snacks

Namakpare

Namakpare is pastry like crunchy snack prepared using flour ,salt & lightly seasoned with carom seed  then it’s deep fried.One can have it as Tea time snacks.At my native place in Bihar,it’s called Nimki.Prepare & store up to a month in an airtight container.Preparation is easy only time taking is frying process.Usually, it’s prepared during Holi & Diwali Festival.But my family like to have whenever I prepared.

Ingredients

All Purpose flour (Maida) 1 cup

Salt 1/2 tsp or to taste

Carom seeds 1/2 tsp

Warm Oil 2 tsp

Water 1/3 cup or as required for dough

Oil for deep frying

Method
In a large mixing bowl sieve the all purpose flour & add salt, carom seeds and oil in the flour.Now while adding a little water at time start kneading dough for namakpare.and form a stiff dough. It needs to be stiffer than Chapati dough. Cover Kneaded dough &keep  aside to rest for 10 min.Now divide the dough into equal size balls.Roll it on a rolling board Like a round circle or chappati.
Now using a knife cut rolled dough into strips or a diamond shape.Heat oil in a pan for deep frying Check if oil is hot enough by adding a small piece of dough.Once the oil is ready add the dough slices of namakpare  into oil and deep fry it.Fry the namakpare  or nimki until it becomes golden in color.Once fried, take it out and place it on kitchen towel or paper for soaking extra oil.Once it cooled down Keep in a jar.
tips
roll a dough neither too thick or thin cut it into  a shapes you like.deep frying on low temperature.otherwise from outside it will be brown inside uncooked.
while it’s soft when hot once cool down  then get crispy.

 

Mawa Gujiya

Gujiya is a sweet dumpling made of all purpose flour and stuffed with roasted semolina or Milk solid khoya or Sweetened Coconut fillings.The outer layer is crispy & flaky while stuffing is rich & sweet.

Every part of India it’s called by different name. like Ghugra in Gujrat,Karanji @ Maharashtra, & Andhra Pradesh call Kajikayalu.

At my native in Bihar Gujiyas are called Pedakiya.It’s very popular in Bihar during a festival. There are two types of Gujiya made in Bihar: one with Roasted semolina (sooji) in which  added dry nuts cardamom powder sugar & raisins  and then deep fried in a cooking oil or ghee.another one made with filling milk Solid ,cardamom powder ,sugar & dry nuts.

My Family favourite is Mawa Gujiya which I am sharing here.

Ingredients for outer cover

All Purpose Flour – 2 cup

Milk or Yoghurt- 1/4 cup

Ghee – 4 tbsp

Cold water to make dough as required

filling ingredients

Mawa (khoya) – 1  cup

Powdered Sugar -1/4 cup or to taste

Cashew Nuts – 10-20

Raisin – 2 tbsp

Green  Cardamom Powder- 1 tsp 

Oil for frying

Method

In a bowl, add the flour & 2 tbsp of ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add  enough water to make a dough which can be rolled yet Firm dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.

Meanwhile, heat a pan, add half tbsp of  ghee,add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 minutes. Remove, keep aside to cool.add powdered sugar and roasted nuts into  mawa. Add the cardamom powder and mix well.keep side the prepared filling.

Now, roll each ball with the rolling pin into a thin puri Spread a tablespoon of the filling on one-half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesn’t come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.

Heat enough oil in a wide vessel to deep fry the stuffed gujiya Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya  with a ladle and remove to a plate.Cool and store in airtight containers. Gujiya will be  fresh for at least a week and can be stored utpo 2-3 weeks.

Hariyali Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer.

Dhokla recipe with a tweak adding Blanched & pureed Spinach.

Ingredients

Spinach blanched & pureed 2 cup

Gram flour 1 cup

Yogurt 1/2 cup

Green chillies 1-2

Ginger chilli Paste 1 tsp

Salt to taste

Sugar 1 tsp

Asafoetida 1/4 Tsp

Fruit salt 1 tsp

Lime juice 1tsp

Oil 2 tsp

Black mustard seeds 1tsp

Method

In a bowl add gram flour,yogurt spinach puree,salt ,sugar ,green chilli ,ginger paste & 1 tsp oil mix well.Grease a plate or dish.in a big vessel adding enough water for steaming.Before pouring batter mixture into a greased plate.add fruit salt & lime juice & mix well.transfer mixture to greased plate;put in a steamer to cook.it take 10-12 min .plz check using toothpick or knife as dhokla mixture comes clean.Once done remove plate & keep aside.prepare tempering heat oil in a pan add black mustard seeds,asafoetida &chopped green chilli .pour this tempering on top of cooked dhokla.cut in shape & serve !!

Jhaal Muri

Jhaal means Spice & Muri is a puffed Rice & seasoned with Indian spices.it’s a no-cook recipe.Very light & flavorful snacks .Jhaal muri is a popular street food of Bihar & West Bengal.one can add as many ingredients like boiled potatoes ,chopped tomatoes ,peanuts& chutneys of their individual choice but mustard oil is a key ingredient to enhance taste .i am sharing  a recipe which we ate at my home.It’s a favourite Tea time snacks for us almost every day of me & my cousin.we had a lot of memories connected with this snacks lot of spicy chit-chat & secrets.

Ingredients

Puffed Rice 2 cup

Onion finely chopped 1 tbsp

Green chillies 1-2 finely chopped

Mustard oil 2tsp

Salt to taste

Paprika to taste

Lime juice 1 tsp

Green coriander leaves/cilantro 1 tbsp for garnishing

Method

Mix all ingredients in a bowl.garnish with chopped green coriander leaves.enjoy with a cup of Ginger Tea.

My entry for Semi Home Made Collective – May 2016 @Sonal Gupta blog. http://simplyvegetarian777.com/ .plz do check her blog for awesome & delectable  Vegetarian food.