'Snacks' ↓

All Snacks, tiffin varieties and chaats videos go here

Chef Manjula shows you how to make Bread Pakora (pakoda) - a tasty evening snack. This video comes through Youtube.com. Go directly to the video if you do not want to read my boring speech below

Snacks are my favorite. I just love the fact the Indian Cooking has so many varieties of snacks that it leaves other types of world cooking far behind (I’m proud of it ). Pakoras are a favorite with me; they are cripst and taste very good when eaten with hot and sweet sauce (Maggi) or tomato ketchup. In Karnataka, Pakoras are pronounced Pakodas; I think the Pakoras are called that way in Northern India.

In this video, home-chef Manjula, who’s popular in Youtube.com Cookery videos, shows how to make Bread Pakoras. The Bread that she uses is huge, more like a Sandwich bread. I believe you can split the bread into smaller parts based on your choice. Enjoy the video below.

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Have you ever visited Indian restaurants and seen the cooks there make Dosas? It is tempting to see the batter heat up, turn into a fine golden color, in the midst of all the filling that goes in.

For the unseen and the foodie, here’s a primer on how they make masala dosas in bulk. The faceless cameraman takes you through a minute and half’s pure foodie delight (Well that was an exaggeration -:) ). Throughout the video, there seems to be a rain mixed with the sounds of Dosas heating up.

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In the last post, you learnt what is a Tortilla and tried four tantalizing recipes. Now here’s an explanatory and well laid video on making Spanish Tortilla from VideoJug. Some of these ingredients may not be avialable with your local shopkeeper and may need a bit of hunting in your supermarket (especially in India). Nevertheless, try this over the weekend or on a evening.

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Manuja shows how simple and easy it can be to make a dish.

And she proves a point by making Aloo Gobi look very simple.

Have you seen those rectangular food thingys whenever you’re in a restautarant especially those serving Gujarati cuisine.

Well, for the uninformed you just happened to stumble upon a Dhokla. It’s a pukka Gujarati dish, fermented and tastes heavenly, something between sour-wet to sweet.

Wikipedia says

Dhokla is a fast food from the Indian state of Gujarat.

The dish can be made of ground chana dal (chickpeas) soaked overnight; other recipes call for besan. This paste is left for fermentation for four to five hours then is spiced by adding chile pepper, ginger, and baking soda . The dhokla is then steamed for about ten minutes on a flat dish and cut into pieces. It is usually served with green chutney or some peanut oil. Dhokla can also be fried further with mustard seed for extra spiciness. It is garnished with coriander.

Khatta Dhokla, Khaman Dhokla, Rasia Dhokla, Cheese Dhokla are different varieties of Dhokla prepared by Gujarati housewives and are now also locally available in sweatmeat shops all over India.

It’s your chance now to make dhokla at home with this well-explained recipe
from Manjula.