New Delhi . Gray skies, light drizzle and the earthy aroma of monsoon give us relief from the scorching heat. This moment calls for a hot cup of tea or filter coffee. But is the moment really complete without a steaming plate of delicious snacks?
Celebrity chef Kunal Kapoor shares some recipes that satisfy your cravings without compromising on the taste.
Spicy Tandoori Mushroom Cheela
For delicious spicy tandoori mushroom, marinate the mushroom in ingredients like salt, carom seeds, semolina, water and leave it for 15-20 minutes and in another bowl mix cheela with gram flour, semolina, carom seeds, turmeric, salt and water. Prepare.
Make sure the batter gets a dosa-like consistency. Then, heat a kadhai or frying pan and add the marinated mushrooms and toss on high flame to absorb the excess moisture. You can also use microwave or oven to prepare tandoori mushrooms.
Now put a griddle on medium heat and grease it with a little oil. Spread some cheela batter in the middle of the pan. Cook till the edges turn golden brown. Flip over and cook from the other side as well. Add more oil if necessary. Pour some mushroom filling over one half of the chile and fold. You can also add some cheese to make the filling tastier.
material:
, Besan – 1 cup
, Semolina – less than half a cup
, Water – as required (for tying up)
, salt – as per taste
, Ajwain – half tsp
, a pinch of turmeric
, Saffola Gold Cooking Oil – for cooking cheela
Ingredients for Tandoori Mushroom Filling:
, Mushroom – 2 cups (each cut into two halves)
, Onion – 2 (finely chopped)
, Capsicum – 1 (finely chopped)
, Green chili – 2 (chopped)
, Tandoori Masala – 1 tbsp
, Curd – 3-4 tbsp
, Fresh Coriander – 1-2 tsp (chopped)
, salt – to taste
, Lemon juice – 1-2 tsp (optional)
Honey Chilli Makhana
Dry roast the makhanas in a pan with a little bit of Saffola oil for 5 minutes, tossing them regularly. Remove from pan and set aside to cool.
Heat ghee in the same pan and add jaggery. Keep stirring till all the jaggery melts and no lumps remain. Turn off the flame. Once the flame is off, immediately add chili flakes and Saffola organic honey. Pour this mixture over the makhanas and mix until evenly coated. You can eat them as a snack at any time.
material:
, 150 grams plain makhana
, 25 grams Saffola organic honey
, 40 grams organic jaggery
, 10 grams chili flakes
, 5 grams sea salt
, 1 tsp Saffola Gold Cooking Oil
Chaat Aloo Tikki
First of all, boil and peel the potatoes and mash them when hot, add cornflour, bread crumbs and lemon juice and mix them well and make a hard dough. For the stuffing, heat a tablespoon of oil in a deep pan.
Add washed and soaked (for two hours) chana dal, peas and grated carrot, salt and red chilli powder. Mix well and cover the spices and let them cook on low flame for 10-15 minutes. Switch off the gas and let the spices cool down and make small balls out of potato dough.
Place the balls between your palms and press them gently to flatten them. Put a spoonful of spice in the middle. Close the edges and make a round shape again and flatten it slightly with the help of palms. Heat oil in a deep pan for deep frying. Fry the tikkis on medium heat till they turn golden brown. Take them out on a kitchen towel to absorb excess oil. Serve hot with chaat masala, whipped curd, pomegranate seeds, tamarind chutney and coriander chutney.
material:
, 2 large potatoes
, 5 bread slices
, 2 tbsp corn flour
, 1 tbsp lemon juice
, 1 cup peas
, 2 cups carrots
, 1 tbsp chana dal
, salt to taste
, 1 tablespoon red chili powder
, Saffola Sona cooking oil for frying
, 2 tsp chaat masala
, 1 cup (thick and fresh) yogurt
, 2 onions
, 1/2 cup pomegranate seeds
, 1 cup coriander chutney
, 1 cup tamarind chutney
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