Category Archives: Snacks

Chicken Croquettes


Chicken Croquettes are very simple to make. These can be made one day before a party and is an awesome appetizer.


  • Boneless chicken pieces – 250 gms
  • Minced garlic – 2 tsp
  • Butter – 30 gms
  • Plain flour (maida) – 1 tbsp
  • Milk – ½ cup
  • Chili powder: 1 tsp
  • Minced ginger: 1 tsp
  • Boiled corn – 1/2 cup (Optional)
  • Pepper powder – 2 tsp
  • Chopped coriander leaves – 1 tbsp
  • Grated cheese – 1 tbsp
  • Salt
  • Egg – 1
  • Plain flour – 1 tbsp
  • Bread crumbs – 1-2 cups
  • Oil – for deep frying


  1. Cook the chicken with some water, salt, 1 tsp ginger, 1 tsp garlic,chili powder and 1 tsp pepper powder in a pressure cooker. Strain the chicken and Mince it in a blender.
  2. Melt butter in a pan. Add 1 tsp minced garlic. Fry for a min or two and add plain flour. Stir continuously till the raw smell of the flour goes, around 2-3 mins. Add milk and mix well. Add chopped coriander, boiled corn and remaining pepper powder. Stir well. (You can also add some chicken broth from Step 1 at this time )Make sure there are no lumps.
  3. When the sauce thickens add grated cheese. Mix well. Add minced chicken. Mix well. Cook on low flame for 5 mins. Adjust the seasoning.
  4. After the mixture cools down, Shape the mixture into small logs.
  5. Slightly whisk the egg with some water and plain flour.
  6. Dip the shaped rolls in egg mixture and roll in bread crumbs. Always use one hand to dip the croquettes in egg and one hand to roll it in bread crumbs otherwise it will become very messy.
  7. Fry the rolls in medium hot oil and take out after it gets golden brown. Serve hot with tomato ketchup or Fry Sauce(Mix 1 part ketchup, 2 parts Mayonnaise, some pepper,1 tsp Apple cider vinegar and salt)
  8. Enjoy!!

Note: These croquettes can be made a day ahead, Keep the rolls in Fridge and fry the next day.


Hara Bhara Kebab

Hara Bhara Kebab

Hara Bhara Kebab

A green mix of Spinach, Peas and Potatoes with a cashew on top makes this Kebab delicious as well as very healthy.

I serve it with Dahi ki Chutney


  • Garlic : 2 cloves, grated
  • Ginger: 1/4th tsp grated
  • Green chilies: 2, finely chopped
  • Potato : 1, Boiled and mashed
  • Spinach : ½ bunch, blanched, drained and chopped
  • Boiled green peas : ¼ cup
  • Grated cottage cheese (Optional) : 1/4 cup
  • Coriander leaves: 2 tsp
  • Gram flour : 2 tsp roasted
  • Chaat masala : ½ tsp
  • Salt to taste
  • Oil for Shallow frying
  • Cashews: Split (for garnishing)


Blanch the spinach in hot water, drain and squeeze to remove all water. Chop or blend coarsely.

Boil Peas and potato, drain and mash.

Mix Spinach, Potato, Peas, chopped green chilies, garlic, ginger, chopped coriander leaves, chaat masala, salt and grated cottage cheese.

Add roasted gram flour (Besan), and make dough.

Now divide this into 12 equal portions and shape each portion into 2” flat kebabs. Stick half a cashew on one side.

Cook/Shallow fry the kebabs on a greased tava (griddle) until golden brown in color on both the sides.

Serve with Dahi ki chutney or green chutney or Ketchup.

(Note: In case the mixture is very sticky, add more roasted besan but it may not taste good if you add too much.

For crispy kebabs that do not break while cooking, make sure no water is retained in spinach, potato and peas. No need to grind it finely as well.)

Some Chat masala can be sprinkled over for added tang.

Enjoy !!

Methi Puri

Methi PuriPack Methi Puri’s with pickles or sauce for a Picnic or serve it for Breakfast, it will be an instant Hit.

Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron.  The leaves have good dietary fiber and are enriched with Vitamin C.

I relish it with Schezwan Chutney 😉


Wheat Flour:  2 cups

Besan: 1 cup

Methi(Fenugreek leaves): 1 cup chopped

Oil: 1 tablespoon

Asafoetida (Hing): a pinch

Cumin Seeds: 2 tsp

Ajwain or carom seeds: 1 tsp

Salt to taste

Maggi magic cube (Optional): 1

Red chili powder: 1 tsp

Turmeric: 1/2 tsp

Ginger garlic paste: 1 tsp

Oil for frying


Wash and chop the fenugreek leaves, Take some oil in a wok and add cumin seeds, ajwain, Hing and ginger-garlic. Fry properly. Now add, chopped fenugreek leaves, chili powder, turmeric, maggi masala and salt. Put 1 tbsp water and let it cook.

Sieve both atta and besan together and add some salt and the cooked fenugreek mixture. Knead to make a dough, keep adding little water to it till the dough is ready and does not stick to your hands. Keep the dough aside for 30 minutes.

(Note: The dough should be hard enough for making pooris, so add water only if required)

Methi Puri m

Heat oil in a kadai and make small lemon sized balls from the dough and roll to make  pooris. Fry these Poori’s to a golden brown colour and remove on a paper napkin when done.

Serve with Pickle, chutney or sauce.

Enjoy!! 😀



Healthy and Gluten free Khaman Dhokla

Khaman Dhokla

Khaman dhokla is a great gluten free option as a Snack Item or for Breakfast . These are really light and healthy. Serve it with some sweet tamarind and coriander chutney and watch it disappear in minutes.

Ingredients for the Dhokla batter:

2 cups chickpea flour

½ tsp turmeric powder

¼ tsp asafoetida

1 tsp ginger-green chili paste

1 tsp lemon juice

½ cup Curd

Salt as per taste

1 tsp sugar

½ cup water

¾ tsp baking soda

1 tsp fruit salt/eno

1 tsp oil


Ingredients for the tempering:

½ tbsp oil

1 tsp mustard seeds

1 tsp sugar

1 tsp lemon juice

2-3 Slit green chilies

½ cup water

1 sprig curry leaves


Ingredients for garnish:

¼ cup chopped coriander leaves

¼ cup freshly grated coconut (optional)

½ tbsp sesame seeds (optional)



Sieve the Besan using a fine sieve so that no lumps form in the batter later on.

Mix the water and curd well.

To the Besan, add asafoetida, turmeric, baking soda, green chili-ginger paste, sugar, lemon juice and water-curd mixture .

Mix the batter well, and in one direction only. Whip for about 4 to 5 minutes and set aside for 10 – 20 minutes. The consistency should be like that of Idli batter. A thinner or a thicker batter will result in flat and not-so-spongy dhoklas.

Prepare Idli maker, so that by the time you are ready with your batter, the water is boiling. I invert the smallest mould and keep the vessel on that. (You can also use your microwave )

Now grease the vessel in which you are ready to pour the batter in.

Just before pouring the batter, mix in the Eno/fruit salt and 1 tsp oil.

Do not mix it for a long time. Pour the batter into the greased vessel.

Steam on medium to low flame for 5-7 minutes. More than 5-7 minutes, and the khaman may deflate.

Check by inserting a knife, if the batter is not sticking on it, it is ready.

Leave on low flame for a minute more, remove the lid and let it cool down for 10 minutes, so that when you take it out, it doesn’t crumble.


To Temper the Dhoklas :

Heat oil in a small frying pan.

When it is hot, add the mustard seeds till they crackle. Add curry leaves, asafoetida, slit green chilies and let the chilies fry.

Shut off the flame and add sugar, lemon juice and water.

Pour this oil-water mixture over the dhoklas and let the tempering seep in.

Cut dhoklas into neat squares and serve sprinkled with fresh coriander leaves, sesame seeds and grated coconut.

Enjoy with a serving of sweet tamarind chutney and coriander chutney or ketchup.




Potato Gnocchi in Pesto sauce


This is a very delicious, and light snack.

Potatoes: 1/2 kg
Melted Butter: 75 g
Egg yolks: 3
Ricotta cheese: 1/2 cup
Multi-purpose flour: 100 g
Semolina: 20 g
Salt, to taste
Pepper: 1 tsp
Cream 1tbsp
Mozarella cheese

For Pesto Sauce:
Basil: 1 Bunch
Green chili: 1
Garlic cloves: 7-8
Olive oil : 1/2 cup
Lemon juice : 1 tsp
Coriander leaves: 1/2 cup
Sugar: 1tsp
Cashew Nuts(Use Pine Nuts if available): 7-8
Parmesan Cheese: 1/2 cup

Directions for Pesto Sauce:
Combine the basil, garlic, green chili, coriander, lemon juice, sugar and cashew nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.Mix in the cheese.

Directions for Gnocchi:
Puree the potatoes and add butter, eggs, ricotta cheese, salt, pepper, semolina and flour.Mix until a stiff dough is formed.
Roll the dough into finger-thick long cylinders and cut crosswise into an inch long pieces.
Press each piece with the tines of a fork and shape them.
Cook it in Boiling salted water until gnocchi starts floating on the surface.It should take a minute or two.
Check by adding 2-3 pieces first. It should not disintegrate in water.
Take out the gnocchis.
Now take a pan, add some cream, stir in the pesto sauce and toss the gnocchis in.
Garnish with a sprig of fresh basil or coriander and grate some cheese.Sprinkle some oregano and red chili flakes.

PS: Toss the gnocchis in just enough sauce. The sauce should only coat the gnocchis slightly.

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