Step By Step photos for Snacks!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Dec 11, 2008.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dhokla - the Gujarati counterpart of Sponge Cake !

    Use very fresh besan for best results.
    Besan - 1 ½ cups (level)

    Water - 1 ¼ - 1 ½ cups

    Oil - 3 tsp

    Fruit salt - 2 level tsp (or soda 1 level tsp)

    Citric acid - 1/2 tsp (refer variation )

    Sugar - 1 tsp

    Green chilli-ginger paste - 2 level tsp

    Salt

    For tempering:

    Oil - 2 tbsp

    Mustard - ½ tsp

    White seasame seeds - 2 tsp

    Hing - ½ tsp

    Green chillies - 5.6 (mince fine)

    Mix besan, water, citric acid, green chilli-ginger paste, sugar & salt till well mixed. Use a food processor for perfect blending.

    dhokla-2.jpg
    Keep water boiling & ready in a steamer.

    Grease thoroughly an aluminium or steel round vessel which can be used for steaming dhokla – keep it ready in the pan over water to get hot.
    dhola-3.jpg
    Sprinkle the fruit salt or soda into the batter, sprinkle 1 tsp water over the fruit salt or soda, whisk thoroughly & quickly & pour the batter in the greased vessel.

    dhokla-4.jpg
    The secret is cooking the dhokla vigorously, as soon as fruit salt is added.

    Cover & steam for 20 mts.

    The flame should be high for 10 mts & low thereafter.

    Test if it is cooked, by inserting a knife into it to see if it comes out clean.
    dhokla-5.jpg
    Remove, cool & cut the dhoklas.

    Heat oil & temper the given ingredients.

    Add 3 tbsp water & switch off when it just starts boiling.

    Pour all over the dhoklas.

    Garnish with grated coconut & chopped coriander leaves.

    Serve with green chutney.
    Dhokla%20small.JPG

    Variation:

    Instead of citric acid, lime juice can be used.

    Do not add at the beginning.

    When tempering, instead of adding 3 tbsp of water, add a mixture of lime juice & water to be poured over dhoklas.
     
    Last edited: Dec 6, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cashewnut Pakoda - still going strong as a top favourite !

    Besan - 1 cup

    Rice flour - ½ cup

    Cashewnuts, chopped - ½ cup

    Melted ghee ( or oil) - 2 tbsp

    Onions - 2 ( grate)

    Green chillies - 4,5 ( mince fine)

    Ginger - 2" ( mince fine)

    Curry leaves - few ( cut fine)

    Chopped coriander leaves - 2 tbsp

    Chilli powder - 1 tsp ( optional)

    Cooking soda - ¾ tsp

    CP-1.jpg
    Salt

    Oil - to deep fry

    Sieve besan & rice flour together.

    Place the ghee & soda in a plate & rub it well with your palm till it becomes whitish in colour.

    Add onions & salt.

    Rub again with your palm so that onions releases all its water.

    Now, add all other ingredients to a stiff dough.Add minimum water, if at all necessary.

    If you have a food processor, use it with the mincing blade. No water need be added & it comes out very crisp.

    CP-2.jpg
    Heat oil well.

    Break small pieces of dough & drop them in hot oil & fry on medium heat till crisp & golden brown.
    You don't have to roll it round, just " pinch " the pieces.

    CP-3.jpg
    It remains crisp very long.
    CP-4.jpg
     
    Last edited: Dec 6, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Patnam Bakoda - as it is “fondly” known as, in Madurai!

    This is a famous dish in a leading restaurant in Madurai & my most favourite as well!
    I tried this recipe by various combinations, by the trial and error methods and arrived at the right one.
    This is ideal to give for navarathri.

    Fresh besan - 1 cup

    Cooking soda - ¼ tsp

    Ghee - 3 tsp (or 4, is better)

    Minced green chillies, ginger & curry leaves - each 2 tsp

    Chopped cashews - 2 tbsp

    Salt

    Oil - to deep fry

    In a big plate, take ghee, soda & salt & rub vigorously with your palm to get a paste. This step is very important.

    Patnam%20bakoda.jpg
    Add minced ingredients, cashew & knead well.

    Add besan & mix thoroughly.

    P%20Bakoda%201.jpg
    Add water little by little till you get a soft ball.

    P%20Bakoda%202.jpg
    Form small balls and deep fry till golden in hot oil.

    Serve with chutney.

    Patnam%20bakoda%201.jpg
    Can be served in individual cups, as a snack.
    Patnam%20bakoda%202.jpg


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    Last edited: Dec 6, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Khasta Kachori – yet another, less common chat ! -1

    Maida - 2 cups

    Warm ghee - ¼ cup

    Cold water, salt

    Rub ghee in maida till beadcrumb consistency.

    Add salt, cold water & knead to a soft but tight dough.
    kkachori1a.jpg


    kkachori2.jpg
    I did this in the food processor.

    Keep covered with damp cloth.

    Filling:

    Moong dhal - ½ cup

    Oil - 2 tbsp

    Jeera - 1 tsp

    Hing - ½ tsp

    Garam masala - ½ tsp

    Dhaniya powder - 2 tsp

    Chilli powder - 1 tsp

    Saunf powder - 2 tsp (optional)

    Amchur - 2 tsp

    Salt

    To serve:

    Sweet chutney, green chutney, sev, coriander leaves, jeera powder

    Soak moong dhal in water fir 1 hr .

    Drain & grind to a thick paste.

    Heat oil, fry jeera, add paste & all masalas.

    Saute till dry.

    kkachori3.jpg
    Divide dough & filling into equal no” of portions.

    kkachori4.jpg
    Roll each part of the dough into the circle of 50 mm (2") diameter.


    Keep one part of the filling mixture in the centre of the rolled dough circle.


    Cover the filling mixture with the dough by slowly stretching it over the filling mixture.

    kkachori5.jpg

    Close the ends tightly by pinching them together and if necessary, remove the excess dough.


    Roll each part into a circle of 62 mm. (2½") diameter.

    Also make sure that the filling does not spill out.


    To be continued.....
     
    Last edited: Dec 6, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Khasta Kachori - 2

    Lightly press the centre of the kachori with a thumb.

    kkachori6.jpg
    Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
    kkachori7.jpg
    This will take 3,4 mts on first side & 3,4 mts on second side.

    They should become quite crisp.

    kkachori8.jpg

    Cool and keep aside. This can be served, as such, for tea.

    kkachori9.jpg
    To serve:

    Keep one kachori on a plate.


    Spread on it 3 to 4 tbsp of the beaten curds.


    Put the green chutney, date chutney, chilli powder, jeera powder, salt and sev
    on the top of the kachori.


    Sprinkle sev on top.

    kkachori10.jpg

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    Last edited: Dec 6, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Channa Dhal Crispies - Easy to make, crunchy and tasty!

    This is very famous in all "bakshana kadais" (snack-shops) in Madurai & called "Nei kadalai".

    Channa dhal - 1 cup

    Small cashew pieces - 2 tbsp

    Curry leaes - few

    Salt, red chilli powder, hing

    Oil - to deep fry

    For this, a strainer with a handle and whch will sit inside a kadai is very essential. Please go to
    Oil-Draining Ladles

    cc-1.jpg
    Small batches can be immersed in the strainer, inside the oil and deep fried. There is no waste of dhal, scattered in the oil.

    Wash well & soak the channa dhal in plenty of water for 4 hrs.

    Drain completely & dry in a cloth in shade for 2 hrs.

    Heat oil & deep fry in batches of ¼ cup at a time, keeping the strainer in hot oil.

    cc-2.jpg
    When well fried & light brown, remove to a tissue.

    cc-3.jpg
    Finally, deep fry cashews & curry leaves the same way.

    cc-4.jpg
    When the fried dhal is still hot, add 1 tsp melted ghee, red chilli powder, salt & hing.

    Mix thoroughly, cool & store airtight.
    cc-5.jpg
     
    Last edited: Dec 6, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chiroti Savoury Badusha - takes time to make, but worth every minute!

    Chiroti rava - 2 cups

    Mince together - 2 tbsp coriander leaves + 4-5 green chillies

    Melted ghee - 3 tbsp

    Salt, hing

    Knead all ingredients together to a thick dough, adding water.

    Rest for 30 mts.
    A food processor is ideal – the contents are blended with minimum water & left for 15 mts..


    chiroti%20thattai-1.jpg Then put on the pulse switch on the left side till the entire mass becomes doughey.

    chiroti%20thattai-2.jpg
    I use muffin tins for this.
    chiroti%20thattai-3.jpg

    chiroi%20badusha%203.jpg
    OR
    Knead very well, roll into thick chappathis, cut and deep fry.

    Add to hot oil, simmer & cook on a low flame for 10-15 mts till bubbles completely subside to get crisp thattais – this is very important.
    chiroti%20badusha%204.jpg
     
    Last edited: Dec 6, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Biscuit Pakoras - take a bet, you will fall for this!

    Maida - 1 cup

    Rice flour - ½ cup

    Chopped cashews - 2 tbsp

    Minced green chillies & ginger - each 2 tsp

    Ghee - 2 tbsp

    Cooking soda - 1/8 tsp

    Salt, hing, chopped curry leaves

    Oil - to deep fry

    In a plate rub together ghee, salt & soda using your palm till ceamy.

    Add minced green chillies, ginger, curry leaves & mix well.

    Add flours & knead to a thick dough, if at all necessary, adding minimum water.
    I used the FP for this.

    biscuit%20bakoda%201.jpg
    Heat oil, “pinch” small balls & deep fry till brown.

    Make the oil hot, drop pakoras & fry on low fire till bubbles subside completely.

    Cool & store airtight.
    biscuit%20bakoda.jpg

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    Last edited: Dec 6, 2009
  9. Chitvish

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    Kaima Idli - this is my own version!

    An ILite has asked for this Saravana Bhavan recipe. I bought a serving (it cost a whooping rs 56!) from there and tasted it. It was very oily and very hot and spicy. I cut down the oil and tried it.

    The idlis must be cold & hard – best refrigerated. Cut into strips 1” long. You can use any combination of vegetables from, red & green capsicums, carrots, French beans & peas, besides onions.

    Cut idlis - 2 cups

    Cut vegetables - 1 cup (or more)

    Sliced onions - ½ cup

    kaima%20idli-1.jpg
    Oil - 3 tbsp

    Any chilli sauce - 1 tbsp ( optional – if you like it hot)

    Grind to a fine paste:

    Red chillies - 5-6

    Garlic pieces - 4,4

    Jeera - 1 tsp

    Heat oil & fry the paste till raw smell goes.

    Add the onions first and next the vegetables & stir-fry for 3-4 mts (adding a dash of aji no moto is your option).

    After they are sauted & glossy, add the idlis & mix well.

    Cook on a low flame for the flavours to blend.

    kaima%20idli-2.jpg
    Any chilli sauce can be added for extra spicy taste at this stage.

    Remove & serve hot, garnished with chopped coriander leaves.
    kaima%20idli-3.jpg
     
    Last edited: Dec 6, 2009
  10. Chitvish

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    Corn-Makai ka atta Dhokla - tangy, if you use sour curds!

    This is made using maize flour (makai ka atta) & American sweet corn.

    First combine:

    maize flour (makai ka atta) - 1 cup

    Sour curds - ½ cup

    Warm water - 1 cup

    After 30 mts, add

    American sweet-corn kernels - ½ cup

    Ginger – green chilli paste - 2 tsp

    Salt, hing, sigar

    Fruit salt - 1 tsp Lemon juice - 1 tsp

    Oil - 1 tbsp
    CMD-1.jpg


    CMD-2.jpg
    And mix well.

    Keep the steamer ready & boil water, simultaneously keeping a greased plate ready inside it to become hot.

    When the water in steamer boils, add fruit salt & lime juice, mix gently & transfer to the greased plate in steamer.

    Steam for 10 mts.

    CMD-3.jpg
    Now temper, using:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Seasame seeds - 1 tbsp

    Hing & few curry leaves.

    Add 2 tbssp of water to this & pour over dhoklas.

    Cool & cut.

    Garnish with 1 tbsp each of grated coconut & chopped coriander leaves.
    CMD-4.jpg

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    Last edited: Dec 6, 2009
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