#greenvegMathri is a traditional North Indian style crispy cracker generally prepared during festival. To be honest, kids aren't much fond of green leafy vegetables. But they are much essential part of the diet. Spinach is a super food with an array of health benefits.

crisp and flavourful; these crunchy rice crackers are the best snack any time of the day! Make this only with rice flour/ combine with gram flour for a gluten free version.

A twisted crispy crunchy snack

Butter Rice Chakri recipeEasiest way to make the very crunchy and yummy snacks at home

A snack famous in Maharashtra and bengal with different names such as in Maharashtra it is called CHAMPAKALI NIMKI and in bengal it has a very interesting name ELO JHELO NIMKI . It Namkeen Karele is an attractive treat that tastes as good as it looks. It is flaky, crunchy and super delicious. I bet not only kids, grown-ups get tempted to grab some of them. I have learned this recipe from my mother she use to make this on festivals so after getting married few years back I am continuing making them.Since then, I try making them during festivities. Karela Chaat is not made of the vegetable Bitter Gourd. This recipe is a Bitter Gourd shaped namkeen (salty-fried snack) made of flour.

Mathri is one of the most popular snacks​ in North India. It is a kind of flaky biscuits, made from flour, water, carom and cumin seeds. The creation of this snack was influenced by the need to have preserved food that will stay edible for days. Mathri is served with mango, chilli or lemon pickle along with tea. I made some twist, added some masalas, green peas and made this rose mathri. They looks beautiful, as rose itself is beautiful, healthy and tasty.

A no-yeast donut that is easy and fast to make. It is hollow on the inside but crispy on the crust. Having made out of the same pastry dough, it tastes just like cream puff but deep fried. 😋

This recipe for flat Naan (bread), is pretty quick to make, no need to oven and lovely for making any kind of sandwiches. It would takes 15 minutes to prepare and 2-3 minute to bake.

This sourdough pizza is so cheesy, crispy, and delicious! It’s super easy to make, and you can freeze any leftover dough. Just thaw it at room temperature for 4-6 hours when you’re ready to use it. This recipe is intended for 3 pizza pies Enjoy !😊 This is for the #CrazyPizzaChallenge

Crispy and thin wrappers. This recipe is perfect for fried or boiled wonton and shumai (chinese dumpling). Wheat starch (it is NOT the same as wheat flour) here will give the wrapper some translucence/transparent look and also produce a very white wrapper. You will find it at an Asian grocery. You can subtitute all purpose flour for wheat starch. Of course the result will be different.

My father learned how to make udon noodles in a class. He taught my mother how to make them, and she became so good that she conducted her own classes. She in turn taught me how to make them..that's how this family tradition has progressed.Please adjust the amount of water depending on the season. In the summer you'll need a little less than 160 ml.If the dough is too soft, leave it in the refrigerator for a while and it will become firmer.You can let the dough rest for up to a day with no problem.When testing the boiled noodles for doneness, make sure to refresh them in cold water first. The noodles will firm up again. For 3 servings. Recipe by Tenju