Category Archives: Snacks

Breakfast, Kids Special Menus, Snacks

Methi Shepu Thepla

Methi Shepu Thepla

Ingredients
2 cups Wheat flour
1 cup Oats
1/2 cup Methi leaves chopped
1/2 cup Dill leaves chopped
Turmeric powder
Red chilli powder
Coriander, Jeera (Cumin) powder
1 tbsp Sesame Seeds
1 tbsp Fennel seeds roasted and pounded,
Salt to taste,
1/2 cup Curd (Dahi.. this is optional)
Oil
A pinch of Sugar

Method
Knead the dough using all ingredients. Take a medium size ball of the dought and roll the thepla. It should not be thin like a Roti nor thick like a Paratha, in between.. Roast the thepla on both sides evenly till cooked. Serve hot. With tea it tastes bliss..

Note

If you are consuming it immediately, use less oil. However, if you intend to keep it for 2 to 3 days, use more oil.
You can use milk cream (malai) while kneading the dough which makes it soft.
Do not Reheat the thepla in oven or microwave.
If you use ghee while roasting the theplas will become hard.
Some use Besan (gram flour) while kneading the dough, I suggest using oats, millet or nachni powder to make it healthier.

Breakfast, Kids Special Menus, Snacks

Mixed Pulses Vadapav

Mixed Pulses Vadapav

Ingredients
2 cup mixed pulses (sprouted)
1 mashed Potato,
1/2 cup Besan
1/2 tsp Turmeric powder,
1 tsp Red Chilli powder,
1 tsp Dhania Jeera powder
Chopped Coriander leaves,
1 to 2 Green chillies
1 inch Ginger
Salt to taste
5 to 6 pav (bread)
Butter

Method
Grind the sprouted pulses with ginger, green chilly into a fine paste. Now in a large bowl, pour this mixture. Add turmeric, red chilli powder (optional), Dhania Jeera powder, mashed Potato, Besan , Chopped Coriander leaves, Salt and mix well. The batter should be thick enough like the one we make for Thalipith.

Prepare flat vadas out of the batter. Apply some butter on a pan and place the vadas over it. Roast till golden brown. Now, slice a pav into half and spread some butter and green chutney inside, place the roasted pulses vada in pav and serve immediately.

Snacks

Palak Rasam Wada

Palak Rasam Vada
Ingredients
250 gms Mix Pulses (Tur Dal, Moong Dal, Urad Dal, Masoor Dal, Green Slit Dal, etc. )*
1 Inch Ginger,
1 to 2 Green Chillies
Salt to taste
 
Method for Wadas
Soak the pulses for 02 Hrs.
Grind the above ingredients into a fine paste using little water. Make small wadas and deep fry till light golden brown.
 
For the Palak Rasam
1 cup Blanched Palak Puree
1/2 cup Tur dal
1 cup Chopped Tomato
Salt to taste
5 to 6 Curry Leaves
1/2 tsp Pepper Powder
1/2 tsp Roasted Jeera Powder
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder,
1 tsp Tamarind Paste,
Jaggery (optional)
1/2 Cup Coriander Leaves
1/2 tsp Asafoetida
1/2 tsp Mustard Seeds
 
Method
Pressure cook the Tur dal adding Tomato, Turmeric & Jaggery. Cook the dal till soft. (Approx 5 to 6 whistles)
After the dal cools, churn it properly. In another pan, add a little oil, put Mustard seeds, Asafoetida, Curry leaves. Let it splutter. Then add the dal mixture, Jeera powder, Chilli powder, Pepper powder, Salt and Blanched Palak puree and cook for another 3 to 4 min. Garnish with Coriander leaves and pop in the Dal Wadas.
 
Note
Nowadays, mix pulses are easily available in the market.
Don’t overcook the Rasam, after adding palak else it will changes color.
You can serve the Rasam as soup also.
And eat the wadas as is.. 🙂
Breakfast, Kids Special Menus, Snacks

Bajra Apple Nankatai

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 Bajra Apple Nankatai
 
Ingredients
1 Cup Bajra Flour
1/2 Cup Wheat Flour
1/2 Cup Ghee
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Cup Powder Sugar
1 tsp Cardamom Powder
1/4 Cup Grated Apple
Mixed Dry Fruits Powder
 
Method
Roast the Bajra Flour with little ghee. Dry roast the grated apple in the same kadai. Combine Ghee and Powdered Sugar in a bowl and whisk well till fluffy and white in color.
Add the flour and dry fruit powder, roasted apple, cardamom powder. Mix well to form soft dough. Divide the dough in small portions to make a round shaped Nankatai.
Place Nankatai on a baking tray and bake in preheated oven at 190 degrees for 20 to 25 minutes. Allow it to cool for 10 to 15 minutes.
 
Note
You can add Ragi Flour, Semolina too. For a different flavor try adding Rose or Orange syrup.
Snacks

Rava Bonda

Rava Bonda
For the stuffing
1 Cup of Rava (Suji)
1/2 Cup of Coriander Leaves Chopped
1 Tsp Mustard Seeds
1 Tsp Jeera
1 Tbsp Lemon Juice
1/2 Tsp Hing
1/2 Cup Grated Coconut
Salt To Taste
2 Green Chillies finely chopped
A pinch of Sugar
5-6 Curry Leaves
1/2 Tsp Urad Dal
1/2 Tsp Chana Dal
2 Tbsp Oil
1 to 2 Cups of Hot water
 
For the batter
1 Cup Besan
1/2 Tsp Turmeric Powder
1/2 Tbsp Chilli Powder
Salt to Taste
Oil for Deep Fry
 
Method
Heat 1 Tbsp Oil in a Kadai and add the mustard seeds and when they splutter add chana dal, urad dal, hing, curry leaves, green chillies. Roast till they turn light brown. Add roasted Rava(Suji), sugar, salt and lemon juice. Add hot water and stir the mixture till it turns thick. Add Coriander leaves and set aside. Let it cool for 10 to 15 minutes.
 
Now, you can shape it as you wish.
 
In a bowl, mix all the ingredients for the batter. Dip the Suji Mixture ball, making sure that the batter covers all the sides.
Deep Fry on a medium flame. Serve with coconut chutney..