Posts Tagged Snacks

Pumpkin seeds (Roasted)

Pumpkin seeds are roasted in the following step by step manner:

1. Cut open the pumpkin.
2. Collect the seeds from inside.
3. Separate hairy pulp from the seeds if there is still any.
4. Rinse the seeds and dry it on a paper towel for 20 to 30 minutes.
5. Preheat oven for 5 to 10 minutes.
6. Spread the baking tray with a baking sheet.
7. Lightly coat the pumpkin seeds with ghee or oil or butter.
8. Sprinkle the pumpkin seeds with salt (this is for flavor and can be optional)
9. Spread a layer of seeds on the paper and bake it for 45 minutes at 250 degrees f or 15 minutes at 350 degrees f.
10. Preserve this in an airtight container.
11. Can be served with any soft drinks or tea/coffee. Wink

Please note that you can also make it in different flavors as follows:
– Spiced with chilly powder or garlic powder or onion powder or black pepper.
– Made sweet with sugar or jaggery

Source:

http://forum.cooking-recipes-blog.com/general-discussion/pumpkin-%28how-can-i-preserve-it%29/msg12/#msg12

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Samosa (Mixed Vegetable and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 cup Mixed Vegetable
  2. 2 Potatoes (Medium sized)
  3. Garlic Paste 1 tbsp
  4. Salt
  5. Sarso 1/4 tsp
  6. Jeera 1/2 tsp
  7. Methi seeds 4
  8. Oil
  9. 1 onion
  10. Ginger 1/4 tsp
  11. Curry leaves 1 stock
  12. 1 cup water

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  2. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  3. Take off the onion skin and cut it into pieces.
  4. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  5. Add the curry leaves and garlic and stir till garlic is brown.
  6. Add the potatoes and the mixed vegetables.
  7. Add water and salt and cook till potatoes are tender and cooked.
  8. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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How to Make Gulab Jamun (Fiji Indian Style)

Gulaab Jamun is an authentic Indian sweets, the recipe is brought to fiji by our ancestors from India. In this modern times Fiji type of Julab Jamoon and the Julab Jamoon made in India has slight differences in look but the taste is same. The sweets which is called Gulab Jamoon in India looks like Rasgulla, it is dipped in syrup and is round in shape. The sweet which is called Gulab jamoon in Fiji is cylindrical in shape that is long in length and it is round.

Gulab Jamun Fiji Style

Gulab Jamun Fiji Style

Ingredients for making Gulab Jamun Fiji Indian Type:

  1. 1 tin Condensed milk
  2. Elachi 1 tsp
  3. Jaifar 1/4 tsp
  4. Self raising Flour 3 cups
  5. Butter/Ghee 2 to 4 tablespoons
  6. Butter/Ghee 2 to 4 tablespoons (extra)
  7. Sugar 2 cups
  8. Water 4 cups
  9. Oil to fry
  10. Vanilla 1 drop (optional)

Method for making Gulab Jamun Fiji Indian Type:

  1. Ground the elachi and jaifar nd make it into powder.
  2. Sieve the self raising flour in a bowl.
  3. Melt the butter or ghee to be used and cool it.
  4. Open the condensed milk can and pour the content in a clean empty bowl.
  5. Add the powdered elachi,  jaifar and vanilla to the condensed milk.
  6. Add the melted ghee to the condensed milk.
  7. Use a spoon to mix the ingredients added to condensed milk (stir in a circular motion).
  8. Sprinkle flour over the mixture and mix well. Repeat this process till the dough is stiff enough to be kneaded.
  9. Knead the dough well, should be a stiff dough (you can also use a few drops of ghee if needed).
  10. Pour sugar and water in a pan and boil it for 15 to 20 minutes over medium heat to make syrup (bubbles will form while boiling and it should be 1 string syrup).
  11. Take small pieces of dough and make round long shaped gulab jamun with your hands as shown in the image (approximately 1/2 cm wide and 3 cm long). (In this step you will need the extra ghee to rub in your hands so that the Gulab jamun dough does not stick to your hands).
  12. Heat oil and fry the gulab jamun till golden brown.
  13. Take out the fried gulab jamun from the oil and pour it in the syrup (Gulab jamun should be soaked well with the syrup).
  14. Take out the gulab jamun from the syrup after 2 to 5 minutes and cool it.
  15. Fiji Indian style Gulab Jamun Recipe is ready.

Notes:

  1. Gulab Jamun is one of the Indian Sweets that is popularly made during Festivals like Diwali, Eid, Holi, Navratri and other Hindu and Muslim Festivals. It is also prepared for marriages, parties, birthdays etc.
  2. Some people may spell Gulab Jamun as Julab Jamun, Gulaab Jamoon, Julaab Jamoon etc
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Maggi Noodles in Vegetables

Ingredients

  1. 1 packet maggi noodles
  2. 1/4  capsicum
  3. 1 clove garlic paste
  4. 1/4 of an eggplant
  5. 1/4 of a carrot
  6. 2 long beans
  7. 1/4 onion
  8. 2 tbsp butter

Method

  1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
  2. Take off the onion skin with a knife and cut it into small cubes.
  3. Wash the capsicum, eggplant and beans, cut it into small pieces.
  4. Soak the maggi noodles in hot water for 2 minutes and drain out all the water.
  5. Heat butter and add garlic, eggplant and carrots, fry this till tender.
  6. Add beans and capsicum, stirr for 2 minutes and add maggi noodles and sprinkle the noodles flavour.
  7. Cook for 2 minutes and serve hot on a bed of lettuce.
  8. Fiji Indian style Maggi Noodles Recipe in Vegetables is ready.

Note:

  • If you do not have any one of the above mentioned vegetable you can still make this dish.
  • If you do not like the maggi noodles flavour than you can add salt instead.
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Suji Halwa in Condensed Milk

Ingredients:

  1. Suji 500g
  2. Water 4  cups
  3. Powdered elachi 1 tsp
  4. Powdered nutmeg 1/2 tsp
  5. Condensed milk 1 tin (about 400 g)
  6. Raising 1/4 or 1/2 cup
  7. Ghee/Butter 1 cup
  8. Badam also known as almonds (10 to 20 pieces)

Method:

  1. Soak whole almonds in hot water for 10 minutes. When tender, drain the water and take off the skin. Cut the almonds into small pieces.
  2. Wash the raisins and drain out all water.
  3. Pour the condensed milk in a basin and add 4 cups of water, stirr this till it is mixed well.
  4. Put ghee or butter in a big frypan and heat.
  5. Pour suji in the hot ghee/butter and stirr.
  6. Fry suji in low heat. Keep on stirring till suji is light brown.
  7. Add milk and water mixture in fried suji.
  8. Stirr well and add the other ingredients.
  9. Let it cook till all the liquid is absorbed well.
  10. Fiji Indian style Suji Halwa Sweets in Condensed milk Recipe is ready
  11. Serve either hot or cold as desired.

Notes:

Keep on stirring while cooking otherwise it may get dark on some places while other portion  will remain lighter colour.

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Bredafruit Chips with Pea Besan Coating

Ingredients:

  1. Boiled Breadfruit
  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 Breadfruit in chips like shape.
  3. Dip the sliced Breadfruit  into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated Breadfruit until golden brown on medium heat.
  5. Fiji Indian style Breadfruit chips with Pea besan coating Recipe is ready.
  6. Serve with chutney and tea
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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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Rock melon Fruit Salad

Ingredients:

  1. Rock melon
  2. Sugar

Method:

  1. Wash the rock melon. Cut into halves and take out the seeds.
  2. Peel off the skin.
  3. Cut it into small cubes.
  4. Pour it in a dish and sprinkle sugar over it.
  5. Put it in the fridge for 2 to 3 hours and serve cold.
  6. You can also serve with ice cream.
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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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Roasted Peanuts (Olden Style)

Ingredients:

  1. Fresh Peanuts
  2. Sand

Method:

  1. Get some Fresh peanuts from the market or farm. Wash off the soil and dry it in the sun for 1 or 2 days.
  2. Put some sand in a pot and heat it.
  3. Add the peanuts to the pot of sand.
  4. Cook in medium heat till peanuts are cooked. You acn know that the peanuts are cooked by taking out a peanut and peeling the shell and taking off the maroon cover. If the maroon cover is taken off easily than the peanuts are cooked and if it does not peel off easily than its not cooked.
  5. Separate the peanuts and sand.
  6. Cool the peanuts and wipe it in a cloth.
  7. Serve to guests with tea.
  8. You need to take off the shell and eat the nut inside.
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