PIRI PIRI MASALA PORI

Masala Pori – A quick and an easy snack prepared with puffed rice and simple spices to curb those hunger pangs. It is an excellent side for your tea/coffee.

As we are at home all the time, we tend to snack more.
We would be checking our groceries to find if we have any snacks or if we can make simple snacks with available groceries at home.

This yummy Piri Piri Masala Pori is the perfect option for you…It can be made in a short time and is not just tasty, but very healthy.

Whatever spice you add, try not to skip the peanuts and the roasted gram/ daliya.
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INGREDIENTS:
1 tbsp oil
Five curry leaves
2 tbsp roasted gram
2 tbsp peanuts
1 tsp Piri Piri masala ( I used keys brand here)
1/4 tsp turmeric powder
1/2 tsp salt
2 cups Puffed Rice

 
INSTRUCTIONS:

  1. In a pan, heat the oil. When it is hot, reduce the heat to low and add the curry leaves, roasted gram, and peanuts. Roast it for 30 seconds.
  2. Then add the Piri Piri and turmeric powder and mix.wp-15903485456121169047528140413541.jpg
  3. Fry for 30 seconds and then add the puffed rice. Gently stir to coat the masala evenly. Then add the salt.
  4. Now roast it over low (on the number scale I have it at 3) heat for 3 to 4 minutes.
    After two to three minutes, try tasting the puffed rice and if its crispy turn off the heat, if not roast for a couple more minutes.wp-15903485458241814992255813857989.jpg
  5. Allow it cool for a bit and store it in an air-tight container. Serve it with tea or coffee or relish it as a snack to curb that hunger pangs.
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NOTES:

  • Adjust the salt and spices according to your preference.
    Make sure you are roasting the puffed rice on low flame to avoid the burning. Also, do not cook for more than five/six minutes.
  • Spice Variations in Masala Pori:
    You can make this masala pori with your favourite spice combination. I went with my daughter’s fav Piri Piri masala, but you can spice it up with red chilli powder, sambar powder, rasam powder, smoked paprika, chipotle chilli, what not? The list goes on.
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WATERMELON FRIES WITH HUNG CURD LIME DIP

Do you love fresh watermelon like me?
Watermelon is one of my favourite fruits, especially in the warmer summer months. Today I’m sharing a fun and easy summer snack: chilli watermelon fries! All you do is toss cut watermelon with chilli powder, chaat masala& lime. It may seem odd at first, but trust me – it’s a yummy savoury and sweet combination!
They will definitely grab your guests attention.

These Watermelon Fries with Hung curd  Lime Dip are a great Healthy Summer Snack that’s perfect for the whole family.
Serving watermelon dippers in the shape of a french fry is a fun idea in itself.
Honestly, my daughters were really amazed by the idea.

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INGREDIENTS:

For fries:
1 watermelon rind removed and cut into long fry-like shapes
1 tsp chaat masala
1 tsp red chilli powder
salt
1 lime

For dip:
1 cup yoghurt ( hung curd )
Some lemon zest
1 tbsp sugar or to taste

INSTRUCTIONS:
  1. Wash the watermelon and place on a flat surface. Use a large sharp knife to slice lengthwise. You could also cut it in half and flip it over with cut side down and then cut or slice them lengthwise about 1 inch thick.
  2. Take one of the watermelon slices one at a time and place on a cutting board to start trimming off the edges.
  3. Toss the edges of the watermelon and then cut them lengthwise again and keep them more on the thin size to what you think watermelon fries should look like. This will be a personal preference for the size of the fries.wp-15888638314383073128814721852516.jpg
  4. In a bowl, combine yoghurt, lime juice and zest and sugar. Set aside.
  5. On a plate, scatter watermelon fries and sprinkle Chaat masala and chilli powder.
    Serve with dip and enjoy!
  6. Place on a plate for serving with some lime wedges to sprinkle over the fries and for garnishing.

    So now, tell me –
    Would you make these watermelon fries with hung curd lime dip?
    Leave me a comment below with your thoughts!

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BEST DAHI VADA RECIPE | DAHI BHALLA

This is a very popular Indian appetizer/snack – a chaat item which is extremely easy to make and very popular across all regions of the country.

Dahi vada are a craze at home and I do make them at times as they require some prep work to be done beforehand. Like making both the spicy green coriander chutney and sweet tamarind chutney, preparing the vada etc.

The North Indian dahi vada is made slightly differently than the South Indian version. In the North Indian version of dahi vada, we just add the green chutney, saunth chutney (tamarind chutney) sprinkled with some spice mixes. And the magic of its taste makes everyone’s mouth water.

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INGREDIENTS:

1 cup Urad daal (skinned and split black lentils)
1 cup Moong daal (skinned and split moong beans)
1/4 cup Water for grinding the lentils
Salt to taste
1/4 teaspoon Asafoetida
1/4 teaspoon Ginger paste optional
1/4 teaspoon Green chili paste optional
Oil for frying Vada
10-12 oz. Yogurt (use vegan yogurt for vegan version)
1 teaspoon Powdered black salt
1 tablespoon Cumin, roasted & ground
1/4 teaspoon Red chili powder
1/2 teaspoon Chaat Masala optional
2 tablespoons Cilantro, finely chopped
1/4 cup Date-Tamarind chutney (optional)

INSTRUCTIONS:

  1. Soak both the lentils overnight. If you don’t have a lot of time, do so at least for 4 hours.
  2. Coarsely grind the soaked lentils,  along with green chilies, ginger, asafoetida, and salt.
  3. Add little water if needed.
    For the above quantity, about 1/4 to 1/2 cup water should be enough. The batter should not be runny.
  4. *Key Step👇
    Beat the batter(preferably with hand) to make the batter fluffy and airy. This makes the vada quite spongy.
    The key to making soft wadas is to whisk the batter in one direction for at least 5-10 minutes.
  5. In a pan, take some oil and heat it.
    When the oil is hot, drop tablespoonfuls of batter in oil.
  6. Fry on medium heat until golden brown.  Given that the mixture is made of lentils, it’s important for it to fry enough so that the lentils are cooked.
  7. Vada when fried are crispy so, Keep a container filled with water ready.wp-1588088744160884939381668306484.jpg
  8. As soon as you take out the vada from oil after frying, dunk these in a container filled with water.
  9. Keep it in water for about 15-20 minutes, and then gently squeeze out the water by pressing the vada between your palms, making sure not to break these.
  10. Add black salt (Sanchar) to the yogurt.  Whisk it until the consistency is very smooth.  Add a little bit of water if needed to make it slightly thinner.
  11. When serving,  put Vadas on a plate, add the whisked, chilled yogurt.
  12. Add a teaspoonful of tamarind chutney (optional) and garnish with the roasted cumin powder, chili powder, chaat masala, and finely chopped cilantro. Enjoy!
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STUFFED MATHRI / MASALA MATHRI

Masala mathri recipe is a twist to the traditional mathri. This masala mathri has besan stuffing and it is one of the delicious spicy Indian crackers that I’ve tried in the recent days.
I have learned this recipe from my sister-in-law, she makes it every Diwali. My children love it. She called it Bishnoti .

Mathri is a spiced Indian cracker and this masala mathri is a stuffed version of it. Mathri is made for special occasions like marriages or festivals like Karwa Chauth, Diwali, Holi etc.
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Ingredients for: Dough
• 1 cup all-purpose flour (maida)
• 1/4 cup oil
• salt as per your taste
• 1 tsp carom seeds (ajwain)
• water as required

Ingredients for: Stuffing
• 1 tsp oil
• 1 pinch asafetida (hing)
• salt to taste
• 1 tsp fennel seeds (saunf)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 1/2 cup gram flour (besan)
• 1/4 tsp red chilli powder
• water as required
Oil for frying

Instructions for : Dough
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste.
2. Add 1/4 cup oil.
3. Mix well.
4. If you take a portion and bind it, it will hold the shape; it means oil (moyan) is sufficient.picsart_09-25-075477593080722929355.jpg
5. Gradually add water.
6. And knead the semi-stiff dough. Cover and leave it for 15-20 minutes.
7. After 20 minutes knead it again.
8. Divide into portions and make small balls and flatten them.
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Instructions for: Stuffing
1. Heat 1 tsp oil.
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi
4. Stir and sauté for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gram flour is cooked and aromatic.picsart_09-25-075732782277701300307.jpg
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi-stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlierpicsart_09-25-076548596660513184297.jpg

Instructions for:  Stuffing Mathri
1. Roll mathri dough. Keep it thick.
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
9. Till golden brown
10. Stuffed Mathri is ready, enjoy it with a cup of masala tea

NOTES:

  • Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook on low flame till golden brown. This is the key to get perfect crispy flaky mathris.
  • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
  • Do not overcrowd while frying, just 2-3 will be ok, depends on your Kadai size too.
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PIRI PIRI MASALA CORN 

Monsoon special easy snack recipe
Spicy Piri Piri masala corn.
Boiled corn seasoned with aromatic tangy spices and the fresh smell and flavour you get while you make this recipe is out of the world. You might have experienced it in small street stalls where they sell it paper cups spicy hot.

Street style spicy sweet corn recipe is so tempting and flavoursome with chaat style taste. This recipe is so simple that you can make it in a few minutes if you have boiled corn kernels ready. This can be served as an evening snack or as a tangy salad.

My daughters are big fans of Piri Piri flavour and so I gave the desi corn a twist of Piri-Piri spice and they loved it.
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INGREDIENTS : 

1/2 cup boiled corn kernels
3/4 tbsp. Butter
1/2 to 1 tsp Red chilli Powder
1/2 tsp Black Pepper Powder
1/2 tsp Chaat Masala
1 tsp Piri Piri masala
Salt as required
1 tsp Lemon Juice
1 or 2 tsp Coriander Leaves
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INSTRUCTIONS: 

  1. If you’re cooking corn in a pressure cooker, cut it into half and cook for 2-3 whistles in medium flame. After cooking, remove the corn kernels from corn cob. You can even cook the corn kernels without cob in a saucepan with some water.
  2. Take corn kernels in a bowl and add 3/4 tbsp of softened butter.
  3. Now start adding all the spices starting with 1/2 to 1 teaspoon of red chilli powder, Chopped green chillies, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of chaat masala and 1 teaspoon of Piri Piri masala.
  4. Squeeze in some fresh lemon juice for that tangy flavour and add some finely chopped coriander leaves. picsart_08-06-046195179632869522922.jpg
  5. Now gently mix all the ingredients with a spoon. Always make sure whether the butter is mixed properly or not. Serve this spicy corn with a wedge of lemon
  6. finally, transfer the spicy masala corn chaat into a cup and serve immediately.

    NOTES: 

  7. also, add more butter if you are looking for flavours as served in street sides.
    additionally, add onion and coriander to make flavourful.
  8. finally, spicy masala corn chaat tastes great when served slightly warm.
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MEXICAN FLAVOURED TOMATO MURUKKU

Fusions can be Fantastic!
Murukku is a crispy authentic snack which can be prepared in different varieties and flavours. Here comes the recipe with a tangy twist.
Thank you @on1ly food for sending me these handy & flavourful spices:-Paprika, ground chilli, cumin, salt, coriander, salt, garlic, oregano and clove.
Here I used on1ly brand Mexican seasoning in this recipe.
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INGREDIENTS :
Rice flour: 1 cup
Besan flour: 1/2 cup
Tomato: 2
Chilly powder: 1/2 tsp
Asafoetida: 1/4 tsp
Sesame seeds: 1/4 tsp
Hot oil: 2 tbsp
Salt: to taste
Oil: for deep frying
on1ly Mexican spices 1tsp
INSTRUCTIONS:
  1. Boil tomatoes with little water till it’s skin cracks. Remove from hot water and allow it to cool.picsart_06-17-05104079666682015332.jpg
  2. Remove the skin and puree the tomatoes to smooth paste.
  3. Mix all dry ingredients in a bowl.
  4. Hot oil and combine with dry ingredients.picsart_06-17-05397974350597948787.jpg
  5. Now add in the tomato puree and knead it to smooth dough.
  6. Add little water if required.
  7. Now take the idiyappam maker and put star hole disc.picsart_06-17-054545869029106330670.jpg
  8. Fill it with prepared dough and press it directly to hot oil.
  9. Cook in medium flame till it’s done and turns crispy.
  10. Don’t overcrowd the oil.
  11. Take out from oil and drain excess oil.
  12. Allow it to cool and store in an airtight container for future consumption.
NOTES : 
  • You may use Piri Piri or any spices of your choice.
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