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Showing posts with label Evening Snacks. Show all posts
Showing posts with label Evening Snacks. Show all posts

The whole Shravan month is considered to be an auspicious month in Hindus. The Mondays are considered as auspicious when Hindus fast for Lord Shiva. These are known as Shravani Somwars. Tuesdays are dedicated to Goddess Gauri where Mangala Gaur is worshipped for initial 5 years of marriage by newly wedded women. 

People who take 'Dhanya Faral' during the fasts eat these Bhajaniche Vade. Also, Bhajaniche Vade and Curds/White Butter is a common menu for Mangala Gauri Vrat. During olden days when people used to make Bhajani at home for these Vadas, it was coarsely grounded. However, since nowadays we do not make Bhajani at home, readymade Bhajani for Thalipeeth may be used for making these Vade.



Yield:  16-18 pieces
Approx. Time: 30-40 minutes 
Ingredients
2 cups Thalipeeth Bhajani 
1/2 tspn Turmeric Powder
1 tspn Red Chili Powder
1/4 tspn Asafoetida
Salt to taste
1/4 cup finely chopped Coriander leaves
2 tbspns Oil for Moan
2 cups Water (Approx. 1 cup+ is required)
Oil for deep frying

Method
Take the Thalipeeth Bhajani in a mixing bowl. Add the Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and chopped fresh Coriander leaves to the flour and mix well. Simultaneously, heat 2 tbspns of Oil and pour it over the flour and mix it. Then add a cup of hot water to the mixture and knead it into a semi-hard dough. Add the water in piecemeal while kneading the dough. The dough should be kneaded nicely. Once done, cover the dough and let it rest for nearly 15 minutes. 

Take a small plastic sheet and dampen it by applying water. Take a small lemon sized portion the dough and place in the centre of the plastic sheet. Grease your fingers with Oil and water and pat the ball to make a circular round shaped Vada. The Vada should be neither thick nor it should be thin, the thickness should be medium. Make a small hole at the center of the Vada. 

Simultaneously heat the Oil in a frying pan. To check whether the Oil is hot enough for deep frying, add a tiny ball of dough in the Oil. If it comes up and starts floating on the surface, then the oil is ready for deep frying. 

Add Vadas one by one to the hot Oil and deep fry it from both the sides over high flame in the beginning and then over medium flame. While deep frying, keep on spilling Oil over the Vada with the help of Spatula which will help it in puffing.  

Once done, drain it on a absorbent paper and Serve hot with Curds or White Butter. 


Notes
1. There is an alternate method of making the dough.  Take 2 cups of water in a pan and heat till it starts bubbling. Turn off the heat and then remove half cup of water and set it aside. Add the flour mixture into the pan and mix well. If the mixture is too dry, add some hot water which you have already kept aside. Rest it for an hour and then knead the dough with the help of Oil and Water. Remaining process is as given above. (This method is known as 'Ukad Kadhne' (??? ?????) in marathi. 
2. You may also add Sesame Seeds, or Carom seeds (Ajwain / Owa) or Cumin Seeds or Coriander-Cumin Powder etc. to the dough. Some people also add Goda Masala (Kala Masala) while making the dough.
3. To make Methi flavoured Vada, you may also add finely chopped fresh methi leaves (Fenugreek leaves) to the dough. 
4. If you do not make a small hole in the centre, then it will puff up like a Puri. 
5. If the Vada breaks during frying, then you may add either wheat flour or rice flour to the dough and also increase the seasoning accordingly.
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'Khandvi' in Maharashtrian cuisine has a different meaning as compared to 'Khandvi' in Gujarati cuisine. In Maharashtra, Khandvi means steamed cakes. It is generally made during the month of 'Shravan' and on the day of 'Nagapanchami'. This recipe has been twisted by adding Jackfruit pods which adds a distinct flavour to Khandvi.  
Serving:  12-15 Pieces
Approx. Time: 30 minutes (Preparation) 30 minute (Resting) &  20 minutes (Steaming)
Ingredients
7-8 Jackfruit Pods (Phansache Garey)
1 cup Rice Semolina (Idli Rawa)
1 cup freshly scrapped Coconut
1/2 cup Jaggery (or as per your taste)
A pinch of Salt 
2-3 tbspns Chiraunji (Charoli or  Buchanania lanzan)
Ghee (for greasing)

To Serve with
Home made Ghee 

Method
Take the Jackfruit Pods and remove seeds. Roughly chop the Jackfruit pods into small pieces. Transfer the pieces of Jackfruit Pods and scrapped Coconut in the mixer Jar and make a coarse paste. Add the chopped Jaggery to the mixture of Jackfruit Pods and Coconut.

In a mixing bowl, take Rice Semolina and add Salt, Jackfruit-Coconut Mixture and mix it. Allow the mixture to rest for nearly 30 minutes . The consistency of the batter will be semi-thick and not pouring / dropping consistency unlike Idli Batter. If you feel that the mixture is too thick, then add some water at this stage.

Simultaneously, heat water in a Steamer. Grease the steamer plate with little Ghee. After greasing, spread the mixture evenly in the Steamer Plate (Height approx. 1 inch). Then sprinkle some Chiraunji on top. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that Khandvi is ready. Once done, remove from the Steamer and allow it to cool. Cut it into square shape or any other shape of your choice. Serve hot with Ghee.

Notes
1. The Jaggery may be replaced with Sugar and even the quantity may be adjusted according to your taste. It will give nice colour to the recipe.
2. Instead of steaming it in a plate, you may make Jackfruit Idlis, also known as 'Phansachi Sandana' in Maharashtra.
3. The flavour of a pinch of Nutmeg Powder will also enhance the taste. (Generally Cardamom Powder compliments with Sugar and Nutmeg Powder with Jaggery)
4. You may also Cashew Nuts or raisins as per taste.
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Nowadays everyone tries to include Oats in their everyday diet, but gets bored due to the monotonous recipes. Adding Oats to the traditional Gujarati Muthias and steaming it instead of frying will add one more healthy recipe to your daily diet without compromising the taste. \


Servings: 2 - 3 people
Approx Time: 30-40 Mins 

Ingredients:
1 cup crushed Oats
1/2 cup Semolina (Suji / Rawa)
1/2 cup Besan (Chickpea flour)
2 tbspns Wheat flour
1 cup finely chopped Spring Onion Greens
1/4 cup finely chopped Onion
1 tbspn Green Chillies Paste
1 tbspn Ginger Paste
1 tbspn Sesame Seeds
1/2 tspn Carom Seeds (Ajwain / Owa / Ajma)
1 tspn Turmeric Powder
1 tspn Red Chilly Powder (or as per taste)
1 tbspn Coriander-Cumin Powder (Dhana-Jeera Powder)
3 tbspns Sugar
1/2 cup finely chopped Coriander leaves
2 tbspns Curds (Dahi / Yogurt)
2 tbspns Vegetable Oil
1 tspn Fruit Salt (Eno)
Salt to taste
1/2 Lemon Juice

For Tempering:
4 tbspns Oil
1 tspn Mustard Seeds
2 small Cinnamon Sticks
6-7 Cloves
1 tbsn Sesame Seeds

For Garnishing:
Chopped Coriander leaves
Chopped Spring Onion

To Serve With:
Pickle Masala (Methi Masala / Achar Masala ) and Raw Oil

Method:
In a large mixing Bowl, take crushed Oats, Semolina, Besan, Wheat flour, Chopped Spring Onion Greens, Chopped Onion, Green Chillies Paste, Ginger Paste, Sesame Seeds, Carom Seeds, Turmeric Powder, Red Chilly Powder, Coriander-Cumin Powder, Sugar, Coriander leaves, Curds, Vegetable Oil, Salt, Fruit Salt (Eno) and mix well. Knead the dough without adding any extra water. The dough should be of hard consistency. After the dough is ready, grease your palms with Oil and roll the small cylinders of  approx. one inch width (as shown in the pictorial below). 

Simultaneously, heat water in a Steamer. Grease the steaming plate with little Oil. Place the rolled Cylinders into the Steaming Plate. Ensure that there is enough gap between two cylinders as they get enlarged during the steaming process.Steam it for approximately 20 minutes. Remove it from the  Steamer and let it cool. After cooling, cut it into pieces. 

Then, heat the Oil in a pan for tempering.  Add the Mustard Seeds and let it splutter. Then add the Cinnamon Sticks, Cloves and Sesame Seeds. Saute and mix in the steamed Muthia cakes into the tempering. Cook it for two minutes and turn off the flame. Then add lemon juice. Garnish it with chopped Coriander leaves and serve hot with Pickle Masala & Raw Oil.

Notes:
1. You may also add few vegetable like grated Bottle Gourd, Spinach etc. to make it more healthy.
2. The lemon juice may be replaced with Aamchur Powder or Citric Acid. But in that case it has to be added in the dough itself before steaming. 
3. To make Pickle Masala, please refer the recipe of Mango Pickle.
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Dhokla is generally prepared with gram flour. However, a healthier version can be made by using Oats and adding some Spinach to it. Oats Spinach Dhokla does not require lot of pre-preparation. However, it does not become as fluffy as Khaman Dhokla. It a very useful recipe for people who are on a diet plan. This is because the nutritious combination of Oats, Spinach, Semolina and Curds gives all essential nutrients like Vitamins, Protein, Fibre, Calcium and iron to your body.

Servings: 14-15 pieces
Approx.Time: 30 Min

Ingredients:
2 cups Oats
1 cup finely shredded Spinach leaves
1/2 cup Semolina (Thick Semolina)
1/4 cup chopped Coriander leaves
1 tspn Ginger Paste
1 tspn finely chopped Green Chillies
Salt to taste
1 cup Curds (Sour)
1 tbspn Oil
1 tspn Fruit Salt (Eno)
1 cup Water (or as required)

For Tempering:
2 tbspns Oil 
1 tbspn Mustard Seeds
1/2 tspn Asafoetida
15-16 Curry leaves (I chopped it vertically)
1/2 tspn Chilly Flakes 
1 tspn Sesame Seeds
Oil for greasing

For Garnishing:

Chopped Coriander Leaves

Method:
Take the Oats, Spinach leaves, Semolina, chopped Coriander leaves, Ginger Paste, Green Chillies, Salt and Curds in a mixing bowl. Mix well and add a cup of water to the mixture. Rest the mixture for 10 minutes. Ensure that the batter is of pouring consistency, and there are no lumps in the batter (ad some water if required). Then add a tablespoon of Oil and whisk.  Simultaneously, heat the Steaming cooker by adding adequate quantity of water at the bottom of the vessel. Place a greased aluminium plate in the Steaming cooker and keep it ready. 

Once the water in the Steamer boils and starts releasing steam, add a teaspoon of Soda Bi-carb in the batter and whisk in a single direction. Pour the batter into the greased alluminium plate. Steam it for approximately 20 -25 minutes on medium flame. Once done, allow it to cool. 

To make tempering, heat Oil in a pan. Once heated, add the Mustard Seeds, Asafoetida, Curry leaves, Chilly Flakes and Sesame Seeds to the Oil. Turn off the flame once done.  Pour the tempering over the Dhokla and spread it evenly over the surface. Then cut it into square shape. Garnish it with Chopped Coriander leaves. Serve immediately with Green Chutney.

Notes:
1. You may add vegetables like grated Carrot, Sweet Corn etc. to the mixture.
2. .With the same batter, you may make mini Idlis.
3. Instead of pouring the Tempering over Dhokla, you may Saute the Dhokla in tempering on medium flame till the tempering is coated to the Dhoklas.
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Every region has its own versions of Chaats as well as their own specialities. Chaat made from Vadi / Pakodi is a popular street food in Jaipur. This is made from different types of pulses and hence healthy also. 


Preparation Time: 35-45 mins (excluding pre-preparation)
Servings: 4 people

Ingredients:
For the Vadi / Pakodi
1 cup Urad Dal 
1 cup Chilti Moong Dal 
1 cup Masoor Dal
4-5 chopped Green chillies
1/2 cup chopped Coriander 
salt to taste
1/2 tspn Fruit Salt / Soda Bi-Carb
Oil for deep frying

For Jaipuri Chaat:
Fried Pakodi / Vadi
1 tspn Masala Chana Dal (Spicy Fried Dal)
1 tspn crushed Papdi (Puri)
1 tspn boiled Moong (Whole Green Gram)
1 Cup Kajur Imli Chutney (Sweet Tamarind Chutney) 
1/2 Cup Green Chutney (Coriander-Mint Chutney)
1/2 cup chopped Onions
1/2 cup chopped Tomatoes
1/2 cup chopped Cucumber
1/2 cup Tomato Sev or Sev
Salt to taste
1 Cup Curds

For Garnishing:
Cumin Powder (Jeera Powder)
Red Chilli Powder
Tomato Sev
Papdi (Puri)
Fried Chana Dal 
Chopped Coriander leaves

Method:
For the pakodi
Wash and soak all the dals for minimum 3 hours in water. After soaking, remove the excess water. Add green Chillies and Salt to the dal. Transfer it into a grinder and grind it to a coarse batter. Ensure that very less amount of water is used to grind the dals. After grinding the mixture, transfer it into a bowl and add chopped coriander. Mix well and set it aside for 10 minutes. Just before frying add fruit Salt or Soa bi-Card to the mixture.Now heat oil in a frying pan and drop a spoonful of prepared dal mixture into the Oil. Deep fry the Pakodi / Vadi till it turns brown in colour. Drain it on an absorbent paper.Then Cut the Vadi / Pakodi into small pieces and keep aside. 


To make Jaipuri Chaat

Take some pakodis in a mixing bowl. Then add Masala Chana Dal, Crushed Papdi, Boiled Moong, Green Chutney, Sweet Chutney, Onions, Tomatoes, Cucumber and Tomato Sev and mix well. Transfer it in a Serving bowl. Pour the Curds on it. Decorate it with Cumin Powder, Red Chilli Powder and Salt to taste. Spread the Tomato Sev  and Masala chana Daal around the edges of bowl. Garnish it with Coriander leaves and Papdi. Repeat the same process to make some more servings with the balance ingredients. Serve immediately.

Notes:
You may also use Garlic Chutney to enhance the flavour.
In case Chilti Dal is not available, you may use regular Yellow Moong Dal also. 
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Sev Khamani is popular farsan / snack originating from Gujarat. I have sweet memories of this farsan as my family used to indulge in Sev Khamani and Amiri Khaman alternatively on weekends.  This snack can be made either by making Vati dhoklas (as per this recipe) or by directly cooking soaked Chana Dal in a pan without steaming it (similar to Vatli Dal from Maharashtra). 
Servings: 4 people
Approx.Time: 30 minutes

Ingredients:
For Dhoklas:
1 Cup Chana Dal Crush (as given under pre-preparation)
1 tbspn Green Chilly Paste
1 tspn Ginger Paste
1 tspn Sugar
1 tspn Citric Acid
Salt to taste
1/2 tspn Soda Bi-carb
Water (as required)

For Sev Khamani:
3 tbspns Oil
1 tspn Mustard Seeds
1/4 tspn Asafoetida (Hing)
1 tspn Sesame Seeds (Til)
1 tbspn Green Chillies Paste
1 tspn Ginger Paste
1 tspn Garlic Paste (Optional)
8-10 Cashews
25-30 Raisins
1 tspn Turmeric Powder 
1/2 cup Water
2 tbspns Sugar
Salt to taste
Crushed Dhokla 
1 tbspns chopped Onion (Optional)
1/2 cup Corriander leaves
1/2 cup fresh scrapped Coconut
1 cup Besan Sev

For Garnishing:
Chopped Corriander leaves
Fresh Scrapped Coconut
Sev

Pre-preparation:
Take half cup of Chana Dal / Harbhara Dal and soak it in water for atleast 4-5 hours. Remove the excess water and grind it into a coarse paste. Transfer the Chana Dal paste into a bowl. Set it aside for 4 hours. Half a cup of Chana Dal will yield approx. one cup Chana Dal Crush

Method:
To make Dhokla:
Take Chana Dal Crush into a bowl. Add Green Chilly paste, Ginger Paste, Sugar, Citric Acid and Salt. Mix well and make batter of thick consistency. Simultaneously, heat the Steamer cooker by adding adequate quantity of water at the bottom of the vessel. Place a greased  plate in the Steamer and keep it ready. Once the water in the Steamer boils and starts releasing steam, add Soda Bi-carb in the batter and whisk by following a single direction only. Pour the Dhokla batter into the greased plate. Steam it for approximately 10-12 minutes on medium flame. Once done, allow it to cool and cut it into square pieces. Grate the cooled Dhokla Pieces and set it aside.

To make Sev Khamani:
Heat oil in a deep pan and add Mustard seeds and Asafoedita. Once the seeds starts sputtering add Green Chillies Paste, Ginger Paste, Garlic Paste and saute it for a minute. Then add Cashews, Raisins and Turmeric Powder and saute. Add half a cup of Water into the tempering. Then add Sugar and Salt and boil the mixture for 2 minutes. Then add the grated Dhokla and mix well. Also add chopped Corriander leaves and fresh scrapped Coconut and turn off the flame. At this state, check if Sev Khamani has turned dry. If it is dry, then sprinkle some water over it. At the end, add chopped Onion (optional) and Sev. Mix it well. Garnish it with Coriander leaves, Scrapped Coconut and Sev. Serve immediately. 

Notes:
1. To check whether the Khaman is ready or not, insert a knife into the Khaman. If it comes out clear, then it is done. 
2. If you find that the Khaman has turned dry, then you may have to pour more tempering on the Khaman.
3. Onion and Garlic are optional.
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Gujarati Cuisine is very near to my heart. I love those Khatta-Meetha Gujju flavours and my everyday cooking is also higly influenced by these Gujju flavours. Coming to Nylon Khaman, it is again a Gujarati delicacy which is popular not only in Gujarat, but has already crossed India's boundries. 

Generally, in Maharashtra, Khaman and Dhokla are synonyms. However from Wikipedia, I found the difference. Quote "Khaman is a gram flour-based food. Whereas dhokla is made with rice and chikpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla, to make dhokla small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous." Unquote. The given recipe is a very easy to make recipe and you will get the best result. 



Preparation Time: Approx. 30-40 minutes

Yield: 20-25 pieces

Ingredients:
2 cups Chick-pea flour (Besan)
1 tspn Salt
1 tspn Citric Acid (Neembu-ful)
1 tbspn Sugar
2 cups Water (Approx.)
1 tbspn Oil
1 tspn Soda bi-carb

For Tempering:
1/4 cup Oil
6-7 Chopped Green Chillies 
Salt to taste
1/4 tspn Citric Acid (Neembu-ful)
3-4 tbspns Sugar
1/2 to 3/4 cup Water 
1 tbspn roasted Mustard Seeds

For Garnishing:
Chopped Coriander leaves

To Serve with:
Chopped Onion
Sev
Fried Green Chillies
or Green Chutney

Method:
To make tempering :
Heat oil in a pan. Add chopped Green chillies into the hot oil. Saute it and add water to the tempering. Then add Salt, Citric Acid and Sugar. Boil the tempering till the sugar is dissolved. 

To make Nylon Khaman:
Take Besan in a mixing bowl. Add Salt, Citric Acid, Sugar and mix. Then add water to make batter of pouring consistency. Ensure that there are no lumps in the batter. Then add a tablespoon of Oil and whisk.  Simultaneously, heat Steaming  cooker by adding adequate quantity of water at the bottom of the vessel. Place a greased aluminium plate in the Steaming cooker and keep it ready. 

Once the water in the Steamer is boils and starts releasing steam, add a teaspoon of Soda Bi-carb in the Besan batter and whisk by following a single direction only. Pour the Khaman batter into the plate. Steam it for approximately 20 minutes on medium flame. Once done, allow it to cool and cut it into square pieces. Sprinkle the roasted Mustard Seeds on the Khaman pieces. 

Pour the tempering over the Khaman. Let it rest for 10 minutes. Then garnish it with Chopped Coriander leaves. Serve immediately with Chopped Onion, Sev, Fried Green Chillies or Green Chutney.

Notes:
1. You may pass the Besan through a siever to avoid lumps in the batter.
2. To check whether the Khaman is ready or not, insert a knife into the Khaman. If it comes out clear, then it is done. 
3. Ensure that the tempering is poured only on the cut gaps of Khaman. Otherwise it will not get soaked in it.
4. If you find that the Khaman has turned dry, then you may have to pour more tempering on the Khaman.
5. I have avoided adding turmeric powder, as it gives red patches to Khaman.
6. Ensure that the tempering is hot and is made after the Khaman is cooked and ready. This will ensure that the cooked khaman softens and gives it the nylon texture.

Step-wise Pictures:












































Sending this entry to Nupur's What's with my Cuppa? event hosted by A Day through My Life, Gujarati Zaika and Cutchi Kitchen.


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