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Showing posts from June, 2013

Mini Egg puffs

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The snack I made today is simple one which  can be easily  handled by kids.  Its the mini version of Egg puffs. Easy to make  and easy to handle  with simple ingredients. Great for kids parties and family gatherings.




We need:

Eggs 3
Puff pastry sheets
Onion 1 medium
Tomato 1 medium
Salt to taste
Chili powder 1/2 sp
Haldi 1/4 sp
Chopped cilantro 2 sps
Oil 3 sps


Method:


Boil eggs and remove the shell.
In a small pan heat 3 sps oil and add sliced onions and tomatoes.
Cook till they become soft, add salt, haldi and chili powder and cook further till done.
Keep aside.
Cut each egg into 4 pieces.
Defrost the puff sheets  and  cut them into little bigger than the egg pieces.
Now add half a spoon of the tomato and onion curry in the middle of each piece  and place a piece
of egg on top as shown below.

Fold each puff as shown below.


Place each puff 2 to 3  inches apart from each other on baking tray which is  pre greased.
Back on 350 degrees F for 10 minutes on each side.
Serve hot or at room …

Kaala Jamoon

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Ending this weeks Marathon with a sweet dish Kaala Jamun. Kids love sweets and there is no party without sweet treats.  This is one of the Indian Sweet dish usually made in the southern part of India .Kaala Jamun is a popular cheese based sweet like Gulab Jamun. This is made exactly the same way we make Gulab Jamun but this is double fried to get a nice dark black color.



We need:

Gulab Jamun Mix 1pkt Sugar 2cups Water 11/2 cup Elachi 6 crushed Saffron pinch Oil to deep fry Green color pinch

Method:


Mix Gulab jamoon mix with little water at a time. In 1/4 part of the mixed dough add color and 1spoon sugar. Now make small balls of the colored dough. Also make little bigger balls with rest of the dough. Now fill the small colored ball into the bigger ball and make a ball again or what ever shape u want it to be.
In a pan add sugar and water and boil to make sugar syrup.
Add saffron and also crushed elachi to the syrup to boil. This gives nice color and also nice flavor.
Now deep fry all …

Aloo Carrot Tikki / Potato Carrot Tikki

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Today's post is chat pata Aloo tikki. Perfect for monsoon season and kids parties as a finger food. Made this tikki mixture to make bread bonda. But some how didn't like the taste with bread. Then tried to make  tikki  out of it and it was perfect. Tasted yummy with some ketchup and lettuces.



We need:


 Potatoes 2
Carrots 2
Green peas 1/4 cup
Chopped cilantro 1/4 cup
Chopped green chili 1sp
Cumin powder 1/2 sp
Salt to taste
Chaat masala 1/4sp
 Bread crumbs 1/2 cup
Oil for frying
Lime  juice 4 sps


Method:


Boil potatoes and remove skin.
 Mash the potatoes and add grated carrots, chopped green chili, chopped cilantro, cumin powder, chaat masala, lime juice and salt.
 Mix everything well and make as small patties and keep aside.
Heat a skillet and add oil for shallow frying the patties.
Take 1 piece at a time and coat it with breadcrumbs.
Fry these patties in oil till nice and crisp.
Always remember to cook on low to medium flame.
Serve hot with any chutney or ketchup…

Nutella and Fruit Sandwiches

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For this week Marathon I choose to cook finger food for kids parties. When we think of kids first thing which comes to my mind is Chocolate, and my kids love chocolates. Everyday I wonder what snack I have to pack for my kids school. Got to know that many kids get this nutella spread sandwiches to school and my kids stared asking me for that. You wont belive more than my kid I started liking nutella. This sandwich goes perfect for lunch boxes and also for kids parties. Easy to handle and less messy. Adding some fruits to this sandwich to make  little healthier snack.


We need:


Nutella
Bread slices 4
Banana 1
Strawberry 3


Method:


Spread nutella on each slice  of bread.



Cut banana and strawberries into small pieces and place few on bread slices which is spread  with nutella.
Cover with another bread slice and cut into 2 halfs.
Serve as it is.


Check to see what my fellow bloggers are cooking for BM 29.


Also sending this entry to Kalyani who is hosting Kids delight - kids party menu.

Cut Mirchi / Mirapakaya Bajji

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Today's post is my favorite snack Mirapakaya bajji, a local variety of extra-hot chilies stuffed with spices and dipped in chickpea batter and fried. Love to have these on a rainy day. This is one of the street food which we get through out the year on streets and restaurants.  The stuffing can vary from place to place. I used very simple stuffing for this bajji because we are going to cut the bajji and deep fry again. If the filling is too much when you cut and fry the filling may tend to come out. So for this recipe make the filling as simple as that. Here is the recipe..........

We need:


Bajji mirchi or any long mirchi  10
Ajwai  1sp
Jeera / Cumin seeds 1/2sp
Salt to taste
Tamarind small ball size(lemon size)
Chili powder 1sp
Besan / Gram flour 1cup
Rice flour 2sps
Baking soda 1/4 sp
Oil for deep frying
Chaat masala 1sp


Method:


Slit the chilies and pan fry adding 1/4 sp oil, till they become soft.
Make a powder for  filling, adding salt, chili powder, ajwai, jeera and tamarind.

Pappu Chekkalu

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For day 2, I made crunchy, crispy and yummy Pappu Chekkalu. This Andhra snack is usually made during festivals and  small parties. Good to have during tea time. Here goes the recipe.....


We need: Rice flour 2cups Water 2 cups Salt to taste Chili powder 11/2 sp Green chili paste 2sps Cumin seeds2sps Ajinomoto 1/2 sp Chana dal 1/2 cup( soaked in water for 1 hr) Oil to deep fry
Roasted and crushed peanuts 2sps
Curry leaves chopped 1 sp
Method: Add chili powder, chili paste ,salt, curry leaves ,crushed peanuts and ajinomoto to rice flour. Boil 2 cups of water and add the above rice flour to the water and mix. Switch off stove and let it to cool. Now add Cumin seeds,Chana dal which is soaked in water for at least 1 hr. Add some more water if needed to make a smooth dough. Heat oil in deep pan. Take a plastic paper and apply oil to it. Make a small ball with the rice flour dough and place it on the greased plastic paper. Now press gently to make it round. Now add this pressed chekkalu to oil…

Masala Vada

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Today we are staring with 29 edition of BM.  And I choose to cook Course wise meal from a particular state. And I choose Andhra Pradesh, where I was born and brought up. This snack item, Masala Vada is made during festivals, parties, weddings and many more occasions. Mint leaves and somph or fennel seeds give a special taste and flavor to these Vada's. Here gos the recipe....


We need:


Chana Dal 2cups
Rice Flour 2sps
Onion chopped 3/4 cup
Green chillies chopped 10
Ginger chopped 1 inch piece
Cilantro chopped 1 cup
Mint Leaves chopped 1/2 cup
Curry leaves chopped 1/4 cup
Chili powder 1sp
Cumin less than 1/4 sp
Somph / Fennel seeds 1 sp
Salt to Taste
Oil to deep fry


Method:


Soak Chana dal for atleast 4 hours.
Wash with water  and grind 3/4 dal to paste.
Just add dal to mixer and just use the pulse button.
Do not grind it to smooth paste, and do not add water.
Remove to big bowl and add rest of the dal to this crushed dal.
Also add chopped onion, green chili, ginger, cilantro, mint le…