White Sauce Sandwich has a thick, creamy vegetable filling inside with crisp toasted bread outside. This sandwich is healthy as it uses white sauce and not mayonnaise or cheese for the filling. White Sauce Sandwich could be served as a breakfast or a snack and is savored by all. Learn how to make White Sauce Sandwich with step by step pictures.

I saw this White Sauce Sandwich recipe and wanted to try it instantly as I loved the idea. With no cheese or mayonnaise in it, this comes out so creamy and is a perfect sandwich for kids. You can make the white sauce well ahead of time and just use it as a spread.

About White Sauce Sandwich

White Sauce Sandwich is made with vegetable filling which includes onion, carrot, butter,milk, herbs and spices. This white sauce sandwich tastes so good that every one will love it so it can be perfect for party too.

I saw this White Sauce Sandwich recipe and wanted to try it instantly as I loved the idea. With no cheese in it, this comes out so creamy and is a perfect sandwich for kids. You can make the white sauce well ahead of time and just use it as a spread.

Last week I made this white sauce sandwich and I thoroughly enjoyed it. Who will say no this creamy yummy sandwich. Bread slices smeared with white sauce filled with buttered vegetables as filling, yum combo.

White Sauce Sandwich Ingredients

• Bread - You can choose to use white bread or brown bread.
• Vegetables - I have used onion and carrot. You can use other vegetables like mushroom, capsicum etc.
• Butter - Butter is added to sauté the vegetables and to make white sauce.
• Flour - You can either use maida or wheat flour.
• Milk - Use full cream milk boiled and cooled down.
• Herbs - Oregano, mint leaves, coriander leaves are used.
• Spices - Pepper powder is used for spice.

Similar Recipes

• Pesto sandwich
• Chocolate sandwich
• Vegetable sandwich
• Mushroom sandwich
• Chana masala sandwich

How to make White Sauce Sandwich Step by Step

1.In a pan - heat butter when it starts to melt add onion and fry till slightly golden then add carrots and sauté till raw smell leaves.

2.Now add maida and give a quick saute then add remaining ½ tablespoon butter. Now add milk and keep stirring. Keep stirring until the mixture becomes slight thick and creamy. Cook in low flame. Add required salt.

3.Once the sauce is thick in spreadable consistency add coriander and mint leaves, then oregano and pepper powder. Give a quick mix and switch off. Set aside to cool. Toast bread with ghee till both the sides turn golden brown.

4.Apply the prepared white sauce on one side of a bread and seal it with another bread. Cut into triangles and serve hot.

5.Another alternate method is apply the sauce, close with another bread and toast it.

Serve hot, yum!!

Expert Tips

• You can add any vegetable of your choice. Capsicum, cabbage, peas, mushroom are few of my suggestions.
• Oregano and pepper powder gives a great flavor.
• I skipped green chilies and added pepper powder instead.
• You can either toast and make sandwich and use sandwich maker.
• I used white bread, you can use wheat or multigrain bread too.
• I cut each them into small triangles to make serving for kids easier and they will love it too.
• Just toast it till golden brown that is enough.
• Make sure you cool down white sauce before you apply it.
• The white sauce thickens with time so switch it off accordingly.
• I haven't added cheese, if you want add 2 tablespoon of grated cheese after the milk starts thickening.
• After applying the white sauce, serve immediately else the sandwich will become soggy if resting time is given.

Serving and Storage

Sandwiches should be served hot to enjoy the crisp texture. You can make the white sauce ready then make sandwich at the time of serving. White Sauce Sandwich tastes best when hot.

If you have any more questions about this White Sauce Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this White Sauce Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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White Sauce Sandwich Recipe

White Sauce Sandwich has a thick, creamy vegetable filling with crisp toasted bread outside. This sandwich is healthy as it uses white sauce and not mayonnaise or cheese for the filling. White Sauce Sandwich could be served as a breakfast or a snack and is savored by all. Learn how to make White Sauce Sandwich with step by step pictures.

Course Baking, Breakfast, Snack

Cuisine American, French, Indian, Italian, Mediterranean

Keyword 30 mins recipes, Baking, bread, bread recipes, recipes, sandwich, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 sandwiches

Calories 229kcal

Author Sharmilee J

Ingredients

• 6 slices bread
• 1 small carrot grated
• 3 tablespoon big onion finely chopped
• 1 cup milk
• 1 tablespoon flour (wheat flour or maida)
• ½ teaspoon pepper powder
• ½ teaspoon oregano
• 2 teaspoon coriander leaves finely chopped
• 2 teaspoon mint leaves finely chopped
• ½ + ½ tablespoon butter
• salt to taste

Instructions

• In a pan - heat butter when it starts to melt add onion and fry till slightly golden then add carrots and sauté till raw smell leaves.
• Now add maida and give a quick saute then add remaining ½ tablespoon butter. Now add milk and keep stirring. Keep stirring until the mixture becomes slight thick and creamy. Cook in low flame. Add required salt.
• Once the sauce is thick in spreadable consistency add coriander and mint leaves, then oregano and pepper powder. Give a quick mix and switch off. Set aside to cool. Toast bread with ghee till both the sides turn golden brown.
• Apply the prepared white sauce on one side of a bread and seal it with another bread. Cut into triangles and serve hot.
• Another alternate method is apply the sauce, close with another bread and toast it.
• Serve hot, yum!!

Notes

• You can add any vegetable of your choice. Capsicum, cabbage, peas, mushroom are few of my suggestions.
• Oregano and pepper powder gives a great flavor.
• I skipped green chilies and added pepper powder instead.
• You can either toast and make sandwich and use sandwich maker.
• I used white bread, you can use wheat or multigrain bread too.
• I cut each them into small triangles to make serving for kids easier and they will love it too.
• Just toast it till golden brown that is enough.
• Make sure you cool down white sauce before you apply it.
• The white sauce thickens with time so switch it off accordingly.
• I haven't added cheese, if you want add 2 tablespoon of grated cheese after the milk starts thickening.
• After applying the white sauce, serve immediately else the sandwich will become soggy if resting time is given.

Nutrition

Serving: 200g | Calories: 229kcal | Carbohydrates: 36g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 316mg | Potassium: 302mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3690IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 2mg

The post White Sauce Sandwich Recipe appeared first on Sharmis Passions.

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Bread Sandwiches are very easy to make at the same time quite filling and healthy too when you make it wholesome. Paneer Sandwich is one of my trials few weeks back .I just loved the combo of paneer, capsicum with tomato sauce, so did mittu. I am sure this will be perfect for kids as its approved by her.

About Paneer Sandwich

Paneer Sandwich can be packed for your kids snack box or serve it for breakfast. I adapted my paneer bhurji recipe to make this stuffing....you can use the same stuffing for kati roll / frankie etc or just roll it in plain phulka, wrap it and give it to your kids.

I always have limited options when it comes to ordering sandwiches in restaurants as I don't like raw items in my sandwich and most of the veg sandwiches comes with raw tomato which is a big no to me. So I started making my own sandwich according to my tastebuds and here goes a simple paneer sandwich recipe.

Paneer Sandwich Ingredients

• Paneer - Choose to use fresh soft paneer. You can either use homemade paneer or store bought paneer.
• Bread - You can use wheat bread or white bread.
• Vegetables - I have used onion, capsicum. You can use other vegetables like carrot, mushroom etc.
• Spice powders - Red chili powder, garam masala powder is used.
• Tomato sauce - Tomato sauce adds a tangy taste to the filling.
• Coriander leaves - It adds flavor to the filling.

Similar Recipes

• Veg Sandwich
• Mushroom Sandwich
• Cheese Sandwich
• Pesto Sandwich
• Capsicum Sandwich

How to make Paneer Sandwich Step by Step

1.Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.

2.Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.

3.Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.

Cut diagonally and serve hot / warm!

Expert Tips

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Serving and Storage

Paneer Sandwich can be served with a cup of coffee, tea or juice. This curry keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Paneer Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Sandwich Recipe

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian

Keyword 30 mins recipes, bread, bread recipes, easy paneer recipes, paneer dishes, paneer recipes, recipes, sandwich, sandwich recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 381kcal

Author Sharmilee J

Ingredients

• 4 slices bread
• 1 small big onion finely chopped
• ½ teaspoon ginger garlic paste
• 2 tablespoon capsicum roughly chopped
• 2 teaspoon tomato sauce
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• 2 teaspoon coriander leaves finely chopped
• salt to taste
• 2 teaspoon oil

Instructions

• Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.
• Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.
• Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.
• Cut diagonally and serve hot / warm!

Notes

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Nutrition

Serving: 150g | Calories: 381kcal | Carbohydrates: 34g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 1282mg | Potassium: 204mg | Fiber: 4g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 16mg | Calcium: 356mg | Iron: 2mg

The post Paneer Sandwich Recipe appeared first on Sharmis Passions.

Watermelon muffins with fresh watermelon are the perfect summer dish which is great to serve as a snack, for tiffin box or have it with your morning or evening tea or coffee. These delicious, soft and moist muffins are sure to be a hit for your kids and even adult will enjoy it as much as the kids.

We’ve been cooking and baking more since we’re spending a lot of time at home now. This has been a great way to spend quality time together. Well, my experiment with food continues and this time it is fresh watermelon in my bakes. Yes! It is watermelon muffins which is eggless and made with whole wheat flour and cane sugar as sweetner. I experimented and it worked! My kiddo is a picky eater but with the first small bite itself he loved it and finished off couple of muffins.

These muffins are made with regular pantry staples that most pantry already have like flour, sugar, baking powder, baking soda, salt, essence and chocolate chips. Since watermelon is in season and I had a whole watermelon in my fridge I decided to experiment something with fresh watermelon. I thought it’s a great idea to make something that reminded of summer since the whether is warm and the heat is scorching higher.

These whole wheat fresh watermelon muffins are something to die for. The combination of sweetness from the chocolate and watermelon worked really well. Watermelons adds colour, freshness and sweetness to the muffins. This is a healthier recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the muffis and cane sugar to add in sweetness to the muffins.

LET’S TALK INGREDIENTS

This super easy and refreshing watermelon muffins uses ingredients most commonly found in our kitchen pantry which we regularly use in baking. Let’s go through briefly the ingredients that goes inside the muffins.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Watermelon – Used fresh sweet watermelon. Riped watermelon are best for this recipe which adds sweetness, freshness and colour.

● Chocolate Chips – Semi-sweet standard sized chocolate chips is used.

● Cane Sugar – Cane sugar yields soft muffins and adds incredible flavor and texture to the muffins. It’s a healthier option too.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.

● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps the cake rise as they bake.

● French Vanilla Essence – This is amazing flavor from Ossoro. You need to try this one. I’ll add a link below from where you can buy, if you buy from one of our links, we may earn a commission.

● Salt – A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

HOW TO MAKE WATERMELON MUFFINS

This is a easiest muffin recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. We would just need a mixie or blender to make the watermelon pulp or puree. Do watch the video tutorial below on how to make this soft, spongy and moist watermelon muffins. You will be surprised to see how easy it is to make at the comfort of your home.

● Deseed the watermelon and chopped them into pieces. Blend them into a pulp using a mixie or blender.
● In the mixing bowl mix together watermelon pulp, cane sugar, oil, essence, milk and vinegar.
● Sift together dry ingredients: flour, salt, baking powder and baking soda into the wet ingredients and make a lumps free batter.
● Stir in flour coated chocolate chips and give a quick mix.
● Pour the batter into lined muffin tray.
● Top up with chocolate chips and bake.

You can use this batter to bake tea cake or layer cake in any shape pan. This recipe can be used to make cupcakes too. You can frost it with your favourite frostings like whipping cream, cream cheese, butter cream or chocolate ganache.

To make tea cake or layer cake, line a cake tin with parchment paper or just grease it with oil or butter. Pour the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.

I made a simple recipe video of incredibly soft and moist watermelon muffins for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

WATERMELON MUFFINS VIDEO TUTORIAL

VARIATIONS

● The other way to use watermelon in this recipe is – In a pan add the watermelon peices and cook over low-medium heat till the moisture is absorb completely and watermelon peices turns soft. Grind or blend them into a puree and use. You need to either increase the watermelon peices or use the same amount as mentioned in the recipe and increase the milk in the recipe to adjust the batter consistency. I would suggest to use 2-2½ cup watermelon peices if using this method, that would add more watermelon flavor to the muffins.
● If you want more nutty taste and texture, add nut sof your choice in the batter once the batter is ready. Lightly coat the nuts with flour and just throw in along with the chocolate chips and give a quick gentle mix.
● You can either use nuts or chocolate chips or a mixture of both.
● Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple watermelon muffins by just omitting the chocolate chips.

SUBSTITUTIONS:

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 of both.
● You can use white sugar, brown sugar or jaggery instead of cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use dairy free milk like almond milk or just water. You can also omit the milk and completely use watermelon puree or juice.
● You may make this cake with egg. Use 2 eggs and omit the milk, baking soda and vinegar from the recipe.
● French vanilla essence can be substituted with regular vanilla essence or extract.

MAKE IT VEGAN

This cake is easily adapted to vegan. Simply omit the milk and replace the milk with watermelon pulp or juice.

FEW MUFFINS, CUPCAKES AND MUG CAKE YOU WOULD LOVE

● Banana Chocolate Chips Mug Cake
● Choco Lava Mug Cake
● Eggless Vanilla Muffins
● Banana Chocolate Chip Muffins
● Double Chocolate Muffins
● Chocolate Banana Muffins
● Chocolate Chunk Muffins
● Chocolate Caramel Cupcakes

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Hope you are excited to try this recipe. Please do share your thoughts about the recipe with me here, I would love to read it.

Let’s get started with the recipe. Please watch he video tutorial and also read the recipe notes given below.

Preparation time: 15 minutes
Cooking time: 20-35 minutes
Yields: 10-12

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

Ingredients to make watermelon muffins

1 cup whole wheat flour
1½ cup watermelon chopped
50 ml whole milk
1 tbsp vinegar
¼ cup (60 ml) oil
⅓ cup (80 ml) cane sugar/white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips + 2 tbsp for topping
½ tsp vanilla essence

Step by step pictorial instructions to make watermelon muffins:

Preheat oven at 180° C for 10 minutes. Line the muffin tray with liners or simply grease it with oil or butter.

In a bowl add the chopped watermelon and blend it until pulpy. You can use a mixie but we dont want to blend the watermelon completely. Keep it pulpy.

Add sugar, oil, milk, vinegar and mix until well combined.

Sieve in the flour, baking powder, baking soda, salt into the wet ingredients. Fold the mixture and make a batter.

Coat the chocolate chips in little flour. Stir in the chocolate chips into the batter and give a quick gentle mix.

Scoop the batter into the prepared muffin tray till ¾th of the cavity. Tap the muffin tray for 3-4 times to release any air bubbles inside. Garnish with some chocolate chips.

Bake the muffins at preheated oven @180° C for 20-25 minutes or until a skewer or toothpick inserted comes out clean.

Remove from oven and allow to rest for 5-10 minutes. Transfer to cooling rack and allow to cool down completely and serve. Enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Always sieve the flour atleast twice.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Cane sugar can be substituted with regular refined sugar, jaggery or brown sugar. You can increase the sugar to ½ cup if your watermelon is very sweet.
● Try using riped sweet watermelon.
● You can add nuts of your choice too.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Vinegar can be substituted with lemon juice.
● To make with egg, use 2 eggs and omit the milk, baking soda and vinegar.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can make plain watermelon muffins by omitting the chocolate chips.
● You can make tea cake, layer cake or cupcakes with this recipe and frost it with your favourite frosting like whipped cream, cream cheese, butter cream or chocolate ganache.

Well, if you make this watermelon muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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Thandai cake is a fun Indian fusion dessert that combines the flavours of popular  drink made on the festive occasion in India i.e  Holi or Maha Shivratri. Thandai in the form of cake making it totally irresistible! Egg-free, buttress free, it’s easy to make, and absolutely delicious!

In this post sharing how to make this Holi special cake with step by step pics and video too!!

EGGLESS THANDAI CAKE VIDEO

What is THandai

Thandai is a traditional Indian drink made with nuts, seeds and flavored with fragrant spices. This refreshing drink is popularly made on the festive occasion of Mahashivratri and Holi.

This Thandai Cake is

How to store Eggless thandai cake?

Thandai cake can be stored covered with foil paper(I have shown in my video, check it out how to store it) and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.

PREP TIME :15 mins

COOK TIME :40 mins

TOTAL TIME : 55 mins

COURSE : Dessert

CUISINE : Indian

Author : Jolly Makkar

INGREDIENTS

For Thandai Cake

. All-purpose flour/ maida - 1 cup

. Granualted sugar - 1/3 cup + 1 tbsp

. Baking powder - 1 teaspoon

. Baking soda - 1/4 teaspoon

. A pinch  teaspoon salt

. Thandai Powder - 2 tbsp

. Thick curd or Yogurt at room temperature - 1/2 cup

. Vegetable oil

. Warm milk - 1/4 cup + 2 tbsp

. Chopped Pistachios - 3 to 4

. Chopped Almonds - 5 to 6

INSTRUCTIONS:

1. To bake thandai cake, Preheat the oven to 350°F or 180 C. Lightly grease (spray oil) inside the cake tinand lining with butter paper and Keep aside.

2. Take warm milk in a bowl. Add thandai powder and mix well. Keep it aside at room temperature.

3. Sieve together flour, baking powder and baking soda in a bowl. Keep them aside.

4. In a bowl, take curd(yogurt) and add sugar to it. Whisk well till sugar is completely dissolved. Add thandai milk and oil. Whisk again for 6 to 8 minutes so that all wet ingredients mix properly.

5. Now its time to mixing DRY ingredients with WET ingredients together, divide into 3 parts and start mixing by using CUT and FOLD method. You can dry fruits in cake also, but I didn't add.

6. Once the batter is ready, pour it into cake tin and leveeled the cake with spatula.Tap the cake tin for 2-3 times to get rid of air bubbles. Garnish the cake with chopped almonds and pistachios.

7. Bake at 180 C for 30 minutes. Check the centre of the cake by using a toothpick or knife. If it comes out clean means cake is ready or If not bake for 2 more minutes.

8. Transfer it on wire rack to cool down completely and Enjoy the soft, delicious and lip smacking thandai cake with tea or coffee.

NOTES

⏺️For measuring your flour, do not scoop it out of the container directly using the measuring cup. 

⏺️Thandai milk - I prefer making mine from scratch and highly recommend doing so but you can also use your favorite store-bought readymade thandai powder/masala to make your thandai. 

⏺️Serving - You can serve this cake chilled (since thandai is usually served chilled) or warm it up in the microwave for 10-15 seconds to get it all warm and melty. 

⏺️Storage - Thandai cake can be stored covered and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.

Pakoras are an all-time favorite snack across India. It is basically a crisp fried appetizer prepared with onion, besan, rice flour along with some spices. Which evening would not be delightful with a cup of masala chai and pakoras! 

How about pakoras with chicken? Yes! Pakoras with chicken taste absolutely delicious and can be an amazing evening chicken snack for kids or when guests are home or for parties. 

Chicken in minced form is usually called kheema which is nothing but ground meat. Use minced chicken in kebab recipes. A kind of Indian meatball is made by blending minced chicken with breadcrumbs, an egg and spices then placed on skewers, and baked. Minced chicken can also be stir-fried rapidly with vegetables, mushrooms, Chinese spices, and Chinese sauces, then stuffed into lettuce or cabbage leaves. Apart from making the very famous Indian chicken kheema recipe, here is a quick appetizer with ground chicken.

Ground Chicken may be easily available in the supermarket, however, you would be happy to know how easy it can be made at home without a meat-grinder. And without worrying of chicken becoming a paste. Here is the process to easily make ground chicken at home…

HOW TO MAKE GROUND CHICKEN AT HOME?

What you need:

• A Food Processor or a Blender.
• Skinless and boneless Chicken breasts or thighs.

Directions:

1. Rinse chicken in cold water and pat dry thoroughly.
2. Cut the chicken into 1-inch chunks.
3. Lay the chicken chunks in a single layer on a foil-lined baking sheet.
4. Place the baking sheet in the freezer for about 20-25 mins, the chicken should get firm but not frozen though.
5. Put the chunks into a food processor or blender, in batches of about 10 at a time and pulse them until it resembles ground chicken.
6. Use the ground chicken immediately or freeze until ready to use.

So, now you know how easily ground chicken can be made at home, so let’s get on to an easy appetizer preparation using this ground chicken.

It is very similar to our traditional onion pakoras but with additions of few spices to enhance the taste of ground chicken and prepared very similar to any other pakoras. Serve hot with a dash of chat masala on top along with tomato ketchup and green chutney. 

Chicken Pakora can be an easy and quick appetizer for your weekend meal.

Do give a try.  Pakoras with chicken are yummier than ever! Kids would love to munch on these chicken snack for evening.

Recipe Card for Chicken Pakora:

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Crispy Chicken Pakora | ಚಿಕನ್ ಪಕೋಡ | Chicken Pakoda recipe | Easy Chicken Snack for kids | Chicken-Onion Bajji

Crispy Chicken Pakora is a quick Indian appetizer made with ground chicken, onions, gram flour, and spices. Great for parties or an evening chicken snack for kids.

Course Appetizer, Snack

Cuisine Indian

Keyword chicken, pakora

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author KaviRuchi

Ingredients

• 1 cup Ground/Minced Chicken kheema
• 1 Onion thinly sliced
• 4 Green Chili finely chopped
• ¼ cup Rice Flour
• ½ cup Besan/Gram Flour
• ½ tsp Ginger-Garlic Paste
• ½ tsp Fennel Seeds
• 1 tsp Chili Powder
• 1 tsp Garam Masala
• 2 spring Curry Leaves finely chopped
• Salt as per taste
• Oil to deep fry

Instructions

PREPARATION:

• Thinly Slice 1 large Onion.
  
• Finely chop 4 Green Chili and 2 springs of Curry leaves.
  

METHOD:

• In a large mixing bowl, add thinly sliced onion and crumble to separate onion slices.
  
• Next, add in finely chopped green chili and curry leaves.
  
• Additionally add fennel seeds, chili powder, garam masala and ginger-garlic paste.
  
• Add in the ground chicken and mix well.
  
• Next, add besan(gram flour), rice flour and salt. Mix until everything is well combined to form a thick dough. The moisture from onions and chicken is enough to form a dough. Sprinkle little water only if required.
  
• On high flame, heat oil a pan/kadai for deep frying.
• Once the oil is hot, reduce the flame to medium and drop in small-ball sized dough mixtures into the hot oil one after other.
  
• Do not overcrowd oil, as the chicken pakoras need enough space to cook and turn crispy.
  
• Fry pakoras until they turn crispy and golden brown on medium flame, stir occasionally.
  
• Finally, remove to a colander lined with a paper towel.
  
• Follow the same procedure to fry the rest of the pakoras.
• Serve hot with a cup of chai. Sprinkle some chat masala on top before serving.
• Also, serve with tomato ketchup and green chutney for Kids evening snack.
  
• Munch the crunchy chicken pakodas!!
  

Video

Notes

• Add more or less of the green chilis mentioned in the recipe, according to spice level required(or skip if making for kids).
• You could also add mint and coriander leaves to make more flavor full chicken pakodas.
• Use could also use Corn flour in place of rice flour for crispy pakodas. 
• Do not add water, the moisture from onion and chicken is sufficient enough to form a dough. If needed sprinkle a very little amount of water.
• Deep fry and use the dough mixture immediately for crispy pakodas, oozes water if stored for a long time.
• Make sure to fry pakodas on medium flame, cooking on high flame might brown pakoras quickly but uncook chicken inside, also cooking on low flame makes chicken pakodas hard and chewy.

Enhance the flavor of your dishes with this homemade ginger garlic paste, as homemade is always best & healthy choice!!

Check out other chicken recipes…

• Tandoori Chicken Drumsticks
• Methi Chicken
• Chicken Biryani – Instant Pot
• Chicken Pakora

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Chicken Pakora appeared first on KaviRuchi.

Kale? is a dark, leafy green vegetable, with loads of goodness in them. It’s essentially a cruciferous plant which belongs to the same family as broccoli, cauliflower, and cabbage. All vegetables are good for your health, but kale is particularly outstanding as it is a nutrient-powerhouse, packed with anti-oxidants. 

Kale comes in a variety of forms, few to name are Curly kale, Lacinato(Tuscan) kale, Red Russian(Ragged Jack) kale. You could enjoy kale either in raw form or cooked, making sure to discard the tough stem in the middle of the leaf, before using. Kale is great for soups, stews, stir-fries, smoothies, and salads. 

We have always known, Kale tasting delicious in salads in its raw form. But still, cooking kale does not harm the essential vitamins in them. So, today I would like to share another quick and easy way to use Kale as a snack food. As Kale leaves are thicker than some other greens, they hold their shape well when baked. So, baking kale results in a crunchy, super healthy snack, which turns out to be a good alternative to potato chips. 

Kale Chips tastes absolutely delicious and my kids love to munch this crunchy Kale for their evening snack. Today I am using Red Russian Kale for making chips. These are from a dear friend of mine who loves gardening and shares her fresh harvest with me always. Thanks a lot, Salma! Red Russian Kale is mildly sweet, with a nutty flavor and purple-red stems. Although any variety of Kale would turn out great when baked, just be sure to remove the stem part and bake just until the edges are brown but not burnt. 

How to select and store Kale?

• Kale is easily available in both summer and fall season. 
• Fresh kale can range in color from blue-green to purple-red. 
• Select Kale with crisp, dark green leaves and thick, firm stems. 
• Choose smaller leaves as they are tender and not bitter as larger leaves. 
• Raw Kale can be refrigerated, unwashed in a sealed bag for up to a week. 
• Kale leaves are good to consume when fresh, as they turn bitter every day. 

You might want to try this healthy snack and side-dishes…
1.CHEERIOS CHIVDA

2.BAKED CAULIFLOWER

3.BAKED OKRA

I hope you too will enjoy baking and munching Kale. Let’s not wait and quickly move on to the instruction on how to make Kale Chips. 

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Kale Chips Recipe | ಕೇಲ್ ಎಲೆಗಳ ಚಿಪ್ಸ್| Healthy evening Snacks | Baked Kale Chips

Kale Chips is a crunchy, super-healthy snack, which turns out to be a good alternative to potato chips. It's easy to bake and tastes absolutely delicious. Kids would definitely love this for their evening snack. Ready to Munch the Crunch!?! 

Course Snack

Cuisine American

Keyword chips, snack

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Author KaviRuchi

Ingredients

• 1 bunch Kale Leaves
• 1 Tbsp Olive Oil
• ¼ tsp Salt

Instructions

• Pre-heat oven to 275˚F (135˚C).
• Rinse Kale leaves, and dry thoroughly (spin them dry in a salad spinner if available or pat dry using paper towel). Remove the stem part from the middle of each leaf and tear into bite-size pieces.
  
• Place the leaves in a mixing bowl and drizzle olive oil and sprinkle some salt. Toss well, until each leaf is coated with oil.
  
• Spread the kale on a baking sheet and bake until crisp, and the edges are slightly browned(but not burnt), for about 15 to 20 minutes. Stir halfway through.
  
• Let it cool at the room temperature before serving. Enjoy chips with a cup of chai as an evening snack. Healthy Snack for kids too.
  
• Munch the crunch!!

Notes

1. Baking time may vary depending on the type of kale using. Just make sure not to burn and take out of the oven, when the edges start to burn. Add extra mins if leaves are not crispy.
2. Add in extra seasonings like garlic powder/paprika/cumin powder/ curry powder/pepper powder as per choice and taste. We like it simple with just oil and salt.

 

Tried this Recipe?

♥ I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

♥Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

♥Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Kale Chips appeared first on KaviRuchi.

Imli ka Panna is a tangy, sweet & sour refreshing summer cooler made using tamarind pulp & sweetened using sugar and seasoned with few spices. This is similar to traditional Rajasthani beverage “Amlana”. 

This drink is so refreshing, absolutely delicious and very healthy drink to cool off during a hot summer. 🌞 From boosting your immunity to keeping your liver and heart safe from diseases, tamarind do your health a world of good. 

VIDEO RECIPE OF IMLI KA SHARBAT

Tamarind is rich in fiber and has no fat content. Studies suggest that eating tamarind daily might actually help in weight reduction since it contains flavonoids

Tamarind is a rich source of magnesium, potassium, iron, vitamin B and provides other essential amino acids, antioxidants and vitamin C to  the body. It is great for digestion and when combined with sugar & cumin, it acts as a natural coolant in summers.

This is one such refreshing drink which I used to make it on a regular basis in the months of summer. This imli ka panna drink will surely help you make tasty and tantalizing 100% natural drink at home. 

Imli ka Panna Preserve

You can make a preserve of Imli ka Panna and use it as when required. Store this focus in refrigerator for 15-20 days. When ready to use, just add 5-6 tbsp of concentrate or adjust according to your taste in serving glasses and top up with ice and water. Add a few mint leaves to give more freshness to the drink.

In India, Imli or tamarind are profoundly used in curries and sambar dal. Here are few summer recipes that you might like to try apart from 

Aam ka panna

Kache aam ki khatti-meethi Chutney  (Chundo) 

Roohafza Sharbat

Rose Watermelon drink

Sparkling Lemon Iced Tea

Video recipe of Rose Mojito

Course  : Summer Drinks(beverages)
Preparation Time  : 10 minutes
Cooking Time  : 30 minutes
Total Time  : 40 minutes
Cuisine  : North Indian

Author : Jolly Makkar

INGREDIENTS:

HOW TO SERVE :

This month letter is I for season 2 A to Z Challenge, I choose IMLI and made this super refreshing and healthy delicious drink

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Facebook

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