Tag Archives: Indian snacks recipe

Somas recipe / Sweet Somas recipe / Karanji recipe

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Sweet somas or Karanji is a most famous during Vinayakar Chaturthi and Diwali festival among all Indian families. Somas is a deep fried sweet snack with filling, filling can be made with different types. I have used roasted gram, coconut and cardamom for filling.

CLICK HERE for vinayagar chaturthi recipes and CLICK HERE for Diwali / Deepavali recipes.

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Sweet Somas recipe / somas recipe / Karanji Recipe

It is also known as somasi in Tamil and Kajjikayali in Telugu and Karanji in Maharashtra because of the filling. Let me share the recipe…

Making of Somas / Karanji –

Ingredients:

  • Maida / All-purpose flour – 1 ½ cups
  • Rava / Semolina / Sooji – ¼ cup
  • Water – ½ cup
  • Salt – ½ tsp
  • Ghee / Clarified butter – 1 ½ tsp
  • Roasted gram / Pottukadalai / Porikadalai – ½ cup
  • Grated coconut – ½ cup
  • Sugar – ½ cup
  • Cashew nuts (broken into smalle pieces)  – ¼ cup
  • Cardamom powder – ½ tsp
  • Oil – 1 cup (for deep frying)

Preparation:

  • Take a bowl, add maida/all-purpose flour, rava/semolina, salt, mix it well. Pour water little by little and start kneading the dough to stiff consistency.
  • Drizzle a tsp of oil over the kneaded dough, knead for few seconds and cover it with a damp cloth.
  • Meanwhile, dry roast the roasted gram, remove from fire and spread it over a plate.
  • Add ¼ tsp of ghee and roast the grated coconut, until they turn brown in color, spread it along with roasted gram.
  • Add the leftover ghee and roast the cashew nuts until they turn golden brown in color. Remove it from fire and transfer it to a bowl.
  • Grind the sugar to fine powder, transfer it to a bowl
  • Grind roasted gram, roasted coconut to a fine powder and add it to the sugar.
  • Also add cardamom powder and roasted cashew nuts along with ghee to the mixture and mix it well.
  • Take a small portion of the dough and flattened it to a circle shape, keep a tea spoon full of filling in the center of the flattened dough.
  • Dip your finger in water, apply it along the edges of the dough, now fold it to a half circle, then give a gentle press with fork along the sides.
  • Heat oil in a kadai, gently add them one by one and fry until they turn golden brown on both sides.
  • Drain the oil and remove it from fire.
  • Serve once it reaches room temperature.

Store in an air-tight container once it reaches room temperature, so that it stays fresh for a week .

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Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

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Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.

Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.

CLICK HERE for vegetarian recipes and CLICK HERE for snacks recipes.

Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…

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Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Ingredients:

  • Bitter gourd – 2 nos
  • Onions – 1 no
  • Curry leaves – 2 strands
  • Corn meal / Maize flour – 1 cup
  • Rice flour – 1 tbsp
  • Chilli powder – 2 ½ tsp
  • Asafoetida / Perungayam / Hing – ¼ tsp
  • Salt to taste

Preparation:

  • Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
  • In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
  • Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
  • Let it rest for 15 to 20 mins.
  • Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
  • Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
  • Drain the oil and remove it from fire.
  • Continue the same process with all the bittergourd.

Serve hot.

Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.

Nachos Chips / Home-made Nachos Chips / Nacho Chips

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Nachos are a snack food from Mexico, and now been popular among all parts of the world. Nachos are served as starter with a layer beans, veggies, non-veg with a variety of dips. Not only its me but my family like nachos to the core, and this was one long wait to try recipe in my list and finally done today.

Nachos was very easy, simple and consumes very little time to prepare with the combination of Maize flour, maida/apf and salt. No one would say no to this Nachos chips, as this goes out well as munch even with plain coffee or tea. Let me share the recipe…

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Nachos Chips / Home-made Nachos Chips

Ingredients:

  • Maize Flour / Corn Meal – 1 cup
  • Maida / All-purpose flour – ¾ cup
  • Red chilli powder – ½ tsp
  • Carom (ajwain/omam) or Oregano – ½ tsp
  • Salt to taste
  • Oil for deep frying

Making of Nachos / Nacho chips –

Preparation:

  • In a wide mouth bowl, take corn meal, maida/all-purpose flour, red chilli powder, carom seeds and salt all together.
  • Mix it well.
  • Pour water little by little and start kneading the flour and roll out to a dough.
  • Take a small portion of the dough, dust the working space, flatten the dough and cut them to the right shape (check out the video).
  • Meanwhile heat the oil in a kadai, gently drop the nacho dough one by one and continue cooking.
  • Cook only in medium flame (otherwise it would turn out to dark brown in color).
  • Flip the sides, cook on both sides until they start turning golden brown.
  • Drain the oil and remove them from fire.

Store it an air-tight container once it reaches the room temperature. Stays fresh for a week time.