kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with 33 amazing images.
kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi is a snack which is guaranteed to please your taste buds. Learn how to make Maharashtrian tea time snack.
To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll. Roll the rolls into sesame seeds till they are evenly coated from all the sides. Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes. Remove and keep aside to cool completely. Once cooled, cut into 3/4” slices. Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
This famous Maharashtrian tea time snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. The interplay of Indian spice powder along with tamarind pulp leaves an enticing mild tangy flavour.
It is amazing how a selection of simple everyday ingredients and an even simpler method of preparation can result in such a brilliant snack. What sets the crispy Indian kothimbir vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. This gives it a wonderful texture, which is soft inside and crisp outside, as well as an intense flavour without any rawness.
Enjoy kothimbir vadi fresh off the kadhai, after draining the oil well with green chutney and tomato ketchup.
Tips to make kothimbir vadi. 1. You can eat the steamed vadi as it is or shallow fry instead of deep frying. 2. If you don’t have tamarind pulp you can add 1 tbsp pf lemon juice. 3. Do not skip baking soda because it makes vadi soft. 4. You can also add carom seeds in kothimbir vadi.
Enjoy kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with step by step photos. honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with 27 amazing images.
crispy lotus stem in honey chilli sauce, a delicious and quick appetizer/starter recipe made with deep fried crispy lotus stem in sweet chilli honey sauce. Learn how to make honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem |
Lotus Stem is also known as Kamal Kakdi in India. In many parts of Northern India it is also known as Bhein. It is also very commonly used in Chinese and many other South Asian cuisines. The lotus stem is a very exotic dish that is been used in many parts of the world as a stir fry or even as vegetable subzi in most of the north Indian dish.
Lip-smacking delicious honey chilli lotus stem, perfect as a starter or appetizer, it gets done quickly too. Thinly-sliced lotus stems are first deep fried and then stir-fried with flavorful sauces, spices and honey to get a sweet and sour delicacy that tickles your taste buds. The honey added to it not only elevates that taste but also balances the spices and the salt.
Tips to make honey chilli lotus stem: 1. Instead of honey you can add maple syrup also. 2. Do not deep fry them together otherwise they will stick to each other and will not cook properly. 3. Deep fry them batch wise on medium flame so they get cooked properly.
Enjoy honey honey chilli lotus stem recipe | crispy lotus stem in honey chilli sauce | oriental crispy lotus stem | with detailed step by step photos.
eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies | with 40 amazing images.
Each bite of chocolate cheesecake brownie fills your mouth with an intensely rich combination of sweetened cream cheese and deep-dark chocolate. Learn how to make eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies |
The cheesecake brownie is unlike any other dessert you have ever tasted before. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite. These are moist, melt-in-the-mouth, decadent brownies which will win your heart with the luxuriant taste of cream cheese and dark chocolate.
You'll love these delicious eggless cheesecake brownie with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. This delicious treat is ideal to serve at a high-tea, where it’s sure to steal everybody’s heart just like it did yours.
Tips to make cheesecake brownie: 1. After baking chill the cheesecake brownie and then cut into pieces. 2. Use sharp knife to cut the cheesecake.
Enjoy eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies | with detailed step by step photos.
misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with 43 amazing images.
misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal is a traditional recipe made very commonly in Maharashtrian households. Learn how to make spicy Kolhapuri misal.
To make misal, combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain. Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes. Add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it. Repeat step 7 to make 3 more servings. Serve immediately with laddi pavs and lemon wedges.
One of the best-ever favourite recipes served by Mumbai’s roadside eateries, misal can even be considered a trademark dish of the city’s food scene! It is nice and spicy, and delivers the perfect pick-me-up effect. We have used only safed vatana here, as done by most eateries in Mumbai, but if you wish you can use mixed sprouts too.
The cooked vatana is combined with a tongue-tickling gravy of tomatoes, onions and spice powders like garam masala and goda masala, and a topping of assorted savouries to give it an exciting crunch to spicy Kolhapuri misal.
Served with laddi pav, Maharashtrian misal can be enjoyed for breakfast, dinner or as a snack at any time of the day. You can also try other misal and usal recipes like Moong Dahi Misal, Farali Misal, Malvani Vatana Usal and Sprouted Vaal ki Usal.
Tips for misal. 1. The vatana has to be soaked overnight. So plan for it in advance. 2. Garam masala and goda masala can be made at home to get an authentic flavour. 3. We have used a blend of Kashmiri chilli powder and chilli powder. Kashmiri chilli powder lends a nice red colour to the misal. But if you don’t have Kashmiri chilli powder, you can substitute it with chilli powder. 4. You can make the misal in advance, but assemble it just before serving.
Enjoy misal recipe | spicy Kolhapuri misal | how to make Maharashtrian misal | with step by step photos. corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with 23 amazing images.
corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet |
To make corn and capsicum tikki, blend the corn in a mixer to a coarse paste, without using any water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 8 equal portions and roll each portion into a round flat tikki. Heat the oil in a deep non-stick kadhai and deep-fry a few tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and serve immediately with green chutney.
Corn and capsicum are a lesson in contrasts. While one is sweet, juicy and yellow, the other is spicy, crunchy and green. See how they complement each other perfectly in everything from texture and flavour to appearance in sweet corn veg tikki.
Assembling ingredients and making the corn and capsicum tikki is also very easy to prepare because it uses minimal ingredients and does not even require the corn to be boiled before making the dough mixture.
It is no surprise then that this Indian corn and capsicum cutlet turns out to be such an irresistible snack. Nobody can withhold the temptation to bite into one of these green chilli flavoured tikkis, which are oh-so-crisp outside and super soft inside.
Tips for tips for corn capsicum tikki. 1. Always serve corn capsicum tikki with green chutney or any spicy chutney. This gives a great combination of sweet corn and spicy chutney. 2. Since tikkis are not firm before frying, place each tikki on a slotted spoon (jhara) and then drop into the hot oil. 3. Drain tikkis on an absorbent paper to remove the excess oil.
Enjoy corn and capsicum tikki recipe | sweet corn veg tikki | Indian corn and capsicum cutlet | with step by step photos.
eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with 36 amazing images.
eggless cinnamon rolls is a soft and gooey chocolate based dessert which is also enjoyed at tea time. Learn how to make easy cinnamon rolls at home.
To make homemade cinnamon rolls, combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the butter and milk in a saucepan, mix well and cook on a medium flame for 1 to 2 minutes. Cool slightly. Combine the plain flour, butter-milk mixture, yeast-sugar mixture and salt and knead into a soft dough without using any water. Cover with a damp muslin cloth and keep aside in a warm place for 1 hour. Knead well and roll the dough into a 300 mm. (12”) by 225 mm. (9”) diameter rectangle. Spread the prepared filling evenly over it leaving ½” space from all the sides. Roll from the longer side to another end. Cut into 13 equal slices using a sharp knife. Arrange them in a 175 mm. (7”) diameter cake tin. Cover with a damp muslin cloth and keep aside in a warm place for 30 minutes. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Cool slightly, loosen the edges with a knife, demould it. Brush with melted butter evenly over it. Serve immediately.
If you are used to local bakeries simply serving cinnamon-flavoured buns in the name of cinnamon rolls, you are in for a real, super surprise! These eggless cinnamon rolls are the real thing. Here, the dough is packed with a cinnamon-flavoured icing and then baked to perfection.
As you bite into best homemade cinnamon rolls, the soft and fluffy bread reveals a creamy, cinnamon-tinged core, enthralling your taste buds and making your heart soar with joy!
Enjoy these buttery, tasty easy cinnamon rolls made at home with a cup of hot coffee, cocoa or tea. You can also try other bread recipes like Bread Rolls or Thai Curry Bread Rolls.
Tips for homemade cinnamon rolls. 1. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 2. Prefer to sieve the maida to make it lump free. 3. The rolling has to be uniform, so the cinnamon rolls bake evenly too. For that we suggest, you use a thick rolling pin so you can give uniform pressure. 4. These rolls have a resting time at 2 stages, so plan for making them in advance. 5. Always use a damp muslin cloth while setting the dough and rolls aside. This is to prevent them from drying.
Enjoy eggless cinnamon rolls | Indian style cinnamon rolls recipe | how to make easy cinnamon rolls at home | with step by step photos. eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with 30 amazing images.
Indulge in a delicious eggless treat with this easy eggless semolina coconut cake recipe. Learn how to make eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake |
Made with readily available ingredients like semolina, desiccated coconut, sugar, yogurt, and baking powder, this cake is perfect for those avoiding eggs. The yogurt adds moisture and a touch of tang, while the semolina provides a delightful toothsome texture to this coconut semolina cake.
The enjoyably crumbly texture of Indian suji coconut cake, together with the flakiness of coconut makes the total effect mind-blowing. This easy coconut semolina cake uses very little milk, so stick to the quantities mentioned, to get the batter consistency right.
This cake is simple to whip up and bakes up moist and flavorful, making it a great tea-time snack or dessert option.
pro tips to make eggless semolina coconut cake recipe: 1. Semolina coconut cake relies on the semolina for its texture. Overmixing can lead to a dense cake. Mix the batter until just combined. 2. You can allow the batter to rest for 5-10 minutes after mixing. This allows the semolina to absorb the liquids and results in a lighter, fluffier cake. 3. For an extra flavor dimension, consider adding a pinch of cardamom powder to the batter.
Enjoy eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with detailed step by step photos. papdi chaat | Delhi papdi chaat | Indian papdi chaat | papri chaat | with 17 amazing images.
Papdi Chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want in papri chaat .
What we commonly know as Sev Puri in Mumbai is known as Papdi Chaat in Delhi. It is similar but not the same. Delhi papdi chaat is a popular Indian street food and Delhi street food.
Chaat are savoury snacks popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like sev, papdi, puri, boondi etc. We have used papdi in this Indian papdi chaat .
To make a healthier Indian papdi chaat t substitute the deep fried papdis with baked papdi. Also opt for this baked sev recipe instead of using deep fried sev.
Aside from papdi chaat, check our collection of 385 chaat recipes and some popular ones like ragda pattice and roadside hare chane ki chaat.
Enjoy how to make papdi chaat | Delhi papdi chaat | Indian papdi chaat | papri chaat with detailed step by step photos and video below. matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images.
matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha.
Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste.
Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas.
Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha.
To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!!
Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try!
Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack.
Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with 22 amazing images.
cabbage jowar muthia recipe is a Gujarati kobi jowar muthia which is an Indian cabbage dumpling. Here, we have prepared the famous Gujarati snack, cabbage jowar muthia, using jowar flour along with other ingredients like grated cabbage, curds and flavouring ingredients like green chillies and ginger. Since the dough is steamed before tempering, the jowar flour also becomes easily digestible.
Jowar is an ancient grain valued for its wholesomeness and unique health benefits. It also has an interesting, rustic flavour that is sure to go down well with everybody, especially when prepared interestingly.
Notes on cabbage jowar muthia recipe. 1. Bottle gourd, spinach, carrots, fenugreek leaves can also be added to fortify the Gujarati kobi jowar muthia. 2. You can switch jowar flour and make use of other healthy flours like atta, bajra flour, besan or even nachni flour. 3. Also, if the mixture becomes too watery/gooey, you can add more flour until all the ingredients come together as a soft dough. You should be able to give it a cylindrical roll shape when you grip the mixture between your hands. 4. Remember to make the dumplings as soon as the dough is mixed, otherwise water tends to ooze out making the dough soft and sticky.
Enjoy these irresistible cabbage jowar muthias with green chutney and also do try other variants of muthia like Nachni Methi Muthia, Palak and Doodhi Muthia and Quinoa Muthia.
Learn how to make cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with detailed step by step photos and video below. instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | with 21 amazing images.
set dosas are very popular across Karnataka and are made usually with a fermented batter but here is the recipe for the instant set dosa. Learn how to make instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam |
instant Set dosa is a soft , spongy dosa that’s easy to make, tasty and can be made in no time- needs no fermentation !! you will be amazed by those pores and the softness of the dosa.
instant sponge dosa is an instant breakfast recipe made with semolina, poha, and curd. The beauty of this recipe is you no need to soak, ferment it. Which means, this batter can be quickly prepared in no time. instant suji appam is very soft as cotton and pores formed on the dosa is its uniqueness.
Tips to make instant rava set dosa : 1. Instead of eno fruit salt you can also add baking soda. 2. Do not stack the dosas on one another it will release moisture. 3. The batter should be semi thick and flowy consistency. It should not be thick like dosa batter. 4.Do not cook the set dosa on both the sides, just one side.
Enjoy instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | with detailed step by step images
doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images.
doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia.
Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer.
I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia.
Serve steamed lauki muthia with green chutney.
Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos. nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies | with 20 amazing images.
nankhatai biscuits are very popular Indian eggless tea time biscuits. Our vegetarian recipe of nan khatai biscuits is made with simple ingredients like plain flour, Vanaspati, powdered sugar, rava, cardamom powder, almond powder, baking powder and baking soda.
A melt-in-the-mouth biscuit, with the rich aroma of ghee tinged with spicy notes of cardamom, the nankhatai is a perfect example of Indian ingenuity in making eggless Indian cookies.
Almond and pistachio powders not only improves the flavour but also makes the nankhatai biscuits more porous, making every bite just melt in your mouth and coat your taste buds.
Notes and tips on making the perfect nan khatai biscuits. 1. For making the Nankhatai Biscuit, in a deep bowl, place a fine sieve or strainer. Add the plain flour. Many people even add besan to the nankhatai recipe. You can freely change and mix match to make the nankhatai with only besan, sooji or maida but, maintain the measurements to get crunchy nan khatais. 2. Add the baking soda. While the soda neutralizes the acid in the recipe, but it is not sufficient enough to make biscuit nankhatai so we add baking powder too. 3. In another deep bowl, take the ghee. The ghee should not me melted; it should have a semi-solid consistency with grainy texture. 4. Combine the ghee and powdered sugar. Whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy. This method is called as creaming; instead of a whisk you can make use of an electric beater. If using an electric beater it will only take 5 to 6 minutes. 4. Mix well to form soft dough. If you feel the dough is dry and you are unable to bring together all the ingredients then add 1 to 2 tsp of milk. Do not knead it, just mix all the ingredients. Also, if the dough is very soft then cover and keep it in the refrigerator for around 10-15 minutes before making the cookies. 5. Place the Nankhatai Biscuits on a baking tray at equal distance. They expand on baking so it is important to maintain some distance while placing them.
Indeed, every crunchy bite of this intensely flavoured nankhatai biscuits is an opportunity to retreat from mundane worries and experience real delight!
These traditional Indian cookies (nan khatai biscuits) can be served as Evening Tea Snacks, School Time Snacks, at High Tea Party and can also served to the guests on the occasion of Diwali or New year's day.
Enjoy how to make nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies | with detailed step by step photos. caramel custard recipe | crème caramel pudding | egg caramel custard | with 19 amazing images.
If you’re looking for a quick and easy dessert recipe, this crème caramel pudding is the way to go. Learn how to make caramel custard recipe | crème caramel pudding | egg caramel custard |
caramel custard is a delicious baked egg custard dessert which is a very popular and quiet simple to make. The great thing about this dessert is that it not only tastes great but needs just 4 ingredients which is commonly available in most of the homes.
egg caramel custard is a rich, creamy custard is topped with a layer of sweet, sticky caramel. Luscious vanilla-tinged custard prepared with milk, eggs and sugar is way more classy than the custard made with readymade powders.
You can also try our eggless version of caramel custard which equally tastes soo good.
Pro tips to make caramel custard: 1. If you do not big aluminium tine you can use small moulds to make caramel custard. 2. Do not open the lid while the custard is steaming otherwise the steam will escape and custard will not set properly. 3. Do not demould the custard when its hot. Chill it, lossen its sides and then demould.
Enjoy caramel custard recipe | crème caramel pudding | egg caramel custard | with detailed step by step photos. tomato lettuce sandwich recipe | classic toasted tomato sandwich | Indian style lettuce tomato sandwich | with 23 amazing images.
tomato lettuce sandwich recipe is a perfect recipe for busy mornings or as an evening snacks. Learn how to make tomato lettuce sandwich recipe | classic toasted tomato sandwich | Indian style lettuce tomato sandwich |
The delightful flavours of cheese spread, garlic and creamy mayonnaise combines to make an amazing spread for the tomato lettuce sandwich recipe. This spread is equally good for dainty tea sandwiches or for hearty full-sized sandwiches too.
Combination of the cheese spread, tomatoes and lettuce with toasted bread makes the sandwich tastes unique and flavourful. You can serve classic toasted tomato sandwich as an after school snack to your kids, and they will surely love the juicy and cheesy taste.
The go-to snack recipe Indian style lettuce tomato sandwich served immediately with hot coffee makes the perfect combination to satisfy your hunger!
Tips to make tomato lettuce sandwich recipe: 1. Instead of white bread you can also use brown bread. 2. Combination of the cheese spread and lettuce tastes amazing. 3. Keep the lettuce leaves in ice cold water to maintain the crunch. 4. Instead of cheese spread you can also use grated cheese.
Enjoy tomato lettuce sandwich recipe | classic toasted tomato sandwich | Indian style lettuce tomato sandwich | with detailed step by step images.