Category Archives: zero-oil recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Try innovative Sweet potato chaat whenever you crave for something tantalizing and delicious. Did you ever wonder you could make yummy Shakarkandi chaat. I am sure you didn’t.  It is very easy and quick to make this tasty snack of Sweet potato chaat, You can serve it to friends and family and surprise everyone.

Here is an easy recipe with pictures to make Sweet potato chaat. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

Directions: 

Making:

Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn’t get dry. Tie it with a loose knot.shakarkandi chaat

Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.shakarkandi chaat

After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.shakarkandi chaat

Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.shakarkandi chaat

Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.shakarkandi chaat

Sweet potato chaat is now ready. Transfer it to a serving plate.shakarkandi chaat Serving:

Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!shakarkandi chaat Suggestions

  • If you want then you can boil the sweet potatoes in the same way as potatoes.

 

Sweet Potato Chaat Recipe - Shakarkandi ki Chaat Recipe
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Sweet potatoes – 2
  • Sweet sauce
  • green chilly sauce
  • Green coriander (finely chopped)
  • Roasted cumin powder
  • Black salt
  • Lemon – 1
Instructions
  1. Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn't get dry. Tie it with a loose knot.
  2. Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.
  3. After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.
  4. Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.
  5. Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.
  6. Sweet potato chaat is now ready. Transfer it to a serving plate.
  7. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

 

Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet corn dhokla is prepared by adding sweet corn cream into the curd-semolina mixture along with salt and ginger. It tastes super scrumptious. This soft and spongy dhokla can be served as a snack or breakfast along with green coriander chutney and chilly sauce.

Sweet corns are loaded of nutrients and sometime it becomes difficult to feed healthy foods to kids. Here is the best way to fulfill the daily intake of nutrients of such kids. Sweet corn dhokla is very easy to make and it’s finger-licking taste will make your kids to ask for more and more. So, try out making sweet corn dhokla with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash  sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.

Instant corn dhokla

Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.

Instant corn dhokla
Cut the green chilies lengthwise with a knife and place them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.

Instant corn dhoklaMaking:

Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.

Instant corn dhokla

5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.

Instant corn dhokla

5 minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.

Instant corn dhokla

In the end, add eno fruit salt into the batter and mix it really well. Don’t whisk the batter too much. Transfer the dhokla batter on the greased plate.

Instant corn dhokla
Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.

Instant corn dhokla

20 minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.

Instant corn dhokla

Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.

Instant corn dhokla
For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.

Instant corn dhoklaServing:
Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

Instant corn dhoklaSuggestion

  • You can take 1 cup of sweet corn kernels instead of sweet corns. Prepare its paste in mixer grinder and then add it into the semolina-curd mixture.

Sweet Corn Dhokla recipe | Sweet Corn Dhokla - Instant Corn Dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corns – 2
  • Semolina – 1 cup
  • Curd – 1 cup (whisked)
  • Oil – 2-3 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Curry leaves – 10-12
  • Lemon – 1
  • Green chilies – 2
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Salt - ¾ tsp
  • Red mustard seeds – 1 tsp
  • Eno fruit salt - ¾ tsp
Instructions
  1. Wash the sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.
  2. Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.
  3. Cut the green chilies lengthwise with a knife and plate them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.
  4. Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.
  5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.
  6. minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.
  7. In the end, add eno fruit salt into the batter and mix it really well. Don't whisk the batter too much. Transfer the dhokla batter on the greased plate.
  8. Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.
  9. minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.
  10. Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.
  11. For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.
  12. Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

 

Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe

Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe

Vegetable Rava idli gives a very good start to your day. Made of rava and healthy veggies you can have this idli for breakfast or for supper. It is a quick and easy recipe you can have anytime you want a fuss free food. Veg rawa idli is basically a south indian recipe a favorite among all.

Here is an easy step by step recipe with pictures to make Veg Rawa Idli. Serve these spongy and healthy veg rawa idli with green coriander chutney, peanut chutney or coconut chutney. Enjoy

Directions

Getting ready:

Pour 2 cups of water in a pressure cooker and place it on flame to simmer.

Veg rawa idli
Evenly apply some oil in each moulds of idli maker.

Veg rawa idliMaking:
Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.

Veg rawa idli
Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.

Veg rawa idli
Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.

Veg rawa idli
Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.

Veg rawa idli
10 minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don’t whisk the batter too much.

Veg rawa idli
Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.

Veg rawa idli
Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.

Veg rawa idli
Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.

Veg rawa idli
Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.

Veg rawa idliServing:
Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.

Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cups
  • Semolina – 2 cups
  • Green coriander – 2 tbsp (finely chopped)
  • Green peas - ¼ cup
  • Cauliflower - ½ cup (chopped)
  • Capsicum - ½ cup (finely chopped)
  • Urad dal – 1 tsp
  • Red mustard seeds - ½ tsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilly – 1 (finely chopped)
  • Eno fruit salt – 1 tsp
  • Oil – 2 tbsp
  • Salt – 1 tsp
Instructions
  1. Pour 2 cups of water in a pressure cooker and place it on flame to simmer.
  2. Evenly apply some oil in each moulds of idli maker.
  3. Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.
  4. Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.
  5. Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.
  6. Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.
  7. minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don't whisk the batter too much.
  8. Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.
  9. Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.
  10. Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.
  11. Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.
  12. Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.

 

Bhel Puri Recipe – How To Make Bhel Puri – Bhel Puri Receipe

Bhel Puri Recipe – How To Make Bhel Puri – Bhel Puri Receipe

Bhel puri, the spicy and tangy mixture of puffed rice, peanuts, papdi, chutneys and some Indian spices will definitely bring water to your mouth. Now a days, bhel puri can be found anywhere on streets. The crispy crunchy taste of a few ingredients in the snack will make you ask for more and more.

Whenever you are craving for something light and lip-smacking then make bhel puri instantly at your home. You can skip any ingredient that is not available in the your kitchen and increase/decrease the quantity of any ingredient according to taste. Serve this light snack to your guest and make them go wow. So, try out making bhel puri with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take 4 tbsp puffed rice in a big mixing bowl.

bhel puri recipe

Add 2-3 tsp cucumber, 2-3 tsp potato, 2-3 tsp tomato, 3 tsp peanuts and 3-4 crushed papdis. Mix everything well.

bhel puri recipe

Further add 4 tsp sev, some chopped green chillies and ½ tsp chaat masala. Stir to mix everything with a spoon.

bhel puri recipe

Then add 1 tsp green coriander chutney and 2 tsp sweet chutney. Mix all the ingredients nicely with the help of a spoon.

bhel puri recipe

Bhel puri is now ready. Take 2-3 tbsp of bhel puri on a plate.

bhel puri recipeServing:

Sprinkle some chaat masala and green coriander sprigs on this mouth-watering and tangy bhel puri and serve it as it is.

bhel puri recipeSuggestions:

  • Prepare this bhel puri whenever you crave for it. Don’t make it in advance because the puffed rice will become soggy after sometime.

Bhel Puri Recipe - How To Make Bhel Puri - Bhel Puri Receipe bhel puri
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Puffed rice
  • Papdi
  • Roasted peanuts
  • Cucumber – 1 (finely chopped)
  • Potato – boiled and finely chopped
  • Tomato – deseeded and finely chopped
  • Chickpea flour sev
  • Green coriander chutney
  • Sweet chutney
  • Chaat masala
  • Green chilly – finely chopped
  • Green coriander – finely chopped
Instructions
  1. Take 4 tbsp puffed rice in a big mixing bowl. Add 2-3 tsp cucumber, 2-3 tsp potato, 2-3 tsp tomato, 3 tsp peanuts and 3-4 crushed papdis. Mix everything well.
  2. Further add 4 tsp sev, some chopped green chillies and ½ tsp chaat masala. Stir to mix everything with a spoon. Then add 1 tsp green coriander chutney and 2 tsp sweet chutney. Mix all the ingredients nicely with the help of a spoon. Bhel puri is now ready. Take 2-3 tbsp of bhel puri on a plate.
  3. Sprinkle some chaat masala and green coriander sprigs on this mouth-watering and tangy bhel puri and serve it as it is.

 

Puff Chana Chikki Recipe – Roasted Chana Dal Brittle Recipe

Puff Chana Chikki Recipe – Roasted Chana Dal Brittle Recipe

Chana dal chikki, the crispy brittle is mostly relished during winters and these can be prepared in several ways such as peanut chikki, sesame seeds chikki, dry fruits chikki and many more. This chana dal chikki is very easy to prepare with very few ingredients i.e roasted chana dal, sugar and some ghee.

Make this crunchy brittle once and relish eating for about 6 months. They can be consumed anytime of the day without any accompaniment. So, try out making roasted chana dal chikki with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Evenly grease the back side of two plates with some ghee.

chana dal chikkiMaking:

Place a wok on flame and pour 1 tsp of ghee into it. When the ghee melts, add sugar into it. Keep stirring constantly and cook the sugar until it melts completely. Keep the flame on medium-low.

chana dal chikki

Once the sugar melts completely, immediately reduce the flame to low so that it doesn’t get overcooked and add roasted chana dal into it. Mix them really well. Chikki mixture is now ready.

chana dal chikki

Transfer the half amount of chikki mixture on a greased plate. Apply some ghee on a silicon spatula and evenly spread the mixture making a thin layer. Similarly, spread the remaining mixture on another greased plate. Allow them to cool down slightly.

chana dal chikki

Chikkis have cooled down a little, move a knife between the chikki and plate to separate the chikkis. Place them on another plate. You can even make the chikki in small size. Roasted chana dal chikki is now ready.

chana dal chikkiServing:

Serve this crunchy and delicious roasted chana dal chikki as a dessert after any meal or have them whenever you crave for something sweet. Once the chikki cools down completely, store them in an air-tight container and relish eating for about 6 months.

Suggestions

  • If the chikki cools down completely then it will become difficult to separate them from plate so heat the plate slightly from beneath on flame. Then chikki will separate out easily.
  • You can even substitute sugar with jaggery but chikki made with sugar are more crispier than made with jaggery.

Puff Chana Chikki Recipe - Roasted Chana Dal Brittle Recipe chana dal chikki
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ghee – 1 tsp
  • Sugar – 1.25 cup (300 grams)
  • Roasted chana dal – 2 cups (300 grams)
Instructions
  1. Evenly grease the back side of two plates with some ghee. Place a wok on flame and pour 1 tsp of ghee into it. When the ghee melts, add sugar into it. Keep stirring constantly and cook the sugar until it melts completely. Keep the flame on medium-low.
  2. Once the sugar melts completely, immediately reduce the flame to low so that it doesn't get overcooked and add roasted chana dal into it. Mix them really well. Chikki mixture is now ready.
  3. Transfer the half amount of chikki mixture on a greased plate. Apply some ghee on a silicon spatula and evenly spread the mixture making a thin layer. Similarly, spread the remaining mixture on another greased plate. Allow them to cool down slightly.
  4. Chikkis have cooled down a little, move a knife between the chikki and plate to separate the chikkis. Place them on another plate. You can even make the chikki in small size. Roasted chana dal chikki is now ready.
  5. Serve this crunchy and delicious roasted chana dal chikki as a dessert after any meal or have them whenever you crave for something sweet.

 

Stuffed Idli Recipe – Aloo Stuffed Idli – Potato Masala Stuffed Idli

Stuffed Idli Recipe – Aloo Stuffed Idli – Potato Masala Stuffed Idli

Aloo masala stuffed idli is a delicious and perfect snack recipe filled with spicy potato stuffing that everyone will surely like eating! We all often relish eating the rawa idlis with sambar or chutney. But if you are bore of having the same idli recipe again and again and this recipe of masala potato stuffed idli is surely perfect for you. We have stuffed the idlis with a spicy-zingy mashed potatoes filling, which takes the taste of idlis to another level.

These delectable idlis are super easy to make and healthier. Stuffed potato idli have a unique taste and are incomparable to any other savory snack. The masala aloo stuffing is perked up with common flavoring ingredients like garam masala, coriander, mango powder and so on, giving it a peppy flavor which is just perfect for this idlis. Serve these a snack or breakfast with side assortment of chutney or dip and make everyone drool for more and more. Here, this simple and easy recipe of aloo masala idli will help you make perfect idlis at your home. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and crumble them finely in a bowl.

stuffed masala idli recipeMaking:

Heat 2 tsp oil in a pan or wok for preparing the stuffing. When the oil is sufficiently hot, add mustard seeds to it and let the seed crackle. Keep the flame low to prevent spices from browning.

stuffed aloo masala idli
When the seeds crackle, add 8 to 10 curry leaves to the pan as well, followed by ½ inch piece (finely chopped), 1 green chilly (finely chopped), 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the masala for a while.

stuffed aloo masala idli
Now add green peas to the masala and sauté for a while in the masala. Let the peas get tender. Later add crumbled potatoes in the pan. Press the potatoes with a spatula making it finer. stuffed aloo masala idli recipe
Add the remaining spices as well to the wok. Start with adding, 1/3 tsp dry mango powder, followed by ¼ tsp garam masala, ¼ tsp red chilly powder, ½ tsp salt or to taste and mix everything really well. Add some green coriander as well to the stuffing. Stuffing is now done and ready, transfer it to another bowl and let it cool down.

stuffed aloo masala idli recipe
Now for steaming the idlis, add 2 cups of water in a vessel which can hold the idli stand properly. Let the water simmer. You can also use a pressure cooker to steam the idlis.

stuffed aloo masala idli
Grease each mold with some oil. Now add ½ tsp salt or to taste in the batter and mix well. Make sure you don’t whisk the batter too much after adding salt to it as the batter will make it loose air bubbles from it and the idlis will not come out spongy.

stuffed masala idli recipe
Meanwhile prepare small flatten balls from the stuffing and place them on a plate. Now pour some amount of batter on each mold and place one stuffing ball over it and push downwards. Pour some more batter over the stuffing to cover it well. Use a spoon to cover the stuffing. Similarly fill all the molds with the batter. aloo stuffed masala idli recipe
After this arrange the molds on the stand and screw them up.

aloo stuffed masala idlis
When the water starts simmering and you see formation of steam in the vessel, place the idli stand inside it and let the idlis simmer for 10 to 12 minutes. Cover the vessel and keep the flame medium-high.

aloo stuffed masala idlis
12 minutes have passed, check the idlis. The idlis appear puffy and are cooked through. Take out the idli stand from the vessel but let them cool down a little. Use a towel to hold the molds if the mold is still hot.

aloo stuffed masala idlis
Now run a knife all around the idlis to separate it from mold and place them on a plate.

aloo stuffed masala idlisServing:

Lip smacking, mouth drooling aloo masala stuffed idlis are ready to be served. Serve these devouring potato stuffed masala idlis with green coriander chutney, coconut chutney, peanut chutney or any other chutney as per your desire.

stuffed masala idlis
Prepare these idlis for breakfast or pack them in tiffin or serve them in evening snacks and relish eating.

5.0 from 1 reviews
Stuffed Idli Recipe - Aloo Stuffed Idli stuffed masala idli
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli batter – 1 bowl
  • Boiled potatoes – 2 (100 grams)
  • Green peas – ¼ cup
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 2 tbsp
  • Green chilly – 1 (finely chopped)
  • Ginger – ½ inch piece (finely chopped)
  • Curry leaves – 8 to 10
  • Turmeric powder – less than ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
  • Red mustard seeds – ½ tsp
  • Red chilly powder – ¼ tsp
  • Garam masala – ¼ tsp
  • Mango powder – ⅓ tsp
Instructions
  1. Peel the boiled potatoes and crumble them finely in a bowl. Heat 2 tsp oil in a pan or wok for preparing the stuffing. When the oil is sufficiently hot, add mustard seeds to it and let the seed crackle. Keep the flame low to prevent spices from browning.
  2. When the seeds crackle, add 8 to 10 curry leaves to the pan as well, followed by ½ inch piece (finely chopped), 1 green chilly (finely chopped), 1 tsp coriander powder, less than ¼ tsp turmeric powder and sauté the masala for a while.
  3. Now add green peas to the masala and sauté for a while in the masala. Let the peas get tender. Later add crumbled potatoes in the pan. Press the potatoes with a spatula making it finer. Add the remaining spices as well to the wok. Start with adding, ⅓ tsp dry mango powder, followed by ¼ tsp garam masala, ¼ tsp red chilly powder, ½ tsp salt or to taste and mix everything really well. Add some green coriander as well to the stuffing. Stuffing is now done and ready, transfer it to another bowl and let it cool down.
  4. Now for steaming the idlis, add 2 cups of water in a vessel which can hold the idli stand properly. Let the water simmer. Grease each mold with some oil. Now add ½ tsp salt or to taste in the batter and mix well. Make sure you don’t whisk the batter too much after adding salt to it as the batter will make it loose air bubbles from it and the idlis will not come out spongy.
  5. Meanwhile prepare small flatten balls from the stuffing and place them on a plate.
  6. Now pour some amount of batter on each mold and place one stuffing ball over it and push downwards. Pour some more batter over the stuffing to cover it well. Use a spoon to cover the stuffing. Similarly fill all the molds with the batter. After this arrange the molds on the stand and screw them up.
  7. When the water starts simmering and you see formation of steam in the vessel, place the idli stand inside it and let the idlis simmer for 10 to 12 minutes. Cover the vessel and keep the flame medium-high.
  8. minutes have passed, check the idlis. The idlis appear puffy and are cooked through. Take out the idli stand from the vessel but let them cool down a little. Use a towel to hold the molds if the mold is still hot. Now run a knife all around the idlis to separate it from mold and place them on a plate.
  9. Lip smacking, mouth drooling aloo masala stuffed idlis are ready to be served. Serve these devouring potato stuffed masala idlis with green coriander chutney, coconut chutney, peanut chutney or any other chutney as per your desire. Prepare these idlis for breakfast or pack them in tiffin or serve them in evening snacks and relish eating.

 

Curd Rice Recipe – How To Make Curd Rice

Curd Rice Recipe – How To Make Curd Rice

Curd rice is a comfort food and very simple yet delicious recipe from the South Indian cuisine. Curd rice is a soothing, fresh and flavorful recipe that enhances the taste of your meal. In fact this refreshing dish is a one pot meal in itself. This satiating dish with pleasant flavors and homely aroma can be packed in tiffin for kids, work or to travel.

Curd rice is prepared with mixing rice with curd and tempered with urad dal, mustard seeds and few other spices and green chilies. Let the rice cool down a little prior adding curd to it. This super scrumptious curd rice are best accompanied with pickles, chutney or any curry. It makes a great and simple summer food. Try out our version of curd rice with step-by-step pictures and impress your dear ones. Enjoy!

Directions

Making:

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Place the soaked rice in pressure cooker along with 2.5 cups of water, put on the lid and cook the rice until the cooker releases a whistle. Once the whistle is released, turn off the flame and leave the cooker as it is until the pressure is settled on its own.

curd rice recipe

When the pressure is settled completely, take off the lid and transfer the rice into a bowl. Allow it to cool down a bit.

curd rice

Place a pan on flame and pour the ghee into it. When the ghee gets heated, add red mustard seeds, cumin seeds and urad dal into it. Saute them until the urad dal turns golden brown in colour.

curd rice recipe

After that, add curry leaves, green chillies and asafoetida into the pan. Saute everything for a while. You can also add red chilly powder. Tempering is now ready, turn off the flame.

curd rice recipe

Rice has cooled down slightly, add curd, salt and chopped green coriander. Mix everything really well.

curd rice recipe

Now add tempering into the rice. Stir to mix it through. Curd rice is now ready to serve, transfer it to a serving bowl.

curd rice recipeServing:

Serve this finger-licking and lip-smacking curd rice steaming hot as it is. Enjoy!

Curd Rice Recipe - How To Make Curd Rice
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice – 1 cup
  • Curd – 2 cup
  • Ghee/oil – 1 tbsp
  • Green coriander – 2-3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Red mustard seeds - ½ tsp
  • Urad dal – ½ tsp
  • Curry leaves - 10-12
  • Green chillies – 1-2 (finely chopped)
  • Salt – 1.5 tsp or to taste
Instructions
  1. Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Place the soaked rice in pressure cooker along with 2.5 cups of water, put on the lid and cook the rice until the cooker releases a whistle. Once the whistle is released, turn off the flame and leave the cooker as it is until the pressure is settled on its own.
  2. When the pressure is settled completely, take off the lid and transfer the rice into a bowl. Allow it to cool down a bit. Place a pan on flame and pour the ghee into it. When the ghee gets heated, add red mustard seeds, cumin seeds and urad dal into it. Saute them until the urad dal turns golden brown in colour.
  3. After that, add curry leaves, green chillies and asafoetida into the pan. Saute everything for a while. You can also add red chilly powder. Tempering is now ready, turn off the flame.
  4. Rice has cooled down slightly, add curd, salt and chopped green coriander. Mix everything really well.
  5. Now add tempering into the rice. Stir to mix it through. Curd rice is now ready to serve, transfer it to a serving bowl. Serve this finger-licking and lip-smacking curd rice steaming hot as it is. Enjoy!

 

Veg Momos recipe – Steamed Momos – Vegetable Dimsum

Veg Momos recipe – Steamed Momos – Vegetable Dimsum

Steamed vegetable momos are a popular and most favorite recipe from Tibetan and Nepali cuisine but now are a popular street food in India as well. These homemade dumplings are cooked with no oil in steam and thus make a healthy food. Though preparing momos takes a good amount of time. But if you have a helping hand then the tome will reduce.

These popular street dumplings are so versatile. All you need is to master the technique of twisting and folding them. Steamed vegetable momo recipes are an authentic, simple and quick and delicious recipe from Northern East India. So, try out this classic momos recipe with this easy to follow step-by-step instructions and pictures. Everyone will surely love eating this steamed dim sum for sure. Enjoy!

Directions

Getting ready:

Thoroughly rinse the cabbage and remove the leaves on top. Then grate the cabbage to make the stuffing in a mixing bowl.

veg momos recipe

Rinse the carrot and peel it. Now grate the carrot as well in the same mixing bowl.

vegetable momos recipeMaking:

Take 1 cup refined flour in a mixing bowl and to it add ¼ tsp salt. Add water in small portions and knead soft dough. Grease your hands with some oil and knead the dough again until smooth.

vegetable momos recipe

Cover and keep the dough aside for 15 to 20 minutes to set and then start making the momos.

vegetable momos recipe

Now mix a tempering to the grated cabbage. For this heat a pan and add 2 to 3 tsp oil to it. W hen the oil is hot add the following ingredients to the pan – grated ginger, 1 finely chopped green chilly and sauté for a while.

vegetable momos recipe

After roasting for a while turn off the flame and mix this tempering to the grated cabbage now.

vegetable momos recipe

Now to the stuffing add more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.

vegetable momos recipe

After 20 minutes are done, grease your hands with some oil and knead the dough again. Then divide the dough into small portions.

vegetable momos recipe

For this, roll out the dough lump like a long log and further divide into small lumps. Cover all the lumps to prevent them from drying.

vegetable momos recipe

Take one dough lump at a time and roll giving it a round shape like this and then dust with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling the poori is not too thin at the center. Run you rolling pin on the edges or sides of the poori.

vegetable momos recipe

Lift poori on to your hand and top it with 1 to 1.5 tsp stuffing. Now fold the poori. Momos can be shaped in numerous styles. For making round shape momos, first fold it at one edge and stick together.

vegetable momos recipe

Then make another fold and stick to the first fold. Give another fold and stick to previous fold. Stick all the folds together at the center.

vegetable momos recipe

Lastly, turn the folds around and stick them together pressing them downwards. With this you will get round shaped momos. Keep it on the plate.

vegetable momos recipe

For another type of shape place the stuffing over the rolled poori and give it a fold at one edge, sticking it together. Give another fold at some distance and stick to the first fold at little distance.

vegetable momos recipe

Make third fold again at some distance and stick it together. Make the fourth fold at some distance like this and then give another fold and one more fold. Make 4 to 5 folds to get this shape of the momos. Momos is ready, place it on the plate and likewise prepare all the momos like this. Cover these momos with a cloth to prevent them from drying.

vegetable momos recipe

Take a momos maker or any vessel and add 2 cups of water to it. Place the vessel on flame for simmering.

vegetable momos recipe

Grease the sieve with some oil and place the momos at some distance on to it.

vegetable momos recipe

When the water starts simmering, place the sieve over the vessel and cover it well. Now let the momos steam for 10 minutes. Keep the flame medium-high.

vegetable momos recipe

10 minutes are done and the momos are cooked as well. There is change in the color of momos and appear shiny on the surface. Turn off the flame and take off the sieve from the vessel.

vegetable momos recipe

Now transfer the momos to the plate. With this much dough 20 to 25 momos can be prepared.

vegetable momos recipeServing:

Steaming hot and super scrumptious momos are ready and making them is really easy. You can serve these lip smacking momos with spicy red chilly chutney, less spicy tomato chutney and white sauce.

vegetable momos recipe Suggestion:

  • If you want to have these momos later then cook them for 7 to 8 minutes and keep aside covered with a cloth. Whenever you wish to serve the momos, steam them again for 2 to 3 minutes more. Serve them piping hot.
  • Don’t roll out the poori for stuffing too thinly at the center.

Veg Momos recipe - Steamed Momos - Vegetable Dimsum vegetable momos recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup (125 grams)
  • Oil – 2 tbsp
  • Cabbage – 1 (300 to 350 grams)
  • Carrot – 1 (50 to 60 grams)
  • Coriander leaves – 2 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Grated ginger – ½ inch piece
  • Salt – ¼ tsp + more than ½ tsp (to taste)
Instructions
  1. Thoroughly rinse the cabbage and remove the leaves on top. Then grate the cabbage to make the stuffing in a mixing bowl.
  2. Rinse the carrot and peel it. Now grate the carrot as well in the same mixing bowl.
  3. Take 1 cup refined flour in a mixing bowl and to it add ¼ tsp salt. Add water in small portions and knead soft dough. Grease your hands with some oil and knead the dough again until smooth.
  4. Cover and keep the dough aside for 15 to 20 minutes to set and then start making the momos.
  5. Now mix a tempering to the grated cabbage. For this heat a pan and add 2 to 3 tsp oil to it. W hen the oil is hot add the following ingredients to the pan - grated ginger, 1 finely chopped green chilly and sauté for a while.
  6. After roasting for a while turn off the flame and mix this tempering to the grated cabbage now.
  7. Now to the stuffing add more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.
  8. After 20 minutes are done, grease your hands with some oil and knead the dough again. Then divide the dough into small portions.
  9. For this, roll out the dough lump like a long log and further divide into small lumps. Cover all the lumps to prevent them from drying.
  10. Take one dough lump at a time and roll giving it a round shape like this and then dust with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling the poori is not too thin at the center. Run you rolling pin on the edges or sides of the poori.
  11. Lift poori on to your hand and top it with 1 to 1.5 tsp stuffing. Now fold the poori. Momos can be shaped in numerous styles. For making round shape momos, first fold it at one edge and stick together.
  12. Then make another fold and stick to the first fold. Give another fold and stick to previous fold. Stick all the folds together at the center.
  13. Lastly, turn the folds around and stick them together pressing them downwards. With this you will get round shaped momos. Keep it on the plate.
  14. For another type of shape place the stuffing over the rolled poori and give it a fold at one edge, sticking it together. Give another fold at some distance and stick to the first fold at little distance.
  15. Make third fold again at some distance and stick it together. Make the fourth fold at some distance like this and then give another fold and one more fold. Make 4 to 5 folds to get this shape of the momos. Momos is ready, place it on the plate and likewise prepare all the momos like this. Cover these momos with a cloth to prevent them from drying.
  16. Take a momos maker or any vessel and add 2 cups of water to it. Place the vessel on flame for simmering.
  17. Grease the sieve with some oil and place the momos at some distance on to it.
  18. When the water starts simmering, place the sieve over the vessel and cover it well. Now let the momos steam for 10 minutes. Keep the flame medium-high.
  19. minutes are done and the momos are cooked as well. There is change in the color of momos and appear shiny on the surface. Turn off the flame and take off the sieve from the vessel.
  20. Now transfer the momos to the plate. With this much dough 20 to 25 momos can be prepared.
  21. Steaming hot and super scrumptious momos are ready and making them is really easy. You can serve these lip smacking momos with spicy red chilly chutney, less spicy tomato chutney and white sauce.

 

How to roast peanuts in microwave ? How To Roast Raw Peanuts in Microwave

How to roast peanuts in microwave ? How To Roast Raw Peanuts in Microwave

Roasted peanuts makes an amazing snack when served with steaming hot cup of tea or coffee or chilled cold drinks. It is very easy to roast the raw peanuts in microwave. It takes only few minutes to do that. You can roast the peanuts and store them in an airtight container and relish eating for several days. We all relish eating peanuts especially during winters. So, what could be the best way to have peanuts then microwave roasted peanuts!

You can add these roasted peanuts in snack or dish. It will enhance its flavour. You can serve it to your guest. They will definitely enjoy this simple accompaniment. You can sprinkle some chaat masala or sweet cardamom on top and have it. It tastes super delicious. It can also be had as it is. So, try out making roasted peanuts in microwave with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take peanuts in a microwave safe bowl. Drizzle 2 tsp of water on it. Mix it really well so that each peanut becomes wet. This will make its skin soft. Keep it aside for 2-3 minutes.

roasted peanuts in microwave

After 3 minutes, place the bowl inside the microwave and roast it for 3 minutes on highest temperature. Check later.

roasted peanuts in microwave

3 minutes are over. Take out the bowl. Stir it with a spatula and again put it back inside the microwave to roast for another 1 minute on highest temperature. Take out the bowl after a minute gets over. Transfer it to big tray so that it cools down quickly.

roasted peanuts in microwave

Once the peanuts cools down completely, take some peanuts and rub it between the palms to peel out its skin. Keep the peels peanuts on the same tray.

roasted peanuts in microwave

After that, lift the tray and winnow to separate the peanuts from its skin. Discard its skin. Keep doing it until the peanuts becomes clean. Roasted peanuts in microwave are now ready.

roasted peanuts in microwaveServing:

Mix the sweet cardamom seeds with these roasted peanut or use it for making namkeen. Enjoy!

How to roast peanuts in microwave ? How To Roast Raw Peanuts in Microwave roasted peanuts in microwave
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Peanuts – 250 grams
Instructions
  1. Take peanuts in a microwave safe bowl and wet them 2 tsp of water on it.
  2. Place it inside the microwave for 3 minutes on highest temperature. Check later.
  3. Stir it and again put it back inside for another 1 minute on highest temperature.
  4. Once the peanuts cools down completely, remove their skin and winnow them out. Roasted peanuts in microwave are now ready.

 

Fat Free Dahi Vada in Microwave Recipes – Dahi Bhalla Recipe in Microwave

Fat Free Dahi Vada in Microwave Recipes – Dahi Bhalla Recipe in Microwave

Fat free dahi vadas are non fried version to the authentic deep fried dahi vadas. Dahi vada are a great hit in any home and do prepare them often, sometimes as a snack or as a side dish in main course. The most liked street food of Northern India, Dahi Vada/Dahi Bhalla or Dahi Pakori or Dahi Gujiya, is almost prepared on every festival or special occasions.

These vadas are dunked in yoghurt and layered with zingy-tangy Indian dips or chutney and some desi spices. A healthy and best recipe for people who like eating less oily food. Microwaved dahi vadas are nevertheless extremely good! So follow this easy recipe of bread dahi vadas with step-by-step pictures and impress your dear ones.

Directions

Getting ready:

Rinse urad dal thoroughly with water. Also, wash moong dal. Drain out excess water from them. Soak both the lentils separately in water for 2 hours. After that, Remove the excess water and grind both the lentils separately into fine paste. Don’t add too much of water or don’t keep the paste too dry.

dahi vada in microwave

Grease microwave safe idli moulds with some oil for making dahi vada. Pour 1 cup of water into the bottom dish of idli maker.

dahi vada in microwaveMaking:

Add moong dal paste and salt into urad dal paste. Mix everything really well. The lentil batter should have thick consistency. After mixing the lentils together, add eno fruit salt into the batter. Mix it in the batter as well. Don’t whisk the batter too much. Once the batter turns fluffy, stop mixing. Dahi vada batter is now ready.

dahi vada in microwave

Pour 1 tsp of dahi vada batter into each greased moulds. Spread it evenly. Now place 6-7 pieces of cashews on the batter in each mould followed by 5-6 chironji, 3-4 pieces of black pepper, 3-4 ginger pieces and 2 raisins.

dahi vada in microwave

Now again pour 1 tsp of lentil batter on the stuffing and cover it completely. Similarly, fill the remaining moulds. To steam the dahi vadas, place both the moulds on the dish filled with water and set it nicely.

dahi vada in microwave

Cover the idli maker with the lid. Place it inside the microwave and steam it for 3 minutes on highest temperature. Check later. After 3 minutes, take the stand out from the microwave. Dahi vadas are still uncooked and sticky. Place it back inside the microwave and steam it for 1.5 minutes on highest temperature.

dahi vada in microwave

After, 1.5 minutes, take the stand out. Check dahi vadas. They are now steamed aptly. Remove the moulds from the stand. Allow the vadas to cool down completely.

dahi vada in microwave

To bake dahi vadas, similarly, fill the greased moulds with lentil batter and stuffing. After that, place the mould stand inside the microwave and bake the vadas for 1.5 minutes. Check later. After 1.5 minutes, take the mould stand out. Dahi vadas are baked aptly. Either prepare dahi vadas by steaming or baking in microwave, both the vadas will turn out super delicious.

dahi vada in microwave

Take 3-4 cups lukewarm water in a big bowl. Water should be enough to drench the vadas completely into it. Add ½ tsp salt along with a pinch of asafoetida into the water. Mix it really well.

dahi vada in microwave

Rotate a knife around the edges of the moulds and take the vadas out. Drop it into the lukewarm water. Similarly, separate out the remaining vadas and drop them into the water. Leave the vadas immersed in water for 15 minutes.

dahi vada in microwave

After 15 minutes, dahi vadas have turned soft. Now lift a vada and press it gently between the palms and squeeze out excess water from it. Place it on a plate. Similarly, take out the remaining soaked dahi vadas.

dahi vada in microwave

Take 2 cups of curd and whisk it until it turns out smooth in texture. Now add 1 tsp of sugar into it followed by less than ½ tsp black salt and pomegranate. Mix everything really well until the sugar dissolves completely. Curd for serving dahi vadas is now ready.

dahi vada in microwaveServing:

To serve, take 2 dahi vadas on a serving plate. Pour 3-4 tbsp of curd on the vadas followed by green chutney and sweet chutney. After that, sprinkle some black salt, cumin powder and red chilly powder on the top. Serve this soft, spongy and tantalizing dahi vadas made in microwave as it is. Enjoy!

dahi vada in microwaveSuggestions

  • Here, the quantity of dahi vada steamed was more so it took 4.5 minutes to steam them aptly. If the quantity is less, which means, if only one mould is filled then the time require to steam them will be less. Therefore, steam the vadas for 3 minutes first then keep cooking it for short intervals of 1 minute or so until they are steam aptly.

Fat Free Dahi Vada in Microwave Recipes - Dahi Bhalla Recipe in Microwave dahi vada in microwave
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Urad dal – ½ cup
  • Moong dal – ⅓ cup
  • Salt – ¼ tsp or to taste
  • Eno fruit salt – ¼ tsp
  • Cashews – 10-12 (finely chopped)
  • Chironji – 2 tbsp
  • Raisins – 1 tbsp
  • Black peppercorns – 1 tsp (coarsely ground)
  • Ginger baton – 1 inch (finely chopped)
Instructions
  1. Soak both the lentils separately in water for 2 hours. Remove the excess water and grind both the lentils separately into fine paste.
  2. Grease microwave safe idli moulds with some oil for making dahi vada. Pour 1 cup of water into the bottom dish of idli maker.
  3. Add moong dal paste and salt into urad dal paste. Add eno fruit salt into the batter. Mix it in the batter as well.
  4. Pour 1 tsp of dahi vada batter into each greased moulds. Now place cashews, chironji, black pepper, ginger pieces and raisins.
  5. Now again pour 1 tsp of lentil batter on the stuffing and cover it completely. Place both the moulds on the dish filled with water and set it nicely.
  6. Cover the idli maker with the lid. Place it inside the microwave and steam it for 3 minutes on highest temperature.
  7. After, 1.5 minutes, take the stand out. Check dahi vadas. Allow the vadas to cool down completely.
  8. To bake dahi vadas, similarly, fill the greased moulds with lentil batter and stuffing. After that, place the mould stand inside the microwave and bake the vadas for 1.5 minutes. Check later. Dahi vadas are baked aptly.
  9. Take 3-4 cups lukewarm water in a big bowl. Add ½ tsp salt along with a pinch of asafoetida into the water.
  10. Separate out the vadas and drop them into the water. Leave the vadas immersed in water for 15 minutes.
  11. After 15 minutes, dahi vadas have turned soft. Squeeze out excess water from it. Place it on a plate.
  12. Take 2 cups of curd and add 1 tsp of sugar into it followed by less than ½ tsp black salt and pomegranate. Mix everything really well.
  13. To serve, take 2 dahi vadas on a serving plate. Pour 3-4 tbsp of curd, green chutney, sweet chutney and sprinkle some black salt, cumin powder and red chilly powder on the top. Enjoy!