Something for my teenager to munch before lunch at school. Something Indian. Non messy, tangy / spicy, finger?

Question

Yup ! non messy but tangy / spicy stuff.

Answer 1

Dal Pakora

1 cup channa dal

1/2 cup moong dal

1/2 cup masoor dal

1/4 cup urad dal

1/4 cup tur dal

Coriander seeds 2tbsp

Cumin seeds 2tbsp

Ginger 2 inches

Asofoetida 1 tsp

Coriander leaves or fresh spinach chopped 1/2 cup

3-4 hot medium sized green chillies

Salt to taste

Pinch of baking soda

Ghee for deep frying

Wash dals and soak them separately. Make smooth paste of ginger, green chillies, coriander seeds and cumin seeds then grind above soaked dals into a coarse paste. Mix by hand into a smooth paste and add salt and pinch of baking soda. Add chopped spinach or coriander leaves to it. Heat ghee in pan. Make small balls or drop with small spoon in hot ghee and fry till light brown.

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.

Vegetable Pakora

1-1/3 cup chickpea (besan) flour, sifted

1 tsp. garam masala

2 tsp. ghee

2 tsp. coriander

1 tbs. lemon juice

1 tsp. salt

1/4 tsp. cayenne

9 tbs. cold water, as needed

1/2 tsp. turmeric

1/3 tsp. baking powder, optional

Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well. Add 5 tbs. of cold water slowly, beating it until the mixture is smooth and free of lumps. Slowly add another 3 tbs. water and continue to beat until well mixed. It should resemble the consistency of heavy cream and easily coat a spoon. If it does not, add more water (or besan), till it does. Cover the batter and set aside for 10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake-like crust.

For pakoras, choose a selection of your favourite vegetables: Cauliflower florets, eggplant cut into 1/4-inch rounds, potatoes or yams cut into 1/8-inch rounds, bell peppers sliced 1/4-inch thick, zucchini cut on the diagonal, 1/4-inch thick asparagus tips. Blanch and dry all vegetables. Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter and one by one slip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove and drain on paper towels.

The following recipes would also be healthy and easy finger foods (I've given the recipes in your other question also).  Hope it helps.

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

Sprouts, Green Salad

Answer 3

Samosa

Answer 4

AMERICAN INDIAN??

BUFFALO CHIPS.

IT'S A BRAND NAME OF BUFFALO JERKY.

IT WASN'T STATED WHAT KIND OF INDIAN.

SO THERE THUMBERS

I FIND IT FUNNY THAT SO MANY PEOPLE HAVE SO LITTLE RESPECT, THAT THEY WENT THROUGH AND THUMBED DOWN MY ANSWERS TO ALL QUESTIONS STILL OPEN.

Answer 5

How about parathas:  stuffed with veggies like potato (aloo), radish (mooli) or cauliflower (gobi)?  You could add a few kebab or tikka pieces of chicken or paneer, some lettuce & tomato --- desi wrap!

There's lots of ideas:  sabudana chi vada, medhu vada, masala dosa

Aloo Paratha

http://www.indianfoodforever.com/indian-...

Gobi Paratha

http://www.indianfoodforever.com/indian-...

Mooli Paratha

http://www.cuisinecuisine.com/Mooli%20Pa...

Macchi Amritsari

http://www.bellaonline.com/articles/art5...

Tikkas & Kebabs

http://www.khanapakana.com/kebab-recipes...

Sabudana chi Vada

http://www.bellaonline.com/articles/art5...

Medhu Vada

http://www.khanakhazana.com/recipes/reci...

Masala Dosa

http://www.bawarchi.com/cookbook/dosa4.h...

Kheema Meatballs (Kofte)

http://www.bellaonline.com/articles/art4...

Answer 6

Curried Popcorn

"Curry flavors and coconut oil make a delicious alternative to the traditional buttery popcorn toppings."

    * 3 tablespoons coconut oil

    * 2 cloves garlic, chopped

    * 1/4 teaspoon ground turmeric

    * 1/4 teaspoon curry powder

    * 1/4 teaspoon cumin

    * 2 dashes hot sauce

    * 1 gallon popped popcorn

   1. Melt the coconut oil in a small saucepan over medium heat; stir in the garlic, turmeric, curry powder, and cumin; keep over heat 1 minute. Reduce heat to low and simmer 1 minute more. Add the hot sauce and pour over the popcorn. Serve immediately.

I also love hummus and pita chips, and you can buy spicy flavored pita chips in a bag that don't need the hummus.  Yum.

Answer 7

paranthas or finger chips or just give her money so that she can buy food from the canteen.

Answer 8

So when you say; 'Non messy, tangy/spicy, finger?'

I think you mean no messy food, but do you want 'tangy/spicy'? and do you want finger food, too?

I would suggest almonds. They are full of nutrients and protein.

Stay Healthy!

Answer 9

1.give them wrap.Take l tortilla/Pratha/roti and spread with jam and cut fruits like apple,mango,strawberry,banana and add little of lemon juice ,so that apple and banana don't get black.then place them on spread-ed roti/tortilla.and wrap.

2.you can also do this with any veg./non-veg.sabzi without gravy ,which is left over in night.just wrap and spread butter or some tomato ketchup for extra flavor.

3.cook cutlets of vegetable before hand and freeze.you can given them in a bun or in a bread or even just like that.and add cabbage and cheese and tomato .for a perfect treat.

4.give them salad .now u have different options which healthier and good for them.like sprout,or boil vermicelli in salted water and add oil to keep away from sticking.now in a pan add cutted vegetable add tomato ketchup and add boiled vermicelli.here is your Indian pasta.