Snacks

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Spicy Semolina

 

Serves: 4

Cooking time (approx.): 8 minutes

Style: Maharashtrian

 

1 cup(s) semolina (or cream of wheat)

1 medium onion(s) sliced finely

4 tablespoons ghee (clarified butter) / butter

1 teaspoon(s) each of mustard and cumin seeds

1 teaspoon(s) ginger chopped

2 green chilli(es) slit / chopped

2 tablespoon(s) grated coconut if available

4 curry leaves

2 cup(s) water

salt to taste

fried cashewnuts and finely chopped coriander leaves to garnish

 

 

Heat half of the ghee (clarified butter) in a pan. Fry semolina,

stirring continuously, to a golden color on medium / low level for

about 2 minute(s). Keep aside.

Heat the remaining ghee (clarified butter) in a pan. Toss in the

mustard seeds followed by the cumin seeds and fry till the seeds

splutter fully. Add the onion(s), ginger, green chilli(es) and stir

fry on medium level for about 3 minutes or till the onions are

transparent and soft.

Mix in the semolina, curry leaves and salt. Add water to this and mix

well. Cover and cook on low heat for about 3 minutes or till the

mixture is almost dry.

Garnish with fried cashewnuts, grated coconut and finely chopped

coriander leaves

 

Serve hot with: Coconut Chutney (Nariyal Chutney)

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Savory Bread

 

Serves: 4

Cooking time (approx.): 13 minutes

Style: North Indian

 

6 big bread slices cut fine

1 cup(s) yoghurt beaten well

1 big tomato(es) finely chopped

1 teaspoon(s) each of mustard and cumin seeds

½ teaspoon(s) each of turmeric powder and chilli powder

4 green chillies finely chopped

6 curry leaves

2 tablespoon(s) oil

salt to taste

finely chopped coriander leaves to garnish

 

 

Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.

Heat the oil in a pan and toss in the mustard seeds followed by the

cumin seeds. Fry till the seeds splutter fully. Add the curry leaves,

chopped green chillies and tomato(es). Stir fry on medium level for

about 3 minutes or till the tomatoes are cooked and soft.

Add the bread, salt, turmeric and chilli powders. Mix well. Cover and

keep for some time before serving.

Garnish with finely chopped coriander leaves.

 

Serve hot with: Onion Chutney (Pyaz ki Chutney)

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Crispy Rice Loops

Serves: 4

Style: South Indian Vegetarian (Karnataka)

 

2 cup(s) rice

4 tablespoons butter

milk as required to make a soft dough

salt to taste

oil for deep frying

 

 

Wash the rice and spread it on a piece of cloth. Wait till it dries

completely. Dry grind it to a fine powder.

Mix the rice flour, butter and salt well. Add milk little at a time

to prepare a soft dough. Knead well. Take small portions of the dough

and roll them with the palms into thin elongated string-like shapes

just over 2 " long. Now, let both the ends meet to form oval loops.

Join both ends and press well so that they don't open up while

frying. Prepare such loops with the entire dough and make batches.

Heat the oil to a smoking point for deep frying in a pan. Drop in the

first batch of loops carefully in the oil. Reduce the heat and fry on

a low flame stirring continuously till the loops turn crisp and

golden brown in color. Drain on a paper towel. Repeat the procedure

for the rest of the batches. Let it cool. The crispy loops can now be

stored in an air tight container and enjoyed when you wish even over

a week's time.

Serve with: hot tea / coffee

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Rice and Black Gram Chips

 

Serves: 4

Style: South Indian Vegetarian (Karnataka)

 

2 cup(s) rice

4 tablespoons split husked black gram (urad dal)

2 tablespoon(s) butter

1 tablespoon(s) cumin seeds

8 curry leaves

1 tablespoon(s) cashewnut pieces

1 tablespoon(s) peanuts split

2 tablespoon(s) grated coconut

salt to taste

water enough to make a soft dough

oil for deep frying

 

 

Wash the rice and spread it on a piece of cloth. Wait till it dries

completely. Dry grind it to a fine powder. Dry roast the split husked

black gram on low flame stirring continuously till it is medium brown

in color and gives a good roasted aroma. Cool and dry grind to a fine

powder.

Mix the rice flour, split husked black gram flour, cumin seeds, curry

leaves, cashewnut bits, peanuts, grated coconut, butter and salt

well. Add water little at a time to prepare a soft and elastic dough.

Knead well. Make small portions of the dough and flatten each portion

with the hand. Press evenly to make a round shape of the size of a

potato chip. Prepare such chips with the entire dough and make

batches.

Heat the oil to a smoking point for deep frying in a pan. Drop in the

first batch of chips carefully in the oil. Reduce the heat and fry on

a low flame stirring continuously till the chips turn crisp and

golden brown in color. Drain on a paper towel. Repeat the procedure

for the rest of the batches. Let it cool. The crispy chips (Nippittu)

can now be stored in an air tight container and enjoyed when you wish

even over a week's time.

Serve with: hot tea / coffee