batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with 25 amazing images.
batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak is a delicious sabzi with the perfect delicate softness and crispness of potatoes along with the crunchiness of cashew nuts and sesame seeds. Learn how to make dry batata nu shaak.
To make batata chips nu shaak, for the bateta chips heat the oil in a deep non-stick kadhai and deep-fry, a few potato strips at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
Next, heat the oil in a deep non-stick kadhai, add the cashewnuts and sauté on a medium flame for 30 seconds or till the cashews turn golden brown in colour. Add the cumin seeds, poppy seeds, sesame seeds, turmeric powder and chilli powder and sauté on a medium flame for another 1 minute. Add the fried batata chips, sugar, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot.
Completely unique, the batata chips nu shaak is sure to enthrall your taste buds with its amazing crunch and irresistible flavour. Crispy fried potato strips are tossed with sautéed cashews, aromatic seeds and spice powders to make a wonderful Gujarati chips nu shaak that combines beautifully with rotis or puris and shrikhand or aamras.
We would like to warn you though that if there is a delay in bringing the rotis, the Indian style aloo finger chips ki sabzi will be wiped off the bowl as it is so tasty just by itself!
In fact, most of the magic in this Gujarati style dry batata nu shaak is worked by the sesame, poppy and cumin seeds, which impart not just a brilliant flavour and aroma but also a delectable crunch to the dish.
Tips for batata chips nu shaak. 1. Cut the potatoes into thick strips or wedges so they do not break while cooking. 2. Do not cover the prepared dish till it cools down, as the steam released while it is hot will make the potatoes soggy. 3. Serve it hot and fresh before the potatoes get soggy.
Enjoy batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with step by step photos Risotto is a traditional continental preparation of rice and cheese. It is a soft dish, somewhat similar to our comforting khichdi. In this more exotic form, a mixture of rice, cheese, herbs and capsicum is rounded into balls, dipped in a flour batter and deep-fried into delicious Risotto Balls, which are crisp outside and delightfully gooey inside. Served with tangy and flavourful pizza sauce, this is a perfect starter for an Italian style meal.
rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images.
rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters is a quick fix snack made using leftover rice. Learn how to make chawal ke pakode.
To make rice pakora, put rice in a deep bowl and mash it with a potato masher. Add all the remaining ingredients and approx. 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Pakoras with cooked rice? Just try the chawal ke pakode and you will fall in love with it! A mix of cooked rice and onions bound together with besan and enhanced with a handful of everyday spice powder as flavour-givers make crisp pakoras that one simply cannot resist.
The Indian style rice fritters can be enjoyed with a cup of masala chai or with green chutney at snack time. While the onions give the necessary crunch and flavour, Jains can replace it with cabbage.
Tips to make rice pakora. 1. To make the leftover rice softer, mix 1 cup cooked rice with approx. ¼ cup of curd and keep it aside for 30 minutes. 2. You can also add little garlic paste if you wish to. 3. Make sure the mixture for the pakora is mashed well with your hands.
Enjoy rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with step by step photos. chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with 22 amazing photos
Chorafali also called as Chola dal fritters are irresistible deep-fried fritters can be made in bulk and stored in jars. So, they come in really handy when a hunger pang strikes and you feel like munching on something!
Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readymade.
Homemade chorafali is a famous Gujarati jar snack made in most households during Diwali for sure.
After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force.
Finally also remember to deep-fry only a slow flame or else the Choraphali will burn and may remain chewy. Cool it completely and relish it!
Enjoy chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with step by step photos Innumerable times you would have ordered Malai Koftas in Makhani Gravy at restaurants, but now it is time to try this hot favourite at home, in the comfort of your own kitchen!
Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make soft koftas that are simply irresistible.
Team up with rotis , parathas or naan , whatever you like, it will be a perfect match. upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with with 39 amazing images.
upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri is an all time favourite vrat recipe. Learn how to make Maharashtrian style sabudana vada.
To make upvas sabudana vada, combine all the remaining ingredients in a bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside. Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper. Serve hot with fresh sweet curd.
A very famous faraal food from the maharashtrian repertoire, the Maharashtrian style sabudana vada can either be relished as a quick snack or as a whole meal along with curd!
Sabudana vada for Navratri is a signature dish for not only during Navratri, but during most festivals when people fast. It is also a memorable experience as it is enjoyed by many during the monsoon. You can also try other sabudana recipe like sabudana khichdi.
The potatoes and peanuts both act as binding agents, while also lending the crispy texture to these Gujarati farali sabudana vada. We have not used coriander to make these vadas, as many of us do not consider it in the list of upvas foods. However, if you eat, you can add it.
Tips for upvas sabudana vada. 1. Using coarsely crushed peanuts is very important to get the perfect crispiness of these vadas. 2. While frying the vadas, ensure that the oil is hot and also keep the flame medium so they don’t burn. 3. If you wish you can shape the vadas and refrigerate for a few hours, but deep fry them only before serving.
Enjoy upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with step by step photos. Cashews being abundant in regions across the west coast of India, it is usually used to complement vegetables in various curries.
They are commonly combines with drumstick, long beans etc. A horde of spices is usually used to balance the blandness of cashews.
Serve this delicious curry with rotis and rice. Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with 30 amazing images.
Mumbai roadside vegetable fried rice is a popular street food dish that captures the vibrant and diverse flavors of Mumbai's bustling streets. This flavorful and satisfying dish is a fusion of various culinary influences, with a mix of Indian spices, Chinese cooking techniques, and colorful vegetables creating a unique and delicious combination.
To make Mumbai roadside vegetable fried rice, a medley of finely chopped vegetables such as carrots, bell peppers, peas, and beans are stir-fried with aromatic spices in a wok or frying pan. Cooked rice is then added to the pan, along with soy sauce, vinegar, and other seasonings, and tossed together until well combined. The result is a colorful and fragrant fried rice dish that is bursting with flavor and texture.
This street food favorite is often served piping hot in paper cones or containers, making it a convenient and delicious snack or meal option for those exploring the bustling streets of Mumbai. The combination of warm and comforting fried rice with the bold and zesty flavors of Indian street food spices makes Mumbai roadside vegetable fried rice a truly delightful culinary experience.
Whether enjoyed as a quick and satisfying snack on the go or as a full meal paired with accompaniments like vegetable Manchurian or chili paneer, Mumbai roadside vegetable fried rice is sure to tantalize your taste buds and leave you craving for more. Give this flavorful and aromatic street food dish a try to experience a taste of Mumbai's vibrant and dynamic food culture.
Prop tips for Veg fried rice. 1. Mix well and sauté on a high flame for 3 to 4 minutes, while stirring occasionally. Stir-fry the vegetables without overcooking them or else they will lose their crunch. 2. Mix gently and sauté on a high flame for 2 minutes, while stirring occasionally. Do not stir the Chinese vegetable fried rice too much otherwise the grains may break.
Enjoy Veg fried rice recipe | Mumbai roadside vegetable fried rice | vegetarian Mumbai street food fried rice | with step by step photos. Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.
Sometimes, simple recipes taste more awesome than the elaborate ones! this is one such example. A very easy recipe combining iron-rich fenugreek leaves and protein-rich green gram dal, the smell of methi moong dal subzi bubbling on the stove will draw your family to the table!
farali potato wafers recipe | fasting potato chips | vrat potato chips | with 16 amazing images.
These three ingredients farali potato wafers recipe makes a real treat to the palate. Learn how to make farali potato wafers recipe | fasting potato chips | vrat potato chips |
Potato wafers, commonly known as potato chips, are a popular snack enjoyed by people all over the world. This farali version of potato wafers is much, much tastier than regular wafers, because it is perked up with rock salt and black pepper.
farali potato wafers, also known as "Fasting Chips," are a popular snack during Hindu fasting periods such as Navratri or Ekadashi. These crispy, flavorful wafers are made using potatoes and a few fasting-approved ingredients. Making them at home is simple and ensures freshness without any preservatives.
Enjoy these delicious and crunchy farali potato wafers during your fast or as a snack anytime!
pro tips to make potato wafers: 1. Indori (pinkish skin) potatoes are a popular choice due to their high starch content, which results in a crispy texture. 2. Soak the potato slices in water to remove excess starch and prevent it from discolouration. 3. For a twist, you can sprinkle peri peri masala on the chips. 4. Make sure to use a potato slicer for making even thin slices.
Enjoy farali potato wafers recipe | fasting potato chips | vrat potato chips | with detailed step by step photos. shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with 30 amazing images.
shahi aloo is a Mughal-style potato curry made with cashew nuts and yogurt. Learn how to make Mughlai shahi aloo.
shahi aloo is a popular Mughlai dish made with baby potatoes in a rich and creamy curd-based gravy. The name "Shahi" means "royal" in Hindi, and this dish is certainly fit for a king
shahi aloo is made first by making a smooth paste of cinnamon, cardamoms, cloves, pepper, dhania, jeera, poppy seeds, ginger, garlic and chilli powder and 3 tablespoons of water by grinding in a mixer.
Heat the oil in a kadhai and cook the tomatoes. Add the curds and chilli powder, mix well and cook on a slow flame for another 1 minute. Add the cashew nuts, raisins, coriander, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the baby potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve shahi aloo hot.
Ingredients for shahi aloo:
Potatoes: shahi aloo is centered around potatoes. Typically, baby potatoes or small, firm potatoes are used. They are usually parboiled or shallow-fried before being added to the gravy.
Tomato-Based Gravy: The creamy tomato-based gravy is the heart of shahi aloo. It's prepared using a combination of ripe tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Cashew nuts or cream are often used to enhance the richness and creaminess of the gravy.
Spices: A variety of spices are used to flavor the dish, including cloves, red chili powder, cumin, coriander, ginger and sometimes saffron or cardamom for added depth of flavor.
Dairy: To achieve its creamy and rich texture, Shahi Aloo often includes dairy products like cream and milk. These ingredients contribute to the royal and luxurious aspect of the dish.
Nuts: Nuts like cashews or almonds are commonly used in Shahi Aloo. They are ground into a paste, and added to the gravy for creaminess and nuttiness.
shahi aloo is typically served hot and is a wonderful accompaniment to Indian breads like butter naan, tandoori roti, or paneer paratha. It can also be served with rice. The creamy and mildly spiced gravy pairs wonderfully with the tender and flavorful baby potatoes, making it a delightful and indulgent dish.
shahi aloo is a dish that exemplifies the richness and opulence associated with Mughlai cuisine and is enjoyed for its royal taste and creamy texture.
pro tips for shahi aloo. 1. Mash the tomatoes with the back of a big spoon while cooking. This will enable the tomatoes to stick to the potatoes. 2. Mix well and cook on a slow flame for another 1 minute, while stirring continuously. You must cook on a slow flame or the curds will split.
Enjoy shahi aloo recipe | Mughlai aloo sabzi with kaju | Mughlai shahi aloo | with step by step photos. poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images.
Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day.
Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these poha bhajias.
The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack.
Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside.
Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more.
See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below. wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with 38 amazing images.
wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku has a very different flavour and mouth-feel, equally tasty but slightly softer than the normal rice flour chakli. Learn how to make Indian aata chakli.
To make wheat flour chakli, place the whole wheat flour in a muslin cloth. Tie it tightly. Place it in hot steamer and steam for 15 minutes. Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard. Break into small pieces and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Take a portion of the dough and press it into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis. Press the chaklis very gently with the back of a flat ladle. Repeat steps 8 to 10 to make 1 more batch of 25 chaklis. Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container.
It is amazing and totally mind-boggling how changing just one ingredient in a recipe can give you something awesomely different! Well, in gehun ke aate ki chakli we have replaced rice flour with whole wheat flour, tweaked the proportions of the other ingredients slightly, and tried making chakli with the steamed dough.
You will love the homely taste and melt-in-the-mouth texture of this Indian aata chakli. What lends a unique texture to this chakli is the steaming of the wheat flour in a muslin cloth, while the rest of the procedure remains the same as the other varieties of chakli.
You need to buy a ‘chakli press’ from the market to make this wheat flour murukku. It comes with 10 to 12 types of moulds which can be used to make crunchy snacks like chakli, sev, gathiya etc. You can also try your hand at other jar snacks like the Methi Puri or Seedai.
Tips for wheat flour chakli. 1. Ensure that you keep the wheat flour in a muslin cloth only as it is thin and will allow the flour to cook and harden. 2. Tie the muslin cloth with one to two ends of that cloth itself if possible. We suggest that you do not use a rubber band. There is a possibility that the rubber band might break or loosen due to the steam. 3. Keep the tied muslin cloth on a perforated plate in the steamer. 4. You need to be a little careful when deep-frying these chaklis though. Do not keep turning them often as they are soft and will break. Just move them around occasionally.
Enjoy wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with step by step photos. Sesame fingers are one of the most favorite snacks in chinese cuisine. This recipe calls for sliced bread, so if you have leftover bread, this is a delicious way to use them up. Shredded veggies are used as a topping on the bread and then batter-fried. These are then cut into strips and served, hence the name. These fingers make a great snack when your kids get back from school or even as finger food in a party. You can try adding paneer or tofu along with the veggies as a variation, but the sesame seeds are a must, as they add a nice crunchiness to this snack. Enjoy!