Excite your taste buds, the Mexican way! Spicy Mushroom Enchiladas is an absolutely adventurous dish that features corn tortillas stuffed with a tangy and herby mushroom filling.
The enchiladas are drowned in tomato sauce, topped with loads of cheese and baked in an oven, to get the perfect texture and to boost the multiple flavours that feature in this fabulous culinary creation.
Serve the Spicy Mushroom Enchiladas hot and fresh, to get a taste of true excitement! Vegetable risotto has colourful veggies in this dish makes them extremely appealing and also irresistible due to their aromatic flavours while being cooked.
Vegetable risotto is a very easy and a delicious recipe. . . Actual risotto is made using arboria rice but you can also use basmati rice, it taste the same. . . This rice prepartion is cheesy, colorful and fun to eat. . Serve it with garlic bread. .
Vegetables in Coconut Curry or Valval is a classic mixed vegetable preparation from the Western coastal region, where coconuts grow in plenty and are used abundantly in the cuisine.
Here, an assortment of colourful and juicy veggies is flavoured simply with green chillies and cumin seeds and cooked in a coconut milk base.
The mellow flavour of the base accentuates the natural flavour and texture of each veggie helping the diner to appreciate the uniqueness of each vegetable.
Vegetables in Coconut Curry is very easy to make in the microwave oven. It is best had fresh as it tends to thicken over time, but if you are serving later, adjust the consistency with water and heat before serving.
You can try other microwave recipes like Microwave Makai Jajaria or Nachni Methi Muthias . kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad | with 23 amazing images.
kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad is a peppy Mexican style salad with a freshly prepared dressing. Learn how to make Mexican bean salad.
To make kidney bean salad, combine all the ingredients in a deep bowl and mix well. Just before serving, add the dressing and toss well. Serve immediately.
A yummy salad with an interesting assortment of ingredients, which offer a mix-and-match of multiple textures and flavours. The succulence of cooked kidney beans, the juiciness of tomatoes, the crunch of onions and spring onions, all come together in Mediterranean bean salad to delight your palate.
A pungent, lemony dressing adds to the flavour of this lovely Mexican bean salad, making it a truly memorable treat. What’s more interesting is the addition of finely chopped garlic in the dressing, which gives this salad a good mouthfeel and flavour both.
You can serve this Indian kidney bean salad with lemon garlic dressing with a Mexican nacho soup and make a satiating meal.
Tips for kidney bean salad. 1. The rajma has to be soaked for at least 8 hours or overnight, so plan for this recipe in advance. 2. The cooked rajma should be perfect in texture – crunchy enough and not soft or mushy at all. 3. We have used olive oil for an authentic aroma and flavour, but if you don’t have it you can use any other cooking oil. 4. Spring onions greens are added for a crunch. But if it’s not in your pantry, use finely chopped coriander or mint for refreshing flavour. 5. If you wish to carry this salad to work, then toss the veggies and pack in a separate box and pack the dressing in a separate air tight container. Keep it refrigerated. Just before serving, add the dressing to the veggies, toss well and serve.
Enjoy kidney bean salad recipe | Mexican bean salad | Indian kidney bean salad with lemon garlic dressing | Mediterranean bean salad | with step by step photos. When you are in the mood to have something exotic for breakfast, try the French Style Baked Pancakes in Spinach and Tomato Sauce. This exotic creation can be served as part of lunch or dinner, or as a snack too.
Here, pancakes are rolled up with a tasty spinach stuffing and some homemade tomato sauce. The stuffed pancakes are then dunked in more of the tasty tomato sauce, garnished with cheese and baked, to get a fabulous dish with a unique texture and memorable flavour. Enjoy it right off the oven!
thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with 17 amazing images.
thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies is a protein rich snack which is perfect for weight watchers to avoid binge eating. Learn how to make healthy Indian curd dip.
To make thick curd dip, combine all the ingredients in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled with vegetable crudités and cream cracker biscuits.
Watch how everyday ingredients like curds, onion and mustard powder can transform into a world-class yoghurt dip with onions and green chillies, which matches perfectly with most vegetable crudités. It is all about the right proportions and methods. Just ensure the curds are hung long enough to remove all the water, and the rest is as easy as mix and chill.
This healthy Indian curd dip has the goodness of protein and calcium which are the twin pillars of bones strengthening. Curd being probiotic is easily digested and the protein in it adds satiety value too. Diabetics and heart patients can include this dip at snack time with vegetable crudités. They can opt for low fat hung curd if they wish to.
Tips for thick curd dip. 1. Though we have used hung curd to make this dip, when you are short of time you can use thick curd. 2. If you don’t have mustard powder, replace it with cumin seeds powder or black pepper powder. 3. You can serve this wholesome dip with healthy crackers like ragi and oats crackers too.
Enjoy thick curd dip recipe | healthy Indian curd dip | yoghurt dip with onions and green chillies | with step by step photos. Surely this elaborate dish requires a spot of extra effort, but the mouth-watering result is absolutely worth it! “Flash, Bang, Wallop” is how your taste buds will react to this awesome dish, which features a splash of colours and vibrant flavours.
Layers of freshly made tomato sauce, a creamy spinach mixture and a richly textured corn mixture adorn perfectly cooked long-grain rice, giving this one-pot meal a well-rounded flavour and tantalising appearance.
Tangy, creamy and rich, this Layered Corn and Spinach Rice with Tomato Sauce is just too tasty to resist, and a garnish of grated cheese only makes it all the more luscious! Although the preparation takes a bit of time, the actual cooking time is less, so make it just before serving to enjoy the best appearance, texture and taste.
Check out our collection of many more satisfying One Dish Meals recipes. batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with 25 amazing images.
batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak is a delicious sabzi with the perfect delicate softness and crispness of potatoes along with the crunchiness of cashew nuts and sesame seeds. Learn how to make dry batata nu shaak.
To make batata chips nu shaak, for the bateta chips heat the oil in a deep non-stick kadhai and deep-fry, a few potato strips at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
Next, heat the oil in a deep non-stick kadhai, add the cashewnuts and sauté on a medium flame for 30 seconds or till the cashews turn golden brown in colour. Add the cumin seeds, poppy seeds, sesame seeds, turmeric powder and chilli powder and sauté on a medium flame for another 1 minute. Add the fried batata chips, sugar, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot.
Completely unique, the batata chips nu shaak is sure to enthrall your taste buds with its amazing crunch and irresistible flavour. Crispy fried potato strips are tossed with sautéed cashews, aromatic seeds and spice powders to make a wonderful Gujarati chips nu shaak that combines beautifully with rotis or puris and shrikhand or aamras.
We would like to warn you though that if there is a delay in bringing the rotis, the Indian style aloo finger chips ki sabzi will be wiped off the bowl as it is so tasty just by itself!
In fact, most of the magic in this Gujarati style dry batata nu shaak is worked by the sesame, poppy and cumin seeds, which impart not just a brilliant flavour and aroma but also a delectable crunch to the dish.
Tips for batata chips nu shaak. 1. Cut the potatoes into thick strips or wedges so they do not break while cooking. 2. Do not cover the prepared dish till it cools down, as the steam released while it is hot will make the potatoes soggy. 3. Serve it hot and fresh before the potatoes get soggy.
Enjoy batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak | with step by step photos dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi | with 27 amazing images.
dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi is a quick fix Indian accompaniment. Learn how to make dahiwale simla mirch.
To make dahi simla mirch ki sabzi, combine the potatoes, milk, curds, turmeric powder, chilli powder, besan, salt and ½ cup water in a bowl and mix well to form a smooth mixture. Keep aside. Combine the oil and cumin seeds in a microwave-proof bowl and microwave on high for 1 minute. Add the capsicum, mix well and microwave on high for 1 minute. Add the prepared mixture, mix well and microwave on high for 3 minutes stirring once in between after 1½ minutes. Serve hot.
Dashingly flavoured, multi-coloured capsicum are cooked together with a mixture of potatoes, spice powders, besan and curds to create Indian capsicum curd curry with a wonderful texture and flavour, which you are sure to enjoy thoroughly.
The freshness of curd is clearly recognizable in bell pepper yogurt curry, and the best part is that it takes just minutes to cook it in the Microwave. To further reduce your cooking time, you can cook potatoes too in a microwave.
Quite different from the usual tomato and onion based gravies, this microwave sabzi has its own unique flavour, which is sure to please the diner. Enjoy a bowlful of hot Indian capsicum curd curry with satiating and homely dishes like chapati or paratha.
Tips for dahi simla mirch ki sabzi. 1. Firstly remember to use a big bowl which is microwave safe. 2. The curd used in this recipe should be fresh to avoid tanginess in the sabzi. 3. After adding curd, remember to mix in between to avoid it from splitting. 4. We have used red and yellow capsicum, not only to enhance the hue and appeal of the sabzi, but because they are slightly sweeter than the green capsicum. However, if you don’t find them, replace them with green capsicum.
Enjoy dahi simla mirch ki sabzi recipe | dahiwale simla mirch | Indian capsicum curd curry | bell pepper yogurt curry | microwave sabzi | with step by step photos. Vitamin C rich veggies like lettuce, capsicum,tomatoes and cucumber tossed together with an Italian basil dressing. But dress this salad just before serving to prevent the loss of vitamin C due to exposure of air.
Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with 20 amazing images.
Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti is a satiating Indian breakfast recipe had with a bowl of curds. Learn how to make Punjabi style missi roti.
A famous North Indian dish, Punjabi missi paratha is made with a blend of whole wheat flour and besan and a bouquet of additives like ajwain, coriander leaves and onion, which give out a very appetizing aroma when cooked to perfection. The onions give a nice taste and crunch to Punjabi missi roti.
To make Punjabi missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water (approx. ½ cup). Divide the dough into 10 equal portions. Roll out a portion of the dough into 100 mm. (4") diameter thick circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti using a little oil, till it turns golden brown in colour from both sides. Repeat steps 3 and 4 to make 9 more rotis. Serve hot.
We all wake up hungry, and we all deserve to have breakfast, irrespective of how busy we are. On days when you need to have a heavy breakfast, these missi roti Punjabi breakfast are an ideal option to indulge into.
A bowl of curd, raita and a pickle is all you need to accompany with this Punjabi style missi roti. Try out recipe of easy pudina raita and you are all set for a hearty meal. You will never again give a valid excuse for skipping breakfast.
Tips for Punjabi missi roti. 1. Make sure you roll the rotis little thickly and cook them till brown spots appear. 2. These are best served immediately upon cooking. 3. Health conscious people can use 1 tsp oil for kneading the dough and also cook each roti with only ¼ tsp of oil.
Enjoy Punjabi missi roti recipe | Punjabi missi paratha | how to make Punjabi style missi roti | missi roti Punjabi breakfast | with step by step photos. rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images.
rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters is a quick fix snack made using leftover rice. Learn how to make chawal ke pakode.
To make rice pakora, put rice in a deep bowl and mash it with a potato masher. Add all the remaining ingredients and approx. 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan and drop spoonfulls of the mixture into hot oil and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Pakoras with cooked rice? Just try the chawal ke pakode and you will fall in love with it! A mix of cooked rice and onions bound together with besan and enhanced with a handful of everyday spice powder as flavour-givers make crisp pakoras that one simply cannot resist.
The Indian style rice fritters can be enjoyed with a cup of masala chai or with green chutney at snack time. While the onions give the necessary crunch and flavour, Jains can replace it with cabbage.
Tips to make rice pakora. 1. To make the leftover rice softer, mix 1 cup cooked rice with approx. ¼ cup of curd and keep it aside for 30 minutes. 2. You can also add little garlic paste if you wish to. 3. Make sure the mixture for the pakora is mashed well with your hands.
Enjoy rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with step by step photos. The same topping that goes well with toasted bread goes perfectly with jacket potatoes and makes a lovely tea snack or a delicious supper dish, served along with a soup or a salad. I assume you will have a few pre-boiled potatoes on hand for this recipe.
roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza | with 28 amazing images.
roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza combines perfectly made sauce with colourful capsicum. Learn how to make pizza with roasted pepper and mozzarella cheese.
To make roasted bell pepper and cheese pizza, pierce the red capsicum with a fork, brush little oil evenly over it and roast it over an open flame till it turns black from all the sides. Cool, wash it in cold water and remove the skin, stem and seeds and discard them. Cut the capsicum into thin slices. Keep aside. Repeat steps 1 and 2 with the yellow and green capsicum. Combine the red, yellow and green capsicum strips in a bowl, sprinkle oregano and salt over it and toss well. Divide the topping into 2 equal portions and keep aside. Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce evenly over it. Arrange 1 portion of the roasted bell pepper topping evenly over it. Finally sprinkle ¼ cup of cheese evenly over it. Repeat steps 1 to 3 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately.
The roasted capsicum and cheese pizza is truly a celebration of lively colours and flavours. With visually-appealing yellow, red and green capsicums, this pizza is best for a joyous party as it will surely reflect the intended mood. You might be intrigued by the fact that a combination of just capsicum, cheese and pizza sauce can produce such a brilliant pizza.
The aroma and the flavour of the roasted colourful capsicum is sure to make a mouth watering Indian roasted pepper and cheese pizza. What’s more fascinating for the kids in this pizza is the use of mozzarella cheese, which has a unique gooey texture.
While you can buy the readymade pizza base, when time permits make the pizza base at home. A sprinkle of basil leaves before adding the cheese would further add a refreshing touch to this pizza.
Tips for roasted bell pepper and cheese pizza. 1. While we have used colourful capsicum, you can use any coloured capsicum that is available. But we suggest red capsicum, as it has a natural pleasing sweetness. 2. You can replace dried oregano with dried mixed herbs or pizza seasoning too. 3. You can keep the pizza sauce and capsicum refrigerated, but assemble and bake the pizza just before serving.
Enjoy roasted bell pepper and cheese pizza recipe | pizza with roasted pepper and mozzarella cheese | roasted capsicum and cheese pizza | Indian roasted pepper and cheese pizza | with step by step photos.