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

Sunday, 30 July 2017


Khaman dhokla is basically made with gram flour.  A sweet , tangy super soft fluffy dish can be enjoyed at any time of the day with mint and sweet chutney. Gujarat's   famous dish anytime you can relish.

There are various ways of preparing it with curd etc, here I am sharing my friend Rinku's method of preparing this lovely dish.

My daughter and I am very fond of this dish and I make it very often. I also prepare the dhokla with rava,  idli batter etc.

Now let us look at the recipe now:

Wednesday, 12 July 2017


I have alrealdy posted how to make( morkali. click here) I tried the same with Rava, suji also came out very nicely.

The process is same only replacing the rice flour with rava.  Let us look at the recipe now:

Sunday, 2 July 2017


Mor kali   or Mor Kuzhu is an authentic traditional,yester years recipe which is almost a forgotten dish.  I thought of reviving the memory of this traditional recipe. Those who have tasted this will definitely love to make this. The younger generation who have not got the opportunity to taste this dish must try as it is very easy to make and quite healthy dish. I am giving here my mother's  method minus the coconut bits as my husband does not like coconut in it and my mother in law prepare without coconut.

It is prepared with the rice batter which is kept overnight for fermenting for the tangy taste. Another method is very easy with rice flour and butter milk.   By adopting this  method, you can make it within 10-15 minutes and serve. If you have unexpected guests at home, this recipe is handy provided you have curd and rice flour at home.

 You do not need any side dish for this and can be taken as it is. If required, you can have any pickle specially with vadu manga water.  This is a very healthy dish which will  satisfy your hunger cravings immediately. 

This can be prepared  when you have mid-morning or mid-afternoon cravings in between meals.  I am giving two methods here with Rice batter and Rice flour and curd.

Let us look at the recipe now:  video: Mor Kali      

Related post:  Rava mor kali

Sunday, 5 March 2017

POTATO VADA a different version

Potato vada  or Batata vada is a street side snack of Mumbai and liked by all.  Potato vada along with a pav, red and green chutney is a yummy snack which fill your stomach.  Can have with a cup of tea or coffee.  The potato masala is made into small balls and dipped in gram flour batter and deep fried.  The real vada is made as mentioned in the vada pav recipe.

Here I am presenting a different method of making this vada.  Instead of dipping the same in the gram flour batter, the gram flour is mixed with the potato masala and deep fried.

I am sure you will like this version too as it is very delicious.

Now let us look at the recipe:


Saturday, 18 February 2017


Panch means five.  Mixing up of five varieties of dal and making a dish out of it.  The panchmel dal vadi is made out of five dals viz. urid, chana, masoor, moong and tuvar.  We make adai mixing up of dals with rice and is prepared on the tava.  the same batter can be steamed, cut and served along with chutney or sambhar.  The same can be fried too.

This vaid is also similar to that style.  Grind it,  by adding some spice in it, steam it, cut it and serve as it is with chutney or deep fry and serve.  

Normally, we make kothmir vadi with the gram flour and the process is steaming, cutting and shallow frying or deep frying.  The method of preparation is similar to that only.

This is a healthy dish as most of the dals are used in it.  A snack item which can be prepared and keep it in fridge one day ahead and can be fried the next day when you want it.

You can also add onion, carrots, crushed green peas, coconut, peanut in the batter.  Pinch out some and deep fry.  another way of preparation.

So let us look at the recipe now:

Monday, 26 December 2016


Mysore Bonda is prepared either with maida or ulundu i.e. urad dal.  You do not worry about making this bonda with ulund because when you are grinding for idli or dosa, bit extra urid can be put and grind it.  But the batter should be like the medu vada batter and should not go extra water in it.  

I used to make this bonda without adding any other stuff like the ingredients we add for the mysore bonda.  Here I would like to give you a tip - in case the batter has extra water in it, just add bit of rice flour and rava and keep in fridge, which will absorb the extra water in it.

coming back to the recipe, I made today the mysore bonda with urid dal.  As I said, while grinding for idli, I had taken out some urid batter and kept aside.  I used that only for making the bonda.

It is an easy snack item which can be served with chutney or sambar.  My children would be happy to serve it along with sauce.

Let us look at the recipe now:  video

maida mysore bonda will be posted shortly.

Friday, 2 September 2016


I have already posted patra or alu vadi it is known as.  Recently I posted the same  made with pumpkin leaves. 

As I was sharing the recipe with my friend Shubha, she said that they make alu vadi with tuvar dal paste which was quite interesting.  Since I was having  a bunch of  pumpkin leaves with me, I tried my hand on it and was a hit.  The tuvar dal paste  is made for  preparing usli with French beans or any other vegetables like carrot etc.  

Basically, the alu vadi is prepared with gram flour paste with spices and jaggery, I thought for a change will try this version and was liked by everyone at home.

It is a very good snack item any time and you will also love it after trying your hand on this.  If you want a spicy version, do not add jaggery.

Let  us look at the recipe now.

Thursday, 1 September 2016


We make Patra with aloo leaves also known as Colacasia leaves, arbi leaves etc.  In Malayalam, we call it as Chembu Elai.  With this leaves, we make pulikootu, masiyal etc.

Patra is a Gujarati snack item made with this leaves and is quite tasty.  However, it is popular in Maharashtra also known as Alu Vadi.  it is made with spicy besan batter and tossed with sesame seeds and mustard seeds.   We can either deep fry or tava fry and serve it as it is or with chutneys, sauce etc.

Similarly, I tried the patra with Pumpkin leaves and turned out very nicely though it was my first attempt to make this today.

Most of the people are not aware that the pumpkin leaves are edible and can make various dishes out of it because it is not easily available in cities.  These are available in villages and village people make various dishes out of this and also with payar leaves (chowli leaves).  

 This snack can be served at any time.  After steaming, cool it and keep it in fridge,  you can use it within 2 days.  It remains in fridge for a week but I prefer to finish it off as soon as it is made.

Now let us look at the recipe :

Sunday, 19 June 2016


Pazham pori or Banana fritters are made with Ripe  Nendran Pazham.  This banana is available plenty in Kerala and this is a lovely snack enjoyed with a cup of tea. 

Similarly, we can make the pazham pori with ripe jackfruit also.  Yesterday I happened to buy a small jackfruit as it was plenty in the market due to Vat Poornima today.  I was thinking of making the pazham pori with jack fruit since long but could not make it.  The reason behind is that myself and my children are very fond of jack fruit and as soon I bring it home, it is finished within seconds.

Since I had enough jackfruit and only myself and my daughter were there to have the entire fruit, I thought of making the fritters with it.   It is dipped in the batter and deep fried and served along with a cup of tea or coffee.  Video link here

Let us look at the recipe now:

Saturday, 11 June 2016


Baby corns can be eaten as it is when it is tender.  I just love to eat as it is.  If I want to make something out of it, I must get two packets otherwise I will end up eating the whole stuff as it is and there wont be anything to make the dish.

Corn cobs are roasted in coal, apply nimbu salt mirch masala on it and have. It is yum.

Baby corn can be used to make salad, subzi, bhajia etc.  This photo graph was in my folder since two years and I totally forgot about it.  Today I was searching the folders one by one for rangoli, I found the same and checked the blog whether I posted the same or not and it was not there. Hence I decided to post the same now.  

Reason for posting this at the right time as the rainy season is going to start and you will enjoy this hot bhajia along with a cup of tea or coffee definitely.

Let us look at the recipe now:

Wednesday, 9 March 2016


Khandvi rolls are favorite snack dish of my husband and children.  Whenever, we pass by the shop TIP TOP, we never miss buying this stuff and the Alu vadi.

This is a popular Gujarati dish made out of gram flour and butter milk.  I never made an attempt to make this khandvi at home since I thought it will be a difficult task.  But somehow, I made up my mind and thought of trying it.  I have gujarati and marwadi friends and asked for the recipe as they know well about it.

They happily shared the recipe with me as they know that I am having a blog and the next post will be this recipe in my blog.

After learning the same, I made it four or five times and it came out well.  Infact when I  made the same for the first time, it came out well but the rolls were bit thick.  Then I decided to practice it and made four or five times.  Today, I shared the same with my friends and they all said that it came out well.

Now I am confident of making this stuff and need not go to TIP TOP as I found the same very easy to make.  Infact I have to try with only half cup of gram flour as it is sufficient for my husband and children.

Now let us look at the recipe now:


Sunday, 6 March 2016


Paneer potato bonda is a very tasty snack item.  I had one potato boiled and more than 50 gms paneer with me.  My daughter wanted to eat the chilli bhajia so I had made some besan batter for making the bhajia.

Since there were some left over batter, I thought of trying this bonda.  It was really awesome when I served it bot with some tomato sauce over a cup of tea or coffee.

Very easy to make with available ingredients at home.  So let us look at the recipe now:
paneer potato bonda

Saturday, 5 March 2016


Spicy snacks with a cup of tea/coffee during the rainy season is always welcome.  But normal days also, you can enjoy the snacks with the coffee/tea.

I am always in search of new snack recipes which can be made easily withe the available ingredients at home.

I was having four slices of bread so thought of making this vada.  Mix up of few ingredients  here and there makes an innovative recipe and  that is the best one you must have made in a hurry sometimes.

Let us look at the recipe now:
bread vada

Friday, 4 March 2016


Methi Pohe Vade is  made with left over Kanda Poha which I had in the fridge.  Since I do not wan to waste it, I thought of making something out of it.

I had some methi leaves in the fridge and I made use of that to make this YUMMY Methi Pohe Vade.  It is a nice snack along with a cup of hot coffeee/tea.  Sometimes, with the left over items, we can make some innovative dishes.

This post is lying in my draft since July 2015 and today only I realised that I have not posted it.

Let us look at the recipe now:

Tuesday, 26 January 2016


Upma is served for breakfast as well as in the evening along with a cup of tea or coffee.  We make various kinds of upma viz. suji, lapsi etc.  Since I was bored of eating the regular stuff, I thought of making the kurmura upma.  It is pending since long in my list so I tried this and was quite tasty.

Other varieties of upma:
vari tandulachi upma
vegetable upma
adai upma
methi leaves upma
sevai rava upma
tomato upma
bread semiya upma
kuthiravali rava upma
roti upma
sabudana khichadi


Sunday, 3 January 2016


My first post of 2016.

A healthy item called Banana stem.

Health benefits of the juice:  Apart from helping to remove the stones from gall bladder, it also helps in reducing the weight, hyper acidity, people who are suffering from constipation, for diabetic patients and effective fro treating urinary tract infections.

Since it is bit time consuming to clean and cut the same, you can cut and store the same in fridge by putting it in the butter milk.  But I recommend always use fresh ones.

Banana stem has got many health benefits, the most important one is to prevent the kidney stone.  If you take juice of the same in the empty stomach, you will be relieved from the trouble of kidney stone.

We can make various dishes out of this.  Since so many days, I wanted to make bhajia out of this.  recently I made sabudana banana stem vada.  we can make poriyal,pachadi, raita etc. out of this.  We also use this for making killu karuvadam.

video is already uploaded. Link is Vazhathandu Bhajia

 banana stem sambharbanana stem chutney,  banana stem kofta kadhi, banana stem kofta sambhar, banana stem thoran

Wednesday, 2 December 2015


The flavour of suva bhaji or dill leaves is amazing.  All will not like it at first sight but once you start tasting the same, you will definitely add the same in your weekly dish.  One of my neighbour gave me the subzi for the first time and I was bit reluctant to eat.  She told me it is good for my acidity and gas problem, I dared to eat it and really liked it.  Since then, I make it atleast once in a week for myself (all other members of the family says no to it).

It is one of the subzi I make for ganpati without fail on the second day.

Sunday, 15 November 2015


Normally, when we have left over idli/dosa batter, we always used to make kuzhipaniyaram for snacks in the evening to serve along with hot coffee or tea.

I was having a brinjal in the fridge and wanted to use the same so decided to make the subzi out of it and make the kuzhipaniyaram stuffed with the subzi.  It was awesome when served along with coconut chutney.

Basically I do not write much about the recipes as I am very lazy to sit and write also have no much time to spare.  Hence I am directing you to the recipe straightaway to try the same.  I am unable to trace the picture of uttappam and kuzhipaniyaram as it was done few months ago.  Have to search for it. shall post the pictures soon.

I am sure you will enjoy this.

Saturday, 15 August 2015


RAVA DHOKLA is an easy recipe shared with me by  SARASWATI.  It was easy to prepare and tasted good.    She shared the recipe with me recently  and I prepared the next day.    Dhokla is a steamed dish prepared by Gujaratis.  You can add veggies if you wish to make it more healthy.

Saturday, 30 May 2015


Bread items are always welcome in our house.  whether it is bread burji, bread omlette, bread pakoda, bread rolls or bread upma.  I was not very fond of bread items till such time I got married.  When I had the bread upma for the first time, I did not like it.  then I got used to it and it is part of our breakfast menu atleast once in a month.

Actually I wanted to make pizza and the pizza spread was not there.  Then the chutney was in the fridge so thought of making sandwich out of it and was very successful.


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