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

September 21, 2016

Soya Chunks Manchurian – Soya Chunks Recipes

How to make Soya chunks manchurian/ meal maker manchurian – Dry version with step by step pictures !
Soya chunks also known as meal maker & soya nuggets is a good source of protein for vegetarians. Usually I add them in biryani. Recently I bought a pack of mini soya chunks(Soya chunks nano) to try some curry or gravy with it. But I got tempted to make soya chunks Manchurian after watching Vahrevah Youtube video. Soya chunks fry came out very crispy like Gobi 65 and tasted great when hot.I made a dry Manchurian sauce and it stayed crispy for sometime even after adding in gravy. But It became slightly chewy and soft after its cooled down. So make and serve it hot to enjoy its actual taste because the moisture content inside the soya chunks makes it soft soon. Use mini soya chunks for best results.If you use big sized soya chunks, chop it after soaking in water to make a crispy fry. Do try this for your kids. I am sure they will love it. Lets see how to prepare Soya chunks Manchurian also known as meal maker Manchurian with step by step photos !
Check out my other Manchurian recipes

Gobi manchurian

Baby corn manchurian

Idli manchurian

Mixed vegetable manchurian

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March 11, 2016

Paneer 65 Recipe – Dry Paneer Fry

Paneer 65 recipe
Paneer 65 is an yummy, kids friendly, deep fried snack for teatime and parties. I am planning to share a collection of Paneer recipes from my blog. But before that, I wanted to post some more yummy and interesting paneer recipes which are in my try list for long time. Recently I tasted paneer 65 in a restaurant buffet lunch under starters. Raksha & myself loved it so much. So I tried to recreate the same at home after watching few YouTube videos.Actually Paneer 65 ( Dry Paneer fry) can be made in Chinese or Indian style.Here I followed Indian version and added masala powders. If you want to make in Chinese style, add tomato sauce, soya sauce, chilli sauce and pepper powder. As I wished, It came out with super crispy exterior and soft interior. As a general rule, this deep fried starter recipe should be eaten hot to enjoy its best taste. Summer vacation is going to start in another 2 weeks in India. Kids would demand varieties of snacks recipes from their moms. So friends, make this yummy, kids friendly Paneer snacks for them.Serve it with a fresh juice.They are going to enjoy it for sure. You too can enjoy a plate of paneer 65 with a cup of hot tea/coffee as I did. Lets see how to make this crispy, homemade Paneer 65 for evening snack or as a starter for lunch/dinner.
Do check out my Gobi 65, Baby corn fry, Chilli Idli fry
Paneer 65 recipe

Paneer 65 recipe

Paneer 65 recipe How to make paneer 65 at home - Kids friendly evening snack !!
Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes

For marination
  • All purpose flour/Maida - 3 tbsp
  • Rice flour - 2 tbsp
  • Corn flour - 2 tbsp
  • Curd – 1 tsp or lemon juice – 1 /2 tsp
  • Ginger & garlic paste - 1 tsp
  • Dhania powder - 1 tsp (optional) 
  • Red chilli powder - 1 tsp ( Use Kashmiri chilli powder to get the same color)
  • Garam masala powder - 1/2 tsp
  • Salt, water - as needed
  • Chat masala powder - to sprinkle while serving (optional) 

  • Take the paneer block and cut into thin strips of 2 inches length. Boil water till it starts to bubble. Switch off the flame.  Add the paneer pieces to hot water and set aside.Dropping paneer in hot water is optional if you thaw it completely.  It comes out well even without this step but softness would be less. 
  • In a wide bowl, take the flours, red chilli powder, dhania powder, garam masala powder, G&G paste, curd or lemon juice  & salt. Mix well without adding water.
Paneer 65
  • Then add the required water and make a batter similar to thick bajji batter. Check the consistency in the picture below. If the batter is thin, tails will form.
Paneer 65
Paneer 65
  • Now remove the paneer pieces from the hot water and drain the excess water gently.Do not squeeze too hard. Add the paneer pieces to the batter and coat it well.
Paneer 65
  • Let it marinate for 15 minutes.Do not marinate for more than an hour. Batter will become sour.It spoils the taste of dish. ( If you want to marinate for long time, refrigerate the marinated mixture till you fry them)
  • Heat oil to deep fry. Drop a pinch of batter and if it raises to the top immediately, oil temperature is just right. Now keep the flame low to medium and take the paneer pieces using a spoon. If you take it using your fingers, the coating may go off. So take it with a spoon and make sure the paneer piece is completely coated with the batter.
Paneer 65 recipe
  • Drop the paneer pieces and cook in batches. Do not crowd the oil. After dropping the paneer pieces, let it cook for few seconds. Then try to move the pieces with a slotted ladle else they will stick to the bottom of kadai. Keep moving them in between. Cook for a minute in medium flame and turn the pieces upside down. Cook the other side for a minute and remove when the bubbles start to cease and paneer pieces turn golden brown.Do not wait for all the bubbles to stop.If you over fry, paneer will become chewy. So remove at the right time.
Paneer 65 recipe
  • Remove in a tissue paper. Sprinkle chat masala if you like. Enjoy serving & eating hot !!

  • If you don’t have corn flour in hand, use 4 tbsp of rice flour alone.
  • You can replace curd with a tsp of lemon juice.
  • Marination gives a nice crispy exterior and soft interior. If you are in a hurry, you can make it immediately too. If you want to keep the marinated paneer for long time, its better to refrigerate the batter till you deep fry.
  • Do not over fry the paneer pieces, it would turn chewy & hard.
  • Its better to use low fat paneer cubes to avoid becoming too soft or crumbly.
  • Frying in low to medium heat is important. If the oil is too hot n smoky, paneer 65 would turn dark brown in color.
  • Use Kashmiri chilli powder to get this color. I have not used any coloring agent here.
Enjoy this crispy, yummy snack/starter recipe at home with tea/coffee/Juice!!
Paneer 65 dry

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July 16, 2015

Vegetable Spring Rolls Recipe-Baked-Airfryer Recipes

Vegetable spring rolls baked

Recently I won a Bajaj air fryer in Mother’s recipe contest and shared the pictures on my Facebook & Google plus pages.Some of my readers told me to post some airfryer recipes.I tried french fries,Bitter gourd chips,Lady’s finger fries and bread rolls in my air fryer.Everything came out very well but I couldn’t post them here as everything vanished even before I clickTongue.Yesterday evening I tried vegetable Spring rolls using store bought spring roll pastry sheets for the first time.I baked a few in air fryer and deep fried the remaining to compare the results.I prepared a simple and easy vegetable stuffing using cabbage,carrot and capsicum.I made everything quickly and finished clicking before Raksha and Sendhil came homeHee hee.Believe me,I loved the air fryer version more than the deep fried ones.Air fried ones were very very crispy compared to the otherSurprise.Moreover its crispness was maintained for long time.Sendhil came 2 hours after I made the spring rolls.Even then they were crispy.I think you can make the same using convection oven too.

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May 21, 2015

Paneer Tikka Recipe on Tawa , Green Chutney With Curd - Stove Top Version

Paneer tikka recipe on tawa
Last week, I made paneer tikka  on tawa for the first time using gas stove .Even though I have an oven with microwave, convection and grill options, I din’t want to make use of it as it was my first attempt. So I tried in my new non-stick tawa. It came out very well. Paneer was perfectly browned & soft. I watched Sanjeev kapoor channel’s youtube video hosted by my favourite Chef Harpal singh. I had already tried Corn cheese balls following his recipe and it was a super hit among my family and friends. So I tried this recipe without any hesitation. He demonstrated the recipe using gas tandoor but I made the same in tawa.

Sendhil loved it and relished the tikka with green chutney adding curd. I became very happy and confident enough to try this recipe for my guests too. Soon I must try the same using my oven’s grill option and make a post here. Now lets see how to make paneer tikka using gas stove on tawa with green chutey as side dish.

Paneer tikka recipe

green chutney for tandoori

Paneer tikka recipe-Stove top version & Green chutney

Paneer tikka recipe-stove top version & Green chutney Paneer tikka recipe using Tawa in Gas stove and its most popular side dish - Green chutney
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Paneer - 100 gms
  • Tomato - 1 no ( deseeded,optional,i dint use)
  • Green capsicum - 1/2 no (u can use colourful bell peppers too)
  • Big onion - 2 nos
  • Cooking oil – 2 tbsp
For marination
  • Hung curd or thick curd - 1/2 cup
  • Kashmiri Red chilli powder - 1/2 tsp
  • Tandoori masala powder - 1.5 tsp
  • Ginger&garlic paste - 1/2 tsp
  • Chat masala powder- 1/2tsp
  • Kasoori methi - 2 pinches
  • Lemon juice - few drops
  • Salt - as needed
To roast
  • Butter – 1.5 tbsp
  • Besan flour - 1.5 tsp
  • Ajwain - 1/8 tsp

Mustard oil or cooking oil – 2 tbsp + 2 pinch of turmeric powder

Green Chutney with curd
  • Mint+coriander leaves – 1/2 cup
  • Green chillies – 1or 2 no
  • Thick fresh Curd – 1/4 cup
  • Roasted cumin powder – 1/8 tsp
  • Chat masala – a pinch
  • Garlic cloves – 2 nos
  • Ginger – 1/2 inch piece
  • Black salt – 2 pinches
  • Sugar - 1/4 tsp
  • Salt – as needed

  • Heat butter in a kadai and roast the ajwain & besan flour. Roast well in medium flame for 2-3 minutes till u get a nice aroma. It will turn like a thick paste. Set aside and let it cool.
  • Soak the skewer in water for 30 minutes to avoid getting burnt.
Paneer tikka recipe
  • Take the hung or thick curd in a wide bowl. Add 1 tbsp of roasted besan mix. Mix the spice powders, g&g paste, salt , kasoori methi and few drops of lemon juice. Check for taste and set aside.
    • Heat 2 tbsp of mustard oil & when it starts to smoke, add turmeric powder. Switch off the flame immediately & add the oil to the marinated masala. 
Paneer tikka recipe on tawa
  • Cut the paneer ,tomato, capsicum and onion into square shared pieces as shown in the pic. Now add all the veggies to the masala and allow it to marinate for minimum 2 hours or over night in refrigerator.
Paneer tikka recipe on tawa
Paneer tikka recipe
  • Arrange the marinated pieces in a skewer or tooth pick. I placed paneer, then onion, capsicum and I repeated the same order. I finished it with a paneer piece. You can order them as per your wish. Heat 2 tbsp of oil in a non-stick tawa. After the oil is heated, turn the flame to low. Keep the skewer and cover the tawa with a lid. Let it cook for 2-3 minutes.
Paneer tikka recipe on tawa
  • Then turn the skewer and cook the other side till it turns golden brown. Keep turning every now and then till you achieve the color. Onions, capsicum, paneer would be roasted well and will give a nice smell. Remove in a plate and serve it really hot with green chutney to enjoy its best taste.
Alternate method : Instead of skewing all the veggies, you can saute each vegetable separately in oil and then arrange them in toothpick or skewer.
Green chutney for paneer tikka : Wash and take mint+coriander leaves in a mixie jar. To this, add all the other ingredients.Grind it to a smooth paste adding curd. Do not add water. Remove the chutney & serve with tikka.

Green chutney for paneer tikka


  • Adjust the spices as per your taste.
  • If you don’t have tandoori masala, add garam masala instead. But tandoori masala works the best.

Paneer tikka recipe stove top

Paneer tikka is ready to relish with green chutney & garam garam Chai. Enjoy !!
Paneer tikka recipe

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April 15, 2015

French Fries Recipe-Crispy Homemade French Fries

 French fries recipe
Recently I saw my friend buying a packet of frozen french fries to fry it using her newly bought air fryer. It tempted me to try french fries at home. The success of my McDonalds Veg Burger recipe & KFC style veg strips recipes made me confident enough to try this most popular, kids favourite french fries recipe too. I googled so many recipes & videos to make a perfect homemade french fries. As I mentioned in my homemade potato chips post, you need to use the right potatoes to get crispy McDonalds style french fries. People in abroad can use Russets or baking potatoes. In India, we get red colored potato covered with mud. It is called as chips potato. U have to use that variety for best results. If you have these potatoes in hand,just carry on with this recipe. You can make it perfect as shown in the picture. Here I have just sprinkled salt like in restaurants. U can also season them with organic spices if u wish. And if you are health conscious, you can opt for baked version too.I have given the temperature settings in the method section. When I tasted these fries, I reminded my daughter Raksha. She is in Salem for vacation. She loves these fries a lot and today I missed her very badly. I should make it again as soon as she come here. Ok,Lets see how to make crispy,homemade french fries recipe with the picture of potato I used.
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January 23, 2015

Gobi Manchurian Recipe-How To Make Crispy Gobi Manchurian

Gobi manchurian

I usually make Gobi Manchurian following my baby corn manchurian recipe. This time, for a change I tried crispy gobi manchurian recipe from Bharatz kitchen after getting tempted by the title. He had mentioned as “Crispiest Gobi Manchurian” with a clear video recipe. Usually in manchurian, Gobi turns soggy & soft immediately after mixing with gravy/sauce. But as he mentioned, this one stayed crispy for 30 minutes i.e till my photo session was over. This recipe really works well and tastes similar to the restaurant ones.

Some pre preparation work is needed for this recipe but its all worthy. If you don’t want to make gravy , simply skip the corn flour in sauce part and make it as gobi Manchurian dry version. It tastes even more crispy like street style ones. Soon I will post that recipe too. As Bharat explained, the secret of making crispy Manchurian lies in 2 things. 

One, you have to use small sized florets for deep frying. Do not use bigger size florets. This makes a great difference in the texture. The second thing is, you have to deep fry the florets twice. Anything when deep fried twice gives you the best crispiness. My MIL usually tell this to me and I have experimented the same with my masala vada & urad dal vada too. Deep frying twice helps to maintain the crispiness for long time. The same formula is applied here. But one thing, I should warn you here. Oil absorption will be slightly more than the usual deep frying as we are doing it twice. So use oil absorbent/Tissue paper & keep changing it whenever needed. Also work out more to burn the additional calories ;).

Friends, do try this recipe confidently even if you are a beginner. Try this for your family and kids as an evening snack or as a starter for dinner. I am sure everyone will appreciate you. Lets see how to make gobi manchurian at home easily !

Gobi manchurian recipe

Gobi manchurian recipe

Gobi manchurian recipe Gobi manchurian - An yummy starter recipe !
Cuisine: Indian
Category: Starter
Serves: 2
Prep time: 35 Minutes
Cook time: 15 Minutes
Total time: 50 Minutes


  • Cauliflower florets/Gobi pieces – 25-30 nos ( small sized)
  • Corn flour - 2 tbsp
  • Ginger-garlic paste - 1 tsp
  • Pepper powder - 1 tsp
  • Salt - little
  • Water, turmeric powder & salt - as needed to boil gobi
  • Cooking oil - to deep fry
For the batter
  • Maida/All purpose flour - 1/2 cup
  • Corn flour – 1/4 cup
  • Red food color – a pinch ( optional, I dint use)
  • Salt & water -as needed ( I used 1/2 cup water)
For the sauce/Gravy
  • Cooking oil - 1 tbsp
  • Finely chopped garlic cloves - 5 nos
  • Ginger - 1/2 inch piece ( finely chopped)
  • Big onion - 1 nos (-do-)
  • Spring onion - 2 sprigs (-do-)
  • Capsicum - 1/4 no (-do-)
  • Red chilli powder - 1/2 tsp ( use 1 tsp to make it very spicy)
  • Pepper powder – 1/2 tsp
  • Sugar – 1/4 tsp
  • Salt - as needed
  • Sauce mix ( Recipe follows)
Sauce mix ingredients
  • Corn flour - 1.5 tsp
  • Water - 1/2 cup
  • Tomato sauce - 1 tbsp
  • Soya sauce - 1 tsp
  • Chilli sauce - 1/2 tsp

  • Remove small sized florets from the cauliflower. Suppose, if you have removed them big,just cut them into small sized florets ( not too small). This is very important to get crispy gobi manchurian. Now boil the gobi in water mixed with turmeric powder & salt for 3 minutes. Remove and drain all the water immediately using a colander. Show it under running water to stop the gobi being cooked. It should stay firm.
  • Now add pepper powder, corn flour, G&G paste and little salt to the washed cauliflower florets. Mix it well & refrigerate it for 30 minutes. In the mean time, finely chop all the ingredients needed for sauce & keep the sauce mix ready by mixing corn flour & other mentioned ingredients in water & keep it lumps free.
Gobi manchurian recipe-2Gobi manchurian recipe-3
  • Take a wide bowl and add maida, corn flour, salt and mix well. Add water to make a slightly thin batter like dosa batter. Now remove the florets from fridge & mix it with batter. Make sure all the florets are well coated with the batter.

Gobi manchurian recipe-4

  • Heat oil in a kadai and when it gets heated, put the florets one by one and deep fry them in medium flame for 2 minutes till they are 3/4 th cooked. Do not toss for one minute. Then stir well and cook till its 3/4th cooked. Do not wait for the bubbles to cease or the cauliflower turns golden brown because we are going to deep fry again. So remove the florets when they are still white in color. Drain in a tissue.
  • Again heat the oil for some more time but not smoky and add the florets now. Deep fry them till they turn golden brown & crispy. Bubbles will cease now. Now remove & drain in another tissue. You will find the gobi to be super crispy now. Have a bite n see, hehe (if you don't want to deep fry twice, just fry it till it becomes golden brown and crispy & proceed). 
  • In another pan, heat 1 tbsp of oil & saute all the finely chopped veggies. Mix well adding some salt & sugar. Now add the sauce mix, red chilli powder & pepper powder and let it boil till the gravy reduces to half. Lastly add the deep fried gobi pieces, saute quickly and coat it well. Switch off the flame. Garnish with finely chopped spring onions & remove.

Serve hot & Enjoy !

  • Deep frying twice is very important to get crispy manchurian. But it absorb more oil . So use tissue/absorbent paper.
  • If you don’t want to feep fry twice, you can just fry it once but you should do it till gobi turns golden brown & bubbles in the oil ceases.
  • If you want to try this as gobi machurian dry version, omit the sauce mix and add a tbsp of tomato sauce, 1/2 tsp of soya sauce & 1 tsp of red chilli powder after sauteing the onions & capsicum. Mix well & add the gobi pieces, mix well & serve immediately. Do not use corn flour paste here.

Try this yummy gobi manchurian recipe for your family. Have it along with veg fried rice. Tastes yummmm !!
Gobi manchurian recipe
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November 14, 2014



KFC’s Veg strips with Veg Rice Bowlz & Potato burgers/Krisper is my daughter Raksha’s favourite restaurant food now.Yeah,we have become a regular customer of (Bangalore) Kathriguppe KFC in weekendsDrooling.Thanks to my friend Megha for telling me about the veggie options in KFC.Earlier we were thinking it is only for non-vegetarians.So we have never gone inside it and i was throwing out all the KFC discount coupons i was getting along with sodexo meal passNot talking.Once Megha told me about Veg Rice Bowlz and Veggie burger varieties of KFC and suggested me try once.We went in the same weekend and now we have become an ardent fans of those dishes.More than me Sendhil & Raksha have become crazy for its taste and they are ready to go there anytime of the day.U won’t believe if i say that we have visited KFC nearly 6-7 times in past two monthsWinking.And nowadays Raksha started demanding me to try KFC’s recipes at home too.When i was browsing for the same,i got some ideas from facebook’s Chef at large group posted by some members.I collected all those recipes & googled few more too.Inspired by all the pictures and recipes,i tried veg strips for the first time last week and i was  very happy with the results.It was sooo crispy and Raksha loved it a lot with tomato ketchup.I won’t say its the exact replica of KFC’s original recipe(hope u know its a secret recipe) but i am sure it tastes pretty close and your family will enjoy it for sure.
Today being children’s day,i wanted to treat my daughter with her favourite finger food.So I made this again along with one minute brownie & kept it for her surprisingly.After coming from the school,when i gave this snacks to her,she showed a big smile and hugged me tightlyBig Hug.She tasted and said “Wow,mummy its awesome” and she had 5 of themLaughing.
The procedure may seem lengthy as i made bread crumbs & chilli flakes at home.If u have store bought bread crumbs & chilli flakes in hand, u can finish the entire process within 30 minutes,Also u can make everything well advanced and just deep fry during serving time.So just try this for your kids birthday party & get together or simply as evening snack.They will enjoy this dish thoroughly.But one thing,serve it hot to enjoy its full flavor,taste & crispness.So don’t forget to serve & eat hot !!
Here is the picture of KFC Veg Rice bowlz with veg strips i tried on last weekend.Here i used coarsely ground corn flakes to give KFC chicken lookWinking.But today i used finely powdered corn flakes.So make it as per your wish.It tastes Sooo Good in either ways Smile.Soon i will post Veg rice bowlz with curry recipe.

NOTE: KFC's veg strips tastes less spicy with very mild masala flavour.So i too followed the same here.Please add garam masala powder,aamchur powder or chat masala powder if u want strong masala smell.

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