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

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    Paneer Pakoras - soft & non-spicy!

    Paneer - 200 gms

    Chaat masala – 2 tsp

    Batter:

    Besan - 1 cup

    Red chilli powder - 1 tsp (or to taste)

    Salt

    Cooking soda - ¼ tsp

    Oil - to deep fry

    Cut paneer into cubes, firt breadthwise & then into small uniform cubes.

    Smear with chaat masala.
    paneer%20pakoras-1.jpg
    Make a thick batter with besan, salt & red chilli powder with (about) 1 cup of water, adding soda last.

    Keep oil ready & beat the batter.
    paneer%20pakoras-2.jpg
    Dip each paneer piece in batter & drop in oil.

    Fry till golden.

    paneer%20pakoras-3.jpg
    Serve wth chutney of your choice.
    paneer%20pakoras-4.jpg

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    Last edited: Dec 6, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Baked Thattai - compromise on oil, but not butter!

    Besan & Rice flour - 1 cup each

    Melted butter - ½ cup

    Ajwain - 1 tsp

    Salt, red chilli powder - to taste

    Fresh herbs available, chopped - 2 tbsp

    ( I used the locally available Omavalli leaves)

    Knead in a food processor to a dough consistency.
    baked%20thattai-1.jpg
    Pinch small balls & press between both palms to get a disc.

    Prick all over with a fork.
    baked%20thattai-2.jpg
    Bake at 200 deg C for 10 mts.

    Take out, flip & bake for another 10 mts at 200 deg F for the other side to cook well.
    baked%20thattai-3.jpg
    Cool & store airtight.
    baked%20thattai-4.jpg

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    Last edited: Dec 6, 2009
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  3. Chitvish

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    Garlic Olai Pakoda - call it Ottu pakoda.

    In this recipe, garlic is optional; but adds to the taste as made in South Tamil Nadu.

    Parboiled rice - 400 gms

    Besan - 200 gms

    Whole garlic - 1 (peel, separate pieces and grind to a paste with water)

    Hot oil - 1/3 cup

    Chilli powder - 2 tsp (or to taste)

    Salt

    Oil - to deep fry.

    Wash & soak rice for minimum 8 hrs.

    Grind very fine with minimum water - grinder is a must.
    In the grinder, start running, adding first 2-3 bsp of water.
    The add rice in hanfuls gradually to make sure, no whole grain will be left. Transfer the ground dough to layers of cloth & keep wrapped.
    This will absorb all excess water.

    garlic%20ribbon-1.jpg
    Now, add besan, garlic paste, salt, hot oil (not butter) & knead to a dough.

    Heat oil & press as we usually do for ribbon pakoda.

    ribbon%20pakoda.JPG

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    Last edited: Dec 6, 2009
  4. Chitvish

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    Crisp Samosas(1)

    Outer covering:
    1 cup maida +a pinch of salt + 2 tsp oil + enough warm water to make a soft dough
    Samosa-4.jpg
    Filling - carrot+onion+ fried gram+red chilli powder+garam masala+ saunf, to temper
    Samosa-1.jpg
    Mince carrot+onion & powder fried gram
    Samosa-2.jpg
    In a kadai, temper saunf, add minced vegetables+salt+spices; saute & add the powder.
    Samosa-3.jpg
    The dough & filling are ready.
    Samosa-5.jpg
     
  5. Chitvish

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    Crisp Samosas(2)

    Make 2 batches of 4 balls each.
    Samosa-6.jpg
    Roll each to 3-4" diameter.
    Samosa-7.jpg
    smear a little on one.
    Samosa-8.jpg
    sprinkle little maida over it.
    Samosa-9.jpg
    Stack the four one over the other - leave out topping the fourth circle.
    Samosa-10.jpg
     
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    Crisp Samosas(3)

    Spread the roll as big as possible.
    Samosa-11.jpg
    Roast lightly on a tava on both sides.
    Samosa-12.jpg
    Repeat for the second one.
    Samosa-13.jpg
    Now cut each into 3-4 strips.
    Samosa-14.jpg
    Quickly peel off each layer.
    Samosa-15.jpg
     
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    Crisp Samosas(4)

    Each becomes an individual strip.
    Samosa-16.jpg
    Keep all strips ready.
    Samosa-17.jpg
    Spread one on a board.
    Samosa-18.jpg
    Keep the filling & fold in triangles.
    Samosa-19.jpg
    Keep one triangle over another.
    Samosa-20.jpg
     
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    Crisp Samosas(5)

    Keep a mixture of maida+water ready, to bind.
    Before the last flap is folded,hold in hand as shown.
    Samosa-21.jpg
    Add little filling.
    Samosa-22.jpg
    Seal with maida paste before covering last.
    Samosa-23.jpg
    Sealed samosa triangles are ready to be fried.

    Samosa-24.jpg
    At this stage, freeze batches in ziplock covers for future use - stays for 3-4 months. Jusst thaw & fry.
    Samosa-25.jpg
     
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    Crisp Samosas(6)

    Deep fry in hot oil.
    Samosa-26.jpg
    Ready to serve.
    Samosa-27.jpg
    The filling can be your choice, but make a dry filling for best results.
     
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    Non-fried Low Calorie Dahi Vada(1) - what more can you ask for??

    Follow the post
    How to grind for medu vadai in Food Processor
    Do not add poha. The batter need not be very fine. It should not be very loose as well.
    To 1 cup of the batter , add 1 tsp of fruit salt & a tsp of water, keeping a non-stick tava ready & hot.

    lowcal dahivada1.jpg
    Pat small vadais on the tava - do not add oil.
    lowcal dahivada2.jpg
    But cover immediately &cover them with alid.
    lowcal dahivada3.jpg
    When done, flip carefully.
    lowcal dahivada4.jpg

    Keep covered again & they are ready.
    lowcal dahivada5.jpg
     
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