Appetizers/Snack - I camp in my kitchen

Crispy Paruppu Vadai | South Indian Chana Dal Vada

Priya_Srinivasan — Fri, 24 Jul 2020 19:53:18 +0000

Paruppu vadai is a crispy South Indian snack made with soaked chana dal, spices and herbs. Learn how to make crunchy chana dal vada at home with step-by-step photos and tips for perfect texture.y during festivities.

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Karamani Vadai | Lobia Vadai | Black-eyed Peas Fritters

Priya_Srinivasan — Sun, 08 Mar 2026 20:27:22 +0000

Crispy and delicious Karamani Vadai made with black-eyed peas. This easy South Indian snack recipe is vegan, protein rich and perfect for tea-time.

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Easy Cheese Rolls | Bread Cheese Rolls | Quick & Easy Appetizer

Priya_Srinivasan — Mon, 30 Jun 2025 05:31:38 +0000

Quick and easy cheese rolls with bread. Bread slice rolled with tempting cheese, shallow fried for a quick and easy snack. A perfect recipe for parties.

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Baris | Badis | Dal Vadi | Sun Dried Lentil Dumplings

Priya_Srinivasan — Mon, 15 Sep 2025 04:19:16 +0000

Baris, badis are traditional sun dried lentil dumplings made with variety of dals and minimal spices. Baris are enjoyed as a snack and added to a variety of dishes. A regional delicacy, made during peak summer and enjoyed all year through.

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Aloo Bonda | Potato Bonda | Potato & Gram flour Fritters

Priya_Srinivasan — Sun, 22 Jun 2025 12:38:35 +0000

Aloo bonda or potato bonda is a deep fried snack with potatoes. Seasoned and mashed potatoes dipped in chickpea flour batter and deep fried. This potato bonda is also a famous street food in India.

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Easy Cheesy Bread Rings Recipe | Quick & Easy Appetizer

Priya_Srinivasan — Sun, 22 Jun 2025 09:20:23 +0000

Cheesy bread rings, a crispy baked bread topped with veggies and cheese. A perfect crowd-pleasing appetizer. I guarantee it will be a hit at your next party.

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Eggless Bamieh | Persian Doughnuts with Saffron and Rose Water

Priya_Srinivasan — Sun, 01 Jun 2025 16:46:06 +0000

Bameih or Bamiyeh are Persian doughnuts that are deep fried and soaked in saffron and rose flavored sugar syrup. A delish Middle-Eastern snack to enjoy with your evening tea.

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Stuffed Capsicum

Priya_Srinivasan — Tue, 26 Oct 2010 11:32:00 +0000

It was yet another Evening, figuring out what to do for dinner. I made some Yardlong beans parupu-usli and Tomato rasam for Lunch. The parupu-usli was still staring @ me in the evening too, i didnt want to waste it. Long before i bookmarked Lataji's Recipe of Stuffed Bell Peppers, thought of trying it, Voila!!!! it was a hit!!!! Thank you Lataji for sharing a Healthy recipe!!!! 🙂

Sending this to Bookmarked recipes- Every tuesday(Vol-13), happening @ Priya Mitharwal's Mharo Rajasthan Recipes

Ingredients
2 cups chopped yardlong beans/beans/methi leaves
1 cup of toor/tuvar dal
½ chana dal/Gram Dal
5-6nos red chillies

4-5 Capsicums (any color, i used green)
Little oil for brushing them

Seasoning
3-4 tablespoon oil (Be generoussssssssssssss)
1-½ teaspoon mustard seeds
1 tablespoon Chana dal
a pinch of turmeric

one tight fist curry leaves

a pinch of hing

Method

Soak the dals for half an hour. Grind the soaked dal, red chillies, and hing. Add no water. let it be not so fine paste, lil coarse will be better. It should of the masala vada batter consistency.In case it bcomes watery, jus add some besan flour.Heat oil in a kadai, be generous. splutter mustard seeds, add turmeric and some curry leaves.Now add the dal batter. stir and cook. Let it cook. you can see the raw color changing to a golden yellow.Add some oil, if necessary.

It takes about 5-6 minutes for the tuvar mixture to cook. Well cooked usli has no moisture/water, has a crumbled texture.Now add chopped beans. check the salt. Keep the flame low, cover and cook.Stir often to avoid burning. Take it of the flame when the beans is cooked.Beans can also be pre-cooked and add it here, but i have used uncooked beans. In case of using cooked beans, pls do strain the excess water and add it to the usli

Preparing the Capsicums

Wash and dry the Capsicums, Cut open the top and remove all the seeds. Boil a Shallow pan with water, place the capsicums covered in it,Put the flame off , let them sit in there for 2-3 minutes. Take it off the water, Brush some oil inside, Spoon the parupu usli into it. I brushed some more oil on the outer skin of the capsicums too. Keep in a MW safe bowl, Cover and Cook @ high for 4-6 minutes. This cooking time depends upon ur MW Power, So once the Capsicum skin starts shrinking, its cooked !!!! We enjoyed with some Tomato Ketchup!! A filling Dinner indeed, and Light on everything!!!! 🙂

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Khaman Dhokla - A Tribute to Tarla Dalal

Priya_Srinivasan — Thu, 14 Nov 2013 08:37:00 +0000

Tarla Dalal, a name very famous in every foodie's household. Though i came to know her name after i started to cook on my own. Naturally, as a food blogger with a habit of collecting recipes online and offline, i too own 3-4 book from her huge collection of cookbooks and have tried few recipes from them.

Her sudden demise, brought a huge sadness in and around the culinary world. Though she doesn't remain physically among-st us, her legacy would continue to live on, in every Indian house-hold.

We from the Blogging Marathon group, thought of paying a fitting tribute to the Culinary legend, by cooking a recipe from her vast collection. Here is my tribute from her Non-Fried Snacks (Farsan) - Khaman Dhokla

Ingredients

1 cup Besan/Bengal gram flour/Kadalai Maavu

1 ½ tablespoon semolina (rava) or bread crumbs (i used bread crumbs)

1 cup water

3 ½ teaspoon sugar

2 nos green chilies

1 teaspoon shredded ginger

1 teaspoon lemon juice

salt to taste

1 teaspoon Baking soda

¼ teaspoon oil for greasing

2 tablespoon chopped coriander for garnishing

Tempering

1 teaspoon oil

½ teaspoon mustard seeds

½ teaspoon white sesame seeds

2 green chillies , chopped

a pinch of asafoetida (hing)

2 sprigs of curry leaves

Method

Take green chilies and ginger along with a handful of coriander leaves in a mixer and grind it to a coarse paste. Take this along with rest of the ingredient, except the baking soda in a bowl and mix well adding water to make a thick batter.
Just before steaming, add the baking soda and add 2 teaspoon of water over it.Give it a brisk stir.

Pour the batter immediately into a greased thali.I used two 6-inch flat plates. Tap the thali twice for even spread of the batter.Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
Heat the oil in small pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.

Remove from the flame, add 2 tablespoon of water and mix well. Pour the tempering over the dhoklas.Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.
If serving late, heat it in a microwave for 20 seconds and serve warm. Can be served with plain tomato sauce or mint chutney.

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Homemade Pepper Garlic Bread Croutons

Priya_Srinivasan — Fri, 23 Dec 2016 14:57:00 +0000

Simplest recipe with stale bread, croutons. I making this second time in two weeks. When i made last week, i had lot of kids at home and i just gave them the croutons, they happily munched while they were playing. Today, i made them again, i wanted to get some decent clicks. But the moment my kids got the smell of garlic wafting in the air, they came running into the kitchen, asking what you are making? Crouttonns. Is it done?? That's it, i knew they will not wait for my clicks to complete, so i just took out the tray, went to my balcony, clicked few shots with my phone and then kept the tray back the dining table, it vanished it minutes. Irresistible snack, easy to make and it is so versatile, you keep varying the seasoning to get a different taste every time. If you get to have any leftover, store it in an air-tight container and use it as garnish for your soups.

Ingredients

4 slices of white bread

¼ cup of oil (sunflower/olive)

4 cloves of garlic, minced

½ teaspoon freshly pounded black pepper

¼ to salt

Method

Heat oil for 30 seconds, just make it warm. Add minced garlic and crushed pepper. Let it sit for 30 minutes. Remove the crust of the bread and cut each slice into small cubes.
Take a 7x7 square baking tray, spread the cut bread on the tray and pour around 2 tablespoon of spice-oil all over and mix with your bare hands or a spatula. I prefer hands. All the bread cubes must be well coated with the spice-oil. Check and add oil if necessary.
Preheat the oven to 180C and bake the bread cubes for 25 minutes or until they turn golden brown and crispy.

Remove from the oven,let it cool, store it in a air-tight container, if it stays that long. They should stay good for a week, can also be freezed for 6 months.

This is part of the Bake-a-thon 2016

An InLinkz Link-up

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