Tag Archives: snacks

Potato Peas Pie

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I have to thank Donna Hay for introducing me to the filo pastry and various recipes related to it. A couple of months back I was watching her TV show Fast, Fresh and Simple in which she showed how to prepare a Spinach and Feta pie using filo pastry sheets. It was a very tough job to find the pastry sheets and finally my favorite store Dorabjee’s at Camp, Pune came to the rescue. (Personally I feel these ready to use pastry sheets are a little expensive but it also involves lot of effort to make one. So the choice is yours).

The first time I made it was impromptu and for filling I used mushrooms, onion and homemade paneer. A lot of things went haywire and caring for the pastry sheets is one hell of a job. But the second time everything went smooth and following is the result. I would definitely recommend this to all of you with its pros and cons. Enjoy!!

Ingredients:

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For filling:

Potatoes (boiled) – 4 medium sized roughly chopped
Green Peas (pealed) – 1 cup
Onion (finely chopped) – 1 medium sized
Garam masala – 1 teaspoon
Red chili powder – 1 teaspoon
Salt –to taste
Oil- 1 teaspoon
Parmesan cheese (grated) – to garnish

Filo Pastry sheets, each cut in to 5 inch square – 12
Butter – to brush

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Procedure:

  •  Cover the filo pastry sheets with wet muslin cloth to avoid drying up.
  • In a pan heat oil and sauté the onion till it turns transparent.
  • Add the green peas and mix well.
  • Add the roughly chopped potatoes and then add the garam masala, red chili powder and salt to taste.
  • Mix well and set it aside to cool.
  • Line a baking tray with parchment paper.
  • Brush each filo pastry sheet with butter and place one on top of the other.
  • Divide the filling into 6 pastries leaving a 2 cm border.
  • Fold over the edges of the pastry to form a border.
  • Sprinkle it with grated parmesan.
  • Bake for 20-25 minutes or till the pastry is golden at 200 degrees Celsius.
  • Serve hot or the base might become a little soggy.

Tips:

You may try different types of filling like mushroom and paneer.

Stir fried exotic vegetables

Last week I wanted to eat something different and healthy. A recipe which I had never tried to prepare. I always had stir fry in my mind, yet never prepared it. It was a perfect day to go ahead and cook. It’s quite simple and fast to cook. So I headed out and bought some awesome looking exotic veggies. Within no time I had them cut, cooked and plated : ready to eat.

It’s very healthy and I have planned to cook it every week. So go ahead and enjoy this tasty yet healthy recipe.

 

Ingredients –

Broccoli – 1 cup florets, blanched

Red & yellow bell pepper and green capsicum – 1 piece each, cut into 1 inch square

Baby corn – 1 cup, sliced and blanched

Butter – 1 table spoon

Garlic – 1 table spoon, finely chopped

Italian seasoning – 1 tea spoon

 

Procedure –

  • Heat butter in a pan.
  • Add finely chopped garlic, sauté for 1-2 minutes.
  • Now add all the veggies and give it a nice stir.
  • Cover it with a lid for about 3-4 minutes and just before serving add the Italian seasoning.

Tips –

  • You can add zucchini, mushrooms.
  • For garnishing you can you lettuce.
  • Oh and did I miss mentioning, we had some too good, roasted garlic bread with it. Yummy.

 

Chatpata chana

I was traveling from Mumbai to Pune. While the driver took a break for filling the fuel my tummy started demanding it’s own fuel. Going around various stalls I laid my eyes on this wonderful snack item which I do not know how I forgot for years together. I love this ! It’s a fantastic, tasty and chatapata snack which can be prepared in couple of minutes (ofcourse you got to have the chana boiled ;) hehe) which can bring your taste buds back to action.

This is a little spicy, tangy and a yummy salad snack. I came back and the first thing next day I did was get this dish ready. I don’t remember how much I had missed this, but now I will be preparing it quite often. I dedicate this recipe entirely to the chana walla who flooded me with memories and got them back to life.

So enjoy….till next time keep stirring keep cooking !

Ingredients –

Black gram / kale harbhare / kala chana – 1 ½ cups
Tomato (finely chopped) – ½ cup
Potato (medium sized and boiled) – 1
Onion (small size and finely chopped) – ¼ cup
Salt – to taste
Red chili powder – 1 teaspoon
Chaat masala – 1 teaspoon
Lemon juice – 2 teaspoons
Coriander (finely chopped) – 1 teaspoon

Procedure –

  • Soak the black gram in water over night. In a pressure cooker boil it with adequate water for 4-5 whistles. Let it cool.
  • Peel the potato and cut it into small cubes.
  • Once the chana is cooled drain the water and add the chopped tomato, onion, red chili powder, chat masala, salt and lemon juice to it.
  • Mix well. Sprinkle coriander and serve.

Tips –

Do not discard the boiled water from the chana. It could be used while cooking.
You can add finely chopped cucumber as well.

Foodlyrics turns 1, celebrating with Sev Puri

Foodlyrics is 1 year and 19 days to be precise. Yeah I know I just forgot about it and even didn’t mention it in my earlier post as it didn’t strike me at all. Can you believe it!!! :-0

Last year Pune was panic striken with the Swine Flu epidemic and we had a compulsory stay home week. I was so.. so.. bored. Nothing to do and no where to go. So I started making different dishes reserved for those weekends every day. :P. That’s when my husband suggested about starting a foodblog. This is how Foodlyrics was born. I started my blog with the free version of Foodlyrics on wordpress. Kudos to Wp for such a amazing venture. In December ’09, Foodlyrics was officially on the web. And here I am today with my 1 year and 19 days baby. Phew time flies by so quickly isn’t it? Thanks so much to all my friends who have helped in nurturing and bringing up Foodlyrics with lot of love and support.

Recently, I had less time for the blog and hence there have been less posts and replies as well from my side. I am so awed by the scraps, comments on Facebook and the emails I have received regarding my absence from all of you. It really means a lot to me and gives me a sense of responsibility to keep posting regularly.

So better late than never. I thought of celebrating the birthday of my blog with all my favorite dishes. May be bake a cake later this weekend. But for now here is one of my favorite chaat dishes, to which I can never say no to. Sev Puri!!!

Ingredients –

Left over chapattis – 2 -3
Onion (finely chopped) – ½ cup
Tomato (finely chopped) – ½  cup
Boiled potato (peeled & mashed) – 1 cup
Tamarind / Imli – ¼ cup
Dates / Khajur – ¼ cup
Mint leaves/ Pudina – 3 tablespoons
Coriander springs – 3 tablespoons
Green chili – 2
Salt – to taste
Thin Sev – ½ cup
Coriander leaves (chopped) – to garnish

Procedure –

  • Using a cookie cutter or a small bowl with sharp edges cut the left over chapatti into 3 centimeter (maximum) diameter circle (puris).
  • Roast these circles on a tava (skillet) or in an oven until they are crispy.
  • Date and tamarind chutney - Deseed the dates and tamarind. Cook both together in a pressure cooker and once cooled grind it to make a fine paste.
  • Mint coriander chutney - Grind the mint leaves, coriander leaves, salt and green chilies with some water to make a fine paste.
  • In a big plate place all the roasted puris. On each puri place some mashed potato, chopped tomato and finely chopped onion.
  • Now over this add little bit of each chutney.
  • Finally sprinkle thin sev and garnish with chopped coriander.

Tips –

You could get the ready made puris from the market.
Increase or decrease the quantity of mint chutney and date and tamarind chutney according to the desired hotness and sweet and tangy taste respectively.
You may also deep fry the puris instead of roasting.

Bread Upma

It’s one of my favorite breakfasts and snacks. I love bread, and this is a lovely dish. Not very spicy and with the mix of some tasty ingredients it does taste nice. You call it bread uppit, bread uppama, bread ka shira…it doesn’t matter. This is also my choice for lunch or dinner when am really bored and I want a change. And it surely works !!

So have a go at it and am sure you will (if not yet) become a fan of this yummy dish.

Sending this to the  JFI- Breakfast event hosted by Suma and thanks to Indira for starting this Jihva event and the CFK- Filling breakfast event hosted by Bhagyashri of Taste buds originally started by Sharmi of Neivedyam.

Ingredients –

Wheat bread packet – 1
Onion – 2 medium sized
Peanuts – ¼ cup
Green chilies (chopped) – 2 -3
Curry leaves – 5-6
Asafoetida – ½ teaspoon
Oil – 4 -5 teaspoons
Salt – to taste
Sugar – 1 teaspoon
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Lemon juice – 1 ½ teaspoon
Corinader springs (chopped) – 2 tablespoons

Procedure –


  • Using your finger tips crumble the bread slices.
  • Heat oil in a kadhai, add the mustard seeds and let it splutter. Add turmeric powder, asafoetida, green chilies, curry leaves and chopped onions.
  • Add the peanuts after 2 mins of adding chopped onion. Sauté on medium flame till the onion becomes transparent and the peanuts become little brown in color.
  • Now add the crumbled bread, salt, sugar and lemon juice.
  • Mix well and cook for next 5 minutes on a medium flame.
  • Sprinkle chopped coriander and serve hot.

Tip –

You may add tomatoes instead of lemon juice.