#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.

#snack
Recipe _Handmade roti and potato bora
A crunchy fusion dish made with roti boiled potato, coconut,capcicum, tomato, sesame seeds delicious spices and fried to perfection.Enjoy with kashundi.

#Snack  Khandvi 
 Ingredients_1 cup Besan
3 cups thin buttermilk ( 3/4 cup curd 2 and 1/4 cup water whisked),Salt to taste
1/4 tsp haldi ,1/2 tsp red chili powder,1 pinch of Asafoetida
Tempering
1 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds
3-4 green chillies slit
A few curry leaves
2-3 tbsp chopped coriander
3 tbsp grated coconut
Recipe-Whisk it altogether and strain it one preferably, Pour it in a large microwave safe bowl and microwave on high for 4-5 mins. Remove. Whisk it well so that no lumps are there Microwave again for 2-3 mins ..Remove the bowl and whisk it again. Make batter like dosa .Try to lift up the thin pancake off the slab.
If it lifts up like a sheet we are good to go
Now spread a large ladle full of the batter on the kitchen counter in swift circular motion .
Like a Dosa. It should be thin. Leave to cool for 3-4 mins.make vertical cuts from one end to the other.Roll each strip lifting from one end and rolling it up. Place these rolls on a plate. Now make the tempering. Heat the oil. Add in the mustard,sesame seeds and let it crackle. Add the slot green chillies and curry patta.Pour on top of the khandvi Sprinkle coriander and grated coconut coconut.enjoy delicious khandvi.

#CookWithPrestige
Lilva Dhokli
When Lilva aka Green Pigeon Peas in season, the dhokli recipe is must and all time favs. Here, I have cooked lilva dhokli using Prestige Stainless Steel Cooker. In a cooker, done tadka of fresh green garlic when in season or garlic, ginger, green chilly paste, curry leaves, hing, sesame seeds and peanuts crushed, add lilva, some basic spices, then whole wheat flour, besan dhoklis , salt, sugar, lime juice and then allow to pressure cook. Extra tadka of  peanut oil, garlic and onions. Gets nourishing, delicious traditional one pot meal in half an hour in cooker.

The Winter 4 ✨
If you had to fix a meal around these 4 main winter special ingredients - what dishes would you make?  You can use more ingredients of your choice but your recipe must incorporate these 4.
1. Fenugreek /Methi Leaves
2. Carrots/ Gajar
3 .Pearl Millet / Bajra
4. Sesame Seeds / Til
 Put your thinking caps on & Get, Set Go...name your creative ideas by commenting below 👇🏼

#prepsnap


MUSHROOM AND ZUCCHINI PASTA
Pasta,zucchini,mushroom,oil,garlic ,white or pink onion (as they are not too strong ) tomato puree
oregano,olives,salt and pepper 
Tahini sauce (great for cold weather as it’s made with sesame seeds)

#PrepSnap 
Learn how to make delicious Til Gud Ladoo in just 10 minutes, perfect for Makarsankranti celebrations. This soft and mouth-watering Til Gud Laddu recipe is a must-try for the festive season. With its unique blend of sesame seeds and jaggery, this traditional Indian sweet dish is easy to prepare and can be ready in no time. Follow our simple and quick recipe to make Til Gud Ladoo at home and enjoy the festivities with your loved ones. Get ready to indulge in the rich flavors of Til Gud Ladoo, a classic Makarsankranti special recipe that\'s sure to impress. 

#PrepSnap
**Hummus** is a popular Middle Eastern dip. It is made mainly from boiled chickpeas blended with tahini (sesame paste), garlic, lemon juice, olive oil, and salt. Hummus is smooth, creamy, and healthy. It is commonly eaten with pita bread, vegetables, or used as a spread.

#PrepSnap
High Protein, Low Calorie, Paneer Cucumber Bowl
Ingredients: 
Paneer, turmeric powder,Kashmiri Red Chilli Powder,chaat masala, black pepper powder, garlic paste, lemon juice, salt as needed, 1 tsp mustard oil, 1 tsp olive oil, sesame seeds, chilli flakes.
For Cucumber Yogurt Salad :
Cucumber cut into ribbons, carrot peeled and cut into ribbons, onion sliced, 2 garlic cloves grated, Low fat yogurt, chaat masala, roasted cumin powder, as needed salt,honey.

#SLC 
Recipe - [ Baked Til-Gud Ragi Tartlets ] 
 Yield: 10-12 Mini Tartlets ​
 Description: A creative reimagining of traditional Sankranti flavors. This recipe pairs the \"earthy\" notes of Ragi (Finger Millet) with a \"warm\" filling of premium jaggery and roasted sesame. ​
 Ingredients: ​
 Crust: 1 cup Ragi flour, ½ cup Wheat flour, 3 tbsp Ghee, pinch of salt. ​
Filling: 1 cup Paawak Jaggery (crushed), ¾ cup Roasted white sesame seeds, ½ tsp Cardamom powder, ½ tsp Dry ginger powder. ​
 Method: ​
 Base: Rub ghee into the flours until crumbly. Add cold water to form a stiff dough; chill for 15 minutes. ​
 Bake: Press dough into mini tart molds, prick with a fork, and bake at 180°C for 12 minutes. ​
 Filling: Melt jaggery on low heat until syrupy. Fold in sesame seeds, cardamom, and ginger. ​
Assemble: Spoon the warm filling into the baked shells. Let cool for 20 minutes to set. 
 And it\'s ready to eat.. 
 Thank you for the contest. 

The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
 ~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗 


SAVE IT TO TRY SOON 👩‍🍳 
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour. 


 🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown. 


 👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand 


 👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well. 


 👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. ******************* 
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati

#SLC 
 #Sesame and Peanut Barfi 
To make sesame and peanut barfi, you will need 250 grams of sesame seeds (which need to be roasted), and 250 grams of peanuts (which also need to be roasted and the skins removed). Then grind them in a blender. In a pan add a spoonful of ghee, jaggery 
and a little water and cook it for a while. Then add the ground mixture to the pan. Once the mixture thickens, grease a dish with ghee and spread the mixture evenly in it. Sprinkle some sesame seeds and dry fruits on top. Then cut it into pieces. The sesame and peanut barfi is ready.

#SLC 
Til Mawa LADDU - 
Ingredients
1 cup Safed Til (White sesame seeds)
1 cup Khoya (Mawa) – fresh and soft
1cup Gud  (Jaggery )
1tbsp Chopped pistachios
1 tbsp Chopped almonds
¼ tsp Cardamom powder
Preparation Process
Step 1 : Took 1 cup of sesame seeds in a pan and dry rost white sesame seeds on low flame until lightly golden. you obserb it\'s creaking sound . Lates separate it from pan and rest it for cool down. After it\'s cool down keep 5 tsp rosted sesame seeds  separetly, while rest of transfared in mixar jar. Grind it trembling.
Step 2: keep a pan on fram and add 1 cup of fresh khoya/ Mawa . Rost it until it\'s gone liquiditly and then add jaggery powder or chopped jaggery.  cook until it for 2 minutes. Add  Grinded  sesame seeds powder, cardamom powder and  chopped dry fruits . mix it well.
Step 3: Later transfer it on a  plate . 
Step 4: Rub desi ghee in your palm and take a postion of  mixture . Give a sape like balls / Laddu by moving your palm in cercular motion. Coat this balls with rosted sesome seeds and decorate with chopped pistachio.  Your Til Mawa Laddu is ready to serve . So enjoy .

Healthy Dhokla 
#Tiranga

\"Healthy, Vibrant, and Full of Patriotic Flavor!\"
Celebrate the spirit of India with this vibrant and Healthy Dal Dhokla! Layers of fluffy semolina, and moong dal dhokla come together to create a visually stunning and nutritious treat. Perfect for any festive occasion, this dish combines wholesome ingredients with traditional flavors, topped with a flavorful tadka of mustard and sesame seeds.\"

#Aloo
Street Style Chilli Potatoes


Turn simple potatoes into a delicious, crispy and saucy snack that everyone will love. Perfect for evening cravings or party starters!


Ingredients:


3–4 large potatoes (cut into finger chips)


2 tbsp cornflour


1 tbsp all-purpose flour (maida)


Salt to taste


Oil for frying


For the sauce:


1 tbsp oil


1 tbsp garlic (finely chopped)


1 onion (sliced)


1 capsicum (sliced)


2 tbsp tomato ketchup


1 tbsp red chilli sauce


1 tsp soy sauce


1 tsp vinegar


1 tsp chilli flakes


1 tsp sesame seeds (optional)


1 tsp cornflour mixed with 2 tbsp water (slurry)


Method:


Wash and dry the potato fingers. Add salt, cornflour and maida. Mix well.


Deep fry the potatoes on medium flame until golden and crispy.


Heat oil in a pan. Add garlic and sauté.


Add onion and capsicum. Stir-fry on high flame for 1–2 minutes.


Add ketchup, chilli sauce, soy sauce and vinegar. Mix well.


Pour in the cornflour slurry and cook until the sauce thickens.


Add the fried potatoes and toss on high flame until well coated.


Garnish with chilli flakes and sesame seeds.


Serve hot and enjoy the perfect crispy, spicy and tangy Chilli Potatoes!

#BPIC
Beetroot Tikki with Sesame Seeds

#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing


Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste 
Ajwain - 1/2 tsp 
Oil - 3-4 tbsp 
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required 


For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli 
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder 
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder 
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder


Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.

#Holi26
 Presenting my fusion dessert – Tropical Cannoli Gujiya with Salted Rabri Cream. Crispy cannoli-style gujiya shells filled with pineapple and smooth rabri cream. 
A perfect balance of sweetness, tanginess and creamy richness in every bite. ✨🍍🍽️
 Tropical Cannoli Gujiya with Salted Rabri Cream (2–3 servings) 🍍✨ 


1-Gujiya / Cannoli Shell


 Maida /whole wheat flour– 1 cup
Sesame seeds -1/4tsp
 Ghee / Oil – 1 tbsp
 Salt – 1 pinch Water – as needed 
Method: Maida, ghee aur salt mix karke tight dough banaye. 15 min rest kare. Patla belkar cannoli/gujiya shape me mould kare aur medium heat par golden crisp fry kare. 


2- Pineapple Filling Finely chopped


 pineapple – ½ cup 
Sugar – 1½ tbsp
 Butter – 1 tsp 
Chaat masala -1/4 tsp
 Mint powder –pinch
 Method: Butter garam karke pineapple add kare. Sugar daal kar 3–4 min cook kare jab tak halka thick ho jaye. End me mint powder mix karke cool hone de. 


3-Salted Rabri Cream 


Full cream milk – 500 ml 
Fresh cream – 2 tbsp 
Sugar – 1 tbsp 
Salt – 1 pinch
 Cardamom powder – pinch (optional) Method: Milk ko slow flame par reduce karke thick rabri banaye (about half). Sugar, cream aur pinch salt add karke smooth whisk kare taki piping consistency aa jaye. 


4-Assembly Fried cannoli shells me pehle pineapple filling daale. Upar se salted rabri cream piping se fill kare. Powdered sugar, cherry aur pineapple pieces se garnish karke serve kare. 🍒🍍

#Holi26 Strawberry Energy Delight: Sattu–Makhana Laddu &  Strawberry Dry Fruit Smoothie (Vegan) .
1️⃣ Sattu & Dates Energy Laddu
Ingredients
1 cup sattu (roasted gram flour)
1 cup soft dates (khajoor), seeds removed
2–3 tbsp ghee
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp sesame seeds (optional)
½ tsp cardamom powder
Method
Roast the sattu
Heat 1 tbsp ghee in a pan and roast the sattu on low flame for 2–3 minutes until aromatic.
Cook the dates
Add chopped dates with a little ghee and cook for 1–2 minutes until soft and sticky.
Mix ingredients
Add roasted sattu, chopped nuts, sesame seeds, and cardamom powder. Mix well.
Shape the laddus
While the mixture is warm, take small portions and roll into round laddus.
2️⃣ Strawberry Makhana & Dry Fruit Smoothie (No Milk)
Ingredients
1 cup fresh strawberries (washed and chopped)
8–10 makhana (fox nuts)
6–8 almonds
4–5 cashews
2 dates
Method
Roast the makhana
Dry roast the makhana for 1–2 minutes until crisp and let them cool.
Blend the ingredients
Add strawberries, roasted makhana, almonds, cashews, and dates to a blender.
Blend until creamy
Blend well until it becomes a thick, creamy smoothie. The juice from strawberries helps in blending, so no milk is needed.
Serve fresh
Pour into a glass or bowl and enjoy immediately.
✨ 

#HOLI26 Healthy and delicious, Khandvi is a light Gujarati snack made with gram flour (besan) and yogurt. To prepare it, take 1 cup besan, 1 cup curd, and 2 cups water in a bowl. Add ½ teaspoon turmeric powder, 1 teaspoon ginger-green chilli paste, and salt to taste. Mix everything well until the batter becomes completely smooth and lump-free. Pour this mixture into a pan and cook it on medium flame while stirring continuously so that no lumps form. After a few minutes the mixture will start thickening; keep stirring until it becomes smooth and spreadable. Quickly spread a thin layer of this cooked batter on the back of a plate, tray, or clean kitchen counter. Allow it to cool for 2–3 minutes, then cut it into long strips and gently roll each strip to form beautiful khandvi rolls. For tempering, heat 1 tablespoon oil in a small pan, add 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, and a few curry leaves, and pour this tempering over the rolls. Finally garnish with grated coconut and chopped coriander leaves. Soft, melt-in-the-mouth Gujarati khandvi is ready to serve. 🌿

#ES1


Steamed Matar Muthiya 

Steamed Peas Muthiya is a delicious Gujarati snack. Muthiya is made with gram flour, fenugreek, and some spices. We\'ve made Muthiya with peas. We steam them until they\'re cooked through. Then, they\'re tempered with sesame seeds, mustard seeds, and curry leaves.

#IOP Recipe name -Til pitha Essential to Assamese cuisine and hospitality during Bihu celebration.It is made by dry sticky rice flour filled with black sesame and jaggery.  

Vrat dhokla
Made from amla coriander chilli ginger Samak chawal bottle guard n some basic spices ..It\'s super easy n super healthy .add eno or soda n keep it to rise ..Easy to digest n looking tempting..Just temper it with sesame seeds n curry patta n enjoy ..