rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with 21 amazing images.
rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies are made with most common ingredients, but taste simply divine. Learn how to make Indian shortbread cookies.
To make rich shortbread biscuits, combine the butter and sugar in a deep bowl and cream it gently using a spatula. Add the vanilla essence, salt and plain flour and knead into a soft dough without using any water. Refrigerate the dough for 30 minutes. Divide the dough into 2 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling. Cut into 4 small rounds of approx. 37 mm. (1½”) in diameter with the help of a round cookie cutter. Scrape off the dough remaining after cutting the cookie rounds and continue making more cookies. Arrange the cookies on a on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes. Repeats steps 4 to 7 to make more cookies. There are total 18 cookies in all. Cool completely, store in an air tight container or pack in a tiffin box.
Experiencing the melt-in-the-mouth texture of these eggless butter biscuits, many people tend to think that it contains eggs. But, actually it does not. Plain flour, sugar and butter are all that you need to make incredible cookies.
The crispy and crumbly texture as well as the pleasant light brown colour of these nankhatai cookies come from the generous use of butter. Since the dough will be a little soft, you must refrigerate it before cutting; otherwise it will be difficult to handle.
Serve this Indian shortbread cookies with hot Elaichi Tea or coffee along with other evening tea snacks.
Tips to make rich shortbread cookies. 1. You can use flat spoon to lift the cookies to prevent cracks and breaking. 2. Use soft butter to get soft dough. 3. Keep distance between each cookie while baking for it to spread.
Enjoy rich shortbread biscuits recipe | Indian shortbread cookies | eggless butter biscuits | nankhatai cookies | with step by step photos. bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images.
bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku.
To make bajra chakli, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container.
Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku.
Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly.
To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days.
Tips for bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy.
Enjoy bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.
instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with 21 amazing images.
instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws is a kids jar snack which is loaded with cheesy flavour through and through. Learn how to make eggless Indian cheese straws.
To make instant cheese straws, sieve the flour and add the salt. Rub the butter into the flour with finger tips till the mixture resembles bread crumbs. Add the cheese and chilli powder and mix well. Add ice-cold water (approx. 2 tablespoon) and make a dough. Roll out the dough on a lightly floured board to 6 mm. (1/4") thickness. Cut into long strips with a fluted cutter and give 2 twists. Arrange the straws on an ungreased baking dish and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately or store in an air-tight container.
Cheese-based tidbits do not have to be store bought. Here is how you can make crispy eggless Indian cheese straws at home to amaze the kids. While it might take a little practice to master this, it is not so difficult if you follow the instructions thoroughly.
What is more, it does not even call for any exotic ingredients – just simple stuff readily available in your larder, a bit of love, and an element of surprise! These flaky textured easy cheese straws is one utterly mind-blowing snack that you will love to the core – literally!
These instant cheese straws are wonderful to serve with onion thyme soup or pumpkin potato soup.
Tips to make instant cheese straws. 1. Butter has to be at room temperature, so remember to remove it from the refrigerator at least half an hour in advance. 2. For rolling use a big board or a plain surface and spread enough plain flour on it so rolling is easier. 3. Ice cold water is a must to make the cheese straws flaky. 4. While arranging the cheese straws on the baking tray. Keep enough distance between the straws so they do not stick to each other. 5. Cool the cheese straws well before storing, as warmth may make them soggy.
Enjoy instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with step by step photos. moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with 33 amazing images.
moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora is a perfect tea time snack to be enjoyed with the entire family. Learn how to make moong dal bhajiya.
To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well. Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water. Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well. Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Repeat step 4 to make more pakodas. Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney.
A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. Who can resist such awesome moong dal bhajiya?
The Mumbai street moong dal pakora, with its unique texture, is an all-time favourite were sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans.
Tips for moong dal pakora. 1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance. 2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 3. The batter has to be of thick consistency. 4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 5. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 6. Also blend the batter till coarse to enjoy its mouthfeel. 6. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney. 7. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney. 8. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe. 9. Cutting chai and moong dal pakoads are the best Indian evening snack combination. See how to make chai.
Enjoy moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with step by step photos. dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images.
dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada.
Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla.
To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately.
Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on.
While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course.
Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada.
Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video. date oats berries granola bar recipe | healthy oats and dates nuts bar | no sugar Indian oats and dates bar | with 29 amazing images.
date oats berries granola bar recipe | healthy oats and dates nuts bar | no sugar Indian oats and dates bar is a nourishing way to fulfil your hunger pangs. Learn how to make healthy oats and dates nuts bar.
To make date oats berries granola bar, blend the dates in a mixer till smooth without using water. Keep aside. In deep non-stick pan, lightly roast the oats on a slow flame for 5 minutes, while stirring continuously. Keep aside. In a deep non-stick pan, roast the almonds, pumpkin seeds and sunflower seeds on a medium flame for 3 minutes, while stirring continuously. Keep aside. Combine the peanut butter and honey in a broad non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Keep aside. Combine the roasted oats, dates paste, roasted almonds, pumpkin seeds, sunflower seeds, black raisins, raisins, cranberries, peanut butter and honey / maple syrup paste in a deep bowl, mix well and keep aside. Grease and line a tray with a butter paper, pour the oats berries mixture into it and flatten it using your palm. While it is still warm, cut into 10 equal rectangular bars. Refrigerate for 20 minutes. Serve or store the date oats and mixed berries granola bars in an air-tight container and use as required.
These yummy no sugar Indian oats and dates bar with crunchy almonds, healthy seeds, tangy cranberries, wholesome black dates and creamy peanut butter will become your best friend, coming to your rescue whenever hunger strikes! Carry one with you when you go out, so you will not be tempted to walk into a bakery when you are hungry!
The combination of ingredients in the healthy oats and dates nuts bar is such that they balance each other in flavour and texture, giving you a heavenly experience. Further the wise choice of ingredients make them rich in protein, fibre, antioxidants, omega-3 fatty acids and many other vitamins and minerals. These are a perfect pick me nutritious bar for people of all ages. While heart patients and weight watchers can include these healthy bars in their menu, because of the use of ample quantity of dates and honey.
Tips for date oats berries granola bar. 1. While it is still warm, cut into 10 equal rectangular bars. 2. You can cut the amount of maple syrup or honey added as there are dates and raisins to sweeten the bar. 3. Store bar in an airtight container in the fridge for up to 15 days.
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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. til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home | with 15 amazing images.
Til chikki is a traditional recipe of India made during the festival of Makar Sankranti (kite flying festival). Making this til gur ki chikki is definitely an art which needs precision. Learn how to make til chikki at home in a step-by-step manner.
To make 3 ingredient til ki chikki, you need to dry roast the sesame seeds and then melt ghee and jaggery well. To this melted ghee-jaggery mixture, add the roasted til and mix well. Spread the mixture on a greased thali and with the help of a greased rolling pin roll it thinly or thickly as you like. Cut into pieces and allow them to cool completely. Once cooled, remove the pieces and serve.
This til chikki is a nutritious treat for to-be moms, as the winning combo of sesame seeds and jaggery gives a good boost of iron, which is required to maintain healthy haemoglobin levels. A good amount of iron in the body ensures a proper supply of oxygen and nutrients to the baby. Pop a Til Chikki into your mouth whenever you feel nauseous, and you are sure to feel better instantly.
It’s a tradition to make this til gur ki chikki during Sankrant festival. When making this chikki, follow the procedure exactly, as it is important to cook the jaggery to the right stage for a perfect outcome. Often til laddus are also made during this festival.
Alo try other chikkis like Cashew Chikki, Mixed Til Chikki, Oats and Walnut Chikki and Kurmura Chikki.
Enjoy til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home | with step by step photos. daria chikki recipe | roasted chana dal chikki | daliya chikki | Lonavala daria chikki | with 14 amazing images.
While peanut chikki, til chikki and mixed nut chikki and cashew chikki are common, people also enjoy this Lonavala daria chikki. Like most chikki recipes, this is also made with only 2 ingredients – daria and jaggery. This chikki has its own unique flavour and an interesting mouthfeel too. It stays fresh in an airtight container for at least one month!
Tips for daria chikki. 1. Ensure to not buy the black variety of jaggery, else the colour of the chikki will be black. 2. Be very quick in making the chikki, as it tends to burn or harden quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Ensure to cool completely before storing.
To make daria chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the daria and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place.
When it comes to any mithai, there is no disputing the fact that anything that is homemade with love tastes much better than store-bought ones. This holds true for chikkis too! Yes, chikki – the wonderful Indian snack that continues to enchant several generations of people with its timeless charm. Here is a detailed step-by-step recipe that shows you how to make roasted chana dal chikki at home.
Chikki-making is an art, but this recipe will surely help you master it. Just make sure you keep all the required items ready on the kitchen platform before you begin making the daliya chikki, and make sure you use only an aluminium kadhai to get the right temperature and texture.
Enjoy daria chikki recipe | roasted chana dal chikki | daliya chikki | Lonavala daria chikki | with step by step photos below.
chatpata rings recipe | Indian style crunchy fryums | chatpata rings for kids tiffin box | with 30 amazing images.
chatpata rings are a crispy and delicious snack that is popular in India. Learn how to make Indian style crunchy fryums.
chatpata rings, also known as Chatpata Chat, are a popular Indian snack made from maize flour (makai ka atta). They are crispy, tangy, and spicy, and are often served with a variety of chutneys and dips.
To make chatpata rings, the maize flour is mixed with warm water and other ingredients, such as salt, plain flour, and oil, to form a dough. The dough is then rolled out and cut into strips. The strips are then joined together to form rings, which are then deep-fried until golden brown.
Once fried, the chatpata rings are seasoned with a variety of spices, such as chaat masala, red chili powder, and garam masala. They are then served with a variety of chutneys and dips, such as green chutney, khajur imli chutney, and curd dip with herbs.
Are your kids very fond of packaged snacks like masala rings from different brands – and are you perpetually worried about what colours or food additives are used in these?
Not to worry, you can now easily make a similar snack right at home in your own kitchen! chatpata rings is a crispy ring-shaped kids jar snack flavoured appetizingly with chaat masala and other spice powders.
Kids (and adults too!) will love the peppy flavour and crisp texture of this Indian style crunchy fryums. You can make a batch of this and store it in an airtight container for more than a week.
chatpata rings are a popular snack at Indian parties and gatherings. They are also a popular street food in India.
pro tips for chatpata rings. 1. Warm water is necessary for making a dough with maize flour (makai ka atta), as it helps the dough bind together. 2. A semi-soft dough is required because we are using maize flour. 3. Form each strip into a circle (ring) and seal the edges by pressing them together. 4. Cut the rolled dough into 8 vertical strips using a pizza cutter or sharp knife. This will help them stay together when deep frying and prevent them from breaking apart. 5. When frying the chatpata rings, use a spatula to flip them over so that both sides cook evenly.
Enjoy chatpata rings recipe | Indian style crunchy fryums | chatpata rings for kids tiffin box | with step by step photos. matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with 33 amazing images.
Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. Learn how to make matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori |
In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry.
This matar kachori has a flaky crust with a savory filling of tender green peas. Crushed green peas are pepped up with few refreshing spices with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!
This recipe can also be called Khasta matar kachori as the outer pastry is flaky and crisp. I usually make this snack when we get fresh green peas during the Indian winters. But with this recipe, you can enjoy this delicious snack in any season.
Kachoris are also a popular street food and the stuffing can vary from vegetables to lentils and even dry fruits. They are not much different from the Samosa except for the filling and the shape.
Serve these Rajasthani vatana kachori for Breakfast or Evening Tea Snacks with green chutney and khajur imli chutney. You can also try our kachori chaat recipe.
pro tips to make matar ki kachori recipe: 1. Let the dough rest for at least 30 minutes to relax the gluten, resulting in a crispier kachori. 2. Make sure to use fresh green peas to make this recipe for the best results. 3. Avoid overcrowding the pan to prevent the oil from cooling down.
Enjoy matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with detailed step by step photos. paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat | with 34 amazing images.
A rare combination of boiled hara chana and fresh paneer cubes is combined with tongue-tickling ingredients to make healthy high protein chana chaat snack! Learn how to make paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat |
This paneer aur hare chane ka chaat has the strong flavour and aroma of chaat masala, which is accentuated further by the tanginess of lemon juice. A garnish of finely-chopped coriander is a must to complete the peppy experience. Serve this chatpata paneer aur hare chane ki chaat snack hot.
Tips to make paneer aur hare chane ki chaat: 1. Re- use and reheat the same oil in a broad non-stick pan. 2. You can store the boiled chana in an air tight container for 15 days. 3. Paneer aur hara chane ki chaat tastes best when served immediately.
Enjoy paneer aur hare chane ki chaat recipe | paneer aur hare chane ka salad | healthy high protein chana chaat |
cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki | with 27 amazing images.
cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki is a flavourful snack which can be made in a jiffy. Learn how to make Jain paneer rice cutlet.
To make cottage cheese cutlet, combine the paneer, rice, salt, green chillies and plain flour in a bowl and mix well. Add the coriander and capsicum and mix well. Divide the mixture into 8 equal portions and roll each portion between the palms of your hands to make a flat round cutlet. Roll the cutlets in bread crumbs till they are evenly coated from both the sides. Heat a non-stick tava (griddle) and lightly grease it using oil. Cook the cutlets on it using a little oil till brown spots appear on both the sides. Serve immediately with tomato ketchup.
Cutlets without potatoes? Well, they are even more delicious and are sure to tickle your taste buds. Try these Jain paneer rice cutlet and you are sure to change your thinking.
Made with grated paneer and cooked rice bound together by plain flour, these scrumptious Jain paneer tikki are perked up with green chillies and capsicum of varied colours. This makes the snack very appealing, both visually and in terms of taste and aroma.
This Indian paneer starter is an excellent snack and even team up well with sizzling Pasta and Vegetable Sizzler in Tomato Sauce.
Tips to make cottage cheese cutlets. 1. Make sure the paneer you use is made at home or readymade but it is fresh. 2. If you are not Jain, you can make use of finely chopped onions and finely chopped garlic. 3. If you do not have breadcrumbs you can cook it just like that on a tava.
Enjoy cottage cheese cutlet recipe | Jain paneer rice cutlet | Indian paneer starter | Jain paneer tikki | with step by step photos. baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with 17 amazing images.
baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe is a non-fried snack for all health conscious. Learn how to make healthy kuttu ki puri.
To make baked buckwheat puri, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 20 equal portions. Roll out each portion into a 50 mm. (2”) diameter circle using very little flour for rolling. Arrange them on a greased baking tray and prick each puri with a fork at regular intervals. Bake in a pre-heated oven at 200°C (360°F) for 15 minutes. Cool slightly and serve or store in an air-tight container and use as required.
Who doesn’t like puris? It is a hard blow to puri–lovers when doctors tell them to go on a diet that omits deep-fried foods. Here is an awesome baked buckwheat puri, which lets you have fun hand-in-hand with a cartload of health benefits too. We have used buckwheat to make this healthy snack as it helps to manage blood sugar and cholesterol levels better.
This native grain - buckwheat is a good source of manganese, which helps our body to produce the enzymes needed to build strong bones. The fact that it is a complete protein makes it apt for athletes too. What’s more, weight-watchers can also munch on this healthy kuttu ki puri at tea-time, or to replace unhealthy deep-fried snacks in their lunch dabba.
This tasty Indian buckwheat poori is not only perfectly spiced and of the right crispness, but also have restricted quantity of salt which makes them suitable for a high BP diet too! Try other low salt recipes like Low Salt Green Pea and Basil Soup and Nourishing Khichdi.
Tips for baked buckwheat puri. 1. The dough should be stiff to get crisp puris. 2. Buckwheat dough can be a little troublesome to roll, so you can pat it between your palms or roll it between plastic sheets. 3. Ensure to uniformly prick each puri so the puri bakes well. 4. Remember to cool the puri before storing as slight warmth might make the puri soggy.
Enjoy baked buckwheat puri recipe | healthy kuttu ki puri | Indian buckwheat poori | low salt recipe | with step by step photos.