Category Archives: Recipe for Kids

Aloo Chaat recipe Step by Step – Quick Spicy alu chaat – Delhi Wale Aloo Chaat – Easy Potato Chaat

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Quick and toothsome this aloo chaat recipe is surely everyone’s favorite. Making this instant spicy tangy aloo chaat is very easy to prepare. All we need to do is saute the boiled potatoes with some spices and  top them up with your favorite chutney and other toppings.

Kids devour eating this aloo chaat. You can prepare this aloo chaat for any special gathering or for your hunger pangs. Also this dahi Aloo chaat is one of the most popular street foods in India which is liked by everyone. So here you have easy to prepare aloo chaat recipe with step by step instructions and pictures. Enjoy!

Direction:

Getting ready :

Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.

aloo chaat recipeMaking:

To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.

aloo chaat recipe

Add boiled potatoes and mix it well. Then add 1/2 tsp roasted cumin seeds powder, 1/4 tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame.

aloo chaat recipeServing :

Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

aloo chaat recipeSuggestion:

  • You can use tomato sauce instead of sweet chutney.
  • If you don’t have green coriander chutney, you can add more green chili.
  • No need to cook the aloo chaat but just mix it.
  • If you have pomegranate in your fridge, you can sprinkle it too

Aloo Chaat recipe - Quick Spicy alu ch-aat - Delhi Wale Aloo Chaat aloo chaat recipe
Author: 
Recipe type: Chaat Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes- 3 ( 250 gms) (chopped)
  • Tomato- 1 ( finely choped)
  • Green Coriander- 2 to 3 tbsp ( finely chopped)
  • Sev- 2 tbsp
  • Oil - 1 tbsp
  • Coriander Powder- ½ tsp
  • Red Chili powder- Less than 1/ 4 tsp
  • Ginger- 1/ 2 inch( finely chopped)
  • Green Chili - 1 to 2 ( finely chopped)
  • Salt - ½ tsp
  • Cumin powder- ½ tsp
  • Chaat Masala - ¼ tsp
  • Black salt - Less than 1/ 4 tsp
  • Green Coriander chutney - 2 tsp
  • Sweet chutney - 2 tsp
Instructions
  1. Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.
  2. To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.
  3. Add boiled potatoes and mix it well. Then add ½ tsp roasted cumin seeds powder, ¼ tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame. Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

 

Bread Poha – Veg Bread Poha recipe

Bread Poha – Veg Bread Poha recipe

Ever wondered that something like Bread poha could be made out of bread. We have been used to eating sandwiches and toast made from breads. But here is another twist of taste added to the otherwise simple bread. I am sure the kids will come running with delight to have this yummy Veg  Bread poha anytime.

Here is an easy recipe with pictures to make Bread Poha. Garnish this scrumptious and finger-licking bread poha with green coriander and serve it steaming hot. You can sprinkle some fine sev on the poha, it will taste more delicious. Enjoy it as a snack or supper and have a funtime. 


Directions

Getting ready:

Stack the bread slices and chop them into small chunks. Keep them on a plate.bread poha

Slightly crush the peanuts using mortar pestle.bread poha

Making:

Heat a wok with the oil. When the oil gets heated, put the red mustard seeds in it. As the seeds starts spluttering, add green chilly and ginger in it. Saute them for a while. Then add the peanuts in the wok and saute for 30 seconds until they become light brown.bread poha

Now add the green peas in the wok and saute for a minute until they become crunchy. Then add the tomatoes and stir fry them for 1 to 2 minutes so that they become tender.bread poha

Further add the potatoes and salt in the wok and saute for 1 to 2 minutes. Later, add the bread pieces and some green coriander. Mix everything really well and cook for 2 minutes.bread poha

Bread poha is ready, turn off the flame and transfer it on a plate.bread poha

Serving:

Garnish this scrumptious and finger-licking bread poha with green coriander and serve it steaming hot. You can sprinkle some fine sev on the poha, it will taste more delicious.bread poha

Suggestions: 

  • If you prefer eating onion then saute ½ finely chopped onion after crackling of red mustard seeds until they become light pink. Later, prepare the bread poha in same manner.
  • If your kids doesn’t eat chilly at all then skip adding the green chilly in the poha.

Bread Poha - Veg Bread Poha recipebread poha
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brown/white bread slices – 4
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Tomatoes – 2 (finely chopped)
  • Potatoes – 2 (boiled & finely chopped)
  • Oil – 2 tbsp
  • Roasted peanuts – 2 tbsp (peeled)
  • Green peas – 2 tbsp
  • Red/yellow mustard seeds - ¼ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Salt - ½ tsp or to taste
Instructions
  1. Stack the bread slices and chop them into small chunks. Keep them on a plate.
  2. Slightly crush the peanuts using mortar pestle.
  3. Heat a wok with the oil. When the oil gets heated, put the red mustard seeds in it. As the seeds starts spluttering, add green chilly and ginger in it. Saute them for a while. Then add the peanuts in the wok and saute for 30 seconds until they become light brown.
  4. Now add the green peas in the wok and saute for a minute until they become crunchy. Then add the tomatoes and stir fry them for 1 to 2 minutes so that they become tender.
  5. Further add the potatoes and salt in the wok and saute for 1 to 2 minutes. Later, add the bread pieces and some green coriander. Mix everything really well and cook for 2 minutes.
  6. Bread poha is ready, turn off the flame and transfer it on a plate.
  7. Garnish this scrumptious and finger-licking bread poha with green coriander and serve it steaming hot. You can sprinkle some fine sev on the poha, it will taste more delicious.

 

Khasta Puri Recipe – Dahi wali khasta poori

Khasta Puri Recipe – Dahi wali khasta poori

Khasta Poori is a delicious Indian snack that is a favorite among all. This crusty kachori can be served to guests at a tea party or can also be packed for travels. I am sure these tempting Khasta Pooris will satisfy all the hunger pangs.

Here is an easy step by step recipe with pictures to make sumptuous Dahiwali Khasta poori . Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice.

Directions

Making:

Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.

Khasta poori recipe

Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.

Khasta poori recipe

30 minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.

Khasta poori recipe

Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.

Khasta poori recipe

Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.

Khasta poori recipe

As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.

Khasta poori recipeServing:

Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

  • This amount of dough is enough for making 20 pooris.

Khasta Puri Recipe - Dahi wali khasta poori
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Ghee – 2 tbsp
  • Curd - ¼ cup
  • Salt - ½ tsp
  • Cumin seeds - ½ tsp
  • Oil/ghee – to fry pooris
Instructions
  1. Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.
  2. Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.
  3. minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.
  4. Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.
  5. Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.
  6. As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.
  7. Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

 

Moong dal Cheela recipe – Moong Dal Chilla Vegetarian Recipe

Moong dal Cheela recipe video – Moong Dal Chilla Vegetarian Recipe

Moong  Dal cheela is a delicious variation from the usual besan cheela. You can enjoy it at breakfast or have it to satisfy your hunger pangs. You can also pack it in kids lunch box.

Here is an easy step by step recipe with pictures to make yummy and vegetarian Moong dal cheela.  Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney for a fun meal. Enjoy


Directions:

Getting ready:

Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.

moong dal cheelaMaking:

Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired.

moong dal cheela

Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.

moong dal cheela

Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.

moong dal cheela

Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side.

moong dal cheela

As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.

moong dal cheelaServing:

Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.

Suggestion

  • If the pan is greasy then there is no need to pour the oil to the pan before making the next cheelas.

Moong dal Cheela recipe - Moong Dal Chilla Vegetarian Recipe moong dal cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – ½ cup
  • Oil – 2 to 3 tbsp
  • Ginger baton – 1 inch (grated)
  • Salt – ½ tsp or to taste
  • Green Coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.
  2. Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired. Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.
  3. Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.
  4. Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side. As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.
  5. Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.

 

Palak Paneer Sandwich Vegetarian Recipe – Spinach Sandwich Filling

Palak Paneer Sandwich Vegetarian Recipe – Spinach Sandwich Filling

You might have had the usual sandwich quite many times. Try lip smacking Palak Paneer Sandwich. This easy to make sandwich recipe not only tastes delicious but is a hot favorite among kids and youngsters.  You can also serve it to guests at a tea party or gathering.

Here is a step by step recipe with pictures to make yummy Palak paneer Sandwich.  Make mouth-drooling and nutritious palak paneer sandwiches  and serve them steaming hot along with any chutney or piping hot cup of tea or coffee. Enjoy!

Directions

Making:

Place a pan on flame and pour some butter into it. When the butter melts, add chopped spinach into it along with salt and black pepper powder into it. Mix everything really well and saute the spinach for a while.

Spinach sandwich filling

Now add the sweet corns into the spinach and mix it really well. Cover the pan and cook it for 2-3 minutes on low flame.

Spinach sandwich filling

2-3 minutes are over, spinach has sauteed aptly. Crumble the paneer and add it directly into the pan followed by roasted cumin powder. Mix them well and saute everything for a while until the water gets evaporated and the stuffing becomes dry.

Spinach sandwich filling

After a while, water will get evaporated. Turn off the flame, squeeze the lemon into it and mix it well. Stuffing is now ready.

Spinach sandwich filling

To make sandwiches, take a bread slice and apply some butter on it. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the rest of the sandwiches. To make 4 sandwiches, divide the stuffing into 4 equal portions.

Spinach sandwich filling

Place the stuffed sandwiches on the sandwich maker, put the lid on and roast the sandwiches for 4-5 minutes.

Spinach sandwich filling
After 4-5 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Palak paneer sandwiches are now ready to serve.

Spinach sandwich fillingServing:

Cut these mouth-drooling and nutritious palak paneer sandwiches into triangles and serve them steaming hot along with any chutney or piping hot cup of tea or coffee. Enjoy!

Spinach sandwich filling

Palak Paneer Sandwich Vegetarian Recipe - Spinach Sandwich Filling
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread slices – 10
  • Spinach – 2 cups (finely chopped)
  • Sweet corns – 1 tbsp
  • Paneer – 100 grams
  • Butter/ghee – 2 tsp
  • Salt - ½ tsp
  • Roasted cumin powder - ½ tsp
  • Black/white pepper powder - ¼ tsp
  • Lemon - ½
Instructions
  1. Place a pan on flame and pour some butter into it. When the butter melts, add chopped spinach into it along with salt and black pepper powder into it. Mix everything really well and saute the spinach for a while.
  2. Now add the sweet corns into the spinach and mix it really well. Cover the pan and cook it for 2-3 minutes on low flame.
  3. -3 minutes are over, spinach has sauteed aptly. Crumble the paneer and add it directly into the pan followed by roasted cumin powder. Mix them well and saute everything for a while until the water gets evaporated and the stuffing becomes dry.
  4. After a while, water will get evaporated. Turn off the flame, squeeze the lemon into it and mix it well. Stuffing is now ready.
  5. To make sandwiches, take a bread slice and apply some butter on it. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the rest of the sandwiches. To make 4 sandwiches, divide the stuffing into 4 equal portions.
  6. Place the stuffed sandwiches on the sandwich maker, put the lid on and roast the sandwiches for 4-5 minutes.
  7. After 4-5 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Palak paneer sandwiches are now ready to serve.
  8. Cut these mouth-drooling and nutritious palak paneer sandwiches into triangles and serve them steaming hot along with any chutney or piping hot cup of tea or coffee. Enjoy!

 

How to Make Pizza Without Yeast – Easy No yeast Pizza Recipe

How to Make Pizza Without Yeast – Easy No yeast Pizza Recipe

Now you can make an Easy no yeast pizza with very less efforts. The ultimate question of How to make pizza without yeast has now been solved. Yeast is used as a leavening agent in baked recipes but now you can make pizza without it too. I am sure kids will relish eating their favorite pizza and will finish it in no time.

Here is an easy step by step recipe with pictures to make yummy and easy no yeast pizza  and surprise everyone. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. You can also use paneer, mushrooms, onion, tomato, baby corn as pizza topping if desired.  Enjoy!

Directions

Getting ready:
Evenly grease a baking tray with some oil.

No yeast pizza
Grate the mozzarella cheese manually with a grater in a bowl.

No yeast pizzaMaking:

Take refined flour in a big mixing bowl and add curd, sugar, baking soda, salt and 2 tsp olive oil into it. You can use any other cooking oil instead of olive oil. Mix all the ingredients really well.

No yeast pizza

Now add lukewarm water in small portions and knead soft dough. Grease the hand with some oil and knead the dough until it gets smooth. Dough is ready, less than ¼ cup of water is used to knead the dough.

No yeast pizza

Place the dough on the greased baking tray and flatten it into 1/3 cm thick pizza with fingers or rolling pin.

No yeast pizza

Now spread some oil on the pizza base then cover it with thin layer of pizza sauce.

No yeast pizza

Arrange the capsicum chunks at particular distance on the pizza base then place the olives in-between the capsicum chunks.

No yeast pizza

After that, put the sweet corns on the pizza base then spread the grated mozzarella on it.

No yeast pizza

Preheat the oven at 200 degree centigrade then place the pizza inside the oven and bake it for 12 minutes on 200 degree centigrade. Bake the pizza on convection mode of microwave. Check later.

No yeast pizza
12 minutes are over, take out the tray. Pizza is not baked yet so place it inside the oven and bake it for 2 minutes more. After 2 minutes, take out the tray. Pizza has turned golden brown from the edges, it is baked aptly. Pizza without yeast is now ready to serve. It took 14 minutes to bake the pizza.

No yeast pizzaServing:
Sprinkle the oregano and crushed black pepper on the pizza and cut it into wedges. You can sprinkle some red chilly flakes on it as well. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. Enjoy!

No yeast pizzaSuggestion

  • You can use paneer, mushrooms, onion, tomato, baby corn or whatever you like for pizza topping.

How to Make Pizza Without Yeast - Easy No yeast Pizza Recipehow to make no yeast pizza
Author: 
Recipe type: Baking
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Refined flour – 1 cup
  • Olive oil – 2 tbsp
  • Curd – 2 tbsp
  • Baking soda - ¼ tsp
  • Sugar - ½ tsp
  • Salt - ¼ tsp or to taste
  • Mozzarella cheese – 2x2 inch piece
  • Capsicum – 8-10 pieces (½ - ¾ inch pieces)
  • Olive – 1 tbsp (preserved)
  • Pizza sauce – 2 tbsp
  • Oregano - ¼ tsp
  • Black pepper - ¼ tsp (crushed)
  • Sweet corns – 1 tbsp
Instructions
  1. Evenly grease a baking tray with some oil.
  2. Grate the mozzarella cheese manually with a grater in a bowl.
  3. Take refined flour in a big mixing bowl and add curd, sugar, baking soda, salt and 2 tsp olive oil into it. You can use any other cooking oil instead of olive oil. Mix all the ingredients really well.
  4. Now add lukewarm water in small portions and knead soft dough. Grease the hand with some oil and knead the dough until it gets smooth. Dough is ready, less than ¼ cup of water is used to knead the dough.
  5. Place the dough on the greased baking tray and flatten it into ⅓ cm thick pizza with fingers or rolling pin.
  6. Now spread some oil on the pizza base then cover it with thin layer of pizza sauce.
  7. Arrange the capsicum chunks at particular distance on the pizza base then place the olives in-between the capsicum chunks.
  8. After that, put the sweet corns on the pizza base then spread the grated mozzarella on it.
  9. Preheat the oven at 200 degree centigrade then place the pizza inside the oven and bake it for 12 minutes on 200 degree centigrade. Bake the pizza on convection mode of microwave. Check later.
  10. minutes are over, take out the tray. Pizza is not baked yet so place it inside the oven and bake it for 2 minutes more. After 2 minutes, take out the tray. Pizza has turned golden brown from the edges, it is baked aptly. Pizza without yeast is now ready to serve. It took 14 minutes to bake the pizza.
  11. Sprinkle the oregano and crushed black pepper on the pizza and cut it into wedges. You can sprinkle some red chilly flakes on it as well. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. Enjoy!

 

Paneer Sandwich Recipe

Paneer Sandwich Recipe

Lip smacking Paneer sandwich is something you could never say no to. It can be made very easily and takes very less of time. A delicious variation in the usual sandwich recipe tastes amazing. You can make this recipe specially for kids or pack it in their lunch too.

Here is an easy step by step recipe with pictures to make yummy sandwiches. Mouth-drooling and nutritious paneer sandwiches can be served steaming hot along with tomato sauce, mustard sauce or any chutney you wish. Enjoy!

Directions

Getting ready:

Grate the paneer manually with a grater in a big bowl.

Cottage cheese sandwichMaking:

Now add cabbage, carrot, green chilly paste, black pepper powder, salt and green coriander into the grated paneer. Mix all the ingredients really well. Stuffing for sandwich is now ready.

Cottage cheese sandwich

To make sandwiches, take a bread slice and apply some butter on it. You can applying skip butter if desired. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the other sandwich as well.

Cottage cheese sandwich
Place the stuffed sandwiches on the pre-heated sandwich maker, put the lid on and roast the sandwiches for 3 minutes.

Cottage cheese sandwich

After 3 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Paneer sandwiches are now ready to serve.

Cottage cheese sandwichServing:
Cut these mouth-drooling and nutritious paneer sandwiches into triangles and serve them steaming hot along with tomato sauce, mustard sauce or any chutney you like. Enjoy!

Cottage cheese sandwichSuggestions

  • If you are making these sandwiches for kids then substitute green chilly paste with 1 tbsp of tomato sauce.
  • You can add onion and tomato into the stuffing. If you want to make rice sandwiches then add some cream into the stuffing.

Paneer Sandwich Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brown bread slices – 4
  • Paneer – 100 grams
  • Cabbage – 1 cup (grated)
  • Carrot - ½ cup (grated)
  • Butter – 1 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Green chilly paste - ¼ tsp
  • Black pepper powder – less than ¼ tsp
  • Salt – ½ tsp or to taste
Instructions
  1. Grate the paneer manually with a grater in a big bowl.
  2. Now add cabbage, carrot, green chilly paste, black pepper powder, salt and green coriander into the grated paneer. Mix all the ingredients really well. Stuffing is now ready.
  3. To make sandwiches, take a bread slice and apply some butter on it. You can applying skip butter if desired. Then put a layer of stuffing on the bread and top it up with another bread slice. Press it gently and place it on a plate. Likewise, stuff the other sandwich as well.
  4. Place the stuffed sandwiches on the pre-heated sandwich maker, put the lid on and roast the sandwiches for 3 minutes.
  5. After 3 minutes, open the sandwich maker. Sandwiches have turned golden brown from both the sides and transfer them on a plate. Paneer sandwiches are now ready to serve.
  6. Cut these mouth-drooling and nutritious paneer sandwiches into triangles and serve them steaming hot along with tomato sauce, mustard sauce or any chutney you like. Enjoy!

 

Sweet Corn Paneer Balls Recipe – How to Make Paneer Sweet Corn balls

Sweet Corn Paneer Balls Recipe – How to Make Paneer Sweet Corn balls

Sweet Corn paneer balls are yummy appetizers you can munch on anytime. Made of sweet corn, paneer, bread , corn flour and various spices these can be served to guests and can be enjoyed with the evening tea too. Crunchy on the outside and soft on the inside the sweet corn paneer balls will tantalise your taste buds.

Here is an easy recipe with step by step instruction to prepare Sweet Corn paneer balls. You can serve these crispy and mouth-drooling sweet corn paneer balls piping hot along with green coriander chutney, tomato sauce or chilly sauce. Enjoy!

Directions

Getting ready:

To make breadcrumbs, break the bread slices into rough pieces and put them in a mixer jar. Then churn them into fine powder. If the powder seems little thick then strain it through a sieve.

Paneer sweet corn balls

Grate the paneer manually with a grater in a big bowl.

Paneer sweet corn balls

Place a vessel on flame and pour enough water into the vessel to immerse the sweet corn kernels completely. Once the water starts boiling, put the kernels into it and cook them for 5 minutes. Then drain out the excess water from them. Now take sweet corn kernels in a mixer jar, put the lid on and grind them into coarse paste.

Paneer sweet corn balls

Pour 2-3 tsp of water into 2-3 tsp of corn flour and mix it to make smooth batter. Now add 2-3 tsp of more water into it along with ¼ tsp of salt and some black pepper powder. Mix everything really well. 2 tbsp of water is used to make this batter. Corn flour slurry is now ready.

Paneer sweet corn ballsMaking:

Add 2 tsp corn flour, black pepper powder, remaining salt, ginger and green chilies into the grated paneer. If desired add red chilly powder as well.

Paneer sweet corn balls

Now add  ground sweet corn kernels into the paneer mixture followed by green coriander. You can substitute sweet corn kernels with grated sweet corn.

Paneer sweet corn balls

Pinch some sweet corn-paneer mixture and bind it into a ball. Place it on a plate and similarly prepare the rest of the balls until the mixture is utilized completely.

Paneer sweet corn balls

Take a sweet corn paneer ball and dip it into the corn flour slurry then wrap it nicely with the breadcrumbs. Place it on another plate and do the same with the rest of the balls. Cover and keep the balls aside for 15 minutes to set.

Paneer sweet corn balls

15 minutes are over and sweet corn paneer balls are now ready to be fried. Place a wok on flame and pour enough oil into it to deep fry the sweet corn paneer balls. When the oil gets heated, bind the balls and place 7-8 or as many balls as possible into it.

Paneer sweet corn balls

Flip the sides of the balls and fry them until they get golden brown from all the sides. Sweet corn paneer balls are fried aptly, drain out them on a plate covered with kitchen paper towel. Fry the rest of the balls as well. It took 3 minutes to fry a batch of balls. Sweet corn paneer balls are now ready to serve.

Paneer sweet corn ballsServing:
Serve these crispy and mouth-drooling sweet corn paneer balls piping hot along with green coriander chutney, tomato sauce or chilly sauce. Enjoy!
Suggestion

  • If the oil is too hot to fry the balls then they will burn from outside and if the oil is less hot then the balls will absorb too much of oil or they may splatter in oil. Therefore, oil should be sufficient hot to fry the balls.
  • This much batter is sufficient for making 30 sweet corn paneer balls

Sweet Corn Paneer Balls Recipe - How to Make Paneer Sweet Corn balls
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corn kernels – 1 cup (100 grams)
  • Paneer – 200 grams
  • Bread – 2 slices
  • Corn flour – 3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Ginger baton – 1 inch (grated)
  • Green chilies – 2 (finely chopped)
  • Salt – more than 1 tsp or to taste
  • Black pepper powder - ¼ tsp
  • Oil – to fry paneer balls
Instructions
  1. To make breadcrumbs, break the bread slices into rough pieces and put them in a mixer jar. Then churn them into fine powder. If the powder seems little thick then strain it through a sieve.
  2. Grate the paneer manually with a grater in a big bowl.
  3. Place a vessel on flame and pour enough water into the vessel to immerse the sweet corn kernels completely. Once the water starts boiling, put the kernels into it and cook them for 5 minutes. Then drain out the excess water from them. Now take sweet corn kernels in a mixer jar, put the lid on and grind them into coarse paste.
  4. Pour 2-3 tsp of water into 2-3 tsp of corn flour and mix it to make smooth batter. Now add 2-3 tsp of more water into it along with ¼ tsp of salt and some black pepper powder. Mix everything really well. 2 tbsp of water is used to make this batter. Corn flour slurry is now ready.
  5. Add 2 tsp corn flour, black pepper powder, remaining salt, ginger and green chilies into the grated paneer. If desired add red chilly powder as well.
  6. Now add the ground sweet corn kernels into the paneer mixture followed by green coriander. You can substitute sweet corn kernels with grated sweet corn.
  7. Pinch some sweet corn-paneer mixture and bind it into a ball. Place it on a plate and similarly prepare the rest of the balls until the mixture is utilized completely.
  8. Take a sweet corn paneer ball and dip it into the corn flour slurry then wrap it nicely with the breadcrumbs. Place it on another plate and do the same with the rest of the balls. Cover and keep the balls aside for 15 minutes to set.
  9. minutes are over and sweet corn paneer balls are now ready to be fried. Place a wok on flame and pour enough oil into it to deep fry the sweet corn paneer balls. When the oil gets heated, bind the balls and place 7-8 or as many balls as possible into it.
  10. Flip the sides of the balls and fry them until they get golden brown from all the sides. Sweet corn paneer balls are fried aptly, drain out them on a plate covered with kitchen paper towel. Fry the rest of the balls as well. It took 3 minutes to fry a batch of balls. Sweet corn paneer balls are now ready to serve.
  11. Serve these crispy and mouth-drooling sweet corn paneer balls piping hot along with green coriander chutney, tomato sauce or chilly sauce. Enjoy!

 

Pizza Packets Recipe – Pizza Pockets Recipe

Pizza Packets Recipe – Pizza Pockets Recipe

Pizza  packets have always been a favorite among kids and youngsters. You can make a little innovation while making these and surprise the kids with yummy Pizza pockets. These lip smacking pockets are yummy and will surely satisfy all hunger pangs. You can pack it it an kids lunch box or pack it while on a picnics.

Here is an easy step by step recipe to make every kids favorite Pizza pocket. Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with  tomato sauce or kasundi. Enjoy!

Directions

Getting ready:

Evenly grease a baking tray with some oil.

Pizza pocketsMaking:

Take refined flour in a big mixing bowl and add sugar, salt, instant dry active yeast and olive oil into it. Mix all the ingredients really well. Now add lukewarm water in small portions and knead soft dough. Knead the dough for 5-6 minutes continuously to make it smooth. ¾ cup of water is used to knead this much quantity of flour. Grease the dough and bowl with some oil then cover and keep the dough aside for 2 hours to ferment.

Pizza pockets

2 hours are over, dough has fermented. Slightly punch the dough and divide it into 3 equal portions. Smoothen each dough lump and keep them aside in a bowl.

Pizza pockets

For stuffing, place a pan on flame and pour olive oil into it. When the oil gets heated, add french beans into it and saute it for a minute. Then add the sweet corns into it and cook it for 30 seconds.

Pizza pockets

Add the capsicum, cabbage, black pepper powder and salt into the veggies. Stir to mix everything really well for a minute. Don’t overcook the veggies, keep them crunchy. Stuffing is now ready, turn off the flame and transfer it to a bowl.

Pizza pocketsTo make pizza pockets, take a dough lump and dust it with some dry flour. Place it on the rolling board and roll it out into ¼ cm thick base. Evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners.

Pizza pockets

Put some stuffing on the base and then grate some mozzarella cheese on the stuffing.

Pizza pockets

After that, lift the dough from one side and close the stuffing. Seal the edges nicely and place it on the greased baking tray.

Pizza pockets

Roll out another dough lump into square shape and evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners. Then layer it with the stuffing and mozzarella cheese. Cover the stuffing nicely and place it on the greased baking tray. Similarly, stuff the other dough lump as well. After that, cover the baking tray with a cloth or napkin paper and keep the pizza pockets aside for 30 minutes. Afterward, bake them.

Pizza pockets

Preheat the oven at 180 degree centigrade then place the baking tray inside the oven and bake the pizza pockets for 10 minutes on 180 degree centigrade. After 10 minutes, take out the tray and flip the sides of the pizza pockets. Place the tray inside and bake them for 5 minutes more. 5 minutes are over, take out the tray. Pizza pockets have turned golden brown, they are now ready to serve.

Pizza pocketsServing:

Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with kasundi or tomato sauce. Enjoy!

Pizza pockets

Pizza Packets Recipe - Pizza Pockets Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Olive/refined oil – 2 tbsp
  • Instant dry active yeast – 1 tsp
  • Sugar – 1 tsp
  • Salt - ½ tsp or to taste
  • Mozzarella cheese
  • Pizza sauce - ¼ cup
  • French beans - ¼ cup (finely chopped)
  • Capsicum – 1 (thinly sliced)
  • Sweet corns - ¼ cup
  • Cabbage - ½ cup (chopped)
  • Black pepper powder - ¼ tsp
  • Salt - ¼ tsp
  • Olive oil – 1 tsp
Instructions
  1. Evenly grease a baking tray with some oil.
  2. Take refined flour in a big mixing bowl and add sugar, salt, instant dry active yeast and olive oil into it. Mix all the ingredients really well. Now add lukewarm water in small portions and knead soft dough. Knead the dough for 5-6 minutes continuously to make it smooth. ¾ cup of water is used to knead this much quantity of flour. Grease the dough and bowl with some oil then cover and keep the dough aside for 2 hours to ferment.
  3. hours are over, dough has fermented. Slightly punch the dough and divide it into 3 equal portions. Smoothen each dough lump and keep them aside in a bowl.
  4. For stuffing, place a pan on flame and pour olive oil into it. When the oil gets heated, add french beans into it and saute it for a minute. Then add the sweet corns into it and cook it for 30 seconds.
  5. Add the capsicum, cabbage, black pepper powder and salt into the veggies. Stir to mix everything really well for a minute. Don't overcook the veggies, keep them crunchy. Stuffing is now ready, turn off the flame and transfer it to a bowl.
  6. To make pizza pockets, take a dough lump and dust it with some dry flour. Place it on the rolling board and roll it out into ¼ cm thick base. Evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners.
  7. Put some stuffing on the base and then grate some mozzarella cheese on the stuffing.
  8. After that, lift the dough from one side and close the stuffing. Seal the edges nicely and place it on the greased baking tray.
  9. Roll out another dough lump into square shape and evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners. Then layer it with the stuffing and mozzarella cheese. Cover the stuffing nicely and place it on the greased baking tray. Similarly, stuff the other dough lump as well. After that, cover the baking tray with a cloth or napkin paper and keep the pizza pockets aside for 30 minutes. Afterward, bake them.
  10. Preheat the oven at 180 degree centigrade then place the baking tray inside the oven and bake the pizza pockets for 10 minutes on 180 degree centigrade. After 10 minutes, take out the tray and flip the sides of the pizza pockets. Place the tray inside and bake them for 5 minutes more. 5 minutes are over, take out the tray. Pizza pockets have turned golden brown, they are now ready to serve.
  11. Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with kasundi or tomato sauce. Enjoy!

 

Gingernut Cookies Recipe – Soft and Chewy Ginger Nuts Biscuits

Gingernut Cookies Recipe – Soft and Chewy Ginger Nuts Biscuits

Ginger nut cookies have a different flavor to them from the usual cookies. These soft and chewy cookies make a perfect treat for your winter evenings.  You can serve it to your guest with a steaming hot cup of tea or coffee.  These appealing and buttery cookies is also a favorite among kids as well as youngsters.

Here is an easy step by step recipe with pictures to make crumbly and delightful Ginger nut cookies. You can also store them in an air tight container and relish eating them for a longer period of time.

Directions

Getting ready:

Peel the green cardamom and crush the seeds into coarse powder along with nutmeg and cloves using mortar pestle. Keep the powder in a bowl.

Soft and chewy ginger nuts biscuitsMaking:

Melt the butter and take it in a big bowl followed by brown sugar and golden syrup and mix everything thoroughly until the mixture turns even and fluffy. Then keep the mixture aside.

Soft and chewy ginger nuts biscuits

Now take refined flour in another bowl and add baking soda, baking powder and ginger powder in it and strain the mixture twice or thrice through a sieve so that everything is mixed nicely.

Soft and chewy ginger nuts biscuits

Then add the refined flour mixture in the butter-brown sugar-golden syrup mixture in two portions and mix all the ingredients together.

Soft and chewy ginger nuts biscuits

Add the green cardamom-cloves-nutmeg powder in the dough and mix properly. Then add 2 tsp of milk and knead the dough with hand. Dough for making gingernut cookies is ready.

Soft and chewy ginger nuts biscuits

Now divide the dough in equal portions and roll each lumps into smooth balls. Place them on the baking tray.

Soft and chewy ginger nuts biscuits

Flatten each cookie dough into cookies, keep them back on the tray and maintain some distance between them. Preheat the oven at 180 degree centigrade then keep the tray inside the oven and bake the cookies for 10 minutes at 180 degree centigrade. Check the cookies after 7 to 8 minutes.

Soft and chewy ginger nuts cookies

10 minutes later, cookies will get baked aptly. Sprinkle some powdered sugar on each cookies then place them on wire stand so that they cool down quickly. Gingernut cookies are ready.

Soft and chewy ginger nuts biscuitsServing:

Serve these crusty and lip-smacking gingernut cookies along with steaming hot cup of tea or coffee or have them as it is. Once the cookies cools down completely, store them in a container and relish eating for 2 months.

Soft and chewy ginger nuts biscuitsSuggestion

  • Baking varies from oven to oven so first bake the cookies for 10 minutes then bake them for short time intervals while checking in-between until they get baked aptly.

Gingernut Cookies Recipe - Soft and Chewy Ginger Nuts Biscuits
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Refined flour – 1.5 cup (150 grams)
  • Brown sugar/khand – ½ cup (100 grams)
  • Butter – ¼ cup (50 grams)
  • Golden syrup – 2 tbsp
  • Powdered sugar – 1 tbsp
  • Ginger powder – 1 tsp
  • Baking powder – ½ tsp
  • Baking soda - ¼ tsp
  • Green cardamom – 4
  • Cloves – 4
  • Nutmeg – 2 pinch
Instructions
  1. Peel the green cardamom and crush the seeds into coarse powder along with nutmeg and cloves using mortar pestle. Keep the powder in a bowl.
  2. Melt the butter and take it in a big bowl followed by brown sugar and golden syrup and mix everything thoroughly until the mixture turns even and fluffy. Then keep the mixture aside.
  3. Now take refined flour in another bowl and add baking soda, baking powder and ginger powder in it and strain the mixture twice or thrice through a sieve so that everything is mixed nicely.
  4. Then add the refined flour mixture in the butter-brown sugar-golden syrup mixture in two portions and mix all the ingredients together.
  5. Add the green cardamom-cloves-nutmeg powder in the dough and mix properly. Then add 2 tsp of milk and knead the dough with hand. Dough for making gingernut cookies is ready.
  6. Now divide the dough in equal portions and roll each lumps into smooth balls. Place them on the baking tray.
  7. Flatten each cookie dough into cookies, keep them back on the tray and maintain some distance between them. Preheat the oven at 180 degree centigrade then keep the tray inside the oven and bake the cookies for 10 minutes at 180 degree centigrade. Check the cookies after 7 to 8 minutes.
  8. minutes later, cookies will get baked aptly. Sprinkle some powdered sugar on each cookies then place them on wire stand so that they cool down quickly. Gingernut cookies are ready.
  9. Serve these crusty and lip-smacking gingernut cookies along with steaming hot cup of tea or coffee or have them as it is. Once the cookies cools down completely, store them in a container and relish eating for 2 months.