Category Archives: Snacks

Roasted Poha Namkeen

Roasted Poha Namkeen recipe

Roasted Poha namkeen prepared with very less oil is really scrumptious to eat and it can be prepared very easily and instantly. Who doesn’t like eating namkeen, especially during supper? Today we are presenting another recipe of namkeen prepared with Poha or flattened rice for you all. We have already uploaded many recipes with poha and this namkeen recipe is one of them.

You can serve this yummy namkeen as light snack or enjoy having it with tea or coffee. Everyone at your home will like it for sure. Try these easy step-by-step instructions to make this delectable roasted poha namkeen recipe yourself. Enjoy!

Directions

Getting ready:

1.  Clean poha.


2.  Rinse and finely chop the green chilies.

Making:

3.  Take poha (flattened rice) in a wok or pan and dry roast until you see little change in color and the poha get crispy. It will take 4-5 minutes.


4.  Transfer the roasted poha in a plate or bowl.


5.  Then heat 2-3 tbsp oil in a wok and add peanuts. Stir fry until the peanuts get little brown in color and crispy. Take out the peanuts in separate bowl.


6.  Add coconut to the same wok and stir fry until little brown and fragrant. Transfer to the same bowl.


7.  Now add chopped green chilies and curry leaves in the remaining oil and saute for a while. To it add turmeric powder and raisins. Stir again.


8.  After this add roasted poha, coconut, peanut, salt and powdered sugar and thoroughly mix all the ingredients on low flame for 2 minutes.


9.  Zingy and scrumptious roasted poha namkeen is ready, transfer it on a bowl and let it cool down completely.

Serving:

10.  Serve this sweet-tangy roasted poha namkeen with your steaming hot cup of tea or coffee. Store the remaining namkeen in an airtight container and relish eating for upto 2-3 months.

Suggestions

  • You can also add roasted chana dal, roasted cashew or almonds to this poha namkeen.

Roasted Poha Namkeen poha namkeen
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 450 grams
 
Ingredients
  • Flattened rice – 3 cups (200 grams)
  • Peanuts – 1 cup (150 grams)
  • Dry coconut(thinly sliced)– 60 to 70 grams
  • Oil – 2 to 3 tbsp
  • Green chilly (finely chopped) – 2
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Curry leaves – 10 to 12
  • Sugar powder – 2 tsp
  • Raisins – 2 tbsp
Instructions
  1. Clean poha.
  2. Rinse and finely chop the green chilies.
  3. Take poha (flattened rice) in a wok or pan and dry roast until you see little change in color and the poha get crispy. It will take 4-5 minutes.
  4. Transfer the roasted poha in a plate or bowl.
  5. Then heat 2-3 tbsp oil in a wok and add peanuts. Stir fry until the peanuts get little brown in color and crispy. Take out the peanuts in separate bowl.
  6. Add coconut to the same wok and stir fry until little brown and fragrant. Transfer to the same bowl.
  7. Now add chopped green chilies and curry leaves in the remaining oil and saute for a while. To it add turmeric powder and raisins. Stir again.
  8. After this add roasted poha, coconut, peanut, salt and powdered sugar and thoroughly mix all the ingredients on low flame for 2 minutes.
  9. Zingy and scrumptious roasted poha namkeen is ready, transfer it on a bowl and let it cool down completely.
  10. Serve this sweet-tangy roasted poha namkeen with your steaming hot cup of tea or coffee. Store the remaining namkeen in an airtight container and relish eating for upto 2-3 months.

 

American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian | American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian Recipe is a super scrumptious and lip smacking recipe which is a great hit among kids. So, we are sharing a simple and quite famous recipe of American Chopsuey with you all. American chopsuey is a lip smacking preparation of crispy noodles and served with a zingy, tangy sauce of few veggies and spices. This can be served as one-pot meal and trust me it keeps one full for longer.

This preparation of American Chopsuey with a combination of crispy noodles and vegetable sauce is liked by all, especially kids. This recipe of American chopsuey is a really savory. So, this step-by-step instruction of American chopsuey is my version of the authentic recipe. Enjoy!

Directions

Getting ready:

Mix 2 to 3 tbsp water in corn flour to make a smooth batter.

american chopsueyMaking:

Take 3 to 4 cups of water in any vessel and place it for flame for heating. When water starts simmering, add 1 to 1.5 tsp oil and ½ tsp salt into it. After this break the noodles and place them in boiling water and cook until they little soft. Within 5 to 6 minutes, noodles turn soft and are ready to be used.

american chopsuey

Now the noodle are cooked aptly. Strain the noodles through a sieve. Wash them with some cold water. Boiled noodles are ready. When the noodles cools down, add 1 to 1.5 tsp corn flour in to it and mix well.

american chopsuey

Then heat enough oil in a pan. When oil is sufficiently hot, place the noodles in circular into the oil. When fried from one side, turn the side and fry from the other side as well until crispy.

american chopsuey

Drain out the fried noodles on a plate covered with kitchen paper towels and likewise fry rest of the noodles as well.

american chopsuey

Leave 2 tbsp oil in the same wok and remove out the rest. Now to it add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce. Stir the vegetables constantly and sauté on high flame for 2 minutes until they get crispy.

american chopsuey

 

Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt and let it simmer. Also add finely chop sweet basil leaves. Add vinegar to and mix really well. Cook for 2 to 3 more minutes on low flame.

american chopsuey

Veggies are cooked aptly. Sauce is now ready. Turn off the flame and transfer the sauce in another bowl.

american chopsueyServing:

Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve this super delicious and delectable American vegetarian chop suey steaming hot. You’ll definitely relish this crispy noodles and spicy sauce.

american chopsueySuggestion

  • For making vegetable sauce, you can use any other vegetable as per your preference like cauliflower, baby corn, mushrooms and so on. Chilly sauce can be increased or decreased as per your taste.
  • For 3 to 4 members
  • Time – 45 minutes

American Chopsuey Recipe Indian Style american chopsuey
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Noodles – 100 grams
  • Corn flour- 2 to 3 tbsp
  • Capsicum – ½ cup (finely chopped)
  • French beans – ½ cup (finely chopped)
  • Oil – for frying
  • Cabbage – ½ cup
  • Sprouted moong dal – less than ½ cp
  • Tomato sauce – 2 to 3 tbsp
  • Soya sauce – 1.5 tsp
  • Salt – 1.5 tsp or as per taste
  • Vinegar – 1 tsp
  • Chilly sauce – ½ tsp
  • Sweet Tulsi – 5 to 6 sprigs
Instructions
  1. Mix 2 to 3 tbsp water in corn flour to make a smooth batter.
  2. Place the noodles in boiling water and cook until they little soft.
  3. Now strain the noodles through a sieve.
  4. Wash them with some cold water. Boiled noodles are ready. Then add 1 to 1.5 tsp corn flour in to it and mix well.
  5. Then heat enough oil in a pan. Fry the noodles until crispy.
  6. Drain out the fried noodles on a plate covered with kitchen paper towels.
  7. Leave 2 tbsp oil in the same wok, add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce.
  8. Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt, vinegar and sweet basil leaves. Let it simmer.
  9. Turn off the flame and Transfer the sauce in another bowl.
  10. Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve.

 

Noodles Stuffed Bread Rolls Recipe

Bread Rolls with Noodles Stuffing | Bread Rolls Recipe

Noodles stuffed bread rolls make a perfect devouring tea time snack which can be prepared instantly. So, if you are looking out for some great and simple recipes for supper? Then you made the right halt. This lip smacking recipe of noodle bread rolls is for sure the best Indian appetizer to company your tea or coffee. Why only serve it a snack or starter when you can also pack the scrumptious noodle bread rolls in a lunchbox for kids. They will love this dish for sure.

Noodle rolls with crispy bread covering and stuffed with noodles, vegetables and spices is liked by everyone. They are super yummy and super easy to prepare. These tantalizing rolls can be prepared for any special occasion or parties as well. Serve these crispy and stomach filling noodle bread rolls with a side accompaniment of green coriander chutney or tomato sauce.

Directions

Getting ready:

1.  Cut off the edges of all the bread slices.


2.  Boil noodles till it becomes tender. Strain it and drizzle some oil over it.


3.  Take water in a tray to dip breads.


4.  Squeeze 1/2 lemon in a bowl.

Making:

5.  Heat 1 tsp oil in a pan and add ginger, green chilly and peas into it. Cover and let the peas cook for 1 minute on low flame until tender.


6.  Now add salt, red chilly powder, green coriander, lemon juice and soya sauce to the pan. Saute for a while.


7.  Add boiled noodles into the masala. Keep the flame low. Stir all the ingredients well and transfer the stuffing to a plate.


8.  Dip the bread slice in water and place it on palm to drain out the excess water completely.


9.  Place 1-1.5 tsp stuffing over the bread slice and roll nicely to close the stuffing. Similarly, prepare all the bread rolls.


10.  Heat enough oil in a pan for deep frying the bread rolls. Gently slide 2-3 bread rolls to the oil and deep fry until crispy and golden brown.


11.  Drain out the fried bread rolls over kitchen paper towels to remove excess oil. Bread rolls is ready to serve.

Serving:

12.  Serve this lip smacking and crunchy noodles stuffed bread rolls with a side accompaniment of any Indian dip or chutney like coriander chutney, mint chutney, tomato ketchup and relish eating.

Suggestions

  • Immediately take the bread slice out while dipping it in the water and squeeze it. Otherwise it will become too soft and can not be rolled.
  • Make sure that the stuffing in the covered with bread really well. Else oil will enter the rolls while frying them.

 

Noodles Stuffed Bread Rolls Recipe noodles stuffed bread rolls
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Bread - 12
  • Noodles - 100 grams (boiled)
  • Green peas - ½ cup
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Lemon - 1
  • Ginger - 1 inch piece (finely chopped)
  • Soya sauce - 1 tsp
  • Salt - ½ tsp or as per taste
  • Red chilly powder - ¼ tsp
  • Oil - for preparing stuffing or for frying
Instructions
  1. Cut off the edges of all the bread slices.
  2. Boil noodles till it becomes tender. Strain it and drizzle some oil over it.
  3. Take water in a tray to dip breads.
  4. Squeeze ½ lemon in a bowl.
  5. Heat 1 tsp oil in a pan and add ginger, green chilly and peas into it. Cover and let the peas cook for 1 minute on low flame until tender.
  6. Now add salt, red chilly powder, green coriander, lemon juice and soya sauce to the pan. Saute for a while.
  7. Add boiled noodles into the masala. Keep the flame low. Stir all the ingredients well and transfer the stuffing to a plate.
  8. Dip the bread slice in water and place it on palm to drain out the excess water completely.
  9. Place 1-1.5 tsp stuffing over the bread slice and roll nicely to close the stuffing. Similarly, prepare all the bread rolls.
  10. Heat enough oil in a pan for deep frying the bread rolls. Gently slide 2-3 bread rolls to the oil and deep fry until crispy and golden brown.
  11. Drain out the fried bread rolls over kitchen paper towels to remove excess oil. Bread rolls is ready to serve.
  12. Serve this lip smacking and crunchy noodles stuffed bread rolls with a side accompaniment of any Indian dip or chutney like coriander chutney, mint chutney, tomato ketchup and relish eating.

 

Cheese Dosa Recipe – How to make Cheese Dosa

Cheese Dosa Recipe Veggie cheese dosa

Who doesn’t relish eating dosas stuffed with zingy, tangy potato filling and served with steaming hot sambhar and coconut chutney? Mouth drooling! We have many differently flavored dosas with numerous stuffing like masala dosa, paneer dosa, Mysore dosa, onion dosa and so on. But today I am sharing a lip smacking and simple recipe of Cheese dosa with you all. The combination of few veggies and cheese makes this dosa irresistible.

I often make cheese dosa at my home and we all love them. Steaming hot dosa, stuffed with cheese stuffing, will be loved by kids a lot. This makes a great and perfect recipe for kid’s lunch box or as a snack. You can eat this cheese dosa as it is or make a hot tea or coffee and relish eating. So, try making this mouth drooling cheese dosa at your home with this easy step-by-step instructions. Enjoy!

Directions

Getting ready:

Mix water in idli batter flour and mix well to form a smooth batter.

cheese dosaMaking:

Let make the stuffing for dosa. For this, heat 2 tsp oil in a pan or wok and add following spices to it –ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper. Stir and sauté the vegetables for a while or until it become crunchy. Keep the wok covered.

cheese dosa

Stuffing is ready, turn off the flame. Transfer the stuffing to another bowl.

cheese dosa

Add ½ tsp salt to the idli batter and mix well.

cheese dosa

Heat a non stick tawa or skillet and spread some oil over it. Pour 2 tsp batter over the tawa and spread it evenly in round shape. Then pour some oil all around the dosas as well. Now spread some butter over the dosa evenly.

cheese dosa

Layer it with some 2 to 3 tsp tomato chutney.

cheese dosa

Then spread 2 to 3 tsp stuffing over the dosa, evenly.

cheese dosa

Add grated cheese as well.

cheese dosa

Fold the dosa and roast till it gets golden brown in color and crispy.

cheese dosa

Stack the dosa over a plate and similarly prepare all the dosas. Cheese dosa is now ready to serve.

cheese dosaServing:

Serve this lip smacking cheese dosa steaming hot with side assortment of any Indian dip or chutneys like coconut chutney, tomato chutney or peanuts chutney.

Suggestion

  • Make sure that the tawa is heated sufficiently as it gets easy to spread the dosa batter over it.

Cheese Dosa Recipe - How to make Cheese Dosa cheese dosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter – 2 cup
  • Salt – ½ tsp or as per taste
  • Mozzarella cheese – 2x2 inch chunk
  • Butter – 2 to 3 tbsp
  • Tomato chutney – ½ cup
  • Oil – 2 to 3 tbsp
  • Capsicum – ½ cup (finely chopped)
  • Sweet corn – ½ cup
  • Mushroom – ½ cup (finely chopped)
  • Coriander – ½ tsp
  • Salt – ¼ tsp or as per taste
  • Chaat masala – ½ tsp
  • Black pepper - ¼ tsp (freshly grounded)
Instructions
  1. Mix water in idli batter flour and mix well to form a smooth batter.
  2. Let make the stuffing for dosa. For this, heat 2 tsp oil in a pan or wok and add following spices to it –ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper.
  3. Stir and sauté the vegetables for a while or until it become crunchy. Keep the wok covered.
  4. Stuffing is ready, turn off the flame.
  5. Transfer the stuffing to another bowl.
  6. Add ½ tsp salt to the idli batter and mix well.
  7. Heat a non stick tawa or skillet and spread some oil over it.
  8. Pour 2 tsp batter over the tawa and spread it evenly in round shape.
  9. Then pour some oil all around the dosas as well.
  10. Now spread some butter over the dosa evenly.
  11. Layer it with some 2 to 3 tsp tomato chutney.
  12. Then spread 2 to 3 tsp stuffing over the dosa, evenly.
  13. Add grated cheese as well.
  14. Fold the dosa and roast till it gets golden brown in color and crispy.
  15. Stack the dosa over a plate and similarly prepare all the dosas. Cheese dosa is now ready to serve.
  16. Serve this lip smacking cheese dosa steaming hot with side assortment of any Indian dip or chutneys like coconut chutney, tomato chutney or peanuts chutney.

 

Vegetable Appam

Vegetable Appam Recipe – Mixed Vegetable Appam

Vegetable Appam has always been the most popular and favorite snack for breakfast. It not only makes a perfect breakfast but is healthy to eat too. I usually include these delectable appams in my breakfast meals, once or twice a month. Today we are showing you a great and simple variation to this traditional recipe of appams. Today we are making Vegetable appams. In this version few chopped veggies are added in the idli batter and cooked in appam maker.

Vegetable Appam taste scrumptious and very less oil is required for making them. These can be served in morning or evening and can even be packed with tomato sauce for kids in their lunch. So, try making this vegetable appam recipe at your home today and everyone will like it for sure. Enjoy!

Directions

Getting ready:

1. Rinse and chop the tomatoes, capsicum and ginger. Peel green peas and keep it separately.

2. Also, rinse the green chilly, remove the stalk and chop it finely.

vegetable appamMaking:

3. Take idli batter in a big mixing bowl and add chopped tomatoes, green peas, capsicum, green chilly, ginger, salt and green coriander into it. Mix everything really well.

vegetable appam

4. Now preheat appam maker and grease each mould with some oil. Then fill each mould with one tsp of batter.

vegetable appam

5. Now cover the appam maker with a lid and cook them for 2 minutes on low flame until they turn golden brown in color from bottom.

vegetable appam

6. Then flip to the other side and let them cook again until they become brown and crispy.

vegetable appam

7. Take out the appams in a plate and likewise prepare all the appams. Crisp and delectable vegetable appams are ready.

vegetable appamsServing:

8. Serve these delicious and mouth watering vegetable appams steaming hot with side assortment of any Indian dip or chutney like green coriander chutney, tomato ketchup or any dip of your liking.

Suggestion:

  • You can increase or decrease the vegetables as per your taste or use only those vegetables you like the most.
  • For 2 to 3 members
  • Time – 10 minutes

4.0 from 1 reviews
Vegetable Appam Recipe Vegetable Appam
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter - 3 cup
  • Tomato - 1 (chopped)
  • Green peas - ¼ cup
  • Capsicum - 1 (1/4 cup) grated
  • Green chilly - 2 (minced)
  • Ginger - 1 inch piece (finely chopped)
  • Salt - less than 1 tsp or as per taste
  • Green coriander - 2 tbsp (finely chopped)
  • Oil - 2 tbsp
Instructions
  1. Take idli batter in a big mixing bowl and add all the following ingredients into it - chopped tomatoes, green peas, capsicum, green chilly, ginger, salt and green coriander into it. Mix everything really well.
  2. Now preheat appam maker and pour some oil in each mold. Then fill each mold with one tsp batter. Now cover the appam maker with a lid and cook the appam for 2 minutes on low flame.
  3. When the appams turn golden brown in color, flip the side and let them cook until brown and crispy.
  4. Take out the appams in a plate and likewise prepare all the appams.
  5. Serve these delicious and mouth watering appams steaming hot with side assortment of any Indian dip or chutney like green coriander chutney, tomato ketchup and so on.

 

Methi Na Gota Recipe – Methi Pakora recipe

Methi Na Gota Recipe – Methi Pakora recipe

Steaming hot tea and warm, scrumptious pakoras make a perfect supper. Everyone does love eating pakoras and these crispy pakoras can be of cauliflower, potato, brinjal, spinach, fenugreek leaves and so on. Today we are sharing a very simple yet delicious recipe of methi pakoras, also known as methi na gota. Fresh and green fenugreek is available in abundance in market nowadays, because it winters. The fritters made with fenugreek leaves and gram flour is crisp and textured soft.

We often make sabzi and paranthas with fenugreek, but try making pakoras from it for today’s supper, they taste scrumptious. Pakora is an all time favorite and popular snack in Indian. We all do indulge in pakoras often, especially during tea time. So, what are you waiting for, when you have an easy and quick recipe for making these lip smacking methi fritters at your home. Enjoy!

Directions

Getting ready:

Chop off the stalk of fenugreek leaves and rinse the leaves thoroughly. Then chop the methi leaves finely.

methi pakoraMaking:

Let’s start with making the batter for the pakoras. For this, take gram flour, asafoetida, carom seeds, red chilly powder, ginger paste, green chilly and salt in a big mixing bowl. Mix the ingredients well.

methi pakora
Now add water in small portions and make a smooth batter with thick consistency. Keep aside the batter for 10 minutes to rest. Add the chopped fenugreek leaves to the batter and mix well. Add more water if the batter gets too thick in consistency. Whisk the batter for 2-3 minutes.

methi pakora

Heat enough oil in a wok to deep fry the pakoras. Take spoon full of batter and slide in the hot oil. Drop as many pakoras as possible at once in the wok.

methi pakora

Flip and toss the pakoras and fry until they get golden brown and crispy. Keep the flame medium-high or medium. Drain out the fried pakoras on kitchen paper towel to remove excess oil and continue doing the same until whole batter is utilized. Methi pakoras are ready.

methi pakoraServing:

Serve this crusty, mouth watering and tummy filling methi pakoras steaming hot with side assortment of any dip or chutneys like tomato ketchup, green coriander chutney and enjoy eating.

methi pakoraSuggestions:

  • Try using gram flour with thick granules as pakoras come out nice and delicious.
    In case you don’t find this gram flour, then add 2 to 3 tbsp semolina or rice flour to the normal gram flour. With this the pakoras will come out crispy and crunchy.
  • For 4 members
  • Time – 30 minutes

Methi Na Gota Recipe - Methi Pakora recipe methi pakoda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 250 grams
  • Gram flour – 2 cup (250 grams)
  • Asafoetida – 1 pinch
  • Carom seeds – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Ginger – 1 inch (grated)
  • Green chilly – 2 to 3 (finely chopped)
  • Salt –more than 1 tsp or as per taste
  • Oil – for frying pakoras
Instructions
  1. Chop the methi leaves finely.
  2. Take gram flour, asafoetida, carom seeds, red chilly powder, ginger paste, green chilly and salt in a big mixing bowl. Mix the ingredients well.
  3. Now add water in small portions and make a smooth batter with thick consistency. Keep aside the batter for 10 minutes to rest.
  4. Add the chopped leaves to the batter and mix well.
  5. Heat enough oil in a wok to deep fry the pakoras. Take spoon full of batter and slide in the hot oil. Drop as many pakoras as possible at once in the wok. Fry until they get golden brown and crispy. Keep the flame medium-high or medium.
  6. Drain out the fried pakoras on kitchen paper towel to remove excess oil and continue doing the same until whole batter is utilized. Methi pakoras are ready.
  7. Serve this crusty, mouth watering and tummy filling methi pakoras steaming hot with side assortment of any dip or chutneys like tomato ketchup, green coriander chutney and enjoy eating.

 

Muskmelon Seeds Namkeen Recipe – Melon Seeds Namkeen

Muskmelon Seeds Namkeen Recipe – Melon Seeds namkeen

Muskmelon seeds namkeen is really tempting and makes a perfect partner to your steaming cup of tea. Making namkeen is not at all difficult task, you can very easily make them at home. So, how about making a great and delicious namkeen at your home today for supper? Then this easy recipe of Muskmelon seeds namkeen is a good pick. Melon seeds namkeen is not only quick to make but also tastes yummy as well.

Namkeen prepared with melon seeds is different in taste and can be prepared instantly anytime you want. You can also prepare this namkeen for fast (vrat). Everyone in your home will like this namkeen for sure. So, try making this savory namkeen recipe with this easy step-by-step method. Enjoy!

Directions

Getting ready:

1. Clean the melon seeds.

melon seeds namkeenMaking:

2. Heat a pan or wok and dry roast the melon seeds in it. Stir and keep stirring on medium flame until they turn little brown in color.

melon seeds namkeen

3. Cover the wok with a lid, in case the seeds spill out from the wok while crackling.

melonseed namkeen

4. Transfer the roasted seeds in a plate and let them cool down.

melon seeds namkeen

5. Now place the seeds in a sieve to strain out the skin from seeds.

melon seeds namkeen

6. Heat 1 tbsp ghee in a wok or pan and place almonds to it.

melon seeds namkeen

7. Stir fry the almonds until they get little brown in color and puffy. Keep the flame medium. This will take 2 minutes.

melonseeds namkeen

8. Now mix roasted melon seeds to the pan and mix well. Turn off the flame now.

melonseeds namkeen

9. To it add salt, chaat masala and coarsely ground black pepper. Stir to mix well.

melonseeds namkeen

10. Melon seed namkeen is now ready. Transfer it to another plate or bowl.melonseeds namkeenServing:

11. Serve this scrumptious and delicious muskmelon seeds namkeen with hot cup of tea or coffee. Store the remaining in an airtight container once it cools down completely. It keeps good for up to a month.

Suggestions

  • If you are preparing this namkeen for vrat then add sendha salt and black pepper powder only.
  • Time- 20 minutes

Muskmelon Seeds Namkeen Recipe Muskmelon Seeds Namkeen Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Melon seeds – 1 cup (120 grams)
  • Almonds – 40 (50 grams)
  • Ghee – 1 tbsp
  • Black pepper – ½ tsp (coarsely grounded)
  • Salt – less than ¼ tsp or as per taste
  • Chaat masala – 1 tsp
Instructions
  1. Clean the melon seeds.
  2. Heat a pan or wok and dry roast the melon seeds in it. Stir and keep stirring on medium flame until they turn little brown in color.
  3. Cover the wok with a lid, incase the seeds spill out from the wok while crackling.
  4. Transfer the roasted seeds in a plate and let them cool down.
  5. Now place the seeds in a sieve to strain out the skin from seeds.
  6. Heat 1 tbsp ghee in a wok or pan and place almonds to it.
  7. Stir fry the almonds until they get little brown in color and puffy. Keep the flame medium. This will take 2 minutes.
  8. Now mix roasted melon seeds to the pan and mix well. Turn off the flame now.
  9. To it add salt, chaat masala and coarsely ground black pepper. Stir to mix well.
  10. Melon seed namkeen is now ready. Transfer it to another plate or bowl.
  11. Serve this scrumptious and delicious muskmelon seeds namkeen with hot cup of tea or coffee. Store the remaining in an airtight container once it cools down completely. It keeps good for up to a month.

 

Phool Makhana Namkeen recipe – Popped Lotus Seeds Snacks Recipe

Makhana Namkeen Recipe video – Phalahari Makhana Namkeen

Makhana namkeen is usually prepared during navratri fasts or vrat in Indian society but they taste really scrumptious. The lotus seeds are good source of Antioxidant and many beneficial elements like calcium, Iron, protein and so on. These all elements make lotus seeds a healthy food. We have already prepared and shared the recipe of makhana raita with you all but today we are presenting how to make Makhana namkeen.

You can consume this light and healthy namkeen whenever you want. The crusty taste of this namkeen will also be liked by kids. So, try making this recipe of makhana namkeen with this easy and quick step-by-step method. Makhana namkeen keeps good for a week or so if stored in an airtight container.

Directions

Getting ready:

1. Take lotus seeds in a plate. Clean them.

makhana namkeenMaking:

2. Heat a pan or wok with some ghee

makhana namkeen

3. Stir fry the lotus seeds until crispy and little brown in color. Keep the flame medium-low.

 

makhana namkeen

4. Drain out the fried lotus seeds on kitchen paper towels to remove the excess oil. Likewise fry all the lotus seeds.

makhana namkeen

5. Sprinkle chaat masala, black pepper powder and salt over these piping hot lotus seeds.

makhana namkeen

6. Mix it thoroughly until each lotus seed is coated with the masala really well and let it cool for a while.

makhana namkeen

7. After they cools down, they will become crisp to check that lift a lotus seed and pinch it between your thumb and fore finger. Delectable makhana namkeen is ready.

makhana namkeenServing:

8. Serve this spicy and crispy lotus seeds namkeen anytime or with a steaming cup of tea or coffee. Store them in an airtight container when the seeds cool down completely. It keeps good for up to a month.

Suggestions

  • While stir frying the lotus seeds keep the flame low.
  • Store them in container only when they cools down completely.
  • You can skip chaat masala if you want. Only salt and pepper also goes well with this namkeen.

Phool Makhana Namkeen recipe Phool Makhana Namkeen recipe - Popped Lotus Seeds Snacks Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lotus seeds – 50 grams
  • Ghee – ½ cup
  • Chaat masala – 1 tsp
  • Black pepper – ¼ tsp
  • Salt – ¼ tsp or to taste
Instructions
  1. Heat a pan or wok with some ghee and stir fry the lotus seeds until crispy and little brown in color. Keep the flame medium-low.
  2. Drain out the fried lotus seeds on kitchen paper towels to remove the excess oil. Likewise fry all the lotus seeds.
  3. Sprinkle some masala over these piping hot lotus seeds and mix it thoroughly until each lotus seed is coated with it.
  4. Delectable makhana namkeen is ready. Store them in any air tight container when the seeds cool down completely. It keeps good for up to a month.

 

Appam Manchurian Recipe – Chilli Appam Recipe

Appam Manchurian Recipe – Chilli Appam Recipe

Appam manchurian and a delicious and lip smacking fusion of Chinese and South Indian food where the appams are sauteed in manchurian gravy. Appam has always been one of the famous dishes from the Southern India and is mostly prepared as breakfast. Making appams is really easy and today we are sharing a great and instant variation to this traditional appam dish. Today we have Appam Manchurian Recipe for you all.

Indo-Chinese and Southern India’s recipes fusion is liked a lot these days. We have already prepared many such recipes but today we’ll make fusion of Appam .i.e. Chilly Appam or Manchurian Appam recipe. Making appam manchurian is so easy that you will surely include in your meals,especially on weekends. So try making this healthy and easy to make recipe of chilly appam for today’s breakfast and relish eating. Enjoy!

Directions

Getting ready:

Chop the capsicums in small chunks.

appam manchurian

Preheat the appam maker with some oil in each mold.

appam manchurianMaking:

Mix ¼ tsp salt to the idli batter.

appam manchurian

Pour 1 tsp batter in each mold and cover the pan with lid. Let it cook for 2 minutes on low-medium flame until they turn slight brown from beneath.

appam manchurian

Then turn the sides. Now let them cook from the other aside as well until they get brown and crispy.

appam manchurian

Take out the fried appams from the maker in a serving bowl. Similarly prepare all appams.

appam manchurian

Now and heat some oil in a pan or wok. To it add finely chopped ginger, capsicum and sauté for a minute. Keep the flame low.

appam manchurian

Then add rest of the following ingredients in the pan – tomato sauce, salt, chilly sauce, vinegar, soya sauce, red chilly powder and mix the ingredients well.

appam manchurian

Drop the appams to the pan and stir well. Add some black pepper powder and the chilly appam is ready to serve.

appam manchurian

Turn off the flame. Transfer the tempting chilly appams in a serving bowl.

appam manchurianServing:

Garnish with some green coriander sprigs and serve this finger-licking and delectable appam Manchurian steaming hot and relish eating.

appam manchurianSuggestion

  • You can also add onions to the appams as per your taste. For this, take 1 onion and chop it thinly. When oil is heated well, place the sliced onions and sauté until they turn pinkish in color and get translucent. In same order, add rest of the ingredients and make appam.

Appam Manchurian Recipe - Chilli Appam Recipe chilly appam
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter – 2 cup
  • Capsicum – 2
  • Green coriander – 2 tbsp (finely chopped)
  • Oil -2 tbsp
  • Ginger – 1 inch piece (cut thinly lengthwise)
  • Tomato sauce – 2 tbsp
  • Soya sauce – ½ tsp
  • Chilly sauce – ½ tsp
  • Vinegar – 1 tsp
  • Salt – 1 tsp or as per taste
  • Red chilly powder – less than ¼ tsp
Instructions
  1. Chop the capsicums in small chunks.
  2. Mix ¼ tsp salt to the idli batter.
  3. Preheat the appam maker with some oil in each mold.
  4. Then place 1 tsp batter in each mold and cover the pan with lid.
  5. Let it cook for 2 minutes on low-medium flame until they turn slight brown from beneath.
  6. Then turn the sides. Now let them cook from the other aside as well until they get brown and crispy.
  7. Take out the fried appams from the maker in a serving bowl. Similarly prepare all appams.
  8. Now and heat some oil in a pan or wok.
  9. To it add finely chopped ginger, capsicum and sauté for a minute. Keep the flame low.
  10. Then add rest of the following ingredients in the pan – tomato sauce, salt, chilly sauce, vinegar, soya sauce, red chilly powder and mix the ingredients well.
  11. Drop the appams to the pan and stir well. Add some black pepper powder and the chilly appam is ready to serve.
  12. Transfer the tempting chilly appams in a serving bowl.
  13. Garnish with some green coriander sprigs and serve this finger-licking and delectable appam Manchurian steaming hot and relish eating.

 

Fried Bati Recipe

Fried Bati Recipes – Fried Baati Recipe

Fried batti, is mostly prepared in Brij area .i.e. Agra, Mathura, Firozabad, is usually smaller in size than Rajasthani batti and also, is different in taste. No Rajasthani meal is complete without baati. Traditionally, baati is prepared with just wheat flour and a fewer other ingredients and baked in oven or electric tandoor. But know there are many easy and innovative variations to this traditional baati recipe.

So, today we are sharing a mouth drooling recipe of Fried baati recipe with you. The baatis are first cooked in boiling water and then deep fried till crisp and golden brown in color. Fried batti is served as a starter or in the main course.Surely you all will love eating this dish as much we did. So, here’s an easy step-by-step method for making fried baatis.

Directions

Getting ready:

Sieve wheat flour in a bowl.

fried baati recipeMaking:

Take all the following ingredients in a mixing bowl to prepare the dough for baatis – semolina, wheat flour, carom seeds, baking soda, salt and some ghee. Mix all the ingredients well.

fried baati recipe

Now add water in small portions and knead soft dough. Cover and keep aside for 20 minutes to rest.

fried baati recipe

Later grease your hands with some ghee and knead the dough again.

fried baati recipe

Divide the dough in five equal portions and roll them in round shape.

fried baati recipe

Take 1 liter water in any vessel and let it simmer. Then drop the dough balls into it and cook them in boiled water until soft and cooked through. This can take 15 minutes.

fried baati recipe

Insert a knife or toothpick to check if cooked well.

fried baati recipe

Turn off the flame and drain out the dough balls in a separate bowl.

fried baati recipe

Cut the balls in rough chunks with a knife and let them cool down. Then mash the dough balls finely and knead soft and smooth dough. You can add some water as desired.

fried baati recipe

Now make small lumps from the whole dough. Lift one portion, roll in round shape and flatten it slightly. Press the dough ball in the center with a thumb. Place it on a plate. Likewise prepare all the baatis.

 

fried baati recipe

Heat enough oil in a wok and gently slide as many baatis as possible into it at one time.

fried baati recipe

Fry them till they get crusty and brown. Keep flipping the sides. Drain out the fried baatis on kitchen paper towels so that excess oil can be removed. Fried baati is now ready.

fried baati recipeServing:

Serve these lip smacking and tummy filling crispy fried battis with side assortment of any dip/chutney like green coriander chutney, sweet chutney, tomato sauce and so. In fact these baatis can be served in main course meals as well.

 

Suggestions:

  • The oil for frying the battis should be sufficiently hot. If the oil is not hot sufficiently, then the battis will soak oil and can also splatter while frying.
  • For 4 members
  • Time – 70 minutes

Fried Bati- Fried Baati RecipeFried Bati Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup (300 grams)
  • Semolina - ½ cup (80 grams)
  • Ghee - 2 tbsp
  • Oil - for frying
  • Carom seeds - ½ tsp
  • Baking soda - ¼ tsp
  • Salt - ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take all the following ingredients in a mixing bowl to prepare the dough for baatis – semolina, wheat flour, carom seeds, baking soda, salt and some ghee. Mix all the ingredients well.
  3. Now add water in small portions and knead soft dough. Cover and keep aside for 20 minutes to rest.
  4. Later grease your hands with some ghee and knead the dough again.
  5. Divide the dough in five equal portions and roll them in round shape.
  6. Take 1 liter water in any vessel and let it simmer.
  7. Then drop the dough balls into it and cook them in boiled water until soft and cooked through. This can take 15 minutes.
  8. Insert a knife or toothpick to check if cooked well.
  9. Turn off the flame and drain out the dough balls in a separate bowl.
  10. Cut the balls in rough chunks with a knife and let them cool down.
  11. Then mash the dough balls finely and knead soft and smooth dough. You can add some water as desired.
  12. Now make small lumps from the whole dough. Lift one portion, roll in round shape and flatten it slightly. Press the dough ball in the center with a thumb.
  13. Place it on a plate. Likewise prepare all the baatis.
  14. Heat enough oil in a wok and gently slide as many baatis as possible into it at one time.
  15. Fry them till they get crusty and brown. Keep flipping the sides.
  16. Drain out the fried baatis on kitchen paper towels so that excess oil can be removed. Fried baati is now ready.
  17. Serve these lip smacking and tummy filling crispy fried battis with side assortment of any dip/chutney like green coriander chutney, sweet chutney, tomato sauce and so. In fact these baatis can be served in main course meals as well.