Category Archives: Miscellaneous

Sabudana khichdi

Sabudana Khichdi Recipe – Non sticky Sabudana khichdi

Sabudana khichdi is one of the most widely preferred and perfect food for Indian fasting, especially during Navratri. Making sabudana khichdi is really easy and is good recipe for fasting. So, today we have an amazing recipe of an easy and healthy snack for you all. But a little practice gives perfect texture to these sago pearls. You can have this khichdi as light snack or serve them in your breakfast.

Here we have cooked the tapioca pearls or sabudana with potatoes, roasted peanuts and some very less spices. A perfect one-pot meal! A well soaked and cooked sabudana makes a perfect khichdi. Don’t forget to follow the instruction carefully to make perfect a super delectable non-sticky sabudana khichdi.

Directions

Getting ready:

1. Rinse the sago pearls thoroughly and soak them in ½ cup water for 5 to 6 hours or overnight. Dry them completely.

sabudana khichdi recipe

2. Peel the boiled potatoes and then chop them down into small chunks.

sabudana khichdi Making:

4. For making khichdi, heat some ghee in a non stick pan or wok. When the ghee is rightly hot, add cumin seeds to it. Let the seeds crackle.

sabudana khichdi

5. Then add turmeric powder, finely chopped green chilly, coarsely ground black peppercorns, roasted peanuts to it and saute for a while.

sabudana khichdi

6. Add finely chopped potatoes. Mix everything really well.

sabudana khichdi

7. Now mix sago pearls and sendha salt to it and stir well until everything mixes together.

sabudana khichdi

8. Cover the khichdi and let it cook for 2 to 3 minutes on low flame.

sabudana khichdi

9. Check the khichdi after 2 minutes. Stir well. Cover again and let it cook for 2 more minutes. Stir the khichdi again really well. Cover it again and continue cooking the sago pearls until they get transparent. With 7 to 8 minutes khichdi gets ready.

sabudana khichdi

10. Now mix some green coriander and lemon juice and mix everything well.

sabudana khichdi

11. Transfer the khichdi to a plate. Sabudana khichdi is now ready.

sabudana khichdiServing:

12. Garnish with some green coriander and serve this mouth drooling and yummy sabudana khichdi steaming hot and enjoy!

sabudana khichdiSuggestions:

  • If you don’t relish eating black pepper then omit its use.
  • If you are not making this khichdi for fasting then use normal plain salt instead of sendha salt. And also you can add some finely chopped green chilies, red chilly or capsicum so on to the khichdi. You will like it for sure.
  • For 2 to 4 members
  • Time – 15 minutes

Sabudana khichdi - Khichdi Recipe sabudana khichdi
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sago pearls – 1 cup (150 grams)
  • Boiled potatoes – 2 medium
  • Ghee or refined oil – 2 to 3 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder – less than ¼ tsp
  • Green chilly – 1 to 2 finely chopped
  • Black peppercorns – 7 to 8 coarsely ground
  • Peanuts – ½ cup (roasted and peeled)
  • Sendha salt – 1 tsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Lemon – 1 small size
Instructions
  1. Rinse the sago pearls thoroughly and soak them in ½ cup water for 5 to 6 hours or overnight. Dry them completely.
  2. Peel the boiled potatoes.
  3. Chop the potatoes into small chunks.
  4. For making khichdi, heat some ghee in a non stick pan or wok. When the ghee is rightly hot, add cumin seeds to it. Let the seeds crackle.
  5. Then add turmeric powder, finely chopped green chilly, coarsely ground black peppercorns, roasted peanuts to it and saute for a while.
  6. Add finely chopped potatoes. Mix everything really well.
  7. Now mix sago pearls and sendha salt to it and stir well until everything mixes together.
  8. Cover the khichdi and let it cook for 2 to 3 minutes on low flame.
  9. Check the khichdi after 2 minutes. Stir well. Cover again and let it cook for 2 more minutes. Stir the khichdi again really well. Cover it again and continue cooking the sago pearls until they get transparent. With 7 to 8 minutes khichdi gets ready.
  10. Now mix some green coriander and lemon juice and mix everything well.
  11. Transfer the khichdi to a plate. Sabudana khichdi is now ready.
  12. Garnish with some green coriander and serve this mouth drooling and yummy sabudana khichdi steaming hot and enjoy!

 

Sabudana Vada Recipe – Crispy Deep-Fried Sago Wada for Vrat

Sabudana Vada Recipe – Sago Vada for navratri Vrat

Crispy Deep-Fried Sago Vada are so lip smacking that you will crave for more and more. Sabudana, also known as sago pearls is the main ingredient used during fasts. We often use sago pearls for making tikkis, vadas, and thalipeeth and so on. Today we are making Crispy and super delicious Sabudana vadas. These fried dumplings of sago pearls and potatoes make a great food during fast.

You can make sabudana vada for navratri or any other fast which are crispy from outside and prepared with sabudana along with boiled potatoes and coarsely ground peanuts. Serve them steaming hot with and chutney or dip and relish eating. Everyone will like this savory dish for sure. Here’s the easy to follow recipe for you all. Enjoy!

Directions

Getting ready:

Rinse 1 cup sago pearls and soak them in 1 cup clean water for 2 hours. Drain out the excess water, if visible.

sabudana vada

Peel the potatoes and mash them finely with the back of a spoon.

sabudana vadaMaking:

In a big mixing bowl combine sago pearls, mashed potatoes, sendha salt, ginger paste, finely chopped green chilly, coarsely ground black pepper, finely chopped green coriander and coarsely ground peanuts. Mix everything really well. Mixture for making vada is now ready.

sabudana vada

Heat some oil in a wok or pan.

sabudana vada

Pinch some mixture, roll it into round shape and flatten using you palm.

sabudana vada

Place this vada over the plate. Repeat the process until entire mixture is utilized.

sabudana vada

Slide one vada in hot oil. If it doesn’t splatter then drop 3 to 4 more vadas.

sabudana vada

Fry them until they get golden brown in color.

sabudana vada

Drain out the fried vadas on a plate covered with kitchen paper towels to remove excess oil. Likewise fry the rest as well. Sabudana vadas are ready.

sabudana vadaServing:

Serve these tempting steaming hot sabudana vadas with green coriander chutney, sweet chutney or tomato sauce and relish eating.

sabudana vadaSuggestions:

  • Oil for frying the vadas should be rightly hot else the vadas will absorb too much oil or will splatter.
  • If not making these vadas for fast then use plain salt and red chilly powder.
  • For 18 to 20 vadas
  • Time – 50 minutes

Sabudana Vada - Crispy Deep-Fried Sago Wada for Vrat Sabudana Vada Recipe – Crispy Deep-Fried Sago Wada for Vrat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Medium size Sago pearls – 1 cup (150 grams_ (soaked)
  • Potatoes – 5 (300 grams) boiled
  • Peanuts – ½ cup (100 grams) (roasted and coarsely ground)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Green chilly – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Black pepper – 8 to 10 (coarsely ground)
  • Oil – to fry
Instructions
  1. Rinse 1 cup sago pearls and soak them in 1 cup clean water for 2 hours. Drain out the excess water, if visible.
  2. Peel the potatoes and mash them finely with the back of a spoon.
  3. In a big mixing bowl combine sago pearls, mashed potatoes, sendha salt, ginger paste, finely chopped green chilly, coarsely ground black pepper, finely chopped green coriander and coarsely ground peanuts. Mix everything really well. Mixture for making vada is now ready.
  4. Heat some oil in a wok or pan.
  5. Pinch some mixture, roll it into round shape and flatten using you palm.
  6. Place this vada over the plate. Repeat the process until entire mixture is utilized.
  7. Slide one vada in hot oil. If it doesn’t splatter then drop 3 to 4 more vadas.
  8. Fry them until they get golden brown in color.
  9. Drain out the fried vadas on a plate covered with kitchen paper towels to remove excess oil. Likewise fry the rest as well. Sabudana vadas are ready.
  10. Serve these tempting steaming hot sabudana vadas with green coriander chutney, sweet chutney or tomato sauce and relish eating.

 

Golgappa Puri Recipe / Pani Puri Recipe / Puchka gupchup Recipe

Golgappa Puri Recipe / Pani Puri Recipe / Puchka gupchup Recipe

Gol gappas, also known as Pani Puri, have always been a favorite. We all are tempted to the tangy-masala water and gol gappas stuffed with boiled potatoes-peas. We are so fond of gol gappas that we can have them plain as well. Crisp and crusty gol gappas filled with potatoes, sweet chutney and chilled flavored water make a perfect and great snack anytime of the day. These semolina or wheat flour pooris, drenched in tangy-spicy or sweet flavored water makes you keep on going eating till you can eat no more!

These are so popular and favorite that no special introduction is needed! These round pooris are known as gol gappas in Northern India and Poochkas in West Bengal. These tempting gol gappas are prepared with semolina and wheat flour as well. Gol gappas prepared with wheat flour are light in weight as compared to sooji gol gappas. It is not at all difficult to make these puffed and crispy gol gappas. Why don’t you try it yourself? So, here’s the recipe for making wheat flour gol gappas which is really easy to follow.

Directions

Getting ready:

Sieve wheat flour in a mixing bowl to knead the dough for making the gol gappas.

atta gol gappaMaking:

Combine wheat flour and semolina in the same mixing bowl. Mix thoroughly.

atta gol gappa

Knead stiff and tight dough for making the gol gappas with adding water in little parts.

atta gol gappa

Cover with a wet cloth and keep aside for 30 minutes first.

atta gol gappas

After 30 minutes, apply some oil on hands and knead the dough for 4-5 minutes to smooth it.

atta gol gappas

Cover again with the wet cloth for half hour and again knead for 4-5 more minutes. Repeat this process one more time.

atta gol gappas

Now divide the dough in small and equal lumps.

atta gol gappas

Roll these lumps to a smooth flat dough balls. Keep the dough balls covered to prevent them from drying.

atta gol gappas

Lift one dough ball at a time and roll out into 2 inch diameter poori.

wheat gol gappas

Place this rolled poori on a wet muslin cloth and cover with another muslin cloth. Roll out all the dough balls and cover them with wet cloth to prevent from drying. Keep them covered for another 15 to 20 minutes.

atta gol gappas

In hot oil, place as many pooris as possible at once.

atta gol gappas

Press down with a ladle to get puffy gol gappas. Deep fry the pooris until golden brown and crispy.

atta gol gappas

Drain out the fried pooris in a sieve kept above the plate to remove the excess oil. Likewise prepare all the gol gappas. Gol gappa puris are ready.

atta gol gappaServing:

Serve these tempting and crispy atta gol gappas with mouth drooling zingy-sweet and sour pani and enjoy.

atta gol gappas

 

Suggestions:

  • Knead stiff and really smooth dough for the gol gappas.
  • Make sure you roll out the pooris evenly. They should not be thin at center and thick at the corners. If this is the case then the gol gappas will not puff up.
  • Press the gol gappas with ladle to puff them up.
  • For 60 to 70 gol gappas
  • Time – 80 minutes

Golgappa Puri / Pani Puri / Puchka gupchup Recipe Golgappa Puri Recipe / Pani Puri Recipe / Puchka gupchup Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup (150 grams)
  • Semolina – 3 tbsp (30 grams)
  • Oil – for frying
Instructions
  1. Combine wheat flour and semolina in a big mixing bowl and knead stiff and tight dough with adding water in little parts. Cover with a wet cloth and keep aside for 30 minutes first.
  2. After 30 minutes, knead the dough with your oil greased hands for up to 4 to 5 minutes to smooth it.
  3. Cover again with the wet cloth for half hour and again knead for 3 to 4 more minutes. Repeat this process one more time.
  4. Now divide the dough in small lumps and roll these lumps to a smooth flat dough balls. Keep the dough balls covered.
  5. Lift one dough ball at a time and roll out into 2 inch diameter poori. Place this rolled poori on a wet muslin cloth and cover with another muslin cloth.
  6. Roll out all the dough balls and cover them with wet cloth to prevent from drying. Keep them covered for another 10 to 15 minutes.
  7. In hot oil, place as many pooris as possible at once and press down with a ladle to get puffy gol gappas. Deep fry the pooris until golden brown and crispy.
  8. Drain out the fried pooris in a sieve kept above the plate to remove the excess oil. Likewise prepare all the gol gappas.
  9. Let the gol gappas cool down and then serve these tempting and crispy atta gol gappas with mouth drooling zingy-sweet pani and enjoy.

 

Nan Khatai Recipe without Oven – Besan Naan Khatai

Besan Naan Khatai Recipe Without Oven – Besan Nankhatai

Besan Nankhatai without oven is a great variation and most convenient method for making khatai without oven or microwave. Nankhatai is usually prepared in oven and comes out really tempting and crunchy. But nankhatai can also be prepared on flame in wok with a heavy base or in pressure cooker. This nankhatai prepared without oven also have pleasing taste. These Nan khatai are little varied from the regular naan khatai but are good enough to please your kids.

We have a healthier version of Nan khatai. We are using gram flour and powdered sugar to prepare them. You can bake these khatai till little crunchy or soft as per your desire. All you need to note about is cooking time. Today we will make nankhatai in a pan over flame. So, here’s the recipe to make Nan khatai with step-by-step pictures and method. Enjoy!

Directions

Getting Ready:

1. Sieve chickpea flour through a strainer.

besan nan khatai

2. Peel green cardamom and crush its seeds in mortar pestle into fine powder.

besan nan khatai

3. Finely chop pistachios.

besan nan khatai

4. In a vessel with heavy base, add 300 to 400 grams of salt. Spread it evenly. Cover the vessel and let it heat sufficiently.

besan nan khataiMaking:

5. To the chickpea flour add baking powder and powder sugar and mix everything really well.

besan nan khatai

6. Add green cardamom powder followed with melted ghee to the flour and knead the dough.

besan nan khatai

7. Continue kneading until dough becomes smooth. It should not be too soft or too hard.

besan nan khatai

8. Grease a plate or tray with some ghee as well.

besan nan khatai

9. Pinch small to medium portion from the dough and roll into round shape. Flatten it gently with your palm and place it on the greased plate. Repeat the process until the entire mixture is utilized.

besan nan khatai

10. Place 3-4 pieces of pistachios and press gently.

besan nan khatai

11. Place a net in the vessel. Place this tray over the net stand inside the vessel and cover it properly with the lid.

besan nan khatai

12. Bake the khatai for 15 minutes on low flame first and check later. When you see that the khatai is brown and turned puffy, they are ready to serve. In case not, then bake for 3 to 4 more minutes.

besan nan khatai

13. Within 15 to 20 minutes the khatai are cooked through. Turn off the flame and take out the plate and let the Nan khatai cool down.

besan nan khatai

14. Separate out the cookies from the tray and transfer them to a plate. Nankhatai are ready to serve.

besan nan khataiServing:

15. Serve these mouth drooling and scrumptious besan nankhatai as a dessert after any meal. Store the remaining in an airtight container. It keeps good for up to 2 months.

Suggestions

  • Nankhatai can be prepared with chickpea and refined flour, chickpea flour and semolina, chickpea-refined flour and semolina, only with refined flour, refined flour and semolina.
  • If the quantity of ghee is more than nankhatai will not rise. So, in that case mix some chickpea flour to it. And if the quantity of ghee is less then there will be cracks on nankhatai. So, in that case mix some ghee to it.

5.0 from 1 reviews
Nan Khatai Recipe without Oven Nan Khatai Recipe without Oven
Author: 
Recipe type: Cookies/Biscuits
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour - 1 cup (125 grams)
  • Powdered sugar - ½ cup (125 grams)
  • Desi ghee or vegetable oil - ½ cup (125 grams)
  • Baking powder - ½ tsp
  • Green cardamom - 4-5
  • Pistachios - 4-5
Instructions
  1. Sieve chickpea flour through a strainer.
  2. Peel green cardamom and crush its seeds in mortar pestle into fine powder.
  3. Finely chop pistachios.
  4. In a vessel with heavy base, add 300 to 400 grams of salt. Spread it evenly. Cover the vessel and let it heat sufficiently.
  5. To the chickpea flour add baking powder and powder sugar and mix everything really well.
  6. Add green cardamom powder followed with melted ghee to the flour and knead the dough.
  7. Continue kneading until dough becomes smooth. It should not be too soft or too hard.
  8. Grease a plate or tray with some ghee as well.
  9. Pinch small to medium portion from the dough and roll into round shape. Flatten it gently with your palm and place it on the greased plate. Repeat the process until the entire mixture is utilized.
  10. Place 3-4 pieces of pistachios and press gently.
  11. Place a net in the vessel. Place this tray over the net stand inside the vessel and cover it properly with the lid.
  12. Bake the khatai for 15 minutes on low flame first and check later. When you see that the khatai is brown and turned puffy, they are ready to serve. In case not, then bake for 3 to 4 more minutes.
  13. Within 15 to 20 minutes the khatai are cooked through. Turn off the flame and take out the plate and let the Nan khatai cool down.
  14. Separate out the cookies from the tray and transfer them to a plate. Nankhatai are ready to serve.
  15. Serve these mouth drooling and scrumptious besan nankhatai as a dessert after any meal. Store the remaining in an airtight container. It keeps good for up to 2 months.

 

Golgappa Masala Water Recipe – Pani for Pani Puri

Pani for Pani Puri – golgappa Masala Water Recipe – Fuchka Spicy Water

Gol gappa masala water served along gol gappas is prepared with numerous flavors. Crisp and crusty gol gappas filled with potatoes, sweet chutney and chilled flavored water make a perfect and great snack anytime of the day. The most relishing part about these gol gappas is its water which comes in numerous flavors. You keep on going eating these tempting gol gappas till you can eat no more! We all often are so tempted by the flavors of water served with gol gappas that we could not resist our self from having more.

Today I have three most popular types of water relished most, along with gol gappas and taste super duper tasty. For making the different flavors, a basic masala is needed. One is mango khatai pulp and second ground coriander and few spices paste. Just use this basic masala, along with some salt and prepare as many types of water for gol gappas. Here’s the recipe for three varieties of gol gappa pani to tantalize your taste buds. Enjoy!

Directions

Getting Ready:

  1. Start with washing the dry mango chunks thoroughly and soak them in water for 3 hours until soft.


2. Now clean and remove stalk from coriander leaves. Wash them thoroughly and chop roughly.

Making:

3. Finely grind the soaked mango chunks to a smooth paste in mixer grinder. Sieve it through a strainer and collect the paste in a bowl.


4. Take the green coriander leaves in a mixture jar, followed by green chilli, black pepper, ginger paste or chopped ginger chunks, mint powder and some water.


5. Grind finely to make a smooth paste. Take it out in a bowl. These are the basic masala for gol gappa pani.


6. For spicy pani puri water, take mango khatai paste, coriander paste and 1 liter water into a big bowl. Mix everything really well.


7. Then add black salt, plain salt and roasted cumin powder. Give it a stir. Spicy water is ready.


8. For sweet-sour pani puri water, take mango khatai paste, coriander paste along with black salt, plain salt, fennel powder, cardamom powder, roasted cumin powder, sugar and 1 liter water in a big mixing bowl.


9. Mix well until sugar dissolves completely. Yummy sweet-sour water is also ready.


10. Lastly, for lemon-asafoetida mix pani puri water, in a big bowl take lemon juice and add asafoetida to it.


11. Then add coriander masala, roasted cumin powder, black salt, plain salt and 1 liter water.


12. Stir until sugar dissolves completely. Lemon-asafoetida water is ready too!

 

Serving:

13. Garnish all the three most popular and lip smacking spicy, tangy and sweet water for the gol gappas with boondi and relish eating. Take a gol gappa, break it little in the center, stuff with some masala potato filling and drench the gol gappas in any of the three water and put it straight in your mouth.

Suggestions

  • Instead of mango khatai you can use mango powder. Soak it and boil it for a while. Tangy pulp is ready. Tamarind pulp can also be used for making gol gappa water.
  • For making 1 liter each
  • Time – 35 minutes

5.0 from 1 reviews
Golgappa Masala Water Recipe - Pani for Pani Puri golgappa pani recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango khatai – 50 grams (soaked)
  • Green coriander – 100 grams
  • Green chilly – 6-8
  • Black pepper powder – ½ tsp
  • Ginger – ⅕ tsp (paste)
  • Dry Mint powder – 2 tsp or 1 small bunch fresh mint leaves
Instructions
  1. Start with washing the dry mango chunks thoroughly and soak them in water for 3 hours until soft.
  2. Now clean and remove stalk from coriander leaves. Wash them thoroughly and chop roughly.
  3. Finely grind the soaked mango chunks to a smooth paste in mixer grinder. Sieve it through a strainer and collect the paste in a bowl.
  4. Take the green coriander leaves in a mixture jar, followed by green chilli, black pepper, ginger paste or chopped ginger chunks, mint powder and some water.
  5. Grind finely to make a smooth paste. Take it out in a bowl. These are the basic masala for gol gappa pani.
  6. For spicy pani puri water, take mango khatai paste, coriander paste and 1 liter water into a big bowl. Mix everything really well.
  7. Then add black salt, plain salt and roasted cumin powder. Give it a stir. Spicy water is ready.
  8. For sweet-sour pani puri water, take mango khatai paste, coriander paste along with black salt, plain salt, fennel powder, cardamom powder, roasted cumin powder, sugar and 1 liter water in a big mixing bowl.
  9. Mix well until sugar dissolves completely and we are done with making yummy sweet-sour water.
  10. Lastly, for lemon-asafoetida mix pani puri water, in a big bowl take lemon juice and add asafoetida to it.
  11. Then add coriander masala, roasted cumin powder, black salt, plain salt and 1 liter water.
  12. Stir until sugar dissolves completely. Lemon-asafoetida water is ready too!
  13. Garnish all the three most popular and lip smacking spicy, tangy and sweet water for the gol gappas with boondi and relish eating. Take a gol gappa, break it little in the center, stuff with some masala potato filling and drench the gol gappas in any of the three water and put it straight in your mouth.

 

Pizza Buns Recipes – Pizza Masala Buns Recipe

Pizza Buns Recipe – Pizza Masala Buns Recipe

Pizza bun is a treat for all pizza lovers! If you relish eating pizzas then this recipe of pizza bun will be liked by you for sure. Today I have pizza masala bun recipe for you all. The only difference in pizza buns and pizza is that the topping of cheese, veggies, sauce etc is stuffed inside the buns and it tastes super duper delicious.

This pizza recipe is a great hit in my family as everyone enjoy eating these buns with little zingy-spicy stuffing, especially kids. You can pack this delectable recipe of pizza buns in lunch box for kids with side accompaniment of tomato sauce or green coriander chutney. So, try making this recipe of pizza bun at your home with this easy to follow recipe and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl.

pizza masala bun

2. Chop baby corn into small pieces.

pizza masala bun

 

 

3. Also chop capsicums into small pieces.

pizza bun

4. Grate the mozzarella cheese in another bowl.

pizza masala bunMaking:

5. Take refined flour in a big mixing bowl and add instant dry active yeast, salt, sugar and half amount of oil.

pizza masala bun

6. Now add lukewarm water in small parts and need soft and firm dough.

pizza masala bun

7. Grease your hands with some oil and keep kneading the dough until soft and smooth.

pizza masala bun

8. Apply some oil on the dough, cover and keep aside for 2 hours on a warm place. The dough will double in size.

pizza masala bun

9. Meanwhile let us prepare the stuffing. For this heat 1 tsp oil in a wok or pan and add sweet corn, green peas, baby corn and capsicum, followed by salt, black pepper and oregano powder. Mix everything really well and sauté for 2-3 minutes.

pizza masala bun

10. Add pizza sauce to the veggies and mix well. Stuffing for buns is now ready.

pizza masala bun

11. Now divide the dough into 8 equal lumps. Lift one dough ball and flatten it into 2-3 inch diameter round with help of your thumb and finger .

pizza bun

12. Place 2 tsp stuffing over it and top up with 1 tsp of grated mozzarella cheese.

pizza masala bun

13. Roll back in round bun shape and place on a greased baking tray. Similarly prepare the rest as well.

pizza masala bun

14. Cover the buns and keep aside for half an hour on a warm place. The buns will puff up double in size and then bake them.

pizza masala bun

15. Preheat oven to 200 degree centigrade. Grease the buns with some butter and sprinkle some sesame seeds over them.

pizza masala bun

16. Bake the buns on 200 degree centigrade for 10-12 minutes. Check and continue baking until golden brown in color. The pizza masala buns are now ready. Take them out in a serving basket or casserole.

pizza masala bunServing:

17. Serve this scrumptious pizza buns hot or warm with tomato sauce or mayonnaise and relish eating.

pizza masala bunSuggestions

If you are adding dry yeast then dissolve it in 2 tbsp of water with sugar and allow it to activate. After 10 minutes add it into the flour.
You can also use any edible oil instead of olive oil.
Add or remove veggies for stuffing as desired. Add veggies like carrots, beans or cauliflower.
Baking time differs from oven to oven so keep an eye while the bun is baking.

Pizza Buns Recipes Pizza Buns Recipes
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Olive oil – 2 tbsp
  • Salt – ½ tsp
  • Sugar – 1 tsp
  • Instant dry active yeast – 1 tsp
  • Baby corn – 5 to 6
  • Capsicum – 2 medium sized
  • Green peas – ½ cup
  • Sweet corn – ½ cup
  • Mozzarella cheese – 2”3 inch piece (60 grams)
  • Pizza sauce – 2 tbsp
  • Sesame seeds – 1 tsp
  • Oregano powder – ½ tsp
  • Crushed black pepper – ¼ tsp
  • Salt – ¼ tsp
Instructions
  1. Take refined dough in a big mixing bowl and add following ingredients into it – instant dry active yeast, salt, sugar and half amount of oil.
  2. Now add lukewarm water in small parts and need soft and firm dough. Grease your hands with some oil and keep kneading the dough until soft and smooth.
  3. Apply some oil on the dough, cover and keep aside for 2 hours on a warm place. The dough will double in size.
  4. Meanwhile let us prepare the stuffing. For this thoroughly rinse baby corns, capsicum and chop them finely.
  5. Heat 1 tsp oil in a wok or pan and add sweet corn, green peas, baby corn and capsicum, followed by salt, black pepper and oregano powder. Mix everything really well and sauté for 2 to 3 minutes.
  6. Add pizza sauce to the veggies and mix well. Stuffing for buns is now ready. Grate the mozzarella cheese in another bowl.
  7. Now divide the dough into equal lumps. Lift one dough ball and flatten it into 2 to 3 with help of your thumb and finger inch diameter round.
  8. Place 2 tsp stuffing over it and top up with 1 tsp grated mozzarella cheese. Roll back in round bun shape and place on a greased baking tray. Similarly prepare the rest as well.
  9. Cover the buns and keep aside for half an hour on a warm place. The buns will puff up double in size and then bake them.
  10. Preheat oven to 200 degree centigrade.
  11. Grease the buns with some butter and sprinkle some sesame seeds over them. Bake the buns on 200 degree centigrade for 10 to 12 minutes. Check and continue baking until golden brown in color.
  12. The pizza masala buns are now ready, take them out in a serving basket or casserole. Serve hot or warm with tomato sauce or mayonnaise and relish eating.

 

Kanji Vada – Kanji Vada Recipe

Kanji vada – Kanji Wada – How to make Kanji Vada Video in Hindi

Kanji vada is a very tasty drink and aids digestion. Tangy kanji vada comes to the rescue when you have eaten too many sweets on festivals and don’t feel like eating anything else. Kanji vada is though an unusual drink but it tastes super scrumptious and refreshing. It makes a perfect spring drink and I am sure everyone at your home will love drinking this soothing drink.

It is tasty and improves appetite. Kanji can be made at any time, especially on festivals. Some desi spices and water, and your kanji vada drink is ready to serve. It’s sour, spicy and zingy taste will get you applause for sure. Try this refreshing drink with this easy to follow instructions and enjoy!

Directions

Making:

1. Take water in a vessel and place it on flame for simmering. When the water simmers take it off flame. Let the water cool down or you can use filtered water directly.kanji vada

2. Take a sterilized container.

kanji vada

3. To it add asafetida, turmeric powder, red chili powder, yellow mustard, salt, and black salt.

kanji vada

4. Pour the water into the container and mix everything well.

kanji vada

5. Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Kanji is now ready and it tastes tangy, spicy and tasty. Now let us prepare the vadas for kanji.

kanji vada

6. Thoroughly clean green gram lentil first. Then wash and soak the lentil in water for 2 hours. Drain out the excess water from it and grind it little coarsely in a mixture grinder. Take out ground lentil in a bowl.

kanji vada

7. Add salt to it. Now whisk the dal till it becomes fluffy.

kanji vada

8. Heat some oil in a wok or a pan.

kanji vada

9. Make small vadas with hand and drop 8-10 vadas in oil at one time.

kanji vada

10. They will become fluffy rounds in oil. Turn sides and fry till they turn brown.

kanji vada

11. Take out the fried vadas on kitchen paper towels to remove excess oil. Fry all the vadas similarly.

kanji vada

12. Soak vadas in lukewarm water for 15 minutes. Drain water after 15 minutes. Vadas for kanji vada is now ready.

kanji vadaServing:

13. Pour kanji in 2 glasses and put 4-5 vadas in a glass and serve this tangy and refreshing kanji vada and enjoy.

kanji vadaSuggestions

You can also use boondi in place of vadas in kanji.

 

Kanji Vada Recipe - Kanji Vada Kanji Vada – Kanji Vada Recipe
Author: 
Recipe type: Drinks/Juices recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Water – 2 liters (10 glasses)
  • Asafetida – 2 pinches (optional)
  • Turmeric Powder– 1 teaspoon
  • Red Chili Powder – ¼ teaspoon
  • Yellow Mustard – 1 tablespoon
  • Salt – 1 teaspoon
  • Black Salt – 1 teaspoon
  • Mustard Oil – 1 tablespoon
  • For Vada
  • Green Gram (Moong dal) – 100 grams (1 teacup)
  • Salt – to taste
  • Oil for frying
Instructions
  1. Take water in a vessel and let in simmer on flame. After this let it cool down and then pour into glasses or plastic container.
  2. To it then add asafoetida, turmeric powder, red chilly powder, yellow mustard, salt, black salt and mix everything really well.
  3. Close the container tightly with a lid and keep aside for 3 days. Stir the kanji everyday with a clean and dry spoon.
  4. Kanji tastes great on the fourth day when all spices mix to the water. Tangy-zingy and yummy kanji is ready.
  5. To make vadas, clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later.
  6. Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well.
  7. Heat enough oil in a wok or pan to deep fry the vadas.
  8. Pinch small ball from the mixture and drop it to the hot oil. Place 8 to 10 vadas in oil at a time or as many as possible.
  9. Now deep fry the vadas till they get fluffy and golden brown from all sides.
  10. Drain out the fried vadas on paper kitchen towels to remove excess oil.
  11. Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water.
  12. Place 4 to 5 vadas in one serving of kanji. Serve and enjoy this soothing and refreshing drink.

 

Khasta Sooji Kachori Recipe – Semolina Kachori

Crispy Sooji Kachori Recipe video in Hindi

Khasta Sooji Kachori is a mouth drooling and yummy kachori recipe that you all will like for sure. Do you love eating kachoris? Then this recipe of sooji or semolina kachori is another treat to you. Kachoris are one of the most popular snacks in northern India, especially Uttar Pradesh and Rajasthan. A good appetizer always sets the tone for an awesome meal and makes a perfect impression about what to expect ahead. And this recipe of potato stuffed deep fried semolina kachoris will be a star in any gathering or party!

These namkeen and crispy kachoris are prepared with numerous styles. But this unique and delicious recipe of spicy potato stuffed semolina kachori will surely awaken your taste buds. Crispiness of semolina kachori is very different from urad dal kachori or moong dal kachori or any other kachori. You’ll surely love eating this. So try making this very easy Indian snack recipe and enjoy!

Directions

Getting ready:

Boil and peel the potatoes for making the stuffing for kachoris.

sooji kachoriMaking:

In a big mixing bowl mash the boiled potatoes potatoes, ½ tsp salt, ginger, coriander powder, mango powder, red chilly powder, green chilly, garam masala and chopped green coriander. Mix everything really well and the stuffing is ready.

sooji kachori

Take 2 cups of water in any cooking vessel and place it on flame simmering. When you see water is simmering, add carom seeds, ½ tsp salt and 1 tbsp oil to it.

sooji kachori

Then add semolina and mix really well. Stir constantly and let it cook on low flame until it turns thick and dense in consistency.

sooji kachori

 

After this turn off the flame and let the mixture cool down. Keep stirring constantly. Transfer semolina dough in a bowl.

sooji kachori

Now grease your hands with some oil and knead the dough with your hands. Pinch small to medium size portion from the dough and roll into a round shape.sooji kachori

Flatten it with your fingers and top it up with 1-1.5 tsp stuffing.

sooji kachori

Close the stuffing from all sides and flatten the stuffed dough ball. Repeat the process until entire dough is utilized.

sooji kachori

Heat enough oil in a wok or pan. When oil is medium hot, slide the kachoris to it and deep fry until golden brown from all sides.

sooji kachori

Drain out the fried kachoris on paper kitchen towels to remove excess oil. Similarly fry the rest as well. Khasta sooji kachoris are ready.

sooji kachoriServing:

14. Serve these tempting and mouth drooling crispy sooji kachoris steaming hot with any Indian dip/chutney like green coriander chutney, mint chutney or tomato. They taste super delicious.

sooji kachoriSuggestions:

  • Semolina should be slightly warm, make sure it doesn’t cool down too much else dough will turn hard and it gets difficult in making kachoris.
  • If dough turns cool with some or the other reason then add some lukewarm water and knead the dough again until smooth and make kachoris.

5.0 from 1 reviews
Sooji Kachori- Semolina Kachori Khasta Sooji Kachori Recipe – Semolina Kachori
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup (180 grams)
  • Potato - 4 (300 grams) (boiled)
  • Oil - for frying kachoris and adding in semolina
  • Green coriander - 1-2 tbsp
  • Coriander powder - 1 tsp
  • Mango powder - ¼ tsp
  • Red chilly powder - less than ¼
  • Carom seeds - ¼ tsp
  • Garam masala - less than ¼ tsp
  • Green chilly - 1 (finely chopped)
  • Ginger - 1 inch (finely chopped)
  • Salt - 1 tsp (as per taste)
Instructions
  1. Boil and peel the potatoes for making the stuffing for kachoris.
  2. In a big mixing bowl mash the boiled potatoes potatoes, ½ tsp salt, ginger, coriander powder, mango powder, red chilly powder, green chilly, garam masala and chopped green coriander. Mix everything really well and the stuffing is ready.
  3. Take 2 cups of water in any cooking vessel and place it on flame simmering.
  4. When you see water is simmering, add carom seeds, ½ tsp salt and 1 tbsp oil to it.
  5. Then add semolina and mix really well.
  6. Stir constantly and let it cook on low flame until it turns thick and dense in consistency.
  7. After this turn off the flame and let the mixture cool down. Keep stirring constantly. Transfer semolina dough in a bowl.
  8. Now grease your hands with some oil and knead the dough with your hands.
  9. Pinch small to medium size portion from the dough and roll into a round shape.
  10. Flatten it with your fingers and top it up with 1-1.5 tsp stuffing.
  11. Close the stuffing from all sides and flatten the stuffed dough ball. Repeat the process until entire dough is utilized.
  12. Heat enough oil in a wok or pan. When oil is medium hot, slide the kachoris to it and deep fry until golden brown from all sides.
  13. Drain out the fried kachoris on paper kitchen towels to remove excess oil. Similarly fry the rest as well. Khasta sooji kachoris are ready.
  14. Serve these tempting and mouth drooling crispy sooji kachoris steaming hot with any Indian dip/chutney like green coriander chutney, mint chutney or tomato. They taste super delicious.

 

Punjabi Masala Mathri Recipe – Masala Mathri Nimki

Punjabi Masala Mathri Recipe – Punjabi Mathri Recipe

Punjabi Masala Mathris are all time favorite crispy Indian snacks which is perfect cracker for your evening tea and today we are showing you how to make crispy, flavorful and quite easy to make spicy , not hot, masala mathris. The trick to make perfect mathris lies in the ingredients used for its preparation. Half a cup of ghee or oil in the flour helps impart a flaky crustiness to this luscious snack.

Crusty and crunchy Punjabi masala mathri prepared with desi spices is really scrumptious. You can prepare these mathris in large bulk and store in an airtight container. They keep good for more than two weeks. These tantalizing mathris can be prepared for any festival or as light snack. Try making these scrumptious masala mathris yourself with this easy to follow step-by-step recipe with pictures and enjoy!

Directions

Getting ready:

1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.

masala mathriMaking:

2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.

masala mathri recipe

3. Mix everything really well and then add some oil to it.

masala mathri

4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.

masala mathri

5. After this, knead the dough again until smooth and make small lumps from it.

masala mathri

6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.

masala mathris

7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.

masala mathri

8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.

masala mathrisServing:

9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.

masala mathrisSuggestions

  • Knead a firm dough and the oil should not be too hot for frying. Mathris fried on low flame are nice and crusty.
  • Instead of flattening them with hands, you can also use rolling pin. Roll out thick mathris and poke all over with the help of a fork.
  • For 25-30 mathris
  • Time- 70 minutes

Punjabi Masala Mathri Recipe Punjabi Masala Mathri Recipe
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour - 2 cups (250 grams)
  • Wheat flour - ½ cup (75 grams)
  • Gram flour - ½ cup (50 grams)
  • Semolina - ¼ cup (50 grams)
  • Oil - ½ cup
  • Cumin seeds - ½ tsp
  • Carom seeds - ½ tbsp
  • Coriander seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • Black pepper - ½ tsp
  • Clove - 4
  • Salt - Less than 1 tsp or to taste
  • Asafoetida - 1 pinch
  • Dry Fenugreek leaves - 2 tbsp
Instructions
  1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.
  2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.
  3. Mix everything really well and then add some oil to it.
  4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.
  5. After this, knead the dough again until smooth and make small lumps from it.
  6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.
  7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.
  8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.
  9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.

 

Spicy Ajwain Cookies – Caraway Cookies

Ajwain Cookies Recipe – Carom seeds cookies Recipe

Ajwain (carom seeds) cookies are liked the most because of their salty-sweet flavor. These cookies have been all time favorite. Sweet and Salty, simply perfect! Yumm! You must be wondering by now that what is so special about these cookies. Well, the taste of carom cookies will leave you spellbound which can be prepared instantly.  Today we are sharing the recipe of these super duper yummy carom cookies with you all. Everyone at my home loved eating this salty, crispy carom, also known as omam, cookies, including myself too.

These crunchy cookies are so delicious which you cannot resist for sure. These cookies have been all time favorite and are really easy to make. A perfect treat that goes best with the evening tea. So, follow this easy to make recipe for cookies and enjoy!

Directions:

Getting ready:

1. Strain refined flour in a big mixing bowl.

ajwain cookiesMaking:

2. Take refined flour in a big mixing bowl and add sugar, carom seeds, salt and melted butter. Mix everything well.

ajwain cookies

3. Add 2-3 tbsp of milk. Knead a firm dough. Add 1-2 tbsp more milk if required. Cover and keep the dough aside for 20 minutes to rest.

ajwain cookies

4. Now spread some dry flour on a board and place the dough over it.

 

ajwain cookies

5. Flatten it out with your hands first.

ajwain cookies

6. Then roll out the dough using a rolling pin into ½ inch thick long sheet.

ajwain cookies

7. Then with help of a cookie cutter cut out the cookies. Dust the cookie cutter with some dry flour and cut out the cookies. You can also use a bottle cap, bowl or glass for cutting out the cookies.

ajwain cookies

8. Place these cookies over a baking tray at some distance. Likewise, cut out the cookies until the entire dough is utilized.

ajwain cookies

9. Now, preheat a oven at 180 degree centigrade. After this, place the tray inside and set the oven to 180 degree centigrade for 10 minutes to bake the cookies. Check if the cookies are light brown in color then continue baking for 2-5 minutes more until the cookies get golden brown.

ajwain cookies

10. Lip smacking and yummy carom cookies are ready.

ajwian cookiesServing:
11. Serve these crispy and delicious carom cookies with steaming hot tea or coffee. Store the remaining cookies in an airtight container.

Suggestion:

If using salted butter for making cookies then there is no use to add salt.

Spicy Caraway Cookies Salted Ajwain Cookies Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maida - 2 cup
  • Butter - more then ½ cup (125 grams)
  • Powdered sugar - ¼ cup (2-4 tbsp)
  • Milk - ¼ cup
  • Carom seeds - 1 tsp
  • Salt - ½ tsp
Instructions
  1. Take refined flour in a big mixing bowl and add the following ingredients into it – sugar, carom seeds, salt, melted butter, 2 to 3 tbsp milk and mix everything really well.
  2. Knead firm dough. Add more milk if required. Cover and keep the dough aside for 20 minutes to rest.
  3. Now spread some dry flour on a board and place the dough over it. Flatten it out with your hands first, then roll out the dough into ½ inch thick long sheet.
  4. Then with help of a cookie cutter, cut out the cookies. Dust the cookie cutter with some dry flour and cut out the cookies. You can also use a bottle cap, bowl or glass for cutting out the cookies.
  5. Place these cookies over a baking tray at some distance. Likewise, cut out the cookies until the entire dough is utilized.
  6. Now, preheat a oven at 180 degree centigrade. After this, place the tray inside and set to the oven to 180 degree centigrade for 10 minutes to bake the cookies. Check and continue baking until the cookies get golden brown in color.