Quick Snacks

Non-Veg This chilli chicken has a burst of flavors and tastes delicious. These tender bites taste mildly hot, sweet and sour. It is best served hot as an appetizer or with veg fried rice. The following serves 4 people. Ingredients : Chopped Chicken  - 500 gm Corn flour  – ½ cup Garlic paste   – ½ tsp Sliced green chilli   - 2 Vinegar   - 2 tbsp Sunflower oil   – ½ cup Beaten egg   - 1 Ginger paste   – ½ tsp Chopped onion   – 2 Medium Soy sauce   – 1 Tbsp Chopped spring onions   – 1 handful Sesame seeds – ½ tsp Salt - to taste Preparation : 1. To prepare this delicious chicken recipe, take a large bowl put chicken, eggs, ginger-garlic paste and corn flour. Mix all the ingredients properly, you can drizzle a little water to the mixture to coat the chicken pieces evenly. Once done, refrigerate the chicken for 1-2 hours. 2. Heat oil in a deep pan over a high flame. Carefully place the chicken pieces in the oil until cooked light brown....

Non Veg Bhapa (Baked) Rohu Fish is a Bengali cuisine. Bengalis are very passionate about their fish, and I'm no exception. So here is a special recipe of Bengal, known as Bhapa (baked) Rohu fish. This delicacy is not limited to Rohu fish; you can try any other fish if you like. The following quantity serves 6 people. Ingredients : 1. Rohu fish – 6 steaks 2. Mustard paste– 4 tbsp 3. Turmeric powder – 1 tsp 4. Salt – 1 tsp 5. Sugar – 1 tsp 6. Green chillies – 2 to 3 (split lengthwise) 7. Mustard oil – 2 tbsp 8. Water – ¼ cup   Preparation : 1. Wash and pat dry the Rohu steaks. Lightly sprinkle some salt on both sides and set aside. 2. Take an oven-proof baking dish. Add mustard paste, turmeric powder, salt, sugar and water to the baking dish and mix well to make a smooth mixture. 3. Now add the fish to the mustard mix and drizzle the mustard oil on top. 4. Rub each fish steak into the mustard paste to coat all sides thoroughly with the mustard mix....

Veg Baked Rasgulla (Roshogulla in Bangla) is an authentic Bengali recipe that has been a favorite among all the sweet lovers all over the world. Ingredients : 1. Rasgullas -12 pieces 2. Milk-1/2 cup 3. Khoya/mava-200gms 4. Condensed milk-400gms 5. Saffron- a pinch 6. Cardamom powder- a pinch 7. Chopped pistachios and almonds for garnishing.   Preparation: 1. To prepare this dessert recipe, keep the rasgullas dry by squeezing out the sugar syrup.  Take a bowl and mix khoya, condensed milk, milk, and cardamom powder.   2. Roll and cover the baked rasgullas in the milk mixture and arrange it in the baking dish. Add the remaining milk mixture over the rasgullas and make sure that it is entirely dipped in it. Place the baking dish in the preheated oven. Bake the rasgullas in the oven for 15-20 minutes at 180 degrees Celsius and take them out from the oven. Let them cool down.   3. Garnish with saffron strands and crushed pistachio nuts. After garnishing, ...

Non Veg Apollo Chicken is a fusion of Indo-Chinese cuisine. It is famous in southern part of India especially Hyderabad. Here, I've detailed the recipe which you can easily prepare at home. The following quantity serves 3 people. Ingredients : 1. Chicken - 500 Gms​ 2. Red Chilli Powder - 2 Tbsp 3. Coriander Powder - 1 Tbsp 4. Turmeric Powder - 1 Tbsp 5. Ginger-Garlic paste​-2 Tbsp​ 6. Corn Flour - 2 Tbsp 7. All Purpose Flour - 3 Tbsp 8. Salt to taste For Sauce : 9. Chopped Garlic - 4-5 medium cloves 10. Onion - 1 medium size chopped 11. Curry Leaves - 4-5 12. Green Chilli - 3-4 (according to your level of spicy) 13. Vinegar - 1/2 Tsp 14. Salt to taste 15. Cooking Oil - 6 Tbsp Preparation : 1. Marinate the chicken with all the spices as mentioned above for 4-5 hours. 2. Post marination, deep fry the chicken in approximately 4 Tbsp of cooking oil. Sauce : 3. Heat 2 Tbsp oil in a pan. Add garlic, onion, green chillies and curry leaves. Fry until it turns golden brown. 4. Add fried ch...

Non Veg Chicken Mandi is a charcoal-smoked roasted chicken and basmati rice delicacy that is originally from Yemen. It can be made with Lamb and fish also. It is a very popular dish that is relished all over the Middle East. The following quantity serves 6 people. Ingredients : 1. Mandi Masala (I used the readily available one) 2. Chicken – 1 KG 3. Basmati Rice (of your own choice) 4. Onions – 2 medium size 5. Green chili - 2 6. Dry fruits (cashew, almonds and raisins – 100 gms in total) 7. Ginger Garlic paste – 2Tbsp 8. Salt – to taste 9. Turmeric powder – 1Tbsp 10. Lemon juice- 1 Tbsp 11. Olive/vegetable oil- 4Tbsp 12. Butter – 10 gms 13. Saffron water (soak 4 strands saffron in half cup of a cup) Preparation : Marinate chicken with all the spices including Mandi masala and keep it for 2 hrs. Wash and soak basmati rice in water for an hour. Next we need to make a steamer setup, add 1 and a half liter water to a vessel. Put the marinated chicken in a metallic strainer and put it on to...