Chinese Style Fried capsicum, typically capsicum is used in Chinese sauces or as juliennes in noodles and fried rice. Next time, try the fried capsicum, it is a unique way of serving capsicum and will be enjoyed by your loved ones. You could also use other crunchy vegetables like baby corn or even asparagus and try this recipe. Try serving it with green garlic sauce or a schezuan sauce. Crunchy, munchy and yummy!
corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter | with 29 amazing images.
corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter is a lip-smacking starter with a gooey texture. Learn how to make Indian corn cheese capsicum roll.
To make the filling for corn capsicum roll, 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, mix well using a whisk and cook on a medium flame for 2 to 3 minutes or till it gets thick, while stirring continuously. Add the salt and pepper and mix well. Remove from the flame, allow it to cool slightly. Once slightly cooled, add the corn, capsicum and cheese and mix well. Divide the filling into 8 equal portions and keep aside.
Next to make Indian corn cheese capsicum roll, place the bread slices on a clean, dry surface and remove the crust. Dip each bread slice in water and squeeze out the water by pressing lightly between the palms of your hands. Put a portion of the mixture on one side of the bread slice, roll it up tightly and seal the edges. Heat the oil in a deep non-stick kadhai and deep-fry 2 bread rolls, at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup.
Indian corn cheese capsicum roll sounds like a gourmet preparation—but see how quickly you can make it at home using this simple technique. Here, crisp bread slices are stuffed with a cheesy corn and capsicum mixture and deep-fried to a perfect golden brown. Remember to use day-old bread for perfect crispness.
This cheese corn bread roll like most other fried starters is best served immediately on frying. Since this Mexican starter is devoid of green chillies it is perfect for kids' birthday party and play dates. You can serve them with tomato ketchup and for adults Schezwan sauce would be a perfect accompaniment when served at snack time.
Tips to make capsicum and corn rolls. 1. You can make breadcrumbs out of the trimmings of the bread. 2. Do not dip the bread in water fully, bread will become soggy. 3. Seal the roll properly otherwise the stuffing will come out. 4. Gently flip the rolls while frying otherwise the rolls will break.
Enjoy corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter | with step by step photos. This chatpata paneer snack tastes a bit like a satay, it tastes a bit like chaat, it is a confusing yet refreshing flavour that will tickle your taste buds pink! crisp-fried paneer is rolled in a tangy masala mix and served on tooth-picks, to the delight of all.
Crisp, tasty vadas, anyone? a seemingly traditional yet innovative combination of ingredients like beaten rice, soaked moong dal, green and chillies results in a delicious vada that is sure to make tea-time all the more interesting. Enjoy with a hot beverage and the company of loved ones, for best results!
Non-vegetarian foods are extremely high in protein, but that does not mean vegetarians have to worry, as there are abundant sources of proteins -- milk, paneer and dals being the most popular and easily available.
So here’s a vegetarian adaptation of the traditional punjabi favourite – the fish amritsari, using paneer, which is protein-rich, succulent and easy to chew.
Fresh vegetables, dipped in a sesame seed batter, deep fried to a golden brown.
You will love this dish irrespective of whether you usually like bhindi or not.
Slit okra is coated with cornflour and deep-fried to an excitingly crisp texture, before being tossed with lip-smacking ingredients like spring onions, ginger, garlic and soya sauce that simply make you drool with their strong Oriental flavour.
Serve the Crispy Okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience.
Serve as Starters / Snacks or as a side dish to the Main Course . A crispy deep-fried corn starter flavoured with Thai curry paste and soya sauce.
There is a difference in every aspect of this puri – at one level, there is a scrumptious filling of soaked, ground and sautéed urad dal spiced with a special masala; and then there is the dough tinged with the heady aroma of nigella seeds. Without a doubt, these spicy urad dal puris will set you apart as a gourmet cook!
These tasty spring rolls are packed with the goodness of vegetables. They contain a lot of ingredients and are a little tedious to make but definitely worth the effort.
Dabeli is Gujarat’s answer to vada pav. It is a sandwich-like snack in which bread is perked up with a sweet and spicy potato filling. Dabeli Bhajiya is an interesting variant of this favourite street food, wherein the potato packed bread is deep-fried to make crisp bhajiyas, and served with peppy chutneys.
The dabeli stuffing is flavoured with a special dabeli masala, which gives it a unique taste, and we have also added some masala peanuts to add a bit of crunch to the filling. Remember to squeeze the moist bread slices well before adding the stuffing and shaping it, because it will absorb a lot of oil if it is watery.
Serve juices like Coconut and Orange Drink , Fruity Mango Juice or Mara Mara Juice to complement these spicy, chatpatta bhajias. Sago and cooked potatoes is a popular combination in maharashtra and manifests in many forms ranging from upma to vada.
Here we present an innovative new preparation using this made-for-each-other combo. A roll of plain flour and sago lovingly holds a soft stuffing of cooked and spiced potatoes to make a scrumptious snack everybody will love.
The use of ghee in the dough ensures that your potato and sago rolls are crisp and golden brown, just perfect to tempt one and all!
Do try other snacks made with sago like Sabudana Vada Stuffed with Coconut Chutney and Sabudana Khichdi . aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters | with 23 amazing images.
aloo laccha pakora or bhajiya is an all-time favorite potato flitter made with potato, besan, rice flour, and regular spices. Learn how to make aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters |
potato onion pakoda are crispy from the outside while soft from the inside. It is a delicious starter or evening snack and it goes great during the cold winter or rainy season with a cup of hot tea!
I have shared a simple and easy chutney or dip particularly specific for this snack. onion potato fritters are easy to make with all the available ingredients in your kitchen.
Tips to make aloo pyaaz bhajia: 1. Make sure to thinly slice the onions. 2. Adding rice flour in the bhajias make them crispier. 3. Serve aloo pyaaz bhajias hot with green chutney.
Enjoy aloo pyaaz bhajia recipe | potato onion pakoda | onion potato fritters | with detailed step by step photos.
baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | with 38 amazing images.
baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal has a snazzy, lingering aroma and flavour brought about mainly by the use of marinade. Learn how to make Indian brinjal pakora.
Pakodas are favourite of one and all, especially with a cup of tea. Besan coated pakoras fried to perfection till golden brown in colour and served piping hot can lure the fussiest diner. While aloo pakoda and onion pakoda are quite known to most of us, here we present to you Indian brinjal pakora.
Baingan is most commonly associated with sabzis, but believe it or not these eggplant fritters are unique by themselves. A marinade of coriander, fennel seeds, turmeric powder and chilli powder perks up the flavour of brinjal. Further the addition of sarson ka tel, adds its own unique aroma to the pakoda.
The batter has been made with a perfect proportion of besan and rice flour to lend the necessary crunch to the coating. Baking soda though optional is advised as it makes it slight fluffy. Serve these crispy batter fried brinjal with green chutney and tomato ketchup.
Tips for brinjal pakoda. 1. Thin long brinjals are the best to use for this recipe. This is the brinjal that we use to make baingan bharta. 2. To ensure uniform cooking, the slices should be medium in size. They should not be very thick, nor very thin. If the slices are too thick they will not cook from inside after frying. 3. To avoid discolouration of brinjal, you can keep them immersed in water till you apply the marination. 4. Deep-frying the pakodas on a slow flame is important so the brinjal cooks well. 5. If you wish, you can make these pakodas without marination. However, you will have to rub the brinjal slices with salt and keep aside for 5 to 10 minutes.
Enjoy baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal | with step by step photos.
Cajun Spiced Potatoes is the perfect starter to warm up your taste buds before an exciting meal!