Welcome rains with yummy snacks
Indulge in healthy snacks that are easy to make and simply irresistible
By : chef bhaskar mandava
Update: 2014-05-02 16:02 GMT
Kochi: Rains not only bring joy, but also ignite our romantic spark and fire up our appetite. They bring on the festive mood and also the inspiration to fry up some crispy snacks with a steaming cup of tea. And if you have friends coming in to join, the fun takes on a whole new dimension.
These snacks can be anything starting from the crispy pakoras, grilled kebabs, home-made chaats or cutlets. We all may be health conscious and follow rigorous workout routines but we make exceptions for the rains. The pakoras are a hot favourite during the rains. We simply love to have different kinds of pakoras with a piping hot cup of tea. Apart from that, samosas, cutlets and the kebabs have their own charm during the rainy season. So, check out these finger-licking delicious snack recipes which are simply irresistible.
Instant Oats Paniyaram | Oats Paddu Recipe
l 1 cup Quick cooking Oats (Quaker/Saffola)
l 1 cup Sooji/Rava
l 1 cup sour Curd
l 3 tbsp Chana dal
l 1 big Onion, finely chopped
l 3 tbsp chopped Coriander
l 2-3 tbsp chopped Curry leaves
l 1 tbsp Green Chilli paste
l 1 tsp Cumin seeds
l 1 tsp Eno/Fruit salt
l 1/4 tsp Cooking Soda
l Salt to taste
Method
l Soak chana dal in water for 1-2 hrs. Drain them.
l Dry roast oats and sooji separately until they start changing their colour. Do not roast much. Cool them and grind them together in a mixer to a coarse powder.
l Beat curd well and add it to a big bowl. Add ground oats and sooji and mix well. Add enough water to it to get the consistency of dosa batter.
l Add salt and cooking soda to the mixed batter and leave it aside for 1 hr.You should leave it at least for 20 mins aside.
l Add finely chopped onions, coriander, curry leaves along with green chilli paste, cumin seeds, soaked chana dal and mix well.
l Check the consistency of batter; it might become thick as the sooji absorbs water when it is soaked. l Add extra required water to it to get the dosa batter consistency.
l Just before making paniyaram add eno to the batter and mix well.
l Heat the paniyaram in a gunta panganalu pan/Aebliskever pan and add 1/2 tsp of oil in each impression. When it is piping hot keep the flame on low and pour the batter using a table spoon until it covers 3/4th and pour some more oil over it and cover it with a lid. Let it roast on low-medium flame until golden brown in colour.
l When you see the edges turning golden in colour use a sharp knife and run it around the edges of each paniyaram and turn them to the other side and roast until golden brown on both the sides
Notes:
l You can add grated carrots or blanched corn to the batter and make paniyaram.
l Make sure that you use sour curd to make this.
You can refrigerate the batter and use it on next day as well. Add eno to the batter before using it.
l If you do not have eno you can use only cooking soda in the recipe.
Spicy Phool Makhana (Puffed Lotus Seeds)
Lotus seeds/makhana is a good source of calcium and you can also make various items like kheer, snack or curry with it. Making this simple and tasty snack most of the times.
Try these lotus seeds, they are addictive and healthy. Try to replace your good old pop corn packets with this healthy guilt free makhana snack to munch.
l1 1/2 cup Phool Makhana/Puffed Lotus Seeds
l1/2 tsp Chaat Masala
l 1/4 tsp Pepper Powder
l 1/2 tsp Red chili powder
l 1/2 tsp Kala Namak/Black Salt
l Salt to taste
l 2 tbsp Ghee/Olive oil
Method
l Heat 1 tbsp ghee/Olive oil in a kadai and add phool makhana to it and roast them until crisp over low flame.This takes 8-0mins. Pinch a nut and taste it whether it is crispy or not. Remove them and keep them aside.
l Heat 1 tbsp ghee in the same pan over low-medium flame and add quickly red chili powder, pepper powder, chaat masala, salt and kala namak and fry it for 10 seconds. Take care not to burn the spices.
l Add roasted phool makhana to it and mix well until the phool makhana is coated well with all the spices.
l Reduce the flame and fry for 2-3 mins.
l Once they cool down store them in an air tight container
Notes:
lYou can store it up to a week. If the makhana becomes soft just pop them in a pan and roast them until crisp. You can experiment and adjust spices according to your taste buds. Ghee/olive oil can be replaced with regular oil. Recommend ghee for its taste.
Mint Spinach Mocktail
l 2 tbsp. mint leaves
l 1 bunch spinach leaves shredded
l 1/2 cup sugar
l 1/2 tsp. lemon juice
l 1/4 tsp. salt
l 2 pinches black pepper powder
l 600 ml. icecold water
Method
l Steam washed spinach, till bright and tender.
l Blend to a smooth paste, strain, chill till required.
l Put 100ml. water with sugar to heat on slow till dissolved.
l Bring to a boil, take off fire.
l Keep aside to cool till required.
Just before serving:
l Blend mint leaves and sugar syrup in a blender.
l Add spinach, salt, pepper and cold water.
l Run till green and frothy.
l Pour into tall glasses, serve immediately.