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Posts tagged ‘Vegetarian snack’

Crispy Vermicelli Savoury Snack

 

Crispy Vermicelli Savoury Snack

Crispy Vermicelli Savoury Snack

 

Ingredients

Vermicelli – 2 cups

Potato – 1 large boiled and mashed

Onion – 1 med chopped

Green chilli – 1 minced

Curry leaves – 2 sprigs finely chopped

Plain flour/Maida – 2-3 tbsps

Chickpea flour/Besan – 2 tsps

Salt – as per taste

Red chilli powder – 1/4 tsp

Garam Masala (5 spice Powder) – 1/2 tsp

Method

Take a mixing bowl and combine all the ingredients gently,prepare patties as per your required size and keep.

Heat oil for deep frying and fry the patties till golden brown in colour,remove and drain on paper towels

Serve hot on a cold winter day or a rainy day or for your kids Party as a Savoury  Snack.

 

Vermicelli Patties

Vermicelli Patties

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Vegetable Cutlets/Hash Browns(Pinks)

Vegetable Cutlets/Hash Browns(Pinks)

 I have prepared this with the remaining contents of the vegetable juice (Beetroot Carrot and Cucumber Juice) ,add few other ingredients like boiled potatoes and herbs along with flavourings like chaat masala and garam masala and shallow frying to avoid excess oil…so this is tasty and healthy too.

Ingredients

The remains of the juice  – 1 cup

Onion – 1 finely chopped

Oil – 1 tbsp

Garam masala – 1/6 tsp

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1/8 tsp

Salt – a pinch

Step one

Heat a pan and add oil,add the chopped onions and fry 3-4 mins and then drop in the ginger garlic paste and fry well,now add the veggy remains of the juice and stir well till the rawness is dissappeared and sprinkle red chilli,garam masala powders and salt and mix well.turn off heat and remove into a bowl.

Step two ingredients

Potatoes – 2 boiled and peeled.

Fresh Mint and Coriander(Cilantro) – a handful washed and chopped

Chaat masala – 1/4 tsp

Salt and pepper – a pinch

Method

Now as step two,Take a mixing bowl and mash the boiled potatoes and add the remaining ingredients and keep.

Ingredients for cutlets

 

As Step 3

Mix both the beetroot carrot and potato mix together and add 2 tbsps pf bread crumbs and prepare patties in any shape.

Prepared mixture for the Cutlets

 

Heat a tawa and spread a tbsp of oil and shallow fry on both sides till brown.

Serve hot with sauce and salad.

Vegetable Cutlets/Hash Browns(Pinks)

Dahi Vada

Dahi Vada

This is really a cool summer special home recipe,Can get in hotels but prepared at home is so special,fresh and healthy.Can be served to kids or older persons at home..They love it coz This dish is Soft,creamy,delicious and Yummy.With creamy fresh yoghurt tempered and added to the prepared normal vadas.This can be served as a breakfast,brunch or evening snack.

For Vadas 

Prepare Vadas as per the recipe post  shown in South Indian Breakfasts

Category.

Vadas

For this Dish you can prepare Vadas with only soaked dal and adding salt and baking soda.And avoiding other ingredients to get much softer vadas.

For Dahi vada/Perugu Vada or Vada with Tempered yoghurt.

Ingredients for Tempered Yoghurt.

Yoghurt/Fresh Curd – 2-3 cups whisked

Ginger – a small piece grated with a zester or thin side of a grater

Green chilli –  1  sliced

Fresh coconut – 2 tbsps grated

Salt – 1/2 tsp

For Tempering

Oil – 1 tbsp

Urad dal – 1/2 tsp

Mustard – 1/4 tspRed chillies 2 – deseeded

Curry leaves – 1 sprig

Method

Take a large bowl and add the yoghurt,salt,ginger,green chilli,fresh coconut and 1/2 cup of water and mix well and set aside.

Prepare tempering by heating a small pan andadding oil and spluttering mustard seeds and adding urad dal,red chillies and curry leaves and frying 2-3 mins and pouring over the yoghurt mixture.

The tempered yoghurt is now ready.

To assemble the whole dish ,First take 1/2 cup of plain yoghurty and add 1 cup of water and whisk to get thin butter milk and keep.

Take a large shallow glass dish and dip each vada in the buttermilk to get soaked and place in the glass dish side by side can place upto 10 vadas and now pour the tempered yoghut over the soaked vadas and see they all are immersed well.

Vadas with Tempered Yoghurt

Now sprinkle finely grated Carrot,Finely chopped fresh Coriander on top.

keep for atleast half an hour before serving.

Dahi vada topped with finely grated Carrot and Fresh Coriander

Vada

Vadas

This dish is a south Indian Breakfast Dish,A deep fried item but this  does’nt take up any oil,and is served with chutney and sambhar.Is served as a snack too.Vadas made at home are sure good enough.Prepared by soaking split black gram/urad dal and grinding into a thick batter with very less water.

Ingredients

Urad dal/Split black gram/Minnappapu – 2 cups

Cumin/Jeera – 1/2 tsp

Black pepper – 1/2 tsp

Onion – 1 chopped

salt – as per taste

Baking soda – 2 pinches

Oil for deep frying

Method

Wash and soak the dal for atleast 4 hrs or overnight  to prepare in the morning.

Soaked Urad Dal

Drain and Grind into a smooth batter with very little water.

Vada Batter

Add,salt,Cumin,Pepper,Baking soda and chopped onions.

Batter with other ingredients

Mix well to combine and keep.

Heat oil for deep frying and prepare vadas with wet palms ,use only fingers and make patties and make a hole in the center with your thumb and drop into hot oil,fry till golden brown on both sides and drain into a large bowl with paper towels.They look like doughnuts…

Serve hot With coconut chutney and or with Sambhar.

Vadas and Coconut Chutney

For chutney or sambhar recipes see the categories section.

Serving Suggestion.

Serving Vada Chutney.

Chana Masala

Chana Masala

 

Ingredients

Chickpeas (Garbanzo beans) Dried – 150 gms Soaked and drained

Onion – 2 med finely chopped

Tomato – 2 pureed

Ginger garlic paste – 1 tsp

Green Chilli – 2 sliced and deseeded

Red chilli powder – 1/4 tsp

Turmeric – 2 pinches

Salt to taste

Bay leaf – 1

Black big Cardamom – 1

Oil – 2 tbsps

Chaat Masala – 1/4tsp

Water 2 cups

For Masala,Dry roast and Powder

Cinnamon – 1″ pc

Cloves – 3

Black Pepper corns – 8-10

Cummin/Jeera – 1/2 tsp

Coriander seeds – 1 and 1/2 tsp

For garnish

Finely sliced onion and fresh coriander chopped

Method

Wash and soak the chickpeas overnight and boil till done.

Heat a pan and add bay leaf and big cardamom,stir a min and add onions and green chilli fry 3 mins and add gin-gar paste and fry well.

Now add the red chilli powder,turmeric and salt stir a min,Then add the tomato puree and cook till oil separates and throw in the cooked chickpeas and 2 cups of water.

Cover cook till well combined and thick,now sprinkle the prepared masala powder and simmer till done.

Turn off heat and move to serving bowls and Sprinkle Chaat masala.Garnish with fresh coriander and sliced onions.We can add finely grated carrot for extra taste.

Enjoy Hot Chana masala Chaat.

Hummus

Hummus

Hummus is a creamy chickpea dip,served as an appitizer or snack with flat bread or pita.Hummus is an Arabic word for Chickpea.

Hummus is a popular Middle Eastern dip prepared with Chickpeas and seasoned with lemon juice,garlic and salt added tahini and olive oil and pureed.For spicy Hummus add red chilli or Cayenne Pepper a pinch ..

It is easy to buy Hummus at any store but Homemade is always the best,and you can adjust the taste or flavours  that suits your family…If using canned ones theres no cooking Absolutely..

I used the dried chicpeas, soaked overnight and then cooked till done.

Things you need

Chickpeas (Garbanzo beans) – 100 gms

Tahini (Sesame Paste) – 4-5 tbsps

Olive oil – 2 tbsps

Garlic – 2 pods grated

Juice of  1 lemon

Salt to taste

Water – boiled and cooled 1/2 cup

Fresh coriander/Cilantro – a hand ful chopped

Red chilli powder – a dash

For Garnish

Olive oil – 2 tbsp

Red chilli powder  – a pinch to sprinkle

Fresh cilantro – 1 tsp chopped

Method

Soak the Chickpeas overnight and the next day drain and wash.Place in a vessel with enough water and boil with a little salt till done .Do not overcook.

When done drain and cool the chickpeas and place in a blender or food processor and add all the remaining ingredients and run the blender scrape the sides  in between and add water to run easily and pureed.

Move to the serving dish or small platter and slightly make a shallow well in the middle and pour the olive oil and sprinkle red chilli powder and cilantro.

Hummus Served with Flat Bread

Serve with warmed flat bread or pita.Hummus can be used as a dip or spread.The chickpeas are high in protein and Tahini made of sesame is an antioxidant.This is a nutritious dish served with veggies too.

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