Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Wednesday, 9 June 2010

Majjige Kodubale

Majjige kodubale is similar to  peragu poori of  Andra. This can be served as breakfast as well as snacks.They are crispy and yummy...Lovely served with coconut chutney.This is  dish popular of vyshya community of karnataka.


Rice flour -1cup
Sour buttermilk(Huli majjige)-2cups
Onion-1 small,finely chopped
Green chillies-2-3,finely chopped
Cumin seeds-1tsp
Curry leaves-1 sprig,finely chopped
Chopped coriander-2tbsp
Salt to taste
Oil for frying

Take buttermilk in a sauce pan,add  all the ingredients to buttermilk except rice flour,mix well.
Put the  pan on a heat and bring the buttermilk to boil,now add rice flour part by part with stirring cook until 
all the dough come together,take out from the heat,leave it to cool for a while (not too cool).When the dough is still warm Knead the dough with little oil until it becomes smooth.Now take lemon size ball and roll a tube evenly  and join the ends like ring(Kodubale or bangle shape),follow the same for the rest of the dough.
Heat a  oil in a kadai and deep fry the kodubale's on a medium flame.Drain excess oil on  paper towel.
Serve hot with coconut chutney.

Friday, 14 May 2010

Apricot Bars

Dried apricots,chopped-175g
Unsweetened orange juice-4tbsp
Semolina flour or fine semolina-50g
Plain flour-125g+2tbsp

1.Cook chopped apricots with orange juice in a pan and simmer for 5 minutes,drain if the juice is not absorbed by the fruit.
2.Heat the margarine and honey in a pan until melted,add semolina and plain flour and mix well.
3.Lightly grease a small square cake tin or loaf tin,press half of the semolina mixture into the base of the prepared tin.
4.Spoon on the fruit mixture evenly and top with the remaining semolina mixture,covering the fruit completely.
5.Bake at 200'C/400'F/Gas6 for 35minutes until risen and golden brown.
6.Cool for 5 minutes in the tin, then cut into bars,again leave the bars to cool on a wire rack completely and serve.

Thursday, 1 April 2010

Tortilla Wheels With Tomato Salsa

This is a yummy recipe i got it from Very Vegetarian Cook Book,a real treat for vegetarians.I prepared this dish several times before,i thought of sharing my favourite recipe for this Easter with you guys!.In original recipe it is served with pineapple salsa,but i personaly liked to serve this with tomato salsa than pineapple salsa,it taste better with tortilla wheels.This is a fine finger food. Enjoy the long weekend!!! "Happy Easter" to all of u!!!

                                 Stack them one on another
                                unwrap and cut into slices
cream cheese-150g
greenchilli,chopped -1
fresh coriander leaves,chopped -2tbsp
tomatoes-4,deseeded and finely chopped
spring onions-4,finely chopped
red or yellow pepper-1,deseeded and finely chopped
cheddar cheese,grated-125g
salt and black pepper to taste
flour tortilla's-8

1.Beat the cream cheese until smooth and  add all other ingredients for filling
mixell and season to taste with salt and blackpepper.
2.Divide the mixture among tortilla's,spread it each tortilla on top
of another.
3.Making four stacks of two,then rollthem up tightly,cover in cling film and chill
for atleast 2 hours.
4.Preheat the oven to 200'C/400'F/Gas6,unwrap the tortilla's and trim away the ends
and then cut each roll into eight slices.
5.Place on baking sheets and bake for 15-20minutes until golden brown.
6.Serve with tomato salsa.

Tomato Salsa

Hard ripen tomatoes (Chopped) - 4
Red onions - 1 medium
Coriander - 2 tbsp
Garlic - 2 cloves
Pickled jalapenos - 1tsp
Lemon juice - 1tbsp
Salt and Black pepper to taste
Olive oil - 1 tbsp
Blend all the ingredients except oil, in a blender to a fine puree.
Heat a olive oil in a pan,add the puree cook until it nearly thickens,
remove from the heat, leave to cool.
Serve chilled with  tortilla wheels.

Saturday, 27 February 2010

Potato Wedges Indian Style


Big Potatoes-3


Blackpepper to taste



salt to taste


1.Wash and cut potatoes into medium sized wedges,coat the wedges in oil and bake for 20-25
minutes in preheated oven at 200'C until golden brown.

2.Remove from the oven toss with blackpepper,amchoorpowder,chaatmasala and salt.

3.Serve hot with lemon wedges.

Thursday, 17 December 2009

Iyengar Bakery Toast

Iyengars bakery's are found every where in south karnataka,especially in Banglore,Tumkur,Mysore and Mandya.
They have introduced some fine delicacies like vegetable puffs,potato buns,dilkush,honey cake ,biscuits and cookies like benne biscattu,kobari biscattu and many more..Toast is one of them which is very simple and easy to make...


Carrots- 1 medium,grated

Onion - 1 medium ,finely chopped

Green / red chillies - 2

Coriander (chopped) - 1 tbsp

Tomato- 1,finely chopped

Mustard - 1/2 tsp



Chilli powder - 1/2 tsp

Lemon juice-1tbsp

Oil - 2 tsp

Salt to taste

White bread slices-6,lightly toasted

Oil for frying


Heat oil in a frying pan, add mustard and jeera when it splutters
add onions, chillies and tomato fry until onions and tomato become soft.
Add turmeric,chilli powder fry for a second.Now add grated carrot fry for a minute
Add salt to taste and sprinkle lemonjuice and coriander,close the lid and cook in a low flame for 5 mins.
Take a tbsp of carrot mixture spread on toasted slices.Heat a tava,place stuffed bread slices on tava, two at a time,spinkle little oil around the slices until the base becomes crisp and brown.serve hot with coffee.

Tuesday, 8 December 2009

Masala corn butta(Musukina jola)




Lemon juice-1/2lemon

Salt to taste



Corn buttas-2


Grind redchillies,garlic,peppercorns,jeera,lemonjuice and salt into fine paste.

Apply the paste on the buttas.leave it for half an hour to marinade.

Preheat the grill to 200'c.

Place the buttas under the grill till it become brownish on one side,

Turn another side and cook untill becomes brownish.

It will take 10 minutes on each side to cook.

Sunday, 13 September 2009

Vegetable/Tarakari Bajji


Ajwain(oma kalu)-1/2tsp
Salt to taste

Vegetables used are:

Potato,plaintain(balekaayi) and onion,each thinly sliced into roundels.


Mix the besan, jeera,ajwain,kalonji, water, chillipowder,sodabicarb and salt in a bowl, beat till smooth. Leave this batter aside for half an hour.

Heat the cooking oil in a deep pan.

Take vegetable slice one by one, dip into the besan batter and deep-fry till golden brown

Place the bajji's on paper towels to absorb excess oil.

serve with tomato ketchup or green chutney.

NOTE:Vegetables like ridgegourd,bananapeppers bajji's can be prepared in the same manner.

While serving sprinkle chaat masala if you like.

Saturday, 2 May 2009

Vegetable cutlet

Potatoes -2
Carrot ,chopped-1
Spinach,,chopped 1/2cup
Coriander chopped-1/2cup
Moong sprouts-1/2cup
Green chillies-2
Onion ,chopped- 2
Gingergarlic paste-1tsp
Lemon juice-1tbsp
Chilli powder-1tsp
Dhaniya powder-1tsp
Pepper powder-1/2tsp
Garam masala-1/2tsp
Jeera powder-1/2tsp
Chaat masala-1/2tsp
Corn flour-1 or 2tbsp
Salt to taste
Bread crumbs- as required

  1. Boil the potatoes,carrot,beans,moong sprouts in a pressure cooker
  2. Peel the potatoes and mash them.
  3. In a kadai heat oil ,fry onions,green chillies,gingergarlic paste, to golden brown colour.
  4. Add boiled vegetables ,all masalas,cornflour mix well.
  5. Add mashed potatoes,salt mix well.
  6. Make a lemon sized balls and roll them in a breadcrumbs .
  7. Flatten and give them desired shape.
  8. Shallow fry them on tawa on both sides.
Serve with green chutney.

Thursday, 23 April 2009

Crispy Potatoes Wedges

Chunky big potatoes – 2Garlic pods crushed-2
Italian herbs – 1 tsp Olive oil – 1 tsp
Chilli Flakes – ½ tsp
Salt and pepper to taste

1. Wash the potatoes and dry them with paper towels
2. Cut length wise
3. Mix all the other ingredients and add potatoes slices and mix well.
4. Place them on a baking tray and bake in a pre heated oven at 200' C for 30 minutes

Serve with mayonnaise or Sour cream

Sunday, 15 March 2009

Crispy Vegetables

Rice flour - 1/2 cup
Corn flour - 1 tbsp
Potatoes (sliced) - 1
Broccoli florets -10
Chaat masala
Chilli powder to taste
Salt to taste

  1. Mix rice flour, corn flour, chilli powder and salt
  2. Mix the vegetables with above mixture sprinkle little water
  3. Deep fry the vegetables in hot oil
  4. remove on paper towel; sprinkle chaat masala on top
Good for tea time snacks