Category Archives: Snacks

Idli Finger Fries Recipe – Idli Fried Recipe

Idli Finger Fries Recipe – Idli Fried Recipe

Fried idli is a simple and quick to make recipe prepared with leftover idlis. The idlis are cut into finger chips and deep fried till crispy and golden brown. An important thing to keep in mind while making this dish is that you make use of refrigerated idlis instead of freshly made. The fresh idlis can break and stick to each other while frying.

Cut the idlis in small chunks, fry them, sprinkle some chaat masala over them. Serve as light snack or as a starter. So, if you have leftover idlis at your home then try making this scrumptious and heart warming idli finger fry and serve for supper or brunch or any other time as per your desire. Everyone will like it for sure. Here is an easy and quick recipe for making this dish.

Directions

Getting ready:

1. Take cooked idlis and cut each idli into four equal parts. The size of chunks depends on how big or small idli you are using.

crispy idli

2. Take some oil in a wok and place it on flame for heating.

crispy idli

3. When oil is sufficiently heated, gently drop the idli chunks into it. Place as many idlis as possible at one time. Make sure you don’t over flood the wok with idli chunks.

fried idli

4. Fry the chunks now. Keep tossing and fry the chunks until they turn golden brown and crispy.

fried idli

5. When idlis turn golden brown in color, drain out in a plate with absorbent paper or kitchen paper towels. Similarly, fry rest of the idlis as well.

fried idliServing:

6. Sprinkle some chaat masala over the fried idlis and serve these crispy and mouth watering fried idlis with tea, coffee or with side accompaniment of green chutney or sauce and relish eating. This is a simple and easy snack that can be served during supper.

crispy idliSuggestion:

  • The oil for frying the idlis should be hot appropriately, else the idlis can soak excess oil.
  • For 2 to 4 members
  • Time – 15 minutes
Idli Finger Fries Recipe Idli Finger Fries Recipe – Crispy Idli Fried Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli – 6 to 7
  • Chaat masala – 1 tsp
  • Oil – for frying idli
Instructions
  1. Take cooked idlis and cut each idli into four equal parts. The size of chunks depends on how big or small idli you are using.
  2. Take some oil in a wok and place it on flame for heating.
  3. When oil is sufficiently heated, gently drop the idli chunks into it. Place as many idlis as possible at one time. Make sure you don’t over flood the wok with idli chunks.
  4. Fry the chunks now. Keep tossing and fry the chunks until they turn golden brown and crispy.
  5. When idlis turn golden brown in color, drain out in a plate with absorbent paper or kitchen paper towels. Similarly, fry rest of the idlis as well.
  6. Sprinkle some chaat masala over the fried idlis and serve these crispy and mouth watering fried idlis with tea, coffee or with side accompaniment of green chutney or sauce and relish eating. This is a simple and easy snack that can be served during supper.

Banana Pancake Recipe

Banana Pancakes Recipe eggless

Eggless banana pancakes are prepared with ripe bananas and wheat flour. You can serve these tempting green cardamom flavored pancake in breakfast or pack them in lunch for kids. These banana pancakes are fluffy from inside, crispy from outside and flavored so well with the bananas.

You’ll love them with simple drizzle of honey or top them up with sliced bananas and dust them up with some icing sugar. Take a look to our step by step recipe for making banana pancakes and impress your dear ones. Enjoy!

Directions

Getting ready:

Peel the banana and chop them in small chunks. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.

banana pancakeMaking:

For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.

banana pancake

Add a cup of milk into the mashed banana.

banana pancake

Mix the dry ingredients into the milk-banana mixture. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.

banana pancake

Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.

banana pancake

Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.

banana pancake

Pour some ghee all around and on the top of the pancake. Roast the pancake on medium flame until it gets slightly brown in color from beneath. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.

banana pancake

When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.

banana pancakeServing:

Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

Suggestion:

  • With using non stick pan or tawa pancakes can be prepared easily.
    Use fully ripped banana for making the pancakes, they taste luscious.
  • You can also prepare pancakes with refined-wheat flour together or with refined flour alone or with wheat flour only.
  • For 10 to 12 pancakes
  • Time – 35 minutes

Banana Pancake Recipe Banana Pancake Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Banana – 1
  • Refined flour – ¾ cup (100 grams)
  • Wheat flour – ⅓ cup (50 grams)
  • Powdered sugar – 2 tsp
  • Salt – less than ¼ tsp
  • Green cardamom – 4 (coarsely ground)
  • Baking powder – 1.5 tsp
  • Ghee – 4 to 5 tbsp
  • Milk - 1 cup
Instructions
  1. Peel the banana and chop them in small chunks.
  2. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.
  3. For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.
  4. Add a cup of milk into the mashed banana.
  5. Mix the dry ingredients into the milk-banana mixture.
  6. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.
  7. Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.
  8. Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm.
  9. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.
  10. Pour some ghee all around and on the top of the pancake.
  11. Roast the pancake on medium flame until it gets slightly brown in color from beneath.
  12. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.
  13. When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.
  14. Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

 

 

Aloo bhakarwadi – Samosa Pinwheel Recipe

Aloo Bhakarwadi Recipe – Samosas Pinwheel Recipe

Aloo bhakarwadi, a traditional recipe from Maharashtra and Gujarat can be prepared as a snack and also can be served as starter in any party. This snack recipe is stuffed with spicy potato filling and deep fried till crunchy and crispy.

Potato stuffed bhakarwadi is a modified version to traditional savory bhakarwadi stuffed with spices. It is a fast instant, easy to make appetizer. Here is a step by step recipe to make bhakarwadi at your home very conveniently. Everyone in your home will relish eating this spicy, lip smacking bhakarwadi recipe. Try out our version of this recipe for today’s supper.

Direction

Getting ready:

1. Sieve refined flour in a bowl  to knead dough for making bhakarwadis.

aloo bhakarwadi

2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.

aloo bhakarwadi

3. Add some water in 2 tbsp refined flour and make a batter of running consistency.

aloo bhakarwadiMaking

4. Take refined flour in a big bowl and add 1/4 tsp salt, 1/4 tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.

aloo bhakarwadi

5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.

aloo bhakarwadi

6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.

aloo bhakarwadi

7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.

aloo bhakarwadi

8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.

aloo bhakarwadi

9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.

aloo bhakarwadi

10. Now cut this roll into 1/2 to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.

aloo bhakarwadi

11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.

aloo bhakarwadi

12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.

aloo bhakarwadiServing:

13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.

Suggestion:

Spread the stuffing over the poori evenly and then make a roll. Make sure the batter of refined flour is thin and smooth.

  • For 35 to 40 bhakarwadi
  • Time – 50 minutes

Samosa Pinwheel RecipeCheese Naan Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1 cup
  • Refined flour - 2 tbsp (for batter)
  • Carom seeds - ¼ tsp
  • Salt - ¼ tsp
  • Potato - 4 (300 grams)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Ginger - ½ tsp (paste)
  • Green chilly - 1 tsp (paste)
  • Red chilly powder - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Sieve refined flour in a bowl.
  2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.
  3. Add some water in 2 tbsp refined flour and make a batter of running consistency.
  4. Take refined flour in a big bowl and add ¼ tsp salt, ¼ tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.
  5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.
  6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.
  7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.
  8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.
  9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.
  10. Now cut this roll into ½ to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.
  11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.
  12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.
  13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.