Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts

Saturday, December 12, 2015

Crispy Squid/Calamari Fry

This weekend try making your own Crispy and Perfectly seasoned fried calamari /Squid recipe. This crispy fried calamari rings recipe is literally as easy as frying potatoes.. should really give it a try at home.


  1. 1/2 kg Squid (10-12 medium sized)
  2. 1cup - All purpose flour
  3. 1/4cup - Fine semolina
  4. 2tbsp - Corn starch
  5. 1tsp - Dried Oregano
  6. 2tsp - paprika 
  7. 1tbsp- Pepper Powder 
  8. Salt to taste
  9. Vegetable oil for frying

  • To prepare this super easy fried Squid/calamari recipe, clean the Squid/calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture above.
  • Prepare the seasoning for the fried Squid/calamari. In a blender add the seasoning and blend it until all the ingredients mixes well.
  • Spread a large polythene bag or tupperware add the flour and seasoning. Place in the sliced Squid/calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
  • Into a medium sized frying pan pour enough vegetable oil to deep fry the Squid/calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the Squid/calamari rings in, if it sizzles the oil is ready. Fry the Squid/calamari in batches for about 3-4 minutes, until nicely golden.
  • Remove the fried Squid/calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
  • Enjoy this delicious fried calamari recipe with a last minute squeeze of a lemon.
  •  The seasoning for the calamari is a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also fresh herbs, like oregano and spices, like paprika will surely lift the flavour.
  •  Hot oil can be really dangerous, so use a slotted spoon to carefully place the calamari inside the hot oil. Not overcrowding the pan is vital for crispier results. If you add too many, the calamari will release water and the temperature of the oil will fall, resulting into not cooking properly.

Sunday, July 26, 2015

Easy and quick Spicy honey glazed chicken wings

Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 

Ingredients :

  1. 10 chicken wings
  2. 1tsp Garlic paste 
  3. 1/2tsp Ginger paste
  4. 1tsp light soy sauce
  5. Salt to taste.

  1. 1tsp dark soy sauce
  2. 1tbsp apple cider vinegar
  3. 3 cloves garlic, minced
  4. 1 teaspoon oyster sauce
  5. 1 teaspoon ginger powder
  6. 1 teaspoon ground pepper
  7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
  8. 3tsp Corn flour/starch .
  9. 1/4 cup honey

  • Method:

  1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
  2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
  3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
  4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
  5. Serve immediately.
* chilly paste:

  • 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
  • Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
  • Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
  • Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

Tuesday, August 12, 2014

Amaranth leaves Pakoda/pakora (tamdi bajji pakoda)

Amaranth leaves pakora
Are you looking for a crunchy,munchy?, then lal baji pakoda or pakora will be just perfect for you especially during cold evening tea time snack .
Amaranth (Thotakoora) leaves are the best and easily available leafy vegetable and the
 beautiful color of the leaves along with their freshness pairs wonderfully with anything you cook.It gives nice red colour to that dish.


These pakodas are to die for as they were so crisp and yummy!


  1. 2 cups Amarnath leaves/tamdi bajji
  2. 1 cup Besan
  3. 1/2 cup Rice flour
  4. 1/4 cup Corn flour
  5. 1/4tsp baking powder or a pinch of baking soda
  6. 1tsp crushed coriander seeds
  7. 2tsp Ginger chopped
  8. 4-5 Green chillies,chopped finely
  9. 1 onion chopped finely
  10. 1tbsp hot oil
  11. Oil to fry
  • Wash and roughly chop the amaranth leaves .
  • In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
  • After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
  • Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
  • If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
  • Now prepare pakoras with dough and arrange it on a plate.
  • Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
  •  Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
  • Once the sizzling of the oil subsides  and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
  • Serve hot with tea or coffee

    • Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.

Tuesday, October 8, 2013

Corn-cheese sandwiches and canapes..

Having a pack of Canape shells or bread can really save your day, be it an unexpected guest or sudden requests from your family :-) 

Sandwiches are great for breakfast,lunch and i can even see myself eating this tasty sandwich for dinner.This cheese corn filling only took few minutes to make and really hit the spot.It is one of my all time favorite  and is amazing filling on canapes too. 

Its a great for a quick meal.As i said it only takes minutes to make,but will leave you satisfied! i know we will be making this filling again and again!

  • 1 cup Sweet corn
  • 1 tbsp Butter
  • 2 tbsp White flour/maida/plain flour
  • 2 cups Milk
  • 2 tbsp Cheese,grated
  • 2 Capsicum(green and red)
  • 20 Canape shells
  • 10 Slices of bread
  • 1c up Chopped White onion/spring onion
Cooking Directions
  1. Heat butter in a pan,quickly toss,corn,capsicum and onion and take out on a plate.
  2. In the same pan fry the flour for couple of minutest till its changes the colour.
  3. Add milk,salt and pepper,cook till the mixture thickens.
  4. Now add the tossed veggies and grated cheese.Mix it well and switch off the gas.
  5. Now butter the bread slices and Place the mixture and Prepare sandwiches.
  6. For Canapes:
  7. Fry the shells in hot oil for a few seconds. Drain onto an absorbent paper. Fill the shells with this mixture.
.Note: There are plenty of options for the toppings. Let your imagination take flight… :-)
  • You can cut bread slices into bite-sized desired shape and toast them on both sides till crispy. Top it up with this corn mixture and your snack is ready. Yummmmmmmmmm……

Thursday, July 4, 2013

Cabbage kofta

As the raindrops keep falling, enjoy a plate of crispy koftas with a cup of tea.I love koftas in general. This makes a wonderful snack to munch,while it was pouring outside. Koftas are made with different vegetables, which are blended in a besan (gram flour) and other flours and deep-fried. You can use almost any vegetable when making these koftas. From cauliflower, eggplant, bell pepper, onion, potato,the choice is wide and varied. Paneer koftas and egg koftas can also tickle your taste bud. Of course, if you are calorie-conscious then koftas are not for you. But how about giving calorie thoughts a miss once in a while?
Prep time: 30 minutes
Cook time: 10-15 minutes

  • 4 cups cabbage ,Grated
  • 2tbsp Ginger garlic paste
  • 2 Green chillies
  • 1 1/2 cup Besan/ gram flour
  • 1tsp Coriander powder
  • 1tsp Chilly powder
  • 3tbsp Fresh coriander,chopped
  • 1/4 cup Corn flour
  • 1/4 cup Rice flour
  • Salt to taste
  • A pinch of Baking soda
  • Oil for deep frying
Cooking Directions
  1. In a large bowl add grated cabbage and salt and mix it well.Keep aside for 10-15 minutes.
  2. After 15 minutes add ginger garlic paste,Chopped green chillies,coriander powder,chilly powder and Coriander chopped.Blend all the ingredients with a spoon.
  3. sieve togther, besan,rice flour,cornflour and soda and add this to cabbage mixture.
  4. Mix all the ingredients to soft dough,enough to form balls for koftas.
  5. Now take deep frying pan,heat 2 cups of oil.
  6. In the meantime, start making koftas.
  7. Take a small lump of cabbage mixture and make small lemon sized balls and keep aside.
  8. Now drop 7-8 balls at time in hot oil and fry till crisp and golden,drain over a kitchen paper.
  9. Serve hot with tomato sauce or vegetable salad/laccha.
  10. Notes: You can add any vegetables of your choice and some grated cheese while making the koftas
  11. you can prepare the koftas in advance and keep it refrigerated for some time before frying

Monday, April 8, 2013

vegetable croquettes

Snacks are food items which everyone loves to eat specially during evening time with hot cup of tea or fresh fruit juice.There are a variety of snacks available if you poke around a food shop. Colorful, delicious and highly decorated ready-made snacks allure children and excessive consumption of them is harmful.But if you can spend a little time for preparing these home-made healthy snacks, you can at least stop your child from ordering those junk foods like pizza and burgers .Try to make something interesting with using different veggies and create some healthy snacks,in the evening when kids come back after school.

  • 1 cup Cabbage,grated
  • 1/2 cup Capsicum,finely chopped
  • 1/2 cup Onions
  • 1 cup Potatoes,boiled and mashed
  • 1/2 cup Beetroot,boiled and grated
  • 2tsp Garam masala
  • 2 Green chillies,finely chopped
  • 1tsp Red chilly powder
  • 1/4 cup Coriander leaves,finely chopped
  • 1 cup Bread crumbs
  • 1/2 cup Maida
  • 1tsp Jeera/cumin
  • 1tsp Garlic cloves,chopped finely
  • 1tsp Ginger,chopped finely
  • Salt As per taste
  • 1/2 cup Semolina/rava
  • 2tbsp Corn flour
Cooking Directions
  1. Wash and boil potatoes and beetroot in a pressure cooker till soft.
  2. Grate boiled beetroot and keep aside.
  3. Mash potatoes and transfer to a big bowl.
  4. Heat 2tsp oil in a kadai/pan,add cumin,let it splutter.
  5. Then add chopped ginger and garlic and saute for couple of seconds.Add chopped green chillies and saute again for a second.
  6. Now add grated cabbage,capsicum and onions and fry for 2 minutes till crisp.
  7. Add boiled and grated beetroot,chilly powder,garam masala powder and salt and mix all the ingredients well and switch off the gas.
  8. Let the mixture cool down a bit.Then add this to boiled and mashed potatoes and mix it well with your hand.
  9. Add maida and bread curmbs and mix till all the ingredients combines well and the mixture resembles to roti dough.
  10. Divide the dough into 20 equal parts and shape the mixture into oblong croquettes and keep aside.
  11. Mix semolina and cornflour and roll all the croquettes in this mixture and arrange on a plate.
  12. Heat oil in a pan and deep fry the cutlets until brown on all the sides.Drain on absorbent paper
  13. Serve hot with tomato sauce.

Wednesday, April 3, 2013

Paneer-veg potlis

Making potli is an art,it takes some practice to get that correct potli/pouch shape. WTry small portions first .Now that summer is here, children as well as parents are looking some interesting snack in the evening .Here is some great idear which will help in making the summer holidays a fun filled can indulge your kids to make some shape of their own or teach them to make these potlis and i am sur love it as much as you do :)

  • 1 cup Maida/all purpose flour
  • 3/4 cup Semolina/kesari rava
  • salt as per taste
  • 3-tbs Ghee or oil
  • 1 tsp Ajwain/carom seeds
  • 1/2 cup Paneer/cottage cheese ( crumbled)
  • 1 Onion ( finely chopped)
  • 10 Garlic cloves(finely chopped)
  • 2 tbsp Green capsicum ( finely chopped)
  • 1 tbsp carrot ( grated)
  • 2tsp Red chilly powder
  • 1/4 tsp Turmeric powder
  • 1 Green chilly ( finely chopped)
  • 1 tsp Ginger (finely chopped)
  • salt as per taste
  • 1/2 liter Full cream milk
  • 1tsp vinegar
Cooking Directions
For making paneer : 
  • Boil milk for 5 mins(Simmer it). then add 1 tsp vinegar, keep stirring , Continue heating till it starts curdling, keep stirring until the whey completely separates. At this stage, switch it off.

 Place a fine sieve over a container and strain the paneer, just wash it twice atleast, in cold water to get rid of the vinegar flavour. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.

  • After an hour its ready to use.
For preparing the dough:

  • Knead together maida,semolina,salt and ajwain with warm water to make stiff dough.
  • Then heat some oil or ghee and pour it over the dough and knead it again.
  • When the dough absorbs all the ghee or oil,keep it covered for 20 minutes.
For the stuffing:
  • In the meantime mix all the ingredients for stuffing,lightly with a spoon or fork and keep it aside.
For making Potli

  • Divide the dough into 20 -22 balls.Roll the dough balls into small puris ( 3 inch diameter).
  • Place a paneer portion in the centre.Apply a little water on the areas a little away from the edges and Slowly start folding the loose portion into pleats to form a potli shape,Seal by pressing them.
  • Make a small string out of the dough & wind the potli & fasten it into a knot.

  • Once you are done with all the dough balls,heat oil in a kadai or deep pan and deep fry 3-4 potlis at a time in medium hot oil till golden brown.
  • Serve hot with chutney or sauce of your preference.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

Thursday, August 23, 2012

Andhra style fish fry.. Chepa vepudu

Recipe by Preethi baliga
I got this recipe from my old recipe collection.Though i never tried this before until my kids wanted something different from our usual fish fry.So while searching i got this amazing recipe.we all loved it so much...I do prepare similar fish fry but never used tomato or pepper before. i am sure you and your family going to love it ...
Prep time: 20-25 mins
Cook time: 15 mins
  • 10 Fillets of Indian salmon/Ravas
  • 1 Onion
  • 1 Piece Ginger( 1")
  • 1 Pod Garlic
  • 2 Green chillies
  • 1 Tomato
  • 1/4 cup Coriander leaves
  • 1/4 cup Thick curd
  • 1tsp chilly powder
  • 1 egg
  • 1/2tsp Pepper powder
  • 1/2 cup Rava/semolina
  • 1tsp turmeric powder
Cooking Directions
  1. Clean fish fillets,marinate with salt and turmeric for 15 mins.
  2. Meanwhile grind masala paste using chopped onion,tomato,ginger,garlic,green chilly,coriander leaves,curd and salt to taste.( do not add any water while grinding and be careful with the seasoning as we have already used salt while marinating the fish).Prepare smooth thick paste.
  3. Now apply this masala paste to fish fillets and keep aside for 10 mins.
  4. After 10 mins beat an egg and pepper, then gently roll all the fillets in this mixture.
  5. Then coat it well with rava/semolina.
  6. Heat shallow frying pan ,add oil and fry all the fillets until all the sides are golden brown.
  7. Serve hot with onion rings and slices of lemon

Monday, June 25, 2012

Cauliflower Pakoda

Finally monsoon has arrived.....uff......hope to get our daily supply of water by tomorrow......Ok  forget about my  water problem and enjoy hot and spicy pakoda..... if there is something which everyone associated with monsoon in India,its garama garam spicy pokoda...I really enjoy my evening tea with these pakodas without any guilt feeling because i have made up my mind that tomorrow will be the day i get back on track..This is simple and easy to make so you can enjoy it anytime especially in the evening like me.

Cauliflower florets-3cups
Chickpea flour-1cup
Ajwain-1/4 tsp(optional)
Chilly powder-1tsp
Ginger-garlic paste-2tsp
Baking soda- a pinch
Salt to taste
Oil for frying

  • Make thick batter by mixing all the ingredients except cauliflower with little water.The batter should be thick like pancake batter.
  • Heat oil in a deep frying pan and start frying pakodas by dipping cauliflower florets one by one and then drop this in hot oil.Fry until crisp,golden brown colour. Transfer all the pakodas on to papper napkin to drain that excess oil.
  • Serve hot with mint chutney or tomato sauce and enjoy !!

Monday, April 16, 2012

Raw jackfruit croquettes

Konkani's love jackfruit whether its raw or ripe..we prepare so many dishes from both raw and ripe jackfruits.Today for the first time i tried this croquets from raw jackfruit and it was taste like chicken  and  even my hubby thought the same .So i thought of preparing two dishes one  is croquette and another one is raw jackfruit kofta curry both the dishes  are yummy and  really worth trying them.

Jackfruit pieces-4cups(boiled)
Potato-1 big(bolied)
Ginger-2tsp chopped
Garlic-8-9 cloves(chopped)
Red chilly powder-2tsp
Garam masala powder -2tsp
Gram flour/Besan-1/2cup
Bread slices-2(cut into pieces)
Corn flour-2tbsp for coating
Salt to taste
Oil for deep frying


  • Cook the raw jackfruit pieces in a 2 cups of water in a pressure cooker.In the same cooker cook potato but use different container.Cook for 20 mins or take 3 whistle  and switch off the gas.
  • Once it is cools down completely strain the water from the jackfruit and blend it in a mixer along with chilly power,Ginger,Garlic,garam masala powder,bread pieces and salt to smooth dough.
  • Now mash the potatoes and mix it with the jackfruit jackfruit dough and in that add gram flour.Knead this to soft dough using 2tsp of oil if it sticky .
  • Now take a lemon sized ball and roll into desired shape and then roll all croquettes into cornflour and keep it aside
  • Heat oil in a deep frying pan and start frying 4-5 at a time till crisp .
  • Serve hot with tomato ketchup 

Friday, March 30, 2012

Potato Peel Pakoras!

Potato Peels-2cups
Poppy seeds-3tsp
Corn flour-1tbsp
Besan/Gram flour-1/2cup
Red chilly powder-2tsp
Kalonji/onion seeds-1tsp
Salt to taste


  • Remove the thick peels from potatoes.Cut these into long strips.Wash well,sprinkle salt and red chilli powder and keep aside.
  • Mix cornflour,besan,poppy seeds,kalonji and  a few table spoon of water to make a thick paste.
  • Add the potato peels and mix well.
  • Heat the oil and fry the potato peels till they become crispy and golder brown.
  • Serve hot with ketchup and a hot cup of tea in the evening.

Thursday, March 29, 2012

Spicy American sweet corn

Frozen american sweet corn/ fresh  sweet corn-2 cups
Butter salted-1tbsp
Chat masala-1/2tsp
Chilly powder-1/2tsp
Maggie cube-1/4 or to taste

  • Mix all the ingredients and micro on high for 5 min(it depends on your Microwave).
  • Serve hot as a snack in the evening.
Instead of frozen sweet corn here i have used fresh sweet corn

Wednesday, March 28, 2012

Spicy Bread doughnut

Summer vacation has started for my kids and i too started hunting for new snacks recipes and i got this bread doughnut recipe from my 18 yr old collection.Today i tried it for a 1st time and it was so tasty and my kids loved it with my special mint flavoured tomato sauce.
                              If you have 6-7 pieces of left over bread then you can use for preparing this  tasty doughnut as it requires only 7slices to make about 15 medium sized doughnuts.This snack is easy and requires only 10-15 mins.

spicy bread doughnut


Bread slices-7
Green chilly-5-6
Pudina(mint leaves)-1/4 cup
Ginger-1" piece
Garlic-7-8 cloves
Baking powder-1tsp
Cornflour-1/2 cup
Salt to taste.


  • Blanch the spinach and puree with green chillies,mint leaves,ginger and garlic.
  • Now mix the bread pieces with spinach puree till it blends well.
  • Now add the maida,corn flour,cumin,baking powder and salt and knead stiff dough.
  • Now start making round shaped doughnuts as shown in the picture.

dough nuts are ready to fry

  • Now heat the oil in a deep frying pan and start frying doughnuts in a medium flame till dark brown and crisp
  • Serve hot with tomato sauce.


Saturday, March 24, 2012

Banana pith and flower vada(bondi- gabbya ambado)

Every part of the banana plant is useful. Apart from banana fruit we use almost all the parts of banana plants as well ,like raw banana is used for preparing  variety of dishes like  fritters ,curries and some dry dishes also,banana leaves(kele paan)  are used for raping dosas and used as plates .Normally in marriages and in temples especially in south india where they serve food on banana leaves which tastes awesome, darkish red flower of the plant is also used for  preparing many  tasty dishes,which is healthy too,the dry brown outer part of  banana stem used as a tread(kele vayu) for making garlands and last one is Gabbo(konkani)/banana pith/stem interestingly many people  are not aware of its use and medicinal property .We south indians  use this  for preparing  different variety of curries and fritters,which is very tasty like koddel,gabbo upkari and other dishes.It is very useful  for kidneys,obesity,urinary stones and other ailments according to ayurveda .
                         Somedays back i got this plantain pit and flower from my backyard and i prepared some tasty vadas,which is very easy and quick to make.I never tried this combination before.

Ingredients you need 

  1. Banana flower-1
  2. Banana pith- 2 cups(chopped finely)
  3. Rice flour-1cup
  4. Urad dal powder-2tsp
  5. Besan(gram flour)-1tbsp
  6. Chilly powder-2tsp
  7. Asafoetida-1tsp
  8. Salt to taste
  9. Oil for frying


  • First remove the 2-3 layers of the flowers and finely chop the remaining flower and keep aside.
  • Now finely chop the white coloured plantain pith .
  • Now mix all the ingredients to make vada batter by just adding 2-3 tsp of water if necessary . 
  • Now make take a lemon sized ball and give it a vada shape .
  • Now heat the oil in a kadai and start frying on medium flame till brown and crisp.


Sunday, March 11, 2012

Banana smoothie

Banana-2(fully ripe)
Milk-2 cup ( chilled)
Vanilla essence-1/2tsp
Ice cubes-5-6


  • Blend all the ingredients in a blender and serve chilled.             

Note:- you can use  replace vanilla  essence with vanilla ice cream .

Saturday, March 10, 2012

Idli Sandwich

 Left over idlies make a very good evening snack if you use it wisely.My kids love fried idli. Which is shallow fried with ghee or butter.Today i thought of making something new with this left over  idlis and  thought of this  sandwich ..I just suffed it with potato tikki /cutlets and little sauce over it and jsut have it like that and it  was just superb.

Idli-10( cut into 2 slices)
Peas-1/2 cup(boiled)
Ginger-Garlic paste-2tsp
Garam Masala powder-1tsp
Green chilly-2 chopped finely
Red chilly powder-1tsp
Corn flour
Salt to taste
Coriander leaves-1/2 cup( finely chopped)
Mint leaves-1tbsp( finely chopped)

  • Mash the boiled potato and peas and keep aside.
  • Heat a kadai or pan,put 2tsp of oil.
  • In that put cumin and let it splutter .
  • Now add green chilly chopped and saute for a second
  • Now add ginger-garlic paste,chilly powder,garam masala powder one by one and little salt to too.
  • Now add potato-peas mixture and mix it well and switch off the gas.
  • When the mixture cools down sprinkle some coriander leaves ,pudian (mint)and prepare small flat cutlets .Make about 10 cutlets.Now roll all the cutlets into cornflour and keep aside.
  • Now heat a shallow frying pan and fry all the cutlets till crisp on both the sides.
  • The same way start frying idli slices till crisp on both the sides.
  • Now stuff the idlies with the cutlets put some sauce over the cutlet and close it with the idli slice.
  • Serve hot

暖暖日本在线观看高清中文-暖暖视频 高清 日本
余江县| 海伦市| 广德县| 手游| 南涧| 苍南县| 沈阳市| 无棣县| 河西区| 华安县| 松溪县| 大连市| 调兵山市| 兴国县| 教育| 安顺市| 剑河县| 会昌县| 大宁县| 乐都县| 石阡县| 广德县| 墨玉县| 昭平县|