Category Archives: Snacks

Breakfast, Snacks

Rice Dhokli

Rice Dhokli

Ingredients
1 cup Leftover Rice
3/4 cup Bengal gram flour
1/2 cup Buttermilk
1/4 tbsp Turmeric powder
1 tbsp Dhania Jeera powder
1 tbsp Red chilli powder (as per taste)
1/4 cup chopped Bitter Gourd skin grated

For Seasoning
5 to 6 Curry leaves
Mustard seeds
Jeera seeds
1 pinch Hing
Salt to taste
Chopped Coriander

Method
Soak the leftover rice in buttermilk at night.
Next day morning, In a bowl add bengal gram flour, salt, dhania jeera powder, turmeric, chilly powder, coriander leaves, grated bitter gourd skin. Now add the buttermilk rice and mix well.

In a pan put this mixture stir well till it becomes a smooth dough. Cover the lid and steam for 5 to 10 mins on medium flame. Stir in between till the gram flour is cooked well.

Grease a plate with butter and pour this mixture and spread like dhokla. Season the dhokli with mustard seeds, jeera seeds, hing, curry leaves. Cut into desired shape.

Relish it with spicy tangy chutney and tea.

Breakfast, Kids Special Menus, Snacks

Spring Mint Dosa

Spring Mint Dosa
Ingredients
1 cup Dosa Batter
2 to 3 Spring Onions
1 to 2 Green Chillies
Mint leaves as per preference
Salt to taste
 
Method
Mix all the ingredients. It should blend well so that the flavour of the spring onion enriches the taste of the dosa. Serve with Malgapudi or Chutney of your choice.
Snacks

Lasooni Kathol

Lasooni Kathol

Ingredients
2 cup mixed Pulses (soaked overnight)
1 cup chopped Onion,
1 cup chopped Tomato,
1/2 cup chopped Green Garlic
1 tsp chopped Ginger,
1 to 2 chopped Green Chillies,
Salt to taste,
A pinch of Asafoetida,
Oil for tadka
1 tsp Red Chilli powder,
1/2 tsp Turmeric powder,
1 1/2 tsp Garam Masala..
Green Garlic stems for garnish..
Lemon Wedges

Method
Boil the soaked pulses after adding turmeric, asafoetida and salt, in pressure cooker for 3 to 4 whistles.

Now in a pan, put oil, add chopped onion, ginger, green garlic, green chillies and saute for 2 to 3 min. Add garam masala, red chilli powder and stir for another 2 min. Add chopped tomato, stir again. Now add the boiled pulses and stir for 5 to 10 min. Add the seasoning according to your taste. Garnish with green garlic stems and serve hot with Lachha Paratha & Onion Beet salad, lemon wedges.

Note
To avoid the dry masala powders like red chilli, garam masala, add 1 tbsp water to the masalas before putting it in the pan.

You can use normal garlic, but in winter, I add green garlic its taste, more tasty.

Kids Special Menus, Snacks

Locho Bhel

Locho Bhel

For batter
1 cup Yellow Moong Dal (soak for 4 hours)
1/2 cup Chana Dal (soak for 4 hours)
1/2 cup Oats (traditionally, they use Poha)
1/2 tsp Turmeric powder
1 to 2 Green chillies
1 inch Ginger (you can used green chilly and ginger paste)
Salt to taste
1 tsp fruit salt
Oil
Green Chutney (mint, coriander, lime, salt, sugar, green chilly,  tamarind and khajoor chutney)
Chopped Onions
Sev for garnishing,
Pomegranate for garnishing
Khasta puri or Sev puri ( I used home made Mathri)

Method
Grind each dal separately to a fine paste. While grinding moong dal add green chilly and ginger. Mix both the pastes, add salt and fruit salt. Mix well. In a steamer, steam the batter like dhokla for 20 to 25 mins.

Let it cool. In a serving plate, place half of the piece, crumble puri, garnish with onion and chutneys. Top it up with sev, pomegranate.

Note

Traditionally they serve with Khaman & chutney
1 piece of khaman dhokla,
1/2 cup coriander leaves,
2 Green chillies, sugar, salt, lemon juice. Grind to a fine chutney.

Breakfast, Kids Special Menus, Snacks

Sweet Potato Paratha

Sweet Potato Paratha

Ingredients
2 cup smashed sweet potatoes
1/2 cup smashed potato
3 to 4 garlic pods finely chopped
1 tsp chopped ginger
Finely chopped Coriander leaves
Finely Chopped Green Chillies
1/2 tsp Turmeric powder
1 tsp Lemon juice,
1/2 tsp Chat masala
1/2 tsp Cumin seeds
Salt to taste
Ghee for roasting
1 pinch Asafoetida

For the Dough
2 cup Wheat flour, 1/4 cup Ragi flour, Salt and water. Knead the dough for parathas.

Method
In a pan heat oil, add cumin seeds, asafoetida, chopped garlic, ginger, green chillies and stir for a minute. Then add coriander leaves, mashed potato and sweet potatoes, salt, chat masala, turmeric powder and stir well another 2 to 3 mins. Let it cool. Now add lemon juice and mix well.

Roll a small portion of the dough and fill the centre with the mixture. Seal the edges tightly. Roll again into a circle like paratha with help of little flour.

Heat a Tava and put some oil, place the paratha and flip both the sides till golden brown. Serve hot with chutney or sauce.