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BetterButter

Make everyday cooking joyful. For India's best recipes across 7 major languages download our app. Tag and #BetterButter 💌 : megha@betterbutter.in

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You’ll be surprised to know that #Samosa inspite of not being an authentic Indian snack, is made all over the country in varied ways. In north India, we stuff it with spicy potatoes and call in Samosa, but in Jharkhand, West Bengal and Odisha it’s called #Shingaras . In Hyderabad, a smaller version with meat filling is called #Lukhmi . 🙌🏼 Enjoy this simple and easy recipe by Varsha and tag us in your home made creations. ♥️ . . . INGREDIENTS: All Purpose Flour 2 cup Salt to taste Carom seeds 1/4 tsp Oil 2 tbsp Boiled potatoes 5-6 Green Peas 1 tbsp Roasted Peanuts 1 tbsp Fennel Seeds 1 tsp Cumin pwd 1 tsp Mustard Seeds 1/2 tsp Asaefotida 1 pinch Kalonji 1 tsp Red Chilli pwd 1 tsp Green Chillies chopped 4-5 Ginger grated 1 tsp Turmeric pwd 1/4 tsp Salt to taste Oil to fry . . METHOD: 🥔Knead a tight dough by adding oil and carom seeds in all purpose flour. 🥔Keep the dough aside to rest for atleast half an hour 🥔Take a deep wok and pour 1 tbsp oil; now add all the spices in oil 🥔Now add peanuts ans green peas and let it cool for a min 🥔Now add boiled potatoes and Cook the filling well. 🥔Now make a ball of dough and roll it in owl shape and cut it into two halves 🥔Apply little water with ginger on the straight side of the one half and over lap the sides of the D and make a shape of cone. Now fill the cone with filling we of potato and again apply little water with finger point on the curve shape of cone and close the samosa nicely. 🥔Take a deep wok and pour oil to deep fry the samosa. Just put the flame on the low flame only. Now slowly put all the samosa in warm oil. 🥔Let samosa cook on a low flame for 5 mins then raise the flame to high and fry samosa till it turns golden red. 🥔Enjoy samosa hot with daude or chutney ! 💥Tip: Always put samosa in mild warm oil only and then after few mins raise the flame.
There’s nothing more comforting than tucking into a bowl of noodles on a rainy evening. Insiya Kagalwala has shared her recipe for Garlic Basil Noodles. Noodles are tossed with vegetables that have been sautéed in garlic and seasoned with salt and pepper. Soy sauce is drizzled over the noodles and fresh basil leaves are torn and added to these delicious, veggie-packed noodles.
Craving something cold, sweet and Indian and what better than seviyan kheer. ♥️ 📸 : @binjalsvegkitchen
#VadaPav needs no introduction! This famous Mumbai street food is loved all over the country. We recommend you to try this easy recipe and try a hand at home. ☔️ . Recipe by : Rashmi Krishna . . INGREDIENTS: *1 packet pav bread (Easily available in the market) * For the Vada filling: * 3 - 4 boiled and mashed Potatoes * 2 Green Chillies chopped * 2 - 3 grated Garlic cloves * 1 tsp Mustard Seeds (rai/sarson) * A pinch of Asafoetida (hing) * 6 to 8 Curry Leaves (kadi patta) * 1/2 tsp Turmeric powder (haldi) * 1 tbsp Oil + Oil for deep frying * For the outer covering: * 3/4 cup besan (Gram Flour) * 1/4 tsp Turmeric powder (haldi) * A pinch of Baking Soda * Salt to taste METHOD: 🌶Heat 1 tbsp oil in a pan and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and saute for a few seconds.🌶Add in the grated garlic and chopped green chillies, saute for a few seconds. 🌶Add the potatoes, turmeric powder and salt and mix well. Keep aside to cool. 🌶Meanwhile, lets make the batter by combining besan, haldi, baking soda and little water (almost 1/3 cup). 🌶When the potato mixture has cooled, make equal sized 8 tikkis. 🌶Heat oil in a deep frying pan. When it is ready, dip each tikki in the batter and then slowly slide in the hot oil. 🌶Deep fry all 8 tikkis in hot oil, till golden brown. Drain on absorbent paper and keep aside. 🌶Slice each pav into half and place one vada in each pav and serve immediately with Lemon and chillies.
We love it when our talented BetterButter home chefs showcase their amazing ideas. This Poori Pizza recipe comes to you from the kitchen of @me_abhilasha03 We love leftover poories but have you ever thought of doing this unique indo-western fusion. Who doesn't love some cheese and the plethora of veggie flavours that are sure to make anyone's mouth water. 🤤😋😍 Comment below for the recipe!
Who doesn’t want a hot and chatpata bhutta ( Corn Cob) in this weather? We like ours with extra lemon and masala. 📸 : @thecookerlife
Adding some spice to the regular Bhindi. This fusion chaat recipe is just what you need in this lovely weather. 💥 Recipe by : Shivangi Sharma . . INGREDIENTS: Okra 200g Gram Flour 1/4cup Rice Flour 1/4 cup Turmeric 1/2 tsp Chilli powder 1.5 tsp Aamchur 1/4 tsp Jeera powder 1/2 tsp Coriander powder 1.5 tsp Salt and chaat Masala to taste Oil to fry Onions, tomatoes, green Chilli, coriander and lime to garnish . . METHOD: 💥Wash bhindi and pat them dry. Slit them in thin vertical slices and remove seeds 💥Mix all dry ingredients in a bowl except chaat masala and salt 💥Sprinkle this mixture on the cut pieces so that they are all coated well. Don't worry if coating is uneven 💥Heat oil in a pan and fry them till coating is Brown 💥Serve hot with chopped onions, tomatoes, green chillies, lemon and chaat masala. . . TIP : Add salt in mixture only for namesake. Add it after frying as it will cause bhindi to become sticky
There is just something about biting into a cookie, fresh from the oven...Be it chocolate, vanilla or simple butter cookies, we can never ever get tired of having cookies! @ramakrishna_somani has shared her recipe for Eggless Chocolate Cookies. Easy to make and simply delicious to eat, these chocolatey cookies will always leave you asking for more!
Onions are an essential part of Indian cuisine. In fact, India is the only country in the world where onions are eaten raw. Rekha Unni uses onions to create her Caramelised Onion Bread. Onions are caramelised and then added to the flour and yeast mixture. The mixture is then kneaded into a dough and then baked. The result-a freshly baked loaf of bread that tastes as good as it smells!
Ruchi Sharma has shared her recipe for Mushroom 65 with us. Mushrooms are quartered and coated with a batter made from different types of flours and spices. The coated pieces are then fried, and the result is an amazingly delicious dish that can be served as a party appetiser or as a snack.
Are you enjoying the rain or stuck in traffic? How tempting are these omelette Uttapam with coconut and coriander chutney 📸 : @muthamizhsubash
Bringing you the quintessential Aloo Tikki Chaat recipe that hails typically from #UttarPradesh but is relished all over North India. Recipe by : @spoonforkandfood . . . INGREDIENTS: Boiled Potatoes - 5 medium Red Chili powder - 1 tsp Cumin powder - 1/2 tsp Garam Masala - 1/2 tsp Salt - as needed Oil - for shallow frying Yellow Peas curry - 2 cups Taramrind chutney - 5-6 tbsp Curd - 1 cup Onion - 2 chopped Green chilies - 2 chopped Coriander - 1/2 cup chopped Bhujiya sev - handful (i used Haldiram Bhujiya Sev) Roasted zeera powder - 2 tbsp Red Chili powder - 1 tsp Chaat Masala - 1 tsp . . . METHOD: 💥For making Aloo Tikki : Peal and mash the boiled potatoes and add salt, red chili powder, zeera powder and garam masala and mix all together. 💥Heat a non stick tawa and grease it with few drops of oil. 💥Make flat tikkis and fry them from both sides till dark brown in color. Add oil from sides while frying. 💥Transfer the tikkis on a kitchen towel to absorb excess oil and keep aside. Take a plate or bowl in which you want to serve the chaat and add two spoons of yellow peas curry and spread well. Place 2 or 3 aloo tikkis on it (as per choice) and sprinkle curd and tamarind chutney as per personal preference. 💥Now add handful of chopped onions, coriander and some chopped green chilies. 💥Sprinkle lots of sev on top with little salt, red chili powder (if needed) and roasted cumin powder and chaat masala. You can adjust the toppings as per your requirement.
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