Healthy No Bake Energy Bites | Healthy Oats Ladoo | No Sugar Bites

Today's recipe is a quickie recipe. These are easy to make, super affordable and great to have before or after workout or even as a snack specially for kids. You can customize with any flavor you like.   Just took few minutes to make and more minutes to click them and was resisting myself from nibbling every time i re-arranged it for a better click. Go on, try it and let me know how you liked it.

Ingredients:

1 Cup rolled Oats
6-7 Medjool Dates (Pitted and soaked in warm water)
1/2 Cup Peanut butter
1/4 cup Shredded coconut
2 tbsp Chia seed ( optional)
2 tbsp Flax seed (optional)

Method:

• Place all ingredients except coconut into a food processor and pulse until smooth.

•  I made it into two variation one with coconut and the other without. Added coconut at the end. Both taste good. Roll dough out into 1 inch balls.

• Store in an air tight container.

Notes:

1. For more sweet you can add extra dates or honey.
2. I prefer roasting oats for seconds before grinding, but can skip this step.

Halloween Cookies recipe / Spooky Cookies / Eggless Cookies recipe

Yayyy!! Tomorrow is Halloween, a favorite holiday among children. Most of the houses are decorated and store shelves are stocked with costumes and candy. So yesterday i baked this cookies, quick and easy to bake and spooky to look at. Dangerously addictive cookies and will definitely decorate your Halloween table for sure.

 Even though they look bit spooky but kids will simply love it munching for their snacks. You can decorate or shape as you like. Do try this cookies this Halloween.

Ingredients:
1+1/4 cup All purpose flour
1/2 cup Butter ( softened)
1/3 cup Powdered Sugar
1/2 tsp Vanilla extract
1/4 tsp Salt
pinch of Baking Soda
few almonds and chocolate chips.

Method:

• Combine butter,sugar, vanilla extract in a bowl and beat it until they turns soft and fluffy.
• Sieve together the flour, baking soda and salt.
• Gradually add the flour mixture and turn everything as a soft dough.
• Wrap it and keep it in a fridge for 20-30 minutes.
• Preheat the oven to 350F.
• Grease or line the baking sheet onto the baking tray.
• Take a small portion of dough and shape it as per your desire can also use cookie cutter and arrange it onto the baking tray.
• Bake it for 15-20 minutes.
• Let them cool completely.
• Enjoy this Halloween.

Shakarpara Recipe / Sugar Coated Shankarpali / shakkarpare

 Shakarpara/Shankarpali is a simple sugary fried bites. Believe it or not you need only three main ingredients i.e All purpose flour, Sugar and Oil. There are two methods to make this shakarparas, one where all purpose flour is kneaded with sugar syrup and the other one is to coat the fried bites with sugar syrup. These look fluffy and snowy and easy to make. Perfect munch for snacks.

Ingredients:
2 Cup All pourpose flour
1 cup Sugar
1/2 cup Water
Oil for frying
Cardamom powder (optional)

Method:

• In a mixing pan sift All pourpose flour and knead a hard dough ( same as puri dough) using water.
• Take a small portion and roll it on a rolling pan and with the help of rolling pin with little thickness.
• With the help of knife or cutter, cut it in a diamond shape.
• In a deep frying pan add oil on medium flame and once it's hot carefully add as many shankarpali as it fits in a pan without overcrowding.
• Fry on both sides till they are golden brown.
• Drain out on a paper towel.
• Next, In another pan add sugar and water and boil till it reaches one string consistency. ( when you press a drop of syrup between your thumb and index finger will form a thread)
• Add cardamom powder.
• Switch off the flame and add the shakarparas and mix it with the syrup and coat from all the sides.
• Take it out and let it cool. Store it in an air tight container.

Pakkavada / Ribbon Pakoda

 Diwali is around the corner, As every year this year also am so excited to celebrate the festival of lights and to prepare savouries and sweets. Even though I terribly miss celebrating Diwali in India with family it's so much fun. However it's better to celebrate in our own way with some homemade savouries and sweets for the occasion.

Today, I am sharing this savoriness recipe from the kitchen of Kerala i.e "Pakkavada". My Mom used to make this crunchy and spicy snack during every festive season. It's a perfect tea time snack made of rice flour and gram flour. Give it a try!!

Ingredients:
2 Cups Gram flour
1/2 Cup Rice flour
1-2 tblsp Red chilli powder ( or as per your taste)
1/4 tsp Turmeric powder
2-3 Garlic cloves
2-3 Green chilli (optional)
Sprig of Curry leaves
 pinch of Asafoetida
Salt to taste
Water for kneading
Oil for frying

Method:

• Grind garlic cloves, green chilli and curry leaves and keep it aside.
• In a mixing bowl, sift and add garm flour, rice flour, salt, turmeric powder, red chilli powder, asafoetida and the grinded mixture.
• Mix well and knead it to a soft dough by adding water little at a time.
• Consistency should be little bit loose than the chapati dough ( It may stick to your hand) At last drizzle some oil on top. Set aside.
• Meanwhile heat oil in a deep frying pan. Check the heat by adding small piece of dough, if it comes to the surface promptly oil is hot enough.
• You will need a chakali mould with a different shape of disc as shown in the below picture.
• Fill it with a dough.
• Now press the dough to hot oil in circular motion. Once its starts changing colour flip it to other side.
• Drain out on a paper towel and let it cool completely before transferring it to an air tight container.
• Enjoy it with hot cup of Tea or Coffee.

Pictorial:

Grind garlic cloves, green chilli and curry leaves and keep it aside. In a mixing bowl, sift and add garm flour, rice flour, salt, turmeric powder, red chilli powder, asafoetida and the grinded mixture.

Mix well and knead it to a soft dough by adding water little at a time. Consistency should be little bit loose than the chapati dough ( It may stick to your hand) At last drizzle some oil on top. Set aside.

You will need a chakali mould with a different shape of disc as shown in the below picture.

Meanwhile heat oil in a deep frying pan. Check the heat by adding small piece of dough, if it comes to the surface promptly oil is hot enough. Now press the dough to hot oil in circular motion. Once its starts changing colour flip it to other side.

Enjoy it with hot cup of Tea or Coffee.

Kabuli Chana Vada / Chickpea fritters recipe / Garbanzo beans fritters

"Kabuli Chana or Garbanzo beans Vada" simple yet soft from inside and crunchy from outside. It looks similar to Falafel. These Vadas goes well with any kind of chutney and sauce, can also be stuffed in sandwiches, wrap or can also have it as a burger.



Ingredients:
1 cup Kabuli / white chana or Garbanzo beans.
1 small Onion chopped finely
2-3 Green Chillies
1 inch Ginger
1/4 cup Coriander leaves finely chopped
2 -3 tblsp of Rice flour
1/2 tsp Red Chilli powder
1/4 tsp Fennel seed sightly crushed
Pinch of Asafoetida
few Curry leaves
Salt as required
Oil for frying

Method:

• Take Kabuli chana in a bowl, rinse it and soak it in enough water for 7-8 hours or overnight.
• After 7-8 hours of soaking, drain out all the water and grind soaked Chana, ginger, green chilli, curry leaves and salt to coarse paste.
• Remove the mixture in a bowl and to it add finely chopped onions, red chillli powder, asafoetida, crushed fennel seeds,chopped coriander leaves and rice flour and mix everything very well. Check for salt.
• Do not add any water. Rice flour helps in binding, so can be adjusted.
• Take a kadai or deep pan, add oil on medium flame, shape the mixture into small balls and flatten it slightly from top.
• Slide it into the oil and turn it over with slotted spoon one's the side changes it's color to golden brown.
• Fry the fritters till both side are golden color and crispy.
• Drain the vada onto a kitchen towel.
• Serve it hot with Chutney or Ketchup

Notes:

1. If you have added water while grinding then you won't be able to shape the vadas in that case add little more rice flour.

Maggie Masala Noodles recipe / Easy Meal with Maggi

" Maggi" it doesn't need any introduction, perhaps one of the most popular and widely accepted noodles. It's a great companion of bachelors and people staying away from family and it has also become a street food in India. Super easy. I like to have my maggi on soupy side, you can add little less water. Can add pretty much any vegetables of your choice.

Ingredients:

2 Packet of Maggi Noodles
1/2 cup sliced Onion
1/2 cup sliced Bell Pepper
1/2 Tomato
1/4 tsp Red chilli powder
1/4 tsp Garam masala
A pinch of turmeric
3 cups of Water
Oil
Cheese ( optional)

Method:

• Heat a pan, add little oil.
• Add onion and saute for minute, then add bell pepper and tomatoes.
• Saute for seconds and then add all the spices including masala taste maker.
• Then add water and some shredded cheese ( optional) and cover with lid.
• Once the water starts boiling add the Maggi Noodles.
• Maggi does not cook in 2 minutes as advised. It takes around 8-10 minutes.
• Garnish it with some shredded cheese.

Pictorial:

Heat a pan, add little oil. Add onion and saute for minute, then add bell pepper and tomatoes. Saute for seconds and then add all the spices including masala taste maker.

Then add water and some shredded cheese ( optional) and cover with lid.

Once the water starts boiling add the Maggi Noodles. Maggi does not cook in 2 minutes as advised. It takes around 8-10 minutes.

Garnish it with some shredded cheese.

Notes:

1. Can use different vegetables like carrots, mushrooms, baby corns, peas etc.

Puri for Pani Puri / Golgappa recipe

 How to make perfect Puri for Pani Puri?? Well here it is...!! Chaat a very popular street food. This savory goodness is tangy, sweet and spicy. It's very easy and healthy too as we know what ingredients have been used with fresh oil and no additive.This basic ingredients (Puri) can be used for many chaat recipes like Dahi puri, Potato puri, sev puri etc. Pani puri is one of my all time favorite chaat, specially when the sweet and spicy water burst into mouth.

There are two ways to make Puri for Pani puri - Wheat flour or Maida. Methods are same.
To be honest the Maida or APF version is more crunchy than the Wheat one. It taste same which we get on street stalls in India.

Ingredients:

1 cup Semolina / Sooji
1/4 cup All purpose flour / maida or Wheat flour
1/4 tsp Baking soda
1/4 tsp oil
Salt to taste
Water
Oil for frying

Method:

• In a mixing bowl add all the above ingredients except water. 
• Mix everything together.
• Add water little at a time, as semolina absorbs water.
• Keep kneading / mixing until all the semolina granules soften.
• Knead and make a stiff dough.
• Cover it with a damp cloth and rest it for 20-25 minutes.
• After resting the dough, knead it once again.
• Take a rolling board and pin, grease it with some oil so that the dough doesn't stick.
• Take a small portion and roll it into a round shape. Do not roll to thick or too thin.
• Make a small round shape with the help of cutter or lid. Make sure to cover the dough and the rolled puri's with a damp cloth.
• Heat oil for deep frying, oil should be on medium flame.
• Slide one puri after another gently into the oil. Press each puri with spatula to puff.
• Fry them both side until it turns golden brown.
• Place them on a paper towel and can also be stored them in an air tight container once it cools down.

Pictorial:

In a mixing bowl add all the ingredients except water. Mix everything together. Add water little at a time, as semolina absorbs water.

Knead and make a stiff dough. Cover it with a damp cloth and rest it for 20-25 minutes. After resting the dough, knead it once again.

Take a rolling board and pin, grease it with some oil so that the dough doesn't stick.Take a small portion and roll it into a round shape.Make a small round shape with the help of cutter or lid.

Do not roll to thick or too thin. If it's too thin puri won't puff while frying and if it's thick it will not turn crisp.

      Make sure to cover the dough and all the rolled puri's with a damp cloth.

Heat oil for deep frying, oil should be on medium heat. Slide one puri after another gently into the oil. Press each puri with spatula to puff. Fry them both side until it turns golden brown. Place them on a paper towel and can also be stored them in an air tight container once it cools down.

Notes:

1. Process of kneading is very important.
2. Instead of baking soda,carbonated water/ soda water can be used.
3. Cover the dough and rolled puri's in a damp cloth.
4. Flame should be on medium.

Pani for Pani Puri / Golgappa recipe

This popular street food doesn't need any introduction, it's everyone's favorite and most popular selling street food. It can easily be prepared at home. Pani means water and Puri means fried crisp puffed balls. Preparing Pani at home is not only a healthier way of enjoying but also allows you to customize it the way you like it. Puri drenched in sour n spicy mint flavored water and to make it little tangy and sweet dates n tamarind chutney is used, fillings depends upon person to person. Do try this at home it taste Yummy!!!

Ingredients:

For Spicy Pani ( Green Pani)

1/2 cup Coriander leaves/ dhaniya patta (chopped)
Handful of Mint leaves / Pudina patta (chopped)
2-3 Green chilies / Hari mirch
1 tsp dry ginger powder
1 -2 tsp roasted cumin powder ( bhuna jeera )
1 tsp Chat masala powder
Salt to taste
Water
1 tblsp Boondi (salty)

For Sweet Chutney or Pani

4-5 Dates
1 tblsp jaggery
1 tblsp of tamarind
1 tsp cumin powder
Salt to taste
Water


Method : ( Prepare spicy and sweet chutney separately)
For Spicy Pani

• In a blender add all the ingredients mentioned above for spicy pani except boondi
• Add little water and grind to a fine paste or chutney
• For Green or Spicy chutney remove the chutney in a bowl and add 2-3 cups of water and check the taste, add more jeera powder, chat masala or salt required.
• You can adjust the consistency of thickness by adding more or less water.
• Add bondi on top and mix well.
• Keep the Spicy or green pani in the fridge or add ice cubes before serving.

For Sweet Pani

• In a sauce pan add water, dates, jaggery and tamarind and bring it to a boil.
• Mash them in between and let it cool down.
• In a strainer, strain out all the juice.
• Add salt, cumin powder and mix well.
• Sweet pani  is ready.

For Filling:

• Boil 1 potato in a pressure cooker.
• Peel the skin and chop them.
• In a bowl add chopped potato, chopped onions, salt , pinch of red chilli powder and chat masala. Mix and keep it aside.

For Assembling:

• Take one puri, gently make a hole in the middle with a spoon or thumb.
• Stuff the potato filling and some sev ( optional).
• Add little sweet chutney and then dip/add green pani and serve immediately.

Banana (Plantain) chips / Ethakka upperi

Who doesn't like to munch on snack?? I always thought it's too complicated and time consuming to make this and never thought i could make this banana chips at home, even though i have seen my Mother make this several times, especially during Onam and  summer school break. It's a very popular snack in Kerala.

These are made with both ripe and unripe bananas, thinly sliced and deep fried in coconut oil with some sprinkled salt. Nowadays, you find different flavors in store like the spicy ones with red chilli or black pepper powder. Easy and simple to make.

Ingredients:

2 Raw Bananas
Salt to taste
1/4 tsp Turmeric powder
Oil for deep frying

Method:

• Take a bowl add some water and little turmeric powder and keep it aside.
• Apply some oil on your palm so that your hands doesn't get sticky.
• Take raw plantain, you can also use ripe one but the chips will taste little sweet.
• Take one plantain give a straight slit on the skin this helps to peel the banana easily.
• Once you peel the outer skin, immerse the plantain into the turmeric water for 10-15 minutes. This will remove the stickiness and has no color adding value.
• Take the plantain out of the water and pat them dry.
• Slice them into thin round pieces, you can use knife or slicer and dry them onto kitchen towel.
• Take a small bowl with little water and add salt and turmeric powder into it and keep it aside. Turmeric powder is added to give color to the chips, even though i didn't see much difference as my Mother never added turmeric mixture. She used to sprinkle salt after taking it out from the flame when the chips are hot.
• Heat oil in a deep and wide pan on medium heat ( coconut oil or any oil of your choice).
• Slide the sliced bananas into the oil without overcrowding them. Occasionally stir and flip them, after few minutes while flipping you will hear crackling sound.
• Add 1 tsp of salt mixture to the chips. Be careful while adding this since oil bubbles up a lot. Do not panic bubbling sound will settle down on it's own.
• Cook for second or so and start taking it out with slotted spoon. Drain it out onto the kitchen towel.
• Follow the same steps with the remaining batches.

Pictorial:

Take a bowl add some water and little turmeric powder and keep it aside.

Apply some oil on your palm so that your hands doesn't get sticky.

Take raw plantain, you can also use ripe one but the chips will taste little sweet.Take one plantain give a straight slit on the skin this helps to peel the banana easily.

                             Open with your thumb and remove all the outer skin.

Once you peel the outer skin, immerse the plantain into the turmeric water for 10-15 minutes. This will remove the stickiness and has no color adding value.

Take the plantain out of the water and pat them dry. Slice them into thin round pieces, you can use knife or slicer and dry them onto kitchen towel.

Slide the sliced bananas into the oil without overcrowding them. Occasionally stir and flip them, after few minutes while flipping you will hear crackling sound.

Add 1 tsp of salt mixture to the chips. Be careful while adding this since oil bubbles up a lot. Do not panic, bubbling sound will settle down on it's own.

Cook for second or so and start taking it out with slotted spoon. Drain it out onto kitchen towel. Follow the same steps with the remaining batches.

Notes:

1. You can use any oil for frying but for authentic taste use coconut oil.
2. Banana chips should be very thin and should be separated while adding to the oil or else it will clump together and will be under cooked. 
3. If you are frying several batches, do a taste test in between to see the salt level as oil already has salt from the earlier batch.

Pazham Pori / Banana Fitters / Ethakka Appam recipe

Pazham pori or Banana Fitters is made of ripe Plantains which is highly nutritious. It has been the common street item and popular snack of Keralites.

This Plantain slices are dipped in sweetened flour and then deep fried. Tasty and very easy to make soft from inside and crispy from outside. It's usually relished with hot cup of tea or coffee.

Ingredients:

1 large Ripened Banana ( Plantain)
1/2 cup All purpose flour / Maida
2 tbsp Rice flour
Pinch of turmeric powder
Sugar ( add according to the sweetness of banana)
Pinch of salt
Water / Milk
Oil for frying

Method:

• Take a Banana, peel the skin and cut them into half. Take one half portion and slices it lengthwise (4-5 pieces). Same with the other half.
• Take  a mixing bowl, add all the ingredients except the oil. Mix everything together and add water little at a time and make it into a smooth batter.
• Batter should be lumps free and not be very thick or to runny. It should coat the banana slices.
• Now heat some oil in a kadai on medium heat.
• Take one slice of banana dip it into the batter, coat very well and fry them from both sides till they turn slight golden. Repeat this with all the slices.
• Serve it hot with steaming tea or coffee.

Pictorial:

Take a Banana, peel the skin and cut them into half. 

Take one half portion and slices it lengthwise (4-5 pieces). Same with the other half.

Take  a mixing bowl, add all the ingredients except the oil. Mix everything together and add water little at a time and make it into a smooth semi thick batter.

Batter should be lumps free and not be very thick or to runny. It should coat the banana slices.

Take one slice of banana dip it into the batter, coat very well and fry them from sides till they turn slight golden. Repeat this with all the slices

Serve it hot with steaming tea or coffee.