A flavourful Indian appetiser made with spinach, potatoes, and aromatic spices. Weight: 540g, Pack of 20. Ingredients: Fresh Peas, Spinach, Sugar, Cashew, Potato, Salt, Sunflower Oil, Green Chilli, Turmeric Powder, Cumin Seeds, Garam Masala. Allergen Advice: Produced in a facility that also handles NUTS, SESAME, SOYA, DAIRY, MUSTARD, CEREALS, SULPHITES, PEANUTS and CELERY. For allergens see ingredients in bold. All frozen product prices contain a small surcharge for shipping and packaging costs, in comparison to frozen products purchased in-store.
Real Indian Cilantro/ Coriander/ Dhaniya Chutney that is spicy, tangy and slightly sweet, made in under five minutes!
This easy onion bhajis recipe is the perfect choice to make next time you're making an Indian dinner at home. Simple and quick to make and great with a squeeze of lemon!
Aaloo Tikki or Indian street food style potato cutlet/ croquettes/ patties cooked made with basic Indian spices - soft from the inside, crunchy from the outside and so delicious.
Aaloo Tikki or Indian street food style potato cutlet/ croquettes/ patties cooked made with basic Indian spices - soft from the inside, crunchy from the outside and so delicious.
Easy, delicious, soft beetroot kebabs with the simple spices – slightly tangy.
Crispy Aloo Tikki are made with mashed potatoes, herbs and spices. Serve as an appetiser with various chutney's and masala chai.
This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that's pretty different from most other recipes out there, and you'll believe me when you taste it!
From the Indian region comes Club Kachori, a tasty and crispy snack. People from many places enjoy this salty treat, which is known for its unique shape and tasty filling. A thin, crunchy pastry shell is deep-fried and filled with a tasty mix of spices and herbs to make Club Kachori. Club Kachori's tempting mix of textures and flavours will make your taste buds dance whether you serve it as an appetiser, a snack, or even as part of your holiday spread.
Onion Bhaji (Indian Onion Fritters)
Crunchy golden fried vegetarian sesame toast with delicious and easy potato filling. Perfect appetiser to please your guests, making this childhood favourite recipe is easier than you think.
Quick, easy, delicious and vegan crunchy onion pakodas or fried fritters sandwiched in soft burger buns - turning your ordinary pakora appetiser into a delicious Indian style burger. So good, so easy and perfect for snacking.
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.
Real Indian Cilantro/ Coriander/ Dhaniya Chutney that is spicy, tangy and slightly sweet, made in under five minutes!
The air fryer onion bhaji recipe is a tasty, delicious Indian snack that you can cook in just 15 minutes at 360°F. How? Simply mix your sliced onions and spices, coat them in batter, and place them in the air fryer basket, and you’re all set. Honestly, it’s a hassle-free way to enjoy the tasty snack!
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that's pretty different from most other recipes out there, and you'll believe me when you taste it!
If you're looking for maximum flavour hotel style chicken tikka vindaloo is a great place to start.
Daltjies are a delicious and easy to make Cape Malay appetiser, crispy on the outside and soft and pillowy on the inside.
Paneer Cutlet is a delicious gluten-free, vegetarian snack. Learn how to make corn paneer tikki in a few simple steps at home.
“I’m Popeye the Sailor Man. I’m strong to the finich, cause I eats me spinach. I’m Popeye the Sailor Man. I’m Popeye the Sailor Man.” I know what you’re th…
This easy onion bhajis recipe is the perfect choice to make next time you're making an Indian dinner at home. Simple and quick to make and great with a squeeze of lemon!
Appe pan Recipes-These perfectly CRISP, light Vermicelli pakodas /fritters are a sure to have you and your guests coming back for more. With just a few pantry essentials you can make these really tasty No-Fry Vermicelli Pakoda/Fritters. [avatar user="soniyasaluja" size="thumbnail" align="right" link="https://thebellyrulesthemind.net/about-us/" target="_blank" /] Kids love these - you can add finely chopped veggies of […]
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!
How to make Sindhi Basar Ji Koki | Crispy Onion Paratha | Gehu ke Atte Ki Pyaz Wali Roti | Koki | Sindhi Onion Parauntha Hello Friends, I'm back with one more very popular and religiously prepared Sindhi Breakfast recipe for you. You'll be surprised to hear this, but this flat bread is prepared almost daily in many Sindhi houses.. Smear it with ghee and you've heaven on a plate. Sharing recipe with step by step pics.. KOKI is a Sindhi word for this famous flat bread. It is made with whole wheat flour, finely chopped onions, green chilies, coriander leaves, dried pomegranate seeds and good amount of Mohan (ghee or cooking oil) The main factor which makes this flat bread different from rest other Indian breads is a generous amount of ghee / cooking oil for kneading the dough.. If you want very crisp and super delicious koki, then be generous with the addition of oil/ ghee in this recipe. Plus control the water content. Your dough should be a little hard like Puri dough, whereas if you prefer little softer and crisp koki then knead dough exactly like a Chapati dough.. In today's recipe my dough is on the softer side, but mom always prepares very tight and stiff dough for koki as dad prefers super crisp koki and authentic Koki is made with very tight dough. So you can choose according to your taste, as both versions are very much loved.. I have intentionally skipped red chili powder as that affect the color of Koki and give burnt texture which is a big no for food photography.. Every Sindhi house has their own Koki preparation and follow different techniques as well. Some people use double roasting method where as some go with a very simple method. Double roasting makes it more crumbly and crisp. *-*-*-*-*-*-*-*-*-*-*-*-*+*-*-* Let's get started Recipe details - For 5-6 Koki preparation Preparation time 10-12 minutes Cooking time 15-20 minutes Cuisine Sindhi - India Type - Breakfast Ingredients needed 2 - 2½ cup wheat flour 2-3 onions Handful of coriander leaves, chopped 5-6 green chillies or as preferred ½ tsp crushed anar dana seeds 80-120 ml Water or as necessitated 4-5 tbsp ghee/ cooking oil or add as preferred salt to taste Method Step 1 Mise en place Onions - peel - roughly chopped Coriander leaves - wash - remove the stems - finely chopped Green chillies - wash - finely chopped Anardana - crushed Step 2 Dough Kneading ◾In a dough kneading bowl add wheat flour, chopped onions, coriander leaves, green chillies, crushed anardana seeds, cooking oil or ghee, salt and required amount of water to knead a stiff dough. Allow it to rest for 3-5 minutes. ◾Gently Knead again and portion out the dough into balls. Step 3 Roll ◾Roll out each dough ball into a thick paratha. You can prick it with knife or fork for the uniform and perfect cooking. Step 4 Roast ◾Heat tava or griddle on medium heat. Put the rolled out flat bread on the griddle pan. Cook on both the sides until small brown batches appear on both the sides. ◾Apply ghee and roast again until crisp and nicely roasted.. ◾Serve hot with papad, curd or pickle of your pick. You can have this with tea as well. A quick recap
Enjoy a cosy potato & cheese friulian frico, perfect for chilly evenings. Savour this rustic, heartwarming dish from the Dolomites region!
Delicate rajma galouti kebab (red kidney beans fritters) made of yummy healthy ingredients. Quinoa, rajma (red kidney beans), pantry staple spices combined into soft patties giving you a delicious vegan appetizer.
Here is a collection of 20 Indian Home made chaat recipes which can be easily made at home and the result is perfect, just like your street chaat wala.
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.
A classic Indian snack, Onion Bhaji are absolutely delicious and completely addictive little deep-fried fritters made with a fragrant combination of chopped red and yellow onions and a selection of aromatic spices and fresh herbs bound together with a thick gooey batter of water, chickpea flour and rice flour. I also like to throw in a handful of kari leaves and a chopped seeded hot green chili for extra flavour. Shaped into loose dumplings or patties, the bhaji are flash fried in a deep saucepan of hot vegetable oil until they're crispy and golden brown all over. Served with a bowl of Cucumber Mint Raita, or your favourite chutney, these delectable little darlings can be enjoyed as an appetizer with cocktails, or as a starter before an Indian inspired meal. Onion Bhaji with Cucumber Mint Raita Makes 10-12 appetizers 1 medium yellow onion 1 medium red onion 1 clove of garlic, minced 1 2-inch piece of ginger, finely chopped 1/2 tsp turmeric 1/2 tsp garam masala 1 tbsp Tikka Masala paste 1 tsp ground cumin 3 tbsp cilantro, finely chopped 1/2 lemon, juiced kosher salt, to taste 1 green chilli, finely chopped and de-seeded - optional 10-12 kari leaves, also known as curry leaves - optional 6 oz besan flour, also known as chickpea flour 2 oz rice flour - makes the fritters extra crispy! 1/4 cup water, or as required Vegetable oil for frying Cucumber Mint Raita: 1 cup natural or Greek yoghurt 1/2 English cucumber, grated 1 bunch mint leaves, minced 1/4 tsp salt 1 lemon, zested 1 green chilli, de-seeded and finely chopped - optional For the raita, wrap the grated cucumber in a tea towel and squeeze out as much excess water as you can. Mix together with all of the other ingredients in a small bowl and chill until needed. Cut the onions in half and finely slice into half-moon shapes, separating each individual slice. Place in a large mixing bowl, and add the garlic, ginger, spices, lemon juice, cilantro (plus the green chilli and kari leaves if using) and salt to taste, and mix gently until combined. Add the chick pea and rice flour and water, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it's shape and hold together well — like a thick gooey paste. Heat the vegetable oil in a large heavy bottomed pot over medium, or use a deep fat fryer. Once the oil reaches 350°F, or a cube of white bread browns after 40 seconds, it's ready to use. You can also check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. Taste the bhaji and adjust the seasoning if required. With moistened hands, make a loose dumpling or patty with the onion bhaji mixture and gently drop into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over. Remove the bhaji using a slotted spoon once they're done, and drain on paper towel. Repeat the process in small batches until all the mixture is used up. Serve immediately or allow to cool to room temperature if you prefer, and accompany the bhaji with cucumber mint raita or coriander mint chutney.
Baby corn tossed in chilli, garlic, pepper 'sauce' with toasted sesame seeds, this recipe for chilli garlic baby corn salt and pepper is so easy and yummy.
Stuffed Vegetable Kulcha is a soft and fluffy Indian leavened bread which is made stuffed with seasonal vegetables. It's also a delicious way to feed more vegetables to kids or use up leftover vegetables form the previous meal. They work well with any North indian menu, served with Channa and Raita, or even plain with melted butter for breakfast. You could also pack it in a school lunch box along with a Paneer Curry. Try some other Indian breads like Bajri Ki Roti Bengali Posto Porota Cabbage and Methi Paratha Bedmi Pooris
Aaloo Tikki or Indian street food style potato cutlet/ croquettes/ patties cooked made with basic Indian spices - soft from the inside, crunchy from the outside and so delicious.
Corn Chaat is a savoury Indian street snack made with spiced cooked corn, onion, tomato, chilli and coriander and topped with crunchy fried noodles. It is tangy and delicious and perfect for a light healthy meal.
