aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes | with 32 amazing images.
aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes are a perfect party starter – be it for kids or kitty party. Learn how to make potato and cheese rolls.
To make aloo cheese croquettes, combine the potatoes, salt and pepper powder in a deep bowl and mix well. Divide the potato mixture into 12 equal portions and keep aside. Combine the plain flour along with approx. ¾ cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside. Divide the cheese stuffing into 12 equal portions and keep aside.Take a portion of the potato mixture and flatten it on your palm into a 50 mm. (2”) diameter circle using your fingers. Place a portion of the cheese stuffing in the centre and bring all the sides together and shape into a cylindrical roll.
Then dip the croquette in the plain flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides. Repeat step 5 to 7 to make 11 more croquettes. Heat the oil in a deep non-stick pan and deep-fry, a few aloo cheese croquettes at a time on a medium flame, till they are golden brown in colour from all sides. Drain on an absorbent paper. Serve the aloo cheese croquettes immediately with chilli-garlic sauce.
A yummy starter, which is sure to raise one’s expectations of the forthcoming meal! Potato and cheese rolls also look very appetising, so nobody is likely to pass up the tray without tasting one.
A melt-in-the-mouth covering of mashed potatoes gives way to a succulent, cheesy filling that has the peppy flavour of chilli-garlic sauce. Accompanied by more Chilli Garlic Sauce , this delectable Indian potato croquettes is an awesome treat for your taste buds – in terms of its texture as well as flavour! Enjoy it hot and fresh.
Tips for aloo cheese croquettes. 1. We have used a combination of mozzarella and processed cheese to get a gooey texture. But if you wish, you can use only processed cheese. 2. Always remember to roll the croquette in plain flour-water mixture with one hand and in bread crumbs with the other hand. This will help to prevent the hands from turning out to be messy and also get croquettes with shape perfect. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. Learn how to make bread crumbs at home.
Enjoy aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes | with step by step photos. dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet | with 24 amazing images.
dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet is a unique starter without too much fuss and very tempting to stop at just one. Learn how to make Indian dahi kabab.
Rich, richer, richest are these creamy and soft Indian dahi kabab. Interestingly, hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. This trio is perked up with herbs, masalas and cashewnuts, not to forget the innovative addition of deep-fried onions, which gives an irresistible crunch and intense flavour to the kebabs.
This yogurt kebab is quite different from the lot, because it has a unique texture, which is not crisp, but soft and creamy with the mild crunch of onion in between. Remember to deep fry these kebabs on a medium flame and do not turn them too much, else they might break. Enjoy this hung curd dahi paneer cutlet immediately with green chutney.
Tips to make dahi ke kebab. 1. Right way to make hung curd. 2. Right way to deep-fry onions. 3. Deep-fry only 2 to 3 dahi kebabs at a time. 4. Serve them immediately or they will turn soggy.
Enjoy dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet | with step by step photos. yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with 24 amazing images.
yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack is a unique snack idea. Learn how to make suran pakoda.
To make yam fritters, combine the yam, red chillies, peanuts, coconut, fennel seeds and turmeric powder in a mixer and blend it to a coarse mixture using ½ cup of water. Transfer the mixture into a deep bowl, add the besan, onion, curry leaves, coriander and salt and mix well. Heat the oil in a deep non-stick kadhai and drop small spoonful of the mixture into the hot oil, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately.
A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious suran pakoda, which have a unique crunch brought about by the yam.
A teaspoon of fennel seeds along with coriander and curry leaves give the Indian yam and onion fritters a lip-smacking flavour and tantalising aroma. Enjoy them with green chutney at snack time.
These yam fritters are perfect to serve as a tea-time snack too! Enjoy them with masala chai. Also try other similar snacks like chana dal bhajiya and poha pakoda.
Tips for yam fritters. 1. Besan can be substituted with rice flour. 2. Use the batter immediately. Since the batter has salt, it might release water if kept for a long time. 3. Ensure to deep fry on a medium flame. Frying on a high flame will result in the fritters turning brown from outside, but they will remain raw from inside. 4. Serve the fritters immediately to enjoy their crispiness.
Enjoy yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with step by step photos. lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images.
lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat.
Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day.
To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney.
The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough.
Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi.
Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done.
You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori.
Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos. These canapés look dainty but they spell excitement! Buttered and crisped bread roundels are topped with an awesome mix of veggies, mustard paste, cream and believe it or not, crushed cracker biscuits.
While the cream gives a luscious mouth-feel, the mustard gives a peppy taste to the Cheese Carrot Canapé. The crushed cracker biscuits go a step ahead and give the canapés a crunchiness, which seems to crackle in your mouth!
Make sure you crush the biscuits coarsely, otherwise they will become soft like flour and not have the required crispness. The Cheese Carrot Canapés can be served as a starter at parties .
You can also try other bread-based snacks like the Bread Snack and Bread Pizza . cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos.
cabbage and paneer rolls are perfect starters for an Indian party. veg cabbage and paneer rolls made of simple ingredients easily available like bread, paneer, cabbage, spring onions and basic sauces and spices.
One of the wondrous party snacks from Oriental cuisine, the cabbage and paneer rolls is a sumptuous treat with a peppy flavour. The crunch of grated cabbage and spring onions together with the succulence of crumbled paneer gives these cabbage and paneer rolls an awesome mouth-feel.
While a dash of hot chilli sauce gives veg cabbage and paneer rolls a spicy twist. The delectable filling is housed inside crispy bread rolls, which taste too good when made the right way, as shown in our cabbage and paneer rolls recipe.
Tips and notes for cabbage and paneer rolls. 1. Add finely chopped spring onion greens. You can add any other veggies of your choice just make sure to chop or grate it finely so the paneer cabbage rolls do not break while rolling. 2. Add 1 tbsp of hot and sweet sauce to elevate the taste of cabbage paneer rolls. If you do not have this then make use of ½ tbsp tomato ketchup and ½ tbsp chilli sauce. 3. Make use of fresh big bread slices, stale bread are hard and firm and they might break while rolling. 4. Do not over stuff the bread slice or else it will become difficult to roll them.
If you like cabbage and paneer rolls then see our collection of deep fried starters.
Learn to make cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos and video below. mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with 32 amazing images.
A healthy way of combining an unusual leafy vegetable like mint and a pulse like masoor to make delicious pudina masoor tikki. Learn how to make mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter |
mint and masoor tikki has been combined with bread crumbs, paneer and flavoured with loads of mint. Mint is a popular herb used extensively in Indian cooking. It contains plenty of vitamins and minerals are essential for the body.
These healthy masoor tikki they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil. Serve these protein, calcium and iron rich mint masoor tikki as a starter or as a snack hot with green chutney.
Tips to make mint and masoor tikki: 1. If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly. 2. You can add more breadcrumbs if the tikki's are not binding well. 3. Cooking tikki's on a low flame is important as we are not deep frying the tikki's.
Enjoy mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with detailed step by step images.
non fried pakodi chaat recipe | green moong dal pakodi chaat | healthy pakodi chaat | with 34 amazing images.
non fried pakodi chaat is a tantalizing street food/chaat of soft and spongy split green gram lentil vadas, chutneys and yogurt, adored by all the chaat lovers. Learn how to make non fried pakodi chaat recipe | green moong dal pakodi chaat | healthy pakodi chaat |
Here, the pakodis are cooked in a different way by steaming them instead of deep-frying. Thereafter, a splash of curds and chutney add a flavourful touch to the pakodis, transforming them into a healthy pakodi chaat.
Fried and soaked pakodis can be stored in the refrigerator for 2-3 days. So whenever we have a craving for this yummy dahi pakodi chaat, all needed is to put them together to make this green moong dal pakodi chaat to gobble any time of the day. Absolute joy with no guilt attached!
Tips to make non fried pakodi chaat: 1. Instead of green moong dal you can use yellow moong dal also. 2. Dipping them in warm water makes the vadas light and fluffy. 3. You can add the curd and chutneys as per your taste.
Enjoy non fried pakodi chaat recipe | green moong dal pakodi chaat | healthy pakodi chaat | with detailed step by step photos.
raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with 25 amazing images.
kacche kele ki tikki - raw banana cutlet is a unique and simple snack recipe. Learn how to make raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki |
Craving a savory and satisfying snack? Look no further than kacche kele ki tikki! raw banana cutlets are a delightful vegetarian dish made from raw bananas (also known as green bananas or plantains), mixed with spices, herbs, and binding agents, then shaped into patties and fried until crispy.
Forget the stereotyped potato cutlets; try these crunchy raw banana cutlets instead! You will be floored by its elegant flavour and crunchy texture. It is amazing how it uses selection of simple everyday ingredients and even easy to prepare such a brilliant snack.
Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlets, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy.
pro tips to make raw banana cutlet: 1. You can also use fresh herbs like mint and curry leaves add a burst of freshness. 2. Instead of semolina you can use bread crumbs to coat the cutlets. 3. You can use the combination of mashed potatoes with boiled raw banana. This adds creaminess and helps bind the mixture. 4. Maintain medium heat while frying to ensure the cutlets cook through without burning.
Enjoy raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with detailed step by step photos. cauliflower greens mixed sprouts tikki recipe | cauliflower and sprouts tikki | healthy cauliflower greens tikki | with 18 amazing images.
These healthy cauliflower greens tikki have health benefits and very easy to make. Learn how to make cauliflower greens mixed sprouts tikki recipe | cauliflower and sprouts tikki | healthy cauliflower greens tikki |
Make the most of cauliflower greens to up your haemoglobin levels! Though not very commonly used, these greens are a very good source of iron and lend themselves to the preparation of very tasty dishes, such as this Cauliflower Greens Mixed Sprouts Tikki.
This easy and healthy cauliflower greens tikki uses mixed sprouts for binding and to enhance the iron, protein and calcium content of the recipe further.
Tips to make cauliflower greens mixed sprouts tikki recipe: 1. In case you find it difficult to roll, add little besan. 2. These tikkis also taste best with garlic chutney. 3. Always cook them on a medium flame. 4. After boiling the sprouts, make sure you drain the excess water completely or else the tikkis will not bind properly.
Enjoy cauliflower greens mixed sprouts tikki recipe | cauliflower and sprouts tikki | healthy cauliflower greens tikki | with detailed step by step photos. instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with 29 amazing images.
instant rava handvo recipe is easy, healthy and delicious recipe which gets ready within minutes. Learn how to instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva |
vegetable rava handva in kadhai is a quick, delicious, and healthy breakfast recipe prepared using rava, curd and nutrients packed mixed vegetables. crispy suji handva is a quick and easy version of popular Gujarati snack.
instant suji handvo is crispy on the outside and soft inside. Its unqiue flavour is sure to please you family. crispy suji handva can be a great breakfast or snack option.
Tips to make instant suji handva: 1. Use fresh curd to make this recipe. 2. We suggest you to serve it immediately or else it may become chewy later. 3. Instead of eno fruit salt you can add baking soda.
Enjoy instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with detailed step by step photos.
poha cutlet recipe | vegetable poha cutlet | veg poha pattice | healthy poha dal cutlet | iron rich cutlet | with 40 amazing images.
poha cutlet is a very crunchy and tasty fried snack made with poha (flattened rice), moong dal, some green leafy vegetables, and some spices. Learn how to make poha cutlet recipe | vegetable poha cutlet | veg poha pattice | healthy poha dal cutlet | iron rich cutlet |
poha cutlet is a delicious appetizer, full of green leafy vegetables. It is crispy outside, soft inside, and has a pleasant crunch from the vegetables. The recipe is easy, straightforward, comes together quickly, and cutlets are shallow-fried with a little oil.
Poha or flattened rice is an ingredient that can be used in many ways. From poha various recipes can be made for breakfast as well as snacks. This easy-to-make poha cutlet can be served as a starter at parties and as a evening tea snacks.
Tips to make poha cutlet: 1. If you dry your poha for more than 2 minutes, then it may need to add water to the dough as it will be stiff. If by error you dried poha for 10 minutes, then add approx 3 tablespoons water. 2. Grind to a coarse paste, without using any water. 3. Press the cutlet down with a spatula while cooking to ensure uniform cooking.
Enjoy poha cutlet recipe | vegetable poha cutlet | veg poha pattice | healthy poha dal cutlet | iron rich cutlet | with deatiled step by step images. green peas potato and paneer cutlet recipe | aloo matar paneer tikki | matar paneer cutlet | green peas and cottage cheese cutlet | with 35 amazing images.
aloo matar paneer tikki involves making paneer mixture, potato mixture and a green peas mixture — all of which is to be mixed well and deep-fried. You need to set aside a bit of time to make it, but it is definitely worth doing so!! The green pea mixture in aloo matar paneer tikki has the perfect balance of spiciness along with tanginess. The potato mixture, on the other hand, is spiced slightly and is the paneer mixture.
To make green peas potato and paneer cutlet, first make the green pea mixture. For that, heat the oil in a non stick pan. Add the green chillies, green peas, soda-bi-carb, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cool completely. For that potato mixture, combine potatoes, green chillies, turmeric powder, sugar and salt in a bowl and mix well. Heat the oil in a broad non-stick pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously. Keep aside to cool slightly.
Though you may feel it surprising to make 3 different types of mixture and eventually combine them into one, but this exclusivity is what makes green peas and cottage cheese cutlet so unique and make it stand out from the rest of the tikkis.
Serve matar paneer cutlet dotted with tomato ketchup. And if you want to be more creative try serving it with Chilli Garlic Sauce .
Tips for green peas potato and paneer cutlet. 1. You can keep the green pea mixture ready, but shape the cutlets just before deep-frying. 2. The maida batter should be thick enough to coat the cutlet well. It should not be of pouring consistency like dosa batter. 3. The use of bread crumbs tend to change the colour of the oil in which they are fried. So do not use excess oil and deep fry a few at a time.
Check out our collection of chutneys, dip and sauces to serve with Green Peas, Potato and Paneer Cutlet.
Enjoy green peas potato and paneer cutlet recipe | aloo matar paneer tikki | matar paneer cutlet | green peas and cottage cheese cutlet | with step by step photos. creamy cheese dip recipe | Indian style basic cheese dip | 3 minutes cheese sauce at home | with 12 amazing images.
creamy cheese dip is an Indian style basic cheese dip which is a 3 minutes cheese sauce at home.
creamy cheese dip is an easy, extravagantly luscious and quick dip recipe. It is rich, creamy and super cheese. We have made cheese dip even quicker and easier by preparing it in a microwave.
3 minutes cheese sauce at home and you are good to go. All you need is just 3 minutes to prepare it. Guests walked in suddenly? Make this creamy cheese dip and serve it along with wafer, nachos or toasted bread pieces.
We have only used 4 ingredients in preparing this creamy cheese dip recipe, cheese slices, cornflour, capsicum and some mustard powder.
We have delicately flavoured cheese dip with capsicum and mustard.
Learn to make creamy cheese dip recipe | Indian style basic cheese dip | 3 minutes cheese sauce at home | with detailed step by step recipe photos and videos below.
chutney sandwich recipe | Bombay sandwich | plain chutney sandwich | how to make Mumbai roadside sandwich | with 21 amazing images.
chutney sandwich recipe | is a peppy sandwich that is sure to remind you of your favourite street foods. Learn how to make Mumbai roadside sandwich.
To make chutney sandwich, first make the sandwich. Combine the coriander, spinach, bread slice, green chillies, lemon juice and salt in a mixer jar and blend along with 2½ tbsp water into a smooth paste. Keep aside. Then assemble the sandwich. Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice and spread it evenly. Spread ½ tsp of green chutney on each bread slice and spread it evenly. Sprinkle a little chaat masala evenly over both the buttered-chutney bread slices, finally cover with a buttered-chutney side facing downwards and press it lightly. Repeat steps 1 and 2 to make 9 more sandwiches. Cut each sandwich diagonally into 2 portions and serve.
In this easy-to-make Bombay sandwich, bread slices are buttered and sandwiched with a vibrant green chutney that strikes a spicy conversation with your taste buds! Without any use of veggies, this delectable sandwich is one of the favourite dish often has an end to vegetable sandwich or grilled sandwich.
You can also prepare this quick plain chutney sandwich as a snack any time you are hungry or relish it in the evening with a cup of tea. Alternatively, you can store this in a dry, airtight container and carry it along for tiffin – it will stay fresh for at least 3 hours.
The heart of this Mumbai roadside sandwich is the green chutney. This chutney is not only made with coriander but it has a touch of spinach in it. This lends a bright green colour along with a flavour to this chutney. Further the use of bread enhances its texture, consistency and taste. Adjust the use of green chillies as per your spice preference.
Tips for chutney sandwich. 1. Make the green chutney fresh if possible as this is always more flavoursome. 2. Use of fresh bread slices is also equally important in making this chutney sandwich.
You can also try other sandwiches like Besan Chila Sandwich or Green Pea and Cucumber Sandwich.
Enjoy chutney sandwich recipe | Bombay sandwich | plain chutney sandwich | how to make Mumbai roadside sandwich | with step by step photos.