Posts Tagged ‘Savoury’

Ribbon Pakoda(Spicy Snack)

This is a snack which goes well with evening tea/coffee. It is very easy to prepare.

Ribbon Pakoda(Spicy Snack)


besan(gramflour)-2 cups,

rice flour-1 cup,

chilli powder-1 tsp,

turmeric powder-1/4 tsp,

til-2 tsps,

hing-1/8 tsp,

salt to taste,

oil-2 tsps,

oil for frying the pakoda.


Mix  all the ingredients, except oil, in a vessel to make a soft dough.

Heat oil in a frying pan.

Using a Sev machine and ribbon mould, press the ribbons directly in the hot oil.

Keep the flame to medium.

Keep on rolling it upside down 2 to 3 times, till the formation of bubbles in the oil subsides.

When done, remove from oil using a perforated laddle.

Place it on tissue paper to remove excess oil.

Can be stored in an airtight container.


Crushed pepper and jeera can be added to the dough,as per choice.

Read Full Post »



This is a snack usually prepared in konkani homes for use with tea/coffee in the evening. It is very simple to prepare. It can be kept in a container and used for 3 to 4 weeks.
chilly powder-2tsps,
turmeric powder-1tsp,
hing powder-1/2tsp,
jeera crushed -1tsp,
til (sesame seeds)-1tsp,
salt to taste and
oil for frying.
Mix all the items together along with 2tsps of oil  and form a  dough  with the addition of little water. Keep it for an hour.
Make small balls out of the dough and roll it flat like a  very thin chappathi and then cut it into trapezoidal shape pieces by cutting the rolled chappathi  with the help of a knife, to form the said shaped pieces.
Make 3 to 4 chappathis at a time, cut them to the said shape for frying all together. 
Deep fry in oil  till crisp and store in a container after it gets cooled.
It has a shelf life of 3 to 4 weeks.

Read Full Post »



 This is a snack which goes very well with evening coffee/tea. This can also be savoured while lazing, reading books, etc
thin poha(Flattened rice)-1/4kg,
chana dal-100gms,
salt to taste,
hing powder-1/4tsp,
chilly powder-1tsp,
turmeric powder-1/2tsp,


curry leaves,

mustard seeds-2tsps,
jeera-2tsps and
oil for frying,
fried papad pieces -1cup
Soak chana dal for 3hrs, remove water completely and deep fry in oil, till crispy.
Add salt to the  besan and knead to form a  thick dough .
Make sev using a sev machine and boondis using a boondi ladle and deep fry both.
Deep fry the  groundnuts.
Roast the poha  in a dry pan or microwave  it for 2 mts. It can even be dried in the sun. The poha should be crispy.
Crackle the mustard seeds in oil in a pan . Add curry leaves, jeera and stir for 2 mts. Switch off the flame and add turmeric powder,chilly powder , hing powder and salt.
Mix together all the fried items along with the fried condiments and the fried papad pieces.
Store in an airtight container. This has a long shelf-life.

Read Full Post »


This is a savoury made with red chillies and salt and extensively used in konkani homes. It is a very crispy snack.It goes well with evening tea/coffee. It is a snack enjoyed any time of the day whenever boredom overtakes. It also goes well while viewing TV and reading books.It is also offered as an accompaniment for tea/coffee for guests. The usage should be curbed because the snack is a fried one. Normally, this is prepared and kept  for many days to have an easy availability for evening tea/coffee or whenever guests arrive. 


 Besan-1/2 kg,
rice flour-1tbsp,
edible soda – a pinch,
 butter-1/4 cup,
salt as required,
chilly powder-1tsp.
turmeric powder-1/2tsp,
omum(ajwain) powder-2tsp,
pepper powder-2tsp and
 oil for deep frying.
Mix all items and make a smooth malleable dough(just to pass through the machine) .  Making use of the
sev making machine and its koro-making die (with a slightly larger circumference than that is used for sev), press the dough directly onto the frying pan/kadai till a reasonble quantity is formed inside the pan/kadai for easy and comfortable frying. After the bottom portion is cooked reasonably well, turn the mass upside down till it is fully cooked to a slightly light  brown colour . Taste the crispness of the first fried lot and adjust frying time to get a crispy texture.

Read Full Post »

%d bloggers like this: