A king among spaghetti casseroles, this garlic dominated dish is cooked with tomato sauce, layered with white sauce, and topped with breadcrumbs to give it a crunchy texture.
matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with 33 amazing images.
Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. Learn how to make matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori |
In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry.
This matar kachori has a flaky crust with a savory filling of tender green peas. Crushed green peas are pepped up with few refreshing spices with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!
This recipe can also be called Khasta matar kachori as the outer pastry is flaky and crisp. I usually make this snack when we get fresh green peas during the Indian winters. But with this recipe, you can enjoy this delicious snack in any season.
Kachoris are also a popular street food and the stuffing can vary from vegetables to lentils and even dry fruits. They are not much different from the Samosa except for the filling and the shape.
Serve these Rajasthani vatana kachori for Breakfast or Evening Tea Snacks with green chutney and khajur imli chutney. You can also try our kachori chaat recipe.
pro tips to make matar ki kachori recipe: 1. Let the dough rest for at least 30 minutes to relax the gluten, resulting in a crispier kachori. 2. Make sure to use fresh green peas to make this recipe for the best results. 3. Avoid overcrowding the pan to prevent the oil from cooling down.
Enjoy matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with detailed step by step photos. An interesting way to serve brinjal and khichadi! 'Bharvan' means stuffed, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish. Although slightly higher in calories a small portion of this along with a bowl curds is just enough to satiate you for dinner.
A unique and appealing preparation of cabbages, halved and baked in a spicy onion-tomato gravy, topped with juicy green peas and of course, loads of cheese and cream.
It is interesting to note that unlike most dishes in which cabbage is used in shredded form, here it is kept as halves with only the central hard portion removed.
The gravy gives the dish a wonderfully tangy and spicy flavour, while the cheese and cream give the Baked Cabbage in Tomato Onion Gravy a rich mouth-feel. Enjoy this dish right out of the oven!
If you want to round out the meal serve along with Carrot and Spinach Soup and pasta . Unlike mundane sandwiches, crispy grilled sandwiches filled with spicy sprouts and cheese are simply irresistible.
methi muthia | Gujarati methi muthiya | deep fried methi muthia | with 24 amazing images.
Gujarati Methi Muthia are fist-shaped deep-fried snacks made from a dough of whole wheat flour and besan, flavoured excitingly with methi, sugar and spices.
The tongue-tickling flavour and exciting crunch of deep fried methi muthi make them very versatile – they can be enjoyed plain or added to dals, kadhis, gravies and even rice dishes to enliven a meal!
These Methi Muthia are used in the popular traditional Gujarati recipe Oondhiya and also in Sprouted Curry with Methi Muthia.
Enjoy how to make Methi Muthia | deep fried methi muthia | Gujarati methi muthiya | recipe with detailed step by step photos and video below. An unusual but extremely nutritious roti made with a combination of ragi and wheat flours reinforced with low carbohydrate radish and its greens. The sharp and slightly bitter taste of the radish greens adds great value to the Radish Nachni Roti, further enhanced with sesame and roasted cumin seeds, which although added in small quantities impart a wonderful, lingering flavour and taunting aroma to the rotis. Remember to serve these rotis immediately for best texture; after a while it could become slightly stiff and not as enjoyable as when fresh!
When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour.
They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients.
This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving.
All in all a completely lip smacking preparation which goes well with rice as well as parathas . cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with 34 amazing images.
cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks is a snack which can be munched at any time of the day. Learn how to make eggless Indian cheese straw with wheat flour.
To make cheese sticks, sieve the flour, add the salt and mustard powder and mix well. Rub the soft butter into the flour with your fingertips till the mixture resembles bread crumbs. Add the cheese. Gradually add ice-cold water (approx. 2 1/2 tablespoons) and make a semi stiff dough. Divide the dough into 2 equal portions. Roll out 1 portion of the dough to about 125 mm (5 inches) circle with about 6 mm. (¼") thickness using a little flour for rolling. Make strips by cutting the edges of the rolled dough circle into a square with a sharp knife. Cut into 250 mm. (5") long strips using a sharp knife. Use the remaining scrapings of the dough and another dough portion to make more sticks. You will get 17 sticks in all. Arrange the sticks on a greased baking tray and bake in a pre-heated oven at 180ºc (360°f) for 20 minutes, turning the sticks at 10 minutes. Cool completely and serve or store in an air-tight container.
A crunchy and flavourful finger food made with a dough of whole wheat flour and cheese, these homemade cheese sticks are perfect to serve with a tangy or herby dip.
Cheese gives this crispy snack a nice texture that is kind of flaky and crisp. Its cheesy flavour is also perfect to serve with tongue-tickling dips. Alternatively you can perk up the dough with your choice of herbs or spices, which will make the eggless Indian cheese straw with wheat flour sufficiently spicy to serve as a standalone snack with tea.
The use of whole wheat flour in these cheese sticks place them a notch higher than the store bought ones. These are rich in fiber which is beneficial for the gut as compared to those sticks made with refined flour which ranks lower on nutrient scale. But beware, that these have appreciable quantity of butter as well.
Tips for cheese sticks. 1. Store eggless Indian cheese sticks in an airtight container for 7 days. 2. Cheese straws is a perfect tiffin box snack for kids to take to school. 3. You must use ice-cold water to add to dough. 4. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs. 5. Note that the edges will crack while rolling and you will have to bring them together by pressing the palms of your hands gently inwards to compress the cracks. Also you will need to use extra whole wheat flour when the dough sticks while rolling. 6. You can add 1/4 tsp chilli powder to spice up eggless Indian cheese sticks.
Enjoy cheese sticks recipe | eggless Indian cheese straw with wheat flour | homemade cheese sticks | with step by step photos. karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with 34 amazing images.
karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | is one of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts. Learn how to make crispy rava karanji.
Maharashtrian layered karanji are fried crisp flaky pastries and filled with a sweet mawa filling. The outer cover of Karanji has many layers which not just melt in the mouth but also look great. The crunch of nuts and of course, the delightfully flaky mouth-feel of roasted coconut and rava makes this crispy rava karanji taste incredible.
This rich Indian style coconut karanji is ideal to make for festivals like Diwali. Cool and store the Karanji in an airtight container, where it will stay good for at least 10 days.
You can also try other popular Maharashtrian sweets like coconut rose barfi and gulab jamun.
Tips for karanji recipe: 1. Make sure you add hot ghee to the plain flour while making the dough for the covering, in order to get the correct flakiness and crispness of the karanji. 2. When rolling each portion of the dough, make sure the remaining dough is covered with a muslin cloth to avoid from drying. 3. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. 4.Cover the shaped karanji with a muslin cloth to avoid it from drying. 5. Karanji stays fresh in an air-tight container for 8 to 10 days.
Enjoy karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with step by step photos. Sautéed in just a teaspoon of oil, this elegant salad is an excellent source of calcium thanks to the combination of paneer, broccoli and bean sprouts. The Stir-fried Broccoli, Baby Corn and Bean Sprouts Salad is like a booster dose for your bones! Onion seeds adds an Indian touch to this nutritious salad.
methi na dhebra recipe | tava methi kebab | healthy methi Gujarati pattice | with 25 images.
Methi na dhebra is a non-fried healthy Gujarati snack. Learn how to make healthy methi Gujarati pattice.
What is a dhebra ? A dhebra is a type of flatbread that is popular in Gujarat, India. It is made with a batter of flour, spices, and vegetables, and is often cooked on a tawa or griddle. Dhebras taste best with green chutney.
To make methi na dhebra dough, in a bowl put methi leaves, bajra flour, jowar flour, besan, chilli powder, hing, curd, ginger-green chilli paste, garlic paste, sugar, salt and with 3 tsp of oil. Make a soft dough, using enough water.
Divide the dough into 20 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms. Place 6 dough rounds on a hot tava (griddle). Cook these on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve methi na dhebra hot with green chutney and low fat curds.
An iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is so scrumptious that the plate will be empty in no time—so, take my advice and make more than you think is needed!
Main ingredients for tava methi na dhebra.
fenugreek (methi) leaves. Methi has a unique, slightly bitter flavor that can add depth and complexity to kebabs. It can also help to enhance the flavor of other spices in the kebab mixture. Methi leaves are low in calorie, powerful antioxidants and cures mouth ulcers.
Bajra flour. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten free diet.
Although this is a tava methi na dhebra recipe, I must admit that the deep-fried version bajra dhebra tastes even better, so forget the health-watch slogans once in a while and indulge!
Pro tips for methi na dhebra. 1. Add 1/4 cup . Jowar flour is a complex carb and will be absorbed slowly in the bloodstream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. 2. Consider using coconut oil instead of processed seed oils for a healthier diet.
Enjoy methi na dhebra recipe | tava methi kebab | healthy methi Gujarati pattice | with step by step photos. baked beans and spring onion dip recipe | Indian baked beans dip | hot bean dip | baked bean dip bowl | with 19 amazing images.
baked beans and spring onion dip recipe | Indian baked beans dip | hot bean dip | baked bean dip bowl is an easy and quick dip for parties and occasions. Learn how to make Indian baked beans dip.
To make baked beans and spring onion dip, heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the spring onions whites and greens and capsicum and sauté on a medium flame for 1 minute. Add the baked beans, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Garnish with cheese and serve immediately with chips of your choice.
Chips and dips are like a jar and its lid – they have to be perfectly matched. The Indian baked beans dip is a tangy, flavourful dip with sweet and sour baked beans, crunchy capsicum and aromatic spring onions.
The hot bean dip is ready in a jiffy. Add this to your party menu as a time saver when you have an elaborate main meal. With striking red hue, it tastes very intense and you will experience a burst of flavour in every bite.
The final garnish of cheese is an additional flavour booster. Let the kids enjoy dipping crispy chips into this baked bean dip bowl and play around and dance in the party.
Tips for baked beans and spring onion dip. 1. To make a spicy dip, add ½ tsp of hot garlic sauce or any spicy sauce of your choice. 2. As a variation, serve this dip as a spread on toast.
Enjoy baked beans and spring onion dip recipe | Indian baked beans dip | hot bean dip | baked bean dip bowl | with step by step photos.
parsley paneer dip | healthy paneer parsley dip | paneer dip with herbs | cottage cheese dip with parsley | with 12 amazing photos.
When you are looking for a healthy dip, this parsley paneer dip is the perfect dip to choose! This herbed paneer dip is a quick fix recipe which can be assembled in minutes. Learn how to make paneer dip with herbs in a step-by-step fashion.
The main ingredient of parsley paneer dip is paneer, also called as cottage cheese. Combine it with parsley, milk and curd and blend. Finally add flavourings in the form of oregano, chilli flakes and salt. Mix it and the cottage cheese dip with parsley is ready.
See why this is a healthy paneer parsley dip? Paneer is one the richest source of vegetarian protein. It’s good to build cell health and muscle mass. Milk and Curd are also a dairy product rich in protein and calcium which would work towards strengthening your bones. Parsley, the other main ingredient of this paneer dip with parsley, is known for its chemo protective effect and thus inhibits the growth of cancer cells.
This extremely creamy herbed paneer dip derives a pleasant tanginess from curds and a herby aroma and flavour from oregano and parsley. Grated paneer gives a rich mouth-feel while milk balances the consistency and flavour. If you’re wondering what to do for spice, there is a dash of chilli flakes to answer your question. In short, this paneer dip with herbs has everything you can ask for. So, what are you waiting for? Reach out for those cucumber and carrot sticks and climb the ladder of health!
Enjoy parsley paneer dip | healthy paneer parsley dip | paneer dip with herbs | cottage cheese dip with parsley | with step by step images. sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | with 20 amazing images.
Sukha bhel, the best chaat for sudden hunger pangs, be it on a noisy railway platform or a quiet roadside!
This sukha bhel, non-messy variation of bhel can be stuffed in as a quick meal even as you rush to work. Mumbai roadside sukha bhel is sold on most railways platforms and street foods of Mumbai along geela bhel and sev puri.
Every one has their own version of making sukha bhel and this is our version of sukha bhel where we have made and used fresh and spicy sukha chutney which enhances the taste of our bhel and makes it no less then a Salman Khan blockbuster in terms of taste!
The method to prepare sukha bhel is super easy and quick, I usually make Mumbai roadside sukha bhel for evening snack and I prepare the sukha chutney in advance so that the process fastens and you can store this chutney in an air container for 30 days!
To make sukha chutney for sukha bhel, combine chopped mint leaves, chopped coriander, roasted chana dal, chopped green chillies, turmeric powder, asafoetida and lemon juice in a blender and blend everything together without using water and keep aside.
To prepare dry bhel, take a large bowl and combine puffed rice, potatoes, onions, masala dal, roasted peanuts, roasted chana, raw mangoes, cumin seed powder, red chilli powder, nylon sev, papdi and lemon juice along with sukha chutney and mix everything well. Our roadside sukha bhel is ready! Further, to serve take a portion of dry bhel in a serving bowl and garnish with coriander and sev along with a papdi. This recipe is a big time hit and I can bet you will love it!
You may add veggies like tomatoes etc if you wish to make dry bhel an even more enjoyable and wholesome snack.
Try other variations of bhel like Geela Bhel, Mexican Bhel or Moong Bhel.
Enjoy sukha bhel recipe | dry bhel |Mumbai roadside sukha bhel | detailed step by step recipe and video below.