🌟 Crispy homemade Namak Parey, the ultimate savory delight! 🌰✨ Perfect for tea time or a crunchy treat on its own. Try this easy recipe for a flavorful and addictive snack. Your taste buds will thank you! #NamakParey #SnackTimeDelight #HomemadeGoodness
Namak Parey, also known as salted crackers, are a popular Indian and Pakistani snack enjoyed during tea time or as a crunchy treat on their own. Made with simple ingredients and seasoned with spices, these savory delights are sure to satisfy your cravings. Follow this easy recipe to create crispy and flavorful Namak Parey at home.
Ingredients
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2 cups…
Recipe to make Paneer, Palak, Onion, Aloo Besan Pakode, a simple and easy snack recipe at home which is quick to make.
#Pakode #BesanPakode #EasyRecipe #ExploreWithTripti
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Be it tea-time snacks or a celebratory spread, shakkarpara makes for the perfect nosh. The traditional Indian sweet snack is popular in Uttar Pradesh, Punjab and even Maharashtra. It is a lip-smacking sweet and salty dish that is perfect for in-between-the-meals hunger. Usually, shakkarpara is made with maida, and is dipped in lots of sugar syrup. We have a unique recipe that makes crispy…
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Tandoori Corn | Baked Sweet Corn
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Tandoori Corn
Prep Time
10 mins
Cook Time
10 mins
Tandoori Corn is an innovative and exciting recipe that brings a fresh twist to the classic Corn Cob. Corn cob is also known as Makka Bhutta, Makka Jonna Pothulu, or Kankulu, depending on the region. In just a few easy steps, you now have a delicious and flavorful Tandoori Corn snack that is sure to impress. Enjoy this tasty and yummy treat as a snack or as a side dish to your favorite meal.
Course: Snack, snacks
Cuisine: Indian
Keyword: Tandoori Corn
Servings: 4 people
Ingredients
2 Corn Cobs
Water (as needed)
1 teaspoon Chili Powder
1/2 teaspoon Salt
1/2 teaspoon Cumin Powder
1/2 teaspoon Ginger Garlic Paste
Food Color or Beetroot Powder (if available) (optional)
1 tablespoon Mustard Oil
1/2 teaspoon Lime Juice
Chaat Masala
Instructions
To prepare this dish, begin by taking two Corn Cobs and carefully peeling off the outer layers.
Then, boil some Water in a pan until the Corn Cobs are completely immersed in the water.
Once the water is boiling, add the Corn Cobs and let them boil for approximately 5 minutes.
Once the Corn Cobs are cooked, remove them from the water and set them aside to cool. While the Corn Cobs are cooling, prepare the masala.
In a mixing bowl, add 3 tablespoons of thick Curd, along with a teaspoon of Chili Powder and half a teaspoon of Salt (or more, to taste).
Additionally, add half a teaspoon of Cumin Powder and Ginger Garlic Paste each.
If desired, add some homemade Beetroot Powder to add a pop of color.
Mix the ingredients together until well combined.
Next, add a tablespoon of Mustard Oil and half a teaspoon of Lime Juice to the mixture, and mix thoroughly.
Once the masala is ready, coat the Corn Cobs with the mixture, making sure to cover them evenly.
Roast the Corn Cobs on a direct flame on low heat, turning them frequently to ensure they are cooked on all sides.
Brush some Butter onto the Corn Cobs for a delicious smoky flavor, and sprinkle some Chaat Masala on top for an added burst of flavor.
I want to have chicken nuggets but I only have tofu in my fridge…so I made tofu nuggets!! They are crispy on the outside and fluffy and juicy on the inside! Super tasty and I can eat so many of them!!😋
½ cup creamy peanut butter (no sugar added, or any nut butter or sunflower butter for nut free)
⅓ cup honey (or agave syrup for vegan) OR 2 spoonfuls of Truvia Monk Fruit Spoonable Jar
¼ teaspoon kosher salt
¼ teaspoon cinnamon
¼ cup vanilla or chocolate protein powder (optional; we use this one)*
3 tablespoons mini chocolate chips
Mix all ingredients together in a bowl. Freeze the bowl for 5 minutes.
Roll the dough into 20 small balls, pressing the dough together with your hands. We used a 1 1/2-inch cookie scoop (#40) to make uniform balls. You can also make smaller balls if desired. (If the texture of your nut butter makes the dough very dry, add a little more honey or a few tablespoons milk of choice until you can press it together into a ball shape.) Refrigerate for up to 2 weeks. Enjoy!
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The quest to look for indulgent and sinful recipes is a never-ending one. We often scroll through our social media feeds hungrily, looking for what we can eat and how we can make our meals memorable. Easy snack recipes, especially, are something we always look out for that could help satiate our untimely hunger pangs in a quick and hassle-free manner. Recently, we encountered one such simple…