How to make snacks in easy way?
Snacks
Tapioca cutlet- Ingredients
Cook Time
Tapioca cutlet
Tapioca is easily available in the market with low cost. Here I am going to prepare a special cutlet with tapioca. Let’s see!
Ingredients
- 1/2 kg Tapioca
- 1 Egg
- 1 large Onion, Chopped
- 1 tbsp Ginger, Chopped
- 3 tsp Green chillies, Chopped
- 1 tsp Red chillies (Dried), Crushed
- as required Coconut oil
- 1/4 tsp Turmeric powder
- 1 tsp Masala powder
- as required Coriander leaves, Chopped
- as required Salt
- as required Bread crumps
- as required Water
Instructions
- Cut tapioca into small pieces and add ¼ tsp of turmeric powder and salt. Cook it well for 15 minutes with enough amount of water.
- Mash the cooked tapioca pieces into a paste. Keep aside.
- Heat 3 tsp of coconut oil in a frying pan and add the chopped onions into it. Stir well until it turns light brown.
- Then add chopped ginger, green chillies and red chillies into it. Stir well.
- After that, add 1 tsp of masala powder and chopped coriander leaves, stir for a minute and then put off the flame.
- Add this mixture into the cooked tapioca paste and mix well.
- Make cutlets of desired shape and size out of this mixture.
- Take the egg white, dip the cutlets in it, one by one and roll over on bread crumps to make a coating. For vegetarians, use equal quantities of corn flour and maida (a semi-thick solution in water) instead of egg white.
- Fry the cutlets in coconut oil (deep fry) until it becomes brown in colour in a medium flame.
- Tapioca cutlet is now READY! Have it with tomato or chilly sauce. Try it!
CAJJU BURFI
Cajju burfi is a sweet snack prepared from cashew nuts ( in Hindi, "cajju" means cashew nuts). It's a very simple recipe in ghee and milk. Try it!
Cook Time
Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 8-10 pieces
Ingredients
1. Cashew nuts - 100g
2. Sugar - 750g
3. Milk - ¼ litre
4. Ghee - 1 tbsp
5. Almond - 10 nos.
Preparation and Cooking
1. Grind and powder well almost half amount from the sugar taken. Keep aside.
2. Grind cashew nuts and almond into small granules.
3. Add the grinded cashew nuts and almond to the sugar powder and grind again to make a fine powder.
4. Add the remaining sugar into the milk and boil it with continuous stirring.
5. Add the finely powdered cashew nut-almond-sugar mixture into the boiling milk. Stir well.
6. When the entire mixture thickens, add 1 tbsp of ghee into it and put off the flame.
7. Transfer the whole contents into a tray, pre-coated with ghee, spread it in about 1 cm thickness and let it be cool.
8. Cut into small diamond shaped pieces.
9. Garnish with cashew nut or almond chips and serve.
Egg bajji
Let's see the recipe for egg bajji.
Cook Time
Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 8-10 bajjis
Ingredients
1. Boiled egg - 4 nos.
2. Bengal gram flour - 200g
3. Rice flour - 3 tbsp
4. Red chilli powder - ½ tsp
5. Curry leaves - 1 stem
6. Salt - as required
7. Onion (chopped) - ½ kg
8. Green chilli(chopped) - 2 nos
9. Ginger (chopped) - ½ inch
10. Coconut oil - as required
11. Water - as required
Preparation and Cooking
1. Remove the shell and grate the cooked egg and keep aside.
2. Heat 1 tbsp of coconut oil in a frying pan, add chopped onion, ginger and green chillies and stir well until the onion turns light brown colour.
3. Then add items no. 2 to 6 into it and heat for 3 minutes in a medium flame with stirring.
4. Add required amount of water, mix well and boil.
5. Add the grated egg into the mixture and mix well.
6. Make small balls out of it, add to the boiling oil in another frying pan and roast. 8-10 balls can be made with 4 eggs. Try it! It’s really a spicy treat for your taste buds!
Coconut biscuits
A simple recipe for making coconut biscuits at home!
Cook Time
Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 10-12 pieces
Ingredients
1. Refined wheat flour (Maida) - ¼ kg
2. Baking soda powder - ¼ tsp
3. Salt - 1 pinch
4. Grated coconut - 1 cup
5. Ghee - 100g
6. Butter - as required
7. Powdered sugar -75g
8. Egg yolk - 1 no.
9. Vanilla essence - ½ tsp
10. Cardamom powder - ½ tsp
11. Lemon juice - ½ tsp
12. Corn flakes - 1 cup
13. Chopped cashew nuts - 100g
Preparation and Cooking
1. Mix maida flour, baking soda powder and salt and sieve 2 times to get a fine powder.
2. Add the grated coconut into it and mix well. Keep aside.
3. Mix ghee and the powdered sugar and add items no. 8 to 11 one by one, into the mixture. Mix well.
4. Add the sieved maida flour into this mixture in very small amounts (otherwise, it may clog) and mix it properly.
5. Then add corn flakes and chopped cashew nuts into it and make small balls out of it.
6. Make biscuits of desired shape and size (round or square) by hand from these balls.
7. Spread the biscuits in a tray, pre-coated with butter, without touching each other.
8. Bake them at 3000 C in the oven for 20 minutes. Coconut biscuits are READY! Try it!
Jack fruit balls
A wide variety of dishes can be prepared using jack fruit such as ada, payasam, chips, jam etc. This is a special dish prepared from jack fruit pulp. The main ingredients are fruit pulp and jaggery.
Cook Time
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 6-8 pieces
Ingredients
1. Jack fruit pulp - 1/2kg
2. Jaggery - 500g
3. Rice flour (roasted) - 50g
4. Ghee - 3 tbsp
5. Cardamom powder - 1 tsp
6. Cashew nuts (powdered) - 20g
Preparation and Cooking
1. Take the jack fruit pulp in a cooker, add 100ml of water and cook upto 2 whistles.
2. Melt the jaggery and make a thick syrup.
3. Add 1 tbsp of ghee into a heavy bottomed vessel and heat.
4. Add cardamom powder and the melted jaggery to the vessel.
5. Then add cooked fruit pulp paste into it and stir well continuosly in a medium flame.
6. When the whole content thickens, put off the flame.
7. Be sure that the mixture is warm enough (to be sticky) to make small balls out of it.
8. Add cashew nut powder to the rice flour and roll the balls over it to give a coating.
9. Boil 2 tbsp of ghee in a frying pan and roast the balls just for 2 minutes. Jack fruit balls are READY!
10. This can be stored for at least 6 months in an air tight container.
© 2012 Resmy Robin
