Subadras Kitchen

Oven roasted chickpeas is a healthy gluten free crunchy snack, can be relished any time of the day. These roasted chickpeas can be used to pack as a snack for kids or can be given as after-school snack. Chickpeas are a rich in proteins, carbohydrates and fiber. Roasting in oven requires less oil, so its definitely a healthy snack. I always prefer to make a batch and store it, whenever it gets over at home. I have used spice powders and oregano to get that extra flavor. You can mix and match with any spices as per your choice. These oven roasted chickpeas stay crunchy for more than ten days, if stored in an air tight container.   Recipe Cuisine: Indian | Recipe Category: Snack | Soaking time: 8 hours  Resting time : 3 hours | Prep Time: 5 mins | Cook time: 60 mins | Makes – 2 and half cups Chickpeas – 1 and half cups Oil – 2 tbsp Salt – as per taste Turmeric powder – 1 tsp Red chilly powder – 2 tsp Garam masala – 1 tsp Oregano – 2 tsp Procedure to prepare Oven roasted...

Ribbon Pakoda , also called as Ola pakoda is a south indian snack made with rice flour and gram flour as the base. They resemble the shape of ribbons and hence the name. As a lover of garlic, I add garlic with red chillies and some fried gram ground to a fine paste. A few teaspoons of butter and some sesame seeds for that extra crunchiness makes them more addictive. It has been a while since I posted something here.. I was a little too busy preparing for the “International Food Fair” here that got over last weekend. We had a great time preparing our south Indian specialties like idly, vada, sambar vada,  chicken biryani ,  poori masala , ladoo, jangiri, murukku , ribbon pakoda and some more. My friend Kavitha and myself together set up a south Indian food stall this time. We enjoyed the whole process from planning to preparing food pictures and printing them and finally the FOOD and SELLING them out. We had some friends who came home to buy murukku and ribbon pakoda even after...

Gobi – 65 | Cauliflower fry Gobi 65 is one starter which I can keep munching on and on and on. All kids love this vegetable, and in this form it is definitely loved by everyone. I have never seen someone saying no to this dish. I have used beetroot juice in this recipe to get a natural red color, and to avoid using artificial food color and it did its job. Gobi 65 had a bright red color and the beetroot flavor was not seen at all. Do give it a try and let me know how you liked it. I use grated lemon peel for tanginess. There is a lot of health benefits in the peel of lemon. But unfortunately most of us extract only the juice of it and consume. The peel of citrus fruits contain a lot of Vitamin C, antioxidants and its also anti- cancer. More info  here.  Its easier to grate the skin of frozen lemons, so I have freezed a batch of lemons and whenever needed I grate the peel and use it. Hope you will try it too.   Ingredients for Gobi 65 Cauliflower – 1 big flower , cut ...

  This kaara pori is a quick and healthy snack, can be prepared in a jiffy. I like it with crushed garlic and red chilly powder. This can be prepared as a evening snack and also stored for a week. It stays good for a week if stored in a clean and dry container. You can use any spice powders as per your liking and enjoy!   Ingredients for Kaara Pori: Puffed rice – 1 packet / 200 grams Garlic – 7 pods ( with or without skin ) Chilly powder – 1.5 tsp Turmeric powder – 1/2 tsp Curry leaves – a sprig Peanuts – 2 tsp or more salt – if needed ( Puffed rice has salt in it ) Coconut oil or any cooking oil – 3 tsp Method for Kaara Pori: Heat oil in  a pan and roast Garlic, curry leaves and peanuts till they become crispy. Then add chilly powder, turmeric powder and salt ( if using ) , give a quick mix. Switch off the heat and add the pori / puffed rice and mix well.Spicy Kaara Pori is ready to be enjoyed!!  Notes: Coconut oil gives a nice flavor, so I prefer to use it here. Yo...

Omapodi is a quick and healthy snack liked by kids and elders equally, the main ingredient being omam or ajwain seeds aids in digestion. It can also be called Ompodi , was famous in the 1980s and 90s and most often seen occupying the varisai plates on occasions like betrothal or weddings, and used to resemble a mountain of strings.. This practise of plating omapodi on varisai plates were more popular in villages than in cities, my in-laws brought omapodi as a varisai plate for my engagement from Vellore to Chennai ( we must definitely appreciate the care taken to bring this brittle mountain for 150 kms ) in 2008 August 22 , WOW I remember the date correctly!!! Though not much seen these days in these occasions, people fill most of the varisai plates with fruits , have people gotten lazy or more healthy, ( God only knows ),, .. Now, Lets quickly get into the recipe of Omapodi aka ompodi !! Omapodi ingredients: Besan flour – 2 cups Rice flour – 1 cup Omam or ajwain or caraway seeds – 2 t...