Tag: easy savoury recipe

Savoury muffins:

February 14, 2021

Perfect for small eats, lunch boxes, travels for all age groups and it is so good to grab and have on the go, or have while working or have while study break or have while feeling indulgent.

In my opinion, it is one healthy guiltfree, cheesy and feels good snack. This cheesy flavoured muffin stuffed with my daughter’s favourite veggies, like sweet corn and capsicum, added the goodness of millet and unbleached flour. It is one more recipe from my millet calendar project, published in 2018.

The recipe goes like this –

Ingredients:

Foxtail millet Rava – 1 cup

Whole wheat flour – 1 cup

Cooking soda – 1 tsp

Garlic salt – 2 tsp

Sugar – 2 Tbl sp

Oregano – 1 Tbl sp (pizza seasoning)

Red chilli flakes – 1 Tbl sp

Curd – 1 cup

Water – ¼ cup (to adjust the consistency)

Vegetable oil – ½ cup

Grated cheese – 2 Tbl sp

Chopped veggies – 1 ½ cup (sweet corn, ½ capsicum, ½ onion)

Method:

-Dry roast Rava, cool.

-Mix flour, Rava, chilli flakes and chopped vegetables and cheese.

-In another bowl, beat curd, oil, sugar, salt, oregano, cooking soda and mix until you see bubbles.

-Now pour this liquid over flour and veggie mix. Adjust the consistency by adding water.

-Batter should be little thick but droppable.

-Pour this in a lined cupcake baking tray in a preheated oven for 15 to 20 minutes at 170°C.

Rice Nippattu:

November 11, 2020

In our Native, Nippattu is nothing but savoury Rice crackers. We normally buy our favourite Rice Nippat from “Popular sweet mart”,  from my native town, Putter.

Maybe around 5 -6  years ago, while conversing, my husband asked me to replicate this particular item at home. I was thrilled to hear this and sat down with a couple of Nippattu, pen and paper. I noted down the ingredients one by one after tasting it bit by bit.

Then comes the trial session. At first, I used roasted urad dal powder and rice flour and used a roti presser for pressing. It turned out a little thick and hard.

After a couple of trials with different proportions, addition, and deletion of a couple of ingredients. I succeeded in replicating our favourite snack and it was published long ago in Readoo at that time. Finally, during this Deepavali, I did manage to publish in my own space 😀 

Now we will see how it is made –

Ingredients:

Rice flour – 2 cups

Urad dal – ¼ cup

Chana dal – 2 tbl sp

Butter – 1tbl sp.

Green chillies – 4

Red chillies – 2

Cumin – 1 ½ tbl sp

Black sesame seed – 1 tbl sp.

Curry leaves – 6 strings

Asafoetida /hing – ½ tsp

Salt

Oil- for frying

Method:

-Soak chana dal in water for 2 hours.

-Cook urad dal with one cup of water for two to three whistles in cooker. Mash it by hand or whisker.

-Now add butter, soaked-drained chana dal, jeera, sesame seeds, hing, salt, chopped green chillies, red chillies, and curry leaves.

-Mix nicely and add rice flour. If needed, sprinkle some water while mixing.

-Make firm dough and keep aside for 5 minutes.

-Take small amount of dough and make roundels.

-Pat these into flat thin discs on greased wax paper or butter paper or any thick plastic sheet.        

-Now keep Coconut or any preferred oil for deep frying. When oil is hot, add patted flat discs and deep fry until it is golden brown.

-Enjoy with evening tea!

 

Homemade Corn flakes Mixture / Corn flakes Chiwda:

November 1, 2018

Corn flakes is nothing but maize flakes, which is flattened maize. Indian savouries are an integral part of any festivities. When Diwali festival is around the corner each one would think about what to make. When it is an easy and super fast savoury you need, nothing like it than this recipe. It is very handy, when you have time constraints but still want to make homemade stuff and enjoy.

Maize flakes or Corn flakes or flattened maize is available in almost all departmental stores.

Ingredients:

Maize / Corn flakes – 500 Grams

Oil – to deep fry

Tamarind powder or Amchur powder – 2 tsp.

Salt – to taste

Sugar powder – to sprinkle.

Seasoning:

Oil – 4 tbl sp

Peanuts – 4 tbl sp

Mustard- 2 tbl sp

Cumin- 1 tbl sp

Hing – 1 tsp

Curry leaves – 7 -8 springs

White sesame seeds – 2 tbl sp

Turmeric powder – 2 tsp

Green chillies – 3 -4 Chopped

Dry Coconut bits – 3 tbl sp

Coriander leaves – 3 tbl sp

Method:

-Deep fry maize flakes by putting little by little at hot oil and drain the excess oil and keep it ready.

– When it is ready, keep everything ready for seasoning.

– Chop green chillies, curry leaves, coriander leaves.

– Slice coconut and make bite size pieces.

-Make sugar powder and keep aside.

-Now take one big kadai, put oil. When it is hot add peanuts.

-When it is half done, add mustard. After it splutters go on adding Cumin, hing, curry leaves and green chillies one by one.

-When curry leaves become crisp add coconut bits and fry a little.

-Lastly add chopped coriander leaves and fry nicely until coconut bits becomes brown.

-Now add all the powders- turmeric, salt, tamarind and sugar.

-Switch off the gas, add deep fried corn flakes and mix thoroughly until it holds all the masalas.

– Don’t put lot of pressure while mixing, if you do so, crunchy flakes will break and will not hold the shape.

-After mixing, cool and store this in an airtight container. This stays good for one month or more.

Enjoy homemade crunchy munch with evening tea.