Snacks Db1

This book is a small, but delightful collection of recipes, which are a gateway to a whole new world of SNACKS listed in simple, easy to follow steps. This book has a limited recipes. You can purchase entire book which is in PDF Autorun format which can be viewed, read on computer search and print, It is a useful & affordable gift to give for any computer savvy acquaintance who has great interest making delicious SNACKS at home. You are requested to send us your requirements at [email protected] with your complete Mailing/Postal details like follows 1) Name 2) Address of Delivery 3) Email ID 4) Telephone Number To see help for navigation click here

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Batata Vada Ingredients: Potatoes 300 gms, Green Chillies 6 to 8, Garlic Paste 1 tsp, Lime Juice 2 tsps, Sugar 2 tsps, Garam Masala 2 tsps, Chopped Coriander Leaves 2 tbsps, Salt to taste. Batter: Gram Flour (besan) 150 gms, Chilli Powder ¼ tsp, Turmeric Powder ¼ tsp, Soda bicarb (optional) ¼ tsp, Salt to taste. Method: Boil, peel & mash potatoes. Add ground chillies, garlic, lime juice, sugar, Everest Garam Masala, coriander leaves & salt. Mix well. Divide into 15 parts. Shape into balls. Make a thick batter with gram flour (besan), salt, red chilli, turmeric powder, sodabicarb (optional.) & water. Dip potato balls in batter, and fry in hot oil, till golden brown. Serve with green or red chutney.

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Cabbage Wada Ingredients Black Gram Dal 1 cup Cabbage shredded 1 cup Coriander finely chopped -1/2 cup Green Chilies 4-5 Salt To taste Oil For deep-frying. Method

Soak the dal for 4to 5 hours. Grind it to a coarse paste with salt and green chilies. Heat oil in a pan for deep-frying. Mix shredded cabbage and coriander leaves finely chopped into the dal paste. Take a little paste at a time and spread it on a plastic cover or banana leaf in a wada shape.{ You can wet the plastic cover with water or grease it with oil} Gently drop each wada into the hot oil and fry till golden brown Serve hot with coconut chutney or coriander chutney or even pickles.

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Tomato Omlette Ingredients 2 cups Besan 2 Tomatoes chopped 1 Onion chopped 3 Green Chilies chopped 1 pinch Turmeric powder Coriander chopped Salt as per the taste. Water to make the paste Method: Mix all the above ingredients in a bowl with little water in order to make the batter. (the batter should be not watery,but also not thick. ts consistency should be like the ones for dosas.) Heat tava (griddle). Put little oil to grease the tava. Put a spoonfull of the above mixture on tava after greasing and spread it roundly like dosas. Let one side cook and then turn it over for its other side to cook. Serve it with sauce or pickle.

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Dadape Pohe Ingredients 1/4 kg Flattened Rice (thin variety) 3 Tomatoes 2 Onions 2 medium Cucumber (Khira) 1 cup grated Coconut (Fresh) 2-3 Green Chillies (as per taste) 1 Raw Mango (optional) 2-3 tbsp Lemon Juice 1 tsp Sugar Salt to taste. 2-3 tbsp Oil 1 tsp Mustard seeds Pinch of Hing 1 tsp Turmeric powder Method: Finely chop tomatoes, onions, cucumber and green chillies. Grate the raw mango. Add all the ingredients to the poha and mix well. Heat oil, add mustard seeds, hing and turmeric powder. Add to the mixture and mix well. Keep this in a closed container for a few minutes for best results.

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Methi Bhajiya Ingredients One bunch of fresh methi leaves. One cup gram(chana) flour. 1/4 tsp Garlic crushed. Salt as per taste Oil for deep frying Method Add half cup water to gram flour. Add methi, garlic, salt to taste. Deep fry in hot oil .

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Banana Cutlets Ingredients: 6 Raw bananas 1/4 cup fresh peas, boiled 1/4 cup beet root, boiled and finely chopped 1 tbsp. each mint leaves & coriander leaves finely chopped 4-5 green chillies finely chopped 1" piece ginger grated (optional) 1/2 tsp each mustard & cumin seeds 1/2 tsp asafetida 1/2 tsp turmeric powder 1 tsp Amchur (dried mango powder) oil to deep fry 1-1/2 cups Breadcrumbs salt to taste Method: Steam whole bananas with skins, till soft. Remove skins. Mash while still hot. And keep aside. Heat 2 tbsp. oil in a pan, add seeds, and allow them to splutter. Add asafetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this well with the mashed bananas. Add salt and other spices as well. Heat the oil in a pan. Shape the cutlets with the mixture; roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup.

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Pav Bhaji Ingredients: Boiled Vegetables (Potatoes, Green Peas,Cauliflower, Capsicum) 500 gms, Garlic Paste 2 tsps, Onions 2, Oil 2 tbsps, Tomatoes 2, Pav Bhaji Masala 2 to 2½ tbsps, Chilli Powder 1 tbsp, Salt to taste, Butter 50 gms, Coriander Leaves 2 tbsps.

Method: Shallow fry garlic paste, chopped onions in oil till soft. Add chopped tomatoes, Pav Bhaji Masala, Chilli Powder and salt. Roast. Mix in the boiled vegetables. Cook and mash for 2 to 3 mins. Add a blob of butter, sprinkle chopped coriander leaves. Serve with hot buttered pav (bread) and chopped raw onions with a dash of lemon in it.

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CHAT ITEMS

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Bhel Puri Ingredients Boiled Potatoes - 2 Puffed Rice (Pori in Tamil) - 1 cup Turmeric powder - a pinch For Puri: Besan flour - 1.5 cups Rice flour - 1/2 cup Salt, hing Chilli powder - 1/2 tsp Oil For Sweet Chutney: Tamarind - ping pong ball size (soaked in warm water) Jaggery - 3 to 4 tsp Dates (optional)- 2 (seeds removed after soaking in warm water) For Green Chutney: Coriander leaves - a small bunch Mint leaves - half a bunch Green Chillies - 1 or 2 Salt (very little) For Red Chutney: Tomato - 1 big cut to pieces Onion - 1/2 cut to pieces Saunf - 1/4 tsp Salt (very little) For Garnishing: Slices of Onion, slices of Tomato, Coriander leaves chopped. Chat Masala powder a pinch Method: Prepare Puri by mixing all the above ingredients with little water into a stiff dough and then by frying them into hot oil. Grind sweet chutney with ingredients mentioned above by adding water. Grind green chutney with ingredients mentioned above by adding water. Grind red chutney with ingredients mentioned above by adding water. Now take a bowl add Pori, Smashed potatoes, Omapodi (broken to very small pieces) turmeric powder and mix well. When well mixed, pour all chutneys one by one mixing very well. Finally garnish with above mentioned items.

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South Indian Snacks

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Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. oil 1/8 tsp. soda bicarb 2-2 ½ cups buttermilk 1 tsp. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. Add more buttermilk if necessary. ginger grated Roll the dosa in a three-fold cylinder. oil to shallow fry Serve hot with onion and/or coconut chutneys. The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes. Heat griddle and pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Put some oil (1/2 tsp.) over dosa. Lift with a spatula as for basic dosa. Makes 10 - 12 thin dosas

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Idli Ingredients Urad powder 1 cup Rice Flour 1 cup Idli Rava 1 cup Salt to taste Pinch of rapid Rise Yeast Water to mix Method: Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight. Next morning use the batter in exactly the same way regular idli batter is used. If the batter is too thick add a little water to bring it a thick pouring consistency. Grease the idli moulds and spoon the batter into them. Heat water in the idli cooker. Steam cook for about 12-15 mins on high. Take out from the fire and let cool for a while and then remove the idlis from the moulds. Serve hot with chutney, sambar or both. This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.The fermented batter may smell of yeast but once cooked there is no smell at all. Note: If you are using the pressure cooker, do not use the weight while making idlis.

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Sweet Snacks

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Shahi Tukra Ingredients 1) Fresh Milk - 1 Litre. 2) Bread Slices - 4-5 Nos. 3) Condensed Milk - 1 Tin (Cardamom flavour-optional) 4) Sugar - 3/4 th Cup 5) Ghee - 2 Tbsp. 6) Saffron - 1 Pinch (dissolved in 1tsp hot water) For Garnishing: Roasted Pistachios - 8-10 pcs.(sliced thin vertically) Badam - 5 pcs.(sliced thin vertically) Method:

Boil Milk. To this add sugar & Condensed Milk (Note: If cardamom flavour is not available, ground 2 cardamom & add this to milk. Please discard its shell/skin.) Add saffron. Now cook milk on a low flame for 15-20 minutes till it thickens a bit. Now add the ingredients for garnishing, cook for 2 minutes & leave it aside to attain room temperature. Meanwhile roast the bread slices on a tava by applying little ghee evenly on both the surfaces of the bread till it turns crispy, taking care not to brown them. Discard the sides of the bread slices. Now cut these bread slices neatly into cubes (1 cm / 1 cm) & add these to the milk after the latter has reached its room temperature. Refrigerate for 2 hrs. The delicious shahi tukra is ready. This is an easy method as I have avoided khoya, which is not readily available when you have to prepare some sweet dish hurriedly for some guests coming in.

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GET ALL THE ABOVE RECIPES PLUS 50 MORE RECIPES ON A CD

Today’s' home-maker takes pride in presenting a variety of snacks to her family. The recipes in this book have been prepared using easily available ingredients. This book is a small, but delightful collection of recipes, which are a gateway to a whole new world of SNACKS. Also included a section to make delicious CHUTNEYS along with snacks

CONTENTS Pages : 100

Price : Rs.70

Some of the Recipes in this book are • Vadas & tikkis : Batata Vada, Beetroot Vada, Cabbage Wada, Palak Vada, Masala Wada, Bread Pakoda Sandwich, Aloo Tikki • Kababs : Hara Bhara Kabab, Veg Kabab, Paneer kabab, Soya Vegetarian Kabab • Healthy Snacks : Sweet Corn Balls, Soya Paneer Salad • Rolls : Bread Rolls, Pappad rolls, Vegetable Rolls, Monaco Cheese Rolls, Chocolate Rolls • Others : "All Vegetarian" Omelette, Tomato Omlette, Upma, Vegetable Upma, Quick Vermicelli Upma, Chapati Upama, Dalia Upma, Dadape Pohe, Golden Coins, Idli Finger Fries, Quick Bread Snack • Pakoda & Bhajiya : Crispy Pakoda, Ribbon Pakoda, Sooji Pakoda, Moong Dal Pakodas, Rice Pakodas, Pakoda Hariyali, Onion Bhajiya, Methi Bhajiya, Tamatar Bhajia, Vegetable Bhajia • Cutlet : Vegetable Cutlet, Corn Cutlet, Banana Cutlets, Potato Poha Cutlet, Methi Paneer Cutlets • Hotel Snacks : Samosa, Punjabi Samosa, Sabzi Kachodi, Urad Dal Ki Kachori, Potato Kachoris (Upvas kachori), Pav Bhaji, Instant Dhokla, Instant Khaman Dhokla, Sandwich Dhokla • Chat Items : Bhel Puri, Pani Puri, Sprout’s Bhel, Aloo Chat, Papad Chat, Papdi Chat, Bread Chat, Fruit Chat, Corn Chat, Daabeli, Ragda Patties, Chhole Bhature • South Indian Snacks : Sada Dosa, Masala Dosa, Rawa Dosa, Mixed Dal Dosa, Sambar, Idli, Rawa Idli, Dahi Vada, Medu Wada, Utthapam • Sweet Snacks : Appam, Bread Sweet, Sweet Poha, Banana Halwa, Pongal, Sheera, Easy Mysorepak, Choco-Coconut Balls, Shahi Tukra, Malpua, Four Cups Sweet, No cook Marie Roll, Gulab Jamuns, Carrot Halwa, ABC (Apple, Banana & Carrot) Halwa • Chutney : Tamarind Chutney, Green Chutney, Onion Tomato Chutney, Garlic Dry Chutney This book is in PDF Autorun format which can be viewed, read on computer search and print, It is a useful & affordable gift to give for any computer savvy acquaintance who has great interest making delicious soups at home. You are requested to send us your requirements at [email protected] with your complete Mailing/Postal details like follows 1) Name 2) Address of Delivery 3) Email ID 4) Telephone Number These recipes are collected from number of sites and books, I will remain grateful to the respective original authors.

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