Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts

Friday, December 20, 2019

Chana Masala | Chole Masala | How To Make Dhaba Style Chana Masala

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Chana Masala also known as channay, chole masala, chole or chholay, is a dish originating from the Indian subcontinent. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in India.

Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana), and garam masala.

Chana Masala | Chole
In India, it is sold by street vendors and restaurants, and may be eaten with puri, bhatoora or kulcha.

Cuisine: Indian
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr


Pressure Cook
  • Kabuli Chana / Chick Peas - 2 Cups Soaked 6 hrs
  • Cinnamon Stick - 1
  • Cloves - 6
  • Black Cardamon - 3
  • Black Tea - 2 Tsp
  • Dried Amla - 6 Pieces
  • Salt - 2 Tsp
  • Baking Soda - 1/2 Tsp
  • Water - 2 Cups
Spice Mix
  • Coriander Powder - 3 Tbsp
  • Ginger Powder - 1.5 Tsp
  • Red Chili Powder - 2 Tsp
  • Garam Masala - 1 Tbsp
  • Aamchur / Dried Mango Powder - 1/2 Tsp
  • Turmeric Powder - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Salt - 1 Tsp
Masala Mix
  • Ghee - 3 Tbsp
  • Hing / Asafoetida
  • Onion - 1 Big
  • Ginger - 1 inch
  • Green Chilies - 5
  • Yogurt / Curd Strained- 1/2 Cup
  • Tomato Puree - 1 Cup
  • Ginger Garlic Paste - 1 Tbsp
  • Kasoori Methi / Dried Fenugreek Leaves - 1 Tbsp
  • Water - 1 Cup

How To Make Chana masala/Chole in Dhaba Style:

Pressure Cook
  1. In a Pressure cooker, Add Chana (Soaked for 6 hours in water).
  2. In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea, Dried Amla.
  3. Close the bag and add to pressure cooker.
  4. Add Baking Soda, Salt, Water to the cooker and mix everything well.
  5. Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurize the cooker.
  6. In between the whistles, lift the cooker and shake gently so that the ingredients inside move around and Chana doesn't get burnt on the bottom.
Spice Mix
  1. Mix all the spices listed in Spice mix ingredients and keep aside.
Chole / Chana Masala
  1. In a pan on med flame, add ghee, hing and onion. Cook till onions turn pink.
  2. Add ginger-garlic paste. Cook till the raw aroma of ginger and garlic disappears.
  3. Add the Spice Mix. Cook for 2 to 3 minutes.
  4. Add strained yogurt. Cook for 5 to 7 minutes. Yogurt should be properly cooked.
  5. Add pureed tomato's. Mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of tomato's is gone.
  6. Remove the lid, Add salt and water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on med to low flame.
  7. Open the pressure cooker and move the Chole to the pan.
  8. Add green chillies, julienned ginger, kasoori methi and mix well.
  9. Garnish with slit green chillies, julienned ginger and cilantro.
Try this Chole Recipe with Bhature for best combination ever.

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Thursday, November 21, 2019

Homemade Misal Pav Recipe With Ingredients

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Misal pav is a popular dish from Maharashtra, India. It consists of misal and pav (a type of Indian bread roll). Misal Pav is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.

The curry is made from mixed sprouts and lentils that are rich in proteins. You can adjust the spice in the recipe according to choice.

The taste of misal ranges from mildly to extremely spicy. And there are a lot of varieties as well. Misal is also a popular street food. The dish is always served hot.

Misal Pav from Maharashtra is known for its high spice content. There are different versions of misal pav such as Kolhapuri misal, Nashik misal, Khandeshi misal, Nagpuri misal and Puneri misal; the first part indicates the regional origin. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal.

Misal is prepared in part with sprouted lentils and has less water . It has two parts, a thick curry of matki, called "usal", and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The Moth curry or Usal form is prepared using onion, ginger, garlic and other spices.

Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 4

Ingredients Of Misal Pav:

For paste of gravy/sauce:
  • 2 Tbsp Oil
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 Cup Onion, chopped
  • 1 Cup Tomato, chopped
  • 3/4 Cup Coconut, grated
To make gravy/sauce:
  • 3 Tbsp Oil
  • Spice Paste (as above)
  • To taste Salt
  • 1 tsp Red chilly paste
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin-coriander powder
  • 1/2 tsp Cinnamon & clove powder
  • 3 Cups Water (or as required to adjust the consistency)

To make usal:
  • 3 Tbsp Oil
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1/2 tsp Hing (asafoetida)
  • 1 1/2 Cups Steamed matki (moth) (soaked overnight)
  • 1 Cup Potato (cut into square pieces), boiled
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1/2 tsp Cinnamon-clove powder
  • 1 Lime juice
  • 3 Cups Water (or as required)
  • To taste Salt

For garnishing:

  • Onion, chopped
  • Lemon, wedge
  • Mix dry farsan, sev
  • Coriander, chopped

How to Make Misal Pav:

Prepare paste:
1.Heat oil in a pan. Add ginger paste, garlic paste and chopped onion.
2.Saute till the onion is transculent.
3.Now add chopped tomatoes and grated coconut. Mix well and saute it for few minutes.
4.Allow the mixture to cool then grind it into a smooth paste.

Prepare gravy/sauce:
1.Heat oil in a pan. Add the ready paste into oil and saute it for about 2 minutes.
2.Now add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.
3.Add water and cook till the mixture starts leaving oil.
4.Transfer it in a bowl and keep it aside.

Prepare Usal:
1.Heat oil in a pan. Add ginger paste, garlic paste and asafoetida.
2.Saute it for a minute and add soaked & boiled sprouts along with potatoes. Mix it well.
3.Now add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.
4.Add water to it and cook it for about 8-10 minutes.
5.Transfer it in a separate bowl.

Prepare Misal:
1.Take a serving bowl. First pour ready usal in the bowl and then pour the red gravy over it.
2.Thereafter, add finely chopped onion and farsan to the mixture.
3.Garnish it with chopped coriander. Serve it with pav and a slice of lemon

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Monday, November 11, 2019

Chinese Bhel Recipe | Crispy Noodle Salad | how to make chinese bhel recipe with ingredients

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Chinese bhel is a fast food item of Northeast Indian origin. It is a variant of the chop suey. It is also widely popular in Mumbai.

Chinese bhel usually consists of deep fried noodles, finely chopped onions, shredded cabbage, sliced green pepper and carrots, soy, tomato and red chili sauce, salt and black pepper powder, ajinomoto and garlic paste in varying quantities.


Chinese Bhel is very much popular for its taste, but pupil don't know its harmful affects. It affects your immune system, even your liver, kidney, digestive system, etc. Its OK if you are having it once or twice in a month but not every day. But i cannot deny the fact that there is a huge fan following out there for this unique crispy noodle salad with sweet and spicy sauce coated all over fried noodles. It is a simple dish to prepare and can be prepared with any choice of sliced vegetables.



  • 5 cup water
  • ½ tsp salt
  • 1 tsp oil
  • 2 pack noodles, hakka noodles / instant noodles 
  • oil for frying

  • 3 tsp oil
  • 1 clove garlic, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ onion, finely chopped
  • 4 tbsp spring onion, chopped
  • ½ carrot, shredded
  • ½ capsicum, sliced
  • 1 cup cabbage, shredded
  • 2 tbsp schezwan sauce
  • 2 tbsp tomato sauce
  • 1 tsp soy sauce
  • 1 tbsp vinegar
  • ½ tsp pepper, crushed
  • ¼ tsp salt


  1. For making Chinese Bhel, heat 3 tsp oil and saute 1 clove garlic and 1 inch ginger.
  2. Also saute ¼ onion and 2 tbsp spring onion slightly.
  3. Saute ½ carrot, ½ capsicum and 1 cup cabbage till they are half cooked yet crunchy.
  4. Add 2 tbsp schezwan sauce, 2 tbsp tomato sauce, 1 tsp soy sauce, 1 tbsp vinegar, ½ tsp pepper and ¼ tsp salt.
  5. Then mix well on high flame till the sauce combines well.
  6. Now transfer the masala mixture onto fried bhel.
  7. Add 2 tbsp spring onions and mix well.
  8. Finally, serve chinese bhel immediately garnished with more spring onions.


  • You can store the fried noodles for a month in an airtight container and use when required.
  • Once the bhel is prepared, serve it immediately, as it turns soggy later.
  • Add green chilli to make it spicier.
  • Chinese bhel recipe tastes great when served spicy and crunchy.

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Monday, November 4, 2019

Kerala Style Pazham Pori Recipe (Banana Fritters Recipe)

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Kerala Style Pazham Pori Recipe (Banana Fritters Recipe)

Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) is a favorite relish from Kerala. The fritter is made from a ripened plantain called ‘Nendram Pazham’ which is a local fruit found in most of the region in Kerala. The banana is dipped in a sweetened flour batter and fried till it is crispy.

SERVINGS: 4 Servings


  • 2 Nendra Pazham Banana (Ripe)
  • Ingredients for Batter
  • 1 cup All Purpose Flour (Maida)
  • 1/4 cup Rice flour
  • 1/8 teaspoon Baking soda
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Turmeric powder (Haldi)
  • 2 Cardamom Powder (Elaichi) , powdered
  • 3 tablespoons Sugar
  • Cooking oil , for deep frying

How to make Kerala Style Pazham Pori Recipe (Banana Fritters Recipe):

  1. We begin making the Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) by making the batter first and keeping it ready.
  2. Then cut the banana into thin long stripes, heat the oil in a kadai for deep frying and keep it ready.
  3. Once the oil is hot, dip the banana stripes in the mixed batter completely and carefully add it into the oil.
  4. Fry till it is crisp on either side and take out the fritter and place it on a paper napkin to drain the oil.
  5. Serve the Kerala Style Pazham Pori Recipe (Banana Fritters Recipe) can be served as a Tea Time Snack.
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Friday, November 1, 2019

Veg Cutlet Recipe with Ingredients

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Veg cutlet specifically refers to mashed vegetables (potato, carrot, beans).the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.  This is then dipped in an egg mix or corn starch and then in bread crumbs , and fried in ghee or vegetable oil.

Veg cutlet recipe is an ideal recipe for those stubborn kids who hesitate or do not prefer to have vegetables in their meal. The colour and texture of this veg cutlet make it appealing and irresistible for kids. I generally prepare vegetable cutlet with either semolina / rava or breadcrumbs which gives you a whitish or brown cutlet recipe. but in this recipe, i have used crushed corn flakes which gives it bright golden brown colour.


Veg cutlet recipe is very easy and can be prepared within minutes. This recipe is open-ended in terms of adding veggies. hence you can experiment and extend with other veggies like broccoli, snow pea and leafy vegetables on top of the vegetables used in this recipe. The shape of cutlet can be as you like. i have shaped it to semi-cylindrical, but you can also use shaper or a simple patties shape. You can deep fry, shallow fry or pan fry it, but deep frying is a much better option.
Now let's make tasty, crunchy, healthier, veg cutlet

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 12 cutlet


  • 2 potato, peel & cube
  • ¼ cup carrot, cube
  • ¼ cup beans, chop
  • ¼ cup sweet corn
  • ½ cup peas
  • ½ cup beetroot
  • ¼ tsp salt
  • ¼ cup breadcrumbs
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp cumin powder / jeera powder
  • ¼ tsp garam masala
  • ½ tsp aamchur / dry mango powder
  • 1 tsp ginger garlic paste
  • 2 tbsp coriander, finely chopped
  • ¼ tsp salt
  • 1 cup corn flakes, crushed
  • oil for deep frying
  • 3 tbsp corn flour
  • 2 tbsp maida / plain flour
  • ¼ tsp pepper, crushed
  • ¼ tsp salt
  • ¼ cup water

How To Make Veg Cutlet:

  1. mash the cooked vegetables completely.
  2. add ¼ cup breadcrumbs. you can alternatively use bread dipped in water.
  3. additionally, add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp aamchur, 1 tsp ginger garlic paste, 2 tbsp coriander and ¼ tsp salt.
  4. combine well forming a dough.
  5. now prepare corn flour batter by mixing 3 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper and ¼ tsp salt.
  6. add ¼ cup water and prepare a smooth lump free batter.
  7. now take a ball sized vegetable mixture and roll to cylindrical shape greasing hands with oil.
  8. dip in corn flour batter.
  9. now coat with crushed corn flakes/breadcrumbs.
  10. deep fry in hot oil/bake in preheated oven at 180-degree celcius for 15-20 minutes.
  11. stir occasionally, and fry to golden and crisp on medium flame.
  12. finally, serve veg cutlet with tomato sauce.


  • if there is too much moisture in the vegetable mixture, then the cutlet will break in oil. make sure to add breadcrumbs as required.
  • add vegetables of your choice to make veggie cutlet more nutritious and healthy.
  • do not add any water while cooking vegetables as the vegetables will absorb water and end up mushy.
  • finally, veg cutlet recipe tastes great when prepared with a variety of vegetables and crispy.
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Chakli Homemade Indian Recipe

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Chakli is very popular Indian savory snack which is mostly spiral in shape or sometimes long like sticks. Chakli is also known by other names like Chakri in Gujarati or Murukku in South Indian household . It gets a unique fun texture and shape by using a hand-held chakli maker or a murukku maker. These crunchy treats are made in more than one way. Some use all-purpose Chakliflour, some use atta (wheat flour) . While some chakli recipes use rice flour or chickpea flour, there are some versions that use a mix of various flours. Some murukku recipes use butter while some like to add yogurt or heavy cream to the dough. These combinations give varied results. Some chaklis are crispy, some are tender.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 41kcal


  • 2 cups rice flour
  • 2 tablespoon melted butter see notes
  • 2 teaspoon black sesame seeds
  • 1/2 teaspoon black pepper powder
  • ¼ teaspoon dry mango powder / amchoor optional Enough water to make a soft dough
  • Salt to taste
  • oil for deep frying

How To Make Chakli:

  1. Enough water to make a soft dough
  2. In a bowl add in rice flour, black pepper , sesame seeds, salt and give a quick mix with hand or spoon.
  3. Now drizzle the melted butter.
  4. Rub the rice flour in between your fingers so that the flour is coated well.
  5. Add in water slowly to form a soft dough.
  6. Let it sit for 10 minutes.
  7. Heat enough oil in a frying pan for deep frying. (MED HEAT)
  8. Grease the chakli maker from inside. Grease the Chakli attachment "star" disc too.
  9. Now form a log out of the dough as thick as the chakli maker and place it inside the maker.
  10. Attach the handle and secure it tightly.
  11. You will need a parchment paper or a tray ready for placing the chakli spirals .
  12. Now roll the handle of the maker in a circular motion and extrude the dough making spirals.
  13. The size of the chakli depends on you. Just make sure that the spirals are not spaced out but an intact coil . Once you are happy with the size of a chakli then stop rolling the handle and secure the end with your finger tip . Similarly make as many spirals as needed.
  14. Once the oil is heated , check by dropping a tiny dough piece. If it floats to the top immediately then the oil is too hot and chaklis wont be crispy. The dough should float up gradually.
  15. Now Keep making few spirals on the tray / parchment and keep on frying .
  16. Do not put more than 6 small chaklis at a time for frying .
  17. Fry the chaklis until golden brown , flipping mid way .
  18. Place them on a absorbent paper to get rid of excess oil.
  19. Let them cool down before eating.


  • I have made mini chaklis - finished size approximately 1.5"- 2" diameter. You may make big ones too.
  • If vegan, use vegan melted butter .
  • Instead of butter you can use yogurt or heavy cream same amount. I have personally tested these recipes and they turn out great.
  • If vegan you can use plant based yogurt or coconut cream .
  • These ingredients will make chakli tender as well as crispy .

How to store chaklis:

  1. Store in an air tight container in a cabinet. Chakli stays well up to 3 weeks. But I promise they won’t last that long.
  2. This recipe isn’t too spicy . If you like spicy murukku / chaklis like the ones at the store then double the chili powder .
  3. You may add ajwain, ground green chili or red chili powder/ paprika , turmeric to the dough if desired.
  4. Additional Tips for making chaklis -
  5. Do not overcrowd the frying pan to avoid drop in temperature and under cooking. If you feel the chaklis are turning brown quickly then the oil is too hot. Simply switch off the flame for 2 minutes and then resume on low to medium heat. Chaklis firm up only after cooling.
  6. Test the first batch with 2 chaklis then adjust the temperature accordingly.
  7. How to make baked chakli ?
  8. I had baked chakli for last year Diwali and it turned out great.
  9. To the above recipe I added 2 teaspoon of yogurt . Everything remains the same. Grease a baking pan and line up chaklis . Bake in a pre heated oven on middle rack at 350 degress for 25- 30 minutes flipping them mid way. They will be nice golden brown . Remove and cool completely before storing.

Nutrition Information:

Calories: 41kcal | Carbohydrates: 7g | Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 9mg | Vitamin A: 20IU | Calcium: 5mg | Iron: 0.1mg

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Monday, October 28, 2019

Chole Bhatura Recipe

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Bhatura Recipe is a fluffy deep-fried bread from North India usually served with Chole or Aloo based bhaji. It is also known as Bhatoora or Batoora. Making proper Bhatura takes some practice but if you follow procedure properly you will be able to produce yummy Bhatura’s in no time. Its a very famous Indian Breakfast in North India.Bhatura Recipe is a kind of leavened bread because we use baking soda to raise it while frying, which also makes it crispy.It will be best if you keep the dough overnight. This will really help you in making them more fluffy and crunchy.



  • 2 cups maida (all-purpose flour / refined flour) 
  • 1/2 cup yogurt (dahi / curd) 
  • 1/2 teaspoon baking soda (Soda bicarbonate ) 
  • A pinch of sugar 
  • 1/2 cup luke warm water 
  • Salt to taste 
  • Oil for frying 

How to make Bhatura:

  1. Take a big bowl and mix 2 cups maida, 1/2 cup yogurt, 1/2 teaspoon baking soda, pinch of sugar and salt to taste.
  2. Gradually mix lukewarm water and make a soft dough by light kneading. Add about 1 tablespoon of oil in dough and knead for few more seconds. 
  3. Cover the dough and keep it at warm place for fermentation for about one hour. 
  4. Now take some oil in your palms and start making small balls out of the dough, you will be able to make about 12 bhature from this dough. 
  5. Heat good amount of oil in a frying pan and roll out each ball into 4-5 inch discs. 
  6. Deep fry one bhatura at a time on high flame till it is light brown from both sides, just like you would fry pooris. 
  7. Drain on paper towels and your bhature are ready for serving.
Try this Bhatura Recipe with Chole/ Chana Masala for best combination ever.


You can make bhaturas of oval shape by pulling the rolled diskettes from opposite sides. This Bhature should be served immediately. Bhature are generally served with chole, lemon wedges and chopped or sliced onion.

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Saturday, October 26, 2019

Mendu Vada Recipe With Ingredients | How To Make Mendu Vada At Home

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Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

Medu vada is made of black lentils (urad dal) batter. The black lentils are soaked in water for several hrs, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown.

One variation involves baking instead of frying. Other variations of the dish involve use of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor (lentil) are also used.

Mendu Vada
 This dish is usually served with sambar (lentil and vegetable stew) and coconut chutney, along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack.

The medu vada is sometimes also served with yogurt, as a chaat snack

Cuisine: South Indian
Prep Time:1 hr
Cook Time: 30 Min
Total Time: 1 hr 30 Min


  • 1 cups of urad dal  
  • ¼ cup of channa dal 
  • 2 tsp of rice flour 
  • 2 green chillies 
  • 3 tbsp of dry chopped coconut 
  • few curry leaves 
  • 1 tbsp coriander leaves, chopped 
  • 1 inch ginger, finely chopped) 
  • pinch of hing 
  • salt to taste 
  • oil to fry 

How To Make Mendu Vada:

  1. wash and soak dal in about 3 cups of water for about 2-3 hours.
  2. drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, but wet grinder or even mixer grinder can be used.
  3. the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
  4. add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
  5. add 2-3 tsp of rice flour. rice flour is added to make it crispy.
  6. add pinch of hing to make it more digestible.
  7. heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
  8. make hole in the center and slide it into the hot oil.
  9. the vada should float on top of oil.
  10. make sure your oil is not too hot. otherwise the vadas would not cook evenly.
  11. fry on both sides till it becomes golden brown in colour.
  12. serve medu vada immediately with chutney collections or sambar collections.

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