Category Archives: Appetizers / Snacks / Starters

Recipe – Namak Para / Nimki / Namkeen Mathri

Recipe – Namak Para / Nimki / Namkeen Mathri

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Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

  • Flour (Maida): 1 Cup
  • Salt: 1 Teaspoon or to taste
  • Carom Seeds (Ajwain): 1 teaspoon
  • Oil or ghee: 3 Tablespoons
  • Water: As required to knead the dough

Method

  • In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Heat oil for deep fry.
  • Divide the dough into 3 equal portions and roll into balls.
  • Roll each ball into 5-inch diameter circle.
  • Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
  • Using a knife scrap out the pieces from the rolling board into a dotted spatula.
  • Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
  • Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.

Cook’s Note

  • You may use wheat flour(aata) for the dough.
  • You may use little hot milk or milk cream while kneading the dough, for softer Mathris.
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Recipe – Rice Appe in Muffin tray / Baked Rice Appe

Recipe – Rice Appe in Muffin tray / Baked Rice Appe

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Prep Time: 10 minutes

Cook Time: 20 Minutes

Serves:
3 People

Ingredients

  • Idli Batter: 1 Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: 1 teaspoon and as required for greasing
  • Baking Powder: 1 teaspoon
  • Baking Soda: ½ Teaspoon

Method

  • In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
  • In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
  • Preheat the baking oven to 350 F or 180 C
  • Grease all molds of the mini muffin tray with oil
  • Add baking powder and baking soda in the batter and mix well.
  • Fill ¾th of each mold with the batter.
  • Place the muffin tray in the middle rack of the oven.
  • Bake for 20 minutes or till light golden brown.
  • Take out and let it cool for 10 minutes.
  • Now using a knife or spoon, take out the muffins carefully.
  • Serve hot with chutney or ketchup.

Cook’s Note

  • Instead of baking, you may make this recipe in appe pan on cooktop as well.

Recipe – Fried Momos

Recipe – Fried Momos / Crispy Veg Dumplings

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Prep Time: 1 hour

Cook Time: 25 Minutes

Serves: 18 Momos (Serves 3 people)

Ingredients

For the dough

  • All-purpose flour / Plain flour (maida): 1 ½ cup
  • Salt: ¼ teaspoon
  • Oil: 1 Tablespoon
  • Water: as required

For the Veg Stuffing

  • Carrot: ¼ cup, grated
  • Cabbage: 1 cup, finely chopped
  • Bell pepper: ¼ cup, finely chopped
  • Onion: 1 medium size, finely chopped
  • Garlic: 1 teaspoon, finely chopped
  • Oil: ½ tablespoon
  • Salt: ½ teaspoon or to taste
  • Soy Sauce: 1 Teaspoon
  • Black Pepper powder: ½ teaspoon

Others

  • Oil: For deep frying
  • Momo Chutney: 1 cup

Method

  • Take the dough ingredients: flour, salt and oil in a bowl and mix well. Using water knead a soft dough. Cover it with a wet cloth and keep aside for minimum 1 hour.
  • Heat ½ tablespoon oil in a pan
  • Saute garlic and onion for 1 minute. Then add carrot, cabbage, bell pepper, salt and mix well. Saute the vegetables for 6-7 minutes. Do not cover the pan.
  • Add soy sauce and black pepper powder and saute for 2-3 minutes or till the mixture is dry.
  • Turn off the heat and let it cool. Now divide the stuffing into 18 equal portions.
  • Take the dough and divide into 18 equal portions. Roll each portion into ball.
  • Roll each ball into 3-inch diameter circle. Use dry flour or oil if required while rolling. Make sure the edges are thinner than the center part. You may use your finger to make the edges thinner.
  • Add one portion of the stuffing in the middle of the rolled dough. Apply little water over the edges. Lift one edge and start pleating, join the pleats in the center
  • Likewise make all the 18 momos and place them on a plate. keep the momo plate in fridge for 15 minutes.
  • Heat oil for deep fry.
  • Now deep fry the momos until golden brown and crispy. take the out on a kitchen napkin.
  • Serve hot with momo chutney.

Recipe – Boiled Aloo Chaat

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Prep Time: 10 mins

Serves: 2

Ingredients

  • Potato: 3 medium sized boiled potato
  • Salt: ½ teaspoon or to taste
  • Red chili powder: ¼ Teaspoon
  • Chat masala: ¼ teaspoon
  • Roasted Cumin Powder: ¼ Teaspoon
  • Curd (Dahi): 2 Tablespoon
  • Sugar: ½ Teaspoon
  • Tamarind Chutney: 1 Tablespoon
  • Green Chutney: 1 Tablespoon
  • Fresh coriander leaves: chopped, 1 tablespoon
  • Onion: 1, medium sized, finely chopped
  • Tomato: 1, medium sized, finely chopped
  • Green Chili: 1, finely chopped
  • Sev or bhujia: 1 Tablespoon

Method

  • Peel the boiled potatoes and cut those into 1/4-inch thick circles.
  • Place them on a plate.
  • Sprinkle salt, red chili powder, roasted cumin powder and chaat masala.
  • In a small bowl, mix the curd and sugar.
  • Spread curd, tamarind paste and green chutney on the potato pieces
  • Add chopped onion, tomato, green chili, sev and coriander leaves.
  • Save immediately.

Cook’s Note

  • Green Chutney Recipe
  • Tamarind Chutney Recipe