Mocha coffee cookies

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Mocha Coffee Cookies are exquisite and melt in the mouth cookies. Serve it as a snack or with milk in the mornings.  Recently, I was selected for the Belly Nirvana Campaign by Plattershare in association with Place of Origin Indian Tastes Delivered. I received a Leo Breakfast Blend Coffee Powder and Mocha Chocolate drink powder.  (more…)

How to make chiwda at home

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Chiwda is one of the snacks stored in the kitchen shelves. It is primarily made during Diwali, when a variety of snacks are prepared. Here is my version of Chiwda recipe.

Plain chiwda is usually made by frying flattened rice or poha. It is then mixed with spices and other condiments. But, here we are lucky enough to get the ready version of it. Thus, it was only the seasoning that I made.

Ingredients:

  • 1/2 kilogram plain chiwda
  • 1/2 cup groundnuts
  • 1/2 cup split dalia (putani)
  • 8 cashewnuts
  • 15 raisins
  • curry leaves
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon cumin
  • 1 teaspoon sesame
  • 1 teaspoon chilly powder
  • 1/2 teaspoon sugar
  • salt to taste
  • oil for frying and roasting

Method:

  1. Take oil in a thick bottom pan. Deep fry the ground nuts in oil. Do not burn them. Remove them and put them aside.
  2. Now, similarly fry the other ingredients, split dahlia, cashewnuts, raisins and curry leaves seperately.
  3. If you do not have readymade chiwda, you need to fry the rice flakes (poha or aval) also.
  4. Remove the excess oil in a bowl. You need two tablespoon of oil for the seasoning.
  5. Add mustard seeds, as it splutters put cumin and then the sesame seeds. After a few seconds, put turmeric powder, asafoetida, chilly powder, salt and sugar. Mix well and heat it for a few seconds.
  6. Add all the fried ingredients and plain chiwda to it.
  7. Mix well and heat it on a low flame for three to four minutes.
  8. Once it is cool, store in an air tight container.

Take a tip: To make chiwda, deep fry thick aval in oil and keep it aside, then proceed with the recipe. Alternatively, used the ready one, it is not deep fried also.

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making of chiwda

Deep fry the groundnuts, split dahlia, cashew pieces, raisins and curry leaves separtely.

making of chiwda how to make chiwda at home How to make chiwda at home collage chiwda 300x300

making of chiwda

Make the sesoning. Take two tablespoon of oil, add mustard seeds, as it crackles put cumin and then sesame. Next add turmeric powder, asafoetida, chilly powder, salt and sugar. Mix well and let cook for a few seconds. Then add the plain chiwda to it and mix.

 

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chiwda

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chiwda

chiwda how to make chiwda at home How to make chiwda at home chiwda2
Print

How to make chiwda

Chiwda is a delectable snack to binge on. It is usually made during festivals as Diwali and Holi. 

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Author jayashree

Ingredients

  • 1/2 kilogram plain chiwda
  • 1/2 cup ground nuts
  • 1/2 cup split dahlia
  • 8 cashewnuts
  • 15 raisins
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon cumin
  • 1 teaspoon sesame
  • 1 teaspoon chilly powder
  • 1/2 teaspoon sugar
  • salt to taste
  • curry leaves
  • oil for frying and roasting

Instructions

  1. Take oil in a pan. Deep fry the groundnuts. Remove them and keep aside.

  2. Similarly, fry the split dahlia, cashew nuts, raisins and curry leaves seperately.

  3. Take two tablespoon of that oil and make the seasoning. Add mustard seeds, as it splutters, put cumin and sesame. Add asafoetida and turmeric. A few seconds later, add chilly powder, salt and sugar.

  4. Mix well. Put the fried ingredients into it. Add the plain chiwda and mix well.

  5. Heat it for a few minutes. Tasty chiwda is ready to binge.

Recipe Notes

To make chiwda, take flattened rice (poha or aval) and deep fry in oil. Do not make it brown in colour.

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Ring Murukku snacks in the jar

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Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

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Other snack recipes;

Kodbole Instant Chakli Poha Chiwda

Ingredients:

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Method:

  1. Wash and soak moong dal for half an hour.
  2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
  3. Once the water, put the rice flour, keep stirring continuously.
  4. When the consistency becomes thick, turn off the gas. Let cool.
  5. Add chilli powder and asafoetida to it. Knead it to a dough.
  6. Take a small ball of the dough and roll into the shape of a ring.
  7. Repeat for a few more balls.
  8. Heat oil in a frying pan.
  9. Once it is hot, put a few murukku (six to seven ) in the oil.
  10. Deep fry on medium flame until golden in colour.
  11. Repeat for the rest of the dough.
  12. Ring Murukku are ready to serve.

Print

Ring Murukku

Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Instructions

  1. Wash and soak moong dal in water for thirty minutes.

  2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.

  3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.

  4. Let cool. Add chilli powder and asafoetida to it and knead well.

  5. Take a small ball of the dough and roll into a ring shape. 

  6. Make a few more rings.

  7. Heat oil in a pan.

  8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.

  9. Remove them on an absorbent paper. 

  10. Repeat for the rest of the dough. Ring murukku are ready to serve.

Recipe Notes

Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

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South Indian Breakfast

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Methi Khakra

I love Gujarati food. The snacks that they make are varied and yummy. Khakra, fafda, dhokla and kachori are some of their popular ones. Khakra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.

The affair with khakra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi , Jeera, Masala, Garlic, so many varieties were available in the bakery.

As we planned to make Gujarati dishes, I thought of trying my hand at Khakra.  Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakra today.

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methi khakra

Methi Khakra
Recipe Type: Snacks
Cuisine: Gujarati
Author: Jayashree @ evergreendishes
Prep time:
Cook time:
Total time:
Serves: 8
Crispy and spicy, these snacks can be binged anytime.
Ingredients
  • Wheat flour 1cup
  • gram flour 1tsp
  • kasuri methi 2tsp
  • chilli powder 1/2 tsp
  • amchur powder 1/2 tsp
  • turmeric powder 1/4tsp
  • asafoetida 1/4tsp
  • salt to taste
  • oil 1 tsp +extra
  • water for kneading
Instructions
  1. To make the dough:
  2. Take a bowl and add the wheat flour.
  3. Add all the dry ingredients. Mix well.
  4. Put one teaspon of oil and mix in the flour.
  5. Add little water and knead to a firm dough.
  6. Keep it aside for ten minutes.
  7. To make the khakras:
  8. Take a small ball of the dough and roll it into a thin circle.
  9. Heat a skillet.
  10. Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
  11. Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
  12. Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
  13. Remove and keep aside
Notes
You can do various varieties here. Palak paste, garlic paste, chopped coriander, roasted cumin powder and one with punjabi flavours too can be prepared.

 

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dry ingredients

Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida

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kneading the dough

Add a teaspoon of oil and mix it. Put little water and knead to a dough.

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dough

Dough is ready. The dough should be firm. Keep it aside for ten minutes.

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dough balls

Make small balls of the dough.

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dough rolled into circle

Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.

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roast on a skillet

Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher

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press it with a potato masher

Press the edges and flip it once or twice. They need to be crisp, not soft.

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methi khakra is ready

Methi Khakra is ready.

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methi khakra

A few khakras for you ! And do check out my other recipe Puffed Rice Balls aka Gujarati Mamara na Ladoo 

Here are the links to other Gujarati dishes of blog hop girls !

Dal Dhokli by Shubha, Gujarati Summer Thali, Fajeto and Bitter Gourd Curry by Padma, Trevti Dal by Shobana, Muthiya by Parvathy, Khandvi by Poornima, Surti Locho by Piyali, Sukhadi by Vani and Cabbage Muthiya by Anu

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book of handyhints  Methi Khakra Book of Handyhints 00 201x300

book of handyhints

 

Puffed rice balls aka Gujarati Mamra na ladoo

Roasted murmura

Roasted murmura and rice flakes are one of the dry snacks that you will find in almost all the homes of karnataka . A light snack with tea in the mornings and easy  to do. It is vegan food, to make it gluten free , avoid using asafoetida. (more…)

Besan ladoo

Besan ladoo is a popular dry snack in Indian households, a tradition that’s been  carried since generations, Yes, I can hear whispers, oh ! why only this, chakli and sev makes it  complete for the occasion. (more…)

Ompudi ( gram flour crispies)

Ompudi is one of the popular snacks. It is commonly called as khara sev. It is made of gramflour. It is tasty and a favourite snack in most house holds.

It can be made quiet conveniently, without much hassles. It does not require much time like other snacks which need a lot of work. Oil consumed too is comparatively less.

Ingredients :

  • gram flour 2 cups
  • rice flour 2tbsp
  • ajwain  powder 2tsp
  • salt to taste
  • chilli powder 2tsp
  • turmeric powder 1/4 tsp
  • asafoetida a pinch
  • water for kneading
  • oil for frying
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ompudi

Equipments :

kadai, ladle, serving plate, chakli press with medium hole nozzle, absorbent paper, air tight container

Method :

  • Take the  flour in a wide bowl. Add chilli powder,salt, turmeric powder,asafoetida , chilli powder and mix well. Heat the oil in a kadai. As it heats, put two table spoon of oil to this and knead it with adequate quantity of water to a stiff dough.
  • Grease some oil to the press. The nozzles can be changed, use the one with medium size hole for this recipe.
  • Take a ball of the dough, put it into it and slowly press it into the oil in circular.
  • Deep fry by spreading some oil over it . After sometime, turn it to other side.
  • Once it is brown in colour, remove it on an absorbent paper.
  • When cool, store in an air tight container.

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