snacks Archives - Quick Recipes

RASMALAI | QUICK RECIPES

Rasmalai is a Bengali milk based sweet. It has super soft, juicy and has almost cotton ball like texture. Mild flavor of saffron and green cardamom is what makes it so much special.

Below is the recipe which I always follow while preparing this delicacy at home. It is a bit time consuming but definitely worth the effort and a lot better than the store bought one.

Rasmalai INGREDIENTS

For making rasmalai balls and sugar syrup

Milk full fat (4 cups)
Lemon juice or yogurt (3 tablespoons)
Sugar (2 cups)
Green cardamoms pounded (3-4 nos.)
Pure rose water (2 teaspoons)

For making ras for rasmalai

Milk (2.5 cups)
Sugar (1/2 cup)
Saffron (few strands)
Green cardamoms pounded (3-4 nos.)
Pistachios and almonds (1/4 cup)

Rasmalai Recipe

Boil whole milk or full cream milk in a wide pan.
As it starts to bubbling, lower the flame and stir-in lemon juice. Mix well and keep stirring until the milk completely curdles. Once the milk curds are formed switch off the flame.
To separate the whey from milk solids, line a colander with two layers of cheese cloth. Pour the curdled milk into the prepared colander and keep aside.
Now bring the edges of the cloth together and rinse under cold water several times to get rid of any sour taste from lemon juice.
Transfer the milk solids to a plate.
Knead the prepared chenna until it turns soft and smooth. Knead for around 5-6 minutes by stretching and bringing it back until it starts to release a bit of fat.
Divide the chenna into 20 small balls and set aside.
In a deep saucepan, combine 2 cups of sugar and 4 cups water. Cook until the sugar is completely dissolved and starts boiling. At this stage add cardamom powder and rose water. Mix well.
Now slide the prepared ras malai balls.
Cover and cook until the chenna balls soak up sugar syrup and doubles in size.
Remove from sugar syrup gently and let cool thoroughly.

Final step

The final step of this recipe is to make sweetened reduced milk or ras.
Soak a big pinch of saffron in 1/4th cup of warm milk for 15 minutes.
Boil 2 cups of milk. While the milk is boiling add the saffron milk to it and mix well. Lastly, add sugar.
Simmer on medium flame and cook till the milk thickens and reduces to 1/3rd of its quantity.
Now add the chilled rasmalai balls and simmer for 2 minutes.
Once it reaches room temperature,
refrigerate for at least three hours before serving.
Serve chilled rasmalai along with ras, garnished with sliced nuts.

Tips

Packaged milk can be used but only use the full cream variety.
Use generous amount of pistachios for garnishing.

February 22, 2022February 22, 2022

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FESTIVE SEASON RECIPES | DIWALI 2021

Festive season is here and it’s time to prepare for the festival of Diwali with some delicious homemade snacks. Follow some simple steps given below and impress everyone with these traditional snacks. These are served best with a cup of hot tea. Anywhere in the world, good food is a major part of any celebration.

DIWALI 2021

FESTIVE SEASON RECIPE (PART 1) —NAMAK PARA

Namak Para is also known as Nimki in some parts of India. This easy and quick recipe can be prepared at home without investing too much time and effort.

INGREDIENTS

All-purpose flour (1 cup)
Ajwain (1/2 teaspoon)
Ghee (2 tablespoons)
Salt to taste
Warm water (1/4 cup)
Oil for frying

Recipe

In a big bowl, add all-purpose flour, crushed ajwain, salt to taste, ghee and mix everything together until the flour starts to crumble.

Add warm water and knead into a semi-stiff dough. Do not overmix, knead it just enough for binding.

Make small balls of the dough and roll them into medium sized chapatis. Cut the chapatis into small strips and keep them aside.

Heat oil in a frying pan over medium flame. Fry the namak pare on medium-low flame until they turn golden.
Drain excess oil. Serve as a snack with a cup of tea and enjoy with your loved ones.

FESTIVE SEASON RECIPE (PART 2) CHANA DAL NAMKEEN

Chana Dal Namkeen is another classic recipe very popular on the streets of Nothern India. Be it in the mornings or the evening, you cannot miss this with your hot cup of tea. You can also prepare this once in advance and store it for use in the future.

Ingredients

Chana Dal (100 gm)
Red chilli powder (1 teaspoon)
Coriander powder (1/2 teaspoon)
Chaat masala (1 teaspoon)
Asafoetida (a pinch)
Salt to taste
Oil for deep frying

Recipe

Wash and soak chana dal for atleast 3 hours.
Once soaked, drain the water using a sieve and pat dry it using a kitchen towel.

Heat oil in a pan, once the oil is hot enough. Add the chana dal and fry on medium-low flame for about 15 minutes.

Fry chana dal, stirring with a spoon till crisp and golden. Transfer the fried chana dal to a mixing bowl.

Sprinkle red chilli powder, chaat masala, asafoetida, coriander powder and salt on it.
Mix thoroughly until evenly coated.

Store in an airtight container once it cools.

Note:

Same recipe can be followed to prepare masoor dal namkeen and moong dal namkeen.

You can spread the dals over a cotton cloth if the kitchen towel is not available.

Customize the spices as per your choice.
Serving suggestion- Mix chana dal, chopped onion, tomato, green chilli, lemon, coriander leaves and sev for a street-style snack.

October 20, 2021October 20, 2021

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HALLOWEEN 2021 RECIPE IDEAS

HALLOWEEN PARTY RECIPE IDEAS

THE DEVIL’S BLOOD MOCKTAIL

Halloween 2021 is the perfect occasion to make “The Devil’s Blood mocktail”. It is a classic highball that’s easy to make! Featuring cranberry and jelly in soda, it’s super refreshing.

Want a drink that’s laid-back, comforting and refreshing? Try the recipe below! It looks just like its name: red, bloody and spooky, which makes it perfect for your Halloween party in 2021.

INGREDIENTS

Jelly mix (1 cup)
Water (as required)
Cranberry juice (1/4 cup)
Soda (1 cup)

HALLOWEEN 2021 RECIPE (PART 1)

Prepare jelly as per packaging instructions. Strawberry or raspberry jelly can be used in this recipe.
In a glass, pour in the jelly once it is half set, cranberry juice and chilled soda.

NOTES

IF you ARE USING unsweetened cranberry juice add 2 tablespoons of sugar syrup.

WITCH’S FINGERS

Witch’s fingers is a vegetarian snack recipe prepared with soya chunks and seasoning. It’s veg kabab delicious and healthy. Serve it at your Halloween party and your guests will surely be impressed.

INGREDIENTS

Soya Chunks – 150 gm (crushed)
Ginger-garlic paste (1 teaspoon)
Chickpea flour (1/4 cup)
Coriander powder (1 teaspoon)
Red chilli powder (1 teaspoon)
Asafoetida (a pinch)
Salt – as per taste
Almonds – 6-7 nos. (Soaked, peeled and sliced)
Edible Oil – 500 ml

HALLOWEEN 2021 RECIPE (PART 2)

Soak crushed soya chunks in boiling hot water for atleast 10 minutes. Drain the excess water after the mentioned time.

Take a bowl. Add soaked soya chunks, ginger-garlic paste, red chilli powder, asafoetida, coriander powder, salt to taste and chickpea flour.

Mix everything together until combined. Add just enough water to form a sticky dough.

Grease your hands with oil and shape a spoonful of mixture at a time to form finger like shape.

Use sliced almonds to make fake nails on the soya fingers.

Heat a tablespoon of oil on a non-stick pan and shallow fry the soya fingers until golden-brown and crisp from both sides.

Serve hot with the sauce of your choice or consider pairing it with the Devil’s Blood mocktail.

October 16, 2021October 16, 2021

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BEAN AND CHEESE BURRITO WRAP | JOYERS

Bean and Cheese Burrito wrap are loved by all, and is perfect for an easy weeknight dinner. They’re freezer friendly and vegetarian, with seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.Preparing them from scratch can be time consuming, so I highly suggest getting ready to eat bean and cheese burritos from JOYERS

JOYERS BURRITO — BEAN AND CHEESE BURRITO WRAP BY JOYERS

BEAN AND CHEESE BURRITO WRAP BY JOYERS

Bean and cheese burrito wrap are one of the options that Joyers has come up with in the range of healthy instant foods with the most convenient packaging. Easy to cook, good for health and authentic taste are the main highlights of this product.

WHAT’S IN THE BURRITO?

Bean and cheese burrito wrap variant has its filling made with black beans, real cheddar cheese (not processed cheese), white rice, tomatoes and spices.
It gets its 11g of protein from black beans, and lots of cheese.
Being priced at just INR. 120, it won’t burn a hole in your pocket yet give you the experience you seek at your favourite restaurant.

HOW TO ORDER?

To place orders visit : https://eatjoyers.in/
Or email : hello@eatjoyers.in
Or call : +91 73031 48500

Cooking Instructions

Microwave method :

Remove wrapper
Place the frozen burrito in a microwave safe plate
Microwave on high for about 45-60 secbeach side for a total of 90-120 sec.

BEANS AND CHEESE BURRITO BY JOYERS — Tortilla filled with beans, cheese and rice

For best results :

After cooking the burrito in the microwave, finish it off on a stove top in a pan coated with very little oil to get the burrito wrap golden brown and crispy.

BURRITO BY JOYERS — Lightly grill in a pan from both sides

OVEN BAKE METHOD

Remove from wrapper.
Place the frozen burrito in a microwave safe plate or container.
Thaw by microwaving on High for 1 minute.
Remove the burrito from microwave and wrap the product in a single layer of aluminium foil and slide in the oven.
Bake the burrito for 15-20 minutes at 190°C

JOYERS CHEESE AND BEANS BURRITO — Serve hot!

Notes

• Let it cool before Enjoying.
• Store in a freezer all times. Take out just before cooking.
• It can be had as a delicious meal for easy on-the-go lunch, dinner or anytime snack.

September 6, 2021September 6, 2021

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POORI AND ALOO SABZI | QUICK RECIPES

Poori and aloo sabzi is the simplest recipe yet so hard to master. It can be prepared within minutes using the most common ingredients found in your pantry.
Puri Sabzi is a North Indian breakfast staple and it is very popular street food in Delhi and U.p. Puri are crisp from outside and soft from inside. They may be stuffed with lentil-spice mix if following the authentic recipe. This Indian flatbread goes really well with potato and tomato curry which has a stew like consistency with chunks of potatoes and crushed tomatoes. Both the things compliments each other very well and if you want to enjoy it properly then you must season the curry with chaat masala.

Poori and Aloo sabzi Ingredients :

2 cups of whole wheat flour
2 tablespoon curd
Salt to taste
Water to knead dough
2 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon red chilli powder
1 teaspoon coriander powder
1 teaspoon chopped ginger
1 chopped tomato
2 cups of diced potatoes
Salt to taste
Water as required
1 teaspoon amchur/ chaat masala

Puri Recipe —

Mix all the ingredients to knead a tight dough and keep aside.
Flatten with rolling pin and deep fry at high flame until it puffs up.

Sabzi Recipe –

Heat 2 tablespoon oil in a pressure cooker.
Add 1 teaspoon cumin seeds, 1 tablespoon red chilli powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder.
Stir-in 1 chopped tomato and 1 teaspoon chopped ginger.
Mix 2 cups of diced potatoes, salt to taste and 400 ml water.
Cook until 1 whistle. Add amchur after opening the pressure cooker.

NOTES :

Rest puri dough for atleast 10 minutes before frying.
Keep the flame high while frying for better results.
Serve with fried green chilli/methi chutney if you prefer spicy food.

August 7, 2021August 7, 2021

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TOMATO CORIANDER BROWN RICE

Tomato coriander brown rice is a very healthy yet delicious recipe which can be prepared with very limited ingredients. Brown rice has been a part of Indian diet since ages but it has gained popularity in the recent times only. The best rice grows in the southern parts of our country and Daksh Farm is one of such places from where you can source the best quality brown rice in reasonable price. Itis considered a better option in comparison to white rice as it is richer in anti-oxidants and fibre which is required by the body for good metabolism. This superfood is highly versatile and can be prepared in multiple ways. From traditional cooking to the fancy continental dishes, it is fit for all kind of recipes.

TOMATO CORIANDER BROWN RICE INGREDIENTS

1 cup brown matta rice by DAKSH FARM
1/2 cup tomatoes
A tablespoon of ginger garlic paste
Fresh coriander leaves
1 tablespoon chilli red powder
2 tablespoons garam masala
3 nos. green chillies green
2 tablespoons ghee

TOMATO CORIANDER BROWN RICE RECIPE

Wash and soak the brown matta rice by DAKSH FARM for 30 minutes in plenty of water.

Pressure cook the rice for 3 whistles in 3 cups of water. Do not add salt while boiling it as it will be added while tempering the rice.

Take a pan and add 2 tbsp of ghee. Fry the cut tomatoes and ginger-garlic paste. When ghee starts separating, add the garam masala,chilly powder,green chillies. You may add any other vegetables to make it vegetable pulao.

Add the rice, mix it up well and fry for 1 minute in high flame. Add salt to taste. Avoid over mixing the rice to keep the grains intact.

Garnish with chopped coriander leaves and serve with your favourite raita and pickle.

NoteS :

• Let the rice cool down for atleast 30 minutes before tempering it.
• Feel free to add more chillies if you prefer spicy food.

June 25, 2021June 25, 2021

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MEDU VADA RECIPE | QUICK RECIPES

Medu Vada recipe is one of the most sought after thing as it is a South Indian recipe which has gained popularity all over the world. These are made using the urad dal which is ground to a very fine paste and whisked until creamy. Texture is the most important part of this delicacy as it is what makes or breaks the final outcome. Desired texture of a medu vada is super crisp from outside but airy, spongy and fluffy from inside. If made properly, interior of Vada turns out as soft as a cotton ball. A good vada melts in your mouth as soon as you bite into it. It is conventionally serve with ‘sambar’, hot lentil and vegetable stew and ‘coconut chutney’, a dip made up of crushed coconut and chana dal, tempered with curry leaves and mustard seeds.

INGREDIENTS

Urad dal – (1 cup)
Curry leaves – (1 teaspoon)
Ginger – ( 1 teaspoon)
Green chillies – (1 teaspoon)
Cumin seeds – (1/2 teaspoon)
Asafoetida – ( a pinch)
Salt to taste
Water as required
Oil for frying
Onion – (1/4 cup)/ optional

MEDU VADA RECIPE

Wash and soak urad dal in 3 cups of water for atleast 4 hours. Strain the extra water after dal is soaked and grind into a fine paste.
Transfer the ground lentil paste to a big bowl and whisk until it becomes light, airy and almost doubles up in size.
To check the texture of paste, drop one teaspoon batter in a bowl of water. If it floats on the surface then the batter is ready.
Now add all the spices and condiments in the batter such as green chillies, curry leaves, cumin seeds, asafoetida, ginger and salt to taste.
Fold all the ingredients together with a help of a spatula.
Heat oil in a kadai for deep frying the vadas on high flame.
Wet your palm with water and place a spoonful of mixture. With the help of your thumb, poke a hole in the centre.
Add the Vada into the hot oil. Once the vada holds its shape in oil, turn the flame on medium and frying until golden brown.
Repeat the process to make all the vadas.
Serve it with sambar and chutney or enjoy it as a snack with evening tea.

Notes

Always whisk the lentil paste in one direction, so that air remains entrained.
Do not add too much vadas in the oil at the same time as the temperature of the oil might drop which will make vadas turn out oily.

COMMENT DOWN BELOW NAME OF YOUR FAVOURITE SOUTH INDIAN DISH!

May 19, 2021May 19, 2021

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Chilli Cheese Samosa | Cocktail Samosa Recipe

CHILLI CHEESE SAMOSA

Chilli cheese samosa are crisp from outside and juicy from inside. There is a burst of vegetable juices and gooey cheese as soon as to bite into to these triangles of goodness.

COOKING TIME 🕛 20 MINUTES
INGREDIENTS
Frozen Samosa Patti/ Wonton Sheets – 8 pieces
Assorted Vegetables (finely chopped – 1 cup)
Naagin Sauce – 2 tablespoon
Cheese Slice – 2 piece
Salt to taste
Cornstarch Slurry – 2 tablespoon
Oil for frying

Add finely chopped assorted vegetables to a big bowl and season with salt and two tablespoons of Naagin Hot Sauce. Mix well and keep aside.
Place wonton sheets on a chopping board and place cheese slice on the one end. Add one tablespoon of vegetable filling on the cheese slice. It is suggested to add only one tablespoon of filling, so that folding the samosas would be easier.
Fold to meet the edge with the opposite edge to form triangles. Also, make sure that samosas are tucked tightly so that the filling doesn’t comes out.
Before making the last fold, apply cornstarch slurry on the end of wrapper and fold it to seal the samosas completely. Fold all the samosas in the similar way.
Deep fry in hot oil on medium flame.

Keeping the flame medium while frying is necessary, so that the vegetables which have been used in filling are cooked properly.
Serve hot with Naagin Sauce! It is definitely the best hot sauce available in the market.

Chilli Cheese samosa using Naagin Sauce

Chilli cheese samosa tastes delicious with hot sauce. Naagin Hot Sauce is spicy and adds strong flavour to your food. I created chili cheese samosa with this amazing ingredient which is very versatile and goes well with almost all the cuisines.
Chilli cheese samosa are crisp from outside and juicy from inside. There is a burst of vegetable juices and gooey cheese as soon as to bite into to these triangles of goodness.

Watch full video

cooking time 🕛 20 minutes

ingredients

Frozen Samosa Patti/ Wonton Sheets – 8 pieces
Assorted Vegetables (finely chopped) – 1 cup
Naagin Sauce – 2 tablespoon
Cheese Slice – 2 piece
Salt to taste
Cornstarch Slurry – 2 tablespoon
Oil for frying

Recipe for chilli cheese samosa

Add finely chopped assorted vegetables to a big bowl and season with salt and two tablespoons of Naagin Hot Sauce. Mix well and keep aside.

Place wonton sheets on a chopping board and place cheese slice on the one end. Add one tablespoon of vegetable filling on the cheese slice. It is suggested to add only one tablespoon of filling, so that folding the samosas would be easier.

Chilli Cheese Samosa — Join ends to form triangles

Fold to meet the edge with the opposite edge to form triangles. Also, make sure that samosas are tucked tightly so that the filling doesn’t comes out.

Samosa making — Cornstarch Slurry to seal samosa

Before making the last fold, apply cornstarch slurry on the end of wrapper and fold it to seal the samosas completely. Fold all the samosas in the similar way.

Frozen Snacks — Samosas are ready to fry

Deep fry in hot oil on medium flame. Keeping the flame medium while frying is necessary, so that the vegetables which have been used in filling are cooked properly.

Serve hot with Naagin Sauce! It is definitely the best hot sauce available in the market.

Comment down below if you love samosa?

To Buy Visit – https://www.amazon.in/Naagin-Sauce-Bhoot-Indian-Hot/dp/B07TVD56PH

July 17, 2020July 17, 2020

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Kalchi Tikka Masala Soya

Quick Recipes recently collaborated with Kalchi. They have a variety of dips and spreads of traditional curries. You can try these when you are running late or craving restaurant style delicacies in this pandemic! The amazing part is you can get door step delivery service from them as well! If you don’t want to go out to grocery store you can still get these by ordering online.

To buy visit – https://kalchi.in/collections/all

Soya Tikka Masala with Tikka Masala Dip by Kalchi

I decided to prepare this delicious recipe with the Tikka Masala Dip and Spread by Kalchi. The dip has perfect blend of spices which makes cooking really easy and home made food tastes just like your favourite restaurant makes it.

Soya Tikka Masala recipe full video

Ingredients

• Boiled Soya Chunks – 2 cups

• Tikka Masala Dip and Spread by Kalchi – 3 tablespoons

• Capsicum (diced) – 1 cup

• Onions (diced) – 1 cup

• 2 tablespoon oil

Recipe

• Add boiled soya chunks and vegetables in a bowl and marinate with Tikka Masala Dip and Spread by Kalchi.

Pro tip : Add generous amount of this dip

• Mix well and keep aside for 30 minutes to 1 hour.

• Heat oil in a non-stick pan. Add soya chunks and vegetables. Cook until oil separates.

• Keep stirring every 2 minutes.

• Pair it with rumali rotis or have it just like that as an appetizer. It tastes amazing both ways.

These jars of goodness are fairly priced and are definitely worth a try.

Comment down below if you tried this recipe at home. If yes, then how it turned out?

June 23, 2020July 10, 2020

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Falafel recipe | How to make falafel

Falafel

Falafel are the best snack for your house party, which can be prepared easily in large batches. Read the recipe below.

COOKING 🕜 TIME 10 MINUTES
For Falafel :
Chickpeas – 1 cup
Water – 4 cups (to soak chickpeas)
Onions – 1/4 cup
Scallions – 2 tablespoon
Garlic – 2 cloves
Cumin seeds – 1 teaspoon
Corinader leaves – 1 teaspoon
Salt to taste
Oil for frying
For Hummus :
Boiled chickpeas – 1/2 cup
Tahini – 2 tablespoon
Olive oil – 2 tablespoon
Garlic – 2 cloves
Salt to taste
A pinch of paprika powder
For Pickled Vegetables :
Assorted vegetables – 1/2 cup
Vinegar – 1/2 cup
Salt to taste
Water – 1 cup

Falafel :
Soak chickpeas in water overnight and grind them coarsely.
Add all the ingredients in a bowl except oil and mix well until combined.
Form small balls with the mixture and flatten them.
Deep fry in hot oil on medium flame until the Falafels turn crisp.
Hummus :
Mash the boiled chickpeas to form a smooth paste.
Add garlic, tahini paste, olive oil and salt and mix well.
Top with paprika powder.
Pickled vegetables :
Boil water and add vinegar to it.
Add all the vegetables and salt to it.
Blanch the vegetables for 1 minute and strain the liquid.

This recipe taste the best with warm pita bread but you may serve it with a portion of house fries as well.

Falafel with hummus and pickled vegetables

Falafel are the best snack for your house party, which can be prepared easily in large batches. Read the recipe below. To make prepare this recipe, chickpeas are soaked, then ground up, and seasoned with onions, scallions and spices like parsley, garlic, cumin and coriander. Then, the mixture is shaped into balls and deep-fried in a large vat. The oil has to be hot enough so that when you drop the balls in, the outside gets nice and crispy and the inside doesn’t get too oily – a delicate balance that the best chefs have achieved.