POHA RECIPE

This is one of the common and easy breakfast coming from South Indian cuisine. Prepared with flattened rice (easily available in supermarket), it makes a perfect pick for a healthy breakfast. Just collect the ingredients mentioned below and try out this.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

•  2 cups flattened rice (poha)
•  1 medium-size onion (finely chopped)
•  1/4 cup of raw or roasted peanuts
•  1 large boiled potato (sliced into small cubes)
•  2 tbs cooking oil
•  1 tsp mustard seeds
•  4-5 fresh curry leaves
•  2 green chillies (slit lengthwise)
•  Pinch of turmeric powder
•  Salt to taste
•  Pinch of sugar (optional)
•  1/2 lime juice
•  Chopped coriander to garnish (optional)

Preparation Instructions:

• Put flattened rice (poha) into a big sieve and rinse them under running water for 2 minutes. Drain them completely and keep aside.
• Heat cooking oil in a wide pan and add mustard seeds and curry leaves. Make sure that the curry leaves don’t turn brown.
• Add finely chopped onion and green chillies and saute them till onion turns transparent. Add boiled cubes of potatoes and mix them well.
• Next, add peanuts. If you are using raw peanuts, you need to roast them for a while. You can use roasted peanuts for saving time.
• Now, add the washed poha, turmeric powder, salt to taste and sugar (only if you prefer). Mix all ingredients well and cook for few minutes for a beautiful yellow colour of turmeric.
• Turn off the stove and lime juice and chopped coriander leaves and mix them well.
• Serve hot with mint-coriander chutney and cardamom tea. Delicious Indian style breakfast.

Tips:

• You can mix turmeric to wet poha for uniform colouring, before keeping it aside.

Read More

CUCUMBER CHEESE MAYONNAISE SANDWICH RECIPE

An easy, yummy and healthy snack for times when you cannot wait to fill your tummy. Have a quick look on the instant recipe.

 

 

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 4 sandwiches

Ingredients:

•  6 sandwich bread slices
• 1 medium cucumber (chopped)
• 2 tbsp mayonnaise
• 4 tbsp cheese (grated)
• 1/2 tsp pepper powder
• Salt to taste

Preparation Instructions:

• Mix all the ingredients in a bowl except bread slices.
• Now cut the sides of bread slices.
• Take a bread slice and evenly spread the cucumber-mayonnaise mixture on it.
• Place another slice on it and again spread the mixture on it. Cover it with another slice.
• So, you have a three layer sandwich. Cut it diagonally to make two triangle-shaped sandwiches.
• Repeat the steps with rest three slices. Yummy sandwiches are ready to eat.

Tips:

• You can further cut the triangles into mini triangles for your kids.

Read More

STUFFED BREAD PAKODA RECIPE

Rainy season, a cup of cardamom tea and stuffed bread pakoda with mint-coriander chutney or tomato ketchup…..delicious! So, here is the recipe of stuffed bread pakoda which you enjoy on a rainy day or a chilled winter evening.

Preparation Time: 30 to 45 minutes

Cooking Time: 15 minutes

Servings: 8 pieces

Ingredients:

For the stuffing

•  8 slices of wholegrain bread
• 2 potatoes (boiled and finely mashed)
• 1/4 cup boiled and mashed peas (optional)
• 1 tsp cooking oil
• 1 tsp cumin seeds
• 1 onion (finely chopped)
• 1 inch ginger (grated)
• 2 green chillies (chopped)
• 1 tsp coriander powder
• salt to taste
• 1/2 tsp garam masala or chaat masala
• Oil for deep-frying

For batter

• 1 cup chickpea flour (besan)
• 1/4 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp carom seeds
• Pinch of asafoetida
• Little salt (don’t forget the stuffing also has salt)

Preparation Instructions:

• Slice off the bread crusts. Although it is optional, if you want to remove them, use them to make bread crumbs.
• In a pan, heat 1 tsp cooking oil. Add cumin seeds, onions and ginger. Saute till onions become translucent.
• Add coriander powder and salt to taste. Fry for a minute and add mashed potatoes and peas. Mix well.
• Take it off from the stove and sprinkle garam masala. Stuffing is ready.
• Let’s prepare the batter now. Till the batter is getting ready heat cooking oil for deep-frying.
• Mix all ingredients for batter in a big bowl. Add water carefully, the batter must be thick enough to coat the bread slices.
• Now, take a bread slice, spread the stuffing on one side evenly. Place another slice on top Press the top slice lightly to bind both the slices. The stuffing will hold them together.
• Cut this diagonally into triangle shape. Coat each piece with batter on both sides and drop into the hot oil.
• Turn it when the bottom become brown (or the colour you prefer). Keep it on paper towel for draining excess oil.
• Serve with cardamom tea and mint-coriander chutney or tomato ketchup.

Tips:

• Adjust the taste of stuffing according to your taste.

Read More

BREAD PANEER ROLLS RECIPE

Easy, Yummy and Healthy snack for your children and guests. Just have a look on the recipe and enjoy it while making and eating.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

• 4 bread slices
• 1 cup cottage cheese (paneer) (crumbled)
• 1 small onion (finely chopped fine)
• 1 tbsp coriander leaves (finely chopped)
• 1/4 tsp cumin powder (jeera)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 tsp ginger garlic paste
• 1 tsp tomato sauce or ketchup
• Butter to toast

Preparation Instructions:

• Put the crumbled paneer in a bowl. Add chopped onion, coriander leaves, cumin powder, red chilli powder, garam masala and salt to this. Mix well.
• Add ketchup or tomato sauce and ginger garlic paste to it. Mix again and set aside.
• Take bread slices, remove crusts, roll bread slices to make them thin.
• Put 1 tsp paneer filling at one end of the bread and roll it from one end to another.
• Make similar rolls with all bread slices.
• Apply some butter on all sides of rolls.
• Heat a pan and roast the rolls until all sides become golden brown. Don’t burn the rolls.
• Take them out of the pan and cut them.

Read More

METHI PAKODA RECIPE

A perfect snack to enjoy with tea. These methi (fenugreek leaves) pakoda will take only 20 minutes to prepare.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

• 1 cup fresh fenugreek leaves (methi) (cleaned, washed and chopped)
• 1 onion (sliced into thin pieces)
• 3/4 cup gram flour (besan)
• 1 tsp red chilli powder
• 1/2 tsp cumin (jeera) powder
• 1/4 tsp carom seeds (ajwain)
• Salt (adjust to taste)
• 2 cups oil for deep frying

Preparation Instructions:

• Mix bean, onions, red chilli powder, jeera powder, carom seeds and salt in a big bowl. While you are preparing the batter, heat oil in a wok for deep frying.

• Add water to the mixture to make a thick batter. Add methi leaves to the batter and again mix well.

• The batter is ready and so must be the oil. With a tablespoon, add pakoda batter to hot oil and fry till they become golden brown. Drain oil and set aside.

• Serve with tea and tomato ketchup.

Tips:

• You can add methi pakodas to kadi to make kadi methi pakoda.

Read More

ALOO BONDA RECIPE

If you or anybody in your home is a potato lover, this is the perfect snack. It will be easier to make potato bondas if you already have boiled potatoes in your hands.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: makes 15 bondas

Ingredients:

• 3 potatoes (medium-sized)
• 1onion (finely chopped)
• 1 cup gram flour (besan)
• 1  tsp ginger-garlic paste
• 2 green chillies (deseeded and finely chopped)
• Coriander leaves (finely chopped)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• Pinch of carom seeds
• Salt to taste
• 2 cups cooking oil for deep frying

Preparation Instructions:

• Boil the potatoes, peel them, mash and set aside.
• Heat 1 tsp oil in a pan and saute onions, ginger-garlic paste and green chillies till onions become golden brown.
• Add mashed potatoes, salt and coriander leaves. Mix well, cook for 2 minutes and let it cool.
• When the mixture cools, make small balls and set aside.
• Make a thick batter of besan, red chilli powder, turmeric, carom seeds and salt.
• Heat oil, dip the potato balls into besan batter and carefully drop them into the hot oil.
• Fry bondas till they become golden brown. Fry in batches. Drain and set aside in kitchen tissue towel.
• Serve them with tea and mint-coriander chutney.

Read More

VEGETABLE CUTLETS RECIPE

Vegetable cutlets are the best snacks prepared with vegetables. They serve as great snacks and also be used in making vegetable burger.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: makes 10 to 12 cutlets (depending upon size)

Ingredients:

• 1 big potato

• 1 cup mixed vegetables (carrots, green peas, green beans, sweet corn) (cut into small pieces)
• 2 tbsp oil
• 1/4 tsp cumin (jeera) seeds
• 1 small onion (finely chopped)
• 1 tsp ginger (chopped )
• 2 green chilies (finely chopped)
• 1 tsp salt (according to taste)
• 1 tsp dried mango powder (amchur)
• 1 tsp chaat masala
• 2 tbsp coriander (chopped)
• 3 tbsp all Purpose flour (maida)
• 2 bread slices
• Oil to fry

Preparation Instructions:

• Steam or pressure cook (1 whistle) the mixed vegetables and potato. Let them cool and peel the potato, mash it and mix all vegetables and potatoes.
• Heat 2 tbsp oil in a pan, add cumin seeds and chopped onions. Cook till onions become transparent.
• Add ginger and green chillies. Then add potato and mix vegetable mixture. Mix them well.
• Add amchur and chaat masala to the Cutlet mixture. Cook for 2 minutes and mix coriander leaves after taking off the mixture from stove.
• Now, let’s prepare the batter. Mix 3 tbsp maida with water to make a thick batter.

• Roast the bread slices in a pan without applying ghee or oil. When they become golden brown on both sides, blend them to make powder.
• Again come to the cutlet mixture. Add salt to the mixture. Salt must be added just before shaping the cutlets, otherwise the mixture become wet and hard to form cutlets.
• Now, make small (10 to 12) patties with the complete mixture. Gently coat a patty with maida batter on both sides.
• Now, place it in the bread crumbs and let the patty get covered by it on both sides. Repeat the same with all patties.
• Meanwhile, heat oil for frying the patties. When the oil is ready, carefully place the patties in the oil.
• Fry them till they become golden brown on both sides. Cook them on medium flame.
• Take out the patties on a oil absorbing paper. You can sprinkle some chaat masala over the cutlets.
• Serve them with tamarind or mint-coriander chutney and cardamom tea as evening snacks or sunday breakfast.

Tips:

• Adjust the spices (especially salt and chilli) according to your taste.
• If the cutlet mixture appears wet, add some bread crumbs to it.

Read More

MIXED DAL VADAS RECIPE

Mixed dal vadas can be served as a good tea-time snacks. A blend of other dals with urad dal makes the vadas soft from inside and crispy from outside. They tastes awesome when enjoyed with mint-coriander chutney. Let’s make mixed dal vadas for today’s tea time snacks.

Preparation Time: 4 – 5 hours

Cooking Time: 20 minutes

Servings: makes about 20 vadas

Ingredients:

• 1/2 cup chana dal

• 1/2 cup moong dal
• 1/2 cup urad dal
• 1/4 cup rice flour
• 2 green chillies
• 4 garlic pods
• 1 small size onion (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 5 – 6 curry leaves (finely chopped) (optional)
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• salt to taste
• oil for frying

Preparation Instructions:

• Wash the three dals 2 – 3 times and soak them in enough water for 4 – 5 hours. After that drain water and grind the dal with garlic pods and green chillies to make a coarse paste.
• Now take out the pate in a bowl and add rice flour, chopped onions, coriander leaves, curry leave, carom seeds, red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
• Meanwhile, heat oil for deep frying and take a spoonful of mixture and make small vada with it. Drop the vada in hot oil and cook it on medium flame till they become brown in colour.
• Serve hot with tomato ketchup or mint-coriander chutney.

Read More

FRIED MODAK RECIPE

Modaks are considered favourite to lord Ganesha. These are especially prepared in Maharashtra on the occasion of Ganesh Chaturthi. Apart from being a “bhog” to lord ganesha, these sweet modaks make a perfect snacks.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

 

Servings: 20 – 25 modaks

Ingredients:

• 1/2 cup all purpose flour (maida)
• 1/4 cup semolina (suji)
• 1/4 cup milk
• 2 tsp ghee or oil
• Salt to taste
• 1 cup coconut (grated)
• 1/3 cup jaggery (grated)
• 10 – 15 pieces of almonds (sliced)
• 4 – 6 green cardamom
• 4 tsp milk
• A pinch of salt
• Oil for deep frying

Preparation Instructions:

• Mix all purpose flour, semolina and salt together. Add 2 tsp ghee in the mixture and mix them well so that no lumps are formed.
• Now add little milk and make a stiff dough. Cover the dough with a plastic sheet and keep it aside for 20 minutes.
• Meanwhile, prepare the stuffing for the modak. Take grated coconut in a bowl and add jaggery to it. You can microwave this mixture or cook it on a stove.
• Cook it just for a minute and add milk, almond, cardamom and salt to the mixture. mix well and turn off the stove.
• Now, take a small (blueberry-sized) ball of dough and roll it into thin disc. Place a spoonful of filling in the middle of the disc. Fold the disc nicely (see the pattern of modak) seal it at one place.
• Make all the modaks in similar style. Now, deep fry them in hot oil and cook on medium heat till they turn golden brown.
• Take them out on a paper towel and let them cool.

• Serve the “bhog” to Ganesha ji and store rest of modaks in air-tight container and enjoy them as evening snacks.

Tips:

• Thin discs will make crispy modaks.
• You can also add white sesame seeds to the filling.

Read More

VEGETABLE SAMOSA RECIPE

This is the most famous and favourite Indian snacks. It is served on all occasions; be it a birthday celebration, get-together or office party. The favourite snacks of all Indians. let’s have a look at the recipe.

Preparation Time: 30 to 45 minutes

Cooking Time: 15 minutes

Servings: makes 10 samosas

Ingredients:

For the cover:

• 3/4 cup all purpose flour (maida)
• 1/4 cup semolina (suji)
• 1/2 tsp carom seeds
• 1 tbsp oil
• salt to taste

For the stuffing:

• 3 potatoes (boiled and mashed)
• 1/2 cup frozen green peas
• 1/4 cup cauliflower (grated)
• 1/4 cup paneer (crumbled)
• 1 onion (finely chopped)
• 4 garlic cloves
• 1 inch ginger
• 4 green chillies (adjust according to your taste)
• 1/2 tsp coriander seeds
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp dried mango powder (amchur)
• 1/2 tsp garam masala
• 1 tbsp oil
• Salt according to taste
• Oil for deep frying

Preparation Instructions:

• Mix all purpose flour (maida), semolina (suji), carom seeds (ajwain), salt and oil in a bowl. Mix all ingredients well so that no lumps are formed.
• Add little water and make a stiff dough. Cover the dough with a plastic sheet and keep it aside for 20 – 25 minutes. Meanwhile prepare the stuffing.
• Grind ginger, garlic, green chillies and coriander seeds into a coarse paste.
• Now, heat 1 tbsp oil in a pan and add the ginger-garlic paste. Fry it till the raw smell disappears.
• Now add chopped onions and saute till they become translucent. Now add cauliflower and cook for 3 – 4 minutes.
• Now add mashed potatoes, turmeric powder, coriander powder, cumin powder, amchur, garam masala and salt. Mix well and cook for 2 minutes.
• Turn off the stove and add frozen peas and crumbled paneer to the mixture. Mix again. The stuffing is ready. Let it cool.
• Divide the dough into five equal-sized balls and roll them into thin discs (rotis). Cover them when all are done. Now, divide the stuffing into ten equal-sized balls.
• Take a roti and cut it into half making two semi-circles.
• Apply some water on the circumference (sides/edges) of the semi-circle and make a cone with it.
• Put a ball of stuffing inside the cone and seal the cone well from bottom. Cover it with a kitchen towel.
• Make all the ten samosas in the same manner. While making samosas, heat oil for deep frying.
• When the oil become hot, fry the samosas well from both sides on medium flame. You can fry them in batches.
• Take them out in a paper towel to remove excess oil.
• Serve delicious vegetable samosa with ketchup or your favourite chutney and tea.

Tips:

• Adjust the spices and vegetables according to your preference and taste.

Read More

SPROUTED MOONG DAL VADE RECIPE

Sprouts are one of the healthiest breakfast but kids just hate it. So, here is an easy way to feed them with sprouted moong dal is in a tasty style. Just have a look.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Servings: makes 15 to 20 vade

Ingredients:

• 1 cup green Moong ( sprouted)
• 1 tbsp gram flour (Besan)
• 1 cup Spring Onion (chopped)
• 1 tbsp Green Chili (chopped)
• 2 garlic cloves
• 1/2 teaspoon Ginger (chopped)
• 1/4 tsp Asafetida (hing)
• 1/2 cup coriander (chopped)
• 1 tsp cumin (jeera) powder
• 1/4 tsp turmeric powder
• Salt to taste
• Oil for deep frying

Preparation Instructions:

• Keep a tbsp of moong dal aside and coarsely grind the remaining dal, ginger and garlic.
• Now, add the moong dal set aside, gram flour, spring onion, green chillies, Asafetida, coriander, cumin powder, turmeric powder and salt to the coarse mixture. Mix well.
• Heat the oil for deep frying. Now, add spoonful of batter into the hot oil in batches.
• Fry the fritters till they turn brown and crispy on medium flame. Take them out on a paper towel.
• Serve with coriander chutney and tea.

Read More

MAGGI NOODLES CUTLETS RECIPE

We all love maggi noodles. It’s easy and yummy. We love cutlets too. How about combination of both. It may not sound good, but its really great. Just try out the recipe of maggi noodles cutlets. You can even use the left-over noodles in this way.

 

 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: makes 10 – 15 cutlets (depending upon size)

Ingredients:

• 1 packet Maggi Noodles (cooked)
• 1/2 cup boiled potato (mashed)
• 1/2 cup mixed vegetables (boiled and mashed ) (carrot, cabbage, beans, peas)
• 1/4 cup chopped onions
• 2 bread slices
• 1/2 tsp garam masala
• 1 tbsp oil
• Salt according to taste
• Oil for shallow frying

Preparation Instructions:

• Mix cooked Maggi, mashed potatoes and vegetables together. Add salt and garam masala and mix well.
• Heat 1 tbsp oil in a pan. When heated, add onions and saute till they become translucent. Mix these onions to the Maggi-vegetable mixture.
• Crush the bread slices into crumbs and add it to the noodles mixture. Mix well.
• Make small-sized patties (your favourable shape) and shallow fry them on a non-stick pan or tawa.
• Cook them well on both sides on medium flame. Remove them on paper towel and serve with your favourite chutney.

Tips:

• You can replace Maggi noodles with any other noodles.
• Add spices according to your taste.

Read More

CABBAGE PANEER BREAD ROLLS RECIPE

Stuffed bread rolls are quick to make and serve as delicious evening snacks. Make a stuffing of cabbage and paneer for a healthy option.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: serves 2 people

Ingredients:

• 1/2 cup spinach (finely chopped)
• 1/2 cup besan (bengal gram flour)
• 1 potato (finely chopped)
• 1 onion (finely chopped)

• 1 tsp coriander powder
• 1/4 tsp baking soda (optional)
• 1/4 tsp red chilli powder (or a finely chopped green chilli)
• salt to taste
• oil (for frying)

Preparation Instructions:

• Mix all ingredients (except oil) well by adding little water. Don’t make it too thin or too thick.
• Heat oil in a wok and when heated, put the mixture with a spoon. Don’t overfill the wok, fry the fritters in batches.
• Fry fritters (both sides) on medium flame so that the vegetables cook well. Take them out on a paper towel when they turn light brown.
• Serve hot with chutney.

Read More

ALOO PALAK PAKODA RECIPE

The best thing about pakodas is they are easy to make yet very delicious. Here is the recipe of aloo palak pakodas for those unexpected guests on weekends.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: serves 2 people

Ingredients:

• 1/2 cup spinach (finely chopped)
• 1/2 cup besan (bengal gram flour)
• 1 potato (finely chopped)
• 1 onion (finely chopped)

• 1 tsp coriander powder
• 1/4 tsp baking soda (optional)
• 1/4 tsp red chilli powder (or a finely chopped green chilli)
• salt to taste
• oil (for frying)

Preparation Instructions:

• Mix all ingredients (except oil) well by adding little water. Don’t make it too thin or too thick.
• Heat oil in a wok and when heated, put the mixture with a spoon. Don’t overfill the wok, fry the fritters in batches.
• Fry fritters (both sides) on medium flame so that the vegetables cook well. Take them out on a paper towel when they turn light brown.
• Serve hot with chutney.

Read More

BANANA CHIPS

Crispy and yummy raw banana chips will complement the cup of hot cardamom tea perfectly. Banana chips are popular south Indian snack and are generally made in coconut oil. But, here is a recipe with no coconut oil. Let’s make these quick and healthy chips.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4 people

Ingredients:

• 4 small unripe bananas (green)
• salt to taste
• oil (for frying)

Preparation Instructions:

• Peel the bananas with a knife (unripe bananas are not as easy to peel as ripe ones). Slice them into round chips.
• Heat oil in a pan and fry the banana chips into it until they turn golden brown on both sides. Take out from oil on a paper napkin and sprinkle some salt over them before serving.

Read More