Snacks Archives - Ranjus Kitchen

Moong Dal Dhokla

By Ranju | August 23, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 20 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
For Dhokla Batter
Split Green Gram (Moong Dal), Soaked In Water For 2 – 3 Hours – 1 Cup
Curd, Thick – 2 Tablespoons
Gram Flour – 1 Tablespoon
Salt To Taste
Green Chilli, Chopped – ½ Teaspoon
Ginger, Chopped – 1 Teaspoon
Fruit Salt To Taste
For Tadka
Oil – 3 Tablespoon
Black Mustard Seeds – ½ Teaspoon
Asafetida Powder – ¼ Teaspoon
Curry Leaves – 10-12 Nos.
Red Chilli Powder For Colour
White Sesame Seeds – 2 Teaspoon
For Garnish
Coconut, Grated
Coriander Leaves

Method
• Take soaked and drained split green gram in a jar of mixer grinder
• Add ½ teaspoon of chopped green chilli
• Add 1 teaspoon chopped ginger
• Grind the mixture well in a mixer grinder
• Take the ground batter in a mixing bowl
• Simultaneously, keep water for boiling in a wok or a steamer
• Check for the consistency of the batter, it should be thick
• Add 2 tablespoon of thick curd to the batter
• Add 1 tablespoon of gram flour
• Add 1 teaspoon of salt
• Add little oil
• Mix the batter well
• Meanwhile, grease a deep dish with oil
• Add 1 teaspoon of fruit salt to the batter
• Mix the batter lightly, avoid vigorous mixing
• Pour it in a greased deep dish
• Tap the dish to evenly spread the batter
• Keep a round ring stand in boiling water in a wok
• Place the deep dish on top of it
• Cover the wok with a lid
• Allow it to cook on steam for 10-12 minutes
• After 10-12 minutes using a fork check whether the batter is cooked
• If fork comes out clean after pricking, the batter is cooked
• If it is cooked remove the deep dish from the wok
• For tadka keep a wok on a gas
• Add 3 tablespoon of oil
• After oil heats add black mustard seeds
• Add ¼ teaspoon asafetida powder
• Add 10-12 curry leaves
• Add 2 teaspoon white sesame seeds
• Add little red chilli powder for colour
• Spread the tadka on dhokla
• Garnish it with coriander leaves
• Garnish dhokla with grated coconut
• Dhokla can be cut in any shape
• Remove dhokla from the deep dish
• Cut it into small pieces
• Put the cut pieces in a serving dish
• Moong Dal Dhokla is ready to serve
• It can be served with green chutney

Video

Sooji Toast

By Ranju | August 11, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Bread Slices – 4 Nos.
Semolina (Sooji) – ½ Cup
Curd – ½ Bowl
Onion, Finely Chopped – 2 Teaspoons
Tomato, Finely Chopped – 2 Teaspoons
Capsicum, Finely Chopped – 2 Teaspoons
Ginger, Finely Chopped – 1 Teaspoon
Green Chilli, Finely Chopped – 1 Teaspoon
Salt To Taste
Red Chilli Powder To Taste
Coriander Leaves – ½ Bowl
Clarified Butter (Desi Ghee) For Frying

Method
• Take a mixing bowl
• Add ½ cup semolina
• Add ½ cup curd
• Mix well
• Add onion
• Add tomato
• Add capsicum
• Add ginger
• Add green chilli as per your liking
• Add ½ teaspoon salt
• Add ¼ teaspoon red chilli powder
• Add 2 teaspoons coriander leaves
• Mix well
• Allow the semolina mixture to rest for 5 minutes
• Meanwhile keep a skillet on a flame for pre-heating
• Apply the semolina mixture on the bread slices
• Grease the with skillet with clarified butter
• Place the bread slices on the side of the semolina mixture on the skillet
• Cook on a medium flame for sometime
• Apply clarified butter on the upper side before turning the bread slices
• When the bread slices get nicely toasted on both the sides remove them in a dish
• Follow the same procedure for toasting other 2 bread slices
• Remove the bread slices when both sides are nicely roasted
• Cut the Sooji Toasts in any shape of your liking
• Place them in a serving plate
• Serve hot with green chutney and tomato sauce

Video

Bread Ka Dahi Vada

By Ranju | August 7, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Bread Slices – 3 To 4 Nos.
Beaten Curd – 1 Bowl
Green Chutney – ½ Bowl
Tamarind Chutney – ½ Bowl
Coriander Leaves – ½ Bowl
Salt To Taste
Black Salt To Taste
Black Pepper To Taste
Red Chilli Powder To Taste
Roasted Cumin Seeds Powder To Taste
Dried Mint Leaves Powder To Taste

Method
• Cut the bread slices into round shapes using a round lid or a cookie cutter
• Add ½ teaspoon of salt in a beaten curd
• Mix well. If you like sweet dahi vada add powdered sugar
• Dip the bread slices in curd
• And, after dipping keep them in a serving tray
• Add little curd on the bread slices
• Add little green chutney on the bread slices
• Add little tamarind chutney on the bread slices
• The recipe of Tamarind Chutney is already explained earlier
• Add little salt on the bread slices
• Add little black salt on the bread slices
• Add little red chilli powder on the bread slices
• Add little roasted cumin seeds powder on the bread slices
• Add little dried mint leaves powder on the bread slices
• Garnish with little coriander leaves
• Bread Ka Dahi Vada is ready
• Prepare just before serving otherwise bread becomes soggy

Video

Pani Puri

By Ranju | August 2, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
For Pani Puri Liquid
Tamarind Water – Filtered mixture of ¼ cup Seedless Tamarind soaked in 1 cup water
Mint Leaves – 1 Big Bowl
Coriander Leaves – 1 Small Bowl
Ginger, Crushed – 1 Teaspoon
Green Chilli – 1 No.
Salt – ½ Teaspoon
Black Salt – 1 Teaspoon
Red Chilli Powder – ¼ Teaspoon
Black Pepper Powder – ¼ Teaspoon
Roasted Cumin Seeds Powder – 1 Teaspoon
Pani Puri Masala – 1 Teaspoon

For Pani Puri Filling
Boiled Potatoes, Chopped – 2 Nos.
Boiled Chickpeas – 1 Small Bowl
Pomegranate Seeds – 1 Small Bowl
Bundi – 2 Teaspoons
Puri – 8 Nos.

Method
For Pani Puri Liquid
• Take a mixer grinder jar
• Add mint leaves
• Add coriander leaves
• Add crushed ginger
• Add a green chilli
• Add little water
• Grind the mixture well
• Strain the mixture using a sieve
• Rinse the residue with water
• Add tamarind water
• Rinse with water
• Add black salt
• Add salt
• Add roasted cumin seeds powder
• Add black pepper powder
• Add red chilli powder
• Add pani puri masala
• Adjust taste with water
• Adjust consistency with water
• Add salt if required
• Pani puri liquid is ready
• Keep it in refrigerator or add ice cubes to cool it
• Take 2 glasses
• Fill one glass with sour liquid
• And, in the other glass mix the sour liquid with 2 teaspoons of Sweet & Sour Tamarind Chutney to make it sweet and sour
For Pani Puri Filling
• Take the boiled chunks of potatoes
• Add little salt, red chilli powder and mix well
• Take chickpeas which are already boiled with the salt. Add little salt if required
• Add little bundi to the pani puri liquid in both the glasses
• Now, we have both types of pani puri liquid
• Sweet and sour tamarind chutney
• Puris for pani puri
• Salted and boiled chickpeas
• Potato chunks
• Pomegranate seeds are optional
To Serve Pani Puris
• Make a small hole in a puri
• Put a chunk of potato
• Put a couple of chickpeas
• Add little sweet & sour tamarind chutney
• Add pani puri liquid either sour or sweet & sour, as per the liking
• Serve immediately

Video

Jhatpat Aloo

By Ranju | July 28, 2018

Time To Cook	Serving	Measures
Preparation Time = 0 mins. Cooking Time = 7 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Potatoes (Aloo) – 4 Nos.
Butter – 50 G
Salt To Taste
Red Chilli Powder – As Per Liking

Method
• First of all melt the butter in a microwave oven for 1 minute
• Remove the peels of potatoes using a scraper
• After scrapping wash the potatoes
• Cut the potatoes into thin slices
• Take a microwavable glass bowl
• Apply butter on the bottom of the bowl
• Arrange the potato slices in a layer
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the second layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the third layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the fourth layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Keep the bowl in a microwave oven for 5 minutes on high heat
• Cover the bowl with a plate while cooking
• After 5 minutes check the potatoes
• If there is water or if potatoes are not cooked, heat for another 2 minutes
• After 2 minutes check the potatoes again
• Jhatpat Aloo is ready to serve
• It can be served as a snack or a side dish in a main course

Video

Cheese Chilli Garlic Bread

By Ranju | March 6, 2018

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 10 mins.	2 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Bread Slices – 4 Nos.
Butter – 2 Teaspoons
Crushed Garlic – 1 Teaspoon
Chilli Flakes – ½ Teaspoon
Mixed Herbs – 1 Teaspoon
Pizza Cheese – 1 Block

Method
• Take 2 big teaspoons of butter in a bowl
• Let it come to a room temperature
• Add 1 teaspoon crushed garlic
• Add ½ teaspoon chilli flakes
• Add 1 teaspoon mixed herbs
• Mix well and apply the mixture on bread slices
• Put grated cheese on the bread slices
• Put bread slices on [re-heated tava or in an oven or a tandoor
• Cover tava with lid and keep it on a low flame for sometime
• Let the bread slices become crispy and the cheese on the top melt
• Remover the bread slices from tava
• Cut the bread slices with a pizza cutter
• Place the slices on a serving plate and serve hot

Video

Peanut Chaat

By Ranju | October 5, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 0 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Roasted Peanuts – 2 Cups
Onion, Chopped – ¼ Cup
Tomato, Chopped – ¼ Cup
Green Chilli, Finely Chopped – 1 No.
Coriander, Chopped – 2 Tablespoons
Mint Leaves – 2 Tablespoons
Red Chilli Powder – ¼ Tablespoon
Chaat Masala – 1 Tablespoon
Lemon Juice – 2 Tablespoons
Salt to taste

Method
• Take a big bowl
• Add all the ingredients
• Mix well and serve

Video

Sooji Dhokla

By Ranju | June 28, 2017

Time To Cook	Serving	Measures
Preparation Time = 15 mins. Cooking Time = 20 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Sooji – 1 cup
Curd – ½ cup
Mustard Seeds – ½ teaspoon
Curry Leaves – 15 -20 nos.
White Till – 1 tablespoon
Coriander Leaves, chopped – 2 tablespoon
Red Chilli Powder – ½ teaspoon
Fruit Salt – 1 teaspoon
Ginger Green Chilli Paste (optional)
Vegetable Oil – 1 tablespoon
Water – ½ cup
Salt to taste

Method
• • In a bowl, mix sooji, curd, salt, ginger green chilli paste and make a battler with water.
• Keep the batter aside for 10-15 mins.
• Grease a thali.
• Add fruit salt and mix it till bubbles form.
• Transfer batter in greased Thali and steam it for 15 -18 min.
• Check the dhokla with knife. If the knife comes clean, dhokla is ready.
• For tampering –
o Heat a frying pan. Put oil, mustard seeds, curry leaves,, white till and red chilli powder.
o When mustard seeds and white till start spluttering, put the mixture on dhokla.
o When cool, cut it into pieces and transfer in serving dish.
o Garnish with coriander leaves and serve hot.

Video

Amritsari Aloo Tikki

By Ranju | June 2, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 25 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Potatoes, boiled – ½ kg.
Corn flour – 3 tablespoons
Refined oil for frying
For stuffing
Chana dal – 1 cup
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – 1 teaspoon
Amchur powder – 1 teaspoon
Coriander leaves – 3 tablespoon
Salt to taste
For serving
Curd, beaten – 1 cup
Onion, chopped – ½ cup
Tomatoes, chopped – ½ cup
Imli chutney – ½ cup
Green chutney – ½ cup
Nylon sev – ½ cup
Coriander leaves – 2 tablespoon
Salt to taste

Method
• Mash the potatoes well till free from lumps.
• Add corn flour and salt. Mix well.
For stuffing
o Boil chana dal in pressure cooker till it is done. Drain excess water.
o In a pan heat oil. Add jeera, ginger, green chilli, red chilli powder, dhania powder and saute for few seconds.
o Add dal, amchur powder, salt and coriander leaves. Mix well.
o Let it cool.
• Divide potato mixture in equal portions.
• Grease your palm with oil. Take little potato mixture on your palm. Flatten it. Fill it with stuffing and close the edges. Make a ball. Flatten it slightly. Make all tikkies.
• Shallow fry them with oil on tava or a frying pan till outer crust becomes crispy from both sides.
For serving
o Take 2 tikkies in a plate. Toss with Amritsari chana, green and sweet chutney, onion, tomatoes and dahi.
o And, toss it with nylon sev and coriander leaves.

Sabudana Khichdi

By Ranju | June 2, 2017

Time To Cook	Serving	Measures
Preparation Time = 10 mins. Cooking Time = 15 mins.	4 Persons	1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g.

Ingredients
Sabudana (sago) – 200 gm.
Potatoes, boiled and cut in chunks– 2 nos.
Green chilli, chopped – 1 no.
Ginger, chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Peanuts, roasted, dehusked and coarsely ground – ½ cup
Coriander leaves, chopped – ½ cup
Refined oil – 3 tablespoon
Sugar – ¼ teaspoon
Salt to taste

Method
• Soak sabudana for 20 mins. Drain excess water and keep it for 3-4 hrs. till it becomes soft and spongy.
• Heat oil in a pan. Add jeera, green chillies, ginger and saute for few seconds.
• Add potato chunks, red chilli powder.
• Add salt to taste.
• Add sabudana and peanuts. Add little sugar.
• Mix well and cook till sabudana becomes transluscent.
• Add coriander and serve hot.