Tangy, crisp and tongue-tickling are the first words that come to mind when one thinks of this chat-pata snack. An arrangement of puris or papdis loaded with potatoes and chutneys, garnished with crispy sev and peppy coriander, Sev Puri is a snack worth many accolades!
A steady stream of praise usually follows every mouthful, so full of crisp papdi, fresh chutneys and crunchy veggies like onions and raw mangoes. But some just lose themselves in the myriad flavours and textures, and stay silent till they finish the whole plateful! Feel free to have it your way…
After the explosion of tangy, spicy flavours and textures that the sev Puri treated you, a glass of Sweet Lassi or Mango Lassi will be a welcome drink to soothe your taste buds and tummy. A chat with friends over chips and dips is perhaps one of the most interesting ways to spend an hour! Now, if you can give this a healthy twist by making tasty, crunchy chips and delightful dips full of nutrition? Here, the Spicy Tortilla Chips are made with a fibre-rich combination of maize and wheat flour flavoured with chilli flakes, while the Red Pepper and Tomato Salsa is made more nutritious by adding red capsicum, rich in vitamin A and antioxidants. You can make the chips in advance and store them in an airtight container, but the salsa must be made just before serving.
A treat for all mushroom lovers! slices of bread topped with a succulent mushroom stir-fry with onions and tomatoes, and spiced up with chilli flakes. . . What more can one ask for! oregano imparts an italian touch to this snack, which has been sautéed in a non-stick pan to cut down on the oil used for cooking. Besides, serving the sizzling mushrooms with brown bread helps enhance the fibre and other valuable nutrients.
The famous Maharashtrian savoury snack takes on a new dimension in this innovative recipe.
Potato Bhakarwadi is a modified version of the traditional savoury, with a layer of mashed potato between the flour dough and spicy coconut mixture. This new layer improves the texture making it softer and easier to eat, while also balancing the flavour well. Pleasantly-flavoured sweet corn and peppy dill are a match made in heaven! Held together by a luscious sauce of milk and plain flour, you get a succulent filling for dainty canapés.
The Corn and Dill Canapé gets all the more exciting with a garnish of cheese and a topping of hot and sweet sauce. The pleasing off-white coloured filling dotted with yellow and green, looks very appealing with cap of grated cheese and a spot of spiky sauce atop it. So appetizing it looks, you can’t wait to bite into one!
A peppy hara masala that combines coriander with pungent add-ons like ginger, garlic and green chillies, converts the mildly-flavoured baby corn into a true tongue-tickler.
This scrumptious Baby Corn Hara Masala is quite easy to prepare using the microwave oven, and pretty fast too. It takes just minutes to cook the paste as well as the corn.
One thing you need to note here is not to stir the corn-masala mixture when it cooks initially. It must be left undisturbed to get the correct texture. You can mix it later, at the end of the process, after adding lemon juice.
Baby corn transforms into a sumptuous Starters / Snacks that you will love to bite on. idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with 43 amazing images.
idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry is a snack you would never have experienced before. Learn how to make this striking combination of palak idlis in coconut curry.
To make idlis in coconut sauce, for the coconut sauce, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the idli, put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes. Drain, cool and blend in a mixer to a smooth purée. Combine the idli batter, spinach purée and salt in a bowl and mix well. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes. Cool, demould and keep aside.
Then to make palak idlis in coconut curry, heat a sizzler plate or tava (griddle) till red hot. Pour 1/2 the prepared coconut sauce over it and cook for 1 minute. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately.
Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies and presented in the form of palak idlis in coconut curry. The curry leaves and the cumin seeds further add a lingering flavour and aroma to the curry.
Spinach idlis in coconut curry is an innovative party snack – just remember to serve it piping hot! Well, we have used the readymade coconut milk in this recipe. But when you have time on hand you can make coconut milk at home.
Tips for idlis in coconut sauce. 1. Make the palak idlis first and then the coconut sauce. The reason is that the coconut sauce can dry up. 2. Serve the idlis in coconut sauce immediately once the coconut sauce is made. So if you want you can make the palak idlis in advance and do the coconut sauce at the end.
Enjoy idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with step by step photos. Try this combination of tomatoes and thick curds, steeped in the fascinating flavour of Tandoori masala, to add zing to vegetable crudités.
Everybody loves samose, but the moment somebody hears the word, it is potatoes that come to mind. Surprise your family and friends with this off-beat samosa, made with a stuffing of beaten rice and sprouted green peas, flavoured perkily with green chillies, coriander and other ingredients.
A squeeze of lemon gives the stuffing a tangy tinge, making it all the more enjoyable. We have used samosa pattis to make the Poha and Sprouted Vatana Samosa, to make things a bit easier.
However, samosa pattis get cooked very fast, so fry the samosas on a medium flame to avoid them from getting burnt before the stuffing gets cooked properly.
Try other samosa recipes like Hariyali Samosa and Chinese Samosa . fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with 28 amazing images.
fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter is a party starter be it for kids or adults. Learn how to make crunchy veggie balls.
To make fried vegetable balls, combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds. Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes. Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds. Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly. Divide the mixture into 16 equal portions and shape each portion into a ball. Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides. Roll it in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup.
Fried mixed veg balls are an ever-popular starter. Made of a large assortment of veggies, ranging from potatoes to beans and capsicum, this yummy starter is excitingly flavoured with spices and soy sauce.
Deep-frying the veggie mix with a coating of plain four batter and bread crumbs gives this Indian starter an enticingly crunchy top layer, which slowly gives way to a succulent and spicy filling as you bite into it.
Crunchy veggie balls can be relished hot and fresh, with tomato ketchup. For adults a spicy Schezuan sauce or any other spicy hot sauce would be a good accompaniment.
Tips for fried vegetable balls. 1. To reduce cooking time, you can boil green peas and potatoes in a microwave. 2. To make plain flour-water mixture, add water gradually. The quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin. 3. You can roll the balls and refrigerate for 4 to 6 hours. Remove them from the refrigerator 2 to 3 minutes before frying. 4. While rolling the balls, always dip them in the maida mixture with one hand and roll in bread crumbs with the other hand. This way you will get evenly coated balls and there will be less mess.
Enjoy fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with step by step photos. This bite-sized savoury snack is a perfect sunday evening treat when kand is in season. It is sure to earn you everybody’s praise and love! what else can you expect out of a mildly-spiced mixture of coriander, chana dal and coconut, sandwiched between slices of steamed purple yam, and baked to perfection?!
A crostini is a small toast topped with a variety of ingredients, which is served as an appetiser. Native to Tuscany, the crostini range offers several classic toppings to choose from. This one consists of caramelised pepper and olives that are bound with cheese, used atop crusty whole wheat bread.
This is perhaps the best crostini of all and is perfect for serving with drinks before a meal. Note that I have used just 1 tsp of sugar to caramelise the ingredients. Also, mozzarella cheese contains less fat compared to cooking cheese.
Two tangy ingredients come together into a peppy drink, which will add a dash of fun to your day! Pineapple and orange juices are mixed with chilled soda, to get a refreshing drink with a tingling mouth-feel.
The highlight of this recipe, however, is the garnish of chopped orange segments which play with your taste buds, as you take each sip. Make sure the soda is very chill, because the Orange and Pineapple Drink has to be served immediately upon mixing – if you refrigerate it after mixing, the soda will lose its fizz.
This fizzy drink is perfect with pizzas and burgers and would also double up as a welcome appetizer. If you pause for a moment and try to list out the flavours that tend to instantly refresh, lemon and mint are most likely to feature at the top.
The Lemon Peppermint and Soda Drink brings these two zesty flavours together, making them even more effective by introducing the tingling sensation of soda. Make sure the soda is real chill as this drink has to be served immediately.
When kids come home hungry serve this drink with some filling snacks to refresh them and keep them going till the meal time. Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with 23 amazing images.
Indian achari paneer tikka is a quick starter for a daily fare and remarkable as a party treat too! Learn how to make easy Punjabi achari paneer tikka.
Succulent cottage cheese in a pure desi avatar in paneer tikka snack! Marinated in an intensely spicy achari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through.
The best part is that this Punjabi style achari paneer tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds.
To make Indian achari paneer tikka, make the achari marinade by combining green achar, hung curd and a host of spices. Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes. Arrange the marinated paneer cubes equally on satay sticks and keep aside. Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Repeat step 3 to cook more satays. Serve immediately with dahiwali phudina chutney.
This healthy achari tikka abounds in protein because of its 2 main ingredients – paneer and curd. One serving of this tikka lends 9.5 g of protein along with 364.7 mg of calcium for bone strengthening. However, do not forget the calories it lends. You can reduce the calorie count by making use of its low fat counterparts – low fat paneer and low fat curd. Also remember to cook it on a non-stick tava with minimum use of oil.
Tips for Indian achari paneer tikka. 1. 18. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas. 2. Use only fresh paneer, for best results and perfect smooth texture. 3. Do not overcook the tikkas, else the paneer might become chewy.
Enjoy Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with step by step photos below.