Masala Vada

Every morning after getting up from bed, 1st activity of the day is to enter in my kitchen and take a tea-pan in hand. It has been a routine call for me, skipping which I can't expect a good day!!! It happens at times when hubby is in hurry to leave for job, I still manage to have a quick tea-time :) If not, I don't specially make one for me... as I always believe, it's not something you can enjoy alone!!!

But now I wonder if that's the case of morning time only??!!! Naah... Whenever I make it, I expect myself to sip on a cuppa tea n do non-stop chattering with my hubby.. No matter if it's 8 am or 11 pm! :P

I do try a variety of flavors while making tea i.e. Ginger, Cardamom, Mint, Cinnamon, Cream etc.. Even iced/lemon tea is also included in my list! Many a times, it doesn't turn out to be the best... we still love it always! And to add an extra element to those beautiful tea-sessions, I keep a plate of some munching entity around ;) To bite something new, I tried this delicious, crunchy snack - "Masala Vada" and it worked great...

Makes: 12-15 

INGREDIENTS:

1 cup Chana Dal

1 tbsp Rice

2 tsp Besan 

2 tbsp Chopped Onions

1 tsp Ginger Paste

2 tsp Chopped Mint Leaves

1/2 tsp Garam Masala

1/2 tsp Roasted Cumin Powder

1/8 tsp Baking Soda

Salt, to taste

Oil, to deep-fry

STEPS TO FOLLOW:

- Soak chana dal and rice together in a bowl of hot water for 2 hours. Drain excess water out of it.

- Take them in a grinder jar and grind coarsely with minimal use of water (possibly no water).

- Transfer it to a bowl and add rest of all ingredients. 

- Mix everything well and heat oil in a deep pan.

- Make flatten tikkis of a small ball and slide 3-4 carefully at a time in frying pan.

- Deep-fry them till dark brown in color. Take them out on a crumpled paper towel to absorb excess oil.

- Serve hot with onion rings and Coriander-Mint Chutney.

SJ's NOTE:

- Besan can be eliminated completely as soaked chana dal doesn't need much binding. 

- I kept 2 tsp of soaked chana dal aside and added it later while mixing all ingredients for extra crunch!

Bread Balls

"Something unhealthy is always delicious!!!" That is what I think at times... Can have a baked or sauted version of several dishes too, but having deep-fried is always super-yum! ;)

'Bread Balls' - Nothing new, it's simply a bread roll only but in a ball shape :P I have had it many a times before but nothing can beat bread rolls that my sister-in-law make! I still remember the day she made an original fried version of it specially for me on the previous day of my departure :) And I bet, I will never find the same taste n flavors anywhere else... I missed her so much while making it, so bugged her by a message!  

Wanted to be a little calorie conscious this time by posting baked version ;) But hunger didn't allow me to wait for more than 10 mins, so posting a fried version of the simplest n quickest snack... :P

Makes: 8 

INGREDIENTS:

8 Bread Slices

2 Big Potatoes

1/2 cup Green Peas

1/4 cup Chopped Onions

2 tsp Chopped Coriander

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/2 tsp Amchur Powder

Salt, to taste

Oil, to deep-fry

STEPS TO FOLLOW:

- Trim the sides of all bread slices and keep it aside.

- Boil potato and green peas separately. Drain excess water and transfer them to a bowl.

- Add rest of all ingredients (except oil) and mash them well. 

- Divide the stuffing into 8 portions.

- Fill a shallow-bowl or plate with water and soak a bread slice into it for 5 seconds on each side.

- Squeeze all water out of it using your palms.

- Put one portion of stuffing onto it and cover it from all sides with bread to make a nice ball.

- Repeat the same process for other 7 balls too.

- Heat oil in a kadai (deep-pan) and deep-fry them in 2 batches till golden brown in color.

- Serve hot with tomato ketchup :) 

SJ's NOTE:

- You can add finely chopped veggies too. Last time, I added french beans, carrots, capsicum, corn etc. :P

- For a variant, add paneer or cheese in the stuffing!

- If not deep-fried, you can bake them for 30 mins on 220 degrees!

2-Seeds Crackers

It's about something that accompanies our cuppa tea at the best! Savory crackers with two of the most flavorful seeds widely used in Indian spices...

• Fennel Seeds
• Sesame Seeds

You know what, even if I make a jar full of these crackers, it hardly lasts for more than 3 days!!! We keep munching them anytime, especially when they are baked :) Yes... I preferred making a baked version rather than deep-frying them! Enjoy these yummy, light and super-aromatic "2-Seeds Crackers" with a cup of tea :)

INGREDIENTS:

1 cup Plain Flour
½ cup Wheat Flour

2 tbsp Butter (Chilled & chopped)

2 tsp Fennel seeds (palm-crushed)

2 tsp Sesame seeds

½ tsp Black Pepper Powder

Salt, to taste

Ice water, as required

Cooking oil spray

METHOD:

- Mix plain flour, wheat flour and butter to form fine crumbles.

- Add fennel seeds, sesame seeds, black pepper powder and salt into it and mix well.

- Knead a medium-soft dough using ice-water.

- Cover it with lid or plastic wrap and keep aside for 10 mins.

- Divide it into 3-4 portions and roll them out with 2 mm thickness.

- Cut them using your favorite cookie-cutter :)

- Arrange all of them on a lined baking tray and bake them for around 15-20 mins till they are crisp in texture and golden-brown in color.

- Cool them to the room temp and store!

SJ's NOTE:

- Reason behind using ice-water for kneading dough is to make these crackers crisp.

- Crushed pepper corns can be used instead of black pepper powder :)

- You can simply put a wax (baking) paper or grease a baking tray to line it!

Dalwada

Yesterday only we saw the news of 'Monsoon in India' on one of the Indian news channels here! And while talking to family, they all talked about mouth-watering munching - 'Dalwada', something that's very well-known monsoon bites!!! And on my husband's special demand, I made them right in the evening :P

Though nothing can beat the one I used to have at 'Dalwada at Gujarat College', my version was nearly the same (except the difference in using chillies). Try out this easy to follow recipe of yummyyyyy rainy-season munching! :)

Makes: 25-30

INGREDIENTS:

1 cup Mung Dal with skin (Green Gram)

1 fistful Chana Dal (Bengal Gram)

1 tbsp Ginger-Garlic Paste

1 tbsp Chopped Coriander Leaves

A pinch of Asafoetida (Hing)

1/8 tsp Baking Soda

Salt, to taste

METHOD:

- Wash and soak both dal in plenty of water for around 4-5 hours.

- Drain and rinse with fresh water and grind them coarsely using food processor or mixer grinder. Add a little water only if required. 

- Transfer them to a big bowl and rest of all ingredients into it (except baking soda).

- Mix it well and add baking soda just before you start frying. Whisk the batter well.

- Heat oil in a deep-frying pan and put a tablespoon full of batter 6-7 times in one batch.

- Deep-fry them till they are crisp and brown in color. Take them out on absorbent paper to drain excess water and keep them crunchy.

- Serve hot with onion juliennes, fried green chillies and a cuppa tea :)

SJ's NOTE:

- I can't have too much spicy food, so I avoid using green chillies totally. You can add finely chopped green chillies in batter according to your taste.

- Soak onion juliennes in a little salt and lemon juice for a while before serving!  

Mysore Bonda

I thought of trying it out for so many times before, but every-time felt it to be oily n heavy to have! Yesterday, I wanted to celebrate being a winner of 'Healthy Bites' competition - by making some unhealthy (oily) food ;) Kidding!!! Anyways, I was going to make this as I soaked urad dal before I got to know the results of that food-contest :P

Made around 20-22 bondas, 1/4th of which we finished in pre-dinner munching only :P It's very much similar to 'Menduwada' if I exclude a few things in batter. But believe me, now I have become a big fan of this  super-yummy 'Mysore Bonda' and will make it every now and then!!!

Makes: 20-22

INGREDIENTS:

1 cup Urad Dal (Skinless Black Lentils)

2 tbsp Rice Flour

2 tbsp Chopped Onions

1 tbsp Chopped Coriander

1 tsp Grated Ginger

1/2 tsp Crushed Peppercorns

Salt, to taste

A pinch of Baking Soda

Oil, to deep-fry

METHOD: 

- Soak urad dal in bowl of water for 2-3 hours. Then after, drain excess water.

- Grind it to make a smooth batter (Add 2-3 tsp of water only if required)

- Add all other ingredients except baking soda and mix well. Keep it aside for 10 mins.

- Just before frying, add baking soda into it and whisk it well for 2-3 mins. 

- Heat oil in deep-frying pan and put big spoonful of batter to make 5-6 bondas at a time. 

- Fry till golden-brown in color and transfer them to absorbent paper to drain excess oil to keep them crisp.

- Serve hot with yogurt chutney or cuppa tea!!! :)

SJ's NOTE:

- Chopped curry leaves (3-4) definitely enriches the flavor of any South-Indian dish, so add if you prefer!

- Optionally, finely chopped green chilles and dessicated coconut can be added as well. 

- Can be served with Sambhaar or Coconut Chutney too!

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...

Kothmir ni Puri || Coriander Crackers

Makes: 30-35

INGREDIENTS:

2 cup Whole Wheat Flour

1 cup Chopped Coriander Leaves

1 tbsp Cooking Oil 

1/2 tsp Cumin Seeds

1/2 tsp Crushed Peppercorn

Salt, to taste

Oil, to deep-fry

METHOD:

- Take everything except oil in a big bowl and mix well. 

- Knead a medium-hard dough by adding water (approx 1/2 cup) as required. 

- Cover it with a lid or plastic wrap and let it rest for half hour.

- Divide the dough in 30-35 balls of equal size.

- Roll them out to make around 4" in diameter with medium thickness.

- Heat oil in a deep-frying pan on low heat and drop 4-5 puris at times carefully. 

- Flip them around and fry till golden on both the sides with crispiness.

- Take them out on absorbent paper and cool it down to room temp.

- Store it in air-tight container, to keep munching for next 4-5 days!!! :)

SJ's NOTE:

- Alternatively, you can use a cookie-cutter to cut them all in equal shape n size!

- You can make the same crackers using spinach or fenugreek leaves as a replacement for coriander leaves.

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...

Jeera Biscuits

Cookies - Crackers - Biscuits!!! Who doesn't like them? Specially kids are very much fond of it... Savory biscuits, lightly salted and seasoned with roasted cumin seeds is an all-time favorite snack for everyone :) 

Making of "Jeera Biscuits" took me to a nostalgia trip! As a kid, I loved cookies (I'm still loving it though)... Getting cookies/crackers from a local bakery, arranging a dozen of them on a big plate, topping them in many different ways and serving a plate with cuppa tea was something I always loved to do. 

But that time, I didn't know how easy it is to make at home! Get your dough ready in total of 20 mins and plus baking time... And you'll get your cookie-jar filled with these buttery jeera biscuits :)

Makes: 20

INGREDIENTS:

1 cup Self-Raising Flour 

1 tbsp Chopped Butter (Cut into small pieces)

1 tsp Roasted Cumin Seeds

Salt, to taste

1/4 cup Lukewarm water

METHOD:

- Mix self raising flour, salt and cumin seeds in a mixing bowl.

- Add chopped butter (No melted butter) and mix all together to make crumbles in flour. 

- Knead a medium-soft (paratha like) dough using lukewarm water.

- Cover it with a wrap or lid and keep it aside for 15 mins.

- Divide the mixture in 5 big balls and roll out each of them keeping 4-5 mm thick.

- Use your favorite cookie-cutter and cut them nicely.

- Place a parchment paper on baking tray and arrange all the cookies onto it.

- Bake them in pre-heated oven on 180 degrees for around 20 mins.

- Take them out and place them on cooling rack. Store it in an air-tight container.

SJ's NOTE:

- Self Raising Flour: 1 cup Plain Flour + 1½ tsp Baking Powder + A pinch of Baking Soda

- Best to serve for tea-time munching.

- Can be used as a base appetizer with different toppings on it!

Sending this recipe to Souwmya's Eggless Baking Event hosted by Zesty South-Indian Kitchen:

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...

Namakpara

INGREDIENTS:

1 cup wheat flour
1/4 cup semolina
1/4 tsp ajwain
1/4 tsp cumin seeds
1/8 tsp turmeric powder
1/4 tsp red chilly powder
A pinch of hing
Salt to taste
2 tbsp ghee
Oil to fry

METHOD:

- Combine initial 8 ingredients in a bowl and mix well.
- Add ghee to the mixture and mix to form crumbles.
- Knead a soft dough using lukewarm water and keep it aside for 10-15 mins.
- Heat the oil in a deep frying pan on medium flame.
- Roll a big roti (medium-thick) and cut into strips or diamond shape.
- Deep fry them until golden brown color on both the sides.
- Drain excess oil by putting them on kitchen tissues and cool down to room temp.
- Store in an air-tight container.

SJ's NOTE:

- Maida or a combination of maida & wheat flour can be used for dough.
- To make this crunchy snack more flavors, you can add kasoori methi as well.
- For quite a new version, Indian spices can be replaced by dried oregano & chilly flakes.

Bhakharwadi

Originally from Maharastra but pretty much famous in Gujarat... Spicy and bite-sized... Deep-fried munching that can be easily found at any farsanwala??? Anyone can guess.... it's "Bhakharwadi"!!!

I always found making it in-house is a tiresome job to do in kitchen!!! And I know... everyone thinks the same. I never knew it was that easyyyyy :) Just gave it a try and you can see the result here...

Makes: 25 (medium-sized)

INGREDIENTS:

For Dough--

-------------

1/4 cup Wheat Flour

1/2 cup Besan

1/4 cup Semolina (fine)

Salt to taste

A pinch of Hing

1 tsp Oil

For Filling--

-------------

1/2 cup Desiccated coconut

2 tbsp Lemon juice (or tamarind paste)

1/2 tsp Red chilly powder

1/4 tsp Turmeric powder

2 tsp Goda Masala (1/2 tsp Garam Masala with 1/2 tsp sesame seeds can be used as an alternative)

1/4 tsp Cumin powder

1/2 tsp Coriander powder

1 tbsp Fennel seeds (freshly ground)

1/2 tsp Besan

2 tsp Lemon juice

Oil to fry

METHOD:

- Mix all 3 flours, salt, oil and hing in a bowl. Knead a not-so-soft dough using water and keep aside for around 15 mins.

- Take all the ingredients of filling in a bowl and mix well. This mixture will be a little moist due to lemon juice.

- Make 3 equal sized portions of dough and roll each of them using wheat flour for dusting.

- Take each one of them on flat surface one after another and follow the below given process:

• Spread the filling mixture on it and press it gently to make it stick on the surface.
• Start rolling it from one side to other tightly and make a stiff roll.
• Make a slurry of besan and lemon juice and seal the open edge with it.
• Cut the extra part from both the sides and then cut the roll into pieces keeping the size equal.
• Take a drop of slurry and apply on both the open sides of piece.

- Heat the oil in deep frying pan and fry 5-6 pieces at time till crisp and golden brown.

- Cool down to room temp and store these "Bhakharwadis" in air-tight container.

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi: