Posts filed under ‘snack’

Refried Beans and Mushroom Tostada

These Re-fried beans and Mushroom Tostadas are a perfect representation of the vibrant Mexican food -a riot of flavours, textures and colours.

Continue Reading July 13, 2016 at 4:50 pm 1 comment

Fast Food- Orange glazed baby Sweet Potatoes and Plantain

I don’t usually observe any religious fasts. The popular local fasting food-Sabudana does not agree with me much. But I like to explore the traditional fasting recipes, that use alternative grains and vegetables. I like Sweet potatoes and I keep substituting them for potatoes. They are usually available in the market only during these religious fasting days. With all the ongoing festivities and fasts, Sweet Potatoes are abundantly available now.

While growing up, my mom often made these ‘Ratalyache Kaap’ (pan fried Sweet Potatoes with jaggery). I don’t have a sweet tooth and I find them too sweet for my taste….and hence my little twist to the Ratalyache Kaap –Orange glazed kaap. The addition of a  tangy citrusy burst, rock salt and chilli flakes beautifully balance the sweetness. I have been experimenting with green,unripe plantains and hence I tossed in a cooked unripe plantain along with the Sweet Potatoes. Date syrup adds a rich, molasses like taste to the kaap.The pomegranate and pumpkin seeds are added just to give it more freshness and crunch. You can use any other seeds or nuts that are ‘allowed’. I have used baby Sweet Potatoes because they looked cute and they cook quickly. In case you don’t find them, you can use the regular ones and alter the cooking time.

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I have realized that the best way to update the blog regularly, is to participate in online food events :).The deadlines provide the necessary push for me to post recipes on time 🙂

The theme this month @TheHub is ‘Sweet Recipes & Fasting Recipes’ that are usually made during these 9 holy days of Navratri. Orange glazed Sweet Potatoes and Plantains is my entry to The KitchenAid India Navratri Challenge for The Hub @ Archana’s Kitchen.

That also reminds me, to let you know that I was invited to contribute recipes at Archana’s Kitchen, which I gladly accepted and you can now find my recipes on Archanas kitchen here

Here’s a quick and easy recipe for Orange glazed baby Sweet Potatoes and Plantain

Serves-2

Ingredients

7-8 baby Sweet potatoes, washed thoroughly and sliced  (Do not peel)

1 large green, unripe plantain

Juice and zest of 1 large orange

2 tbsp Date syrup

½ tsp grated jaggery

Rock salt to taste

¼ tsp Chilli flakes/black pepper powder (optional)

2 tbsp Ghee

Pomegranate seeds and Pumpkin seeds for garnish (or any other seeds/ nuts)

Method

Cook the plantain with the skin in a pressure pan with salted water, for 1 whistle.

Cool and peel the skin and slice.

In a non- stick pan, heat the Ghee

Add the sliced baby Sweet Potatoes

Stir to coat the slices with Ghee.

Cook covered for 2-3 minutes on low flame.

Meanwhile, whisk together the orange juice,zest,Date syrup,jaggery and rock salt.

Add this to the Sweet potatoes and cook uncovered on medium flame, till  the liquid thickens.

After about 3-4 minutes of cooking, add the sliced plantain and mix so that the orange glaze coats all the slices.

Sprinkle the chilli flakes or pepper powder if using.

Serve hot or cold garnished with Pomegranate and Pumpkin seeds

September 29, 2015 at 4:45 pm 1 comment

Spicy Crepe Packets

These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.

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There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually 🙂 ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.

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Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.

The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !

Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s  FB page or Twitter or Instagram ( If you are not already following me, please do so now 🙂 Thank you)

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These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

Thanks Archana, the Hub is providing the much needed blogging motivation for me 🙂

Here’s the recipe for Spicy Crepe Packets

Makes ~ 8-9 Crepe packets

Ingredients

For the crepes

½  cup Plain Flour/Maida

¼  Cup Whole wheat Flour

¼ Cup Oat Flour (Ground Instant Oats)

1 Tbsp melted butter or Ghee

2 eggs

½ tsp salt

½ cup milk

~ ¾ cup  water (more or less to get a thin consistency batter)

Pinch of baking powder (optional)

For the filling

1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)

¼ cup Sweet Corn Kernels

1 Onion finely chopped

1 small Bell pepper finely chopped (Red/Yellow or both)

2 Cloves Garlic

2 tsp Cajun Spice mix (I used Spice Supreme)

½ tsp Chilli Flakes

Salt to taste

Grated Cheese as required

Few Fresh or dried Oregano leaves

2 tsp Oil

½ egg for brushing and sealing the crepe packets

3-4 tbsp Ghee or butter for frying the packets

Method

For the filling

Heat Oil in a pan.

Add the Garlic and onion and sauté for few minutes.

Add the corn and cook covered for 4-5 minutes

Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).

Add the bell peppers and cook 1-2 minutes more.

Add the spice mix, salt, chilli flakes and oregano leaves.

Mix well and keep aside.

For the crepes

Sift the flours, salt and baking powder together.

Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.

Keep the batter aside for ½ hr to 45 mins.

Heat a nonstick pan.

Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)

Cook for 30-40 seconds or brown spots just appear on the bottom

Take it out the crepe and place it on a flat surface.

Repeat the procedure for more crepes

To make the crepe packets

Place a crepe, cooked side up on a flat surface.

Place about 1 tbsp filling in the centre. Grate some cheese over it.

Fold 1 side of the crepe over the filling and brush with egg.

Fold the other side and brush again with egg.

Fold the ends to make a packet and press slightly to seal.

Brush with egg on the folded side as well as the other side.

Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .

Fry on both sides till brown.

Repeat for other packets.

Serve Hot immediately with Sauce or Chutney of choice.

August 12, 2015 at 11:38 am 2 comments

Diwali special-Anarsa

The festival of lights is here. The entire city is lit up with colorful lamps and lanterns.I don’t need to mention that the fireworks have already begun. I love this festival.Diwali also brings along my favourite treats (Faral).I am really glad Vee has chosen JFI theme as Diwali treats.

Anarsa is one of my most favourite snacks for Diwali.I remember how we would eagerly wait every Diwali for my Grandmother to make them. The ingredients are quite simple..Rice and jaggery …the taste amazing…This recipe needs preparation in advance.But is worth the effort.

So go on and enjoy my grandmothers recipe this Diwali for Anarsa

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To make 10- 12 Anarsas you need

2 Cups rice (the older the better)

1 ¼  Cup jaggery finely grated (change the proportion as per taste)

Ghee made from Cow’s milk for frying

2 tbsp poppy seeds

1 tbsp milk

Wash and soak rice in water for 3 days. Change the water everyday.Drain the rice and spread it on a cotton cloth and let it dry nicely.Grind this to a fine powder and sieve it through a fine mesh(the one you use for sieving all purpose flour).Add the grated jaggery and mix nicely. Press the mixture nicely and keep it closed /covered for 5-6 days. Knead this mixture into a pliable dough sprinkling a little milk if required.

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 You will need very little milk. So just sprinkle the milk and knead. Take a plastic sheet and sprinkle the poppy seeds on it. Make small lemon sized ball from the dough and press it lightly on the poppy seeds. Flatten the dough into a round.Apply some ghee to your hand if the dough sticks.

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Meanwhile heat the ghee. Fry the Anarsa in the Ghee with the poppy seeds side up.Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa. Fry till the Anarsa is golden brown. The poppy seeds side of the Anarsa will have a siort of a mesh on it once it is fried.You have to be careful with the oil temperature here.Heat it on medium flame or else the Anarsa will break.

Remove the Anarsa and drain the ghee. To drain the ghee keep the Anarsa in a vertical position. Cool nicely…5-6 hours or till crisp and store it in an airtight container.

 

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Happy Diwali to all of you. May this festival sparkle your life with joy and happiness. Have a safe Diwali.

See you on 28th October.

October 18, 2006 at 10:56 pm 30 comments

Tenga Vade (Rice Flour -Coconut Fritters)

Janmashtami- celebrating the birth of lord Krishna, is one of the most popular festivals of India. This festival like most of the Indian festivals is celebrated with much fervor and zest. And the festivities are not complete without festive food.   

Tenga Vade (Rice Flour-Coconut Fritters) is my mother-in-laws recipe (most of the South Indian recipes I make ,I have learnt from her.), which we made for Janmashtami along with some sweets.

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Ingredients:

3 cups Rice flour

½ cup all purpose flour (Maida )

¾ th  cup fresh coconut scrapped

6-7 green chillies coarsely ground(you can also use dry red chilly powder)

Salt to taste

Oil for deep frying

 Method:

Mix Rice flour, Maida, coarsely ground chillies, scrapped Coconut and salt.

Heat oil in a  Kadai( Wok).

Add about 1 tbsp hot oil to the flour mixture and mix well.The mixture should resemble bread crumbs.

Add little water and mix well so that everything comes together into a tight dough.

Take a small lemon sized ball from this batter and flatten it on your hand (or a cotton cloth or a plastic sheet whichever is convenient) to make very thin vadas..Make a hole in the middle with your finger.

Drop gently one by one in hot oil and fry till golden brown to make crisp and crunchy vadas.

Cool and store in an airtight container.

These vadas stay for 5-6 days,that is if they are not over by then.

August 17, 2006 at 10:44 pm Leave a comment


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