Category: Breakfast / Snacks

STRWBERRY PINEAPPLE SMOOTHIE

Summer’s best sweet and juicy strawberries, sweet pineapple and yogurt makes irresistible real fruit concoction that is not just healthy but treat to taste buds as well. Discover how can you make refreshing and rejuvenating strawberry pineapple smoothie in just few steps with this recipe.

INGREDIENTS:

  • 1/2 cup fresh or frozen Strawberries (or 3-4 strawberries), stem removed and halved
  • 1/2 cup fresh or frozen Pineapple Chunks
  • 1/4 cup Yogurt
  • 1/4 cup Pineapple Juice or Orange Juice or Water
  • 2 Ice Cubes
  • 1 tsp honey

INSTRUCTIONS:

  1. We have used fresh  strawberries, fresh pineapple and Homemade fresh yogurt in this recipe. You can use fresh or frozen fruits according to the availability.
  2. Pour orange juice in a blender jar. Add halved strawberries, pineapple chunks,  yogurt and honey, Add ice cubes.
  3. Blend until mixture becomes smooth and creamy.
  4. As you can see, the smoothie has beautiful pink color because of strawberries. Pour it into a chilled serving glass and serve.

NOTES:

  • Pineapple adds sweet taste while strawberry compliments it with its tangy touch. This smoothie not only tastes well but also looks inviting as well due to its light pink color.
  • Serving Ideas: Start your day on a perfect note by having healthy pineapple strawberry smoothie as breakfast drink. It also gives mood refreshing and enhancing effect, enjoy it to enlighten your mood any time of the da.y

ROSE MATHRI / FLOWER MATHRI

Mathri also called as mathiya or mathari is a popular North Indian snack of savory, salty, flaky and crispy crackers made with all-purpose flour,.spices and seasonings.

Tried a different shape and it’s pretty easy to make.Perfect homemade snacks with teaThey look cute but definitely takes a lot of time to cook properly.

Here I show you to make the tasty and beautiful mathri.

INGREDIENTS:

  • 1 cup All purpose flour –
  • 2 tbsp Semolina –
  • to taste Salt –
  • 2 tbsp Clarified butter –
  • 1/4 tsp Carom seeds –
  • 1/4 tsp Onion seeds –
  • Oil – for frying

INSTRUCTIONS;

  1. Take a large bowl combine together all above listed ingredients except oil.
  2. The texture should be crumbly.
  3. Make a stiff dough with the help of water.
  4. Keep aside for 15 mins.
  5. Now roll the dough into thin chapati.
  6. Cut into a circle with cookie cutter or cup of the bottle.
  7. Now place three circle one by one and fold it and cut in the middle.
  8. Heat enough oil in a pan add rose mathri and deep fry till they become brown and crispy.
  9. Serve hot with tea.

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CHORAFALI /INDIAN DIWALI SNACK

Gujarati Dry SnacksJar SnacksEvening Tea SnacksDiwali SnacksIndian PartyHigh Tea PartyKadai Veg

Chorafali – A light Fluffy Savory Snack which is prepared during festive occasion of Diwali in most  parts of Gujarat and its one of those irresistible and most tempting dishes of all time.

Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readily.

Not so much sweet, little bit sour, and with an amazing masala, we look forward to have it all year long.

After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Even though the process is *1000 times exhausting, the results are totally worth it.

INGREDIENTS:

  • For Chorafali
  • 1 cup besan (bengal gram flour)
  • 1/4 cup urad dal (split black lentil) flour
  • 3/4 tsp salt
  • oil for greasing and deep-frying
  • To Be Mixed Together For The Spice Powder For Chorafali
  • 1 tsp chilli powder
  • 1/2 tsp black salt (sanchal)
  • 1 tsp dried mango powder (amchur)
  • 1/2 tsp salt

INSTRUCTIONS:

  1. For chorafali
  2. To make chorafali, combine besan, urad dal flour,  and salt in a deep bowl and mix well.
  3. Knead into a very stiff dough using enough water (not more than ¼ cup).
  4. Place the dough in a big mortar and beat it with the pestle for at least 2 minutes. You need to apply little extra pressure while beating so that the dough smoothens well.
  5. Also while doing so, you need to flip the dough after every beat so that dough smoothens uniformly.
  6. Divide the dough of chorafali into 2 equal portions.
  7. Flatten one portion of the dough in between your palms. Keep the other portion covered with a dish or damp muslin cloth so that it doesn’t dry up.
  8. Place the flattened portion on a greased rolling board and roll into a 250 mm.  circle without using flour.
  9. Make long cut along with 4 edges using a sharp knife so as to form a rectangle. Cut into long strips  using the sharp knife.
  10. Heat the oil for deep-frying and a few chorafali strips in it a few at a time. Note that you can heat the oil on a high to medium flame, but deep-fry only at a slow flame.Deep fry on a slow flame till this indian diwali snack turns light brown in colour from both the sides.
  11. Place them in a deep bowl, sprinkle the spice powder on top of fried chorafali strips and toss gently.
  12. Cool chorafali completely and serve or store in an air-tight container.

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CORNFLAKES CHIVDA

Cornflakes Chivda or Makai Poha Chivda or Makai No Chevdo, this dish is simple. It is prepared from yellow cornflakes. It is a quick Indian snack to be enjoyed at any time, perfect with tea or just munching.

Cornflakes Chivda mixture is very light and crunchy snack. It is very simple recipe made with minimal ingredients, which is easily available in your kitchen pantry. It is very easy Chivda compare to other savory snacks that made on Diwali time.

Here I have used the Variety of dried yellow colored cornflakes. These are deep fried to make the chivda. They are also known as Corn poha or makai poha. you get them easily in the  grocery shops.

These are not the ready to eat cereal cornflakes. you can make this chivda, with the ready to eat cornflakes too. In this case you just need to lightly roast the cornflakes in a bit of oil. The dry fruits can also be roasted with some oil or without oil.

INGREDIENTS:

  • 2 cups Raw Yellow Cornflakes/Makai Poha
  • ¼ cup Peanuts
  • ¼ cup Broken Cashew Nuts
  • 2 tbsp Raisin/Manuka
  • 2-3 Green Chilies Chopped
  • 8-10 Curry Leaves
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1-2 tbsp Powdered Sugar
  • ½ tsp Rock Salt
  • ½ tsp Amchoor Powder
  • Salt to Taste

INSTRUCTIONS:

  1. In a deep pan/kadhai, add oil for deep frying and heat it.
  2. Once hot enough, add makai poha into small-small batches and deep fry it, drain it using big frying sieve spoon and spread it on a kitchen paper absorbent towel.
  3. Now, fry peanut, cashew nuts one by one till golden brown, and then place it on the kitchen papper.
  4. Fry raisin, green chili, curry leaves one by one in same way and add over the fried cornflakes.
  5. Now, mix the all fried ingredients into the mixing bowl without breaking the poha.
  6. Sprinkle all spices, sugar, salt and mix it tossing it gently till all spices mix and coat very well.
  7. Cornflake Chivda is ready. Let it be cool down, then store into the airtight container and enjoy along with cup of tea as a snack.

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NOTES:

  • You can add other snack ingredients into the Chivda like sev, roasted dalia if you want.
  • You can skip green chilies and coconut slices if you don’t like.

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TRI COLOUR SANDWICH BREAD PAKODA

Bread pakoda is an interesting snack recipe that you can prepare for your loved ones on festivals and get together! Tri-colour Bread pakodas are very easy to make and takes a few minutes only to prepare. The sweet, tangy and zesty flavours of the chutney make this an interesting sandwich. Here is a list of Ingredients that are needed to prepare this Tri colour Sandwich.

INGREDIENTS:

  • White bread slices 6 without their brown edges.
  • Corriender mint chutney 1/2 cup
  • Tomato ketchup 1/2 cup
  • 1 cup gram flour
  • 1 tsp carom seeds
  • Salt to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Oil for deep frying

INSTRUCTIONS:

  1.  In a mixing bowl 1 cup gram flour,salt to taste .
  2. Add 1 tsp carom seeds, 1/4 tsp turmeric powder, add little water, mix well.
  3. Prepare thick batter with it.
  4. Take a slice of bread and spread 2 tsp corriender mint chutney over it.
  5. Takw another slice of bread and spread 2 tsp tomato ketchup over it.
  6. Take third white bread and arrange it on middle, and tomato ketchup bread on top.
  7. Dip this 3 layered sandwich in the batter and cover from all sides carefully.
  8. Fry it in the hot oil on medium flame.
  9. Flip once golden.fry untill golden brown .
  10. When crisp remove from oil.
  11. Cut in to two pieces.
  12. your bread pakoda is ready .

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VEGAN CREAM CHEESE SANDWICH

Easy breakfast or snack option are these grilled cream cheese sandwiches made with mixed veggies.”
Sandwiches are a quick option that can be made for snacks and there are a lot of variations you can make in any sandwich recipe.
I usually grill or toast the sandwiches, but you can skip the grilling/toasting part if you want. 

Cream cheese : I used vegan cream cheese from @am_vegann

INGREDIENTS:

  • 5 to 6 bread slices – multi grain bread or whole wheat bread or white bread or brown bread
  • 1 onion finely chopped
  • 1 carrot – grated
  • 1 small to medium capsicum (green bell pepper) – finely chopped
  • 1/2 cup cabbage grated
  • cream cheese – as required
  • crushed black pepper – add as required
  • mixed herbs – add as required
  • salt – optional or add as required

INSTRUCTIONS:

  1. In a bowl add veggies cream cheese and spices .
  2. Cut some bread roundles with the help of cookie cutter .
  3. Apply this mixture in a bread and Cover with the other slice of bread .
  4. Grilling Or Toasting Cream Cheese Sandwich
  5. Place in a preheated toaster or grill.
  6. Toast or grill the cream cheese sandwich till golden.Remove on a plate.
  7. Serve veg cream cheese sandwich with any dip or sauce of your choice. 

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