Delicio Recipe List

Kara Sev was chosen by Srivalli as the Indian Cooking Challenge recipe for June. It's one of my favourite snack. There was a bhujiya shop near my school, where they used to sell varieties of bhujiya, ganthiya, chanachur, etc. While waiting for the bus, I used to watch the karigaar preparing these sev. It was intriguing, as the person used a deft hand in pressing down the thick besan mixture on a big ladle with holes directly over oil, frying the sev in hot oil and immediately taking them out. Thanks to Srivalli, finally I had the chance of preparing these savoury and crunchy sev. If the ladle (with holes) is not available, one can use the murukku press. Kara sev is quite easy and require very less time to prepare. I chose the first recipe as stated by Srivalli. Ingredients: Gram flour (Besan): 2 1/2 cup Rice Flour (Chalguri): 1 cup Chilli powder: 1/2 tsp Coarsely ground black pepper: 1 tsp Crushed garlic (optional): 2 pods Ghee: 2 1/2 tsp Cooking Soda: a small pinch Salt to taste ...

Peyaji is an all time favourite snack. Peyaji / Onion fritters are usually served as an evening snack, perfect accompaniment with tea / coffee in a rainy afternoon, generally served with ?muri? (puffed rice) and kancha lonka (green chilli). This post was long due, here is the recipe for Peyaji. Enjoy these crispy fritters as the weather is just perfect. Ingredients Onion (Peyaj): 2 Besan (Bengal gram flour): 1 cup Plain Flour (Maida): 1 cup Green Chillies, chopped: 2 Red chilli powder: a pinch Baking Soda: a pinch Salt to taste Oil for deep frying Method: Peel, halve and finely slice the onions and chop green chillies. Take a mixing bowl, take the sliced onions, chopped chillies & salt and mix thoroughly. Add a pinch of baking soda, red chilli powder, maida & besan and mix well. Add a little water and mix thoroughly so that the onions are coated with the besan and stick to each other (add more water if required but avoid excess water). Heat oil in a deep bottomed kadhai; add fe...

Capsicum rings, a light and crunchy dish, perfect for a hot cup of tea / coffee. The mint leaves provide unique flavour to the dish. Ingredients: Capsicums, firm: 3 medium sized Paneer (cottage cheese), grated / crumbled: 1 cup Raw Potatoes (boiled, peeled and mashed): 1/2 cup Mint (pudina), finely chopped: 4 tbsp Green chillies, finely chopped: 1-2 Cornflour: 1-1/2 tbsp (as required) Salt to taste Cornflour (for coating capsicum rings) Oil (for deep frying) Method: Wash the capsicums, cut the stems and deseed them. Cut the capsicums into medium sized thick rings and keep aside. Combine all the other ingredients in a bowl and mix well. Hold one capsicum ring in between the palms, carefully stuff the mixture and press tightly. Coat the capsicum ring with cornflour form all sides and deep fry in hot oil till they are golden brown. Repeat with the remaining capsicum pieces. Serve hot sprinkled with the chaat masala.

Chire Bhaja (Fried Presse Rice / Avalakki) is a light snack, perfect for a rainy evening accompanied with a steaming cup of tea / coffee. Chire (pressed rice) can be either dry roasted (to give a crispy taste) or fried in white oil to give a crunchier taste. One thing to remember while frying, that you have to get the correct temperature, or else if the oil is too hot, the chire will get burnt (turn deep brown in colour) or it will be sort of soggy with oil (if the oil is not heated properly). As the chire / pressed rice tends to soak oil, always fry each batch with little oil. The fried chire can be served as it is or you can add ingredients as per your choice to make a perfect crunchy and savoury dish like fried peanuts & papads, mixed with sliced onions, chopped green chillies. Ingredients: Chire (pressed rice): 100 gms Peanuts: 2 tbsp Plain / Masala Papad: 2-3 Onions, sliced: 2 Green chillies, chopped / whole: 2 (as per taste) White oil: 3-4 tbsp (as required) Mustard oil: 2-3 ...

Jhal moori / masala muri (or known as Bengali bhel) is a tea time must have dish for all Bengalis. It?s a spicy combination of muri / moori (puffed rice) mixed with sorser tel (mustard oil, for that authentic pungent taste) with sliced onions, boiled potato slices, chanachur (bhujiya) and of course green chillies (from where it gets the name ?jhal? / hot) with varieties of other ingredients as per your taste & availability like thin coconut slices, tomatoes, cucumbers, fried papad?the list is endless and each one unique from one another. Sending this to the Sunday Snacks - Chaats/Indian Street Food event hosted by Pallavi. Ingredients: 200 gms puffed rice (moori / muri) 2 onions, finely sliced 2 boiled potato, chopped 1 tomato, chopped 1 cucumber, chopped 2 cups chanachur (bhujiya / ganthia) 4 fried papad, crushed 1? ginger, finely chopped 2 green chilies, minced 1 tbsp mustard oil salt to taste a pinch of rock salt coconut slices 1 bunch coriander leaves, chopped lemon juice (opt...