on plastic sheet greesed with little oil. Put some oil to the hand also, so that the dough will not stick to the hand. Using hand, flatten it in to thick round shape. You can also do this process using chapathi roller. But I feel easy using hands.





Take a frying pan. Heat oil on medium-high flame. Fry the buns on medium-high flame until it turns in to golden brown color.





Serve these soft fluffy mangalore buns with coconut chutney or any other chutney or sambar.