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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    White Dhokla with white chutney - lovely combo!!

    Chutney:

    Soak ½ cup raw peanuts overnight in water & peel te skin.

    Grind with salt & green chilies to taste.

    Add 1 tsp lime juice.

    White Dhokla:

    Mix, wash & soak together or 3-4 hrs:

    Raw rice - 1 cup

    Urad dhal - 1/3 cup

    Drain & grind to a rava-like paste, using curds intead of water.

    Allow to ferment for 8-10 hrs.

    Then proceed as for cabbage dhokla.

    For one batch, sprinkle powdered pepper & the other, red chilli powder, before steaming.


    Chutney:

    Soak ½ cup raw peanuts overnight in water & peel te skin.

    Grind with salt & green chilies to taste.

    Add 1 tsp lime juice.

    White Dhokla:

    Mix, wash & soak together or 3-4 hrs:

    Raw rice - 1 cup

    Urad dhal - 1/3 cup

    Drain & grind to a rava-like paste, using curds intead of water.

    Allow to ferment for 8-10 hrs.

    Then proceed as for cabbage dhokla.

    For one batch, sprinkle powdered pepper & the other, red chilli powder, before steaming.



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    Last edited: Feb 17, 2011
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Baked Diet Khakra - made with Whole wheat flour

    Sesame seed khakra:

    Splutter 2 tbspblack sesame seeds in a dry pan & cool.

    Knead to a dough:

    Whole wheat flour - 1 cup

    Oil - 2 tsp

    Salt

    seasame seeds - roasted

    Warm water to bind.

    Rest for 30 mtes. Divide into8,9 balls.

    Roll thin & cut into triangles.

    Transfer to a baking sheet.

    Bake at 200 deg C in a preheated oven.

    I have served in the photos with

    Multipurpose Tomato Dip:
    Blanche, peel, chop & blend 4 red medium tomatoes & strain to remove seeds.

    Heat in a pan:

    Oil + butter - each 1 tbsp

    Curry leaves - few

    Minced onion - 2 tbsp

    Tomao puree - ½ cup

    salt, sugar 1 tbsp

    Jeera powder, garam masala - each ½ tsp

    minced green hillies - 1 tsp

    Red chilli powder - 2-3 tsp

    Mix well & add

    Cream - ½ cup ( I used home-made malai on top of the milk).

    Simmer & remove.

    Garnish with coriander leaves.

    For methi khakra,

    To dry methi leaves:
    I always preserve fresh mint leaves, dried thoroughly and refrigerated.
    I a planning to post lemon-mint-ginger Iced tea for which this will be ideally suited besides for mint paratha.
    Wash draining away the water completely

    Spread in a clean cloth for 6-8 hrs

    Keep in a strainer with lots f holes for 24 hrs, shaking regularly

    Bake at 100 deg C fr 10 mtes.

    keep airtight, refrigerated.


    Use 1 tbsp only for a cup of flour.

    Remove, cool & store airtight.


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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Oats Heart - a 'hearty' snack, good for the 'heart'!!

    Mix together in a bowl:

    Mashed potatos - 2medium

    Grated paneer - 1/2 cup

    Grated carrot - 3 tbsp

    Chpped coriander leaves - 3 tbsp

    Oats - 1 cup

    Red chilli powder - 2 tsp

    Garam masala - 1 tsp

    Lime juice - 2 tsp

    Salt

    Do not add water.

    Shape into discs of any shape, roll in oats & shallow fry


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    Last edited: Mar 1, 2011
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  4. Chitvish

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    Shahi Bhalla - Holi Special!!

    This is dry fruit- filled rich Dahi Vada!!

    Soak, wash & grind 1 cup of urad dhal to a fine paste as for dahi vada.

    Filling:

    Mix together:

    Cashew & almonds,chopped - 2 tbsp, each

    Pista & raisins - 1 tbsp, each

    Boiled, peeled & mashed potato - ½ cup

    Garam masala - ½ tsp

    Coriander leaves, chopped - 1 tbsp

    Finely chopped green chillies to taste.. - this is the only hot spice, so add more, if you prefer.

    Mix the above with water & make 7-8 balls.

    To the dough, add salt, a pinch of sugar, ½ tsp eno’s fruit salt & over that 2 tsp hot oil.

    Whisk very well, heating oil to fry, simultaneously.

    Dip the balls in dough & deep fry ill golden in oil.

    Drain & cool to room temperature.

    Soak in warm water for 30 mtes.

    Take out each, genly press between both palms & arrange in a bowl.

    Pour over them, curds whisked with salt.

    Garnsh with green & sweet chutneys, red chilli powder & khara boondhi. Chill & serve.


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    Last edited: Mar 17, 2011
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  5. Chitvish

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    Double-decker Mini Rings - nothing but idlis with potato masala!!

    You can use any filling of your choice, but it should be fairly dry.

    Grease the small ring tins well.

    First keep a layer of masala & press well with the back of a small spoon.

    Spoon little idil batter over that.

    Steam for 10 mtes, for it to cook thoroughy.

    Remove, cool thoroughly & unmould.

    Serve with tomato ketchup.


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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Medu Pakoda - crisp outside, soft inside

    Mix together:

    Besan - 1 cup

    Rice flour - ½ cup

    Ghee - 2 tsp

    to breadcrumb consistency.

    Next add:

    Finely chopped onion - 1

    Chopped coriander + curry leaves

    Finely chopped green chillies + ginger - 2 tbsp

    Hot oil - 2 tsp

    Knead well.

    If at all, minimum water to get a consistency when you can pinch small portions & deep fry in oil.
    Remove as soon as the colour changes.

    If FP is used, adding 2 tsp oil or little water is not necessary – the dough binds very well even without them.
    Those who do not have FP, follow the photos in
    http://www.indusladies.com/forums/967796-post33.html


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  7. Chitvish

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    Kaju-Kothimbir Vadi - a Maharashtrian snack.

    This is shallow fried & very tasty.

    Besan - ¾ cup

    Makai ka atta - ¼ cup

    Minced green chillies, ginger & garlic - each 2 tsp or to taste

    Garam masala - 1 tsp

    Chopped cashews - 2 tbsp

    Salt & haldi

    Oil - to shallow fry.

    Heat 2 cups of water.

    Wen it boils, remove ¼ cup & reserve.

    Add haldi, salt & masalas.

    When water is boiling add flours & go on stirring till they are well cooked.

    Simmer & cook, adding from the reserved water if necessary.

    Cool & empty on a greased plate.

    When well set, cut into squares & shallow fry.


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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Momos - also called dimsums!!

    This s an oriental dish, available in Chinese restaurants.

    My recipe is a fusion with Indian taste.

    For the outer cover, knead to a soft dough:

    Maida - 1 cup

    Salt - a pinch


    Oil - 1 tsp

    Enough water


    Rest for an hour.

    For the filling:

    Minced cabbage - 1 cup

    Minced carrots - 1/2 cup

    onion - 1

    Tomato - 1

    Grated paneer - ½ cup

    Minced green chillies & ginger - eac, 1 tsp

    Salt

    For the side-dish:

    onion - 1

    Chopped tomato - 1

    Red chillies - 2, soaked

    Salt

    For the filling, make a paste of 1 onion, 1 tomato, green chillies + ginger.

    Heat 2 tsp oil & fry this paste.

    Next add vegetables & salt.

    Saute a little till dry.

    For the side dish, grind as given.

    Proceed as shown in the photo.Steam momos in a greased plate on high flame for 5 mtes.

    Serve hot.

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    Paneer Burger - ideal for a chiildren's party!!

    I saw this on a TV programme & modified it.

    Buns - 2

    Paneer - 200 gms, cut across into 4 slices

    Make a mixture of:

    Grated onion ( I used onion powder) – 2 tbsp

    Maida - 2-3 tbsp

    Tomao ketchup - 3 tbsp

    Red chilli sauce - 1 tbsp

    Paprika - to taste

    Salt

    Enough water to make a thick batter.

    Dip each slice of paneer in batter, coat with bread crumbs & deep or shallow fry.

    Smear some mayonnaise, garnish with coriander leaves & keep between the two bread halves.

    Proceed as shown in the photos.

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    Bakarwadi - the khatta-meeta-spicy Swiss Roll!!

    My version does not have garlic.

    Make a dough without lumps with:

    Besan - ½ cup

    Maida (or wheat flour) - ¼ cup

    Salt, haldi, hing

    Oil - 2 tbsp

    Enough water to bind

    Rest the dough for minimum 15 mins.

    Filling:

    Desiccated coconut is best used so that it will keep well for 2-3 days.

    Desiccated coconut, Sesame seeds, khus khus - each 2 tbsp

    Crush them fine in a small mixie & add:

    Red chilli powder - 1-2 tsp

    Dhaniya jeera powder - 1 tbsp

    Clove powder - ½ tsp (omit if you do not have – but this crushed fresh at home & added, gives a nice zing!)

    Lime juice - 1 tbsp

    Salt, hing, haldi & sugar.

    Mix well all the above.

    Roll the dough into 2 chappathis, as thin as possible, using maida.

    Apply water all around the edge.

    Spread the filling & start rolling tightly.

    To get more crispness, apply oil on the fold as you roll.

    Cut the tight roll into 1-2” pieces.

    If the cut ends are smeared with besan paste (2 tsp besan+2-3 tsp water), the filling does not come out, when deep frying.

    Deep fry in hot oil first on a high & then on low flame till bubbles stop completely.

    Drain, remove & cool.

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