Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures. Sesame Chikki Recipe I have been waiting to...
The post Sesame Chikki Recipe (Til Chikki Recipe) appeared first on Yummy Tummy.
Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.
This murukku is a good choice to make for festival times or even just for evening snack time. It does not take too much time and comes out tasty and flavourful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.
[feast_advanced_jump_to]Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. 'Munthiri' in tamil means cashews so it is called munthiri murukku. Usually murukku is made with rice flour and simple spices, but here soaked cashews are grind to a paste and mixed with the flour.
It gives a nice buttery and nutty flavour which makes the murukku tastes rich. The cashew flavour always makes it feel rich and special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.
You can try small variations like adding cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star or flower press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.
I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals like Diwali to share with family and friends.
1.To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
2.After 30 minutes grind it to a fine paste and set aside.
3.To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
4.Mix this well first for butter to be evenly distributed.
5.Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.
6.Mix it well.
7.Add water little by little and mix well.
8.Gather to form a soft dough.
9.Form cylinders like this so that fitting into murukku press will be easy.
10.Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
11.Fill in with dough.
12.Press to check.
10.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
11.You can press in butter paper or cloth too. Just slide in using a ladle to remove.
12.Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
13.When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
14.Repeat to finish.
Cashew murukku is ready!
Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.
Yes, you can skip but then it becomes regular murukku. Cashews give rich and nutty taste.
Yes, you can add some cumin seeds or ajwain to the dough for a variation.
I usually use star or flower mould, you can use thenkuzhal mould too.
Better to make fresh, but if making large batch keep dough covered to avoid drying.
Yes, it is mild and not spicy, kids will enjoy the nutty taste.
If you have any more questions about this Cashew Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Cashew Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Cashew Murukku Recipe (Mundhiri Murukku) appeared first on Sharmis Passions.
Learn how to make roasted cashews, salted kaju and masala kaju at home in a pan. Three easy ways to enjoy crunchy, nutty cashews as a snack.
Looking for an appetizer that’s as pretty as it is delicious? This Paneer Beetroot Toast has got you covered!
When you’re planning your party spread, you need an appetizer that’s as eye-catching as it is tasty. That’s where this Paneer Beetroot Toast comes in. It’s a snack that’s both fun to eat and make! This is a savory version of our popular rasmalai toast recipe. With its creamy beetroot-paneer spread, crunchy toasted bread, and a sprinkle of fresh herbs and feta, this recipe is a flavor-packed masterpiece.
It’s tangy, garlicky, and perfectly balanced, making it the ideal bite for any gathering. Whether it’s a New Year’s celebration or a laid-back weekend get-together, these toasts are your go-to for all your entertaining needs.
Here’s why this Beetroot Toast deserves a spot on your party menu:
Beetroot: Boiled or steamed until tender. Responsible for that vibrant color and a lovely earthy flavor
Paneer: To add creaminess and body the topping. I have used homemade malai paneer, but you can use high-protein paneer if you like
Hung Curd: Adds richness, creaminess, and a slight tang. I wouldn’t recommend replacing it with Greek yogurt or dahi as the mixture won’t come out as thick as needed
Garlic: Grated, for flavor and aroma
Lemon zest: Adds a beautiful lemon-y flavor and aroma
Bread: Golden-toasted bread cut in triangles. I have used regular white bread, but you can use brown, multigrain, sourdough, or whatever type you prefer
A sturdy bread like multigrain, sourdough, or even baguette slices works best. Avoid soft, fluffy bread like brioche as it might not hold up well under the spread.
Yes! Prepare the beetroot spread and refrigerate it for up to 2 days. Toast the bread and assemble the toasts just before serving for the best texture.
If you have leftover spread, store it in an airtight container in the fridge for up to 2 days. Assembled toasts are best enjoyed fresh, but you can refrigerate them briefly in a single layer if needed.
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Healthy and delicious? Yes, please!
This Beetroot Toast is a showstopper! Perfect for holiday parties, New Year’s celebrations, or even a fancy brunch, it combines bright flavors, a stunning appearance, and irresistible creaminess. Serve it up, watch it disappear, and let your guests rave about your appetizer game.
Try it and tag me on IG @my_foodstory. I’d love to see your creations!
This article was researched and written by Harita Odedra.
The post Paneer Beetroot Toast appeared first on My Food Story.
Diwali has always been a special time of year for me. Growing up in a Gujarati family in Kenya, festivals were about much more than lighting lamps and decorating our homes. They were about family, Read More ...
The post Diwali Memories, Traditional Gujarati Snacks and Sweets from My Kitchen first appeared on Give Me Some Spice!.
Paneer popcorn also known as popcorn paneer is a simple snack recipe. The paneer is cut into small pieces, seasoned with a few basic spices, coated and fried until golden. The crunchy fried paneer will be a favorite snack with kids. Popcorn paneer This is my lil one's favourite snack. It is a paneer popcorn...
The post Popcorn Paneer Recipe appeared first on Yummy Tummy.
Cornflakes Mixture is a quick to make crunchy snack made by frying raw cornflakes, fried gram dal, peanuts, cashews, raisins, curry leaves and tossing it with spice powders and salt. Also known as Makai Chivda or Cornflakes Chivda it is an instant snack that can be made quickly perfect for this festive season.
Cornflakes Mixture popularly known as Cornflakes Chivda is a instant to make snack, if you have the ingredients measured and ready then it takes just few minutes to make it. Do try this crunchy and delicious savoury snack and enjoy!
[feast_advanced_jump_to]Cornflakes Mixture is a savoury crunchy snack which is quick to make and is addictive. This is a very easy snack that you can make for kids, gets ready in minutes. You can make a huge batch and store it.
I have tasted cornflakes mixture only few times. Last time when I visited my friend Sowmya she served us cornflakes sweet mixture , I loved the taste. So tried it for a Diwali and it was a huge hit with family and friends. So after that I started making it often as it is easy and quick to make.
Not only for occasions you can make it for evening tea time snack, kids will love it too. Raisins is the one of the main ingredient that gives taste to this mixture so do not skip it. Hubby who is not fond of raisins loved it too. Gugu and amma picks all the raisins first as they love it so much, haha.
You can get raw dried cornflakes in supermarket. Do not buy the cereal variety. Incase for those who are not able to source raw cornflakes, I have given alternate, you can check my faqs section.
Cornflakes Mixture is crunchy with a mild nutty taste. If you are looking for a different snack variety to make for this Diwali then this is just for you. It is quite additive that you can stop munching.
1.Heat oil in a kadai. Check if oil is hot by adding 1 cornflake if it rises immediately then it is ready. Use dried raw cornflakes and not the cereal variety.
2.Add 3 cups raw cornflakes in batches. I fried in 4 batches. Add it and fry until 'shh' sound stops. Drain from oil and remove.
3.Add it to a straining basket. Repeat to finish the other batches too. Place a plate underneath the basket to collect the extra draining oil.
4.Add ½ cup fried gram dal. Fry until golden, drain, remove and add it to the basket.
5.Add ½ cup peanuts. Fry until golden brown, drain, remove and add it to the basket.
6.Add ¼ cup cashews. Fry until golden, drain, remove and add it to the basket.
7.Add ¼ cup raisins. Fry until golden, drain, remove and add it to the basket.
8.Switch off and add ¼ cup curry leaves. Fry until crisp, drain, remove and add it to the basket.
9.All fried and ready.
10.Transfer this to a big mixing bowl. Add salt to taste, ½ teaspoon turmeric powder, 1 tablespoon red chilli powder, 2 teaspoon powdered sugar, ¼ teaspoon hing.
11.Toss well for even mixing. Gently toss without breaking the cornflakes.
Store in an airtight container.
Cornflakes Mixture can be served with coffee or tea. Store in a clean dry airtight container. This keeps well in room temperature for 2 weeks.
Use cereal cornflakes, add 2-3 tablespoon oil and fry it until crisp. Do not deep fry. Adjust the measurement of other ingredients for cereal cornflakes.
Yes you can very well do that. Here sweetness is very mild but still if you prefer to skip it, please do it.
You can add garlic fried and added, fry and add chopped almonds, sesame seeds etc.
If you have any more questions about this Cornflakes Mixture Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Cornflakes Mixture Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Cornflakes Mixture Recipe (Cornflakes Chivda) appeared first on Sharmis Passions.
I can’t believe this is tofu! This creamy, tangy whipped tofu feta with smoky, savory, sweet, spicy ‘honey’ on top takes just 15 minutes. It’s perfect for snacking, potlucks, and holiday parties! (gluten-free and nut-free with soy-free option. 15g protein and 3g fiber per serving not including sides)
This dip, it’s luscious, tangy, creamy, delicious! Topped with a smoky savory spicy sweet topping. And it takes just 15 minutes! Once you try this dip, you’ll keep coming back with I can’t believe it’s tofu! I can’t believe it’s vegan!
We make the whipped feta with a block of tofu, but nobody will believe that it’s tofu-based. Even Dalana, my assistant, who is a level 10 tofu skeptic, said that she can’t taste the tofu in this vegan whipped feta at all.
Then, we top the dip with this spicy, savory, smoky, bacon-y, hot honey kind of situation. Of course, vegan. And then there’s a crunchy topping with crisp garlic, some toasty seeds, and pine nuts.
This vegan tofu feta is easy to put together and it will disappear so quickly. You just add everything to the food processor for the tofu feta and it’s done. You crisp up a little bit of the garlic and toast the seeds, and that’s done. Mix the hot honey ingredients together, and that’s done.
It’s just an awesome dip, and it’s packed with protein, from the tofu and the seeds on top. A serving of this delicious dip has 15 grams of protein!
Whipped tofu feta is smooth, creamy, and versatile. You can serve it as a dip with a side of garlic bread, pita, veggies, or whatever else you like. You can use it to make sandwiches with crisp, fresh veggies, and it’s so filling and delicious. You can spread it on the bread with some onion and peppers and bake it to make high protein cheese toast. Or, add it to your charcuterie board with some of my other dips, like my jalapeño popper dip, spinach artichoke dip, or French onion dip. So many ways to use it!!
Continue reading: Creamy Whipped Tofu Feta with Smoky Hot “Honey”
The post Creamy Whipped Tofu Feta with Smoky Hot “Honey” appeared first on Vegan Richa.
These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I added grated paneer, frozen methi (fenugreek leaves), fresh ginger, spices and sesame seeds for extra Read More ...
The post Gujarati Theplas with Paneer, Methi and Sesame Seeds first appeared on Give Me Some Spice!.
Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.
Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.
[feast_advanced_jump_to]Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.
This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full.
Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.
The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.
I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.
1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
5. Saute until onions turn golden then 1 medium sized tomato finely chopped.
6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.
7.Add ¼ cup carrot, ¼ cup peas.
8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
9.Check if the veggies are cooked soft.
10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
11.Give a quick mix until the raw smell of masalas leave.
12.Add poha along with 1 tablespoon coriander leaves.
13.Give a quick mix, cook covered for 2 minutes and switch off.
Serve hot or warm!
Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.
Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.
You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.
You can skip it but it add nice flavour. If you don't have it just use jeera powder.
You can reduce red chilli powder and skip the green chilli.
Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.
If you have any more questions about this Masala Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Masala Poha Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Masala Poha Recipe appeared first on Sharmis Passions.
These stuffed peppers are a delicious way to combine ready-cooked red and white quinoa with grated paneer, spring onions and Indian spices. A little passata keeps the filling moist and flavourful, while the peppers make Read More ...
The post Stuffed Peppers with Quinoa and Paneer first appeared on Give Me Some Spice!.
Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.
It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.
[feast_advanced_jump_to]Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.
This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.
When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.
Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.
You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.
I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before.
1.Take the chapathis, tear it roughly and set aside.
2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.
3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.
4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.
5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.
Serve hot!
Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.
Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.
Yes you can skip egg. Add paneer or extra veggies instead.
Reduce green chilli and pepper powder. It will taste mild.
Yes butter work fine. It give richer flavour.
Store it in fridge for 1 day. Better to eat fresh.
If you have any more questions about this Egg Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Egg Chapathi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Egg Chapathi Recipe (Mutta Chapathi) appeared first on Sharmis Passions.
Japanese Egg Sandwich Recipe, also known as Tamago sando, is a popular Japanese convenience store egg sandwich made with shokupan bread (milk bread), boiled egg, seasonings, and kewpie mayonnaise. It is one of the popular sandwich all over the world which is perfect to pack in lunch box, snack box or as evening snack. Japanese...
The post Japanese Egg Sandwich Recipe (Tamago sando) appeared first on Yummy Tummy.
Chana Sundal Recipe also known as sundal or kondakadalai sundal is a popular snack made on festive occasions like Ganesh chaturthi, Krishna jayanthy or Navrathri. This is one healthy legume dish which I often make for my kids lunch or snack box. In this blog post, I have shared basic sundal recipe and also a...
The post Chana Sundal Recipe (Podi Sundal) appeared first on Yummy Tummy.
This loaded Samosa Dip brings all the flavor of samosa chaat to a shareable party platter! Samosa-spiced potatoes, crispy chickpeas, tangy chutneys, creamy yogurt and crunchy veggies make every scoop a delicious mix of textures. No pastry or folding needed! Nut-free, gluten-free and soy-free, with 13g protein (52g total) and 10g fiber per serving!)
This samosa chaat platter is going to be the first thing that disappears at every dinner party. It has an incredible mix of flavors and textures! It looks festive, it’s easy, and perfect for the upcoming festive season. This samosa platter is also high in protein and fiber. with 13 grams protein(52g total without sides) and 10 grams fiber per serving. If you use multigrain or whole grain crackers or pita as a side, the numbers bump up by 3-5g.
It also has this word that is going to get you to run to the kitchen to make it right now, which is SAMOSAS!
What are Samosas?
Samosa are crispy, savory pastries stuffed with deliciously spiced potatoes. They’re a super popular Indian side and the star of this platter.
What is Chaat?
Chaat is a family of Indian street food snacks. Chaat dishes usually have tons of different textures and sauces and flavors built up. Chaat actually means to lick, basically, because the flavor and texture combination is so amazing that you really want to lick every last bit off of your plate.
For samosa chaat, ideally you use some pre-made samosas, break them apart, top them with yogurt, chutneys (like my cilantro-mint chutney or tamarind chutney), some other crispy bits, and fresh onion and tomato. But for an easier and healthier version, we’re just making the samosa potatoes and then layering it all up.
Traditionally, chaat comes with the crispy bits, such as the crispy crackers or the crispy samosas, right in it. And if you’re making it ahead, all of those crispy bits kind of get soggy. So to avoid that, we’re going to make this layered dip kind of situation and serve the crackers on the side, so that people can just scoop it directly from the platter. You get those same flavors and textures, but you never lose that crunch!
If you don’t want to make the whole platter, you can also just make these individual components and serve them all as a chaat spread, so that people can take whichever toppings they want and whichever chutneys and sauces they want. If they want just the chickpeas, they can use just the chickpeas with some sauces, or just the potatoes, or all of the above. Make all of these components, and then serve them however you like. They are absolutely delicious and amazing.
You can use store-bought tamarind chutney, but there is a recipe for a homemade tamarind chutney in the recipe notes, which comes from my first cookbook. If you don’t like tamarind or don’t have access to tamarind, you can also make the maple lime sauce that I’ll also put in the recipe notes. Or use Mango chutney (store bought or homemade)
You can serve this with crackers, crisp pita bread, papadum, cucumber, carrots, or tortilla chips as the crunchy element. Use what you have, and try this incredible samosa chaat platter!
Continue reading: Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt
The post Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt appeared first on Vegan Richa.
Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.
The poha is soaked and then mixed with mashed potatoes and vegetables. The mixture is shaped into flat patties and coated with cornflour paste and breadcrumbs. They are fried till golden brown on both sides with crispy outside.
[feast_advanced_jump_to]Poha Cutlet is made by soaking poha, mixing it with boiled potatoes, vegetables, spices and herbs, then shaping into patties and shallow frying them until crisp and golden.
This poha cutlet with mixed vegetables tastes more or less like our regular cutlets so mittu enjoyed it so much as an after school snack. It can be served as a snack or an as appetizer too.
I got this idea of making cutlet using poha from amma. I made it almost like how we make vegetable cutlet and it turned out so delicious. Infact no one will ever find out that poha is added in these cutlets.
The breadcrumb coating adds nice golden colour and crunch, crisp on the outside. When you fry them shallow in pan they come out golden brown with crisp edges. The inside remains soft while outside turns crunchy. They taste good hot or at room temperature.
I usually make this for my kids snack box or for snack parties, I love the texture of this cutlet and it is simple to make, also tastes flavourful.
1.Soak poha for 3 minutes, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.
2.Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt. Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.
3.Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside. To another bowl add corn flour, salt and little water.
4.Mix well to form a slightly thin paste, should be in flowing consistency. Now take a pattie add it to the cornflour mixture flip over so that its evenly coated, add it immediately to breadcrumbs.
5.Flip over and coat well. Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.
Serve hot with tomato ketchup.
Serve poha cutlet hot with tomato ketchup or chutney. They taste best when freshly fried and turns crispy. You can store leftover in container at room temperature for one day. Reheat in pan before serving so they crispy again.
You can use either thick or thin poha. Thick poha needs more soaking time than thin poha so adjust accordingly.
Yes you can deep fry if you prefer. Use more oil and fry till they are golden brown on all sides.
Add little water and mix well. Don't add too much water or the mixture become sticky and difficult to shape.
You can make patties ahead and refrigerate. But coat with cornflour and breadcrumbs just before frying so they stay crispy.
Leftover stays good for 1 day at room temperature. After that they become soft so better to eat fresh.
If you have any more questions about this Poha Cutlet Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Poha Cutlet Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Poha Cutlet Recipe appeared first on Sharmis Passions.
Chapati Ladoo is a tasty sweet made using leftover chapati, jaggery and ghee. This ladoo is a surprise treat for kids for snack box to school and evening snacks that they will ask for more. The ladoos come out soft and sticky inside with nice texture. They are easy to make and comes together in just 15 minutes without any cooking involved.
The leftover chapati is ground coarsely with jaggery and then mixed with ghee and nuts. You just need to shape the mixture into small balls and they are ready to eat. The cardamom powder bring warmth and flavour to these simple ladoos.
[feast_advanced_jump_to]Chapati or Roti is a flatbread made using wheat flour, salt and water dough. the dough is first prepared then rolled into balls, spread into thin circles and toasted to make chapati or roti. Ladoos made using leftover chapati is Chapati Ladoo. It is also called as Policha Ladoo in Maharashtra.
Chapati Ladoo is made by grinding leftover chapati with jaggery and then mixing with ghee and nuts. The texture comes out soft and sticky when you mix everything well. Ghee binds all ingredients together so that. the ladoos hold their shape nicely.
I am sure there will at least few leftover chapati after serving all so this is an idea to use that up. This ladoo comes handy for those sudden sweet cravings too. This is one sweet that can be made under 15 minutes if you have leftover chapati in hand.
See a day old chapati transform into these delicious ladoos with nuts and flavored with cardamom. This is a nutritious and healthy sweet that can be served and relished.
Making chapati ladoo is simple because there is no cooking step involved. You grind leftover chapati, mix with jaggery and ghee, shape them and they ready. The mixture coarse and not fine so you get nice texture when you bite into it.
This is perfect for your sudden midnight cravings for sweet, in a way healthy too. What more do you need just leftover chapati and you are going to enjoy these ladoos for sure. Do not underestimate these by the tagline leftover, trust me and try it!
1.Take leftover around 6 rotis / chapatis.
2.Tear it roughly.
3.Transfer to a dry mixer jar.
4.Add 3 tablespoon jaggery to it.
5.Grind to a coarse mixture.
6.Transfer to a mixing bowl. Add 1 and ½ tablespoon almonds along with 2 tablespoon ghee and a pinch of cardamom powder.
7.Mix it well.
8.Take the mixture press, hold tight and shape them as ladoos.
9.Chapati ladoo is ready. Repeat to finish.
10.Chapati ladoo is ready to serve. Store in a clean dry container.
You can serve the ladoo as a tea time snack along with coffee or tea. You can also pack it for kids snack box. Keeps well in room temperature for 2 days and you can extend the shelf life for 2 more days when kept in fridge.
Fresh chapati has too much moisture and makes mixture sticky. Leftover dry chapati works much better for shaping.
Yes you can use regular sugar but reduce the amount. White sugar is sweeter so use less quantity.
You can use cashews, walnuts or other nuts. You can also powder the nuts fine if your kid does not like coarse bits.
They stay good for 2 days at room temperature. After that they start to harden so make small batches.
Freezing change the texture and taste. Better to make fresh and eat within two days at room temperature.
If you have any more questions about this Chapati Ladoo Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chapati Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Chapati Ladoo Recipe (Roti Ladoo) appeared first on Sharmis Passions.
Mushroom Sandwich is a mild spicy sandwich made by grilling bread stuffed with mushroom and cheese. Mushroom Sandwich is healthy and a great choice for breakfast on weekends. It can be made in 35 minutes and tastes great when served hot.
It can be made easily with simple steps and you can make it in less than an hour. You can make this on weekends for breakfast as it feels warm and crispy. This is just healthy sandwich to make at home when you want something quick but filling.
[feast_advanced_jump_to]Mushroom Sandwich is made using bread, mushrooms, cheese and spices. The mushrooms gives mild flavour and the spices bring it alive. Cheese adds richness without making it too heavy. These ingredients come together to make a sandwich that tastes really great.
You just need to sauté the filling and stuff it between bread slices, this sandwich is quick and easy to make. The sandwich maker does the work of grilling it perfectly. The outside becomes golden and crispy while the inside stays soft.
The mushroom filling is the star of this sandwich. When you sauté mushroom on high medium flame it does not let out too much water and stays crunchy. Ginger garlic paste brings depth to the flavour. Jeera adds nice aroma that makes sandwich smell amazing while it cooks.
I usually make mushroom sandwich for weekend breakfast or when guests come over. Cheese melts slightly inside while bread turns crispy outside. You can skip cheese if you like and it still tastes good.
1.Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent. Then add capsicum saute for a minute, do not let it soften.
2.Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water. Saute for 2 minutes then add pepper powder and garam masala powder.
3.Saute for 2 minutes and switch off. Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.
4.Seal it with another slice of bread, spread butter on top.Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.
Cut and serve hot!
Serve mushroom sandwich hot right from sandwich maker. It tastes best when warm and crispy. You can cut diagonally and serve immediately. If you have leftover you can store it in container but it tastes best when fresh and hot.
Yes you can skip cheese and it still tastes good. The mushroom filling tastes great even without cheese.
Yes you can use any cheese you like. Cheddar or other melting cheese works well too.
You can use tava or griddle and press with spatula. It takes a bit longer but works fine.
Yes you can add tomato or corn but chop them fine. Don't add too much or bread tears while stuffing.
You can store it in container but it tastes best when fresh and hot. You can store the stuffing for 2 days in fridge but sandwich is best when served hot and fresh.
If you have any more questions about this Mushroom Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Mushroom Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Mushroom Sandwich Recipe appeared first on Sharmis Passions.
Makhana Chivda is a crunchy and light savoury snack made by pan roasting makhana with cashews, peanuts and spices. Makhana Chivda is a healthy and quick to make evening snack time and for sudden visitors at home.
This is just a handy snack to make for tea time and desserts at home. It does not need much effort and comes together in 15 minutes. You can make it by roasting makhana in ghee until crispy then adding nuts and spices. It stays crispy for few days in a jar.
[feast_advanced_jump_to]Makhana Chivda is made using makhana, fried gram dal, peanuts and cashews. These ingredients come together to make a snack with nice crunch. The makhana gives it light and airy texture. The cashews and peanuts adds richness and crunch to the snack.
The fried gram dal brings slight sweetness that balances the spices. When you roast everything together the flavours blend and create something really nice. It comes out crispy when fresh from the pan and stays crispy even after few days.
You can adjust the spice level based on what you like. The curry leaves adds earthy flavour that completes the snack. Some people add extra nuts and some keep it simple. The texture is light and it is not too heavy to eat. After it cools down completely it becomes crunchy and flaky.
I usually make makhana chivda during festival time and for unexpected guests. My family loves the crispy texture and mild flavour. It tis a raditional snack but I make it quick and simple at home.
1.Measure and get ready with the ingredients. Heat ghee in a pan - add makhana roast until crisp. If you break and see it should be crisp that is the correct stage.
2.Transfer to plate and set aside. Heat oil in the same pan - add fried gram dal and peanuts roast until golden then add cashews.
3.Roast until golden brown. Then add curry leaves along with spice powders and salt.
4.Give a quick mix and switch off. Add roasted makhana toss it well.
Cool down for a while then store or serve immediately.
Serve makhana chivda fresh or at room temperature with tea or coffee. It pairs well with evening time and fill you up nicely. You can store this in airtight container at room temperature and it stay good for 4 to 5 days without any problem.
No you need to roast it fresh in ghee for best flavour. Store bought ones are not crispy enough and taste different.
You can make similar chivda with popcorn or other nuts too.
Yes almonds, walnuts or pistachios work well. Just add them at same time as cashews and roast together.
This recipe is mild. You can increase chilli powder for more heat based on what you prefer and like.
Yes you can make it day before if needed. Store in airtight jar for best result and it stay crispy.
If you have any more questions about this Makhana Chivda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Makhana Chivda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Makhana Chivda Recipe appeared first on Sharmis Passions.
Kunukku is a crispy, savoury fritter made from lentils, rice batter. The fritters are deep fried until golden brown and crispy. It has soft inside and tastes flavourful with a blend of spices and coconut bits.
This is traditional snack for evening tea time in South Indian homes. Kunukku is healthier snack because it made from dal and rice which give protein and fibre. It liked by all ages because taste is simple but delicious. You can make batch of these and keep for few days.
[feast_advanced_jump_to]Kunukku is made using a mix of parboiled rice, raw rice and three different lentils. Lentils gives protein and makes fritter taste wholesome. Rice gives texture and helps batter come together. When you grind everything together, you get a slightly coarse mixture which is perfect for frying.
The fritters has crispy outside and soft fluffy inside. When you bite into it, the texture is amazing. The flavour comes from combination of lentils and spices like chillies and curry leaves.
There are a lot of variations to this recipe. Some people add grated coconut for sweetness and crunch. You can add more chillies if you like spicy. The batter can be made thick or slightly loose based on preference. Thicker batter makes fritter more crispy and crunchy.
I usually make kunukku when I want quick evening snack for family. My kids enjoy it with chutney. The fritters taste best when hot, fresh and still warm. It is a good option when you have guests and want serve something homemade.
My friend used to say kunukku looks tiny, chubby and cute they use this term 'kunukku' for pampering small babies and kids.
1,Measure the lentils, rice and add to a mixing bowl, soak in water atleast for 3 hours.
2.Rinse well, drain and add to mixer jar. Sprinkle little water and grind to a slightly coarse mixture.
3.Transfer the mixture to a mixing bowl, add coconut bits, curry leaves, salt and hing. Mix well. Heat oil in a kadai - pinch small portions and add to oil.
4.Flip over and cook until golden brown and crisp. Drain and serve hot!
Serve hot with chutney!
Serve kunukku hot with coconut chutney or green chutney. The warm fritters tastes crispy and flavourful. You can also serve with cup of hot tea or coffee. It taste best when eaten fresh right after frying. Store leftover kunukku in airtight container at room temperature for 2 days.
You can use leftover adai batter if you have. Make sure batter is not too thin. Thick batter works better for frying kunukku.
If grinding too fine, fritters become hard. Grind to slightly coarse mixture. Also don't add too much water while grinding.
You need to soak dals and rice minimum 3 hours. Soaking make them soft and easy to grind into batter.
Drop small piece of batter in oil. If it float up quickly, oil is ready. If it sink, oil still not hot.
You can add grated vegetables like carrot or beetroot.
If you have any more questions about this Kunukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Kunukku Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Kunukku Recipe appeared first on Sharmis Passions.
Login