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

Wednesday 19 August 2015

Milk Coconut Fudge

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

Grated Fresh coconut - 2 1/2 cups
Sugar - 2
Milk - 1 litre
Cardamom Powder - 1 tsp
Ghee - (greased plate)

Method:

1) Mix grated coconut,sugar,milk in a bowl and cook in slim flame.
2) Stir continuously till it all mixes well and gets thickened.
3) Add cardmom powder and mix well.
4) Grease a flat surface with ghee and turn over the coconut mixture on it.
5) Spread it evenly on the plate.
6) Leave it aside to set completely and then cut it into pieces of desired shape.

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Milk Coconut Fudge | healthy snack recipes

03:19 Aashiya Tongia

Milk Coconut Fudge

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

Grated Fresh coconut - 2 1/2 cups
Sugar - 2
Milk - 1 litre
Cardamom Powder - 1 tsp
Ghee - (greased plate)

Method:

1) Mix grated coconut,sugar,milk in a bowl and cook in slim flame.
2) Stir continuously till it all mixes well and gets thickened.
3) Add cardmom powder and mix well.
4) Grease a flat surface with ghee and turn over the coconut mixture on it.
5) Spread it evenly on the plate.
6) Leave it aside to set completely and then cut it into pieces of desired shape.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Mango Ice Cream

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredient

2 Alphonso Mangoes
½ cup Sugar Or as Sweetness required
500 ml Milk
1 cup cream

Method

1) Firstly peel off the Mango skin. Now cut the mango flesh into small pieces. Grind them into a smooth puree. Keep this aside.
2) Heat milk in a heavy based utensil keep the gas on low flame and boil till it decreases in quantity.
3) Cool the milk, mix the mango puree and cream to this cold milk and beat lightly.
4) Pour into the shallow and wide container, so it freezes quickly. Cover it and keep refrigerated till it is half frozen about 2 hours.
5) Then take out the container from the freezer, cut into pieces, add it to the blender.
6) Blend it till it becomes smooth and in liquid form again. This will break all the ice crystals that formed.
7) Pour it back to in a n air tight container and close the lid properly.Freeze it till sets completely (ice-cream will be almost fully set in 45 minutes to 1 hour depending on the refrigerator).
8) Scoop out into a bowl and serve immediately .

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Mango Ice Cream | healthy snack recipes

03:15 Aashiya Tongia

Mango Ice Cream

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredient

2 Alphonso Mangoes
½ cup Sugar Or as Sweetness required
500 ml Milk
1 cup cream

Method

1) Firstly peel off the Mango skin. Now cut the mango flesh into small pieces. Grind them into a smooth puree. Keep this aside.
2) Heat milk in a heavy based utensil keep the gas on low flame and boil till it decreases in quantity.
3) Cool the milk, mix the mango puree and cream to this cold milk and beat lightly.
4) Pour into the shallow and wide container, so it freezes quickly. Cover it and keep refrigerated till it is half frozen about 2 hours.
5) Then take out the container from the freezer, cut into pieces, add it to the blender.
6) Blend it till it becomes smooth and in liquid form again. This will break all the ice crystals that formed.
7) Pour it back to in a n air tight container and close the lid properly.Freeze it till sets completely (ice-cream will be almost fully set in 45 minutes to 1 hour depending on the refrigerator).
8) Scoop out into a bowl and serve immediately .

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Strawberry Jam

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredient

Strawberries - 3 cups of chopped strawberries
Sugar - 1 cup

Method

1) Wash and sterilize jars and lids. Place strawberries in a saucepan and stir through sugar. Leave for 1-2 hours while sugar softens the fruit.
2) Then cook over medium heat, stirring constantly, until fruit is soft.Bring this to a boil and simmer for 10 mins (If it is still watery you can put it back on stove and cook for few more min).
3) The jam will be thick now.
4) At this point you can turn off the heat and let the jam cool completely.
5) Now put this in canning jar then seal with lids.
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Strawberry Jam | healthy snack recipes

02:43 Aashiya Tongia

Strawberry Jam

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredient

Strawberries - 3 cups of chopped strawberries
Sugar - 1 cup

Method

1) Wash and sterilize jars and lids. Place strawberries in a saucepan and stir through sugar. Leave for 1-2 hours while sugar softens the fruit.
2) Then cook over medium heat, stirring constantly, until fruit is soft.Bring this to a boil and simmer for 10 mins (If it is still watery you can put it back on stove and cook for few more min).
3) The jam will be thick now.
4) At this point you can turn off the heat and let the jam cool completely.
5) Now put this in canning jar then seal with lids.
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Tuesday 4 August 2015

Roasted Potato Wedges

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

Potato – 4 medium size
Olive oil/any cooking oil – 2 tbsp
Salt – 1/2 tsp
Black pepper powder – 1/2 tsp
dried oregano- 1/2 tsp

Method

1) Peel the potatoes first. If you are making potato wedges without peeling them then wash potatoes thoroughly and cut them lengthwise dividing it into 2 equal parts. Take one half and cut into 2 equal parts. Again take one piece and dice it into further 2 equal parts. Likewise cut all potatoes.
2) Take a big bowl and add olive oil, salt, black pepper, oregano and mix well. Add the potato wedges into it and mix until every wedges gets coated nicely with the spices.
3) Preheat oven at 180 degree centigrade. Layer the potatoes over the plate one by one at distance and now place the tray in the oven. Set the oven at 180 degree centigrade for 35 minutes and roast the wedges. After 35 minutes take out the potato wedges from oven, potatoes are roasted. Potato wedges are now ready.
4) Serve immediately with a dip of your choice.
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Roasted Potato Wedges | healthy snack recipes

01:56 Aashiya Tongia

Roasted Potato Wedges

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

Potato – 4 medium size
Olive oil/any cooking oil – 2 tbsp
Salt – 1/2 tsp
Black pepper powder – 1/2 tsp
dried oregano- 1/2 tsp

Method

1) Peel the potatoes first. If you are making potato wedges without peeling them then wash potatoes thoroughly and cut them lengthwise dividing it into 2 equal parts. Take one half and cut into 2 equal parts. Again take one piece and dice it into further 2 equal parts. Likewise cut all potatoes.
2) Take a big bowl and add olive oil, salt, black pepper, oregano and mix well. Add the potato wedges into it and mix until every wedges gets coated nicely with the spices.
3) Preheat oven at 180 degree centigrade. Layer the potatoes over the plate one by one at distance and now place the tray in the oven. Set the oven at 180 degree centigrade for 35 minutes and roast the wedges. After 35 minutes take out the potato wedges from oven, potatoes are roasted. Potato wedges are now ready.
4) Serve immediately with a dip of your choice.
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Baked veggie samosas

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Makes 16
Ingredient For Filling

1/2 tbsp oil
4 potatoes, peeled and cubed
125 g boiled peas
1 onion finely chopped
2 cloves of garlic paste
1 thumb-sized piece of fresh ginger paste
1 fresh green chilli
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon lemon juice
½ teaspoon chopped coriander leaves

for the dough:

Maida / All purpose flour - 2 1/2cup
Baking Powder - 1/2 tsp
Ajwain seeds - 2 tsp
Water (room temprature) - 1 cup
Oil - 2 tbsp
Salt - to taste

Method

1) In a medium sized bowl add flour, baking powder, salt, ajwain seeds, oil and mix well. Add water and knead to a dough. Make sure the dough is not too firm or too smooth, cover with a wet cloth and set aside for 30 mins
2) Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
3) Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed,garlic, ginger, salt, turmeric, cumin, green chilli, until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir peas into onion mixture; pour into mashed potatoes ,garam masala and lemon juice ,thoroughly mix. Cool completely.
4) Assembling the samosas: Roll the samosa dough into 4-5 inch circles, and cut the circle in half with a knife. Using a bit of water, take your semicircle and make a fold in the shape of a triangle. Seal along the fold.
5) Put this cone carefully between your thumb and index finger and place a ball of the filling inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing, pinching the edges and folding over.
6) Once the samosas are assembled, cook at 350 Fahrenheit for 10 minutes on one side, then flip over and cook for 10 minutes on the other side.
7) Serve the samosas hot out of the oven with the mint cilatro dipping sauce.

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Baked veggie samosas | healthy snack recipes

00:21 Aashiya Tongia

Baked veggie samosas

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Makes 16
Ingredient For Filling

1/2 tbsp oil
4 potatoes, peeled and cubed
125 g boiled peas
1 onion finely chopped
2 cloves of garlic paste
1 thumb-sized piece of fresh ginger paste
1 fresh green chilli
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon lemon juice
½ teaspoon chopped coriander leaves

for the dough:

Maida / All purpose flour - 2 1/2cup
Baking Powder - 1/2 tsp
Ajwain seeds - 2 tsp
Water (room temprature) - 1 cup
Oil - 2 tbsp
Salt - to taste

Method

1) In a medium sized bowl add flour, baking powder, salt, ajwain seeds, oil and mix well. Add water and knead to a dough. Make sure the dough is not too firm or too smooth, cover with a wet cloth and set aside for 30 mins
2) Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
3) Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed,garlic, ginger, salt, turmeric, cumin, green chilli, until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir peas into onion mixture; pour into mashed potatoes ,garam masala and lemon juice ,thoroughly mix. Cool completely.
4) Assembling the samosas: Roll the samosa dough into 4-5 inch circles, and cut the circle in half with a knife. Using a bit of water, take your semicircle and make a fold in the shape of a triangle. Seal along the fold.
5) Put this cone carefully between your thumb and index finger and place a ball of the filling inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing, pinching the edges and folding over.
6) Once the samosas are assembled, cook at 350 Fahrenheit for 10 minutes on one side, then flip over and cook for 10 minutes on the other side.
7) Serve the samosas hot out of the oven with the mint cilatro dipping sauce.

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Monday 3 August 2015

Tava Pulao

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

3 tbsp butter
2 tsp cumin seeds (jeera)
1 1/2 tbsp chilli-garlic paste
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
salt to taste
1 tsp chilli powder
2 tsp pav bhaji masala
2 1/2 cups cooked rice
1/2 cup boiled green peas
1/2 tsp chopped coriander leaves

Method

1)Heat the butter in a pan. on medium heat.
2)Once hot add cumin seeds and let them sizzle a bit.
3)Then saute chilli garlic paste.
4)Mix in onions,Cook till they are light brown in color.
5)Add tomatoes.Mix well and add ¼ cup of water, so tomatoes get cook fast.
6)Add turmeric powder, red chili powder and pav bhaji masala ,Mix well.
7)Let it cook till tomatoes are almost mushy and oil starts leave the sides of the pan.
8)Add cooked peas.Mix and cook for 2 minutes.
9)Add cooked rice.Mix everything very gently without breaking the rice grains. cook for 2 minutes, so rice gets heated through.
10)Finally squeeze some lemon juice, mix and Garnish with some chopped coriander leaves and it is ready to serve.

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Tava Pulao | healthy snack recipes

23:25 Aashiya Tongia

Tava Pulao

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

3 tbsp butter
2 tsp cumin seeds (jeera)
1 1/2 tbsp chilli-garlic paste
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
salt to taste
1 tsp chilli powder
2 tsp pav bhaji masala
2 1/2 cups cooked rice
1/2 cup boiled green peas
1/2 tsp chopped coriander leaves

Method

1)Heat the butter in a pan. on medium heat.
2)Once hot add cumin seeds and let them sizzle a bit.
3)Then saute chilli garlic paste.
4)Mix in onions,Cook till they are light brown in color.
5)Add tomatoes.Mix well and add ¼ cup of water, so tomatoes get cook fast.
6)Add turmeric powder, red chili powder and pav bhaji masala ,Mix well.
7)Let it cook till tomatoes are almost mushy and oil starts leave the sides of the pan.
8)Add cooked peas.Mix and cook for 2 minutes.
9)Add cooked rice.Mix everything very gently without breaking the rice grains. cook for 2 minutes, so rice gets heated through.
10)Finally squeeze some lemon juice, mix and Garnish with some chopped coriander leaves and it is ready to serve.

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Saturday 1 August 2015

Cashew & Rose Jam Fudge

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredient

Cashew pieces-2 cup
Milk powder-2 tbsp
Cardamom powder-1/4 tsp
Sugar-1 cup
Silver leaf/foil – 4 sheets(optional)
Saffron paste-1/4 tsp
3/4 cup water
Stuffing-
Gulkand (Rose Preserve) -2 tbsp

Method

1] Grind the cashew pieces and make a powder. (Do this by gently pulsing it in the mixer. Avoid over doing it, else the cashews start releasing their oil and the mixture becomes sticky).
2] Prepare the sugar syrup: In a heavy bottom pan, add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency. Keep stirring the syrup while cooking.
3] Bubbles will start appearing all over the sugar syrup when its done. Check and switch off the flame and then add cardamom powder to it.
4] Now add cashew powder and milk powder to the sugar syrup and mix well.
5] When this mixture cools down to room temperature - knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
6] For stuffing, take gulkand (rose jam) make small balls of the stuffing (smaller then the cashew dough balls).
7] Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
8] Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle's cap in the saffron paste and gently pressing it on the top of cashew ball.
9] Garnish with a pistachio slice on top and serve.

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Cashew & Rose Jam Fudge | healthy snack recipes

00:15 Aashiya Tongia

Cashew & Rose Jam Fudge

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredient

Cashew pieces-2 cup
Milk powder-2 tbsp
Cardamom powder-1/4 tsp
Sugar-1 cup
Silver leaf/foil – 4 sheets(optional)
Saffron paste-1/4 tsp
3/4 cup water
Stuffing-
Gulkand (Rose Preserve) -2 tbsp

Method

1] Grind the cashew pieces and make a powder. (Do this by gently pulsing it in the mixer. Avoid over doing it, else the cashews start releasing their oil and the mixture becomes sticky).
2] Prepare the sugar syrup: In a heavy bottom pan, add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency. Keep stirring the syrup while cooking.
3] Bubbles will start appearing all over the sugar syrup when its done. Check and switch off the flame and then add cardamom powder to it.
4] Now add cashew powder and milk powder to the sugar syrup and mix well.
5] When this mixture cools down to room temperature - knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
6] For stuffing, take gulkand (rose jam) make small balls of the stuffing (smaller then the cashew dough balls).
7] Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
8] Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle's cap in the saffron paste and gently pressing it on the top of cashew ball.
9] Garnish with a pistachio slice on top and serve.

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Friday 31 July 2015

Roasted Flattened Rice

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients:

2 cups thick poha( Flattened Rice)
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1 tablespoon chopped green chili
10 t0 12 curry leaves
2 tablespoons peanuts
2 tablespoons roasted chana
2 tablespoons coconut dried sliced
1/4 teaspoon turmeric (haldi)
1/2 teaspoon salt adjust to taste
1/8 teaspoon citric acid (nimbu sat)
1 teaspoon sugar

Method:

1. Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
2. Grind the Salt and the Citric Acid to a fine powder.
3. Grind the sugar to a fine powder seperately.
4. In a non-stick pan, heat the Oil at medium temperature.
5. Once the Oil is hot, add in the cumin seeds. Allow them to pop.
6. Add in the Green Chilis and the Curry Leaves and cook for a few minutes.
7. Add in Whole Raw Peanuts and cook for 1 minute.
8. Add in the Roasted Chana Daal and coconut stir and cook for another minute.
9. Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
10. Add the Poha and mix very well till all the Poha is yellow and no white is visible.
11. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
12. Sprinkle the Sugar Powder and mix well.
13. Allow the Civda to cool down to room temperature before you store it.

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Roasted Flattened Rice | healthy snack recipes

23:28 Aashiya Tongia

Roasted Flattened Rice

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients:

2 cups thick poha( Flattened Rice)
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1 tablespoon chopped green chili
10 t0 12 curry leaves
2 tablespoons peanuts
2 tablespoons roasted chana
2 tablespoons coconut dried sliced
1/4 teaspoon turmeric (haldi)
1/2 teaspoon salt adjust to taste
1/8 teaspoon citric acid (nimbu sat)
1 teaspoon sugar

Method:

1. Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
2. Grind the Salt and the Citric Acid to a fine powder.
3. Grind the sugar to a fine powder seperately.
4. In a non-stick pan, heat the Oil at medium temperature.
5. Once the Oil is hot, add in the cumin seeds. Allow them to pop.
6. Add in the Green Chilis and the Curry Leaves and cook for a few minutes.
7. Add in Whole Raw Peanuts and cook for 1 minute.
8. Add in the Roasted Chana Daal and coconut stir and cook for another minute.
9. Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
10. Add the Poha and mix very well till all the Poha is yellow and no white is visible.
11. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
12. Sprinkle the Sugar Powder and mix well.
13. Allow the Civda to cool down to room temperature before you store it.

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Eggless Peanuts cookies

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredient

Maida - 1 cup (120 grams)
Powdered sugar - more than 1/2 cup (100 grams)
Chopped/Crushed peanuts – ⅓ cups
Butter - 1/2 cup (100 grams) (melted)
Green cardamom - 6 (peel and make powder)
Baking powder - 3/4 tsp
Milk - 1/4 cup

Method

1] Preheat the oven to 375 degree F (190 degree C) for at least 10 minutes.
2] Line two baking sheets with parchment paper.
3] Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so all get incorporated. Keep it aside until needed.
4] Take soften butter in a large enough bowl.Whisk it till it gets smooth and cream.
5] Add sugars.Again beat it till get smooth, creamy and fluffy.
6] Add milk.Beat it till mixed.
7] Add flour mixture.Beat it until incorporated.
8] Add peanuts and fold it with still mixed.
9] Now make tablespoon size balls from the batter and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little.Now using the fork make crisscross pattern.Do same for all the cookies.
10] Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges. Let it cool in the cookie sheet for 5 minutes. Baking time may vary. It depends on the size of the cookies; yours might me slightly smaller or bigger than mine. So please always check your cookies 2-3 minutes before the mentioned time and bake accordingly.
11] Then remove it to the cooling rack and let it cool completely. Then store in air tight container.

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Eggless Peanuts cookies | healthy snack recipes

22:53 Aashiya Tongia

Eggless Peanuts cookies

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredient

Maida - 1 cup (120 grams)
Powdered sugar - more than 1/2 cup (100 grams)
Chopped/Crushed peanuts – ⅓ cups
Butter - 1/2 cup (100 grams) (melted)
Green cardamom - 6 (peel and make powder)
Baking powder - 3/4 tsp
Milk - 1/4 cup

Method

1] Preheat the oven to 375 degree F (190 degree C) for at least 10 minutes.
2] Line two baking sheets with parchment paper.
3] Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so all get incorporated. Keep it aside until needed.
4] Take soften butter in a large enough bowl.Whisk it till it gets smooth and cream.
5] Add sugars.Again beat it till get smooth, creamy and fluffy.
6] Add milk.Beat it till mixed.
7] Add flour mixture.Beat it until incorporated.
8] Add peanuts and fold it with still mixed.
9] Now make tablespoon size balls from the batter and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little.Now using the fork make crisscross pattern.Do same for all the cookies.
10] Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges. Let it cool in the cookie sheet for 5 minutes. Baking time may vary. It depends on the size of the cookies; yours might me slightly smaller or bigger than mine. So please always check your cookies 2-3 minutes before the mentioned time and bake accordingly.
11] Then remove it to the cooling rack and let it cool completely. Then store in air tight container.

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Roasted masala Chickpeas


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredients

1 cup dried Chickpea
1 tsp oil
1/2 tsp Cumin powder
1/8 tsp Red Chili powder
Salt to taste

Method:

1]Soak the channa overnight. Pressure cook them next day until soft...it may take 5-6 whistles
2]Drain the water completely, may be wiping with tissue will work as well to remove the moisture from the channa.
3]Preheat the oven to 220 deg C for 10mins.Meanwhile in a wide bowl combine oil, salt, chilli and cumin powder with channa.
4]Line a silver foil/butter paper and spread the channa. Bake it in 220 deg C for 35-40 mins. But check inbetween 15mins and toss it to avoid from burning.
4]Take it out of the oven and allow it to cool completely to get the crunch.Keep them stored at room temperature in an air tight container.

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healthy snack recipes | Roasted masala Chickpeas

04:27 Aashiya Tongia

Roasted masala Chickpeas


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredients

1 cup dried Chickpea
1 tsp oil
1/2 tsp Cumin powder
1/8 tsp Red Chili powder
Salt to taste

Method:

1]Soak the channa overnight. Pressure cook them next day until soft...it may take 5-6 whistles
2]Drain the water completely, may be wiping with tissue will work as well to remove the moisture from the channa.
3]Preheat the oven to 220 deg C for 10mins.Meanwhile in a wide bowl combine oil, salt, chilli and cumin powder with channa.
4]Line a silver foil/butter paper and spread the channa. Bake it in 220 deg C for 35-40 mins. But check inbetween 15mins and toss it to avoid from burning.
4]Take it out of the oven and allow it to cool completely to get the crunch.Keep them stored at room temperature in an air tight container.

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Chocolate Deep Almond Bite

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Ingredients

½ cup good quality honey
2 Tablespoons of butter
1 cup almonds coarsely, chopped (preferably soaked and dehydrated)
4 ½ oz/ bittersweet chocolate, finely chopped

Method

1] Line an 8 inch square baking pan with parchment paper; set aside.
2] Heat honey and butter in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
3] Fold in the chopped almonds and stir until well coated.
4] Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
5] Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
6] Melt chopped chocolate in the microwave or over a double boiler.
7] Dip one end of each square into melted chocolate.
8] Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
9] If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.

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healthy snack recipes | Chocolate Deep Almond Bite

03:31 Aashiya Tongia

Chocolate Deep Almond Bite

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

½ cup good quality honey
2 Tablespoons of butter
1 cup almonds coarsely, chopped (preferably soaked and dehydrated)
4 ½ oz/ bittersweet chocolate, finely chopped

Method

1] Line an 8 inch square baking pan with parchment paper; set aside.
2] Heat honey and butter in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
3] Fold in the chopped almonds and stir until well coated.
4] Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
5] Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
6] Melt chopped chocolate in the microwave or over a double boiler.
7] Dip one end of each square into melted chocolate.
8] Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
9] If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.

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Bottle Gourd Pudding

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SERVES: 4 to 5
Ingredients

Milk – 1 liter (full cream)
Lauki (Bottle Gourd) – 500 grams
Cashew nuts – 10 (Cut each Cashew into 6-7 pieces)
Sugar – 80-100 grams (less then ½ cup)
Cardamom – 4-5 (Peel and ground)
Almonds – 4 (Cut into thin stripes)
4 to 5 strands of saffron | kesar

Method

1] Put milk for boiling in a thick-bottomed pot.
2] Peel the skin from the Lauki (bottle gourd), wash it, remove the seeds and grate it finely.
3] When the milk starts boiling, add the lauki, cashews and strands of saffron to it and stir with a stirring spoon. Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the lauki and milk are mixed well with each other and acquire a thick consistency. Add sugar and cardamoms to the Kheer and mix well and let it cook for 3-4 minutes.
4] The Lauki Kheer is ready. Take out the kheer into a serving bowl, and garnish it with the almond stripes. Serve it warm or cold after your dinner as a sweet dish.

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Bottle Gourd Pudding | healthy snack recipes

02:30 Aashiya Tongia

Bottle Gourd Pudding

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

SERVES: 4 to 5
Ingredients

Milk – 1 liter (full cream)
Lauki (Bottle Gourd) – 500 grams
Cashew nuts – 10 (Cut each Cashew into 6-7 pieces)
Sugar – 80-100 grams (less then ½ cup)
Cardamom – 4-5 (Peel and ground)
Almonds – 4 (Cut into thin stripes)
4 to 5 strands of saffron | kesar

Method

1] Put milk for boiling in a thick-bottomed pot.
2] Peel the skin from the Lauki (bottle gourd), wash it, remove the seeds and grate it finely.
3] When the milk starts boiling, add the lauki, cashews and strands of saffron to it and stir with a stirring spoon. Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the lauki and milk are mixed well with each other and acquire a thick consistency. Add sugar and cardamoms to the Kheer and mix well and let it cook for 3-4 minutes.
4] The Lauki Kheer is ready. Take out the kheer into a serving bowl, and garnish it with the almond stripes. Serve it warm or cold after your dinner as a sweet dish.

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Tuesday 28 July 2015

Lauki Thepla


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SERVES: 10 to 12 theplas

Ingredient
¾ cup grated lauki/dudhi/opo squash
2 cup whole wheat flour/atta
3 tbsp gram flour/besan
3 tbsp curd/dahi/yogurt
1/2 teaspoon ajwain (carom) seeds
6 green chilis, or according to taste, ground into a paste
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tbsp oil
¾ tsp salt or add as required
oil for roasting, as required
a small bowl of water

Method
1)Mix all the ingredients and knead into a soft dough using water only if required.
2)Divide the dough into 10-12 equal portions.
3)Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
4)Heat a non-stick tava (griddle) and when you see bubbles on the thepla, flip it.
5)spread some oil on the thepla all over.flip again.
6)spread some oil on this side now.cook each thepla till golden brown spots appear on both the sides.
5)Serve hot.
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Lauki Thepla | healthy snack recipes

04:58 Aashiya Tongia

Lauki Thepla


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


SERVES: 10 to 12 theplas

Ingredient
¾ cup grated lauki/dudhi/opo squash
2 cup whole wheat flour/atta
3 tbsp gram flour/besan
3 tbsp curd/dahi/yogurt
1/2 teaspoon ajwain (carom) seeds
6 green chilis, or according to taste, ground into a paste
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tbsp oil
¾ tsp salt or add as required
oil for roasting, as required
a small bowl of water

Method
1)Mix all the ingredients and knead into a soft dough using water only if required.
2)Divide the dough into 10-12 equal portions.
3)Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
4)Heat a non-stick tava (griddle) and when you see bubbles on the thepla, flip it.
5)spread some oil on the thepla all over.flip again.
6)spread some oil on this side now.cook each thepla till golden brown spots appear on both the sides.
5)Serve hot.
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Monday 20 July 2015

Masala Peanuts

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredient

Peanuts - 2 cups ( I used Raw)
Gram Flour - 1/2 cup
Chilli Powder - 1 tblsp
Baking Soda - 1/2 tsp
Asafoetida / Hing - 1/2 tsp
Salt to taste
Water as needed
Oil for deep frying

Method:

1]In a wide bowl add the peanuts and wash it nicely.
2]Drain the water completely.
3]Add the besan (gram flour), rice flour, chilli powder,Asafoetida,Baking Soda, salt,and mix thoroughly.
4]Add few drops of water ,to make it into a tight mixture( Never add excess water and make the mixture loose).
5]Once they are coated. Fry this in hot oil til they turn light golden. Do not add too much in a batch.
6]Drain them in some paper towel.
7]This peanuts will be done very fast and be careful while frying this as this will get burnt easily.
8]Store this in a air tight container and enjoy with tea.

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Healthy snacks recipes | Masala peanut

02:00 Aashiya Tongia

Masala Peanuts

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredient

Peanuts - 2 cups ( I used Raw)
Gram Flour - 1/2 cup
Chilli Powder - 1 tblsp
Baking Soda - 1/2 tsp
Asafoetida / Hing - 1/2 tsp
Salt to taste
Water as needed
Oil for deep frying

Method:

1]In a wide bowl add the peanuts and wash it nicely.
2]Drain the water completely.
3]Add the besan (gram flour), rice flour, chilli powder,Asafoetida,Baking Soda, salt,and mix thoroughly.
4]Add few drops of water ,to make it into a tight mixture( Never add excess water and make the mixture loose).
5]Once they are coated. Fry this in hot oil til they turn light golden. Do not add too much in a batch.
6]Drain them in some paper towel.
7]This peanuts will be done very fast and be careful while frying this as this will get burnt easily.
8]Store this in a air tight container and enjoy with tea.

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Monday 13 July 2015

Mango Rabdi

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Ingredients
Milk - 4 cup
Mango ( cut into pieces ) - 1 cup
Sugar - 1/2 cup
Pista - 5 finely chopped
Almonds - 5 finely chopped
Cardamom powder - a pinch
Saffron - a few strands

Method
1) Take milk in a vessel with heavy and place it over flame to heat. When it simmers once, reduce the flame to medium.
2)Add Saffron , Collect all the malai formed on the surface, at the corners with help of a ladle. Stir really well by bringing the ladle to the bottom of the pan so that milk doesn’t stick to the bottom. Cook until it remains 1/3 in quantity.
3)Peel mango as well and chop in small chunks. When milk gets thick in quantity, add sugar and chopped almonds-pistachios into it and mix well. Turn off the flame. Now add finely chopped mango chunks in rabdi and mix nicely. Also, mix cardamom powder as well.
4)Mango rabdi is ready. Take it out in a bowl and garnish with some chopped mango chunks and almonds-pistachios. This mango rabdi can be stored in refrigerator for 2 to 3 days.

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Mango Rabdi | Healthy snack recipes

04:49 Aashiya Tongia

Mango Rabdi

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients
Milk - 4 cup
Mango ( cut into pieces ) - 1 cup
Sugar - 1/2 cup
Pista - 5 finely chopped
Almonds - 5 finely chopped
Cardamom powder - a pinch
Saffron - a few strands

Method
1) Take milk in a vessel with heavy and place it over flame to heat. When it simmers once, reduce the flame to medium.
2)Add Saffron , Collect all the malai formed on the surface, at the corners with help of a ladle. Stir really well by bringing the ladle to the bottom of the pan so that milk doesn’t stick to the bottom. Cook until it remains 1/3 in quantity.
3)Peel mango as well and chop in small chunks. When milk gets thick in quantity, add sugar and chopped almonds-pistachios into it and mix well. Turn off the flame. Now add finely chopped mango chunks in rabdi and mix nicely. Also, mix cardamom powder as well.
4)Mango rabdi is ready. Take it out in a bowl and garnish with some chopped mango chunks and almonds-pistachios. This mango rabdi can be stored in refrigerator for 2 to 3 days.

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Friday 3 July 2015

Paneer Bread Roll

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Ingredients
•Bread - 6
•Paneer - 150 grams (1 cup crumbled)
•Capsicum - 1/4 cup (finely chopped)
•Red chilli powder 1/4 tsp
•Green coriander - 2-3 tbsp (finely chopped)
•Ginger - 1 tsp paste
•Tomato sauce / ketchup 1 tsp
•Green chilly - 1 (finely chopped)
•Garam Masala 1/2 tsp
•Salt - 1/4 tsp or as per taste
•Oil - for frying
•Milk 1/2 cup

Method
•Remove the crusts of the bread slices and soak each bread slice in the milk for 2 minutes. Press the bread slice lightly to squeeze out the excess milk.
•Crumble the bread and mix well to make a soft dough. Keep aside.
•Take milk in a plate and dip one bread slice into it. Take out the bread slice immediately and place it over your palms. Now squeeze out the excess water from it with help of other hand. Place 2 to 2.5 tsp stuffing over the bread slice. Lift the slice from all sides and close the stuffing very nicely. Likewise, place stuffing in each bread slice, fold and make rolls.
•Preheat oil in a pan. Take rolls and place them in oil for frying. Keep flipping the sides and fry until rolls turn golden brown in color.
•Take out fried bread rolls from the oil and place it over a plate with napkin paper.
•Serve paneer bread rolls with green chutney or tomato sauce .

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all latest recipes | paneer bread roll

03:08 Aashiya Tongia

Paneer Bread Roll

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients
•Bread - 6
•Paneer - 150 grams (1 cup crumbled)
•Capsicum - 1/4 cup (finely chopped)
•Red chilli powder 1/4 tsp
•Green coriander - 2-3 tbsp (finely chopped)
•Ginger - 1 tsp paste
•Tomato sauce / ketchup 1 tsp
•Green chilly - 1 (finely chopped)
•Garam Masala 1/2 tsp
•Salt - 1/4 tsp or as per taste
•Oil - for frying
•Milk 1/2 cup

Method
•Remove the crusts of the bread slices and soak each bread slice in the milk for 2 minutes. Press the bread slice lightly to squeeze out the excess milk.
•Crumble the bread and mix well to make a soft dough. Keep aside.
•Take milk in a plate and dip one bread slice into it. Take out the bread slice immediately and place it over your palms. Now squeeze out the excess water from it with help of other hand. Place 2 to 2.5 tsp stuffing over the bread slice. Lift the slice from all sides and close the stuffing very nicely. Likewise, place stuffing in each bread slice, fold and make rolls.
•Preheat oil in a pan. Take rolls and place them in oil for frying. Keep flipping the sides and fry until rolls turn golden brown in color.
•Take out fried bread rolls from the oil and place it over a plate with napkin paper.
•Serve paneer bread rolls with green chutney or tomato sauce .

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Tuesday 16 June 2015

 Backed Sev

 

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Backed sev
Backed sev








 Baked sev is a crispy and tasty snack.  This recipe is a healthier version of the original sev recipe. Enjoy this festival with this delicious and crispy sev.


Ingredients:

  1.     Bengal gram flour (1 cup)
  2.     Asafoetida powder (a pinch)
  3.     Turmeric powder (a pinch)
  4.     Salt ( as per taste)
  5.     Lime juice (2 tsp)
  6.     Oil (2 tsp)
  7.     Water (as needed)

 Method:

  1.     Preheat oven @200 degree C for 10 mins.
  2.     Make a semi stiff dough by mixing all the ingredients with required amount of water.
  3.     Fill the dough into the sev press.Lightly grease the baking sheet and press thin strands of sev onto the baking sheet.
  4.     Bake them for about 7-8 mins @ 200 degree C or till they turn crisp & light brown.The timings varies depending on your individual oven wattage.
  5.     This is pressed in spirals as whole and once baked and cooled you can break them into smaller bits by just lightly pressing them with your fingers.
  6.     Once cooled store them in air-tight container.
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All latest recipes | backed sev

00:11 Aashiya Tongia

 Backed Sev

 

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Backed sev
Backed sev








 Baked sev is a crispy and tasty snack.  This recipe is a healthier version of the original sev recipe. Enjoy this festival with this delicious and crispy sev.


Ingredients:

  1.     Bengal gram flour (1 cup)
  2.     Asafoetida powder (a pinch)
  3.     Turmeric powder (a pinch)
  4.     Salt ( as per taste)
  5.     Lime juice (2 tsp)
  6.     Oil (2 tsp)
  7.     Water (as needed)

 Method:

  1.     Preheat oven @200 degree C for 10 mins.
  2.     Make a semi stiff dough by mixing all the ingredients with required amount of water.
  3.     Fill the dough into the sev press.Lightly grease the baking sheet and press thin strands of sev onto the baking sheet.
  4.     Bake them for about 7-8 mins @ 200 degree C or till they turn crisp & light brown.The timings varies depending on your individual oven wattage.
  5.     This is pressed in spirals as whole and once baked and cooled you can break them into smaller bits by just lightly pressing them with your fingers.
  6.     Once cooled store them in air-tight container.
 If you enjoyed our all latest recipes or want to give any feedback then we welcome your suggestions and comments

Wednesday 3 June 2015

Rose Lassi


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Rose lassi
Indian yogurt based drink(Rose Lassi)














Ingredients

  1. Chilled Thick Curd - 1 cup
  2. Chilled Milk - 1/4 cup
  3. Rose Syrup - 1 tbsp
  4. Sugar - 1 tsp
  5. Icecubes - few for serving
Method
  1. Take curd in a mixing bowl.Add sugar and rose syrup.
  2. Add milk and blend it well.I used my blender.You can use mixie to blend it.
  3. Pour in 1 glasses and decorate with some rose petals.  Drink cold .
 Note: My rose syrup already had sweetness so I added just 1 tsp sugar.Please adjust according to your sweet preference.

 If you enjoyed ourquick and easy dinner recipes and healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Rose Lassi |quick and easy dinner recipes

04:03 Aashiya Tongia

Rose Lassi


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Rose lassi
Indian yogurt based drink(Rose Lassi)














Ingredients

  1. Chilled Thick Curd - 1 cup
  2. Chilled Milk - 1/4 cup
  3. Rose Syrup - 1 tbsp
  4. Sugar - 1 tsp
  5. Icecubes - few for serving
Method
  1. Take curd in a mixing bowl.Add sugar and rose syrup.
  2. Add milk and blend it well.I used my blender.You can use mixie to blend it.
  3. Pour in 1 glasses and decorate with some rose petals.  Drink cold .
 Note: My rose syrup already had sweetness so I added just 1 tsp sugar.Please adjust according to your sweet preference.

 If you enjoyed ourquick and easy dinner recipes and healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Monday 1 June 2015

Methi Khakra


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Preparation Time: 5 Minutes
Cooking Time: 40 Minutes
Serves: 6-7 pieces (2-3 servings)


Methi Khakra
Methi Khakra



Ingredient
1 cup (for dough) + 1/2 cup (for dusting) Whole Wheat Flour
1½ tablespoons Kasoori Methi (Dried Fenugreek Leaves)
Salt to taste
2 teaspoons Cooking Oil
Water

Method 1]Take all the ingredients in a bowl. slowly add water and knead to a soft dough. Let it rest for 15 mins.
2]Heat the tawa, simmer while you roll out the khakhras.
3]Grease its surface with 1 teaspoon oil, divide it into 6 equal parts and give them a shape of ball.
4]When the tawa is hot, simmer and place the disc and cook with a cloth pressing over the top. This is to make sure bubbles don't form.
5]When you cook over low flame, the khakras become crisp.
6]Cook on both sides, remove from tawa .
7]Stack them one on top the other.
8]Once these are done let them cool and come to room temperature. (On cooling they shall become dry , crisp and crunch)
9]Put them in air tight box.

Serving Ideas: Serve them with tea as afternoon snack. Enjoy it in the breakfast with curd. Spread ghee and and dry chutney powder and enjoy it just like that. Crushed khakhra can be used for preparing bhel, chat and chevdo.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Methi Khakra|healthy snack recipes

03:20 Aashiya Tongia

Methi Khakra


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Preparation Time: 5 Minutes
Cooking Time: 40 Minutes
Serves: 6-7 pieces (2-3 servings)


Methi Khakra
Methi Khakra



Ingredient
1 cup (for dough) + 1/2 cup (for dusting) Whole Wheat Flour
1½ tablespoons Kasoori Methi (Dried Fenugreek Leaves)
Salt to taste
2 teaspoons Cooking Oil
Water

Method 1]Take all the ingredients in a bowl. slowly add water and knead to a soft dough. Let it rest for 15 mins.
2]Heat the tawa, simmer while you roll out the khakhras.
3]Grease its surface with 1 teaspoon oil, divide it into 6 equal parts and give them a shape of ball.
4]When the tawa is hot, simmer and place the disc and cook with a cloth pressing over the top. This is to make sure bubbles don't form.
5]When you cook over low flame, the khakras become crisp.
6]Cook on both sides, remove from tawa .
7]Stack them one on top the other.
8]Once these are done let them cool and come to room temperature. (On cooling they shall become dry , crisp and crunch)
9]Put them in air tight box.

Serving Ideas: Serve them with tea as afternoon snack. Enjoy it in the breakfast with curd. Spread ghee and and dry chutney powder and enjoy it just like that. Crushed khakhra can be used for preparing bhel, chat and chevdo.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Wednesday 25 March 2015

Crispy Corn


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.




Crispy corn fry that requires no deep frying…sound perfect right,yeah this is indeed a perfect recipe for you if you like crispy roasted corns with less oil.We had this recipe in a restaurant and I really liked the way they served it. Marinated corns shallow fried until crisp,served with crushed kasuri methi and chaat masala,it was so tasty and light.

Ingredients
American(sweet) corn 1 cup
1/4 cup curd

Crispy Corn | healthy snack recipes

05:30 Aashiya Tongia

Crispy Corn


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.




Crispy corn fry that requires no deep frying…sound perfect right,yeah this is indeed a perfect recipe for you if you like crispy roasted corns with less oil.We had this recipe in a restaurant and I really liked the way they served it. Marinated corns shallow fried until crisp,served with crushed kasuri methi and chaat masala,it was so tasty and light.

Ingredients
American(sweet) corn 1 cup
1/4 cup curd
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