Snacks

Chanachur, also spelled as "Chanachor" or "Chanachoor," is a popular and savory snack in South Asian cuisine, particularly in Bangladesh, India, and Pakistan. It is a mixture of various crunchy ingredients, often seasoned with spices, and is commonly enjoyed as a snack with tea or as an appetizer.

The ingredients in chanachur can vary, but a typical mix may include:

1. Fried Gram Flour Noodles (Sev): Thin and crispy noodles made from chickpea or gram flour.

2. Peanuts: Roasted or fried peanuts for added crunch and flavor.

3. Dal Moth: Fried lentil dumplings.

4. Fried Chickpeas (Chana): Crispy fried chickpeas.

5. Spices: Various spices such as cumin, coriander, chaat masala, black salt, and chili powder are often used to season the mixture.

6. Dried Fruits: Some variations may include dried fruits like raisins for a touch of sweetness.

7. Edible Oil: Often, the ingredients are fried in oil to achieve the desired crispiness.

The combination of these ingredients results in a flavorful and textured snack. Chanachur is known for its spicy and tangy taste, making it a popular accompaniment to tea or a crunchy snack to enjoy during leisure time.

It's worth noting that there are regional and individual variations in the preparation of chanachur, and you may find different recipes and mixes based on personal preferences and local traditions. Commercially, pre-packaged chanachur is also widely available, offering convenience to those who enjoy this snack.

Moong Dal Kachori is a popular North Indian snack that consists of deep-fried pastry filled with a spiced moong dal (yellow split lentil) mixture. It's a flavorful and indulgent dish often served with various chutneys and sauces. Here's a recipe for making moong dal kachori:

Ingredients:

For the kachori dough:

• All-purpose flour (maida): 1 cup
• Ghee or oil: 2 tablespoons
• Salt: 1/4 teaspoon
• Water: As needed

For the moong dal filling:

• Yellow moong dal (split and skinless): 1/2 cup
• Ginger: 1 teaspoon, grated
• Green chilies: 1-2, finely chopped (adjust to taste)
• Cumin seeds: 1/2 teaspoon
• Fennel seeds: 1/2 teaspoon
• Asafoetida (hing): 1/4 teaspoon
• Red chili powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Garam masala: 1/4 teaspoon
• Amchur (dry mango powder): 1/2 teaspoon
• Salt: To taste
• Oil: 1 tablespoon

For deep frying:

• Oil

Instructions:

Preparing the kachori dough:

1. In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt.
2. Gradually add water and knead to form a smooth and firm dough. The dough should not be too soft or sticky.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Making the moong dal filling:

1. Wash and soak the moong dal in water for about 2 hours. Drain the water.
2. Grind the soaked moong dal to a coarse paste without adding water. It should have a crumbly texture.
3. In a pan, heat oil. Add cumin seeds and fennel seeds.
4. Once the seeds crackle, add grated ginger, chopped green chilies, and asafoetida. Sauté for a minute.
5. Add the coarsely ground moong dal and cook on low heat, stirring continuously, until it's lightly roasted and aromatic.
6. Add red chili powder, coriander powder, garam masala, amchur, and salt. Mix well and cook for another 2-3 minutes.
7. Let the filling cool down before using.

Assembling and frying the kachoris:

1. Divide the kachori dough into equal-sized balls.
2. Flatten a dough ball slightly and place a portion of the moong dal filling in the center.
3. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
4. Roll out the stuffed ball gently into a round kachori. Make sure the filling doesn't come out.
5. Heat oil for deep frying in a pan.
6. Once the oil is hot, gently slide the rolled kachori into the oil.
7. Fry the kachori on medium heat until it's golden brown and crispy on both sides.
8. Remove the kachori from the oil and drain excess oil on a paper towel.

Serving: Serve the hot moong dal kachoris with green chutney, tamarind chutney, or yogurt. They can also be enjoyed with aloo ki sabzi (potato curry) or as a standalone snack.

Moong Dal Kachoris are a delightful and indulgent treat with a crispy outer layer and a flavorful lentil filling. They are perfect for special occasions, tea time, or whenever you're craving a savory snack.

Flattened rice, commonly known as "poha or Chira" is a popular and traditional breakfast and snack dish in many parts of the Indian subcontinent. It is made from parboiled rice that has been flattened into thin, light, and dry flakes. Poha is commonly used in various regional cuisines across India and is known by different names in different languages.

The process of making flattened rice involves partially cooking the rice and then rolling or flattening it to produce thin, dried flakes. This makes the rice easier to cook and consume. Flattened rice is available in different thicknesses, with thinner varieties requiring less cooking time.

Poha can be easily rehydrated and cooked by either soaking it briefly in water or by stir-frying it with various ingredients to create a flavorful dish. It's a versatile ingredient and can be cooked in many ways, often with a combination of vegetables, spices, and sometimes nuts or dried fruits. Common additions include onions, green peas, potatoes, mustard seeds, curry leaves, turmeric, and more.

Here's a basic recipe for making a popular dish called "Poha":

Ingredients:

• Flattened rice (poha)
• Oil
• Mustard seeds
• Cumin seeds
• Curry leaves
• Green chilies (optional)
• Onions, finely chopped
• Peas
• Turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped
• Lemon juice

1. Rinse the flattened rice in cold water a couple of times, then let it sit in a colander to drain excess water.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and green chilies if using.
3. Add finely chopped onions and sauté until they turn translucent.
4. Add peas and cook for a few minutes until they are tender.
5. Add turmeric powder and salt to taste. Mix well.
6. Add the rinsed and drained flattened rice to the pan. Gently mix everything together.
7. Cover and cook for a few minutes on low heat, allowing the flavors to meld.
8. Once the poha is heated through, turn off the heat and add chopped coriander leaves and a splash of lemon juice for a tangy flavor.
9. Mix everything well and serve hot.

Poha is a light and nutritious dish that's often enjoyed as a breakfast or snack option. It's popular not only for its ease of preparation but also for its delightful taste and versatility.

"Mango Bar," could be a delicious treat made from mango fruit. A mango bar is typically a sweet dessert or snack that is made with mango pulp or puree, sugar, and other ingredients, depending on the recipe. It is often frozen or chilled to create a refreshing and fruity dessert bar. Mango bars can come in various forms, such as popsicles, gelatin-based bars, or even baked bars with a mango-flavored crust. They are popular in tropical regions where mangoes are abundant. Enjoying a mango bar can be a delightful way to savor the tropical flavor of mangoes.

"Mango Bar," it could be a delicious treat made from mango fruit. A mango bar is typically a sweet dessert or snack that is made with mango pulp or puree, sugar, and other ingredients, depending on the recipe. It is often frozen or chilled to create a refreshing and fruity dessert bar. Mango bars can come in various forms, such as popsicles, gelatin-based bars, or even baked bars with a mango-flavored crust. They are popular in tropical regions where mangoes are abundant. Enjoying a mango bar can be a delightful way to savor the tropical flavor of mangoes.

The Laddoo made from puffed rice is known as "Murmura Laddoo" or "Puffed Rice Laddoo." It is a popular Indian sweet or snack, especially during festivals and celebrations. The primary ingredients include puffed rice (murmura), jaggery or sugar, ghee (clarified butter), and sometimes nuts or cardamom for added flavor.

Here's a basic recipe for making Murmura Laddoo:

Ingredients:

• Puffed rice (murmura): 3 to 4 cups
• Jaggery or sugar: 1 cup (adjust according to sweetness preference)
• Ghee: 2 to 3 tablespoons
• Chopped nuts (optional): almonds, cashews, etc.
• Cardamom powder: 1/2 teaspoon (optional)

Instructions:

1. Heat ghee in a pan and add jaggery or sugar to it.
2. Stir continuously on low heat until the jaggery or sugar melts and forms a syrup. If using jaggery, ensure that it is completely melted and there are no lumps.
3. Add cardamom powder and mix well.
4. In a large mixing bowl, pour the jaggery or sugar syrup over the puffed rice and mix thoroughly, ensuring that all the puffed rice is well coated.
5. Allow the mixture to cool slightly so that it can be handled.
6. Grease your hands with ghee and shape the mixture into small round laddoos or balls.
7. If desired, press a piece of chopped nut on top of each laddoo for decoration.
8. Allow the Murmura Laddoos to cool completely before serving.

These laddoos are not only delicious but also quick and easy to make, making them a favorite for various occasions.

De Laddoo gemaakt van gepofte rijst staat bekend als "Murmura Laddoo" of "Gepofte Rijst Laddoo." Het is een populaire Indiase zoete lekkernij of snack, vooral tijdens festivals en vieringen. De belangrijkste ingrediënten zijn gepofte rijst (murmura), jaggery of suiker, ghee (geklaarde boter) en soms noten of kardemom voor extra smaak.

Hier is een eenvoudig recept voor het maken van Murmura Laddoo:

Ingrediënten:

• Gepofte rijst (murmura): 3 tot 4 kopjes
• Jaggery of suiker: 1 kop (pas aan naar smaak)
• Ghee: 2 tot 3 eetlepels
• Gehakte noten (optioneel): amandelen, cashewnoten, etc.
• Kardemompoeder: 1/2 theelepel (optioneel)

Instructies:

1. Verwarm ghee in een pan en voeg jaggery of suiker toe.
2. Roer voortdurend op laag vuur totdat de jaggery of suiker smelt en een siroop vormt. Als je jaggery gebruikt, zorg er dan voor dat het volledig is gesmolten en er geen klontjes zijn.
3. Voeg kardemompoeder toe en meng goed.
4. In een grote mengkom giet je de jaggery- of suikersiroop over de gepofte rijst en meng je goed, zodat alle gepofte rijst goed is bedekt.
5. Laat het mengsel iets afkoelen zodat het kan worden gehanteerd.
6. Vet je handen in met ghee en vorm het mengsel tot kleine ronde laddoos of balletjes.
7. Druk indien gewenst een stukje gehakte noot bovenop elke laddoo voor decoratie.
8. Laat de Murmura Laddoos volledig afkoelen voordat je ze serveert.

Deze laddoos zijn niet alleen heerlijk maar ook snel en gemakkelijk te maken, waardoor ze favoriet zijn voor verschillende gelegenheden.