Snacks

Showing 29 Result(s)
Snacks

Wheat Flour and Jaggery Biscuits

INGREDIENTS:

  • 1 cup- whole wheat flour.
  • 2 tbsp- oats powder(optional).
  • ½ cup- dry jaggery powder(sieved).
  • 1/4tsp nutmeg powder.
  • 3-4 tbsp- milk.
  • 3tbsp- ghee (room temp.).
  • Cardamom powder(optional).

METHOD: (with ROTIMATIC)

  • Sieve together wheat flour, oat flour, nutmeg powder, and salt.
  • Add some 3tbsp of ghee n rub with your hands till well mixed.
  • Add sieved jaggery to step 2 mixes gently with a spoon.
  • Add it to your dry ingredients
  • Add 3-4 tbsp of milk with water in your water container
  • Melted ghee in the oil container
  • Take flour balls from the side window 
  • Join apply some ghee n let it rest
  • If you have cookie press your dough is ready to enter it.
  • Press with cookie press n get the desired length of cookie.
  • Else you can roll it with a rolling pin to rectangle mark cuts with a knife in small rectangles n make holes in it with a fork.
  • In a preheated oven at 180-degree Celsius or 350-degree Fahrenheit.
  • Place your cookies on the baking tray.
  • Bake it for about 13-15 minutes till you get little browning of edges. 
  • You can even bake it with a preheated air fryer setting works perfectly.
  • Let it cool down do not touch hot cookies.
  • Store in airtight container.

METHOD:

  • Sieve together wheat flour, oat flour, nutmeg powder, and salt.
  • Add some 3tbsp of ghee n rub with your hands till well mixed.
  • Add sieved jaggery to step 2 mix gently with a spoon.
  • Add cold milk (only as much as you need to make a dough) and make a smooth dough. Refrigerate the dough for 15 minutes.  
  • If you have cookie press your dough is ready to enter it.
  • Press with cookie press n get the desired length of cookie.
  • Else you can roll it with a rolling pin to rectangle mark cuts with a knife in small rectangles n make holes in it with a fork.
  • In a preheated oven at 180 degrees Celsius or 350-degree Fahrenheit.
  • Place your cookies on the baking tray.
  • Bake it for about 13-15 minutes till you get little browning of edges.
  • Let it cool down do not touch hot cookies.
  • Store in airtight container.

Please note

1 cup measures= 235 ml

I did not add baking powder and these are just perfect bites, but if you want these softer, you may add 1/2 tsp of  baking powder.

You may skip oats and make these with whole wheat alone.

Using the cookie press will be tough for a first timer, but with practice, you will get better at it. This was my first attempt too.

Snacks

Flatten Rice and Spinach Cutlets

INGREDIENTS

  • 3-4 Boiled Potatoes(small)
  • 100 Grams Palak or Spinach
  • 1 Cup flattened rice/poha
    1 tsp Salt (or as per your desire)
  • ½ tsp Black Pepper
  • ¾ tsp Amchur Powder
  • ½ Red Chili Powder
  • ½ tsp Coriander Powder
  • 4 Green Chili’s (or as per desire)
  • 1-inch Ginger
  • ½ tsp Jeera
  • ½ tsp Coriander Seeds
  • oil
  • rice flour/cornstarch (whichever is available)

METHOD:

  • Grate all potatoes, chop spinach
  • Dip your poha /flatten rice flakes in some water for about 3-4 minutes it will start to swell up then strain and keep aside, let it dry for some time.
  • Mix all the ingredients with 1 tablespoon of rice flour/cornstarch.
  • Add a tbsp. of oil to lock the moisture of your cutlets.
  • Roll in your desired shape
  • Deep-fry or shallow fry on medium to high flame till golden brown.
  • Serve hot with dip of your choice.
Snacks

Vodka Pani Puri

INGREDIENTS

For vodka mint Water

  • Mint Leaves – 1 Cup
  • Cilantro / Dhaniya Leaves – 1.5 Cups
  • Ginger – 2 Inch
  • Green Chillies – 4
  • Chaat Masala – 2.5 Tsp
  • Asafoetida / Hing – ¼th Tsp
  • Roasted Cumin Powder – 1 Tsp
  • Black Salt – 2 Tsp or According to taste
  • Water – 6 Cups
  • Tamarind / Imli Water – ¾ Cups
  • Vodka – 60 ml or According to Taste
  • Masala Boondi – 3 Tbsp

For Stuffing

  • Boiled Potato – 1
  • Boiled Chick Pea / Chana – ½ Cup
  • Cilantro – 1.5 Tbsp
  • Black Salt – ½ Tsp
  • Chaat Masala – ½ Tsp
  • Red Chilli Powder – ¼ Tsp

Assembling

  • Puri – 20
  • Sweet Tamarind Chutney – 4 Tbsp

METHOD:

For Mint Water

  • In a grinder/mixer Jar take Mint Leaves, Cilantro Leaves, Ginger, Green Chillies, Chaat Masala, Hing, Roasted Cumin Powder, Black Salt and ½ Cup water. Grind till its very fine.
  • In a deep bowl, add the ground paste, Water, Tamarind Water, Vodka and Masala Boondi. Mix Well and keep in the refrigerator for cooling.

For Stuffing

  • In another bowl, Add all the ingredients for stuffing and mix well. While Mixing mash some chana and Potato.

Gol Gappa / Pani Puri

  • Follow my recipe of golgappas or pani puri

 

Snacks

Spicy and Tangy Potatoes

 INGREDIENTS 

  • 3-4 Boiled Potatoes (medium sized)
  • 2 Bay Leafs
  • 1/8 tsp Asafoetida
  • ¼ Cup yogurt
  • 2 tsp Desi Ghee or Clarified Butter

SPICE MIX

  • 2 tsp Coriander or Dhaniya Powder
  • ½ tsp Mango powder
  • 1 tsp Pomegranate Seed Powder
  • ½ tsp Cumin Powder
  • ½ tsp Kashmiri Red Chili
  • ½ tsp Salt
  • ¼ tsp Rock Salt
  • ¼ tsp Garam Masala

METHOD

  • Cut boiled potatoes in medium sized cubes.
  • Mix all spices in a bowl, drizzle it over the potatoes, coat them well.
  • Leave it aside for a minimum of 30 minutes
  • Heat clarified butter/ghee in a pan.
  • Add asafetida bay leaves and then beaten yogurt.
  • Cook well till oil separates minimum4-5 minutes.
  • Add potatoes turn the flame low let it cook for 3 minutes.
  • Turn off the flame and let it sit covered for 5-7 minutes
  • Garnish with cilantro and onions.
  • Serve with Punjabi chana and bhaturas.
Snacks

Afghani Chicken

Preparation time: 10 min
Cook time: 25 min
Serves: 4

INGREDIENTS

  • Full chicken cut (with bone/boneless)
  • Marination
  • Chat Masala for garnishing
  • 2 Tbsp Oil
  • 2 Tbsp Butter (to dab at the end)
  • Coal (optional)

INGREDIENTS FOR MARINATION

  • 2 Tbsp Ginger Garlic Paste
  • 1 tsp Salt (or as per your taste)
  • 1 Tbsp Vinegar
  • 1 Tbsp dry roasted Kasturi Methi
  • ½ Cup Thick Curd
  • ¼ Cup Fresh Cream
  • ½ – ¾ tsp White Pepper Powder or Black Pepper Powder
  • 3 Choti Elachi Powder
  • ½ tsp Garam Masala
  • 1 Tbsp Corn Starch or roasted Besan (gram flour)

OPTIONAL:

  • 8 – 10 Cashews
  • 2 Green Chilies

METHOD

  1. Wash chicken thoroughly, pat dry with kitchen towel.
  2. Put slice cuts on chicken (with bone).
  3. Marinate in above mixture of marinating ingredients.
  4. Soak cashew n green chilies in hot water(2tbsp) for 4-5 min n grind to thick paste to add to marinate.
  5. Activate a piece of charcoal.
  6. Put charcoal in a small bowl over marinated chicken, add a spoon of ghee on activated charcoal cover n let it rest for about half n hour.
  7. Leave the marinated chicken for a minimum of 2 hrs n max overnight
  8. Add a tsp of oil in any pan, heat it to high and when oil is hot add marinated chicken cook uncovered till chicken turns white from pink.
  9. Turn your flame to medium-low n cover n cook chicken for about 9-10 minutes maximum.
  10. Take out your chicken pieces align them in skewers n let them dry for some time
  11. There is marinate left in your pan cook it till marinate turns light brown, then coat your chicken with this cooked marinate cook over the flame or broil it for 3 -4 min.
  12. Garnish with little butter chat masala and cilantro on top.
  13. Serve hot with onion cilantro dip

 

%d bloggers like this: