Recipe By Tina

Recipe By Tina Join us on a culinary journey as we explore the diversity of Indian & International food with tutorials, tips, and mouthwatering presentations.

13/04/2026

Craving something spicy, sweet, and super addictive? This Honey Chilli Soya Chunks recipe is the perfect Indo-Chinese snack you can make at home. Crispy soya chunks tossed in a glossy, flavorful sauce — perfect for evenings, parties, or quick cravings!

📝 Ingredients
1 cup soya chunks
4 cups water
1 green chilli
1 inch ginger
1 tsp salt
1 tsp sugar
1 onion
1 capsicum
2 spring onions
3 tbsp cornflour
1.5 tbsp red chilli sauce
2 tbsp tomato ketchup
½ tsp soy sauce
2 tsp honey
½ tsp vinegar
2 tbsp cornflour slurry
👉 Soya chunks are usually boiled first and then coated before cooking for better texture.

👩‍🍳 Method
•Boil soya chunks in water with salt, ginger, and green chilli for a few minutes. Squeeze out excess water.
•Coat the soya chunks with cornflour and lightly fry or sauté until crispy.
•In a pan, sauté ginger, green chilli, onion, and capsicum.
•Add red chilli sauce, tomato ketchup, soy sauce, vinegar, honey, and sugar. Mix well.
•Add the fried soya chunks and toss everything together.
•Pour cornflour slurry to thicken the sauce and cook for a minute.
•Garnish with spring onions and serve hot.

✨ Pro Tip: Adjust honey and chilli sauce to balance sweetness and spice exactly how you like it!

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11/04/2026

If you’re craving something sweet, quick, and absolutely delicious, this Mango Coconut Ladoo is the perfect recipe for you! Made with fresh mango pulp and desiccated coconut, this no-fuss dessert comes together in just 15 minutes and is loved by both kids and adults. A perfect summer sweet you can make anytime!

📝 Ingredients
1 cup ripe mango pulp
1½ cups desiccated coconut
½ cup condensed milk (or sugar as per taste)
½ tsp cardamom powder
Chopped nuts (optional)
Extra coconut for coating

👩‍🍳 Method
In a pan, add mango pulp and cook on low flame for 3–4 minutes.
Add condensed milk and mix well.
Now add desiccated coconut and cook till the mixture thickens.
Add cardamom powder and mix everything nicely.
Let the mixture cool slightly.
Grease your hands and shape small ladoos.
Roll them in dry coconut for that perfect finish.
Garnish with nuts and your mango ladoos are ready to serve!

✨ Pro Tip: You can refrigerate them for 10–15 minutes for a firmer texture and better taste!

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30/03/2026

This Dry Fruits Milkshake with Homemade Jelly is the perfect blend of taste and nutrition. Packed with nuts, subtle rose flavor, and soft jelly bites — it’s a treat both kids and adults will absolutely love!
Whether you're serving guests or just craving something chilled and indulgent, this recipe is super easy to make at home and feels like a café-style drink 💛

INGREDIENTS:
Milk – 1 liter
Almonds – 25
Cashews – 25
Pistachios – 25
Watermelon seeds – 2 tbsp
Dried rose petals – 2 tbsp
Sugar – 1.5 cups
Custard powder – ¾ cup
Jelly premix
Water – 1.75 cups

🥄 Step-by-Step Method
Step 1: Prepare the Dry Fruits Paste
Soak almonds, cashews, pistachios, and watermelon seeds for a few hours. Peel almonds and grind everything into a smooth paste using a little milk.

Step 2: Make the Milk Base
In a pan, add milk and bring it to a gentle boil. Add the prepared dry fruits paste and mix well.

Step 3: Add Flavor & Sweetness
Add sugar and dried rose petals. Let it simmer for a few minutes until slightly thick and aromatic.

Step 4: Custard Mixing
In a separate bowl, mix custard powder with a little cold milk to avoid lumps. Add this mixture to the boiling milk and stir continuously until it thickens.

Step 5: Prepare Jelly
In another pan, mix jelly premix with water and cook as per instructions. Let it set, then cut into small cubes.

Step 6: Final Assembly
Let the milk mixture cool completely. Add jelly cubes, mix gently, and chill in the refrigerator.

Step 7: Serve
Pour into glasses, garnish with nuts or rose petals, and serve chilled ❄️

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28/03/2026

This Sabudana Samak Vrat Dosa is the perfect solution! It’s light, super crispy, and made with simple fasting ingredients you already have at home. Whether it’s for breakfast, evening snacks, or vrat meals — this dosa will never disappoint 🙌
No fermentation, no hassle — just quick prep and instant crispy goodness! 💯

INGREDIENTS:
Sabudana (tapioca pearls) – 1/3 cup
Samak rice (barnyard millet) – 1 cup
Curd – 1/2 cup
Water – 1.5 cups
Sendha namak (rock salt) – 1 tsp
Grated coconut – 1/2 cup
Peanuts – 1/4 cup
Ginger – 1 inch
Curd – 2 tbsp
Boiled potatoes – 3
Green chili – 1
Curry leaves

👩‍🍳 Method:
1.Soak sabudana for a few hours until soft.
2.Wash and soak samak rice separately for 2–3 hours.
3.Grind soaked sabudana, samak rice, curd, ginger, and green chili into a smooth batter.
4.Add water gradually to adjust consistency (not too thick, not too thin).
5.Mix in rock salt and let the batter rest for 10–15 minutes.
6.Heat a pan and lightly grease it.
7.Pour a ladle of batter and spread gently like dosa.
8.Cook on medium flame until crispy and golden.
9.Flip if needed and cook both sides evenly.
10.Serve hot with vrat chutney or aloo filling.

✨ Crispy outside, soft inside — perfect vrat comfort food!

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19/03/2026

Today I’m sharing a super easy and delicious snack made with rice and potatoes that is crispy on the outside, soft on the inside, and loved by both kids and adults.

This recipe requires simple ingredients, very little preparation, and can be made quickly, making it perfect for tiffin boxes, evening snacks, or unexpected guests.

Ingredients:

For the Rice Potato Bites
• ½ cup raw rice (soaked for 1 hour)
• 3 medium boiled potatoes (grated)
• 1 inch ginger
• 1 green chilli
• 2 tbsp finely chopped red capsicum
• 2 tbsp chopped coriander leaves
• ½ tsp cumin seeds
• ½ tsp chilli flakes
• Salt to taste
• ½ tsp pizza seasoning
• Oil for frying
For the Roasted Capsicum Mayo Dip
• 1 red capsicum
• Salt to taste
• 2 tbsp curd
• 2 tbsp grated paneer

Step-by-Step Method:
1️⃣ Prepare the rice paste
Drain the soaked rice and grind it in a mixer with ginger and green chilli to form a thick paste. Do not add too much water.
2️⃣ Prepare the mixture
In a bowl add grated boiled potatoes, chopped capsicum, coriander, cumin seeds, chilli flakes, salt, and pizza seasoning.
3️⃣ Combine everything
Add the prepared rice paste to the potato mixture and mix well to form a soft dough.
4️⃣ Shape the bites
Apply a little oil to your hands and shape the mixture into small balls or cylindrical bites.
5️⃣ Fry the bites
Heat oil on low flame and fry the bites until golden brown and crispy. Fry them slowly so they cook evenly from inside.
6️⃣ Prepare the dip
Roast the red capsicum on flame until the skin turns black. Remove the skin and blend it with curd, grated paneer, and salt to make a creamy dip.
7️⃣ Serve
Serve these crispy rice potato bites hot with the roasted capsicum mayo dip and enjoy!

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