Category: Snacks & Finger Foods

Bhakarwadi is a popular Maharashtrian delicacy. Though a little time consuming, the end result is really worth it.

Ingredients :

For the dough
2 cups Maida/ All purpose flour
2 tbsp Besan/gram flour
Salt
2 tbsp Oil
1 tsp Ajvain (carom seeds)

For the filling
1 tbsp Besan/gram flour
1 tsp Sesame seeds and Poppy seeds
1 tsp Ginger paste
1 tsp Garlic paste
3 tsp Red chili powder
2 tsp Powdered Sugar
1 tsp Garam masala
1 tsp Coriander powder
1 tsp Suanf/fennel
1 tbsp Grated dried coconut
3 to 4 tbsp Nylon Sev
salt to taste

Method:
Mix the all purpose flour and the gram flour in a bowl. Add salt and Ajwain. Heat 2 tbsp Oil and add it to the flour mixture. Add water and knead a hard consistency dough. Cover the dough and let it rest for 15-20 minutes.
Dry roast sesame seeds and poppy seeds. Heat 1 tbsp oil, add coconut, ginger garlic paste, red chili powder, gram flour, sugar, coriander powder and nylon sev. Saute for a couple of minutes. Let the mixture cool down.
Once the filling is ready, divide the dough into 3 to 4 equal balls. Roll one dough ball into thin round shaped Roti. Spread 2 tbsp of the mixture evenly and start rolling from one side. Roll it tightly. Cut into 1 inch pieces. Heat oil . Deep fry them till golden brown in color.

Copyright © 2017. All rights reserved.

One of the easiest to make, delicious and crunchy, the Tinglodu is a melt in the mouth savoury. Some add a bit of all purpose flour while binding the dough. I prefer making without it.

Ingredients :

• 250 gms rice flour
• 100 gms Dalia/ roasted chana / hurakadle powdered
• 1 tbsp black til/sesame
• 1 tbsp chilly powder
• 2 tbsps coconut oil heated to smoking point.
• Salt.

Method:
Mix the rice flour, powdered daalia, salt, sesame and the hot oil together. Add a little water at a time to bind a dough not as soft as for chapati but not as hard as for puris. Put in mould and press over a plastic sheet. Heat oil. Slide 5 to 6 at a time in hot oil n fry to a golden brown.

Copyright © 2017. All rights reserved.

Specially prepared during Diwali, tikha gathiya or Karo as the Konkani community calls it is a snack which is relished by the young and old alike!!

Ingredients :

• 250 gms besan/gram flour
• 10 green chillies
• Rajma sized piece of hing
• 1/2 tsp ajwain / carom seeds
• Salt
• 4 tsps hot oil.
• A pinch of soda bicarb
• Oil for frying

Method :
Sieve the Besan. Grind the green chillies and hing to a smooth paste. Heat the oil and pour it into the Besan. Add the soda, ajwain, ground paste n salt and adding a little water at a time bind it to a smooth dough. Press the karo onto a plastic sheet. Heat the oil. Slide 3- 4 at a time in hot oil n deep fry till done.

Copyright © 2017. All rights reserved.

Sev is a popular finger food which goes well with almost any snack or breakfast eat. Also used in chats, and as garnish over poha and upma it is easy to make and delicious too.

Ingredients :

• 250 gms Besan
• 7 green chillies
• A Rajma sized piece of hing
• Salt
• 2 tbsps hot oil
• A pinch of soda bi carb

Method :
Grind the green chillies, salt and hing to a fine paste. Add a little water and strain. Take the besan and soda in a bowl. Drop in the hot oil. Mix. Add the strained water and make a neither soft nor hard dough. Put it into the Sev press and press the Sev directly into the hot oil. Deep fry till crisp. Store when cool.

Copyright © 2017. All rights reserved.

Tiranga which means three coloured is the name given to the Indian Flag as it sports three colours, saffron, white and green. I have posted a Tiranga Dhokla today.

Ingredients:

• 50gms urad dal
• 100 gms of rice
• 5 tbsps curds
• A paste of green chillies and ginger as per taste
• Salt
• A tsp of Eno fruit salt
• Oil
• Food colouring

Method :
Wipe the urad dal and rice well. Powder it fine. Soak it in the curds, salt and water enough to make a dosa like batter. Allow to ferment for 6 hours. Grease three plates and keep them ready. Add a tbsp of oil and the green chilly ginger paste into the Dhokla mixture. Stir well. Divide equally into three portions. Add a few drops of orange food colour to one portion, green to the other and leave the other as it is. Add the Eno fruit salt, whisk and immediately pour it into the greased plates. Place them into a steamer which has been kept boiling. Cover and allow to cook for 15 minutes. Check if the Dhokla is cooked by inserting a skewer or a knife. It must come out clean. Allow to cool. Cut into rectangular shapes and place the different coloured Dhokla one on top of the other. Serve with green chutney.

Copyright © 2017. All rights reserved.

Ragi or finger millet is protein and calcium rich and is the staple food of the farmers in Karnataka. A variety of preparations are made from it. Finger millet is also the first choice as infant food as it is easily digestible. Today I have posted chakli made from it.

Ingredients:

• 1cup Ragi/finger millet
• 1/4th cup urad dal
• 2 lime sized lumps butter
• 1/2 tsp chilly powder
• 1 tsp jeera/cumin
• 1tsp thil/sesame
• Salt
• 1/2 cup coconut milk.

Method :
Soak the ragi overnight. Grind to a smooth paste and strain it through a cloth. Allow to stand overnight. Decant the water on the top. Put the sediment in a cloth and allow all the water to drain. Roast the urad dal over a slow flame till it turns a deep golden brown. Add the roasted urad dal powder and all the other ingredients and knead into a soft dough with the coconut milk. Add water only if required. Put the dough into the chakli mould and spread chakli on a plastic sheet. Heat oil. Deep fry the chaklis till crisp.

Copyright © 2017. All rights reserved.

Chevda is a mixture of fried flattened rice, peanuts, Copra and spices. Enjoyed with a cup of hot tea, it is one of the items traditionally made during Diwali a Hindu Festival.Also known as Festival of lights.

Ingredients :

• 250 gms jada poha/ thick flattened rice
• 100 gms daalia/ roasted Gram dal
• 100 gms peanuts
• 1/2 copra sliced
• 10 sprigs of curry leaves
• 6 tbsps coriander powder
• 1 tsp garam masala
• 1 tbsp sugar
• 1 tsp haldi
• 1 tsp powdered hing/asafoetida
• Chilly powder as per requirement
• Salt
• Oil for frying the Chevda

Method : Heat oil. Hold a colander in the oil and put a small fistful of poha in it. It will immediately puff up. Drain and spread on a paper. Sprinkle some curry leaves Similarly finish off with the remaining poha and layer each time with the fresh curry leaves. Fry the daalia, the peanuts and the copra. Add all the masala, hing, salt and sugar and mix thoroughly. Allow to cool thoroughly before storing.

Note: You may use any oil of your choice.

Copyright © 2017. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

A quick and easy snack to serve guests and children when you are getting the meal ready. The sweetness of corn, the goodness of cheese and the tang of lemon drizzled, add to the flavour.

Ingredients :

• 250 gms sweet corn
• 2 Britannia cheese cubes
• 1tsp chilly flakes
• 1tsp Oregano
• Juice of half a lemon
• Salt
• 1tbsp Butter
• Coriander leaves

Method :

Boil the corn and keep it ready. Heat the butter, add the corn, chilly flakes and oregano and sauté on a high flame for a couple of minutes. Switch off. Add the chopped coriander leaves and the lemon juice. Mix thoroughly. Tip it on to a serving dish. Grate the cheese and sprinkle it over the corn. Serve immediately.

Copyright © 2017. All rights reserved.

The word Nylon precedes dishes made of Poha, idli and Dhokla because of the sheen that the dish imparts after it is done. Enjoy this Nylon Dhokla dear friends.

Ingredients:

• 1 bowl of urad dal
• 2 bowls of rice
• 5tbsps curds
• A paste of green chillies and ginger as per taste
• Salt
• A tsp of Eno fruit salt
• 1tbsp Oil
• Chilly powder
• Pepper

Method :
Wipe the urad dal and rice well. Powder it to a coarse semolina like consistency . Soak it in the curds, salt and water enough to make a dosa like batter of pouring consistency . Allow to ferment for 6 hours. Grease a plate and place it in the steamer which has been kept boiling. Add a tbsp of oil and the green chilly ginger paste into the Dhokla mixture. Stir well. Add the Eno fruit salt, whisk and immediately pour it into the greased plate. Cover and allow to cook for a couple of minutes. Sprinkle chilly powder and pepper powder evenly on the Dhokla and cover and cook for 10 minutes . ( a knife when inserted into the Dhokla should come out clean) Allow to cool. Cut into desired shapes and serve with green chutney or tomato ketchup.

Copyright © 2017. All rights reserved.