Sanoli's Kitchen: Veg Snacks
Showing posts with label Veg Snacks. Show all posts
Showing posts with label Veg Snacks. Show all posts

Saturday, January 18, 2014


I found this recipe on presented by Chef Harpal Singh Sukhi. But here, I made some changes in it according to my tastebuds and it comes out awesome, lazaabab! I used my oven by making my tikkas, but really I missed that smokey flavour which comes out from the tandoor only. One thing you have to focus always by making tikka or kabab, the marination. Tikkas are generally made in tandoor or grilled in oven. But you may prepare it on stovetop too.
1 lb / 450 gm Cottage Cheese (paneer)
2 Medium Onions, cut in cubes
A Pinch of Carom seeds
1 Large Green Bell Pepper, cut in cubes
1 Medium tomato, cut in cubes
1/4 Cup Chickpea Flour (besan)
2 tbsps Clarified Butter (ghee)
1/2 Cup hanged curd / plain yogurt
1/3 tsp Red Chilli powder
1/4 tsp Black Pepper powder
1/4 tsp Turmeric powder
1/2 tsp freshly pounded Garam masala
1/3 tsp Dry Mango powder (amchur)
1 tsp Ginger paste
1 tsp Garlic paste
2 tsps fresh Lemon juice
3 tbsps Mustard Oil
Salt to taste
4 wooden skewers (soak in water for 3-4 hours)

Cut cottage cheese in 1&1/2" cubes. Set aside.

Heat clarified butter in a frying pan. Add carom seeds in it. Saute for 30-40 seconds, add chickpea flour now. Keep stirring continuously for 3-4 minutes, till a nice aroma comes out. Switch off the heat and pour chickpea flour in a large bowl.

Heat mustard oil in a pan, add turmeric in it. Immediately remove it from the pan.

Combine chickpea flour, mustard oil, curd, red chilli powder, black pepper powder, garam masala, dry mango powder, ginger paste, garlic paste, lemon juice, mustard oil and salt. Whisk nicely.

Add cottage cheese cubes, tomato cubes, green bell pepper cubes and onion cubes and mix with the batter nicely. Keep this marination aside for 30 minutes to 1 hour.

Thread the cottage cheese / paneer into the skewers, alternating the paneer with cubes of vegetables as you wish (alternating, onion-paneer-bell pepper-tomato-onion-paneer-bell pepper-tomato like that). Arrange the skewers on the baking tray.

Preheat the oven to 450 F. Bake each side for 5-6 minutes. To achieve the sizzling effect, now put the oven to broil mode for 5 minutes. Switch off the oven. Take out the baking tray from the oven immediately.

Place the paneer tikka onto the plate, squeeze little lime juice and sprinkle chaat masala on the top. Serve immediately.

TIPS: If you don't have oven or tandoor, just cook it in gas oven. Heat a griddle, sprinkle little oil in it. Place skewers on it. Cook 5 minutes each side on medium flame.
Sending to:  Chandrani's Holiday Recipes


During my corporate life, I was in Haryana for 6 months where I met with different types of street food. Literally I fall in love to those dishes. Among them, aloo chat and papri chat with loads of turmarind chutney, curd and mint chutney; are really mouth watery. But I loved different types of tikkis too, a lipsmacking and also a good, evening snack. Here I did some little variation on regular aloo / rajma tikki; corn, potatoes, green peas mixed with lots of Indian spices, tikkis made with it which were shallow fried. Tasty and delicious tikkis will always remind you the flavour of Delhi & Haryana, which I am missing always during evening nowadays. Try this, trust me you will surely love it.

1/2 Cup Sweet Corn (frozen)
1/2 Cup Green Peas (frozen)
2 Medium Potatoes (peeled and parboiled)
3-4 tbsp Bread Crumb
1&1/2 tbsp Grated Cheese
1/2 Green Bell Pepper / Capsicum (finely chopped)
1/2 Cup Chopped Onion
2 Green Chilies (finely chopped)
1 tbsp Dried Mango Powder (amchur)
1/2 tsp Red Chili powder
1/2 Cup Tomato Puree
2 tbsp Finely Chopped Coriander Leaves
Salt to taste
1 tbsp + 2 tbsp Oil for Shallow Frying

Heat 1 tbsp oil in a pan. Add chopped onion in it. Fry for 2 minutes. Add green bell pepper, green chili and tomato puree in it. Mix salt, red chili powder and dried mango powder. Fold nicely till spices leave oil from the sides of the pan.

Add corn and peas in it. Fry for another 5-6 minutes, till all moisture evaporates and everything incorporated well with the spices. Remove from pan. Add grated cheese in it.

Add mashed potatoes, bread crumb, coriander leaves and little salt with corn peas mixture. Mix nicely by using your hand.

Take a portion of mixture and make a ball out of it. Gently flatten them into a round shape.

Heat 1 tbsp oil in a non-stick pan. Arrange 5-6 tikkis on it. Let it fry for 2 minutes. Flip and cook the other side also to crispy brown. Both sides should be browned.

Serve hot with chutney or sauce.
Sending to:  Chandrani's Holiday Recipes

Wednesday, January 8, 2014


I am posting today an easy and quick recipe for making paneer and vegetable kababs, may call it as tikkis. This is a very tasty and mouth watering kababs. This is a very perfect appetizer for those, who doesn't like potato or aloo. Tryout this perfect tea-time snack specially on a rainy or cold evening, its light and delicious!


1 Cup Hung Fresh Paneer / Channa (Crumbled)
1/2 Cup Grated Carrot
2/3 Cup Green Peas (Coarsely Pounded)
2 Slices of Bread
1 tsp Minced Ginger
1 tsp Finely Chopped Green Chillies
1/2 Cup Finely Chopped Cilantro / Coriander Leaves
1 tsp Roasted Cumin Seeds (Powdered)
2 tsp Dried Mango Powder (Amchur)
1 tsp Black Pepper Powder
1 tsp Paprika
1 tsp Lemon Juice (Preferably Gondhoraj Lemon)
1 tsp Sugar (for increasing its flavor)
1 tbsp Clarified Butter (ghee)
3 tbsp Oil for Shallow Frying The Kababs
Salt to taste
1/3 tsp Chaat Masala


Dip bread in the water and squeeze out excess liquid from it.
In a large bowl, mix bread and all other ingredients (except oil and chaat masala) nicely. This must be lightly tight mixture. Mix every thing nicely. Refrigerate the dough for atleast 1 hour.
Now take a small portion from this dough, give a shape of ball. Press it gently to make a small flat round pattie or kabab. Repeat the precedure for all pieces.
Heat oil in a pan, fry kababs till crisp and golden brown from both sides. Drain on a paper towel.

Sprinkle chaat masala on the top, serve hot with your favorite chutney or ketchup.

Sending to:  Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Monday, January 6, 2014


Recipe Source & Acknowledgement: Homely Food
This is a very popular ladoo among North Indians. Besan ladoos are made from gently roasted gram flour or besan. My mom mostly prepared it at the time of Navratri, Holi and Diwali. She made it very perfectly and tasty. Anytime, without any occassion we can have it. Yummy and delicious, yet easy to make ladoos are loved by all!!!


1 Cup Gram Flour (besan)
3/4 Cup Powdered Sugar
8 tbsps Clarified Butter (ghee)
1/2 tsp Cardamom Powder


Heat clarified butter in a microwave safe bowl at 100% MW power for a minute.

Remove the bowl from microwave, add gram flour and mix it very well, there should not any lump.

Microwave at 100% MW power for 4 minutes, stirring it after every 1 minute. Again microwave at 50% MW power for 3 minutes, stirring it after each minute.

Remove from oven add sugar and cardamom powder in it. 

Mix it thoroughly. Let it cool. 

Divide into small portions and give them a shape of ladoos. Store it in air-tight container.

Sending to:  Chandrani's Holiday Recipes

Thursday, January 2, 2014


'Aloo Tikki' is a famous North Indian street food. I made little variation with this recipe and loaded with mashed green peas, carrot, coriander leaves with a various of Indian spices. You may use this tikki as a patties in Burger. Though it is a street food, but while made it in home, is very healthy and delicious.


2 Potatoes
1/2 Cup Green Peas (blended in mixer)
1/2 Cup Grated Carrot
2 tbsp Finely Chopped Coriander Leaves / Cilantro
2 Green Chillies (finely chopped)
3-4 tbsps Bread Crumbs
1 tbsp Fresh Lemon Juice
1 tsp Cumin Seeds (roasted & powdered)
1/3 tsp Chaat Masala
1/3 tsp Garam Masala
Salt to taste
1/2 Cup Oil For Frying


Boil, peel and mash potatoes nicely.
In a large bowl, combine mashed potato, green peas, carrot, coriander leaves, green chilli, bread crumbs, lemon juice, roasted cumin powder, garam masala and salt. Mix the whole thing together nicely. Refrigerate the dough for 1 hour.
After that, take a small portion from this dough, give a shape of ball, press it round gently to make a flat round pattie or tikki. Repeat the procedure for all pieces. I made 15 tikkis from this entire dough.
Heat oil in a non-stick pan. Fry tikkis till crisp golden brown from both sides. Drain on a paper towel.

Sprinkle chaat masala on the top. Serve hot with your favourite chutney or ketchup.
Sending to:  Lets cook Christmas party food Favorite Recipes: Christmas Recipes 2013 Let's cook for Christmas event"Eat Vegetables Stay Healthy" & JUSTEAT Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Wednesday, January 1, 2014


First of all wishing all my co-blogger friends, readers, visitors A VERY HAPPY AND PROSPEROUS NEW YEAR, 2014. South vs North challenge completed its one year and running gloriously, which is today known by each and every co blogger friend, is a concept and brain-child of our sweet friend Divya Pramil of You too can cook Indian Food. Truelly a great going event where she divided this Indian Cuisine in two geographical parts: Northern Cuisine and Southern Cuisine. Food-bloggers have been placed in this event on the basis from where they belong to. A member from North team and a member from South team respectively will challenge the opposite team members with an authentic recipe from their respective zone and opposite team have to publish the same on their space with a month. Wish to join in SNC, no further delay, just mail to

Feeling proud to be a challenger in this month. Thanks a ton Divya dear for giving me this opportunity. Welcoming South team dearies and here is my lovely challenge to them............"LABONGO LATIKA". This mithai or sweet is made by Bengali's on very special occasion of Durga Puja or Makar Sankranti.

In Bengali 'Labongo' means CLOVE, simply an aromatic Indian spice, which I love a lot. Today, I am here with a very famous and traditional Bengali sweet "Labongo Latika", sweetened khoya or mawa encased in a crisp pastry and sealed with a clove, frying and soaking in the thicken sugar syrup. In my childhood days I saw my Grand Ma made this fingerlicking good sweet and all of us enjoyed and relished it too much. Hope you will like this yummilicious Bengali sweet.



2 Cups All Purpose Flour / Self Raising Flour (maida)
2 tbsp Sugar (preferably powdered)
1/4 tsp Salt
Pinch of Baking Powder
Pinch of Saffron, Soaked In 2 tbsp Warm Water
3 tbsp Clarified Butter (ghee)
Little Warm Water To Knead The Dough
1 Cup Refined Oil for Deep Frying
20 Cloves


200 gm Mawa / Khoya
3-4 tbsp Sugar (according to taste)
1/8 tsp Nutmeg Powder
1/3 Cup Warm Water


1 Cup Sugar
1/2 Cup Water
1 tsp Rose Essence / Rose Syrup



In a large bowl, combine flour, baking powder, 2 tbsp sugar, saffron water, clarified butter  and salt. Mix well. Add water little by little. Knead it to make a smooth dough. Cover with a wet cloth and rest for 20 minutes.
Divide the dough into 20 portions, by which make 20 equal flat balls and set those aside.


In a pan, crush mawa or khoya. Add ½ Cup warm water, nutmeg powder, Sugar in it. 
Heat the pan now and keep stirring continuously for about 6-7 minutes or till the mixture thicken. Switched off the flame now. 
Add raisins, mix nicely. Keep it aside and let it cool down a little.


Heat a sauce pan. Add 1 cup sugar and ½ cup water in it. Mix rose essence and let it boil. Two String consistency of syrup is required for this sweet.


In the mean time, flat a ball by sprinkling little flour and make poori approx 4” diameter circle or oval. 
Take a spoonful filling and place at the center of the circle. Fold from two opposite sides. 
Lastly, with your wet fingertips, fold from the remaining opposite ends to make a pocket. Wrap the edges with little water and insert a clove to seal the pocket, so that the pocket won’t open easily.

Heat enough oil in a wok for frying labongo latika on medium low flame. Slowly add 4-5 pockets in it. Fry slowly till both sides turn into golden brown.  
Remove them from the oil and dip in thick sugar syrup for 4-5 minutes. Make sure that both sides of labongo latika are getting drenched in sugar syrup. Remove from syrup and arrange on serving plate. 

Always serve after a couple of hours at room temperature. You may store in an air-tight container and refrigerate for a week. Enjoy this lipsmacking good Bengali sweet!!!

Hellow! My dearies from South Team, link your post with gorgeous clicks here...........