Category Archives: Snacks

Rava Idli – II

December 27, 2024 – 8:23 pm

Ingredients:

  • 2 tbsp ghee
  • 10-12 cashew, halves
  • 1 tsp mustard
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp cumin
  • 7-8 curry leaves, chopped
  • 1/2 tsp hing (asafetida)
  • 2 chilis, finely chopped
  • 1 inch ginger, grated
  • 1 cup rava, coarse
  • 1 cup yogurt
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp coriander, chopped
  • 1/2 tsp Eno fruit salt

Method:

  1. In a pan, heat 2 tbsp ghee and the 10 cashew halves.
  2. Roast on low flame until the cashew turns golden brown. Remove the cashews and keep aside.
  3. In the same ghee, add 1 tsp mustard, 1 tsp urad dal and 1 tsp chana dal
  4. When mustard seeds start popping (making sure the dals do not get too dark), add 1 tsp cumin and let it crackle (5 seconds).
  5. Add chopped curry leaves, chopped chilies, grated ginger, 1/2 tsp hing and sauté for 20-30 seconds.
  6. Add 1 cup rava and roast on low flame until the rava turns aromatic, making sure it does not get dark (5-7 minutes).
  7. Cool completely and transfer to the large bowl.
  8. To the bowl, add 1 cup yogurt, 1/2 tsp salt and mix well making sure everything is well combined.
  9. Add 1/2 cup water and mix, adjusting the consistency.
  10. Now add 2 tbsp chopped coriander, cover, and rest for 20 minutes.
  11. After the rava has soaked well, add 1/2 tsp Eno fruit salt and mix gently. Mix the batter until the batter turns frothy.
  12. Place the roasted cashew in a greased idli plate and pour the batter in the idli mould.
  13. Place the idli plate in a steamer and steam for 15 minutes.
  14. Finally, enjoy the Rava Idli Recipe with any chutney such as peanut chutney.

Makes: 12 idlis

 

Inspiration source:

https://hebbarskitchen.com/rava-idli-recipe-instant-semolina-idli/

By Dilip Shah | Also posted in Side dish | Tagged , , , , , , | Comments (0)

Oats Khakhra

November 30, 2024 – 8:13 pm

Ingredients:

  • 1 cup oat flour (grind oven toasted rolled oats or just regular rolled oats, to desired fineness)
  • 1 cup whole wheat flour (chakki atta)
  • 1/4 cup white sesame seeds (for variations, try black sesame, kalonji seeds, etc)
  • 1 1/2 tsp salt or to taste
  • 1 tsp freshly cracked black pepper
  • 3 tbsp peanut oil or any other good quality vegetable oil
  • 3/4 cup water or as needed to make firm / semi-firm dough

Method:

  1. Sieve the flours in a wide bowl. Add the coarse parts left in the sieve back to the flour if you want more whole-grain texture to the khakhra
  2. To the flour, add 1/4 cup sesame seeds, 1 1/2 tsp salt, 1 tsp black pepper and 3 tbsp peanut oil and mix well
  3. Slowly add a few tbsp water at a time and knead the flour to semi-firm dough. You may not need to use the entire 3/4 cup of water!
  4. Divide the dough in about 20 balls of somewhat equal size
  5. Put the first dough ball on a rolling board, use a rolling pin and roll it out round and thin
  6. Plug in your electric roti maker. We use Picasso Stainless Steel Roti Maker
  7. Put the rolled out dough on the hot surface and let it cook open for 8-10 seconds
  8. Flip and cook open the other side for 8-10 seconds
  9. Flip again, gently put the lid down and cook for 10-12 seconds. You’ll see the steam come out from the sides
  10. Open, flip, cover and cook for 10-12 seconds
  11. You’ll need to do this 3-4 time, every time reducing the cooking duration till the khakhro is done crisp and light brown in color
  12. Put the done khakhra separately on a bread cooling rack for cooling
  13. Similarly do all the khakhra. Start to finish, it takes us about an hour to make 20-22 khakhras from 2 cups of flour
  14. Store the khakhras in an airtight container

Makes: 20-22 khakhra

 

By Dilip Shah | Tagged , , , , , , | Comments (0)

Zucchini Pancakes

November 28, 2024 – 8:00 pm

Ingredients:

  • 2 large zucchinis
  • 1 tsp salt
  • 4 tbsp gram flour
  • 10 g parsley
  • 2 garlic cloves
  • 1 tsp onion flakes
  • 1 tsp chili flakes
  • 1 tsp mix herbs (optional)
  • 2 tsp olive oil

Method:

  1. Grate the zucchinis
  2. Season with 1/2 tsp of salt, mix well and put it aside for 10 minutes
  3. Squeeze grated zucchinis to remove excess water
  4. Transfer the grated zucchinis to a mixing bowl
  5. Add 4 tbsp gram flour
  6. Chop 10 g fresh parsley and 2 garlic cloves and add to the grated zucchinis
  7. Mix in 1 tsp onion flakes, 1 tsp chili flakes and 1 tsp mix herbs (optional)
  8. Add 1/2 tsp salt or to taste
  9. Mix well until all the ingredients are properly combined
  10. Put a heavy bottom non stick pan on medium heat
  11. Spread 1 tsp olive oil on the pan, add half of the pancake mix and spread it into a circle
  12. Turn down the heat and cook on a low heat covered with a lid for about 7 minutes or until the bottom is crispy brown
  13. Flip it gently to the other side and cook covered for 6-7 minutes or until it’s crispy
  14. Serve hot with cool yogurt, some yogurt dip or chutney

Makes: 2 pancakes

 

Inspiration source:

By Dilip Shah | Also posted in Entree, Side dish | Tagged , , , , , , | Comments (0)

Vegetable Cutlets

October 17, 2024 – 8:23 pm
 

Ingredients:

  • 2 tbsp ghee
  • 1 medium size onion, finely chopped
  • 1 cup chopped potatoes
  • 1 cup chopped green beans
  • 1 cup chopped carrots
  • 2-3 slices of whole grain bread
  • 1 – 2 green chilies, finely chopped
  • 1 tsp salt or to taste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp amchur powder (dry mango powder)
  • 1 cup breadcrumbs
  • 2-3 tbsp peanut oil or any other good vegetable oil

Method:

  1. Pressure-cook the chopped potatoes, green beans and carrots… 1 whistle
  2. Break the bread slices into small pieces
  3. Put 2 tbsp ghee in a large pan on medium heat
  4. Add the chopped onions and sauté for 2-3 minutes till they are translucent and soft
  5. Add the chopped chilies and cooked vegetables and mix well
  6. Add the bread pieces, all the spices and salt and mix well making sure that the mix is sufficiently dry to shape them into cutlets. If necessary, add more bread pieces
  7. Turn off the heat, take out the cutlet mix in a wide plate, mash it while letting it cool
  8. Divide the mix in large lemon size balls and shape them into cutlets and roll them in breadcrumbs to properly cover them
  9. Put a flat pan on slow – medium heat
  10. Add a few drops of oil for each cutlet and lightly roast them on both the sides till they are light brown in color
  11. Your cutlets are ready! Enjoy with tomato soup on the side!!

Makes: 15 – 20 cutlets

By Dilip Shah | Also posted in Entree, Side dish | Tagged , , , , , | Comments (0)

Bombay Misal

April 24, 2024 – 7:47 pm

Ingredients:

  • 1 cup blend of Misal lentils such as dried peas, moth beans, black-eyed peas, small rajma beans, etc.
  • 3 tbsp peanut oil or any vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 2 tbsp finely chopped garlic
  • 1 large / 2-3 medium onions, finely chopped
  • 1 tsp salt or to taste
  • 2 large / 3-4 medium tomatoes, crushed
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander-cumin powder
  • 2 tbsp usal masala

For serving

  • 2 tbsp finely chopped coriander leaves
  • 1 medium onion, finely chopped
  • 1 cup mix farsan

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Method:

  1. Wash and soak blend of misal lentils for 8-10 hours
  2. Pressure cook misal lentil pulses mix to desired softness (4-5 whistles in pressure cooker or 25 minutes under pressure in Instant Pot)
  3. Put the pan on high heat and add 3 tbsp peanut oil or any vegetable oil
  4. When the oil is hot, add 1 tsp mustard seeds
  5. When mustard seeds start popping, add 1 tsp cumin seeds
  6. When cumin seeds start crackling, add the curry leaves and sauté for 10-15 seconds
  7. Add 2 tbsp finely chopped garlic and sauté till it becomes very light brown
  8. Add finely chopped onions, 1 tsp salt and sauté for 3-4 minutes
  9. Add crushed tomatoes and sauté for 3-4 minutes till oil starts to separate
  10. Add 1 tsp chili powder, 1/2 tsp turmeric powder, 1 tsp coriander-cumin powder, 2 tbsp usal masala and sauté for 1 minute
  11. Add cooked misal lentils, mix well and bring to boil
  12. Turn of the heat
  13. To serve, take misal in a bowl, garnish with some chopped onions, chopped coriander leaves, liberal potion of farsan and enjoy with pav

Servings: 4 – 6

 

Inspiration source:

Mumbai cook!

By Dilip Shah | Also posted in Breakfast, Curry, Entree | Tagged , , , , , , | Comments (0)

Moraiyo Khichdi

March 27, 2024 – 7:32 pm

Ingredients:

  • 1 cup moraiyo (samo)
  • 1/4 cup raw peanuts, coarsely crushed / ground
  • 1 green chili, finely chopped
  • 1 inch ginger, finely chopped / grated
  • 1 tsp salt or to taste
  • 2 tbsp peanut oil or any vegetable oil
  • 1 tbsp cumin seeds
  • 3 cups water

Method:

  1. Heat the oil (medium-high heat) in a heavy bottom pan 
  2. To the hot oil, add 1 tbsp cumin seeds
  3. When cumin seeds start to crackle, add ground peanuts
  4. Reduce the heat to medium and roast the ground peanuts for about a minute
  5. Add moraiyo and roast for 2-3 minutes
  6. Add chopped green chili and ginger and roast for 2 minutes
  7. Slowly and carefully add 3 cups water, as the water will immediately start boiling when added to the hot mix
  8. Add salt, stir and mix properly
  9. Cover and cook for 4-5 minutes, regularly mixing to ensure the wet mix does not stick to the bottom of the pan
  10. When 80-90% of water is absorbed by moraiyo grains, turn off the heat and keep the pan covered for 10-15 minutes. This will make moraiyo khichdi soft
  11. Serve moraiyo khichdi hot with kadhi or yogurt

Servings: 6-8

 

Inspiration source:

Mother’s recipe!

By Dilip Shah | Also posted in Entree, Rice, Side dish | Tagged , , , , , | Comments (0)

Popcorn in Chili Oil

December 27, 2022 – 7:19 pm

Ingredients:

  • 1 cup high quality popcorn kernels
  • 1 tsp (or to taste) fine grain salt, such as Morton Popcorn Salt
  • 4 tbsp Chinese chili oil with some of its spices from the bottom

Method:

  1. Choose a wide heavy bottom pan for making popcorn
  2. Put the pan on high heat
  3. Add 2 tbsp chili oil (without its spices)
  4. Add 4-5 popcorn kernels and cover the pot and wait for them to pop
  5. When the kernels have popped, add the rest of the kernels, 1/2 tsp salt and toss them in the oil and then spread them evenly at the bottom of the pot
  6. Put the lid back on and turn the heat off for 20-30 seconds
  7. Turn the heat back on (medium) and as you hear the kernels pop, every once in a while shake the pot so that the un-popped kernels fall to the bottom of the pot and the lighter popped kernels move to the top
  8. When the popcorns have stopped popping, gently remove the lid, add the remaining 2 tbsp chili oil with its spices, 1/2 tsp salt and mix well so that the chili oil and salt gets coated to the popcorns
  9. Remove the popcorns to a wide bowl, let them cool a bit and then enjoy!

Serves: 4-5

 

Inspiration source:

The Trick to Perfectly Popped Popcorn – YouTube

By Dilip Shah | Comments (0)

Veggie Pizza with Spicy Marinara Sauce

August 25, 2022 – 4:37 pm

Ingredients:

For spicy marinara sauce

  • 1 tbsp extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 28 oz San Marzano Peeled Tomatoes or 10-12 tomatoes , finely chopped
  • 1 tbsp red chili flakes
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • 2 tsp dried oregano
  • 1 tsp salt or to taste

Pizza base

  • Trader Joe’s pizza crust
  • 2 tbsp extra virgin olive oil

Pizza toppings

  • 1 green capsicum sliced
  • 1 red capsicum sliced
  • 1 red onion sliced
  • 1 cup chopped pineapple
  • 1 cup grated cheese
  • Other optional ingredients are sliced olives, mushrooms, artichoke hearts, etc.

Method:

Spicy marinara sauce

  1. In a saucepan, heat 1 tbsp olive oil on medium heat
  2. Add 4 cloves thinly sliced garlic and 1 finely chopped onion and sauté till they become translucent, making sure not to burn them
  3. Add tomatoes, stir well, bring to boil and then simmer on low heat for 6-7 minutes stirring regularly
  4. Let the mix cool completely
  5. Blend the mix to smooth sauce
  6. Add the sauce back to the saucepan, add 1 tbsp chili flakes, 1 tsp cumin powder, ½ tsp chili powder and salt. Mix well and turn on the heat to low – medium level
  7. Cook the sauce for 8-10 minutes stirring regularly, till it becomes thick in consistency
  8. Turn off the heat and let the sauce cool.

Pizza base

  1. Brush the pizza crust on both sides with extra virgin olive oil

Pizza

  1. Preheat the oven in bake mode (with convection on) to 450 degrees Fahrenheit
  2. Evenly spread the pizza sauce on top side of the crust
  3. Layer the vegetable toppings 
  4. Sprinkle salt and oregano 
  5. Layer the grated cheese
  6. Put the pizza in the oven and bake for 8-10 minutes
  7. Take the pizza out of the oven, let it cool a bit on a cooling rack, move it to a cutting board, cut into pieces and enjoy!

Serves: 4-5

 

Inspiration source:

https://www.archanaskitchen.com/spicy-marinara-sauce-recipe

 

By Dilip Shah | Also posted in Bakery, Side dish | Comments (0)

Rava Idli

June 25, 2022 – 6:05 pm

Ingredients:

For rava mixture

  • 1 cup rava (sooji coarse)
  • 1 cup yogurt
  • 1/2 cup water
  • 1 tsp salt or to taste

For tempering

  • 2 tbsp any vegetable oil
  • 1 heaped tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 10-12 curry leaves, chopped
  • 1-2 green chilies, chopped
  • 1 inch ginger, chopped

Other ingredients

  • 1/4 tsp baking soda
  • 1 tsp oil
  • 1 tbsp ghee (for greasing mould)

Optional ingredients

  • 18 – 20 cashew pieces

Method:

  1. In a bowl add rava, yogurt, water, salt and mix everything properly and keep aside for at least one hour
  2. Heat oil in a pan and add mustard seeds, fennel seeds, curry leaves, green chilies, ginger and sauté it for a minute and add it in the soaked rava mixture
  3. To a small cup, add 1/4 tsp baking soda and 1 tsp oil and mix well and then add it to the rava mixture
  4. Now grease the idli mould with ghee
  5. Optional: Place 1 – 2 cashew pieces in each mould
  6. Add the mixture in but to not fill it completely
  7. Put it in the hot steamer for 6-8 minutes
  8. Remove and serve warm with coconut chutney and sambar!

Serves: 4-5

 

Inspiration source:

By Dilip Shah | Also posted in Side dish | Comments (0)

Muthia (fried Indian dumplings)

November 3, 2021 – 1:39 pm
Muthias

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup semolina (suji coarse)
  • 1/2 cup gram flour (besan)
  • 2 tsp salt or to taste
  • 1/2 tsp baking soda
  • 1 tsp asafetida
  • 1 tsp turmeric powder
  • 1 1/2 tbsp sugar
  • 2 tsp sesame seeds
  • 50g fenugreek (methi) leaves (1 cup tightly packed) or 2-3 tbsp dry methi leaves / kasuri methi
  • Paste of 2 chili, 3 large garlic cloves (or 1 1/2 tsp paste), 1 1/2 inches ginger (or 1 1/2 tsp paste)
  • 2 tbsp sour yogurt
  • 1 tbsp lime / lemon juice
  • 2 tbsp oil
  • 1 tsp oil
  • oil for deep frying

Method:

  1. In a large bowl, sieve the flours, semolina, salt, baking soda, asafetida, turmeric powder, sugar and mix well
  2. Add sesame seeds and mix well
  3. Add fenugreek (methi) leaves / kasuri methi, chili-garlic-ginger paste, yogurt, lime / lemon juice, 2 tbsp oil and make dough. Fresh methi leaves can provide sufficient liquid to form the dough. If necessary, add 2-3 tbsp water and make medium-firm dough
  4. Gently cover the dough with 1 tsp oil and let it rest for 10 minutes
  5. Put oil in a frying pan on medium heat
  6. From the dough, make small-medium marble size balls and very gently give the muthia oval shape
  7. Deep fry the muthia in batches on low heat for 3-4 minutes, till they are deep golden brown in color. Fry on low heat so that they are cooked through
  8. Take out the muthias on paper covered plate and let them cool
  9. Enjoy with tea or add them to undhiyu

Number of muthias: about 60

 

Inspiration source:

Muthiya (for Undhiyu)

By Dilip Shah | Comments (1)