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. 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. A unique preparation of chewy cheese sandwiched between brinjal slices. While serving, string the fritters and carrot slices on a satay stick, or top with an olive.
crispy fried cauliflower recipe | crispy fried gobi | Indian style fried cauliflower | gobi fry – starter recipe | with 21 amazing images.
crispy fried cauliflower recipe | crispy fried gobi | Indian style fried cauliflower | gobi fry – starter recipe is a delicious starter made with basic ingredients. Learn how to make Indian style fried cauliflower.
To make crispy fried cauliflower, parboil the cauliflower florets in salted water. Drain well and keep aside. Combine the plain flour, cornflour, prepared the paste and salt in a deep bowl along with approx. 1 cup of water and mix well to make a thick batter. Dip the cauliflower florets one by one in the batter and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry a few at time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with salsa.
Gobi fry – starter recipe is an experience perfect for snack lovers. It has withstood the test of time and continues to delight generations! Parboiled florets of cauliflower, coated with a plain flour batter and rolled in bread crumbs are deep-fried to produce a crunchy snack that is soft and succulent inside.
What makes this crispy fried gobi unique is its paste made of onions, green chillies and ginger. Finally, rolling in bread crumbs lend a perfect crunchy texture.
This mildly flavoured Indian style fried cauliflower together with pungent salsa makes a perfect Mexican starter. What is more, the salsa is so easy to prepare, so you can prepare it even on a short notice. Just ensure that you serve this combo soon after preparation.
You can also try other starters like Mexican starters like Mexican Tarts with Refried Beans and Sour Cream and and Onion rings.
Tips for crispy fried cauliflower. 1. Ensure that the paste you blend is smooth so it mixes well with the batter. 2. The batter should be thick enough to coat the cauliflower florets. 3. To avoid being messy, prefer to dip the cauliflower pieces in batter with one hand and roll in bread crumbs with the other hand.
Enjoy crispy fried cauliflower recipe | crispy fried gobi | Indian style fried cauliflower | gobi fry – starter recipe | with step by step photos. If there is one ingredient that is as indigenous as it is international, we would say that is our favourite paneer. Try tossing fresh, soft paneer with pav bhaji masala, and this chatakedar paneer will become a favourite beyond comparison!
Here is a continental creation, inspired by our all-time favourite street food, the Sev Puri. The Italian Sev Puri is made by serving cream cheese and croutons on a bed of tomato slices and basil leaves. A dash of spices completes the recipe, giving it a tongue-tickling flavour and strong aroma, which taunts you to take a bite. Make sure you serve the Italian Sev Puri immediately on preparation, or else the croutons will get soft and spoil the experience.
aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | with 23 amazing images
aloo masala chaat is a popular and super tasty street food snack made with crispy fried potato cubes Learn how to aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala |
One of the key ingredients in this masaledar chatpata aloo chaat recipe is the masala which has a mix of different spices like dhana- jeera, chaat masala, anardana powder which imparts a fresh and mouthwatering flavor to this dish.
aloo masala chaat is tangy, sweet, spicy, salty and can be easily customized according to your taste. Make these finger-licking potato snack in just 15 minutes.
Tips to make aloo masala chaat: 1. Enjoy these aloo masala chaat with papdis. 2. Instead of lemon juice you can add chaat masala for the chatpata flavour.
Enjoy aloo masala chaat recipe | masaledar chatpata aloo chaat | aloo chaat masala | with amazing images.
A yummy Mexican snack of potatoes, baked with a cheesy stuffing. Papas Con Quesco has the pleasant flavour of potatoes and cheese, dotted with green chillies, and laced with hot and sweet sauce.
It is quite a fascinating experience, with its enjoyable texture and exotic taste. You can serve it as a snack or as a starter.