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Hung Curd is Curd or Yogurt drained of its water. Its thick and creamy in texture. Hung Curd is used in many Indian Recipes like Tikkas, Kababs, Wraps, Sandwiches, Dips and Chutneys. Its Low in Sugar and Carbs and high in Protein and Calcium. In this Dip we have used Mustard oil as the flavour and curry leaves and mustard seeds as tempering. Its Creamy, Rich, Flavourful and made from easily available ingredients.

One of my friends had made this Hung Curd Dip to go along with her various snacks. It was love at first taste. It just melts in mouth leaving behind the strong mustardy taste in mouth. Its very easy and simple to make. Its the healthiest alternative for cream and mayonnaise.

To make Hung Curd take 200 gms Curd and put it in a clean Muslin Cloth. Tie the Cloth and hang it for an hour to drain the water. Once water is drained, open the cloth and put the hung Curd in a bowl.

INGREDIENTS:

  1. 150 gms Hung Curd
  2. 2-3 Teaspoon Mustard Oil
  3. 1/4 Teaspoon Mustard Seeds
  4. Few Curry Leaves
  5. Pinch of Asafoetida
  6. 1/4 Teaspoon Chilli Flakes
  7. Salt to taste

PREPARATION TIME: 1 Hour 5 Minutes

HOW TO PREPARE:

  • In a bowl take Hung Curd and add salt and chilli flakes
  • Mix curd well till its a smooth consistency, make a small well in between
  • In a small pan heat mustard oil and crackle asafoetida, curry leaves and mustard seeds.
  • Pour the oil on the curd and done.
  • Serve with snacks and bread!

This is a ‘whatever is left at home’ kind of a savory cake recipe. I stumbled on it just combining various ingredients, but love it now. Also, hey, sweet potato and beans – two on two for super foods!

INGREDIENTS:

400 gms sweet potatoes shredded or ribboned

1 (450 gms) can black beans

1 cup grated parmesan cheese

1/2 cup flour

1 egg

2 teaspoons oregano

1 tablespoon cumin

Salt, pepper, paprika to taste

HOW TO PREPARE:

Preheat the oven to 450 degrees F. Roast the sweet potato until tender, about 10-15 mins.

Meanwhile, combine all ingredients beans, parmesan cheese, flour, egg. Add the spices.

Let the sweet potato cool down for a few minutes.

Now mix it into the mixture above, mash everything together.

Make small patties and pan fry until golden on both sides. Serve with salsa and guacamole OR a yogurt dip!

Pizza and red wine is my fave kind of a Friday night. Here is my go-to fall/ winter pizza! Butternut Squash has a nutty, sweet taste and is rich in Vitamin A and Vitamin C. It goes well with caramelized Onions! Both on Pizza is a classic quick recipe, best for weekend comfort food!

INGREDIENTS:

1 wheat pizza dough (store bought)

1 tub carmelized onion dip (any other white/ mayo based dip works also)

400 gms butternut squash cubed or ribboned

1 large onion

Baby spinach leaves (to taste)

1/2 packet mozarella cheese

1 packet goat cheese

Arugula leaves (optional)

HOW TO PREPARE:

Set the oven to preheat to 450 degrees F. Sprinkle salt and pepper on the butternut squash and roast until tender, about 20 minutes.

Chop the onion into thin slices, saute in a spoonful of olive oil on low heat until it turns golden brown, about 20 minutes.

Wash the spinach leaves and set aside, slice the mozarella cheese into thin slices and set aside.

Roll out the dough on a pizza pan until it is 12″ wide. Spread the onion dip, be generous on the edges.

Take the butternut squash out of the oven, let it cool for a couple minutes.

Add spinach and the carmelized onions on the pizza, add mozarella slices, then add the butternut squash. Lastly sprinkly goat cheese. Season with salt and pepper.

Let the pizza bake until the edges and the cheese is light golden brown. Let it rest for a couple minutes. Top with arugula, slice and serve!

Chicken Teriyaki is from Japanese Cuisine and is a super easy recipe which hardly takes 15 minutes. Japanese Cuisine has a variety of gastronomical delights to offer. One of them being the Teriyaki Sauce. Teriyaki is a cooking method in japanese cuisine in which food is grilled, broiled or glazed. “Teri” means the glaze or shine on the food and “Yaki” means the cooking method – Grill or broil.

Chicken cooked in Teriyaki sauce is quick and makes awesome snacks for dinner parties and celebrations. Kids love this recipe as it has a little sweet taste.

INGREDIENTS:

  1. 6-8 Chicken Drumsticks
  2. 1 Cup Pineapple Juice
  3. 1/4 Cup Honey
  4. 2 Tablespoon Soya Sauce
  5. 1 Tablespoon Apple Cider Vinegar
  6. 4-5 Garlic Cloves
  7. 1 Tablespoon Sesame Oil
  8. 1/4 Cup Spring Onions (Optional)
  9. 1/4 Cup Toasted Sesame Seeds
  10. Salt to taste
  11. Black Pepper to taste

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:

  • Wash the Chicken and cut slits on the Chicken drumsticks
  • Prepare Marination –
  • In a bowl add Pineapple juice, half sesame oil, Apple Cider Vinegar, Honey, Soya Sauce, Salt and Pepper, Mix well
  • Add the Chicken Drumsticks to the marinate and marinate for 1 hour
  • In a deep Wok, heat rest of the sesame oil and saute finely chopped garlic
  • Take the Chicken out of marination and put in wok for searing
  • Cook well till the chicken seems to change color and all juices get locked inside
  • Keep adding the liquid marinade and keep cooking till chicken is done
  • Due to the sugar content in the last the sauce becomes sticky and sticks to the chicken.
  • When chicken is cooked and all liquid evaporated, take the chicken out on serving dish
  • Sprinkle Toasted Sesame seeds (white) as garnish and Spring Onions.
  • Serve hot as nice wintry snack or with rice as teriyaki rice bowl
  • To serve with rice leave a little liquid to serve as teriyaki sauce in the end

INGREDIENTS:

Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle.

INGREDIENTS:

  1. 1 Cup Fresh Cream
  2. 1 Cup Curd
  3. 1 1/4 Sugar granulated
  4. 1/2 Teaspoon Soda bi Carbonate
  5. 1 Teaspoon Baking Powder
  6. 2 Cups Maida / All Purpose Flour
  7. 3-4 Drops of Lemon Essence
  8. 2 Teaspoon Lemon Zest
  9. 1 1/2 Tablespoon Lemon juice
  10. A Pinch of Turmeric
  11. A Pinch of Salt

FOR DRIZZLE ICING

  1. 8 Teaspoon Powdered Sugar
  2. 2 Teaspoon Lemon Juice
  3. 2 Teaspoon Water
  4. 1 Tablespoon Black Sesame seeds
  5. Few Glazed Cherries and Mint Leaves

PREPARATION TIME: 90 Minutes

HOW TO PREPARE:

  • In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy
  • Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence
  • Fold the mixture well to get a smooth batter
  • Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow color
  • Mix well to get a smooth batter, it should not be too thick
  • Pour in a greased loaf tin or in cupcake moulds and bake
  • Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides
  • For Drizzle – In a bowl take powdered sugar, add lemon juice and water
  • Mix well till it forms a milky thick batter or
  • It forms a coat in the back of the spoon and doesn’t drip
  • Add Toasted Sesame seeds to drizzle and apply it on the cake
  • Garnish with Glazed cherries and fresh mint leaves

Tahini, is a Chutney or a dip or a sauce made from toasted white sesame seeds. Tahini is  used and made mostly in Eastern Mediterranean, the Caucasus, Middle East, and parts of North Africa. Now Word wide famous for it tangy and sharp taste, is being loved by all. This recipe is light and easy, best for lunch and dinner ideas. Recipes with chicken and tahini are yum as the food combination is a deadly one.

INGREDIENTS:
  1. 1 Chicken Breast
  2. 8 Bread Slices
  3. 1 Onion
  4. 1/2 Capsicum
  5. 1/2 Cup Hung Curd
  6. 3 Teaspoon Tahini paste
  7. 2 Teaspoon Mayonnaise
  8. 2 Teaspoon Black Sesame Seeds
  9. Salt to taste
  10. Black pepper to taste

FOR TAHINI PASTE:

  1. 1/2 Cup White Sesame Seeds
  2. 3-4 Garlic Cloves
  3. 1 Teaspoon Lemon Juice
  4. 1 Teaspoon Olive Oil
  5. Salt to taste

PREPARATION TIME:  15 Minutes

HOW TO PREPARE:

  • In a pan Boil Chicken Breast piece in water till its cooked
  • Don’t drain and throw the water as it can be used for soup or as chicken stock
  • Slice the Onion and Chop the Capsicum, keep aside
  • We’ll make Tahini Paste first –
  • In a dry pan roast the white sesame seeds till its light golden
  • Put the seeds in a grinder and grind it to a crumb texture
  • Add Olive oil and salt and give it a grind again
  • Add Lemon juice and garlic cloves and grind it to a smooth, creamy and runny paste
  • In a bowl pull apart and shred the chicken breast
  • Add Sliced Onions and Chopped Capsicum to chicken
  • Sprinkle Salt, Black pepper and Black Sesame seeds to chicken and mix it well
  • Add Hung Curd, Mayonnaise and Tahini to Chicken and give it a good mix
  • Spread this chicken mix on one slice of bread and cover it with another slice
  • Put the Sandwich in sandwich maker and let it grill away
  • Once brown and golden take out and serve hot!

My maternal grandmother (Nani Ji) use to be very excited and happy during Navratri. She use to prepare very yummy dishes during these nine days. Today in “Jai Ki Rasoi Se” made yet another dish called “Sabudane Ki Khichadi in UP Style”. This dish is dedicated to my nani ji.

Ingredients
1. 250 gm Soaked Sago (Bhigoye Huwa Sabudana)
2. 1 Cup Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste)
3. 1 Cup Tomato Pure (Tamator Ka Paste)
4. 2 Medium Size Roughly Chopped Potatoes (Kate Aloo)
5. 2-3 Slit Green Chillies (Kati Hari Mirch)
6. 4 Tablespoon Roasted Peanut Powder (Bhuni Mungphali Ka Powder)
7. 10-15 Finely Chopped Curry Leaves (Barik Kata Curry Patta)
8. 1 Tablespoon Cumin Seeds (Jeera)
9. Oil – As per Requirement
10. Rock Salt (Sendha Namak) – As per taste

Preparation:
1. In soaked sago add roasted peanut powder and salt according to taste. Mix all ingredients and keep it aside

2. Heat oil in a non stick pan or kadai. Once the oil is hot, add cumin seeds and curry leaves. All them to crackle

3. Add roughly chopped potatoes and mix. Cover and cook till potatoes become soft

4. Add the green paste. Mix and cook till oil get separated from the it

5. Now add tomato pure and mix. Cover and cook till oil get separated from the it

6. Now add sago mixture and mix it. Cover it and cook it for 5 minutes on a slow flame

7. Finely add slit green chillies and cook for a minute

8. The dish is ready to be served hot with thick curd

A muffin is an individual-sized, baked bakery product. It can refer to cupcake-like quick bread. Using same technique and Dosa Batter in “Jai Ki Rasoi Se” given a different avatar and made “Baked Cheese Uttapam Muffins”. These are served with coconut chutney

Ingredients
1. 2 Cups Dosa Batter
2. 50 gm Grated Cheese
3. 1 Tablespoon Finely Chopped Green Coriander (Barik Ka Hara Dhaniya)
4. 1 Medium Size Finely Chopped Onion (Barik Kati Pyaz)
5. 1 Medium Size Finely Chopped Capsicum (Barik Ki Shimla Mirch)
6. 1 Medium Size Finely Chopped Tomato (Barik Kata Tamator)
7. 2-3 Finely Chopped Green Chillies (Barik Kati Hari Mirch)
8. 1 Teaspoon Red Chilli Powder (Lal Mirch Powder)
9. Salt – As per Taste
10. Oil to grease the molds – As per Requirement

Preparation:
1. Pre heat the oven at 180 degree for 10 minutes Take silicon molds, grease them with oil and pore dosa batter

2. Add finely chopped onion, tomato, capsicum green chillies & green coriander. Season with red chilli powder and salt according to taste. Finely add grated cheese

3. Place the molds in the baking tray. Add water in the baking tray at ½ inch level

4. Place the tray in the oven and bake it for 20 minutes at 180 degree

5. Remove baked muffins from mold in a serving plate and serve them with coconut chutney

Flaky biscuit is one of the most popular snacks in North India, and is part of most marriage or religious occasions like Karva Chauth and even as tea-time snack. It is basically made of flour, water, and cumin seeds. Today in Jai Ki Rasoi Se made “Crispy Masala Mathari”. It is served with mango, chilli or lemon pickle along with tea.

Ingredients
1. All Purpose Flour (Maida) – 250 Grams
2. Dry Fenugreek Leave (Kasuri Methi) – 1 Table Spoon
3. Finely chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
4. Caraway Seeds (Ajwain) – 1 Tea Spoon
5. Cumin Seeds (Jeera) – 1 Tea Spoon
6. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
7. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
8. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
9. Cumin Powder (Jeera Powder) – 1 Team Spoon
10. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
11. Salt – According to Taste
12 Oil – As per Requirement

PREPARATION:

  • In bowl add all-purpose flour, red chilli, turmeric, cumin & whole spice powder,
  • Add ginger garlic paste, finely chopped green coriander, dry fenugreek leaves,
  • Add cumin & caraway seeds, 2 tbsp oil and salt to taste. Mix all ingredients
  • Knead a tight dough by adding water as per requirement. Rest the dough for 20 minutes
  • Divide the dough in equal portion. Place each portion on rolling board and slightly press it your palm and make a flat surface
  • Make pricks on both sides of the mathari by using fork
  • Heat oil in a kadai, once the oil is hot, add mathari. Fry them till they turn golden brown
  • Now the dish ready to be served with hot cup of Adrakwali Chai

ADRAK WALI CHAI or GINGER TEA