Snacks1

Chocolate Core Buns

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Buns are a favorite tea time snacks of many of us. Today I have prepared some buns to compliment our evening tea. It is very easy to make, only thing we have to be careful about is, with the measurements of the ingredients and the texture of the dough. I have used Eno in place of dry yeast for making the buns for the first time and the result was excellent perfectly baked buns. So, I would suggest you to try out the recipe for once and am sure that you will love them. To make the Buns more interesting especially for my child, I have put some chocolate in the core of the buns.
So, lets quickly take a look at the recipe for Chocolate Core Buns.

Ingredients

All purpose flour or Maida 1 cup measuring 400 ml
Chocolate chopped or broken to small pieces or chocolate chips, as per need
Milk about 1 tbsp
Curd 3 tbsp
Eno 1 and ½ tsp
Sugar powder 1 and ½ tsp
Salt ½ tsp + 3 to 4 tbsp
Oil 3 tbsp

Procedure

• Sieve and take the Flour in a mixing bowl. Into it add ½ tsp salt, powder sugar, Eno, curd and mix well
• Now add water little by little and knead the flour for about 10 to 12 minutes to make a tight dough
• Next, add oil and again knead the dough for another 7 to 10 minutes. Your final resulting dough should have become very soft by this time
• Grease a small baking tray with some oil and keep ready
• Now divide the dough into 5 or 6 equal portions as per your choice.
• Take 1 portion of dough at a time and give it a spherical shape by rolling it between your palms.
• Make a small hole in the centre of the dough ball and put sufficient amount of chocolate into it. Seal the hole and again roll it back to a spherical shape and place it on the oil greased tray
• Follow the same process for all the portions of dough and place them on the tray
• Now take a heavy bottomed cooking vessel with cover and pre heat it at minimum flames for about 5 minutes
• After five minutes, add the remaining salt to the vessel and spread evenly. Place a small stand if available or any small steel lid of a container at the centre of the vessel, and place the tray on it
• Brush some milk on the buns and then cover
• Bake the buns at minimum flames for 40 to 45 minutes. After the baking is done allow these to cool down a little and then take them out in a tray or plate
• Chocolate Core Buns are ready to be served. Top it with some hot chocolate sauce and enjoy.

Churmur

Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!

Chaats are all time favourite evening snacks of many of us. In my early post I have shared the recipe for Aloo Kabli which is a popular chaat sold by the street side chaat selling vendors in Bengal. Today I am sharing the recipe for Churmur which is another aloo chaat quite similar to that of Aloo Kabli with a slight difference.

So, let’s take a look at the recipe for Churmur.

Ingredients

Potatoes 2 medium sized, cooked and cut into thin small dices

Onion 1 medium sized, sliced

Green chilli 2 or 3, chopped

Cucumber 1/2 of a small sized, chopped

Dried yellow peas 1/4 of a small cup, soaked for about 4 hours

Bengal gram 1/4 of a small cup, soaked for about 4 hours

Panipuri shells about 20 to 25

Dry red chilli whole 3

Cumin seeds 2 tsp

Black salt as per taste

Chaat masala 1 tsp

Tamarind water 1/4 of a small cup

Procedure

  • Pressure cook the yellow peas and Bengal gram with a little bit of salt and a cup of water to one whistle at maximum flames and then release pressure. Strain out the water and keep the cooked peas aside
  • Dry roast the whole dry red chilli and cumin seeds and then grind them to a powder.
  • In a mixing bowl add all the ingredients except the panipuri shells, and mix well
  • Finally break and add the panipuri shells and again mix well
  • Churmur is ready to be served. Add a little more tamarind water if you like and enjoy.

phuchka

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
My mouth starts salivating hearing just one word……’Phuchka’. Phucka or Panipuri or Golgappa, whatever you say is that snacks which most of the people from all parts of our country, loves to eat. Its water could be made in different ways using different ingredients but today I am sharing Phuchka recipe with bengal street side Phuchka vendor style tamarind water.
Though we love Phuchka so much, we most of the time hesitate to take it from the Phuchka selling vendors for their unhygienic way of making these. So, make these at your home and enjoy them fully without any concerns. You can make the Phuchka shells at your home, whose recipe I will share in my later posts, or you can also purchase the readymade from the grocer’s shop.
So, lets go through the recipe for making Phuchka

Ingredients

Phuchka/Panipuri/Golgappa shells 40

For making the aloo filling:

2 medium sized potatoes cooked
Green chillies 4 or 5
Whole dry red chilli 4
Cumin seeds 2 tsp
Coriander seeds 2 tsp
Onion 1 medium sized chopped
Bengal gram 1/4th cup soaked overnight
Dried yellow pea 1/4th cup soaked overnight
Chat masala 2 tsp
Black salt 1 tsp
Salt as per taste

For making the tamarind water:

Tamarind pulp 2 tbsp soaked in 1 cup water for about 1 hour
Water 3 to 4 cups
Juice of 1 lemon
Black salt ½ tbsp
Salt as per taste

( Cup size 120 ml is used for measurement )

Procedure

• Pressure cook the bengal gram, dried yellow peas and green chillies to 1 whistle at high flames and then release pressure
• Strain out the water from the pressure cooker and keep the remaining ingredients aside
• Dry roast the whole dry red chilli, cumin seeds, coriander seeds and then grind them to a fine powder
• In a mixing bowl, mash and add the cooked potatoes, onion, cooked green chillies, chat masala, black salt, salt, 1 tbsp of prepared spice powder and mix them well with your hands
• Add the cooked bengal gram and yellow peas to the potato mixture and again mix well
• Squeeze the tamarind pulp in the water in which it was soaked and then throw out the pulp
• To this add the remaining water, juice of a lemon, black salt, salt and stir and mix well
• Now prick one Phuchka with you thumb, put enough aloo mixture into it and then add enough tamarind water and enjoy your Phuchka sitting back at home.

Masala aloo bhare khasta kachori

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Khasta kachori is a wonderful tea time snacks. Khasta kachoris are stuffed kachoris which are generally stuffed with lentils but at home you can stuff it with any filling of your choice. Today I have stuffed these kachoris with masala potato. I prepare a special roasted mixed spices powder to make the masala aloo and also add it in the tamarind chutney and other dishes, which i will share in my later posts.
So, lets take a look at the recipe for making masala aloo bhare khasta kachori.

Ingredients

For making the dough

All purpose flour or maida 4 tbsp
Gram flour or besan 1 and ½ tbsp
Melted ghee 1 and ½ tbsp
Salt asper taste
Fennel seeds ½ tsp

For making the filling

Potatoes 2 medium sized cooked
Onion 1 medium sized sliced
Green chillies 3 or 4 chopped
Asafoetida or hing 1/4th tsp
Roasted mixed spices powder ½ tbsp
Dry mango powder 1 tsp
Red chilli powder 1 tsp
Salt asper taste
Oil 1 tbsp + enough oil for deep frying the kachoris

Procedure

• Take all the ingredients under heading ‘for making dough’, in a mixing bowl. Rub and mix well with your hands until the flour mixture could form dry lumps and easily broken with little pressure.
• Now add water little by little and knead the flour to a firm dough, not too soft. Brush some ghee or oil on top of the dough and keep in an air tight container for about ½ an hour
• Heat 1 tbsp oil in a pan at medium flames. Once heated, add asafoetida and sauté for few seconds.
• Add the sliced onion, green chillies and stir and fry until the onions turn golden brown in colour
• Mash the cooked potatoes and add them to the pan. Stir and mix well with the frying onions
• Add the roasted mixed spice powder, dry mango powder, red chilli powder and salt and mix well
• Now switch off the flames and allow the potato mixture to cool down
• Take the dough out and knead it once more for few seconds. Make 5 equal portions of the dough and give them the shape of a ball by rolling between your palms
• Take 1 dough ball at a time and keep the remaining balls covered. Pressing lightly with your thumbs in the centre of the ball give it the shape of a bowl
• Now place sufficient amount of the potato mixture in the dough bowl and seal the edges, in the same way you seal the edges for making stuffed parantha
• Now pressing with the thumbs lightly, flatten the stuffed dough balls a little to form the kachori
• Following the above procedure make all the kachoris and keep aside
• Take enough oil in a kadhai to deep fry the kachoris at minimum flames. Once the oil gets heated up a little, gently drop in the kachoris and deep fry until they turns light golden brown from both sides. Remember not to make the oil too hot before adding the kachoris.
• Frying the kachoris in less hot oil is an important step to make khasta kachoris
• Once fried, take out the kachoris onto a serving plate and serve the hot masala aloo bhare khasta kachori with tamarind chutney and enjoy.

Peyaji ( onion pakora)

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Onion pakora is quite a popular pakora sold at shops and also made at home. People of all regions of our country is familiar to this pakora. Onion pakora at our place is known as peyaji. At shops these pakoras are made with besan i.e. gram flour but at home I make it with masoor dal Or red lentil paste and it tastes much better. So, I would suggest you to try this recipe once and I hope you will love it.

Let’s go through the recipe for peyaji or onion pakora.

Ingredients

Masoor dal or red lentils ½ cup soaked for 2 hours
Onion 2 medium sized, thinly sliced
Green chillies 2 or 3
Ginger ½” piece
Kashmiri red chilli powder 2 tsp
Salt as per taste
Oil enough for deep frying the pakoras

Procedure

• Grind the lentils along with the green chillies and ginger to make a coarse texture paste. Do not add water while grinding
• In a mixing bowl, take lentil paste, sliced onion, salt as per taste, Kashmiri red chilli powder and mix all the ingredients well
• Heat oil in a kadhai at medium high flames. Once heated, reduce the flames to medium low.
• Take small portions of the mixture and gently drop in the hot oil.
• Fry the pakoras from both sides until they turn golden brown in colour.
• Strain out the pakoras from the oil and serve it hot with steaming hot tea and enjoy.

Aloo kabli ( potato chaat )

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Aloo kabli is a popular potato chaat sold by street side vendors in Bengal. I love this chaat and really miss it sitting back in Bangalore. So, yesterday I thought of making it at home and enjoyed Bengal in Bangalore.
So let’s go through the simple recipe to make aloo kabli.

Ingredients

Potato 1 large, pressure cooked to 4 whistles at high flames
Bengal gram 1/4th cup, soaked overnight
Dried yellow peas 1/4th cup, soaked overnight
Panipuri shells 4 or 5
Onion 1 small sliced
Green chillies 2 or 3 chopped
Tamarind pulp 1/4th cup, soaked for an hour in 1/4th cup water
Dry red chilli 2 or 3
Cumin seeds 1 tsp heaped
Salt as per taste
Black salt 1 tsp

Procedure

• Dice the potato to small thin pieces
• Pressure cook the bengal gram and dry yellow peas to 1 whistle at high flames
• Dry roast the red chillies and cumin seeds together at low flames for about a minute and let them cool down. Once cooled, grind them to a fine powder
• Squeeze and mix the tamarind pulp with the soaked in water and then strain the tamarind water through a strainer and keep aside
• Now in a mixing bowl, take the diced potatoes, boiled Bengal gram and yellow peas, sliced onion, chopped green chillies, 1 tsp of the chilli cumin powder, a little bit of salt, black salt and mix all the ingredients well
• Then add the tamarind water as per your taste and again give a good mix
• Aloo kabli is ready to be served. Serve it in small bowls, break and add the panipuri shells on top of the chaat and enjoy.

Cabbage pakora

Hello friends! Welcome back to my space Dish Of Delight once again!

On Sundays I feel too lazy to spend much time in kitchen. So, I generally pick out some easy recipes which I can prepare quickly and enjoy most of the time with my family. So, today I am sharing a cabbage pakora recipe which takes less time to prepare but tastes delicious. So let’s checkout the recipe.

Ingredients

Shredded cabbage 2 cups

Sliced onion 1/2 cup

Chopped coriander leaves 1/2 cup

Chopped green chilli 4 or 5

Chopped ginger 1/2 tbsp

Gram flour or besan 5 tbsp

Rice flour 1 tbsp

Semolina or sooji or rava 1 tbsp

Turmeric powder 1/4th tsp

Red chilli powder 1 tsp

Salt as per taste

Oil 6 tbsp

Procedure

  • In a mixing bowl, take all the ingredients except oil and mix well with your hands giving a little pressure such that the cabbage softens a little. Do not use water
  • Rest it for 7 to 10 minutes. After 10 minutes, again mix the ingredients for some time with your hands
  • heat the oil in a frying pan at medium high flames. Once the oil is heated, lower the flame to medium low
  • now take a handful of the mixture and give it a round or oval shape and flatten a tittle and gently put it in the hot oil
  • Shallow fry the pakoras from both sides untill these turns nice golden brown in colour. Do not fry the pakoras at high flames or else the upper layer will get burnt and the core will remain uncooked.
  • once fried, transfer the pakoras to a serving plate and enjoy hot cabbage pakoras with hot tea or coffee.

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