peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with 15 amazing images.
peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki is one of the most popular chikki amongst all. Learn how to make moongfali chikki.
To make peanut chikki Makar sankranti recipe, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place.
Think chikki, and peanut is the first option that comes to mind! Indeed, the combination of peanuts and jaggery, prepared in a crisp and exciting form, is a time-tested and ever-popular snack, which has won the hearts of Indians and others. Here is a detailed step-by-step recipe that shows you how to make groundnut chikki at home.
You can roast and make peanut halves as explained in the images below or you can buy readymade peanut halves. But ensure to buy unsalted peanuts. You can make a big batch of this moongfali chikki and store it in an airtight container. It stays fresh for at least one month!
Tips for peanut chikki Makar sankranti recipe. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Ensure to cool it completely before breaking into pieces and storing.
Enjoy peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with step by step images.
green peas sandwich recipe | Indian style matar sandwich | healthy green pea sandwich | with 20 amazing images.
Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches! Learn how to make green peas sandwich recipe | Indian style matar sandwich | healthy green pea sandwich |
In green peas sandwich recipe, creamy spread of green peas with juicy tomatoes adds charm to crisp toasted bread. The contrast between the texture of the bread and the spread is very appealing,
Full of fibre and protein, this healthy green pea sandwich made healthy by replacing high calorie and fattening dressing...with a healthier version which is made using curds and very little cream.
Tips to make green peas sandwich: 1. We have frozen green peas but you can also use fresh green peas and boil them. 2. Instead of green capsicum you can use coloured capsicum. 3. Instead of whole wheat bread you can also use multigrain bread.
Enjoy green peas sandwich recipe | Indian style matar sandwich | healthy green pea sandwich | with detailed step by step photos. hare chane ki chaat recipe | hare chana ka salad | protein rich Indian dried green peas snack | Mumbai street food chaat | with 15 amazing images.
A typical chaat that is commonly sold on Mumbai’s streets, the roadside hare chane ki chaat continues to be a popular dish with a timeless appeal.
hare chane ki chaat pleases young and old with its incredible taste and amazing mouth-feel. It is also very simple to make, and you can even try it at home. All you need to do is toss boiled hare chana with typical chaat ingredients like tomatoes, onions and spice powders and lace it with a squeeze of lemon. Voila, your chatpata hare chane ki chaat evening snack is ready.
hare chane ki chaat is known for its crunchy texture, combined with tangy, spicy, and savory flavors. The freshness of the ingredients, along with the zesty lemon and the kick from the chaat masala, makes this snack not only appetizing but also nutritious.
Fortunately hare chane ki chaat is very healthy too, so you do not have to think twice before tossing up a bowlful. Just make sure you relish it immediately after mixing, otherwise it will lose its fresh textures.
hare chane ki chaat is rich in vitamin B1, phosphorus, protein and magnesium.
Pro tips for hare chane ki chaat. 1. Hara chana is a good source of protein as well as carbohydrates. Green chickpeas are also rich in B-vitamins, which help your body use carbohydrates, protein and fat from food. 2. Note that 1 cup hara chana when soaked and boiled will give you 2 1/2 cups.
Enjoy hare chane ki chaat recipe | hare chana ka salad | protein rich Indian dried green peas snack | Mumbai street food chaat | with step by step photos. Frozen Brownies
Who does not enjoy piping hot brownies tantalizingly topped with ice-cream and chocolate sauce? Well, if that makes your mouth water, then this will too. Here is a quick Frozen Brownie made in less than ten minutes using readily available ingredients like crushed biscuits, chopped chocolates, mixed nuts and condensed milk. The best part is that this requires just a wee bit of crushing, mixing and freezing; no baking at all! Take it out of the fridge just before serving and garnish with almond and whipped cream for a perfect dessert that none can resist!
fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe |
fried baby corn is not only scrumptious but also very appealing in size and look. Learn how to make fried baby corn pakoda.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, fried baby corn is a really mouth-watering preparation of crisp, tender baby corn coated with a flavourful batter before deep-frying.
The innate texture of baby corn by itself is enough to make these fried baby corn pakoda a great hit, but with the cooperation of a slightly tangy batter enhanced with spice powders and curds, it really rises to a much higher plane of culinary excellence. Serve it fresh and crisp with chilli-garlic sauce for a really exciting experience.
You can serve this baby corn starter recipe with chilli garlic sauce for a complete flavourful starter experience. While this is readily available, if you wish you try making Chilli Garlic Sauce at home.
Tips for fried baby corn. 1. The cornflour though used in small quantities is necessary to get that crispiness in these baby corn fry. 2. Add the water gradually, as the quantity of water depends on the quality of maida. The batter should be thick enough to coat the baby corn well. 3. Use thick curd if possible to not make the batter runny.
Round up the excitement with a main course of Vegetables and Noodles in A Creamy Sauce, Burnt Garlic Fried Rice and Kung Pao Vegetables and end on sweet note with Honey Noodles with Vanilla Ice Cream.
Enjoy fried fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe | with images below. khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with 16 amazing images.
khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat is a cooling drink to beat the heat. Learn how to make khus ka summer drink.
To make khus ka sharbat, combine all the ingredients in a deep bowl and mix well. Pour equal quantities of the drink in 6 individual glasses. Serve immediately with ice cubes.
A brilliant green drink prepared with ingredients such as khus, kewra, lemon juice and falooda seeds provides a truly cooling experience. All you need to prepare in advance is falooda seeds. You can soak them and refrigerate them. The Mughlai khus ka sharbat can be assembled just before serving.
The lemon juice gives the drink the required tanginess and the falooda seeds provide just the right amount of substance in khus ka summer drink. The kewra water, on the other hand, adds to the flavour of this drink.
Tips for khus ka sharbat. 1. Buy the readymade khus syrup for this recipe. It is available in most supermarkets and grocery stores. 2. The syrup has the correct proportion of sugar, so there is no need to add extra sugar while making the drink. 3. Kewra water can be substituted with kewra essence, which is more concentrated. 4. If you wish, you can make the drink and chill. But then add the soaked falooda seeds. Soak the falooda seeds and refrigerate them too. Add them just before serving.
Enjoy khus ka sharbat recipe | khus ka summer drink | Mughlai khus ka sharbat | with step by step photos.
baby corn fritters recipe | baby corn 65 | Indian style baby corn fritters | crispy baby corn fritters |
baby corn fritters is a quick and interesting starter which is sure to garner you praise at a cocktail party, kids birthday party and even a kitty party. Learn how to make Indian style baby corn fritters.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce.
Crunchy and tasty, these perfectly golden-coloured crispy baby corn fritters are a sight to behold and a treat to bite into! It is also quite easy to prepare, because the procedure does not require it to be marinated. Just mix, dip and fry – it’s as easy as that.
Kids will love to have baby corn 65 as an After School Treats, while adults would enjoy it thoroughly as a starter, or as a Evening Tea Snacks served along with chilli-garlic sauce. If you wish you can also serve with Schezuan sauce.
While the cornflour is added to make the Indian style baby corn fritters crispy, the addition of curd makes the batter creamy and smooth. Serving them immediately is very important to enjoy its crispiness. Try it and you will realise that it’s difficult to stop even after a few pieces.
Tips for baby corn fritters. 1. Do not make the batter too much in advance. The addition of salt in it might make the batter runny. 2. The batter should coat the baby corn well. 3. Fry only a few baby corn halves at a time. Too many pieces at a time in the oil might lead to the baby corn pieces sticking to each other.
You may also like Chinese Chilli Baby Corn.
Enjoy baby corn fritters recipe | baby corn 65 | Indian style baby corn fritters | crispy baby corn fritters | with images below. microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with 26 amazing images.
microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave is a quick snack recipe for people of all ages. Learn how to make mug dhokla in microwave.
To make microwave mug dhokla, combine the besan, asafoetida, green chillies, 2 tsp sugar, ginger, curds, 4 tsp of oil, salt and approx. ½ cup of water in a deep bowl and whisk well. Just before making the dhokla, put the fruit salt and 1 tbsp of water and mix gently. Immediately pour into 2 broad microwave safe mugs. Put 1 mug at a time in the microwave and microwave on high for 2 minutes 30 seconds. You will feel that it is overflowing but do not worry and do not open the microwave. Repeat step 4 to cook one more mug. Meanwhile heat the remaining 2 tsp of oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining 2 tsp of sugar and ¼ cup of water and cook on a medium flame for 30 seconds. Pour equal quantities of the tempering on the cooked khaman and finally put coriander evenly over it. Serve immediately with green chutney.
Succulent and tasty khaman dhoklas ready in minutes, this is just perfect to appease sudden hunger pangs! The microwave khaman dhokla in mug is a kind of quick, no-fuss dish that you can prepare instantly without advance planning and without sweating in the kitchen.
It is as easy as mixing a batter, filling it in a broad mug and cooking it in the microwave for a little more than two minutes. However, soft spongy dhokla in 2 minutes in microwave must be had immediately after cooking to enjoy the fresh texture and taste. If left for a while it tends to get dry. So, make it just when required and enjoy it immediately.
Now you can relish the traditional Gujarati dhokla flavour by way of making mug dhokla in microwave. And the best part is that it needs no accompaniment. However, if you wish you can serve it with green chutney. You can also try other quick recipes in a mug likeMug Pizza or Chocolate Mug Cake.
Tips for microwave mug dhokla. 1. The batter of the dhokla has to be lump free. So use a whisk to mix it. 2. After adding fruit salt, mix it gently. Mixing it vigorously will negate the effect of fruit salt. 3. When filling the mug, make sure you fill only till three-fourths of the mug, leaving enough space for the batter to expand and cook.
Enjoy microwave mug dhokla recipe | microwave khaman dhokla in mug | how to make mug dhokla in microwave | soft spongy dhokla in 2 minutes in microwave | with step by step photos. Here is a fantastic, colourful and fun-filled snack, which the whole family will enjoy. You will especially be happy to see your kids grow with this protein-rich delight. Whole-wheat taco shells made with maize and wheat flours flavoured mildly with carom seeds, are stuffed with a protein-rich combo of rajma and paneer perked up with onions, cumin seeds powder, etc.
A lacing of fresh, uncooked salsa makes the Rajma and Cottage Cheese Tacos all the more exciting. Serve these tacos immediately on arranging, before the taco shells get soggy with the salsa.
rice soya sticks recipe | soya chakli | soya stick namkeen | soya stick snack | with 35 amazing images.
rice soya sticks are a tasty deep fried crispy Indian snack. Learn how to make soya stick namkeen.
rice soya sticks are made from rice flour, soya flour, sesame seeds (til) and Indian spices.
This gluten free version of one of my favourite finger foods uses rice and soya flour instead of wheat flour, while sesame seeds add a distinctive flavour to rice soya sticks.
A great snack option for your child’s tiffin box, the rice soya sticks can be stored for a while in an airtight container.
See the chakli recipe options we have. whole wheat chakli made from whole wheat flour, chakli made from rice flour, ragi chakli made from ragi and jowar flour, bajra chakli made from bajra flour and lastly soya chakli.
Pro tips for rice soya sticks. 1. Grease a chakli mould and place a star shaped plate in the chakli press. This will prevent the dough from sticking to the mold. 2. Grease the back of a steel thali with oil using a brush to prevent the dough from sticking. 3. Lift the cut dough gently using the steel flat spoon. 4. Use a slotted spoon to turn the rice soya sticks over so that they fry evenly on all sides.
Enjoy rice soya sticks recipe | soya chakli | soya stick namkeen | soya stick snack | with step by step photos. saffron lemon drink recipe | Indian saffron lemonade | kesar and lemon drink | saffron mocktail | with 10 images.
It is quite common to add saffron to kheer, mithai and milky drinks too. But, here is an outta-this-world saffron lemon drink that focuses totally on saffron. Since the saffron lemon drink has no milk, the unique flavour and pleasant colour of saffron steal the show!
A dash of lemon juice helps to highlight the attributes of saffron even better, making this a rejuvenating, must-try saffron lemon drink recipe. Do not use more than the said amount of saffron, otherwise the flavour will get overpowering.
To make saffron lemon drink, combine the saffron and 2 tsp of warm water in a small bowl, mix well and keep aside. Combine the lemon juice, sugar and saffron-water mixture along with 3 cups of chilled water in a deep bowl and mix well. Pour the saffron lemonade into 3 individual glasses and serve.
saffron lemon drink tastes best when chilled.
Tips for saffron lemonade: 1. A dash of lemon juice helps to highlight the attributes of saffron even better. 2. Remember to buy good quality saffron for your drink to taste really rich. 3. You can also add other ingredients to saffron lemonade, such as honey, pudina, or ginger.
Enjoy saffron lemon drink recipe | Indian saffron lemonade | kesar and lemon drink | saffron mocktail | with step by step photos.
Here is a tasty and attractive snack that will make your kids just too happy! Chocolate Sticks, made by coating bread sticks with freshly-molten chocolate, is a delicacy that can be prepared and stored in an air-tight container, to be sent in your kids’ tiffin whenever you feel they deserve a treat. Just make sure you send a little extra, as their friends will want a bite too. Also pack Coleslaw with Khakhra ( Tiffin Treats) in a another tiffin for a perfect short break combo. cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | with 13 amazing images.
Cheeselings served in a different way – turn it into bhel which gets ready in just 5 minutes. Learn how to make cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat |
cheeslings bhel is a snack that brings back childhood memories for many. It is a delicious treat that has withstood the test of time, continuing to be a favourite across generations.
In this unique chatpata cheeseling bhel, we have used cheeslings to make a scrumptious sukha bhel. The typical chaat ingredients like papdi and chaat masala come together with crunchy and juicy veggies and fruits to make this cheeslings sukha bhel a grand success with young and old alike.
Don’t forget to squeeze a little lemon juice on the mix because it gives you the perfect flavour!
Tips to make cheeselings bhel: 1. To make geela cheeseling bhel, add lehsun ki chutney and meetha chutney. 2. Serve immediately or else it will turn soggy. 3. You can also toss in some sprouts.
Enjoy cheeselings bhel recipe | chatpata cheeseling bhel | cheese namak para chaat | with step by step images. Biscotti are a special class of biscuits, which are baked twice. This gives them a unique texture, which is firm to bite but soft on the palate! Baking twice also gives them a rich, well-done aroma.
This recipe shares the secret of making fabulous Almond Biscotti, with the aesthetic flavour of vanilla and cinnamon and the amazing crunch of almonds. You can serve them fresh and warm, or cool and store in an airtight container.
Enjoy with a cup of Hot Coffee or Hot Chocolate . aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato |
aloo bhajia is a delight for the Indian diner. It is a flavoursome delicacy which can be enjoyed at any time of the day. Learn how to make crispy potato bhajia.
Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! Ensure to grate the potatoes thinly, so they bind well. This quick potato recipe makes a good snack treat for kids who come hungry after school.
To make aloo bhajia, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 2 to make more bhajias. Serve immediately with green chutney and tomato ketchup.
It is interesting to note that this Indian bhajia with potato is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai!
With no use of any flour for binding, this Indian bhajia with potato also qualifies as a fasting or vrat recipe. You can enjoy them during Janmashtami, Navratri and even during Sankrant and Holi. Serve with green chutney and not tomato ketchup then.
Tips for aloo bhajia. There are some things you need to take care of to make sure the bhajias don’t disintegrate. 1. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. 2. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add salt and start frying the bhajias.
Enjoy aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | with step by step photos and video below.