Category: Snacks & Finger Foods

Another variation of the traditional salted peanuts is this garlic flavoured one. The crisp garlic cloves are deliciously crunchy.

Ingredients :

• 250 gms peanuts
• 15 garlic cloves
• 1/2 tsp chilly powder
• Salt

Method :

Heat oil. Fry the peanuts till crisp. Drain and keep aside. Chop some of the garlic cloves and leave some whole. Fry them too, on a slow flame till they are crisp and a deep golden brown. Tip them into the fried peanuts. Sprinkle salt and chilly powder. Mix well. Store when cool.

Copyright © 2017. All rights reserved.

Salted peanuts go well as munchies with drinks or even with soft drinks. Sending a variation of the same.

Ingredients :

• 250gms peanuts
• 1/2 tsp chilly powder
• A pea sized piece of hing/asafoetida powdered
• Salt
• 3 sprigs curry leaves

Method :

Heat oil. Deep fry peanuts till crisp. Deep fry curry leaves too and tip them onto the peanuts. Sprinkle chilly powder, salt and hing. Mix well. Store in air tight container when cool.

Copyright © 2017. All rights reserved.

 

Vada Pav is a popular street food of Mumbai. Potato mashed and seasoned with ginger, garlic and curry leaves is dipped in a batter of Besan and deep fried. Stuffed in between a Pav (which is akin to a burger bun) and sprinkled generously with spicy garlic chutney, it will tickle your taste buds no end! ❤️

Ingredients:

• 6 potatoes pressure cooked
• 2 inch piece ginger grated
• 2 cloves garlic minced
• 10 green chillies minced
• Haldi
• Salt
• 1 sprig curry leaf chopped
• Coriander leaves chopped
• Juice of half a lemon

Method:

Heat 3 tbsps oil. Add 1 tsp mustard. After it splutters add the ginger, garlic, green chillies, curry leaves and the haldi. Toss. Add the boiled and chopped potatoes and heat well. Remove from the stove and add the lemon juice and coriander leaves. Make balls when it has cooled down.

For the batter

• One bowl besan
• 1/2 bowl rice flour
• 2 tbsps very hot oil
• Haldi
• 1 tsp chilly powder
• Hing
• Salt

Method :
Mix everything together except oil to a thick batter. Heat the oil and drop into the batter. Mix well. Coat the balls with this batter and deep fry. These are called potato vada.
.

Green chutney

• A small bunch of coriander leaves
• 10 green chillies
• Juice of one lemon
• 2 inch piece of ginger
• Salt

Method:
Grind the above to a smooth paste.

Red chutney

• 3 tbsps Everest tikhalal
• 8 garlic cloves
• Salt

Method :
Grind all together to a smooth paste.

Sweet chutney

• 5 dates
• A tennis size ball of tamarind
• Jaggery according to taste
• Salt
• 1 tsp roasted jeera powder

Method :
Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil and switch off.

The chilly has to be slightly crushed and then roasted in a little oil.

Slit the Pav. Apply the red, green and tamarind chutney. Place the vada in between. Top it with the green chilly and close it. Serve hot.

This open sandwich is my all time favourite . Extremely popular in Karnataka, especially in Bengaluru, it is a blend of garam masala, chilly, onions, tomatoes and coriander leaves. One has to taste it to understand why it is so popular!

Ingredients:

• 6 slices of bread toasted gently.
• One very large onion sliced
• One tomato chopped fine
• A small piece of carrot grated
• 3 green chillies chopped fine
• A sprig of curry leaves chopped fine
• Coriander leaves chopped
• A pinch of dalchini/cinnamon and lavang/cloves powder
• 2tsps Sambhar powder
• 1/2 tsp chilly powder
• A pinch of haldi/ turmeric powder

Method:

Heat 2 tbsps oil. Add half a tsp of jeera. After it splutters add the sliced onions, curry leaves and green chillies with salt and roast till transparent. Add the grated carrots, the dalchini , lavang, chilly, sambhar and haldi powders. Toss. Add the tomatoes and cook for a minute. Add the coriander leaves and mix well. Spread the mixture on the slightly toasted bread and serve it as it is or with ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.