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Crisp and flavourful Banana Pepper Wafers taste best when made the traditional way! Here, salt is added to the oil to ensure even coating on all the wafers. But, take care to reduce the flame and then add the salt-water mixture. Move away as soon as you add it, since the oil might splutter. Likewise, we would advice slicing the bananas directly into the oil, as done traditionally. If you are afraid to do so, you might slice them onto a thin muslin cloth or butter paper and then drop them in batches into the oil, but this will be cumbersome as the chips will stick to each other!

yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with 24 amazing images. yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack is a unique snack idea. Learn how to make suran pakoda. To make yam fritters, combine the yam, red chillies, peanuts, coconut, fennel seeds and turmeric powder in a mixer and blend it to a coarse mixture using ½ cup of water. Transfer the mixture into a deep bowl, add the besan, onion, curry leaves, coriander and salt and mix well. Heat the oil in a deep non-stick kadhai and drop small spoonful of the mixture into the hot oil, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately. A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious suran pakoda, which have a unique crunch brought about by the yam. A teaspoon of fennel seeds along with coriander and curry leaves give the Indian yam and onion fritters a lip-smacking flavour and tantalising aroma. Enjoy them with green chutney at snack time. These yam fritters are perfect to serve as a tea-time snack too! Enjoy them with masala chai. Also try other similar snacks like chana dal bhajiya and poha pakoda. Tips for yam fritters. 1. Besan can be substituted with rice flour. 2. Use the batter immediately. Since the batter has salt, it might release water if kept for a long time. 3. Ensure to deep fry on a medium flame. Frying on a high flame will result in the fritters turning brown from outside, but they will remain raw from inside. 4. Serve the fritters immediately to enjoy their crispiness. Enjoy yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with step by step photos.

lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images. lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat. Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day. To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney. The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough. Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi. Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done. You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori. Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos.

crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack | with 27 amazing images. crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack is a perfect snack to pack for kids shirt break tiffin as well as to carry in your handbag to work to store in a mason jar. Learn how to make Gujarati kadak puri. To make crispy masala puri, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover with a lid and keep aside for 10 to 15 minutes. Divide the dough into 20 equal portions. Roll each portion into a circle of about 75 mm. (3") diameter and prick them using a knife at regular intervals. Repeat step 3 to make 19 more puris. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time, on a medium flame till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Store in an air-tight container. Use as required. Crunchy, aromatic and bursting with flavour, the Gujarati kadak puri is a wonderful jar snack which will make tea-time quite exciting. The strong aroma of carom seeds and the balanced spiciness of chilli powder make this deep-fried savoury snack is truly irresistible. It is quite easy to make this Indian jar snack and it requires just common ingredients so you do not have to plan ahead to make it. Go for it right away! You can also try papdi and crispy pasta snack. Tips for crispy masala puri. 1. Keep the dough covered if not rolling the puris immediately, so that it does not dry up. 2. Use a slotted spoon to turn over the masala puris. 3. Remove the puris from the oil with a slotted spoon and wait a bit till excess oil drains out. 4. Make sure you prick holes all over the puri so that they don't rise when frying. Enjoy crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack | with step by step photos.

bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with 43 amazing images. bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam is a unique breakfast recipe but full of flavours. To make bajra urad dal uttapam, soak the whole bajra in enough water in a deep bowl for 8 hours. Drain well. Combine the bajra with enough water in a pressure cooker and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain and keep aside. Wash and soak the rice and urad dal separately in a bowl for 3 to 4 hours. Drain well. Combine the rice and urad dal with ¾ cup of water and blend in a mixer to a smooth paste to get a batter of thick pouring consistency. Transfer the batter into a deep bowl, add the cooked bajra, green chilli paste, salt and ¼ cup of water and mix well. Heat and grease a mini non-stick uttapa pan using ¼ tsp of oil. Pour 2 tbsp of batter in each uttapa mould to make a 75 mm. (3") diameter round circle. Sprinkle ½ tbsp of onions and ½ tbsp of capsicum and sprinkle a little chilli powder over each uttapa. Cook all the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Repeat steps 8 to 10 to make more mini uttapas. Serve immediately with healthy green chutney. Uttapam with rice is tasty but common! When you feel like cooking something exotic, try this whole grain uttapa made with bajra and of course some rice and urad dal too. You will thoroughly enjoy the unique flavour and crisp texture of the rice bajra urad dal uttapam. The addition of onion and capsicum makes the easy bajra mini uttapam more attractive, with an enjoyable crunch and flavour. Like most other uttapams this is also feel-good dish in every respect, and usually features along with coconut chutney and sambar in a South Indian menu. If you wish you can also serve it with healthy green chutney. The mini bajra uttapam is a great breakfast recipe with a good mouthfeel of whole cooked bajra. However, you must to plan it in advance. You need to do is to remember and soak the bajra 4 hours before soaking the rice and urad dal. Tips for bajra urad dal uttapam. 1. The batter of this uttapam should be thick but yet of pouring consistency. 2. For kids you can also sprinkle som e grated cheese on top of the uttapam. 3. Serve it off the tava, the relish its best texture and flavours. Enjoy bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with step by step photos.

cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images. cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all. Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter. Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option. Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks. Also try other vadas like Instant medu vada and Rasam vada. pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal. Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos.

These canapés look dainty but they spell excitement! Buttered and crisped bread roundels are topped with an awesome mix of veggies, mustard paste, cream and believe it or not, crushed cracker biscuits. While the cream gives a luscious mouth-feel, the mustard gives a peppy taste to the Cheese Carrot Canapé. The crushed cracker biscuits go a step ahead and give the canapés a crunchiness, which seems to crackle in your mouth! Make sure you crush the biscuits coarsely, otherwise they will become soft like flour and not have the required crispness. The Cheese Carrot Canapés can be served as a starter at parties . You can also try other bread-based snacks like the Bread Snack and Bread Pizza .

cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos. cabbage and paneer rolls are perfect starters for an Indian party. veg cabbage and paneer rolls made of simple ingredients easily available like bread, paneer, cabbage, spring onions and basic sauces and spices. One of the wondrous party snacks from Oriental cuisine, the cabbage and paneer rolls is a sumptuous treat with a peppy flavour. The crunch of grated cabbage and spring onions together with the succulence of crumbled paneer gives these cabbage and paneer rolls an awesome mouth-feel. While a dash of hot chilli sauce gives veg cabbage and paneer rolls a spicy twist. The delectable filling is housed inside crispy bread rolls, which taste too good when made the right way, as shown in our cabbage and paneer rolls recipe. Tips and notes for cabbage and paneer rolls. 1. Add finely chopped spring onion greens. You can add any other veggies of your choice just make sure to chop or grate it finely so the paneer cabbage rolls do not break while rolling. 2. Add 1 tbsp of hot and sweet sauce to elevate the taste of cabbage paneer rolls. If you do not have this then make use of ½ tbsp tomato ketchup and ½ tbsp chilli sauce. 3. Make use of fresh big bread slices, stale bread are hard and firm and they might break while rolling. 4. Do not over stuff the bread slice or else it will become difficult to roll them. If you like cabbage and paneer rolls then see our collection of deep fried starters. Learn to make cabbage and paneer rolls | veg cabbage and paneer rolls | cabbage paneer rolls party starters | with step by step photos and video below.

Schezwan paneer cold sandwich | schezwan paneer sandwich | paneer sandwich | cold paneer sandwich | with 13 amazing images. The perfect sandwich for those who love Oriental cuisine! The Schezwan paneer cold sandwich is marked by a really tangy and peppy flavour derived from Schezwan sauce, tomato ketchup and freshly-prepared sour cream. The ingredients of Schezwan paneer cold sandwich are so basic that I am sure can be found in every well maintained Indian household. schezwan paneer sandwich is made from soft cottage cheese, aromatic schezwan sauce, paneer, bell peppers, curds and sour cream. The tangy coating of sauces makes the otherwise schezwan paneer sandwich a zesty tidbit to bite into, complemented ably by juicy and spicy capsicum. All in all, this Schezwan paneer cold sandwich is a really tongue-tickling treat! Check out our other quick sandwich treats like Pineapple, Celery and Cottage Cheese Sandwich and Paneer and Dill Sandwich. Learn to make Schezwan paneer cold sandwich | schezwan paneer sandwich | paneer sandwich | cold paneer sandwich | with detailed step by step recipe photos and video below.

mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with 32 amazing images. A healthy way of combining an unusual leafy vegetable like mint and a pulse like masoor to make delicious pudina masoor tikki. Learn how to make mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | mint and masoor tikki has been combined with bread crumbs, paneer and flavoured with loads of mint. Mint is a popular herb used extensively in Indian cooking. It contains plenty of vitamins and minerals are essential for the body. These healthy masoor tikki they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil. Serve these protein, calcium and iron rich mint masoor tikki as a starter or as a snack hot with green chutney. Tips to make mint and masoor tikki: 1. If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly. 2. You can add more breadcrumbs if the tikki's are not binding well. 3. Cooking tikki's on a low flame is important as we are not deep frying the tikki's. Enjoy mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with detailed step by step images.

Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into these pakodas.

flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | with 28 amazing images. Our 4 flour dosa recipe is a jowar bajra ragi and whole wheat flour dosa. mixed flour dosa is made with a fermented batter of soaked and ground urad combined with the right proportions of four readymade flours. The 4 flour dosa is super tasty and notably satiating! See why this is a healthy four flour dosa. Rather than using high glycemic index rice, this sumptuous pancake is made with fibre-rich flours like whole wheat, bajra, jowar and nachni. The usage of urad dal where folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in phosphorus it works with calcium to build our bones, high in fibre and good for heart. Since the mixed flour dosa batter is fermented, it becomes easier to digest, and also gives a nice texture that is both crispy and fluffy. The mixed flour dosa is a wise choice for diabetics, but we recommend having it with a small portion of sambhar only, to avoid excess fat from coconut chutney. For a tasty and diabetic friendly breakfast, lunch and dinner menu, check out our collection of diabetic recipes. Learn to make flour dosa recipe | mixed flour dosa | jowar bajra ragi and whole wheat flour dosa | healthy four flour dosa | with step by step photos and video below.

rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe | rose cookies is a crunchy and crispy snack which can be made in batches in advance and enjoyed with family and friends at tea time and during the festive mood. Learn how to make achappam. Eggless rose cookies - Christmas recipe are not cookies in the real sense, but are so called because they look like dainty roses. This traditional snack is believed to be of Anglo-Indian origin, and is made commonly during Christmas time. In the states of Kerala and Tamil Nadu it is quite often made during the festival of Diwali and a popular Diwali recipe. To make rose cookies, combine the plain flour, cornflour, sugar, cinnamon powder and baking soda in a deep bowl and mix well. Add approx. 3/4 cup of water gradually, mix well and whisk well to make a smooth batter of coating consistency. Heat the oil in a deep non-stick pan very well. Dip the rose cookie mould in the hot oil. And allow it to heat up for 2 to 3 minutes. Remove the rose cookie mould from the oil and dip half mould into the batter taking care that the mould is evenly coated with the batter. Dip the mould again in the hot oil and as the cookie cooks, loosen the cookies slightly using a fork and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Repeat steps 4 to 7 to make 24 more cookies. Just before serving, dust the cookies with the powdered sugar evenly and serve immediately. Achappam is made by coating a cinnamon-flavoured, mildly-sweet plain flour batter on a rose-shaped mould and deep-frying till crisp. The cookies are then dusted with powdered sugar, which gives them an additional appeal, both in terms of appearance and taste. These achu murukku can also be stored in an airtight container but make sure you cool them completely before storing, and do not sprinkle sugar till the time of serving, because if you sprinkle sugar and store, it will release water and make the cookies soggy. Tips for rose cookies. 1. Add the water gradually while making the dough, as the amount of water depends on the quality of the flour. It should be thick enough to coat the rose cookie mould and not of dropping consistency like a dosa batter. 2. Greasing the cookie mould by dipping in hot oil is necessary each time you fry a new cookie. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rose cookies recipe | achappam | Kerala style achu murukku | eggless rose cookies - Christmas recipe.

kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with 23 amazing images. kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki is a unique snack which can be enjoyed during the festival of fasting like Mahashivratri, Janmashtami, Ekadashi etc. Learn how to make Indian style kand ki pattice. To make kand tikki, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately. Indian style kand ki pattice is a perfect recipe to try when you are bored of potato-based snacks. In a smart twist, this recipe enables you to use kand instead of potatoes to make tikkis, especially in the winter, when this root vegetable is in season and you can’t skip a visit to the market without buying some! The nutty taste of peanuts augments the rustic taste of kand, making this faraali kand ki tikki all the more delicious. When making this tikki make sure the edges are smooth, otherwise, it might open up while frying. Coriander gives a nice peppy touch to the purple yam tikki, but it is optional and can be avoided if you don’t want it. You can use rock salt instead of regular salt and enjoy a satiating snack during vrat, upvas. You can also try other kand recipes like Kand Stir-Fry and Kand Na Bhajiya. Tips for kand tikki. 1. If you think that the mixture is not binding well, add a little more arrowroot flour. 2. Deep fry the tikkis on a mdium flame only. Deep frying on a high flame might burn the tikkis, while slow flame might make them too soft. Enjoy kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with step by step photos.

healthy no bake cookies recipe | quick Indian 5 minute no bake cookies | eggless no cook cookies | with 20 amazing images. healthy no bake cookies recipe | quick Indian 5 minute no bake cookies | eggless no cook cookies is a soft cookie with the creaminess of peanut butter and the crunch of muesli. Learn how to make quick Indian 5 minute no bake cookies. To make healthy no bake cookies, place the biscuits in a bowl and crush to a coarse powder with the help of your hands. Add the muesli, wheat bran, flax seeds, peanut butter, vanilla essence and chocolate chips and mix well. Knead the mixture very well into a dough using your hands. Divide the mixture into 10 equal portions and roll out each portion into a ball. Flatten each ball between your palms to form a thick disc shaped cookie. Roll the prepared cookies in desiccated coconut till they are evenly coated from both the sides. Refrigerate for at least 1 hour and serve chilled. Here is how you can make a toothsome cookie within minutes, without even requiring any baking! Crushed digestive biscuits together with crunchy and wholesome ingredients like muesli and wheat bran are mixed into a dough, shaped into cookies. That’s all there is to eggless no cook cookies! Dotted with chocolate chips and dusted with desiccated coconut, these quick Indian 5 minute no bake cookies are not only easy to prepare but extremely tasty too, so your kids would love to see it in their tiffin boxes! These cookies can be stored in an air-tight container for up to 15 days, so you can prepare them in advance to save time in the morning. Fibre rich ingredients like digestive biscuits, muesli, wheat bran and flax seeds make it a complete nourishing pick. With no added sugar, these healthy no bake cookies are a wise pick for weight-watchers and women with PCOS. They can munch on it as a dessert or a healthy snack in between meals. The peanut butter adds in protein, while the vanilla essence perfectly brings up the flavour a notch higher. Tips for no bake cookies. 1. Store no bake cookies in the fridge for upto 15 days. 2. We suggest you use homemade peanut butter which is sugar free. 3. Also ensure the muesli you buy does not have added sugar. When you have time on hand, make your own healthy muesli at home. Enjoy healthy no bake cookies recipe | quick Indian 5 minute no bake cookies | eggless no cook cookies | with step by step photos.
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