Tag: snack recipes

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is my all time favorite sandwich!! It’s spicy, filled with gooey cheese and a bit of crunch from the capsicum makes it so filling and irresistible! 

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is so easy to make, with simple, everyday ingredients. Perfect for breakfast or quick lunch/ brunch. Or even to pack some for your kids lunchbox, etc. I can practically have these everyday 🙂 and there was a time I really did it almost everyday.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast as I said is my favorite sandwich after Bombay Masala Toast Sandwich. These chilli cheese grills were my staple snack back in day when I was in my college days. My college was in Fort, Mumbai and we had some of the best street food right around my college. My friends and I were regulars around this particular sandwich stall and this sandwich was my go to order. In fact that vendor knew I’d order these more often than any order sandwich! Lol!! I was so in love with it that I watched him make them every time and even learnt it quickly!

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

I came home on one such occasion and I was keen to give this recipe a go, not myself though 😉 I gave the recipe to my Mom, and she nailed it, it tasted so good, I knew I’d have them at home too! I was glad my Mom always had the basic ingredients for any snack at home! She can practically still whisk up anything I like to eat, all I need to do is ask :)…Moms are this way, aren’t they!?

Anyways, let’s get on with the recipe.

In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).

Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.

Mix these well.

Apply butter on two slices of bread, apply some green chutney as well.

Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.

Heat the griller, apply butter and place the sandwich. Apply more butter on the top.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 sandwiches

Spicy, buttery, filled with the goodness of fresh veggies and oozing with cheese, Chilli Cheese Toast is yummiest sandwich! Enjoy these for breakfast or for a light meal, it's very filling and healthy.

Ingredients

  • 1 nos. large red onion, finely chopped
  • 1 nos. large green bell pepper (capsicum), finely chopped
  • 2 tsp chopped green chili
  • salt to taste
  • 1/2 tsp sandwich masala (available in local stores)
  • 1/4 tsp black pepper powder
  • 1/2 tsp chaat masala
  • butter, as needed to butter the bread and grill the sandwiches
  • 6 slices of bread (I used white sandwich bread)
  • green chutney green chutney as needed

Instructions

  1. In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).
  2. Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.
  3. Mix these well.
  4. Apply butter on two slices of bread, apply some green chutney as well.
  5. Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.
  6. Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.
  7. Heat the griller, apply butter and place the sandwich. Apply more butter on the top.
  8. Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

Notes

Sandwich masala is an optional ingredient.

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Love,
Shreya:)

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Matar Kachori | Khasti Matar Kachori

Let’s call it as Kachori Weekends at our place….last weekend it was Aloo ki Kachori and this week, I was keen to make my favourite green peas stuffed Kachoris to devoured with some green Chutney! 👌🏼😁

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

The market is flooded with fresh, bright green peas. They so sweet and perfect! I have shelled and cleaned about 4-5 kgs of green peas, frozen them in sterilised Ziplock bags to last me for the entire year….more than enough for the two of us! I do this almost every year as I detest the flavour of the store bought frozen peas, they are quite tasteless.

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

Anyhow, with all the green peas around me got me craving for some Nimona (a gravy made with puréed green peas, very famous in Uttar Pradesh and enjoyed with steamed rice and some ghee) with the onset of the winters in December…..I have made it almost every week. And now, with the winter almost on it’s way out…I wanted to make Matar ki Kachori once, as it’s fried..once is more than enough for the entire season 😂

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

They turned out so crisp and flaky…just the way I love my kachoris. My Mom’s recipe never fails me….be it her Plyaaz ki Kachori or this …just perfect😋

The stuffing is made with fresh, sweet green peas and some spices tasters tangy, earthy as it uses my home made Garam Masala along with loads of ginger…all the flavours of a perfect Northern winter!  There is no onion or garlic in this recipe. The outer pastry is flaky and very crisp as its fried on slow flame…always fry your kachoris low and slow! They cook well and never turn limp and soggy.

You can pair these Matar ki Kachoris with dubkimaar Aloo Tamatar and chutney or just some imli ki chutney…just so yummy👌

Let’s start…

Yield: 9 large kachoris

Equipment: a heavy bottom wok, a slotted ladle, measuring spoons/ cups, rolling board, rolling board, kitchen paper, a small pan, potato masher, mixing bowls.

Ingredients:

For the outer cover:

2+1/2 cup all purpose flour (Maida)

salt to taste

3 tbsp ghee

water as needed

Method:

Take flour in a  mixing bowl, season it with salt. Add ghee and rub it into the flour until the flour resembles bread crumbs. This ensures that the outer cover of the kachori is crisp and flaky. Next, add sufficient water to make a semi stiff dough. Cover the dough and set it aside to let it rest for a minimum of 30 mins.

For the stuffing: 

1 cup fresh green peas

1 nos. boiled potato

salt to taste

2 tsp mustard oil (use any oil as per your preference)

a pinch of hing (asafoetida)

1 tsp finely chopped green chillies

1/2 tsp cumin seeds

1 tbsp freshly grated ginger

1 tbsp coriander powder

3/4 tsp red chilli powder

1/4 tsp turmeric powder (optional)

1/2 tsp amchoor powder (dry mango powder)

1/2 tsp Garam Masala

chopped coriander leaves as needed

oil to fry

Method:

Mash the boiled potato and set it aside. Potato is used as a binder, if you wish you can avoid it too.

In a pan, heat oil. Once it’s hot, add hing, cumin seeds and green chillies. Let them splatter around for a minute. Then add the grated ginger. Cook it for a minute.

The washed and dried green peas go in next. Season with salt and cook the peas for a few minutes. Then add the turmeric, red chilli powder, coriander powder, Garam Masala powder. Mix well. Add the mashed potato and mix well with the spices and the peas. Cover and cook for 5-7 minutes or until the peas become mushy.

Add the amchoor powder along with chopped coriander leaves next and mix well. Turn off the flame. Cover the pan with the ready stuffing for a few minutes. Then using a potato masher, mash the peas and potato mixtures well. Let some of the peas stay whole, while roughly mashing the others. That’s done.

Assembling:

Divide the dough which was kept aside into 9 equal sized balls.(I could make 9, if you choose to make smaller Kachoris, you can easily make upto 12 kachoris with this much amount of dough). Flatten each ball of dough to a thickness 2-3 mm and diameter about 3″, add 2-3 tsp of the stuffing. Close the dough ball around stuffing tightly and secure the ends so that the stuffing doesn’t spill out while frying. Flatten out the kachori a bit using a rolling board and pin.

Do the same with all the other 8 dough balls as well. Set them aside. Heat oil to fry in a heavy bottomed wok. Once it hot enough, drop 1-2 kachoris at a time and fry on low flame until golfden and crisp on all sides. Remove from oil and drain excess oil on kitchen papers. Fry them all and the serve these piping hot with sides of your choice.

The stuffing keeps well for 2-3 days in the refrigerator if stored in a glass or porcelain bowl. (I avoid plastic)

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

I am drooling all over again just as I was typing out this draft 😜 But, seriously, do try this one out soon …..so easy to make and very flavoursome!!! You will be making these again and again.

Love,

Shreya💖

 

Bharwa Hari Mirch | Spicy Stuffed Green Chillies | GF vegan recipe

So, now that Diwali is done and dusted with…and having gorged on like a ton of sweets and chocolates..I don’t think I will be having anything sweet for a while!! Lol! My otherwise sweet and ‘meetha’ loving hubby too agrees with me on this😂 Now that’s a serious relief for at least a few days…no more worrying about dessert every night! He will be wanting light, non greasy but spicy food…as will I!!!!!! 

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

So coming to today’s recipe…Bharwa Hari Mirch. This can be made in so many different ways, some are stuffed with spicy potato filling, coated with gram flour mixture and then deep fried or baked (baking them is the latest fad to keep things healthy, but for me it tastes no where close to the authentic version). Some recipes call for a sweet and spicy filling of lentils as a filling and then they are later shallow fried in the pan until the green chillies char a bit on the outside! Wow…all of them are absolutely yum and bring a balance of flavours to any platter.

There is another version of these stuffed Hari Mirch which I will be sharing soon…😍

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

These, as you can see aren’t filled with anything even remotely complicated. I think Diwali prepping took care of that for a while😂….these are filled…and generously at that, with the most basic spice mix that one can find in any pantry and they are my Mom’s signature instant Bharwa Mirchi. I can assure you that these will get you hooked! They have the correct balance of tang and heat…nothing sweet! I mean, you can add some sugar to the filling but that won’t be as delicious as having them in their original avatar! Besides, these are a must make during winters…when instant pickles are enjoyed with parathasdal Chawal or practically any meal. …yummm!

Anyways, for these I have used organic green chillies, the thick variety, easily available with the onset of winters. They were pretty hot but I let the seeds stay intact. You can discard them if you feel they will be too much handle. Let’s make them, shall we?!

Yield: serves 3-4

Equipment: a kitchen towel, a pointed knife, measuring spoons, a skillet, a clean and dry glass/porcelain jar to store them.

Ingredients:

10-12 organic green chillies (the thicker variety which is usually available during winters)

2 tsp amchur powder  (dry mango)

salt to taste

a pinch of asafoetida (hing)

3-4 tbsp refined oil

Method:

Wash the whole chillies under running water but carefully as we don’t want to loose the stems.

Wipe them dry. Let them air dry as well for 15-20 mins. They must be absolutely free of any moisture.

Tip: These chillies are usually medium hot. Therefore, I always let the seeds stay intact. However, if they are very hot or you cannot handle the heat, feel free to de-seed them after they ha e dried completely.

To make the incision, keep the chillies straight on a board or hold them and using a pointed knife, cut them down the centre from the top to the bottom edge, carefully not to split them as you do so. See the picture below.

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

For the filling: Mix together amchur powder, salt and asafoetida in a bowl.

To stuff: Using a spoon fill each chilly with generous quantities of the filling mix but ensure that the stem and the entire chilly stays intact as you stuff them.

Heat oil in a skillet, once it’s hot, add the stuffed chillies and toss them in the oil for about 8-10 mins. They will shrink as they cook and the filling will ooze out in places. That’s it, remove them from the skillet and serve them hot or cold with your meal. These keep well in the refrigerator for upto a week in a glass or porcelain jar.

Pair them up with my Benarasi Samosas for that lip smacking evening snack!

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

Do try these soon…

Love,

Shreya💖

Chawal ke Namak Paare

Diwali is just around the corner….and I am sure everyone’s planning what to make for our families and friends, to gift and to enjoy! Delicious, obviously everything must be delicious…and I think they ought to be healthy too….I mean as far as possible😄

So today, I am sharing a glutenfree recipe of our very famous North Indian ‘namak paare‘ (savory crisps). I don’t really think there is anyone out there who’d not like the taste and the texture of some ‘namak paare’…😋

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These ‘Chawal ke namak paare’ are very crisp and light, I was almost surprised with the flavours. To be honest, these are the result of small blunder in my kitchen from this weekend 😂..yeah!! I had to make something else with APF (Maida) and I accidentally measured out the rice flour and only when I’d started kneading the dough did I realise my mistake…well..it was quick thinking from there and I just made these crisp treats in the next half an hour! My Mom loved them…and I know so did my hubby. These taste just yum with some hot ginger tea or even as a munchy while you watch your favourite show on the television….😉

Although, these are fried…rice flour on its own absorbs very little to almost no oil and stays crisp for at least 3-4 days. I am hooked!

Let’s make them…they’re fast, easy and absolutely mess free!! So barely any cleaning up after you are done👌🏼

Yield: serves 2-3

Equipment: measurging cups/ spoons, a large wok, a slotted ladle, a chakli press/ kitchen press, some kitchen tissues.

Ingredients:

1 cup rice flour (Chawal ka atta)

salt to taste

a pinch of baking soda (soda bicarb)

1/2 tsp black pepper powder

5 tbsp ghee

water as needed

oil to fry

Method:

Seive rice flour in a large mixing bowl, add salt black pepper, soda bicarb and ghee.

Keep rubbing these together until the flour resembles a bread crumb like texture and it holds it’s shape when held in a fist (I do it for about 20 mins to get a crisp texture later).

img_5476img_5477img_5478img_5479

Then using little water make a hard dough. Cover the dough and let it rest for 15 mins.

Next, fill the dough in the kitchen and use the plate shown in the second picture above to make the shapes of the namak paare (as the dough is glutenfree, I wasn’t comfortable rolling it and cutting it into small diamonds, you can do so if you are able to manage to roll the dough).

Heat sufficient oil in a wok, once it’s hot, turn the flame to low. Now drop the pressed pieces of dough into the oil and fry on both sides. Remember to fry on low flame so that they cook evenly and turn crisp.

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This is what it looks like after frying ⬆️

Once done, remove from the oil and place on kitchen tissue to absorb excess oil. Let them cool off completely before storing them in airtight containers.

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If you are looking for more ideas for savory treats this Diwali, click here for crispy Rawa Chakli recipe, click here for Masala Sev recipe, click here for Khasti Mathri recipe.

Love,

Shreya💝

Restaurant Style Chutney/ Dip for Tandoori Snacks

How many times have you enjoyed the dip served at a restaurant more than the actual starters!? Bullseye, ain’t it? It has happened with me too many times to even keep a count. It’s probably because I was too critical of the starters or maybe because I simply enjoy my condiments more than my food! 😬 

Can you blame me? Who likes a piece of tandoori paneer/ chicken all chewy & short of any seasonings…? What you really like then is a good dip/ chutney to pour over your starter and gulp it down. In the process you obviously appreciate the dip/ chutney and wonder what’s it made of??!

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

What really goes into making that perfect restaurant style tandoori dip/ chutney as it’s most commonly known amongst most of us. I will tell you…and trust me it’s so yum! Obviously I tried too many recipes before settling with this one..and it’s absolutely easy and requires ingredients that are available easily at home 😊

Yield: a bowl

Equipment: a blender, measuring cups/ spoons.

Ingredients:

1 cup chopped coriander leaves

1 cup chopped mint leaves

1 cup thick curd

salt to taste

water as needed

1-2 nos. green chillies

2-3 pods of garlic

1″ piece of ginger

1-2 tsp lemon juice

Method:

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

Add all the ingredients in the blender except lemon juice & curd. Also, use water as needed depending on the consistency you’d prefer (I use about 2-3 tbsp). Blend them together making sure that the texture is fine. Next add the curd and lemon juice and blend again for a minute. That’s it, store in a glass bowl and this keeps well in the refrigerator.

Enjoy with sandwich/ starters/ rolls or just about anything!

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

We enjoyed these with crispy aloo bhajiyaas!

Love,

Shreya ❤️

Adapted from Vegetarian Delight

 

Cheesy Corn & Paneer Toasties

It’s so hot…I literally want to run out of the kitchen each time I step in it🙄…and trust me, I do that. Who’s to stop me😝😝😝😝😜😛 

The only thing I want to spend time doing in the kitchen is making glasses after glasses of Aam Panna! It’s the one thing that I enjoy these days. I have just made the 3rd batch of it’s concentrate and the summers are just starting….😱😱😣 I honestly don’t know how many more times I will be making it! But the best part is that my hubby isn’t that fond of it so it’s basically just for me!!! He’s a Roohafza lover 😑😑😶

image

But, for weekends I usually like making something that works well as a brunch. Why rush to have two meals on a lazy day when you can enjoy one delicious meal?! Obviously, since it’s the summers, I tend to keep it simple and quick. Bread Pizza works really well for an indulgent brunch too!

However, these Cheesy Corn & Paneer Toasties are even quicker, yummier and uses all those tiny bits of leftovers from your refrigerator! You can literally change the ingredients each time you make these and they will be so goooooooood! Beside, this baby hits the table in less than 30 mins…flat! My kinda cooking…or you can say baking😉

CHEESY CORN & paneer Toasties Cheesy toast Breakfast ideas Polkapuffs recipes

Let’s get going…

Yield: serves 2

Equipment: measuring cups/ spoons, baking tray, cooling rack, mixing bowl, parchment paper.

Ingredients:

6-7 nos. slices of bread or Pav

1/2 cup crumbled paneer (cottage cheese)

1/4 cup shredded mozzarella cheese + extra for the topping

1/4 cup sweet corn kernels

salt to taste

1 tsp mixed Italian herbs

1 tsp green chilli sauce

1 tsp red chillie flakes

Method:

Preheat the oven @180’c. Line a baking tray with parchment paper or aluminium sheet. Set that aside.

In a mixing bowl, add everything except that bread/ Pav & mix them well.

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Top the bread/ Pav with this mixture and add more cheese on the top. Place them in the prepared baking tray & bake for approximately 15-17 mins at 180’c or until the cheese melts & the bread/ Pav turns crisp.

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Once done, remove from the oven and cool on the cooling rack for 5 mins. Serve them with ketchup 😋

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This is irresistible…I for one, will be making these more often! Do try them out…I am  sure they will go really well with some cocktails too.

Love,

Shreya💖

Sabudana ka Wada aur Phalhari Vrat ki Chutney 

‘Fasting‘ for me is synonymous with Sabudana Wada along with some Phalhari Vrat ki Chutney 😁 one could even say that I wait to ‘fast’ just so that I can gorge on them!! So crisp on the outside and perfectly moist on the inside.. 

Sabudana Ka Wada

Sabudana Wada or Sago Fritters are a famous form of deep fried snacks from Maharashtra, usually served with some spicy green chutney 😀 and in other parts of the country, it’s eaten during fasts or as we call them ‘vrat /upwas’ in the holy month of Shravan or during Navratri and Janmashtami too ☺️

Sabudana Ka Wada

My mom makes the best Sabudana Ka Wada & Phalhari Vrat Ki Chutney and I simply follow her tried and tested recipes. Phalhari chutney is very common in most homes during fasts, basically we must avoid onion & garlic in the chutney. Some may add peanuts or curd to give a body to the chutney…but the basics are pretty much the same all over! As I am fasting for the ‘Shraavan Somvaar‘ I will get to enjoy these often during this holy month ☺️..you can make these in an Appe pan / aebelskiver pan too. See recipe here.

Let’s start with the recipe, it requires a bit of prior prepping..😀

Wash the Sabudana / sago under running water till the water runs clear. Soak it overnight in a little water, just enough to cover the Sabudana / sago (even soaking for a minimum of 4-5 hours works well for me). Don’t keep any excess water while soaking.

Next, once the Sabudana / sago is soaked, mix all the ingredients together except the oil in the mixing bowl using a fork and make sure there are no lumps in a potatoes. Heat the frying pan along with enough oil to deep these Wadas. Make medium sized Wadas and drop them one by one into the hot oil. Cook for about 2-3 mins on the first side on low – medium flame else they will remain uncooked from within. Now turn them over and cook for a further 2 mins. They will get a rich golden – brown colour on all sides and will crisp up as well. Do the same for the entire batch. Serve them hot with Phalhari Vrat ki Chutney. 

To make the chutney, add all the above ingredients in a blender and churn until it’s smooth. Taste and correct the seasoning. This chutney keeps well in a glass/ porcelain bowl in the refrigerator for 3-4 days. 😊

Sabudana Ka Wada 

 

Sabudana ka Wada aur Phalhari Vrat ki Chutney 

Prep Time: 5 hours, 10 minutes

Cook Time: 20 minutes

Total Time: 5 hours, 30 minutes

Yield: 7-8 medium wadas / Fritters

Spicy, Gluten free, delicious Sago and Potato Fritters served with fresh cilantro dip!

Ingredients

    For Wada
  • 1 cup Sabudana / sago
  • 3 nos medium potatoes boiled and mashed
  • 2 nos green chilies finely chopped
  • 1 tbsp. coriander leaves finely chopped
  • 1 tbsp. lemon juice
  • 1/4 cup roasted, husked & roughly crushed peanuts
  • Vrat ka Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)
  • 1/2 tsp roasted cumin powder
  • a pinch of sugar (optional)
  • oil for frying
  • For Chutney
  • 1 bunch washed and chopped fresh coriander leaves
  • 2 nos green chilly
  • 1" pc ginger
  • 1/4 tsp sugar
  • Vrat ka Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)
  • 4 nos cashew nuts (used to get a good consistency or you can use some roasted peanuts or some curd if you are allergic to nuts)
  • a bit of water (I used 4-5 tbsp.)

Instructions

    For Wada
  1. Wash the Sabudana / sago under running water till the water runs clear.
  2. Soak it overnight in a little water, just enough to cover the Sabudana / sago (even soaking for a minimum of 4-5 hours works well for me).
  3. Don’t keep any excess water while soaking.
  4. Next, once the Sabudana / sago is soaked, mix all the ingredients together except the oil in the mixing bowl using a fork and make sure there are no lumps in a potatoes.
  5. Heat the frying pan along with enough oil to deep these Wadas.
  6. Make medium sized Wadas and drop them one by one into the hot oil.
  7. Cook for about 2-3 minutes on the first side on low – medium flame else they will remain uncooked from within.
  8. Now turn them over and cook for a further 2 minutes.
  9. They will get a rich golden – brown color on all sides and will crisp up as well.
  10. Do the same for the entire batch.
  11. Serve them hot with Phalhari Vrat ki Chutney. 
  12. For Chutney
  13. Add all the above ingredients in a blender and churn until it's smooth.
  14. Taste and correct the seasoning.
  15. This chutney keeps well in a glass/ porcelain bowl in the refrigerator for 3-4 days.

Notes

Serve these fritters fresh so that they remain crisp. The batter for the Wadas / fritters stays fresh for 2 days in the refrigerator when stored in a glass/ stainless steel container.

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Sabudana Ka Wada

You don’t really have to be ‘fasting’ to enjoy these….they go so well with a cup of hot tea and a rainy evening 😋

Love,

Shreya💓

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