Best Summer Evening Snack Series : How to Make Corn Salad?

 A quick and filling snack : Corn Salad

How to prepare:

• Boil sweet corn

• Add butter, salt, pepper

• Mix onion, lemon juice, and coriander

Why it’s good:
Light yet filling and very easy to make.

Best Summer Evening Snack Series : Fruit Chaat 🍉🥭

 A perfect summer snack packed with vitamins and hydration.

How to prepare:

• Take chopped watermelon, mango, apple, banana

• Add a pinch of salt and chaat masala

• Squeeze some lemon juice

Why it’s good:
Refreshing, juicy, and keeps your body cool.

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Easy Veg Cutlet Recipe | Crispy & Tasty Evening Snack

 Veg Cutlets are a crispy, golden brown snack made with mixed vegetables and spices. Perfect for kids, parties, or chai-time cravings! Let’s make them easily at home.

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📝 Ingredients:

• Boiled & mashed potatoes – 2 medium

• Chopped carrots (boiled) – ½ cup

• Chopped beans (boiled) – ¼ cup

• Boiled peas – ¼ cup

• Bread crumbs – ½ cup (plus extra for coating)

• Ginger-garlic paste – 1 tsp

• Green chilies (finely chopped) – 1

• Chopped coriander leaves – 2 tbsp

• Salt – as required

• Red chili powder – ½ tsp

• Garam masala – ½ tsp

• Corn flour or maida – 2 tbsp (for slurry)

• Water – 2-3 tbsp (for slurry)

• Oil – for shallow or deep frying

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👩‍🍳 Preparation Steps:

1. Boil veggies – Boil potatoes, carrots, beans, and peas until soft. Drain and mash them lightly.

2. Make the mixture – In a large bowl, mix all veggies with:

   • Salt, chili powder, garam masala

   • Ginger-garlic paste

   • Green chili and coriander

   • Add bread crumbs for binding

3. Shape cutlets – Take a portion, shape it into oval or round patties.

4. Prepare slurry – Mix corn flour and water to make a thin paste.

5. Coat cutlets – Dip each cutlet in slurry and roll in breadcrumbs.

6. Fry – Shallow fry in hot oil until golden brown on both sides. You can also air fry or bake for a healthier version.

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🍽️ Serving Suggestion:

Serve hot with tomato ketchup, green chutney, or a cup of hot tea.

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📝 Tips for My Blog Readers:

• You can use leftover veggies or even add grated beetroot for color.

• For extra crispiness, double-coat in breadcrumbs.

• Kids love it with cheese inside – try adding a small cube!

 How to Make Gulab jamun at home ? || Gulabjamun Recipe preparation

Making gulab jamun at home is a delightful process. Here’s a step-by-step guide to prepare this classic Indian dessert:

Ingredients

# For the Gulab Jamun

- 1 cup khoya (mawa)

- 1/4 cup all-purpose flour (maida)

- 1/8 teaspoon baking soda

- 1-2 tablespoons milk (as needed)

- Ghee or oil for frying

# For the Sugar Syrup

- 2 cups sugar

- 1 1/2 cups water

- 4 green cardamom pods, slightly crushed

- A few saffron strands (optional)

- 1 teaspoon rose water or a few drops of rose essence

- 1 teaspoon lemon juice

# Instructions

# Step 1: Prepare the Sugar Syrup

1. **Combine Ingredients**: In a large saucepan, mix the sugar, water, cardamom pods, and saffron strands (if using).

2. **Boil and Simmer**: Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once it comes to a boil, reduce the heat and let it simmer for about 10 minutes until it slightly thickens. Add the lemon juice to prevent crystallization.

3. **Add Flavor**: Turn off the heat and stir in the rose water or rose essence. Keep the syrup warm.

# Step 2: Prepare the Gulab Jamun Dough

1. **Grate Khoya**: Grate the khoya finely so that there are no lumps.

2. **Mix Dough**: In a mixing bowl, combine the grated khoya, all-purpose flour, and baking soda. Mix well.

3. **Add Milk**: Gradually add milk, a little at a time, and gently knead the mixture to form a smooth, soft dough. The dough should be soft but not sticky. Cover and let it rest for 10-15 minutes.

# Step 3: Shape and Fry the Gulab Jamun

1. **Shape Balls**: Divide the dough into small equal portions and roll them into smooth, crack-free balls. Ensure there are no cracks as they can break apart while frying.

2. **Heat Ghee/Oil**: In a deep pan, heat ghee or oil on medium-low heat. The oil should be moderately hot (not smoking hot) for even frying.

3. **Fry Balls**: Gently slide the dough balls into the hot oil. Fry them in small batches, turning them gently with a slotted spoon to ensure even browning. Fry until they are golden brown all over.

4. **Drain and Soak**: Remove the fried balls with a slotted spoon and drain excess oil on paper towels for a minute.

# Step 4: Soak in Sugar Syrup

1. **Soak**: While the fried balls are still warm, immerse them in the warm sugar syrup. Let them soak for at least 1-2 hours to absorb the syrup and become soft and juicy.

# Tips

- **Temperature Control**: Maintain a consistent medium-low heat while frying to ensure the gulab jamuns cook evenly from the inside out.

- **Smooth Dough**: Make sure the dough is smooth and free of cracks to prevent the balls from breaking during frying.

- **Syrup Absorption**: Let the gulab jamuns soak in the syrup long enough to absorb the flavors and soften.

# Serving

- Serve gulab jamun warm or at room temperature, garnished with a few saffron strands or slivered nuts like almonds or pistachios if desired.

Enjoy your homemade gulab jamuns!

How to Prepare Motichoor Laddu ?

How To Prepare Easy Chocolate Cup Cake

Ingredients For Chocolate Cup Cake

2 cups granulated sugar

1 3/4 cup all- purpose flour

3/4 cups natural unsweetened cocoa powder

2 tbsp baking powder

1 1/2 tbsp baking soda

1 tbsp salt

2/3 cup vegetable oil

1 cup milk

2 eggs

2 tbsp vanilla extract

1 cup hot water

Chocolate Butter Cream Frosting

1 cup salted butter

2 cups powdered sugar

1/2 cup cocoa powder

1 tbsp vanilla extract

3-5 tbsp milk

Preparation Of Cup Cake 

Preheat the oven at 350 ⁰   F  and lightly grease and flour the muffin tin. In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Now add Vegetable oil and milk and stir it up to completely combined. Add eggs one at a time and stir it after each addition. Add vanilla extract and stir it well. Add hot water and stir it until mixture is evenly combined. Fill prepared muffin tin just over 2/3 of the way full. and bake at 350 F until 18-22 minutes. Allow cupcakes to cool completely  before frosting.  

Chocolate Butter Cream Frosting

Take a electric mixer with cream butter add sugar one cup at a time until completely combined. Stir in cocoa powder and then vanilla extract .Add milk 1 tbsp at a time  and beating on medium - high speed after each addition for about 15 seconds until desired icing consistency is reached. pipe icing on completely cooled cup cakes and add sprinkles. Finally serve it and enjoy.

HOW TO PREPARE LEMON COCONUT LOAF

INGREDIENTS 

1 cup white sugar

1/2 cup butter softened

2 eggs

1 lemon, juiced

1 1/2 cup all-purpose flour

1 tbsp of baking soda

1/4 teaspoon salt

1/2 cup milk

1/2 cup flaked coconut

3/4 cup cofectioners sugar

2 teaspoons lemon juice

 PREPARATION PROCESS

Heat oven at 350 degrees. Grease a 4/8 inch loaf pan. Take a bowl add white sugar and butter until light and fluffy now add eggs one after other and mix it well every time. Add juice and zest of lemon into the butter mixture. Take a separate bowl mix flour, baking powder, and salt add it to butter mixture with additional milk mix the batter is just incorporate. Now add coconut mix it just evenly to combine. Now pour the mixture into the prepared pan. Bake it up to 60 to 65 minutes insert the toothpick in the center it should come out clean. cool it in the pan for 10 minutes.

    

       Now take a bowl with 2 teaspoons of lemon juice and add confictioners sugar stir it well up to the batter become thick and take a small plastic bag and pour the batter into it and make a small hole corner  of the bag and gently squeez the mixture on to the loaf.

HOW TO PREPARE BESAN LADOO RECIPE....

INGREDIENTS FOR BESAN LADOO:

2 cups besan(gram flour)

1/2 to 2/3 cup ghee-if required add more

1 cup powedered sugar

4 green cardamoms(elachi)

1 or 2 tbsp kishmish

ROASTING BESAN:

Dry roast the besan in a pan ith slow flame about 11-12 min. keep on stirring continuously from beeging so that the besan is not burnt and that there is even browning. While roasting the besan melt the ghee and keep aside. After   11-12 min of total roasting time, and the melted ghee and continue roasting the  besan for 5-6 min keep it stirring continuously. The besan would start giving nutty fragrance and will start releasing ghee.Once you get a strong nutty  fragrance then switch off the flame. Remove the pan from the stove and keep down. 

MAKING BESAN LADOO:

Now add the powdered sugar stir well so that no lumps are formed now add powdered cardamom and kishmish and call also add some fruits and stir well once the besan is mixed well then the mixture is left to be cooled to the room temperature. Now make medium sized ladoos and keep it in the tight air container. 

The Besan Ladoo Recipe is ready.....

How to prepare dhokla

HOW TO PREPARE DHOKLA RECIPE...

INGREDIENTS FOR PREPARING DHOKLA:

1 Cup Chana Daal or 200 grms
1/4 heaped cup rice
10 feenugreek seeds(onion seeds)
2 to 2.25 cups of water for soaking
1 green chilli
1 inch ginger
1/2 tea spoon cumin seeds
1/2 tea spoon of turmeric powder
1 pinch asafoiteda(inguva)
3 spoons curd
1 tea spoon salt
2 teaspoons of oil
1 teaspoon lemon juice
1 teaspoon of fruit salt or 1/3 teaspoon of baking soda
2.5 cups of water for streaming

For Tempering Dhokla:

1 teaspoon oil
1/2 teaspoon mustard seeds(avallu)
1 to 2 teaspoons of sesame seeds(nuvvullu)
1 pinch asafoetida(inguva)
7 to 8 curry leaves(karvaepakku)
2 tablespoons of water
2 spoons of sugar

For Garnishing Dhokla:

2 tbsp of chopped coriander leaves
2 tbsp of grated coconut

How To Prepare Dhokla:

Take a bowl with 1 cup of channa  daal and 1/4 cup of headped rice also add 10 fenugreek seeds(onion seeds) mix all with water and then add 2 to 2.5 cups of water cover and soak for 4 to 5 hours.  After 4 to 5 hours drain all the water and add soaked daal, rice, methi seeds, in a grinder jar also add 1 green chili and 1 inch ginger, 1/2 teaspoon cumin seeds  and add some water and grind it to batter over all you can add 3/4 to 1 cup of water while grinding take the batter in a bowl or pan now add 1/4 tbsp of turmeric powder, and 1 pinch of astafodie and tbsp of curd and 1 teaspoon of salt as required mix it very well and let the batter dry for 8 to 9 hours in a hot or warm climate it will take 5 to 6 hours for batter to dry in cool or cold climate it will take more time after drying the batter will have some air bubbles and faint sour aroma before streaming dhokla grease a pan with some oil to the base as well as sides. In a pressure cooker take 2.5 cups water and place a stand in it keep the flame in medium and let the water come to boil now add 1 tbsp of lemon juice to the fermented batter add 2 tbsp of oil and mix the batter well now sprinkle 1/3 tbsp of baking soda all over the batter  the mixing has to be done very well if not some parts of dhokla will not be spongy or porous in the meanwhile the water come to boil pour the batter in the greased pan make it level with spoon sprinkle some red chili powder on the top(optional)

STEAMING DHOKLA:

place the pan on the stand side cooker cover with led and steam dokhla on medium flame for 20 to 25 minutes remove the whistle from the lid. A skewer or toothpick inserted in the dokhla should come out clean if it is sticking steam it for some more time and add some water if required placxe the dhokla pan on a stand and let it become warm or cool to the room temperature then place  a plate on the dhokla pan upside down. and dhokla will gently slide on to the plate. place another plate on the dhokla and again upside down cut the dhokla and keep it a side.

MAKING TEMPERING FOR DHOKLA:

Take a small pan and heat 1 tbsp of oil keep flame at low and add 1/2 teaspoon mustard seeds  let the mustard seeds crackle add 1 to 2 tbsp of sesame seeds and give a stir. Then add 1 pinch of asafoteida and 7 to 8 curry leaves. fry it for few minutes now add 2 tbsp of water then add 2 tbsp of sugar stir it and let the water come to boil then switch off the flame and add this entire tempering all over the dhokla. Lastly add coriander leaves and grated coconut  all over the dhokla

http://rajugarivantalu.blogspot.com/2019/05/baby-potato-biryani-in-cooker.html

YUMMY MACARONI PASTA SALAD RECIPE AT HOME....

PASTA SALAD RECIPE

INGREDIENT

4 cup water
1 tbsp of oil
1 tbsp of salt
1 cup elbow macaroni
4 tbsp mayonnasie(fun foods)
1/2 tbsp of pepper
1 tbsp of lemon juice
1/4 onion sliced
1/2 carrot
1/4 capsicum
5 cherry tomato(small round tomato)
2 tbsp of spring onion chopped
1 tbsp of dill leaves(menthulu)

Preparation of Pasta Salad:

Take a pan with 4 cups of water and 1 tbsp of oil and 3/4 tbsp of salt after the water is boiled add 1 cup of macaroni pasta and let it be for 8 minutes after the pasta is ready drain the water and keep it aside now take a bowl 4 tbsp of eggless mayonnasie (fun foods) and also add 1/2 tbsp of pepper and 1 tbsp of lemon juice and 1/4 tbsp of salt mix well now add 1/4 onion, 1/2 carrot,1/4 capsicum, 5 cherry tomatoes , 2 tbsp of spring onion and finally add the cooked macaroni pastamix well that the coating is correctly obserbed by the pasta now cover and rest it in the refrigerator for half an hour to obserb all the flavours. At last serve the pasta salad in a plate and garnish it with dill leaves. 

How to Prepare Bellam Garelu

HOW TO PREPARE PAPDI CHAAT

INGREDIENTS FOR PAPDI CHAAT:

(1 CUP = 250 ML)

24 flat crisp papdis (puris or flour crisp)

250 grams of chilled curd, whisked till smooth

 1 large potato boiled, peeled and chopped

2 cups boiled chickpeas (kabuli chana or garbanzo beans)

1 small to me
dium onion finely chopped 

1 small to medium tomato , finely  chopped

1/4 cup chopped coriander leaves

1/2 cup mint coriander chutney

1/2 cup tamrind dates chutney

1 teaspoon red chili powder

1 teaspoon roasted cumin powder(jillakara )

1 to 2 teaspoons chaat masala

1 teaspoon black salt or rock salt or common salt

1 to 2 teaspoons of lime juice or lemon juice 

1/2 cup sev optional and sweet corn if u need

HOW TO MAKE PAPDI CHAAT

Take papdis in a plate and top it up with boiled potatoes and chickpeas add chopped onions and tomatoes and then add some chaat masala and red chilli powder to it  now put some cold curd and green chutney and sweet chutney on the mix now sprinkle some chaat masala, red chili powder , cumin powder(jillakara powder), and black salt (miriyalla powder). Finally garnish it with corriander leaves  and some sev and add some lemon juice.
serve the chaat  immediately

Dahi Puri | Enjoy the Taste of Indian Street Food

How to Make French Fries at Home?

French Fries Ingredients:

Potatoes
Cooking Oil
Salt
Tissue Paper
Tomato Ketchup for Serve


Prestige clip-on handi 5 L Pressure Cooker with Induction Bottom

How to Cook french Fries in Home?

Peal the Potatoes and Wash it Cleanly

Cut the Potatos in 1/4 by 1/4-inch thick sticks.

Heat oil for making Deep Fry

Add the potatoes to a dry bowl to a light golden crisp.

After Golden Crisp Color Remove it from Stove and Keep the Potatoes in Tissue Paper for removing excess Oil.

Sprinkle with Salt for Taste

Serve with Tomato Ketchup

Aloo rolls Potato Snacks Recipe in Telugu

Aloo rolls Potato Snacks Recipe in Telugu

కావలసిన పదార్థాలు

ఉడికించి, మెదిపిన బంగాళదుంపలు - 4, మైదాపిండి - అరకప్పు, జీరా పొడి - 1 టీ స్పూను, పచ్చిమిర్చి తరుగు - 1 టీ స్పూను, బేకింగ్‌ పౌడర్‌ - అర టీ స్పూను, ఉప్పు, మిరియాలపొడి - రుచికి తగినంత, బొంబాయి రవ్వ - 2 టేబుల్‌ స్పూన్లు, నూనె - వేగించడానికి సరిపడా.

తయారుచేసే విధానం

రవ్వ, నూనె తప్పించి మిగతా పదార్థాలన్నీ ఒక వెడల్పాటి పాత్రలో వేసి ముద్దలా చేసుకోవాలి. తర్వాత చిన్నచిన్న ఉండలు చేసుకుని, పొడుగ్గా (ఒవెల్‌ షేప్‌లో) రోల్స్‌ చేసుకుని రవ్వలో దొర్లించాలి. ఒక్కొక్క రోల్‌ని నూనెలో వేసి, ఒక మోస్తరు మంటపైన దోరగా వేగించి తీసేయాలి. టమోటా కెచప్‌ వీటికి మంచి కాంబినేషన్‌.

Keywords: evening snacks recipes in telugu, best snack recipes in telugu, evening time pass snacks in telugu, aloo potato snacks, aloo potato rolls evening snacks in telugu

Chicken Bread Balls | Best Non Veg Snack Item

Chicken Bread Balls 

Ingredients:

1.Chicken

2.Onions

3.Pudina

4.Coriander

5.Oil

6.Eggs

7.Salt

8.Garam masala powder

9.Red chilli powder

10.Bread slices

11.Lemon juice

Preparation:

1.Blend chicken 250gms along with pudina,coriander leaves,red chilli powder,garam masala powder,green chillies,salt and lemon juice.Blend well into a fine paste.

2.Blend bread slices and keep aside,meanwhile break 3 eggs in a bowl and beat well.

3.Heat sufficient oil for deep frying.Prepare small balls with chicken mixture and dip them in egg mixture,coat well with bread powder.

4.Gently drop them in hot oil and deep fry till nice golden colour.Transfer into a bowl and garnish with coriander leaves and onions.

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Coconut Burfi

Coconut Burfi

Ingredients

Coconut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 no's (crushed)
Food color ( Any Color you like) - Little bit based on content.

Ground Nut Powder / Cashew Nuts

How to Prepare Coconut Burfi

Heat a non stick pan in medium flame and add the Coconut Powder, Stirr until the coconut flavor comes and check it doesn't turn brown. Now add the condensed milk and cardamom. Stirr for 5 minutes continuously until everything rolls out to a ball. Add color and mix it.Usually burfi is in white color.Switch off the stove. Take a plate or any non stick vessel and grease with butter.
Pour the Burfi mixture and pat it tightly with hands. Keep it refrigerated for 1/2 hour for firmness. Now cut the Burfi with what ever shape you like and add the Ground nut powder / Cashew nuts in to it for the added taste.

How to make Poha Rolls | South Indian Dishes | Best evening snacks in India

INGREDIENTS

Mother’s Recipe – Poha Instant Mix – 1 packet (160 gm) – 2 cups approx
Instant Jamun Mix – 2 cups (heaped)
Red Chilli Powder – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Salt – 1/2 teaspoon
Oil for deep frying


DIRECTIONS


Put the Poha Instant Mix in a wide mouthed bowl. Boil 1 cup water and pour over the Poha stirring continuously. Close with a lid and keep it aside.

Put the jamun instant mix in a plate. Add red chilli powder, asafoetida powder and salt. Sprinkle water little by little and make a soft dough. Make a lemon sized balls and keep it aside. This is the outer cover for the Rolls.

Open the poha mix and knead it well. Take a small lemon size dough (smaller than the jamun mix balls) and make oblong size ball. This is the stuffing for the Rolls.

Now, grease your fingers, take a jamun mix ball and make cup using your fingers (like making for Modak/Kozhukattai). Put one ball of poha stuffing inside the cup and bring all the edges of the jamun mix cup and close it. Keep it on a rolling board and gently roll it with your fingers and make oblong rolls. Finish all the Balls like this.

Heat oil in a Kadai and when it is hot, drop three to four rolls and fry on medium heat till it become golden brown.

Serve with Tomato Ketchup/Sauce or with Mint/Coriander Chutney.

I served it on “Karpooravalli Leaves” also known as “Omavalli Leaves”. You can also serve it with fresh cut vegetables.

2.