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Showing posts with label Children Snacks. Show all posts
Showing posts with label Children Snacks. Show all posts

Wednesday, January 11, 2012


Dear All,

Welcome to the blogging world. Its a great pleasure to say that I am participating in "Blog Hop Wednesday" started by Radhika on Tickling Palatea.

This is the second version of Blog Hop Wednesday which happens monthly once on every 2nd week of Wednesday. Earlier version used to happen once in 15 days in last year. 

Concept: In this version, every month one would be partnered with other fellow blogger and she/he can cook any number from her partner blog. On 2nd Wednesday you have to link it with partner's blog as source/courtesy and link it with Tickling Palatea

a. If one blog hop is missed also, you are not entitled to get into the other blog hop. Reason: Your partner for that month will definitely feel bad as her dish from her site did not get displayed.
b. You cannot enter in between as partners are already made for that month. But if registered then you are allowed from the following month. Click here to register.

I was partnered with Nayna Kanbar, a citizen of London who writes her posts in her own blog - She submits her post to  City.Connect, she says " is a featured recipe author @ City Connect an online magazine which promotes everything from businesses to events, connecting people to each other in the local area and beyond."

Fafda - Chora Fari
I thank Radhika and Nayna to gave me a wonderful chance to provide an option and to partner with me respectively on this Blog Hop.

It was really tough to select one dish from her blog as it had many varieties of dishes. I had selected Fafda - a crispy snack as my partner dish and linked it here. It is also called as "chora fari", Indian tea time snack.

Fafda - B & W
  • Maida - All purpose flour - 200g
  • Besan - 50g
  • 1 tablespoon chilli powder
  • 2 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 tablespoon sesame seeds
  • 1 tablespoon groundnut oil (Dhara)
  • 3 green chillies finely chopped
  • 1/2 tablespoon freshly chopped coriander
  • Water for making dough
  • Groundnut oil for deep frying
Never do this: As in my house Maida and Besan is stored in refrigerator they were cold and to get to normal temperature I made a mistake of adding little rice flour which made my fafdas to become hard. 

  • Put Maida, besan, chilli powder, turmeric powder, sesame seeds, chopped green chillies, salt, chopped coriander, oil and by adding water as required kindly make a dough.
  • Leave the dough for sometime to get settled down.
  • Make small doughs and roll them using rolling pin and cut them into desired shapes.
  • Fry them in hot oil and put them into vessel which drains oil. Vessel would have small pores.
  • Serve it hot with tomato ketchup or chilli sauce.
I had made into my desired shapes same like bajjis just because my son would love to eat thinking it is same. Great this idea worked out, he had 10 with tomato ketchup.

Aditya's activity: He came and prepared fafdas as rolls and round.
Do: Store these into air tight container to use them upto a month.  I made these yesterday(10thJan2012) and unfortunately I did not do that and lost the crispy-ness the today (11thJan2012).

Submitting this to:
Blog Hop Wednesday @ Tickling Palatea

 Black & White by Susan @ The Well-Seasoned Cook.
 Susan started this event as a weekly event and the important concept is your picture which is shared with this event should be in B & W. For more info please read her blog.


Monday, November 28, 2011


Vada is South Indian Snack or breakfast. It can be had with idli or dosa.

Vada is mainly made up of dhal but I tried a different version.

I had brought cerelac to my second son, Aadya who is seven months old, did not like the flavor plain wheat. I had pista at home, which my first son Aditya did not like to eat. Hence these two were the main ingredient for me to make this vada.


  • Cerelac – 200 gms
  • Coriander Leaves – ¼ bunch
  • Salt to taste
  • Oil for deep frying
  • Green Chillies  - 4
  • Pista – few
  • Chilli Powder – 1 tbsp
  • Baking Soda – 1 tsp
  1. Grind pista and green chillies into a paste
  2. Take cerelac, put chopped coriander leaves, salt, pista and green chillies paste, baking soda, chilli powder, mix well.
  3. Heat little oil and pour into this mixture.
  4. Pour water make the mixture as a dough.
  5. Heat the oil in a kadai.
  6. Make small vadas from the dough and leave them till they become crispy.
  7. Serve them with tomato ketchup or with chutney.
I gave this to my mom-in-law, Aditya and my maid-servant. They all told it was good in taste before they knew what all went inside the vada. Pat on my back.

This post is being sent to
Kids Delight

Thanks to Events-n-Roundup which gives information about many events like this.

Friday, November 25, 2011

Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.
  • Idlis – 6 nos
  • Oil – 3 tbsp
  • Onion – 2
  • Salt to taste
  • Chilli Powder – 2 tbsp
  • Curry leaves
  • Mustard Seeds – 1 tsp
  • Urad Dhal – 1 tsp
  • Channa dhal – 1 tsp
  • Turmeric – 1 tsp
  1. After heating the oil in kadai, add mustard seeds and leave it to splutter
  2. Add curry leaves, urad dhal, channa dhal
  3. Add onion and fry them till golden brown
  4. Add salt and mix the ingredients well
  5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
  6. Fry them and leave them till they turn brown
  7. Add turmeric and mix them well and allow them to get fried
  8. Add chilli powder and again fry them
  9. Once you feel it’s completely crispy, turn off the stove and serve it.
This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.

Thursday, November 17, 2011



Paddu or Khara Panniyaram can be had as a breakfast or as a snack. This is made up of dosa batter. This can be served with any kind of chutney. Children would love to eat them with tomato ketchup. This is also a South Indian recipe. Paddu with coffee serves as a winter recipe for your sweet evening.

  • Dosa Batter – 1 cup
  • Groundnut seeds – ½ cup
  • Onion – 2 nos
  • Coriander leaves – ½ cup
  • Salt to taste

  1. Roast and remove the skin of groundnut seeds
  2. Grind the groundnut seeds just one small round in mixer
  3. Add chopped onion, groundnut seeds, chopped coriander leaves, salt to dosa batter and mix them well
  4. Put 1 tsp oil in each hole in panniyaram acchu
  5. Now fill each hole of panniyaram acchu with the mixture
  6. Leave them to roast
  7. Add oil on the other side and allow them to roast again (watch out so that it doesn’t get burnt)
  8. Remove them from the acchu and serve them with chutney
This post is sent to Winter Carnival launched by Radhika on Tickling Palatea.


Kollu Sundal:

Winter in Bangalore is too cold because of its nature, but due to cut down of trees it is not that cold comparatively to previous years.

To keep ourselves warm in winter, we would tend to eat more snacks. On Sunday, my hubby wanted to have  Kollu Sundal, means Horsegram Sundal for snacks and its rasam. My mother-in-law started her preparation for the same.
Horsegram should be soaked atleast for 5 to 6 hours, then it should be cooked in cooker for atleast 10 to 12 whistles. Horsegram would not lose its raw smell, even after it is cooked. Cooked water is used to make rasam and cooked kollu is used to make sundal.


  • Horsegram – 500 gms
  • Oil – 2 tsp
  • Onion – 4 nos
  • Small Green chillies – 6 nos
  • Curry leaves - few
  • Mustard Seeds – 1 tsp
  • Coconut – 1 (grated)
  • Salt to taste
  • Coriander leaves - few

  1. Heat oil in a kadai
  2. Add mustard seeds to the hot oil, and wait till it splutters and add curry leaves
  3. Put chopped onions and fry them golden brown
  4. Add green chillies and salt and fry them for some more time
  5. Pour cooked horsegram and fry them so that onions, chillies, and salt get mixed completely
  6. Put coconut and mix them with the mixture
  7. Sprinkle coriander leaves on them
  8. Remove it from the stove and serve it

This post is going to the event Back to Roots from Archana on MadScientistKitchen and

Winter Carnival from Radhika on TicklingPalatea.

Wednesday, November 16, 2011



I am very eager to post this today itself, which I prepared yesterday night within 20 minutes. I wonder how could a person who was not knowing how to cook sweets, could do it in 20 minutes?

Coincidence is, I checked madscientist'skitchen today written by  Archana and she has also prepared DatesLaddoos from her partner blog, Radhika, author of Ticklingpalatea. I am also sending my post to Blog Hop Wednesday - Week #9.

  • Badam - 100 gms
  • Dates - 100 gms
  • Sugar - 100 gms
  • Cardmom Powder - 1 tsp
  • Ghee - 2 tbsp for frying and 1 tsp to grease on the plate
  • Milk - 2 tsp to make small balls
  1. Powder Badam, Dates and sugar separately and mix it together
  2. Heat ghee in a kadai and add the mixture
  3. Roast them in ghee till you get a nice aroma
  4. Pour milk and stir the mixture well
  5. Grease a plate with ghee
  6. When the mixture is warm, make small balls
  7. Garnish with copra pieces on top of it

Thursday, November 10, 2011


I was wondering what to prepare for snacks on Saturday afternoon for my children who would come home after their school with a holiday mood. I checked out and found Sabudan or Sabbaki and thought of doing Vada out of it.

I took them out, washed and rinsed for 4 hours in water. After 4 hours I was ready to prepare Sabbakivada or Sabudan vada.

  • Sabbaki - 500gms
  • Coriander leaves - 1/2 bunch
  • Onion - 4
  • Green Chillies -8 nos. (it can be changed according to the spicy-ness u want)
  • Salt to taste
  • Baking Soda - 1 tsp
  • Oil for deep frying
  1. Cut onion and green chillies into small pieces
  2. Take the sabbaki mixture and add chopped onion and chillies, add salt and mix them.
  3. Add baking soda and mix the mixture
  4. Heat oil in kadai
  5. Make small balls and add them into the oil
  6. Leave the balls in the oil till they turn golden brown and turn it to the other side
  7. Serve them hot with tomato ketchup
Uses: In Ayurvedic medicine, it is believed that sago porridge can be an effective and simple food to "cool and balance one's body heat" when taking strong medicine or antibiotics. - From Wikipedia.

This post is going to "Back to Roots!" contest going on in Archana's blog.

Friday, October 28, 2011


Diwali is a festival of lights. I remember the small story about this festival.

Story is as follows:
Once the SUN asked all the other sources of light, when I set, who would give the light to the world. Everyone was in immense silence, then a small diva light said in his low voice, i would be happy to give the light after you set. That's the reason, today we all lit small diva(s) in the night and early in the morning during Diwali and Karthika masam.



  • Through Google search page I came across Kirthi's Kitchen, which is also hosting Diwali contest, hence sending my recipe. Thanks to Della's Page also to host this event.


Besan Laddoo & Khara Boondi is my sweet and savory for this time Diwali.

Besan Laddoo:

  • Fried Gram - 250 g
  • Sugar - 300 g
  • Cashewnuts - 50 g
  • Ghee for frying - 100 g
  • Cardmom Powder - 2 tsp
  1. Powder fried gram, sugar in food processor / mixer
  2. Fry cashewnuts till golden brown and keep them aside
  3. Heat ghee and add powdered mixture and cardmom powder, fry them till you get a nice aroma
  4. Add cashewnuts also to the above mixture
  5. If required add milk and make small balls
 25 to 30 balls can be made. Serves: 4 to 5.
Preparation Time: 10 mins
Cooking Time: 10 mins

Khara Boondi:
  • Corn Flour (Kadala maav / flour made from fried dhal) - 250 gms
  • Salt - 4 tsp
  • Chilli Powder - 2 tbsp
  • Oil for frying - 100 gms
  1. Heat oil in kadai
  2. Mix corn flour, salt and chilli powder in a vessel using water. (The mixture should be medium neither thick nor thin)
  3. Use the same vessel where you filter the extra oil when you do sweets or pooris and pour the mixture. Spread the mixture throughout, such that they fall from the small holes.
  4. Remove the boondis once they are golden brown
  5. Repeat step 3 and step 4 till you complete all the mixture (Salt and chilli powder will vary according to one's taste)
  6. Once done, remove the oil
  7. Add little oil and put curry leaves and mix it with boondis
Serves:  4 to 5
Preparation Time: 10 mins
Cooking Time: 15 to 20 mins

Submitting to:  
Celebrations 2011 event on Tastebuds, which made me happy because I am revisiting my post, surprised by her event because it such a great event which made me to revisit my post. Yep, posting new things is only not important, revisiting them is a great thing. Thanks to Smitha.


I was delighted to cook Coprapak on this Sunday evening. Thanks to my mother-in-law to teach me how it should be made.
This post is sent to My Diwali My Way Event announced by Kushi.

  • Coconuts - 2 Nos
  • Sugar - 750g
  • Poppy Seeds - 2 tbsp
  • Cashewnuts - 100 gms
  • Ghee for frying - 2 tbsp
  • Ghee for grease - 2 tsp (depending on the plate size)
  • Cardamom powder (optional) - for taste - 2 tbsp
  • Baking Soda (optional) - 1 tbsp
  1. Grate the coconut
  2. Prepare the Sugar Syrup
  3. Fry poppy seeds and keep it aside
  4. Fry Cashewnuts and keep it aside
  5. Once the sugar syrup is ready, add coconut, poppy seeds and cashewnuts and stir continuously till all of them mix well into sugar syrup and it becomes thicker
  6. Grease a plate with ghee
  7. Pour the mixture and leave it to cool for sometime
  8. When the mixture is warm cut into desired shapes


Thanks to Jayashree aunt of Kailas Kitchen, her blog has got easy recipes too for an amateur like me. A tribute to her by this post.

I selected to make Banana Chips as it was easy and fast.

Banana Chips:

Banana Chips
  • 2 Bananas (used yelakka banana so it was sweet and hot)
  • Oil for deep frying - 100 gms
  • Salt - 2 tsp
  • Chilli Powder - 3 tsp
  1. Heat oil in a kadai
  2. Cut the bananas and keep it ready
  3. Once the oil is ready, put the bananas and fry them till they turn golden brown
  4. Take them into a bowl which has holes to drain the oil
  5. Sprinkle salt and chilli powder and mix them well
Serves: 2 for snacks

Raw Banana should be used to get only hot taste.

Monday, September 19, 2011

Khara Pova - An instant snack

Hot Pova – An instant snack

  • Pova (Beaten Rice) - 100 g
  • Ghee - 4 tsps
  • Groundnuts - fried - 25 g
  • Fried Gram – 25 g
  • Copra - 25 g
  • Salt & Chilli Powder to taste
  1. Heat 2 tsps ghee in a kadai
  2. Put the thick Pova to ghee and fry for sometime
  3. Thick Pova would turn crispy
  4. Add fried groundnuts, fried gram, copra (cut into small pieces) and fry for sometime
  5. Take out the mixture
  6. Heat remaining ghee in the same kadai
  7. Add salt and chilli powder and add the above mixture and mix well

Sweet Pova - A delight Snack

Sweet Pova - A delight snack

  • Pova (Beaten Rice) - 100 g
  • Jaggery
  • Ghee - 2 tsps
  • Groundnuts - fried - 25 g (Optional)
  • Cashewnuts - fried - 25 g (Optional)
  • Copra - 25 g (Optional)
  • Dry Grapes - 25 g (Optional)
  • Dry Fruits (Optional)
  1. Heat the ghee in a kadai
  2. Put the thick Pova to ghee and fry for sometime
  3. Thick Pova would turn crispy
  4. Add copra (cut into small pieces) and fry for sometime
  5. After turning off the stove add groudnuts, cashewnuts, dry grapes and jaggery.
  6. Mix the mixture well
  7. Serve as a snack

Monday, December 28, 2009


Zucchini or courgette is a vegetable.
It is yellow or green in colour and has a shape similar to a cucumber.
Peel and cut zucchini into stripes like french fries
Deep fry until crisp.
Sprinkle salt and pepper
Serve with tomato or chilli ketchup.

Yoghurt Recipes

Yummy Yogosicles:
1/4 cup yoghurt (vanilla, banana or plain)
1 tsp. frozen orange juice concentrate
1 tsp. honey

Mix well and pour the mixture in a small plastic cup and freeze.
When the mixture is solid enough to hold up a popsicle stick, put one in and refreeze until firm.
(Have each child measure the following ingredients into a small bowl.)

Snacks Time (esp Xciting)

X'Citing Snacks:

  • 2/3 cup plain flour
  • 1/3 tsp. soda bi-carbonate
  • 1/3 tsp. baking powder
  • 1/4 cup condensed milk
  • 1/3 cup crushed cornflakes
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate gems
  • 1/2 tsp. vanilla essence and a pinch of salt
  • 1/4 cup butter
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar

Method of Preparation:
  • Sieve the flour with the soda bi-carbonate and baking powder and keep aside.
  • Cream the butter and brown sugar till light and fluffy.
  • Add all the other ingredients and mix well.
  • Press this mixture into a greased 150mm X 150 mm (6"X6") baking tray.
  • Bake in a preheated oven at 180 degree Celsius (or 360 degree Fahrenheit) for 30 to 40 minutes till the crust is golden brown.
  • Cut into rectangles while hot and store when cool.

Monday, October 26, 2009


For the first time I am paired with Sara's corner and created a recipe from my partner's blog.

Saraswathi is my cousin and is a housewife. She comes up with one or the other recipe every two days once, i selected one of her dish hallbhai and tweaked a little and prepared it on this saturday, Oct 24th 2009.

  • Rice - 1 cup
  • Jaggery - 2 cups
  • Cinnamon Powder (Elaichi) - 1/2 tspn
  • Clove - 1
  • Poppy Seeds - 2 tspn
  • Fresh Grated Coconut - 1 1/2 cups
  • Ghee - 1 tsp for greasing & 3 tsps for mixing
  • Milk - 2 tbsp
  • Cashew and Badam - 5 to 6 - (cut into small pieces)
  • Soak the rice for 4 hours.
  • Add cinnamon powder, clove, poppy seeds with rice and grind for 3 rounds.
  • Add grated coconut to the grinded mixture and finely grind them.
  • Add jaggery to the grinded mixture and grind again.
  • Heat 1 tsp of ghee
  • Fry the cashews and badam till golden brown separately in hot ghee. (Kindly note badam will take more time to get fried than cashews). Keep it aside.
  • Pour the grinded mixture and keep stirring it continuously by adding the milk and ghee without allowing them to form loops in low flamed heat
  • Put the fried cashews and badam
  • Grease a plate with ghee
  • Pour the mixture onto the plate and leave it for half an hour or till it gets cooled
  • Cut the mixture into the desired shape.
I have cut into square and then rolled them into small balls so that it will be more in quantity and I can distribute to many.

Just for a change, I named this as gollbhai (sister of hallbhai). It is also called as "Amruth Palam" in Telugu.

Greatest thing of this dish is it could make my husband remember his childhood days and his grandmother. Infact, my mother-in-law could remember this sweet after 15 to 20 years.

Thanks to Saraswathi and her hallbhai which brought back the sweet memories.

Tuesday, October 13, 2009

Rice Pancakes

Mix two cups cooked rice, some grated carrot, chopped spring onions, cabbage with half cup wheat flour and half cup bengal gram flour.
Add a pinch of asafoetida to this mixture.
Add two tablespoons curds and some coriander.
Add salt and press one portion onto a damp cloth to form a circle.
Turn onto a griddle and cook with some oil till golden brown.
Serve pancakes hot and crisp!

Quick Quesidillas

  • 1/2 cup whole wheat flour
  • 1/2 cup plain flour
  • 2 tsp oil
  • 1/4 tsp salt
  • 1/4 cup baked beans (canned)
  • 1/4 cup cooking cheese or mozzarella cheese, grated
  • 1 tbsp. chilli sauce
  • 1 tbsp. chopped coriander
  • butter or oil for cooking
  1. To make the tortillas, mix all the ingredients to make a soft dough by adding enough water.
  2. Knead and divide into 6 portions.
  3. Roll out into thin rounds.
  4. Cook lightly on a griddle and keep aside.
  5. Now, divide the filling into 3 equal portions.
  6. Spread one portion of the filling on a tortilla.
  7. Cover with another tortilla.
  8. Repeat with the remaining tortillas and filling to make 2 more quesidillas.
  9. Heat griddle and using a little butter, cook the prepared quesidillas on both sides until golden brown in colour.
  10. Serve hot with salsa or tomato ketchup.

Monday, October 12, 2009



  • 1 tbsp. yeast
  • 1/2 cup warm water
  • 1 tbsp. honey
  • 1 1/2 cup flour
  • 1 tbsp. salt


  1. Preheat the oven to 325degree Fahrenheit (or 165 degree Celsius)
  2. Put the yeast in a small bowl with water and honey.
  3. Stir a little and leave for 5 minutes.
  4. Mix the flour and salt together in a bowl.
  5. After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly.
  6. Add this mixture to the flour.
  7. Stir everything together. Use a spoon to start.
  8. Finish with your hands. The dough is ready when it is still a little crumbly and flaky.
  9. Put the dough on the cutting board and knead it into one big bal.
  10. Break off a piece of dough about the size of a big gumball.
  11. Use your hands to roll it into a skinny snake.
  12. Twist the snake into a medium-size-pretzel shape and put it on a baking sheet.
  13. Do this with all the dough, making 12 pretzels.
  14. Bake your pretzels for 10 minutes.
  15. Let them cool and become ready to serve.

Nut Cake

  • 350 gms. flour
  • 200 gms. sugar
  • 200 gms. butter
  • 350 gms. chopped dates ad nuts (walnuts)
  • 300 mL apple puree
  • 2 tsp. ground cinnamon
  • 1 1/2 tsp. soda bi-carbonate
  • 200 tbsp milk
  • 1 tbsp. chopped dates, nuts
  • 2 tsp. sugar
  • 1/2 tsp. cinnamon powder to top


  1. Put flour into a bowl and rub in butter till it reaches the consistency of breadcrumbs.
  2. Add sugar, dates, nuts and cinnamon
  3. Make a well in the centre and add apple puree
  4. Dissolve soda in milk and add to the mixture mix well.
  5. Pour into a prepared cake tin.
  6. Mix the topping ingredients and sprinkle.
  7. Bake at 375 degree Fahrenheit till done (takes more than 1 hour)