Jalapeno snacks

 

Jay Annapurna Maa Ji!

Ingredients

40 grams jalapeno chillies, 100 grams gram flour, 25 grams cornmeal, 25 gram rice flour, 1 pich of turmeric powder and paprika powder, salt to taste, 1 pinch hing and baking soda.

For stuffing

40 grams processed cheese grated, 2 big boiled and mashed potatoes, ½ tsp grated ginger, 1 tbsp fresh chopped coriander, 100 grams chopped white onion, ½ tsp chopped Serrano chilli (usual chilli), ½ tbsp roasted cumin seeds, 10 ml fresh lemon juice.

Garnishing:

Dry mango powder, finely chopped onion, fresh green coriander and Yellow fine Sev

Method

Make a smooth and fluffy batter with mixing cornmeal, gram flour, rice flour, paprika and turmeric powder, hing and salt. Add baking soda in last. It should be right in a texture.

Mix all ingredients for stuffing well.

Slit jalapeno and make it seedless. Stuff jalapeno with mixture.

Deep the stuffed jalapeno in batter and deep fry till it becomes golden brown. Let it cool down for 5 minues.

Cut it vertically into two pieces. Put some dry mango powder, finely chopped onion, fresh green coriander and some Sev on hot. Eat it hot.

Thanks for visiting. Try this recipe and share it with friends and family. Jay Shree Ram!

Edmame and wasabi hummus

Jay Annapurna Maa Ji!

Ingredients

300 gram edmame beans, 2 grams wasasbi,10 grams tahini paste, 60 ml lemon juice, 2 grams jeera, 10 ml olive oil, 20 grams red radish, 4 grams garlic, 20 grams flex seeds.

Method

In a blender put edamame beans, garlic, tahina paste, jeera powder, wasabi, lemon juice and olive oil and blend all ingredients to make smooth paste. Garnish with flex seeds. Serve with khakhara, nachos or matharis.

Thanks for visiting. Please try this recipe. Share it with khakhara lovers and mathari fans.

Methi laddu

 

Jay Annapurna Maa Ji!

Ingredients

100 gram fenugreek seeds, ½ ltr milk, 25 almonds, 10 peppercorn, 1 tsp cinnamon powder, powdered seeds of 12 green cardamom, 2 nutmeg, 250 gram ghee, 100 gram edible gum, 300 gram wheat flour, 300 gram jaggery, ginger powder 1tsp

Method 

1. Boil fenugreek seeds in milk, Remove and let it stay as it is, for about 10 hours. Then sieve soaked fenugreek seeds and discard milk. Set aside.

2. In mean time, mix almonds, peppercorns, cinnamon, cardamom powder, and nutmeg and grind the mixture.

3. Heat ghee in kadhai and fry soaked fenugreek seeds till light brown. Remove from kadhai. Set aside. After cooling in a mixer put these boiled then soaked and then fried fenugreek seeds and grind to a rough powder.

4. In same ghee, fry edible gum. Remove and set aside. Crush the gum to tiny pieces if needed before frying. Even after frying crush it by hands.

5. In the same ghee as before, add wheat flour and roast till light brown. Remove and set aside.

6. Prepare jaggery syrup of one consistency by adding little of water as required on medium heat. Add ginger powder to syrup and mix. Now add fried flour, edible gum, and fried fenugreek seeds. Mix with hand thoroughly and then cool a little.

7. Prepare round balls of the mixture, let them cool down and then store in a sterilised glass jar.

The methi laddus are beneficial in bone related disorders. You have to consume them in every winter season probably in December starting.

Thanks for visiting. Try this recipe. Share it with all health conscious friends. 

Bhutta sweet and spicy snack

Jay Annapurna Maa Ji!

 

 

 

Ingredients

12 maize cobs not very tender, 1 cup milk, 1 ½ tsp sugar, 1 ½ tsp salt, 1 tsp mustard seeds, few curry leaves , ½ inch piece ginger finely grated, 4 onions chopped finely, ½ tsp turmeric powder, juice of 2 lime, 100 grams fresh coconut grated, 100 grams fresh coriander leaves chopped finely, 3 tbsp oil.

Method

1. Grate the maize cobs with corn, in a deep plate.

2. Pour the milk in grated lumps, add salt and sugar and mix well. Set aside the mixture.

3. Heat oil in a saucepan and when hot, add mustard seeds and curry leaves. When spluttering starts, add ginger and chillies. Fry for 1 or 2 minutes and then add onions. Fry onion till translucent. Add turmeric and mix stir and cover and stir again and cover again. Cook like this till tender.

4. Add juice of lime, mix gently and then remove from fire.

5. Remove in serving dish. Garnish with grated coconut and finely chopped coriander leaves, refreshing snack or a side dish with main meal. Or you can use this as filling of a sandwich. 

Thanks for visiting. Please try this recipe and comment your taste below. Share this recipe with all the bhutta lovers.

Datiloos

Jay Annapurna Maa ji ! Here is a simple dessert recipe for you.

Ingredients 

4 til ladoos mashed, half cup mava, seedless dates and ice cream of any flavour.

Method

Blend mava, til ladoos and seedless dates to a fine paste. Now mould this paste into tiny tiny marble sized laddus. You can eat this as it is or just serve with ice-cream or garnish it with thick creamy lassi.

Thanks for visiting. Try this dessert and comment below. Share this with friends and family.

Mixed vegetable samosa

Ingredients

Oil for frying

For samosa dough: 2 ¾ cup maida flour/ maize flour, 3 tbsp un melted ghee, ½ tsp salt, ¾ cup water,

For filling: 1 tsp oil, 1 tsp mustard seeds, ginger paste, garlic paste, turmeric powder and salt as per the taste, A few curry leaves, 1 tbsp finely chopped green chillies, 2 onions finely chopped, 500 grams boiled and mashed potatoes, 200 grams carrot grated with big-holes grater, 200 grams cauliflower finely chopped, 250 grams fresh or frozen peas. 1 tsp garam masala, 2 tbsp finely chopped coriander leaves.

For sticking paste: 3 tbsp flour, 1 pinch of salt, ½ cup water

Method

For preparing samosa dough: Combine maize flour, ghee and salt. When you add ghee in the dough it becomes crispy. Rub till it resembles to fine bread crumps. Gradually add water knead to smooth dough. Divide dough into 12 samosa pieces and set aside.

Preparing the filling: Heat oil in a pan add mustard seeds and curry leaves. When splutter, add ginger paste, garlic paste, turmeric and salt. Stir and cook for 1 to 2 minutes. Add all vegetables and garam masala. Stir and cook for 5 minutes. Remove, cool and divide it in 24 potions and set aside.

Preparing Sticking paste: Combine all the ingredients of sticking paste, mix to a smooth paste and set aside.

Preparing samosa: Roll each potion of prepared dough with rolling pin into round disk / Roti. Pile the disks one over the other, dredging flour on top of each disk. Cut the pile into half and place the piled disks into a muslin cloth. Place each halved disk on the palm and shape into a cone. Fill the cone with one potion of prepared filling and stick the edges with paste. Set aside. Repeat this process for all the remaining samosas. For frying, heat ghee in a wok. Put a few samosas in it and fry till light brown and crisp. Drain and remove on absorbent paper. Eat hot with chutney or tomato ketchup.

Note: If you don't have frozen peas or fresh peas then you can soak 150grams of dry peas and boil them.

Thanks for visiting. Please try this recipe and tell me your experience in comments. Jay Shree Ram!

Spicy corn patties

 

Ingredients:

Corn kernels 2 cup boiled, ½ cup maize flour, 1 green chilli finely chopped, red chilli powder 1 teaspoon, 2 teaspoons finely chopped ginger, cumin seeds ½ teaspoon, ½ cups bread crumbs, ½ teaspoons salt, oil for shallow frying and greasing, rice flour 2 teaspoons, tomato ketchup to serve.

Method

Grind corn kernels, red chilli powder, ginger, green chilli cumin seeds, lemon juice coriander leaved with some water for a smooth paste.  Put maize rice flour and breadcrumbs in a bowl. Add salt and mix well. Heat oil in non stick pan, Grease palms with oil, shape the mixture into patties, Shallow fry the patties on pan, turn sides till crisp and brown on both sides. Eat with ketchup or Chutaney.

Try this recipe and share your experience in comments below. 
Jay Shree Ram!

Mug brownie

Ingredient

3 tbsp flour, 3 tbsp brown sugar, 3 tbsp cocoa powder, 3 tbsp coconut oil, ½ tbsp vanilla essence, 2 tbsp coca chips, a pinch of salt, 3 tbsp water.

Method

Mix all the ingredients, cook them in a microwave for 45 to 60 minutes. Put it in a bowl, add your choice of topping, it is ready.

Mug mac and cheese

 

Ingredients

½ cup pasta, ¼ cup water, 4 tbsp milk, 1.4 tsp corn starch, 4 tbsp grated cheddar, Salt and pepper to taste.

Method

Add pasta sup into water, boil pasta for 3 times in a microwave oven. Mix remaining ingredients in the cup, microwave it for 1 minute. Relish the mug mac and cheese.

Cheese tomato chutney bread tart

Ingredients

For tart

10 to 15 fresh bread slices, soft butter.

For fillings

2 cup tomatoes cut into small diced pieces, ¼ tsp kalonji/ nigella seeds 5 to 6 basil leaves, 1 tbsp garlic, chopped, 1 tbsp jalapeno pepper, chopped, 1 tbsp olive oil, 2 tbsp smoked paprika cheese spread.

Method

For tartlet cases

Remove the crust from slices. Roll each side with a rolling pin. Press the rolled slices into cavities of a muffin tray which is lightly greased with butter. Brush with melted butter and bake in a hot oven at 230 degree c for 8 to 10 minutes or until crisps.

For the filling

Heat oil in a pan and kalonji and garlic sauté until garlic turns light brown. Now add tomato and basil. Cook until tomato turns soft. Adjust seasoning jalapeno pepper.

How to proceed

Put a filling in each tartlet case. Sprinkle a little cheese spread over it. Top basil leaves, and eat hot.

Dry-fruit chikki

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of chikki. Please try it.

To make 24 pieces

Ingredients

1. 3 ½ cup castor sugar or you can use normal sugar by grinding it in same quantity

2.  2 tbsp pure ghee

3.  a few drops of lime juice

4.  powdered seeds of green cardamom

5.  ½ tsp nutmeg (jaifal) powder

6.   ¾ cup shredded almonds and cashew nuts

7.   9 tbsp shredded pistachio

8. 1 ½ tbsp musk melon, cucumber and pumpkin seeds, 

9. 2 tbsp poppy seeds

9. cellophone paper for wrapping chikki.

Method

1. Combine sugar ghee and lime juice in a dry pan. Place pan on gentle heat and stir till ghee and sugar melts. Continue cooking in low heat without stirring till light brown.

2. Add remaining ingredients and mix well.

3. Place the quarter of a mixture on a greased flat surface or a metal tray 6 by 4 inches in size and roll out into a rectangle, a quarter inch thick using a greased rolling pin. Unmold immediately to get a complete slab. Repeat it with remaining mixture.

4. Cut each slab into 2 inch square. Cool and wrap in cellophone paper. Store in an airtight container. 

It is high energy munching snack with goodness of dry-fruits.

Thanks for trying this recipe. Support me by sharing this recipe with others.

Crunchy Munchy Masala Cashew

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of crunchy munchy masala cashew. Please try it.

Ingredients

For frying cashew nuts

1. ¾ tbsp butter,

2. 1 cup cashew nuts,

Spices for kaju

1. ¼ tsp salt,

2.  1 tsp red chilli powder,

3.  1 pinch black pepper powder,

4. ¼ tsp cumin seeds powder.

5. 1 pinch of garam masala.

6. 1 pinch of cardamom powder.

Method

1. Add all masala ingredients in a bowl and keep ready.

2. Heat butter in a pan, fry cashews till light brown.

3. Drain and remove on paper.

4. Mix masala and fried cashews very well.

5. Store or serve, store in an airtight box. 

Thanks for trying this recipe. Support me by sharing this recipe with others.

Apple Gujiya

 

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of an apple. Please try it.

Ingredients

2 cup Maida, melted ghee for frying, cold water and a pinch of salt, Mawa - 250gm crumbled, Apple - 1 cup peeled and finely grated, finely grated cashew nuts and almonds - atleast 4 tbsp (you can add pistachio and brain nuts also alongwith few saffron strands), ½ tsp cinnamon (dalchini) powder, ½ tsp cardamom (ilayachi) powder, 1 tbsp milk.

Method

For the outer pastry or shell

1. In a large bowl sieve the flour and salt together. Add 1 tbsp of melted ghee. Rub the ghee in flour with your fingertips till the mixture reassembles like coarse. Add cold water gradually and knead dough into a smooth dough. Cover and keep aside for 30 minutes.

2. Now prepare for the gujiya feeling 

Add finely grated apple, crumbled mawa, dry-fruits, cardamom powder, cinnamon powder in a bowl and mash them all to mix well. As apple is sweet there is no need to add sugar in it.

3. Now heat this mixture till you get the melted mawa. It will not take more than 5 minutes so keep on stirring the mixture continuously. Keep this mixture aside till it cools.

4. After cooling of the mixture let's prepare the gujiya. Make medium sized balls of the dough. Roll into a round puri, nor thick or thin. Put and few tbsps of the apple khoya filling on the one side. Apply milk on the outer edges. Cover and press the edges together. Cut out the extra dough from the edges with a knife.

5. Pleat the gujias neatly from top to end. Make all the gujiyas this way and keep them on a thali or plate. Cover them.

6. Heat ghee for deep frying when hot fry 1 gujiya at a time till golden brown. 

(Note: Instead of ghee you can use oil but then there will be change is the aroma of the gujiya and it's taste.)

 

Thanks for trying this recipe. Support me by sharing this recipe with others.

Roasted squash with crunchy flax granola

Jay Annapurna Maa! You are welcomed on this blog for Vegetarian recipes. Here is a recipe of butternut squash. Please try it.

Roasted squash with crunchy pumpkin topping

 

Ingredients

½ cup pumpkin seeds and flax granola, 

¼ cup fresh toast crumbs, 

¼ cup melted coconut oil, 

¾ teaspoon pumpkin pie spice, 

Salt, black pepper as per taste,

1 large peeled, seeded and cut into medium cubes butternut squash, 

2 tbsp brown sugar (mix of sugar and jaggery)

1 tablespoon fresh thyme (dried oregano flowers)

Method

In a pan add 2tbsp of coconut oil and put pumpkin flax granola and roast it on medium flame. When there is golden brown colour flax granola, then slow down the flame and add the bread crumbs, ¼ tsp pumpkin pie spice, salt and black pepper and mix it well for a minute and put the flame off. This is granola mixture ready. Keep it aside to cool down.

In other pan put all the remaining coconut oil and toss together squash brown sugar, thyme and remaining pumpkin pie spice, salt and black pepper in it. Start roasting all these things until a butternut squash piece becomes lightly brown and fork tendered

Arrange the roasted butternut squash on platter and top with granola mixture.

So your new snack is ready for munching. This is low in cholesterol and high in potassium, carbohydrates, dietary fibres, vitamin A etc. So keep on preparing this snack for your munching.

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Dal - palak pakodies

Jay Annapurana Maa!

I am sharing one recipe with you full of spinach. Try this.

Ingredients

4 tbsp husked green beans and bengal gram, 

½ tbsp water and 

1 tbsp white butter, 

1 finely chopped medium onion, 

½ tsp finely grated ginger, 

2 cloves garlic finely crushed,

3-4 green chillies as per your taste finely chopped,

1 tbsp plain flour, 

4 tbsp finely chopped spinach leaves, 

salt as per taste

For garnishing

3 cubes of cheese processed grated, 

3 tbsp tomato ketchup, 

finely chopped coriander leaves.

Oil for frying

Method

1. Wash dals, and soak in water for 2 hours. Drain, rinse and grind to a very smooth paste, add 1 tbsp water if need.

2.In a thick base pan over moderate heat and add dal paste. Stir continuously for 3 to 4 minutes scraping sides and base of the pan to prevent burning. Remove from pan set aside.

3. Now in a clean pan melt 1 tbsp butter. Add onion and fry, stir continuously till light brown. Add ginger, garlic, and green chillies fry till the raw aroma disappears.

4. Stir in flour and 1 tbsp water and cook, stirring continuously for 1 to 2 minutes.

5. Add spinach and cook for 3 minutes. Add salt as per taste. Remove from heat and blend in cheese.

6. Add this spinach and other things to the dal paste and fry small pakodies. 

7. Garnish with grated chees, finely chopped coriander leaves and serve hot with tomato ketchup.

Nutritional value:

As this dish is deep fried it is high in cholesterol and saturated fats. 

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Try this recipe and share your experience in comments below. Thanks for reading.