Instant Rava Vada Recipe is an instant, tasty 😛 , crunchy and tempting snack that goes well with both breakfast or evening snack for which the batter is prepared with rava/semolina/suji. Whenever you wish to prepare vadas instantly these sooji vadas are a must try. As compared to dal vada making sooji vadas like any other instant recipe is quite easy and quick. Rava vadas are very easy to prepare. No hours of soaking and grinding is required, they can be prepared within an hour.
Veg Aloo Tikki Burger Recipe | Aloo Tikki Burger Recipe- Burger is a sandwich loved by all age groups. Crispy potato patties sandwiched between the burger buns, topped with cheese slice, tomato, onion and mayonnaise, ketchup. Here I bring you an Indian Style Veg Aloo Tikki Burger. Burger buns stuffed with aloo patties (or any other variation of patty), mayonnaise dressing and cucumber, tomato, onion slices; is a perfect lunch pack idea for kids to school, party or picnic. Prepare the tikkis by following the aloo tikki recipe. [Read more…]
|Instant Bhatura Recipe with Soda Water |
Instant Bhatura Recipe with Soda Water- Bhatoora, bhatura, batura or batoora, is a fluffy deep-fried leavened bread from the Indian Subcontinent. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.
Bhatura is a puffed fermented bread. The Instant Bhatura Recipe Soda Water dish is very famous and loved in all punjabi families. Bhatura/ Bhature is so popular in north India that you can easily find it on street shops where they are paired with chhole, dhaniya chutney and kachumber salad. To cut with the preparation time needed for making Bhatura, I have used soda water for kneading the dough. This recipe needs only 10 minutes preparation for making fluffy Instant Bhatura Recipe Soda Water.
All purpose flour (Maida)-2 cups
Soda Water-1/2 litre bottle
- Sieve all purpose flour in an open large bowl. Add salt and mix well. Slowly add soda water for kneading the dough.
- Start kneading the dough. If required, you can use more soda water for kneading. Dough neither should be hard nor very soft. Sprinkle a spoon of oil on dough. Knead the dough again with soft hands for smooth texture and remove any air bubbles.
- Now heat oil in a large deep thick frying pan. Take a heavy ball of dough and using dry flour, roll a large oval or round chapati.
- Carefully take the ready chapati into your hand and leave in the pan for frying.
- Fry the bhatoora at medium-high flame from both sides.
- Similarly fry all bhatoors one at a time.
- Serve the bhatooras hot with chhole, chutney and salad.
| Veg Chilli Momo Recipe |
Veg Chilli Momo Recipe- Hot and spicy Veg Chilli Momo is a delicious healthy recipe in a veg version of its original non-veg counterpart extremely famous in Nepal. But with its good taste and healthy recipe, it is very much loved snacks dish in hilly areas of India too.
Simply momos are made in Steamed form (Steamed veg momo recipe). But to experiment and change its original flavor, I have also tried its other variants like Fried Vegetable Momo, Cheese Momo, Noodle Momo, Tawa Momo (Kothey).
Fried Momos– 6 to 7 pc
Cabbage– 1/4 bunch
Tomato- 1 pc
Bell Pepper- 1 pc
Onion- 1 large pc
Vegetable oil- 4 table spoon
Soya sauce- 1 table spoon
Tomato ketchup- 2 table spoon
Momo chutney– 4 to 5 table spoon
Salt- to taste
- I have used fried momos in this recipe. For its complete preparation, click the link-Fried Vegetable Momo
- Wash and cut all the vegetables in thin long slices and keep a side for later use.
- Heat a spoon of oil in an open pan. Add onion slices to the pan and cook for a while at low flame till it turns light pink in colour.
- Add all other vegetables and cook until they get soft and light in colour. Season with salt and red chilli powder.
- Add soya sauce, ketchup and momo chutney to the cooked veggies. Stir well to mix all the ingredients.
- Add fried momos to the pan and mix generously at high flame for a minute.
- Close the flame and serve hot with red kachumber salad.
| Masala Dosa Recipe |
Masala Dosa Recipe- Dosa is a traditional breakfast in South Indian households. It is a savoury flat pan pizza stuffed with aloo bhaaji that is popular throughout India and neighboring countries like Sri Lanka. These pizza like chapatis are usually ten to twelve inches in diameter and are made by flattening the batter consisting of urad dal and rice. It tastes best with Sambhar. Dosa can be stuffed using some other vegetables also to make it different like paneer dosa, onion dosa, plain dosa or paper dosa.
(for 5 to 6 dosa)
Urad dhuli dal-1/2 cup
Water- for soaking
Salt- to taste
Oil-1 table spoon
Chana dal-2 table spoon
Curry leaves-10 to 12 pc
Mustard seeds-1 table spoon
Red chill powder-1 tea spoon
Garam masala- 1 tea spoon
Mustard Oil-2 table spoon
Salt- to taste
For making Stuffing-
- Boil potatoes in a cooker. Soak chana dal for half an hour, peel and slice onion.
- Heat mustard oil in a karahi, add mustard seeds, curry leaves and sliced onion. Season with salt, chilli powder and garam masala.
- Add soaked chana dal and cook or a minute or two.
- Add mashed boiled potatoes and mix well all the ingredients to get nice flavored bhaaji.
For making Dosa-
- Soak rice and dal in water for 4 hours. Drain the water and make a smooth batter using grinder.
- Keep the batter for fermenting overnight at a warm place. Next morning put salt and water if required to get running consistency.
- For making dosa, heat a non stick dosa tawa, add few drops of oil and water to rub on tawa using a piece of paper or cloth.
- Put a ladle full of batter on tawa at high flame.
- Spread the batter using ladle firmly to get evenly thin crust of dosa on the tawa. Keep the flame low medium now.
- Put a big spoon of aloo bhaaji in the center of dosa and spread well in center to cover a strip. Let the dosa cook for a while until its sides start leaving the tawa.
- Turn the dosa from both the sides to seal the aloo bhaaji. Masala Dosa is ready.
- You can serve the dosa with nariyal chutney and sambhar.
Noodles Spring Roll Recipe- Spring rolls is a mouth watering starter perfect for any party or evening snack. Deep fried all purpose/ wheat flour chapati filled with vegetable noodles is a quick starter idea that kids will also love to have in their lunch pack. Left over noodles can be transformed into a quick breakfast or lunch pack for making Noodles Spring Roll. [Read more…]
| Vegetable Chowmein Recipe |
Vegetable Chowmein Recipe- Chowmein or Noodles recipe is the most favorite dish for kids now a days. But making this junk food healthy for our kids is a big challenge for all the moms right there. But don’t worry, just make the dish at home instead of ordering from market and use lot of fresh vegetables in the recipe.
Thin flat noodles-1/4 packet or 100 gm
Bell pepper-1 medium pc
Beans-5 to 6 stems
Brocoli-2 to 3 forests
Onion- 1 medium pc
Ginger-1 inch stem
Garlic-2 to 3 pc
Soya sauce-1 tea spoon
Tomato ketchup-1 tea spoon
White Vinegar-1 tea spoon
Red chilly powder -1 tea spoon
Oil-10 to 12 table spoon
- Boil 2 glass water in a deep pan with a tea spoon of salt. Once water starts boiling, put noodles in pan. Turn the flame to medium and let noodles boil for 5 minutes while giving occasional stir.
- Close he flame and transfer noodles to a sieve. Wash noodles generously under cold running water. Drain all the water and sprinkle a spoon of oil on to the noodles to avoid them to stick.
- Meanwhile wash and cut all the vegetables in thin long slices and keep a side for later use.
- Heat 4 spoons of oil an open pan. Add chopped ginger and garlic and cook till golden brown.
- Now add onion slices to the pan and cook for a while at low flame till it turns light pink in colour.
- Add all other vegetables and cook until they get soft and light in colour.
- Add soya sauce, ketchup and vinegar to the cooked veggies. Season with salt and chilly powder.
- Mix well and add drained noodles. Mix very well at medium flame to blend all the vegetables and noodles.
- Close the flame and serve hot chowmien in a serving dish with ketchup or any chutney of your choice.
| Aloo Samosa Recipe|
Aloo Samosa Recipe- Samosa or Aloo Samosa Recipe or Punjabi Samosa is a cone shaped/ triangle shaped snack recipestuffed with aloo matar stuffing and is the most popular evening snack. It is one of the most liked snacks in our house hold. It is the one street food that is famous from many decades and never will be out 😀
Samosa is experimented in variety of ways by stuffing it with onion masala or soya crunch, but this one with aloo stuffing is the traditional one and very easy to make.
Maida- 1 cup
Wheat flour- 1 cup
Potato- 1/2 kg
Peas (Matar)-1/ cup
Peanuts-2 table spoon
Salt- 2 table spoon
Red chilli powder-1 table spoon
Garam Masala-1/4 table spoon
Amchur (mango powder)- tea spoon
Coriander seeds-1/4 table spoon
Ajwain-1 tea spoon
Baking Powder-1 tea spoon
Oil- to fry
- Wash, boil and peel off potatoes to get ready for making final filling.
- Heat a spoon of oil in a pan and roast peanuts for a minute and add matar to the pan.
- Now add the roughly mashed potatoes to to the pan. Season with salt, red chilli powder, coriander seeds, amchoor powder and garam masala. Close the flame and keep the filling a side for later use.
- Sieve maida and atta in an open plate. Add 1/2 spoon of salt, ajwain and baking powder to the maida and mix well. Now add 1/2 cup (approx. 10 table spoons) of oil to the dry ingredients. Rub with hands to mix oil in all the maida.
- Knead the maida dough by adding little water at a time. Dough should be stiff as it gets softer later.
- Cover the dough with cotton cloth and leave it for at least 15 to 20 minutes. Knead the dough again for a while to give it a smooth texture.
- Now divide the dough into small ball size equal parts. Take one ball of dough and roll it to make a medium thickness poori size circle of around 5 to 6 inch diameter.
- Using a sharp knife, cut the circle into two parts making two semi circles. Paste little water on the cut side edge with your finger.
- Take the one semi circle part in hands and make a cone by joining the cut edges by sealing them one onto the other.
- Now put 2 to 3 spoons of stuffing in the cone and seal the round side using fingers.
- Similarly make all samosa patties.
- Heat oil in a deep frying karahi and fry 2 to 3 samosas at a time on low medium heat.
- Fry the samosas from both the sides till golden brown. Transfer the fried samosa on a paper to drain extra oil and serve the samosa with your favorite chutney or ketchup.
| Leftover Vegetable Cutlet Recipe |
Leftover Vegetable Cutlet Recipe- Cutlets can be made out of many ingredients used in kitchen. You can mix variety of vegetables to make Leftover Vegetable cutlets or you can go for dal cutlets, dalia cutlets, oats cutlets or simply bread potato cutlets.
I am using left over mix vegetable and bread crumbs as main ingredients for the recipe. This is a nice easy crunchy and very much loved recipe by all the kids. You can make this amazing dish just as easily from scratch as with any leftover veggie dish and you can use any combination of vegetables.
Leftover cooked vegetables-1 cup
Bread -4 pc (left over bread crumbs can also be used -10 to 20 pc)
Salt- to taste
Coriander powder-1 tea spoon
Chaat masala-1 tea spoon
Oil- for frying
- Mash the leftover vegetables with hands or using a grinder.
- Similarly grind bread or bread crumbs to get nice fine powder out of it. Keep 1/4 of bread powder a side for coating the cutlets.
- Now mix the mashed vegetables and 3/4th of bread powder, salt , coriander powder and chaat masala. Knead it to make smooth dough.
- Take a small ball of dough with wet your hands and give any desired shape.
- Similarly make all the cutlets from the dough and coat them with bread powder.
- Heat oil in a deep frying pan and at medium high flame, deep fry cutlets till they get golden brown colour.
- Serve hot with your favorite chutney or ketchup or just pack in the tiffin for your kids.
|Pav Bhaji Recipe|
Pav Bhaji Recipe-This is a popular and favorite snack in Maharashtra. It is a combination of thick vegetable curry served with bread roll. Curry is prepared using variety of vegetables (any seasonal vegetables can be used) cooked in butter. Also pav is roasted in butter and served with lemon, onion and some green chutney.
Pav bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy cooked on a flat griddle (tava) served hot with a buttered soft white bread roll. This recipe is so popular in Mumbai that you can find it easily even at streets. I make this recipe very often as it is quick, easy and light for breakfast or evening snack.
So you can give it a try and enjoy.
Potato- 1 big pc
Cauliflower- 1/2 bunch
Carrot-2 to 3 pc
Onion- 2 big pc
Ginger-1 inch stem
Garlic-3 to 4 pc
Red chilly powder-1 tea spoon
Turmeric powder-1 tea spoon
Coriander powder-1 tea spoon
Garam masala-1 tea spoon
Pav bhaji masala-1 tea spoon
Green chilly-2 to 3 pc
Pav(Buns)-3 to 4
- Peel and wash all the vegetables. Roughly chop potato, cauliflower, cabbage and carrot. Chop finely onion, ginger, garlic and tomato.
- Heat a spoon of butter in a pressure cooker, add ginger, garlic and cook til it gets brown. Add onion and cook for a while.
- Now add chopped tomatoes and cook till it gets soft.
- Now add all the veggies and season with salt, turmeric powder, chilly powder, garam masala and coriander powder. Mix well and cook for 2 to 3 whistles.
- Remove all the steam and add pav bhaji masala. Mash the vegetables using a ladle or hand blender. Don’t over mash the bhaji, keep it roughly mashed.
- Transfer the bhaji to serving dish and squeeze half lemon over it. Garnish using onion rings, green chilly and lemon.
- Cut the pav from center and roast it on flat pan. Apply butter on the both sides of pav.
- Serve the hot Pav Bhaji with chutney, achhar or just as it is.