Showing posts with label snack recipes. Show all posts
Showing posts with label snack recipes. Show all posts

Sunday, 13 August 2017


Very often, you are confused what to do with the left over rice.  Finally, you end up making the curd rice, phodni bhath, lime rice, coconut rice etc. with it.

Here is an easy and tasty thalipeeth recipe with the left over rice.  I made it with two main ingredients i.e. the left over rice and suji.

You can serve it as a snack item with some chutney, pickle or sambhar as it is made with here for the video.

Now let us look at the recipe:

Other recipes: cooked rice dosa 

Sunday, 18 June 2017


Maddur vade is a savory fritter type snack from South India.  This snack derived its name from the town of Maddur which is in Mandya district of Karnataka.  Maddur lies between the cities of Bangalore and Mysore. This vada is sold on trains that traverse these two cities. 

It is made out of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough.

A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden brown to make the vada.

I happened to taste this vada when I went to Mysore from Bangalore in train. The vada tasted awesome and can pair with coconut chutney or sambhar.

If someone visits you unexpectedly, this recipe is handy for you to serve it along with coffee/tea.

Let us look at the recipe now:

The vada is soft inside and  crispy outside.

Wednesday, 14 June 2017

MYSORE BONDA(using maida)

I tasted this Mysore  Bonda two years back when I went for  my nephew's wedding at Bangalore.  We were  staying in an apartment and my daughter was very  hungry.Though we were new to that place, myself and my daughter ventured out and saw  a snack counter nearby.  

When asked what is there to eat, the shop keeper said mysore bonda and tea/coffee is available.  When we saw him serving the hot bonda  and coffee/tea, we decided to order  that only.

To my surprise, it was awesome as I never tasted the maida version of bonda as I was familiar  with only Ulundu bonda.

This is a Karnataka special snack item which is paired with coconut chutney. For a change, you can indulge in such items  as now a days most people avoid usage of maida. This items should be prepared bit spicy then only we can really enjoy the taste of it.

Now let us look at the recipe now:        

Saturday, 4 March 2017


Dhokla is a famous snack recipe of Gujarat.  We all love to eat dhokla with green chutney any time.  It is a spongy cake made out of the gram flour melt in the mouth if prepared systematically in the proper manner.

Here I have tried the dhokla with the rice and dal batter we make for making Adai.  The same batter I used to make the dhokla and stir fried and deep fried also.  The steamed ones also can be eaten with chutney but the taste of stir fried like the idly fry and the deep fry is really awesome.

The mixture of dal and the rice is a healthy and is a different version dhokla.  Hope you will definitely enjoy this and can be served with chutney or as it is.

Let us look at the recipe now:

Saturday, 18 February 2017


vada is liked by all especially when it is served hot with sambhar.  Medu vada is a South Indian dish made for breakfast and as snack too.  The hot medu vadas dunked in sambhar with chutney is awesome and can be had at any point of time.

We are familiar with the preparation of medu vada.  I decided to add some left over bread which I had with me i.e. two slices of bread and side pieces of four slices.  Brad medu vada is a best out of waste dish for you I am sharing here.  I am sure you will love it.

Let us look at the recipe now:

Saturday, 11 February 2017


Children as well as adults are crazy about chinese food.  I am not very fond of it but occasionally, I eat only fried rice and manchurian.  I cannot stand for the noodles somehow. 

I tried chinese bread recipe as I had some bread left with me and the sides of the bread after cutting for sandwich.   You can include all kinds of vegetables in it as everyone would love to eat this.

The crunchiness of vegetables and the crunchy bread crumbs in it make this dish delicious.  If you have the vegetables and bread in hand, this is an easy snack for the guests who arrive in your house without any notice.

You can either deep fry the bread or shallow fry the same with little ghee to make it crispy.

Now et us look at the recipe:


Wednesday, 4 January 2017


When you hear cutlet, you think about the vegetable cutlet, paneer cutlet, brinjal and peas cutlet  etc. etc. It is a nice snack item anytime we can relish.  You can load vegetables of your choice and make it.  Main purpose of making these items that most of the vegetables can be used and feed the children mainly as knowingly or unknowingly, it goes into the stomach, especially when you serve it with sauce for them.

The gadbad cutlet is mixture of various left out items I had in my fridge today.  I had four slices of the bread slices top and bottom of the bread packet which I had kept in the fridge which became very hard and I could easily make the crumbs out of it.  Then I had two to three pieces of boiled raw jackfruit, boiled peas.  I added some more ingredients in it and made this cutlet.  I also had quarter cup of sabudana soaked.   So many things put together made a lovely dish which I am sharing with you.

Let us look at the recipe now:

Saturday, 24 December 2016


The season of jackfruit has started and it is time to relish the dishes made out of this.  The baby jackfruit thoran also known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in Kerala Household.  Every Kerala house will have the tree of jackfruit, mango in the backyard and there is no need for them to go out and buy the same.

The fruit right from tender to ripe one is used for making thoran, curry, chips and sweet dishes and chakavarati.  Chakkavarati can be stored for a long time and made payasam out of it with coconut milk.

It is yummy and I remember my child hood days that we sit and peel lot of jackfruit bulbs to make the varatti.  Varatti is made with the fruit bulbs boiled, ground and jaggery is added to it to make it very thick along with some ghee so that it does not get spoiled and remain intact for a year definitely.  Before that it will get over.

Coming back to the recipe, I purchase a baby jackfruit, made thoran out of it and there were still 200 gms balance in it.  Hence I thought of trying the Bonda out of it and the Pakoda also.  Today I made both the dishes and really enjoyed  for my breakfast.

There is slight variation in the coating of the bonda as I used an easily available batter in our home.  Let us look at the recipe now:


Wednesday, 6 July 2016


Recently I made curry leaves bhajia using big curry leaves which was lying in the fridge.  Since curry leaves are good for health having medicinal values and properties, I tried this and was quite tasty with the flavour of the leaves.

Normally, we temper the curry leaves and  everyone throw the  same while consuming the dish.  In order to get the maximum benefit of the leaves, I always try to incorporate the same in a paste form so that it is not wasted by throwing it away.

When I made the bhajia, I thought of making the pakode and was hit at home.  My children did not even hesitate to finish it off.

Now let us look at the recipe

Tuesday, 12 April 2016


Tavala adai is the speciality of Tanjavur.    The same is made with rice and lentils.   Either you can use  2 -3 types of lentils or can manage with one.  Normally, it is prepared with tuvar dal but I used the moongdal. 

When I checked with my friend how to make it, I felt that it is going to a tedious job but when I heard the recipe from her, I remembered preparing the  upma kozhukkattai Link here.  I prepare the upma kozhukkattai with tuvar dal and is quite tasty with morukootan, I prefer.   It is somewhat like that only.  Instead of making the balls and steaming it, we have to spread and cook the same like the dosa, adai we make on the tava.

I also presume that it is named Tavala because it is cooked in Tava means the dosa kallu we call in malayalam or tamil.  Tavala panninathu means cooked in tava.  Anyway, it is very easy to prepare and tasty too with hot sambar, rasam  and chutney.

You can also make the powder  made and store it and whenever want, can use it.

Let us look at the recipe now:


Saturday, 9 April 2016


Sandwich is any time snack at our house.  My husband is very fond of bread so also the children.  Even if I give them bread varieties  three times in a day they are happy.   Evening my daughter was hungry and wanted to eat something.  

I had already  planned to make the sandwich hence I boiled and kept the jackfruit seed in the morning while cooking lapsi.  Later on I received call from office that I have to attend office today even though it was a holiday due to exigency of work. AsI had to go to office, I had to drop the plan of making the sandwich during the day.  After coming from office, I made the same as my daughter wanted to eat something in the evening.

Jackfruit is available now plenty as the season is on and the seeds are preserved to make cutlet,  subzi, kheer,  chips, pulinkaripickle, etc.  Since I have posted the subji, pickle etc. in the blog, I thought of making sandwich with it.  Initially, my plan was to make nice balls out of it but due to heat  I dropped the idea and made the sandwich.

Now let us look at the recipe now:

Sunday, 20 March 2016


Khandvi is a Gujarati Snack dish basically made with Besan or gram flour.  I tried the same with moongdal and that too came out well.  Preparation method is the same as like the gram flour and easy to prepare.


Let us look at the recipe now:

Monday, 23 September 2013


Dabeli or Kutchi dabeli or Double roti is a snack food of India.  Originated from the Kutch region of Gujarat, it is a spicy  street food and a snack item with a cup of hot  tea or coffee. It is  made with boiled potatoes mixed with the dabeli masala, garlic chutney, date tamarind chutney then put in the Pav or Bun garnished with nylon sev, onion, roasted masala peanuts.

In Maharashtra, the Vada Pav is famous, similarly, in Gujarat, this delicious dish is famous.  It is not only famous in Gujarat, but in other parts of India also.

If you have the chutney items and masala ready at home, it is an easy dish to make at home.

Let us have a look at the recipe now:


Friday, 19 July 2013

MEDU VADA (Ulunthu vadai, uzhunnu vada)

Hot yummy medu vada with sambar or chutney anytime, we are ready to eat.  My son likes only medu vada. He does not like Dal vada at all. Medu vada is made out of urid dal with some green chilli.  Some people add bits of coconut.  Some add chopped green chilli but i grind the green chilli along with the urid dal as my family members does not like the bite of green chilli in vada.  Let us have a look at the ingredients and method of making this.

medu vada  உ லு ந்து வ டை ഉ ഴു ന്നു വട  मेदु वडा 


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