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chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with 32 amazing images. chilli paneer is a restaurant style chilli paneer recipe which is an Indo-Chinese chilli paneer recipe. chilli paneer is an Indo-Chinese starter recipe which is simply made by batter-coating and deep-frying paneer cubes which are further tossed with green chillies and spring onions and oriental sauces to make this really scrumptious treat. Serve restaurant style chilli paneer recipe as a starter or as an accompaniment to the main course. restaurant style chilli recipe has managed to gets its name on the menu of every Indian Chinese restaurant. Making restaurant style chilli paneer recipe at home is healthy and efficient and also we have not used MSG for preparing it. Use a wok for Chinese food always. chilli paneer can be made dry as well as with gravy, here we have shared chilli paneer recipe which is restaurant style. Paneer chilli is loved by my family whenever I make hakka noodles or Chinese fried rice at home. I can assure you once you make it at home, you will forget ordering or going out to the restaurants for chilli paneer. Make sure to cook the Indo-Chinese chilli paneer recipe on a high flame all the time or it might lose its crunch. Also, you can shallow fry the paneer, if you do not wish to deep fry it. Fry paneer on high flame or it will get hard, any chewy. The Chilli Paneer Stir-Fry gets its attractive flavour from a combination of vinegar and oriental sauces like chilli and soya. Make sure you use fresh and succulent paneer to make this dish, so that it remains soft and not chewy after deep-frying. Learn to make chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with detailed step by step photos and video below.

Gobi Manchurian also called Cauliflower Manchurian are crisp-fried cauliflower florets which have a sharp tinges of ginger and garlic and a delight to bite into. Gobi Manchurian is a popular Indo Chinese deep fried starter. A remote village en route from Coimbatore to Pollachi in Tamil Nadu, a tiny restaurant was selling tasty vegetarian food. He had got the spelling of Gobi Manchurian all wrong, but the “Gopi Manjurian” tasted fantastic and warmed us up on that chilly winter’s evening! Borrowed from Chinese cuisine, this popular spicy Gobi Manchurian starter has become famous all over India, spanning the length and breadth of the country, being sold in small eateries as well as posh restaurants. Together with tongue-tickling sauces and crunchy veggies like capsicum and onions, Gobi Manchurian makes a really tasty dish that you can have as such as a starter or as a Main Course when served atop Fried Rice or plain rice. Enjoy how to make Gobi Manchurian recipe with detailed step by step photos and video below.

sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos. sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook. Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container. A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea. While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked. Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below.

gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with 29 amazing images. gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda is sure to delight your friends and family! Learn how to make gobi pakoda. To make gobi pakora, heat a non-stick pan with enough water, add the cauliflower florets and boil on a medium flame for 4 to 5 minutes. Drain and keep aside. Combine the besan, coriander, rice flour, ginger garlic paste, chilli powder, turmeric powder, asafoetida, garam masala, carom seeds, cumin seeds powder, chaat masala and salt in a deep bowl. Add approx. ¾ cup of water and mix well using a whisk till smooth. Heat the oil in a deep non-stick pan, dip a few cauliflower pieces in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle chaat masala evenly over it. Serve immediately with tomato ketchup. Fresh cauliflower florets, coated with a masaledar batter and deep-fried to a perfect crispness, gobhi ke pakode is one tea-time snack that has withstood the test of time and crossed geographical boundaries too. It is available all over the country, even in small tea-stalls. Especially during the monsoon and winter months, there is a great demand for this crunchy pakora with a soft centre! Indeed, the Indian style cauliflower pakoda deserves this fame. Try it and you will agree with us! The best accompaniment for these pakodas is green chutney, but for kids it can be tomato ketchup. The best part is that this easy gobi pakoda needs just common ingredients, so you can make it any time you wish. They are perfect for unexpected guests too! You can also try other monsoon delights like the Khichdi Pakodas or Bread Bhajiya. Tips for gobi pakora. 1. You can parboil the cauliflower in advance and keep. 2. Serve them immediately or they will turn soft and soggy. 3. Make sure do not deep-fry many at a time. Enjoy gobi pakora recipe | Indian style cauliflower pakoda | gobhi ke pakode | how to make gobi pakoda | with step by step photos.

mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images. mini bhakarwadi is a famous tea time snack – crispier and peppier like we all enjoy. Learn how to make Maharashtrian bhakarwadi. Easy simple Indian snack bhakarwadi is one of the most famous of Maharashtrian snacks which is seen being sold on every corner in the city of Pune. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. To make mini bhakarwadi, combine maida, besan, turmeric powder, chilli powder, salt and oil and knead into semi-stiff dough. Then dry roast dry coconut and sesame seeds for 1 to 2 minutes and combine and keep aside. Dry roast sesame seeds for 30 seconds and combine with coconut and sesame seeds. Add all the masalas and blend to a coarse mixture. Add besan and mix well. The masala is ready! Divide the dough and masala into 8 equal portions. Roll out a portion of the dough, spread a portion of masala leaving some space at circumference. Spread a little water at the circumference of the dough circle which doesn’t have any masala. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well. Press each rolled bhakarwadi in a slanting manner using your palm. Finally, deep fry them in hot till golden brown. Cool and serve. Two things are important to get the best results when making Pune bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Maharashtrian bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot Elaichi Tea. Tips for mini bhakarwadi. 1. The maida and besan should be lump-free. If necessary, sieve them individually. 2. At step 4, be quick in rolling and make mini bhakrwadis before the water on the rolled dough dries up. 3. At step 5, while rolling keep pressing the masala inwards in the rolled dough and roll it tightly, else in the end you will have excess masala and bhakarwadi might be hollow and open up. 4. Deep-fry the bhakarwadis only a slow flame so they cook well from inside and become crispy. Enjoy mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with recipe and video below.

spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step images. spinach cheese cigars is a tempting starter for any party – be it for kids or a cocktail party. Crunchy samosa patti rolls, filled with a spicy cheese and spinach mixture is what makes this easy Indian snack recipe. Mozzarella cheese gives the necessary gooey stuffing in spinach cheese cigars which we all enjoy. Use of readymade samosa pattis in spinach cheese cigars with honey chilli sauce | easy Indian snack recipe saves time and energy. These ready-made samosa pattis are available at most provision stores. Remember you need to store them in a deep-freezer till use. To make spinach cheese cigars, mix the blanched spinach, cheese and green chillies together and make a stuffing. Combine the honey, chilli sauce, chilli flakes, sugar and water and keep the honey chilli sauce ready. Then make the cigars. Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3" x 2½") rectangular pieces. You will get 24 pieces in all. Place a piece of the samosa patti on a flat dry surface and place a portion of the filling at one pointed edge. Roll each patti towards the opposite pointed edge to form a cylindrical shape. Seal the edge of the samosa patti using a little of the flour paste. Finally deep-fry them till golden brown in colour. You can serve this spinach cheese cigars with a ready made hot chilli sauce or Schezuan sauce, but nothing can beat the Honey Chilli Sauce. Lemon juice balances the sauce very well and the specks of chilli flakes adds in spice along with eye appeal. Tips for spinach cheese cigars. 1. The samos pattis used should be fresh. If they have turned dry, then it will make rolling difficult. 2. Squeeze out all the water from the blanched and chopped spinach to prevent the cigars from becoming soggy. 3. Seal the edges very well with maida paste, else they will open up while deep-frying. 4. Serve spinach cheese cigars immediately to enjoy the taste of the melted mozzarella cheese. Learn to make spinach cheese cigars recipe | spinach cheese cigars with honey chilli sauce | easy Indian snack recipe | cheese starter | with step by step photos and video below.

cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll | with 31 amazing images. cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll is a simple yet flavourful starter to lift the spirits of any party. Learn how to make Indian style paneer cheese stuffed bread rolls. Two types of cheese along with paneer give these Indian style paneer cheese stuffed bread rolls a unique texture and mind-blowing flavour, which make you long for more helpings! Here, bread slices are packed with a mixture these cheese and potatoes, seasoned with herbs and spices, and finally deep-fried till perfectly crisp. The filling has a melt-in-the-mouth texture and herby flavour, which contrasts well with the crisp bread covering. This makes the cheese paneer bread roll absolutely delightful to bite into. Enjoy the cheesy paneer bread rolls immediately with chilli sauce or Schezuan sauce, because cheese has a tendency to become chewy upon cooling. Tips to make cheesy paneer bread roll. 1. Do not dip the bread in water fully, bread will become soggy. 2. Seal the roll properly otherwise the stuffing will splutter while frying. 3. Gently flip the rolls while frying otherwise the rolls will break. Enjoy cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll | with step by step photos.

These scrumptious bite-sized samosas are excitingly stuffed with onions that have been sautéed with masala powders for that really mouthwatering aroma and flavour. Sautéing the onions rids it of the raw smell and imparts a rich aroma instead. The texture also gets more enjoyable. Mini Onion Samosas together with tomato ketchup or green chutney are ideal for serving at a Cocktail Party , and when enjoyed in the company of close friends and family, you are bound to lose count of how many you had!

Lukhmi is a crisp and flaky version of samosa that is part of the local cuisine of Hyderabad. While Hyderabadi style Lukhmi is usually non-vegetarian, here we have made a version with a spicy vegetarian filling comprising potatoes and paneer perked up with spice powders, pastes and herbs. You can have this delicacy with tea, or serve it with breakfast. You can also try other savoury snacks like the Aloo Methi Tikki and the Banana Bhajiya .

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.

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.

corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images. corn pakora are crispy, deep-fried Indian sweet corn fritters that can be relished for breakfast, evening snack or even along with meals. corn pakora, apart from being irresistibly tasty, are also easy to make as they use minimal, readily-available ingredients, and a simple procedure. corn pakora are made from sweet corn kernels, coriander, green chilli paste and rice flour. The combination of grated and whole sweet corn kernels with rice flour results in a perfect texture, while green chillies impart a mild but noticeable sharpness to corn pakora that is essential to balance the semi sweet taste of sweet corn. Notes on corn pakoda. 1. Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour. 2. Deep-fry corn pakoda on a high flame till they turn golden brown in colour and crispy from all the sides. corn pakoda, a perfect snack to have garma garam with a hot cup of Masala Chai! Learn to make corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with step by step photos and video below.

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.

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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