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ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india | with 19 amazing images. ribbon sev, also known as ribbon pakoda , ola pakoda or ottu pakoda in south india in south india is a broad, ribbon-shaped sev that is super crisp because of the perfect proportioning of rice flour, besan and butter. The dough for this deep-fried ottu pakoda is flavoured aptly with chilli powder and asafoetida, which give it a mildly-spicy taste. To get the ribbon pakoda shape, you need to use a ribbon shaped press mould, the one with vertical lines. ribbon sev | ribbon pakoda is prepared often during festivals for diwali snacks and ganesh chaturthi. You can surprise kids by serving the Ribbon Pakoda as long ribbons, but for the purpose of storing, you may allow it to cool, break it up gently into pieces of preferred sizes, and store in an airtight container. I would like to share some important tips to make the perfect ribbon pakoda. 1. Gradually, add water to form a dough. Knead into a soft dough. Taste for salt and spices at this stage and add more if required. If the dough is hard, it will be difficult to press through the mould and if the dough is very sticky and watery, it will cause the ribbon sev to break while it is pressed out through the press. We have used approx. ½ cup of water. 2. Hold the sev press over pan, turn the handle of machine and press out ribbons of the sev into hot oil. As ribbons are starting to fall into the oil, slowly move machine to form a single layer of separated sev. Multiple layers will yield uncooked ribbon sev. If you want a healthier option to deep fried ribbon murukku then try our baked ribbon sev recipe which is a perfect kids jar snack recipe. Enjoy this delicious ola pakoda with a cup of hot coffee! Given below are step by step photos of ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india.

paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with 30 amazing images. Melt-in-the-mouth cubes of paneer are enrobed in a tongue-tickling batter and deep-fried to make this Malvani style paneer pakora. Learn how to make paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | Pakodas are much loved by all in monsoons and winters. paneer pakora are a quick evening snack that has a lovely crispy texture with a moist, soft paneer from within. Mainly made with Paneer and gram flour, this delicious paneer pakoda comes together in under 30 minutes and is sure to become your favorite. What makes this Malvani style paneer pakora different from regular pakodas is the richness of flavour. Not only is the paneer marinated in lemon juice and spices, but the batter is also reinforced with flavourful ingredients like carom seeds and garam masala. pro tips to make paneer pakoda: 1. Instead of rice flour you can add corn flour in the batter to make the paneer pakoda crispy. 2. Deep fry a few at a time, do not over crowd them while frying, otherwise the pakodas will soak a lot of oil. 3. Drain them well to remove excess oil. Enjoy paneer pakoda recipe | Malvani style paneer pakora | crispy paneer bhajiya | with detailed step by step photos.

A tasty snack from the kitchens of Karnataka, Kadubu can be enjoyed for breakfast or as an evening snacks. There are numerous types of Kadubu made in Karnataka. Some kadubus are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed. Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed. These kadubus that are made without a stuffing are quite easy and can be made quickly for breakfast. Here is one such handy Kadubu recipe from Karnataka. You can also try other classic recipes from Karnataka like Akki Roti or Rava Dosa.

A wholesome and tasty snack, which can be served for breakfast too, the Chola Methi Dhokla is a real gem from Indian cuisine. It is healthy and filling, and has an awesome flavour thanks to the magic of fenugreek leaves. At the same time, it is also quite easy to make, so it can be made quickly for breakfast if you make the batter the previous night itself and keep it ready. Moreover, any dhokla with its soft texture and pleasant taste is sure to be loved by the whole family, right from children to elders, so you will not have trouble at the table! So, go ahead and try the Chola Methi Dhokla right away, and also try other dhoklas like the Khatta Dhokla or Moong Dal Dhokla

Jazz up your tea-time with this awesomely crunchy snack that hails from Karnataka. Very famous in the Mysore region, the Maddur Vada is a classic evening snack made by deep-frying a dough of mixed flours, semolina, onions and green chillies. For some extra crunch, it is common to throw in a handful of roasted peanuts or cashews too. This recipe requires absolutely no soaking or grinding, and can be made quickly without much advance planning or preparation. It has an attractive colour and appetizing aroma, and a taste that’s even better than your high expectations. Enjoy hot and fresh with a cup of steaming filter coffee.

corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with 29 amazing images. corn poha upma recipe is a unique upma made without the addition of rava. Learn how to make corn poha vegetable upma. To make corn poha upma, combine the curds and ½ cup water in a deep bowl and whisk well. Keep aside. Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes. Transfer the beaten rice to a plate and keep aside. Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve immediately. Upma, the all-time favourite breakfast dish, comes to your table with a totally unexpected twist! This is an innovative version of the classic dish, made with crushed sweet corn kernels and beaten rice. The richness of corn is evident in every mouthful of this Indian sweet corn upma, which strikes the right chord with young and old alike. Curd and lemon juice give the corn poha upma a pleasant tanginess while green chillies give it a nice spicy touch. You can also try similar recipes like Oat Upma or Sevaiyan Upma. Ready in a jiffy this easy breakfast is perfect for days when you are on the go and do not have much time on hand to cook. Do try this exciting for of upma!! Tips for corn poha upma. 1. Ensure you crush the sweet corn coarsely. The best way to crush corn is to add the corn kernels to the mixer jar and pulse for 5 seconds and stop. Pulse it once again for 5 seconds and stop. Coarsely crushed corn will be ready. 2. Keep a close watch while roasting the poha as they tend to burn easily. Keep stirring them continuously. 3. Green chilli paste can be replaced with finely chopped green chillies if you wish to. 4. This upma tends to thicken with time. So serving it immediately is very important. Enjoy corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with step by step photos.

rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with 51 amazing images. rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly is truly a versatile South Indian snack. Learn how to make South Indian rasam idli with rasam. To make rasam idli, for the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside. Next, combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal mixture using a hand blender till smooth. Add the rasam powder, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute. Add the coriander and mix well. Divide the rasam into 6 equal portions and keep aside. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it. Serve immediately with coconut chutney. While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam. Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe of restaurant style rasam idli. For exciting rasam idly, make sure you make the rasam powder at home. Also remember to drown the idlis in really hot rasam so that the flavours will seep in the idli and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately. Tips to make rasam idli. 1. You can make the rasam powder in advance and keep. 2. The tamarind pulp is very sour so if you wish you can add less. 3. Make sure the rasam is very hot before you pour it over the idlis. 4. Idlis can be made in advance and kept. Enjoy rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with step by step photos.

jowar dhani chivda recipe | jowar dhani no chevdo | jowar dhani ka chivda | healthy sorghum popcorn mixture | gluten free jowar dhani chivda | with 16 amazing images. The jowar dhani chivda promises a bowl full of crunchy fun! Indeed, jowar dhani no chevdo, a Holi specialty is made with yummy jowar puffs and roasted chana dal, seasoned with spice powders and tempered with mustard seeds and curry leaves. jowar dhani no chevdo is super healthy, gluten free and made in low calories. A pinch of asafoetida is added to give the chivda a very appetizing aroma. For the Gujaratis and Maharashtrians, Holi celebrations are incomplete without this crispy jowar dhani chivda, which is made in large batches and enjoyed by adults and kids. Jowar dhani or jowar puffs are easily readily available in markets, yet some households prefer making it themselves. Jowar dhani is available in India during March and April which makes mark to the arrival of spring! Traditionally, the jowar dhani is puffed in a big pan full of sand with a sieve but you can also use a tava to puff it! Lets see why this is a called a healthy sorghum popcorn mixture ? Jowar puffs are made from from jowar which is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. Kids will also love this healthy sorghum popcorn mixture snack as it has a popcorn-like mouth-feel. You can even pack it in a lunch box tiffin recipe as a snack for school or work. And you can also carry this along for munching, which makes it a perfect Indian travel dry food snack. Also, goes really well as an evening snack with a hot cup of masala chai. Other must-try chivdas in our collection include the Roasted Poha and Oats Chivda , Kolhapuri Bhadang Murmura and Khakhra Chivda. Learn to make jowar dhani chivda recipe | jowar dhani no chevdo | jowar dhani ka chivda | healthy sorghum popcorn mixture | gluten free jowar dhani chivda | with detailed step by step recipe photos below.

kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images. Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic. The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter. In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages. Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish. pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste. Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.

quinoa kale khakhra recipe | healthy quinoa and oats khakhra | Indian style masala quinoa khakhra | healthy Indian snack | with 22 amazing images. quinoa kale khakhra recipe | healthy quinoa and oats khakhra | Indian style masala quinoa khakhra | healthy Indian snack is a crispy munchie for health conscious. Learn how to make healthy quinoa and oats khakhra. To make quinoa kale khakhra, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Divide the dough into 10 equal portions. Roll out a portion of dough into a 150 mm (6”) diameter circle using a little whole wheat flour for rolling. Heat a concave non-stick tava (griddle) and half cook the roti. Remove on a plate and brush it lightly using ¼ tsp of olive oil. Repeat steps 3 to 5 to half cook and brush the remaining rotis. Heat a concave non-stick tava (griddle) and cook each brushed roti on a slow flame until crisp using little pressure with help of a muslin cloth or with a khakhra press. Repeat step 7 to make 9 more khakhras. Allow them to cool completely and store in an air-tight container. Khakhras are a crispy snack which are enjoyed by one and all. These Indian style masala quinoa khakhra are made by a combination of three power packed foods – quinoa, kale and oats. Kale is high in fibre and vitamins. It is a rich source of fibre and a great detox food. Quinoa increases your energy and is high in protein. The addition of sesame seeds elevates the aroma, while also adding to its crunchiness and small quantities of iron. The half-cooking of these healthy quinoa and oats khakhra and then re-cooking decreases the overall cooking time and gives a crisp texture. This healthy Indian snack is bound of all nutrients and an amazing alternative to kill your hunger pangs especially during office hours. Make these khakhras in batches and store them in an air-tight container. Try similar khakhra recipes Mini Oats Khakhra or Whole Wheat and Methi Khakhra. Tips for quinoa kale khakhra. 1. Do not keep the dough for too long. It might release water and make rolling difficult. 2. Remember to cook the khakhras on a slow flame so they turn crisp. 3. Cool completely before storing. Enjoy quinoa kale khakhra recipe | healthy quinoa and oats khakhra | Indian style masala quinoa khakhra | healthy Indian snack | with step by step photos.

paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with 46 amazing images. paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe is a magical outcome of common ingredients. Learn how to make Indian style paneer corn cheese burger. To make paneer and corn burger, first make the patty. Combine all the ingredients in a bowl and mix well. Divide the mixture into 4 equal portions and shape each portion into a 75 mm. (3”) diameter round. Dip each patty in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside. Crispy lettuce, freshly sliced veggies and a cheesy corn patty—what more can you ask for in a burger! Then to make Indian style paneer corn cheese burger, cut each burger bun horizontally into two. Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves. Place an iceberg lettuce, 1 patty, 2 tomato slices and 1 onion slices and sprinkle a little salt and pepper over it. Cover with an upper half of the bun and press it lightly. Repeat steps to 5 to make 1 more burger. Serve immediately with French fries. Paneer and corn go very well together in the patty, and the coriander and chillies give them a well-deserved pep-up. You will be surprised how these common everyday ingredients in the right proportions impart immense flavour to the tikkis in Indian style paneer corn cheese burger. Paneer lovers are sure to fall in love with this cottage cheese and corn burger kids recipe with a bag of French fries. You can further add on a refreshing drink like pineapple masala drink. With its attractive hue and chatpata flavour, it is sure to appeal to all. You can also try other Paneer Based Snacks like Paneer Parcels or Aloo and Paneer Roll. Tips to make paneer and corn burger. 1. Make sure you use fresh paneer for best taste. 2. Use crumbled paneer as mentioned in the recipe, mash it with your hands and do it just before using it for the patty. 3. To get the best crisp lettuce, always place the iceberg lettuce leaves in cold water atleast for 3 hours before using them. 4. Plain flour-water mixture should be of dropping consistency. Enjoy paneer and corn burger recipe | Indian style paneer corn cheese burger | cottage cheese and corn burger kids recipe | with step by step photos.

sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with 25 images. sprouts sandwich is a healthy Indian snack. Learn how to make sprouts and veg grilled sandwich. Toasted brown bread, lightly browned with grill marks, embraces a generous mound of vibrant mixed sprouts. Thin slices of onion peek through, adding pops of color and contrasting textures to sprouts sandwich. Here is a masaledar sprouts sandwich tuned to the desi palate! Rather than load your sandwich with cheese or butter, try filling it with a sabzi made of sprouts to boost the protein and fibre content. This sprouts sandwich is perfect for a cold morning, as it is hot and spicy with hints of various masala powders, onions, green chillies and tomatoes. Pro tips for sprouts sandwich. 1. Add 1/2 tsp black salt (sanchal). Black salt, also known as kala namak, adds a unique and complex flavor to mixed sprouts sandwiches, making it a popular ingredient in many recipes. 2. Add boiled mixed sprouts. Sprouts contain enzymes that aid digestion and are alkaline in nature. Sprouting increases the availability of protein. 3. Add boiled , peeled and mashed potatoes. Mashed potatoes add a creamy, smooth texture and a subtle sweetness. Mashed potatoes act as a natural binder, holding the sprouts and other ingredients together. Enjoy sprouts sandwich recipe | healthy mixed sprouts vegetable sandwich | Indian sprouts and veg grilled sandwich | with step by step photos.

Feeling glum on a monsoon day? Set it right with mouth-watering Pyazi! A traditional Bengali snack, the Pyazi is deep-fried onion bhajiya with a touch of kalanji. This recipe here comes with a healthy twist. The same irresistible taste and aroma is achieved by cooking the Pyazi in a healthy way using just a teaspoon of oil. It requires a bit of tact to tava-cook such snacks, but once you get the hang of it you can cook many of your favourite foods in a healthy way. Serve the Pyazi hot and fresh with green chutney.

rava bonda | sooji bonda recipe | instant rava bonda | with 18 amazing images rava bonda is made with rava which is soaked in curds, perked up with ingredients like onions, cashew nuts and curry leaves, and deep-fried till perfectly golden and crisp. Eager to make bonda but in no mood to soak the stuff, grind the batter, and all? Go for this yummy instant rava bonda which has a fabulously crispy texture and a peppy flavour, all achieved without any complex or time-consuming procedures. The curd not only helps to bind the rava together but also gives the rava bonda batter a kind of fermented flavour and texture with a mild tanginess. Curd contributes to the crispness, colour and flavour, making these sooji bondas perfectly delightful. The sooji bonda batter should have a medium consistency. If batter is watery or thin consistency then add little maida flour. If batter is very thick then add a little water. Serve instant rava bonda hot with coconut chutney or green chutney, and a cup of hot coffee . Check our collection of vada recipes like rasam dal vada and cabbage vada. Enjoy rava bonda | sooji bonda recipe | instant rava bonda with detailed step by step photos and video.

A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a hit with all age groups! served with curds, they make an ideal afternoon snack. Take my advice and make more than you think is needed!
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