Archive for the ‘Snacks’ Category

Nachos With Rajma

Tuesday, August 11th, 2015


Corn chips/ Nachos – 16-20
Kidney beans cooked- 2-3 tablespoons
Olive oil- 1 tablespoon
Onion finely chopped – 1/2 medium
Garlic chopped – 1 cloves
Green chilli chopped
White sauce – 2-3 tablespoons
Processed cheese grated – 2 tablespoons

For salsa
Onion finely chopped – 1/2 medium
Yellow capsicum finely chopped – 1/2 medium
Pickled jalapenos finely chopped
Tomato seeded and chopped – 2 large
Fresh coriander leaves chopped
Lemon juice
Sweet chilli sauce – 2 teaspoons

Crush the rajma in a mixer. Heat olive oil in a non-stick pan. Add onion, garlic, green chilli and stir. Add ground rajma and cook till thick. Add salt and mix. Set aside in a bowl.

For the salsa mix together onion, yellow capsicum, jalapeno, tomatoes, fresh coriander leaves, lemon juice and sweet chilli sauce and set aside in a bowl. Preheat oven to 180° C/ 350° F.

Arrange the nachos on a serving platter and heat them slightly in a preheated oven for 1-2 minutes. Put the rajma mixture over them, drizzle white sauce, sprinkle cheese and keep the platter back in the oven and bake till the cheese begins to melt. Take it out of the oven, put the salsa over and serve hot.

Oats Moong Toast

Thursday, April 12th, 2012

For The Topping
1/2 cup soaked and drained green moong dal (split green gram)
1/2 cup quick cooking rolled oats
2 green chillies , finely chopped
1 1/2 cups chopped coriander (dhania)
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste

Other Ingredients
4 whole wheat bread slices
1 1/2 tsp olive oil

For the topping

Combine all ingredients and blend in a mixer to a smooth paste.
Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.

How to proceed

Brush 1/8 tsp of oil on one side of each bread slice.
Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
Place each open sandwich on a non-stick tava (griddle) with the topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
Turn over and cook till the other side turns golden brown in colour.
Cut each toast into 4 equal triangles and serve immediately.

Cheese and Broccoli Tikkis

Friday, January 20th, 2012


1 tsp olive oil
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 tsp finely chopped broccoli
salt to taste
1/2 cup boiled and grated potatoes
2 tbsp grated mozzrella cheese
1/4 cup whole wheat bread crumbs for coating
2 tsp olive oil for cooking


Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
Remove from the flame, add the potatoes and cheese and mix well. Keep aside to cool.
Divide the mixture into 4 equal portions and shape each portion into flat tikkis. Alternatively make tikkis of desired shapes using different moulds as shown in the picture.
Roll each tikki in the bread crumbs and keep aside.
Heat a non-stick pan and cook each tikki using ½ tsp of oil till it turns golden brown on both the sides.

Crispy Roasted Cauliflower

Saturday, January 7th, 2012


1/2 head cauliflower florets
1 tablespoon olive oil
Coarse salt
Red chile flakes


Heat oven to 425 degrees.

On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.

Sprinkle with red chili flakes.

Makai ka Dhokla

Wednesday, November 30th, 2011


1 cup maize flour (makai ka atta)
1/2 cup sour low fat curds
1/2 cup sweet corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tsp lemon juice
1 tsp fruit salt
1 tsp oil
salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tsp oil

Other Ingredients
1/2 tsp oil for greasing

For The Garnish
1 tbsp chopped coriander (dhania)

For Serving
coriander (dhania) chutney


Combine the maize flour and sour curds with ½ cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6″) diameter thali. Steam for 15 to 20 minutes.
For the tempering heat the oil, add the mustard seeds, sesame seeds and asafoetida and fry till the mustard seeds crackle. Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander and cut into pieces.
Serve hot with the coriander garlic chutney.

Steamed Spinach Dumplings

Wednesday, June 29th, 2011


…4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoons bengal gram flour (besan)
2 tablespoons semolina (rava)
2 teaspoons each of chopped ginger and garlic
4 green chillies chopped fine
1 teaspoon cumin seeds
½ teaspoon each of turmeric powder and soda bi-carb
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1 tablespoon fresh cream
2 tablespoons oil
salt and pepper to taste


Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
Divide the dough into portions and make a thin long roll with each portion.
Steam for about 20 minutes.
Cool and cut into slices.
To have crisp spinach dumplings, deep fry the slices to a golden brown color.


Thursday, January 20th, 2011

Carrots, coarsely grated 2 cups
Eggs 3
Sugar 1/2 cup
Whole wheat flour (atta) 3/4 cup
Cinnamon powder 1/2 teaspoon
Salt 1/4 teaspoon
Baking powder 1/4 teaspoon
Soda bicarbonate 1/2 teaspoon
Oil 2 tablespoons

Preheat the oven to 180°C / 350°F. Break the eggs into a bowl, add sugar and beat with a hand blender till light and frothy. Sift whole wheat flour, cinnamon powder, salt, baking powder and baking soda into the bowl and mix. Add carrots and mix. Add oil and mix. Pour the batter into a heart shaped silicone mould. Bake in the preheated oven for about forty to forty five minutes. Take the mould out of the oven and set aside to cool. Demould when cooled, cut into slices and serv

Bajra Methi Khakhras

Thursday, January 20th, 2011

1/2 cup bajra (black millet) flour
1/3 cup ragi (nachni / red millet) flour
2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp finely chopped green chillies
3 tbsp finely chopped fenugreek (methi) leaves
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste

Other Ingredients
2 1/2 tsp ghee for cooking


1. Combine all the ingredients and knead to make a soft dough using enough water.
2. Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5″) diameter thin circle.
3. Cook 1 circle on a tava (griddle) on both sides using a little ghee until light pink spots appear.
4. With the help of a folded muslin cloth, press the khakhra from all the sides and cook over a slow flame till it is crisp.
5. Repeat with remaining circles to make 4 more khakhras.
6. Cool completely and serve.

Baked Tofu

Saturday, October 2nd, 2010


* 1 brick firm tofu

* 4 tsp. dijon mustard

* 1/2 cup soy sauce

* 4 cloves garlic, minced


1. Whisk together mustard, soy sauce and garlic

2. Cut the tofu into 1/2-inch thick slices

3. Pour the marinade over the tofu and mix gently to cover

4. Place tofu on a baking sheet and bake at 350 degrees until brown and firm (about 10 minutes)

5. Serve warm or let cool. Can be severed with cabbage & pomegranate salad.


Wednesday, August 11th, 2010

Healthy, delicious and oh-so-simple to make… the corn bhel will rule the roost as one of the all time favourite snack!

Preparation Time : 15 mins.
Cooking Time : 5 mins.

Serves 4.

1½ cups boiled tender corn kernels
2 medium potatoes, boiled and cut into cubes
1 teaspoon cumin seeds (jeera)
½ cup chopped onions
1 to 2 green chillies, chopped
a pinch asafoetida (hing)
½ cup chopped tomatoes
juice of ½ lemon
2 tablespoons chopped coriander
1 teaspoon sugar
1 teaspoon oil
salt to taste
For the garnish
2 tablespoons chopped coriander
1. Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
2. Add the onions, green chillies, asafoetida and sauté for 2 to 3 minutes, till the onions are translucent.
3. Add the tomatoes, corn, potatoes, lemon juice, coriander, sugar and salt and mix well.
4. Garnish with the coriander and serve immediately.