Occasion & Party  >  Party  >  Indian Party Starters  >  
426 recipes


yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with 30 amazing images. yellow moong dal handvo is a popular savoury cake among the natives of Gujarat. Here, we have replaced rice with lentils in order to enhance the recipe's protein content. Semolina adds crunch and makes the handvo crisper. Cut yellow moong dal handvo into pieces after cooling slightly, as it will be soft inside and you will not get proper pieces. Tempering adds the flavour to this dish, but those who are health conscious can omit it or use only 1 tsp oil for tempering. Main ingredients for yellow moong dal handvo. Put the soaked yellow moong dal in a mixer. Yellow moong dal offers a neutral and slightly nutty flavor that forms the base of the handvo. When ground into a batter, it creates a smooth and slightly grainy texture that contributes to the unique mouthfeel of handvo. Add 2 tbsp curd (dahi). Traditional handvo recipes often rely on fermentation to leaven the batter. Curds contain live bacteria cultures that ferment the sugars naturally present in the moong dal. Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the handvo. This sweetness complements the savory flavors of the moong dal and spices, creating a more balanced and interesting taste profile. Pro tips for yellow moong dal handvo. 1. Adding rava to the batter acts as a binding agent. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. Instead of rava you can also use Oats flour as a substitute. 2. Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. You can also use baking soda instead of eno to make this recipe. Leavening agents help batters rise and become fluffy. 3. Gently mix the batter after adding fruit salt. Vigorous mixing can deflate the air bubbles created by the fruit salt reaction. Gentle folding incorporates the fruit salt evenly while keeping those air bubbles trapped in the batter. This leads to a lighter and fluffier final product. Enjoy yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with step by step photos.

chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with 23 amazing images. chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli has become a taken-for-granted starter on most party menus these days. It is also a popular starter at Indian restaurants. Learn how to make crispy baby corn chilli. To make chilli baby corn, heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry a few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes. Add the capsicum, and sauté on a medium flame for 1 minute. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for a few seconds, while stirring it continuously. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously. Serve immediately garnished with spring onion greens. Batter-coated and deep-fried baby corn is tossed with an assortment of awesome ingredients, which range from crunchy spring onions and pungent garlic to a splash of Oriental sauces to make Chinese chilli baby corn starter. The crunchy, exciting texture and vibrant flavour make dry baby corn chilli a popular amongst foodies, especially those who love tongue-tickling, spicy stuff. This is an impressive alternative to potato based starters or tikkis which are usually served as starters. The aroma of sauteing finely chopped ginger, garlic and green chillies is very peculiar about Chinese cooking. Sure to fire up your digestive juices, this crispy baby corn chilli is a must-try! You can also try other Chinese recipes like Chilli Paneer or Chinese Barbequed Tofu with Sesame Noodles. Tips for chilli baby corn. 1. Make sure the baby corn is not sliced too thin, or you will lose the lovely crunch. 2. The batter should be thick enough to coat the baby corn well. If needed, adjust the consistency of batter accordingly. 3. Do not over saute the capsicum. It should remain slightly crunchy. 4. After adding the cornflour mixture, stir it continuously else the mixture might turn lumpy. Enjoy chilli baby corn recipe | Chinese chilli baby corn starter | dry baby corn chilli | crispy baby corn chilli | with step by step images below.

cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with 38 amazing images. cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower is a flavourful starter for any party. Learn how to make spicy gobi Schezwan. To make cauliflower in Schezuan sauce, heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds. Add the spring onion whites and greens and sauté on a high flame for 1 minute. Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds. Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes. Serve immediately garnished with spring onion greens. When you want to make something much more peppy than plain cauliflower bhajiyas, try this tongue-tickling Chinese Schezuan style cauliflower. The batter of cornflour and maida makes the cauliflower really crunchy upon deep-frying, while the gravy of spring onions, Schezuan sauce, tomato ketchup, etc., gives it an irresistible flavour. Make sure you serve this crispy garlic Schezuan cauliflower immediately on preparation, before the cauliflower florets become soggy. This easy Chinese recipe can be served as a starter at parties, provided you can serve it immediately, else you can try it as an after-school snack or a special addition to dinner. While you can buy readymade Schezuan sauce to make spicy gobi Schezwan, when you have time on hand make Schezuan sauce at home. Tips for cauliflower in Schezuan sauce. 1. Remember to wash cauliflower well to ensure it’s free of insects or worms if any. 2. Make sure the prepared batter of plain flour-cornflour is not very thick and not very thin or else it will not coat the cauliflower well. Enjoy cauliflower in Schezuan sauce recipe | spicy gobi Schezwan | Indo Chinese Schezuan style cauliflower | crispy garlic Schezuan cauliflower | with step by step photos.

Water chestnuts have contributed immensely to chinese cuisine, and it is an integral part of traditional chinese cooking. These crunchy, sweet chestnuts are actually vegetables that grow in marshes. This recipe calls for blanched chestnuts that are cooked in schezuan sauce and served like a sizzler. Buy fresh water chestnuts as far as possible and chop of the top and peel the skin before cooking. The cooked chestnuts taste wonderful in sizzling hot schezuan gravy and have an unmatchable taste – the sweet and crisp chestnut is a great contrast to the spicy thick sauce, making every bite delicious.

ponk bhel recipe | hurda bhel | tender jowar bhel | sorghum bhel | with 12 amazing images. ponk bhel is a tender jowar bhel and called sorghum bhel in English. ponk bhel is a regional and seasonal speciality, made with a Gujarati delicacy called ‘ponk’. It is basically a savoury snack which is commonly eaten in Indian winters. During a brief period in the winter months, the jowar or white millet grain is very tender and juicy. At this stage, it is called ponk and is the best time to make hurda bhel. These tender seeds are harvested and roasted or cooked in other ways. Generally, in the villages, the ponk is picked from the fields and cooked then and there. Hurda and tender jowar are the other names for ponk. Ponk is super nutritive and healthy and also makes an excellent gluten free cereal. There is a general mood of celebration, a party is thrown, and friends, family and neighbours are invited to come and have a taste of this young seed in ponk bhel! To make ponk bhel we have used juicy ponk seeds to make a chatpata bhel, which everyone will relish. And it is so easy to make too – you just need to toss all the ingredients together! All we have done is combined ponk along with onions, tomatoes, sweet and green chutney, some chaat masala, lemon juice and pepper powder and also mimosa sugar balls to make tender jowar bhel. You can also try other bhel recipes like Corn Bhel or Moong Bhel. Learn to make ponk bhel recipe | hurda bhel | tender jowar bhel | sorghum bhel | with detailed step by step recipe photos and video below.

tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with 20 amazing images. Travel into the heartlands of Mexico with hearty and satiating tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the tacos as soon as they are assembled. Notes on tacos recipe. 1. While the rajma mixture is being cooked, lightly mash rajma with the help of a potato masher. Do not mash completely, this is just to give it little consistency and thickness. 2. Then keep on cooking for some more time, while stirring occasionally. Once the excess moisture has evaporated, the rajma topping for the tacos is ready. 3. You should soak the lettuce leaves in ice-cold water for sometime and then chop them, which will give them a nice crunchy texture on the tacos. tacos are very filling, they can be enjoyed as a meal by itself, but if you wish create a Mexican meal with side dishes like Chilli Rellenos, Fresh Fruit Salad with Basil Dressing, Crusty Potato Fingers, Mexican Cheese Fajita and Mexican Fried Rice. Learn to make tacos recipe | Mexican tacos recipe | Vegetarian Tacos | with step by step photos below.

baked vada pav recipe | Indian masala bun | stuffed vada pav | with 48 amazing images. baked vada pav recipe | Indian masala bun | stuffed vada pav is a unique way of serving the authentic Maharashtrian vada pav. Learn how to make Indian masala bun. To make baked vada pav, for the dough combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. For the potato stuffing, meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30 seconds. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the potato stuffing into 8 equal portions. Keep aside. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney. Bring all the sides together and roll it between your palms into a ball and slightly flatten it. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes. Serve hot brushed with melted butter. From the outside, Indian masala bun looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans! Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a stuffed vada pav! If you are not going to have baked vada pav immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving. Tips for baked vada pav. 1. Sieve the maida if necessary before use. It should be free of lumps. 2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste. 5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home. 6. Ensure that there are no cracks on the surface while shaping and rolling the pav. 7. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other. Enjoy baked vada pav recipe | Indian masala bun | stuffed vada pav | with step by step photos.

ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji | ghughra recipe is a variation to the sweet coconut stuffing in which green peas have been used. Learn how to make vatana na ghughra. Flaky, yet soft coating with a perfectly balanced green peas stuffing, rolled, shaped and fried till crisp is what describes matar gujiya / karanji. This is a common snack made during the festival of Diwali. Try it out and you would make over and over again without a festival or an occasion coming up too! To make ghughra, first make a soft dough by combining maida, melted ghee and salt using enough water. Knead again using the oil till smooth. Keep aside under a wet muslin cloth. Then for the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Cool slightly and divide the stuffing into 20 equal portions. Keep aside. Then make the karanji. Divide into 20 portions and roll one portion into a 4” circle, place little stuffing and fold to make a semi-circle. Pinch the edges of the ghughra. Roll and shape all ghughras and deep-fry in hot oil till golden brown. Serve immediately with green chutney. While the vatana na ghughra are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Pinching the gughras is an art which you can master over time. They look pretty if uniformly pinched. However, you can keep them plain edged too if you cannot get a uniform pinched edge at the circumference. These Jamnagari ghughra make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. Serve them with green chutney at snack time. You can also serve these green peas ghughra as farsan in a Gujarati thali set menu likePanchkutiyu Shaak, Rasawala Chana, Rotlis, Raiwala Marcha, cutney and Shrikhand. Tips for ghughra. 1. Ensure that the green peas are not boiled and coarsely crushed. You just need to blend them in a mixer for 5 seconds and they will be coarsely crushed. This texture is needed for a good mouthfeel. 2. Cool the mixture before shaping ghughras, else the dough might have cracks due to the steam generated. 3. Deep fry the ghughras on a slow flame so they cook uniformly. Enjoy ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji.

potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | with 41 amazing images. Scrumptious and satiating, the aloo tikki sandwich is the ideal snack to appease your hunger! Learn how to make potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | The desi answer to pre-fabricated burgers! Lightly buttered bread plays host to crisp and sumptuous potato tikkis, crisp lettuce and juicy carrots, with a splash of tomato ketchup too, making the potato tikki sandwich a delicious meal-on-the-go. Spicy potato sandwich is packed with flavours trust me every bite of this sandwich is full of flavour and you can also add your twist to this aloo tikki sandwich according to your taste. You don’t need a griller or toaster to make potato tikki sandwich. We have used the simple tava which is available in every Indian kitchen. You will love the burst of flavours in the tikki, as well as the unique mouth-feel of crisp tikkis sandwiched between the softest of soft breads. Tips to make potato tikki sandwich: 1. Press the tikki gently after placing it on the bread slices. 2. Make sure to seal the edges properly of the tikki. 3. Instead of brown bread you can also use white bread slices. Enjoy potato tikki sandwich recipe | aloo tikki sandwich | spicy potato sandwich | with detailed step by step images.

veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.

cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with 45 amazing images. cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | is every cheese lover's favourite. Learn how to make three cheese pizza. To make cheese burst pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth or cling wrap and keep aside for 45 minutes. Press the dough lightly to remove the air and divide the dough into 4 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling. Prick it with a fork. Place it on a non-stick tawa (griddle) and cook it till it is half done on both the sides. Keep aside. Roll another portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling, prick it with a fork and place on a baking tray. Spread 1 tbsp of cheese spread evenly on the rolled and pricked dough leaving a little space near the edges. Place 5 cheese slices over the cheese spread, overlapping each other. Place the half cooked pizza base over it and fold the sides of the bottom dough inwards and press it lightly. Spread 2½ tbsp of pizza sauce, 1/8 cup onions, 1/8 cup capsicum, 5 sliced jalapenos, 1 tbsp black olives, ½ cup grated cheese, ½ tsp dried oregano and ½ tsp chilli flakes evenly over it. Repeat steps 4 to 11 to make 1 more pizza. Bake both the pizzas in a pre-heated oven at 200°c (400°f) for 20 minutes. Drizzle 1 tbsp of olive oil evenly over each pizza. Cut each pizza into 4 pieces and serve immediately. If you have ever wondered how to make Dominos cheese burst pizza, this recipe is the secret. Made with 3 types of cheese – processed cheese, cheese spread and cheese slices, this pizza has varied seasonings to boost its flavour and aroma. A cheesy, gooey Indian style 3 cheese pizza beats any store-bought pizza hands-down, because this is made right in your own kitchen with the finest ingredients and your choice of toppings! Right from the cheesy base to the crunchy, saucy toppings, everything about this pizza is appealing to the palate. A gem from the hearty cuisine of Italy, this three cheese pizza is one that’s loved by kids and adults alike because every mouthful is packed with excitement. Serve it immediately while the cheese is molten and gooey, otherwise you will not get to enjoy the best texture. Tips for cheese burst pizza. 1. Ensure to sieve the maida to make it lump free. 2. Ensure that the yeast is not very old nor is it from a packet which has been kept open for too long. 3. We recommend you add the measured quantity of salt to get the perfect taste of the pizza. 4. Remove the cheese slice from the refrigerator just before use. 5. Similarly grate the cheese also just before use, else it might turn lumpy. 6. Olive oil for drizzling on the baked cheese burst pizza is suggested as an authentic flavour boost. But if it is not available at home, you can substitute it with any other oil. 7. For a spicy cheese burst pizza, top with some fresh red chilli roundels or red chilli roundels which are available dipped in vinegar in the market. You can also try other pizza recipes like Pizza Margherita or Pizza Burger Bowl. Enjoy cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with step by step photos.

paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images. patra it is sweet, spicy and salty—all at the same time. paatra’s are also called Gujarati parta. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture making a great Gujarati patra farsan. Ingredients of parta are simple, made from colocasia leaves(arbi ke patte), besan, jaggery, green chilli paste and Indian spices. Depending on the size of the leaves, you get normal paatras or mini paatras. Although paatras taste best when deep-fried, you can also steam or shallow-fry them. When making paatras, remember the two key secrets to success: roll them tightly, and never forget the tempering! Our recipe is one of steamed patras. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Notes on Gujarati patra farsan. 1. Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur. 2. Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly. 3. Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients. 4. While buying the colocasia leaves, ensure they have a black stem. 5. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf. 6. Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear. 7. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order. 8. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer. 9. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Learn to make paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with step by step photos below.

chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | with amazing 24 pictures. Diwali is nearing and looking for a perfect savoury or jar snack to make for your guests? instant homemade chakli is definitely a go to. It is one of the most famous Indian snack and also is made in many Indian houses. Chakli is a namkeen which is made with easily available ingredients which are found in every well maintained kitchen. Rice flour chakli is also quick and easy to make. The method to make chakli might look complex but actually it is not. The process of making chakli is divided into three parts, the first is kneading the dough. For kneading dough for chakli, firstly you need to sieve the rice flour to get rid of impurities in it and add cup curds (dahi) ,butter, turmeric powder (haldi), chilli powder, asafoetida (hing), ginger- green chilli paste and sesame seeds (til). Mix and knead into a soft dough. The second step is divide and taking a portion and press it into a chakli “press” and cover it with the lid. Press out round swirls of chaklis. The final step is to deep- fry the instant homemade chakli till crisp and golden brown and drain on absorbent paper. Cool and store it in air tight container. Chaklis are an indispensable Diwali snack. Not only are they ideal to accompany the Diwali sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Made of spiced rice flour bound by curds and butter to make a soft dough, chaklis are super-crisp deep-fried savouries, which can be easily preserved for around two weeks provided you keep them in a dry and airtight container. While you might initially find it difficult to press out the chaklis into perfect circles, it will be a breeze once you get the hang of it! You can also serve instant homemade chakli as an evening tea snack with a hot cup of Masala Chai. I don’t only make it on occasion of Diwali but I keep making it once is consumed and over as my kids love this chakli but also they take chakli for kids tiffin snack. Enjoy chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | detailed step by step recipe and video below.

cold cream cheese sandwich | cream cheese sandwich recipe | veg cream cheese sandwich | with 15 amazing images. This cold cream cheese sandwich is everything you could ask for – filling, refreshing, tasty! An intelligent combination of juicy and crunchy veggies with cream cheese, herbs and spices, makes this sandwich an enjoyable treat. Looking for a quick tiffin box recipe that your kid would just fall in love with? We have a perfect cold cream cheese sandwich that can be had for breakfast, evening snack and can even be packed and taken out while travelling. The method of making cream cheese sandwich is really very quick and easy, as it is a cold sandwich which does not require cooking, toasting or grilling and also is time efficient. Firstly to make the cream cheese stuffing in a deep bowl take ready made cream cheese, add chopped and deseeded tomatoes you can add any vegetable of your choice. If you are going to pack the sandwich do not add watery vegetables and stick to the recipe. Add bell peppers, mixed herbs, chilli flakes for some spicy hint which can be adjusted according to your preference of spice also add basil leaves for a refreshing flavor or you can also use parsley. Mix well and you are good to go. Next, trim the slices of bread and apply butter on each bread. Spread the portion of mixture on the buttered bread slice and cover it with another bread slice facing downwards, cut it and our veg cream cheese sandwich is ready to be relished. cold cream cheese sandwich is also very easy and quick to make, and uses common ingredients that you will surely find in your refrigerator, so you can make it anytime hunger strikes. Both kids and adults will love this veg cream cheese sandwich. You might also like other yummy sandwiches like the Tomato and Cucumber Open Sandwich and Vegetable Cheese Sandwich with Honey Mustard Dressing. Enjoy cold cream cheese sandwich | cream cheese sandwich recipe | veg cream cheese sandwich | with detailed recipe photo and video below.

brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with 20 amazing images. brinjal cutlet, also known as eggplant cutlet, is a popular Indian snack made primarily from brinjal (eggplant) and a blend of spices. It is a delicious and crispy dish that can be served as an appetizer or a side dish. A balanced combination of brinjal with other veggies like potatoes, french beans and carrots is pepped up with mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. Coating the dough with bread crumbs imparts an exciting crispness to the brinjal cutlets. What is more, this veggie-loaded brinjal cutlet is cooked on a non-stick tawa with minimal oil, so you can choose this to accompany your cup of tea whenever you feel like it! Ingredients for brinjal cutlet. Brinjal (Eggplant): The main ingredient, typically sliced or mashed. Other vegetables : French beans and carrots. Spices : Common spices include turmeric, amchur powder and garam masala for flavor. Binding Agents : Potatoes or besan (gram flour) are often used to bind the mixture. Herbs : Fresh coriander or mint can be added for freshness. Breadcrumbs : Used for coating the cutlets to achieve a crispy texture when fried. brinjal cutlet are not only tasty but also a great way to incorporate vegetables into your diet. brinjal cutlets are typically served hot with chutneys, such as mint or tamarind, or with sauces like ketchup. They can be served as part of a larger meal. Pro tips for brinjal cutlets. 1. When cooked, brinjal becomes soft and tender, making it a pleasant addition to the cutlet. Foods like Brinjal have a low glycemic index and are good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics. 2. Mash with help of a potato masher. It's easier to mash when the mixture is hot. Enjoy brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with step by step photos.
Goto Page: 1 2 3 4 5  ... 12 13 14 15 16  ... 25 26 27 28 29 

Top Recipes

Outbrain