A special occasion calls for delicious and delectable snacks, and that’s when you call on these 6 Indian Holiday Snacks. Each snack is a mix of flavors and textures, making them the perfect addition to any party spread.
Whether it’s an Independence Day party, Diwali (festival of lights) or any other celebration, these Indian holiday snacks can be made in no time at all. Here are 6 recipes that will leave your guests asking for more:
Indian food is one of the most popular all over the world. Do you know how to make Indian snacks? It is simple to learn these 6 Indian holiday snacks, which are perfect for parties and other gatherings.
The snacks are easy to make and you can prepare them in advance. These recipes would be great for the upcoming Diwali Festival.
All these snacks are perfect for when you have a few friends who drop by after work or on any other occasion.
Take a look at these Indian Snacks:* Pakoras* Aloo Tikki* Murukku* Tomato Chutney
The six snacks described below are delicious, easy to make and very popular among Indians. Do try these Indian Snacks for your upcoming party.
Dhokla is a Gujarati snack that is often prepared during the festival of Diwali. It is made by steaming a mixture of fermented rice and green gram dal with the help of fresh curd in the form of a semisolid cake in a steam cooker or pressure cooker. The dhoklas are then garnished with coriander leaves, cut into pieces and served hot with green chutney or salted butter.
This Maharashtrian poha recipe is very common among kids but adults also like it very much. It is usually served as an evening snack with tea or coffee and sometimes as tiffin box snack too. It can be made from left over batata vada, pakoras or samosa (cut into small pieces).
3. Papdi Chaat
Papdi Chaat is an easy chaat recipe made with fried papdis, potato slices, onions, tomatoes, boiled chickpeas and tangy spices like chaat masala and sev sprinkled on top. It can be
Just about every Indian celebration is incomplete without snacks. And no festival is more incomplete than the Independence Day (15th August) and Republic Day (26th January).
From samosas to kachoris, vada pav to pakoras, gulab jamun and jalebi, everything tastes sooo good, especially when it’s the homemade variety. And then there are sweets like barfi, rasgulla and pedas.
I think you will agree with me when I say that these delicacies are a big reason for our celebrations turning into food festivals. But all of this yummy food needs one thing: a drink to wash them down with.
And what better drink can you think of to accompany these snacks than a chilled beer? Even if you don’t want to get drunk, at least let us have an alcohol free beer rather than the regular lager or beer.
On this blog you will find recipes of classic Indian snacks accompanied by their drinks. So you can make your own party menu and just copy them down on the menu card!
Green cardamom is an essential ingredient in many Indian recipes and one of the most popular spices in any kitchen. They are the seeds of a plant native to India and Sri Lanka, which are dried and used for cooking.
Cardamom is a very strong spice with a warm, woody and slightly camphor-like flavor. It is also used as a breath freshener and digestive aid.
Most of the cardamom you will find here in the U.S., comes from India, but it is also cultivated in Guatemala, Indonesia, Nepal, Brazil, Vietnam and southern China. It can be found whole or ground into powder form at most supermarkets or specialty stores.
Slow Cooker Chicken Vindaloo Recipe: This dish has a very distinctive flavor due to the use of vinegar instead of lemon juice or other citrus juices which I often use in my dishes. It really brings an earthy flavor that I love! The chicken slowly cooks with tomatoes, ginger, garlic and green chilies to give you a wonderful dish that’s full of spicy flavors without adding heat to your dish! Serve it over basmati rice or roti (store bought/pre-made) to soak up all that delicious sauce! This dish is quick enough for weeknight
I was born in the Middle East and grew up in India, where I began cooking at a very young age. My first memory of cooking, in fact, is of making chapatis with my mother and grandmother. There are many different types of chapatis and they are usually eaten with spicy curries.
Tandoori Chicken Tikka Masala
1. Papdi Chaat
2. Samosa Chaat
3. Pakora Patties
4. Potato Stuffed Breads
5. Chicken Malai Tikka
6. Tangy Paneer Balls