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coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images. coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake. To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake. The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea. While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies. Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos.

instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with 23 amazing images. instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam is a versatile dish that can be made for breakfast or supper, or as an evening snack for kids. Learn how to make onion tomato rava uttapam. To make instant rava uttapam, combine the semolina, curds, salt and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to ferment for 1 hour. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightly. Turn over and cook on the other side till it turns light brown in colour. Repeat steps 2 to 5 to make 5 more uttapas. Serve immediately with coconut chutney. Jhatpat suji uttapam, interestingly, this recipe is not a quick-fix that uses soda to rise the batter, nor does it require planning the previous day, as an hour is all that it takes for the semolina batter to ferment, thanks to the quick action of curds. With tangy tomatoes, pungent onions, and the perky combo of coriander and green chillies, this onion tomato rava uttapam has all that is to be desired. Serve it with freshly-made coriander or coconut chutney. For a kid-friendly version of instant rava uttapam, avoid the use of green chillies and make these uttapams in a mini-uttappa pan. Kids are sure to find these dainty uttapams attractive. And with some generous amount of cheese along with veggies, it will be a super hit! Tips for instant rava uttapam. 1. The rava used in this recipe is regular semolina used for upma and not idli rava. 2. It is important to chop the green chillies finely. 3. Serve right off the tava to enjoy its perfect taste and texture. Enjoy instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with step by step photos.

aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore | with amazing 26 images. aloo pakora recipe is a simple and easy snack which is a Punjabi style aloo pakora. Moist and soft on inside and crisp outside is aloo pakora, unlike other pakora’s. Aloo pakoda is made with simple and basic ingredients that are easily available in every household. To make aloo pakora we have first made a batter by combining besan, rice flour, carom seeds, chilli powder, tumeric powder, asafoetida, coriander leaves, oil, baking soda and water. We have made it into a smooth batter. Further, we have heated oil in a kadhai, dipped potato slices in the batter and deep fried them until golden brown. While serving aloo pakora we have sprinkled some chaat masala over it. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Punjabi style aloo pakora are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, paneer, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used potato which is loved by everyone Punjabi style aloo pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style aloo pakora for my father-in law and husband for evening snack, they are a big fan of aloo pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! aloo pakora also fall under the category of famous street foods. It is widely sold all over India and specially Maharashtra. Serve aloo pakora with green chutney and tomato ketchup. Enjoy aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | with detailed step by step recipe photos and video below.

chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | with 36 amazing images. aloo stuffed chapati roll is a delicious and easy-to-make Indian snack that is perfect for any occasion. Learn how to make chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | Here, this winning combo of rotis stuffed with potatoes that comes together handy. A stuffing of potatoes and peas, flavoured with spice powders and lemon juice, is tightly rolled up inside chapatis and then cooked on a tava until they are golden brown to make a satiating and convenient snack. aloo stuffed chapati rolls are a great way to satisfy your hunger without the guilt. So next time you are looking for a delicious and easy-to-make Indian snack, give chapati rolls stuffed with potatoes a try. This is also a great way to make use of leftover chapatis. Pro tips for chapati rolls stuffed with potatoes: 1. Use fresh made chapatis or they will break during rolling if made the previous night. 2. You can make 1 1/2 cups mashed boiled potatoes the previous night and store in the fridge. 3. If you are serving it to kids for their tiffin box then reduce the spice in the potato stuffing. Enjoy chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes |

corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with 21 amazing images. corn and rice balls recipe is a melt in mouth starter recipe to be served with tomato ketchup. Learn how to make corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | The smart way to use leftover rice by making this scrumptious Indian style fried rice balls. There can't be a more interesting way to make use of cooked rice! Mild sweetness of sweet corns, gooey cheese sauce, peppy green chillies and a great mouthfeel of the rice makes this corn and rice balls an unique recipe. Delight in this creamy, saucy, delicious dish, brimful with the goodness of corn and cheese. Tips to make corn and rice balls: 1. You can add chopped capsicum in the mixture for the crunch. 2. Roll each ball properly in the slurry and breadcrumbs so that they don’t splutter while frying. 3. Deep fry few balls at a time to prevent from sticking to one another. Enjoy corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with detailed step by step photos.

chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with 29 amazing recipes. chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie is a yummy dessert to suit all occasions. Learn how to make eggless chocolate pie. To make chocolate pie, first make the biscuit base. For that combine the biscuit and melted butter in a bowl and mix well. Press the mixture into the base of a 150 mm. (6") loose-bottomed pie dish. Refrigerate for 15 to 20 minutes or till the base is firm. For the filling, combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 to 40 seconds. Mix gently till no lumps remain. Keep aside. Combine the beaten whipped cream, powdered sugar and vanilla essence in another bowl and fold gently. Add the prepared chocolate-milk mixture and fold gently. Keep aside. Spread the filling evenly over the set biscuit base and refrigerate for 2 to 3 hours or set till firm. De-mould the pie, garnish with grated chocolate, cut into 6 equal wedges and serve chilled. An evergreen favourite with kids, the chocolate pie is traditionally a time-consuming dessert. Now, here is how you can make no bake chocolate pie quickly and easily using the microwave. All it takes is a few minutes to prepare a biscuit base, a few more minutes to prepare a creamy, chocolaty topping, and a few hours to set in the refrigerator. The crunchy layer at the bottom with a gooey filling is a perfect blend of texture and flavours to please your palate. Garnish with loads of grated chocolate, and serve chilled. Your guests are sure to applaud you for serving homemade Indian chocolate pie after a hearty meal. Not only will kids enjoy this eggless chocolate pie, but the irresistible chocolateness of this dessert will kindle the adults too! You can also try other chocolate based desserts like jam filled chocolates and chocolate brownie. Tips for chocolate pie. 1. You need to use a loose bottomed cake tin so the pie can easily be demoulded before serving. 2. To melt butter, remove it at least half an hour before use. Place it in a microwave safe bowl and microwave it for 10 to 15 seconds. 3. The unbeaten whipped cream should be stored in the deep freezer. 4. Once beaten, it should be immediately stored in an airtight container in the freezer till use. It stays fresh upto 15 days. 5. While mixing chocolate, ensure that there are no lumps remaining. 6. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with step by step photos.

hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack | with 27 amazing images. hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack is a basic recipe for making delicious stuffed hot dog rolls. Learn how to make homemade hot dog buns. To make hot dog roll, combine the warm milk, 2 tbsp warm water, sugar and yeast in a deep bowl, mix well and keep aside for 10 minutes. Combine the oil and the butter in a bowl, mix well and keep aside. Combine the plain flour, baking powder, yeast-milk mixture and salt, mix well and knead into a soft dough using approx. 1 cup of warm water. Add the oil-butter mixture, knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic. Transfer the dough in a greased bowl, cover it with a damp muslin cloth and keep aside for 1 hour in a warm place. Transfer the dough to a floured board and knead again for 5 minutes by using a little plain flour by stretching it and folding it back till smooth. Divide the dough into 8 equal portions. Take a portion of the dough and roll it into an oval of 212½ mm. (8½”) size by using a little plain flour for rolling. Roll from one end to another end and tuck both the openings inwards and seal it. Repeat steps 9 and 10 to shape 7 more bread rolls. Place all the bread rolls on a greased baking tray at regular intervals and cover it again with a damp muslin cloth and keep them aside in a warm place for 30 minutes. Remove the muslin cloth and brush it with milk evenly all over them and bake in a pre-heated oven at 200°c (400°f) for 20 minutes. Once baked, brush all the hot dog rolls with butter. Cool completely and use as required. As good as store-bought ones, these vegetarian Indian style hot dog buns have a nice texture and authentic taste. They will stay fresh for two days if stored in an airtight container at room temperature. The art of making soft fluffy hot dog roll is in making the perfect dough, stretching and folding it correctly and finally resting it for the required time. This recipe will take you through all the steps in detail and introduce you to a touch of tongue-tickling taste and rich texture. The easy hot dog bun Indian snack is a handy bread to have at home, because it lends itself to the preparation of mouth-watering recipes. You can use it to make yummy Stuffed Hot Dog Rolls or Schezuan Fries Hot Dog Sandwich . You can also use it instead of exotic breads to make the popular Italian snack Panini like caramelized onions and cheese panini. Tips for hot dog roll. 1. Remember to use warm water, so the yeast is perfectly activated. 2. The dough of these buns has to be soft and it has to be kneaded with warm water too. 3. You will find that the dough is sticky, but you have to keep stretching and folding till it turns smooth. 4. Prefer to bake them in the middle rack of the oven, so they brown evenly. Enjoy hot dog roll recipe | vegetarian Indian style hot dog buns | soft fluffy hot dog rolls | easy hot dog bun Indian snack | with step by step photos.

eggless apple pie recipe | Indian style apple pie | American apple pie | Our eggless apple pie recipe is an Indian style apple pie which is made without eggs for the millions of Indian’s that love things eggless. Well, here is how to make the traditional Apple Pie, from the crust up to the filling. You will love the creamy mushiness of apples, the tinge of cinnamon, the crunch of almonds, and every thing else about this eggless apple pie recipe. We show you in detail how to make the base and topping of the dough for the Indian style apple pie and then the filling for eggless apple pie. A universal favourite, the world-over. There are some people who love eggless apple pie so much that they won’t hesitate to have it with their cereals for breakfast and again with every other meal, as a dessert. Notes on making eggless apple pie recipe. 1. We use soft butter as hard butter is difficult to mix in the dough with maida. We don’t need a very soft dough but it must be in between. The dough should be semi soft and not very hard. 2. Gradually add water to knead the dough and you can use 2 hands to knead the dough as it's difficult with one hand. 3. You don’t need to buy the best apples to make Indian style apple pie but they need to be firm. 3. Cooking apples are the best to use and if you don’t get them then it’s okay as we use lemon juice. 3. The dough has to rolled into 2 parts, where one third will be used for the topping. 4. It is difficult to pick up the dough for the base and hence you should roll it up and out it in the tin. Do it very gently so the dough does not break. 5. There will always be some extra dough so you can make a small apple pie or make some small tarts and put some strawberries or peaches. 6. Prick the eggless apple pie dough topping with a fork so that the dough will not fluff up. 7. Coat the eggless apple pie top with milk to get a lovely shine. Serve eggless apple pie warm, with a scoop of vanilla ice-cream. Learn to make eggless apple pie recipe | Indian style apple pie | American apple pie | with the video given below.

mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with 24 amazing images. mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake is sure to warm your heart and pamper your palate with their richness and memorable flavour. Learn how to make eggless mango cake. To make mango cake, combine the mango cubes and sugar in a mixer and blend till smooth. Keep aside. Combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the mango mixture, melted butter, condensed milk and vanilla essence in a deep bowl and mix well using a spatula. Add the plain flour mixture and milk and fold in gently using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°C (360°F) for 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Who does not like the tongue-tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every single day! This eggless mango cake is another delightful recipe to add to your mango collection. A soft and fluffy cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this Indian mango sponge cake is sure to become a great hit with everybody. Decorate easy mango cake with chopped mangoes or a scoop of mango ice cream and use it for a party, or slice it and serve it with tea – either way it tastes simply fabulous. You can also have a go at other cake recipes like the Vanilla Sponge Cake or Eggless Chocolate Cake. Tips for mango cake. 1. Use only alphonso mangoes for best flavour and aroma. 2. Use baking powder and baking soda from a packet which is unopened or recently opened for best fluffy cake. 3. Do not forget to grease and dust the tin. This is necessary for perfect demolding of the cake. 4. Prefer to bake the cake in the middle shelf of the oven, so it bakes uniformly. Enjoy mango cake recipe | eggless mango cake | Indian mango sponge cake | easy mango cake | with step by step photos.

methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with 27 amazing images. methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada is a Indian bread, popular in Gujarati cuisine. Learn how to make Gujarati dhebra - tea time snack. To make methi makai dhebra, combine all the ingredients in a deep bowl and knead into a semi- soft dough using enough water. Divide the dough into 30 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms. Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time. Serve immediately or store in an air-tight container and consume within 2 days. These methi makai bajra dhebra are made of bajra flour, alone or together with other flours. Here we have combined bajra flour, wheat flour, jowar flour and maize flour and is perked up with different ingredients like spices and herbs. Further its flavour is balanced with the addition of little sugar. These appetizing makai na vada also has chopped fenugreek leaves and sesame seeds added into the dough which gives the dhebra a mind-blowing flavour. Although the ingredients to make are many, they are all common, everyday ingredients sure to be found in your kitchen, so any day you find some time, you can pop into the kitchen and make this mouth-watering Gujarati dhebra to accompany your evening tea. Tips for methi makai dhebra. 1. If you do not have 4 types of flours used in this recipe, you can make it with only bajra flour or a combination of bajra flour and wheat flour. 2. Ensure to pat and shape them uniformly so they fry evenly. 3. While deep frying, keep the flame to medium so they get cooked from inside also. Too high flame will change the colour, but the dhebras might not cook well from inside and turn crisp. Try other tea-time snacks like Bread Palak Pakora or Crispy Masala Puri. Enjoy methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with step by step images.

stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with 29 amazing images. stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe is a perfect party style starter ready in half an hour. Learn how to make cheesy stuffed schezwan pav. To make stuffed cheesy schezuan pav, place 6 ladi pavs on a clean, dry surface and using a sharp knife make horizontal and vertical slits. Put the stuffing into each slit. Place it on an aluminium foil, brush the prepared spread evenly over it. Cover the stuffed ladi pav with the foil till it is sealed very well. Bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes. Open the aluminium foil and serve immediately. Innovation at its best, this cheesy stuffed schezwan pav brings together a few ideas from Oriental and Indian cuisine to give you a snack that’s unforgettable! Spicy, cheesy and buttery, this recipe brings together a medley of textures and flavours, tasting so good that we would recommend it for parties! Ladi Pav bread is stuffed with a scrumptious filling of juicy veggies and tongue-tickling sauces, coated with a buttery-garlicky spread, sealed with foil paper and baked. This way of cooking ensures that all the flavours are locked in – and enhanced – to an extent that is sure to engulf you with joy on the first bite itself of cheese garlic pav starter recipe. Indian cheese stuffed pav is sure to win your heart with its lovely colour, irresistible cheesy and garlicky flavour. You can also try Pav Bhaji Sandwich, Ladi Pav Garlic Bread and Pav Bhaji Burger. Tips for stuffed cheesy schezuan pav. 1. When buying the ladi pavs for this recipe, make sure the six of them are joined together as it makes the preparation easier. 2. Make sure you do not cut the pav completely. Prepare ladi pav at home by following this easy recipe with images of Ladi Pav and Whole Wheat Ladi Pav. 3. Prefer to grate the processed cheese thickly. 4. While we have used only garlic, you can go really wild with the flavors for this and add other herbs, spices and seasonings like parsley, rosemary, thyme to perk up the schezwan bread. 5. Do not make the stuffing too much in advance. 6. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 7. It is important to chop the spring onion greens finely so they spread easily and give a nice bite after baking. Enjoy stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with step by step photos.

rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with 21 amazing images. rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies are made with most common ingredients, but taste simply divine. Learn how to make Indian shortbread cookies. To make rich shortbread biscuits, combine the butter and sugar in a deep bowl and cream it gently using a spatula. Add the vanilla essence, salt and plain flour and knead into a soft dough without using any water. Refrigerate the dough for 30 minutes. Divide the dough into 2 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Cut into 4 small rounds of approx. 37 mm. (1½”) in diameter with the help of a round cookie cutter. Scrape off the dough remaining after cutting the cookie rounds and continue making more cookies. Arrange the cookies on a on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes. Repeats steps 4 to 7 to make more cookies. There are total 18 cookies in all. Cool completely, store in an air tight container or pack in a tiffin box. Experiencing the melt-in-the-mouth texture of these eggless butter biscuits, many people tend to think that it contains eggs. But, actually it does not. Plain flour, sugar and butter are all that you need to make incredible cookies. The crispy and crumbly texture as well as the pleasant light brown colour of these nankhatai cookies come from the generous use of butter. Since the dough will be a little soft, you must refrigerate it before cutting; otherwise it will be difficult to handle. Serve this Indian shortbread cookies with hot Elaichi Tea or coffee along with other evening tea snacks. Tips to make rich shortbread cookies. 1. You can use flat spoon to lift the cookies to prevent cracks and breaking. 2. Use soft butter to get soft dough. 3. Keep distance between each cookie while baking for it to spread. Enjoy rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with step by step photos.

These tartlets are very easy and quick to make. . . You can use any filling of your choice. . . .

Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with 20 amazing images. Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread is an evergreen starter which can be served to young or old. Learn how to make Mexican rolls veg starter. To make Mexican bread rolls, make the filling first. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer the mixture into another bowl and keep aside. Then remove the crust from all the bread slices and roll each slice with help of a rolling pin. Apply some water at the edges of a bread slice. Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing. Repeat steps 2 and 3 to make 10 more bread rolls. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup. Well, you would have tasted Mexican food in many forms such as tortillas and quesadillas. Here is a much simpler snack that nevertheless has an unmistakable Mexican touch to it. With its unique texture, mild flavour and captivating aroma, Mexican rolls veg starter is a fantastic culinary creation. This quick party starter features bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. For all the cheese fans these rolls when served with tomato ketchup are truly irresistible. You can’t just stop at one roll! Leftover bread is best to make this Indian snacks with bread. The reason is that fresh bread is too soft and there are chances that it might tear while rolling. Serve them immediately before they turn soggy. Tips for Mexican bread rolls. 1. While making the filling, after adding milk ensure to stir it continuously to avoid lump formation. 2. While making the rolls double check to see that the roll is well sealed, otherwise it might open up during frying. 3. Bread turns to burn quickly while frying. So deep fry on a slow to medium flame and keep a close watch at it while deep frying. 4. If you wish you can use cornflour slurry to coat the rolls. This will guarantee that the bread rolls do not open while frying. Use it in the proportion of 1/4 cup cornflour in 1/2 water. Enjoy Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with step by step photos.

paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below.
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