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Brown Rice Flakes Snack

9 May

red_poha_chiwda
Brown Rice Flakes Snack.

Brown rice flakes / poha is toasted on low flame till they are crisp enough. Whole spices and herbs are fried in oil along with garlic and crushed with help of a pestle. The crushed spice mixture is then mixed with toasted brown rice poha for flavor and spice. Serve brown rice poha as a snack.
Makes: around 2 Cups of Brown Rice Flakes Snack.

Ingredients:

Brown Rice Flakes / Poha (Thin) 2 Cups
Daliya / Roasted Gram 4 Tbsps
Roasted Peanuts 5 Tbsps
Turmeric Powder few Pinches
Red Chili Powder 1/4 tsp
Garlic 3 Cloves
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chiles 5 – 6
Asafoetida a Big Pinch
Curry Leaves 10
Oil 2 tsps

Method of preparation:

Peel and slice the garlic cloves.
Heat a wide pan on medium – low heat, add thin brown rice poha and roast until it breaks easily (around 3 minutes).
In a big mixing bowl, add roasted brown rice poha, roasted peanuts and dalia.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add sliced garlic.
Fry breifly, remove from heat, add red chile powder, turmeric powder and salt to the pan.
Remove the fried spices onto a small bowl and crush them slightly with help of a pestle till garlic and red chillies are broken.

Add the crushed mixture to the mixing bowl with brown rice poha.
Mix everything carefully and store tight in a clean dry jar and it stores fresh for a month or two.
Serve brown rice poha as a snack.
Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with red chili powder.
Variations: You can also deep fry or shallow fry the peanuts in peanut oil.
Other Names: Brown Rice Flakes Snack.

Cashew Cucumber Dip

5 Apr

cashew_cucumber_dip
Cashew Cucumber Dip.

Raw cashews are soaked in water and ground into smooth paste. Cucumber is grated and mixed with the creamy cashew mixture along with scallions. Serve cashew cucumber dip with spiced tortilla chips or use as a spread on toast etc..
Makes: around 1 Cup of Cashew Cucumber Dip

Ingredients:

Cucumber 1 (7 inch)
Raw Cashews 1 Cup
Lemon Juice 1 Tbsp
Salt to Taste
Scallions / Spring Onions 1 – 2

Method of preparation:

Peel, wash and remove ends of the cucumber.
Chop half the cucumber into pieces and grate the other half.
Squeeze the grated cucumber to remove any excess moisture.

Soak cashews in water for atleast 4 – 6 hours.
Drain the cashews and grind them into smooth paste along with chopped cucumber, salt.
Remove the cashew paste onto a mixing bowl.

In the mixing bowl, add chopped scallions, grated cucumber, lemon juice and salt.
Adjust any seasonings if required and refrigerate.
Garnish with scallions and serve cashew cucumber dip with spiced tortilla chips or sliced veggies or use as a spread on toast etc..
Notes: Make sure to grind the cashews well.

Suggestions: Adjust the creaminess with cashews. Add more cucumber pieces for less creamy dip.
Variations: You can add any sort of chopped nuts to the dip.
Other Names: Cashew Cucumber Dip.

Roasted Green Pepper Hummus

4 Apr

green_pepper_hummus
Roasted Green Pepper Hummus.

Hummus is a dip made with garbanzo / chickpeas. Chickpeas are cooked and ground into paste with tahini and freshly roasted green peppers. Tahini is prepared with roasting and grinding sesame seeds into paste. Roasted green pepper hummus can be served with toasted pita bread or with any bread of your choice.
Makes: around a Cup of Roasted Green Pepper Hummus.

Ingredients:

Anahiem Green Chile or Any Mild Green Chile 3
Chickpeas / Garbanzo 1 Cup
Red Chili Powder a Small Pinch
Garic 1 Small Clove
Lemon Juice 3 Tbsps
Olive Oil 2 Tbsps
Salt to Taste

Tahini:

Sesame Seeds 2 – 4 Tbsps
Extra Virgin Olive Oil 1 Tbsp

Method of preparation:

Soak the garlic in warm water for few minutes and peel the skin.
Wash, pat dry and place the green pepper on a direct flame.
Let the skin char on all sides and place the charred green peppers in a paper bag.
Once cool enough to handle, peel the outer skin and roughly chop the green peppers discarding the stems.

Soak chickpeas in water overnight.
Pressure cook soaked chickpeas in sufficient water for 3 whistles.
Alternatively, boil chickpeas in few cups of water on stove top till chickpeas turn soft.
Strain the cooked chickpeas and reserve the cooking liquid.

Toast sesame seeds in a heavy bottomed pan on low flame.
Once sesame seeds turn golden brown in color, remove from heat.
Grind toasted sesame seeds with olive oil into thick paste.

Grind cooked garbanzo beans with freshly prepared tahini paste, roasted green peppers, garlic, lemon juice, olive oil and salt.
Taste and adjust the seasonings if necessary.
Store tight in a refrigerator to stay fresh for couple of days.
Remove the roasted green pepper hummus onto a bowl and serve with toasted pita bread or with any bread of your choice.
Notes: Make sure chickpeas are cooked right.

Suggestions: Adjust the consistency of the hummus with reserved cooking liquid (if desired).
Variations: Finely chopped cilantro can be added as a garnish.
Other Names: Roasted Green Pepper Hummus.

Grilled Pineapple Salsa

2 Apr

pineapple_salsa
Grilled Pineapple Salsa.

Pineapple slices and bell pepper slices are grilled till the dark spots appear. Cool the grilled ingredients to room temperature and finely chop them along with onion and herbs. Mix all the chopped ingredients with lemon juice. Serve grilled pineapple salsa with chips.
Makes: around a Cup of Grilled Pineapple Salsa.

Ingredients:

Pineapple 4 Thick Circles
Red Bell Pepper 1/2
Onion 1/2 Small
Cilantro few Sprigs
Green Chile 1
Lemon Juice 2 Tbsps
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Wash, remove stem and finely chop the green chile.
Wash and slice the red bell pepper.
Wash and finely chop the cilantro leaves.

Brush the pineapple and bell pepper slices with oil and place it on the hot grill.
Once the slices are brown on both sides, remove from heat.
Cool to room temperature and finely chop the pineapple and bell pepper slices.

In a mixing bowl, mix together chopped pineapple, chopped bell pepper, onion, green chile, cilantro, lemon juice, salt.
Taste and ajust the seasoning if required.
Serve pineapple salsa with chips.
Notes: Make sure not to overcook the pineapple or red bell pepper slices.

Suggestions: You can also grill the green chile.
Variations: You can also add green bell pepper in place of red bell pepper.
Other Names: Grilled Pineapple Salsa.

Masala Moth Beans

25 Jan

masala_moth_beans
Masala Moth Beans.

Moth beans are soaked in water and cooked till just soft. They are then added to the oil after frying onion. A freshly ground spice mixture is added to the oil for heat and taste. Serve masala moth beans as a snack or with steamed rice.
Makes: around 4 Servings of Masala Moth Beans.

Ingredients:

Moth Beans 1 Cup
Onion 1 Small
Green Chiles 1 – 2
Red Chili Powder 1/8 tsp
Cloves 1
Cinnamon 1/4 inch Stick
Coriander Seeds 2 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Soak moth beans in water overnight and pressure cook with around a cup of fresh water for 3 whistles.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Grind cloves, cinnamon and coriander seeds into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion starts to brown, add ground spice powder.
Fry for couple of seconds, stir in cooked moth beans, red chili powder and salt.
Cook for around 5 minutes and remove from heat.
Serve masala moth beans as a snack or with steamed rice.
Notes: Make sure moth beans are cooked right.

Suggestions: Adjust spice with green chiles.
Variations: Check other recipes with moth beans here.
Other Names: Masala Moth Beans.