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Hashtag: #Sev
82 posts found for your hashtag #Sev
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Street Style Bhel#Snack
Street-style bhel is a popular Indian snack bursting with tangy, spicy, and crunchy flavors. Made with puffed rice, sev, onions, tomatoes, chutneys, and a squeeze of lemon, it’s a perfect blend of sweet, sour, and spicy tastes. Quick to make and full of texture, this iconic street food captures the true essence of Indian chaat culture. Also it\'s a perfect partner of your favourite tea.
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Triple Delight Bhakarwadi
#Snack
A traditional spicy Maharashtrian snack that requires some effort to make, but can be enjoyed for several days. You can have it as an evening snack with tea. can also be baked. that is crispy and delicious! 😋
⭐ You can serve for your guests, share it with friends and family, give it in children’s tiffins.
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Chhole tikki chaat
#Snack
Chhole tikki chaat is a quick street‑food delight—a crispy potato‑and‑flour tikki topped with spiced boiled chickpeas, tangy tamarind‑coriander chutney, cool yogurt, diced onions, tomatoes, and crunchy sev. Each bite offers a perfect mix of crunch, sweet‑sour tang, and a rich, savory kick. 😋
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Recipe name: pasta papad magic.
#Snack
So we all make chevdo but here I have made a new dish in my own way using papad, pasta, sev, peanut seed and other spices. You can take it with tea for breakfast and store it for a long time. You will surely like this innovative recipe.
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#snack
Manoharam (jaggery sev) is typical southindian snack kept for auspicious occasions in the form of cones.
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#Snack
Papadi Chaat
Papdi chaat is a Indian chaat snack made with crisp fried puris, sweet sour spicy chutneys & sev.
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Sambar Bada
#Snack
A fun South‑Indian street snack where crispy urad‑dal vadas are dunked into tangy, spicy sambar.
The light, fluffy vada pairs perfectly with the tamarind‑y, flavorful broth, and a sprinkle of cilantro‑mint chutney or crunchy sev adds extra texture. It’s a hit any time of day—whether as a snack, tea‑time treat, or a quick bite on the go, loved from Delhi to Kerala.
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Aloo Bread Idli Chaat
#Snack
Crispy‑tangy bite‑size snack, hot and fresh, topped with a pinch of chaat masala, tangy tamarind chutney, green coriander‑mint chutney, tomato ketchup, a drizzle of cool yogurt,crunchy sev, and chopped onion—every bite bursts with flavour!
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Cheese Bread Pakoda Chaat
#Snack
Crispy bread pakoda chaat,
tamarind’s tangy sauce mixed with spicy green chili,topped with coriander, crunchy onions and sev,each bite delivers sweet‑sour‑spicy fun,the perfect snack to share with friends over tea. Children insist on eating it again and again after eating it .
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#CookWithPrestige
Moringa leaves provide several health advantages, including anti-diabetic, antibacterial, anti-cancer, and anti-inflammatory properties. The high content of phytochemicals, carotenoids, and glucosinolates is responsible for the majority of these activities as reported in the literature.moringa flowers chilla,
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#tiranga Flavoured Tricolour Dessert
👉 A fantastic, tricolor dessert that\'s easy to make... Enjoy seven flavors in one delicious dessert! 👉 No-cook, very easy, and healthy dessert.....
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NEW RECIPE CONTEST 🗒️
Holi Special- Tyohar ka Khana💦🌈
Whether it’s Gujiya, Malpua, Dahi Bade, Sev, Kanji, Thandai, Mathri or Chaat, we want to see your amazing Holi Special creations!
Show us how you celebrate the festival of colours with delicious and traditional flavours this Holi!
🗓️ Contest Dates: 2nd March – 11th March
👉 Hashtag: #HOLI26
🏆 The Prize: The most outstanding holi tyohar recipes will be selected by https://www.instagram.com/ivegetariangirl and WIN awesome Prestige Surprises! 🩷
Hurry and Join the Big Holi ki Toli on My Kitchen Diaries Today!
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#Holi26
DhoklaChaat
Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.
Cooking Time: 40 min.
Serving: 3-4
Ingredients:
Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
1/2 cup urad dal
1/2 cup thick poha wash and soaked
1 tsp fenugreek seeds
Salt to taste 1 tbsp ginger paste
1 tbsp green chilly
**Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
**Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs.
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl.
**For green colour: 2 tbsp spinach puree- blanched and puree spinach
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil for chaat:
Sweet Dahi Green chutney as required
Date tamarind chutney as required
Red garlic chutney as required
Pomegranate seeds and fine sev
Fresh cilantro
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
2. Divide batter into 3 equal parts
3. First part add blanched spinach paste, mix well
4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high.
5. Let it cool apply oil, demold and cut into cubes.
6. Second part add blanched beet puree mix well
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
8. Cool, apply oil demold and cut into cubes.
9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
10. Cool, apply oil demold and cut into cubes.
11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
12. Sprinkle pomegranate seeds, sev and fresh cilantro.
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#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!
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#WD26
First of all,wish all of you a very happy International women\'s day,2026.My pal,Swagata Chatterjee is not just only my friend but philosopher,guide & my muse too who inspires me everytime I interact with her.Although she has been into a long spanned interreligious marriage,she has been able to retain her choice of dresses,culinary choices, her constant endeavor for personal growth & accomplishments(she did her MBA post marriage)and her liberal outlook in all walks of life.Because of her this carefree and cool attitude,& nonconformist nature I call her a \"girlfriend material\"though she has tied her knot quite early in life.Apart from being a housewife in a conservative Muslim family,she dreams big to be an entrepreneur and has initiated a saree boutique from home where she has employed several underprivileged Hindu & Muslim ladies from her neighborhood, who have now become self sufficient under her guidance and patronage,and it has indeed helped them to secure a niche in their family dynamics. Moreover,she has got an amazing sense of sanity, to combat any challenges life throws at her.In short,apart from the sisterhood we share,I find her inspiring & motivating enough as she has been able to retain and reinstate her uniqueness just like an unsaturated solution which is not a very commonplace trait seen anywhere.It\'s a real privilege & pleasure to bump into such a charismatic, lovely and wonderful lady with her hands and heart laden with gold.
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#wd26
My aunt is a warm-hearted and caring person who feels like a second mother to me. She has a very generous spirit and loves helping people, making her a positive role model in my life. She always gives great advice and is there to listen whenever I need her. She is incredibly hard-working. teaching me to always persevere. She has a creative side and loves to spend her time painting. She is very intelligent and often tells fascinating stories from her past. Her cooking is absolutely amazing, and she makes the best food I have ever tasted. She keeps her home very welcoming, making me feel comfortable and happy whenever I visit. She is very stylish and carries herself with confidence and kindness. I always feel lucky to spend time with her.
Sha is not my mother but She understands me like a mother She loves me like a friend
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#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.
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Basket Chat Puri
This is a popular Indian street food snack where crispy, cup-shaped puris are filled with a variety of tangy, spicy, and sweet ingredients. It is a holi savoury chaat.
Serves: 4
Preparation time : 20 min
Ingredients:
Base & Fillings -
10 pieces - Basket Puris (crispy flour cups)
2 pieces - Potatoes (boiled and cubed)
1 piece - Onion (finely chopped)
Spices & Seasoning-
1 tsp - Red chili powder
1 tsp - Chaat masala
1/2 tsp - Roasted cumin powder
Salt to taste
Chutneys & Toppings-
1/2 cup - Date & Tamarind chutney (sweet & tangy)
1/2 cup - Garlic chutney (spicy)
1/2 cup - Green chutney (mint/coriander)
1/2 cup - Fresh yogurt (plain/sweetened)
1/2 cup - Sev (thin crunchy gram flour noodles)
1/2 cup - Pomegranate seeds
Coriander leaves (freshly chopped)
Boondi (small crunchy gram flour balls)
Instructions:
1. First boil the potatoes and mash them. Add salt and chilli to it. Mix well. Prepare the remaining ingredients. 2. Arrange the basket puri in a plate, put potatoes and onions in it. Then add green chutney, gali chutney, garlic chutney and curd.
3. Now add chaat masala, cumin powder and sev on it then garnish the basket chaat puri with boondi, pomegranate seeds and coriander.
4. The basket chaat puri is ready. Serve immediately.
#HOLI26
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#Holi26
dish_Name_ Hing wale sev
सामाग्री::-
1कप- बेसन
1/2 चम्मच- हींग
नमक स्वादानुसार
1/2 चम्मच- लाल मिर्च पाउडर
1/2 चम्मच- अजवायन
तेल तलने के लिए
विधी--
👉एक कटोरी में हींग और 2 टेबल स्पून पानी ले और इसे 2 मिनट के लिए ढककर रख दे!
👉एक बाउल में बेसन, लाल मिर्च पाउडर, अजवायन , हींग का पानी और आवश्यकता नुसार पानी डाल कर गाढ़ा पेस्ट बना ले!
👉 2- अब एक कडाही में तलने के लिए आवश्यकता नुसार तेल डाल कर गरम करे और उसपर सेव निकालने वाली मशीन रखे! मुट्ठी भर बेसन का पेस्ट ले और हथेली की सहायता से सेव बनाएं!
👉 3- मध्यम आच पर इसे तल ले! गोल्डन ब्राउन और कुरकुरा होने तक तले और प्लेट में निकाल कर रखें! इसी तरह से थोड़ा- थोड़ा पेस्ट लेकर सेव बना ले!
👉ठंडा कर एयर टाइट डिब्बे में रख ले और चाय के साथ सर्व करें!
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#wd26
My mom is my inspiration, ❤️ My mother remains the most hardworking person I know proving that age is merely a number when fuled by a lifelong dedication, moving with a grace and energy that puts those decades younger to same. She doesn\'t just \'stay busy \" She leads by example, showing me everyday that a me aningful life is built though consistent efforts and heart ❤️ that never retires from caring for others.
She is my greatest inspiration a loving reminder that true strength is found in perseverance.. ❤️🥰🙏
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#IOP
Custatd Sevaiya
Custard Sevaiya is a creamy and comforting dessert inspired by the rich traditions of Mughlai cuisine, where vermicelli-based sweets hold a special place during Ramadan and festive celebrations like Eid. Thin roasted sevaiya are cooked in milk and combined with smooth custard, creating a luscious pudding-like dessert with a beautiful balance of texture and flavor. Lightly sweet, aromatic, and often garnished with nuts, this dessert is perfect for iftar or festive gatherings. This version brings a delightful fusion twist to the traditional sevaiya, making it both nostalgic and refreshing.
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Semiya Payasam Or Seviyan Kheer
#IOP
Semiya Payasam is a South Indian sweet dish made with roasted vermicelli (semiya), milk, sugar, and flavored with cardamom. It is often garnished with cashews and raisins fried in ghee. Creamy, sweet, and fragrant, it’s commonly prepared during festivals and special occasions. Here, I have shared both stovetop and Instant Pot methods for making this lovely dessert.
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#LPC26
Healthy summer breakfast :– A wholesome and protein-rich breakfast platter made to keep you energized throughout the day. This meal includes flavorful soybean (soya chunks) and potato curry, paired with crispy sattu puri and delicious sattu kachori. On the side, there’s a bowl of sweet vermicelli (meethi sevaiyan) adding a perfect touch of sweetness.Packed with nutrition, fiber, and protein, this balanced meal not only supports overall health but also helps control frequent hunger cravings, keeping you full, satisfied, and refreshed for longer.
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#LPC26
Cucumber Boat Chaat
This is a healthy, refreshing, and low-calorie Indian snack, often featuring scooped-out cucumbers filled with spiced chickpeas, onions, tomatoes, and chutneys. It is a tangy, nutritious alternative to traditional street food, providing high fiber and hydration. Perfect for summers,garnished with sev and pomegranates
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#LPC26
Sweet potato 🍠 beetroot Chaat on the bed of veggies ,served with three chutneys N curd garnished with sev and pomegranate..Enjoy this guilt free chaat in this summer .A healthy obtion
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#LPC26
Bird nest
Yet another dish made with sweet potato quoted with vermicelli sev n topped with panner balls ..just shallow fry vermicelli n dry roast sweet potato n quote with sev instaed of deep frying bake or shallow fry ..keep three chutney..garnish with panner balls which has salt n pepper in it n enjoy this bird nest ....
Here fat is 18/22 gm protein is 15 gm rich in all nutrients..
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#LPC26
Dahi Subz Seviyan is a refreshing and nutritious fusion dish that combines roasted vermicelli (seviyan) with thick yogurt (dahi) and a variety of colorful vegetables (subz). It acts as a savory, lighter alternative to traditional sweet vermicelli, often enjoyed as an instant breakfast, lunch, or a refreshing snack.
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#LPC26
seviyan khaman is light savoury recipe for breakfast ,cooked with vegetables like seviyan healthy sweet and sour cake.
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#LPC26
Chaat, salad
Cucumber boat Salad -Here is a refreshing and healthy recipe for Cucumber Chaat Boats that matches the visual you created. This is a perfect lighter alternative to traditional chaat that keeps all the tangy, spicy, and sweet flavors. Cucumber Chaat Boats Vegetarion .The Boat. Prepare the Cucumber Boats * Wash the cucumbers thoroughly. You can peel them entirely small spoon or a melon baller, gently scoop out the seeds and the soft center to create a hollow \"boat\" Make the Chaat Mixture * In a mixing bowl, chopped onions, tomatoes, and green chilies. * Add half of the chaat masala, roasted cumin powder, red chili powder, and salt. * Add a squeeze of lemon juice and toss everything gently to mix. Assemble the Boats Garnish and Serve * Sprinkle the remaining chaat masala over the top. * Finish with a generous layer of Nylon Sev, pomegranate arils, and fresh coriander. * Serve immediately to keep the sev crunchy
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#LPC26
MAKHANA CHAAT
Makhana chaat is a crunchy, healthy snack made with roasted fox nuts/lotus seeds. Makhana are dry-roasted in ghee till crisp, then tossed with green chutney, imli chutney, sev, pomegranate & curd for extra flavor. Tastes tangy, spicy, and super crunchy with that light makhana bite. It’s a lighter, gluten-free twist on regular chaat.
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#Ratlami sev ki sabji
Ingridents-1 .Ratlami sev
2 Onion tamato
3.salt turmaric pow, red chilli pow,dhaniya pow.
Method11 bowl sev 2 surving ke liye
2 Onion 🧅 or tamatoes chop kar le
3.aik kadai mai oil dale chopped tamotos or Onion chop kare.
4.cuminseeds dale or Onion sotte kare fhir tamatar dale salt ,turmaric pow,red chilli pow,coriander pow dale acche tarah cook kareke ke baad water dale
5.pani boil hone ke baad Sev dale
6 ready to cook Ratlami Sev ki Sabji
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#BP26
Receipe Name:-Corn Veg Bhel
Corn Bhel Recipe In Gujarati Breakfast Corn i.e. maize contains all the minerals required for the body\'s nutrition. You can eat healthy food like maize as a snack apart from breakfast, lunch and dinner. Due to the anti-oxidants and flavonoids present in maize, it also reduces the risk of dangerous diseases like cancer. 30 minutes Ingredients For 3 people 2 American corn 2 thinly sliced tomatoes 2 finely chopped onions 1 tablespoon butter 2 tablespoons mayonnaise 1/2 finely chopped capsicum 1 tablespoon - salt 1 tablespoon - mix hub 1 tablespoon - chili powder 1 tablespoon - amchoor powder 1 tablespoon - chaat masala 1 cube - grated cheese 2 tablespoons - sev 2 tablespoons - date tamarind chutney 2 tablespoons - kotha chutney 1 - lemon Cooking instructions 1. First, remove the kernels from the corn and boil it in a cooker. Combine the ingredients for the congee. 2. Then in a large bowl add boiled corn, chopped tomatoes, chopped capsicum, chopped onion, mayonnaise, butter and mix everything. 3. Then add date tamarind chutney, kotha neech chutney, salt, chili powder, amchoor powder, chaat masala, mix hub, oregano and mix well and serve. 4. Take the konai bhel in a glass bowl and add sev, grated cheese on top and decorate with coriander and konai. 5. So enjoy konai bhel in the monsoon season.
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#BP26
#BhavnagriwithRawPappyaSamarn fry chilli
Ingridents
1.Besan
2.Oil
3.Papad khar
4 Salt
5.ajjwain
6.Turmaic pow.
7.Red chilli pow.
8.Raw papya
9.Greenchilli
10 .Kari patta
11.Hing
12.Rai
13.CuminSeeds
Method _ Bhavnagri
1 Besan ko salt or turmaric pow dalkar thichk paste banakar 10 min. Rest ki liye rakh de
2.mixxer ke jar mai oil pani or papad khar churn kar le.
3.10 min baad besan mai ye churn mix kareke acchi tarah mix kare ajwain pr hing dalkar sev ki mashine mai bhavnagri ki jali se bhavnagri bana le.visi jarre se tradionaly jada acchi banti hai
Pappya samar_
1.pappya ko grate kareke salt or turmaric laga kar uska kasela pan nikalne ki liye rakh de.
2.10 min.baad uska pani hands se dabakar nikal de.
3.kadai mai oil rakhe cumin seeds Rai ka tadka de green chilli n kari patta dale or grated pappya salt turmaric pow red chilli pow dalkar acchi tarah mix kare .ye sab full flame per karna hai.
Mirch fry_ green chilli ko bade piece Mai cut kareke full flame per fry kar le or uss per salt dal de.
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Capsicum Oats
#BP26
Ingredients
1/2 cup roasted rolled oats
1/4 cup finely chopped Capsicum
8-10 curry leaves
1 finely chopped green chili
1 tsp oil
1 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp garam masala
1 tsp coriander leaves
Salt to taste
Method
Roast oats for few seconds
In same pan add oil and mustard seeds let splutter then add chopped capsicum, curry leaves cook for few seconds now add turmeric powder, oats and 1 cup of water. Now cook on medium high heat by adding salt and coriander powder, cook until done.
Severe hot with coriander chutney
