Mini Samosa recipe for a evening snack

Ingredients:

For Dough

1 cup  Wheat flour  

½ cup  All purpose flour/ Maida 

1 tsp Oil

Salt to taste

For Stuffing

4 big Potatoes,  boiled and mashed

1/2 cup Fresh Peas 

1 medium Onions, finely chopped

2-3 Green Chilies, finely chopped

1/2 cup Milk   

1 tsp Cumin Seeds 

1/2 tsp Red chili powder  

1/2 tsp Garam Masala  

1/2 tsp Roasted Cumin powder 

1 tsp Oil  

Salt to taste

Preparation:

1. In a bowl, mix both the flours well. Add water slowly and oil to knead into stiff dough.  Rest it aside covering it with a wet muslin cloth. Boil potatoes to soft, peel and mash well.
2. Heat a pan with oil, sauté chopped onions till brown along with green chilies. Add the peas, fry well, add milk and cook till the peas are done in low flame. Add the mashed potatoes and the rest of the ingredients. Simmer with lid covered for 5 mins. Remove from flame and allow it cool
3. Make small equal balls from the dough. Roll out one ball into a thin layer and cut it from center into two vertical halves (strips).
4. Scoop small portions of the stuffing on each layer.
5. Starting from the end closer to you, roll it diagonally over the stuffing. Press the sides. Then fold the layer upward towards the left.  Wrap the stuffing neatly in to a cone. Press the sides to make sure there are no openings left. Seal by pressing the sides into small triangle shape.
6. Heat the pan with oil. When it reaches the right temperature, lower the flame.
7. Gently slide the samosas and fry them in low flame. Flip and cook on both sides. (Fry in small batches so that the temperature is always at the correct degree.)
8. When you see that golden colour on the samosas, drain on a kitchen towel.
9. Serve with  mint chutney and ketchup

Recipe and Image contributed by Anita Nair 

Misal Pav recipe for a traditional Maharashtrian dish

Ingredients:

1 cup Mixed sprouts (Moth, Green Moong, White Peas, Green Peas or any beans of your choice) 

2 Big Onion Chopped (1 finely sliced for gravy paste & 1 finely chopped) 

1 Tomato Finely chopped 

1 tbsp Ginger Garlic Paste 

2 tbsp Grated Coconut 

6-7 leaves of Curry Leaves 

2 pinch Asafoetida (Hing) 

1/2 tsp Turmeric 

1 tsp Coriander Powder 

1 tsp Cumin Powder 

1 tsp Garam masala Powder 

Red Chili as per taste 

Salt as per taste 

Oil as required 

For  Accompaniment 

1 big Onion finely chopped 

Coriander leaves 

1 Lemon cut into haves 

Farsan/ Sev 

Preparation:

1. Boil the mixed sprouts with Turmeric and Salt.  

2. In a Non stick pan, heat 1 tsp oil, fry garlic-ginger paste. Add chopped onions and saute till it turns golden brown followed by grated Coconut.   

3. When coconut turns golden brown, add chopped tomato, coriander powder & cumin powder. Fry well - Grind it to paste once its cool. (Reserve 2 tbsp paste).  

4. Heat 1 tbsp oil, add the remaining masala paste & saute it for 2-3 minutes, add 3 cup of water and let it boil for 8-10 minutes, till the oil appears on the surface . (If you like the misal really spicy, heat 1 tsp oil, remove from flame and add red chili powder, pour this oil & chili over the gravy as tempering. 

5. Heat 1 tbsp Oil, add curry leaves, asafoetida, Cumin Seeds,  add onion, add chili powder, coriander powder, jeera powder, Garam masala powder Add boiled sprouts and also the reserved paste. Let it cook for 5-6 minutes. Sprinkle coriander leaves 

6. Serve hot with the Pav, Onion and Lemon along with Farsan.

Recipe and Images contributed by Kavita Menon

Khandvi - Gujarati Appetizer Recipe

Khandvi is a simple Gujarati snack made from Gram (Besan) flour and buttermilk. This dish can be served as tea-time snack as well as an accompaniment.

Ingredients

½ cup  Besan/ Gram Flour

½ cup Curd (Preferably sour, whisk it to form thick buttermilk)

1 tsp Grated Ginger

2-3 Green Chilies

¼ tsp- Turmeric

2 pinches of Asafoetida

1 tbsp Oil

Salt to taste

For Tempering:

1 tsp Mustard Seeds

1 tsp White Sesame Seeds

1 tsp Oil

Pinch of Asafoetida (Hing)

2 tbsp Coriander Leaves chopped (For garnishing)

Grated Coconut - Optional ( For Garnishing)

Preparation:

1. Grind Green Chillies- Ginger to a paste.
2. In a mixer grinder, add besan, buttermilk, chilli-ginger paste, salt and turmeric and blend it to a smooth batter (add little water if required).
3. Heat 1 tbsp Oil in a non stick pan,  add the mixture and cook over medium flame for 2-3 minutes. Its important to stir continuously while cooking, to avoid any lump. The mixture will leave the sides of the pan when its cooked.
4. Immediately place the mixture on a back of any steel or aluminium greased plates. Spread the mixture evenly using a spatula into very thin layer. Allow layer to dry.
5. Using a blunt knife cut into long 1" broad strips and swirl the strips into rolls.
6. In a pan, heat oil, add mustard seeds, when it crackles, remove from flame, add the sesame seeds, asafoetida and pour over the khandvi.
7. Garnish with coriander leaves and grated coconut and serve.

Recipe and Image contributed by Sangeeta Iyer

Nargisi Kababs - Minced Meat & Egg based Appetizer Recipe

Ingredients:

6 Eggs 
1/2 kg Kheema  
125gm Channa  Dal  (washed & soaked for some time)
1/2 tsp Coriander powder  
1 Tbsp Garam Masala powder  
2 tsp Red Chili Powder
1/2 tsp Turmeric
Salt as per taste 
2 Tbsp Ginger Garlic paste
1 tbsp Green masala (Grind 4-5 green chilly, 1/2 bunch coriander leaves & 1/4 bunch mint(pudina leaves))
Oil for cooking 

Preparation: 

1. In a deep, round saucepan, mix kheema, dal, green masala, red chilly powder, salt, coriander  powder, ginger garlic paste and add some oil and water and cook on a medium flame
2. After cooking well, let the mixture cool.
3. Grind into a thick paste. 
4. Beat 2 eggs and add to the mixture, along with garam masala powder. 
5. Boil remaining eggs, remove the shell. Place the eggs on a fry pan and cover it with a thick layer of the kheema mixture completely. 
6. Fry kheema covered eggs and serve hot. 

(NOTE: for plain shaami, use the kheema mixture and fry it after giving it some shape - round balls, squares, triangles and serves along side with Roti or Bread.)

Recipe contributed by Sana Muzaffar

Crispy Frisbee - Recipe for Fun Snack

Ingredients:

1 cup Whole wheat flour
3 tbsp Oats
3 tbsp grated Cheese
2 tsp White Sesame seeds
2 tsp Oil
Salt to taste

Preparation:

1. Mix all the ingredients together in a bowl and knead into a firm dough using enough water.
2. Keep aside for 10 minutes under a wet muslin cloth.
3. Knead again to softer the dough and divide into 7-8 balls.( In case making it over the weekend, involve your kids)
4. Roll out the balls into thick circles like puri. (Give your kids a shape cutter and let them shape up their frisbee) 
5. Heat a non-stick pan and cook each side over a low flame. Press it down with a cloth or wooden press on both the sides. You may apply a little oil on one side and shallow fry pressing all the while. Roast till they turn light brown and crisp.

Psst Psst: In case the dough sticks while rolling, apply little oil to the Chakla & Belan (Rolling board & Rolling pin). You can also store the same in an air tight container. This will also be a great accompaniment with the Dip recipe shared by Ritu Singh. 

Recipe and Images contributed by Sangeeta Iyer

Indori Poha - Recipe for Healthy Snack or Breakfast

Simple to make and good breakfast as well as snack option. The method of preparing Poha varies across different states of India. This recipe is for one of the oldest 'street food' in Madhya Pradesh.

Ingredients:

200 gms Poha  

2 Green Chillies

4-5  Curry Leaves

1/2 tsp Turmeric powder  

1/2 tsp Mustard Seeds (Rai)

1/2 tsp Cumin Seeds (Jeera) 

1/2 tsp Fennel Seeds (Sauf) 

1 tbsp Oil

1 tbsp Sugar or as per taste

Salt  as per taste

For Garnishing

1Tbsp Coriander Leaves (chopped)

1 Lemon 

1 Bowl Indori Sev or Bhujiya Sev

Preparation:

1. Wash the Poha in a colander and instantly strain the water from it
2. Add sugar and 1/2 spoon salt into it and leave for 15 minutes
3. Heat oil in a pan and add mustard seeds and temper it. Now add Green Chili, Cumin seeds, Fennel seeds, Turmeric powder, Curry leaves to it and roast well and turn off the flame
4. Pour roasted masala in Poha, add the chopped Coriander leaves and mix it well
5. Heat the mixed Poha with steam. Once the Poha is steamed enough, it is ready to serve
6. Serve the Poha, with a piece of lime, Garnish with Indori Sev or Besan Bhujiya 

Recipe Contributed By Saurabh Jain