Snacks

[jassheela]

Method for the filling
Heat 1 tablespoon oil pan; add the cumin seeds and allow it to crackle. On low heat add the ginger and turmeric powder. After a few seconds add all the other filling ingredients except the peas, and gently toss all the ingredients so the potatoes get evenly coated with the spices. Stir for 3-4 minutes on low flame and finally add the peas and combine it with the potato mixture.
Set aside to cool. Once cool add the freshly chopped coriander leaves.

Method for the crust

Combine the flour, caraway seeds, salt and ghee with your hands until the flour resembles course crumbs. Make a well in the center and add water little at a time. Knead the dough with your hand to make a soft firm dough, adding more water if required. Cover the dough for 20 minutes with a wet muslin cloth. Divide the dough into 15 balls and keep covered with a muslin cloth.
Keep 1/2 a cup of water by the side for coating and sealing the edges of the samosas. On a floured surface, roll each ball into 6 inch diameter circle and cut each circle into half.

Spread the water lightly all along the edge of the semicircle. Fold the semicircle into a cone shape and seal the side edges and not the top opening of the cone. Pick the cone up in your hands.

Fill the cone with 2 tablespoons of potato filling. Press this filling down gently into the cone with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

Continue to make semicircles, cones and fill the rest of the samosas.
Heat oil in a frying pan for deep frying the samosas. Place the samosas in the frying pan a few at a time. Turn the samosas around in the oil once they come floating to the top. Fry them until the they turn a light golden-brown color on all sides. Keep the heat on medium high heat and not high heat. High heat can brown the crust faster but not make the crust crispier.

Serve samosa hot with green chutney and tamarind chutney or plain old tomato ketchup.

[jassheela]

Ingredients
2 cups rice
1/2 cup urad dal
1/2 cup channa dal/ split gram lentil
1/2 cup yogurt
2 tablespoons green chilli-ginger paste
1/4 teaspoon asafoetida (hing)
1 tablespoon red chilli powder for sprinkling
2 tablespoons oil
2 teaspoons enos fruit salt
Salt to taste


Ingredients for seasoning
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5-6 curry leaves
chopped coriander leaves for garnishing

Method
Soak the rice, channa dal and urad dal in plenty of water for about 6 hours. Grind the mixture into a coarse dough adding just enough water and care to not

make it watery. The dough has the same consistency as a the idli dough (if your are aware). The consistency is when you use a laddle it does not pour itself

but falls in dollops.

Add the yogurt and salt and allow it to ferment for 6-8 hours.

Add the enos fruit salt, oil, asafoetida, green chilli-ginger paste and mix well.

Apply a little oil to a dhokla thali( flat metal with low rim). Pour enough batter so as to fill half the height of the thali.

Sprinkle a little red chilli powder on top of the dough. Place the dhokla plates in a steamer and steam for about 10 minutes, until the dhokla's are cooked.

Cut the dhokla's into pieces and serve with green chutney.
You can also season the dhokla's with the seasoning ingredients, but heating oil in a small frying pan and adding the mustard, cumin and curry leaves. Once

the crackle, turn of heat. Drizzle the seasoning over the dhokla's and garnish with coariander leaves.

[jassheela]

Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
2 large box Instant pudding; vanilla flavor
Milk
1 box Nilla wafer cookies; crushed
1 new plastic beach pail and shovel
Preparation:
In a large bowl, make the instant pudding according to the instructions on the box. add in the crushed cookies. Serve in the beach pail with the shovel.
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6 strawberries; hulled
1 pear; ripe
1 tablespoon of honey
1 pinch of cilantro
Dice the fruit into small pieces. Combine strawberries, pear, cilantro and honey. Place in the refrigerator for 1 hour. Serve with baked corn chips.
Healthy Snacks Tip: Substitute yogurt for the honey to make this snack less sugary.

[jassheela]

Makes: 5 cups of sev approximately

Ingredients
2 cups of besan/gram flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
4 tablespoons of oil
1/2 cup of water
Salt to taste (1.5 teaspoons approximately)
Sunflower Oil for deep frying

Method

Combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.

Grease the Sev Press or the Sev Sancha with oil and place the plate with many tiny holes into the press.

Heat oil in a frying pan, until hot.

Fill in the dough into the press. Press out thin strands of the dough into the hot oil. Only press in enough to cover the oil. Sev cooks and turns dark quickly. So gently turn the pressed sev to fry the other side. Once the sev starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.

Press the remaining batches of the dough in the similar manner.

Cool the entire sev and store in air tight containers.

[jassheela]

Ingredients
2 cups of chopped old roti's/phulka's (about 10 roti's)
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
5-6 curry leaves
A pinch of asafoetida
2 tablespoons of oil
Salt to taste
Method
Heat oil in a pan; add mustard seeds and allow it to crackle. Add curry leaves, cumin seeds. Add all the other remaining ingredients and toss them well in the pan. Keep the heat on medium and roast the roti mixture until crisp or the desired texture. The more often you make it you will discover the texture which most suits you. The most favorite will likely be a crispy texture. Serve it hot immediately with some hot masala chai.
Note: This dish has to be consumed immediately. As when kept for longer time, it tends to get brittle and rubbery.

[jassheela]

Ingredients
2 cups of rice flour
1 cup of urad dal flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds or caraway seeds (ajwain)
1 teaspoon red chilli powder
1/4 cup butter
1/4 cups of water
Salt to taste (1.5 teaspoons approximately)
Sunflower Oil for deep frying

Method

Combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.

Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.

Heat oil in a frying pan, until hot.

Fill in the dough into the press.  Prepare about twenty square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.

Slowly start to press the dough into a spiral shape starting from the center going outwards on the square strip of the aluminum foil. (About 2.5 spirals).

Gently lift the spiral filled aluminum and slide the spiral murruku into the hot oil from the side of the frying pan, so the oil does not splash on to you.

Add about 3 or 4 more spirals into the frying pan. Care not to over crowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.

Turn over once after a few seconds and fry until golden. Drain the oil completely with a slotted spoon and cool.

Press the remaining batches of the dough in the similar manner.

Cool the entire murrukus and store in air tight containers.

[jassheela]

Ingredients
3 cups of besan/gram flour
1 cup of rice flour
1/2 cup of urad dal flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1/4 cup butter
1 1/4 cups of water
Salt to taste (2 teaspoons approximately)
Sunflower Oil for deep frying
Method

Combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.

Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.

Heat oil in a frying pan, until hot.

Fill in the dough into the press. Press out thin strips of the dough into the hot oil. Only press in enough to cover the oil. These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side. Once the ribbons starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.

Press the remaining batches of the dough in the similar manner.

[jassheela]

Cooking time: 20 minutes Preparation Time: 10 minutes
Ingredients
3 cups thin flattened rice/poha
¼ cup dahlia/roasted channa dal
¼ cup roasted peanuts
¼ cup roasted halfed cashewnut
¼ cup raisins roasted in ghee (make sure it does not become stiff and hard)
10 curry leaves
3 chopped green chillies (optional)
1½ tablespoon sugar
½ teaspoon turmeric powder
¼ teaspoon garam masala powder
6 tablespoons of oil
Salt to taste
Method
Heat frying pan to medium heat and roast the flattened rice a little at a time until crisp. Don’t allow it to turn brown
Transfer contents to a wide mouth mixing bowl
Heat 6 tablespoons of oil in a pan; add green chillies, curry leaves, turmeric powder, garam masala powder, sugar and salt to taste
Add roasted peanuts, cashewnuts , dahlia and raisins to the above mixture.
Turn off heat.
Add the above roasted nut mixture to the roasted flattened rice and mix well.
Chevdo is ready

[jassheela]

Cooking time: 20 minutes Preparation Time: 15 minutes
Ingredients
2 cups whole wheat flour
1 cup chopped fenugreek/methi leaves or kasuri methi(dried leaves)
2 teaspoons carom/ajwain seeds
¼ teaspoon chilli powder
½ teaspoon turmeric powder
1 tablespoon oil more for making the khakra
Salt to taste
Method
Mix all the ingredients and knead by adding little water at a time, till it becomes stiff dough. Keep aside covered for 15 minutes
Divide the dough into 20 portions/balls. Roll out the each ball into very thin circles and arrange them on a paper towel separately.
Heat the griddle in medium high heat. Add one rolled out portion of the dough, add 1 teaspoon of oil and keep pressing and turning it on the griddle not allowing it to puff. Continue this pressing and turning for a few minutes. Turn over and continue the press and turn method on medium heat until the rounds become crisp. Now the crisp rounds called khakra’s are ready.
Continue the same with the other rolled out portions and stack them one on top of the other and store in an air tight container.
Enjoy them as a snack or as desired
Note: The pressing can be done with a wooden press as shown in the picture or a cotton cloth or something else in your kitchen that will work as a press.