Salted Snacks

Phool makhana, also known as fox nuts or lotus seeds, is a popular snack in India. It is made from the seeds of the lotus flower, which are popped like popcorn and then roasted or fried. Phool makhana is commonly used in Indian cuisine, particularly in dishes like kheer (a type of rice pudding), and is also eaten as a healthy snack.

Phool makhana is a good source of protein, carbohydrates, and fiber, and it is also low in fat. It is rich in antioxidants and is believed to have a number of health benefits, including helping to regulate blood sugar levels and aiding digestion. It is also a good source of calcium, magnesium, and potassium.

Phool makhana is typically eaten roasted or fried and can be seasoned with spices like salt, pepper, and cumin. It is also used in dishes like curry and gravy. If you're looking for a healthy snack that is both nutritious and delicious, phool makhana is definitely worth trying!

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.

Phool makhana, also known as fox nuts or lotus seeds, is a nutritious and popular snack in many Asian countries, especially in India. These seeds come from the lotus flower and are often used in various culinary preparations. Here are some key points about phool makhana:

1. Nutritional Benefits: Phool makhana is rich in protein, fiber, calcium, potassium, and iron. It is a low-calorie snack, making it a healthy option for those looking to manage their weight.

2. Cooking and Consumption: Phool makhana is commonly consumed roasted or fried. Roasting them with a bit of ghee or dry roasting without oil is a popular method. The roasted seeds become crunchy and have a mild, nutty flavor.

3. Snack: Roasted phool makhana is a popular snack, often seasoned with various spices like salt, pepper, and chaat masala. It is a healthier alternative to traditional snacks like chips or popcorn.

4. Curries and Desserts: In Indian cuisine, phool makhana is also used in curries, kheer (a type of rice pudding), and other desserts. It can be added to both sweet and savory dishes, providing a unique texture.

5. Fasting Food: Phool makhana is often consumed during fasting periods, such as Navratri or other religious occasions, as it is considered a fasting-friendly food.

6. Ayurvedic Perspective: In Ayurveda, the traditional system of medicine in India, phool makhana is believed to have several health benefits, including improving strength and stamina.

7. Versatility: Due to its neutral taste, phool makhana can be easily incorporated into various dishes, adapting to both sweet and savory flavors.

Remember that while phool makhana has nutritional benefits, the way it is prepared (especially if it involves frying or excessive oil) can impact its overall healthiness. It's always a good idea to enjoy it in moderation as part of a balanced diet.

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.

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.

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.