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Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts

Thursday, November 17, 2011


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.

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

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

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)

Friday, June 19, 2009

Mango Nut Muffins

Mango Nut Muffins
  • 1 3/4 cups flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup bananas mashed
  • 1 cup mango pulp
  • 1/2 cup cooking oil
  • 1/2 cup chopped nuts
  1. Preheat oven to 400 degree Fahrenheit. Stir together the flour, sugar, baking powder and salt.
  2. Mix in oil, mango pulp and banana. Add nuts.
  3. Grease muffin cups or put muffin paper cups in muffin pan.
  4. Pour and bake for 18-20 mins till golden Cool and serve.

Lemon Recipes

Lemon Lollipops:
  • 2 cups sugar
  • 1 tsp. yellow food coloring
  • 1 cup light corn syrup
  • 2 tbsp. lemon extract
  • 1/2 cup water
Mix sugar, corn syrup and water in a pan.
Bake to 300 degree Fahrenheit or cook until mixture spins a thread.
Turn off head, add color and flavoring.
Pour the mixture in small aluminum moulds and insert popsickle sticks in them.
Allow them to set and become hard.
Your lick able lollipops are ready!

Lemon Cooler
  • 1 cup apple juice
  • 1 bottle (200 ml) lemonade
  • 2 tbsp. chopped cucumber
  • 2 tbsp. chopped apple
  • 1 tsp. chopped mint leaves
  • 1 tsp. honey
Chill the juices. Mix all the ingredients, pour into 2 glasses and serve immediately.

Coconut Roughs

Recipe for Coconut Roughs:

  • 1/2 cup mashed potato
  • 40 gms. butter
  • 1 1/2 cups icing sugar
  • 2 tbsp. cocoa
  • 2 cups coconut desiccated
  • 1 tsp. vanilla essence
  1. Place butter and mashed potato in a large bowl and beat well.
  2. Gradually beat in the icing sugar and cocoa.
  3. Add coconut and vanilla essence.
  4. Place small spoonfuls of mixture on over proof paper.
  5. Refrigerate coconut roughts until set.

Wednesday, April 29, 2009

Fruit Critter Salad

10 pieces lettuce
20 raisins
10 cherries
10 canned peach or pear halves
1 tray

Take the tray and the lettuce. Put lettuce in rows. Take peaches or pears and put on each piece of lettuce, round side up. Take raisins and toothpicks and put the raisins on the toothpicks. Put the raisins on the peach so it looks like 2 eyes. Take the cherries and the toothpicks and put the cherries on the toothpicks. Stick on the peach or pear so that it looks like a nose. Then you have fruit critter salads.!

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Delightful Doughnuts

To be mixed into a filling
1 slice chopped pineapple
2 tbsp. grated coconut
2 tbsp. sultanas
2 tbsp. brown sugar
1/4 tsp. cinnamon powder
oil to deep fry

For the dough:
1 1/2 cups plain flour
2 tbsp. fresh yeast, crumbled
3 tbsp. sugar
2 tbsp. cream
1 tsp. oil
a pinch of salt

1. Mix all the ingredients except the oil in a bowl and make a soft dough using water.
2. Add the oil and knead again.
3. Cover with a damp cloth and leave for 15 to 20 minutes
4. Press teh dough with your palms
5. Roll out the dough into a 5 mm thick sheet
6. Using cookie cutter, cut out 10 circles
7. Place a spoonful of the filling mixture on each of the 5 dough circles
8. Place the other 5 dough circles on top of the filling mixture and seal the edges tightly
9. Deep fry these doughnuts in hot oil over a medium flame till golden brown on both sides.
10. Serve hot.

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Children Snacks Time with "Apple Chop and Apple Crumble"

APPLE CHOP:Chop apples, bananas and mangoes into bite-size pieces. Mix them in a bowl with grapes and a little bit of lemon juice. Sprinkle salt and black pepper over them. Serve cold.

400 gm tin of cooked apples
60 gm melted butter
½ cup rolled oats
½ cup brown sugar
½ cup desiccated coconut
pinch of cinnamon
ice cream or custard (optional)

Open the tin of apples and spread apple in a shallow microwave proof pie dish.
Mix dry ingredients together in a large bowl.
Melt butter and add to dry ingredients
Spread evenly on top of apples
Microwave for approximately 5 minutes
Cool and serve it as it is or with ice cream or custard