391 sesame seeds recipes

Sesame Seeds Recipes, 729 Indian Sesame Seeds Recipes

sesame seeds (til) recipes collection. Indian sesame seeds recipes. Sesame seeds are tiny, oval shaped seeds that are a little nutty in taste and give a slight crunch when you eat them. They are available in different colors – white, black or even yellow – even though the taste difference is negligible. Sesame seeds can be had roasted, added raw to recipes or turned into a paste. They are used in Asian cuisines along with Indian and Middle Eastern. They never over power the food they are added to, they just provide a subtle nutty taste.

Indian Sesame Seeds Recipes

Sesame are also known as Til in India. They are used in a variety of Indian recipes ranging from sweets to savories. The first thing that comes to my mind when I think of til is Chikki. Til Chikki is a sweet that is mostly made during Makar Sankranti, where sesame seeds are mixed with melted jaggery to form sheets, that are cut and eaten once hardened. In the same way you can make Til Ladu, an old but gold recipe.

In India, sesame seeds are used as a garnish, as a topping or even in gravies of different subzis. Black Sesame seeds are put over naan, like the Whole Wheat Coriander and Sesame Seeds Naan, to give their nutty flavor, roasted and grinded into pastes with other whole spices to form the base gravy of Hyderabadi subzis like Mirch ka Salan and Baghara Baingan and added to doughs to make delicious khakhras.

Sesame Seeds Recipes for Snacks

Sesame seeds make a great addition to different types of snacks. Due to its versatility, it can be added at any stage whether beginning or the end. A tadka of sesame seeds and curry leaves is poured over the Gujarati classic, Khandvi, along with coconut and coriander while a similar tempering is also poured over the ever tasty Khaman Dhokla.

The seeds are can also be directly added to the batter of Mixed Dal Handvo, or be tossed along with stead Doodhi Muthias to coat them well. Roasted Sesame Seeds are super flavorful and full of nutty goodness which makes them an excellent garnish for a lot of dishes. From Chatpata aloo, which has potatoes tossed in a bunch of different spices to Crackling Spinach, which is just simple fried spinach with oil, both use roasted sesame seeds as a garnish.

International Sesame Seeds Recipes

Tahini, is a middle eastern a roasted sesame seed dip which is served as a side dish with chips as a dip or used as an ingredient to make other dips like hummus and Baba Ganoush. White sesame seeds are also widely used to decorate artisanal breads and is seen used on burger buns and bagels.

Sesame seeds are sprinkled over certain foods in a variety of Asian recipes like Sushi in Japanese or the Chinese Stir Fried French Beans and Garlic. Its unique taste is an extraordinary addition to a Mongolian Stir Fry of colorful vegetables or to a dipping sauce for Vegetable Dumplings.

If you want to know more about the Uses of Sesame Seeds, then you can check out our article on that.

Hope you like this collection of Recipes using Sesame seeds. Scroll down below for more.

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Khakhra is one of the handiest snacks to have whenever you feel the need for a quick bite! It is also filling, so you can even take it along in your tiffin box. Guess what, the khakhra also provides a wonderful opportunity to sneak in a lot of healthy ingredients. Check out this fabulous Rajgira Buckwheat Brown Rice Flour Khakhra, which is loaded with nutritious flours. This crisp and gluten-free snack has an apt mix of three awesome flours. Rajgira flour is rich in fibre and iron, and has a fairly high protein level too. Buckwheat flour has antioxidants power, and helps lower cholesterol. Brown rice flour adds to the fibre, calcium and zinc content of this snack. All in all, this is a must-try recipe, because you will love the taste too!

palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images. palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it. For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes. Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia. It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while. Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia. Serve palak methi na muthia with mint chutney and piping hot cup of tea. You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia. Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos below.

mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images. mini bhakarwadi is a famous tea time snack – crispier and peppier like we all enjoy. Learn how to make Maharashtrian bhakarwadi. Easy simple Indian snack bhakarwadi is one of the most famous of Maharashtrian snacks which is seen being sold on every corner in the city of Pune. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. To make mini bhakarwadi, combine maida, besan, turmeric powder, chilli powder, salt and oil and knead into semi-stiff dough. Then dry roast dry coconut and sesame seeds for 1 to 2 minutes and combine and keep aside. Dry roast sesame seeds for 30 seconds and combine with coconut and sesame seeds. Add all the masalas and blend to a coarse mixture. Add besan and mix well. The masala is ready! Divide the dough and masala into 8 equal portions. Roll out a portion of the dough, spread a portion of masala leaving some space at circumference. Spread a little water at the circumference of the dough circle which doesn’t have any masala. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well. Press each rolled bhakarwadi in a slanting manner using your palm. Finally, deep fry them in hot till golden brown. Cool and serve. Two things are important to get the best results when making Pune bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Maharashtrian bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot Elaichi Tea. Tips for mini bhakarwadi. 1. The maida and besan should be lump-free. If necessary, sieve them individually. 2. At step 4, be quick in rolling and make mini bhakrwadis before the water on the rolled dough dries up. 3. At step 5, while rolling keep pressing the masala inwards in the rolled dough and roll it tightly, else in the end you will have excess masala and bhakarwadi might be hollow and open up. 4. Deep-fry the bhakarwadis only a slow flame so they cook well from inside and become crispy. Enjoy mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with recipe and video below.

coconut rice recipe | South Indian coconut rice | nariyal chawal | easy coconut rice Indian recipe | with 28 amazing images. coconut rice recipe | South Indian coconut rice | nariyal chawal | easy coconut rice Indian recipe | thengai sadam is a simple rice delicacy made in almost every household in south of India. Learn how to make nariyal chawal. To make coconut rice, heat a small broad non-stick pan, add the sesame seeds and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously. Allow the mixture to cool completely. When cool, blend in a mixer to a coarse powder and keep aside. Heat the ghee in the deep-non kadhai, add the cashew nuts and sauté on a medium flame for 2 to 3 minutes. Remove and keep aside. Heat the oil in the same non-stick deep kadhai, add the urad dal and chana dal and sauté on a medium flame for 30 seconds. Add the cumin seeds, mustard seeds, red chillies, curry leaves and asafoetida and sauté on a medium flame for 1 minute. Add the prepared sesame powder, green chillies, coconut, rice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot garnished with sautéed cashew nuts. Each of the ingredients used in this rice preparation has a unique flavour, which sets it apart from other rice preparations. Here, in this delectable South Indian coconut rice, you will be able to savour the satiating texture and nutty flavour of coconut, perked up with a traditional tempering of mustard seeds, dals, etc. The crunch of roasted cashews is another aspect to look forward to in every mouthful of this delicious easy coconut rice Indian recipe. While sesame can be omitted from this recipe, adding it accentuates the flavour and aroma of the Coconut Rice making it all the more enjoyable. The quintessence of thengai sadam is perfectly cooked rice. Each grain of rice has to separate. Learn how to make the perfect cooked rice. This rice can be cooled, packed and carried to work or school too. It stays fresh for few hours. Tips for coconut rice. 1. We do not recommend the use of whole cashew nuts for this recipe. Sautéed broken cashew nuts give a nice crunch and mouthfeel. 2. Use of all the spices in the said quantity is also high recommended to enjoy a true South Indian fare. Other rice preparations that highlight a single ingredient like Lemon Rice , Tamarind Rice , Raw Mango Rice or Coconut Rice are also popular in south India than pulaos. Enjoy coconut rice recipe | South Indian coconut rice | nariyal chawal | easy coconut rice Indian recipe | with step by step images.

mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with 40 amazing images. mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling. Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Gujarati mag dal ni kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make it really very quickly. The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The mag dal ni kachori can be kept fresh and stored in air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve mag dal ni kachori along with green chutney and khajur imli chutney Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori. Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos.

til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with 20 amazing images. til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe is a famous Indian sweet most known for its crunchiness and made during the festival of Makar Sankranti in India. Learn how to make til dry fruit gud chikki. To make til and dry fruit chikki, heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside. In the same deep non-stick pan, add the almonds and pistachios and dry roast on a medium flame for 1 minute. Remove and keep aside. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the roasted sesame seeds, almonds and pistachios and mix very well. Immediately transfer the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin. Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife. Allow it to cool completely. Serve or store in an air-tight container and use as required. A tasty and energy-dense bar - dry fruit til chikki, which you ought to carry around in a small box in your handbag, if you tend to feel tired often! Nutritious jaggery replaces sugar in this wonderful chikki, while iron-rich til imparts a nice texture and intense aroma to it. Suitable for all age groups, this chikki is quite handy to carry around in a dabba to school or office. Rich in nutrients like protein and iron this til dry fruit gud chikki will beat fatigue and satisfy your sweet tooth in one shot. The quantity of ghee used in this recipe is very less, thus this is a good option to satisfy your sweet tooth. Minute amounts of ghee in diet help in lubricating the joints and help in the absorption of fat soluble vitamins like vitamin A, D, E and K. The almonds in crispy til dry fruit chikki Sankranti recipe are rich in vitamin E and antioxidant flavonoids which helps reduce inflammation in the body and protect the heart. Almonds is an extremely rich source of MUFA (mono unsaturated fatty acids) which improves your overall heart health. This chikki can be enjoyed by heart patients in small quantities occasionally. If you are serving this til and dry fruit chikki to kids, use a sharp cookie cutter to shape this chikki into interesting forms. Alo try other chikkis like Mixed Til Chikki, Oats and Walnut Chikki and Peanut Chikki. Tips for til and dry fruit chikki. 1. Ensure to keep stirring continuously while dry roasting to prevent the seeds at the bottom of the pan from burning. 2. Be very quick at every stage of this recipe because if the ingredients are slightly overcooked, you will not get the perfect texture or you might get a slight burnt after-taste. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. 4. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Enjoy til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with step by step images.

khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with 25 amazing images. khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi is a healthy sweet to include in your diet. Learn how to make no sugar khajur almond mithai. To make khajur pista almond barfi, chop the dates finely and keep aside. Heat the ghee in a non-stick kadhai, add the pistachios and almonds and roast them on a slow flame for 1 to 2 minutes. Remove from the pan and keep aside. In the same pan, add sesame seeds and roast them on a slow flame for 1 to 2 minutes. Add the roasted nuts back into the pan along with dates and cardamom powder and cook on a medium flame for 2 minutes. Transfer the mixture into a thali and spread it evenly. Allow it to cool for 5 to 10 minutes. Knead the mixture into a dough and shape into a cylindrical roll of 5 to 6" in length. Wrap it with a cling wrap or aluminium foil and freeze for 1 hour. Cut into 8 equal sized pieces and serve. Serve chilled or store in an air-tight container in the refrigerator. This quick mixed nuts barfi is a sugar-free mithai without cooking and thus ready to serve in a jiffy. The crunchy texture of mixed nuts and naturally sweet taste of dates strikes a fabulous balance in this barfi. With each time you enjoy this healthy sweet you will realise that its lingering taste is truly memorable! The nuts make the no sugar khajur almond mithai rich in protein and fibre. These 2 nutrients add a satiety value. So you can pack this sweet and enjoy it as a healthy snack, instead of reaching out from fried and other sugar laden snacks. Healthy sugar free Indian barfi is a wise pick for weight-watchers and heart patients looking for a healthy sweet option. However, remember that moderation is the key to healthy eating. Further, we do not recommend this mithai for diabetes because of the use of dates. Tips for khajur pista almond barfi. 1. Dates is the sweetener in the recipe and makes it super healthy. You don't need to add any sugar. Perfect healthy Indian dessert to have any time of the day. When I feel I need something sweet and healthy, khajur pista almond barfi is the answer. 2. Don't try and blend the dates. It's easier to chop them. 3. Ensure you finely chop the dry fruits for best result. 4. Freezing the barfi is important. This makes cutting into pieces easier. 5. The khajur pista almond barfi is best stored in the fridge. Lasts for 7 days in an airtight container. Enjoy khajur pista almond barfi recipe | no sugar khajur almond mithai | healthy sugar free Indian barfi | quick mixed nuts barfi | with step by step photos.

methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with 27 amazing images. methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada is a Indian bread, popular in Gujarati cuisine. Learn how to make Gujarati dhebra - tea time snack. To make methi makai dhebra, combine all the ingredients in a deep bowl and knead into a semi- soft dough using enough water. Divide the dough into 30 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms. Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time. Serve immediately or store in an air-tight container and consume within 2 days. These methi makai bajra dhebra are made of bajra flour, alone or together with other flours. Here we have combined bajra flour, wheat flour, jowar flour and maize flour and is perked up with different ingredients like spices and herbs. Further its flavour is balanced with the addition of little sugar. These appetizing makai na vada also has chopped fenugreek leaves and sesame seeds added into the dough which gives the dhebra a mind-blowing flavour. Although the ingredients to make are many, they are all common, everyday ingredients sure to be found in your kitchen, so any day you find some time, you can pop into the kitchen and make this mouth-watering Gujarati dhebra to accompany your evening tea. Tips for methi makai dhebra. 1. If you do not have 4 types of flours used in this recipe, you can make it with only bajra flour or a combination of bajra flour and wheat flour. 2. Ensure to pat and shape them uniformly so they fry evenly. 3. While deep frying, keep the flame to medium so they get cooked from inside also. Too high flame will change the colour, but the dhebras might not cook well from inside and turn crisp. Try other tea-time snacks like Bread Palak Pakora or Crispy Masala Puri. Enjoy methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with step by step images.

karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | karela batata nu shaak is a simple Indian sabzi which speaks flavours and aroma. Learn how to make aloo karela sabzi. Karela bateta nu shaak will be liked by all the non-karela lovers also as the bitter taste does not dominate the vegetable. We have also added sugar and dry mango powder to balance the taste. So this sabzi is slightly bitter and slightly sweet with a tang. To make karela batata nu shaak, combine the karela with salt in a deep bowl, mix well and keep aside for 10 to 15 minutes. Squeeze out the excess water from the karela and discard it. Heat the oil in a non-stick kadhai, add the cumin seeds. Add the asafoetida, turmeric powder and sauté on a medium flame for 30 seconds. Add the squeezed karela, mix well. Cover with a lid and cook on a slow flame for 8 to 10 minutes. Add the potatoes and salt, cover and cook on a medium flame for 10 minutes. Add the coriander, cashew nuts, and sesame seeds, mix well and cook on a medium flame for more 2 to 3 minutes. Add the coriander-cumin seeds powder, chilli powder, sugar and dried mango powder, mix well and cook on a medium flame for another 2 to 3 minutes. Serve hot garnished with coriander. The Indian masalas add an aromatic touch to bitter gourd potato sabzi which comfortably accompany rotis and Kadhi. Make the karela crispy and enjoy its texture along with the slight crisp texture of cashew nuts. Tips for karela batata nu shaak. 1. Rub the salt over the karela and keep at least for 15 minutes. However 30 minutes stand time would be better to reduce the bitter taste. 2. Squeeze out the water well between both palms again to reduce the bitterness. 3. The squeezed out karela juice can be consumed instead of throwing it. It has many health benefits like managing blood sugar levels. Enjoy karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi | with recipe and video below.

curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | with amazing 13 images. Chutney powders such as this Curry Leaves Chutney Powder, made with spices, daria and curry leaves, really come in handy on days when you do not have time to prepare chutney or Sambhar to accompany your Idlis and dosas.It is also known as karibevu chutney powder, Kari bevu chutney pudi, karuveppilai podi, karivepaku podi. Ensure the curry leaves are fresh, dark green and mature to get aromatic and fragrant curry leaves chutney powder. You can also add roasted peanuts to make curry leaves powder more nutty and tasty. You can serve the South-Indian curry leave chutney powder as it is, or mix it with til oil, to make a tongue-tickling and aromatic accompaniment! Not only that, the karuveppilai podi also comes in handy when you want to transform your idli or dosa into a dry, one-meal snack to carry to work, school or on a journey. You just need to coat your cooked idlis with til oil mixed with Curry Leaves Chutney Powder, or sprinkle some powder on the semi-cooked dosa before turning it around, to make a self-sufficient snack! Serve curry leaves powder immediately or store refrigerated in an air-tight container in the refrigerator and use within 2 days. karivepaku podi can be eaten with rice, upma, idli, Pongal, etc. You can mix the kari bevu chutney pudi with ghee or coconut oil before eating. See detailed step by step photos and video curry leaves powder | curry leaves chutney powder | South-Indian curry leaves chutney powder | karibevu chutney powder | Kari bevu chutney pudi | karuveppilai podi | karivepaku podi | recipe below.

kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with 30 amazing images. kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji is a traditional Indian sabzi. Learn how to make kathal ki sabzi. To make kathal dry sabzi, heat the oil for deep-frying in a deep non-stick pan and deep-fry the jackfruit. Drain on an absorbent paper and sprinkle little salt all over the fried jackfruit evenly and keep aside. For the masala, heat the oil in a deep non-stick pan, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds, kashmiri dry red chillies and coconut and sauté on a medium flame for 4 minutes. Cool slightly and blend in a mixer using ¼ cup of water till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the curry leaves, onions and ginger-garlic paste and sauté on medium flame for 4 minutes. Add the tomatoes, prepared masala, chilli powder, 5 tbsp of water and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fried jackfruit, mix well and cook on medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander. Next time you spot a raw jackfruit in the market, bring it home and try this spicy dry sabzi. This Maharashtrian jackfruit sabzi takes a little bit of time to prepare but it is completely worth the effort, because your family will go gaga over it! The crispy fried kathal is sautéed with onions, tomatoes and a special paste of roasted spices, seeds and coconut. The crunch of the kathal together with the tongue-tickling flavour of this paste and the juiciness of tomatoes and onions makes this kathal ki sabzi a special treat, which everybody will love. You can enjoy this masala kathal sabji with roti or parathas. Have a go at other jackfruit surprises like the Jackfruit Curry and Jackfruit Cutlet. Tips for kathal dry sabzi. 1. The first and most critical step in preparing this subzi is to deep-fry the kathal. It is important to fry it really crisp in order to get this masaledar sabzi right. 2. It is important to serve this sabzi immediately after preparation. Enjoy kathal dry sabzi recipe | kathal ki sabzi | Maharashtrian jackfruit sabzi | masala kathal sabji | with step by step photos.

microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | with 20 amazing images. Instead of steaming traditional khaman dohokla for 15 minutes, we have a microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | which takes only 2 minutes. See below why this is an instant khaman dhokla which we love to make when in a hurry. The instant khaman dhokla is an all-time favourite Gujarati snack that is served with peppy green chutney at tea time. microwave khaman dhokla has an exquisite texture and appetizing flavour, but is surprisingly easy to make, especially this version that is made in the microwave oven. To make quick microwave khaman dhokla, take besan, add semolina for a grainy mouthfeel, add citric acid, add sugar as we aren't adding the sugar water tempering to this dhokla recipe, so add sugar in the batter itself. Further, add ginger green chilli paste and lastly add water and mix well make sure there are no lumps left. Just before cooking the instant khaman dhokla add fruit salt and pour little water over it to activate the fruit salt and mix gently. Further, to cook it grease a microwave safe bowl, pour half of the batter to it and microwave for 2 minutes. Check by poking a toothpick if quick Gujarati besan dhokla is cooked and keep aside. Further, for the tempering heat oil in a bowl, add mustard seeds, sesame seeds, asafoetida and green chillies microwave for 1 min and pour over the prepared dhokla. Further, cut the instant khaman dhokla into squares and garnish with coriander and grated coconut. A batter of besan and rava is cooked into fluffy dhoklas, which are tempered traditionally to get an aromatic and tasty snack. Citric acid and fruit salt added to the batter enable you to cook the dhoklas quickly and easily in the microwave oven without requiring fermentation or a long duration of steaming. You can enjoy the Quick Microwave Khaman Dhokla any day you wish to, or even serve it to a sudden guest, as it will be ready in a jiffy! Dhokla is a soft and fluffy steamed snack or Gujarati farsan. This all-time favourite is enjoyed as a starter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry. Enjoy microwave khaman dhokla recipe | instant khaman dhokla | quick Gujarati besan dhokla | with detailed step by step recipe below.

poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step images. poha nachni handvo is a nourishing and satiating snack. Learn how to make Indian snack for high blood pressure. Super-healthy nachni handvo made of poha and nachni flour, and super-tasty too? Yes, we are not kidding you. Try this for taste, and you will believe us. So, we have used a batter of curds, poha and nachni flour, perked up with a traditional tempering and spice powders, not to forget a basketful of tasty and nutritious fiber rich veggies to make this tasty nachni handvo. To make poha nachni handvo, combine the curds and 1½ cups of water in a deep bowl and whisk well. Add the poha, mix well and keep aside for 20 minutes. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add this tempering to the poha- curd-vegetable mixture and mix well. Add the nachni flour and mix well. Divide the batter into 6 equal portions. Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour. Cut the handvo into 4 equal portions and serve poha nachni handvo immediately. Made with just the right amount of salt, this recipe is ideal for those with high blood pressure. Heart patients too can indulge in this snack. Being cooked with minimal oil, it has a restricted amount of fat. One handvo with 125 calories are perfect wholesome snack for hypertension as well as Pregnant women who have high blood pressure. The use of nachni in this Indian snack for high blood pressure, is also adds in a dose of calcium which helps in bone strengthening. Serve it with green chutney and relish its flavours. Tips for poha nachni handvo. 1. Do not prepare the batter too much in advance as it will release water and make it difficult to make the handvo. 2. Also, remember that the Poha Nachni Handvo takes time to cook, but you must be patient and cook it on a medium flame. 3. Serve immediately as it is made with less oil. You can also try other recipes like Healthy Stuffed Luchi and Grilled Sweet Potato. Enjoy poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step photos below.

You would never have imagined making such a crispy snack with spinach! In this unique recipe, finely shredded spinach is deep-fried till crisp and perked up with roasted sesame seeds, garlic and a sprinkling of sugar and salt. The intermingling of flavours in the Crackling Spinach is unparalleled, quite unlike anything you have tasted before! Enjoy it fresh and crisp.
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