Tag Archives: snack

Tomato Cheese Pizza


A universal party snack – Most simple and so easy to make at home.  Loved by old and young! Feel free to create your own toppings.  Can be baked on the stove top using a pan.

Ingredients (makes 12 to 15 small circular pizzas)

  • 1 ½ cup flour
  • 1 tsp. active dry yeast
  • 1 tbsp. sugar
  • 2 tbsp. warm milk
  • ½ tsp. salt, or to taste
  • 2 tsp. butter
  • 2 eggs
  • ½ cup Pizza sauce or as required
  • 1 cup grated cheddar cheese
  • Chopped and sauteed pepperoni or mortadella (optional)
  • Chopped onion (optional

Mix yeast and sugar in warm milk and stir.  Cover and leave to bloom.  Rub the butter into the flour.  Mix in yeast mixture, stir in the eggs and knead well.  If dough is too sticky dust some flour or grease your hands with butter and knead till smooth. Cover and put in a warm place for 2 hours, until double in size.

Knead risen dough for 3 minutes.  Work into large flattened circles or use a cutter to make smaller pizzas.  Arrange on a greased baking tin and spoon over with the sauce, and other toppings. Sprinkle over with grated cheese.  Bake in a hot oven gas mark 4 for 10 to 15 minutes.  Serve immediately.  To bake on the stove top, heat a flat pan on medium low heat till hot.  Place the dough circles on the pan and quickly add the toppings.  Cover and cook 10 minutes till cheese melts and underside is light brown.

Goan Vatanayanchi Bhaji Chonya Ros


Apart from being famous for sea-food, one of Goa’s typical breakfast menu is Chonya Ros made with dehydrated white or green peas which are soaked in water and boiled!  Chonya Ros or Vatanayachi Bhaji is made with a coconut based gravy and served with puris for breakfast or poi and for lunch or dinner with rice.  A regular item served on religious festivals which involve fasts abstaining from meat.  Garnishing with freshly cut onion, tomato and coriander leaves is an option but lends an additional boost to the dish.  Although mildly spiced, it is truly lip smacking and delicious.  Enjoy as is without any carbs – for an excellent high protein meal!

Ingredients

  • 2 cups dehydrated yellow or green peas
  • 2 medium onions
  • 1 cup dessicated coconut or dried coconut
  • 4 flakes tamarind
  • ½ tsp. garam masala powder
  • 1 tsp. chilli powder
  • 2 tbsp. oil
  • 1 tsp. salt or to taste

Pick and wash the peas and soak in water overnight.  Drain the water, replenish with fresh water and cook till tender and soft, may take an hour or more.  At the end of cooking add 1 tsp. salt and mix and simmer for 5 minutes.  You can pressure cook if you prefer.  Meanwhile, heat a pan add a little oil and fry one onion, roughly chopped into pieces, till light brown.  Add the coconut and fry until coconut turns brown.  Grind it with tamarind to a paste.  Take a vessel and add 2 tbsp. oil, when hot add one chopped onion and fry till translucent and soft.  Add chilli powder, garam masala and fry for a minute.  Add the coconut tamarind paste and saute for 2 minutes.  Add the boiled peas with the stock and mix well.  Bring to a boil and simmer for 10 minutes till oil surfaces.  The gravy should be runny.  Remove to a serving bowl and garnish with chopped onion, tomato, lemon and coriander leaves (optional).  Serve with hot crisp puris for breakfast and with rice or bread for lunch or dinner.

Sheviyo Idiyappam String Hoppers


Sheviyo or Shevigo also known as Idiyappam or string hopper is made with ground rice steamed and then pressed into a hand held sev mould or a typical stand alone shevigo equipment.  In Kerala, Tamil Nadu etc Idiyappam is made of rice flour mixed with hot water 2:1 proportion with salt and little oil and kneaded to a soft dough.  The dough balls are then put in the sev mould and pressed onto idli trays and steamed.

I have illustrated the Mangalorean and Goan style of making the Sheviyo i.e. soaking rice, grind to a paste then steaming the batter as a rice cake which is then cut into pieces and pressed as string hoppers with a sev mould.

It can be eaten as a sweet dish for breakfast or a teatime snack garnish with chunn i.e. a jaggery coconut filling or with sweet ros i.e. coconut milk and jaggery mixture.

As a savoury dish serve them with any coconut milk (Roce) curry like chicken or mutton or vegetable stew.

Ingredients

  • 2 cups boiled rice or 1 cup basmati and one cup boiled mixed
  • 1 tsp. salt or to taste

Coconut Jaggery (Chunn) filling

  • 1 cup fresh grated coconut
  • ½ cup jaggery grated
  • ¼ tsp. cardamom powder

Coconut Jaggery Milk

  • 2 cups coconut milk
  • ½ cup jaggery or to taste
  • ¼ tsp. cardamom powder

Wash and soak the rice for atleast 6 hours.  Gridn to a smooth paste, add salt, mix and transfer to a cake tin to steam.  Set the steamer and when the water boils place the dish with the rice batter on the steamer and steam for 20 to 25 minutes on medium high.  To check if done, pierce a knife and should come out clean.  Cut the rice cake into large pieces and press the pieces through a sevio or sev (ghatia/chakli) mould using the plate with large holes (if you prefer thinner strands, use the plate with smaller holes) and press like noodles into small circular heaps. 

To make the chunn – heat a pan and add the grated jaggery, add a little water to speed up melting and cook till fully dissolved.  Add the coconut and cook for a minute, then add the cardamom powder and keep aside till required.

To make the sweet milk – Heat the coconut milk till it reaches boiling point and then add the jaggery and simmer till dissolved.  Add cardamom powder, mix and take off heat.

Serve with coconut jaggery filling or sweet coconut milk for breakfast or as teatime snack and with chicken or mutton curry or vegetable stew for lunch or dinner.

Zucchini Fry


The zucchini, courgette or baby marrow  is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.

Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange.  At maturity, they can grow to nearly 1 metre (3 feet) in length, but they are normally harvested at about 15–25 cm (6–10 in).

In botany, the zucchini’s fruit is a pepo, a berry (the swollen ovary of the zucchini flower) with a hardened epicarp. In cookery, it is a vegetable, usually cooked and eaten as a savory dish or accompaniment.

Source – wikipedia

Ingredients

(I am using 12 zucchinis approx. in the video recipe, so the ingredients used are proportionately more)

  • 4 to 6 Zucchini
  • ½ tsp ginger garlic paste
  • 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • ½ tp. Cumin powder
  • ½ tsp. coriander powder
  • 3 to 4 tbsp. rice flour
  • 2 tbsp. corn flour
  • Salt to taste
  • Oil for frying

Method

  • Wash and drain the zucchinis.  Trim the head and tail and cut vertically into ¼” thin slices.  If the zucchinis are tender and unblemished the skin can be retained.  Sprinkle 1 tsp. salt and set aside for 10 minutes. Then drain the water which is released from the zucchinis. Mix the ginger garlic paste, chilli powder, cumin and coriander powder, rice flour, corn flour, vinegar and salt (if required because the zucchinis are already salted) and make a thick paste using as much water as required.  Mix the slices with the batter.  A;ternatively you can dip each slice in the batter to coat before frying, in which case more batter will be required.  Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.  Drain on kitchen towel.  Serve immediately when still crisp as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, raw banana, bread fruit, potatoes, yam, mushrooms, etc.

Grilled Chicken Salad


Cold grilled meats are the basis for this salad, be it tandoori chicken, Kastoori kabab, chicken tikka, etc.  The salad is so delicious, I could eat it everyday!  Stuff it into pita bread or chapati or roti, for a tasty and sumptuous sandwich.  Leftover grilled chicken works well for this salad.  I simply love this salad and so will you!! Oh so colorful too……

Ingredients

  • 500 gms. approx. Grilled chicken
  • 1 Large tomato
  • 1 Large onion
  • 2 green chillies
  • ¼ cup coriander leaves

Dressing

  • 3 tbsp. lemon juice
  • 2 tsp. chaat masala
  • ¼ tsp. green cardamom powder
  • 6 tbsp. olive oil or any preferred oil
  • Salt if required

Garnish

  • 2 Tomatoes
  • 1 Lemon
  • 2 tbsp. ginger
  • 2 tbsp. lemon juice

Cool the roasted chicken or use leftover chicken.  Debone (if on the bone) and cut into ¾” chunks.  Refrigerate.  Peel and cut onions in larges dices.  Wash and cut tomatoes into quarters, deseed and cut into ½ “ pieces. Clean and wash chillies and coriander and chop finely.

To make the dressing:  In a bowl, mix lemon juice, chaat masala, cardamom powder and oil and adjust seasoning.

Garnish: Slice or cut lemon into wedges, tomatoes into slices or quarters.  Scrape and cut ginger into juliennes and soak  in the lemon juice.

To serve the salad – Mix the onion and tomatoes in the chicekn, add the chopped coriander leaves and chillies, pour over the dressing and toss well. Garnish with lemon, tomatoes and ginger juliennes and serve chilled.

Mandas Traditional Mangalore Cucumber Cake


The traditional Mangalorean cucumber cake, both steamed and baked versions.  A favorite cake of the south especially mangaloreans relished by young and old. Also called Tavsali or Tausali from the Konkani name for the local cucumber ‘Tousche’. Other names are Thekkare Adde, Thekkare Ghatti.  Using only raw (white) rice make the cucumber cake quite dense and firm but this texture is preferred by many.  I prefer mixing both raw and boiled rice so that the texture is a bit softer. 

Ingredients

  • 2 cups boiled rice (1 cup basmati + 1 cup boiled)
  • 1 coconut
  • 2 cups jaggery
  • 1 large cucumber
  • 6 cardamoms, powdered
  • Salt to taste
  • ½ cup cashewnuts/almonds (optional)

 Method

  1. Wash and soak the rice for 3 to 4 hours.
  2. Grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.
  3. Add the cardamom powder and let it stand for about an hour.
  4. Add the chopped nuts, if desired.
  5. Bake or steam till done.
  6. To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.
  7.  It really depends on the size of container, thicker the mandas more the time.  Having said that, you can initially steam it for 30 minutes straight, after which you may test with toothpick or a knife and if it comes out clean it’s done.  If not steam further and check at 10 to 15 minute intervals.  The centre should be set and not jiggle.  It firms up further upon cooling. 
  8. Baking takes a fairly longer time about 1 to 1 1/2 hours. Baking also renders the mandas a bit hard, hence I prefer steaming.

Stuffed Giant Mushrooms


Stuffed Giant Mushrooms (A variation in the filling from the stuffed mushrooms baked)

Ingredients

  • 800 gms. Large White Giant Mushrooms (about 15 nos)
  • 2 medium onions
  • 2 green chillies
  • Garlic, chopped
  • 1 large tomato
  • 1tsp. Herbs,
  • 1 tbsp. coriander leaves
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • Bread crumbs to sprinkle

Method

  1. Clean the mushrooms, remove stems and keep aside. 
  2. Peel the mushrooms and discard the skin. 
  3. Chop the mushroom stems, chop onions and chop and deseed tomatoes. 
  4. Chop green chillies and coriander leaves and mix together and season with salt and pepper. 
  5. Stuff the mushrooms with the filling, top with mozzarella cheese and sprinkle with bread crumbs. 
  6. Bake in a pre-heated oven for 20 minutes.
  7. Serve hot.

Stuffed Mushrooms Baked


Stuffed Mushrooms Baked

Ingredients

  • 12 to 15 medium mushrooms
  • 1 medium onion, chopped
  • ¼ cup bread crumbs
  • ½ cup grated cheddar or mozzarella cheese
  • ½ tsp. pepper powder
  • ½ tsp. salt or to taste
  • 1 tbsp. oil

Rinse the mushroom under running water.  No need to wipe as we will peel them. Remove the stems and set aside.  Peel the mushrooms and place in an oven proof baking dish.  Chop the mushroom stems finely.  Add the grated cheese to a mixing bowl.  Heat oil in a pan and saute the mushrooms stems and chopped onion for 2 to 3 minutes till it softens.  Cool the mixture and add to the cheese.  Add the bread crumbs, pepper powder and salt and mix.  Stuff the mushrooms with this mixture and bake 20 minutes in a moderate oven till tops are golden.  Serve immediately as a starter or appetizer.

Cheese Stuffed Buns


Cheese stuffed buns

Crispy crunchy buns on the outside with delicious soft luscious cheese and egg on the inside!

Ingredients

  • 3 buns, medium sized
  • 100 gms cheese (1.5 cups grated)
  • 2 tbsp. butter or as required to brush the buns
  • 3 eggs
  • 1 medium onion
  • ¼ cup coriander eaves
  • 1 green chilli
  • Salt and pepper to taste

Method

Grate the cheese and season with salt and pepper.  Add finely chopped onion, green chilli and coriander leaves and mix.  Cut the top of the buns in small circular shape, about 1” dia, and scoop out the soft dough from the centre of the buns.  Melt the butter and brush the inside of the buns including the top.  Divide the cheese mixture between the buns and break one egg on top of each one without breaking the egg yolk.  Replace the lids over the buns and bake in a moderately hot oven about 190 deg C or gas mark 4 for 20 to 30 minutes to set the eggs,  Serve hot.  If desired, serve with grated cheese and carrots.

P.S.: Use the leftover soft centre of the buns to make bread pudding or save in the freezer for breadcrumbs when required.

Corn Kababs


Corn Kababs

Maize, Makka

Ingredients

2 cups corn kernels (2 cans 165 gms. each drained weight)

½ tsp. green chilli paste

½ tsp. garlic paste

½ tsp. ginger paste

1 tbsp. lemon juice

½ tsp. sugar

1 tsp. salt

4 heaped tbsp. gram flour (besan, chickpea flour)

½ cup coriander leaves

Grind the corn coarsely, leaving some whole.  Add the chilli, garlic and ginger paste.  Alternatively, grind 2 green chillies, 3 flakes garlic and 1” pc ginger with the corn.  Add the gram flour, lemon juice, salt, sugar and coriander leaves.  Drop tbsp. full into hot oil or form into kababs and deep fry.  May be shallow fried if preferred.  Serve hot with ketchup or green chutney.  Great as a snack, appetizer or into as a sandwich.

Beef Croquettes


Beef CROQUETTES

Ingredients

  • 1 Kg. Boneless Beef or Beef mince (substitute with lamb/chicken)
  • 4 medium onions, chopped
  • 12 cloves garlic
  • 2” fresh ginger
  • 1 tsp. turmeric
  • 2 tsp. garam masala powder, or to taste
  • 1 lemon, juice
  • 2 bread slices without edges
  • 1 egg lightly beaten
  • ½ cup freshly chopped coriander leaves
  • 6 to 8 green chillies
  • Salt to taste
  • Rawa/semolina for rolling
  • Oil for frying

Method

  1. Combine ingredients upto turmeric powder, add salt, ½ cup water and cook till almost dry.
  2. Set aside to cool down a bit.
  3. Break the bread into pieces and add to the cooked mince with the garam masala, lemon juice and coriander.
  4. Mix well and grind to a fine paste. 
  5. Add egg and mix well. 
  6. Chill the mixture for half an hour to make it easier to handle.
  7. Shape the mince paste into small cylindrical rolls and roll in rawa to coat. 
  8. Chill another 15 minutes. 
  9. Remove and shallow fry in a pan on medium flame till lightly brown and crisp.
  10. Keep turning the croquettes so that they are evenly browned on all sides. 
  11. Drain on absorbent paper and serve hot.

Dahi Batata Puri Chaat


Dahi Batata Puri

Chatpata chaats are popular on the streets of India, and famous on almost every street in Mumbai.  Frequented by those wanting a quick snack or as a substitute for lunch or dinner these lip-smacking street foods are adored by young and old. Dahi batata puri also called dahi aloo puri or dahi puri are crispy puris stuffed with potato and covered with yogurt chutney and coriander leaves.  Pomegranate seeds not only enhances the presentation but adds a delicious juicy crunch to each morsel. Those who wish to avoid potato can substitute it with sprouted moong or soaked boondi.  The aloo puris are a burst of flavours with the various chutneys, yogurt, coriander, sev etc.  I personally do not like combining yogurt and raw onion and so have skipped raw onion in this Chaat, do feel free to use onion if you prefer.

Dahi Batata Puri Chaat

  • 12 Pani puris
  • 1 boiled potato/boiled sprouted moong/soaked boondi
  • 1 tsp. chaat masala powder
  • 1 small chopped onion (optional)
  • 1 tbsp. sweet chutney (saunth)
  • 1 tbsp. garlic (red) chutney
  • 1 tbsp. coriander mint (green) chutney
  • Salt as required
  • 1 cup yogurt
  • ½ tsp. chilli powder
  • 2 tbsp. malai (barikh) sev
  • ½ tsp. roasted cumin powder
  • Pomegranate and coriander leaves for garnish

Method

  1. Chop boiled potato. 
  2. Mix with onion (optional, I usually don’t prefer yogurt and fresh onion combination), sprouts, salt and mix. 
  3. Mix yogurt with chilli powder, cumin powder and chaat masala and salt if required.
  4. Arrange puris on a plate and make a hole on the top of the puri. 
  5. Fill the puris with boiled potato mixture or only sprouts or only boondi. 
  6. Top with the yogurt mixture and then drizzle the garlic chutney, green chutney and sweet chutney, sprinkle the sev and garnish with pomegrantate seeds and coriander leaves. 
  7. Add more chutney over the sev if desired. 
  8. Serve immediately. 
  9. Adjust the sweet and teekha chutneys to your taste.

Video for Garlic chutney in this video (Punjabi Samosa Chaat) : https://youtu.be/EgRtjOXeDuU

Coriander & Mint chutney recipe in this video (Besan and Jowar flour chilas with Hari chutney) https://youtu.be/_xUjz8HvwdA

Punjabi Samosa and Chaat


Punjabi Samosa with Garlic, Green & Sweet Chutneys

Delicious and scrumptious “street food”. Make and enjoy in the comfort of your home at your convenience using pure and fresh ingredients.

Punjabi Samosa and Chaat

Makes 12 large or 24 small samosas

Ingredients

For the samosa dough

  • 2 cups flour (maida, All purpose flour)
  • 1 tsp. ajwain (optional)
  • 6 tbs. melted ghee
  • 1 tsp. Salt or to taste
  • Water to knead

Filling

  • 2 large potatoes
  • ½ cup green peas (optional)
  • 1 tsp. cumin seeds
  • 3 green chillies
  • 1” pc. ginger
  • 1 tsp. amchur powder
  • ½ to 1 tsp. chilli powder (as per taste)
  • 1 tsp. garam masala powder
  • 2 tbsp. coriander leaves
  • Salt to taste
  • 1 tbsp. ghee
  • Oil for frying

Method

  1. Mix the flour with the ajwain, salt and ghee and mix well. 
  2. Add small quantities of water and make a hard dough. 
  3. Knead for 3 minutes, cover with a damp cloth and keep aside for 15 minutes.
  4. Peel the potatoes, wash and chop into small cubes. 
  5. Heat ghee in a pan, add the cumin . 
  6. When it crackles add the chopped green chillies and the potatoes. 
  7. Saute for 2 minutes. 
  8. Add the salt, chilli powder, amchur and garam masala powder and toss for a minute. 
  9. Add water little at a time until peas and potatoes are cooked.  (If using fresh peas, parboil them before adding to the potatoes). 
  10. Add coriander leaves and mix well. Take off the heat.
  11. Divide the dough into 12 balls to get 24 samosas, (I have rolled into 6 to make 12 bigger size samosas) and roll out each as thin as possible into a somewhat elongated shape. 
  12. Using a knife cut into two in the centre. 
  13. Wet the cut edge and form into a cone shape with your hands. 
  14. Fill the cone with a heaped tbsp. of the filling and bring the edges to cover the filling and press together to secure. 
  15. Heat oil to smoking, reduce heat to low and fry the samosas few at a time till golden brown on all sides. 
  16. Serve hot with sweet chutney (saunth), garlic chutney & green chutney.

To make Samosa Chaat:

Samosa Chaat with Ragda

Ragda

  • 1 cup white peas, boiled till soft
  • 1 tsp. Ginger paste
  • 1 tsp. garlic paste
  • 2 green chillies, finely chopped (or 1 tsp. green chillie paste)
  • ½ tsp. cumin seeds
  • ¼ tsp. asafoetida
  • 1 tsp. coriander seeds powder
  • 1 tsp. red chilli powder
  • ¼ tsp. turmeric powder
  • 1 tbsp. ghee
  • 1 tsp. salt or to taste
  • ½ tsp. Garam masala powder
  • 2 tbsp. coriander leaves

Method

  1. Heat ghee, add cumin seeds, when they sizzle add asafoetida, ginger, garlic paste and chillies. 
  2. Saute for a minute.
  3. Add coriander and chillie powder, turmeric powder and mix well. 
  4. Add some water to prevent the masala burning. 
  5. Add the cooked peas and stir to mix. 
  6. Add salt 1 cup water and cook till fat surfaces. 
  7. Add garam masala and fresh coriander and cook 3 to 4 mintues.

To assemble:

  • Break samosa into large pieces and cover with the  2 to 3 ladles of ragda. 
  • Top with green chutney, sweet chutney (saunth) and garlic chutney and some chopped onion. 
  • Sprinkle some chaat masala. 
  • Add some sev all over and garnish with coriander leaves. 
  • Add additional chutneys if desired
  • Serve immediately.

To make Dahi Samosa Chaat:

Dahi Samosa Chaat
  • 1 cup yogurt
  • ½ tsp. chaat masala
  • Few pomegranate seeds
  • Green chutney
  • Garlic chutney
  • Coriander leaves
  • Sweet chutney
  • Sev

To assemble:

  1. Place 2 samosas in a bowl. 
  2. Top with ½ to 1 cup beaten yogurt. 
  3. Drizzle garlic chutney, green chutney, sweet chutney, garnish with pomegranate seeds, coriander leaves, sev.
  4. And sprinkle some chaat masala
  5. Serve immediately.

To make green chutney:

Grind to a paste:

  • 1” pc ginger
  • 2 green chillies
  • 2 flakes garlic
  • 1 to 2 cups fresh coriander leaves
  • ½ cup mint leaves
  • 2 tbsp.  lemon juice
  • 1 tsp. salt or to taste
  • Grind all together to a paste without adding water as far as possible. 

To make garlic chutney:

Grind to a paste:

  • 1 cup garlic
  • 3 red chillies
  • 1 lemon, juice
  • Salt to taste
  • Grind together to a smooth paste adding water as required. 
  • To serve take as much chutney as required and dilute with water and serve.

To make Sweet Chutney (Saunth)

Made from Mango powder and usually served with snacks

  • 5 tsp mango powder (Amchur)
  • 3/4 cups sugar or jaggery (I used jaggery)
  • 2 ½ tsp. cumin seeds
  • ½ tsp. Black salt
  • 1 tsp. black peppercorns
  • 1 tsp. black cardamom seeds (use white if not available)
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 drop red food color
  • 1 small raw mango

Method

  1. Roast the cumin on a pan, cool. 
  2. Pound black salt with a pestle if it is in chunks.
  3. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder.
  4. Transfer to a dry bowl and add the red chill powder and salt and mix well. 
  5. Sieve the mango powder to break up the lumps. 
  6. Peel, and cut the mango into small pieces. 
  7. To make a larger quantity, double the ingredients.
  8. Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps. 
  9. Cook on medium heat, stirring continuously until it thickens and becomes glossy.
  10. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves. 
  11. Simmer 5 minutes. 
  12. Remove and sieve through a soup strainer and cool. 
  13. Add the mango pieces and refrigerate.

Amritsari Kulcha


Amritsari Kulcha

Ingredients

Dough – Makes 12 Kulchas

  • 4 cups Maida (All Purpose flour) Wheat flour may be used
  • 2 tbsp. Oil
  • 2 tsp. yeast
  • 2 tbsp.2 cups warm milk
  • 1 tsp. salt or to taste

Stuffing

  1. 3 to 4 Large potatoes, boiled and mashed
  2. ¼ cup coriander leaves
  3. 1 tsp. chaat masala
  4. 1 tsp. garam masala powder
  5. ½ tsp. pomegranate seed powder or amchur or lemon juice
  6. 3 green chillies, finely chopped
  7. 1 tsp. salt or to taste

Garnish

  • Butter or ghee, red chilli powder, cumin powder, coriander leavmes

Method

  1. In a large mixing bowl, sift the flour and salt and mix. 
  2. Make a well in the centre and pour 1/4 cup warm milk. 
  3. Stir in the dry yeast, sugar and oil and let sit 10 minutes till it foams. 
  4. Knead the dough with the yeast mix by adding the remaining milk and knead for 5 to 10 minutes. 
  5. Keep in a lightly greased bowl covered and leave to rise till double.

Meanwhile prepare the stuffing:

  1. Mix the boiled and grates potatoes and all the remaining ingredients and divide into 12 equal portions. Check seasoning.
  2. To cook in the oven, place a pizza stone or baking sheet on the lower rack of oven and preheat the oven @ 250 deg C for ½ hour to 45 minutes. 
  3. Punch the risen dough and knead. 
  4. Grease work surface with oil and knead 2 minutes. 
  5. Divide into 12 equal portions. 
  6. Roll one portion and stuff with one portion of the stuffing and close to make a ball. 
  7. Place the ball in a plate or tray. 
  8. Repeat with the remaining dough/stuffing and let the balls rise again for 10 minutes. 
  9. Then roll to desired thickness. 
  10. Sprinkle over with a pinch of chilli and cumin powder, copped coriander leaves and press or roll lightly so the leaves adhere to the kulcha. 
  11. Transfer the kulcha to the baking sheet (I have used a ceramic tile) and bake 10 to 12 minutes till bottom turns crisp and golden brown. 
  12. Remove and apply butter or ghee. 
  13. To fry on pan on stove top, place the rolled kulcha on a regular pan or tawa. 
  14. When brown flip over and apply some butter or ghee. 
  15. Turn again and apply butter/ghee to the other side. 
  16. Remove when both sides are brown. 
  17. It is quicker to make on tawa. 
  18. If you can bake multiple kulchas at a time in the oven, will be better and quicker. 
  19. Enjoy the hot kulchas with Kashmiri dal, Chhole, etc.

Rava Adai


Rava Adai

Ingredients

  • 250 gms. Rava
  • 50 gms. Rice flour
  • 1 tbsp. grated coconut
  • 2 bay leaves, broken into pieces
  • Salt and chilli powder to taste
  • Sour butter milk (or yogurt mixed with water)
  • Ghee as required
  1. Mix rava with all the above ingredients upto chilli powder.
  2. Add enough buttermilk to form a thick batter.
  3. Heat a flat griddle and grease it will ghee
  4. Pour one to two tbsp. of batter and spread it into a thick round.
  5. When the underside turns golden, pour a little ghee around the edges.
  6. When both the sides turn golden and crisp remove from fire and serve immediately.

Delicious with hot cup of coffee or tea at breakfast or tea-time!

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