Gobi 65 is a easy to make quick snack. My favorite version of 65's is Paneer 65 & always loved to order it or make it at home. This time I tried baked version of gobi 65 & interestingly it turned out to be great. As I have mentioned in my blog many times, I'm not a fan of deep-fried foods. I love shallow frying anything & everything. It kinda gives me a satisfaction that I'm taking control on what I dump in to my tummy. So with that inspiration I made Gobi 65 in both baked & shallow frying versions. I liked both the versions, but loved the shallow version as it has right amount of crispiness & oil to it. Sharing both versions of this dish here. Enjoy them as you like.
Prep Time- 45mins {30mins marinating + 15mins}
Cook Time-30mins
Serves-2people
Ingredients
30 to 40 Cauliflower florets
4Tbs oil {for shallow frying}
2Tsp {For baking}
Water
Batter
1/2Cup corn flour
2Tbs all-purpose flour
2Garlic cloves grated
1Tsp grated ginger
1/4Tsp turmeric
1Tsp red chili powder
1Tsp garam masala powder
2Tsp lemon juice
Salt to taste
Directions
Marination
- In a bowl take all the ingredients under batter. Add in little by little of water to make a some what thick batter. Adjust taste if needed.
- Now add in florets to batter & coat them well. Allow them to sit in batter for 30mins.
Baking
- Pre-heat oven @350F & line a baking sheet with parchment paper.
- Lay marinated florets in line on the sheet & in to the oven for 10mins.
- Remove from oven & by now the batter should be dried out. Brush oil on the florets on both sides & again in to oven for 15mins.
- Now you can see a nice crust on top of the florets.
- Remove from oven & cool them off on counter.
Shallow Frying
- Heat pan with 4tbs oil. To pan add few battered florets & fry them on both sides.
- Remove them on to a paper towel & repeat with rest of the florets.
- Serve them with ketchup & enjoy.
Note
- Chili powder I use for cooking is extra hot & spicy. Adjust it in recipe as needed.
- You can replace garam masala with chat masala powder.
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Kanda Poha is a traditional Maharashtrian breakfast dish. It is simple yet filling breakfast dish to start fresh mornings. While growing up my mom made this as a snack & some times she even served it for dinner too. Like my mom I make this dish for dinner as it is easy to make & also love making this dish on hot summer nights as it consumes very less time in making. This recipe can be customized according to your taste easily. The best part of this recipe is it is a microwave version & consumes less time than the stove-top method.
You can also check the other recipes for Kanda Poha Maharashtrian Kanda Poha & Madhya Pradesh version of Kanda Poha by clicking the links.
Prep Time-10mins
Cook Time-6mins in microwave
Serves-2people
Ingredients
2Cups thick poha {Flatten rice or beaten rice}
1Onion finely chopped
1/2Cup broccoli florets
2Green chili's slit into half
Few curry leaves
Lemon juice for taste
2Tbs grated coconut
Coriander leaves for garnish
Salt for taste
Tempering
1Tbs oil
1Tsp jeera
1Tsp mustard
2Tsp urad dal
Directions
- Take a strainer & add poha to it. Under running water wash poha & keep aside.
- In a microwave bowl add oil, jeera, mustard & urad dal. Microwave for 1min.
- Next add in finely chopped onions, green chili's, turmeric & curry leaves. Microwave for 1min & mix with a ladle. Back into microwave for another 1min.
- Next add in salt & broccoli florets to bowl. Microwave for another 1min & mix with a ladle. Back into microwave for another 1min.
- Add in poha & salt to bowl. Microwave for 1min & you are done.
- Mix in lemon juice & grated coconut. Taste poha & adjust salt, lemon juice if needed.
- Garnish with coriander leaves {I skipped} & serve warm.
Note
- You can add in grated carrot, potato & green peas to make it much yummier.
- I skipped adding coriander leaves as they were non available at that time. Add it for a much flavorful dish.
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Baked Green Peas is a guilt free snack & it is also a sister dish of Fried Green Peas. This fried peas are widely available in Indian stores, but the sad part is they are deep-fried with god know's what oil they have used. I'm too reluctant in buying any kind of snacks from out side & that gives me a chance to experiment these dishes at home. I made this baked green peas to make them healthy & at the end result was yummy as the deep-fried one's. Try making this guilt free snack & enjoy !!!
Prep Time-30mins {Thawing + Drying}
Cook Time-30mins
Serves-2people
Ingredients
1/2Cup green peas
1Tsp oil
Salt & chili powder for taste
Directions
- If using frozen pea's then thaw them & fresh peas are the hero then cook them ahead.
- Dry peas on a kitchen towel & make sure they are dry before baking them.
- Pre-heat oven @400F & line a baking sheet with parchment paper.
- In a bowl take peas, oil, salt & chili powder. Mix them well & make sure that peas are well coated.
- Layer up the arranged baking sheet with green peas by leaving a little distance in between them.
- In to the oven @400F for 30mins or until green peas are crisp.
- Remove from oven & cool them on counter.
Note
- Store them in an airtight container.
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Masala Vada is a popular Indian tea time snack. This vada is crisp & crunchy in texture. This is originally a deep-fried dish, but here I'm sharing a healthier baked version of this snack with out loosing the goodness of deep-fried version. This recipe can be customized easily with your choice of ingredients. Other than baking & deep-frying you can also shallow fry them with out loosing any goodness of this vada.
Prep Time-40mins {30mins of soaking + 10mins}
Cook Time-30mins
Serves-8 to 10 vada's
Ingredients
1/4Cup channa dal
1/4Cup toor dal
2 Tsp jeera
2Green chili's
2Tsp grated ginger
1/2Cup chopped onions
Few curry leaves
1Tbs oil
1Tsp chili powder
1/2Tsp baking powder
Salt to taste
Directions
- Soak chana dal & toor dal for minimum of 30mins & maximum of 3hrs.
- Pre-heat oven @350F & line up a baking sheet with parchment paper.
- Strain water from dals & add them to a blender along with jeera, green chili's, ginger, curry leaves & onions finally.
- Coarse grind the mixture & transfer to a bowl. Mix in salt, chili & baking powder.
- Scoop up a small ball of batter & lay it on the baking sheet. Press a little to make a nice round shape as shown above. Repeat the same with rest of the batter.
- Place sheet in oven & bake them for 10mins. Remove from oven brush on little oil on each side of the vada's. Back in to oven for another 15mins or less @400F.
- You can see a brown crust on top & when you flip it will be light brown too.
- Remove from oven & allow them to cool on the counter.
- Serve warm with ketchup or any spicy chutney of your choice.
Note
- I changed the temp of oven as it will help in perfect baking.
- You can bake @400F thru out but the bake time will be sure reduced. Keep an eye to prevent from burning vada's.
- In addition to the ingredients you can add in 1Tbs of ginger garlic paste for more flavorful vada's.
- Don't add extra water for grinding. We need a thick batter for crisp vada's.
- You can replace curry leaves with coriander or mint leaves. It's your choice.
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Chocolate Chip Cookies are delicious sweet bites. It is hard to categorize them as you can enjoy them any time of the day. For me they are a go to snack as when ever I'm hungry & I love to take a bite of them. The recipe I'm sharing is a semi homemade & makes it easy when you are in desperate of having a cookie. I have a sweet tooth & I crave for a sweet at night times. I love keeping something in hand for those nights when I'm desperate to have a sweet. Today is one of those nights & I ended up making a big batch of cookies to sooth my cravings.
Prep Time-10mins
Cook Time-10 to 15mins
Serves-12 large cookies
Ingredients
1Pack of Betty Crocker chocolate chip cookies mix
{Follow the instructions on box} or
1/4Cup butter @ room temperature
3Tbs milk
Directions
- Pre-heat oven @300F. Line a baking sheet with parchment paper.
- Unpack the mixture in to a bowl. Add butter & milk to bowl & make dough out of it.
- Scoop up a small lemon size dough balls & place them with 2inch space on baking sheet.
- Bake it for 10mins-15mins or till cookies are light brown in color.
- Remove from oven & cool them on the counter.
Note
- I replaced water with milk & rest all the same as on the package.
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Fried Moong Dal is an amazing tea time snack which is crunchy & addictive. I'm sharing two versions of making this snack. The actual recipe for fried moong dal requires moong dal to be deep fried in oil, but the microwavable recipe for this snack reduces the oil content in it & tastes the same as deep dried one. To keep this snack fresh & crisp store it in a air tight container & it should be good for 1week. As said this is very addictive snack & sure you will not be able to stop with little bites.
Prep Time- 30mins {minimum or overnight}
Cook Time-6mins
Serves-2people
Ingredients
1/2Cup moong dal
1/2Tsp baking soda
1Tsp oil
1/4Tsp chili powder
Soft Salt to taste
Oil for deep frying
Directions
- Soak moong dal along with baking soda for minimum of 30mins & maximum to overnight.
- Strain water from dal & allow it dry on a towel. Dal should be dry. It will take 10mins to dry.
Microwave version
- In a microwave safe mix dal & oil.
- Microwave it for 1mins & mix. Then microwave it for 1more minute & mix.
- Repeat the same procedure for another 4 more minutes. If you see any lumps break them while shuffling the dal.
- You can see a fried moong dal which is fried & crisp.
- Mix in salt & chili powder. Enjoy this snack as it is.
Deep Frying Version
- Heat oil for deep frying. Mean while arrange a plate with paper towels.
- Dal should be dry with no drops of water left to it. Once oil is hot add little by little of dal to pan & fry them to puffed shape.
- Dal doesn't have to turn brown in color. It should be puffed & you are ready to remove it on to the paper lined plate.
- Repeat the same with rest of the dal.
- Transfer the fried dal to a bowl. To that add in salt & chili powder. Mix it well & enjoy the snack.
Note
- For every 1min mix the dal to fry it evenly.
- Add a 1/4 tsp of chat masala to flavor it up.
- Make sure dal is dry before deep frying it.
*** Pictures represent the microwavable version.
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Samosa is a popular and favorite snack of India. This snack is originated from central asia, with a presence world wide. This snack is available as deep fried one in the markets but to make it healthy you can bake it too. So here I'm sharing both ways (deep-fried & baked) of making this dish with my one of my favorite fillings. You can make the layer from scratch or can use store bought wonton wraps to make this snack.
I'm not so crazy about these store bought samosa's with the traditional filling, but my favorite one's & those I go crazy for are sold in trains. Yes...I know they aren't made in hygienic conditions & the oil used has no words to explain. They are small in size & the onion filling makes them so tasty.
Filling is the main part of samosa. The classic filling in samosa is made of onions, potatoes & peas. You can play with fillings of your choice & can enjoy this snack. I used onion poha filling in this recipe as it is one my favorites & also a yummy filling.
Prep Time-30mins
Cook Time- 30mins to 40mins
Serves - 12
Ingredients
For filling
1Onion finely chopped
1/4Cup poha
Few curry leaves
1/4Tsp turmeric
1Tsp red chili powder
2Tbs oil
Salt to taste
For Outer layer
1Cup all-purpose flour + some flour for dusting
1Tsp lemon juice
Pinch of salt
Water
For flour paste
2Tbs all-purpose flour
2Tsp water
Directions
Onion Filling
- Heat pan with oil. To that add onions & curry leaves. Fry them till onions are translucent.
- Add salt, chili powder & turmeric. Cook for 1min & switch off heat.
- Add poha & mix them well. Balance salt & chili powder if needed.
Making the outer layer
- Mix ingredients under out layer by adding little water at a time & form a smooth dough.
- Cover dough with a wet cloth & allow it to sit for 15mins before making roti's.
- Divide dough in to 6 equal balls. Dust the base where you are rolling the roti with little flour.
- Roll a thin roti out of the dough as seen above & keep aside. Repeat the same with rest of the dough balls.
- Heat a wide pan & allow it to get hot. Now lay a roti on hot pan & cook on both sides till the wetness disappears as seen above.
- Remove from pan & repeat the same with rest of the roti's.
Flour paste
- Mix flour & water to form a smooth paste.
Making Samosa
- Cut roti's into half as seen above. Layer the flour paste to the straight line of roti & fold it to cone shape. Press the edges a little to make sure they are stuck together.
- Now place spoon full of stuffing it to the pocket & stick the edges using flour paste. Now samosa is ready to be fried or baked. Repeat the same with rest of the stuffing & cut roti's.
For Baking
- Pre-heat oven @400F & line up a baking sheet with parchment paper.
- Arrange samosa's on the baking sheet with a little gap in between & brush them with little oil on both sides.
- Bake them @400F for 15mins & by now they should be mildly brown in color. Flip samosa's to other sideBake them for another 10 to 15mins. You can see a brown crust on top of samosa.
- Remove them from oven & cool them on counter.
Deep Frying
- Heat oil for deep frying. Add in uncooked samosa's to pan & fry them on medium to low heat till they are nice & brown in color. You can fry couple of samosa's or more at a time depending on the pan size.
- Remove them onto a paper towel once they are golden in color on both sides.
-Serve them hot as they are or along with green chutney or ketchup.
Note
- You can use your favorite filling instead of the one shared here.
- Brush a generous amount of oil on both sides of samosa's before baking them. This will give you crisp samosa's when you bake.
- Baked samosa's are crunchy when they are warm & are less crunchier after 1hr.
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Egg in the Hole as the name suggests a sunny side egg in a bread hole baked or cooked on stove-top. As I have mentioned in my previous posts we (me & hubby) love eggs to be part of our diet. This recipe is easy peasy & also scrumptious for a breakfast. I have used white bread in this recipe but you can make this delicious breakfast with any bread of your choice. I have shared both baked & stove-top methods here. My favorite is stove-top because of it's simplicity.
Prep Time-5mins
Cook Time-15mins
Serves-2people
Ingredients
4Bread slices {Any kind}
4Eggs
1/2Cup shredder cheese
Oil or butter
Salt & pepper as needed
Directions
Baked Version
- Pre-heat oven @350F. Spray a baking sheet with oil & keep aside.
- Cut bread in a desired shape by using a cookie cutter of your choice. The ideal cutter would be a round one & used the same.
- Now lay the bread slices on the baking sheet. Break open egg in one bread hole & repeat the same with rest of the eggs.
- Egg white does skid out a little, place the baking sheet in oven right away you finished filling the holes.
- Bake for 10mins & remove out of oven. By now eggs are set in place & now evenly sprinkle salt, pepper & cheese on them.
-Bake for another another 5mins or till the cheese is settled on bread. This will set the yolk too.
- Remove from oven. Cool it on counter top & serve it.
Stove-top Version
- Heat a pan & add a dollop of butter to pan.
- Place cut bread on pan & break open a egg in to the hole. Cook it for few seconds till the egg white is set. Flip bread & cook for few seconds. With this the yellow won't be runny & will be set perfectly.
- Now reverse the bread. Sprinkle salt, pepper & cheese on bread. Allow cheese to melt & it hardly takes seconds for cheese to melt as the bread is already hot enough.
- Once the cheese is melted remove bread from pan.
- Repeat the same with rest of the bread slices & eggs.
-Serve warm & enjoy the healthy breakfast.
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Granola is a healthy breakfast dish. I first tasted granola at a hotel breakfast bar & instantly fell in love with it. I love crunchy food & granola is mildly crunchy which won't put so much of stress on your tooth too. Granola is mix of oats, sweetener, nuts, dried fruits & some butter. It is a perfect filling breakfast to start your day with. I used steel cut oats to make this dish as it gives this a much crunchier texture. But the original granola consists of rolled oats & a little mix of steel cut oats too. You can play with the recipe & customize it as you like. Like for a sweetener you can go with brown sugar, maple syrup, granulated sugar, honey or any other sweetener of your choice. I came across few microwavable granola dishes which I would love to give them a try in near future. For now I'm settling with this baked granola which makes me happy in tummy.
Prep Time-5mins
Cook Time-35mins
Serves-4people
Ingredients
1Cup steel cut oats
1/4Cup brown sugar
2Tbs butter @ room temperature
1/4Tsp salt
1/4Cup pumpkin seeds
1/4Cup sliced almonds
1/4Cup chopped apricots
Directions
- Pre-heat oven @300F degrees & line the baking sheet with lining.
- In bowl mix all the above ingredients & spread the mixture evenly on baking sheet without any lumps.
- Bake @300F degrees for 15mins. Then remove granola mixture from oven & shuffle it to bake it evenly.
- Place back the baking sheet in oven & bake for 20 more minutes or till it turned to mild brown in color.
- Remove from oven & cool it on counter. In case of lumps break them before storing.
- Store it in a airtight container.
Note
- I have used only steel cut oats. You can replace them with rolled oats or can make a crunchy granola with half & half of both.
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