fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe |
fried baby corn is not only scrumptious but also very appealing in size and look. Learn how to make fried baby corn pakoda.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, fried baby corn is a really mouth-watering preparation of crisp, tender baby corn coated with a flavourful batter before deep-frying.
The innate texture of baby corn by itself is enough to make these fried baby corn pakoda a great hit, but with the cooperation of a slightly tangy batter enhanced with spice powders and curds, it really rises to a much higher plane of culinary excellence. Serve it fresh and crisp with chilli-garlic sauce for a really exciting experience.
You can serve this baby corn starter recipe with chilli garlic sauce for a complete flavourful starter experience. While this is readily available, if you wish you try making Chilli Garlic Sauce at home.
Tips for fried baby corn. 1. The cornflour though used in small quantities is necessary to get that crispiness in these baby corn fry. 2. Add the water gradually, as the quantity of water depends on the quality of maida. The batter should be thick enough to coat the baby corn well. 3. Use thick curd if possible to not make the batter runny.
Round up the excitement with a main course of Vegetables and Noodles in A Creamy Sauce, Burnt Garlic Fried Rice and Kung Pao Vegetables and end on sweet note with Honey Noodles with Vanilla Ice Cream.
Enjoy fried fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe | with images below. baby corn fritters recipe | baby corn 65 | Indian style baby corn fritters | crispy baby corn fritters |
baby corn fritters is a quick and interesting starter which is sure to garner you praise at a cocktail party, kids birthday party and even a kitty party. Learn how to make Indian style baby corn fritters.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Crunchy and tasty, these perfectly golden-coloured crispy baby corn fritters are a sight to behold and a treat to bite into! It is also quite easy to prepare, because the procedure does not require it to be marinated. Just mix, dip and fry – it’s as easy as that.
Kids will love to have baby corn 65 as an After School Treats, while adults would enjoy it thoroughly as a starter, or as a Evening Tea Snacks served along with chilli-garlic sauce. If you wish you can also serve with Schezuan sauce.
While the cornflour is added to make the Indian style baby corn fritters crispy, the addition of curd makes the batter creamy and smooth. Serving them immediately is very important to enjoy its crispiness. Try it and you will realise that it’s difficult to stop even after a few pieces.
Tips for baby corn fritters. 1. Do not make the batter too much in advance. The addition of salt in it might make the batter runny. 2. The batter should coat the baby corn well. 3. Fry only a few baby corn halves at a time. Too many pieces at a time in the oil might lead to the baby corn pieces sticking to each other.
You may also like Chinese Chilli Baby Corn.
Enjoy baby corn fritters recipe | baby corn 65 | Indian style baby corn fritters | crispy baby corn fritters | with images below. paneer methi masala recipe | methi masala paneer | methi paneer masala | with 36 amazing images.
paneer methi masala recipe is a delicious vegetarian curry recipe. Learn how to make paneer methi masala recipe | methi masala paneer | methi paneer masala |
While many families have their own way of making methi aloo, here's a unique recipe inspired by Mughlai cuisine. paneer methi masala recipe is a flavorful North Indian dish that incorporates paneer, a type of Indian cottage cheese, in a fragrant and rich gravy made with fenugreek leaves (methi). This dish embodies the rich flavors and techniques associated with Mughlai cooking.
methi masala paneer features a slightly bitter and aromatic touch of fresh fenugreek leaves, while cream or cashews can be added for a touch of richness. This dish pairs perfectly with rice, roti, or naan for a satisfying meal.
methi paneer masala can be made more flavourful by adding some kasuri methi. You can add milk and sugar to the gravy to balance the bitterness of the methi.
pro tips to make paneer methi masala: 1. Use fresh paneer for the best texture. If store-bought paneer feels rubbery, soak it in hot water for 10 minutes to soften it slightly. 2. For an extra layer of flavor, pan-sear the paneer cubes in a hot pan with ghee or oil before adding them to the gravy. This creates a nice golden sear on the outside. 3. Pair your paneer methi masala with fluffy naan, jeera rice, or roti for a complete and satisfying meal.
Enjoy paneer methi masala recipe | methi masala paneer | methi paneer masala | with detailed step by step photos. khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with 47 amazing images.
khasta kachori is a very famous and loved chaat from Rajasthan. So popular that moong dal khasta kachori chaat is easily available as Mumbai street food and Delhi street food chaat.
A perfect khasta kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Khasta actually means "flaky" and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Here is how to make such an ideal khasta kachori, right in your own kitchen. With a flavourful moong dal mixture as filling, this khasta kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior.
The method to make khasta kachori is quite long yet belive me it is worth every effort! You can serve it as an evening snack, mid-meal or even as a side dish with the meal. Street style khasta kachori is a perfect recipe for someone who loves fried food.
Different regions have different pronunciation for the word kachori. Many calls it kachaudi, kachauri or kachodi. It’s a challenge to deftly bite into this king-sized khasta kachori snack. However well you do it, you will have a spot of chutney ooze out onto your face… be a sport, it is part of the roadside eating experience!
Remember to fry the moong dal khasta kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. The Moong Dal Kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!
Enjoy khasta kachori recipe | moong dal khasta kachori chaat | kachori chaat | Street style khasta kachori | crispy khasta kachori chaat | with detailed step by step recipe photos and video below. rice soya sticks recipe | soya chakli | soya stick namkeen | soya stick snack | with 35 amazing images.
rice soya sticks are a tasty deep fried crispy Indian snack. Learn how to make soya stick namkeen.
rice soya sticks are made from rice flour, soya flour, sesame seeds (til) and Indian spices.
This gluten free version of one of my favourite finger foods uses rice and soya flour instead of wheat flour, while sesame seeds add a distinctive flavour to rice soya sticks.
A great snack option for your child’s tiffin box, the rice soya sticks can be stored for a while in an airtight container.
See the chakli recipe options we have. whole wheat chakli made from whole wheat flour, chakli made from rice flour, ragi chakli made from ragi and jowar flour, bajra chakli made from bajra flour and lastly soya chakli.
Pro tips for rice soya sticks. 1. Grease a chakli mould and place a star shaped plate in the chakli press. This will prevent the dough from sticking to the mold. 2. Grease the back of a steel thali with oil using a brush to prevent the dough from sticking. 3. Lift the cut dough gently using the steel flat spoon. 4. Use a slotted spoon to turn the rice soya sticks over so that they fry evenly on all sides.
Enjoy rice soya sticks recipe | soya chakli | soya stick namkeen | soya stick snack | with step by step photos. Punjabi style paneer makhani | paneer makhani recipe | restaurant style paneer makhani | with amazing 29 images.
paneer makhani recipe is a favourite with most people while eating out at any Punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of Punjab and known as Punjabi style paneer makhani. This is a creamy gravy Punjabi style paneer makhani where paneer is cooked in tomato gravy.
Punjabi style paneer makhani uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thick creamy milk. Paneer makhani is a sweet and creamy paneer based gravy dish, which falls under the category of main course dishes.
As the name suggests, the gravy and paneer is cooked in butter. Punjabi style paneer makhani is a famous gravy dish, and is part of restaurant menus all over India and we have shown you how to make restaurant style paneer makhani . 5 out of 10 families definitely order restaurant style paneer makhani when out for a meal at a restaurant, so we have got you the recipe of restaurant style panner makhani at home.
Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Serve restaurant style paneer makhani with rotis or parathas.
Enjoy Punjabi style paneer makhani | paneer makhani recipe | restaurant style paneer makhani | with detailed step by step photos. Subzi ka korma is a mildly-flavoured dry preparation of mixed vegetables. While you can go with any vegetables for this, i have chosen common vegetables so that the korma can comfortably accompany even rich rotis or puris.
Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene.
While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas.
With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies.
You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry . green peas masala recipe | restaurant style green peas masala curry | dhaba style matar masala |
green peas masala Punjabi style is a delightful accompaniment that can be made in a jiffy using frozen peas, readily available spice powders. Learn how to make restaurant style green peas masala.
In contrast to most Punjabi sabzis which have an elaborate procedure with loads of finely chopped veggies, this green peas masala Punjabi style is very simple, yet flavoursome and mouth watering.
To make green peas masala, combine the milk, plain flour, cumin seeds powder and chilli powder in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the asafoetida and grated onion and sauté on a medium flame for 1 minute. Add the tomatoes and saute on a medium flame for 1 minute. Add the milk mixture, green peas and salt, mix well and cook on a slow flame for 6 minutes or till the curry thickens, while stirring occasionally. Serve hot.
When fresh green peas are in season, this dhaba style matar masala is worth a try! Made in less than 20 minutes, it’s a perfect accompaniment to Parathas and Naan.
Try other recipes like Healthy Green Curry or Vegetable Makhanwala.
Enjoy green peas masala recipe | restaurant style green peas masala curry | dhaba style matar masala | with step by step images. Hakka noodles, the name comes from the hakka people – the chinese tribe that first moved to calcutta in the late 1700s. These noodles are processed and thus don’t take much time to cook. The boiled noodles and veggies are made much in advance and kept ready for the hungry diners. You just need to wait a few minutes for the noodles to be tossed!
Crisp and flavourful Banana Pepper Wafers taste best when made the traditional way! Here, salt is added to the oil to ensure even coating on all the wafers. But, take care to reduce the flame and then add the salt-water mixture. Move away as soon as you add it, since the oil might splutter. Likewise, we would advice slicing the bananas directly into the oil, as done traditionally. If you are afraid to do so, you might slice them onto a thin muslin cloth or butter paper and then drop them in batches into the oil, but this will be cumbersome as the chips will stick to each other!
Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into these pakodas.
bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with 27 amazing images.
Punjabi bhatura is a variant of authentic bhatura made with yeast. Learn how to make instant no yeast bhatura.
To make bhatura (yeast free recipe), combine all the ingredients ( plain flour, curds, baking powder, baking soda and butter) in a deep bowl, mix well and knead into a semi-stiff dough using enough water cover the dough with a damp muslin cloth and keep aside for 1 hour. Knead the dough well again and divide it into 8 equal portions. Roll each portion of the dough into a 175 mm. (7") diameter thick circle. Heat the oil in a deep non-stick kadhai and deep-fry the bhatura, one at a time on a medium flame, till they puff up and turn golden brown in colour on both the sides. Drain on an absorbent paper. Serve immediately with chole.
Bhatura is one of the most famous breads from Punjab. Bhaturas are served at most Punjabi functions and restaurants and the size of a Bhatura could vary a great deal. At a traditional Punjabi restaurant or get-together you can expect very large Bhatura being fried right there before your eyes in a huge kadhai. The term is most often used together with Chole as 'Chole-Bhatura'. The yeast free bhatura is a delicious fried Indian bread made with the same ingredients as its version with yeast.
Adding butter to the yeast free bhatura dough makes it softer while the baking soda and baking powder help it to rise and become fluffy. The curd on the other hand helps the Bhatura to rise and adds a slight tangy taste.
The resting time of 1 hour is important for the dough of Punjabi bhatura without yeast to rise and in turn puff up while deep-frying. Remember to serve them immediately, else they might turn chewy.
Tips for bhatura (yeast free recipe). 1. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. 2. Usually the bhaturas are very big in size but this would require a bigger kadhai and excess oil so to make at home we have made 7" bhatura. 3. Remember that the bhatura will become soggy and chewy if not served hot and fresh.4. If the oil for deep frying is not enough, the bhaturas might not puff up well. 5. The bhatura should be rolled little thicker.
Enjoy bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with recipe and video below. hot and sour soup recipe | quick hot and sour vegetable soup | restaurant style hot and sour soup | easy hot and sour soup |
Indo Chinese soup is one of most ordered Chinese soups at the restaurants. Learn how to make easy hot and sour soup. I love having this Mumbai roadside hot and sour soup from the Chinese street stalls.
Hot and sour soup, you can feel your taste buds shift gears from the spicy chilli sauce to the sour vinegar, creating a magical experience! A mélange of neatly chopped veggies cooked in stock or water and other spices makes this a wholesome treat too.
To make hot and sour soup, shred and chop all the veggies as mentioned and keep them ready. Take a big wok and heat the oil in it. When it smokes, add garlic and green chillies and saute for a few seconds. Add the cabbage, carrots, cauliflower, spring onions and sauté on a high flame for another 2 minutes. Add the chilli sauce, soy sauce and vinegar and cook on a medium flame for 1 minute. Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and bring to a boil. It’s so simple.
Tips for restaurant style hot and sour soup. 1. Use a wok or a big deep non-stick pan only, as boiling becomes easier. 2. Allow the oil to smoke completely. 3. Saute the vegetables on a high flame only, so they cook just enough while maintaining their crunch. 4. After adding cornflour-water mixture, do not forget to stir it continuously, to avoid lump formation.
Quick hot and sour vegetable soup is served best with crisp noodles and typical chinese accompaniments like vinegar, chilli sauce and soya sauce.
Enjoy hot and sour soup recipe | quick hot and sour vegetable soup | restaurant style hot and sour soup | easy hot and sour soup | Indo Chinese soup.
Dominance of peanuts is what makes the Malaysian Noodles stand apart from other Oriental noodle recipes. As always, the noodles are prepared with typical ingredients like garlic, capsicum, spring onions, bean sprouts and soya sauce. However, crushed peanuts are used here as both a seasoning and a garnish, giving the noodles an enjoyably rustic mouth feel. Add the crushed peanut garnish just before serving to retain the crispness.