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425 recipes


Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with 20 amazing images. Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread is an evergreen starter which can be served to young or old. Learn how to make Mexican rolls veg starter. To make Mexican bread rolls, make the filling first. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer the mixture into another bowl and keep aside. Then remove the crust from all the bread slices and roll each slice with help of a rolling pin. Apply some water at the edges of a bread slice. Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing. Repeat steps 2 and 3 to make 10 more bread rolls. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup. Well, you would have tasted Mexican food in many forms such as tortillas and quesadillas. Here is a much simpler snack that nevertheless has an unmistakable Mexican touch to it. With its unique texture, mild flavour and captivating aroma, Mexican rolls veg starter is a fantastic culinary creation. This quick party starter features bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. For all the cheese fans these rolls when served with tomato ketchup are truly irresistible. You can’t just stop at one roll! Leftover bread is best to make this Indian snacks with bread. The reason is that fresh bread is too soft and there are chances that it might tear while rolling. Serve them immediately before they turn soggy. Tips for Mexican bread rolls. 1. While making the filling, after adding milk ensure to stir it continuously to avoid lump formation. 2. While making the rolls double check to see that the roll is well sealed, otherwise it might open up during frying. 3. Bread turns to burn quickly while frying. So deep fry on a slow to medium flame and keep a close watch at it while deep frying. 4. If you wish you can use cornflour slurry to coat the rolls. This will guarantee that the bread rolls do not open while frying. Use it in the proportion of 1/4 cup cornflour in 1/2 water. Enjoy Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with step by step photos.

vegetable paneer grilled sandwich recipe | cabbage carrot and paneer grilled sandwich | paneer vegetable cheese grilled sandwich | with 30 amazing images. vegetable paneer grilled sandwich recipe makes a quick and satiating breakfast as well as a satiating snack when you are oh-so-hungry! Learn how to make vegetable paneer grilled sandwich recipe | cabbage carrot and paneer grilled sandwich | paneer vegetable cheese grilled sandwich | The cabbage carrot and paneer grilled sandwich is a wholesome, nutritious meal that perfectly balances taste and health. The recipe uses the simplest of ingredients but still has a wonderful texture and appetizing flavour The crunchiness of cabbage, the succulence of paneer, the pleasant sweetness of carrot, the tingling taste of coriander and the spikiness of green chillies are all made for each other, turning this paneer vegetable cheese grilled sandwich into a very tasty treat. This sandwich is easy to make and can be customized to your preference with different vegetables or sauces. This vegetable paneer grilled sandwich is not only easy to prepare but also a perfect way to use up fresh, seasonal vegetables. The paneer adds a rich texture, while the vegetables lend a subtle sweetness, making it a hit with both kids and adults. pro tips to make vegetable paneer grilled sandwich: 1. Instead of diced cheese you can use any other cheese or cheese slices of your choice. 2. Serve the grilled sandwich hot for the best taste and texture. 3. Try different spices and herbs like garlic powder, chilli flakes or mixed herbs and marinate the paneer for a flavour twist. 4. You can add bell peppers, mushrooms, or spinach for a variety of textures and nutrients. Enjoy vegetable paneer grilled sandwich recipe | cabbage carrot and paneer grilled sandwich | paneer vegetable cheese grilled sandwich | with detailed step by step photos.

Cheese Garlic Bread is one of the best breads to serve with soups and starters . It has the vibrant flavour of garlic, a pampering buttery taste and of course, an excitingly cheesy mouth-feel too. A dash of red chilli flakes gives it a nice flavour, making it worthy of munching independently with or without a bowl of soup. You can also try other party recipes like the Paneer, Potato and Corn Toast and Potatoes in Harissa Sauce .

bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images. bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku. To make bajra chakli, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku. Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly. To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days. Tips for bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy. Enjoy bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.

green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with 22 amazing images. green moong dal chilla recipe is a nutritious and tasty Indian pancake perfect for a healthy breakfast or snack. Learn how to make green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | Power up your mornings with a protein-rich and vibrant protein rich green lentil crepe. This healthy twist on the classic chilla incorporates whole green gram for a boost of protein and fibre. For a variation, you can also stuff the chillas with paneer, onions and tomatoes stuffing to make a wholesome meal. Wisely-chosen ingredients like moong and paneer give you protein, iron and antioxidants, which ensure that you start the day right. Green moong is packed with vitamins and enzymes, making this green moong dal chilla a powerhouse of health. This protein- packed gluten-free, vegan, and Low GI, Indian breakfast recipe is quick to make, which also aids in weightloss. Serve this healthy mag ni dal na cheela immediately on preparation for the better taste and nutrition! pro tips to make green moong dal chilla: 1. Soaking the moong dal for at least 3-4 hours, or even overnight, ensures even cooking and better digestion. Soaking in warm water can further reduce cooking time. 2. You can cook this recipe with a drizzle of ghee for added richness and a nutty flavor. 3. You can also add a little mint leaves along with coriander for fresh zesty flavour. Enjoy green moong dal chilla recipe | healthy mag ni dal na cheela | protein rich green lentil crepe | with detailed step by step photos.

poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step images. poha nachni handvo is a nourishing and satiating snack. Learn how to make Indian snack for high blood pressure. Super-healthy nachni handvo made of poha and nachni flour, and super-tasty too? Yes, we are not kidding you. Try this for taste, and you will believe us. So, we have used a batter of curds, poha and nachni flour, perked up with a traditional tempering and spice powders, not to forget a basketful of tasty and nutritious fiber rich veggies to make this tasty nachni handvo. To make poha nachni handvo, combine the curds and 1½ cups of water in a deep bowl and whisk well. Add the poha, mix well and keep aside for 20 minutes. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add this tempering to the poha- curd-vegetable mixture and mix well. Add the nachni flour and mix well. Divide the batter into 6 equal portions. Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour. Cut the handvo into 4 equal portions and serve poha nachni handvo immediately. Made with just the right amount of salt, this recipe is ideal for those with high blood pressure. Heart patients too can indulge in this snack. Being cooked with minimal oil, it has a restricted amount of fat. One handvo with 125 calories are perfect wholesome snack for hypertension as well as Pregnant women who have high blood pressure. The use of nachni in this Indian snack for high blood pressure, is also adds in a dose of calcium which helps in bone strengthening. Serve it with green chutney and relish its flavours. Tips for poha nachni handvo. 1. Do not prepare the batter too much in advance as it will release water and make it difficult to make the handvo. 2. Also, remember that the Poha Nachni Handvo takes time to cook, but you must be patient and cook it on a medium flame. 3. Serve immediately as it is made with less oil. You can also try other recipes like Healthy Stuffed Luchi and Grilled Sweet Potato. Enjoy poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step photos below.

moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with 33 amazing images. moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora is a perfect tea time snack to be enjoyed with the entire family. Learn how to make moong dal bhajiya. To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well. Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water. Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well. Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Repeat step 4 to make more pakodas. Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney. A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. Who can resist such awesome moong dal bhajiya? The Mumbai street moong dal pakora, with its unique texture, is an all-time favourite were sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans. Tips for moong dal pakora. 1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance. 2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 3. The batter has to be of thick consistency. 4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 5. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 6. Also blend the batter till coarse to enjoy its mouthfeel. 6. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney. 7. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney. 8. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe. 9. Cutting chai and moong dal pakoads are the best Indian evening snack combination. See how to make chai. Enjoy moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with step by step photos.

Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with 26 amazing images. Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter is a flavour filles starter to please kids and adults alike. Learn how to make Chinese schezwan balls. To make schezwan cheese balls, combine all the ingredients in a deep bowl and mix very well with your hands. Divide the mixture into 28 equal portions and roll each portion into a ball. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time till they turn golden-brown in colour from all the sides and drain on an absorbent paper. Serve immediately with tomato ketchup. Quick and easy Indo Chinese Schezwan balls are guaranteed to tease your taste buds! These spicy cheese balls are resplendent with the pungent taste of Schezwan sauce and the crunch of spring onions. Deep-fried to perfection, this Indian party starter have a gooey cheesy core that warms the palate. You can enjoy this as an evening tea snack on a rainy day, just like pakoras, or you can serve it as an accompaniment for Chinese dishes. This Chinese snacks in India also great to serve as a starter, or as a snack at cocktail parties. Try other awesome Schezwan recipes like the Schezwan Noodle Frankie or Schezwan Cheese Dosa. Tips for Schezwan cheese balls. 1. You can buy readymade Schezwan sauce or make Schezwan sauce at home. 2. We have added 1 tbsp of Schezwan sauce. If you want a spicier starter, add 1 more tbsp of Schezwan sauce. Then you may have to adjust the thickness of the mixture by adding ½ tbsp of extra maida. 3. Grating the cheese makes it easier to mix. Remember not to remove the cheese too much in advance from the refrigerator. It might turn soft and make grating difficult. 4. Dry red chilli flakes can be replaced with finely chopped green chillies. 5. Cheese already has salt, so ensure not to add too much salt. 6. Apply little pressure while making them, else they might break. 7. To ensure that the Schezwan balls do not break while deep-frying, you can shape them into balls and refrigerate for 15 minutes. Remove and deep fry. Enjoy Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with step by step photos.

veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with 36 amazing images. veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian is one of the most famous starters ordered at restaurants. Learn how to make dry veg Manchurian. To make veg manchurian dry, first make the Manchurian balls. For that combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well. Divide the mixture into 14 equal portions and shape each portion into a ball (if you find it difficult to form balls, sprinkle a little water). Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Then make dry sauce. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic and spring onion whites and greens and sauté on a high flame for a few seconds. Add the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix well and cook on a high flame for 1 minute. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute. Switch off the flame, add the spring onion greens. Serve immediately. Chinese dry Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one. This veg manchurian Indo Chinese starter is a mixture of crunchy veggies shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic. Spring onions are a must to make dry veg manchurian, because it gives an authentic taste and aroma. Although the manchurian does not taste bad after cooling, we would advise serving it immediately while the flavours are vibrant and the textures are crisp and fresh. You can also try other Chinese recipes like steamed wontons and spring rolls. Tips for veg manchurian dry. 1. One speciality about this starter is the use of finely chopped veggies. Ensure you follow it for the best texture. 2. While shaping Manchurian balls, take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian balls hold their shape well. 3. Before frying all the Manchurian balls, try deep frying one ball in hot oil. If it doesn’t split, go ahead and fry the other Manchurian balls. If it disintegrates, sprinkle a little plain flour, mix again, shape into balls and then deep fry. 4. You can chop the veggies and keep ready. But the starter is best assembled and cooked just before serving. Enjoy veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with step by step photos.

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.

rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack | with 23 amazing images. rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack is a unique shaped and flavoured Indian snack. Learn how to make schezwan stuffed dhokla. To make rava dhokla with stuffed schezwan filling, combine the semolina, curds, ½ cup water, green chilli paste, asafoetida, oil and salt in a deep bowl and mix well with a spoon. Add the coloured capsicum and mix well. Just before steaming, add the fruit salt and mix gently. Grease all the dhokla moulds with oil. Pour the batter into 12 of greased dhokla moulds and steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Cool slightly and demould by tapping them and turning them upside down and not using a knife. Repeat steps 5 and 6 to steam 12 more mini dhoklas. Keep aside. For the filling, heat the oil in a small non-stick pan, add the coloured capsicum, oregano, schezwan sauce and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside. Fill each mini dhokla depression with ¼ tsp of the filling. Serve immediately. Bored of dhokla? Never again, if you decide to load it with the world's yummiest fillings. That way, you get to have a different dhokla each day and there's never a boring moment in the kitchen. In this particular creation, we have boosted the dhokla with colourful capsicum flavoured in Szechwan style and presented it in the form of schezwan stuffed dhokla. The spongy schezwan dhokla Indian snack makes an absolutely awesome party snack as it is attractive to behold and yummy to bite into, with the lovely crunch of capsicum and a warm Oriental flavour. These dainty dhoklas with a colourful and attractive hue are perfect to serve as a party snack. The best feature of this easy suji schezwan dhokla is that it involves no fermenting unlike most other dhoklas. When time permits you can also try making Schezwan sauce at home. Try other dhokla recipes like Microwave Mug Dhokla or Makai Na Dhokla. Tips for rava dhokla with stuffed schezwan filling. 1. While we have used colourful capsicum, if you don’t find them then use only green capsicum. 2. We have also used mini dhokla moulds with a hole in the centre for the filling. But if you don't have that, you can use small cups and make a depression in the dhokla using the back of a spoon. 3. After adding the fruit salt, remember to mix gently. Mixing it vigorously will reduce its effect and the dhokla may not turn spongy. Enjoy rava dhokla with stuffed schezwan filling recipe | schezwan stuffed dhokla | easy suji schezwan dhokla | spongy schezwan dhokla Indian snack | with step by step photos.

roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza | with 28 amazing images. roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza combines perfectly made sauce with colourful capsicum. Learn how to make pizza with roasted pepper and mozzarella cheese. To make roasted bell pepper and cheese pizza, pierce the red capsicum with a fork, brush little oil evenly over it and roast it over an open flame till it turns black from all the sides. Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices. Keep aside. Repeat steps 1 and 2 with the yellow and green capsicum. Combine the red, yellow and green capsicum strips in a bowl, sprinkle oregano and salt over it and toss well. Divide the topping into 2 equal portions and keep aside. Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce evenly over it. Arrange 1 portion of the roasted bell pepper topping evenly over it. Finally sprinkle ¼ cup of cheese evenly over it. Repeat steps 1 to 3 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately. The roasted capsicum and cheese pizza is truly a celebration of lively colours and flavours. With visually-appealing yellow, red and green capsicums, this pizza is best for a joyous party as it will surely reflect the intended mood. You might be intrigued by the fact that a combination of just capsicum, cheese and pizza sauce can produce such a brilliant pizza. The aroma and the flavour of the roasted colourful capsicum is sure to make a mouth watering Indian roasted pepper and cheese pizza. What’s more fascinating for the kids in this pizza is the use of mozzarella cheese, which has a unique gooey texture. While you can buy the readymade pizza base, when time permits make the pizza base at home. A sprinkle of basil leaves before adding the cheese would further add a refreshing touch to this pizza. Tips for roasted bell pepper and cheese pizza. 1. While we have used colourful capsicum, you can use any coloured capsicum that is available. But we suggest red capsicum, as it has a natural pleasing sweetness. 2. You can replace dried oregano with dried mixed herbs or pizza seasoning too. 3. You can keep the pizza sauce and capsicum refrigerated, but assemble and bake the pizza just before serving. Enjoy roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza | with step by step photos.

oven roasted sweet potatoes recipe | perfect roasted sweet potatoes | Indian style shakarkand snack | healthy crispy baked sweet potatoes | with 13 amazing images. oven roasted sweet potatoes recipe | perfect roasted sweet potatoes | Indian style shakarkand snack | healthy crispy baked sweet potatoes is a non-fried snack which can be enjoyed at any time of the day. Learn how to make perfect roasted sweet potatoes. To make oven roasted sweet potatoes, wash the sweet potatoes well, cut each sweet potato into 8 equal pieces using a sharp knife. Transfer the sweet potato pieces into a deep bowl, add all the other ingredients, except the lemon juice and gently toss them. Place them on a lined baking tray and spread them evenly. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Squeeze lemon juice on top and serve immediately. Sweet potatoes, which are naturally gifted with a pleasant taste and mouth-feel, are ideal to serve as a snack! While there are many ways to enjoy this yummy veggie, the perfect roasted sweet potatoes are especially tasty and aromatic. Here, the sweet potatoes are cut into long wedges, laced with spices and roasted in the oven for a while till they obtain a perfect texture, which is both soft and crisp to make Indian style shakarkand snack. A squeeze of lemon boosts the taste of this snack to a great extent, making it truly irresistible. This snack is really easy to make, and is best enjoyed fresh out of the oven! Sweet potatoes are a good source of vitamin C and though some amount will be lost in baking, it helps to build our immunity and ability to fight diseases. These healthy crispy baked sweet potatoes can benefit weight watchers if had in a restricted amount occasionally, as sweet potatoes are also a good source of carbs. It is a good source of fibre which can keep you full for hours and avoid bingeing on unhealthy snacks. Heart patients too can benefit from this healthy snack by including a small portion size at snack time. Tips for oven roasted sweet potatoes. 1. Cut the sweet potatoes into thick wedges to enjoy its crispy texture. 2. We have not peeled the sweet potato here as much of the fibre lies just beneath the skin. 3. Serve immediately to enjoy its texture. You can also try other baked snacks like the Baked Potato Salad or Baked Vada Pav. Enjoy oven roasted sweet potatoes recipe | perfect roasted sweet potatoes | Indian style shakarkand snack | healthy crispy baked sweet potatoes | with step by step photos.

lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with 15 amazing images. Lavash Crackers: A Thin and Crispy Delight Lavash crackers, a staple in Middle Eastern cuisine, offer a unique and flavorful snacking experience. These crispy,flatbreads are known for their versatility and ability to complement a variety of dishes. Origin and History: Hailing from the Middle East, particularly Armenia, lavash crackers have been a part of the region's culinary traditions for centuries. They are traditionally made from a simple dough of flour, water, and salt, and are often baked in a tandoor or clay oven. Characteristics and Texture: Lavash crackers are characterized by their thin, crispy texture and slightly chewy interior.They are typically round or oval-shaped and have a slightly salty flavor. Ingredients and Preparation: The basic ingredients for lavash crackers are wheat flour, water, olive oil and salt. The dough is rolled out thin and baked in a hot oven or tandoor until it becomes golden brown and crispy. Some variations may include additional ingredients like herbs, spices, or sesame seeds. Versatility and Uses: Lavash crackers are incredibly versatile and can be enjoyed in various ways. They are often used as a base for dips, spreads, and toppings. You can also use them as a substitute for bread or crackers in sandwiches or wraps. Lavash is famously eaten with Lebanese hummus. Nutritional Value: Lavash crackers are a relatively low-calorie snack option. They are a good source of fiber and carbohydrates, providing a satisfying crunch without excessive calories. See only 16 calories for one lavash cracker. Health Benefits: Lavash crackers can be a healthy addition to your diet when consumed in moderation. The fiber content can aid in digestion and promote satiety. Additionally, the whole grain flour used in lavash crackers can provide essential nutrients. Pro tips for Lavash crackers. 1. Whole wheat flour has a slightly nutty flavor that adds depth and complexity to the lavash. 2. Olive oil adds a rich, nutty flavor that complements the taste of the flatbread. Olive oil is a strong antioxidant and good for heart. 3. Black sesame seeds have a nutty and slightly bitter flavor that complements the savory taste of the lavash. Enjoy lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with step by step photos.

kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink | with 17 amazing images. kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink is a cooling drink to beat the heat. Learn how to make raw mango jal jeera. To make kairi ka jaljeera, combine all the ingredients along with 2 tbsp of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add 3 cups of water and mix well. Refrigerate for at least 1 hour and serve chilled. This is one drink that will shake you awake even when you are dog tired on a hot summer’s day! Made with raw mangoes, coriander, mint and spice powders, this kache aam ka jaljeera tastes similar to pani puri ka pani, and is absolutely refreshing when served chilled. The use of coriander and mint leaves is what adds refreshing flavour and aroma along with a rich green hue. Though it is pepped up with only cumin seeds powder and black salt, this delectable kairi jaljeera Indian summer drink is a sure shot lip-smacker! It is very easy to make. We suggest you make a big batch of this concentrate just before the raw mangoes get out of season towards the end of May. You can store the concentrate in the freezer for a few months. Then just add water and sip on raw mango jal jeera. Tips for kairi ka jaljeera. 1. While buying coriander and mint leaves, look for coriander leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Chop raw mangoes into medium sized pieces, so blending becomes easier. 3. Remember to refrigerate it for one hour after adding water so the flavours blend well. But if you are in a hurry, add chilled water to it. Enjoy kairi ka jaljeera recipe | raw mango jal jeera | kache aam ka jaljeera | kairi jaljeera Indian summer drink | with step by step photos.
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