Category Archives: Snacks

Chicken Satay with Spicy Peanut sauce

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Chicken satay with spicy peanut sauce is the most loved street food in Singapore/Malaysia/Thailand. Every corner of the street you can easily find a vendor selling satay and sauce. The aroma as you pass by any such vendors is so wonderful.
This peanut sauce can be used to make tasty noodles or as marinade on grilled chicken or even lick just like that 🙂

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Ingredients

For Satay
Chicken boneless (250g)
Olive oil 1 tbsp
Red chilli powder 2 tsp (can increase for more spice)
Hung curd 2 tbsp
Lemon juice 1 tbsp
Salt as per taste
Mustard paste ½ tsp (optional)
Skewers

For Peanut sauce
Roasted peanut crushed 1/3 cup
Mustard oil 1 tbsp
Soy sauce 1 tbsp
Garlic clove 1 (crushed)
Coconut milk 1/3 cup
Water 1/3 cup
Brown sugar 1 tsp
Lemon juice 1 tbsp
Chilli paste 2 tsp
Salt ½ tsp

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Method
Cut chicken into small pieces and marinade with all above ingredients for atleast half an hour. Soak (bamboo) skewers in water to avoid burning.

In the meanwhile, take a pan heat mustard oil, add garlic and chilli paste. Saute for a minute.
Add crushed peanut and mix well.
Then add rest of ingredients slowly and reduce it until mixture becomes thick like sauce. Do keep stirring once in a while to avoid sticking it to pan.

Now insert the marinated chicken pieces on to skewers and grill on high , cook 2-3 minutes per side

Serve hot with cucumber salad and peanut sauce!!!

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Thank you for your time to stop by. Share your experience in making them .

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Churros with Lindt hazelnut Chocolate dip

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A Churro is an fried choux , eaten with chocolate sauce as dip. Its very popular in Spain, France and Portugal and eaten at any point of day 🙂
All it takes to make Churros is few ingredients always available at your home pantry and 20 minutes!!!
Yes, you heard it right.

Sometime back I was watching TLC, the Lorraine pascale’s “Baking made easy” series. She mentioned in that particular episode which I and my daughter were watching the best Churros that is available in London. And the best part was we had our visa done for London trip. So it was all more exciting for us to know the best places to eat out. We were looking forward to visit Churros Gracia but unfortunately we were not able to locate it. We tried calling up on the number mentioned on site no one picked up the phone as well…..quiet disappointing though.

Never mind, once we were back from our London trip the first thing that I tried out was Churros as my little one was very eager to eat them , because she loves Chocolate!!!

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Here we go without much wait ,
Ingredients

1/2 cup milk
3/4 cup water
3 Tbsp butter, diced
2 tsp castor sugar
1/4 tsp tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying

Cinnamon Sugar Coating
1/2 cup castor sugar
2 tsp ground cinnamon

Method
Take a saucepan, on medium heat boil milk, water, butter, sugar and salt. Once it reaches the boil stage turn off the heat and add Vanilla and flour.

You need to be quick at this stage. With wooden spoon mix the flour and wet ingredients until it becomes a smooth paste (no lumps) and all comes together.

If you feel its too dry, add very little butter .The consistency should be like a batter which is not watery and is pipable.

Let cool for few minutes.

Take a piping bag or ziplock bag and pour the batter into it with star nozzle tip to get the texture on churros.

Heat the oil in pan. Keep ready the sugar and cinnamon to dust as the churros come out of pan.

Now pipe directly the batter into the oil pan about 2-3 inches (using clean scissors cut the dough) at a time.

Fry them until golden brown and crisp. Remove and drain out excess oil on paper towels. Then dust with sugar and cinnamon.

Melt any chocolate , I used Lindt hazelnut and used as dip. You could also make chocolate ganache for dip.

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Enjoy the snack warm with family and friends.

Thank you for stopping by , hope to hear from you about your experience on making the churros!!!

Cinnamon Scones

Cinnamon Scones

How about a freshly baked cinnamon scones with a cup of hot lemon green tea? Wow sounds like a vacation isn’t it? Well that was it today when I baked these beauties. The house was filled with aroma of cinnamon and my daughter was on her toes to grab those scones .But then she had to wait for me to click some pictures. She gave a disappointed look on her face and there you go , gave her one scone with silky smooth cinnamon butter and sugar dripping icing. Viola! She just jumped and started hogging. That made me feel grab and eat one myself but then I had to control to get some pictures .

Making them was fun and so is clicking ! Without much wait here is the recipe.

Cinnamon Scones

Ingredients

250g flour plus extra for dusting
1 ½ tsp baking powder
pinch of salt
1 tsp cinnamon powder
60g chilled butter, diced into cubes
40g castor sugar
55g of dried blueberries
150ml milk plus extra for glazing

Icing

55g of icing sugar
½ tsp cinnamon powder
1-2 tbsp lukewarm water

Cinnamon butter

¼ cup butter
1 tsp cinnamon

Cinnamon Scones

Method

Preheat the oven to 220 dec C. Lightly grease baking tray.
Sift together flour, baking powder, salt and cinnamon into a large bowl.
Rub the butter cubes until the mixture resembles bread crumbs.
Stir in dried blueberries and castor sugar.
Pour the milk and the bring it together. Do not knead hard.Try to bring them all together.
Turn it on floured surface and roll into thickness of 2cm . Using round cutter cut out the scones.
Place the scone on prepared tray . Now glaze with milk.
Bake for 12-15minutes or until risen and golden.

To make the icing mix icing sugar, cinnamon, water and stir .If you feel its too thick just add little more water. Drizzle over the scones and leave it to set.

For cinnamon butter ,beat the butter to make it light and fluffy.Add cinnamon and mix well.

Cinnamon Scones

Enjoy the warm scone with cup of Hot tea or coffee. Please share your feedback and thank you for stopping by.

 

Spinach Falafel with Hummus

(Chickpea and spinach fritters with Chickpea dip)

Spinach Falafel
Spinach Falafel

Falafel is the Middle eastern food, often served with pita bread or with dip/sauces.

Its an deep fried ball/patty, it can be baked also. I tried the fried version 🙂 .

I happened to eat this for first time in food court in New Delhi. We liked it, and then there was a request placed by my hubby to try making them at home. Well, me being a complete foodie don’t need requests to try out new stuff at home but it always makes me feel nice when hubby asks for it….I googled and got to know what are the main ingredients for making falafel.

In south India deep fried fritters/vadai is made with Bengal gram (split). We soak the Bengal gram overnight and then grind it coarse along with onion, ginger, garlic, green chilli and dill leaves and deep fried. These can be eaten with coconut chutney and they are heavenly.

Falafel is also done in the same way. Soak chickpea (dried) overnight, drain and grind it coarse with onion, ginger, garlic, coriander, parsley.

I replaced coriander and parsley with spinach as I did not have them when I decided to make.

Spinach Falafel

Ingredients

2 cups Dried Chickpeas (kabuli chana)
1 bunch washed and chopped spinach
2 medium size Onions , finely chopped
½ tbsp fresh young ginger, grated
4-5 cloves of garlic, finely chopped
1 green chilli, finely chopped
3 tbsp breadcrumbs
2 tbsp cornflour
Salt to taste
Oil for deep frying

Method

Soak the chickpeas overnight. Drain them and remove all water.
In food processor add all the above mentioned ingredients except for breadcrumbs and cornflour.
Once the coarse mixture is done, add bread crumbs and cornflour and grind or mix well.
If you take the mix in hand and make a ball it should not fall off. If there is still moisture in the mixture then frying will not be possible.
Add more breadcrumbs and cornflour , but be careful to not over add as it will change the taste.
Now take some mix in your hand and make either balls/patties.
Do the same for rest of mix and refrigerate for atleast one hour.
Heat oil in pan/kadai .
The temperature of oil should be 350 deg F.
Deep fry the falafel until golden brown.

Serve them hot with dip/sauce

Spinach Falafel
Spinach Falafel

Hummus is once such middle eastern dip. This is also made of chickpea but the chickpeas are boiled and then mashed.

Hummus
Hummus

Ingredients

2 cups dry chick peas
2 tsp salt
juice of half of a lemon
3 tbsp tahini (seasame paste)
1 tbsp ground cumin
2-3 garlic cloves
½ cup water (or more if needed)
⅓ cup olive oil

Method

Soak chick peas overnight.
Cook in pressure cooker until it becomes soft and mushy.
Add everything in processor and grind to make a smooth paste.

Spinach Falafel with hummus
Spinach Falafel with hummus

Enjoy the middle eastern food at home with family and friends. Please leave your feedback.

Corn on the Cob

Corn on the cob
Corn on the cob

Who does not like corn , especially if its raining? Well, though its not raining out here and its still hot and humid, me and family are always ready to eat these beauties.

Had seen Curtis Stone make them on TLC in ‘take home chef’ ,it was ages back .I tried making them immediately and we enjoy so much that whenever corn is brought , demand is only for ‘corn on the cob’ 

Now that I have started to blog, I felt this one is a must on my blog. So here you go once again I make for the blog ‘Corn on the cob’.

You could make this grilled or in the oven too. Method is same for both. I used my gas tandoor oven . The juicy kernels will just melt through your mouth and you will always ask for more.

Corn on the cob
Corn on the cob

For Garlic butter spread refer the recipe ‘Butter Garlic spread’

Method

Remove the outer thick husk of corn and retain the inner thin ones as is. Of course remove all the corn silk. Dip this corn in water for about half an hour so that it does not fry out while grilling.
Remove from water and pat dry on all sides.
Take the butter garlic spread and rub/spread it over corn all sides generously.
Wrap it back with thin husk.

Grill it on high. Keep turning so that they don’t burn off on one side and gets grilled evenly until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.

Corn on the cob
Corn on the cob

Corn on cob is ready to eat 
Thank you for stopping by. I hope you enjoy them as much as we do. Please leave your comments.

Potato Cheese Croquettes

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McCain’s products are superhit among children ,especially ‘simileys’ . My darling daughter always craves for it. I did not mind buying from the shop and feeding until I noticed that she is been eating them quiet a lot…. I felt , I need to do something about it as processed/frozen food is not good for children as well for adults.

I started exploring on making them in My kitchen. The first attempt was a bit of failure in terms of texture though the taste was good. I had mixed mashed potatoes with cheese and other basic ingredients. Made small balls of it and rolled in cornflour+water mixture and then the bread crumbs but somehow it would start falling apart as I put them in the oil, though this method is not wrong but somehow I could not get it right. Hence, I wanted a fool proof method.

I had read in some magazine (It took some time to recall it though) that all purpose flour mixed with melted butter makes a better coating to make fried snacks. So, I used this method to hold my croquettes firmly and fry in medium heat oil and voila, it was amazing to see those brown crisp round croquettes.
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This recipe makes 12 croquettes
Ingredients

All purpose flour 1 tbsp
Butter 15 gms
Potato 2 medium size (boiled, peeled n mashed)
Mozzerella cheese cut pieces 12 nos to stuff
Chilli flakes 1/2 tbsp
Oregano 15gms
Garlic powder 1 tsp
Pepper powder 1 tsp
Salt as per taste
Oil for frying
Bread crumbs for coating
2 eggs for coating or cornflour + water mixture (running consistency)

Method

In a pan melt butter, add the flour stirring continuously , avoiding lumps. Allow to cool. (something like making choux pastry)

Once the butter mixture is cooled mix it with mashed potatoes and all other ingredients
(chilli flakes, oregano, garlic powder, pepper powder, salt)
• You can change the quantity of the above mentioned ingredients in brackets as per your taste also.
It comes together in the form of dough. Now make small medium sized balls of it.
Take each ball at a time make a hole in center and stuff the cheese and close them tightly and roll it to form a ball again.
Do the same for all.

Take bread crumbs in a plate and in a bowl lightly beat the eggs.
Dip each ball in egg mixture first then coat with bread crumbs and back again into egg mixture and into bread crumbs.
Store this in refrigerator for atleast an hour to firm up.

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Coated and Ready to be fried

Heat the oil on medium heat and fry the croquettes until brown and crisp.

Serve hot with mint chutney or tomato sauce.

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Now I can make this without any guilt for my daughter as evening snacks as its freshly made and not frozen. Apart from that it is also a good snack for their lunch box. She devours happily everytime its made so is my hubby 🙂

Thanks for stopping by. Please give your comments.

 Note:
For vegetarian option Roll each croquette in Cornflour mixture and into bread crumbs, back again into Cornflour mixture and into bread crumbs.
Can use blend of two different cheese like mozzerralla and cheddar.
Can be made a day in advance and stored in fridge with the coating.