Pizza dosa is a tasty and easy snack made by topping thick dosa with sauce, veggies, cheese and few spices. It is a nice fusion recipe that mixes Indian dosa with pizza style toppings. I usually make this when there is sudden pizza craving at home. It tastes very good and kids enjoy it a lot.

This recipe is very handy and does not need any special preparation. You can make it using leftover dosa batter also. It is more healthy and cost effective compared to ordering pizza outside. Making this pizza dosa recipe at home feels simple and satisfying. You can make and enjoy.

About Pizza Dosa

Pizza dosa is basically a thick dosa or uttapam style base topped with vegetables, sauce and cheese. The dosa batter works as the base and gives soft texture inside with crisp bottom. It is cooked slowly so the toppings get cooked nicely. This recipe is very beginner friendly also.

The taste of this recipe is cheesy, slightly spicy and very flavorful. The veggies in this add nice crunch while cheese melts and bind everything together. Sauce gives a tangy taste which goes really well with the dosa base. This tastes best only when served hot or warm, it is good way to make dosa more interesting for kids.

You can just try different toppings according on what you have at home or what you like to add in. You can add in some tomato, olives or even paneer if you like. You can also add more cheese and some more veggies of your choice. This recipe can be adjusted easily as per taste preference.

I usually make pizza dosa for evening snacks or weekend dinner. It does not take much time and looks attractive also. Most kids will love pizza so make this dosa pizza and treat your kids, just requires dosa batter and available veggies in your pantry.

This is a kid friendly recipe, you can even make the pizza dosas small small to make it look even more cute and appealing for the kids to get attracted.This can be great for breakfast or even as a after school snack, easy to make no oven required.

Pizza Dosa Ingredients

• Dosa batter - Take slightly thick batter. I used this as base. It should be slightly thick so it holds toppings well. Thin batter will spread too much.
• Capsicum - I have used chopped capsicum for crunch and color. It gives nice bite. You can use any color capsicum.
• Onion - I used this for flavor and sweetness. It adds the taste when sautéed. You can skip if you don't like.
• Sweet corn - I have used for mild sweetness. Kids usually like it. You can replace with paneer also.
• Pizza sauce - I have used readymade pizza sauce. It gives tangy taste. You can use pasta sauce also.
• Cheese - I have used grated cheese for topping. As melts nicely and makes it more filling. You can add more if you like cheesy taste.
• Oil - I have used for cooking the dosa. It helps dosa to cook evenly. You can use butter also.
• Chilli flakes - I have added this for mild spice. Add according to taste.
• Oregano - I have used oregano for pizza flavor. It gives nice aroma and flavor.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Paneer Pizza
• Bread Pizza

How to make Pizza Dosa Step by Step

1.Get ready with all your ingredients. In a kadai with a teaspoon of oil saute onion and capsicum for 2 minutes. Take your dosa batter.

2.Heat dosa tawa. Take 2 ladles full of dosa batter and pour it over the tawa, dont spread it. Drizzle oil, cook covered until the top is seen cooked.Cook in low medium flame.

3.Simmer, Now spread a tablespoon of pasta sauce, sprinkle onion, capsicum and boiled sweet corn. Finally sprinkle grated cheese.

4.Cook covered for a minute until cheese turns goey. Carefully remove from dosa tawa. Sprinkle chilli flakes, oregano, cut into wedges and Serve hot!

Serve hot!

Expert Tips

• Dosa batter consistency - I always keep the batter thick. If batter is thin, dosa will spread too much and toppings may fall off.
• Cooking flame - I cook on low to medium flame only. High flame can burn the base before cheese melts properly.
• Veggies sautéing - I usually saute onion and capsicum lightly.This helps them cook faster on the dosa.
• Cover and cook - I cook it covered after adding toppings. This helps the cheese to melt evenly.
• Do not spread - I just pour the batter and let it spread on its own. This keeps it thick like uttapam.

Serving and Storage

Serve this hot from tawa. This recipe taste warm when cheese is gooey. You can also cut them into wedges and serve with ketchup. It is best eaten fresh. Storing is not recommended as dosa becomes soggy.

FAQS

1.Can I try with leftover batter?

Yes you can just use leftover batter, it still tasted good.

2.Can I make without cheese?

Yes you can skip cheese if you want. But cheese gives pizza like taste.

3.Why my pizza dosa is not crisp?

Mostly batter is too thick or flame is very low. Adjust flame and oil slightly.

4.Can I add more toppings?

Yes you can add tomato, paneer or olives. Add toppings as per your taste.

5.Is this suitable for kids?

Yes kids love this recipe. You can reduce spice and add more cheese.

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

Tried this pizza dosa recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Pizza Dosa Recipe | Pizza Uttapam Recipe

Pizza dosa is a tasty and easy snack made by topping thick dosa with sauce, veggies, cheese and few spices. It is a nice fusion recipe that mixes Indian dosa with pizza style toppings. I usually make this when there is sudden pizza craving at home. It tastes very good and kids enjoy it a lot.

Course dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, cheese recipes, Dinner recipe, dosa recipes, pizza recipes, sweet corn recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 pizzas

Calories 335kcal

Author Sharmilee J

Ingredients

• 1 cup dosa batter
• ¼ cup capsicum chopped lengthwise- I used colored
• 2 tablespoon onion chopped lengthwise
• ⅛ cup sweet corn boiled
• 2 tablespoon pizza sauce
• ¼ cup cheese grated
• 2 teaspoon oil
• a pinch chilli flakes
• a pinch oregano

Instructions

• Get ready with all your ingredients. In a kadai with a teaspoon of oil, saute onion and capsicum for 2 mins.
• Take your dosa batter. Meanwhile heat dosa tawa.
• Take 2 ladles full of dosa batter and pour it over the tawa, dont spread it.
• Drizzle oil, cook covered until the top is seen cooked. Cook in low medium flame.
• Simmer, now spread a tablespoon of pasta sauce, sprinkle onion, capsicum and boiled sweet corn.
• Finally sprinkle grated cheese.
• Cook covered for a minute until cheese turns gooey.
• Carefully Pizza Dosa remove from dosa tawa. Sprinkle chilli flakes, oregano, cut into wedges and serve hot!

Video

Notes

• Dosa batter consistency - I always keep the batter thick. If batter is thin, dosa will spread too much and toppings may fall off.
• Cooking flame - I cook on low to medium flame only. High flame can burn the base before cheese melts properly.
• Veggies sautéing - I usually saute onion and capsicum lightly.This helps them cook faster on the dosa.
• Cover and cook - I cook it covered after adding toppings. This helps the cheese to melt evenly.
• Do not spread - I just pour the batter and let it spread on its own. This keeps it thick like uttapam.

Nutrition

Serving: 100g | Calories: 335kcal | Carbohydrates: 55g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 315mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 0.3mg

The post Pizza Dosa | Uttapam Pizza appeared first on Sharmis Passions.

Crispy and spicy chicken strips made by marinating chicken in buttermilk and spice mix. Coated in plain flour and cornstarch to create crispy and juicy texture. Chicken Strips Recipe Crispy Chicken Stripsor Chicken Tenders Recipe with step wise pictures. This is a delicious crunchy chicken strips which has a coating of cornflakes in it. It...

Read More

The post Chicken Strips Recipe appeared first on Yummy Tummy.

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!

Please click on the image if you wish to purchase these products from Amazon.

Curated Cart Premium 6 Cup Muffin Tray with 100 Muffin Liners, Baking Mould Made of Carbon Steel (Black) can be Used in Microwave or OTG, Easy to Clean

Bulfyss Small Mini Outperform Aluminium Nonstick 12-Slot Cup Midi Shape Muffin, Cupcake Mould (Small Size)

Arabs Reusable Silicone 12 Pieces Round Moulds for Muffins/Cupcake/Jelly/Cake

Ossoro French Vanilla Flavour, 30 ml

Organic Nature Premium Dark Chocolate Chips (Chocochips) (for Baking and Garnishing Cakes ,Cookies) (200 Gram)

OMORTEX Women’s First Choice 10 Pcs Color Measuring Cups and Spoon Set

Borosil DIGIPRO 38L, Digital OTG, with Motorised Rotisserie and Convection, 1500W, 4 Stage Heat Selection, Black

(Renewed) Bajaj Majesty 4500 Tmcss 45-litre Oven Toaster Grill (Silver)

Pixel Home Micro Check Cotton Oven Mitten with Pot Holder (Red & Black)

Combo of Plastic Microwave Safe Mixing Bowl with Stainless Steel Whisker Egg Beater Latte Maker for Baking, Mixing, Whisking, Beating, Stirring & Blending by Homeleven

Royals® Nonstick Wire Cookie Cooling Rack for Baking Oven Safe Steel

BICHI Electronic Digital Kitchen Scale, Kitchen Scale Digital Multipurpose, Weight Machines for Kitchen, Weight Machine, Weight Scale Kitchen, Kitchen Weight Machine, Kitchen Weighing Scale Digital SF 400

Orpat HHB-100E WOB 250-Watt Hand Blender (White)

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:

Print

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. 

Print

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

Subscribe to our YouTube Channel Click here to Subscribe our YouTube Channel and stay updated with our latest video recipes

PIN IT later for your future use