908 plain flour recipes

Plain Flour Recipes, 2000 Maida Recipes Collection

A simple ingredient that is there in every kitchen across the world and is so taken for granted, but has the potential to create innumerable special dishes. Yes, it is plain flour which is called maida or all purpose flour. From delicacies like cakes and pastries to croquettes and ghugras, from everyday dishes like quick-fix dosas to exotic rotis, plain flour (maida) is so versatile that the jar is opened almost every day!

It has a mellow, bland flavour, which makes it suitable for many dishes. Dough made of plain flour (maida) is much softer and pliable compared to whole grain dough, which makes it ideal to make wraps and rolls that can burgeon with fillings! Given below are a sample of our Maida Recipe Collection. 

Plain Flour (maida) for Indian Recipes

Plain Flour is used in Indian dishes from Baked Vada Pav and Maida Dosas, to Aloowali Roti and Aloo Cheese Croquettes, from Aloo Kulcha to Moong Dal Kachor, this article introduces you to a range of dishes made with plain flour (maida). Each is just an example from a category, and you can find many more options in each category like snacks, rotis, pies and cakes on our website.

Plain Flour, Maida for Cakes

Who cannot forget Plain flour usage in our large collection of Eggless Cakes from Eggless Semolina and Coconut Cake, Eggless Vanilla Sponge Cake, Rich Chocolate Sponge Cake Using Eggs to Cupcakes like Red Velvet Cupcake

Plain Four, Maida for Breakfast

Breakfast gets way more tasty with plain flour recipes. Some nice tasty Apple and Buckwheat Pancakes with some yummy Homemade Cinnamon Rolls Recipe, Eggless which kids love. Even Veg Puff are great to serve. Try Mysore Bonda with a steaming cup of South Indian Filter Coffee.

We hope you enjoy 2,000 recipe  collection of maida recipes. 

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paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry | with 16 amazing images. paneer parcels are deep fried plain flour wrappers stuffed with a yummy paneer filling. paneer parcels has the perfectly balanced textures and exciting flavours of ingredients like paneer, spring onions and Schezuan sauce truly excite the palate, more so when the mixture is packed inside plain flour wrappers and deep-fried till perfectly crisp. It is amazing how four ingredients merely mixed together in paneer parcels can create such a tongue-tingling effect! Notes on paneer parcels recipe. 1. Slowly add the hot water, little by little, and start forming a dough. These is no particular measure of how much water we have to use. We use hot water so that the dough retains moisture and does not get dry. 2. Add the schezuan sauce for a tangy, spicy garlic flavor. Since paneer does not have a flavour on its own, we add 1/4 cup of the sauce. 3. Gently press the folded side to seal the paneer parcel. If it is not properly sealed, the chances are that it will open up while frying. 4. Heat the oil in a deep non-stick pan. Only when the oil is hot, place a few paneer parcels in the oil. The oil should not be too hot or else the parcels will burn. Enjoy the Paneer Parcels immediately on preparation for the exciting crispness. Learn to make paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry | with step by step photos below.

A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this recipe. Just follow the proportions and instructions meticulously, and prepare the table to enjoy a delicious meal of crispy, flaky Laccha Parathas with your favourite subzi and Pickles. Try with Palak Raita, Mint Raita,.

This is not really a barbeque recipe but I like the way the cottage cheese melts lightly when grilled just before you serve them. It's also a substantial dish to add to a barbeque menu. Serve them with burger buns to make veggie burgers.

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.

Biscotti is a special type of Italian almond biscuit that is baked twice to get a unique texture that is dry and crunchy. The Italian Chocolate Almond Biscotti is an all-time favourite variant where the appeal of almonds is augmented by the charm of cocoa. The result is an appealing biscotti that anybody would love to sink their teeth into. Biscotti are best served with warm drinks, so they can be dipped and enjoyed, but can also be relished plain. Coffees like Irish Coffee , Viennese Spiced Coffee , Chocolate and Cinnamon Coffee and Orange Coffee or teas like Orange Green Tea , Phudina Green Tea , Lemon Grass Tea , Black Tea, Basic Black Tea and Apple Tea make a good accompaniment to Chocolate Almond Biscotti.

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.

Tortellini is an interesting type of homemade pasta with a nice cheesy filling. It can be combined with veggies and sauces to make mouth-watering dishes. In this recipe, we go from the ground up showing you how to make the cheesy tortellini, and then proceed to cook it with pesto sauce and sun-dried tomatoes. The herby and nutty taste of pesto, the tang of sun-dried tomatoes and the lusciousness of fresh cream combine beautifully in the dish to give you an awesome experience. Ensure that the Tortellini with Sun-Dried Tomatoes and Basil Pesto Sauce is served immediately because the cheese tends to make it chewy after a while. Do try other pasta treats like Spinach Lasagna or Cannelloni .

A light soup with a lovely flavour.

The Creamy Almond Soup is a class apart from everyday soups like tomato, veggie or mushroom soups. The moment it is placed on the table, you can experience a rich aroma wafting out of the bowl, and as soon as a spoonful of the soup rests on your palate, you are sure to forget yourself in its luscious texture and special flavour. Indeed, you will find that this soup is almond, almond and almond all through. With a bit of white sauce to add volume to the almond paste and nothing but a dash of pepper to enhance the flavour, this Creamy Almond Soup makes its presence felt on the menu and in your heart! You will love the Creamy Almond Soup all the more when served with interesting startrs like Baked Cheese, Chutney and Mustard Roll , Nacho Grande and Corn and Capsicum Tikki .

The custard fruit tarts are made with low fat butter, minimal sugar and fruits like oranges, apple and grapes to make your dessert full of fibre. The custard too makes use of low fat milk and just a tablespoon of sugar. Enjoy this low cal version of fruit tarts as an occasional sumptuous treat.

bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with 27 amazing images. Punjabi bhatura is a variant of authentic bhatura made with yeast. Learn how to make instant no yeast bhatura. To make bhatura (yeast free recipe), combine all the ingredients ( plain flour, curds, baking powder, baking soda and butter) in a deep bowl, mix well and knead into a semi-stiff dough using enough water cover the dough with a damp muslin cloth and keep aside for 1 hour. Knead the dough well again and divide it into 8 equal portions. Roll each portion of the dough into a 175 mm. (7") diameter thick circle. Heat the oil in a deep non-stick kadhai and deep-fry the bhatura, one at a time on a medium flame, till they puff up and turn golden brown in colour on both the sides. Drain on an absorbent paper. Serve immediately with chole. Bhatura is one of the most famous breads from Punjab. Bhaturas are served at most Punjabi functions and restaurants and the size of a Bhatura could vary a great deal. At a traditional Punjabi restaurant or get-together you can expect very large Bhatura being fried right there before your eyes in a huge kadhai. The term is most often used together with Chole as 'Chole-Bhatura'. The yeast free bhatura is a delicious fried Indian bread made with the same ingredients as its version with yeast. Adding butter to the yeast free bhatura dough makes it softer while the baking soda and baking powder help it to rise and become fluffy. The curd on the other hand helps the Bhatura to rise and adds a slight tangy taste. The resting time of 1 hour is important for the dough of Punjabi bhatura without yeast to rise and in turn puff up while deep-frying. Remember to serve them immediately, else they might turn chewy. Tips for bhatura (yeast free recipe). 1. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. 2. Usually the bhaturas are very big in size but this would require a bigger kadhai and excess oil so to make at home we have made 7" bhatura. 3. Remember that the bhatura will become soggy and chewy if not served hot and fresh.4. If the oil for deep frying is not enough, the bhaturas might not puff up well. 5. The bhatura should be rolled little thicker. Enjoy bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with recipe 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.

An unusual combination of noodles and curds, all mixed together and baked, this is one quick, easy and tasty dish to conjure up. The dish is usually a little sour, but if you like it otherwise then add a pinch of sugar.
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