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319 recipes


instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with 23 amazing images. instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam is a versatile dish that can be made for breakfast or supper, or as an evening snack for kids. Learn how to make onion tomato rava uttapam. To make instant rava uttapam, combine the semolina, curds, salt and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to ferment for 1 hour. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ¼ cup of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour a little oil on the top and edges and sprinkle ½ tbsp of onions, ½ tbsp. Of tomatoes, ½ tbsp of coriander and ¼ tsp of green chillies evenly over it. Again pour a little oil over it and press it lightly. Turn over and cook on the other side till it turns light brown in colour. Repeat steps 2 to 5 to make 5 more uttapas. Serve immediately with coconut chutney. Jhatpat suji uttapam, interestingly, this recipe is not a quick-fix that uses soda to rise the batter, nor does it require planning the previous day, as an hour is all that it takes for the semolina batter to ferment, thanks to the quick action of curds. With tangy tomatoes, pungent onions, and the perky combo of coriander and green chillies, this onion tomato rava uttapam has all that is to be desired. Serve it with freshly-made coriander or coconut chutney. For a kid-friendly version of instant rava uttapam, avoid the use of green chillies and make these uttapams in a mini-uttappa pan. Kids are sure to find these dainty uttapams attractive. And with some generous amount of cheese along with veggies, it will be a super hit! Tips for instant rava uttapam. 1. The rava used in this recipe is regular semolina used for upma and not idli rava. 2. It is important to chop the green chillies finely. 3. Serve right off the tava to enjoy its perfect taste and texture. Enjoy instant rava uttapam recipe | jhatpat suji uttapam | onion tomato rava uttapam | with step by step photos.

chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | with 36 amazing images. aloo stuffed chapati roll is a delicious and easy-to-make Indian snack that is perfect for any occasion. Learn how to make chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | Here, this winning combo of rotis stuffed with potatoes that comes together handy. A stuffing of potatoes and peas, flavoured with spice powders and lemon juice, is tightly rolled up inside chapatis and then cooked on a tava until they are golden brown to make a satiating and convenient snack. aloo stuffed chapati rolls are a great way to satisfy your hunger without the guilt. So next time you are looking for a delicious and easy-to-make Indian snack, give chapati rolls stuffed with potatoes a try. This is also a great way to make use of leftover chapatis. Pro tips for chapati rolls stuffed with potatoes: 1. Use fresh made chapatis or they will break during rolling if made the previous night. 2. You can make 1 1/2 cups mashed boiled potatoes the previous night and store in the fridge. 3. If you are serving it to kids for their tiffin box then reduce the spice in the potato stuffing. Enjoy chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes |

corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images. corn pakora are crispy, deep-fried Indian sweet corn fritters that can be relished for breakfast, evening snack or even along with meals. corn pakora, apart from being irresistibly tasty, are also easy to make as they use minimal, readily-available ingredients, and a simple procedure. corn pakora are made from sweet corn kernels, coriander, green chilli paste and rice flour. The combination of grated and whole sweet corn kernels with rice flour results in a perfect texture, while green chillies impart a mild but noticeable sharpness to corn pakora that is essential to balance the semi sweet taste of sweet corn. Notes on corn pakoda. 1. Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour. 2. Deep-fry corn pakoda on a high flame till they turn golden brown in colour and crispy from all the sides. corn pakoda, a perfect snack to have garma garam with a hot cup of Masala Chai! Learn to make corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with step by step photos and video below.

methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with 27 amazing images. methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada is a Indian bread, popular in Gujarati cuisine. Learn how to make Gujarati dhebra - tea time snack. To make methi makai dhebra, combine all the ingredients in a deep bowl and knead into a semi- soft dough using enough water. Divide the dough into 30 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms. Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time. Serve immediately or store in an air-tight container and consume within 2 days. These methi makai bajra dhebra are made of bajra flour, alone or together with other flours. Here we have combined bajra flour, wheat flour, jowar flour and maize flour and is perked up with different ingredients like spices and herbs. Further its flavour is balanced with the addition of little sugar. These appetizing makai na vada also has chopped fenugreek leaves and sesame seeds added into the dough which gives the dhebra a mind-blowing flavour. Although the ingredients to make are many, they are all common, everyday ingredients sure to be found in your kitchen, so any day you find some time, you can pop into the kitchen and make this mouth-watering Gujarati dhebra to accompany your evening tea. Tips for methi makai dhebra. 1. If you do not have 4 types of flours used in this recipe, you can make it with only bajra flour or a combination of bajra flour and wheat flour. 2. Ensure to pat and shape them uniformly so they fry evenly. 3. While deep frying, keep the flame to medium so they get cooked from inside also. Too high flame will change the colour, but the dhebras might not cook well from inside and turn crisp. Try other tea-time snacks like Bread Palak Pakora or Crispy Masala Puri. Enjoy methi makai dhebra recipe | Gujarati dhebra - tea time snack | methi makai bajra dhebra | makai na vada | with step by step images.

stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with 29 amazing images. stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe is a perfect party style starter ready in half an hour. Learn how to make cheesy stuffed schezwan pav. To make stuffed cheesy schezuan pav, place 6 ladi pavs on a clean, dry surface and using a sharp knife make horizontal and vertical slits. Put the stuffing into each slit. Place it on an aluminium foil, brush the prepared spread evenly over it. Cover the stuffed ladi pav with the foil till it is sealed very well. Bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes. Open the aluminium foil and serve immediately. Innovation at its best, this cheesy stuffed schezwan pav brings together a few ideas from Oriental and Indian cuisine to give you a snack that’s unforgettable! Spicy, cheesy and buttery, this recipe brings together a medley of textures and flavours, tasting so good that we would recommend it for parties! Ladi Pav bread is stuffed with a scrumptious filling of juicy veggies and tongue-tickling sauces, coated with a buttery-garlicky spread, sealed with foil paper and baked. This way of cooking ensures that all the flavours are locked in – and enhanced – to an extent that is sure to engulf you with joy on the first bite itself of cheese garlic pav starter recipe. Indian cheese stuffed pav is sure to win your heart with its lovely colour, irresistible cheesy and garlicky flavour. You can also try Pav Bhaji Sandwich, Ladi Pav Garlic Bread and Pav Bhaji Burger. Tips for stuffed cheesy schezuan pav. 1. When buying the ladi pavs for this recipe, make sure the six of them are joined together as it makes the preparation easier. 2. Make sure you do not cut the pav completely. Prepare ladi pav at home by following this easy recipe with images of Ladi Pav and Whole Wheat Ladi Pav. 3. Prefer to grate the processed cheese thickly. 4. While we have used only garlic, you can go really wild with the flavors for this and add other herbs, spices and seasonings like parsley, rosemary, thyme to perk up the schezwan bread. 5. Do not make the stuffing too much in advance. 6. The butter should be melted so it mixes well with the rest of the ingredients to give a smooth mixture. You can melt it in a microwave. 7. It is important to chop the spring onion greens finely so they spread easily and give a nice bite after baking. Enjoy stuffed cheesy schezuan pav recipe | cheesy stuffed schezwan pav | Indian cheese stuffed pav | cheese garlic pav starter recipe | with step by step photos.

Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with 20 amazing images. Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread is an evergreen starter which can be served to young or old. Learn how to make Mexican rolls veg starter. To make Mexican bread rolls, make the filling first. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk and cook on a medium flame for 2 minutes, while stirring continuously till no lumps remain or till the sauce turns thick. Add the corn, capsicum, cheese, chilli flakes and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Transfer the mixture into another bowl and keep aside. Then remove the crust from all the bread slices and roll each slice with help of a rolling pin. Apply some water at the edges of a bread slice. Place ½ tbsp of the filling in the centre of the bread slice, roll it up tightly and press the edges well to seal the stuffing. Repeat steps 2 and 3 to make 10 more bread rolls. Heat the oil in a deep kadhai and deep-fry the mexican bread rolls, a few at a time, till they turn golden brown in colour from all the sides. Drain the mexican bread rolls on absorbent paper and serve immediately with tomato ketchup. Well, you would have tasted Mexican food in many forms such as tortillas and quesadillas. Here is a much simpler snack that nevertheless has an unmistakable Mexican touch to it. With its unique texture, mild flavour and captivating aroma, Mexican rolls veg starter is a fantastic culinary creation. This quick party starter features bread, deep-fried with a filling of sweet corn, capsicum and cheese bound with milk and flour, and flavoured with red chilli flakes. For all the cheese fans these rolls when served with tomato ketchup are truly irresistible. You can’t just stop at one roll! Leftover bread is best to make this Indian snacks with bread. The reason is that fresh bread is too soft and there are chances that it might tear while rolling. Serve them immediately before they turn soggy. Tips for Mexican bread rolls. 1. While making the filling, after adding milk ensure to stir it continuously to avoid lump formation. 2. While making the rolls double check to see that the roll is well sealed, otherwise it might open up during frying. 3. Bread turns to burn quickly while frying. So deep fry on a slow to medium flame and keep a close watch at it while deep frying. 4. If you wish you can use cornflour slurry to coat the rolls. This will guarantee that the bread rolls do not open while frying. Use it in the proportion of 1/4 cup cornflour in 1/2 water. Enjoy Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread | with step by step photos.

paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images Paneer pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. paneer pakoda is made with simple and basic ingredients that are easily available in every household. We have first coated paneer in a dry powder masala which has carom seeds, chilli powder, garam masala , coriander-cumin seeds (dhania-jeera) powder, dried mango powder, (amchur)turmeric powder (haldi) and chaat masala as paneer has a bland taste. We did the process to make the dish even more flavorful and tastier. Once the paneer is coated we have dipped the flavoured paneer into the Bengal gram batter which is made with besan (bengal gram flour), chilli powder, turmeric powder (haldi), asafoetida (hing), hot oil, chopped coriander (dhania) and a pinch of baking soda. Once spiced paneer is dipped in the batter it is deep fried until it turns golden brown. Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Pakoras are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over. Pakora is made by choosing a main ingredient like onion, potato, spinach,eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used paneer which is loved by everyone Punjabi style paneer pakora is my personal favourite out of all the pakora’s. I usually make Punjabi style paneer pakora for my father-in law and husband for evening snack, they are a big fan of paneer pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!! When making it for my kids, I sometimes cut two pieces of paneer and apply green chutney between them, add little cheese, batter coat and fry. My kids love it. Serve Paneer pakora with green chutney and tomato ketchup. Enjoy paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | detailed step by step photos and video given below.

crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images. crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn. To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately. Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties. Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack. Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls. Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying. Enjoy crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with step by step photos.

methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with 39 amazing images. methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast is a satiating meal in itself. Learn how to make jowar methi thalipeeth. To make methi thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 7 equal portions. Place a portion of the dough on a greased plastic sheet and flatten it into a 150 mm. (6”) circle by patting with your fingers. Create 3 holes on the rolled circle with the index finger. Heat a non-stick tava (griddle) and grease it with ½ tsp oil, put the rolled thalipeeth and cook the thalipeeth on a medium flame, using 1 tsp of oil and till it turns golden brown in colour from both the sides. Repeat steps 3 to 5 to make 6 more thalipeeth. Serve immediately with curds. Methi thalipeeth is a traditional Maharashtrian breakfast, made with a mix of flours, aromatic fenugreek leaves and a touch of spice powders. It has a rustic and homely texture and a really inspiring flavour. It is nutritious and filling – a good way to kick-start your day. The best part is kanda thalipeeth Maharashtrian Breakfast is that it has a well-balanced flavour on its own and needs just a cup of curds for serving. To make the methi millet flat bread more exciting, serve it with accompaniments like the Sukhi Lehsun Chutney and Dry Peanut Chutney Powder. Also try other authentic Maharashtrian recipes. Tips for methi thalipeeth. 1. The dough should be soft and but not very loose and sticky. 2. The dough should be used immediately and not kept for too long, else it might release water and then rolling would be very difficult. 3. We recommend the use of thick plastic sheet so rolling is easy. 4. Make 3 holes on the rolled circle with the index finger. This helps the oil to reach till the centre of the thalipeeth and allows it to cook well. 5. Make sure you serve the thalipeeth till it is slightly crisp, so that you get a nice aroma, flavour and texture. Enjoy methi thalipeeth recipe | jowar methi thalipeeth | methi millet flat bread | kanda thalipeeth Maharashtrian Breakfast | with step by step photos.

kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | kand aloo pakoda is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make upvas aloo kand pakoda. Crispy and flavourful pakodas made of purple yam (kand), potatoes and crushed peanuts, this navratri, vrat ka khana are a perfect snack time treat. It is interesting to know that these pakodas are held together by the starch in yam and potatoes along with peanuts and needs very little arrowroot flour. To make kand aloo pakoda, combine all the ingredients in a bowl and mix well. Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper. Serve kand aloo pakoda immediately with green chutney. The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this aloo bhajiya for fasting can be enjoyed at any time of the day on fasting days. These pakodas must be enjoyed off the pan to enjoy their crispy texture. Green chutney with upvas aloo kand pakora is all you need for serving. Tips for kand aloo pakoda. 1. Drain the water from parboiled purple yam very well so there is no difficulty in binding the mixture. 2. Grate the raw potatoes just before mixing, else they will discolour. 3. If you notice that the mixture disintegrates in oil, add a tbsp of arrowroot flour, mix well and continue deep-frying. 4. Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate. Enjoy kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | with video and recipe below.

moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with 33 amazing images. moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora is a perfect tea time snack to be enjoyed with the entire family. Learn how to make moong dal bhajiya. To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well. Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water. Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well. Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Repeat step 4 to make more pakodas. Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney. A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. Who can resist such awesome moong dal bhajiya? The Mumbai street moong dal pakora, with its unique texture, is an all-time favourite were sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans. Tips for moong dal pakora. 1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance. 2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 3. The batter has to be of thick consistency. 4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 5. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 6. Also blend the batter till coarse to enjoy its mouthfeel. 6. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney. 7. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney. 8. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe. 9. Cutting chai and moong dal pakoads are the best Indian evening snack combination. See how to make chai. Enjoy moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with step by step photos.

Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with 26 amazing images. Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter is a flavour filles starter to please kids and adults alike. Learn how to make Chinese schezwan balls. To make schezwan cheese balls, combine all the ingredients in a deep bowl and mix very well with your hands. Divide the mixture into 28 equal portions and roll each portion into a ball. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time till they turn golden-brown in colour from all the sides and drain on an absorbent paper. Serve immediately with tomato ketchup. Quick and easy Indo Chinese Schezwan balls are guaranteed to tease your taste buds! These spicy cheese balls are resplendent with the pungent taste of Schezwan sauce and the crunch of spring onions. Deep-fried to perfection, this Indian party starter have a gooey cheesy core that warms the palate. You can enjoy this as an evening tea snack on a rainy day, just like pakoras, or you can serve it as an accompaniment for Chinese dishes. This Chinese snacks in India also great to serve as a starter, or as a snack at cocktail parties. Try other awesome Schezwan recipes like the Schezwan Noodle Frankie or Schezwan Cheese Dosa. Tips for Schezwan cheese balls. 1. You can buy readymade Schezwan sauce or make Schezwan sauce at home. 2. We have added 1 tbsp of Schezwan sauce. If you want a spicier starter, add 1 more tbsp of Schezwan sauce. Then you may have to adjust the thickness of the mixture by adding ½ tbsp of extra maida. 3. Grating the cheese makes it easier to mix. Remember not to remove the cheese too much in advance from the refrigerator. It might turn soft and make grating difficult. 4. Dry red chilli flakes can be replaced with finely chopped green chillies. 5. Cheese already has salt, so ensure not to add too much salt. 6. Apply little pressure while making them, else they might break. 7. To ensure that the Schezwan balls do not break while deep-frying, you can shape them into balls and refrigerate for 15 minutes. Remove and deep fry. Enjoy Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter | with step by step photos.

tomato omelette | eggless tomato omelette | vegetarian tomato omelette | besan ka cheela | with 16 amazing images. A combination of besan and chopped tomatoes with an exciting touch of spices gives you a tasty and succulent Eggless Tomato Omelette. We have made this Vegetarian Tomato Omelette super healthy as its mainly made from besan, tomatoes and onions. Here’s an opportunity for vegetarians to enjoy their own creative version of Tomato Omelette! Yes, this is an Eggless Tomato Omelette for Vegetarians. A few other ingredients like onions, green chillies, ginger, etc., add to the crunchiness and flavour of the Tomato Omelette. This is a quick and easy Vegetarian Tomato Omelette recipe, which can be had for as an evening snack. The beauty of Tomato Omelette is that it uses common ingredients that you are sure to have at home, and does not require any grinding or fermentation. So, you can make it instantly whenever needed. This quick Vegetarian Tomato Omelette is a popular Indian breakfast recipe had with green chutney or tomato ketchup. You can also try other breakfast recipes focusing on tomatoes, like Tomato Poha and Tomato Upma. Enjoy how to make Tomato Omelette Recipe with detailed step by step photos and video below.

cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with 35 amazing images. cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich has got cheese, veggies, chutneys and a flavourful potato stuffing. Learn how to make Mumbai cheese masala toast sandwich. To make cheese masala toast sandwich, make the stuffing first. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the asafoetida, turmeric powder and curry leaves and sauté on a medium flame for a few seconds. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Divide the stuffing into 5 equal portions and keep aside. Then assemble the sandwich. Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice. Spread ½ tsp of green chutney on each buttered bread slice. Place a portion of the stuffing on a buttered-chutney bread slice and spread it evenly. Arrange 2 tomato slices, 2 onion slices, 2 cucumber slices, 1 capsicum slice and ¼ tsp of sandwich masala evenly over it. Sprinkle ¼ cup of cheese evenly over it. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it. Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter and ½ tsp of green chutney evenly over it. Repeat steps 2 to 8 to make 4 more toasts. Serve immediately with tomato ketchup. Think about all the masaledar things you know – and you will find them in this sandwich. The masala cheese toast sandwich, which is the most popular cheese sandwich sold on the streets of Mumbai, is what one would call ‘fully loaded’! When cooked the spicy masala toast in a sandwich toaster, the aroma is so appetizing that one just cannot resist a bite! If you do not have a sandwich toaster, no worries, you can always cook this up in a griller or tava, it tastes just as awesome. The base of this Mumbai cheese masala toast sandwich is its green chutney and sandwich masala. You can recreate the Mumbai roadside taste and flavour in your own kitchen by making green chutney for sandwich and sandwich masala both at home. You can enjoy this tongue-tickling and filling cheese masala toast sandwich any time you are hungry. It is a good lot of fun to bite into this sandwich huddled under an umbrella on a rainy monsoon day! Tips for cheese masala toast sandwich. 1. Try and buy sandwich bread as they are thick and specially made for making such tasty sandwiches. 2. Greasing the sandwich toaster at the bottom and the top slice of the sandwich is a must before grilling in a hand toaster. The greasing with butter is what makes the sandwich crispier. 3. Serve it immediately to enjoy its texture. Enjoy cheese masala toast sandwich recipe | spicy masala toast | masala cheese toast sandwich | Mumbai cheese masala toast sandwich | with step by step photos.

Does the word ladoo immediately remind you of an ever-popular mithai? Well, surprisingly this is a savoury ladoo, served as a chaat. It is a classic, famous street food from Delhi, and can instantly spike up the tempo of any party that it is served in. The Ram Ladoo is a savoury titbit made with a batter of dals and spices. These amazing ‘ladoos’ are topped with grated radish, chaat masala and green and sweet chutneys, as is typical of any chaat. The unique taste and texture of the Ram Ladoos, together with the crunch of radish and the peppy taste of the chutneys is simply awesome! You can also try other interesting snacks like the Yam-Fritters and Khichdi Pakodas .
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