Tag: starters

Crispy Tilapia Fish Fry | Easy Starter Recipe

Today’s recipe is ‘Crispy Tilapia Fish Fry’. This is my first fish recipe on the blog. It is an easy starter dish. You can choose any fish variety for this recipe, I have used tilapia fish. Enjoy fish fry with any chutney of your choice along with onion and lemon. Fish fry can also be served as side dish with dal rice or chapati.

Crispy Tilapia fish fry

Crispy Tilapia fish fry

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Crispy Onion Rings Recipe (Crispy Crunchy Snack/Starter)

Crispy Onion Rings are easy to prepare and a quick snack/starter recipe. In this recipe, onions are dipped in a batter and coated with bread crumbs. You can prepare this snack in two ways, first way is to deep fry the onion rings and second way is to bake the onion rings in oven. This recipe is for every age group.

Crispy Onion Rings

Crispy Onion Rings

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Rajasthani Mirchi Vada (Stuffed green chillies)

Hello everyone ! Today’s recipe is ‘Rajasthani Mirchi Vada’. Mirchi bada is a chili cutlet in which green chillies are stuffed with potato masala and then coated with gramflour batter, coated green chillies are then deep fried. In Rajasthan you will find this snack in every food joint. Mirchi vadas are served with ketchup or green chutney.

Rajasthani Mirchi Vada

Rajasthani Mirchi Vada

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more Rajasthani dishes you can also check Moong Dal Halwa (with a twist) , Rajasthani shimla mirch besan , Rajasthani Besan Gatte Ki Sabzi , Jhatpat ratlami sev paratha (sev stuffed paratha) , Sev ki sabzi (Ratlami sev ki sabzi) , Besan Ki Sabzi (from the land of Rajasthan) , Rajasthani Masala Mirch (stuffed green chillies) , Rajasthani Bharwan Mirch (Gramflour stuffed green chilli)  .

Serves: 6-7

Duration: 45 mins

Ingredients for Rajasthani Mirchi Vada

Green chllies 12-13
For masala
Potatoes (boiled)5 (medium size)
Salt 1/2 tsp (or as per taste taste)
Dry mango powder/Amchoor1/2 tsp
Red chilli powder1/2 tsp (or as per taste)
Turmeric powder1/4 tsp
Green chilli/Hari mirch1-2 no.
Cumin seeds/jeera1/2 tsp
Mustard seeds/Rai1/2 tsp
Oil2 tbsp
Ginger (finely chopped)1/2 tsp
Coriander leaves (chopped)2 tbsp
For batter
Gramflour/Besan2 cups
Salt1/2 tsp (or as per taste)
Red chilli powder1/2 tsp (adjust according to your taste)
Carrom seeds/ajwain1/2 tsp
Baking soda1/8 tsp
Oilfor deep frying

Procedure for Rajasthani Mirchi Vada

  • Wash and wipe all the green chillies with a dry cloth.
  • Slit the chillies lengthwise on one side. Keep them aside.


  • Mash boiled potatoes.


  • In a pan heat oil, add cumin seeds and mustard seeds, let them crackle.


  • Add chopped green chillies. Let it cook for few seconds.


  • Add mashed potatoes in the pan.


  • In the pan add red chill powder, turmeric, chopped ginger, amchoor powder and salt.


  • Mix everything properly.


  • In the potato mix add chopped coriander. Mix everything. Keep it aside.


  • Prepare gramflour batter for coating. In a bowl take gramflour, red chilli powder, salt, carrom seeds, and baking soda.


  • Add water and make a batter of coating consistency, you do not want pouring consistency batter.


  • Stuff all green chillies with potato masala.


  •  Coat mirchi well with the batter.


  • In a kadhai heat oil. Deep fry mirchi vada on medium flame.


  • Repeat the above two steps for all the chillies. Keep mirchi vadas on the tissue paper to remove excess oil.


  • Serve mirchi vadas with ketchup.


Shami Kabab (How to make mutton shami kababs)

Hi Everyone ! Today’s recipe is ‘Shami Kabab’ .  This is one of the most popular snack recipe of non veg in Indian sub-continent. Kababs (mutton) are prepared from mutton/meat. Shami kababs are served with lemon wedges and onion slices along with chutney. You can also serve it as an appetizer to your guests. In our family we have it with chapatis/parathas/naan. Let’s get started with this delicious recipe.

Shami Kabab

Shami Kabab

I am going to prepare shami kababs here in two ways. In first way, I am going to add finely chopped coriander leaves, onion and green chillies in the kabab. In second way, I am going to grind all the veggies with kabab masala. You can keep kabab mix for at least two-three days in refrigerator.

For more non veg recipe you can check  Chicken Sweet Corn Soup (Healthy and homemade) , Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) Hyderabadi Chicken Biryani (My mother’s recipe) , Chicken Shami Kabab (easy chicken kabab/kebab) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 6-7

Duration: 1 hr

Ingredients for Shami Kabab

Boneless Mutton1/2 kg
Chana dal 1 cup
Saltto taste
Red chillies (dry)16
Coriander seeds (whole dried)3 tsp
Cumin seeds/Jeera1 tsp
Garam masala (whole mix)1 tsp
Onion (for mutton masala) (while cooking mutton)1
Ginger garlic paste2 tsp
Coriander leaves (chopped)1 small cup
Green chillies (chopped)5-6
Onion (chopped) (after grinding)1 medium size
Water 1/2 cup
Oil for shallow frying
For garnishingLemon wedges, onion slices and mint leaves

Procedure for Shami Kabab

  • In a pressure cooker, add everything with boneless mutton except egg, chopped coriander leaves, and green chillies. (add everything shown below in the picture with boneless mutton)



  • Cook for at least 15 minutes.
  • Let the pressure drop, check whether meat is cooked completely, if water is there then cook again until water is absorbed.


  • Keep the masala aside and let it cool down completely.
  • Chop coriander leaves, green chillies and onions.


First way:

  • In a processor blend the mutton mixture nicely.
  • Next step is to add chopped coriander leaves, green chillies, egg and onion in the mutton mixture. Mix everything nicely.


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  • Start preparing equal size kababs.
  • In a pan/skillet shallow fry kabab. Fry kababs from both sides evenly.



  • Your kababs are ready to be served with mint leaves, onion slices and lemon wedges.


Second way:

  • In a processor blend the mutton mixture along with chopped coriander, onion, green chillies and egg.


  • Prepare a smooth mix.


  • Divide the mixture in equal parts and prepare kababs.


  •  In a pan shallow fry kababs. Fry kababs from both the sides evenly.



  • Kababs are ready to be served. Serve with mint leaves, onion slices and lemon wedges.



  • Do not change the quantity of chana dal in the kabab recipe given above, excess chana dal will lead to breaking of kababs.
  • There should be no more water present in the mixture, that will also lead to breakage of kababs.

Falafel (Chickpeas patty)

Happy Monday everyone! Today’s recipe is ‘Falafel’. This recipe is so popular everywhere now that, it really needs no introduction.  For those who are still not aware of this dish, falafel is a middle eastern dish which is served with pita bread which acts as a wrap or pocket.  It can be served as an appetizer, with tahini-based sauce or any spicy sauce of your choice . You can have this dish for iftar with or without pita bread.


Falafel was so popular at one time that McDonald used to serve McFalafel in some countries. Falafel is a very popular vegan and vegetarian street food. Main ingredients for this dish is chickpeas or fava beans. Egyptian version of this dish uses fava beans. We are going to use cooked chickpeas for our recipe, let’s get started…

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂  

Serve: 5-6
Duration: 30-40 minutes

Ingredients for falafel

Chickpeas/chole (cooked)            2 cups

Coriander leaves (chopped)        1/2 cup

Garlic                                                        2 -4 cloves (large)

Green chillies                                       3-4 nos.

Maida/ All purpose flour               3 tbsp

Coriander powder                            1 tsp

Oil                                                               for frying

Ground cumin                                     1 tsp

Onion (chopped)                                1 no.

Ground black pepper                      1 tsp

Salt                                                              to taste

Olive oil/vegetable oil                     3 tbsp

Procedure/method for falafel

  • Soak chickpeas for at least 8 hours. Pressure cook till tender.
  • Now in food processor, grind the chickpeas with all the other ingredients in a coarse paste, by keep adding oil at regular intervals. Do not use water to grind all the ingredients.


  • Make small rounds of equal size with the mixture. Flatten all the chickpeas mixture balls in patty shape in between your palms.


  • Heat oil in a frying pan/kadhai/wok.
  • Deep fry the patties on high flame until golden brown. Do not flip patties as they are very soft and may split.
  • Transfer falafel on a paper napkin lined plate.
  • Serve hot and enjoy Falafel !


  • You can make this dish with uncooked chickpeas also, in that case do not add maida (all-purpose flour) in the above recipe.
  • If you have parsley at home you can add that too, reduce coriander leaves quantity to half and add equal quantity of parsley.

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