Course  >  Starters / Snacks  >  Evening Tea Snacks  >  
1187 recipes


oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with 19 amazing images. oats and poha sukha bhel is a healthier version than Sukha Bhel as this healthy recipe has no aloo, sev and deep fried chana dal and is made with oats. You can make the sukha chutney is advance, keep the dry ingredients also ready, and toss it up any time you feel like. oats sukha bhel is a healthier version of the traditional recipe, made by reducing the quantity of puffed rice and adding more of oats and beaten rice, which are not only full of iron and fibre but also low in glycemic index, which helps maintain proper blood glucose levels. I usually roast the oats, puffed rice and beaten rice together and store it in an air-tight container so the process of preparing it gets quicker and easier! We recreate the same wonderful experience in a healthier way, for kids to enjoy as an after school treat. Oats and poha are roasted till crisp and perked up with crunchy peanuts, tongue-tickling chutneys and juicy veggies. Do not forget to add a dash of lemon juice as it is instrumental in boosting the flavours of the oats bhel. Also, you can make the sukha chutney in advance and store it in the refrigerator! You can also add more interesting ingredients like pomegranate or other chopped fruits and veggies to the oats sukha bhel for added taste and nutrition. Learn to make oats and poha sukha bhel recipe | oats sukha bhel | oats bhel | healthy bhel | with detailed step by step recipe photos and video below.

farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with 32 amazing images. farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori. To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container. For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy. This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour. Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work. Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos.

khari biscuit recipe | puff pastry biscuit | Indian vegetarian khari biscuit | with 35 amazing images. An evergreen accompaniment for chai, the Khari Biscuit or Puff Pastry Biscuit is something that many people think to be a speciality that only bakeries can produce. Here we show you how to start from scratch and make wonderfully crisp and flaky Khari Biscuits right at home. The gluten, vinegar and a liberal dose of margarine are essential ingredients to get the right texture, so make sure you do not omit any of them while preparing the recipe. We suggest some tips to make the perfect khari biscuit recipe. 1. Add vinegar. It is a bleaching agent that provides whiteness to the dough and acid helps relax the gluten in the flour which makes it easier to roll out. You can add lemon/lime juice or even citric acid powder instead of vinegar. 2. Add gluten to provide our khari biscuit dough with elasticity and stretchability that our regular flour won’t be able to provide alone. 3. Make sure you knead the dough lightly, while stretching it and pulling it for about 10 to 15 minutes or until it is smooth and glossy. 4. Again fold one side of the rectangle till the centre. It is important to work quickly through this process so that the dough will remain nice and cold and the margarine won’t melt. At any stage if the dough and butter warm up and soften, just quickly put it in the fridge or freezer for a few minutes to firm up the butter again. Besides tea you can enjoy Indian vegetarian khari biscuit with a spread of one of your favourite jams or Dips and Sauces . Enjoy how to make khari biscuit recipe | puff pastry biscuit | Indian vegetarian khari biscuit | with detailed step by step photos.

pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with 20 amazing images. pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav is a famous Mumbai street food. Learn how to make Mumbai style pav sandwich. To make pav sandwich, divide the masala into 4 equal portions and keep aside. Heat 1½ tsp of butter on a non-stick tava (griddle), add ½ tsp of garlic chutney and one portion of the prepared masala and sauté on a medium flame for a few seconds. Add the coriander and mix well. Place the pav over it and cook it on a medium flame for a minute or till the masala coats the pav evenly from both the sides. Place the pav on a serving plate, stuff it with 2 potato slices, 2 tomato slices and 1 onion slice and press it gently. Repeat steps 2 to 4 to make 3 more pav sandwiches. Serve the pav sandwich immediately. A very interesting masala pav sandwich Indian snack, which is somewhere mid-way between a regular sandwich and vada pav, but as exciting as both together! Basically, it involves less work than vada pav because you do not need a vada, but it is almost as tasty because it uses garlic chutney and assorted masalas including pav bhaji and garam masalas. The choice of vegetables layered between the pav is also such that you get a balanced texture, with a bit of crunchiness and a bit of juiciness too. Coriander, as always, peps up the whole arrangement, creating a fresh burst of flavours on your palate in Mumbai style pav sandwich! If you are looking for recipes using pav bhaji masala check these out-Pav Bhaji Dhokla, Pav Bhaji, Pav Bhaji Burger, Pav Bhaji Sandwich, Pav Bhaji Fondue, Pav Bhaji Toast, Bhaji Pulao and Chat-Pata Pav. Tips for pav sandwich. 1. You can make the whole experience of this snack more homely by making ladi pav at home too. 2. You can use leftover pav for this recipe, but it should not be very stale. Such pav might break while assembling or cooking. 3. The garlic chutney can be made in advance and refrigerated. 4. Do not saute the masalas too much, else they might burn. 5. Serve this pav sandwich immediately on preparation. Enjoy pav sandwich recipe | how to make Mumbai style pav sandwich | masala pav sandwich Indian snack | recipe using leftover pav | with step by step photos.

eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with 17 amazing images. Make this simple eggless lemon cake with easily available ingredients in India. We have made this a vegetarian lemon cake ( no egg lemon cake) as there are a very large number of Indian’s who don’t eat eggs. Indian style lemon cake is made from lemon rind, lemon juice, plain flour, baking powder, baking soda, curds, powdered sugar and oil. To make vegetarian lemon cake, combine the plain flour, baking soda, baking powder in a deep bowl, mix well and keep aside. Combine the curds, powdered sugar, lemon rind, lemon juice and oil in a deep bowl, mix well using a whisk. Add the plain flour mixture and mix well using a spatula. Cool slightly, loosen the sides with the help of a knife and demould it. Cut the cake into wedges. Serve immediately or store in an air-tight container. Bring together the soft succulence of the best of cakes with the citrusy scent and flavour of lemon, to make a perfectly delightful eggless lemon cake treat. The cake dough of the eggless lemon cake is perked up with tangy ingredients like lemon juice and rind, which gives a fresh aroma and refreshing flavour to the cake. Serve the no egg lemon cake warm, with tea, to enjoy the pleasant citrusy tinge. For those who enjoy such fresh and tangy flavours, there are more recipes like the Lemon Butter Icing and Lemon Cheesecake. Learn to make eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with step by step photos below.

tomato poha recipe | thakkali aval | easy breakfast recipe | with 20 amazing images. tomato poha recipe is a variation to Maharashtrian poha recipe and called as thakkali aval in South India. Looking for a quick and easy breakfast, then turn to tomato poha. Made from tomatoes, poha and a tempering of spices, this tomato poha is popular as a tiffin snack. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, we show you a variation, tomato poha which is satiating and tasty. Here, we show you how to make a tangy tomato poha. Make a traditional tempering of green chillies, curry leaves and mustard seeds. Then add the tomatoes and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the washed and drained beaten rice, coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Switch off the flame, add the milk and mix thakkali aval well. Serve tomato poha hot. It is a totally no-fuss tomato poha recipe and you can make it on any busy day. A little bit of milk is added at the end of preparation, to keep the poha moist and soft. You can also try other breakfast options like Upma and Sprouted Moong and Methi Chila. Enjoy tomato poha recipe | thakkali aval | easy breakfast recipe | with step by step photos and video below.

bread upma recipe in a microwave | microwave bread upma | bread upma for breakfast | bread upma Indian snack | with 18 amazing images. bread upma recipe in a microwave is a 100 per cent hassle-free snack. With simple ingredients and a quick microwave procedure we show you how to make this breakfast bread upma microwave recipe. bread upma recipe in a microwave is first made by dipping the bread slices one by one in a little water. Then you prepare the tempering and add then adding onions and tomatoes. Finally add the crumbled bread and microwave it. Your bread upma recipe in a microwave is ready. Bread Upma is a perfect quick breakfast or quick evening snack. To make the Bread Upma healthier we suggest you use whole wheat bread and add you could add some paneer to this recipe. Enjoy how to make bread upma recipe in a microwave | microwave bread upma | bread upma for breakfast | bread upma Indian snack with detailed step by step photos below.

green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with 34 amazing images. green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe is a traditional Gujarati snack which is adored by most not just because of its flavour, but because of its crispy texture. Learn how to make Gujarati moong dal veg handvo. To make green moong dal handvo, combine the drained green moong dal and ½ cup of water in a mixer and blend to a coarse paste. Transfer the mixture into a deep bowl, add the semolina, coriander, besan, green chilli paste, garlic paste, ginger paste, salt and ¼ cup of water and mix well. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently. Heat the oil in a 200 mm. (8”) non-stick pan and add the mustard seeds, sesame seeds, asafoetida, carom seeds, kashmiri red chillies and sauté on a medium flame for 1 minute. Then to make Gujarati moong dal veg handvo, pour the batter over it and spread it evenly. Cover it with a lid and cook on a medium flame for 6 to 8 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a medium flame for another 6 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into equal pieces using a pizza cutter or a knife. Serve immediately with green chutney. Handvo is a traditional Gujarati dish made with different kinds of batters. In this mouth-watering version, we use a batter of green moong dal perked up with mixed veggies. Small amounts of semolina and besan provide the perfect texture to the Indian style mixed vegetable and moong dal handvo while ingredients like green chillies, ginger and coriander along with an aromatic tempering provide its irresistible flavour. Cooked simply in a covered pan, the Gujarati moong dal veg handvo gets a rustic and homely flavour and texture, which you will just love to bite into. Take care when turning over the handvo in the pan, so as not to break it. This green moong dal breakfast recipe is best served with green chutney. You can make this in advance and store it refrigerated to save time on busy mornings. Tips to make green moong dal handvo. 1. You can blend the green moong dal into a coarse paste and keep it ready in advance. 2. You can also add corn if you wish to the batter. 3. You can also make handvo in a small pan. 4. You can also use sweet chutney to eat with handvo. Enjoy green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with step by step photos.

thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with 38 amazing images. thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla is a fusion meal by itself. Learn how to make paneer veg thepla. To make thepla paneer wrap, combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside. For the stuffing, heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Divide the stuffing into 4 equal portions and keep aside. Place a thepla on a clean, dry surface and apply 1 tsp of green chutney evenly over it. Place a portion of the stuffing in the centre and roll it up tightly. Repeat steps 1 and 2 to make 3 more wraps. Serve immediately. Here is an exciting new use for theplas, which you would always have seen as a traditional Gujarati snack. In this paneer veg thepla, you will find that flavourful methi-tinged theplas transform into an all-new treat when smeared with flavourful green chutney and packed with a peppy flavoured paneer and cauliflower mixture. Not only is the healthy cauliflower thepla tasty, it is quite sumptuous too. Weight watchers, diabetics and heart patients can enjoy this wrap immediately, to enjoy the fresh flavour and texture. As a variation, you can try replacing wheat flour based methi thepla with multigrain thepla for added fibre intake. Tips for thepla paneer wrap. 1. Don't overcook the theplas as you will not be able to fold into a wrap. 2. Your thepla paneer wrap | thepla paneer veg wrap | healthy cauliflower thepla paratha | can be packed in aluminium foil and stored in an airtight container for a perfect tiffin box meal. 3. Serve thepla veg wrap with curds. Enjoy thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with step by step photos.

Batata Vada, this popular street-food from Western India has gained a place in the hearts of Indians all over the country. Potatoes ensure that these vadas are filling, while the ginger, green chillies, coriander and lemon juice pep up the flavour, making your taste-buds crave for more, even when your tummy is brimful! Try other non fried snacks like Non Fried Kachori , Pav Bhaji Dhokla and Mixed Vegetable Handvo .

instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images. The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada | Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas. This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful. Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside. Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.

potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | with 18 amazing images. potatoes and buckwheat pakora recipe is a crispy and flavorful snack with a unique texture. Learn how to make potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | potatoes and buckwheat pakora, also known as "vrat" or "fasting" pakoda, is a delectable and crispy snack that is commonly prepared during Hindu fasting periods, such as Navratri or Ekadashi. kuttu ki vrat pakodi is a delicious and irresistibly crunchy snack, made using mashed potatoes and buckwheat flour. The addition of crushed peanuts, green chilies, and coriander adds a burst of flavor and crunch. pro tips to make kuttu ki vrat pakodi: 1. Instead of boiled potatoes you can also use grated potatoes to make this recipe. 2. Do not over crowd the pakodis while deep frying otherwise they’ll soak a lot of oil. 3. Serve the vrat pakodis hot and crispy to enjoy its best flavours. Enjoy potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | with detailed step by step photos.

pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos | with 30 amazing images. These schezwan pan fried veg dumplings that has a mind-boggling mix of flavours and textures. Learn how to make pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos | These pan-fried momos are a delicious and easy-to-make snack or appetizer. The dumplings are made with a simple dough and filled with a savory vegetables filling. These dumplings are steamed, deep fried and then sautéed with a tongue-tickling schezwan sauce. Each dumpling is a classic piece, with a spicy, aromatic and crunchy filling of crisp veggies. Try to consume it immediately before the chilli garlic momos begin to get chewy. Tips to make pan fried momos: 1. Sauté the veggies on high flame to maintain its crunch. 2. Do not overcook the Manchurian after adding it to the sauce or else they might break. 3. If you do not prefer having soo spicy then you can skip adding green chillies. Enjoy pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos | with detailed step by step photos.

rava toast recipe | sooji toast | bread rava toast | tava rava toast | crispy veg sooji bread toast | with 20 amazing images. In rava toast a mixture of semolina with finely chopped veggies is used as a topping on wheat bread slices, and the whole arrangement is toasted till perfectly crisp. You can add any veggies of your choice like carrot, bell peppers, sweet corn, beetroot, cucumber and even shredded lettuce or spinach can be added to sooji toast. Semolina always lends a nice grainy texture to a dish, and when toasted it gives out a wonderful aroma and a rich flavour. This rava toast capitalizes on these wonderful qualities of semolina. rava toast is a quick and easy snack recipe. It falls under the category of open tava rava toast! It is difficult to think of new dishes everyday so you can make sooji toast for breakfast or snack and even use it as a tiffin treat for your kids! A dash of curds lends a bit of tang to the bread rava toast, and also helps roasting, while a sprinkling of chilli powder adds some spice to this tiffin treat, which stays good in the dabba for over 4 hours. Ensure your curd is fresh and not sour to make delicious bread rava toast. Also, while spreading the batter over the bread, don’t spread it too thick or else the instant rava toast will not turn crispy and remain uncooked from the middle. If you are preparing veg sooji bread toast in large quantity, don’t spread rava-veggie topping mixture on all the bread slices at once as they tend to turn soggy. Also do pack some Shakkar Para in another tiffin to munch in the short break or on the way back home. Serve bread rava toast along green chutney or tomato ketchup!! Enjoy rava toast recipe | sooji toast | bread rava toast | tava rava toast | crispy veg sooji bread toast | with detailed step by step recipe photos and video below.

If you are familiar with world cuisine, you would surely have had a go at the Mediterranean favourite, Falafel. Here is an interesting variant of that delicious dish, created by stuffing homemade pita bread with scrumptious broccoli and cheese tikkis. The pita bread, although it sounds exotic, is quite similar to the preparation of other leavened Indian breads like kulchas and you just need basic ingredients and a tava to prepare it. This fresh, aromatic bread is the perfect home for tasty tikkis that have an exotic feel, thanks to richly-textured broccoli and cheese. The application of garlic chutney gives the Broccoli and Cheese Tikkis in Pita Pockets a desi touch, similar to roadside favourites like Vada Pav .
Goto Page: 1 2 3 4 5  ... 15 16 17 18 19  ... 76 77 78 79 80 

Top Recipes

Outbrain