Category Archives: Tea Time Snacks

Recipe: Rava Toast / Sooji Bread Toast

Recipe: Rava Toast / Sooji Bread Toast

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Prep time: 15 mins

Cooking time: 15 minutes

Serves: 4

Ingredients

  • Bread Slices: 8
  • Rava (Semolina / Sooji) ½ cup
  • Curd (Plain Yogurt): 2 Tablespoon
  • Water: ½ cup or as required
  • Salt: ½ teaspoon or as required
  • Red Chili Powder: ¼ Teaspoon
  • Chaat Masala: ½ Teaspoon
  • Butter: as required to roast
  • Onion: ½ of a medium one, finely chopped
  • Bell Pepper: 1/4th of a medium one, finely chopped
  • Tomato: 1, finely chopped
  • Green chili: 1, finely chopped
  • Coriander leaves: 1 tablespoon, finely chopped

Method

  • In a bowl whisk curd. Add rava, salt, red chili powder, chaat masala, chopped onion, bell pepper, tomato, chili and coriander leaves in the bowl. Mix well.
  • Add water to make a thick batter like toothpaste. Keep this aside for 10 minutes.
  • Heat a non-sticky tawa.
  • Once the tawa is hot, grease it with butter.
  • Place as many bread-slices on it separately as you can. I used 4 slices at a time.
  • Add 2 tablespoon of the rava batter on top of each bread-slices and gently spread it all around.
  • Wait for 1 minute, when the rava layer starts to dry up a little, apply litter butter on each slice and flip them all carefully.
  • While you are waiting for the rava layer to become dry, keep an eye on the bottom part of the bread-slices, they might over-cooked, so adjust the heat accordingly.
  • Roast for 1 minute.
  • Flip and roast until both sides are done well.
  • Take them out. Serve with green chutney or tomato ketchup.
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Recipe – Khasta Moong Dal Kachori

Recipe – Khasta Moong Dal Kachori

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Prep Time: 2 hours

Cook time: 45 minutes

Serves: 12 Kachori

Ingredients

For the Dough / Pastry:

  • Maida (Plain flour): 2 Cup
  • Ghee / Refined oil: ¼ Cup
  • Salt: 1 Teaspoon or to taste
  • Water: as required

For Filling / Stuffing:

  • Moong Dal: ½ Cup
  • Water: as required
  • Oil / Ghee: 2 Tablespoon
  • Fennel seeds (saunf): 1 Teaspoon
  • Black seeds (kalonji): ½ Teaspoon
  • Bay leaf (tej patta): 1
  • Green chili: 1 teaspoon, finely chopped
  • Dhaniya Powder: 2 Teaspoon
  • Red chili powder: 2 Teaspoon
  • Garam masala: 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Coriander leaves: 2 Tablespoon, finely chopped

For Frying the kachori:

  • Oil: As required for kachori to sink in the oil for deep fry.

Method

For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10-15 minutes.

For Filling / Stuffing:

  • Wash the moong dal 2-3 times and soak in water for 2 hours.
  • Drain the water and grind it to smooth paste. Paste should be very thick. Do not use water while grinding.
  • Heat oil for deep fry.
  • Take small lemon size balls from the moong dal paste and deep in hot oil until golden and crispy. Likewise fry the complete the moong dal paste. Take them out in a plate and let it cool for 5-10 minutes. Now, grind it to coarse powder.
  • Heat 2 tablespoons of oil in another pan.
  • Add saunf, kalonji, tej patta. Stir for 30 seconds.
  • Add the coarse moon dal powder, green chili, dhaniya powder, red chili powder, garam masala powder and salt. Mix well and cook for another 10 minutes, till nice aroma comes from the dal.
  • Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.

For the kachori:

  • Divide the moon dal masala into 12 equal portions.
  • Take the dough and knead again for 2-3 minutes.
  • Divide the dough into 12 equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into 3-inch diameter circle.
  • Add one portion of the filling in the middle of the circle.
  • Apply little water on the edges.
  • Bring together all the sides, seal it tightly and remove any excess dough.
  • Roll the filled kachori again into a 3-inch diameter circle, ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
  • Continue filling the rest of the kachoris.
  • Cover with the wet napkin, otherwise it would be dry.

Frying the kachori:

  • Heat oil for deep fry. Let it be medium hot and deep fry in medium heat for 5-6 minutes or until crispy and golden brown. If you fry them in high heat, kachoris will look brown from outside but inside layers will be soft. Drain onto absorbent paper.

Baking the kachori:

  • In case you planned to bake the kachoris, add 1 teaspoon baking powder and ½ teaspoon baking soda in the maida/flour before kneading the dough.
  • Preheat the oven to 180 degree Celsius or 350-degree Fahrenheit
  • Brush oil lightly on the prepared kachori doughs
  • Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.
  • Flip them after every 5 minutes.

Serve

  • Serve hot kachori with green chutney / Tamarind Chutney / Tomato Ketchup

Recipe: Dabeli

Recipe: Dabeli

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Prep Time: 40 Minutes

Cook Time: 10 Minutes

Serves: 6

Ingredients

For the Dabeli Masala

  • Red dried Chili: 1
  • Cumin Seeds: 1 Teaspoon
  • Coriander seeds: 1 Teaspoon
  • Cloves: 2
  • Cinnamon Stick: 1/2 inch
  • Black peppercorn: 10-12

For the Chili Garlic Chutney

  • Garlic: 5-6 small cloves
  • Red dried chili: 2
  • Hot water: ¼ Cup
  • Salt: ¼ teaspoon

For the Potato Masala

  • Potato: 4, boiled and mashed
  • Dabeli masala: 3 Tablespoon
  • Tamarind-Dates Chutney (imli-khajur ki chutney): 3 Tablespoon
  • Salt: ½ Teaspoon or to taste
  • Oil: 2 Tablespoon
  • Ginger-chili paste: ½ Teaspoon
  • Onion: 1 big, finely chopped
  • Coriander leaves: 2 Tablespoon
  • Peanuts: 3 Tablespoon

Others

  • Bun Breads: 6
  • Butter: as required to roast the buns
  • Thin Sev: 2 Tablespoon

Method

  • Dry roast the dabeli masala ingredients for 3-4 minutes. Let it cool for 5 minutes, then grind it to smooth powder. Keep aside.
  • Soak 4-5 small garlic cloves and 2 Red dried chilies in ¼ cup of hot water for 10 minutes. Grind it to smooth paste. Transfer it to a bowl, mix salt and keep aside.
  • In a big bowl, peel and mash the boiled potatoes.
  • Heat 2 tbsp oil in a pan. Once oil is hot, roast peanuts and take them out.
  • In remaining oil, add half of the chopped onion and ginger-chili paste. Saute for 3-4 minutes.
  • Add 3 tbsp Dabeli masala, 3 tbsp tamarind-dates chutney. Mix well.
  • Add the mashed potato, salt, half of the roasted peanuts, half of the chopped coriander leaves. Mix everything well and let it cook for 4-5 minutes. Turn off the heat.
  • Take a bread bun, apply chili garlic chutney on inner side of both pieces, spread 2 tbsp of the potato filling, close the bun and roast on a heated non-sticky tawa with butter until both sides is light brown. Remove it from tawa and serve with some chopped onion, coriander leaves, sev and roasted peanuts.
  • Likewise, make all the 6 Dabelis and enjoy.

Cook’s Note

  • You may give pomegranate arils while serving. It is not mandatory.

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.