Appetizers


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Sprouted Moong Dhal Chaat

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Ingredients
  • 1 cup Sprouted Moong
  • 1 Onion finely chopped
  • 1 finely chopped Tomoto
  • 1 big Carrot Grated
  • 2.5 tsps Lemon juice from fresh lemons
  • 3 finely chopped Green chillies
  • 1 Tbsp Coriander
  • Salt to taste
  • 3 Tsp Chaat Masala
Directions
  • Take a big mixing bowl add sprouts, tomatoes, grated carrot , onions and green chillies.
  • Now add the chaat masala with salt and lime juice and keep aside.
  • Keep the mix in the fridge and chill for an hour.
  • Just before serving garnish with chopped coriander.

Gunta Pongalalu

A very popular evening snack on a chilly winter evening. These are made in a special skillet. The original well seasoned iron skillet is best however these days we can find a non-stick version.There are several variations on this is made. Here is my version. Hope you enjoy as we do….

Ingredients

  • 1 cup Rice
  • ½ cup Urad dal or Black gram dal
  • 2 tbsps Soaked Channa dal
  • Onions
  • Green chillies
  • Cilantro

Directions

  • Soak the rice and urad dhal for few hours.
  • Grind them into smooth batter with using just enough water.
  • Ferment it overnight for a nice sour taste
  • Add finely chopped green chillies, cilantro, soaked chana dal, cumin and salt to the batter and mix thoroughly.
  • Serve hot using peanut, tomato or coconut chutney.

Macaroni Pakoda

Ingredients

  • 200 gms Macaroni
  • 8 Green Chillies
  • 1/2 bunch Corriander leaves
  • 1/2 bunch Mint leaves
  • 1/4 tsp Corriander powder
  • 1/4 tsp Chilli powder
  • 1/4 tsp Turmeric
  • 2 tsp Besan
  • to taste
  • for frying

Directions For Cooking

  • Boil macaroni and keep it aside.
  • Mix finely chopped corriander leaves, mint leaves, green chillies, corriander powder, turmeric,salt. Add the macaroni, besan and prepare the mix.
  • Fry them in oil till golden brown. Drain on absorbent paper for excess oil.

Suggested Accomaniments:

Spicy Mint Chutney  or Tomato Sauce

Coriander Bullets

Ingredients

  • 1/2 cup wheat flour
  • 1 cup channa flour
  • 5 bunches coriander
  • 1/2 tsp coriander powder
  • 1 tsp chilli powder
  • Salt as desired
  • Oil for frying

Direction For Cooking

  • Mix all the ingredients with little water.
  • Make the dough into small balls and press them into desired shapes.
  • Deep fry or shallow fry and drain on paper towel.

Crispy Bread Pakora

Ingredients

  • 1/4 Tea Spoon Chili Powder (Red Chili Powder)
  • 1 Cup Gram Flour
  • 1 Tea Spoon Lemon Juice
  • Water A Little
  • 1 1/2 Tea Spoons Yogurt
  • Salt As Desired
  • A Few Mint Leaves
  • 1 Egg White
  • 5 Green Chilies
  • 2 Garlic Cloves
  • Oil For Deep-Frying
  • 5 Bread Slices (Regular, White)

Directions For Cooking

  • Cut each bread slice along the diagonal to form two triangular pieces. Keep aside.
  • Grind garlic, green chili, mint leaves, salt and lemon juice into a paste (do not add water). Smear this paste on both sides of the bread pieces.
  • Mix gram flour, red chili powder, yoghurt, egg white, water and salt thoroughly into a batter
  • Heat oil in a frying pan Test if oil is hot by dropping a pinch of the batter in the oil. If batter sinks, then the oil is not yet hot enough. If it bobs on the surface and bubbles form around it, then the oil is ready.
  • Take each bread piece, dip in the batter so that it is coated thoroughly on both sides and drop in oil. Fry until golden brown on both sides.
  • Serve hot along with either ketchup or mint chutney.

Khandvi Rolls

Ingredients

  • 1 1/2 Cup Buttermilk (Thick)
  • 1 Cup Bengal Gram Flour
  • 1 Cup Water (If Needed)
  • 2 Tea Spoons Green Chilies Paste
  • 1 Inch Piece Ginger Paste
  • 1/2 Tea Spoon Turmeric Powder
  • Salt As Desired
  • For Garnishing –
  • 1 Tea Spoon Grated Coconut
  • Coriander Leaves
  • For Tempering –
  • 3 Red Chilies
  • 3/4 Mustard Seeds
  • Curry Leaves

Directions For Cooking

  • Mix together the buttermilk, gram flour and water (if needed) into a smooth solution.
  • Cook over a medium flame until all the water has been absorbed and soft dough like consistency has been obtained. It should be pliable enough to spread.
  • Grease a cookie sheet with a little ghee and spread the mixture as thinly as possible over it spread the dough while it is still hot.
  • Once you have finished spreading all the dough, take a knife cut 1 1/2″ to 2″ wide strips. Then roll them the way you would a swiss roll.
  • Heat the oil in a pan. Add the mustard seeds and once they start crackling, add the red chilies, curry leaves and asafetida powder.
  • As the ingredients sizzle, pour the contents over the prepared khandvi.
  • Garnish the khandvi with the grated coconut and the chopped coriander leaves.

Masala Tomatoes

Ingredients

  • 3 Firm Big Tomatoes
  • 1 Onion Chopped Fine
  • 1/4 Cup Coriander Finely Chopped
  • 1/4 Cup Green Chutney
  • Freshly Powdered Cumin Seeds (Jeera)
  • Salt To Taste
  • Chilli Powder
  • Thin Sev

Directions For Cooking

  • Slice tomatoes into thick slices.
  • Arrange on the plate side by side.
  • Dot each slice with both the chutneys.
  • Sprinkle chilli powder, salt and jeera powder.
  • Sprinkle the grated carrot and then the onion on all slices.
  • Sprinkle the sev on top.
  • Garnish with chopped coriander.
  • Serve immediately.

Dahi Tikka

Ingredients

  • 1 Cup Curds
  • 1 Cup Gram Flour
  • Dry Grated Coconut
  • Green Petite Peas Boiled
  • 10 Cashewnuts
  • 10 Walnuts
  • 10 Groundnuts
  • 10 Raisins
  • 10 Almonds
  • 10 Pistachios
  • 1/2 Inch Piece Ginger (Minced)
  • 1 Tea Spoon Garam Masala
  • Coriander Leaves (Finely Chopped)
  • Lime Juice (According To Taste)
  • Green Chillies(Minced)
  • Chilli Powder (As Required)
  • Oil For Frying
  • Salt To Taste

Directions For Cooking

  • Roast the coconut to a light red color.
  • Grind the nuts coarsely and mix along with the coconut and the rest of the ingredients for the filling.
  • Hang the curds in a clean muslin cloth for a couple of hours to enable all the liquid from it to drain out.
  • Make dough with the drained curd, gram flour and salt to taste.
  • Now make equal portions of the curd dough and the filling.
  • Form cup shapes of the curd dough and stuff with the filling.
  • Bind the edges together and shape into round balls.
  • Shallow fry the dahi tikkis till golden brown.
  • Drain the oil and serve hot.

Mysore Bajji

For this recipe i suggest using Greek yogurt, from my experience this is the best. When i run out of yogurt i use this on a day to day basis.

Ingredients

  • 2 Cup All Purpose Flour
  • 3 Table Spoon Rice Flour
  • 1 Onion
  • 5-6 Chopped Green Chillies
  • 10 Broken Cashew Nuts
  • 1/2 Tea Spoon Cumin Seeds
  • 1 Inch Ginger Finely Chopped
  • 1/4 Tea Spoon Baking Soda
  • Coriander Leaves
  • Small Pieces Of Fresh Coconut
  • Salt To Taste
  • Sour Yogurt As Much Required
  • Oil To Fry

Directions For Cooking

  • Mix both the flours and yogurt till loose dough is formed and allow soaking.
  • Add all the remaining ingredients.
  • Heat oil in a deep fry pan.
  • Make medium size balls with the dough and fry them in the oil till honey brown.
  • Place on a paper towel to absorb excess oil.
  • Serve hot with spicy mint or coconut chutney.

Cabbage Vada

Vada, Vaadai, Wadaa is a very popular appetizer/snack. Typically, this is made of lentil batter in the shape of a doughnut and fried oil. The below recipe is a healthy variation that includes a good serving of a vegetable ! 😉

Ingredients

  • 1 Cup Split Green Gram
  • 1/2 Cup Split Bengal Gram
  • 3 Cups Shredded Cabbage
  • 1/2 Cup Coriander Leaves
  • 1 Tea Spoon Ginger Paste
  • 1 Medium Onion
  • 1 Tea Spoon Coriander seeds
  • 2 Tea Spoon Cumin Seeds
  • Curry Leaves
  • 5 Green Chilies
  • Oil for deep-frying

Directions For Cooking

  • Soak green gram and split Bengal gram separately for one hour in water.
  • Drain and blend separately until the green gram is soft (do not add any water while blending!) and the split Bengal gram is slightly grainy, or coarse. Mix the two grams together.
  • Add a teaspoon of salt to the shredded cabbage, mix and keep aside for ten minutes. Later, squeeze tightly. Discard the liquid that comes out of the squeezed cabbage. Now add this to the blended grams.
  • Add to the rest of the ingredients and mix well. Make this batter into small balls slightly flatten, and keep aside.
  • Heat oil on medium heat for deep-frying. Test if oil is ready by dropping a pinch of the batter in the oil. If it sinks, then the oil is not yet hot enough. If it bobs on the surface and bubbles form around it, then the oil is ready.
  • Now deep-fry the vadas until golden brown and place them on a dry kitchen towel to absorb excess oil.
  • Serve hot with spicy ginger chutney.
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