Soya 65

 

          Soya 65 is a vegetarian twist to the classic Chicken 65, a very popular South Indian snack. It is a very simple and an easy recipe that is prepared with soya nuggets / chunks. This yummy snack is a great party recipe and goes well as a tea-time snack or as an appetizer with mayonnaise-tomato sauce combo. The texture is crisp on the outside and soft inside. So check out the step by step pictorial recipe to prepare this delicious treat. 

          The marination in this recipe is that of some basic spices like red chili powder, coriander-cumin powder, corn flour, rice flour, ginger-garlic paste, lime juice, etc. I have also added some sambar powder, curry leaves and fresh chilies for some extra flavor. You can always add or minus any ingredients according to your taste buds. 

• 1 cup soya nuggets 
• salt to taste
• 2 tbsp. Kashmiri red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. sambar powder
• 1/4 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 2 tbsp. corn flour
• 2 tbsp. rice flour
• 1 tbsp. lime juice
• oil to deep fry 

          Soak the soya nuggets in hot water with 1 tsp. salt for 10-15 minutes. Squeeze out well and transfer to a mixing bowl.

          Add all the mentioned ingredients (except curry leaves and oil) and combine everything well. Add a sprinkle of some water if needed. Marinate for 10 minutes.

          Heat oil in a pan. Drop them one at a time into the hot oil and fry them on a low to medium flame.

          Fry till golden in color. Drain them well and garnish with fried curry leaves and fresh chilies. 

          Serve as a tea time snack or as an appetizer with mayonnaise-tomato sauce combo.

  

        Soak the soya nuggets in hot water with 1 tsp. salt for 10-15 minutes. 

                    Squeeze out well & transfer to a mixing bowl.

             Add all the mentioned ingredients (except curry leaves & oil).

Mix everything well. Add a sprinkle of some water if needed. Marinate for 10 minutes.

Heat oil in a pan. Drop them one at a time into the hot oil and fry them on a low to medium flame.

                   Fry till golden in color. Drain them well. 

                   Garnish with fried curry leaves & fresh chilies. 

Serve them as a tea time snack or as an appetizer with mayonnaise-tomato sauce combo.

Rice & Cheese Balls

 

               A great way to brighten up your evening is to have this yummy snack along with your evening tea or coffee. It is very quick and easy to make. A very good use of any leftover rice is made here by dishing out this mouth watering snack. Instead of the usual chutney and sauce, try having them with some hummus or mayo. It simply tastes awesome. 

• 2 cups leftover cooked rice, mashed
• 3-4 med. potatoes, boiled, peeled & grated
• 1/2 cup cheese, grated
• 2 onion, chopped finely
• 2 green chilies, chopped finely
• 1" ginger, grated
• 2 tbsp. besan (chickpea flour)
• pinch of baking soda
• 1/2 tsp. red chili powder (opt)
• salt to taste
• 1 tbsp. rice flour
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. yoghurt
• oil to deep fry

           Mix together all the ingredients, except oil and knead into a dough. Make equal sized balls out of it. Refrigerate for a while.
 
           Heat oil and deep fry them few at a time till golden brown in colour. Drain and serve with green chutney or sauce. Alternately, the cheese can be stuffed inside the rice balls.

Naan Pakora

 

               Have any leftover naan and wondering what to do with it? Then dish out these crispy and crunchy pakoras / fritters. It is a very quick recipe and is apt for any in house or kitty party. I promise you they will be finished in no time. Easily available ingredients are needed for this recipe and you can surprise your loved ones and guests with this amazing treat. 

              You just need to cut the naan into small pieces and mix with all the ingredients mentioned and deep fry them to perfection. Voila, you have crispy fritters to be relished with mayo, green chutney, hummus or tomato ketchup. They can also be served as a tea time snack. So check out the step by step pictorial recipe to prepare this wonderful appetizer. 

• 2 naan, cut into small pieces
• 1/2 cup gran flour (besan)
• 1 egg
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1/2 tsp. carom seeds
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1 tsp. kasuri methi, crushed
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2-3 tbsp. coriander leaves, chopped
• oil to deep fry

              In a mixing bowl, take the naan pieces. To it add the gram flour and all the dry spices. Give it a mix.

              Now add rest of the ingredients (except oil) and combine everything well. Keep aside for 10 minutes.

               Heat oil in a pan and drop spoonful of the batter. Fry on a medium flame till it is well browned. 

               Drain on a tissue paper and serve with mayo, green chutney, hummus or tomato ketchup.

                       In a mixing bowl, take the naan pieces.

              To it add the gram flour and all the dry spices. Give it a mix.

                    Add rest of the ingredients (except oil).

                    Combine everything well. Keep aside for 10 minutes.

                   Heat oil in a pan and drop spoonful of the batter. 

                   Fry on a medium flame till it is well browned. 

                   Drain on a tissue paper.

     Serve with mayo, green chutney, hummus or tomato ketchup.

Kanda Poha Pakora

 

          Have any leftover cooked Kanda Poha and wondering what to do with it? Then dish out these crispy and crunchy pakoras and enjoy as a tea time snack. They can also be served as an appetizer with any chutney of your choice, sauce, mayonnaise or hummus. So check out the step by step pictorial recipe to prepare this yummy treat.

           Easily available ingredients are needed for this recipe and in no time these amazing pakoras will be gone. It is very easy and quick to prepare and is apt for any in house or kitty party. 

            Moreover, any leftover pakoras can be turned into kadhi pakoras / pakora curry to be relished with steamed rice / chapatti or pakora chaat. So choice is yours. 

• 1 & 1/2 cups leftover cooked Kanda Poha 
• 3 tbsp. chickpea flour (besan)
• 2-3 tbsp. yoghurt or as required
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 1/2 tsp. chaat masala
• 1 tsp. carom seeds
• 2 tbsp. chopped coriander leaves
• 1/4 tsp. pepper powder
• pinch of soda
• 1 tsp. roasted coriander-cumin powder
• oil to deep fry 

          In a bowl, mix together the leftover kanda poha along with the rest of the ingredients (except oil) into a soft dough. (Adjust the consistency by adding more or less yoghurt).

          Heat oil in a pan / kadai and drop spoonful of the mix. Deep fry on all sides till golden brown in colour. 

          Drain on a tissue paper and serve as a tea time snack or as an appetizer with any chutney, sauce, mayonnaise or hummus.

                              In a bowl, mix together the leftover kanda poha.....

                              and rest of the ingredients (except oil) ......

                              ...... into a soft dough.

                      Heat oil & drop spoonful of the mix. Deep fry on all sides 

                      till golden brown in colour. 

                               Drain on a tissue paper.

 

                   Serve as a tea time snack or as an appetizer with any chutney, 

                   sauce, mayonnaise or hummus.

Raw Jackfruit (Kathal) Pakora

 

             Tea time without some fried snacks is just meaningless. One can't resist the temptation of deep fried pakoras. A bowl of hot and crispy pakoras is anytime welcome. So here are some easy to make yummy raw jackfruit pakoras / fritters. 

             These crispy treats are just perfect with your evening cuppa. You can also serve them as appetizers, with chutney, sauce, labneh, hummus or cheese spread. They are absolutely easy to prepare as it requires only few basic ingredients. I made them both spicy and tangy. However, it can be adjusted accordingly. So check out the step by step pictorial recipe to prepare it. 

          If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. These amazing pakoras are also great as an accompaniment to dal chawal or curd rice. 

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoyed with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner.

• 1 small raw jackfruit, peeled & cubed
• 3 tbsp. chickpea flour
• 2 tbsp. semolina
• 2 tbsp. rice flour
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. amchur
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1  tbsp. kasuri methi, crushed
• 1 tsp. cumin seeds
• 1 tsp. carom seeds, crushed
• 1 tsp. ginger-garlic paste
• 2 green chilies, chopped
• 3 tbsp. coriander leaves, chopped
• 1 tbsp. hot oil
• oil to deep fry

          Pressure cook the raw jackfruit for one whistle. Set aside to cool down. Then mash / shred them.

          In a large bowl, combine all the mentioned ingredients (except oil to deep fry) into a thick batter. Add water only if needed.

          Heat oil in a pan / kadai and drop spoonful of the mix. Deep fry on a low to medium flame on all sides till crisp and brown. Drain on a tissue paper.

          Serve as an appetizer / tea time snack with any chutney of your choice, sliced onion, green chilies and lemon wedges.

                     Pressure cook the raw jackfruit for one whistle. Set aside to

                     cool down. Then mash / shred them.

                      In a large bowl, add all the ingredients (except oil to deep fry)

                               Mix well into a thick batter. Add water only if needed.

                    Heat oil & drop spoonful of the mix. Deep fry till crisp & brown. 

Drain on a tissue paper.

                     Serve as an appetizer / tea time snack with any chutney of

                     your choice, sliced onion, green chilies and lemon wedges.