Archive for category Snacks

Corn Flour Gulgula (Makai Ata/atta Gulgula)

Corn Flour Gulgula (Makai Ata/atta Gulgula)

Corn Flour Gulgula (Makai Ata/atta Gulgula)

Ingredients:

  1. Corn Flour 1/2 cup
  2. Normal Flour 1 cup
  3. Sugar 7 tbsp
  4. Baking Powder 2 tsp
  5. Elachi powder 1 tsp
  6. Jaifar/ Nutmeg powder 1/2 tsp
  7. Raisin/ Sultana 2 to 4 tbsp
  8. Ghee or butter
  9. Water
  10. Oil to fry 3 to 4 cups

Method:

  1. Sieve Corn Flour and Flour
  2. Add Baking powder and butter to the  flour and mix well.
  3. Add water, sugar, elachi, nutmeg and raisins.
  4. Beat it thoughly with the palm of your hand.
  5. Heat Oil and Pour Boll shaped mixture in the oil.
  6. Fry till golden brown.
  7. Serve with drinks
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Rating: 2.3/10 (4 votes cast)
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Rating: +3 (from 3 votes)

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Dahi Vada

Ingredients:

  1. Split peas (dhal) 500g
  2. Salt to taste
  3. Onion
  4. Garlic
  5. Chillies (optional)
  6. Coriander leaves (optional)
  7. Jeera 2tbsp
  8. Oil to fry
  9. Dahi/ Yoghurt

Method:

  1. Soak split peas in water till tender.
  2. Pour jeera in a frypan and heat in low flame till crispy. Grind jeera and make powder.
  3. Take the peas out of water and blend it in a paste form.
  4. Put this split peas paste in a bowl and add all the ingredients except oil and mix well.
  5. Heat oil in a fry pan.
  6. Take portions of this mixture and make in round and flat shape (tikka shape)
  7. Deep fry this until golden brown.
  8. Pour Yoghurt in a dish a Add vada to yoghurt.
  9. Serve after a few hours when vada is soaked with yoghurt.
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Saina Pumkin leaves (Soyna)

Ingredients:

  1. 5 big Pumkin tender leaves
  2. Urdi besan 2 cups
  3. Salt
  4. Tamrin (2cm cubed)
  5. Garlic 2 tbsp
  6. Roasted jeera powder 1tbsp
  7. Baking powder 1 tbsp
  8. water
  9. Chillies (optional)

Method:

  1. Wash the pumkin leaves thoughly.
  2. Pour urdi besan in a bowl and add salt, jeera, baking powder and chillies.
  3. Dip tamrin in 2 cups of water and mesh it with ur hands.
  4. Strain the tamrin water with a sieve to take out any lumps of tamrin.
  5. Add this tamrin water to the bowl of urdi besan.
  6. Mix this well and form a paste.
  7. Lay a leaf on a tray and apply paste all over the leaf.
  8. Lay another leaf on top of the first leaf and do the same. Repeat this with all leaves.
  9. Roll the leaves and make into a cylinder shape. Tie this with a thread.
  10. Steam this for about an hour.
  11. When it is cooked, cut it into thin round pieces and eat.
  12. You can even deep fry the pieces and have with tea, coffee or any other soft drink.
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Rating: 8.0/10 (3 votes cast)
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Dalo chips with pea besan coating

Ingredients:

  1. Boiled Dalo
  2. Pea Besan 1 cup
  3. Chillies Powder 1/4 tsp
  4. Garlic paste 1 tsp
  5. Tumeric powder (pinch of)
  6. Salt

Method:

  1. Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste.
  2. Cut Boiled Dalo in chips like shape.
  3. Dip the sliced Dalo  into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated Dalo untill golden brown on medium heat.
  5. Serve with chutney and tea
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Rating: 3.0/10 (1 vote cast)
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Kumala chips with pea besan coating

Ingredients:

  1. Boiled Kumala
  2. Pea Besan 1 cup
  3. Chillies Powder 1/4 tsp
  4. Garlic paste 1 tsp
  5. Tumeric powder (pinch of)
  6. Salt

Method:

  1. Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste. 
  2. Cut Boiled Kumala in chips like shape.
  3. Dip the sliced Kumala  into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated Kumala untill golden brown on medium heat.
  5. Serve with chutney and tea
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Rating: 0.0/10 (0 votes cast)
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Cassava Chips with pea besan coating

Ingredients:

  1. Boiled Cassava
  2. Pea Besan 1 cup
  3. Chillies Powder 1/4 tsp
  4. Garlic paste 1 tsp
  5. Tumeric powder (pinch of)
  6. Salt

Method:

  1. Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste. 
  2. Cut Boiled Cassava in chips like shape.
  3. Dip the sliced Cassava  into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated Cassava untill golden brown on medium heat.
  5. Serve with chutney and tea
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Rating: 5.0/10 (1 vote cast)
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Rating: +1 (from 1 vote)

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Kumala Flavour Gulgula

Kumala Flavour Gulgula

Kumala Flavour Gulgula

Ingredients:

  1. Flour 1 cup
  2. Sugar 4 tbsp
  3. Baking Powder 1 tbsp
  4. Elachi powder 1/2 tbsp
  5. Jaifar/ Nutmeg powder 1/4 tsp
  6. Raisin/ Sultana 2 to 4 tbsp
  7. Ghee or butter
  8. Water
  9. Oil to fry 2 to 3 cups
  10. Boiled kumala 2 pieces

Method:

  1. Sieve Flour
  2. Add Baking powder and butter to flour and mix well.
  3. Add water, sugar, elachi, nutmeg and raisins.
  4. Mesh Kumala and add to mixture.
  5. Beat it thoughly with the palm of your hand.
  6. Heat Oil and Pour Boll shaped mixture in the oil.
  7. Fry till golden brown.
  8. Serve with drinks.
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Rating: 0.0/10 (0 votes cast)
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Rating: +2 (from 2 votes)

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Bagan Bhajia (Eggplant Fries)

Ingredients:

  1. 4 Eggplants (the round variety)
  2. Pea Besan 1 cup
  3. Chillies Powder 1/4 tsp
  4. Garlic paste 1 tsp
  5. Tumeric powder (pinch of)
  6. Salt

Method:

  1. Wash the eggplant and slice it into round circles.
  2. Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste. 
  3. Dip the sliced eggplants into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated eggplants untill golden brown on medium heat.
  5. Serve with chutney and tea
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Rating: 9.0/10 (2 votes cast)
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Upma

Ingredients:

  1. Suji/Sujee/Semolina/Rava 250g
  2. Mustard Seeds
  3. Oil 2tbsp
  4. Curry leaves
  5. Salt
  6. Water 2 1/2 cups
  7. Green Chillies Diced

Method:

  1. Heat Oil and fry Mustard seeds,  Curry leaves, Green Chillies till light brown.
  2. Add in Semolina and stirr for 5 minutes.
  3. Add water and salt and cook till all water is dry and semolina is cooked.
  4. Serve in a dish
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Rating: 1.0/10 (1 vote cast)
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Saina Dalo leaves (soyna)

Ingredients:

  1. 5 big dalo leaves
  2. Urdi besan 2 cups
  3. Salt
  4. Tamrin (2cm cubed)
  5. Garlic 2 tbsp
  6. Roasted jeera powder 1tbsp
  7. Baking powder 1 tbsp
  8. water
  9. Chillies (optional)

Method:

  1. Wash the dalo leaves and cut off the pointed edge.
  2. Pour urdi besan in a bowl and add salt, jeera, baking powder and chillies.
  3. Dip tamrin in 2 cups of water and mesh it with ur hands.
  4. Strain the tamrin water with a sieve to take out any lumps of tamrin.
  5. Add this tamrin water to the bowl of urdi besan.
  6. Mix this well and form a paste.
  7. Lay a leaf on a tray and apply paste all over the leaf.
  8. Lay another leaf on top of the first leaf and do the same.
  9. Repeat this with all leaves.
  10. Roll the leaves and make into a cylinder shape. Tie this with a thread.
  11. Steam this for about an hour.
  12. When it is cooked, cut it into thin round pieces and eat.
  13. You can even deep fry the pieces and have with tea, coffee or any other soft drink.

Note:

  1. Make sure that saina is fully cooked while steaming. If it is not fully cooked, you can have itchy in your mouth.
  2. It can also be spelt  as sehna, saina or soyna.
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Rating: 5.3/10 (6 votes cast)
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Rating: +2 (from 6 votes)

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