Category Archives: Tea Time Snacks

Recipe – Roasted Corn Cobs

Recipe – Roasted Corn Cobs

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Prep time: 2 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

  • Corn cob: 2 medium sized
  • Salt: for seasoning
  • Black pepper powder: for seasoning
  • Butter: for greasing
  • Lime juice: a few drops
  • Chaat Masala: for seasoning

Method

  • In bowl mix melted butter, slat, black pepper powder, chaat masala and lime juice. keep it aside
  • Take off the outer cover and silk from the corn.
  • Place the corn cobs on high gas flame. If you are using induction cooktop, place a wired net on cooktop, then place the corn cobs on the net.
  • Flipping it all around, cook until golden brown from all sides.
  • Take them out on a plate. Brush the butter masala all over the corn cobs.
  • Serve hot.
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Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

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Prep Time: 15 Minutes

Cook Time: 35 minutes

Serves: 9

Ingredients

  • Ready-made puff pastry sheet: 1
  • Butter: as required for greasing
  • Oil: 2 Tablespoon
  • Boiled Potato: 3 medium sized
  • Carrots: 1 medium sized, grated
  • Beetroot (Beet): 1/4th of a medium sized, grated
  • Green Peas: 2 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Green bell pepper: 1/4th of a medium sized
  • Ginger-garlic paste: 1 teaspoon
  • Green chili, finely chopped or paste: 1 Teaspoon
  • Water: as required
  • Chat masala: 1 teaspoon
  • Salt: 1 teaspoon or to taste
  • Garam masala: 1/4 Teaspoon
  • Cumin seeds: ½ Teaspoon

Method

  • Heat 1 tablespoon oil in a pan and add cumin seeds. When it changes color, sauté onion, bell pepper, ginger-garlic, chili.
  • Add green peas and grated, beetroot and carrot. Saute for another 3-4 minutes
  • Add boiled and mashed potato, salt, chat masala, garam masala powder and mix well.
  • Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
  • Turn off the heat and let it cool.
  • Divide the Mix into 9 equal portions. Roll them into cylinder shapes. keep aside.
  • Preheat the oven to 400 F / 200 C
  • Take the puff pastry sheet. If it is frozen, Keep it out for 2-3 hours. It should be in normal temperature while using.
  • Spread some dry flour on the kitchen top and unfold the sheet. Sprinkle some dry flour on it and using a rolling pan roll it gently. No need to roll more.
  • Using a knife cut it into 9 equal rectangular shapes.
  • Add vegetable filling in all the sheets.
  • Fold each portion to cover the filling. Using a fork seal the edges.
  • Brush with butter on both sides and place them on a baking tray.
  • Bake for 10 minutes. take them out. Flip it all and bake again for another 10 minutes.
  • take out and serve hot with tomato ketchup

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.

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