Sri Raghavendra Caterers

11/04/2026

Spicy Peanut Cucumber Rolls
Prep time: 15 minutes | Cook time: 0 minutes
# # # Ingredients
For the Cucumber Rolls:
* 2 large English cucumbers (straight and firm)
* Toothpicks (for securing the rolls)
For the Spicy Peanut Filling:
* 1/2 cup Creamy or crunchy peanut butter
* 2 tbsp Soy sauce (or tamari)
* 1 tbsp Sriracha or chili garlic sauce (adjust to taste)
* 1 tbsp Rice vinegar or fresh lime juice
* 1 tsp Toasted sesame oil
* 1 clove Garlic (finely grated)
* 1/2 inch Ginger (finely grated)
* 1-2 tbsp Warm water (to thin the filling to a spreadable paste)
For the Filling & Garnish:
* 1/4 cup Roasted peanuts (roughly crushed)
* 1/2 cup Fresh cilantro/coriander leaves (roughly chopped)
* 1/4 cup Fresh mint leaves
* 1 tbsp Toasted sesame seeds
* Red chili flakes or chili crisp (for topping)
# # # Instructions
1. Prep the Cucumbers: Wash and dry the cucumbers. Using a mandoline slicer or a Y-shaped vegetable peeler, slice the cucumbers lengthwise into long, thin, even ribbons. Discard the very first and last slices that are mostly skin.
> Pro-Tip: Lay the cucumber ribbons flat on a paper towel and gently pat them dry. Removing excess moisture ensures the peanut filling sticks perfectly and doesn't become watery.
>
2. Make the Peanut Filling: In a bowl, whisk together the peanut butter, soy sauce, sriracha, vinegar (or lime juice), sesame oil, grated garlic, and ginger. Gradually add warm water, 1 tablespoon at a time, mixing until it forms a thick, spreadable paste that holds its shape.
3. Assemble the Rolls: Lay a dry cucumber ribbon flat on a cutting board. Spread a generous layer of the spicy peanut mixture evenly along the entire length of the ribbon.
4. Add the Crunch: Sprinkle a pinch of crushed peanuts, a few cilantro leaves, and mint leaves directly onto the peanut layer.
5. Roll and Secure: Starting from one end, tightly roll the cucumber ribbon all the way to the other end. Insert a toothpick through the center to hold it together. Repeat with the remaining cucumber slices.
6. Garnish and Serve: Arrange the rolls upright on a serving platter. Drizzle with a little extra chili crisp or sriracha if you like heat. Top with the remaining crushed peanuts, toasted sesame seeds, and fresh cilantro. Serve immediately as a refreshing, crunchy bite!

11/04/2026

06/04/2026

K

This recipe is for a vibrant and crunchy Kolkata-style street food called Churmur Chaat,
​Yields: 2–3 large servings
Prep time: 15 minutes (if ingredients are pre-cooked)
Cook time: 10 minutes (to mix and assembly)
​Ingredients
​For the Base & Mix:
​2 medium potatoes (boiled, peeled, and roughly diced or cubed)
​1 cup boiled chickpeas (kabuli chana) or black chickpeas (kala chana)
​10–12 crispy panipuri or fuchka shells (standard pre-fried puri), or a handful of broken papdi (about 1/2 cup)
​1 small red onion, finely chopped
​1–2 green chilies, finely chopped (or to taste)
​1 tbsp fresh coriander leaves (cilantro), finely chopped
​1 tsp chaat masala
​1/2 tsp roasted cumin powder
​1/2 tsp black salt (kala namak)
​1/4 tsp red chili powder (optional, to taste)
​Regular salt to taste
​1 tbsp fresh lime or lemon juice
​For the Sauces and Toppings:
​3–4 tbsp Tamarind-Date Chutney (the dark, tangy sauce)
​1–2 tbsp Green Cilantro-Mint Chutney (optional, but adds freshness)
​1/2 cup fine or mixed sev (chickpea flour noodles)
​More fresh coriander for garnish
​Instructions
​Prepare the Base: In a large mixing bowl, combine the boiled, diced potatoes and the boiled chickpeas.
​Add Vegetables: Mix in the finely chopped red onion, green chilies, and fresh coriander.
​Add the Crunch: This is the key "churmur" step. Take the panipuri or fuchka shells and, using your hands, lightly crush them into coarse, bite-sized pieces over the bowl. Don't pulverize them; they should have some structure.
​Seasoning: Sprinkle the chaat masala, roasted cumin powder, black salt, optional red chili powder, and regular salt over the entire mixture.
​Combine and Taste: Use a large spoon to gently toss and mix everything together. Ensure the potatoes and chickpeas are evenly coated with the spices. Taste the mixture and adjust seasonings as needed.
​Add Wet Ingredients: Drizzle the tamarind-date chutney and green chutney over the mix. Squeeze the fresh lime juice. Mix once more until the chutneys are evenly distributed, but don't overwork it to keep the crushed puris crunchy.
​Serve: Divide the Churmur mixture into serving bowls or traditional leaf donas.
​Final Toppings: Generously top each bowl with a thick layer of fine sev. Garnish with a final sprinkle of coriander.
​Serve immediately

06/04/2026

Mediterranean Cheese Board – Easy Appetizer
Ingredients:

Cheeses:

1/2 cup feta cheese, cubed

1/2 cup goat cheese, rolled into small logs

1/2 cup Manchego or aged hard cheese, sliced

1/2 cup fresh mozzarella or brie

Accompaniments:

Kalamata olives

Cherry tomatoes

Cucumber slices

Roasted red peppers

Mixed nuts (almonds, walnuts, or pistachios)

Dried fruits (apricots, figs, or dates)

Fresh herbs (parsley, rosemary, or thyme)

Pita bread, crackers, or sliced baguette

Olive oil for drizzling

Honey or fig jam (optional)

Directions:

Arrange cheeses across a large serving board, spacing them evenly.

Add olives, cherry tomatoes, cucumber slices, roasted red peppers, nuts, and dried fruits around the cheeses.

Place pita, crackers, or sliced baguette along the edges.

Drizzle olive oil lightly over the cheeses and vegetables. Add a small bowl of honey or fig jam if desired.

Garnish with fresh herbs for a vibrant Mediterranean look.

Serve immediately as an easy and elegant appetizer.

Nutritional Information (per serving, approx.):
Calories: 390
Protein: 15g
Carbohydrates: 22g
Fat: 26g
Fiber: 3g
Sugar: 6g

06/04/2026

Cravings 🤤🤤

06/04/2026

Here are 6 Types of Viral Poha Recipes (Hindi + English) 🥣✨
1. Classic Sada Poha
Ingredients (सामग्री)
Poha – 2 cups (पोहा)
Onion – 1 chopped (प्याज)
Green chilli – 1 (हरी मिर्च)
Peanuts – 2 tbsp (मूंगफली)
Turmeric – ¼ tsp (हल्दी)
Salt – to taste (नमक)
Lemon – 1 tbsp (नींबू)
Curry leaves (करी पत्ता)
Oil – 2 tbsp (तेल)
Recipe (विधि)
Poha wash and drain.
Heat oil, add peanuts and fry.
Add curry leaves, onion, chilli.
Add turmeric + salt.
Add poha and mix.
Cook 2 min, add lemon & coriander.
2. Indori Poha
Ingredients
Poha – 2 cups
Onion – chopped
Fennel seeds – ½ tsp
Sugar – 1 tsp
Turmeric – ¼ tsp
Sev – topping
Pomegranate – topping
Lemon juice
Recipe
Soak poha lightly.
Heat oil add mustard + fennel.
Add onion, turmeric, salt, sugar.
Add poha and steam 2 minutes.
Top with sev, pomegranate, coriander.
3. Kanda Poha
Ingredients
Thick poha – 2 cups
Onion – 2 chopped
Peanuts – 2 tbsp
Mustard seeds – ½ tsp
Turmeric – ¼ tsp
Lemon juice
Recipe
Wash poha.
Fry peanuts in oil.
Add mustard + onions cook soft.
Add turmeric + salt.
Add poha mix gently.
Finish with lemon & coriander.
4. Masala Poha
Ingredients
Poha – 2 cups
Onion + tomato chopped
Boiled peas – ¼ cup
Pav bhaji masala – ½ tsp
Turmeric – pinch
Salt
Sev topping
Recipe
Heat oil sauté onion + tomato.
Add peas + masala + salt.
Add soaked poha.
Mix well cook 2 minutes.
Garnish sev & coriander.
5. Cheesy Poha
Ingredients
Poha – 2 cups
Butter – 1 tbsp
Onion – chopped
Capsicum – chopped
Cheese – ½ cup
Salt
Chilli flakes
Recipe
Heat butter sauté onion + capsicum.
Add poha + salt.
Mix and cook 1 minute.
Add cheese on top.
Cover till melted.
6. Tari Poha
Ingredients
Poha – 2 cups
Curry (ragda/chana gravy) – 1 cup
Onion – chopped
Sev – topping
Coriander
Recipe
Make plain poha.
Serve in bowl.
Pour hot tari (gravy).
Top onion, sev, coriander.

21/11/2025

Special Chicken Curry🌶🍗🤤

10/11/2025