palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with 22 amazing recipes. palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack is a delicious snack with a charming hue. Learn how to make spinach murukku. To make palak chakli, combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside. Combine the rice flour, besan, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well. Add the prepared spinach purée and knead into a soft dough using enough water. Press the dough into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. Press the chaklis very gently with the back of a flat ladle. Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Use as required. A very attractive chakli with a nice, green flavour and absolutely awesome flavour, the spinach murukku is a jar snack that is sure to get a five-star rating from your family and friends! It will also be a good change from the usual savouries made during festivals. We have made the palak murukku using a dough of rice flour and besan perked up with a flavourful and colourful spinach puree. Serve spinach chakli Indian jar snack to your family or guests along with tea, and watch them enjoy the taste while also wondering what this snack is made of! You can also try other jar snacks like the Moong Dal Nimki or Methi Crispies. Tips for palak chakli. 1. Remember to make this spinach mixture and use it immediately, else you might lose its green colour. 2. When making the dough, add water gradually because the spinach puree itself contributes a part of the required moisture. So, slowly add only the required amount of extra water to make the dough, or else the crispness and shape of your chakli will be compromised. 3. When deep-frying the chakli, keep the flame to medium else there is a chance of the chakli getting burnt. Enjoy palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with step by step photos.

idli chaat recipe | South Indian idli chaat | how to make idli chaat | dahi idli chaat | with 14 amazing images. South meets North in this amazing fusion idli chaat recipe! Idli, the most common South Indian snack meets chaat, the most popular class of North Indian snacks, in this off-beat idli chaat recipe. To make idli chaat recipe we have deep-fried idli cubes, laced them with curds and chutneys, and topped them with yummy garnishes like sev and coriander. A sprinkling of spice powders boosts the aroma and taste of the South Indian idli chaat further, making it a unique and memorable treat. Tips to make the perfect idli chaat recipe. 1.For making the idli chaat recipe, cut each idli into 4 equal pieces or just bite sized pieces using a sharp knife. Leftover idlis or idli that have been cooled completely give out the best result. 2.Ensure the curd is fresh and not sour. If you like crispy chaat then skip adding curd as the whisked curd will make the fried idli soft. This nice and chatpata idli chaat snack is a wonderful way to make use of leftover idlis. You can surprise your kids with this when they come home from school, enjoy it as a tea-time snack or even serve it to guests. You can also try other idli-based recipes like Idli Upma or Idli Milagai Podi. Learn to make idli chaat recipe | South Indian idli chaat | how to make idli chaat | dahi idli chaat | with step by step photos and video below.

Crisp outside, succulent inside, and masaledar to the core, the Paneer Achari Tikka is a tongue-tickling starter that is sure to gear up your digestive system! Here, the paneer cubes are marinated in a chatpata mix of curds, spices and pickle masala and then cooked on a tava. We have used only the masala from the mango pickle avoiding the mango pieces. Also, the tikkas are to be cooked just before serving to enjoy the best texture – otherwise they will get chewy. You will love the really achari taste of this paneer tikka – go for it! Try other tikka recipes like the Paneer Amritsari Tikka or Pahadi Paneer Tikka Wrap .

ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with 33 amazing images. ginger chutney is a popular Andhra chutney also known as allam chutney. ginger chutney goes well with South Indian food like idlis, dosa, uttapam and vadas. allam chutney is a popular accompaniment to South Indian food. Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this ginger chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and vadas. We have added urad dal and chana dal to enhance the taste of ginger chutney. Some people skip the dals and use peanuts instead. The choice is yours. Tips for ginger chutney. 1. Serve ginger chutney with idli. 2. Instead of Kashmiri red chilli you can use bedgi dry red chillies also. It has same pungency and colour like Kashmiri chillies. 3. Tamarind and jaggery are added to the chutney to balance out the flavours. Enjoy ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with step by step photos.

Taste has nothing to do with complexity – and this recipe proves the fact! A simple dal from Bengali kitchens, Dal Kalai is made by flavouring cooked urad dal with a paste of saunf and ginger. Together with a quick tempering of green chillies, this paste gives the dal such an awesome taste and aroma, making it totally irresistible. However, once you try the recipe, you will be awed by its simplicity! Indeed, it is so easy and quick you can make it on the busiest of days. Without much oil or cream, the Dal Kalai is also a great choice for diabetics and weight-watchers . Enjoy it with Mixed Sprouts Paratha .

A wholesome breakfast option, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha! a sprinkling of spices improves the taste of this paratha, while the addition of a little ghee to the dough improves the texture and the aroma after cooking.

Neer Dosa is a special, indigenous recipe from Karnataka, which has a wonderful taste and unique texture despite being made of a plain rice batter! Yes, it might be hard to believe but the batter for these soft, thin, homely pancakes is made of just rice and salt. This gives the Neer Dosa a very nice texture, which reminds one of the homely and comforting cooking of traditional Kannada families. Plus, since this batter does not require fermentation, it can be made without having to plan and prepare from the previous day itself. In this variant, we have made the Neer Dosa with unpolished brown rice instead of white rice. This is very healthy but at the same time, it tastes just like authentic Neer Dosa. Just make sure you serve the Brown Rice Neer Dosa immediately after preparation, to enjoy the best texture. You can serve it with Sambhar and Chutney , or with grated coconut sweetened with jaggery.

carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | with 26 amazing images. Colourful and nutritious, these gluten free carrot coriander paratha made of rice flour and soya flour make a perfect mini meal with a bowl of curds and khichdi. Learn how to make carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | carrot coriander roti is a healthy and delicious flatbread made with grated carrots and spices. Carrots impart a sweet taste that compliments the taste and flavors of the herbs used. carrot and coriander roti is an easy-to-make recipe. It looks very similar like vegetable Thepla. gluten free carrot coriander paratha is a filling and tasty breakfast when served with a side of yogurt or garlic chutney or pickle. Tips to make carrot coriander roti: 1. Serve carrot coriander roti with curds. See how to make curds. 2. Serve gluten free carrot coriander paratha | with lehsun ki chutney. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly. 4. While rolling the roti, add rice flour as the dough is sticky and difficult to roll due to the absence of wheat flour. 5. Roll gently. Enjoy carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | with detailed step by step images

dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with 30 images. dal and vegetable idli is a healthy idli for all as there is no rice used. Learn to make methi dal idli. methi dal idlis are slightly heavier than the regular idlis as the batter is not fermented. Because of the combination of 3 dals and vegetables like methi, green peas and carrots dal and vegetable idlis are very nutritious. These are great for an early pregnancy boost and being an excellent source of iron, fibre, folic acid and vitamin c, 3 dal idli will ensure that you and your baby get plenty of goodness. You can even make sumptuous pancakes with the same batter instead of steaming them into idlis. Tips for methi dal idli: 1. Just before steaming, add 1 1/2 tsp fruit salt. This makes the idli soft. 2. Mix batter gently. Don't over mix the batter or your idli will not become fluffy. Enjoy dal and vegetable idli | 3 dal idli | no rice idli | methi dal idli | with step by step photos.

dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with amazing 40 amazing images. dal pakwaan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy dal pakwan chaat . The pakwans are made in an attractive mini-size, and topped with delicious chana dal. Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. dal pakwan chaat recipe works very well as a party starter and an appetizer! This is one recipe that my kids love madly! Who doesnt love chaat? Here we have minimized the size of the crispy pakwans. You can also make pakwans in advance and store them in an air-tight container. The dal is also super quick and easy to make, every ingredient used for making this lip-smacking chaat is basic and is found in each and every Indian household! Though the preparation may take a while, yet the outcome and results will blow your taste buds off and you would wish that the plate of chaat doesn't end! A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike. Some tips to make the dal pakwan chaat recipe. 1. Add ghee to make pakwan more khasta (flaky) and crispy. You can also add a tbsp of semolina to make it more crunchy. 2. Pakwan can be stored in an airtight container for almost a week once it’s cooled completely. Sindhi Koki, Sindhi Kadhi, Sai Bhaji, Spicy Sindhi Dal, Aloo Tuk, Kamal Kakdi ki Subzi are other popular Sindhi recipes. Enjoy dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with detailed step by step recipe photos and video below.

Corn – one of the most versatile of ingredients, with a universal appeal – proves its mettle once again in this lip-smacking Baby Corn Hara Masala. An extremely quick and simple cooking procedure of sautéing baby corn with a spicy and herby hara masala transforms the mildly-flavoured vegetable into a tongue-tickling delight that you can serve either as a starter or as an accompaniment to the Main Course . Just make sure you serve it hot, to engage its full flavour.

ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with 29 amazing images. ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi is a daily fare sabzi. Learn how to make Gujarati ringna batata nu shaak. To make ringna batata ni kachri, heat the oil in a non-stick kadhai, add the mustard seeds, asafoetida, turmeric powder, coriander-cumin seeds powder and chilli powder and sauté on a medium flame for a few seconds. Add the brinjal and potatoes, mix well and cook on a slow flame for 10 to 12 minutes or till the vegetables are half-cooked, while stirring occasionally. Add the besan, plain flour and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked. Serve hot. Try this dish when you are in a hurry to rustle up something delicious. This Gujarati ringna batata nu shaak involves no complicated stuffing or frying —just dab the veggies with the masalas and cook them. Despite the simple procedure, the taste and aroma of this aloo baingan sabzi is unbeatable! Even your neighbours will enjoy the aroma as you cook this delicacy! Serve this Indian brinjal and potato sabzi with chapati and a simple kachumber salad to square off the meal. Tips to make ringna batata ni kachri. 1. Use only the big variety of brinjal for this recipe. 2. You can cover the pan with a lid and cook as well. 3. Sprinkle little water if the sabzi looks dry or getting burnt. 4. You can omit the plain flour also and little more besan. Enjoy ringna batata ni kachri recipe | Gujarati ringna batata nu shaak | dry aloo baingan sabzi | Indian brinjal and potato sabzi | with step by step photos.

dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with 24 amazing images. dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji is an Indian accompaniment without the use of onions and garlic. Learn how to make Jain cucumber chana dal sabzi. To make dry masala chana dal, wash and soak the chana dal in enough water in a deep bowl for 1 hour. Drain and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the soaked chana dal, green chilli paste, turmeric powder, chilli powder and ¼ cup water, mix well and cover and cook on a medium flame for 6 minutes, while stirring occasionally. Add the cucumber, salt and more ¼ cup water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. You might have tried preparing chana dal and cucumber in the form of gravies, but this unique dry masala chana dal made with the same combo is unbelievably tasty and sure to delight you with its crispy texture. Cooked simply with minimal spices, this Jain cucumber chana dal sabzi is nevertheless very tasty, mainly because of the texture of the chana dal, which is cooked to a stage where it is soft but still retains a bit of its crunch. This complements the juicy softness of cucumber well. A meal of dry chana dal sabji, chapati, Gujarati dal and steamed rice can warm your heart and make you comfortable after a long and busy day or on a weekend lunch. On special occasions, you can complete this meal with hari mirch ka achar and finally square it up with a glass of masala chaas. Tips for dry masala chana dal. 1. Remember to use hot water for soaking chana dal. 2. To cook chana dal, add water gradually as mentioned in the recipe. This is to prevent the chana dal from turning mushy. 3. The chana dal has to be perfectly cooked and each grain of dal should be separate after cooking. Enjoy dry masala chana dal recipe | Jain cucumber chana dal sabzi | chana dal fry | dry chana dal sabji | with step by step photos.

Chana Dal Vada, with its crunchy texture and satiating homely flavour is an all-time favourite South Indian snack, commonly served as a starter at parties. With a little twist, this normally deep-fried snack can be made healthier. In this recipe, we have cooked the vadas on a tava with minimal oil. These Tava Chana Dal Vadas have an interesting texture, aroma and taste, which is a bit different from the deep-fried one but equally good. It is important to first shape the vada into a round and then flatten it till thin, because if it is thick, it will not cook properly and have a raw taste inside. Make sure you cook the vada on a slow flame so that it gets completely cooked inside also. Shape one vada and a time and cook it immediately on the tava. Do not shape them all at one go because they will lose their shape and also dry up before cooking. Serve these vadas immediately because they are made with less oil and tend to dry up after a while. You can also try other healthy snacks like Khumbh Ke Kebab , Healthy Momos and Triangles with Italian Relish .