What do you with leftover Idlis? Throw them? Naaah! Make a super duper new dish of course. Idli Manchurian sounds like a perfect combination of South India and China We tried this on a weekend and believe me they taste delicious. Try this as an evening snack or as a brunch specialty.
Indian Food Kitchen welcomes our new contributing editor Sana to our blog. Sana is going to share her super food recipes, coking tips and other culinary adventures. Join us in welcoming her to this blog – IFK Team
It’s so wonderful to have visitors to Indian Food Kitchen submitting various recipes. Unfortunately my work has kept me from posting many of these and others from my mom’s Kitchen. I’ll promise to be more regular and some more surprises also await in the near future By the way, if you are on Facebook, join Indian food Kitchen over there and you can meet a lot of foodies.
Ok, back to the main topic, Beula from faraway New Zealand has contributed this recipe for Chicken 65, a popular appetizer / starter / non-veg snack, which surprisingly many Indian restaurants seem to have forgotten these days.
Many thanks to Beula for sharing the recipe for this popular dish. India seems to be a chicken crazy nation (food wise, that is) and this dish sure is a non-vegetarian delicacy. Enjoy and do post your comments below.
Got some leftover Idlis from yesterday or from today morning’s breakfast or for a snack? Then why not make a tasty dish out of it? It’s called Idimas. Though I’m not certain where this name comes from, my granny used to call by this name; mostly I think it is popularly known in Tamil Nadu or other South Indian states. It also goes by the name of Idli Uppuma (Tamil ) or Idli Uppittu (in Kannada).
You can either use left over Idlis or even make fresh Idlis for this purpose. There is a recipe for making Idli
Goli Baje, Koli Baje, Mangalore Bajji or Maida Bajji. It is know by different names but the dish here is the same.
This Bajji (actually is a close relative of Bonda) comes from the South Karnataka town of Mangalore. It used to be my favorite when I was in Mangalore and my dad was an expert in making it. We would eat this as evening snack along with hot tea.
When I was a kid, I used to mistake this popular South Canara for something made out Chicken (Koli in Kannada) and avoided it when someone offered it. Later when I got a taste of it, these bondas disappeared from my plate in a snap!
It tastes like a Bonda but it is more soft and more elastic. The maida and curd gives it the unique taste and texture.
If you haven’t tried Goli Baje before, now is your chance to taste these snacks from Karnataka. Here is my mother’s 4 step recipe process.
Anita Shinde from Mumbai was kind to share this tasty Sev snack (Chaat) recipe. She says “This sabji can be eaten with paratha or chapatti.This
is an ideal dish when you are in a hurry.”
This seems delicious enough to quickly make a snack on a weekend evening. I’m going to try my hand at this – it looks like a good cooking lesson for amateur cooks like me. Are you going to make this tomorrow then?
Sujata Ramachandran sends this Stuffed Chilli Bajji recipe. The weather is cold here in Bangalore and I believe in other parts of India as well. This is the time when hot snacks and chaatwallahs make thier best business. In South India, Maneshinakayi (Chillies) Bajjis are very popular (Kannada version). Chilli Bajjis originate from Andhra Pradesh. They are usually eaten as a snack or as an accompaniment or side-dish with Rice.
In Bangalore, these are usually made by road side vendors who make hot Chilli Bajjis along with other snacks like Pakoras and Bondas.
The Chilli used for the Bajji is a bigger one and is usually used for making Bajjis only. It is believed that this Chilli originates from Andhra and is supposedly the best ones to be found. It is referred to as Bajji Maneshinakayi (in kannada) or Bajji Milagai(in Tamil).
Churmuri is a puffed rice snack famous all over Karnataka and other parts of India. Among all street foods, it seems to be the quickest and the healthiest. And it is easy enough even for bachelors or amateur cooks like me can make it in a jiffy.
Usually there are made in under a few minutes and served in conical paper cup. There are two varieties, the crispy variety and a slightly wet variety. Both of them – with a mixture of tomatoes, chillies, onions and other veggies added in make for a quick bite for an evening snack.
There are different names to it like Murmura, Kurmura, Borugulu etc. Churmuri looks like a close relative of Bhel-Puri.
Nevertheless it’s easy as mixing a few ingredients in and turning a dull snack day into a fun filled one. Combine Churmuri with some south Indian tea, a few biscuits and it’ll last you while you enjoy a movie or catch a cricket match.
This recipe was contributed by one of Indian Food Kitchen’s readers – Zinkle from Mumbai. Cheers and thanks to her for sharing this tasty snack recipe.
Poori is generally associated with being unhealthy and lots of fat – this puts away many people who are health and weight conscious. Partly it has got to how the Poori is made. No effort is made to absorb the oil that the Poori soaks up after it is fried.
Simple hints like using a sieved (porous pan) container to drain the oil, and use of tissue paper should reduce the fat content greatly. I’m here to take health-conscious Puri eating to another level ; I’ve got Palak Poori today as your breakfast / evening snack that is not only healthy but tasty as well. Eaten with Aloo Masala, it makes a great dish to entertain your family and friends with your culinary skills.