Spicy Bread

Coming up with another bread snack as my daughter and her friend came back from school after writing an exam and they wanted to eat bread. I couldn’t give them plain bread so I said, I’ll make spicy bread. Both jumped on the opportunity.

Made this super delicious snack as part of our sweets and snacks mega marathon week 3 day 5.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Serves : 2

Ingredients:

Bread : 5 pieces

Oil : 2 teaspoons

Jeera : 1 teaspoon

Onion : 2 medium chopped finely

Tomato: 1 large chopped finely

Ginger garlic paste : 1 tablespoon

Red chili powder: 1 teaspoon

Pav Bhaji Masala: 1 tablespoon

Water : 3/4 cup

Salt to taste

Coriander leaves to garnish

Thin Sev to garnish

Method:

Heat oil in a pan and add jeera. Let it splatter and add onions. Sauté them till they turn translucent.

Add ginger garlic paste and sauté for 30 seconds.

Add tomatoes and cook till they turn mushy. Add water and cook until everything is mixed well and soft.

Add red chili powder, salt, Pav Bhaji Masala and mix well.

Cut the bread in cubes and add to the pan. Toss until they are nicely coated.

Turn off the stove, garnish with coriander leaves and sev. Serve immediately.

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Bread Upma

Bread Upma is a quick and easy snack or you can make it as breakfast too. Kids will love the crunchy bread and the nuts in this upma.

Made this Upma as part of our sweets and snacks mega marathon week 3, day 4.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Serves : 2-3

Ingredients:

Bread slices : 6

Ghee : 1 tablespoon

Oil : 1 teaspoon

Mustard seeds : 1 teaspoon

Urad dal : 1 teaspoon

Curry leaves: 1 sprig

Green chili : 1 chopped finely

Onion : 1 sliced

Ginger paste: 1 teaspoon

Red chili powder: 1 teaspoon

Salt to taste

Cashews : 1/2 cup

Method:

Heat ghee on a flat pan and toast the bread both sides. Let them cool and cut them into cubes.

Head oil in a pan, add mustard seeds and urad dal. Sauté for 1 minute.

Add curry leaves, green chilies, onion and sauté until onions turn translucent.

Add cashews, ginger paste and sauté for 30 seconds. Add the red chili powder, salt and sauté for 1 minute.

Add the bread cubes and toss well.

Serve immediately.

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Roasted Phool Makhana/Foxnuts

Phool Makhana/Foxnuts come from lotus flower. These roasted Makhana is a guilt free snack. Both adults and kids love this spicy and crunchy snack to munch on.

Made this delicious snack as part of our sweets and snacks mega marathon week 3, day 3.

Preparation Time: 3 minutes

Cook Time : 8 minutes

Serves : 3-4

Ingredients:

Phool Makhana: 3 cups

Ghee : 2 tablespoons

Red chili powder: 3/4 teaspoon

Salt : 1/2 teaspoon

Chat Masala: 1/2 teaspoon

Pav Bhaji Masala: 1/2 teaspoon

Method:

Heat ghee in a pan and add the Phool Makhana. Roast them for 7 minutes or until they turn crisp and crunchy on medium flame. Stir in between.

Turn off the stove and add the masalas. Toss well.

Immediately transfer out of the pan.

Serve hot or let it cool and store in an air tight container.

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Crispy Corn

Crispy corn is made with different flavorings depending on where you get them. The one I made is a simple one using basic masalas which is good to munch on in the evening.

Made this delicious snack as part of our mega marathon week 3 day 2.

Preparation Time: 10 minutes

Cook Time : 20 minutes

Serves : 3-4

Ingredients:

Fresh sweet corn : 2 cups

Corn flour : 4 tablespoons

Rice flour : 4 tablespoons

Ground pepper: 1/2 teaspoon

Salt : 1/2 teaspoon

Coriander leaves: To garnish

Lemon juice: 1 teaspoon

Masala:

Chat Masala: 1/2 teaspoon

Red chili powder: 1/2 teaspoon

Jeera powder: 1/2 teaspoon

Coriander powder: 1/2 teaspoon

Method:

Separate the corn kernels from the cob.

Take a large container with 1 liter of water and bring it to a boil. Add the kernels, salt and cook for 2 minutes.

Strain the water and take the corn into a mixing bowl. Add cornflour, rice flour, salt, pepper and coat well. Add 1 tablespoon of water if needed.

Heat oil for frying on medium flame, add the corn in batches carefully as they’ll splatter.

Fry them until they float on to the top and you can see crispness.

Take the corn onto a paper towel for just a second and quickly transfer them to a bowl and add the Masalas listed. Add lemon juice, Toss well, garnish with coriander leaves and serve immediately.

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Poha Chivda

Poha Chivda is a quick and easy snack to make. It’s made with Poha/flattened rice as the main ingredient.

Made this evening snack as part of Mega Marathon week3, day 1. This week is all about snacks from different parts of India.

Preparation Time: 5 minutes

Cook Time: 15 minutes

Serves : 4-6

Ingredients:

Thin poha /flattened rice : 2 cups

Roasted peanuts : 1/4 cup

Roasted Bengal gram : 1/4 cup

Oil for frying

For Tempering :

Curry leaves: 2 sprigs

Green chilies: 3 chopped finely

Turmeric: 1/4 teaspoon

Sugar : 1 teaspoon

Asafoetida : 1/4 teaspoon

Method:

Heat a thick bottomed pan on low heat and add oil.

Add the poha and roast them for 3-4 minutes so they can get crisp.

In a different pan, add a tablespoon and roast peanuts until they turn brown and crunchy. It should take 2-3 minutes. Take them into a plate, add the roasted Bengal gram to the pan and roast them for a minute.

Heat oil in a pan, add the ingredients listed under for tempering except sugar. Sauté for 2 minutes.

Add the poha, peanuts, roasted Bengal gram, sugar and toss well.

Remove the Chivda from the pan and let it cool. Store in a air tight container.

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Challa Punugulu

Challa Punugulu is another Andhra Snack which is made with sour curd. I made this delicious snack as part of our blogging mega marathon week 2, day 6.

These Punugulu needs just 30 minutes rest time and has minimal ingredients. They are crispy on the outside and soft on the inside.

Just serve with some pickle and people of all ages will love them.

Preparation Time: 5 minutes

Rest Time : 30 minutes

Cook time: 3-4 minutes per batch

Serves : 2

Ingredients:

All purpose flour/Maida : 1 cup

Sour curd: 1 cup (you can use fresh curd too at room temperature)

Cumin/Jeera : 1 teaspoon

Baking soda : 1/2 teaspoon

Onion : 1 chopped finely

Salt to taste

Method:

Take all the ingredients in a bowl and mix well. Let the dough rest for at least 30 minutes.

Add onion and mix well.

Heat oil for deep frying and drop small dollops of dough into the oil. Fry until Punugulu turn golden brown.

Put them on a paper towel once removed from oil.

Serve hot with any chutney or pickle.

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Masala Vada

Masala Vada is Andhra snack made with soaked chana dal. Making this recipe as part of the Mega Marathon, Week 2, day 5.

These Vadas need a little time to soak the dal but otherwise a very easy to make. These work well as an afternoon snack with some tea or as after school snack for the kids. They are crunchy on the outside and softer on the inside. So, kids will love them.

Preparation Time: 10 minutes

Soak Time : 2 hours

Cook Time : 2-3 minutes per batch

Serves : 2-3

Ingredients:

Chana Dal/Senagapappu : 1 cup

Moong Dal/Pesarapappu : 2 tablespoons

Green Chillies : 2 chopped finely

Ginger : 1/4 inch piece chopped finely

Onion : 1 finely sliced

Mint leaves/Pudina : A handful Chopped

Garam masala: 1 teaspoon

Salt to taste

Method:

Wash and soak Chana dal and moong dal for at least 2 hours

Drain the water, take the soaked dals into a mixer jar along with salt and grind it to a coarse paste.

Add the rest of ingredients to the dal mixture and mix well.

Heat oil for deep frying, make the mixture into vada shape and drop them into the oil 4 at a time. Fry them till they are golden brown.

Serve hot with some tea or as is.

 

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Annam vadaRice Vada

Annam vada is another Andhra Snack that’s made with leftover rice. Rice leftover from lunch turns into these vadas at tea time. I’m posting this as part of the mega Marathon week 2 day 4, snack series.

This is a perfect after school or tea time snack. It’s easy to make with few ingredients.

Preparation Time: 5 minutes

Cook Time: 3 minutes per batch

Makes : 6 vadas

Ingredients:

Leftover rice : 1 cup

Besan : 1/2 cup

Red Chilli Powder: 1/4 teaspoon

Green chili: 1 finely chopped

Ginger : 1/4 inch piece finely chopped

Jeera : 1/2 teaspoon

Salt to taste

Method:

Smash the rice until it’s a little soft and sticky.

Add the rest of ingredients and make a vada dough. Add 2 tablespoons of water if needed.

Heat oil in a pan, make 6 vadas out of the dough and drop 2-3 into oil at a time. Fry them on medium heat for 2-3 minutes or until they turn into golden brown.

Take the vadas out and place them on a paper towel.

Serve hot with any desired condiments.

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Cookies and Cream Ice Cream

This ice cream is simple to make but addictive. Store bought cookies and cream has the cookie dust but this ice cream has chunks of Oreo cookies. This ice cream has become an instant hit with kids and their friends.

This ice cream needs a churner or ice cream maker. I use a Blendtec blender to make the vanilla ice cream and add Oreo cookie chunks to it.

I tried this ice cream with store bought vanilla as base and it did turn out good. So, if you don’t have a lot of time, that’s an option.

Preparation Time : 5 minutes

Serves : 6

Resting time : 6-12 hours

Ingredients:

Heavy Cream: 1 3/4 cups

Milk : 1 1/4 cups

Sugar : 1 cup

Salt : 1/8 teaspoon

Vanilla Extract : 1 tablespoon

Oreo cookies : 16

Method:

Add all the ingredients except the cookies into the ice cream maker and blend according to manufacturers instructions. Keep it in the freezer to churn.

Break the cookies into bite size pieces. Once the ice cream is ready, add the cookie pieces to the ice cream, mix well, place it in a freezer safe container and freeze for another 2-4 hours.

Serve with some extra cookies on the side.

 

 

 

 

 

Saggubiyyam pakodi/ Sago Pakora

I’m presenting Saggubiyyam pakodi another Andhra snack which is quick and easy to make for Day 3, week 2 of Mega Marathon.

These pakoras are something out of normal, doesn’t have besan in it. Sago and dahi/curd does the magic here. These are perfect as an evening snack or to entertain guests.

Preparation Time : 5 minutes

Cook Time : 5-7 minutes per batch

Serves : 2-3

Ingredients:

Saggubiyyam/Sago/Tapioca seeds : 1/2 cup

Rice Flour: 1/4 cup

Curd: 1 1/2 cups

Onion : 1 medium sliced

Green chilies: 2 chopped finely

Jeera : 1/2 teaspoon

Ginger : 1/4 inch chopped finely

Cilantro/ Coriander leaves: 2 teaspoons chopped

Salt to taste

Oil for deep frying

Method :

Soak sago in curd for at least 30 minutes.

Add in the rest of the ingredients to sago and mix well.

Heat oil and drop pakoras into the oil. Fry them on medium heat, 5-7 minutes per batch.

Take the pakoras out of oil and Place them on a paper towel.

Serve them hot.

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