Cutlet/Tikki recipe, Deep fried recipe, Featured, Recipe for Kids, Snacks

Rava Cutlets – Veg Suji Cutlet Recipe

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Rava Cutlets  – Veg Suji Cutlet Recipe

Try making Sooji Cutlets for your family today as a breakfast or snack for supper. The amazing and super scrumptious taste of these cutlets will surely make you tempt for more. Everyone will surely delish eating these cutlets. Various cutlets are usually served as snack or an appetizers in special occasions or parties but these semolina cutlets are really unique and flavorsome in taste.

Here is an easy recipe with step by step pictures to make Suji veg cutlets at home. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice and drool over the amazing taste!

Directions :

Getting ready:

Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.

sooji cutlet Making:

Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.

sooji cutlet

Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.

sooji cutlet

When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.

sooji cutlet

To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.

sooji cutlet

After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.

sooji cutlet

Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.

sooji cutlet

To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.

sooji cutlet

For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.

sooji cutlet

Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.

sooji cutlet

Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.

sooji cutlet

Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.

sooji cutlet

When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.

sooji cutlet

Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.

sooji cutletServing:

Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.

sooji cutlet

If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

sooji cutletSuggestions:

  • We have used capsicum, cauliflower and carrot but you can use any other vegetable as according to your choice and availability like cabbage, mushroom, baby corn and kernels.
  • We have used thick semolina for making cutlets. You can also use fine semolina as well.
  • Cutlets can be made big or small as according to choice. These can be given round, square or oval shape as desired.
  • To make the bread crumbs take 2 to 3 bread slices and grind them in a mixer jar.
  • Make sure you add water in measured quantity. If semolina is 1 cup, add 2 cups of water.

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Rava Cutlets - Veg Suji Cutlet Recipesooji cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Capsicum - ½ cup (finely chopped)
  • Grated carrot - ½ cup
  • Cauliflower - ½ cup (finely chopped)
  • Refined flour - 2 tbsp
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Green chili - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp or to taste
  • Black pepper - ¼ tsp (coarsely ground)
  • Bread crumbs - 2 slices
  • Oil - for frying
Instructions
  1. Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
  2. Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
  3. When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
  4. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
  5. To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
  6. For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
  7. Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
  8. Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
  9. Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
  10. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

 

Curry, Featured, Indian Regional recipe, North Indian recipe, Vegetable Fry recipe

Jeera Aloo Recipe – Stir Fry Boiled Aloo with Zeera

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Jeera Aloo Recipe – Stir Fry Boiled Aloo with Zeera

Jeera aloo is a quick and easy to prepare stir fry recipe which taste super tempting and delicious. This preparation of boiled potatoes sauteed in few spices is the simplest delectable sabzi that will surely placate your palate and taste buds.

Jeera aloo makes a perfect stir fry for lunch box along with chapatti, paranthas, naan or poori. The balanced mixture of spices and tempting aroma makes  it simply irresistible. So, here is a quick recipe with step by step pictures and detailed recipe. Try out and relish eating!

Directions

Getting ready:

Cut the potatoes into 4 small chunks, place them in a bowl.

aloo jeera sabziMaking:

Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.

aloo jeera sabzi recipe

Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.

aloo jeera sabzi recipe

Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.

aloo jeera sabzi recipeServing:

Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!

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Jeera Aloo Recipe - Stir Fry Boiled Aloo with Zeeraaloo jeera sabzi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 400 grams (medium) (boiled & peeled)
  • Oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Dry mango powder - ½ tsp
  • Cumin seeds – 1 tsp
  • Ginger baton – 1 inch (grated)
  • Coriander powder – 1 tsp
  • Garam masala – less than ¼ tsp
  • Salt – 1 tsp or to taste
  • Green chilies – 2 (slit)
  • Dry fenugreek leaves – 1 tbsp
  • Asafoetida – 1-2 pinches
Instructions
  1. Directions
  2. Cut the potatoes into 4 small chunks, place them in a bowl. Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it.
  3. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
  4. Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
  5. Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!

 

Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe, North Indian recipe

Aloo Bukhara Chutney Recipe step by step – Plum Chutney Recipe

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Aloo Bukhara Chutney Recipe video – Plum Chutney Recipe

Plum chutney, a special chutney from the North Indian cuisine is served in many parties or special occasions. This tempting and mouth drooling tangy chutney makes a perfect dip along with pooris, paranthas, kachoris and so on. Aloo bukhara chutney enhances the taste of any meal or snack it is served with.

This recipe of plum chutney is really delicious and has great flavors that will surely awaken your taste buds. Go ahead and try out this simple and quick recipe of plum chutney with step-by-step pictures and a detailed list of ingredients. Enjoy!

Directions

Getting ready:

Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.

plum chutney recipe

Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces.

plum chutney recipeMaking:

Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.

plum chutney recipe

After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.

plum chutney recipe

After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well.

plum chutney recipe

Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.

plum chutney recipeServing:

Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.

Suggestions

  • If you want you can add raisins, dates, muskmelon seeds or any dry fruits you desire. You can even increase or decrease the quantity of dry fruits used.
  • Vinegar enhances the taste and shelf life of the chutney.

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Aloo Bukhara Chutney Recipe - Plum Chutney Recipeplum chutney recipe
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dry​ ​aloo​ ​bukhara​ ​–​ ​250​ ​grams
  • Sugar​ ​–​ ​1​ ​cup​ ​(250​ ​grams)
  • Almonds​ ​–​ ​15-20
  • Roasted​ ​cumin​ ​powder​ ​–​ ​1​ ​tsp
  • Red​ ​chilly​ ​powder​ ​–​ ​½​ ​tsp
  • Green​ ​cardamom​ ​–​ ​6-7
  • Salt​ ​–​ ​½​ ​tsp​ ​or​ ​to​ ​taste
  • Vinegar​ ​–​ ​1​ ​tbsp
Instructions
  1. Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.
  2. Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces. Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.
  3. After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.
  4. After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well. Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.
  5. Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.

 

Curry, Featured, Indian Regional recipe, South Indian recipe, Traditional Indian recipe, Vegetable Fry recipe

Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

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Green Beans With Coconut Recipe – Beans Thoran – Beans Stir Fry – Beans Poriyal

Green beans coconut fry is super tempting and delicious stir fry from the Southern cuisine. It is prepared with french beans and grated coconut. Few spices add up the spice and flavors in the sabzi.

Making this beans poriyal is really easy and simple. This beans thoran sabzi is a healthy vegan side dish which can be prepared in very short notice. So, here is quick and easy recipe for south Indian side dish Beans poriyal, with step by step pictures and detailed information.

Directions

Getting ready:

Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl.

bean poriyal recipe

Make a bunch of 8-10 beans and chop them into ½ – ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.

beans poriyal recipeMaking:

Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.

beans poriyalNow add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.

beans poriyal recipe

After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don’t overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.

beans poriyal recipe

Green beans with coconut is now ready, turn off the flame and transfer it to a plate.

beans poriyal sabziServing:

Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

  • For 4-5 members

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Green Beans With Coconut Recipe - Beans Poriyal green beans with coconut
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • French beans – 250 grams
  • Coconut - ½ cup (shredded)
  • Oil – 2 tbsp
  • Cumin seeds - ¼ tsp
  • Red mustard seeds - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt - ¾ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Red chilly powder - ¼ tsp
  • Asafoetida – 1 pinch
  • Dry mango powder - ¼ tsp
  • Turmeric powder - ¼ tsp
Instructions
  1. Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl. Make a bunch of 8-10 beans and chop them into ½ - ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
  2. Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
  3. Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
  4. After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don't overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
  5. Green beans with coconut is now ready, turn off the flame and transfer it to a plate. Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!

 

Curry, Featured, Indian Regional recipe, Kadhi recipe

Mooli ke patte ki Kadhi Recipe Step by Step – Radish Leaves Curry Recipe

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Mooli ke patte ki Kadhi – Radish Leaves Curry Recipe

Tempting and super duper yummy Kadhi makes everyone drool. We often make kadhi in numerous styles like with carrots, potatoes, pakoras, boondi and so on. Today we are making yet another variation to the recipe of kadhi using radish leaves.

This kadhi prepared with radish leaves is as tempting and as delicious as kadhi prepared with other styles. So, here is a simple and easy to cook recipe for kadhi made up of radish leaves and few desi spices. You will surely like it unique taste and flavors. Follow this instant recipe with detailed instructions and pictures.

Directions

Getting ready:

Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.

radish leaves kadhi recipeMaking:

Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.

radish leaves kadhi recipePut the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.

radish leaves kadhi recipeMeanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly.

radish leaves kadhi recipeNow add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.

radish leaves kadhi recipeCheck the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.

radish leaves kadhi recipe

Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn’t stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.

radish leaves kadhi recipeFor tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready.

radish leaves kadhi recipeServing:

Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

radish leaves kadhi recipe

Suggestion

  • Use sour curd for making kadhi. To make the curd sour, keep it out of refrigerator one day prior of making kadhi or if you are using fresh curd then add 1-2 tsp of lemon juice into it.
  • For 4-5 members

Save Print
Mooli ke patte ki Kadhi - Radish Leaves Curry Reciperadish leaves kadhi recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Radish leaves – 300 grams
  • Curd – 1.5 cup
  • Chickpea flour - ¾ cup (100 grams)
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp
  • Green chilies – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ½ tsp
  • Red chilly powder - ½ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
  2. Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.
  3. Put the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.
  4. Meanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly. Now add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.
  5. Check the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.
  6. Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn't stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.
  7. For tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready. Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!

 

Featured, Parantha Recipe, Roti Bread Paratha Recipe

Plain Paratha Recipe – How to make Paratha ?

Plain Paratha Recipe – How to make Paratha ?


Directions

Making:

Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.

plain parantha recipe

30 minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.

plain parantha recipe

Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre.

plain parantha recipe

Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.

plain paratha recipe

Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.

plain paratha recipe

Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.

plain paratha recipe

Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.

plain paratha recipe

Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick.

plain parantha recipe

Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.

plain parantha recipe

Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.

plain parantha recipe

Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.

plain paratha recipeServing:

Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. This amount of dough is sufficient for making 8 paranthas. Enjoy!

plain paratha recipeSuggestions

  • Make big or small parantha as desired.

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Plain Paratha Recipe - How to make Paratha?plain parantha
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Salt – ½ tsp or to taste
  • Oil – 2 tsp for kneading the dough and roasting the parantha
  • Water – to knead the dough
Instructions
  1. Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.
  2. minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.
  3. Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre. Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  4. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.
  5. Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.
  6. Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick. Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  7. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.
  8. Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Barfi recipe, Diwali recipe, Featured, Indian Festival Recipe, Janmashtami Recipe, Sweets, Traditional sweet recipe

Mango Coconut Burfi – Aam aur Nariyal ki Burfi

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Mango Coconut Burfi – आम नारियल की बर्फी – Aam aur Nariyal ki Burfi

Barfi has always been one of our favorite recipe. What better sweet recipe you could find then making Mango Coconut Barfi. This seasonal delight will surely satisfy all your sweet cravings. You can serve it at any party or gatherings or have it after your meals.

It is mangoes season so do try out making this barfi recipe with unique taste and flavors. Here is an easy recipe with pictures and detailed information to make sumptuous Mango coconut barfi. Try fresh and homemade Mango coconut Barfi at your home and enjoy!

Direction :

Getting Ready :

Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.

mango coconut barfiMaking :

Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.

mango coconut barfi

Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.

mango coconut barfi

Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.

mango coconut barfi

Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.

mango coconut barfi

To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.

mango coconut barfi

To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.

mango coconut barfi Serving :

To separate out the chunks from plate,mark cuts on the barfi then heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator.

mango coconut barfiSuggestion :

  • For making the barfi take mangoes which don’t consist of threads. We have taken safeda mango. You can also take alphonso or dussehri mangoes too.
  • For garnishing the barfi we can use any other dry fruit. You can melon seeds, finely chopped almonds or any other dry fruit as desired to garnish.
  • We have taken 2 tbsp cornflour  to set the barfi. You can add ½ cup milk powder or ½ cup cashew powder instead.

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Mango Coconut Burfi - Aam aur Nariyal ki Burfimango coconut barfi
Author: 
Recipe type: sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mango – 2 (500 gms )
  • Desiccated Coconut – 2 cup (200 gms )
  • Sugar – 1 cup (200 gms )
  • Corn flour – 2 tbsp
  • Cashew – 8 to 10 (finely chopped )
  • Pistachios – 10 to 12 (finely chopped )
Instructions
  1. Direction :
  2. Getting Ready :
  3. Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
  4. Making :
  5. Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
  6. Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
  7. Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
  8. Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
  9. To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
  10. To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
  11. Serving :
  12. To separate out the chunks from plate, heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator

 

Featured, Khichdi recipe, Miscellaneous, Rice recipes

Sooji Khichadi – Rava Khichadi – Semolina khichdi

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Sooji Khichadi – Rava Khichadi – सूजी की खिचडी – Semolina khichdi

Sooji khichdi is a very simple and easy recipe to try out this summer. In summers we don’t want to eat much of oily food. Rava Khichdi is one nice option for you. It is light on your tummy and is also filled with nutritious veggies. Grab a bowl of Sooji khichdi and satisfy your hunger pangs.

Here is a step by step recipe with pictures to make tempting and nutritious Sooji khichdi.  Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

Direction :

Making :

Add 2 tsp ghee to a pan. Turn on the flame. Add ¼ cup thick semolina. Stir constantly and roast until it gets golden brown in color and is little fragrant. Take it out in a plate once roasted and ready.

sooji khichdi

Add 2 tsp more ghee to the same wok and let it heat a little.Keep the flame low. Add ½ tsp cumin seeds and sauté for a while. Then add 7 to 8 curry leaves, finely chopped ginger, finely chopped green chili, add less than ¼ tsp turmeric powder and sauté the masala for a while, add green peas. After sautéing the green peas for a while, add finely chopped capsicum. Keep tossing while sauteing.

sooji khichdi

Add finely chopped tomato. Sauté the veggies for a minute or so until they get little crunchy. Add 1.5 cups of water, followed by roasted semolina, ½ tsp salt or to taste and mix well.Cook it on low flame until the semolina puffs up. Then cover for a while and reduce the flame. Cook it for 3 minutes. Check the khichdi. Cook it for a while till thick.

sooji khichdiServing :

Once the khichdi is fragrant and ready,transfer it to a bowl. Garnish with some ghee. Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

sooji khichdi Suggestion :

  • Thickly texture semolina remains good for making the khichdi.
  • If making this khichdi for kids and they don’t like spicy food then avoid using green chilies.
Save Print
Sooji Khichadi - Rava Khichadi - Semolina khichdisooji khichdi
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – ¼ cup (50 gms)
  • Ghee- 2 tbsp
  • Capsicum- 2 to 3 tbsp (finely chopped )
  • Tomatoes- 2 to 3 tbsp (finely chopped)
  • Green Peas- 2 tbsp
  • Cumin seeds- ½ tsp
  • Curry Leaves – 7 to 8
  • Turmeric Powder- Less than ¼ tsp
  • Ginger – ¼ inch piece (finely chopped )
  • Green chili- 2 (finely chopped )
  • Salt-1/2 tsp (or to taste )
Instructions
  1. Add 2 tsp ghee to a pan. Turn on the flame. Add ¼ cup thick semolina. Stir constantly and roast until it gets golden brown in color and is little fragrant. Take it out in a plate once roasted and ready.
  2. Add 2 tsp more ghee to the same wok and let it heat a little.Keep the flame low.
  3. Now add ½ tsp cumin seeds and sauté for a while. Then add 7 to 8 curry leaves, finely chopped ginger, finely chopped green chili, add less than ¼ tsp turmeric powder and sauté the masala for a while, add green peas. After sautéing the green peas for a while, add finely chopped capsicum. Keep tossing while sautéing.
  4. Add finely chopped tomato. Sauté the veggies for a minute or so until they get little crunchy. Add 1.5 cups of water, followed by roasted semolina, ½ tsp salt or to taste and mix well.Cook it on low flame until the semolina puffs up. Then cover for a while and reduce the flame. Cook it for 3 minutes. Check the khichdi. Cook it for a while till thick.
  5. Once the khichdi is fragrant and ready,transfer it to a bowl. Garnish with some ghee. Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.
Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe, Miscellaneous, North Indian recipe

Raw mango Mint Chutney – Kacche Aam Podina Chutney – Green Mango Mint Chutney

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Raw mango Mint Chutney- Kacche Aam Podina Chutney – Green Mango Mint Chutney

Mango Mint Chutney  has always delighted us and has always complemented our meals way too much. With the onset of summer season, starts the season of mangoes. A time we all eagerly await . Raw mango mint chutney with their tangy flavors just add that zingy taste to our food it is served along.

Everyone will devour  its amazing tangy-zingy taste. Serve this lip-smacking and finger-licking Raw mango mint chutney along with kachoris, pakodas, samosas or any other meal as per your preference. Here is an easy recipe with step by step pictures to make Kairi Pudina  chutney at home. Enjoy! 

Direction :

Getting Ready :

Take  250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.

kairi pudina chutney

Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.

kairi pudina chutney Making :

Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.

kairi pudina chutney Serving:

Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.

kairi pudina chutney

Raw mango pudina chutney is ready. You can serve this chutney with kachori, samosa, pakoras, dosa and with meals as well.

Suggestion :

  • You can adjust the quantity of green chili as desired. If you like spicy chutney you can add more green chilies.

Save Print
Raw mango Mint Chutney - Kacche Aam Podina Chutney - Green Mango Mint Chutneykairi pudina chutney
Author: 
Recipe type: chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint leaves – 2 cup (250 grams)
  • Raw mango – 1 ( 150 gms)
  • Green chilies – 4 to 5
  • Fennel seeds- 2 tsp
  • Cumin seeds – 1 tsp
  • Black salt – 1 tsp (or to taste )
  • Salt – 1 tsp ( or to taste )
Instructions
  1. Take 250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.
  2. Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.
  3. Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.
  4. Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.
  5. Raw mango pudina chutney is ready. You can serve this chutney with kachori. samosa pakoras, dosa and with meals as well.

 

 

Featured, Kichen tips, Miscellaneous

How to make Dal ke papad – Moong Dal ke Papad Banane ki vidhi

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How to make Dal ke papad  – Moong Dal ke Papad Banane ki vidhi

Dal papad is something we always relish with our meals. The crunchy is papad made from moong dal  flour and urad dal flour along with some desi spices too. Munch over these  papads along with your meals. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea in supper.

Here is an easy recipe with step by step picture to make Moong dal papad. Prepare dal  papad at your home easily rather than buying it out from the market. Serve this crisp and mouth-drooling papad as a side assortment along with any meal.

Direction :

Getting Ready :

Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup  water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well. Dal papad Making :

Take 1.5  cup (200 grams) Urade dal flour and place it in a big bowl. Add less than ½ cup ( 50 grams) Moong dal atta, 1/3 tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.dal papad

Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.dal papad

Grease your hands with little oil. As the dough stays hard knead it and make it smooth.dal papad

Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.dal papad

Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad. dal papad

Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up. dal papad

To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.dal papad

Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.dal papad

Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.dal papad

Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.dal papad

Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.dal papad

To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.dal papad

Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.dal papad Serving :

Crunchy and crispy Papad is fried and ready. Relish this amazing papad anytime you wish to eat with meals. Take them out , fry them and enjoy it.

Suggestion :

  • You can add ¾ tsp baking soda to it instead of papar khaar too.
  • We have added Moong dal in ¼ th quantity of Urad dal. You can add ½ quantity of moong dal flour or you can add urad dal flour and moong dal flour in equal quantity. If desired you can make papad only from Urad dal flour too.
  • You can keep the size of papad big or small as desired.
  • Make sure that you roll the papad from the edges and not from the centre.

 

Save Print
How to make Dal ke papad - Moong Dal ke Papad Banane ki vidhidal papad
Author: 
Recipe type: Misscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Urad dal flour – 1.5 cup (200 grams)
  • Moong dal flour – Less than ½ cup ( 50 grams)
  • Oil – 3 tbsp
  • Papad Khar- 2 tbsp ( 12 grams )
  • Black pepper – 1 tbsp
  • Salt- ⅓ tsp
  • Asafoetida- ½ pinch
  • Oil – for frying
Instructions
  1. Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well.
  2. Take 1.5 cup (200 grams) Urade dal flour and place it in a big bowl. Add less than ½ cup ( 50 grams) Moong dal atta, ⅓ tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.
  3. Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.
  4. Grease your hands with little oil. As the dough stays hard knead it and make it smooth.
  5. Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.
  6. Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad.
  7. Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up.
  8. To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.
  9. Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.
  10. Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.
  11. Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.
  12. Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.
  13. To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.
  14. Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.
  15. Crunchy and crispy Papad is fried and ready. Relish this amazing papad anytime you wish to eat with meals. Take them out , fry them and enjoy it.

 

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