This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down.
The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi.
Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off.
Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris . hare chane ke kebab recipe | hare chana ki tikki | healthy green chickpeas kabab | with 40 images.
hare chane ke kebab is healthy tikkis cooked on a tava. Learn to make healthy green chickpeas kabab.
Green power through and through, that’s what the hare chane ke kebab is all about! A combination of ingredients like hara chana, paneer, mint and coriander makes this an iron, protein, calcium and vitamin rich recipe.
healthy green chickpeas kabab is also perfect for pregnant women, children and all others too.
A combo of traditional flavour enhancers like ginger, green chillies, onions, lemon juice, etc., enhances the flavour and aroma manifold in hare chana ki tikki.
The procedure of cooking hare chane ke kebab on a tava with minimal oil instead of deep-frying it, makes this delectable snack all the more desirable.
Tips for hare chane ke kebab recipe. 1. Use coconut in all your cooking to have a healthier life. 2. We have used oats flour as the binding agent so this tikki is perfect for diabetics. 3. If you don't want to use oats flour then you can skip it and make the healthy green chickpeas kabab as is. The only difference is that your tikki will be a little soft.
Serve hare chane ke kebab with a healthy green chutney.
Enjoy hare chane ke kebab recipe | hare chana ki tikki | healthy green chickpeas kabab | with step by step photos.
This is a Rajasthani delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri |
masala mathri is an Indian jar snack often served with tea. Learn how to make mathri - Diwali jar snack.
Crispy and flavourful, crispy mathri - Indian style can be prepared quite easily with readily available ingredients and hails from the state of Rajasthan. Though it requires little practice to master the art of pinching the mathri, which is very peculiar about this dish.
To make masala mathri, combine the maida, ajwain, cumin seeds, chilli powder, black pepper powder, ghee and salt in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 5 equal portions. Roll out one portion of the dough into a 100 mm. (4”) diameter circle. Pinch the edges of the rolled mathri to form a design. (as shown in image 1). Prick the mathri with a fork at regular intervals. (as shown in image 2). Repeat steps 3 to 5 to make 4 more mathris. Heat the oil in a deep non-stick kadhai and deep-fry 3 mathris at a time, on a medium flame for 8 to 10 minutes or till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Repeat step 7 to deep-fry 2 more mathris in one more batch. Serve or store in an air-tight container.
A tablespoon of melted ghee, added to the dough of khasta mathri, helps impart a flaky crispness to this delectable snack. Fragments of ajwain and cumin seeds are the key add on to the taste and flavour of this snack.
Mathri - Diwali jar snack is made in many households during the festival. You can make the mathris in bulk and store in an airtight container. Make your tea time more perfect with this jar snack.
Tips for masala mathri. 1. Use melted ghee for the dough, so it mixes well with the flour. 2. A fork is best to prick the mathri with its pointed edge so the mathri doesn’t puff up while frying and gets its necessary traditional flaky texture. 3. Ensure to cool them well before storing, to maintain their crispiness.
Enjoy masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri | with recipe below. dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with 45 amazing images.
dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha is a nourishing one dish Indian meal in itself. Learn how to make green moong dal paratha.
To make dal paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside. For the filling, combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside. Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove from the flame, add the fennel seeds, chilli powder, turmeric powder, salt, 2 tablespoons of water and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough. Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds.
Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the green moong dal paratha when they get cooked on the griddle.
This healthy Indian lentil stuffed paratha is bursting with protein, thanks to the use of moong dal. protein is a key nutrient for repairing the worn out tissues of the body and also building new cells including the skin and immune cells.
And to that fact, it is also rightful that this dal paratha being made with whole wheat flour is rich in fibre and thus a wise addition to a diabetic, healthy heart and weight loss diet. The virtuous amount of magnesium in these parathas will further help in maintaining a healthy heartbeat.
Tips for dal paratha. 1. The green moong dal has to be soaked for an hour. So plan for it in advance. 2. Blend the moong dal into a coarse mixture only. This is to enjoy the mouthfeel of the stuffing. To do so, add the moong dal in the mixer jar and pulse for 5 seconds and pause. Repeat this 2 to 3 times to get a coarse mixture. 3. Do not add water while blending as we need a dry mixture. 4. After adding water for cooking moong dal, again ensure that all the water has evaporated. This is necessary for making rolling easier. 5. Since the paratha is made with minimum oil, it is best enjoyed immediately.
Enjoy dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with step by step photos. low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with 41 amazing images.
These yummy looking dahi vadas are not fried, they are cooked dumplings dunked in thick yogurt and spice mix. Isn’t that a blessing for all the calorie watchers like me? Learn how to make low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle |
Who would have thought you can make the all-time favourite dahi vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced non fried dahi vada.
healthy no fry dahi bhalle is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories.
Tips to make non fried dahi vada: 1. For someone who dont have appe mould, you can also make the vadas in tava. 2. Arrange the dahi vadas just before serving. 3. Serve the vadas immediately for the best flavours. 4. Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate.
Enjoy low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with detailed step by step images.
Chila is a sumptuous pancake made with flours or lentils. There are quick and elaborate versions, light and heavy ones, which can be served for Breakfast or even brunch.
In this creation, wholesome moong dal chilas are stuffed with a perfectly spiced potato mixture. Although it sounds elaborate, the Moong Dal and Potato Rolls are actually easy to prepare. You just need to plan earlier and soak the dal.
When kids come home hungry serve these rolls with a glass of Fruity Orange Drink or Apple Lemon Fizz.
See detailed step by step photos of Stuffed Moong Dal and Potato Rolls recipe below. bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with 24 amazing images.
bedmi puri also known as urad dal puri is a popular North Indian street food in Delhi, UP and Rajasthan. bedmi puris are made from whole wheat dough with a urad dal paste.
When you want the crispiest of crisp puris, urad dal puri is the best choice! Reinforcing the whole wheat dough with a paste of soaked urad dal adds bulk and crispness to the bedmi puri while the nigella seeds impart a unique and lingering flavour to them.
To make urad dal puri recipe, we have started with grinding soaked urad dal into a smooth paste in a grinder. Transfer to a deep bowl and combine it with whole wheat flour, nigella seeds, oil and salt. Knead into a soft dough. You won't need water for kneading the dough, still you can add if required. Divide and roll into a small circle on a grease rolling board and deep fry until golden brown and crisp. Your bedmi puris are ready.
Serve the bedmi puri immediately with the sabzi of your choice preferably a spicy, tangy potato sabzi. This traditional breakfast urad dal puri (Bedmi poori) is also known as bedmi kachori, urad dal kachori, bedvi, or bedami . bedmi puri with aloo sabji is served as a popular breakfast in North India (mostly Delhi and UP).
Enjoy bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with detailed step by step recipe photos below.
amlana recipe | Rajasthani amlana drink | imli ka amlana | Indian drink recipe | with 17 amazing images.
amlana recipe | Rajasthani amlana drink | is a perfect drink to serve a special guest, or to commemorate a special occasion at home. Learn how to make imli ka amlana.
Amlana is a delicious Rajasthani drink made with tamarind pulp, perked up with spices like pepper and cardamom. The addition of black salt imparts a wonderful flavour, which is further enhanced by the minty garnish.
To make amlana, combine the tamarind and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 2 hours. Transfer the tamarind-water mixture in a mixer and blend till smooth. Squeeze and strain the pulp in a deep bowl using a muslin cloth. Add the powdered sugar, pepper powder, cardamom powder, black salt, salt and 3 cups of water and mix well. Refrigerate for at least 1 hour. Pour equal quantities of the drink into 4 individual glasses and serve chilled garnished with mint leaves.
From its origins in north-west India, the key to this quick but tasty Rajasthani amlana drink is the right ingredients in the right proportions. Chill this drink really well before serving for best flavour!
This Indian drink recipe is a great choice on a hot summer day. This cardamom flavoured drink is one wonderful, colourful treat which is pleasing to the eye due to its hue. The garnish of chopped mint further gives a refreshing taste. Some people also love to garnish with soaked boondi. You can try it too!
Tips for amlana. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. This drink is best had within a few hours, as it might turn more sour with time.
Enjoy amlana recipe | Rajasthani amlana drink | imli ka amlana | Indian drink recipe | with step by step images below.
rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds | with 34 amazing images.
rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds is good to serve for breakfast as well as evening tea snacks. Learn how to make vegetable cheela made with rice.
To make rice and vegetable chilla, combine all the ingredients in a bowl along with approx. 1/4 cup of water and mix well. Keep aside for at least 10 minutes. Heat a mini non-stick pancake pan and grease it lightly using a little oil. Pour a spoonful of the batter into each mould and spread into a 75 mm. (3”) diameter circle. Cook the chillas using a little oil, till they turn golden brown in colour from both the sides. Repeat with the remaining batter to make more chilas. Serve immediately with green chutney.
Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of cabbage along with buttermilk has that effect on the traditional chilla. Try vegetable chilla with curds.
The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the vegetable cheela made with rice is cooked on the tava. You can also try other cheela recipes like paneer vegetable pancake and whole wheat vegetable cheela.
Tips for rice and vegetable chilla. 1. Serve rice and vegetable chilla with green chutney. 2. You can use leftover rice to make your chilla. 3. If you don’t want carrots you can use grated cucumber. 4. You can use 1 tbsp lemon juice or vinegar mixed with 1 cup of water and use it to replace buttermilk.
Enjoy rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds | with step by step photos. kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images.
Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada |
Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic.
The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter.
In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages.
Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish.
pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste.
Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos. rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with 20 amazing images.
rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast is our own desi alternative to pancakes! Learn how to make instant sooji chilla - Indian breakfast.
To make rava chilla, combine the rava and ¾ cup of water in a deep bowl and whisk well. Cover with a lid and keep aside for 20 minutes. Add all the other ingredients along with ¼ cup of water and mix well. Heat a non-stick tava (griddle), grease it with ¼ tsp of oil and pour a ladleful of the batter on it and spread it lightly to make a 125 mm. (5”) diameter circle. Cook using 1 tsp of oil till both the sides turn golden brown in colour. Repeat step 4 to make 5 more chillas. Serve immediately with green chutney.
Chilla is one of the handiest breakfasts one can think of! There is a lot of variety to choose from, it is quick and easy to prepare, and usually does not require complex procedures to make the batter. Here’s an easy and spicy sooji ka cheela that you can prepare in a whiz even on a busy morning.
Just mix the batter and set it aside for a while till you get other things ready, then bring out the tava, cook your instant sooji chilla - Indian breakfast and enjoy them before heading out to face the day.
You will love the crunch of onions and the aroma of coriander in this snazzy suji ka cheela, which tastes great with green chutney. You can also try other breakfast recipes like Broken Wheat Upma or Bread Uttapam.
Tips for rava chilla . 1. Ensure that the semolina you buy is free of lumps and debris. 2. You can also add some chopped greens to this chilla like spinach, fenugreek leaves etc. 3. If you wish you can mix the batter and keep it ready in the refrigerator for 1 to 2 hours. Just add salt just before making the cheela.
Enjoy rava chilla recipe | sooji ka cheela | suji ka cheela | instant sooji chilla - Indian breakfast | with step by step photos. Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers.
Suhaalis were traditionally made for weddings and special occasions like Holi, Diwali etc. Today however, they are available throughout the year at “namkeen shops”. These crisp tea-time delights can also be relished with a cup of hot masala tea or a dollop of mango pickle for a quick snack.
mirchi vada recipe | Indian stuffed mirchi bada | Rajasthani mirchi vada | mirchi bhajji | with 28 amazing images.
mirchi vada recipe | Indian stuffed mirchi bada | Rajasthani mirchi vada | mirchi bhajji is perfect to perk up your mood at snack time. Learn how to make Indian stuffed mirchi bada.
Here is a tongue-tickling fried snack, which will transform tea-time into a memorable experience, especially during the monsoon! Bhavnagari chillies, with their mildly-spicy flavour and juicy crispness, are stuffed with a mouth-watering potato mixture, dipped in a besan based batter, and deep-fried to a golden brown and presented in the form of Rajasthani mirchi vada.
While the very appearance of this Indian stuffed mirchi bada is appetizing, it lures you even deeper into its magic once you bite into it. It will take all your will-power to restrict your portion to a few vadas! But remember the deeper the green colour of the bhavnagri mirchi, the spicier they are. So buy them as per the spice level you enjoy.
Serve this popular mirchi bhajji with Dahiwali Pudina ki Chutney, Khajur Imli Ki Chutney or just Tomato Ketchup.
Tips to make mirchi vada recipe. 1. Make sure the besan batter is not very thick and not very thin. 2. Deep fry the mirchi vada on a medium flame for perfect so it cooks well. 3. Make sure you remove the seeds from the chillies or else it will be spicier in taste.
Enjoy mirchi vada recipe | Indian stuffed mirchi bada | Rajasthani mirchi vada | mirchi bhajji | with step by step photos.