Sanoli's Kitchen: Non Veg Snacks
Showing posts with label Non Veg Snacks. Show all posts
Showing posts with label Non Veg Snacks. Show all posts

Saturday, August 10, 2013

VANILLA CHOCOLATE CHIPS ROSE CUPCAKES - MY GUEST POST ON MANJU'Z KITCHEN


Hellow friends!!!


A few days back, my friend Manju Modiyani, a wonderful food blogger and author of Manju'z Kitchen had contacted me to do a guest post for her blog. I accepted her request and the first thing which popped into my mind, as this is a very first guest post on her space, so why not I start with a sweet / dessert, which will be very simple, yet yummilicious, favorite to each and everyone from kid's to adult.

The recipe I shared today is a very simple and easy to make, but quite satisfies our taste buds. It is "VANILLA CHOCOLATE CHIPS ROSE CUPCAKES", an exceptional yummy dessert loved by all chocolate lovers. Thank you so much Manju, for giving me such opportunity. Today I really honoured by you dear.

So, friends please do visit my guest post on Manju'z Kitchen and leave your comments "CLICK HERE"

Monday, July 22, 2013

FISH CORN BALLS

Today, I am going to share a very delightful and nutritious kid's friendly snack, where fish and corn are an interesting way to eat. A great starter dish for picnic or party or potluck, sweet corn makes this dish good and healthy. Cheese adds rich, pleasing flavour. So, here is a mouth watery and finger licking recipe of 'Fish Corn Balls' for all fish lovers.


INGREDIENTS:

3 pcs / 200 gm Rohu Fish (cleaned)
1/4 tsp Turmeric Powder
1 Cup Sweet Corn (boiled for10 minutes and strained)
1/2 Cup Grated Cheese (I used 'Amul Cheese Cubes')
1 tbsp Corn Starch
2 tbsps All Purpose Flour (maida)
1 tsp Minced Ginger
1/4 tsp Black Pepper Powder
A Pinch of Soda Carb (sodium bi carbonate)
2 Finely Chopped Green Chillies (according to taste)
2 tbsps Finely Chopped Coriander Leaves / Cilantro
1/3 tsp Kashmiri Red Chilli Powder (optional)
1 tsp Bhaja Masala (dry roast 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry red chilli. Pound coarsely to get bhaja masala)
2 tsps Fresh Lemon Juice
Salt to taste
2 tbsps Oil + Oil for Deep Frying

METHOD:
Wash fish pieces nicely. Marinate it with turmeric powder and little salt. Heat 2 tbsps oil in a pan, fry the both sides of the pieces lightly. Keep aside.

Crush boiled corn. Remove skin and bones from fish. 


Take a large bowl, combine fish flesh, crushed corn, grated cheese, corn starch, APF/maida, minced ginger, black pepper powder, soda carb, green chillies, coriander leaves, Kashmiri red chilli powder, bhaja masala, lemon juice and salt. 

Mash everything and mix well.

Take a small portion from the fish-corn mixture and make a small lemon sized ball. Set it aside. Follow the same process to make rest of the balls.


In a wok, heat enough oil to deep frying. Add balls carefully in it. Don't ad more than 5-6 balls at a time. Fry till both sidesof the balls turn into golden brown. Remove from oil and place balls on a papper towel to absorb excess oil from it.

Garnish with green salad or chutney and serve immediately.

SERVES: 4
Sending to: Guru’s Cooking Giveaway Kids Special ’13

Sunday, July 7, 2013

MIXED HAKKA NOODLES

This is actually my favorite chinese noodle dish, a perfect recipe for a lazy day in kitchen. Definitely very simple recipe, packed with vegetables, eggs, chicken and shrimp - one pot meal. You can stir fry it with different ingredients as per your taste. I put which are available with me. You may add shredded carrot and bell peppers that also goes very well. Soya sauce and ajinomoto both are salty, so add little salt and which works nicely. A healthy and luscious fast food, can be made anytime at home.
INGREDIENTS:
4 OZ Egg Noodles
3 tbsps Sesame Oil
1/2 medium sized Onion (thinly sliced)
1 pod of Garlic (minced)
1/2 cup thinly shredded Cabbage
1 Scrambled Egg
8 small sized cooked Shrimp
3/4 cup shredded cooked Chicken
2 tbsps Light Soya Sauce
1 tbsp Oyster Sauce
1/3 tsp Garlic Pepper
1/3 tsp coarsely pounded Black Pepper powder
3-4 sprigs of green onion (finely chopped)
A pinch of Ajinomoto
Salt to taste
METHOD:
Heat water in a sauce pan. Bring water to boil. Add egg noodles in it. Cook till noodles are tender. Drain and rinse noodle on cold water. Lay down on a flat tray. Sprinkle 1 tbsp sesame oil on it and toss noodles nicely, this is for prevention of stickiness of noodles. Keep aside.

Heat remaining oil in a pan. Add chicken and shrimp in it. Fry for 2 minutes, remove from pan and set aside.
Add minced garlic in the same oil, followed by onions. When onion get translucent, add cabbage, fry for 3 minutes on medium high heat. Now add scrambled egg, shrimps, chicken, ajinomoto, garlic pepper, black pepper in it. Fry for another 2 minutes.

Now add egg noodles, soya sauce, oyster sauce and little salt in it. Toss everything on high flame for 2-3 minutes. Fold nicely. Remove from heat.
Serve hot. Garnish with chopped green onions on the top.

Linking to: Guru’s Cooking Giveaway Kids Special ’13

Tuesday, February 26, 2013

MY 200th POST & SAVOURY PANCAKE - A REGULAR BREAKFAST

200th post??? Yes, dear friends, today I have reached my 200th post in just 10 months, quite a big achievement. When I started writing entries to my blog, I wasn't sure whether people even be reading my post or not, or how it would inspire me to explore new and exciting recipes. Thanks a lot friends for being  part of this little Sanoli's Kitchen space. I have learned and am still learning food photography and recipe writing. Everyday is a new learning experience and my blog helps me to take challenge myself in the kitchen. Thanks to all my blogger friends, viewers and readers. Actually, it really means a lot to me...


Today, I am going to post a yummilicious and favourite breakfast recipe, Savoury Pancake, very easy to make and not only loved by my family, but extremely loved by all generations. We often think of the common pancake as smothered in syrup. Many enjoy it with fruits, confectioner's sugar, or even with chocolate. But why not savory? I am not that much fond of sweets, Thus I developed a simple and hearty satisfying healthier breakfast with loaded with vegetables, you can even eat it plain or simply with ketchup or pickle......its truelly delicious!!!  

INGREDIENTS:
2 Cups All Purpose Flour / Self Raising Flour (maida)
2 Eggs
1 Cubed Cheese, grated (optional)
1/2 Cup Finely Chopped Onion
3 Green Chillies (finely chopped)
2 tbsps Finely Chopped Tomato
1/2 tsp Minced Ginger
2 tbsps Finely Chopped Cilantro (coriander leaves)
1/2 tsp Black Pepper powder
1 Cup Milk
Salt to taste
4 tbsps oil for frying

METHOD:

In a bowl, combine all purpose flour, eggs, salt, black pepper powder and milk. 

Keep mixing until the flour dissolves and the batter becomes a thick, yet a bit runny. Add little water (if needed) to make a desired consistency.

Now add onion, tomato, ginger, grated cheese and Cilantro in with the batter. Keep mixing for a minute or two and set aside.

Heat a tawa or a non-stick griddle. Drizzle 3-4 drops of oil in it. Add 1/4 cup batter in it.  

Let it set for 1-2 minutes or until bubbles appear on its surface. Flip the other side when it turns into golden brown.

Let otherside cook for another 2 minutes. Remove from griddle. Follow the same process for the remaining pancakes.

Serve hot. If desire, drizzle maple syrup or butter on each pancake. But I prefer this pancake in Indian style, with simply ketchup or pickles......it's truelly yummy breakfast!!!

Sending to: Jagruti's Pancake Day celebration
 

Wednesday, December 5, 2012

FISH CAKE


These Fish Cakes bring back memories of a big gathering at my home, a great non-vegetarian appetizer. With the addition of Indian spices, these fish cakes were really something special. A chilled winter evening can be easilly relished with these delicious luscious fish cakes and a mug of pipping hot coffee. Enjoy!

INGREDIENTS:
15 OZ can of Tuna Fish (may use Salmon / Macherel / Cod / Bhetki too)
1 tbsp Butter
1/4 tsp Black Pepper powder
2 Cloves Garlic (crushed)
2 Medium sized Potatoes (Parboiled)
2 tbsps Chickpea Flour (Besan)
1 Medium Sized Onion (finely chopped)
1" Ginger (minced)
2 tbsps finely chopped Cilantro / Parshley Leaves
1/2 tsp Chaat Masala
1 tbsp Lime Juice (fresh)
1/2 tsp Roasted Cumin seeds powder
1/2 tsp Garam Masala
1-2 Green Chillies (chopped)
1/2 tsp Red Chilli powder
1/2 Cup Bread Crumb
Salt to taste
Canola Oil for frying
METHOD:
Heat butter in a pan. Add cushed garlic in it. Saute for 30 seconds, add drained tuna fish now.
Sprinkle black pepper powder and little salt in it. Fry for 3-4 minutes on medium heat. Set it aside.
Mash parboiled potatoes in a large bowl.
Combine fish, chickpea flour, onion, ginger, green chillies, cilantro, chaat masala, lime juice, roasted cumin seeds powder, garam masala, green chillies, red chilli powder and salt with the mashed potatoes now.
Using by hand, mix up nicely so that there should not be any lump.
Take a ball (small amount) from the dough, give it a flat oval shape by using two palms. Roll on bread crumb. Keep aside. Follow the same process to make all fish cakes.
Heat canola oil in a deep fry pan. Fry 3-4 fish cakes at a time. Fry till it turns golden brown. Remove from oil by a slotted spoon and drain on a kitchen paper towel to absorb the excess oil. Fry all cakes following the same process.
Serve hot with chilli garlic sauce.
Enjoy Winter's evening with this delectable evening snack or appetizer!

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

Monday, October 29, 2012

CHICKEN SHASHLIK

A very delicious fingerlicking simple chicken tikka is chicken shashlik, a great appetizer, very healthy and attactive dish with different colourful vegetables. It is actually Pakistani kabab dish, very mouthwatering, easy but truelly delightful, loved by all.

Today my space achieved 100 blogger friends. Let us celebrate this memorable moment with luscious Chicken Shashlik - A Simple but Yummy Kabab recipe. Just try and enjoy it.

INGREDIENTS:
1lb Boneless Skinless Chicken Thigh, cut into 1" cubes
1 large Onion (diced)
1 Green Bell Pepper (seedless & diced)
2 medium Tomatoes (seedless and diced)
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tbsp Fresh Lemon Juice
1/3 tsp Black Pepper powder
1/3 tsp Garlic Pepper powder
1&1/2 tbsps Olive Oil
Salt to taste
1/2 tsp Chaat masala
2 tbsps Hot and Sweet Tomato Sauce
1 tsp Butter
7 Wooden skewers

METHOD:
Soak wooden skewers in water for atleast 2 hours, so that it will not burn at the time of baking/grilling.

Wash chicken nicely and make it pat dry. Marinate chicken pieces with ginger paste, garlic paste, black pepper powder, garlic pepper powder, lemon juice, olive oil and salt. Cover and refrigerate atleast for 2 hours or overnight will be preferable.

Add tomato, bell pepper and onion with the marination. Mix nicely. Combine tomato sauce and butter in a small bowl.

Thread the chicken into the skewers, alternating the chicken with cubes of vegetables as you wish (alternating, onion-chicken-bell pepper-tomato-onion chicken-bell pepper-tomato like that). Arrange the skewers on the baking tray. 

Brush with tomato sauce and butter on it.

Preheat the oven to 450 F. Bake for 20 minutes. To achieve the sizzling effect, now put the oven to broil mode for 5 minutes. Switch off the oven. Take out the baking tray from the oven after 5 minutes.

Place the chicken skewers onto the plate, squeeze little lime juice and sprinkle chaat masala on the top. Serve immediately.

TIPS: If you don't have any oven, you may pour little oil in the griddle and shallow fry
          it with the skewers. 
Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes