Spicy Puffed Rice (Spicy Murmura)

Spicy puffed rice a quick snack that is very commonly prepared in many houses and  one of my favourite snacks. I always love spicy, crispy snacks in winter.It is a most tastiest and nutritious snack food and quick to fix and bursting with flavors spicy and crunchy . Spicy murmura is to a South Indian, Jhal muri is to a Bengali, Bhelpuri is a Mumbaiker ; only that the seasoning differs. Spicy puffed rice is prepared by seasoning with curry leaves, chana dal, mustard seeds and some spices, peanuts and green chillies. This is a snack that can be prepared in a jiffy and perfect for an evening snacks with a cup of tea.

Ingredients :

Puffed rice - 2 cups
Peanuts - 4 tbsp
Onion - 1, big. chopped
Green chilli - 2, chopped
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Chaat masala - 1/2 tsp
Mustard oil - 2 tbsp
Black salt to taste

For Seasoning ~

Curry leaves - a handful
Mustard seeds - 1/2 tsp
Chana dal - 2 tbsp

Method :

Heat oil in a medium wok on medium heat. Just as the oil begins to smoke then add the mustard seedsand curry leaves when it popped then add chopped green chillies and peanuts, stir continuously in low flame till golden brown.

Now add chopped onion, turmeric powder, red chilli powder, chaat masala powder and black salt. 


Finally add puffed rice and stir well until all the puffed rice turns yellow in colour.

Remove the heat. After ir comes down to the room temperature, store it in an air tight container.

Enjoy this low fat crunchy-munchy snacks with a cup of tea.

Sending this to Arthy's "Healthy Snacking" event

Crunchy Roasted Chickpeas

A delicious, high fiber, oven roasted crispy, crunchy snacks. Just toss them with little oil, honey and some spices then roast in the oven until crunchy. They'll stay crispy for a few days stored in a air-tight container in room temperature. 

Ingredients :

Chickpeas - 2 cup
Roasted cumin-coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger powder - 1 tsp
Garam masala powder - 1 tsp
Canola oil - 1 tbsp
Salt and pepper to taste

Method :

Wash and soak the chickpeas overnight or 7-8 hours. Pressure cook for 3 whistles. Drain the chickpeas well and make sure the chickpeas is dry on paper towel.

Preheat the oven to 200 degree C.

In a bowl, toss chickpeas with oil, all spice powder, pepper powder and season to taste with salt.

Spread on a baking sheet and bake 30-40 minutes until brown and crunchy. Watch carefully the last few minutes to avoid burning. Let them cool then store in air-tight container.

Serve Crunchy roasted Chickpeas with a cup of tea.

Sending this to Arthy's "Healthy Snacking" event

Baked Garlic Potato Wedges Recipe

Baked garlic potato wedges


Quick,easy and delicious baked potato wedges.
Prep Time: 10 minutes
Cook time: 40 minutes
Serves: 2 to 3 people
Recipe adapted from: Edible garden,you can find the original recipe here.
Ingredients:

1. Potatoes- 2 large
2. Garlic,minced-8 small cloves
3. Olive oil-6 tbsp
4. Cornflour-3 tbsp
5. Paprika or Kashmiri chili powder-1/2 tsp
6. Black pepper,freshly ground-1.5 tsp
7. Garlic powder-1/2 tsp(optional)
8. Salt-to taste
9. Water-as required

Instructions:

To prepare garlic infused oil,heat olive oil in a pan,just until it turns warm.Add garlic and switch off the stove.Keep aside until required.

Boil the potatoes for about 10-12 minutes.Make sure it does not become soft and mushy.Let it cool and cut it into wedges.

Transfer the wedges into a large bowl.Add the olive oil( discard the garlic) cornflour,paprika,black pepper,garlic powder and salt to taste.Gently mix using your fingers to uniformly coat the wedges with the spices and cornflour.

Preheat oven to 200 Deg C.Line a baking tray with parchment paper or aluminum foil.

Arrange the potato wedges on the prepared baking tray,without overlapping.

Bake for about 30-40 minutes  until the wedges turn golden brown and crisp on the outside.

Serve with mayonnaise or tomato ketchup.

Crunch 'n' Munch Poha / Chirva Mixture

Chirva mixture is a delicious low fat snacks. It is a traditional Maharastrian dish which is easy-to-make at home with less oil. This chirva mixture is nicely roasted and combined with peanuts, green chilli, cashew nuts, raisin and tempered with curry leaves, chillies and chana dal which make our evening time fantastic and also for me to munch along with my tea.

Ingredients :

Poha - 250 gms
Peanuts - 50 gms
Cashew nuts - 50 gms
Raisin - a handful
Dried red chilles - 2
Whole red lentil - 1/2 cup
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cornflakes - a handful
Sev - 2-3 tbsp
Oil - 2 tbsp

For Tempering ~
Curry leaves - a handful
Chana dal - 1/3 cup
Mustard seeds - 1 tsp

Method :

Heat oil in a pan, fry cashew nuts and peanuts when nuts are almost done then add raisin, stir fry for 2-3 minutes and keep aside.

In the same oil add channa dal. fry few seconds then add curry leaves, let them pop.

Then add peanuts, whole red lentil, roast then with stirring continuously till it light golden brown and crispy.

Now add all spice powder, poha and cornflakes, stir in continuously on medium flame otherwise rice flakes can burn. Finally add fried peanuts, cashew nuts and raisin, mix well. Stir in for at least 7-8 minutes or until chirva feel crispy. Remove from the heat.

Let it come to room temperature, add sev in it and then store it in air tight container.

Serve chirva with sprinkle little black salt and as a snack with a cup of tea/coffee.

Sending this to Arthy's "Healthy Snacking" and Chef Mireille's Global Creation's "Taste of the Topics-Chilies" event

Broccoli salad recipe

Broccoli salad recipe


Quick,easy and delicious broccoli salad recipe.
Prep Time: 15 minutes
Cook time: -
Serves: 3 to 4 people
Recipe adapted from: Tasteofhome.com,you can find the original recipe here.
Ingredients:

1. Broccoli ,cut into florets- 3 cups( see notes)
2. Onion,chopped-1/4 cup
3. Mozzarella cheese,grated-1/2 cup
4. Mayonnaise-1/4 cup
5. Sugar-1 tbsp(optional)
6. Vinegar-1/2 tbsp(i used apple cider vinegar)
7. Salt-to taste
8. Black pepper powder-to taste

Instructions:

In a large mixing bowl,combine broccoli,onion and cheese.

In another bowl,combine together mayonnaise,sugar,vinegar,salt and pepper powder.

Pour this over the broccoli mixture and toss to coat.

NOTES

• Blanch the broccoli florets quickly in boiling water for about 15 to 20 seconds and drain it in a colander.

Grilled Rohu Fish

Rohu fish is a river fish which is very famous in Bengal. We Bengali's can't complete a lunch without fish. A wonderful grilled fish with aroma of onion. garlic and Indian spices. I just marinade my fish pieces with onion-ginger-garlic paste, indian spices and tandoori masala and baked them. We enjoyed thoroughly this flavorful grilled fish with Lemon rice or serve as a snacks also.

Ingredients :

Rohu fish fillet - 4 pieces
Onion  paste - 2 tbsp
Ginger-garlic paste - 1 tbsp
Green Chilli paste - 1 tsp
Turmeric paste - 1/2 tsp
Red chilli paste - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Tandoori powder - 1 tsp
Lemon juice - 1 tbsp
Refine oil - 1 tsp
Salt to taste

Method :

Wash and clean the fish fillet well.  Firstly marinate with lemon juice, turmeric powder and little salt. Keep aside for 10 minutes.

In a bowl, combine remaining ingredients to make a paste. Apply the masala paste over the marinated fillets and allow to marinate for 3 to 4 hours in the refrigerator.

Preheat the oven to 180 degree C. Arrange the fillets on the lightly grease aluminium foil on the baking sheet and grilled it 10-12 minutes per side or until golden brown.

Serve hot with lemon rice and Malabar fish curry..

Sending this to Arthy's "Healthy Snacking" events and Chef Mireille's Global Creation's "Taste of the Topics - Chiles"

Matar Paneer ~ Pure Veg Version (no onion no garlic)

Matar paneer is a north indian dish consisting of paneer and peas prepared a tomato based gravy. It is usually served with any type of indian bread and may be served with rice. Adding melon seeds paste to this curry provids mild creamy taste. This also provide good texture without having to add heavy cream or even the cashew paste. You need to prepare special garam masala which added an amazing flavor.

Ingredients :

Paneer - 100 gms (cut into cube)
Potato - 1, medium (cut into cube)
Frozen peas - 1 cup
Ginger paste - 1 tsp
Green chilli paste - 1/2 tsp
Yogurt - 1 tbsp
Tomato - 1, chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Sugar - 1/2 tsp
Dry melon seeds powder - 2 tbsp
Bay leave - 1
Cumin seeds - 1/2 tsp
Salt to taste
Coriander leaves for garnishing

For garam masala ~

Black cardamom - 1, whole
Green cardamom - 4
Cinnamon - 1 inch piece
White cumin seeds - 1 tsp
Cloves - 4
Mace - 1, whole
Nutmeg - 1/2 

Method :

For garam masala ~ Dry roast all the garam masala ingredients and then blend together. Store it in a container.

Heat oil in a pan, add paneer cube and little salt, fry till light brown color and soaked in hot water. Add chopped potato and fry till golden browm on medium heat.

Now add some more oil, add bay leave and cumin seeds, After few seconds add chopped tomato and cook for few minutes.

Make a mixture with all the spice powder except garam masala, ginger paste, green chilli paste with some water and then add them into the pan with some salt,sugar and yogurt. After 5 minutes add frozen peas, cook till the oil come out. 

Now add fried potato, fried paneer, mix well with the masala. Add little warm water and cover with lid. Cook till the gravy become thick and potato boiled properly.

Finally add melon seeds powder in the gravy and mix well.

Now remove the lid and add the garam masala powder and ghee. Mix it well.

Serve hot with Coriander paratha.

Sending this to Merry Tummy's "Cook with Red" and Viji's "

SYS-W SERIES - NOVEMBER - HIDDEN INGREDIENTS"

Coriander / Cilantro Paratha

Coriander paratha is a quick and healthy breakfast with mixed flours, besan, some spices and chopped cilantro that can be served as breakfast, afternoon snacks or as a meal also. The ingredients needed are usually always available in our kitchen.

Ingredients : 

Whole wheat flour - 1 cup
Coriander leaves - 1 cup, finely chopped
Besan - 2 tbsp
Ajwain - 1/4 tsp
Turmeric powder - 1/2 tsp
Roasted Cumin-coriander powder - 1 tsp
Green chilli paste - 1 tsp
Yogurt - 2 tbsp
Salt to taste
Ghee - 2 tbsp for shallow fry

Method : 

In a bowl mix all ingredients except ghee/oil. Make a smooth dough adding water to the ingredients. 

Now make 4 portion of the dough. Take one portion with little dust flour, roll it in a circle with a rolling pin. 

Heat a tawa. Place the rolled circle on the hot tawa. Flip and cook on the other side. Brush 1/2 tbsp ghee while cooking them. When brown spot appear on both sides, it is cooked.

Serve immediately with pickle and matar paneer.

Sending this to Arthy's "Healthy Snacking" event

Fulkopi die Rui Macher Jhol (Light Fish Curry with Vegetable)

Fish curry is very popular in Bengali. We Bengalees can't imagine a meal without fish. Many of my friends are Bengali and I have relished the Bengali cuisine at their home. Fish (rui/ katla/ Aar) and cooked in a ginger and tomato based curry usually served with white rice.  

Ingredients :

Rui fish - 4 piees
Potato - 2 medium, ubed
Cauliflower (fulkopi) - 5-6 florets
Onion - 1 big
Tomato - 1 big
Green chilli - 2, slited
Ginger paste - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Bay leave - 1
Sugar - 1/4 tsp
Salt to taste
Mustard oil - 4 tbsp
Water as needed
Coriander leaves for garnishing

Method :

Peel the potato and cut into cubed. Wash the cauliflower in running water and soak in salted water for 10 mins.

Clean the fish pieces and marinate with 1/2 turmeric powder and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.

In the remaining oil add cauliflower and potato pieces with little salt and turmeric powder, fry till golden brown, keep aside.

In the same oil add bay leave and cumin seeds,when the seeds are splutter then add chopped onion, fry till golden brown. Add chopped tomato with little salt.

Now add ginger paste. spice powder, salt and sugar, fry on low flame till oil start to separated at the side. Add water, fried vegetables, slited green chillis and cover, let it boil.

 Once the vegetables are cooked add fish pieces, cover again and check the seasoning.

Finally sprinkle chopped coriander leaves. Serve hot with steamed white rice.

Sending this to Merry Tummy's "Cook With Red Event"

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.