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Showing posts with label SNACK RECIPES. Show all posts
Showing posts with label SNACK RECIPES. Show all posts

May 23, 2022

Kovakkai Chips / Crispy Tindora Chips Recipe

Kovakkai chips

Here is a crispy Kovakkai chips / Ivy gourd chips recipe which is deep fried adding wheat flour, sambar powder and other spices. My daughter who is not fond of this vegetable loves this chips very much as it’s crispy when hot and turns soft when cold. She likes to have it as side dish for sambar rice, rasam rice or simply as an evening snack to relish with tomato ketchup. As it is deep fried, I am trying to restrict it once or twice in a month for her. 

Friends, do try this crispy Kovakkai chips recipe for rice and snacks. You will love it for sure. You can make the same with bitter gourd, lady’s finger too.

 

Kovakkai chips recipe


Kovakkai chips / Crispy tindora chips recipe


Kovakkai chips / Crispy tindora chips recipe

Kovakkai chips / Crispy tindora chips recipe for lunch and snacks


 
Cuisine: Indian
Category: Snacks
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Tindora / Kovakkai - 250 gms
  • Wheat flour - 2 to 3 tbsp
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Hing / Asafoetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil - to deep fry
HOW TO MAKE KOVAKKAI CHIPS / TINDORA CHIPS RECIPE
  1. Wash and thinly slice the kovakkai into roundels.
  2. Drain the water and take it in a wide bowl.
  3. Add wheat flour, sambar powder, turmeric powder, hing and salt.
  4. Sprinkle water to coat the masala. Let it sit for 5 minutes.
  5. Heat oil and add kovakkai in a sprinkled manner. Deep fry in batches.
  6. Toss and cook both sides till bubbles cease. Remove and drain in a tissue paper. Enjoy !

 

METHOD - STEP BY STEP PICTURES
  • Wash and thinly slice the Kovakkai into roundels. Mix wheat flour, sambar powder, turmeric powder, hing and salt. 
  • Kovakkai chips
  • Sprinkle water to coat the masala well. Heat oil to deep fry.
  • Kovakkai chips
  • Take the coated kovakkai and sprinkle in hot oil.  Deep fry both the sides till bubbles cease.

  • Kovakkai chips
  • Remove from oil and drain in a tissue paper. Serve with rice.Kovakkai chips
    Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste.
  • Adjust the quantity of wheat flour to coat the kovakkai.

  
  Crispy Kovakkai chips / Ivy gourd chips is ready to use.

Ivy gourd chips


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January 19, 2022

Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala nendran banana chips

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 


 Nendran chips recipe

Nendran chips recipe


Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home


 
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw Nendran Banana - 2
  • Turmeric powder - 1/2 tsp
  • Water - 2 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
HOW TO MAKE NENDRAN CHIPS AT HOME
  1. Wash and peel the raw nendran banana.
  2. Mix turmeric powder and salt in water. Set aside.
  3. Heat oil and slice the banana over the hot oil using a thin slicer.
  4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
  5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
  6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
  7. Stays good upto one week. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration.
  • Nendran banana chips recipe
      Nendran banana chips recipe
    • In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer.
    • Nendran banana chips recipe
    • Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease.

    • Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil.
    • Nendran banana chips recipe
    • Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.


    Note

    • Adjust the quantity of turmeric powder based on the color.
    • After sprinkling the turmeric water, toss well to coat in all the chips.
    • Do not remove before bubbles cease. Chips will become soggy.

    Kerala special Nendran banana chips is ready to enjoy with rice !
    Nendran banana chips recipe

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    December 1, 2021

    Lotus Root Chips | Kamal Kakdi Chips | Lotus stem chips recipe

    Lotus stem chips

    Lotus root chips is a super crispy and healthy snacks for adults and kids. Lotus stem also known as Lotus root is a nutritious vegetable. It is known as Kamal Kakdi / Kamal kakri in Hindi, Thamarai thandu / Thamarai kizhangu in Tamil, Nadru In Kashmiri, Renkon in Japanese, Thamara thant in Malayalam, Tavare dantu in Kannada, Tamara kada in Telugu. It is widely used in Indian and Japanese cuisine. It has a mild sweet and crunchy taste. However eating raw is not advisable as it is grown under the mud.

    When I was pregnant, my doctor advised me to eat thamarai thandu vathal for my lunch as its rich in fiber, good for diabetes, controls stress and regulates blood pressure. It is also rich in Vitamins and minerals. So I used to get the dried lotus stem chips from Salem Home foods shop. My mom fries it along with papad and give me for lunch everyday. I love its taste. I never thought lotus root chips can be made at home with fresh lotus stem. Last week I bought some fresh Lotus stem online from FTH – Vegetable and grocery delivery app.

    I tried this crispy and crunchy lotus stem chips yesterday for our weekend lunch along with vegetable biryani. It came out so well. Making lotus root chips at home is very easy. All you have to do is to wash and peel the skin. Slice thinly and deep fry. To make in Indian style, I added some red chilli powder and chat masala to the deep fried chips. It tastes so good with mild sweet taste ! We all loved it. In fact, this homemade lotus stem chips tastes much better than the ones I had during my pregnancy.

    Friends, if you get fresh lotus stem in your place, do not forget to buy it and try this chips. Everyone will love it instantly. This chips also stays good for a week when stored in an air tight box. Ok, Lets see how to make Indian style lotus stem chips recipe/ Thamarai thandu chips with step by step pictures.

    Lotus root chips

    Lotus stem chips | Lotus root chips - Kamal Kakdi chips


    Lotus stem chips | Lotus root chips - Kamal Kakdi chips

    Lotus stem chips | Lotus root chips - Kurkuri Kamal Kakdi / crunchy chips recipe.


     
    Cuisine: Indian
    Category: Snacks
    Serves: 2 cups
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Lotus stem / Lotus root - 2
    • Cooking oil - to deep fry
    • Red chilli powder - 1 tsp
    • Chat masala - 1/2 tsp
    • Salt - if required.
    • Water - to wash the lotus root
    HOW TO MAKE LOTUS STEM CHIPS RECIPE
    1. Wash and peel the skin of lotus stem. Slice thinly.
    2. Wash again and spread in a cotton cloth. Let it dry.
    3. Heat oil and deep fry in batches. Toss and cook both sides.
    4. Remove when golden in color. Drain in a tissue paper.
    5. Take a bowl. Add the lotus stem chips. Sprinkle chilli powder and chat masala powder, salt if required.
    6. Mix well and serve. Store in a tight box and enjoy up to a week. Stays crispy !
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the skin of lotus stem. Slice thinly.
    • lotus stem chips recipe
    • Wash again and spread the sliced lotus stem in a cotton cloth. Let it dry for 10 minutes.
    • lotus stem chips recipe
    • Heat oil in a kadai to deep fry. Add the sliced lotus stem in batches. Toss and fry both the sides till it turns golden brown in color. Remove in a tissue paper and sprinkle chilli powder, chat masala powder and salt ( if necessary). Mix well and serve with hot coffee or tea ! Store in an air tight box and enjoy upto a week.
      Enjoy !
    • lotus stem chips recipelotus stem chips recipe

    Note

    • You can skip chat masala and use chilli powder alone.
    • You can bake the chips in oven or air fryer instead of frying in oil. Bake at 180c for 10 to 15 minutes till it turns crispy.

      

      Easy, healthy, Lotus stem chips is ready to munch. Enjoy with rice, tea or coffee!
    lotus stem chips recipe

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    October 12, 2021

    Sweet Aval Mixture | Sweet Poha Chivda With Jaggery

    sweet poha chivda

    Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily.

    For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don’t have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam.

    Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot.

    All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it.

    Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps.

    sweet aval mixture

    Sweet aval mixture / Sweet Poha chivda


    Sweet aval mixture / Sweet Poha chivda

    Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam


     
    Cuisine: Indian
    Category: Sweet
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Thick Aval / Poha / Pressed rice - 1/2 cup
    • Black or white sesame seeds - 1 tbsp
    • Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp
    • Grated or powdered jaggery - 1/4 cup ( adjust as per you need)
    • Ghee - 1 tbsp
    • Cardamom - 2 (crushed or powdered)
    HOW TO MAKE SWEET AVAL MIXTURE
    1. Heat a kadai and dry roast the sesame seeds till it splutters.
    2. Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate.
    3. Repeat the same procedure for 1/2 cup of poha. Collect in the plate.
    4. Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate.
    5. Let everything cool down. Lastly add grated jaggery and crushed cardamom.
    6. Mix well and serve immediately for best taste. Store in an air tight box and consume within a day.
    METHOD - STEP BY STEP PICTURES
    • Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate.

    • Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate. 

    • Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted.

    • Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate.

    • Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste.

    Note

    • For variations, you can add powdered sugar instead of jaggery.
    • You can also add some ghee roasted cashews.
    • I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich.
    • As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day.


    Try this easy sweet aval mixture and enjoy at home.

    Sweet aval mixture

     


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    April 7, 2021

    Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

    Street style Gobi Manchurian

    Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.

    I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.  

    I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.

    Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.

    Street style dry gobi manchurian

    Street Style Gobi Manchurian Recipe


    Street Style Gobi Manchurian Recipe

    Street Style Gobi Manchurian Recipe - Yummy starter / snack recipe !


     
    Cuisine: Indian
    Category: Snacks
    Serves: 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    For Cauliflower fry/ Gobi 65
    • Cauliflower - 1 Medium sized / 25 florets
    • Maida / All purpose flour - 3 tbsp
    • Corn flour or rice flour - 6 tbsp
    • Kashmiri Red chilli powder - 1 tsp
    • Pepper powder - 1/4 tsp
    • Red food color – a pinch (optional)
    • Salt - as needed
    • Water – few tbsp
    For Gobi manchurian sauce mixture
    • Cooking oil - 3 tbsp
    • Garlic - 2 tbsp (finely chopped)
    • Ginger - 1 tbsp (finely chopped)
    • Green chilli or green chilli sauce – 1/2 tsp
    • Big onion - 1 (finely chopped)
    • Spring onion - 2 tbsp (-do-)
    • Capsicum – 2 tbsp (-do-)
    • Red chilli sauce - 1 tbsp
    • Tomato ketchup - 2 tbsp
    • Soya sauce - 1/2 tsp
    • Salt - as needed
    • White vinegar - 1 tsp
    • Water - 1/4 cup
    • Coriander leaves - to garnish
    HOW TO MAKE STREET STYLE GOBI MANCHURIAN
    1. Parboil small size cauliflower florets for 5 minutes.
    2. Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
    3. Sprinkle little water and make a coating. Heat oil and deep fry in batches.
    4. Drain in a tissue paper. Set aside.
    5. Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
    6. Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
    7. Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
    8. Serve hot immediately for best taste.
    METHOD - STEP BY STEP PICTURES
    • Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.
    • Street style gobi manchurian
    • Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.
    • Street style gobi manchurian
    • Heat oil to deep fry.  Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.

    • Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes. 
      • Street style gobi manchurian
    • Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.
    • Street style gobi manchurian
    • Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !
    • Street style gobi manchurian

    Note

    • For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
    • Adding more sauce and ketchup is the key here.
    • Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.


      Try this street style Gobi manchurian at home and enjoy !

    How to make Street style gobi manchurian

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    February 15, 2021

    Churumuri recipe | Mangalore Style Churumuri - Masala Mandakki Recipe

    churumuri recipe

    I came across this Mangalore style Churumuri recipe in a YouTube video when I was looking for puffed rice snacks for our weekend evening. Puffed rice is known as Mandakki in Kannada/Karnataka and Kurlari in Mangalore. Churumuri is a popular street food in Mysore, Mangalore Karnataka. This recipe is more like Tamil nadu beach style kara pori recipe with puffed rice mixed with vegetables like carrot, onion, raw mango, tomato, coriander leaves spiced with chilli powder and salt. Its a simple snack recipe but tastes amazing. Usually plain sev and Congress Kadalae / spicy masala peanuts is added to churumuri. But I used roasted peanuts and corn flakes mixture.

    During mango season, finely chopped raw mango pieces are used. For variations, you can add some chat masala too.

    Friends, do try this easy and yummy Mangalore style churumuri recipe. Enjoy your teatime with this low calorie snack.

    churumuri recipe

    Churumuri recipe - Mangalore style churumuri recipe


    Churumuri recipe - Mangalore style churumuri recipe

    Churumuri recipe - Mangalore style churumuri recipe for teatime snacks


     
    Cuisine: Karnataka
    Category: Snacks
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Puffed rice – 2 to 3 cups (Use fresh and crispy puffed rice)
    • Tomato – 1(finely chopped)
    • Big onion – 1 (finely chopped)
    • Coriander leaves - 2 tbsp
    • Carrot – 1 (Grated)
    • Raw mango – 2 tbsp (chopped finely)
    • Red chilli powder – 1 to 2 tsp (adjust)
    • Salt - 1/4 tsp
    • Coconut oil – 1 tbsp
    • Chat masala – 1/2 tsp (optional)
    • Lemon juice - few drops (optional)
    • Roasted peanuts or Congress Kadale/ spicy peanuts – 1/4 cup
    • Corn flakes mixture or Plain sev – 1/2 cup
    HOW TO MAKE CHURUMURI RECIPE
    1. Wash and chop onion, tomato, coriander leaves finely.
    2. Wash and grate carrot. In a wide bowl, mix all the veggies.
    3. Add red chilli powder, salt, lemon juice and coconut oil.
    4. Lastly add the puffed rice, roasted peanuts and plain sev/corn flakes.
    5. Mix quickly and serve immediately.




    METHOD - STEP BY STEP PICTURES
    • Wash and chop onion, tomato, coriander leaves finely. Grate carrot and set aside. If the puffed rice is soggy, first roast the puffed rice in a hot kadai till crispy or microwave in high power for one minute. Roast peanuts in a hot kadai till skin crackles OR microwave in high power for 2 minutes. Keep everything ready and set aside.

    • In a wide bowl, take the finely chopped onion, tomato, grated carrot, coriander leaves, lemon juice, red chilli powder, salt and coconut oil. Mix well.
    • churumuri recipe
    • Lastly add crispy puffed rice ( I used 3 cups), roasted peanuts or Congress Kadale / spicy masala peanuts, plain sev or corn flakes ( I used corn flakes mixture). Mix quickly and serve immediately.
    • churumuri recipe
    • Puffed rice turns soggy soon after mixing. So serve immediately. If you want crispy churumuri, add 3 cups of puffed rice. But add more red chilli powder if you it spicy.churumuri recipe
    • Enjoy with tea/ coffee !

    Note

    • Adjust the quantity of chilli powder as per you taste.
    • You can add more or less onion, tomato, carrot based on your need.
    • Always add puffed rice at the end as it gives you crispy churumuri.


    Try this easy, yummy Mangalore style churumuri recipe and enjoy !

    Churumuri

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    November 2, 2020

    35 Diwali Snacks Recipes | South Indian Dry Snacks For Diwali

    Diwali snacks

    In this post, I have shared the collection of simple, easy and top South Indian Diwali snacks / deepavali dry snacks like murukku recipes, mixture recipes, ribbon pakoda, kara sev, kara boondi, thattai, Tirunelveli special snack thukkada, mixture biscuit, maida biscuit etc which is commonly prepared in Tamilnadu and in most of our houses for Diwali. I have shared this snacks list under one page for quick reference. Hope you find it useful. 

    This year I am planning to make Madras mixture/ South Indian mixture recipe. I will include that as soon as I post in my blog. Ok friends, do try these easy snacks for this Diwali and have a fun-filled celebration. I am sure these snacks would be loved by everyone including children/kids.

    Ok, Lets see the list of easy Indian Diwali snacks below. I have also shared some Diwali day neivedyam recipes like Idli, vada, bajji, sambar and chutney for your reference. Last but not the least, 2 diwali special legiyam recipes to enhance the digestion.

    HERE is my full collection of Diwali Recipes with celebration procedures !

       
    Also check out my murukku varieties post .

    Diwali snacks


    Diwali snacks recipes collection 25 easy diwali snacks recipes

    cuisine: South Indian
    category: Snacks
    serves:  3
    prep time: 10 min
    cook time: 20 min
    total time: 30 min


    DIWALI SNACKS RECIPES

      

     

      

      

     

      

     

     

        

    Manapparai Murukku recipe Magizhampoo murukku

    Kara sev recipe Pulippu murukku

      

      urad dal murukku

    Garlic ribbon pakoda corn flakes mixture



    DIWALI DAY NEIVEDYAM RECIPES 

     

      Potato bajji


    masala vada Instant bonda 



    SIDE DISHES FOR DIWALI BREAKFAST 






     


    bajji bonda mix

      

    Last but not the least, Inji legiyam & Diwali marundhu recipes for easy digestion of diwali snacks & sweets :)

      Diwali legiyam

    Wish you all a very happy & safe Diwali celebration. Hope you try these recipes & mail me your feedback !

    Click HERE to view my full collection of Diwali Recipes with celebration procedures!

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