Category Archives: Snacks

Vegetable Roastie (Rice and potato pancakes with vegetables)

 

Ingredients:

  • 1 cup rice (any kind, such as Basmati or jasmine rice) soaked for 5-6 hours
  • 1 medium size potato
  • 1 medium size tomato, finely chopped
  • 1/2 cup chopped carrot
  • 1/2 cup chopped capsicum
  • 1 cup chopped onion
  • 1 green chili, finely chopped
  • 2-3 tbsp chopped coriander
  • 1 tbsp ginger paste
  • 1 1/2 tsp salt or to taste
  • 1 tsp cumin seeds (Jeera)
  • 1/4 tsp black pepper powder
  • 1 tbsp chopped curry leaves
  • 1 tsp Eno fruit salt
  • 4-5 tbsp vegetable oil, such as peanut oil

Method:

  1. Steam / boil the potato and once cooled, remove the skin
  2. Drain the rice and grind with minimum water in blender
  3. Add the potato and blend well till somewhat smooth paste / mix
  4. Take out the mix in a large bowl and add all the vegetables, spices, herbs and salt
  5. If necessary, add 1/4 cup water and mix well. The final consistency of the mix should be relatively thick and not too runny
  6. Let the mix ‘rest’ by keeping it aside for 15-20 minutes
  7. When ready to make roasties, add 2 tbsp water to the mix and in that  water add 1 tsp Eno fruit salt and gently stir it in thoroughly
  8. Alternatively, you can add 1/4 cup yogurt and let it rest for 15-20 minutes. When ready, add 1 tsp baking soda + a few drops of lemon / lime juice and stir it in thoroughly
  9. Heat 1 tbsp oil in skillet on medium heat
  10. Once hot, pour 1/2 cup of the mix and spread it evenly in the skillet to get 1/2 cm thick layer
  11. Cover the skillet, turn the heat to low and cook for 6-7 minutes. Periodically check to see that the cooked side is not burning / charring
  12. Add 1/2 tbsp oil on the uncooked side of the roastie and flip over
  13. Cook this side for 6-7 minutes. Periodically check that it is not burning / charring
  14. Once done, keep the roastie aside for 3-4 minutes before eating. This ensures that any moisture inside is absorbed
  15. Serve the roastie with green chutney

Serves: 4

 

Inspiration source:

Falafel (Baked!)

 

Ingredients:

  • 1 cup dried chickpeas, soaked overnight (this recipe will not work with canned chickpeas)
  • 1/2 cup chopped onion
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 small green chili pepper, Serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 tsp roasted cumin seeds powder
  • 1 tsp salt
  • 1/2 tsp cardamom powder
  • 1/4 tsp black pepper powder
  • 2 tbsp chickpea flour
  • 1 tsp baking soda
  • 2 tbsp olive oil

Method:

  1. Drain the chickpeas and let it dry for a few minutes
  2. Make sure that the chopped herbs are not very wet. Access water will make the falafel wet and soggy from inside. You want them moist and soft inside and not soggy!
  3. In our experience, blending raw onions make the end product somewhat bitter. We lightly saute the chopped onions in small quantity of oil, let them cool and then add to blender / food processor
  4. Add chickpeas and onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse to coarse mix. If the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice
  5. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Mix well, cover it and refrigerate the mixture for 30 minutes to one hour
  6. Preheat the over to 350F
  7. To the baking pan, add 1 tbsp oil and spread it evenly to cover the baking surface
  8. Pour falafel mix to the baking pan, gently spread it evenly in the pan. Add 1 tbsp oil on the surface, spread it evenly and bake it for 25-30 minutes, keeping an eye to make sure it doesn’t get overcooked and become too dark
  9. Take out the pan from the oven, insert a knife and take it out. If the knife is dry, your falafel is fully cooked from inside. If the mix sticks to the knife, you may need to bake the falafel for a few more minutes
  10. Cut into pieces and serve with tahini / yogurt sauce

Serves: 4

 

Inspiration source:

Falafel

Healthy Roasted Cereal Chevdo (dry snack mix)

IMG_20190818_111031

Ingredients:

  • 2 tbsp peanut oil
  • 30-35 curry leaves, washed and somewhat dried
  • 1 cup peanuts / chopped cashew nuts
  • 1/2 cup roasted chickpeas (dalia)
  • 1/2 cup coconut chips
  • 2 tbsp sesame seeds
  • 1/2 cup raisins
  • 2 tbsp fennel seeds
  • 1 tsp asafoetida
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 3 cups cheerios
  • 2 cups cornflakes, a bit crushed
  • 2 cups rice crispies

Method:

  1. In a large pan, heat the oil on medium heat
  2. When the oil is hot, add curry leaves and cover the pan to prevent the oil from splattering
  3. When the curry leaves are shallow fried and become somewhat dry, add the nuts and saute till nuts become light brown in color
  4. Add dalia and coconut chips and saute for a minute or so
  5. When dalia becomes pink / light brown, add sesame and toss for 30 seconds
  6. Add raisins and mix well
  7. Add fennel seeds and mix well
  8. Add asafoetida, chili powder, turmeric powder and salt and mix well for a minutes
  9. Add cheerios and mix well
  10. Add other cereals, mix well and keep on roasting for a couple of minutes, gently stirring / mixing the chevdo
  11. Take out the chevdo in a wide container and let it cool for a couple of hours before storing it

Serves: 20

Inspiration source:

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