Chocochip Cookies

 

These cookies are simple, straightforward and turn out perfect every single time! The flavour and texture of these cookies is so good that it’ll leave you wanting for more :)

What you need:

• 1/2 cup salter butter (softened)
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 & 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 1 cup chocolate chips/chopped chocolate 

Method: 

1. Preheat the oven to 375° fahrenheit. Line a baking pan with parchment paper and set it aside.
2. Take a separate bowl, mix flour, baking powder, salt, baking soda. Set aside.
3. Blend together butter and sugar until combined.
4. Beat in eggs and vanilla until fluffy.
5. Mix all the dry ingredients of step two, three and four until combined. Add in the chocolate chips to the mix.
6. Dust a plain surface. Flatten the dough. You can use a cookie cutter to cut out shapes of your preference.
7. Arrange these cut out shapes on the baking pan and bake it in the oven for approximately 6 to 8 minutes. take them out when they are just starting to turn brown. 
8. Let them sit on the baking pan for two minutes and then move them to a cooling rack.

Veg Momos & Spicy Red Chutney

Veg Momos & Spicy Red Chutney

Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of East-South Asia border. Momos are extremely popular and can be found in every kind of shop from restaurants to street vendors. 

Momos are a favourite among every age group and can be served with spicy red chutney as a tea time snack. 

Veg momos: 

What you need:

• 300 gm maida
• 1/2 tsp baking powder
• 1 tsp salt 

For filling:

• 1 & 1/2 cup cabbage (shredded)
• 1/2 cup carrot (shredded)
•  1 onion (small)
• 1 tsp oil
• 1/2 tsp pepper powder 
• 1/2 tsp soya sauce 
• 1/2 tsp tomato sauce 
• 1 tsp garlic (chopped)
• 1 green chilli (finely chopped)
• Salt to taste

Method:

1. Knead the dough by adding sufficient water. Cover and keep aside.
2. Heat 1 teaspoon oil in a pan. Add the chopped garlic. Sauté for 1 to 2 minutes. Add onions, stir and sauté for 30 seconds. Add all the other vegetables. Increase the flame and stir fry on medium flame. Add soya sauce, tomato sauce, pepper powder and salt. Stir fry it for two minutes and mix well. Check the taste and switch off the flame.
3. Make small balls from the dough that you have already prepared. Roll each dough ball into a thin circle of 2-3 inch diameter and Place 1 to 2 teaspoon of vegetable stuffing in the centre. Lift one side of the edge and start pleating. Join all the pleats in the centre. Prepare all momos this way and keep them in a steamer and steam for 10 to 12 minutes.

Red chutney:

What you need:

• 2 ripened tomatoes 
•  2 dried red chillies 
• 3 garlic cloves
•  1” ginger 
•  1 tsp sugar
• 1 tsp vinegar
• 1 tsp soy sauce
• 1/2 tsp soy sauce

 Method:

Take 2 cups of water add the whole tomato and red chilies boil for 3 to 4 minutes. Cool and remove the skin of the tomato. Transfer the peeled tomatoes and red chillies to a blender. Add the other ingredients & blend to form a smooth paste. Do not add water. Serve this sauce with the hot momos. 

Chicken Cutlets

Chicken Cutlets 

These delicious chicken cutlets are easy to make and can be served as a snack or an appetiser. They can be served with green chutney or ketchup. 

What you need:

• 350 g chicken 
• 3 medium potatoes 
• 1 large onion (finely chopped)
• 2 green chillies (finely chopped)
• 2” ginger (chopped)
• 8” garlic seed (peeled & finely chopped)
• 1/2 tsp pepper powder 
• 1/2 tsp green chilli sauce 
• 4 tbsp oil for shallow frying 
• Seasoning 
• 1 tsp lime juice
• Salt to taste 

Method:

1. Boil the potatoes in a cooker. Peel and mash them. Boil the chicken along with half teaspoon salt with very little water for 10 minutes. Remove it and let it cool. Discard the bones and chop the meat into fine pieces. Keep it aside. 
2. In a saucepan heat 2 tsp oil. Add the chopped onion, ginger, garlic and green chilies. Fry till they you a nice flavour. Add the green chilli sauce and pepper powder. Mix well. Add chicken, lime juice and mashed potatoes. Check the salt. Remove from heat. Mix well. 
3. Once it is cold make flat balls as shown in the picture. Shallow fry it in a pan or you can also use a microwave to fry them.
4. Serve hot with ketchup.

Vanilla Choco chip Cupcake

Vanilla Choco chip Cupcake

Vanilla Choco chip Cupcake 

If you’re looking for an easy to bake treat then you’ve reached the right place. These cupcakes are moist and full of flavours on the inside and are perfect for birthdays, picnics or whenever you crave for something sweet.

What you need: 

• 1 1/2 cup maida
• 1  1/4 cup castor sugar
• 1 tsp baking powder
• 1 pinch salt 
• 125 gms melted butter
• 3 eggs
• 3/4 cup milk
• 1/2 cup Choco chips 
• Few drops of vanilla essence 

Method: 

1. Sift the flour with baking powder and salt. 
2. Mix all other ingredients except the flour and choco chips. 
3. Then, mix the flour well so that it combines with all other ingredients.
4. Finally, add the choco chips. Mix. 
5. Pour the mixture into the cup cake moulds. 
6. Bake at 180 degrees for 12 minutes. 

Baby Corn Fritters

Baby Corn Fritters 

Baby Corn Fritters 

Very easy to prepare, these baby corn fritters are absolutely delicious. These fritters can be served as a tea-time snack or a party starter with tomato sauce or any dip of your choice. The taste of these baby corn fritters is so addictive that I bet you’ll end up making them again!

What you need:

• 100 gms baby corn
• 2 tbsp gram flour
• 1 tbsp corn flour 
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 2 tbsp oil
• Salt to taste

Recipe: 

1. Wash the corn. Cut them in half and slit them lengthwise.
2. Steam the corn in 2 cups of water for 5 minutes. Drain and let it cool. 
3. Make a mixture of gram flour, corn flour, cumin, red chilli and salt with little water. 
4. Cover the corn with this mixture and keep it aside for 15 minutes. 
5. Heat a non- stick shallow fry pan, add 2 tbsp oil and fry the corns for 5-6 minutes in medium flame. 
6. Serve hot with tomato sauce. 

Paneer Samosa

Paneer Samosa

Samosa is a very popular deep fried snack. It’s crispy on the outside and soft on the inside. These samosas are filled with the classic potato - peas stuffing. Samosas make a perfect snack on a rainy day. After making these samosas at home you will not feel the need to buy them from outside. These samosas can be enjoyed with tomato sauce or chutney. 

What you need:

• 250 gm paneer or cottage cheese
• 1 potato (medium) 
• 1 tbsp coriander leaves (chopped)
• 1 cup fresh green peas
• 2 green chillies (finely chopped)
• 1/2 tsp garam masala powder
• 1/2 tsp lime juice 
• 1/2 tsp mustard
• 1/4 tsp turmeric powder 
• Oil for frying 
• Salt for frying 
• Switz samosa patti (10 sheets) 

Method: 

1. Boil the potato and mash it. 
2. Soak the paneer in hot water for about 10 minutes and chop it into chunks.
3. Heat a tbsp of oil in a pan. Add the mustard. When it crackles, add the chopped green chillies and sauté for a minute. Add the green peas and turmeric powder. Mix it well. Add paneer and garam masala. Add 1/2 cup of water.
4. Close the lid and let it cook for 5 minutes. 
5. Add salt to the mashed potato. Add lime juice. Mix well. 
6. Mix both the mixtures. Make sure the mixture is dry. Finally add the coriander leaves. 
7. When the mixture is cooled, you can use the Samosa patty and fill it with the mixture. Shape the patti as shown in the picture above. Deep fry in oil. Make sure to seal the edges of the Samosa. 
8. Enjoy the Samosa with chutney or tomato sauce. 

Goli baje

Goli Baje

Goli baje is a very popular snack from the mangalorean cuisine. These are normally served as an evening snack along with chutney.

What you need:

• 1 and a 1/2 cup maida
• 1 cup buttermilk 
• 1/2 tsp chilli powder 
• 1/4 tsp baking powder 
• 1 pinch asafoetida 
• Salt to taste

Method:

1. Beat the buttermilk. Add the flour little by little and make a thick paste. Make sure you’re batter is thick and of dropping consistency.
2. Add the remaining ingredients. Set aside the batter for 10 minutes. 
3. Heat oil in a pan on medium heat. Once the oil turns hot, take small portions of the batter and drop it into the oil. 
4. Keep stirring it until it turns crisp and golden brown in colour.
5. Transfer the fried goli baje to a strainer to remove excess oil.
6. Serve hot with chutney. 

Quick Chicken Balls

 

Chicken snacks are loved by both, kids and adults. This dish is easy and quick to prepare and can be served as a snack on a rainy evening. 

We need:

• 100 gm Boneless chicken 

• 1 medium Potato 

• 1 tsp Chilli powder 

• 1 pinch of garam masala

• Salt to taste

• Oil to fry

Preparation:

• Boil the potato, peel and mash well.

• Wash, cut the chicken in to small pieces and run in small mixer jar for a minute.

• Mix the minced chicken, mashed potato, salt, chilli powder and garam masala.

• Mix well. Wash hands and apply oil on the palm. Roll the above mixture in to small balls.

• Take shallow tava and add oil. When the oil is medium hot, slip in the chicken balls. 

• Fry them well, rolling on all sides. Alternatively deep fry the balls if in a hurry.

• Serve with mint chutney or ketchup on a rainy evening.

Note: Separate the chicken from bones to get boneless chicken. Increase the chicken and potato if more chicken balls are required. If the mixture is soggy, add a spoon of corn floor/maida. 

Macaroons

 

We need

 

1 egg white

75 gm cashew nuts cut into small pieces

175 gm finely powdered sugar

1/2 tsp cardamom powder

 

Let's start

Preheat the oven at 120 C

Take a big glass or steel bowl and carefully separate the egg white from yellow.

Begin whipping egg white  slowly till it becomes  foamy and frothy. Increase the speed till the egg white becomes stiff. (Test: when the whisk is lifted the peaks should not drop).

 

Add sugar spoon by spoon into the stiff egg white. Keep whisking/whipping. [Takes a bit of time. Be patient].

 

Fold in the cashew nut pieces delicately little by little. Don’t mix vigorously. Finally add cardamom powder. Fold it gently.

 

Line parchment paper on a baking tray and drop spoonfuls of batter on leaving sufficient space in between. (10-11 macaroons). Place the baking tray in preheated oven and bake

 

for 20-30 minutes or till the macroons turn light brown.

Let them cool completely and enjoy with hot cup of coffe.

Note: Any yolk (or yellow part) or oil if mixes up with white will keep the white from getting stiff. Hence, wash the whipper/whisk and bowl with hot water before you start the recipe. Add the sugar only after egg white has beaten to a foamy stiff stage.

Can also bake the macaroons in microwave in convention mode. It will take around 15 minutes. Please refer users guide of microwave for correct timing and heating.

SEEDY MUSELI power packed

SEEDY MUSELI  power packed

The seeds which we usually discard are full of nutrients and good for health. These seeds can be bought in super markets or organic shops. Watermelon seeds are very high in protein, B vitamins, minerals and good fats. Pumpkin seeds provide improved energy, mood and increase immunity due to the presence of valuable nutrients, high antioxidants, magnesium and fiber. Sunflower seeds help improve cholesterol levels, helps support bone health, promote healthy detoxification; support the health of skin and promote good mood and restful sleep.

You need

100 gms sunflower seeds

100 gms watermelon seeds

100 gms pumpkin seeds

Sunflower seeds

Pumpkin seeds

Water melon seeds

•  Take a heavy bottomed pan and heat it. When it is medium hot, add sunflower seeds and lower the heat. Keep stirring till you get nice aroma.
•       It may take nearly 4-5 minutes in the low heat. Don’t burn, just roast.
•       Turn off the heat. Spread the seeds in a wide a plate to cool.
•       Similarly roast the watermelon and pumpkin seeds one by one.
•       Once the seeds are cooled, mix them well; add a pinch of salt if necessary.
•       Store in an airtight jar and munch them whenever you like.

Tips:

ü  Dry the seeds in the sunlight before roasting, for a longer shelf life.

ü  Pepper powder or chili powder may be added for extra taste.

ü  Vacuum sealed packets have fully cleaned seeds. However, when bought lose, the seeds should be cleaned thoroughly.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato
Jackfruit dosa

You may also like to try some of these with the carrots:

CARROT RICE

CARROT SUKKA Easy & Simple yet tasty & healthy

others 
Paneer/ Baby Corn MasalaBhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU
Peanut/groundnut special
Ragi balls in micro wave
Bafat powder - spice mix
Vanilla custard

PEANUT SPECIAL great snack at any time

PEANUT/ GROUNDNUT SPECIAL

The humble peanuts or groundnuts are rich in minerals like magnesium, phosphorus, potassium, zinc, calcium, sodium, etc. The recent studies say that the peanut skins are rich in natural antioxidants and have a high content of dietary fiber. Usually while eating fried peanuts we discard the skin. However, this preparation is packed with lot of minerals, vitamins and antioxidants as it comes with the skin and other veggies but in the street food make over.

You need

1 cup groundnuts (not fried)

1 medium onion minced

1 carrot grated

1 medium tomato cut finely or 
3 tbsp grated raw mango

½ tsp chili powder

Salt to taste

1 tbsp coriander leave cut finely (optional)

·        Soak the groundnuts for a of four hours. Wash well and drain the water.

·        Pour half a cup of water to the drained groundnut and place the vessel in the cooker and steam for 5 minutes in low heat after the first whistle.

·        Take out the boiled groundnuts once the cooker is cooled.

·        Mix all the other ingredients well. Check the taste. Adjust chili and salt.

·        Now add the groundnuts to the above mixture, give a good shake and serve.

Tips:

ü  This snack can be prepared without grated carrot also.

ü  In the picture tomato is not used, but raw mango.

ü  If you don’t like the raw tomato, add lime juice instead.

ü  Groundnuts can be soaked and boiled much ahead. Heat for half a minute in the microwave before mixing with other items.

ü  If you are using fresh groundnuts in season then no need to soak them.

You may also like to try some of these

Sweet corn masala

CHURIMURI / MURMURA / PUFFED RICE MASALA 
Home Made Twistato

You may also like to try some of these with the carrots:

CARROT RICE

CARROT SUKKA Easy & Simple yet tasty & healthy

others 

Bhendi Sambar/Okra curry

SILVER FISH GRAVY (Erli/Netholi)

METHI PULAO

EGG and DRUMSTICK FLOWERS BURJI / NUGGE HU

CHURIMURI / MURMURA / PUFFED RICE MASALA

CHURIMURI / MURMURA / PUFFED RICE MASALA

Easy to make, great to health Street Food

This snack is very easy to make. Now that the children are at home during summer holidays, who always like to munch on something, this comes very handy as this never goes wrong. Also it is liked by kids and grown- ups just the same.

You Need

3 cups of puffed rice/churumuri

Chilli powder – a pinch

Salt – a pinch

Raw mango – 1 small  (preferably tothapuri)

Onion – 1 medium

Carrot – 1 medium

                                                              

           

1.    Wash and grate/shred the raw mango and carrot.

2.    Chop the onions finely.

3.    Mix well finely chilli powder, chopped onions, grated mango and carrot.

4.    Finally add the churmuri, give it a quick mix, check the taste

5.    Serve  immediately to the waiting hands.

Tips

·         You can always chop/grate the onion/mango/carrot and keep it ready. When you want to serve this, just add the salt and chilli powder and puffed rice.

·         It is always best to mix the puffed rice just before serving, lest it becomes soggy.

·         If the raw mango is sour, use more salt and chilli powder to balance the taste.

·         If you don’t have raw mango, or out of season, use finely chopped tomatoes.

·         You can also sprinkle fine sev while serving for extra crunch and shop like taste.

·        

Home Made Twistato

HOME MADE TWISTATO

These days in Bangalore you find Twistato very popular which costs anywhere from Rs.50 to Rs.100 for each. Same thing can made at home in 15 minutes. Use your imagination to change the flavours!

You need (for 2 twistatoes)

Small potatoes - 2 

Salt - 1/4 tsp

Pepper powder - 1/4 tsp

Salt & Chilly paste - 1/4 tsp

Oil to fry

Method

Wash the potatoes well. Using twister, carefully cut the potato into a swirl. 

Marinate the potato with the Salt & Chilly paste and deep fry in oil.

For the second potato

Mix 1/4 tsp of oil with salt and pepper powder. Marinate it to the potato and deep fry

If your pan is big you can fry both at a time. Or fry individually. Serve with chat masala.

Repeat as many potatoes as you like. I used the small potatoes as showed in the pictures. If the potato is big they may break while frying. You can have it, however your kids may not like. One kg potato costs only Rs.20/-.

You may also like to see few more easy snacks like sweet corn on the cob
Vanilla Custard or one pot meal Methi Pulao or Carrot Rice

Sweet corn on the cob

Sweet corn on the cob

This is an easy snack which is rich in fiber and minerals. As you eat it slowly biting it off the cob, by the time you finish it you really feel full and sated. Children love this, because of the tangy and spicy masala. Good for weight watchers and others alike as this snack doesn’t have any fat whatsoever.

Sweet corn cobs – one or two

Lime – one half

Salt – ¼ tsp

Red chilly powder – a small pinch or less

1.     Peel the corn off its leaves. Carefully remove all the small hairs around the corn.

2.     Put half a glass of water in cooker and place the corn cobs, close the lid and cook till 1 whistle. If the cooker is small cut the cob into two. (Just hold the corn cob in both hands and break it).

3.     After five minutes open the cooker, let the steam escape. Take out the corn cobs. Let them cool for a few minutes.

4.     Meanwhile take a small plate; gently squeeze the lemon juice into it. Try to retain the shape of halved lemon.

5.     Add chilly powder and salt. Adjust the taste.

6.     Now dip the halved lemon into this mixture and rub it gently over the corn cob turning the cob around. Repeat it till the entire corn cob is covered with the masala.

7.     Serve immediately to the waiting hands.

Tips: You can boil any number of corns at a time till one whistle. Don’t leave the corns in the cooker for too long. Instead, you can boil them much in advance, drain the water and store it. Apply the masala just before serving, otherwise lime juice drains off.

My son sticks the barbeque stick into the cob and fries it over stove flame after coating masala for extra flavour and crunch.

I always like to eat the sweet corn without masala specially lime juice(to avoid tingling in the teeth) which tastes just as well for me.

SWEET CORN SPECIAL SNACK

SWEET CORN SPECIAL

This is an easy to make snack which is rich in fiber and minerals which can be prepared in a jiffy. I have added carrot for some extra colour and nutrition. Kids who don’t like to eat vegetables may be served this to increase their veggy intake. Children love this, because of the tangy and spicy masala. A welcoming snack for the hungry kids on their return from school and play. Good for weight watchers and others alike as this snack doesn’t have any fat whatsoever. Can be also packed as mid-day snack both by kids and grown ups. 

Sweet corn kernels – 200 gms

Juice of 1 Lime (adjust to taste)

Salt –1/2 tsp

Red chilly powder – a small pinch or less

Onion – 1 medium minced

Grated ginger – 1 pinch (optional)

Carrot – 1 grated (optional)

Coriander leaves – finely chopped

              

• Wash the sweet corn kernels and drain them in a colander. Place them in a bowl, pour half a glass of water. Place the bowl into a cooker in which water is added. Close the lid and boil the corn till 1 whistle. Turn off the heat.
• After 10 minutes take out the boiled sweet corn kernels and drain the water.keep aside.
• In the mean time, take a bowl and all the other things one by one, mix well and check the taste by adjusting salt, lime and chilly.
• Now add the cooked and drained corn to the ready mix and mix gently. 
• Serve for an enjoyable evening.

Tip: you can prepare this and keep it ready for children even when you are not around. Only thing to remember is not to add lime juice. If left for long, water accumulates at the bottom of the bowl which the kids may not like. However, this tastes quite good without lime juice also. If you are in hurry and no time to grate carrot or clean coriander leaves, not to worry.

Variation: You can add grated mango in season instead of lime juice. Grated raw mango blends well and gives a nice aroma and taste to the snack. 

You may also like to try other corn & carrot recipes:

PANEER / BABY CORN MASALA

Sweet corn on the cob

Sure this  Twistato   would be loved by all.

This CARROT SUKKA is a simple yet healthy subji for chapathi/rice.

Carrot Rice

Also try this super easy but healthy snack CHURIMURI / MURMURA / PUFFED RICE MASALA