Veg Crispy is a popular Indo-Chinese dish. Assorted Vegetables that are batter fried in a spicy and rich garlicky flavoured batter. Super easy to make with loads of flavor and trust me they’re so addictive. A good starter for any party or simply if you have a craving for something fried and crunchy to eat. Learn how to make perfect Veg Crispy in a jiffy.
This breaded Onion Rings recipe is plain onion rings which are batter fried. They’re extra crunchy thanks to the panko bread crumbs and slightly sweet due to the onion. Delicious on their own, but even better when combined with Mayonnaise or any other dips.Perfect for game nights or parties. So easy and delicious!
It’s been long will be cliched. Let me get it to you – I’ve been occupied half the time I was away, and the rest I busy taking rest, working on a few recipes and so on.. This recipe was shot months back, but we gotta start with some content right? Here’s a pizza recipe for you today from the archive, new content coming soon(for real 😛 )
Pizza or Peetza, however you pronounce, we all love to indulge on some. I’ll pass on my basic pizza recipe(all time fav) some other day.. Today, let’s go over my schezwan-curry pizza bites. This damn pizza is ah-mazing! Time for the video recipe?
These little bites are perfect to appease your cravings. Try it out & shoot a comment how you liked it. Just like every other YTuber, a Q&A session coming soon – Ask away your #foodques. That’s all for today, keep rockin!
Veg Grill Sandwich Recipe - Quick & Easy Indian Snack Street Style
Bread Slices - 6
Cheese Cubes - 2
Boiled Potato : 1 [Slices]
Tomato : 1 [Slices]
Capsicum : ¼ [Julienne]
Cucumber : ½ [Slices]
Butter : As req.
Green Chutney : As req.
Tomato Ketchup / Tamarind Chutney : As req.
Salt : To Taste
Chat Masala : To Taste
Start by preheating the Sandwich Griller.
Spread Butter in the Bread, One bread with butter on both sides(goes in center), and two breads with butter in one side(remains up & down).
Smear Green Chutney in one of the bread(butter side down, then sliced boiled potato, and juliennes of bell pepper. Sprinkle salt and generous amount of chat masala. Then grate some cheese.
Then spread tomato ketchup in one side and gr chutney in the other side over the buttered bread. Keep the bread over the cheese, then place sliced tomato and cucumber.
Sprinkle Salt and Generous amount of chat masala, Grate cheese on top. Spread tomato ketchup in another bread and place it over the cheese(butter side up).
Make one more similarly, and keep the sandwiches to grill in the griller until golden, take out using a tong optionally smear a touch of butter and sprinkle some chat masala. Cut into two and ENJOY! 🙂
Instead of Tomato Ketchup, tamarind chutney can be used OR a mix of coriander chutney, tamarind chutney and tomato ketchup! 🙂 Instead of cheese cubes, cheese slices can be used and its more awesome. I was out of cheese slices that day, so used cubes! 🙂 Green Chutney : Take One bunch of coriander and ½ bunch of mint, 1 Tsp Lemon Juice, ¼ tsp salt, ½ tsp black salt, ½ tsp cumin seeds, ¼ tsp sugar, 1 or 2 green chili. Using minimal amount of water, make a thick paste. Transfer to a bowl, and add almost the same amount of smooth yogurt and whisk. Use as desired.
These are a delight, gets ready fast, is super delicious and makes you want more and more! 🙂 So, do try this and let me know how do you like them.. That’s all for today..
We all think what to make, what to snack, what to pack for lunch, that is something healthy but easy to make.. One common thing we usually make is wraps, most of us use leftover sabzis and some ketchup and roll it up or some sort..
So, I thought to make a Vegetable Wrap this time for Kids Lunch Box Series, and believe me, it is amazing! The vegetables give a crunch, marinated paneer has something on its own, along with the chatakedaar chutney(coriander chutney made with yogurt and used black salt), and ofcourse our humble leftover rotis!
It is something to try out, and this recipe is just a kind of start for you, make this with any variations you like and am sure you’d like them! 🙂
Paneer Strips : 6-7 (1 cm thickness, 3 cm wide, 6-7 cm long)
Cabbage : ¼ Cup
Onions : ¼ Cup
Beans : 2
Green Chutney : 3½ tbsp
Yogurt : 1 Tsp
Chat Masala : 1½ Tsp
Red Chili : 1 Tsp
Salt : as per taste
Oil : as required
lettuce : as required
Leftover Rotis : 3
Ketchup : as desired
Start by marinating paneer, to do so take a plate, add the yogurt, 1 tsp chat masala, 1 tsp kashmiri red chili powder, about ½ tbsp of green chutney and salt to taste. Mix well and then add the paneer strips and coat well.
Cook the paneer strips in a hot pan with some oil until golden, flip and cook on both sides. Keep aside.
In the same pan, add about ½ tsp of oil and then add the carrots, beans, onions, capsicums. Saute for two minutes. Add the chat masala, switch off the flame and add the salt. Stir well for a minute, add the cabbage and stir well. Transfer to a plate and let it cool. The veggies should be cooked, but need to have a slight crunch.
To make the wrap, take a roti, smear about a tablespoon of chutney. Then some lettuce, vegetable mix, paneer, sprinkle of salt, some ketchup, and roll it up! Either wrap half of it with aluminum foil and pack, or pack however you wish or just half it and serve! Enjoy the delicious wrap 🙂
If you wish to cook the wrap after rolling, you can definitely do so.. This recipe is just a kind of start for you, you can change anything in this recipe to suit your tastebuds 🙂
So, what are you waiting for? This is something that I can enjoy anytime, as it comes down to be comfort food to me, and satisfies me, my hunger pangs, and also says that I’ve eaten something healthy.. It would be the same to you as well, try once and keep cooking up! That’s all for today! 🙂
Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
Flour - 2 Cups + More for dusting
Warm Water - As required
Yeast - ½ tbsp
Sugar - 1 Tbsp
Salt - to taste
Oil - 1 tbsp
Garlic - ⅓ Cup [half chopped and half grated]
Coriander Chopped - 3 tbsp
Butter - To Brush
Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
Place the dough in a greased bowl and let it proof for a hour or until doubled.
Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
Mix the garlic and coriander in a bowl for the topping.
Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!
Now, what are you looking forward to? Do try these, because these are fantastic! I do have shared Yeast Free way to make Naans in Tawa here : https://www.youtube.com/watch?v=w0FBc7-Acs8 🙂
I had made some Ladi Pav which were feather soft and totally amazing sometime back, and many of you liked them, tried and said its awesome!
So, Today, I’m going to show how to make some Stuffed Buns.. Well, Yesss these are with the same texture, with a surprise inside kind of feel! Delicious Vegetable Filling filled inside of these feather soft pavs is a delight! Watch the video to the see same awesome texture 🙂
Whenever, I ask my parents or my sissy what would you like to have or when someone comes and I’m in charge to make some stuff, They say “Wo stuffed wala pav..” It is such a thing that, once you have one can’t stop and keep craving for more.. Not only the texture of it, the filling is special as well! So, why wait? Let’s dig right into its recipe which is quite time consuming but is exceptionally worth the effort!
For the Stuffing : Onions : ½ Cup [Roughly Chopped]
Carrots : ¼ Cup [Roughly Chopped]
Peas : ¼ Cup [Roughly Chopped]
Corn : ¼ Cup [Roughly Chopped]
Potatoes : ¼ Cup [Roughly Chopped]
French Beans : ¼ Cup [Roughly Chopped]
Green Chili - 1 Tsp
Garlic - ½ Tsp
Kasoori Methi - 1 Tsp
Cumin Seeds - ½ Tsp
Hudson Canola Oil - Little Less than 1 Tbsp
Cumin Powder - ½ Tsp
Turmeric - ¼ Tsp
Red Chili Powder - ½ Tsp
Chat Masala - ½ Tsp
Black pepper : ¼ Tsp
Garam Masala - 1 Pinch
Sugar : ½ Tsp
Vinegar : Less than ¼ Tsp
Salt - To Taste
Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
Once the veggies are done, switch off the flame and add the vinegar, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
Keep a good tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
Grease a 6" Round Cake Tin/or a steel/aluminum container of such size with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
Preheat your oven to 200 C.
Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
Take them out, brush with butter. And let them rest for a minimum of 15 mins.
Loosen the edges, and take the buns out, ENJOY 🙂
You can also make these a night before and pack as a lunch next morning 🙂 Feel free to add more or less or any veggie that you wish for. You can skip the onion and garlic if you wish to 🙂 Sometimes, the flour absorbs more moisture and sometimes less.. That is because of the protein level of the flour.. So, add the 95 milliliters of the milk at the first, if it forms into a pasty kind of dough, Great! Otherwise add more milk to make it pasty and sticky 🙂
These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls 😀
It’s time to Snack ON something crispy crispy and delicious delicious!
Let’s make some Veg Bullets today, which is an amazing starter or an appetizer to have.. Main Ingredient being carrots, this is definitely a must try for you cause its different than the normal cutlets and croquettes ofcourse..
Start by heating up Hudson Canola Oil in a pan for deep frying.
In a mixing bowl, add the grated carrots, boiled and mashed potatoes, coriander, green chili, ginger garlic paste and mix well.
Now add in the nutmeg, cinnamon, red chili powder, plain flour and custard powder and incorporate it well.
Just before you're ready to shape and fry, add the salt in mix well and make long cylindrical type shapes of about 3 inches.
Coat it in custard powder well, then roll it between your hands to make sure its coated well, dip in water and roll in bread crumbs. Roll it in your hands to make sure the bread crumbs stick.
Once these are ready, deep fry till half way done in medium flame.
Take them out once halfway cooked, and let them cool. Increase the flame to high and let the oil get hot well, and then add the bullets to the hot oil. Fry until crunchy and serve! ENJOY!
You can also squeeze out the water from the carrots if you wish to, which might make this a lil bit dry, and skip the potatoes as well thats how it was where i had it.. I dont like to squeeze the nutritious juice of carrots. Make sure the potatoes are not over boiled and are refrigerated for quite a time after boiling. Best to boil in night and refrigerate till morning if you wish to pack this as a snack for your lil one in lunchbox.