30 Minutes Indian Party Snacks: a mix of delicious, colorful and quick Indian snacks for your parties. This is a mix of vegetarian and non-vegetarian snacks like samosa, aloo tikki, chicken pakora, dal vada, aloo bonda, curry puff, chicken kebab, fish pakora, kachori, matar kabab to fusion Indian snacks. 30 Minutes Indian Party ...
Crunchy bite sized mini samosas filled with a delicious sweet potato and peas filling tossed in yummy simple Indian spices. Perfect crispy vegan appetizer recipe to snack on this festive season.
Learn to make Indian classic sweet, the best gulab jamuns with khoya along with all the important tips and tricks to get them melt-in-the-mouth soft.
Potato Dosa is an easy vegan meal prep idea, easy & delicious to eat. These tasty Indian crepes made from dosa batter make an instant South Indian breakfast! It is flavorful and is a great alternate way to serve crispy potatoes that can be made under 20 minutes!
10-ingredient Aloo Tikki with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
This coconut burfi is a delicious Indian dessert made with fresh or desiccated coconut, milk, sweetened condensed milk, and flavored with cardamom. It is coconutty, soft, moist, creamy, and really easy to make!
A Food blog for daily cooking which has both south Indian recipes,North Indian recipes & simple baking recipes with step wise pictures.
You can make vegetable samosas at home with this easy potato and pea samosas recipe made with filo pastry! These Indian inspired pasties are so addictive and great as a starter or as part of a buffet.
Nankhatai biscuits are an Indian version of shortbread cookies. They are crispy and crumbly, light and flaky, with a tender crumb, and absolutely moreish!
