cookbypassion

Veg chop or Vegetable chop also known as Bhejetebil Chop is a popular street food from Kolkata, West Bengal. Main ingredient being beetroot, potato and carrots are also added to a nice binding to the chops.  Freshly ground masala give nice aroma and kick to the dish. Addition of crushed peanuts also give nice taste and nutty taste to the chops. The vegetables can be either cooked and mashed or the carrots and beets can be grated raw and added to mashed potatoes. Either ways they taste awesome. These chops can be made ahead of time and freeze  them for later use. Once ready to fry them just thaw them in microwave or leave them at room temperature for 30 mins and then fry them. Believe me your family would love these chops. Finally we have come to the last day of Mega Marathon 104..... I cant believe its almost a month we started this theme " Sweets and Snacks". It was so much fun learning and cooking new dishes, specially the last week. Seeing and reading so many variation to

Dahi Gujiya is another variation to Dahi Bhalla or Dahi Vade. Specialty of these  Dahi Guijiyas is that these gujiyas are stuffed with chopped nuts and khoya or sugar. These gujiyas are made during festivals specially Holi in  Uttar pradesh. Dahi Gujiyas are little tricky to make but little patience will help you get tasty and perfect vadas. I did mess up with few initially but later on got them in perfect shape.  So these delicacies from Uttar Pradesh goes to day 25 of Mega Marathon theme " Sweets and Snacks". Ingredients: Udad dal 1 cup Raisins 1 tbsp Almonds chopped 1 tbsp Cashew nuts chopped 1 tbsp Sugar 1 tbsp Salt to taste Curd 1 cup Green chutney 1 tbsp Sweet chutney 1 tbsp Chopped cilantro 1 tsp Chaat masala 1 tsp Oil for deep frying. Preparation: Wash and soak dal over night or for at least 6 hours. Drain the water and grind to smooth paste with out adding water. Add salt to taste and mix well. In a small bowl add chopped nuts and sugar, mix. Take a wet cloth or a zi

Ooty Varky is a famous snack from Ooty - Tamil Nadu. It is a biscuit made of wheat flour, rice flour, sooji , ghee and sugar. It can be either deep fried or baked. These deep fried snacks are popular at roadside stalls and tea shops, where as a baked version varky are found in bakeries across the town. A pinch of baking soda is added to this recipe to give these varky a nice crispy crust outside and soft and puffy inside. Ooty varky are typically served with a cup of hot tea.  Ooty Varky goes to day 24 of blogging marathon 104 under the theme “ sweets and snacks”.  Ingredients: Wheat Flour 1/2 cup Rice flour 1 tbsp Sooji 1/2 tbsp Sugar 3 tbsp Pinch of Baking soda Butter / Ghee 1 tbsp Pinch of salt Oil for deep frying Preparation: In a mixing bowl add wheat flour, rice flour, sooji, sugar, pinch of salt and baking soda. Add ghee and mix well to make a crumbly mixture. Now add water to make a soft dough. Cover and set aside for 5 minutes. Now divide the dough into small lemon size balls.

Kalmi Vada is a delicious snack originating from Rajasthan. This snack has a crispy texture because of the coarsely ground chana dal. These vadas are crispy outside and soft inside. Kalmi  vadas are similar to  South Indian snack masala vada. These vadas can be made  ahead of time and re fried when you are ready to serve. This Rajasthani delicacy is a perfect accomplishment for tea or coffee on a rainy day or cold winters. Simple yet delicious vadas. You can also check out  my other Rajasthani snacks which I made couple days ago......  Rajasthani Pithore Jodhpuri Pyaaz ki Kachori Masala Mathri Suhaali Papad ki Churi Jodhpuri Mirchi Vada This recipe goes to day 23 of Mega Marathon 104 under the theme " Sweets and Snacks". Ingredients: Chana dal / Bengal Gram 1 /2 cup Moong dal 1/4 cup Boiled and mashed potato 1 medium size Crushed black pepper 1/2 tsp Crushed coriander seeds 1/2 tsp Chopped cilantro 1/4 up Green chili 3 Ginger 1 inch root Salt to taste Oil for deep frying Prep

Kothimbir vadi is a very popular snack from Maharashtra. Kothimbir means coriander leaves in Marathi. Fresh coriander leaves are added to chick pea flour along with some spices to make a smooth batter then it is steamed or cooked on tawa to make thick dough. Once cooled it cut in to pieces and deep fried till crisp. It is a very tasty and delicious snack which can be served as evening snack or as an appetizer for any party. You can click here to see my other  variation of Kothimbir vadi which I made few years ago. This recipe from Maharashtra goes to day 22 of Mega Marathon theme " Sweets and Snacks ". Ingredients: Besan / Gram flour 1 cup Chopped fresh cilantro / Coriander leaves 1 1/2 cup Roasted peanut powder 1 tbsp Sesame seeds 1 tbsp Garam masala 1/2 tsp Chili powder 1/4 tsp Turmeric powder 1/4 tsp Grated ginger 1/2 tsp Green chili paste 1/2 tsp Hing / Asafoetida 1/4 tsp Baking soda 1/4 tsp Sugar 1/2 tsp Salt to taste Oil for deep frying + 2 tbsp Preparation: In a mixin

Ratlami sev is a famous snack from Madhya Pradesh made with gram flour. Sev is very popular in Indore, Ujjain and Ratlam where many snacks which consist of sev as main ingredient. In MP, sev is used as side ingredient in almost every chaat varieties especially Ratlami Sev which is made from cloves and chick pea flour. Lot of spices are mixed to enhance the flavor. This is spicy and crunchy snack specially made during Diwali and other festivals.  For day 21 you can check out the recipe for Ratlami Sev from Madhya Pradesh under the theme " Sweets and Snacks". Ingredients: Gram Flour / Besan 1 cup Chili powder 1/4 tsp Turmeric powder 1/4 tsp Baking soda 1/4 tsp Ginger powder 1/4 tsp Pinch of Hing / Asafoetida Salt to taste Lime juice 1/2 tsp Oil for deep frying + 2 tbsp For spice powder: Cloves 1/4 tsp Carom seeds 1/4 tsp Fennel seeds 1/4 tsp Black pepper 1/2 tsp Cardamom 1 Cinnamon stick 1/4 inch stick Preparation: Heat pan and dry roast cloves, cinnamon, cardamom, black pepper

Handvo is a savory vegetable and lentils  cake originating from Gujarat, India. Traditional Handvo is made with lentils and grated bottle gourd along with spices. Now a days Handvo is made with any vegetable of your choice. I have added grated carrots, cabbage, bottle gourd and chopped cilantro. Once the batter is ready its either baked or cooked on tawa till done. Then temered with mustard, cumin , curry leave sand sesame seeds. This dish makes a wonderful snack or a filling dish which can be served at any time of the day. This savory cake can be served with ketchup or green chutney.  For day 20, we bloggers are here with a popular dish from Gujarat. You can check put the linky tool below to see different variations of Handvo. This recipe goes to Blogging Marathon 104 theme " Sweets and Snacks". Ingredients: Raw rice 1 cup Chana dal 1/2 cup Toor dal 1/4 cup Udad dal 1 tbsp Yogurt 1 cup Grated carrot 1/2 cup Grated bottle gourd 1/2 cup Grated cabbage 1/4 cup Chopped green chi

Pappu Chekkalu are a traditional snack from Andhra. They are also know as Nippattu, Thattai or rice crackers in other parts of India. They are crunchy, spicy and delicious crackers which are made for festivals. They are also served with tea or coffee during tea time. Most of them add roasted peanuts, curry leaves and soaked chana dal to these pappu chekkalu, you can click here to see my  recipe. Today I will be showing another variation of pappu chekkalu. Today I will be adding soaked sago and udad dal along with curry leaves and other spices. These also taste great and have  shelf life of more than an month if stored in air tight container. Today we are starting with 4th and final week of Mega Marathon 104 " Sweets and Snacks" .This week we will be following the  mandatory list which we all bloggers decides. So for next 8 days we will be featuring a classic dish from an Indian state with few variations. So for the day 1 or to be more precise Day 19 its going to be Pappu Che

Chicken keema or minced meat balls are a great snack for non veg lovers. Minced meat is also  used in various dishes like samosa, kofta curry, cutlet and parathas. Today I will be making a deep fried snack with this keema which is marinated with some spices and then made balls and ripped in cornflour batter to give nice coating, so that when fried the meat balls turn nice and crisp. My Kids love these meat balls. These balls can be served as it is with ketchup or rolled in plain roti or paratha along with sliced onion and chili to make a kathi roll.  This protein rich chicken keema balls goes to day 18 of mega marathon theme " Sweets and Snacks". Ingredients: Chicken Keema 1 lb Small onion chopped Chopped green chili 1 tsp Ginger garlic paste 1 tsp Turmeric powder 1/2 tsp Chili powder 1 tsp Garam masala 1 tsp Egg 1 Chopped cilantro 1 /2 cup Corn flour 1 tbsp Salt to taste Preparation: Wash chicken keema thoroughly and leave it in a strainer to remove excess water for about 1