EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
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2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie！
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Cheesy Potato Nuggets | कुरकुरे आलू नगेट्स घर पर | Schezwan Potato bites bonus recipe | Chef Ranveer
POTATO NUGGETS 2 WAYS | कुरकुरे आलू नगेट्स - Not 1 but 2 types of Potato Nuggets for those evening snack cravings :)
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CRISPY POTATO NUGGETS
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Potato Nuggets Type 1
1 tbsp Butter, cube
1 tsp Oil
2-4 Garlic cloves, chopped
1 tsp Chilli flakes
1 ⅓ cup Water
½ tsp Sugar
Salt to taste
2 large sized potato, peeled
1 ⅓ cups Rice flour
2 medium size Potato, peeled, grated
1 tbsp Butter, cube
2 medium size Potatoes, boiled, grated
Salt to taste
⅓ cup Bread crumbs
¼ tsp Baking powder
¼ tsp Baking soda
½ tsp Black pepper powder
¼ cup Pizza cheese, blend
For Potato Nuggets Type 2
1 tbsp Butter, cube
1 tsp Oil
2-3 Garlic cloves, chopped
1 tsp Chilli flakes
½ cups Water
2 large Potatoes, peeled, grated
Salt to taste
½ tsp Sugar
¼ tsp Turmeric powder
½ cup Rice flour
1 tbsp Butter
1 large Potato, peeled, grated
For Coating
½ cup Refined flour
Salt to taste
½ tsp Degi red chilli powder
For Batter
1 cup Refined flour
Salt to taste
½ tsp Degi red chilli powder
½ cup Water
For Coating
1 ½ cups fresh Bread crumbs
Oil for frying
For Schezwan Style Nuggets
2-3 tsp Schezwan sauce
Fried Potato Nuggets Type 2,
few Spring onion, chopped
For Garnish
Spring onion
Tomato, wedges
Coriander sprig
Note: In 1 cup of rice flour, add ¾ cup of water.
Process
ForPotato Type 1
Take a bowl, add water, peeled potatoes and keep aside for further use.
Take a kadai or shallow pan, add butter, and oil once the butter is melted.
Add garlic, chilli flakes, water, salt to taste, and sugar. Add grated potatoes and cook on medium flame for 2-3 minutes.
Add rice flour and mix it well, add butter and cook it well.
Add the other half grated potato and mix it well. Once it is cooked well, transfer it into a tray.
Keep in a refrigerator until it cools down completely.
In another bowl, add boiled grated potatoes, add the cooked potato mixture.
Add salt to taste, bread crumbs, baking powder, baking soda, black pepper powder.
Add pizza cheese blend and mix everything well.
Divide the mixture into small bite size portions and give it any shape you desire.
Repeat this and make with the rest of the mixture.
Heat oil in a kadai, once the oil is medium hot.
Meanwhile, take one shaped nuggets and coat it in the season flour, now dip the shaped nuggets in the slurry and then in a fresh bread crumb and coat it properly from all sides.
Repeat this process for all other balls.
Heat oil in a kadai, dip one by one nuggets into the oil.
Fry on medium to from all the sides until golden in color and crisp.
Remove on an absorbent paper and keep aside.
Garnish it with spring onion, coriander sprig, tomato and serve hot with ketchup.
For Potato Nuggets Type 2
In a shallow non-stick pan, add butter, oil once it's melted, add garlic, chilli flakes and saute it well.
Add water, grated potatoes, salt to taste, sugar and cook on medium flame.
Add turmeric powder and mix it well. Add rice flour and mix it well.
Once the potatoes are half cooked, add butter and mix it well.
Now, add the other half grated potatoes and mix well. Switch off the flame.
Let it cook on its own heat. Transfer it into a tray and Keep in a refrigerator until it cools down completely.
Onces it cools down, transfer it into a bowl and mix it well. Divide the mixture into small bite size portions and give it any shape you desire.
Heat oil in a kadai, dip one by one nuggets into the oil.
Fry on medium to from all the sides until golden in color and crisp.
Remove on an absorbent paper and keep aside.
For Schezwan Style Nuggets
In a deep pan or wok, add schezwan sauce, type 2 fried potato nuggets and toss everything well.
Add Spring onion and toss well. Garnish it with coriander sprig and serve hot.
For Coating
In a bowl, add refined flour, salt to taste, degi red chilli powder mix well.
Keep aside for further use.
For Batter
In a bowl, make slurry by mixing refined flour, salt to taste, degi red chilli powder and water, it should be a coating consistency.
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