These tasty spring rolls are packed with the goodness of vegetables. They contain a lot of ingredients and are a little tedious to make but definitely worth the effort.
Chinese money bags, if you have wonton wrappers left over, make these cute little money bags the next time around! these dainty treats make a great starter or finger food that you can pass around during a party. Bamboo shoots make a great filling, but if that is not available use the vegetables you have in hand: carrots, mushroom, baby corn etc. Soya sauce and lemon impart a nice tangy flavor, and you could also mix in some chinese five-spice powder to add to the taste. Blanched coriander stems tied around the neck of these bags make an interesting garnish. Serve hot with spicy sauces and enjoy!
Making Corn Chips is actually so simple that once you try it, you will never want to buy it from outside. You just need to take care about rolling the dough very thinly so as to get really crisp chips. Once ready, you can store the chips in airtight containers to use anytime you want. The real excitement about corn chips is in the dips you serve them with. Choose a combination of creamy and tangy dips so that everybody will have something that they love. Some serving suggestions are also included in this recipe.
Dabeli is Gujarat’s answer to vada pav. It is a sandwich-like snack in which bread is perked up with a sweet and spicy potato filling. Dabeli Bhajiya is an interesting variant of this favourite street food, wherein the potato packed bread is deep-fried to make crisp bhajiyas, and served with peppy chutneys.
The dabeli stuffing is flavoured with a special dabeli masala, which gives it a unique taste, and we have also added some masala peanuts to add a bit of crunch to the filling. Remember to squeeze the moist bread slices well before adding the stuffing and shaping it, because it will absorb a lot of oil if it is watery.
Serve juices like Coconut and Orange Drink , Fruity Mango Juice or Mara Mara Juice to complement these spicy, chatpatta bhajias. Black bean sauce is a pungent condiment that imparts a distinct flavor to a dish. Bottled black bean sauce is readily available in leading supermarkets. All you need to do is cook all the chopped vegetables together with this yummy sauce, corn flour, garlic and fresh spring onions. And voila, your mixed vegetables in black bean sauce are ready to serve!
Mouth-melting bread koftas in delicious pumpkin curry.
Perhaps the healthiest of payasam recipes, this is an interesting way to give your family a vitamin a rich health boost!
Plump corn kernels are mixed with batter and deep-fried…these crispies, although simple to make, taste wonderful. You can add an extra flavour by tossing the crispies with chaat masala. Enjoy it immediately!
Eating sprouts raw might not be so enjoyable, but who can resist them when incorporated into this all-time favourite chinese starter!
Potato croquettes wrapped in bands of fettuccine makes for an elegant yet simple appetizer!
Kofta are an all-time favourite among punjabis and the dish owes its worldwide fame to them. Kofta is a versatile dish, with many variations; almost any vegetable can be transformed into a kofta dish. The most popular among these is the malai kofta. Kofta can be steamed, deep fried, or baked. Try whichever way suits you best. Ghia and papita kofta are authentically punjabi and not too well-known outside of the state. Try this recipe, straight from the kitchens of punjab. . .
Tangy, spicy, tempting… name it and you’ll get it in this super-duper hara bhara burger! the popular hara bhara cutlet, usually served as a starter, is combined with marinated paneer and onion rings to make a delectable burger. Regular fries perked up with chilli powder and garlic makes a great accompaniment for this burger, while the green chutney adds a minty touch.
Hara bhara kebab, a green delight loaded with nutrients from paneer, spinach, chana dal and green peas. Pack this all time favourite snack with green chutney or tomato ketchup and await an empty tiffin back home.
kadak rumali roti recipe | karari rumali roti | tokri khakra | crispy roti | with 33 amazing images.
karari rumali roti is a very crispy rumali roti which is served in many restaurants and Dhaba’s in India as a starter or appetizer. Learn how to make kadak rumali roti recipe | karari rumali roti | tokri khakra | crispy roti |
This crispy rumali roti is also called as tokri papad and karari rumali roti which is super crispy and full of flavours. The making of kadak rumali roti is so similar to the Gujarati Khakra by pressing and cooking it on low flame to make it crispier.
This karari rumali roti is just like masala papad and can be consumed without any side dish. It looks like a roti tokri with spices and topping. You can innovate it by adding multiple flavours to it such as Italian, Mexican etc.
kadak rumali roti is authentically served by adding melted butter, spices and coriander, But here this tokri khakra is given an innovative twist to a make it chaat style. I have used an iron kadhai to make this crispy karari roti.
The crispy rumali khakhra is then brushed with ghee and sprinkled with a variety of masalas and topping to give it a spicy chatpata flavour like masala papad or chaat.
Tips to make kadak rumali roti : 1. Resting time is very important for the dough as it becomes softer and can easily roll out the rumali roti. 2. Press and cook the rumali roti on low flame evenly at the egdes to make it crispier. 3. Serve it immediately for better taste otherwise it will become soft and soggy. 4. Cover the rest of the dough while rolling one roti to avoid it from drying. 5. You can also add Cucumber as a topping with onions and tomatoes.
Enjoy kadak rumali roti recipe | karari rumali roti | tokri khakra | crispy roti | with detailed step by step images.