Snacks

Ruchi Hot Chanachur 300g

Jhal chanachur is a popular spicy snack in Bangladesh and other parts of South Asia. It is made by mixing a variety of crunchy ingredients such as roasted chickpeas, peanuts, lentils, rice flakes, and masala spices.

To make jhal chanachur, the ingredients are first roasted to give them a crispy texture and then mixed together with a blend of spices. The spice blend typically includes chili powder, cumin, coriander, turmeric, and salt, among other ingredients. The amount of chili powder used can vary depending on personal preference, but jhal chanachur is known for being quite spicy.

The finished snack has a spicy and savory flavor that is often enjoyed as a snack or appetizer. Jhal chanachur is a common accompaniment to tea or other beverages, and it is also sometimes used as a topping for chaat or other street foods.

Jhal chanachur can be found in many grocery stores and street food stalls throughout South Asia, and there are many different variations and recipes for making it. Some recipes may also include additional ingredients such as sesame seeds, coconut, or raisins to add extra flavor and texture.

Kip loempia's zijn een populaire en smakelijke snack of voorgerecht die in veel delen van de wereld worden genoten. Hier is een eenvoudig recept voor het maken van kip loempia's:

Ingrediënten:

Voor de vulling:

1. 1 kopje gekookte en in reepjes gesneden kip
2. 1 kopje fijngehakte groenten (kool, wortels, paprika, enz.)
3. 1/2 kopje fijngehakte ui
4. 2 teentjes knoflook, fijngehakt
5. 1 theelepel geraspte gember
6. 2 eetlepels sojasaus
7. 1 eetlepel oestersaus
8. Zout en peper naar smaak
9. 2 eetlepels olie om te koken

Voor de loempia-vellen:

1. Loempiavellen (verkrijgbaar in het vriesvak van de meeste supermarkten)
2. Water (om de vellen te sealen)

Om te frituren:

1. Olie om te frituren

Instructies:

1. Bereid de vulling voor:

   • Verhit olie in een pan op middelhoog vuur.
   • Voeg fijngehakte knoflook en geraspte gember toe, roerbak tot het geurig is.
   • Voeg fijngehakte ui toe en kook tot ze glazig zijn.
   • Voeg de in reepjes gesneden kip toe en kook tot deze niet meer roze is.
   • Voeg de gehakte groenten toe en roerbak tot ze licht gaar zijn maar nog steeds knapperig.
   • Voeg sojasaus, oestersaus, zout en peper toe. Meng goed en kook nog een paar minuten.
   • Haal van het vuur en laat de vulling afkoelen.

2. Stel de loempia's samen:

   • Neem een loempiavel en leg het op een schoon oppervlak in de vorm van een diamant.
   • Schep een portie van de kip- en groentevulling in het midden van het vel.
   • Vouw de onderste hoek over de vulling, vouw de zijkanten naar binnen en rol strak naar de bovenste hoek, waarbij je de randen met een beetje water afdicht.

3. Frituur de loempia's:

   • Verhit olie in een frituurpan of diepe pan tot 180°C.
   • Schuif voorzichtig de loempia's in de hete olie, een paar tegelijk, en frituur tot ze goudbruin en knapperig zijn.
   • Haal ze eruit met een schuimspaan en leg ze op keukenpapier om overtollige olie te absorberen.

4. Serveer:

   • Serveer de kip loempia's warm met je favoriete dipsaus, zoals zoetzure saus, sojasaus of een chilidipsaus.

Geniet van je zelfgemaakte kip loempia's! Ze zijn een heerlijk hapje of voorgerecht voor feestjes of bijeenkomsten.

Patishapta Pitha is a traditional Bengali dessert, commonly made during the festival of Makar Sankranti. It is a type of pancake or crepe filled with a mixture of coconut, khoya (reduced solidified milk), jaggery, and sometimes khoya or mawa (dried whole milk).

Patishapta Pitha is typically served warm. You can garnish it with additional grated coconut or nuts.

This sweet treat is enjoyed not only during Makar Sankranti but also on various other festive occasions. The filling can vary based on personal preferences, and some people also drizzle condensed milk or rabri (sweet condensed milk) over the rolled crepes for added richness. As with many traditional dishes, there might be regional variations in the recipe.

Nedelands: Patishapta Pitha is een traditioneel Bengaals dessert, dat vaak wordt bereid tijdens het festival van Makar Sankranti. Het is een soort pannenkoek of crêpe gevuld met een mengsel van kokos, khoya (gecondenseerde melk), jaggery en soms khoya of mawa (gedroogde volle melk). 

Patishapta Pitha wordt meestal warm geserveerd. Je kunt het garneren met extra geraspte kokos of noten.

Dit zoete lekkernij wordt niet alleen genoten tijdens Makar Sankranti, maar ook bij verschillende andere feestelijke gelegenheden. De vulling kan variëren op basis van persoonlijke voorkeur, en sommige mensen druppelen ook gecondenseerde melk of rabri (gecondenseerde melk) over de opgerolde crêpes voor extra rijkdom. Zoals bij veel traditionele gerechten, kunnen er regionale variaties zijn in het recept.

Ghee toast is a simple and delicious dish that involves toasting bread in ghee (clarified butter). It's a popular breakfast or snack item and is known for its rich and buttery flavor. Here's a basic recipe for making ghee toast:

Ingredients:

1. Bread slices: Choose your favorite type of bread. White, wheat, or multigrain bread all work well.

2. Ghee (clarified butter): You'll need enough to spread on both sides of each bread slice.

Optional toppings:

• Sugar: For a sweet variation, you can sprinkle a little sugar on the ghee toast.

• Cinnamon: A pinch of ground cinnamon can add a warm and aromatic flavor.

• Jam or honey: Spread a thin layer of jam or drizzle honey for extra sweetness.

Instructions:

1. Preheat the Pan: Heat a pan or griddle over medium heat.

2. Spread Ghee: Generously spread ghee on one side of each bread slice. You can use a brush or the back of a spoon for an even spread.

3. Place in Pan: Place the bread slices on the hot pan with the ghee side facing down.

4. Toast: Allow the bread to toast until the bottom side becomes golden brown and crispy. This usually takes a couple of minutes.

5. Flip and Toast: Once the bottom side is toasted, flip the bread slices and toast the other side until it's golden brown and crispy.

6. Optional Toppings: If you want to add sweetness, sprinkle sugar or cinnamon on the ghee side while the bread is still hot. Alternatively, you can spread jam or drizzle honey.

7. Serve: Remove the ghee toast from the pan and serve immediately while it's warm and crispy.

Ghee toast can be enjoyed on its own or served with tea or coffee. It's a versatile dish, and you can experiment with different toppings based on your taste preferences. The use of ghee gives it a rich and distinct flavor.

Jhal Muri is a popular street food snack in India, particularly in West Bengal, Bangladesh, and other parts of Eastern India. It's a flavorful and spicy puffed rice mixture that is often enjoyed as a light and crunchy snack. The name "Jhal Muri" translates to "spicy puffed rice" in English.

Here's a typical preparation of Jhal Muri:

Ingredients:

1. Puffed Rice: The main ingredient, providing the base for the snack.

2. Muri Masala: A spice mix that typically includes roasted cumin powder, red chili powder, chaat masala, black salt, and sometimes amchur (dried mango powder).

3. Vegetables: Chopped vegetables like onions, tomatoes, cucumbers, and green chilies are often added for crunch and freshness.

4. Chanachur/Sev: Fried gram flour noodles or other crunchy snacks are added for additional texture.

5. Mustard Oil: Adds a distinct flavor. Some recipes use a tempered mustard oil to enhance the taste.

6. Coriander and Mint Leaves: Fresh herbs are added for a burst of flavor.

7. Tamarind Pulp or Lemon Juice: Adds a tangy element to the snack.

8. Peanuts: Roasted peanuts are a common addition for extra crunch.

Preparation:

1. In a large mixing bowl, combine the puffed rice, chopped vegetables, chanachur (fried gram flour noodles), and peanuts.

2. Add the muri masala, mustard oil (or tempered mustard oil), and tamarind pulp or lemon juice. Adjust the quantities to taste.

3. Mix everything thoroughly to ensure the spices and flavors are evenly distributed.

4. Garnish with fresh coriander and mint leaves.

Jhal Muri is often served in cones made of paper or in disposable containers, making it a convenient and popular street food snack. The spice level can be adjusted according to personal preferences. It's a delightful combination of textures and flavors, offering a tasty and refreshing experience.

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.

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.