If you have sweet corn kernels handy at home, you can fix this no-fuss, refreshing snack in a jiffy! I usually eye-ball the quantities of the ingredients, but I managed to quantify it for you all
- American Sweet corn (shelled) – 4 cups (cooked with salt till soft – I did mine in the microwave)
- Onions – 2 to 3 nos (medium sized, finely chopped)
- Tomatoes – 3 nos (medium sized, finely chopped)
- Potatoes (optional) – 2 nos (medium sized, cubed to small pieces and cooked with salt till soft)
- Coriander/Cilantro – a sprig, finely chopped
- Pepper powder – 1/2 tsp
- Jeera powder – 1 tsp
- Amchur powder – 1/2 tsp
- Kala Namak – 2 tsps
- Chat powder – 2 tsps
- Sugar (optional) – 1 tsp (preferably powdered)
- Lime juice – 1 tsp
- Salt – to taste
- Bhujia Sev – 1 cup (for garnishing)
- Coriander/Cilantro – a small sprig, finely chopped
- Mix together all the main ingredients.
- Keep in the refrigerator for about 10-15 minutes.
- Garnish with sev and finely chopped coriander.
- Serve chilled. Dig in for a lip-smacking, healthy snack!
The hubby and I were watching a movie yesterday evening, and we suddenly had the urge to snack on something but we dint really feel like gorging on any junk food. I suddenly remembered that I had some sprouted moong lentils in my refrigerator, and voila!…in 5 minutes, I had our healthy snack ready!
- Sprouted Moong – 2 cups (uncooked)
- Onions – 2 nos (medium sized – finely chopped)
- Tomatoes – 3 nos (medium sized – finely chopped)
- Cilantro – a fistful (finely chopped)
- Salt – to taste
- Kala Namak powder – 1/4th tsp
- Lime juice (from half of a large lime)
Serves: 3-4 persons
- Mix all the ingredients together in a large bowl and keep in the refrigerator for half hour.
- Serve chilled for a refreshing snack! It can also be served as a salad along with a full course meal. Go ahead, eat healthy!
I usually make this salad with raw, sprouted moong. I have even heard of some people cooking the sprouted moong before making the salad. However, I prefer the uncooked version any day…for that crunchy and refreshing taste! You could even try this with other lentils like chickpea (white channa/kabuli channa)…but unlike sprouted moong, chickpea has to be cooked first before adding to your salad.
This crunchy salad finds its way to Padmajha’s ‘No Cook’ Event. Thanks Padmajha, for having this one!
I remember first making this, or rather help make this favourite time-pass snack when I’d been over to my maternal Grandmom’s for my summer hols. I guess I was about 10-12 years old then. I kept pressing Nani (as I would lovingly call her) to teach me to make some snack. Since we both shared the love for Chikki, we decided to make some. I was eagerly assisting her with everything, or ahem, was I actually getting in the way?…I don’t really know!
Yesterday, I was remembering Nani so much and decided to make something she’d taught me. The first thing she had taught me was to make Chikki. So chikki it was, in fond remembrance of my dear Nani
- Peanuts – 1 cup
- Sugar – 3/4th cup
Serves: Makes roughly about 25-30 pieces (note: depends on the thickness you roll it to)
Note: Please work on a low/simmered flame for this preparation. I would also suggest using a non-stick wok/kadai to make it less messy to clean later on
- Dry roast the peanuts (I did it in the microwave, for about 2-3 minutes).
- Remove the skin and coarsely powder the peanuts. Keep aside.
- In a wok, melt the sugar till it turns into a caramel/liquid consistency, stirring continuously. (do not add any water).
- Once you see the sugar having melted fully, immediately add the coarsely powdered peanuts and stir well real quickly. The mixture hardens very fast, so you have to work really quickly from this step on.
- Remove from flame and pour onto a greased platform (you could thoroughly clean your kitchen counter, grease it and pour the mixture onto it).
- Now, quickly roll the mixture with a greased rolling pin to a desired thickness. (I rolled it to a thickness of 1/2 inch)
- Immediately make square cuts as deep as you can go. If you are not able to cut through and through, ensure you get atleast the grooves which will help you snap it into pieces once it has cooled and fully hardened.
- Once cooled, snap the chikki into pieces and store in an air tight jar in a cool place.
You could even replace the peanuts with cashewnuts or other dry fruits…they do turn out very well.
Healthy Dahi-vadas! Sounds like an oxymoron? Certainly not! Unlike what you may be thinking, this one does not call for frying, or standing at the frying pan, sweating bullets for hours at end (I so hate to stand in front of a frying pan and that too during summers; its akin to physical torture if you asked me). The first time I had it was when I was about 10-12 yearrs old, when Nani made some for me during one of my summer holidays. I was begging for a second helping in no time and because of the astonishing speed at which I had devoured my first, I was sporting a cute li’l white mush from the curd on my upper lip, and looked like a kitten with its tiny whiskers soaked in milk! I really miss summer vacations at Nani’s…sigh!
This is such an easy-to-make dish, that too in a jiffy. Im positive you all will love it! Read on…
- Unsliced Bread (salted) – 1 loaf
- Thick Curd – 1/2 litre
- Red Chilli powder, Jeera powder, Amchur powder, Kala Namak, Chat powder – 1/2 tsp each
- Sugar – 2 tsps (preferably powdered, so it dissolves easily)
- Salt – to taste
- Cilantro/Coriander – a handful, finely chopped
- Carrots – 2 nos (medium sized, grated)
- Mustard seeds – 1/2 tsp
- Asafoetida – a pinch
- Oil – 1/4 tsp (for tadka)
- Spicy boondhi/sev – 2 cups (to garnish)
Note: If you are unable to procure unsliced bread, dont fret! Cut off the browned edges/crust from all sides of each slice, and cut each slice into 4 pieces (make one horizontal half and a vertical half). Follow the same method as below, but arrange the bread and curd in alternate layers. Put one layer of curd at the bottom, then one layer of bread pieces, then another layer of curd and so on, till you get about 5 layers of bread and curd.
Serves: 4 persons
- Remove the crust from all sides of the loaf.
- Once you are left with only the white portion of the bread, dice into 2″ cubes and keep aside. Work very delicately with the bread, taking care not to crush it.
- If the bread is very hard, soak in a shallow plate of lukewarm water about 1/2″ to 3/4th” high. Allow to soak for 5 minutes. Lightly squeeze out the excess water from each piece, taking care not to crush the bread and keep aside. You can completely skip this step if you get fresh, soft bread.
- In the meanwhile, whisk the thick curd lightly till it gets a smooth texture. Do not add any water to it.
- Make a tempering of the mustard seeds along with asafoetida.
- Add the tempering, salt, sugar, red chilli powder, jeera powder, amchur powder, kala namak, half of the finely chopped cilantro to the beaten curd, and stir well to incorporate all the spices.
- Now, take a wide, flat dish and pour 1/3rd of the masala curd at the bottom.
- Place the bread pieces one by one in the flat dish.
- Pour the remaining masala curd over the bread pieces, ensuring all the pieces are doused in the masala curd.
- Allow to sit in the refrigerator for about 1 hour so the bread pieces can soak in the flavours.
- Garnish with the remaining finely chopped cilantro, grated carrot, spicy boondi/sev and serve chilled for a refreshing, healthy snack!
This one is going to Padmajha’s ‘No-cook’ Event. Padmajha, here’s one more for you!