Tea time snacks

Aarti - How to Make Khasta Layered Namak Pare Ingredients For Namak Pare 2 cups (250g) refined flour/maida ½ teaspoon cumin seeds/ jeera ½ teaspoon nigella seeds/kalonji ½ teaspoon crushed black peppercorns ½ teaspoon ajwain/carom seeds 4 tablespoons ghee salt to taste ¾ cup (180ml) water Oil for frying Steps In Making 1. In a bowl add refined flour, jeera, ajwain, kalonji, crushed black pepper corns, salt and mix well. Now add ghee and rub all the ingredients together till it forms a sand like texture. 2. To knead the dough add little water at a time and knead a tight and smooth dough. 3. Now let it rest for 15 -20 minutes. Divide the dough into 3 equal parts and roll the pedas into a very thin chapati. 4. To make the sata, in a separate bowl add 2 tablespoons of ghee and 2 tablespoons of corn flour and mix well. 5. Now evenly spread a thin layer of the sata on the chapati and then dust with some refined flour. 6. Fold the chapati from one end to the centre and then do the same from the other end too. 7. Now again apply the sata and dust with some refined flour on top, make sure you do not overlap while folding. 8. Once again fold the same way and then roll it slightly thick this time. 9. Now apply sata and dust with some refined flour and fold it. Make sure you apply sata and dust refined flour for good layers. 10. Apply some water on the sides and seal the ends. Now cut into thick strips. 11. Fry in low to medium heat oil for 4-5 minutes or until crispy and light golden brown in colour. 12. Let it cool down completely and then store in an airtight container for upto 2 months. Please note I have already shared a recipe video of the same on all my social media pages. You can always check that too. Enjoy ❤️🤗 #food #foodie #yum. | Facebook

Taste - Soft, Spongy & Irresistible – Homemade Khaman Dhokla That Melts in Your Mouth! 💛🌿 Step-by-step recipe to make soft and spongy Khaman Dhokla, just like the one in the image: ✅ Ingredients: For the Batter: ~1 cup gram flour (besan) ~1 tbsp semolina (rava/sooji) – optional for texture ~1 tsp sugar ~1/2 tsp salt (or to taste) ~1/4 tsp turmeric powder ~1 tsp lemon juice or citric acid crystals (1/4 tsp) ~1 tsp ginger-green chili paste ~1 tbsp oil ~3/4 cup water (adjust for pouring consistency) ~1 tsp fruit salt (Eno) – use right before steaming For Tempering (Tadka): ~1.5 tbsp oil ~1 tsp mustard seeds (rai) ~1 tsp sesame seeds (optional) ~2-3 green chilies (slit and fried or sautéed) ~A few curry leaves ~1/4 cup water ~1 tsp sugar (optional, for mild sweetness) ~Chopped fresh coriander leaves for garnish 🍽️ Step-by-Step Method: Step 1: Prepare the Batter 1. In a mixing bowl, sift 1 cup gram flour to avoid lumps. 2. Add semolina, turmeric, salt, sugar, ginger-chili paste, and lemon juice. 3. Pour in water gradually while whisking to make a smooth, lump-free batter. 4. Add 1 tbsp oil and mix well. The batter should be medium-thick and pourable. 5. Let the batter rest for 10–15 minutes for slight fermentation and hydration. Step 2: Steam the Dhokla 1. Grease a steel or glass dish (preferably with a flat bottom and 1.5-inch height). 2. Heat water in a steamer or large pot with a stand. Start boiling while you prepare the batter. 3. Just before pouring into the dish, add 1 tsp Eno (fruit salt) and mix quickly in one direction. 4. You’ll see the batter becoming fluffy and light. Pour immediately into the greased dish. 5. Steam for 15–18 minutes on medium-high flame. Avoid opening the lid too often. 6. Test with a toothpick — it should come out clean. If not, steam for a few more minutes. Step 3: Cool and Cut 1. Let the steamed dhokla cool for 5–7 minutes. 2. Gently loosen the edges and flip it onto a plate or tray. 3. Cut into square or diamond shapes using a sharp knife. Step 4: Prepare Tempering (Tadka) 1. Heat 1.5 tbsp oil in a small pan. 2. Add mustard seeds and let them crackle. 3. Add sesame seeds, curry leaves, and green chilies. Sauté for a few seconds. 4. Add 1/4 cup water and sugar. Let it boil briefly, then pour evenly over the dhokla pieces. 5. Garnish with fresh coriander leaves. 🌶 Optional Sides: - Serve with green chutney or sweet tamarind chutney. - You can also add grated coconut on top for extra flavor. #GujaratiDelight #dhoklalove #tasteunfold | Facebook

Healthy Cravings by Food Connection

N'Oven - Cake & Cookies

Flavourful Food

The Terrace Kitchen

RD - Here are the recipes for Samosa Chaat and Raj Kachori in Hindi and English: --- 1. Samosa Chaat Recipe | समोसा चाट रेसिपी Ingredients | सामग्री: 2 samosas (ready-made or homemade) 1 cup boiled chana (chickpeas) or matar ½ cup whisked curd (फेंटा हुआ दही) 2 tbsp green chutney (हरी चटनी) 2 tbsp tamarind chutney (इमली की चटनी) 1 chopped onion (कटी हुई प्याज) 1 chopped tomato (कटा हुआ टमाटर) Nylon sev (नायलॉन सेव) Chaat masala, red chili powder, roasted cumin (चाट मसाला, लाल मिर्च, भुना जीरा) Fresh coriander leaves (धनिया पत्ते) Method | विधि: 1. Place warm samosa on a plate and break it slightly. 2. Pour boiled chana/matar over it. 3. Add whisked curd, green chutney, and tamarind chutney. 4. Sprinkle onion, tomato, chaat masala, and spices. 5. Garnish with sev and fresh coriander. 6. Serve immediately. --- 2. Raj Kachori Recipe | राज कचौरी रेसिपी Ingredients | सामग्री: For kachori shell: 1 cup maida (मैदा) 1 tbsp suji (सूजी) Salt, oil & water for dough (नमक, तेल, पानी) For filling (भरावन): ½ cup boiled moong or chana 1 boiled potato (आलू) ¼ cup curd Green & tamarind chutney (हरी व इमली की चटनी) Chopped onion, tomato Nylon sev, pomegranate, coriander Chaat masala, roasted cumin, red chili powder Method | विधि: 1. Knead dough with maida, suji, salt, and little oil. Rest 20 mins. 2. Make small balls, roll and deep-fry until puffed & crisp. Let cool. 3. Gently break top of kachori. Fill with potato, chana, curd, chutneys. 4. Add onion, tomato, masalas, sev, coriander, and pomegranate. 5. Serve immediately while crisp. | Facebook

503K views · 7.9K reactions | Garma Garam chai ke saath market se bhi jyada khasta crispy mathri Khasta Layered Mathri Banaye ghar par Aasan Tarike Se | ख़स्ता परतदार मठरी रेसिपी #Mathri #layeredmathri #mathrinimki Ingredients: 2 cup Maida 1 tsp salt 1 tsp cumin seeds 1 tsp carom seeds 1 tsp crushed black peppercorn 4 tbsp ghee Water as required For Layering 4 tbsp ghee 4 tbsp cornflour ……………………………………… #layeredmathri #mathri #namkeen #snack #eveningsnacks #teatimesnacks #nimki #food #foodie #foodlover #foodporn #foodblogger #foodstagram #reels #reelsinstagram #cooking #indianfood | Cooking_with_tripti | Facebook

Bharatzkitchen

Foodzizzles

405K views · 2.6K reactions | No rising time. Mix and fry for a perfect plantain snack.... RECIPE: 2 overripe Plantains 2 cups Flour 2 large Eggs 2 tbsp Sugar 3 tbsp Butter (Melted) ½... | By Cooking | Let me show you how to transform this to this you do not need any rice in thyme fry right away and it is so soft and delicious so guys right here I have my overripe plantains I know many of you have this type of plantains at home and when you fry it it is so soft and mushy but do not throw it away because I'm going to show you how to make something super delicious and tasty you want to start off by peeling that and we are going to go ahead to slice it inside our blender After slicing, add in some milk. Vanilla extract for flavor of course. You want to add in two lash eggs. Bring in some melted butter. Do not miss this part, okay? The butter is going to make it super super flavorful. Now, I'll be adding in two tablespoons of brown sugar. I put two tablespoons because my plantain is really really sweet because it's over ripe. In most cases, I usually fry it without sugar but brown sugar is going to give it a really good flavor. Any sweetener is going to work as well. Transfer that into a bowl. Adding two cups of all-purpose flour. Now, bring in some baking powder. That's two teaspoons of baking powder and I'll be using half teaspoons of salt. Of course, add in some nutmeg for extra kick of a beautiful flavor. You want to go ahead and mix that until everything turns out with a beautiful consistency just like this. Now go ahead in a pot of hot oil, you want to deep fry right away. You do not need to let it rise, okay? Fry right away. While you're frying, you want to stir from time to time. So everything is going to have a beautiful and uniform color, a golden color of course, just like this. So go ahead and stir. When you achieve this color, you can remove then place on an absorbent paper. You can serve right away or you serve when cold guys when I make this snack at home it doesn't stay for up to a day because if you eat one you're going to go for another it is so soft very very soft and melt in your mouth sweet everything you can ask for and one thing I love it is because when it stays overnight at room temperature it doesn't get hot the more it stays at room temperature the more it becomes softer so it is can at room temperature for about two days that you can put in the refrigerator. See how soft that is looking. I told you guys, if you eat one, you're definitely good going to go for another like me just now. Thank you so much for watching until meet again. Bye.

MBA recipe

Healthy Cravings by Food Connection

कुकर में जालीदार खमण ढोकला बनाने का इससे आसान तरीक़ा नहीं देखा होगा - Instant khaman Dhokla Recipe | कुकर में जालीदार खमण ढोकला बनाने का इससे आसान तरीक़ा नहीं देखा होगा - Instant khaman Dhokla Recipe | By Aashi's Kitchen | Facebook

इस तरह से बनाएंगे ढोकला तो हर बार Perfect ही बनेगा 😋 Perfect Soft Spongy Dhokla Recipe to make at home #FoodsAndFlavors | इस तरह से बनाएंगे ढोकला तो हर बार Perfect ही बनेगा 😋 Perfect Soft Spongy Dhokla Recipe | How to make Khaman Dhokla at home #FoodsAndFlavors... | By Foods And Flavors | Facebook