Yum! Yum! Yum!: Snacks

Showing posts with label Snacks. Show all posts

Jan 27, 2021 No comments:

Veg & Egg Puffs ~ Kids Corner

When I was a kid Puff is an exotic snack, matter of fact any bakery items are like that, since these can't happen at home like any other regular snack or deep fried snack. But Thanks to this country (US) where Oven is default gadget in the kitchen and any bakery items can be made in jiffy with less effort. So recently when our cousin came to US for studies and visited us, I made these Veg Puffs possible when he mentioned he is craving for those. He astonished with thought itself that Puffs can be home made and later thrilled how easy it was to make once you have Puff Pastry Sheets at hand, and very happy at the end how tasty they turned out. ( yeah we got him trained on how to make best Puffs!;-)). Usually these are very addictive for me, that's why i don't keep these Pastry Sheets handy, otherwise I will eat more than my kids. Though it is quick and easy snack, it is little on the high calorie side, Kids can handle it well as they are at growing age, for grown-ups watch out for calorie intake and limit with at most 1 or 2 in a batch. I have to warn you because these are so addictive. Here is the recipe, Njoy!

Ingredients:

Puff Pastry Sheets - 2 (I always use Pepperidge Farm Brand)

Potato Filling - 1 cup

Boiled Eggs - 2 ( 4 - halves)

*yields - 10 Puffs

Preparation:

Thaw the pastry sheets for about 1 hour

Cut each boiled egg into half, you will have 4 halves

Before they go in Oven, notice the ridge effect!

Method:

Unfold the pastry sheets cut into equal pieces (each pastry sheet you will get about 5 puffs)
On each puff sheet, place potato filling on one side and fold it with other side so that they are closed like book. Seal the edges by pressing with fork, it gives nice ridge effect.
Use Egg halves (facing Yellow/Yolk part down side) as filling in some sheets and repeat the process until all sheets are done
Heat Oven to 400 F, arrange the prepared Puffs on Baking Sheet.
Once oven is pre-heated, bake Puffs for about 15 to 17 min. (watch out the last 2 min to avoid any burns or over baking)
Once oven is done Ta daaa, Hot Veg and Egg Puffs are Ready to be served. Serve as it is and with some ketch-up on the side.

Hot and Tasty Puffs Ready!

Notes/Tips:

Thawing the pastry sheets is the only critical step you need to remember (so plan accordingly). Keep the sheets at room temperature to thaw at noon, in case you are making these as evening snack.
To save time, I keep Potatoes and Eggs in Pot in Pot, in Insta Pot, Pressure Cook mode for 10 min, so that boiling can be done at once.
Optionally You can apply egg wash on each of the Puff before it goes to Oven to get nice char effects on top (just like the bakery ones)
If you want to experiment more, having less puff sheet and more filling, then you can use half of the sheet, place filling in the middle and fold the sheet on four corners. it looks like a flower shape.
Or you can keep the filling one side of big pastry sheet (with out cutting into small pieces) and fold and roll like a log, cut the log into circles and bake. You will get like pin wheel shape snack. (for this shape, baking 14 to 15 min is enough, otherwise they get burnt)

Puffs experimented in many forms! :-) ( Flowers and PinWheels shape in one plate)

Hope you have enjoyed this Yummy and Exotic Snack Recipe,

Will be back with another one soon

Until then Keep Smiling and Spread the Joy

-Mythreyi

Jul 29, 2015 No comments:

Pidata Kinda Pappu ~ Munta Masala ~ Puffed Rice Lentils Chaat

Pidatha Kinda Pappu literally means in English 'Lentils beaten up in Coconut Shell! ' :-) This is a popular Andhra version of Chat variety that is mostly seen at Street Food Carts. This is also known as Munta Masala, as in some areas the same recipe can be made in Munta ( Clay Pot) instead of in Coconut Shell. We used to die for this type of Street Foods when we are growing up. Palli Batani, Mokka Jonna Pottu (Roasted Corn), Batani Masala ( Ragada Chat) are some more names that are floating in mind. There is no bliss than sipping your hot coffee or masala chai after having this spicy, tangy, namkeen chapt pata snack on the monsoon evening. Oh those memories...! Got Inspired? Here is the easy peasy recipe of Pidata Kinda Pappu, make some Now and Njoy! :-)

Ingredients:
Puffed Rice / Maramaralu - 1 cup
Roasted Gram Dal / Veyinchina Sanaga Pappu- 1 Tbsp
Roasted Peanuts / Veru Sanaga Pappu - 1 Tbsp
Red Onion - 1 Tbsp ( chopped)
Tomato - 2 Tbsp ( chopped)
Salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Lime Juice - 1Tbsp
Green Chili - 1 (Optional)
Sev - 1 Tbsp
Fried Onion Rings ( Funyuns) - 5
Cilantro - 1 Tbsp ( for garnish)

*yields: 2 servings

Preparatory Steps:
In a medium pan saute peanuts and slightly dry roast them for 2 min on medium heat.

Method:

Take a wide bowl, add Puffed Rice, Roasted Peanuts and Roasted Gram Dal. Mix them well.
Now add Salt, Red Chili Powder and Coriander Powder to the mixture gently mix with lentils with your hand to coat lentils with spices properly.
Now add chopped onion, tomato and mix gently. Juices from tomato makes the mixture little wet.
Now add Lime juice to the mixture and fold the mixture from up side down gently.
Finally add some sev or Funyuns rings to the mixture.
Transfer this mixture in serving bowls and top with some more sev or onion rings, Garnish with some cilantro.

Now the yummy, healthy and colorful looking Chaat Snack is ready! If you excuse me now, my coffee is calling me to have it along with this Zakas Chaat!

Check out the video here on how make this easy chaat item:

Notes:
Actually I have created this recipe for a contest to 'Make a Chat or Snack using Lay's Brand'. So I have picked Funyuns ( snack by Frito Lays) and altered the original recipe to replace SEV with FunYuns. This change made the recipe super hit in my family that I have to buy FunYuns sometimes just to make this recipe these days! :-)

Happy Cooking until we meet here again!
-Mythreyi

May 1, 2015 4 comments:

Pretzel Turtles

This recipe is so simple that it takes less time to make these fun turtles than to write the recipe. This recipe is long due in my space, since I have made these for my son's 8 Birthday Party ( last year) as it matches with his Ninja Turtles Theme! I have witnessed this recipe almost 10 years ago from my wonderful colleague ( at E&Y) and friend then, but now Macaroon's Epxert in the town Chef Andrea Meyer. I have fallen in love with these cute turtle shapes, but after coming to know how easy it is to make, these kept happening in my kitchen. Here is the recipe, witness yourself how easy this recipe is, Njoy!

Pretzel Turtles

Ingredients:
Square Pretzels - 20
Rolo Candy - 20
Whole Pecans - 20

Method:

Pre-Heat the Oven to 325 F. First line the baking sheet with parchment paper.
Arrange the Square Pretzels with some distance a part. Place the Rolo Candy on top of each pretzel.
Place the Baking Sheet in the Oven and leave it for 5 min ( keep the oven lid open) the Rolo Candy has to be just about to melt.
Take the Baking Sheet out and gently press the Pecan on each Rolo Candy. Let it cool for about 5 min , then the Candy sets along with Pecan on top which now looks like Cute Little Turtle.
Remove these from baking sheet and arrange them in a wide plate to show-off at the party or you can store them in air tight container for up to 7 days.

Notes:

if you notice they are about to melt before 5 min in the oven, then don't wait take them out quickly, you don't want them to melt and the caramel run over. That would be messy.
The hardest thing int his recipe to have the staple of SQUARE Pretzel, the regular shape pretzels are easy to find them in the store. But these SQUARE ones are always in limited quantity and hidden on the shelves, so you have to look real CLOSE. ( i got mine at Target)
You can compromise with regular pretzels as well, but the shape looks more like turtle only with Square Pretzel as base. ( more over i have learnt this recipe from Miss Perfectionist so no compromise there).
Should I use any other Candy? we are using the Rolo for one specific reason, that is the caramel in the middle of the candy. When you heat it, it becomes like icky sticky that holds the Pecan while the surrounding chocolate embraces the pecan and gives nice shape for this turtle. So you can use any candy that has caramel in the middle.

Doesn't it look like the Turtle Parade! :-)

will be back with another fun recipe,
take care until then!
-Mythreyi

Mar 22, 2015 1 comment:

Mirapakaya Bajji ~ Chili Fritters ~ Andhra Recipes ~ Street Food

Hmm, Mirchi Bajji means lot of memories to me. My mom is Mirchi Bajji and Coffee Lover. The best combination is have mirchi bajji and before the spicy flavor leaves your tongue take a sip of coffee Hmmmm! I call that Heaven, only coffee and street food lovers can understand this feeling!

The best mirchi bajji I ever had is in our childhood days, when it is just about to rain, we decide to have bajji, then I get onto my bike and rush to the mirchi bajji cart at the end of the street, and get mirchi bajji, then it starts raining, i somehow manage that bajji don't. get wet, and get home safe but myself getting all wet. Then open the bajji pocket and top with some freshly chopped onion and coriander powder, and take a bite of mirchi bajji by looking the rain from the window. That is the best bite of bajji i ever had and still remember the taste. So when ever i see the rain, this wonderful memory comes and goes in my mind, that keeps a smile on my face instantly and making me nostalgic and homesick for a moment. And today it is raining, i didn't just let this memory wander this time but i took the next step, by making the Bajji and ate it by looking at the rain from my window, to recreate the whole scene again. Ahaaaa, feels so good! Are you Drooling over the pics, here is the recipe for you, go make some, when it rains again! :-)

Ingredients:

Bajji Mirchi or Green Chili - 4 ( Long Ones)

Besan Flour - 1 cup ( chick pea flour)

water - 1/2 cup

salt - 1/2 tsp

baking soda - 1/2 tsp

Oil - for Deep Frying

Filling:

Besan Flour - 1 Tbsp

Tamarind Paste - 1 Tbsp

Peanuts - 1 Tbsp

Ajwani Seeds - 1 tsp

salt - pinch

Topping:

Chopped Onions - 1 tbsp

Cilantro - 1 tbsp

Lime Juice - 1 tsp

Coriander Powder - 1 tsp

Preparatory Steps:

Grind all the ingredients under Filling section to make a smooth paste.
Make slits in the middle of chilli and remove the seeds as much as possible. Stuff the mirchi with the peanut and tamarind paste.

Method:

Take a medium bowl, mix Besan Flour, Baking Soda and salt. Keep it aside for 10 min. Now pour water little by little to make a thick batter.
Keep the Kadai with Oil on the stove for Deep Frying. Let it heat for at least 5 to 7 min. Oil should be really hot for the bajjis to fry properly.
Now dip the stuffed chillis in besan batter until it is coated and covered fully with batter. Carefully drop it in the hot oil and turn it on all sides fry it until becomes to golden color. Take it out and place them on kitchen towels to drain the excess oil.
Once all the chilies are done frying, again keep them in the kadai and fry for 2 min again for second time. This is the secret step to get the great taste similar to 'street food from cart'.
Now we need to make topping, this is optional. But this topping will take the mirchi bajji taste to next level. :-) In a small bowl, mix chopped onion, Cilantro and sprinkle with lime juice
Make a slit on the mirchi bajji ( not too deep cut) and add onion mixture. Now sprinkle with some coriander powder. That's all Yummy Street Food Mirchi Bajji is ready, Serve immediately with some Coffee or Chai.

Will be back with another street food recipe

take care and happy cooking until then!

-Mythreyi

Nov 11, 2014 1 comment:

Basil Pesto Naan Pizza ~ Under 15 Minutes

Today I am bringing a super duper easy recipe that will be winner on your kids plate. That is Basil Pesto Pizza, to make this pizza all you need is just 4 ingredients and 8 minutes to prepare. But all the ingredients that are used in this recipe are very critical so no excuses to skip or replace any ingredients, other wise you won't get the same taste and flavor. Today I gave a little Indian Twist for this recipe by using Tandoori Naan as the Pizza base. If you want to use regular pizza base, you can do that by all means. Okay, that's the only thing you can replace, everything else is must for this recipe. In this recipe, I am using freshly made Basil Pesto Sauce, that is the secret sauce for this recipe,you can find that recipe on my blog as well. Find Here : Basil Pesto Sauce Recipe

Today I made this pizza by the time kids returned from school, and guess what? it's all gone in minutes, they have absolutely enjoyed it. So with out a fuss they ate all these Greens (Cherry Tomatoes, Basil, Pine Nuts) that are included in this Pizza. Only you and I know that, so keep it that way, Shhhhh! :-). I have made this Pizza half a dozen times this weekend, because Grown-ups are also enjoying this!

With out any due here is the easy recipe, and even better you can watch a video of this preparation as well! Njoy!

Ingredients:
Tandoori Naan - 1
Basil Pesto Sauce - 2 Tbsp
Cherry Tomatoes - 6
Mozzarella Cheese - 1/3 cup ( Finely shredded)
Sweet Basil leaves - 3 ( optional)

Method:

Take a Cookie Sheet, place the Naan on the sheet. Spread the Basil Pesto sauce on all over the Naan.
Cut the Cherry Tomatoes into halves, and arrange these on the Naan on top of the sauce. Then sprinkle Mozzarella Cheese on top so that Tomatoes are covered completely.
Heat the Oven at 400 F and once the Oven is ready, place the cookie sheet with prepared Naan in the Oven and bake it for 7 to 8 minutes.
Around 5 minutes, Open the Oven door and add basil leaves on top of it. After 7 minutes, take it out, cut them into slices and serve hot immediately.

Notes:

As we are keeping Oven at 400 F it can burn easily so keep monitoring around 6 to 7 minutes.
You need to take it away once all the cheese is melt, that's all.
I have used StoneFire brand Tandoori Naan, they are so good and you can buy them in bulk at Costco, if you want several flavors and need small portions, you can find these at Sprouts as well.

Basil Pesto Pizza Video Recipe:

will back with another easy recipe, stay tuned until then!
-Mythreyi

Jul 24, 2014 3 comments:

Chocolate Popcorn ~ Kids Corner

This recipe is long time due. I have made this Chocolate Popcorn in the beginning of this summer to entertain my bored kids! This turned out to be a quick make over of your routine popcorn into confetti popcorn. My kids never say NO to Chocolate or Popcorn. When they have both of these combined in one bowl, they are at their peeks. Oh yeah, you should see them! :-) Here is the recipe, Njoy!

Ingredients:
Popcorn bag - 1 ( microwaveable)
Butter - 2 Tbsp
Honey - 2 Tbsp (or Maple Syrup)
Sugar - 1 Tbsp
Cocoa Powder - 1 Tbsp
salt - 1/4 tsp ( or a pinch)

Method:

First make the pop-corn in the microwave and transfer this to wide bowl.
Mix the Sugar,Cocoa powder and salt in a small bowl.
Melt the butter in a nonstick pot. To this add Honey, start heating it on the stove and add sugar and cocoa mix to this. And mix it well until every thing is combined. Take it off from the stove. ( you shouldn't boil it).
Pour this mixture over popcorn and toss it well so that it is coated. Now it looks little soft.
Now transfer chocolate covered popcorn to non-stick cookie sheet. Bake for 5 min at 350F until it becomes crisp. Take it off immediately let it cool for 5 min and transfer this to air-tight container. stores outside for up to a week.

Serve to your kids as evening snack! my kids totally loved it, i can see this happening more in my kitchen!

Tips:

Original recipe called for Corn Syrup, but I have replaced it with Honey as an healthy alternative. or you can use Maple Syrup.
If your butter syrup becomes little thick because of honey, you can use 1 Tbsp of milk that makes it thin.
You can add some peanuts or pecans to the popcorn, before you coat. Nuts will be a nice addition to this confetti popcorn.
Just for the ease, I have used microwavable popcorn to make popcorn. If you are comfortable making popcorn withe corn kernels over stove top, Go for it!

Take a close peak! Wanna Some!

will be back with another fun recipe soon,

until then take care

-Mythreyi

Apr 28, 2014 6 comments:

Asparagus Rafts

Usually I bake the Asparagus with little olive oil, salt and pepper for 10 min. My son loves these 'Green Strings'. And some times I make a Asparagus Fry (Indian Style), it's combination with white rice is very yummy for sure.

But I wanted to go little creative with Asparagus today and when I was browsing for some ideas I have come across this on Disney Family Site, I have jumped up and started making these immediately.

Serving Tip:

This will be an interesting snack for kiddo's lunch box Or a Crunchy Side Dish with your main course Or let them float in yummy Avocado Soup. However you serve, it sure looks fun for the kids. Give it a Try, Here is the recipe for you, Enjoy!

Ingredients:
All Purpose Flour - 2 Tbsp
Egg - 1
Bread Crumbs - 1/3 cup
Asparagus - 1 bunch ( 10 to 15 in count)
Parmesan Cheese - 2 Tbsp
Tooth Picks - 5 to 10

Preparation:
1. Take the Flour, Whisked Egg, Bread Crumbs in 3 different shallow plates

2. Trim the Asparagus Bottoms and Wash and Pat Dry them.
3. Take a tooth pick and insert into 4 Asparagus by setting them side by side. One at the top and one at the bottom (as show in the picture)

4. Now roll this in the flour and dip in egg wash and dust with bread crumbs
5. Follow the same procedure until for all the asparagus strings.

6. Place them on the baking sheet.
7. Bake at 350 F for 10 min. Sprinkle some Parmesan cheese and bake for 5 more minutes.
8. Take them out and cut into middle, take out the tooth picks and serve them.

That's It Yum! Yum! Asparagus Rafts are ready in minutes. Sit back and Enjoy when your little one is munching on all these veggies.

Do you think my Son finished all of these? You Bet! :-)

Take care until next time
-Mythreyi

Feb 16, 2014 2 comments:

Paneer Stuffed Mushrooms (Step-by-Step) ( Under 15 Minutes)

In the beginning I was never fond of Mushrooms or Panner. But over the time as I have started experimenting with these two ingredients, I have developed interest towards these. By nature these two ingredients are protein filled and one can make several variations, now that combo results in protein source healthy recipes for vegetarians. Today these wonderful ingredients are meeting in this recipe, is a coincidence in my kitchen (that I thought it would never happen, not even in dreams). But as that happened, I have started tasting these, one after another I kept on eating until my eyes witness the empty plate, Oh Boy, these cute little Paneer Stuffed Mushrooms turned out that Good! Here is the recipe, you have to try these!

Paneer Stuffed Mushrooms

Forgot to mention these take only 15 minutes to make that serves two people.
Prep Time: 10 min
Cooking Time: 5 Min
To finish it: in No Time :-)

Ingredients:
Mushroom - 1 lb ( or 10 in number)
Paneer - 1/2 block ( Indian Cottage Cheese)
Onion - 2 Tbsp ( finely chopped)
Green Chili - 1
Cilantro - 1 Tbsp
salt - 1 tsp
black pepper - 1/4 tsp
chat masala - 1 tsp ( optional)
Mexican 4 Cheese - 1/4 cup
Oil - 1 Tbsp

Method:

Grate the Panner block with Grater (in small grating setting).

Add salt, black pepper, chopped onion, green chili, cilantro. Finally add chat masala mix it gently with spoon, close with lid keep it aside.

Clean mushrooms with wet towel to take off any dirt. Carefully snap the bottom stems with out breaking the top part that leaves cute little mushroom bowls.

Remove any excessive flesh inside gently with fork and set them aside.

Stuff grated panner mixture into mushroom bowls. Do not press it hard. ( to leave room to cook properly inside).

Top with mexican cheese on all the stuffed mushrooms.

Heat non-stick pan and add oil. Once the oil is hot, add stuffed mushrooms to the pan.

Keep it low cook them for 5 min. You will notice the cheese starts melting and sealing the mushrooms on top.

Now it is ready, transfer them to the platter and serve immediately.

Tips:

Never wash mushrooms under water, that makes them mushy in your dish.
First try making the panner mixture, leaving them aside with spices it let the flavor sink in while you clean mushrooms.
Chat masala is optional, you can skip, if you like mild version.
To make it more zesty, replace green chili with Jalapeno slices.

Take a peek at inside. Yummm! Wanna Bite?

keep smiling and spread the joy ! :-)
take care until we meet here again
-Mythreyi

Jan 9, 2014 2 comments:

Paneer Pakora ( Indian Cottage Cheese Fritters) ~ Tea Time Snacks

It is so true that in the beginning I am not fond of Paneer, in the past two years I have tried several variations with it and I started fallen in Love with it! The more varieties you try with it the more you want to explore with this amazing protein filled Ingredient for Vegetarians. Today I have tried snack version out of it and it turn out be so delicious to match up with your Chai time instantly. Here is the recipe, Njoy!

Ingredients:

Panner - 1/2 block ( or 250 g)

Besan ( Gram Flour) - 1 cup

Baking Soda - 1/2 tsp

salt - 1 tsp

red chili powder - 1/4 tsp

Coriander Powder - 1/4 tsp

Chat Masala - 1/4 tsp ( optional)

Cilantro or Mint - 1 tsp ( finely chopped)

Onion Rings and Lime - for Garnish and serving

Oil- for deep frying

Method:

Take the Besan flour in a medium bowl and add all spices along with salt and baking powder. Mix all the dry ingredients well and keep it aside for 5 min. Now add water little by little to make it like a meidum consistency batter. Add chopped Cilantro or Herbs. Keep it aside for 10 min.
Chop the Paneer in thin slices ( like bite size squares, not cubes). Dip them in the batter until they are fully coated. Leave them there for 5 min. This will help the batter to be coated around all the corners.
Now heat the Oil in kadai and wait at least 5 min ( or 7 min), for it to be Hot and ready for deep trying.
Now Carefully pick up the batter coated Panner Squares and drop them slowly into oil. Turn them over and let them cooked on both sides until they become Golden Color. We have to repeat this step in batches until you are done with all the paneer squares.
After frying take them out on to Paper Towls to remove excess oil from it. Once every thing is done arrange them on Platter and top with Onions Rings and Lime slices ( and Sprinkle some Coriander Powder)

Ta Daaa, Delicious Chai Time Companion Panner Pakora are ready now to please the Crowd! :-)

Tips:

Don't cut the Paneer into too small pieces, that will extract lot oil while it's frying and makes it very oily which you don't want.
Chat masala is optional spice that is used here for extra kick and zest. You can just add Amchur powder or totally eliminate this spice to make it less spicy.
For any deep frying dishes Hot Oil is critical, be patient and wait until the Oil Hot before you drop anything into it, it doesn't hurt to test it out first with small quantities. ( believe me, this step is test for my patience, now you know why I don't venture a lot in making deep frying stuff)

Explore all other Paneer Recipes as well.

Have fun until we meet here,

-Mythreyi

Nov 15, 2013 1 comment:

Saggubiyyam (Sago) Cutlet

Sago Cutlets

When I was a kid Paayasam is the only dish I know with this Sago (Saggubiyyam). But now I have come across several unique recipes with Saggubiyyam and have tried quite a few like Saggubiyyam Upma etc. To contemplate my recent Sweet Sago Paayasam recipe, today I will be presenting Savory Sago Cutlet for snack. This recipe is a nice variation to your routine cutlet with the addition of Sago ( Sabudana or Tapioca Pearls). This is little heavy compared to regular cutlets as the Sago is starchy and full of carbs. This will be a perfect combo for your afternoon Tea Time or can be a Cute Companion in your Kiddo's Snack Pack. Here is the recipe, njoy!

Ingredients:
Saggubiyyam (Tapioca Pearls) - 1/2 cup
Potato - 2 medium
Sooji Rava - 1 Tbsp
Green Chili - 1
Ginger - 1 tsp
Cilantro - 1 Tbsp
Mint - 1 Tbsp ( Optional)
Chat Masala - 1 tsp
Coriander Powder - 1/2 tsp
Salt - 1 tsp
Lime Juice - 1 Tbsp ( or 1 Lime)
Cashew Nuts - 5 to 6
Oil - 1/3 cup for frying on Tawa

Method:

Soak Saggubiyam for at least 4 hours ( Overnight Soaking is even better). Boil 3 cups of water and add the soaked Sago to the boiling water and keep it on high for 2 min and switch off the stove and drain the Saggubiyyam and keep them aside. ( you will get nice transparent pearls)
Boil the potatoes in microwave or in pressure cooker until they become soft. Remove the peel and Mash them in a medium bowl, add chopped green chili, ginger, cilantro, mint leaves and mix well with potatoes. Add sooji rava, salt, coriander powder, chat masala and finely chopped cashew nuts. Add boiled Sabudana and mix it very well. Finally add the lime juice and mix it very well. Cover it with a cloth and let it sit for 10 to 15 min for all the flavors to be sinked in.
After 10 min, make balls out of this mixture and press them in your palm.( or use any cookie cutter for fun shapes).
Heat the non stick pan and 1 Tbsp of oil to it spread over the pan. Once the pan is hot, add cutlets to the pan and cook them until they are roasted on each side ( for 2 to 3 min on each side). Repeat the same procedure until you are done cooking all the cutlets. ( for every new batch on the Pan you have to add 1 tbsp of Oil)
Arrange them in a platter and serve with Ketch up on Tamarind Chutney.

Serve with Masala Chai to double the flavor of these Sago Cutlets.

enjoy these cutlets until we meet here again

-Mythreyi

Oct 19, 2013 10 comments:

Pakodi ~ Onion Fritters ( Tea Time Snacks )

Yipee! It's raining, raining and raining from the past 3 days here in DFW area. It's not that I like rainy season but I am happy it's raining as DFW definitely needs some rain desperately. There were times in this year we waited and waited for the rain just like the folks in the song Ghanana Ghanna Giri..Kale Megha Pani tho Barsao.. (means Dark and Dense clouds are coming, Oh, the Dark Clouds, pour that Rain) from the movie Lagaan . Well that's a little Dramatic, but we waited a lot for the rain, you got the point right!

Onion Pakodi

So anyways, as I said i am not too fond of rainy season, coz I love the bright sun compare to cloudy weather. But I take that an opportunity to make some spicy snacks to have with the hot 'Masala Chai' ( Spiced Tea) while watching that rain through window...I know now you feel like seize that moment though it is not raining there. Of Course Pakodi is the first thing that comes to mind when it rains, so here is the recipe for you, now seize that moment and Njoy the Pakodi Bites!

Ingredients:
Onion - 1 medium
Besan Flour - 1 cup
Rice Flour - 1 Tbsp
salt - 1/2 tsp
Baking Soda - a pinch
curry leaves - 10
Oil - for deep frying

Method:

Chop onion length wise (thin slices) and take them in a medium bowl, mix gently with your fingers so that onion slices get separate from each other. Add curry leaves. ( if the leaves are big chop them into small pieces).
Mix Besan Flour, Rice Flour in a small bowl. add salt and baking soda to the flour mix. mix all the dry ingredients ( leave aside for 10 min)
Add flour mixture to onion mixture and mix it well. Add some water little by little as needed.
Heat the oil in a deep dish pan. Once the Oil is hot, Drop the battered onions little by little into Oil and fry them until they turn into gold color. Drain these on paper towels. Do this in batches until you finish with the batter.
Serve these Onion Pakodi with Ketchup or Maggi Hot Sauce.

Puffed up Pakodi

Tips:

Baking soda will make the Pakodi little puffed up. If you want crisp pakodi, you can eliminate baking soda.
Rice flour will aid to get the crispness outside.
You can add some cilantro or mint leaves for more great herb flavor.
if your onions are moist you don't need extra water to make the batter
while mixing the batter don't add all the water at once, the onions can release water in the batter.

Though it's funny I started with the Laggan Video, I am serious about saving water. When we went into STAGE3 Drought restriction then only we came to know the value of water. Since then I preach my kids on water saving methods. My kids follow these rules to save water while brushing or bathing. Save Water and Save Earth!

Here leaving you with another cheerful rain song which is one of my favs...!

take care until we meet here again,
-Mythreyi

Feb 25, 2013 8 comments:

Kale Chips (5 Ingredient Recipes)

These Bright Kale Chips are crunchier than Potato Chips. Since I heard good things about Kale trying all sought of recipes with it. One of my colleagues told me several times how much he liked these Kale Chips when his daughter made them. As the recipe is so simple and most of the work is done by Oven (esp I like it on Sundays) I gave it a try this weekend. And the end result is superb and i didn't expect the Kale can turn into this tasty crunchy chips. I have been adding them on Salads, Noodles and Pastas and munching on them just like chips.... as they sure crunch in your mouth... Here is the recipe, NjoY!

Kale Chips

Ingredients:
Kale - 1 Bunch ( or 3 Cups)
kosher salt - 1 tsp (you can use normal salt as well)
Black Pepper - 1/2 tsp
Lime Juice - 1 tsp
Olive Oil - 1 Tbsp

Method:

Pre-Heat the Oven at 350F.
Remove the Kale leaves from stems and wash them and set in colander for 15 min.
In a small bowl add Olive Oil, salt, black pepper and lime juice.
Toss the Kale with this dressing and arrange them on baking sheet.
Bake them for 20 min. Turn off the Oven and let the chips cool.

And start munching on these healthy crunch..... Hmm Yummm!

take care until we meet here again....
-Mythreyi

Feb 2, 2013 3 comments:

Colorful Crostini (Under 15 mins)

So far I have given several spicy game party snack ideas for your upcoming Superbowl gathering. Here is another one, but the beauty of this recipe is it is quick, simple, colorful, crispy, crunchy, yummy and will be ready in 15 minutes. Voila!! don't you call it a super bowl snack keeper recipe! The basic idea is same as Jalapeno Crostini (meant for spicy lovers) that made few years ago for Super Bowl. Here is the recipe, Njoy!

Colorful Corn, Peas Cranberry Crostini

Ingredients:
French Bread or Italian Bread - 10 slices
Sweet Corn - 1/2 cup (frozen)
petite peas - 1/2 cup ( frozen)
dried Cranberries - 1/3 cup
salt - 1/2 tsp
black pepper - 1/4 tsp
olive oil - 1 Tbsp
dry basil - 1 tsp ( optional)

Method:

Pre-Heat Oven at 350 F.
Thaw the Sweet corn and Peas in the microwave for 1 min. Take a Small bowl and, mix Corn, Peas, Dried Cranberries and add salt and black pepper.
Arrange the bread slices on the baking sheet. Mix dry basil into Olive oil and brush the loaf (bread) with Oil.
Add a spoonful of corn and pea mixture on to bread slice and spread it evenly.
Place this baking sheet in the oven and bake it for 10 min.
Once it is done (you will notice golden edges on the bread) take them out of the oven and serve them warm and have them immediately not to lose any flavor. Yummm, I know now you are ready to make another batch...these quick bites are quite addictive!

Enjoy the Game with the Crispy Colorful Crostini!

Tips:

Today I have used Italian Bread in this recipe,to make the spreading easier, I have spread the mixture on the each half ( foot long) and baked it and then sliced into 1 inch width sticks.
If you use French Pre-sliced loaf it will be less thick than Italian bread and become more crispy and you will get defined uniform Crostini.

Wish you a Great Superbowl Weekend!

Take Care until we meet here..

-Mythreyi

Jan 30, 2013 7 comments:

Buffalo Style Cauliflower Wings

We are almost done with January and been busy in making several New Year resolutions and trying to stick to them. As we enter into February it opens great with a Super Bowl Sunday and I hope you are all ready with your gear to host wonderful Super Bowl Gatherings. This is the recipe dedicated to those who is determined to go meatless in this new year and not to miss any flavor in Super Bowl snacks while sticking to their meatless resolutions. This recipe is adapted from Buffalo Style Chicken wings recipe but made with cauliflower, so now cheer up and make this game party snack for that Super Bowl Sunday which will be ready in 30 minutes. Another good news is as this is a baked version which makes it less in calories and making all the work done by your wonderful oven but not you. I like that, Don't you? And my cauliflower hater in the house finished this in a single stance means I will be making this quite often. Another Win-Win situation, Amen! Here is the recipe, Njoy!

Ingredients:
Cauliflower -1 medium ( or 2 cups florets)
All Purpose Flour - 1/2 cup
Water - 1/2 cup
salt - 1 tsp
black pepper - 1/2 tsp
paprika - 1/2 tsp

Buffalo Sauce:
Hot Sauce - 1/ 2cup ( Louisiana Hot Sauce ot Franks Red Hot Sauce)
Butter - 1 Tbsp ( use Vegetable Oil for Vegan version)
salt - 1/2 tsp
garlic powder - 1 tsp
Brown Sugar - 1 tsp
Lime Juice - 1 tsp

Method:

Remove the Florets from Cauliflower Head. Wash them and pat them dry.
Take a medium bowl, add APF, salt, black pepper, paprika mix well. Add water in small amounts and make it like a thick paste. Coat the Cauliflower Florets with this paste.
Pre-Heat the Oven to 400F.
Arrange coated cauliflower florets on the baking sheet. And bake them for 15 min.
Meanwhile, make the buffalo sauce. Take a Small bowl and microwave the butter and add rest of ingredients under Buffalo Sauce section and mix well making a thick Buffalo Spicy Sauce.
Take out the Cauliflower Florets from the oven and drop these in Buffalo sauce and mix well carefully (with out breaking the florets) coating well.
Return these sauce coated cauliflower florets to the Oven and bake for 15 more minutes at 400F.
Take the Cauliflower Florets out of the oven let them cool for 5 min and serve them hot/warm with Ranch Dressing or Blue Cheese Dip along with some baby carrots and celery sticks.

Take a close peek!

Now your complete veggie, spicy game party snack is ready with out comprising on the same great flavor.

Here are some more ideas for Game Party Snacks.

Have a Wonderful Super Bowl Party..
-Mythreyi