Special Snack Recipe -Easy, Quick and Healthy Snacks Recipe

Bread-Vegetable Kharabath(spicy dish)



Bread slices[salted]-20
Potatoes-100 grams
Green peas-100 grams
Carrots-100 grams
Green chillies-12
Onions-100 grams
Curry leaves-little
Mustard seeds-1 tsp
Bengal gram-2 tsp
Urad dhal-2 tsp
Whipped curds-1/2 cup
Gingelly oil-50 grams
Salt-to taste



Cut the bread slices into 4.pour the curds on top of the cut bread pieces. add a little salt and keep aside. Boil the chopped vegetables and add a little salt and keep aside. Heat oil in a pan.Fry mustard seeds, Bengal gram, urad dhal, chopped onions, green chilies, curry leaves.

Then add the boiled vegetables and green peas and continue frying for a few minutes. then add the cut bread slices which are along with whipped curds. Then fry for few minutes and switch off the gas stove, Mouthwatering breakfast is ready.


Layered Samosa or Karchikai(sweet)



Kartika is a traditional Karnataka snack. it looks similar to a Samosa with its insides being filled with dry coconut and jaggery.

Maida-500 grams
Coconut-1/2
Rawa-200 grams
Sugar-1 kilo
Fried gram-1/4 kilo
Jaggery-1/4 kilo
Dry coconut-2 cups
Dalda-for frying
Kesari colour-little

Mix maida with little dalda to make a dough. and keep aside.

For the filling

Scrape the coconut and mix with ½ cup sugar and grind a little not very smoothly and keep aside. fry Rawa in little dalda and after it has cooled, mix sugar and grind it and keep aside.now 2 fillings are now ready. Later take the mixed dough, once again mix it properly. make small balls and make it like puris.keep the filling and spread it.again on top of it keep the other made like puri and keep the other filling and spread it.again.

Place one more puri on top of it and keep the raw and sugar filling on that and spread it.close with the other puri on top of that. Lastly, keep the fried gram and jaggery mixed filling on top of it and spread it. keep the fifth puri and close it. lightly once pat it like chapathi carefully.

Gently cut it into 2 pieces.dip the corner in the milk and take it out. Boil water with sugar in a heavy bottom vessel to get a thick syrup.to this syrup add the color and cardamom powder.heat oil in the pan for frying and fry one by one the prepared layer samosa till light brown. Dip these fried samosas int the prepared syrup.

Masala Kuzhakattai(Dumplings)



Kuzhakattai is a traditional food from Tamil Nadu. Usually Sweet and prepared during special occasions such as festivals, this recipe is a spicy version of the Kuzhakattai



Bengal gram-1 cup
Toor dhal-1 cup
Onion-2 big
Coriander leaves-little
Curry leaves-little
Ginger-1 big piece
Green chilly-15-20
Cloves-6
Cinnamon-2
Khus-khus -1 tbsp
Salt-to taste
Scraped coconut-1 cup



Soak both of the dhals for at least 1 hour in the water. Grind the green chilies, ginger, salt, cinnamon, cloves,khus-khus without adding water not very smooth.

Mix this ground paste with the chopped onions, green chilies, coconut, and coriander leaves.

Mix this well to get a dough. make small balls and cook this like idlis in the idli plates.

Raw Banana Dahi Vada



Raw Bananas-4
Urad dhal-1 cup
Dahi-1/2 liter
Green chillies-5-10
Ginger-1 big piece
Coriander leaves-little
Red chilly-6
Oil-little
Red chilly powder-1 tsp



Peel the banana and cut it into small slices. boil this with a little salt. Soak the urad dhal.mix the curds with green chilies.

Grind the ginger into a smooth paste. Grind also the boiled banana, urad dhal, red chilies, ginger paste. Then make like vada shapes and deep fry in the oil. Then put the fried vadas in the curds.

Radish Vada



Radish-1/4 kg
Bengal gram-1 cup
Onion-3
Green chillies-10 to 12
Cinnamon and cloves –little
Ginger-1 piece
Dry ginger-for garnishing
Coriander leaves-little
Salt – to taste
Oil-for frying



Clean the Bengal gram and soak in the water for half an hour. Scrape the radish and grind with the soaked Bengal gram without adding water not so smoothly. chop the onions and green chilies. Grind also the cinnamon and cloves with little water. Heat little oil in a pan and fry onions, green chilies, and ground cinnamon and clove paste.

Fry for a few minutes. Then add the Bengal gram and radish ground paste and fry for still more minutes. fry till the water is absorbed. Switch off the gas stove. then add the coriander leaves. When hot only, make into small balls or shape into the shape of vada and keep aside.heat oil for frying. Then deep fry the above-made balls/vada shapes. Fry till it is completely cooked.

Ragi Jamun (sweet)



Ragi flour-1/2 kilo
Milk-1/2 liter
Jaggery-400 grams
Scraped coconut-1 ½ cups
Cardamom powder-1 tsp
Salt-a pinch

Boil the milk thoroughly so it reduces to half the original amount.

For the dough:

Boil the water in the pan and add the scraped coconut, milk cream, ragi flour little by little, cardamom powder and keep on stirring. If it is too difficult to stir sprinkle little water and stir so that it makes a soft dough. At least keep on stirring for 10 minutes.

Pour this on the plate. After cooled, make balls out of it.fork the balls so that the sweet is equally distributed. Boil the water and jaggery in a heavy bottom vessel on a low flame. Add the milk cream along with that. When it starts to boil, put the Jamun balls. stir it very carefully so that no Jamun breaks up easily.

Vegetable Kozhukattai(Dumplings)

Potatoes-4

Carrot-1

Beetroot-1

Turnip-1

Cabbage-1 small

Ginger-1 big piece

Onion-2

Cauliflower-1 small

Green chillies-8

Curry leaves-little

Coriander leaves-little

Salt-to taste

Lemon-1

Saunf,cloves,cinnamon-1 tsp

Bengal gram flour-1 tbsp

Rice flour-1/2 cup

Gingelly oil-1 tumbler

Mustard seeds, urad dhal-2 tsp

Clean, wash, and chop the vegetables and steam cook them.

Add a little salt and keep aside. Heat oil in the pan and fry mustard seeds, Bengal gram, urad dhal, ginger, green chilly, curry leaves, onions, coriander leaves.

For the filling:

To this add the boiled vegetables and Bengal gram flour and little water. Fry for few minutes and when it is boiling, switch off the gas stove. Add the masala powder and stir it. it should be thick. Boil the ½ cup water in a broad vessel then add salt. When it starts boiling, add the ½ cup of rice flour and keep on stirring without leaving the ladle idle.

Then place the white wet cloth on top of the plate and put the dough in the cloth. Later after ¼ an hour, apply the gingelly oil in your hands and take the dough and make it into small balls and flatten it and then keep the filling in the center. Fold it horizontally and close it. Steam cook these in the idli plates.