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131 recipes


moong dal crispies recipe | moong dal namakpare | kids tiffin snack | with 28 amazing images. Aromatic, spicy and flavourful, but very kid-friendly, these moong dal crispies make a wonderful snack to send in your kids’ tiffin box. You can make a large batch and store moong dal crispies in an airtight container for around 2 weeks, so you can serve it up to your kids whenever they are struck by a sudden hunger pang. For their part, they would love to bite into these crunchy and tasty moong dal and wheat flour crispies, with the exciting flavour of sesame, coriander and lemon. Jar Snacks like these moong dal crispies are also very helpful when sudden guests arrive. To make moong dal crispies, we had soaked and blend moong dal into a course paste. Further, we have combined it with whole wheat flour, oil, coriander, sesame seeds, you can also add ajwain, jeera, kalonji, coarsely crushed dhania seeds or black peppercorns can also be added to perk up the flavor of moong dal crispies. Next, we have added turmeric powder, ginger-green chili paste, lemon juice and salt and knead it into a semi-stiff dough without using any water. Add only 4 tbsp of water, if you think its required. Divide the dough into 4 equal portions and rolled into a thin circle. Cut it into diamond shapes and deep fry until golden brown from all the sides. Remove in a plate, once they are cool store moong dal crispies in an air-tight container. Moong dal crispies are an indispensable snack for the Diwali season! Not only are they ideal to accompany the sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Enjoy moong dal crispies recipe | moong dal namakpare | with detailed step by step recipe photos below.

This is one snack that will be there in most South Indian houses on almost all days. Indeed, this crunchy delicacy made with rice and urad dal flours is an exciting treat that will be loved by all, especially thanks to the peppy aroma and flavour imparted by sesame and asafoetida. Before you start frying the Murukku, put a small bit of the dough into the oil. If it floats up immediately, it means the oil is hot enough. Now, you can bring down the flame level, press out the Murukku and allow it to fry slowly till completely cooked inside. When the sizzling sound of the oil stops, it means your Murukku is completely cooked and you can take it out. Make a large batch of this and store it in an air-tight container, to send as a short-eat in your kids' tiffin box, or to munch on in the evenings. Also pack Melba Toast with Creamy Cheese Dip ( Tiffin Treats) in another tiffin for a perfect short break combo.

ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india | with 19 amazing images. ribbon sev, also known as ribbon pakoda , ola pakoda or ottu pakoda in south india in south india is a broad, ribbon-shaped sev that is super crisp because of the perfect proportioning of rice flour, besan and butter. The dough for this deep-fried ottu pakoda is flavoured aptly with chilli powder and asafoetida, which give it a mildly-spicy taste. To get the ribbon pakoda shape, you need to use a ribbon shaped press mould, the one with vertical lines. ribbon sev | ribbon pakoda is prepared often during festivals for diwali snacks and ganesh chaturthi. You can surprise kids by serving the Ribbon Pakoda as long ribbons, but for the purpose of storing, you may allow it to cool, break it up gently into pieces of preferred sizes, and store in an airtight container. I would like to share some important tips to make the perfect ribbon pakoda. 1. Gradually, add water to form a dough. Knead into a soft dough. Taste for salt and spices at this stage and add more if required. If the dough is hard, it will be difficult to press through the mould and if the dough is very sticky and watery, it will cause the ribbon sev to break while it is pressed out through the press. We have used approx. ½ cup of water. 2. Hold the sev press over pan, turn the handle of machine and press out ribbons of the sev into hot oil. As ribbons are starting to fall into the oil, slowly move machine to form a single layer of separated sev. Multiple layers will yield uncooked ribbon sev. If you want a healthier option to deep fried ribbon murukku then try our baked ribbon sev recipe which is a perfect kids jar snack recipe. Enjoy this delicious ola pakoda with a cup of hot coffee! Given below are step by step photos of ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india.

besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | with 34 amazing images. besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts is a protein rich snack to munch on at any time of the day. Learn how to make microwave besan masala groundnut recipe. To make besan masala peanuts, combine all the ingredients, except the peanuts and oil in a deep bowl and mix well. Keep aside. Combine the raw peanuts and enough water in a deep bowl and immediately strain it. Add the strained peanuts to the besan mixture along with approx. 2 tbsp of water and mix well with a spoon. Add the oil and again mix well using a spoon. Place the peanut mixture on a big microwave safe plate and lightly spread them. Microwave on high for 4 minutes and lightly separate them. Again microwave on high for 1 minute and toss gently. Repeat step 6 two more times and cool completely. Serve or store in an air-tight container. Use as required. Crisp and spicy besan masala peanuts are very popular all over India. They are flavoured in different ways – in the North, they are made with a slightly tangy flavour, while in the South it is more of spice than tang, but irrespective of the seasoning, the snack itself is very famous and much-loved by Indians. Here we show you how to make amazing no fry besan masala peanuts easily using the microwave oven. This way, it is made with very little oil and is therefore lower in fats. All the health fans can prepare a batch and store it in an airtight container and benefit from the protein in the peanuts. Once the peanuts are cooked, cool them completely. They will be soft when hot, and get the crispness only after cooling. The time taken to cook healthy besan masala peanuts might vary depending on the power and size of your microwave oven, so keep checking on the peanuts during step 6. However, at step 5, do not open the oven. You must open and check only after the first 4 minutes of cooking. You can also try other recipes that can be made in a microwave like poha chivda or microwave popcorn. Tips for besan masala peanuts. 1. Mix well with a spoon. This will help coat the besan mixture to the peanuts. 2. Add 1 tablespoon oil. This will help stick the marination to the peanuts. 3. Lightly separate the peanuts with your fingers. This is important to do as when we microwave again the peanuts become separate. 4. Immediately strain raw peanuts using a strainer. 5. Store microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | in an air-tight container for 7 days. Enjoy besan masala peanuts recipe | microwave besan masala groundnut recipe | healthy besan masala peanuts | no fry besan masala peanuts | with step by step photos.

kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images. Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic. The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter. In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages. Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish. pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste. Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.

Hari Mutter ki Puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic jeera, is stuffed into bhatura-like dough, and deep-fried in oil. This scrumptious puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack .

Whether you are a fan of tasty jam rolls or a person who prefers savouries instead, these Baked Cheese Rolls are sure to appeal to you! Here, flattened slices of bread are layered with a mix of soft butter and cheese, and baked in the oven till crisp. While the outside crisps, the inside melts and fuses into a gooey, buttery, cheesy texture that makes the Baked Cheese Rolls utterly delicious! These cheesy rolls go well with Soups .

baked bread samosa recipe | pizza bread samosa | crispy air fried samosa | with 29 amazing images. baked bread samosa is an easy and simple air fried snack recipe made using regular sandwich bread slices with a succulent stuffing. Learn how to make baked bread samosa recipe | pizza bread samosa | crispy air fried samosa | Mouthwatering and super easy pizza bread samosa recipe is made in two ways – fried, baked or air fryer. crispy air fried samosa are made using bread slices, coloured capsicum, paneer, cheese and flavorful seasonings. They are quite popular Indian party snacks because they are so easy to make. crispy air fried samosa are lip-smacking and so much easier to make than the regular samosa and uses very little butter because it is air fried. Yet, the crispness and taste of the baked bread samosa is simply awesome. Tips to make baked bread samosa: 1. Instead of white bread you can use brown bread. 2. The bread slices must be fresh, otherwise they will not roll well. 3. You can also add boiled and crushed corns in the stuffing. 4. You must seal the samosas well so that they do not open up while air frying. Enjoy baked bread samosa recipe | pizza bread samosa | crispy air fried samosa | with detailed step by step photos.

Here’s a zesty bite that’s sure to lift your spirits, and add tonnes of excitement to a regular cup of chaai! The Black Pepper Lemon Sev is bursting with a mix of tangy and spicy flavours, which will wake up your bored taste buds. Make sure the dough for the sev is loose, otherwise you will find it difficult to press it out into the hot oil. Also make sure you deep-fry the flavoursome sev on a slow flame till crisp, to get the perfect crunch and taste. You can also try other sev recipes like Palak Pudina Sev or Aloo Bhujia .

palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with 33 amazing images. palak pudina sev recipe is a tongue-tickling Indian snack best paired with a cup of masala chai. Learn how to make Indian style palak sev Diwali snack. The off-beat appearance and colour of the snack first kindle your curiosity and make you take a bite, but once you do, you just can’t stop because it’s so tasty! You can store this yummy jar snack recipe in an airtight container, to enjoy with tea, munch between meals, or even take to the office. To make palak pudina sev, first we need to make the green paste. Combine spinach, mint leaves, coriander, green chillies, garlic, lemon juice, salt and water in a mixer jar and blend till smooth. Combine this paste with rice flour, besan, oil and salt and knead into a soft dough. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper. Keep aside to cool for 5 to 10 minutes. Transfer the sev into a deep bowl and break into pieces using your fingers. Store in an air-tight container and use as required. When you are bored of the usual chilli or ajwain flavoured savouries? Go for this palak sev namkeen. The crispness of this savoury snack, together with the appetizing flavour and aroma of pudina and the pleasant colour of palak make this snack a winner! Making sev is very simple. Be careful about deep-frying Indian style palak sev Diwali snack on a slow flame. Since the strands are very thin, they tend to burn quickly. You can also add finely chopped onions and sprinkle a little lemon juice over the sev, toss it and enjoy it as a variation. Try other jar snack recipes like Phoolwadi or Namak Para Savoury. Tips for palak pudina sev. 1. It is best to make the paste just before kneading the dough, to get the perfect colour of the sev. 2. The garlic in the paste is a flavour enhancer, but Jains can avoid adding it. 3. We suggest that you add the paste gradually while adding the dough, since the quality of the flour varies and thus the amount of water it may absorb for binding also may vary. 4. After frying, break into pieces and allow it to cool completely before storing. Any warmth remaining in the sev while storing might make it soggy. Enjoy palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with step by step photos below.

potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with amazing 24 images. In potato cheese stuffed balls recipe, cheese and potatoes are two ingredients that are universally loved by everyone and when combined together makes a perfect and exciting combination! So, here we have got you a yummy recipe with potatoes and cheese as the heroes of the dish which will definitely make your tummy happy happy that is mozzarella stuffed potato balls. Every bite of the Potato Cheese Stuffed Balls delivers an exhilarating rush of flavour. A crispy outer layer gives way to a tasteful mix of mashed potatoes, crunchy capsicum, and flavoring ingredients like chili flakes, oregano, coriander perk up the taste which in turn leads to a gooey cheesy centre. Its fun preparing and relishing this appetizer! Its all about mixing the ingredients together, shaping them and frying! All we have done is combined mashed potatoes with capsicum, coriander leaves, green chilies, ginger garlic paste, oregano, chili flakes and dry mango powder. We have also added maida to the mixture which helps in binding the ingredients, absorbs excessive moisture and will make our cheese potato balls crispy. Further, we have mixed and divided into portions. If the mixture doesn't hold together, add more refined flour. Next, we have shaped each portion in a flat ball, placed mozarella cheese in the center and shaped them into round balls. Next, dipped them in cornflour slurry and rolled in bread crumbs and deep fried until golden brown and cooked. Instead of bread crumbs, you can make use of panko crumbs or crushed cornflakes to coat the cheese potato ball. Always while coating with breadcrumbs and slurry, make use of two different hands so the breadcrumbs don’t turn soggy and there is a limited mess. Potatoes being a very bland ingredient, we are making use of both green chilli paste and chilli flakes to provide a fiery hint to mozzarella stuffed potato balls. If making for kids and they do not prefer spice then skip adding chilli flakes or replace chilli flakes with chilli powder or black pepper powder so, they don’t get that spicy bite. Make sure you do not fry the balls on a high flame because the cheese will not melt. Serve Indian style cheese balls immediately, as they may turn soggy and are usually best enjoy hot! You can also try other starter recipes like Fried Vegetable Balls or Corn Cheese Balls . Enjoy potato cheese stuffed balls recipe | mozzarella stuffed potato balls | cheesy potato balls | Indian style cheese balls | with detailed step by step recipe photos and video below.

aloo ki puri recipe | aloo poori | masala poori | potato poori | with 20 amazing images. aloo poori is a fabulous Indian puri made from plain flour, whole wheat flour, boiled potatoes, Indian masala and oil for deep frying. With so much flavour ingrained in aloo ki puri that you don’t need any accompaniments to complete it! I love to have my hot masala poori with some chilled curds. The dough of masala poori is reinforced with boiled potatoes and a thoughtful mix of Indian spice powders, which gives it a wonderfully soft texture and energetic flavour. Notes to make perfect aloo ki puri recipe. 1. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Also, it is important to grate the potatoes so, there are no lumps and the puri doesn’t tear while rolling. 2. Gradually add water and knead into a stiff dough. It is very important to prepare a stiff dough as that would require less or no use of whole wheat flour while rolling. If you use too much flour while rolling, then while frying this flour particle will get burnt and settle down in oil and later stick to puri while frying. 3. If you are facing difficulty in rolling the pooris then grease the rolling board and rolling pin with some oil to prevent aloo poori from sticking to it. The aloo poori is great to have for breakfast or tea-time. Don’t forget to add a little ghee to the dough because it gives the xxxxmasala poori a good texture and rich flavour to it. Like aloo poori then you can also try other puris like Banana and Rajgira Puri, Spinach Puri and Kand Puri. Learn to make aloo ki puri recipe | aloo poori | masala poori | potato poori | with step by step photos below.

multigrain cracker recipe | bajra, jowar and whole wheat flour crackers | healthy Indian whole grain vegetarian crackers | with 20 amazing images. Loaded with the goodness of wholesome flours and flaxseeds powder, this multigrain Cracker tastes so awesome even without using butter or any type of dairy product. You can enjoy multigrain crackers with tea, or carry it to school or work in a tiffin dabba. Non-spicy and pleasant tasting, this cracker can also be enjoyed after a bout of vomiting to relieve the nauseous sensation. This is a healthy snack option for kids too – instead of the ones made with refined flour and preservatives. Hypertensive people can also enjoy this yummy low-salt multigrain cracker as it is chock-full of the goodness of healthy flours. multigrain crackers are a popular snack option made from a variety of grains and seeds. They are often considered a healthier alternative to traditional crackers due to their diverse nutritional profile. Here are some key points about multigrain crackers: 1. Ingredients: multigrain crackers typically include a mix of whole grains such as wheat, oats, bajra, jowar, barley, quinoa, and brown rice. They may also contain seeds like flax seeds, sesame seeds, or sunflower seeds, which add texture and nutritional benefits. 2. Nutritional Benefits : These multigrain crackers are generally higher in fiber, vitamins, and minerals compared to single-grain crackers. The combination of different grains can provide a broader range of nutrients, including B vitamins, iron, magnesium, and antioxidants. 3. Health Considerations: multigrain crackers for weight loss can be a good source of complex carbohydrates, which provide sustained energy. They are often lower in calories and fat than traditional snacks, making them a suitable option for those looking to maintain a healthy diet. 4. Versatility: They can be enjoyed on their own or paired with various toppings such as cheese, hummus, or dips. Their crunchy texture makes them a great addition to cheese boards or as a base for appetizers. 5. Flavor Profiles: Depending on the grains and seeds used, multigrain crackers can have a nutty, earthy flavor. Some brands may also incorporate herbs and spices for added taste. 6. Dietary Considerations: Many multigrain crackers are suitable for vegetarian and vegan diets. However, it's essential to check the ingredient list for any added preservatives or allergens. In summary, multigrain crackers are a nutritious and versatile snack option that can fit well into a balanced diet. They offer a variety of flavors and textures, making them a popular choice among health-conscious consumers. Pro tips for multigrain crackers. 1. Add 1/4 cup bajra (black millet) flour. Bajra flour has a slightly nutty and earthy flavor that adds a distinct taste to the crackers. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. 2. Add 1/4 cup jowar (white millet) flour. Jowar flour can be used in various baked goods, including crackers, bread, and cakes. This makes it a versatile ingredient for creating multigrain products. Jowar flour is a complex carb and will be absorbed slowly in the bloodstream and not cause a spike in insulin. Enjoy multigrain cracker recipe | bajra, jowar and whole wheat flour crackers | healthy Indian whole grain vegetarian crackers | with step by step photos.

katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with 36 amazing images. katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat is a delight to behold and bite into. Learn how to make Indian tokri chaat. To make katori chaat, first make the katori. In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture. Add approx. ½ cup of water and knead into a stiff dough. Cover with a lid and keep aside for 15 minutes. Divide the dough into 6 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling. Prick it all over using a fork. Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife. Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides. Repeat steps 5 to 8 to make 5 more katoris. Keep aside. Then to make Indian tokri chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder, chilli powder and salt evenly over it. Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it. Repeat steps 1 and 2 to make 5 more katori chaats. Serve immediately. Aloo tokri chaat is crispy katori filled with a spicy mixture of sprouts, potatoes, onions, tomatoes and chutneys. But here the katori is homemade and not store-bought. Deep-fried to perfection, the cases can be made days in advance and keep well when stored in an air-tight container. Just rustle up the stuffing and serve these pretty potato basket chaat to display your culinary skills to your family and friends. Easy to serve at parties, this dish is sure to satisfy the whims of chaat lovers without a second thought. The tongue-tickling flavour which lifts up every diner's spirit is a generous spread of fresh chutney and a sprinkle of chaat masala along with jeera powder. Learn how to make the perfect green chutney and sweet chutney for Indian tokri chaat. Tips to make katori chaat. 1. Crumbly texture is very important to get perfect crispy and flaky katori. 2. Put all the wet ingredients just before serving otherwise the katori will become soggy. 3. Be careful while frying the katori, it will loossen the sides, then remove the vati carefully. 4. You can store the katori in an airtight container for a week. Enjoy katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with step by step photos.

Kai Murukku is one of the most famous South Indian jar snacks, and is like an endorsement of one’s cooking skills! Made with a dough of rice and urad, this chakli like snack is shaped entirely by hand, which requires a bit of practice to master. However, it is completely worth the effort because this tasty snack is almost addictive. So yummy yet homely, it can be had at any time of the day. It is often made during festivals like Janmashtami and Diwali , and tastes amazing with a cup of hot coffee. Just make sure you fry the Kai Murukku patiently till the oil stops bubbling because this is made with a wet flour and will not get the required crispness if it is not completely cooked. You can also try other South Indian jar snacks like Ribbon Sev or Seedai .
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