Despite it going off-air last year, the Zee Kannada show, Oggarane Dabbi, hosted by Murali, was a hit about the female-fan-following in the state. Only because most of the recipes shown were extremely simple to make. Today we bring to you some delicious snacks that your little one will enjoy to the core. Ready let’s begin with the first recipe. 

To prepare Chilli Cheese Bread Toast, these are the ingredients you will need: Grated Cheese, Bread, Butter, Chopped Capsicum, Green Chillies, Pepper Powder, Tomato Sauce and Salt to taste.

Preparation: 

Take some butter in a pan on a medium-low flame and add the chopped capsicum and stir-fry for a bit to get rid of the bitterness. Now add chopped chillies to the mix and fry for a couple of minutes more and then switch off the gas. In the meantime, take a flat pan and add some butter to it. Now take some bread pieces and lightly toast them. Once they are toasted on both sides, switch off the gas. Now in a mixing bowl, take some grated cheese and add the stir-fry mix. Then, add some pepper powder followed by salt. Thoroughly mix all the ingredients and take a handful of the filling to fit on the bread slice before placing it on the gas on low flame. After a few minutes, take off the gas and serve hot with tomato sauce!

The ingredients you need are Chopped Capsicum, Chopped Cabbage, Grated Carrots, Chopped Onions, Maida, Ginger-Garlic Paste, Green-Chilli Paste, Salt and Oil.

Preparation:

Add some oil to a pan followed by some ginger-garlic paste and green chilli paste. To this mix, add the chopped onions and fry till light brown. Add the chopped capsicum and keep stirring. After a few seconds add the shredded cabbage and grated carrot. Add a little salt to your taste and give it all a good mix and switch off the gas and leave it aside to cool. Now, in a mixing bowl, add the maida, salt knead like normal dough with some drops of oil, in the end, to hold it together.

Using the double boiler-steam method, take a steaming vessel and place it on. A few seconds later, lace the vessel with oil so as to prevent the dough from sticking. Now, shape your dough according to the way you want the momos to be and begin stuffing and sealing each pocket with a little water (almost the same concept as while making samosas). Place these momos to the double-boiler steam vessel a little apart from each other and sprinkle some oil from the top as well. Now cover the vessel with a lid and steam for about ten minutes. After that, all you have to do is serve them in a dish and enjoy tasty momos!

You can now watch the whole episode here.

To make Mango Rabri, you will need Ripe Mangoes, Milk, Sweet Khova, Cardamom Powder, Sugar and a pinch of Saffron.

Preparation:

In a pan, heat milk on a low flame and wait for it to reduce. Simultaneously, take chopped mango pieces and grind to a fine paste. After the milk reduces to less than half of the original quantity, add the sugar and give it a good mix. Now add the sweet Khova and mix again till the milk thickens. After switching off the gas, keep stirring till room temperature and empty the contents into a bowl. Then, added the mango purée and mix well. Add some cardamom powder and mix a little before pouring in small bowls to set. Garnish with some saffron and you are ready to serve! To enhance the taste a little, you can chill it before serving too.

Watch the other amazing recipes in the rest of the episode here.

The ingredients required to make this sweet-dish is Maida, Split Bengal Gram (used to make gram flour), Jaggery, Grated Dry Coconut, Cardamom Powder, Poppy Seeds and Oil.

Preparation:

Prepare the flour for filling the obattu stuffing with maida in the beginning and leave aside to rest. In a mixer-grinder add the poppy seeds and grind to a fine powder. Empty the contents into a bowl and use the same bowl to grind the split gram and make a fine powder. Now take some jaggery in a pan and add some water. Keep mixing it till it starts boiling on the sides. To this, add the grated coconut. Add some cardamom powder and give all the ingredients a good mix. In small portions keep adding the gram flour and poppy seeds powder in the pan.

The idea is to get one lump of filling, so a runny mixture has to be reduced until it comes together. Keep it to cool for a bit and then make equally-proportionate balls. Now using oil on your palms and a plastic sheet, make some small balls of the maida and spread out with fingers like a small chapati. Then take the filling balls and pack it all together. With your fingers, again spread out the obattu on the plastic sheet. Transfer on to a pan and fry till cooked. Serve hot and with some ghee!

Watch the full episode here.

To prepare this yummy dish, you will need Grated and Boiled Potatoes (needed separately), Grated Carrot, Boiled Green Peas, Chopped Tomatoes, Chopped Onions, Ginger, Garlic, Chopped Green Chillies, Curd, Cinamon Sticks, Lavang, Chat Masala, Jeera, Black Salt, Pudina Leaves, Coriander Leaves, Ajwain, Chilli Powder, Corn Flour, Salt and Oil.

Preparation: 

Prepare oil on a pan to deep fry the tokri (basket) shape of the chat. In the meantime, add the ginger, garlic, green chillies, tomato, onions, cinnamon sticks, Lavanya, jeera, pudina, coriander and grind everything to a fine paste. Then add some water and then add the green peas and grind once again. Take another pan in the side and add a little oil to it before putting the wet ingredients from the mixer-grinder to fry a little. Add water slightly and let the wet ingredients cook on low flame on the pan. Now, take the potatoes, peel and grate them.

Soak in water for a couple of minutes and squeeze out the water by taking a handful of the grated potatoes each time. After draining the grated potatoes, add it to a mixing bowl. Add salt and chilli powder and give it a good mix. Following this add little corn flour and mix well. Take a tea-sieve and add the mixture inside to form a basket shape (if you have a better way to fry a potato basket, you are more than welcome). Now take another sieve about the same size and place it on top of the potato basket you have shaped. Hold them together and deep-fry in the oil to form crispy tokris. For the filling, you will need to make aloo tikis, so take another mixing bowl and add boiled and mashed potatoes in it.

Add salt, ajwain, chat masala, chilli powder, coriander leaves, chopped onions and for binding some corn flour. Properly mix all this and prepare small, flat and round shapes tikis and shallow fry on another pan. Meanwhile, add the green peas to the wet ingredients that are boiling on the other gas on low flame. Also, add some salt and black salt too. The Aloo tiki should be taken off the pan once golden brown on each side. Now, take the tokris, add a tiki in each of them followed by a few green peas. Switch off the gas of the wet ingredients that was slow cooking and add little by little to each tokri. Add grated carrots, chopped onions, curd. For garnish, add chat masala from the top, along with coriander leaves and sev! Find out the other recipes on this episode, here.

Let us know which was your favourite dish, in the space given below.

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