Tag: snack

Horse-gram Idlies

Horse gram is a legume which is rich in protein and fibre. It’s mostly a native of South East Asia.

In India its mostly used in curries and also as a side dish. It’s rich in antioxidants and when sprouted is very healthy as it reduces the physic acid when it’s soaked overnight and allowed to sprout.

In the coastal region of Karnataka we prepare idlies which are nutritious and healthy too.

Ingredients:

Urad dal – 3/4 cup

Horse gram – 3/4 cup (Sprouted)

Semolina – 1.5 cups

Salt as per taste

Method:


Soak urad dal and horse gram separately for 5-6 hours and grind together to a smooth batter adding very little water.


Wash idli rava and add to the batter and mix well.


Add salt on the top.

Let it ferment overnight.


Next day mix the batter and pour the batter into the greased idli moulds and steam them for about 15 minutes.

Allow them to cool and remould them and enjoy hot steamed idlies with chutney or sambhar.

namithaskitchen

Pumpkin leaves roll/fritters.

Duddhi panna podi/Patrado.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Pumpkin leaves rolls/fritters.

Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.

We have so many reasons to include it in our diet on a daily basis as it is available through out the year.

It’s also low in calories and not only healthy but delicious too.

We can have it as a snack or as sides with rice and dal.

Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.

Ingredients:

Pumpkin leaves – 20

Red chillies – 6+8 ( Guntur and bedgi chillies)

Tuvar dal – 1/2 cup

Rice – 1 cup

Asafoetida- 1/2 spoon

Methi/fenugreek seeds – 10-12

Coriander seeds – 1 table spoon.

Tamarind – 1 small piece( size of two peas)

Semolina – 1/2 cup.

Salt as per taste

Method:

Wash and clean the Tuvar dal and rice.

Soak the Tuvar dal and rice for two hours.

Grind the above with tamarind, chillies, Methi, Hing and coriander seeds to a fine paste.

Now transfer the mixture to a bowl and add salt as per ones taste and mix well. Add a little water if needed.

The mixture should be thick.

Now take a washed and cleaned Pumpkin leaf ( the vein side facing up)

With your fingers spread the ground mixture and then keep another leaf over it and apply the masala as earlier.

Follow the same procedure for the rest of the leaves.

You may add the leaves as per the size you wish to make.

Slowly fold the two sides of the edges of the leaf.

Now slowly start rolling the leaves.

Slice them into a centimetre thick slice and lightly flatten them with the help of your palms and fingers.

Roll them on the plate which has the Suji/semolina by covering the slice fully.

Now heat about 1/2 to 3/4 cup of oil and on medium flame fry these pumpkin slices to golden colour and until crisp.

Enjoy them as a snack or with rice and dal as an accompaniment.

Truly delicious and nutritious it is.

namithaskitchen

Cassava Root/Tapioca Cutlets.

Ingredients:

Cassava root – 4 to 5 Inch piece

(Peel them and then steam them)

Fresh green peas – 1/4 cup

Salt to taste

Onion sliced – 1 big one

Roasted rava -1 table spoon

Corn flour – 1 table spoon

Green chilli- 2 sliced finely

Amchur powder – less than 1/4 spoon

Red chilli powder – 1/2 spoon

Saunf powder -1/2 spoon.

Bread crumbs or suji rava – 1 cup (to roll the cutlets before you tawa fry the cutlets.)

Method:

In a pan heat 2 table spoons of oil and then add the onions, green chilli and amchur powder.

Mix well and then add the fresh peas and salt and sauté for about 3 to 4 minutes until the peas are cooked. mash them slightly and mix well.

Now add the mashed Casava root,corn flour, Suji rawa, sauf powder and mix well so that they form a lump.

If it’s sticky add a little oil and a table spoon of bread crumbs.

Now make small balls and flatten them between you palms and roll them on the plate of bread crumbs.

(You may use suji, bread crumbs or even toast crumbs to roll the cutlets.)

Now smear a little oil on a pan and roast the cutlets on both the side turning them gently.

Enjoy with sauce or chutney of your choice.

namithaskitchen

Sweet Potatoes & Rice Cutlets

When rice is overcooked and one cannot do anything about it as its so mushy, then you think out of the box for ideas to use the rice with another ingredient which compliments  it and add some spice and flavours to get a new dish.This is when I tried this new innovative Sweet Potatoes and Rice Patties.It was delicious and crisp too as I baked them instead of the normal deep frying method….

UNADJUSTEDNONRAW_thumb_11.jpg

Ingredients:

Cooked Rice – 1 cup

Sweet Potato – 1 Medium sized cooked

Onions – 1 big one finely chopped

Lemon juice – 1 spoon

Chilli Powder -1 spoon

Turmeric powder – 1/4 spoon

Green Chilli – 1 finely sliced

Garlic cloves – 5 to 6 finely sliced

Ginger – 1\2 inch piece smashed.

Bread crumbs – 1/2 cup  + 2 Tablespoons

Oil – 2 Tablespoons

Coriander leaves – One handful finely chopped

Salt as per taste

Method:

Mash the cooked sweet potatoes and mix the rice and salt and keep it aside.

Now take a pan and heat the oil and add in the green chilli, sliced garlic cloves, chopped onion and the smashed ginger.

Saute for about until the onions turn pink and you get an aroma. Now add in the  chilli powder,turmeric powder, lemon juice, two tablespoons of bread crumbs and mix well sauteeing for another five minutes.

add in the chopped coriander leaves and mix well.

Now slowly using your fingers and palms make small balls and flatten them slightly and then roll them on a plate in which the bread crumbs are kept.

Follor the same procedure with the rest of the balls.

Now grease  a microwable plate and keep the patties on them and bake them for about 15 to 20 minutes at 180 degrees.

Allow it to cool and enjoy it with some chilli sauce or chutney of your choice.

 

 

namithaskitchen

Carrot n Suji Sheera


  • 2 small carrots chopped and made into coarse paste.
  • Brown sugar-3/4 cup
  • 1 cup roasted suji
  • Water-1.5 cups.(hot)
  • Cardamom powder-1/2 t spn
  • Ghee-1/2 cup
  • 3 Walnuts n 4 Almonds chopped
  • Raisins-1 table spoon.
  • Take a nonstick pan and add a table spn of ghee and on low flame heat it. Add the carrot paste and cook for about 5 mins and keep aside.
  • Take a kadai and melt the ghee and roast the suji on low flame till its done. Add the hot water and the carrot paste along with the cardamom powder and cook on low flame mixing it well for about 10 mins.
  • Now add the sugar and keep mixing till it blends well and finally add the remaining ghee and garnish it with chopped walnuts, almonds and raisins.😋

namithaskitchen

Beetroot cutlets

Ingredients:

Grated beetroot-1 

Boiled Potato-1 grated

2 bread slices chopped finely.

Corn flour-1 table spoon

Cumin seeds powder-1 spn

Onion-1 chopped finely

Green chillies-1 finely chopped

Red chilli powder-1/4 spn

Oil-2 table spoon

Bread crumbs or suji rava-3 table spoons.

Garam masala-less than 1/4 spn

Salt to taste

Method:

Heat oil in a kadai and add the chopped onions, finely chopped green chillies and garlic. Add the grated beetroot and on a low flame cook for about 10 mins. Add the bread slices,garam masala, jeera powder,salt to taste, mashed potato, cotnflour and red chilli powder. Cook for another 5 mins and mix well.

On cooling shape them into cutlets in desired shapes . Roll them in suji rava or bread crumbs and shallow fry them on a nonstick pan using little oil or ghee on both sides.

Serve them with coriander chutney and tomato sauce.



namithaskitchen