Search Chitra's Food Book

Showing posts with label SNACK RECIPES. Show all posts
Showing posts with label SNACK RECIPES. Show all posts

December 19, 2017

Avarekalu Mixture Recipe – Hyacinth/Field Beans Snacks - Avarekalu Recipes

Avarekalu mixture
Avarekalu season is started in Bangalore. Every year I never forget to try some interesting avarekalu recipes during this season. My School moms friends are the biggest inspiration & source for my Karnataka recipes. This year they suggested me to try Avarekalu uppittu & avarekalu mixture recipe. Avarekalu mixture is an yummy South Indian mixture recipe prepared with the combination of deep fried avarekalu(Hyacinth beans / Flat beans/ Indian lilva beans in English, Mochakottai in Tamil, Surti papdi in Hindi), poha, peanuts, nuts and raisins. One can find it easily in most of the snacks and savory shops in Bangalore at this time. In many places, people make this mixture only with avarekalu. But I like to add all the other ingredients to yield more quantity and taste. Hitikida avarekalu (Skinless beans) works well for this mixture recipe. It was so good and crunchy to taste. I am sure kids and adults would love to munch it during tea time. It would be ideal for their snacks box as well. Even though its high in calories, its a very tasty indulgence. You can also make this mixture with dry avarekalu/ dried beans by soaking overnight in water. Do try this yummy mixture recipe in this avarekalu season. You will love it. Ok, lets see how to make Avarekalu mixture recipe with step by step pictures.
Check out my other Avarekalu Recipes below
  1. Avarekalu Saaru
  2. Avarekalu pulao
  3. Avarekalu sagu for poori, roti 
  4. Avarekalu huli
Avarekalu mixture

Avarekalu mixture recipe

Avarekalu mixture recipe How to make South Indian style mixture recipe with avarekalu / Mochai / Hyacinth beans
Cuisine: South Indian
Category: Snacks
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Hitikida Avarekalu / Skin less Field beans / Hyacinth beans / Pachai mochai kottai - 1 cup
  • Thick poha - 1/2 cup ( Use 1/4 cup for less poha)
  • Peanuts – 2.5 tbsp
  • Fried gram dal - 1 tbsp
  • Cashew nuts - 5 nos (Break into two)
  • Dry grapes/ Raisins - Few (Optional)
  • Red chilli powder - 1 tsp
  • Curry leaves – few
  • Cooking oil – to deep fry
  • Salt - as needed
  • Sugar – 1/4 tsp (optional)
  • Dry coconut pieces – Few (Optional, I din’t use it)
  • Hing / asafetida – A big pinch
  1. Wash and soak avarekalu in water overnight or for 6 hours.
  2. Peel the skin and keep it ready.
  3. Spread them in a cloth. Pat it dry.
  4. Heat oil and deep fry avarekalu in batches. Cook till bubbles cease.
  5. Remove them in a paper towel. Deep fry poha, peanuts, cashews, dry grapes and fried gram dal one by one and add to fried avarekalu.
  6. Add salt, red chilli powder and hing. Mix well.

  • Wash and soak avarekalu in water overnight or for 4 to 6 hours. Peel the skin by pressing the avarekalu between your thumb finger and pointer finger. Skin comes off easily. Collect them in a bowl. You can also split them into two halves if you like. Refer the picture below.
    Avarekalu mixture
  • Spread the peeled avarekalu in a cotton cloth and pat it dry to remove its moisture completely. Make sure its dry. Do not rest the avarekalu in the cloth for long time. It will become hard to eat after frying. So its enough if you just pat it dry nicely.
  • Heat oil in a kadai to deep fry. Fry avarekalu in 3 batches. When you put the avarekalu in oil, it settles down in the bottom of oil with lots of bubbles. Once its cooked and becomes crispy, it will float on the top of oil without bubbles. You can remove them at this stage. Cook in medium high flame and keep tossing gently till its crispy else the entire mixture will become soggy the next day. So please be patient while frying avarekalu. Each batch takes nearly 5 minutes but its color won’t change.
    Avarekalu mixture
  • Drain the oil and Remove the avarekalu in a tissue paper. Now deep fry poha till crispy and add to fried avarekalu. Then deep fry peanuts, cashews till golden and remove them.
    Avarekalu mixture
    Avarekalu mixture
  • Collect them in the avarekalu bowl.Deep fry dry grapes till puffy. Remove and add to the mixture. Lastly fry the fried gram dal just for a minute and remove it. Fry curry leaves and add it.
    Avarekalu mixture
  • Avarekalu mixture
  • Mix all the fried items in a wide bowl. Add salt, red chilli powder, sugar and a pinch of hing. Toss it to coat well. Serve with hot coffee/tea. Enjoy !
    Avarekalu mixture
    Avarekalu mixture
  • Store in an air tight box after it comes to room temperature. Enjoy up to a week!


  • For variations, you can roast Kellogg's corn flakes in 2tsp oil and add to the mixture instead of poha.
  • Frying the avarekalu properly is the key to make perfect crispy mixture.
  • If you rest the avarekalu in the cloth for long time, it loses all the moisture and becomes very dry. So it will taste hard once you deep fry. So it is enough if you just pat it dry.
  • Adjust the quantity of chilli powder as per taste.
  • For variations, you can also add 2 pinches of chat masala powder and black salt.
Try this easy, yummy, crispy Avarekalu Mixture and enjoy with tea/coffee !
Avarekalu mixture recipe
Continue Reading...

November 18, 2017

Mushroom 65 Recipe – How To Make Crispy Mushroom 65

Mushroom 65
Mushroom 65 is one of the easy Indian snacks recipes using mushroom. We have tasted this several times in restaurants/hotels. Many vegetarians avoid mushroom as it gives the smell of taste of eating non-veg food. But I include in my cooking once in a while as it has amazing health benefits. Its low in calories, gluten free, high in anti oxidants, high in potassium to control blood pressure, helps in weight management, boost immunity and much more. But we should be careful while buying mushroom. Always choose fresh ones to avoid ailments like stomach upset, food poisoning etc. Yesterday I bought a pack of fresh, edible button mushrooms from Metro Cash n Carry. Usually I make biryani with Mushrooms. This time I tried crispy mushroom 65 following my fail proof Gobi 65 recipe. It came out very crispy and tasty. Sendhil & myself liked it a lot. I am planning to try some kurma or kuzhambu with the leftover pieces. I also made Paneer 65 with the remaining batter for Raksha. If you follow this recipe, you can make crispy paneer 65, baby corn 65 and gobi 65. Its an all rounder recipeHappy . If you want to keep it crispy for long time, you need to deep fry it twice just like the hotels and street side shops. Yes, To make restaurant style crispy mushroom 65, we need to deep fry it twice without worrying about calories. This is the only secret, nothing else I feel. I have shared this point in my Gobi manchurian post too. After all we are going to make it once in a while at homeWinking. But don’t feel bad, this recipe itself gives you crispy mushroom 65 even if you don’t deep fry it twice. Ok, lets see how to make mushroom 65 with crispy exterior and soft exterior with step by step pictures.

Check out this post on how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.
How to make mushroom 65

Mushroom 65 Recipe - How To Make Crispy Mushroom 65

Mushroom 65 Recipe - How To Make Crispy Mushroom 65

How to make crispy Mushroom 65 at home with easily available ingredients

Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


1 cup - 250ml
  • Mushroom – 10 nos
  • All purpose flour / Maida – 1/2 cup
  • Corn flour – 1/2 cup
  • Red chilli powder or green chilli paste – 2 tsp
  • Ginger – garlic paste – 1.5 tsp
  • Garam masala powder – 1 tsp
  • Crushed fennel seeds or fennel seeds powder – 1/2 tsp (optional)
  • Lime juice – Few drops
  • Salt & water – As needed
  • Cooking oil – To deep fry


  1. Wash the mushroom, discard its stem. Chop into cubes.
  2. In a bowl, mix all the ingredients given for the batter except cooking oil.
  3. Mix it to thick bajji batter consistency. Add mushroom cubes and marinate for 30 minutes.
  4. Heat oil. Deep fry the marinated mushroom pieces. Cook till bubbles cease.
  5. Drain in a tissue paper and serve hot with tomato sauce. Enjoy !


  • Wash the mushroom twice and discard the stem. Wipe it dry and chop into cubes.
    Mushroom 65
  • In a wide bowl, mix maida, corn flour, red chilli powder, garam masala powder, ginger garlic paste, fennel seeds powder, lemon juice, salt and required water. Mix well without lumps.
    Mushroom 65
  • Make into thick bajji batter consistency. Thin batter makes tails while frying. So batter should be thick and coat mushrooms well. Add the chopped mushroom. Mix well and let it marinate for 30 minutes. You can also refrigerate the batter if you keep it for long time. You can also prepare this batter well in advance, refrigerate and deep fry when needed.
    Mushroom 65
  • Heat oil in a kadai and when it gets heated , put a drop of batter and check the oil temperature.If it comes to top immediately, heat of the oil is right. Now take the batter, put the mushroom pieces one by one in the hot oil using a spoon. Do not use your hands for dropping mushroom in the oil because the coating may go off. So its better to use a spoon.
  • Deep fry in medium flame by tossing it regularly. Flip and cook both sides till golden brown in color. Bubbles should also cease well. No problem if there are one or two bubbles.
    Mushroom 65
  • Remove using a slotted ladle and drain in a tissue paper. Deep fry few curry leaves for garnishing. Add to fried mushroom. Serve hot for best taste. Kids love to have with tomato sauce.
    Mushroom 65
    Enjoy !


  • Remember batter should be thick and coat able. If its thin, tails may form in oil while dropping mushroom.
  • You can skip marination if you are in a hurry.  
  • This mushroom 65 stays crispy for 15 to 30 minutes. To make it super crispy that holds for long time, you should deep fry it twice. 
  • No need to use curd in this recipe.
  • If you don’t have corn flour, you can use rice flour.
  • You can also add crushed kasoori methi in the batter for more flavor.
Try this easy, yummy , crispy mushroom 65 recipe at home and enjoy !
Mushroom 65 recipe

Continue Reading...

October 17, 2017

Cornflakes Mixture Without Oil – Kellogg's Corn Flakes Mixture / Chivda

Cornflakes mixture using Kellogg’s corn flakes. It is made without deep frying in oil. Recently my daughter Raksha tasted this cornflakes chivda in her friend’s house. She told me to try it for Diwali. I asked her friend’s mom for the recipe and tried it today. Its a very easy, quick and healthy snack as it has very less oil. Kids & adults would love this for sure.Its quiet additive !
Kellogg's cornflakes mixture
Many of us buy corn flakes cereals (Kelloggs or Kwality brand) for breakfast. If you have it in hand, you can make this corn flakes mixture in the next 10 minutes. You can pack this for your kids snack box or for their teatime after coming back from school. It can be stored for 2 to 3 days without losing its crispness. Friends, diwali is incomplete without mixture recipe. If you have not done any mixture recipe, you can try it now. Try this easy, low calorie Kellog’s corn flakes mixture at home and surprise your family.Check out the video recipe below.

Cornflakes mixture recipe without oil

Cornflakes mixture

Cornflakes mixture Low calorie cornflakes mixture recipe using Kellogg's Cornflakes with less oil!
Cuisine: Indian
Category: Snacks
Serves: 4.5 cups
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


  • Kellogg's corn flakes - 2 cups (Original, plain flavor)
  • Roasted peanuts – 2 tbsp
  • Curry leaves - few
  • Cashew nuts - 2 tbsp (broken, optional)

To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1 /2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli powder - 1 tsp ( add 1.5 tsp for more spiciness)
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Chat masala – 1/4 tsp(optional)
  • Sugar – 1/4 tsp
  • Dry grapes/Raisins – 1 tbsp (optional, add if your kids like it)

  • In a kadai, heat oil and splutter mustard seeds, urad dal and cumin seeds. Add roasted peanuts, curry leaves and mix well.
corn flakes mixture step1
  • Lower the flame completely and add turmeric powder, red chilli powder, salt and sugar. Mix well.
Corn flakes mixture
  • Lastly add the cornflakes and mix well in low flame till its coated with chilli ppowder. Check for taste and add 1/2 tsp more chilli powder at this stage, mix well and switch off the flame.
corn flakes mixture step2
  • Store in a box after the mixture cools down. Stays crispy and good for 2-3 days when stored in an air tight box.

    • Do not use raw corn flakes for this recipe. You should deep fry it or microwave before making mixture.
    • I used Kellogg’s brand corn flakes cereals,original flavor. 
    • Adjust the quantity of chilli powder as per taste. But keep the flame low while adding chilli powder else it will burn.
    • For variations, you can add raisins and cashews. Saute raisins till it bulges. I din’t use as my daughter doesn’t like it.
    • You can also add little chaat masala for more flavor.
    Try this easy, yummy, low calorie corn flakes mixture for this Diwali & kids lunch box. !
    Kellogg's corn flakes mixture
    Continue Reading...

    October 9, 2017

    15 Murukku Recipes – Murukku Varieties - South Indian Murukku Recipe

    Diwali is fast approaching. Murukku recipes is a must & should snack for South Indians during diwali. So I have made a collection of 15 Indian murukku varieties for easy reference. Murukku / Chakli  is a crunchy, deep fried Indian snack made with rice flour and urad dal flour. Most of the Tamil people used to grind murukku maavu during Diwali to make thenkuzhal and mullu murukku as these two are the most common types. In this list, I have shared different types of murukku recipes that includes our traditional thenkuzhal murukku, mullu mururkku @ magizhampoo with coconut milk, Instant chakli / Instant murukku recipe with besan flour (Karnataka style), Some flavored murkku recipes like Butter murukku, Garlic murukku, Potato murukku, Lemon murukku , Ragi chakli , Karnataka style kodubale etc. Tirunelveli Manoharam and Achu murrukku / Kerala achappam known as rose cookies that is commonly made during Christmas are some of the sweet murukku varieties. Apart from them, I have shared an interesting sweet murukku podi recipe especially for kids and toothless elders which my mom used to make with leftover mullu murukku or thenkuzhal when I was young.
    I am yet to try some more murukku recipes like pottukadalai murukku, wheat flour murukku and thengai paal murukku. I will try to share some of them before Diwali and include them in this list.
    Lets see the list of 15 different types of South Indian murukku recipes. Please click on the pictures to see the respective recipes. All these recipes are with step by step pictures and some recipes have video as well. Do try any of these murukku varieties based on your liking and share your feedback with me.

    Corn flour murukku

    Curd Kodubale

    Continue Reading...

    August 9, 2017

    Maida Seedai Recipe – Sweet Seedai - Seedai Varieties - Gokulashtami Recipes

    I wanted to post no burst Maida seedai recipe during last year Gokulashtami but I couldn’t. So this year I thought of starting my Gokulashtami recipes with some interesting seedai varieties. For Krishna Jayanthi, we make seedai recipes using rice flour. I came to know about this maida sweet seedai ( Inippu seedai) and maida kara seedai recipes when my fellow bloggers posted it. When I read this seedai is a no burst, fool proof recipe that is ideal for beginners, I was very happy and confident to try it.

    Maida sweet seedai recipe
    I thought maida has to be steam cooked to make this cheedai. But when I saw this easy, instant sweet seedai recipe in Sharmis passions, I tried it immediately. But I used less milk. Even though its my first try, it came out really well. It had cracks but still I was happy with the results as it tasted great. My MIL usually says sweet seedai have mild cracks. The taste of this sweet maida seedai reminded me tea kadai vettu cake and sweet maida biscuit. This seedai tastes crispy outside and soft inside. You can store this seedai for a week and enjoy. If you trying for the first time, do follow the same quantity mentioned in this post. Once you get them perfect, you can make in bulk quantity. Friends, do try this interesting seedai variety for Gokulashtami and enjoy. Lets see how to make Maida sweet seedai with step by step photo and video !

    If you are looking for vella seedai and uppu seedai using store bought idiyappam flour, please check THIS LINK.

    Maida seedai recipe

    Maida sweet seedai recipe

    Maida sweet seedai recipe

    How to make easy, no burst maida sweet seedai recipe

    40-50 nos

    Ingredients (1 cup - 250ml)

    • Maida / All purpose flour - 1/2 cup
    • Melted Ghee - 1 tsp
    • Powdered sugar - 1/4 cup
    • Boiled milk – 2 to 2.5 tbsp (at room temperature)
    • Cooking soda - 1/8 tsp ( a big pinch)
    • Cooking oil - to deep fry
    • Sesame seeds - 1/2 tsp (Black or White)
    • Cardamom powder - 1/2 tsp
    • Ghee or oil - to grease hands

    How to make maida sweet seedai

    1. Take 1 tsp melted ghee in a bowl.
    2. Add cooking soda, powdered sugar, maida, sesame seeds and cardamom powder.
    3. Mix well till crumbly.
    4. Add milk gradually and make a slightly sticky dough.
    5. Grease your fingers with ghee or oil and make small balls.
    6. Spread them in a dry cloth and rest for 10 minutes.
    7. Deep fry till golden in low to medium flame. Remove and store after it cools down.

    Maida sweet seedai recipe - Step by step photo

    • Powder 1/4 cup sugar along with 2 cardamom. Remove in a bowl and measure 1/4 cup from it.
      Maida sweet seedai recipe
    • In a wide bowl, take 1 tsp melted ghee. Add cooking soda, powdered sugar, all purpose flour, sesame seeds.
      Maida sweet seedai recipe
    • Mix well till crumbly to spread the ghee in flour. Add milk little by little and make a slightly sticky dough. Take care you add the milk slowly else dough will become very sticky. Don't worry if its too sticky, add 1 tsp more maida and try to bring the dough slightly sticky. No need to rest the dough. Roll the balls immediately.
      Maida sweet seedai recipe
    • Grease your fingers with ghee or oil and roll the seedai. Make small sized, smooth balls without cracks using three fingers.Do not roll tight. Spread them in a dry cloth. Let it rest for 10 minutes.
      Maida sweet seedai recipe
    • Heat oil in a kadai. Drop a pinch of dough. If it comes to the top immediately, oil temperature is right. Lower the flame completely. Take the balls and make a perfect round if its flat.
      Maida sweet seedai recipe
    • Drop 10 to 15 seedai per batch by standing a feet away( Just for precaution) But don't scare, this seedai never burst. Do not disturb the seedai in oil till it starts to float on top. Then toss the seedai with a ladle and cook till golden in color uniformly. Keep tossing whenever needed. Flame should be low to medium for uniform cooking else seedai will become dark brown quickly.
    • Remove when the bubbles reduces. Do not wait for the bubbles to stop completely. This seedai becomes slightly bigger in size after frying. It tastes soft when hot. It becomes crunchy when it cool down. Store it after they cool down. Enjoy. It stays good for weeks together.
      Maida sweet seedai recipe


    • Do not add more cooking soda. Seedai may disperse in oil.
    • Do not make the dough too sticky and loose. Seedai will dissolve in oil.
    • If the dough is too sticky, you can add 1 to 2 tsp more flour to achieve the right texture.
    • After rolling, if the balls flatten, it shows moisture is more in the dough. In that case, roll it again and then drop in oil.
    Try this easy maida sweet seedai for a change and enjoy with family !

    Easy maida sweet seedai recipe - No burst seedai
    Continue Reading...