Recipe for an Indian healthy snack ( non - messy bite size pieces ), to give my teenager for school?

Question

Please don't suggest carrot sticks etc. I'd like something ' chatpata '. Thanks.

Answer 1

Khaman Dhokla (Steamed Lentil Squares)

2 cups chana dal

1 tsp mustard seeds

1/4 cup urad dal

1/4 coconut grated

2 lemons

2 tbsps coriander leaves chopped

1 tsp green chilli-ginger paste

8 curry leaves

4tsp asafoetida

4 tbsps ghee

1/4tsp soda bicarb

Salt to taste

1 tsp sugar

Soak chana dal and urad dal for 8 hours. Grind finely. Mix ginger and green chilli paste to the dal paste. Add soda bicarb, asafoetida, salt and sugar. Heat two tbsps ghee and pour into the dal mixture. Put the mixture in a vessel. Cover and leave overnight. Add the juice of two lemons in the morning. Spread the mixture in a greased thali or pan and steam cook. When dhokla is ready, test by piercing with a knife. It should come out clean. Remove and cool. Cut into squares. To season, heat remaining ghee, add mustard seeds, a pinch of asafoetida and curry leaves. When they pop, pour over the dhoklas. Garnish with grated coconut and green coriander leaves and serve.

Gram Dhal Vada

Gram dal (channa dhal) 1-1/2 cups

Dry red chillies 2

Green chillies 2

Capsicum 1

Coriander leaves 2 tbsp

Curry leaves 1 tbsp

Salt 3/4 tsp

Soak gram dhal in water for two to three hours. Wash well and drain off all water. Add salt and red chillies and grind in food processor without adding any water, making a slightly coarse paste. (Do not worry if a few whole grains remain. They add to the taste.) Chop all vegetables and add to the batter with the salt. Mix well. Heat ghee in a kadai, make balls of the dough and flatten slightly and put them into the hot oil. Deep fry over a medium flame till crisp and golden brown.

Medu Vada

1 cup urad (moong dal washed) dal

1 tsp. crushed black peppercorn

1/4 cup Asafetida

1 tsp. Cumin seeds

A handful of chopped coriander leaves

Ghee for deep frying

Salt according to taste

Wash and soak urad dal for 6 hours. Grind into a fine paste and add salt, asafetida, coriander leaves, cumin seeds and crushed peppercorns to the batter and mix well. Heat ghee in a Kadhai. Wet your palms and take batter into the palms. Shape into a ball and make a hole in the center like a doughnut. This is now called a vada. Deep fry the vadas in medium hot ghee until golden brown and crisp.

Answer 2

Bread pakora:

Ingredients:

1 piece of bread (cut into 4 small triangles)

2-3 tablespoons of besan (gram flour)

1 beaten egg (optional)

little bit od garlic paste (optional)

salt to taste

red chillies powder according to taste

a pinch of zeera(cumin seeds) or ajwain(carom seeds)

oil for frying

Method:

1 - In a bowl take besan and add salt, red chilly powder, zeera/ajwain seeds and garlic paste. Mix it well.

2 - If u are using egg, add it into th mixtue otherwise u can use water instead of egg.

3 - Mix water or egg in besan mixture until it becomes in a thick liquid consitency.

If using egg then mix it first before adding water. If the mixture is very thick then u can add some water.

4 - Now heat some oil in a pan or on tawa/griddle. or u can do deep frying in karahi.

5 - Take one piece of bread at a time, dip it in besan mixture and fry it on the both sides in the heated oil on medium to slow flame.

It is very tasty with tomato ketchup.

U can join 2 bread triangles with boiled, mashed and spicy potatoes. Dip it in the same method and fry it.

Answer 3

MUMBAI FRANKIES:

Ingredients

4 chapatis or rotis (or whole wheat tortillas)

1 egg beaten with a little water, add 1 tbsp of finely minced cilantro leaves

2-3 tbsp of freshly chopped cilantro leaves

1 small onion, thinly sliced

2-3 small Thai green chilies, finely chopped (to taste)

1-2 cloves of garlic, finely minced

1 inch piece of ginger, peeled and finely minced

½ tsp turmeric

1 tsp cumin powder

¼ tsp red chili powder, to taste

1 tsp chaat masala (easily available at any Indian grocery store)

juice of ½ lime

salt & pepper, to taste

2-3 tbsp oil (vegetable or canola)

FOR THE FILLING:

Vegetables: you can use an assortment of your favorite vegetables such as colorful bell peppers, carrots, yellow squash, zucchini, snow peas, mushrooms, sugar snap peas, tender young green beans (haricot vert), sweet corn, peas…

Paneer: 2 cups of paneer cubes, small dice

Chicken: 2-3 boneless skinless chicken b*****s, cut into small bite size pieces

Shrimp: 1 lb of small size shrimp (peeled, de-veined and tail removed)

METHOD:

Vegetables:

Trim and cut the vegetables into small bite size pieces (squash, zucchini, green beans, mushrooms) or into julienne strips (carrots or bell peppers). In a large pot of boiling salted water, blanch the snow peas, green beans and sugar snap peas for just 1 minute. Quickly remove and drop into an ice bath. This will set their lovely green color and stop the cooking process. Drain well, pat dry and set aside until needed.

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the vegetables in batches, adding the vegetables that take the longest to cook first. Stir fry until all the vegetables have been just slightly cooked but still crisp. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Paneer:

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the paneer cubes and toss. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Chicken:

In a large wok on medium high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the chicken and toss. Stir fry for a few more minutes until the chicken is fully cooked through. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

Shrimp:

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the shrimp and toss. Stir fry for a few more minutes until the shrimp is just barely cooked. Be careful not to overcook the shrimp. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed.

FRANKIE ASSEMBLY:

In a large skillet on medium low heat, add ½ tbsp of oil and add the chapati (or paratha or tortilla). Liberally brush the egg wash onto the chapati and flip. Let cook for a few minutes and brush the egg wash on the other side, flip again and cook for 1-2 minutes.

Remove the chapati to a clean cutting board and let cool slightly. Add a few table spoons of the filling and roll into a cigar shape. Gently reheat the filling if necessary. Repeat the process for the rest of the chapatis. Garnish with freshly chopped cilantro leaves and serve with your favorite chutneys and sauces.

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CILANTRO CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves

2-3 small Thai green chilies, roughly chopped

2 large garlic cloves, roughly chopped

1 inch piece of ginger, peeled and roughly chopped

juice of ½ a lime

water (if needed)

salt to taste

METHOD:

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.

VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist