cheese and vegetable sticks recipe | eggless Indian cheese and vegetable strips | vegetable cheese straws for kids | with 29 amazing images.
cheese and vegetable sticks recipe | eggless Indian cheese and vegetable strips | vegetable cheese straws for kids is a finger food for kids. Learn how to make eggless Indian cheese and vegetable strips.
To make cheese and vegetable sticks, sieve the whole wheat flour in a bowl. Add the salt and mix well. Rub the butter into the flour, with the help of your fingertips till the mixture resembles breadcrumbs. Add the capsicum, carrots, celery and cheese and mix well. Add approx. 4 tbsp ice-cold water and knead into a semi-stiff dough. Divide the dough into 3 equal portions and keep aside. Lightly dust the rolling board using little whole wheat flour, place a portion of the dough on it and flatten it. Roll into a 125 mm (5”) diameter round and cut them vertically into medium sized strips. Repeat steps 6 to 8 to make more strips. Place all the strips on a greased baking tray and bake in a pre-heated oven at 180°C (360°F) for 20 minutes, turn the strips once after 10 minutes. Serve immediately or cool and store in an air-tight container.
There is no use of maida or excess oil in this recipe of cheese sticks. Hence these eggless Indian cheese and vegetable strips are definitely better than those store bought sticks which kids often turn too! These are enriched with fiber from the use of whole wheat flour.
Vegetables add a unique twist to these scrumptious cheese and vegetable strips. They make these vegetable cheese straws for kids tastier, while adding some fiber and antioxidants. Serve them with a hot bowl of soup and watch them finish the meal in minutes.
Tips for cheese and vegetable sticks. 1. Store eggless Indian cheese and vegetable strips in an airtight container for 7 days. 2. Vegetable cheese straws is a perfect tiffin box snack for kids to take to school. 3. Gradually add 3 1/2 tbsp of ice-cold water while kneading the dough. You must use icecold water to add to dough. 4. Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs.
Enjoy cheese and vegetable sticks recipe | eggless Indian cheese and vegetable strips | vegetable cheese straws for kids | with step by step photos.
Carrot Pinwheel Sandwich, simple slices of bread transform into colourful pinwheels in this recipe.
While we have used carrot butter for the Pin Wheel Sandwich, you can also use green chutney, flavoured mayonnaise or even jam for the filling.
When served at parties these colourful and tasty pinwheel sandwiches will have your guests reaching for more.
pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with 63 amazing images.
pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat is a variation to North Indian pakodi chaat made with dahi. Learn how to make sweet and spicy pakodi chaat.
To make pakodi chaat with coconut milk, combine the urad dal, ginger, green chillies and salt in a mixer and blend till smooth using approx. 1/3 cup of water. Transfer the mixture into a deep bowl, add the soda bi-carb and mix well. Drop small portions of the batter into hot oil and deep-fry, a few pakodis at a time, on a medium flame till the pakodis are golden brown. Immediately soak the deep-fried pakodis in a bowl with enough water for about 15 minutes. Drain the water and squeeze them between your palms. Keep aside.
To serve pakodi chaat, place 4 pakodis in a serving plate, pour approx. 1/3 cup of hot coconut kadhi evenly over it. Put 1 tbsp meetha chutney, 2 tsp green chutney, 2 tbsp mixed sprouts, 1 tbsp spring onions and ½ tbsp of coriander evenly over it. Repeat steps 1 and 2 to make 6 more plates. Serve immediately.
We have all eaten dahi pakodis and dahi wadas but can you imagine pakodi chaat with coconut kadhi? Yes, there is a combination that truly tastes divine. The fluffy little pakodis which are deep-fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney, lots of sprouts and spring onions.
The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetra packs at grocery stores, so you need not go through the effort of extracting it. Of course the peppy chutneys, which lends that necessary hue and flavour to the sweet and spicy pakodi chaat, can be made at home.
This Indian kadhi pakodi is perfect to enjoy over weekends or at parties with family and friends. Make the kadhi, pakodi and chutney in advance and assemble while serving.
Tips for pakodi chaat. 1. Remember to immediately put the deep fried pakodis immediately in water for soaking. Do not soak more than 15 minutes or else they might break. 2. When you have less time in hand, instead of coconut kadhi you can use fresh whisked curds. 3. If you do not have mixed sprouts, you can add pomegranate for that crunch
Enjoy pakodi chaat with coconut kadhi recipe | sweet and spicy pakodi chaat | Indian kadhi pakodi chaat | with step by step photos.
Name your flavour and you will get it in this chaat. Aromatic herbs, peppy spice powders, crunchy onions and tangy lemon combine excitingly with deep-fried kand cubes, which are tantalisingly crisp outside and soft inside. The most tempting twist in this Kand ki Chaat is the addition of poppy seeds, which impart an intense texture and a very unique aroma when sautéed. You can’t help falling in love with this snack, especially on cold winter days.