Featured post

Wednesday 21 October 2020

Crispy Grilled Pita / Khubz Chips

          These are nice crispy Pita / Khubz (Arabic Bread) Chips that are grilled to perfection. You can just have them plain or by sprinkling any seasoning of your choice. Both ways they are just perfect as an appetizer or as a tea time snack. 

          You can enjoy them with your favourite dips, hummus , chutney or salsa. They can also replace the papad and can be relished as an accompaniment with your sambar / rasam rice or dal-chawal, a la Indian style.

          I never had any idea that any leftover pita bread can be transformed into such yummy and crispy chips, unless I personally tried them. 

          So it is a perfect comfort snack that goes best with any dip, hummus, chutney or salsa. Any leftover chips can be added to your salad or soup for an interesting fusion food. 


           Grilling these pita bread is much simpler and easier than baking them. End result is here for you to see. 

          So if you are looking for some homemade crunchy chips, other than the store bought ones, then these pita bread chips are just perfect. They are also so easy to prepare and completely hassle-free. Enjoy !!

  • 3 leftover pita bread / khubz (Arabic Bread)
  • 2 tbsp. olive oil
  • hummus / dip / chutney / salsa to serve

          Cut each pita bread into 8 triangles. 
          Place them on a greased baking tray.

          Brush each triangle pieces with olive oil. 

          Grill for 4-5 minutes or till they turn crisp. 

          Serve as an appetizer or snack with hummus / any dip / chutney / salsa.

Tuesday 20 October 2020

Pan Fried Mixed Lentil Handvo


           Handvo is a traditional Gujarati snack that can be had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. It is generally cooked with a rice-lentil combo with various grated veggies added to it. However, I skipped rice and made with mixed lentils along with some cabbage and cucumber. So it is diabetic friendly.

          In this recipe, the Handvo is first steamed and then pan fried with little oil. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy. 

  • 1/2 cup mixed lentils
  • 1/2 cup grated cucumber
  • 1/2 cup finely sliced cabbage
  • 2-3 tbsp. coriander leaves, chopped
  • 1-2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 2-3 tbsp. fresh grated coconut 
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • juice of 1/2 lime

Tempering - 
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds 
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida

           Soak the the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds. Pour this tempering over the batter and mix well.

          Transfer the batter to a greased container and steam for 20 minutes. When cool, cut as desired and keep aside. 

          Heat remaining oil in a pan and fry them till light brown. Drain on a kitchen towel and serve as an appetizer with green chutney. 

          They can also be relished as a tea time snack, after-school snack or as a lunch box meal.

Friday 9 October 2020

Moong Dal Idli


          Idli, a South Indian delicacy is a healthy breakfast option. It is relished with coconut chutney and sambar for a nice wholesome meal. Traditionally, it is made of split urad dal (black gram) and rice. But it can also be made of split green gram. So just replace rice with moong dal and they come out just like any regular idli, nice, soft and fluffy. So enjoy this great variation for breakfast, lunch of dinner. They can also be packed for a lunch box meal too.

  • 1/2 cup moong dal (split green gram)
  • 1/2 cup urad dal (split black gram)
  • 1/2 tsp. fenugreek seeds
  • salt to taste 
  • 1 tsp. eno fruit salt
  • oil to grease the idli moulds

          Wash both the lentils well and soak overnight along with the fenugreek seeds. Then grind into a smooth batter by adding very little water. The batter should not be too thin or too thick. 

           Add salt and mix well. Cover and keep aside in a warm place for 8-10 hours to ferment. Add eno fruit salt and 1 tbsp. of water. 

           Give it a quick stir and spoon the batter into greased idli moulds. Steam for 15-20 minutes. Demould when it cools down slightly. Serve hot with coconut chutney and sambar.


Related Posts Plugin for WordPress, Blogger...