Khandvi Recipe / Kandvi Recipe / Besan Khandvi Recipe /Surali Wadi / Surali Vadi / Suralichi Wadi - A Gujarati Snack

Step by step method/picture to make Khandvi/Surali Wadi a Gujarati Snack.

Khandvi

Ingredients for batter
Besan/Chick pea flour/Kadalai mavu -1/2 cup
Thick Curd-1/2 cup
Water-1 cup
Salt to taste
Crushed green chilly-1/8tsp
Crushed ginger-1/8tsp
Turmeric powder-a pinch
Ingredients for tempering
Oil-1tsp
Mustard & sesame seeds-together 1/2tsp
Hing- 1/8tsp
Chopped green chillies-1/8tsp
Curry leaves-few
Garnish
Shredded coconut
Coriander leaves

Method
Before starting to make the Khandi spread a long aluminum foil or keep a stainless steel plate or a thin plastic cutting board ready for spreading the batter on it.
Take a bowl & mix all the ingredients under batter,mix it well to make sure there are no lumps.The batter should be a lump free smooth liquid.
Now cook this mixture on a low flame till it starts to thicken may be for 4 to 5 minutes.
To check if your batter is ready spread a small portion of batter behind a stainless steel plate,wait for a minute & try to roll it out .If the rolls doesn't stick to your finger & easy to roll ,then its ready to spread.
Now switch off the stove & act fast in spreading the mixture evenly & thin on the aluminum foil or plate.Use a flat ladle/knife or a spatula to spread.
When cool cut the khandvi into long strips & roll the strips into a cylinder.Arrange them on a plate.
Heat oil in a pan & temper it,pour this on top of the Khandvi & garnish it with coriander leaves & coconut.Serve it with mint chutney.

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Masala Corn Recipe / Buttered Corn Recipe / Sweet Corn Chaat Recipe / Spicy Masala Corn Recipe - An Easy Evening Snack

Masala Corn

Ingredients
Sweet corn - 1
Salt to taste
Chaat masala - 1/2 tsp
Pepper powder - 1/8 tsp
Red chilly powder - a generous pinch
Roasted & powdered jeera powder/cumin powder - 1/8 tsp ( optional )
Lemon juice - 1/4 tsp
Butter - 1 tsp
Method
Steam the corn or boil with little salt and keep it aside.
Melt butter in a pan add the corn and all the dry masala ingredients adjust salt mix till everything is well combined.
Switch off the stove squeeze the lemon juice and toss..
Serve immediately!

Instant Kadalai Maavu Bonda / Gram Flour Bonda / Chickpea Fritters / Besan Flour Fritters/Instant Bonda Recipe - A Quick Snack Recipe

Instant Bonda

Ingredients
Kadalai maavu / Chick pea flour/ Besan- 1/2 cup
Rice flour- 1 tbsp
Water- as needed
Salt to taste
Chopped onion-a handful
Chopped green chillies-1
Chopped curry & coriander leaves-together 1tbsp
Red chilly powder-1/4tsp
Cooking soda - 1/8 tsp
Hing-1/4 tsp
Oil-to deep fry

Instant Bonda

Method
Mix all above ingredients together in a bowl except the oil.
Pour water little by little and make a thick sticky batter.
Heat oil in a pan,wet your finger and take small balls from the batter and drop it into the hot oil.
Deep fry till crisp & golden brown on all sides in medium flame
Remove on a kitchen tissue to remove excess oil if any.
Serve them hot with any dip you like.

Courtesy:chithra with a slight change

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Soya Chilly Manchurian Recipe / Chilli Soya Manchurian Recipe

Chilli Soya Manchurian

Ingredients for the sauce
Tomato ketchup-1/2 cup
Salt & Pepper to taste.
Corn flour-1tsp
Red chilly paste-1tsp
Vinegar-1tsp
Yellow food colour-a pinch
(mix all above ingredients together,pour some water & mix it to a sauce consistency)
Ingredients for marination
Soya chunks(meal maker)-1 cup
(soak it in hot water for 20 minutes,then squeeze out excess water)
Ginger & garlic paste-1tsp
Red chilly paste-1tsp
Soy sauce-2tsp
Salt to taste
(mix all above ingredients together,rest it for 10 minutes)
Other ingredients
Chopped capsicum-1
Chopped onion-1/2
Chopped garlic-1
Chopped green chillies-1
Oil-3tsp
Method
Heat oil in a pan saute garlic,chillies,onion & capsicum for a 2 minutes in medium high flame.
Add the marinated soy in this & saute for 2 more minutes.
Reduce the flame & pour the sauce ,add little water.Cover & cook till its thick.
Switch off the flame garnish it with spring onions .
Best served with Chinese fried rice....

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Vermicelli Cutlet Recipe / Vermicille And Vegetable Cutlets Recipe / Semiya Cutlet

Vermicelli Cutlet

Yields : 12 cutlets
Ingredients
Finely chopped vegetables - 1 cup
( I used carrot,cabbage & beans)
Boiled and mashed Potato - 1 medium size
Cooked vermicelli - 1/4 cup
Chopped green chillies -2
Chopped ginger - 1/4 tsp
Salt to taste
Red chilly & coriander powder together - 1/2 tsp
Turmeric powder - 1/8 tsp
Jeera / cumin powder - 1/8tsp
Garam masala - 1/8 tsp
Chopped coriander leaves - 1tsp
Maida/All purpose flour - 1 & 1/2 tsp
(dilute maida with little water)
Roasted vermicelli or bread crumbs - 3/4 cup
Oil to deep fry

Method
Heat 1 tsp of oil add ginger & green chillies,saute for a minute.
Add the vegetables & saute till raw smell disappears.
Now add all the spices & fry for couple more minutes.Switch off the stove and cool the mixture.
Take a bowl add the vegetable mixture,cooked vermicille,chopped coriander leaves and boiled potato.
Mix everything well and take small portion and shape it to any shape you like.

Method
Dip them into the diluted maida mixture,next coat it well with vermicelli or bread crumbs.repeat it with all the cutlets.
Heat oil in a pan and deep fry it in medium low flame till golden brown and crisp on all sides.
Serve them hot with ketchup.

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Besan Dahi Phulki / Dahi Phulki / Gram Flour Dumplings In Yogurt Sauce

Dahi Phulki

Ingredients for the Pakoras
Besan/Gram flour-1 cup
Cooking soda-1/8tsp
Salt to taste
Sugar-a pinch
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Water required amount to make a batter
Oil-to deep fry
For the dahi/curd
Beaten curd -2 cups
Salt to taste
Black salt a pinch
Roasted & powdered jeera/cumin powder-1/4tsp
Red chilly powder-a pinch
Sugar a pinch
Tempering
Oil-1tsp
Hing-a pinch
Chopped green chillies-1
Red chillies-2
Curry leaves-little
Method
Make a smooth semi thick batter with the above ingredients for pakoras.
Heat oil in a pan drop a spoon full of batter,fry them till light brown on all sides.
Slightly prick it with a fork or put it in warm water & then squeeze out excess water & keep it aside( this is done for the curd to get absorbed into the pakoras).
Heat oil in a pan & temper it.Pour this into the curd mixture and mix.
Drop the fried pakoras into the curd mixture.
Leave it to soak for some time & serve it as an appetizer.

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Vegetable Manchurian / Chinese Vegetable Manchurian / Veg Manchurian Recipe / Dry Vegetable Manchurian

Vegetable Manchurian

Ingredients for the balls/dumplings
Finely chopped vegetables-3 cups
(I used peas,carrot,sweet peppers,cabbage,spring onions)
Corn flour-8tsp
Salt & pepper to taste
Red chilly paste-1tsp
Soy sauce-1tsp
Ginger & garlic paste-1 & 1/2tsp
(mix all above ingredients together,make small balls & deep fry them till light golden colour on all sides.But today i have fried these in kuzhi paniyaram pan with very little oil)
For the sauce
Chopped onions-2tsp
Oil-3tsp
Ginger & garlic finely chopped-1tsp
Chopped spring onions-a handful
Salt to taste
Vinegar-12tsp
Tomato ketchup-1/2 cup
Red chilly paste-2tsp
Soy sauce-2tsp
Sugar-a pinch(optional)
Corn flour-1/2tsp (dilute it with little water,this is to thicken the sauce & gives a glaze)
Method
Heat oil in a pan fry onion,ginger & garlic till light brown in colour.
Add all the remaining ingredients for the sauce,stir.
Pour the diluted corn flour mixture & give a boil.
Switch off the stove & add the fried Manchurian ball.Mix till all the fried balls are well coated & garnish it with chopped spring onions.
Best served with Chinese fried rice.

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Beguni Recipe / Bengali Beguni / Bengali Eggplant Fritter / Batter Fried Brinjal

Beguni

Ingredients
Besan Flour/ Gram Flour - 1 cup
Rice flour - 1 tbsp
Baking soda - 1/8 tsp
Hot oil - 2 tsp
Onion seeds / Kalonji / Nigella seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - a generous pinch
Salt to taste
Water as needed
Eggplant cut into thin slices- 1
Oil to deep fry
Method
Wash and cut the eggplant into thin slices.
Take a bowl add all the above dry ingredients and 2 tsp of hot oil,add water little by little and make a smooth semi thick batter.
Heat oil in a pan,dip each eggplant slices into the batter,make sure both sides are well coated with the batter.Slowly drop it into the hot oil.
In medium heat deep fry till golden brown on all sides.Remove it on a kitchen paper.
Serve it hot with little black salt sprinkled on top(optional).

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Vegetable Tawa Dhokla / Mixed Flour Tawa Dhokla / Tawa Dhokla / Grilled Dhokla

Vegetable Tawa Dhokla

Ingredients for tempering
Oil - 1 tbsp
Mustard - 3/4 tsp
White sesame seeds - 1 tsp
Chopped green chillies - 2
Curry leaves few
Chopped ginger - 1 tsp
Hing - 1/8 tsp
Ingredients for the batter
Semolina/Sooji/White Rava - 1/2 cup
Semi coarse powdered oats - 1/4 cup
Semi coarse powdered quinoa - 1/4 cup
Thick curd - 1/4 cup
Water as needed ( around 3/4 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Mixed vegetable 3/4 cup
( I used grated carrot,finely chopped beans and peas)
Chopped coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
Method
Take a bowl add all the mentioned batter ingredients except ENO.
Mix well make sure the batter is lump free,it should be a semi thick batter.
Heat a non stick pan or a iron skillet pour 1 tbsp of oil and temper it with above ingredients.
Now add the ENO to the batter mix well and pour immediately on the tempering.
Cover it with a lid and cook it in very low flame till cooked and crisp at the bottom.
Slowly flip it other side,pour some oil and cook.
Switch off the stove cool,cut and serve it with any chutney you like.
Note:
a) Non stick pan is best for this recipe,but i have tried it in iron skillet and turned out crisp and perfect.
b) Only sooji can also be used for dhokla.
c) Add vegetables of your choice.

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Sago Sundal / Javvarisi Sundal / White Pearl Sago Sundal / Sabudhana Sundal

Sago Sundal

Ingredients fried in a drop of oil till light brown,cool and ground to a smooth dry powder
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Methi seeds - 5
Red chillies -1
Grated coconut - 1 tbsp
Hind a pinch
Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Other ingredients
White pearl sago - 1/2 cup
Water - 1/2 cup to soak sago
Yellow moongh dal - 2 tbsp
Salt to taste
Coriander leaves for garnish
Method
Wash sago for 3 or 4 times to get rid of the smell.Then soak it in 1/2 cup of water overnight,next day strain out the extra water if any.
Cook the moongh dal till its just cooked.Do not cook till is mushy.Strain out extra water .
Heat oil in a pan and temper it with mustard and curry leaves then add the sago and moongh dal.reduce flame and mix it up gently.Non stick pan is best for any sago recipe.
Add the ground powder and toss it well.
Switch off the stove garnish with coriander leaves and serve.
Note:
a) Wash sago well to get rid of the smell.
b) Do not overcook the dal
c) Use non stick pan for any sago recipe.
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Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack

Poha Vadai

Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry
Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.

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Podi Idli Recipe / Spicy Podi Idli Recipe / Podi Idli Fry - A Quick Idli Variety

Podi Idli Recipe

Ingredients
Mini Idli - 18
Idli Podi - 3 tsp
Sesame oil - 2 tsp
Coconut oil - 1 tsp
Chopped onion - 2 tbsp
Chopped green chillies - 1
Chopped curry & coriander leaves - 1 tsp
Mustard,Urad,Channa dal,jeera - 1 tsp together
Method
Heat both the oils temper it with mustard,urad,channa dal & jeera.
Add onion,chillies & curry leaves fry for a minute.
Reduce the flame add the idli & idli podi.
Gently toss it well till everything is well coated.
Switch off the stove garnish with curry & coriander leaves.Serve hot.
Note:
a) To make it more colourful add grated carrots & capsicum.

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Vettu Cake Recipe / Fried Tea Cake Recipe - A Kerala Tea Stall Snack

Vettu Cake

Ingredients
Maida / All purpose flour - 1 cup
Roasted Rava / Semolina - 1 tbsp
Egg - 1
Sugar - 1/2 cup
Cardamom -3
Baking soda - 1/8 tsp
Salt a pinch
Nutmeg - 2 pinch
Oil to deep fry
Method
Sieve maida, rava ,salt & baking soda,keep it aside.
Powder sugar along with cardamom to a fine powder.
Take a bowl add the egg,nutmeg & powdered sugar beat it with a fork.
Now add the maida mixture & knead it to a soft non sticky dough.
( If your dough is sticky then add 1 or 2 tsps of maida to get the right texture )
Cover & rest the dough for 5 minutes.
Dust your kitchen counter with little flour,roll out the dough into a rectangle log.
Cut the log into 1" thick piece, on each piece make a cross ( x ) mark on top.
Heat oil in a pan deep fry these pieces in batches till light brown.
Remove them onto a kitchen paper.
Enjoy this snack with tea.
Note:
a) To get a non sticky dough add 1 or 2 tsp of flour if needed.
b) Temperature of the oil is very important while frying.If fried in too hot oil then the inside will be uncooked & the outer will become brown fast.So each time fry in medium hot oil.
c) Some add a pinch of turmeric powder for colour.

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Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe / Mirchi Bajji

Rajasthani Mirchi Vada

Ingredients for the filling
Boiled potato - 2 medium
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Chopped coriander leaves - 1 tsp
Salt to taste
Amchur powder/ Dry mango powder - 1/2 tsp
Crushed fennel seeds - 1/4 tsp
Hing a pinch

Rajasthani Mirchi Vada

Method
Take a bowl add the boiled potato mash it well.
Add red chilly powder,coriander powder,salt,amchur powder,crushed fennel seeds & hing.
Mix everything well,slit the chillies remove seeds.
Take some potato mixture & fill it evenly into the slit chillies.Keep it on a plate.
Ingredients for the batter
Besan / Chickpea flour - 1 cup
Jeera/Cumin seeds - 1/2 tsp
Hing a pinch
Turmeric a generous pinch
Salt to taste
Chopped coriander leaves - 1 tsp
Cooking soda - a generous pinch
Method
Take a bowl & add all the above mentioned ingredients.
Pour water little by little to form a medium thick batter.
Other ingredients
Serrano peppers - 10
( slit and remove the seeds)
Oil to deep fry

Rajasthani Mirchi Vada

Method
Heat oil in a pan dip the stuffed chilly into the batter.Make sure its well coated on all sides.
Slowly drop it into the hot oil,deep fry in medium high flame till crisp & brown on both sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them hot with any dip you like.

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Avocado Fritters Recipe

Avocado Fritters

Ingredients for dusting
All purpose flour/Maida-1tbsp
Salt & Pepper to taste
(mix it together in a plate)
Ingredients for coating
Egg beaten-1
Salt & Pepper to taste
(beat egg and the sesoning together)
Bread crumbs required amount
Other ingredients
Avocado-2
( Make sure they are ripe and yet firm)
Oil-to deep fry

Avocado Fritters

Method
Cut the avocado into half and remove the seed.Gently scoop out the flesh and cut them into 8 slices.
Dust the wedges with maida mixture,then dip it into egg mixture.
Roll it into the bread crumbs & keep it aside.
Heat oil in a pan,deep fry these avocado wedges till crisp & golden brown on all sides in medium high flame.
Serve it with any dip or sauce of your choice.

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Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch Box Recipes

Avocado sandwich

Ingredients for Avocado spread
Avocado-1
(scoop out the flesh)
Coriander leaves-1tbsp
Lemon juice-1/2tsp
Green chillies-1/2
Salt & Pepper to taste
(blend everything in a blender to a semi smooth consistency,do not add water)
Other ingredients
Tomato ketchup-1tbsp
Butter-1tsp
(Mix butter & ketchup to a smooth consistency)
Bread slices
Method
Take one slice of bread spread the avocado mixture evenly.
Place another slice on top & spread the ketchup & butter mixture evenly.
Finish it with another bread slice,cut & serve.

Note:
You can add vegetables like tomato,cucumber,lettuce,etc.
Removing crust is optional.

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Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe

Kale Chips

Ingredients

Kale-1 bunch
( use tender leaves,discard hard stems)

Salt & Pepper to taste

Olive oil-2tsp
Lemon juice few drops
Chilly flakes few

Method

Wash the kale leaves & pat it dry,cut the stems.
Toss the leaves with olive oil,lemon juice,chilly flakes and seasonings.
Arrange it on a cookie tray,do not over lap.
Bake it at 275 deg C for 10 minutes or till crisp.
Do not brown the leaves then it will taste bitter.

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Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai

Navaratna Vadai

Ingredients
Urad dhal with skin-1/2 cup
Rajma,Red chori,Toor dhal,Channa dal.Yellow moongh dhal,Black channa,Red beans,Black eye bean- each 1/8 cup
( Use any combination of beans you like)
Ginger-a small piece
Green chillies-6
Salt to taste
Other ingredients
Oil-to deep fry
Chopped onion-1/2
Chopped coriander & curry leaves-a handful
Method
Soak all the dals together overnight,next day grind it with salt,ginger & chillies to a thick smooth batter.
Do not add too much water while grinding,sprinkle water in intervals while grinding the batter.
Mix onion,coriander,curry leaves,heat oil in a pan.
Take small amount of batter flatten it & drop it into oil.
In medium flame deep fry till golden brown & crisp on both sides.
Serve it with any chutney you like.

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Bhutte Ka Kees Recipe / Bhutte Ki Kees Recipe / Grated Corn Snack Recipe - A Street Food From Indore

Bhutte Ka Kees

Tempering Ingredients
Oil - 2 tsp
Ghee - 1 tsp
Jeera / Cumin - 1/4 tsp
Mustard - 1/2 tsp
Hing - less than 1/8 tsp
Other ingredients
Sweet corn -1
( Finely grated,it measured 1/2 cup)
Milk - 1/4 cup

Chopped green chillies - 1
Grated ginger - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Grated coconut - 1/2 tbsp
Chopped coriander leaves - 1/2 tsp
Lemon juice - 1/4 tsp
Method
Finely grate the corn using a grater & keep it aside.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the chopped green chilly & grated ginger fry for a minute.
Add the grated corn, in medium low flame fry till raw smell has disappeared.
Add the turmeric,red chilly powder & salt give a quick mix,pour the milk.
Cover it with a lid & cook till milk has evaporated.Remove the lid saute for a minute.
Switch off the stove add grated coconut,lemon juice,coriander leaves,mix well.
Serve it as a teatime snack.

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Chilli Cheese Toast Recipe / Cheese Chilli Toast Recipe - Easy Evening Snack For Kids

Ingredients
Bread slices-6
(I used the whole wheat bread)
Grated mozzarella cheese-1 cup
Salt & pepper to taste
Chopped chillies-1
(If giving for kids then remove the seeds,chop & then add it to the mixture)
Chopped red bell pepper/capsicum-2tsp
Chopped coriander leaves-1tsp
Method
Mix all above ingredients together in a bowl.
Place a spoonful of the cheese mixture & spread it evenly on top of the bread.
Toast these bread slices mixture facing the top for 3 to 5 minutes in oven ( temperature of oven is 300 deg F.) till its light brown & the cheese has melted.
Serve this hot with soup or just as a starter with ketchup.

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