Snacks,
Starters“I don’t go long without eating. I never starve myself: I grab a healthy snack”- Vanessa Hudgens
Indian food never seems to be short of options for Snacks and short-eats. But like every home, budding cooks want to try out something different. We are a cookery-show inspired home and weekends are the perfect time for experimenting various dishes shown on TV. I’ve always wanted to make those spring rolls similar to that of a restaurant’s but couldn’t get around it so far. But now, I’ve finally made them! This one is a crispy variety of spring rolls, but this one has a potato filling instead of other veggies that you normally find in a roll.
It tasted great with tomato ketchup and is a perfect starter for any party. Tell us how you like it in the comments.
Recipe follows below:
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Side-dishBengalis sure love their fish and fish dishes are one of the main highlights of any Bengali cuisine. This authentic recipe is contributed (tested and tried 
) by a friend and a food enthusiast, Diprabhanu Bakshi from Bangalore. For this Fish curry, ’Rohu‘ fish is used which is a delicacy in Bengal and other regions in Eastern India. It goes well with steamed rice and or Rotis.
The photo is clicked from a mobile camera and doesn’t do full justice to the dish, but Dipra assures us that the fish curry will make you want more with every bite. Try this for lunch or dinner.
Rasam is as South Indian as a dish one could find. This simple soup / curry has many varieties but perhaps the simplest one is where you don’t even have to cook it! Ta Da…Presenting the ‘No-Cook Instant Rasam’. With a few simple ingredients you can have delicious Rasam ready to go in under 5 minutes. This is a perfect dish that can be tried by bachelors, first time cooks or if you want to come with up something tasty when you are really hungry. Goes well with steamed rice.
No-Cook Instant Rasam
Yield: 4-6 people
Ingredients
- 2 cups Tamarind water
- A pinch Salt
- A small bunch Coriander
- A small bunch Curry Leaves
- 2 teaspoons Oil
- 1 teaspoon Mustard Seeds
- 4 Red Chillies
Method
- Soak the lemon size tamarind in two cups of cold water for five minutes.
- Take the water without mashing the tamarind.
- Add salt and seasoning into the tamarind water.
- Garnish with coriander and curry leaves on it.
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What do you with leftover Idlis? Throw them? Naaah! Make a super duper new dish of course. Idli Manchurian sounds like a perfect combination of South India and China We tried this on a weekend and believe me they taste delicious. Try this as an evening snack or as a brunch specialty.
Indian Food Kitchen welcomes our new contributing editor Sana to our blog. Sana is going to share her super food recipes, coking tips and other culinary adventures. Join us in welcoming her to this blog – IFK Team
Recipe continues below: Continue reading →
иконописПравославни икониLong time no see, yo foodies. A newly married life and work has kep me away from this blog. But then what are life partners for? After constant coaxing my better half persuaded me into spend some time on the Indian Food Kitchen Blog.
This yummy looking dish greeted us on a rainy evening. Inspired from a cooking show on TV, my mom says that this dish can be made by bachelors and amateurs alike. We used KrackJack biscuits here and the taste was both sweet and tangy. But it is preferable to use salt biscuits. Leave your feedback below in the comments.
Ingredients:
- Salt Biscuits – 2 packets
- Chopped Onions – 1 cup
- Chopped coriander leaves – 2 tablespoon
- Readymade Sev or Snacks Mixture - 1 cup
- Spiced groundnuts – 1 cup
- Red chilli sauce, green chilli sauce and tomato sauce – 2 teaspoons
- Tomato slices (optional) – 1 cup
- Puffed rice – 2 cups
Method:
The only hard work you’ll have to do with this dish is the presentation ??:-) Arrange the biscuits in a design that appeals to you. My mother chose a squarish design to arrange the biscuits.
On top of these sprinkle the chopped onions, top it with the sev and serve with the sauces. You can also serve each biscuit with the toppings. You can also add tomato slices to this quick salad. To increase the quantity you can add puffed rice with a twist of lemon which gives it a tangier taste.
The same dish but tomato slices replacing the biscuits below:
Check out more such snacks and biscuits:
Biscuit recipes
Indian snacks recipes
Do you know of any such quick snacks? Share the recipe here or leave your blog or website links in the comments below.
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Indian Food RecipesикониSummer is here in India and the heat is rising. Ice-creams and cool drinks are a favorite to beat the heat and why not! While many Ice-creams require the use of eggs to get the proper consistency, this one doesn’t require eggs at all.
Sangeetha, an aspiring chef from Mumbai, and our favorite fans from Indian Food Kitchen’s Facebook group, shares this yummy recipe for Vanilla Ice-cream that you can make without eggs.
She says
hiiiiiiiiiii ! 2 beat the heat here is a more chilling recepie for my foodie friends.
Recipe Follows Below
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StartersIt’s so wonderful to have visitors to Indian Food Kitchen submitting various recipes. Unfortunately my work has kept me from posting many of these and others from my mom’s Kitchen. I’ll promise to be more regular and some more surprises also await in the near future By the way, if you are on Facebook, join Indian food Kitchen over there and you can meet a lot of foodies.
Ok, back to the main topic, Beula from faraway New Zealand has contributed this recipe for Chicken 65, a popular appetizer / starter / non-veg snack, which surprisingly many Indian restaurants seem to have forgotten these days.
Many thanks to Beula for sharing the recipe for this popular dish. India seems to be a chicken crazy nation (food wise, that is) and this dish sure is a non-vegetarian delicacy. Enjoy and do post your comments below.
Recipe follows below:
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