#diwalisnack

CHAKRI Crunchy, crispy, and full of festive vibes! 🌸✨ Homemade Chakri — the perfect Diwali snack that’s impossible to stop at just one! 💛 Chakri, also known as Murukku in South India, is a popular traditional Indian snack loved for its crunchy and crispy texture. Made primarily from rice flour and gram flour, this spiral-shaped savory delight is seasoned with spices like sesame seeds, carom seeds, and cumin, then deep-fried to golden perfection. It’s a festival-special snack, especially prepared during Diwali, Janmashtami, and other festive occasions. Chakri is particularly popular in Gujarat and Maharashtra, while its South Indian counterpart, Murukku, is a staple in Tamil Nadu, Karnataka, and Andhra Pradesh. Despite regional variations in ingredients and names, this crispy spiral snack remains a favorite across India for its delightful taste and long shelf life. Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 persons Ingredients 500 g rice flour 1 cup fresh malai 2 cups curd (preferably sour) 5 tbsp green chilli paste 1 tbsp white sesame seeds Salt to taste Oil for frying Method: Add all the ingredients to the rice flour and mix well. Knead a medium-soft dough, adding water as needed. Divide the dough into equal cylindrical rolls. Prepare the chakri extruder with the chakri plate and fill it with one dough roll. Heat oil on a low flame. Shape the chakris on baking paper or a plate. Carefully place the prepared chakris into the hot oil and deep-fry on low flame until golden and crispy on both sides. Repeat with the remaining dough. Once cooled, store in an airtight container.

Paneer is loaded with protein, calcium and phosphorus, making it a wholesome ingredient choice while planning everyday homemade meals. 
How do you like to eat your Paneer? In snack form, as a curry, in an aromatic pulav, in a parantha stuffing, in salads or in a mithai form? 🤔
Name some of your favourite Paneer Dishes 👇🏼

#Snack
“POTATO WEDGES”


There’s something so satisfying about homemade potato wedges — crispy on the outside, soft inside, and full of flavour in every bite. Made with simple seasoning and cooked perfectly, they are the kind of snack that makes you forget everything else and just enjoy the moment. Perfect for evenings, weekend cravings, or whenever you need a quick and delicious comfort treat! 

#Snack
“POTATO STICK”


Crispy, crunchy and totally addictive – these homemade potato sticks are the perfect snack for any time of day! Lightly seasoned and cooked to golden perfection, they disappear faster than they’re made. A simple recipe that guarantees instant happiness in every bite! 

#Snack
Buttercookies
These are  homemade melt in mouth  cookies  appropriate for school snacks.

#snack
A homemade crispy spicy mixture with tea

#Snack
Homemade mixture just goes well with curd rice/sambar sadam or with kadak chai/filter kapi.

#Snacks
Homemade Samosas with sauce...layaway!!!

#CookWithPrestige 
 I have made pizza pops using homemade pizza dough. tomato sauce and mozzarella cheese and baked them in Prestige OTG. 

#cookwithprestige
Used prestige oven 
Baked flowers bun is homemade breakfast recipe using prestige oven. 

#prepsnap
Homemade Sambar powder 

Warmth in a bowl. 🍵💛

When the weather calls for a hug, a bowl of homemade soup is the only answer. Nothing beats a steaming bowl of soup to boost immunity and lock in natural nutrients. Whether it’s a classic Tomato Shorba or a hearty Clear Veggie soup, we want to know what’s your go-to comfort soup?

Tell us below! 👇

Tri colour puri
#Tiranga
Delight in vibrant, homemade tri-colour puris—easy, tasty, and perfect for a light meal or snack.  Tri colour puri is a yummy dish for kids! 🌟 

#Tiranga 


Foreign food gets a patriotic look 
Tiranga bruchetta with homemade salsa for orange ,guacamole for green and light scrambled egg with an olive in the centre on sourdough bread 

#tiranga 
Tricolour  Pav Bhaji
Served in glass with homemade mini pav
Hariyali pav bhaji, white bhaji with cheese, regular bhaji

#Tiranga 
TRICOLOUR KALAKAND 


Prepared with homemade chenna , carrot paste and green peas paste 

🥜 The Peanut Face-Off: Which One Is Your Family’s Favorite?

Peanuts are the ultimate hidden gems of the Indian kitchen—adding crunch, protein, and that irresistible nutty flavor! But which recipe reigns supreme in your home?

 Cast your vote!  👇🏼
.
A) The Nutty Curry:  Mirchi ka Salan or Peanut-based Maharashtrian Amti.
B) The Classic Chutney: The perfect spicy partner for Idli & Dosa 
C) The Healthy Crunch: Poha or Sabudana Khichdi topped with roasted peanuts.
D)The Sweet Fix: Homemade Peanut Chikki or Nutty Ladoos.

 Comment below with your favorite choice! 😃

#BPIC 


Basil and chilly homemade paneer 

Homemade Baklawa 
#BPIC

#BPIC
Badam  KI CHAY 
Vegan-sugar free - Indian Masala Chai. Fabulous home made almond milk tea with homemade chai spice blend with cardamom, cinnamon, pepper and cloves . Almond tea is a good alternative to dairy tea for people who are lactose intolerant or have a milk allergy. Almond milk is a plant-based milk that\'s high in vitamins and minerals, and it\'s a good source of protein and fiber. This Flavorful Indian Chai tea made vegan and sugar free with goodness of dates and raisins .  

#Holi26
Coconut Thandai Panna Cotta, This fusion dessert, Coconut Thandai Panna Cotta, blends the refreshing, aromatic flavors of traditional Indian Holi-special thandai with the creamy, silky texture of an Italian Panna Cotta. By replacing dairy cream with coconut milk and using homemade thandai powder, this version offers a tropical, slightly lighter, and deeply aromatic experience, suitable for vegetarians. Ingredients • 400 ml Coconut Cream (or thick coconut milk) • 100 ml Coconut Water or Almond Milk • 1/2 cup Coconut Sugar or Stevia (to taste) • 4-5 tbsp Homemade Thandai Powder (almonds, cashews, pistachios, fennel, pepper, cardamom) • 1 tbsp Agar Agar Powder • 1 tsp Rose Water • Saffron strands (a pinch) • Chopped pistachios, dried rose petals, desiccated coconut to garnish –as required • 4 tsp -Thandai Powder for platter decoration Instructions • In a saucepan, combine the coconut cream, coconut water, sugar, and thandai powder. • Heat on medium-low, stirring continuously until the sugar dissolves and the mixture is well combined. Add saffron strands. Do not let it come to a rolling boil; just bring it to a simmer. • Add the agar agar powder and whisk continuously for 2-3 minutes to ensure it is completely dissolved. • Remove from heat and stir in the rose water. Let the mixture cool to room temperature. • Pour the mixture into round moulds or any serving bowl. Refrigerate for at least 4 hours or until completely set. • When completely set, unmould . • Top with chopped nuts, dried rose petals, and a sprinkle of desiccated coconut before serving. For platter decoration • -Place the fork face down (tines pointing down) in the center of the platter or across the rim. • Place a generous amount of thandai powder into your small sieve. Gently tap the sieve over the fork and the immediate surrounding area of the plate. o Aim to cover the entire fork and about an inch around it to ensure the shape is defined. • Carefully lift the fork straight up, avoiding any sideways movement that might smudge the impression. • Garnish the surrounding areas of the platter with rose petals and grated coconut to complement the thandai aroma.  

 #HOLI26 
Floret Sarson Ka Saag Corn Canapes 
For the corn cups/florets (base):1 cup maize flour (makki ka atta/corn flour) + ¼ cup wheat flour (optional for binding) Salt to taste Warm water to knead firm dough Oil for brushing/frying (or bake) Knead into firm dough → roll thin → cut & shape into small fluted/flower cups (use tart moulds or pinch edges) → prick & bake at 180°C for 12-15 mins or shallow-fry until crisp & golden. Cool completely.For the filling:Green chutney (blend coriander leaves, mint, green chilli, ginger, garlic, lemon juice, salt, little water into smooth paste) Optional: Add a touch of boiled mashed potato or hung curd for creaminess Assembly:Place a bed of chopped veggies on serving plate: tomato, onion, cucumber, capsicum, etc. (season lightly with chaat masala/salt/lemon). Arrange the crisp corn cups on top. Fill each cup generously with green chutney. Top with grated fresh coconut (or paneer/coconut flakes), a sprinkle of fine sev or boondi, and perhaps a tiny bit of pomegranate or more chutney. Garnish plate with marigold flowers or edible flowers for that festive look. Serve immediately so the cups stay crisp. Super quick to assemble if using ready canapés/cups, but homemade makki cups give that unique yellow color and flavor!Enjoy your Holi party starter!   

#HOLI26

\"MALAI GOBHI CHAAP\" by Khyaati Dabhi

Quick treats for Holi 🎨  

✅️ For full recipe do follow on Instagram @platedwithkhyaati

#HOLI26 @mykitchendiaries.official
@ivegetariangirl

This Creamy Chaap will make you forget paneer !! 🤤

Soft, creamy & full of flavour… 

One bite & you’ll say WOW 😋

Creamy, smoky & full of flavours 🤍🔥

Malai Gobhi Chaap made at home & tastes better than hotel style 😍

Perfect for parties, Holi special or weekend dinner 🍽️✨

📍Gondal, Gujarat 

Tag someone who loves chaap 👇
Do Like, Comment & Share ✅️


#malaiChaap #gobhichaap  #vegdelight #indianfoodblogger #vegetarianrecipes #holispecial #homemadefood #reelitfeelit #foodreelsindia #foodiesofinstagram #platedwithkhyaati by Khyaati Dabhi

Homemade Gujiya made with love for Holi 💛
Nothing feels more festive than the aroma of freshly fried gujiyas filled with sweet khoya and dry fruits.
Sharing my Holi special creation for the competition. Hope you all like it. 🌸
#holi26

Crispy Palak ke Pakore – a simple homemade delight 💚
Fresh spinach coated in a flavorful gram flour batter and fried till perfectly golden and crunchy. Perfect snack to enjoy with hot chai 😍
#holi26

#Holi26
Salted Rabri Cream Dome with Paneer filled Crispy Gujiya lotus tart 
Ingredients -
Rabri Cream Dome


White chocolate -100 gm
1 cup homemade sweetened thick rabri
 1 pinch salt (sweetness balance karne ke liye) 


Gujiya Tart filling 
Paneer -100 gm chopped
Black pepper powder -1/4 tsp
Salt -1/2 tsp
Soye sauce -1/2 tsp
Lemon - 1/2 tsp
Mint leaves -3-4 chopped 
Honey - 1 tbsp
Method - Pan me butter, paneer cubs and masale daal kar ache ae mix kare then usme soye sauce, honey and mint and lemon daal dijiye and flame se hata kar cool kar lijiy.


Crispy Gujiya Petals


 ½ cup maida
 1 tbsp suji 
1 tbsp ghee 
pinch salt
 water for dough according to you 
oil for frying
 Plating fruit coulis / sauce brush 
stroke mint leaves  


Method


 1-Rabri Cream Thick rabri ko bowl me smooth whisk karo.white chocolate ko melt karke Silicone mould me brush se equally spred karke extra chocolate ko nikal do or shell ready karo then usme thick rabri fill karke fridge me 2–3 hours chill karo taaki dome shape set ho jaye.


 2-Crispy Gujiya Petals 
Maida, suji, ghee aur salt mix karke tight dough bana lo. Dough ko patla roll karke strips cut karo. Tart mould me set karo or baaki Strips ko fold karke petal shape bana lo. Medium oil me fry karo jab tak golden aur crispy na ho jaye , aap isse bake bhi kar sakte h 180° par 
3-  Plating Plate par sauce ka brush stroke design banao. Beech me rabri dome unmould karo. Dome ke around crispy gujiya petals arrange karo flower jaisa. Top par mint leaf aur edible silver se garnish karo.

I first tasted makhana at my neighbor\'s place, who was from Bihar, India. They mentioned that roasted makhanas are commonly enjoyed as a healthy tea-time snack or packed in kids school lunch boxes. Makhana is also typically served during fasting due to its nutritional benefits.  Since then , I always have a jar full of homemade Masala Makhana 


#ES1

#ESI
Homemade Aaloo Ke Papad 
In march month you can easily make potato  papad. Crispy aaloo ke papad .

#IOP 
AWADHI BIRYANI 
It  is a vegetarian version , different from Hyderabadi Biryani . It is full of flavours ,  aromatic and less spicy . Prepared with homemade Awadhi Biryani Masala 

#IOP
Homemade milk kalakand ( milk powder or milk )

#IOP
#Coconut burfi homemade

#IOP


#NavratriSpecial


#Homemade Kaju katli

#ES1


Gujarati Fafda : Homemade 


 Fafda is a popular snack in Gujarat. It\'s made with gram flour, carom seeds, black pepper, and other Indian spices. Fafda-Jalebi is a must-have during the Dussehra festival. It\'s often served with jalebi, green chilies, raw papaya chutney, or sweet-and-sour curry.

#IOP 


ROYAL MANGO FALOODA 


Prepared with homemade falooda 

#mk26
Homemade Sandash 

#mk26
Homemade Chocolate Chocochips Icecream 

#Mk26


#Milk cake ( homemade)

#cnv26
Recipe name: homemade mava peda.

#mk26
#homemade paneer

#mk26

Condensed milk (homemade)