Snacks Archives | Satyam's Kitchen

Name: Korean Yachaejeon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Ingredients: 1 cup All Purpose flour; 2 Carrots, juliened; 6 Green Onions ( only greens), sliced; 1 Onions, slices; 3 Shitake Mushrooms, slices; 1 Spur chillies; 1.50 cups Water; 1 tsp Salt; 6 Green Onions whites, lower portions

Korean Yachaejeon

Satyam's Kitchen — Mon, 27 Sep 2021 07:03:00 +0000

CategorySnacksDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

1 cup All Purpose flour

2 Carrots, juliened

6 Green Onions ( only greens), sliced

1 Onions, slices

3 Shitake Mushrooms, slices

1 Spur chillies

1.50 cups Water

1 tsp Salt

6 Green Onions whites, lower portions

In a bowl, add all-purpose flour, salt, and water. Give them all a mix to a semi-liquid consistency.

To the batter now add sliced onions, carrots, greens of green onions, and mix it all well.

On a hot skillet, drizzle some oil and start spreading the vegetable pancake mix. Spread it to give it a shape. Top the mix with whites of green onions, spur chilies, mushrooms. Pour the remaining batter on top of the pancake to hold the topping firmly.

Cook the pancake for about 4 to 5 mins on both sides. Flip it and cook the other side for about 4 to 5 mins.

Korean Yachaejeon is now ready to be served.

Ingredients

1 cup All Purpose flour

2 Carrots, juliened

6 Green Onions ( only greens), sliced

1 Onions, slices

3 Shitake Mushrooms, slices

1 Spur chillies

1.50 cups Water

1 tsp Salt

6 Green Onions whites, lower portions

Directions

In a bowl, add all-purpose flour, salt, and water. Give them all a mix to a semi-liquid consistency.

To the batter now add sliced onions, carrots, greens of green onions, and mix it all well.

Cook the pancake for about 4 to 5 mins on both sides. Flip it and cook the other side for about 4 to 5 mins.

Korean Yachaejeon is now ready to be served.

Notes

Korean Yachaejeon

Ingredients Directions

Greek Strapatsada

Satyam's Kitchen — Fri, 12 Mar 2021 03:03:00 +0000

CategoryBreakfastDifficultyBeginner

Yields2 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

Egg Mix

3 Eggs

½ tsp Pepper

1 pinch Thyme

Other Ingredients

1 Onion, Chopped

3 tbsp Olive Oil

2 Small Tomatoes, Pureed

1 tsp Sugar

2 tbsp Balsamic Vinegar

1 tbsp Thyme, Fresh

1 tsp Oregano, Fresh

1 tbsp Basil, Fresh and Chopped

1.50 tsp Paprika

½ tsp Cumin Powder

1 tbsp Pepper

Feta Cheese for garnish

Salt, As required

3 Garlic, Chopped

Add 3 tablespoons of olive oil to the pan and add the onion.

Add the chopped garlic and add it to the pan.

Add the sugar and as soon as it melts, add the balsamic vinegar.

Let the vinegar evaporate and add the tomatoes, thyme, oregano, cumin, pepper, basil and paprika.

Cook for 6-8 minutes so the liquid from the tomatoes evaporates.

Crack the eggs into a bowl and add some pepper and thyme.

Whisk with a fork just to break up the yolks and add them to the pan.

Mix with a wooden spoon for 1 minute, until the eggs start to cook. As soon as they start to set, remove from heat.

Greek Strapatsada is now ready. Serve it with bread of your choice and Garnish it with Feta.

Ingredients

Egg Mix

3 Eggs

½ tsp Pepper

1 pinch Thyme

Other Ingredients

1 Onion, Chopped

3 tbsp Olive Oil

2 Small Tomatoes, Pureed

1 tsp Sugar

2 tbsp Balsamic Vinegar

1 tbsp Thyme, Fresh

1 tsp Oregano, Fresh

1 tbsp Basil, Fresh and Chopped

1.50 tsp Paprika

½ tsp Cumin Powder

1 tbsp Pepper

Feta Cheese for garnish

Salt, As required

3 Garlic, Chopped

Directions

Add 3 tablespoons of olive oil to the pan and add the onion.

Add the chopped garlic and add it to the pan.

Add the sugar and as soon as it melts, add the balsamic vinegar.

Let the vinegar evaporate and add the tomatoes, thyme, oregano, cumin, pepper, basil and paprika.

Cook for 6-8 minutes so the liquid from the tomatoes evaporates.

Crack the eggs into a bowl and add some pepper and thyme.

Whisk with a fork just to break up the yolks and add them to the pan.

Mix with a wooden spoon for 1 minute, until the eggs start to cook. As soon as they start to set, remove from heat.

Greek Strapatsada is now ready. Serve it with bread of your choice and Garnish it with Feta.

Notes

Greek Strapatsada

Ingredients Directions

Maddur Vada

Satyam's Kitchen — Thu, 28 Jan 2021 22:45:00 +0000

CategorySnacks

Yields2 Servings

½ cup Rice flour

¼ cup Fine Semolina

¼ cup All purpose flour

½ cup Onion, finely chopped

1 Green chilies, finely chopped

8 Curry leaves, chopped

3 tbsp Coriander leaves, chopped

1 pinch Asafoetida

1 tbsp Oil

4 tbsp water

salt

In a bowl, add Rice flour, Semolina, All-purpose flour, Onion, Green chilies, Coriander leaves, Asafoetida, Salt, and curry leaves. Mix all the ingredients well. Later to this add some hot oil.

To this mixture add water part by part. Mix it well and make a soft dough.

Take small portions of the dough and make flat patties

Drop the patties to hot oil and fry the patties to golden brown on both sides.

Crispy Maddur Vada is now ready.It goes excellent with tea/coffee and some coconut chutney.

Ingredients

½ cup Rice flour

¼ cup Fine Semolina

¼ cup All purpose flour

½ cup Onion, finely chopped

1 Green chilies, finely chopped

8 Curry leaves, chopped

3 tbsp Coriander leaves, chopped

1 pinch Asafoetida

1 tbsp Oil

4 tbsp water

salt

Directions

In a bowl, add Rice flour, Semolina, All-purpose flour, Onion, Green chilies, Coriander leaves, Asafoetida, Salt, and curry leaves. Mix all the ingredients well. Later to this add some hot oil.

To this mixture add water part by part. Mix it well and make a soft dough.

Take small portions of the dough and make flat patties

Drop the patties to hot oil and fry the patties to golden brown on both sides.

Crispy Maddur Vada is now ready.It goes excellent with tea/coffee and some coconut chutney.

Notes

Maddur Vada

Ingredients Directions

Keerai Vadai

Satyam's Kitchen — Thu, 28 Jan 2021 12:44:00 +0000

CategorySnacksDifficultyBeginner

Yields2 Servings

Prep Time2 hrs 10 minsCook Time15 minsTotal Time2 hrs 25 mins

¼ cup Chana dal, soaked for 2 hours and drained

1 cup Urad dal, soaked for 2 hours and drained

1.50 tsp Cumin seeds

2 Green chillies, finely chopped

½ inch Ginger, finely chopped

1 bunch Spinach (any variety), finely chopped

Salt as per taste

Soak Chana dal and Urad dal for 2 hours and grind them to a coarse batter.

Now combine the batter with Cumin seeds, Spinach, Green chilies, Ginger, and Salt.

Place small portions on top of the Banana leaf and spread it to a flat patty. Make a hole in the center and drop it into the hot oil.

Fry them till it turns golden brown on both the sides.

Keerai Vadai is now ready.

Ingredients

¼ cup Chana dal, soaked for 2 hours and drained

1 cup Urad dal, soaked for 2 hours and drained

1.50 tsp Cumin seeds

2 Green chillies, finely chopped

½ inch Ginger, finely chopped

1 bunch Spinach (any variety), finely chopped

Salt as per taste

Directions

Soak Chana dal and Urad dal for 2 hours and grind them to a coarse batter.

Now combine the batter with Cumin seeds, Spinach, Green chilies, Ginger, and Salt.

Place small portions on top of the Banana leaf and spread it to a flat patty. Make a hole in the center and drop it into the hot oil.

Fry them till it turns golden brown on both the sides.

Keerai Vadai is now ready.

Notes

Keerai Vadai

Ingredients Directions

Moong Dal Pakoda

Satyam's Kitchen — Tue, 26 Jan 2021 19:11:00 +0000

CategorySnacksDifficultyBeginner

Yields2 Servings

Prep Time4 hrsCook Time15 minsTotal Time4 hrs 15 mins

1 cup Moong Dal (soaked for 4 hours)

2 Kashmiri Red Chillies

2 Chopped Green Chilies

3 Chopped Garlic Cloves

1 inch Chopped Ginger

1 Chopped Onion,medium

3 tbsp Chopped Coriander Leaves

¼ tsp Asafoetida

½ tsp Black Pepper Powder

Salt (As per requirement)

Oil for deep frying

Wash and Soak Moong Dal for 4 hours.

Grind the Moong Dal with Kashmiri Red Chilli into a coarse paste.

Add in green chilies, Garlic, Ginger, Onion, Coriander leaves, Hing, Black pepper powder, and salt.

Heat some oil for deep frying the pakoda's.

Drop small portions of the pakoda mix into the oil and deep fry the pakoda's on medium flame until golden brown.

Moong Dal Pakoda's are now ready. Serve it with a dip of your choice.

Ingredients

1 cup Moong Dal (soaked for 4 hours)

2 Kashmiri Red Chillies

2 Chopped Green Chilies

3 Chopped Garlic Cloves

1 inch Chopped Ginger

1 Chopped Onion,medium

3 tbsp Chopped Coriander Leaves

¼ tsp Asafoetida

½ tsp Black Pepper Powder

Salt (As per requirement)

Oil for deep frying

Directions

Wash and Soak Moong Dal for 4 hours.

Grind the Moong Dal with Kashmiri Red Chilli into a coarse paste.

Add in green chilies, Garlic, Ginger, Onion, Coriander leaves, Hing, Black pepper powder, and salt.

Heat some oil for deep frying the pakoda's.

Drop small portions of the pakoda mix into the oil and deep fry the pakoda's on medium flame until golden brown.

Moong Dal Pakoda's are now ready. Serve it with a dip of your choice.

Notes

Moong dal pakoda

Ingredients Directions

Stuffed Garlic Bread

Satyam's Kitchen — Tue, 26 Jan 2021 14:42:00 +0000

CategorySnacksDifficultyIntermediate

Yields2 Servings

Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs

1 cup All-purpose Flour

1 tsp Yeast

1 tsp Sugar

½ cup Milk

1 tsp Mixed Herbs

½ tsp Garlic Powder

½ tsp Onion Powder

4 tbsp Melted Butter

5 Garlic

½ cup Coriander Leaves

½ cup Corn

½ cup Mozzarella Cheese

Chili flakes

Mixed Herbs

2 tbsp Peri-Peri Mayo

Salt

Making of Bread dough

In a bowl, add in warm milk. To this add in yeast and sugar. Mix it well and allow it to rest for 20 mins.

In a mixing bowl, Add in All-purpose flour, Garlic powder, Onion powder, Mixed herbs, and Salt. Give it a mix with a fork.

Add in the Activated Yeast and Melted Butter into the All-purpose flour mix. Mix it well, Knead and Tuck the Dough. Apply some oil and proof the dough for 2 hours until it's doubled in size.

Stuffing the Garlic Bread

Once the dough is doubled, Knead and stretch the dough for some time. Now start flattening the Dough (1/4th Inch thick).

In a bowl, Add in Melted Butter, chopped Garlic, Coriander leaves, and salt. Mix it well. Butter Garlic sauce is now ready,

Add the Butter Garlic Mix on top of the flattened dough and spread it throughout. Start Topping half side of the dough with Corn, Mozarella cheese, chili flakes, Peri-peri Mayo, Mixed herbs, and Salt.

Fold the other side on top of the stuffed side and seal the dough. Top the Garlic Bread with Butter Garlic sauce, Chilli flakes, and Mixed Herbs.

Make some gashes on the bread and Bake the garlic bread in a pre-heated oven at 180 deg until its done.

Stuffed Garlic Bread is now ready.

Ingredients

1 cup All-purpose Flour

1 tsp Yeast

1 tsp Sugar

½ cup Milk

1 tsp Mixed Herbs

½ tsp Garlic Powder

½ tsp Onion Powder

4 tbsp Melted Butter

5 Garlic

½ cup Coriander Leaves

½ cup Corn

½ cup Mozzarella Cheese

Chili flakes

Mixed Herbs

2 tbsp Peri-Peri Mayo

Salt

Directions

Making of Bread dough

In a bowl, add in warm milk. To this add in yeast and sugar. Mix it well and allow it to rest for 20 mins.

In a mixing bowl, Add in All-purpose flour, Garlic powder, Onion powder, Mixed herbs, and Salt. Give it a mix with a fork.

Add in the Activated Yeast and Melted Butter into the All-purpose flour mix. Mix it well, Knead and Tuck the Dough. Apply some oil and proof the dough for 2 hours until it's doubled in size.

Stuffing the Garlic Bread

Once the dough is doubled, Knead and stretch the dough for some time. Now start flattening the Dough (1/4th Inch thick).

In a bowl, Add in Melted Butter, chopped Garlic, Coriander leaves, and salt. Mix it well. Butter Garlic sauce is now ready,

Fold the other side on top of the stuffed side and seal the dough. Top the Garlic Bread with Butter Garlic sauce, Chilli flakes, and Mixed Herbs.

Make some gashes on the bread and Bake the garlic bread in a pre-heated oven at 180 deg until its done.

Stuffed Garlic Bread is now ready.

Notes

Stuffed Garlic Bread

Ingredients Directions

Potato Crisps

Satyam's Kitchen — Mon, 25 Jan 2021 14:50:00 +0000

CategorySnacksDifficultyBeginner

Yields2 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

3 Finely sliced Potato ,Medium

3 tbsp Coriander Leaves

2 tbsp All-purpose Flour

1 tbsp Black pepper powder

Salt (As per requirement)

In a mixing bowl, add in the finely sliced Potato and Salt. Mix them all together and set it aside for 5 mins.

After 5 mins, Add-in Chopped Coriander leaves Black pepper powder, and All-purpose flour. Mix them all together.

In a heated pan, add in some oil. Now take small portions of the potato mix and spread it on the pan.

Fry the potato on both sides till golden brown and crispy.

Potato crisps are now ready.

Ingredients

3 Finely sliced Potato ,Medium

3 tbsp Coriander Leaves

2 tbsp All-purpose Flour

1 tbsp Black pepper powder

Salt (As per requirement)

Directions

In a mixing bowl, add in the finely sliced Potato and Salt. Mix them all together and set it aside for 5 mins.

After 5 mins, Add-in Chopped Coriander leaves Black pepper powder, and All-purpose flour. Mix them all together.

In a heated pan, add in some oil. Now take small portions of the potato mix and spread it on the pan.

Fry the potato on both sides till golden brown and crispy.

Potato crisps are now ready.

Notes

Potato Crisps

Ingredients Directions

Spinach Chaat

Satyam's Kitchen — Mon, 25 Jan 2021 12:18:00 +0000

CategorySnacksDifficultyBeginner

Yields2 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

5 Big Spinach leaves

½ cup Chickpea flour

½ tsp Cumin seeds

½ tsp Red chilli powder

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

½ tsp Water

Salt (As per Requirement)

Oil (To Deep Fry)

Sweetened Yogurt (2 tbsp per spinach)

Spicy Mint (Pudina) Chutney (2 tsp per spinach)

Sweet Tamarind Chutney (2 tsp per spinach)

1 Chopped Tomato

1 Chopped Onion

2 tbsp Coriander Leaves

1 pinch Chat Masala

Spinach Fritters

In a mixing bowl, Add in the Chickpea flour, Cumin seeds, Red chilli powder, turmeric powder, Pepper powder, and Salt.

Add in Water and mix them all together to a batter.

Coat the Spinach leaves with the Batter and Deep fry them.

Spinach Fritters is now ready!

Spinach Chaat

In a mixing bowl, add in chopped tomatoes, onions, and Coriander Leaves. Mix it all together to a salad.

Place the Fritters and Top it with 2 tbsp sweetened Yogurt, Tomato Onion salad, 2 tsp of Pudina chutney,2 tsp of sweet Tamarind chutney, and a pinch of Chat masala.

Spinach Chat is ready!

Ingredients

5 Big Spinach leaves

½ cup Chickpea flour

½ tsp Cumin seeds

½ tsp Red chilli powder

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

½ tsp Water

Salt (As per Requirement)

Oil (To Deep Fry)

Sweetened Yogurt (2 tbsp per spinach)

Spicy Mint (Pudina) Chutney (2 tsp per spinach)

Sweet Tamarind Chutney (2 tsp per spinach)

1 Chopped Tomato

1 Chopped Onion

2 tbsp Coriander Leaves

1 pinch Chat Masala

Directions

Spinach Fritters

In a mixing bowl, Add in the Chickpea flour, Cumin seeds, Red chilli powder, turmeric powder, Pepper powder, and Salt.

Add in Water and mix them all together to a batter.

Coat the Spinach leaves with the Batter and Deep fry them.

Spinach Fritters is now ready!

Spinach Chaat

In a mixing bowl, add in chopped tomatoes, onions, and Coriander Leaves. Mix it all together to a salad.

Place the Fritters and Top it with 2 tbsp sweetened Yogurt, Tomato Onion salad, 2 tsp of Pudina chutney,2 tsp of sweet Tamarind chutney, and a pinch of Chat masala.

Spinach Chat is ready!

Notes

Spinach Chaat

Ingredients Directions

Amritsari Paneer Pakora

Satyam's Kitchen — Sun, 24 Jan 2021 15:24:00 +0000

CategorySnacksDifficultyBeginner

Yields2 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

2 tbsp Gram Flour

4 tbsp Rice Flour

2 tbsp All-Purpose Flour

¼ tsp Asafoetida

½ tsp Carom Seeds

¼ tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tsp Ginger Garlic Paste

⅙ tsp Baking Soda

1 tsp Lemon Juice

½ cup Water

6 Paneer Slices

Oil (To deep fry)

Salt (As per requirement)

In a mixing bowl, Add in Gram flour, Rice Flour, All-purpose Flour, Carom seeds, Asafoetida, Turmeric Powder, Red Chilli Powder, Baking soda, Salt, Coriander Leaves, and Lemon juice.

Add in Water and mix it all well to a semi-liquid batter.

Dip the Paneer slices into the Batter and Deep fry it in hot oil.

Once it turns crispy take it out and serves it with your favorite dip.

Amritsari Paneer Pakora is now ready!!

Ingredients

2 tbsp Gram Flour

4 tbsp Rice Flour

2 tbsp All-Purpose Flour

¼ tsp Asafoetida

½ tsp Carom Seeds

¼ tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tsp Ginger Garlic Paste

⅙ tsp Baking Soda

1 tsp Lemon Juice

½ cup Water

6 Paneer Slices

Oil (To deep fry)

Salt (As per requirement)

Directions

In a mixing bowl, Add in Gram flour, Rice Flour, All-purpose Flour, Carom seeds, Asafoetida, Turmeric Powder, Red Chilli Powder, Baking soda, Salt, Coriander Leaves, and Lemon juice.

Add in Water and mix it all well to a semi-liquid batter.

Dip the Paneer slices into the Batter and Deep fry it in hot oil.

Once it turns crispy take it out and serves it with your favorite dip.

Amritsari Paneer Pakora is now ready!!

Notes

Amritsari Paneer Pakora

Ingredients Directions

Nankhatai: Indian Eggless Shortbread Cookies

Satyam's Kitchen — Sun, 24 Jan 2021 14:36:00 +0000

CategoryDessertsDifficultyBeginner

Yields2 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

1 cup All-Purpose Flour

½ cup Powdered Sugar

¼ tsp Baking soda

¼ tsp Turmeric Powder

½ tsp Cardamom Powder

¾ cup Ghee

In a mixing bowl, combine All-purpose flour, Sugar, Baking soda, Turmeric powder, Cardamom powder, and Ghee.

Blend the ingredients thoroughly and knead the mixture into a soft dough.

Shape small portions of the dough into round shapes and arrange them sequentially on the baking tray.

Bake the cookies in a preheated oven set at 180 - 200 degrees for 10-15 minutes.

Allow the baked cookies to cool completely.

Your Nankhatai is now ready.

Ingredients

1 cup All-Purpose Flour

½ cup Powdered Sugar

¼ tsp Baking soda

¼ tsp Turmeric Powder

½ tsp Cardamom Powder

¾ cup Ghee

Directions

In a mixing bowl, combine All-purpose flour, Sugar, Baking soda, Turmeric powder, Cardamom powder, and Ghee.

Blend the ingredients thoroughly and knead the mixture into a soft dough.

Shape small portions of the dough into round shapes and arrange them sequentially on the baking tray.

Bake the cookies in a preheated oven set at 180 - 200 degrees for 10-15 minutes.

Allow the baked cookies to cool completely.

Your Nankhatai is now ready.

Notes

Narayan Katar

Ingredients Directions

Main Ingredients

All-Purpose Flour (Maida): All-purpose flour gives the cookies their basic structure and contributes to the overall texture.
Powdered Sugar: Powdered sugar dissolves easily into the dough, ensuring a smooth and even sweetness throughout the cookies.
Baking Soda: Baking soda contributes to the cookies’ soft and crumbly texture by creating small pockets of air during baking.
Turmeric Powder: While turmeric powder doesn’t significantly affect the flavor, it enhances the visual appeal of the Nankhatai.
Cardamom Powder: Cardamom powder is a key spice that contributes to the unique taste of Nankhatai, providing a warm and fragrant element.
Ghee (Clarified Butter): Ghee is a crucial ingredient that gives Nankhatai its characteristic buttery taste and contributes to the crumbly and melt-in-the-mouth texture.

Tips

Use Fresh Ingredients: Ensure that all your ingredients, especially the spices like cardamom powder, are fresh for the best flavor.
Sift the Flour: Sift the all-purpose flour to remove any lumps and aerate it. This helps in achieving a smoother and more consistent dough.
Room Temperature Ghee: Allow the ghee to come to room temperature before using it. Softened ghee blends better with other ingredients, resulting in a smoother dough.
Preheat the Oven: Preheat your oven to the specified temperature before placing the cookies in. This ensures even baking and consistent results.
Proper Mixing: Mix the ingredients thoroughly but avoid over-mixing, as it can lead to dense cookies. Combine just until the ingredients are well incorporated.
Careful Baking Time: Keep a close eye on the cookies during baking. Over-baking can make them too crisp, while under-baking may result in a soft and crumbly texture.
Consistent Cookie Size: Maintain uniformity in the size of the molded dough rounds to ensure even baking. This helps in achieving consistent texture throughout the batch.
Cooling Time: Allow the baked cookies to cool completely on the baking tray before transferring them to a plate. This helps them set and firm up.
Store Properly: Store the cooled Nankhatai in an airtight container at room temperature. This helps preserve their texture and flavor.
Experiment with Flavors: Feel free to experiment with additional flavors like chopped nuts, saffron strands, or raisins to customize the recipe according to your preferences.
Chill the Dough (Optional): For enhanced flavor, you can refrigerate the dough for about 30 minutes before molding and baking. This can also make the cookies even more tender.
Serve with Tea or Coffee: Nankhatai pairs exceptionally well with a hot cup of chai (tea) or coffee. Enjoy the cookies with your favorite beverage for a delightful experience.

FAQs

Q. Can I substitute ghee with butter in this Nankhatai recipe?
A: While ghee contributes to the authentic flavor and texture of Nankhatai, you can use unsalted butter as a substitute. However, keep in mind that it might alter the taste slightly.

Q. What is the purpose of turmeric powder in the recipe?
A: Turmeric powder is added for a hint of color, giving the Nankhatai a warm golden hue. It doesn’t significantly impact the flavor but enhances the visual appeal.

Q. Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for all-purpose flour for a healthier alternative. The texture may vary slightly, but it’s a viable option.

Q. Can I use a microwave instead of an oven for baking?
A: Nankhatai is traditionally baked in an oven. While a microwave might yield different results, it’s recommended to use a conventional oven for the best texture and taste.

Q. How should I store the baked Nankhatai?
A: Store the cooled Nankhatai in an airtight container at room temperature. They remain fresh for several days. If you want to prolong their shelf life, you can refrigerate them.

Q. What can I do if the cookies are too soft after baking?
A: If the cookies are too soft, let them cool completely on the baking tray before transferring to a plate. This will allow them to firm up.

Q. Can I add nuts or raisins to the dough for extra flavor?
A: Absolutely! Feel free to customize the recipe by adding chopped nuts, raisins, or other flavorings to the dough for a personalized touch.

Q. Is there a specific occasion to enjoy Nankhatai?
A: Nankhatai is a versatile treat suitable for any occasion, but it’s especially popular during festive seasons like Diwali. Enjoy them with a cup of chai for a delightful experience!

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Crispy Spinach Fritters

Satyam's Kitchen — Sat, 23 Jan 2021 19:54:00 +0000

CategorySnacksDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time15 minsTotal Time25 mins

5 Big Spinach leaves

½ cup Chickpea flour

½ tsp Cumin seeds

½ tsp Red chilli powder

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

½ cup Water

Salt (As per requirement)

Oil, for Deep fry

In a mixing bowl, Add in the Chickpea flour, Cumin seeds, Red chili powder, turmeric powder, Pepper powder, and Salt

Add in Water and mix them all together to a batter.

Coat the Spinach leaves with the Batter and Deep fry them.

Spinach Fritters is now ready!

Ingredients

5 Big Spinach leaves

½ cup Chickpea flour

½ tsp Cumin seeds

½ tsp Red chilli powder

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

½ cup Water

Salt (As per requirement)

Oil, for Deep fry

Directions

In a mixing bowl, Add in the Chickpea flour, Cumin seeds, Red chili powder, turmeric powder, Pepper powder, and Salt

Add in Water and mix them all together to a batter.

Coat the Spinach leaves with the Batter and Deep fry them.

Spinach Fritters is now ready!

Notes

Crispy Spinach Fritters

Ingredients Directions

One Minute Mug Pizza in Microwave

Satyam's Kitchen — Sat, 23 Jan 2021 17:56:00 +0000

CategorySnacksDifficultyBeginner

Yields1 Serving

Prep Time2 minsCook Time1 minTotal Time3 mins

3 tbsp All Purpose Flour

⅛ tsp Baking Powder

⅛ tsp Baking Soda

3 tbsp Milk

1 tbsp Olive Oil

1 tbsp Pizza Sauce

2 tbsp Shredded Mozarella

½ Jalapeno,sliced

5 Olives,slices

¼ tsp Mixed Herbs

Salt

¼ tsp Chili flakes

Making of Mug Pizza Base

In a mug, Add-in All-purpose flour, Salt, Olive oil, milk, Baking powder, and Baking Soda. Mix all the ingredients well.

Making of Mug Pizza

Top the pizza base batter with Pizza Sauce, Mozzarella cheese, Jalapenos, and Olives.

Sprinkle the toppings with some chili flakes and Mixed Herbs.

Heat this in the microwave for 1.5 - 2 mins.

Mug Pizza is now ready!!

Ingredients

3 tbsp All Purpose Flour

⅛ tsp Baking Powder

⅛ tsp Baking Soda

3 tbsp Milk

1 tbsp Olive Oil

1 tbsp Pizza Sauce

2 tbsp Shredded Mozarella

½ Jalapeno,sliced

5 Olives,slices

¼ tsp Mixed Herbs

Salt

¼ tsp Chili flakes

Directions

Making of Mug Pizza Base

In a mug, Add-in All-purpose flour, Salt, Olive oil, milk, Baking powder, and Baking Soda. Mix all the ingredients well.

Making of Mug Pizza

Top the pizza base batter with Pizza Sauce, Mozzarella cheese, Jalapenos, and Olives.

Sprinkle the toppings with some chili flakes and Mixed Herbs.

Heat this in the microwave for 1.5 - 2 mins.

Mug Pizza is now ready!!

Notes

One Minute Mug Pizza in Microwave

Ingredients Directions