Mushrooms and a slew of colourful vegetables combine to make an appetizing subzi that goes well with plain rotis or steaming hot rice. As always, onions work wonders at increasing hdl levels.
cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images.
cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes.
To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney.
Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch.
The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours.
If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice.
Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture.
Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos. spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with 64 amazing images.
spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab is a non-fried healthy starter. Learn how to make Indian palak chana dal kebabs.
To make spinach and chana kebab, combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Cool slightly and blend in a mixer to a coarse mixture. Keep aside. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry. Cool slightly and divide the mixture into 10 equal portions. Roll out each portion into a 67 mm. (2½”) thin flat round kebab. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve hot with garlic chutney.
Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques like cooking on a tava with minimal oil and a thoughtful combination of ingredients qualifies this Indian palak chana dal kebabs for a health book!
We have avoided the use of cornflour or potatoes and replaced them with rolled oats for binding. This veg hariyali kabab may seem to be elaborate, but it’s worth the effort for all health conscious looking for tasty snacks. However, remember that these kebabs will not have that perfect crispy texture like fried kebabs.
This healthy spinach chana dal cutlet is a wealth of iron, and folic acid – 2 key nutrients which help to keep anaemia at bay. The spinach also has vitamin A which acts as an antioxidant and helps to get a glowing skin and good vision. 1 to 2 kebabs can be enjoyed by diabetics, heart patients and weight watchers. Pregnant women and women with PCOS too can enjoy this at snack time.
Tips for spinach and chana kebab. 1. Remember to plunge the spinach leaves in a bowl of ice cold water after blanching. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking. 2. Do not add water to blend spinach for the puree. 3. Also you may keep the blended spinach puree in a strainer to drain out excess water if any. 4. While cooking the spinach puree, ensure to cook it on a slow flame and stir continuously till the water evaporates. Presence of water may make the rolling and shaping of the kebab difficult. 5. We recommend you make ginger garlic paste at home instead of buying it readymade from the market. 6. Prefer to crush the kasuri methi in between your palms and use. 7. These kebabs are non-fried, so do not shape them very thick. Do not shape very thin too, as they might break while cooking. 8. Finally remember to cook the kebabs on a slow flame so they cook uniformly. 9. Serving these kebabs immediately is also very important to enjoy its taste and texture.
Enjoy spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with step by step photos. A rich, amber-coloured jam with a hint of lemon, the Apple Jam is a perfect accompaniment to a loaf of freshly baked bread, croissants, or pancakes too. Instead of adding cinnamon powder to the jam, you may also choose to dip a stick of cinnamon into the jam while it is still hot, and lid the jar for a while, allowing the flavour to ooze in naturally and mildly. The coarse texture, which results from grating rather than blending the apples, is a specialty of this jam. But, of course, the best part is that it can be prepared in a jiffy using the microwave oven, so you can prepare fresh jam anytime you wish to!
Close your eyes, think of everything you like, open your eyes and you will find them in this dish! Baked Beans and Potato Baked Dish is made with common ingredients but arranged artistically to create a huge impact. Fresh cabbage leaves, baked beans, potato slices, white sauce and cheese are set perfectly on a baking dish and cooked till the aromas and flavours unite to create an irresistible dish, which lures young and old alike.
aloo paneer roll recipe | aloo paneer frankie | potato paneer wrap | with amazing 35 images
aloo and paneer roll recipe is no regular frankie or roll recipe, everything about this potato and paneer frankie is perfect, right from the crispiness to perky flavour of the potato rolls, to the soft and pliable rotis. If you have left over roti's this is definitely a go to aloo paneer roll recipe which will also save time. Transform leftover rotis to this delightful snack recipe.
aloo paneer roll recipe is easy and extremely luscious. We have made the rotis by combining maida, whole wheat flour, salt and kneaded into a soft dough and rolled into rotis. Further, we have made the stuffing with paneer and potatoes, green chilies, cumin seeds, coriander and mint leaves. The ingredients used to make aloo paneer roll are very basic and easily available in every Indian household. Next, to give aloo paneer frankie a crunch we have made a salad by combining cabbage, carrot and chaat masala.
Fresh rotis lined with green chutney play host to an astounding stuffing of potatoes and paneer flavoured naturally with chillies, coriander, mint and cumin. A scrumptious salad accompanies the soft potato-based stuffing to add an exciting crunch to the aloo paneer roll.
You can also pack aloo paneer roll for your lunch box or your kiddo's school tiffin box. Add cheese if you wish to, it will enhance the taste and make it even tastier.
Enjoy aloo paneer roll recipe | aloo paneer frankie | potato paneer wrap | with detailed step by step recipe photos and video below. Antioxidant boost, a potent antioxidant drink that fights all infections and enhances immune system. Eating so many fruits can be boring hence make it into a juice and gain their benefits.
Zucchini and cheese get along so beautifully together in this masterpiece! Juicy slices of zucchini are baked with a coating of bread crumbs and cheese, which gives it a very unique and enjoyable texture.
Since the zucchini slices are dipped in olive oil before coating with other ingredients, you might find that some of the oil oozes out onto the butter paper on baking. That is normal, and not something to worry about! You will really love the gooey yet crisp texture of the cheesy crust – but make sure you have the Baked Cheesy Zucchini Slices fresh and hot, before they get chewy.
You can also use parmesan cheese powder instead of grated cheese. Have a go at other zucchini delights like the Zucchini Fritters with Spicy Mayo Dip and Zucchini and Yellow Pepper Toast . Boiled potatoes are a storehouse of energy, and generally kids love it in any form. However if you keep serving the traditional mash with a simple sprinkling of salt and pepper everyday they will get bored of it. Often, you need to think of innovative ways to serve even common veggies to kids. Here is one such exciting way to serve boiled potatoes! Hollow centres of boiled potatoes are filled with a tangy baked beans mixture and topped with gooey cream cheese. Once kids take a bite of the Beans and Cream Cheese Potatoes, they cannot resist finishing it off!
paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with 27 amazing images.
paneer and spinach soup is a fragrant and nourishing Indian soup with soothing flavours. Learn how to make healthy spinach paneer soup.
Subtly flavoured this spinach cottage cheese soup is a wholesome fare that you will love to slurp up. Palak cooked and blended to a puree, thickened with moong dal and perfectly pepped up with onions, salt and pepper is a delight for the taste buds.
paneer and spinach soup is a protein rich soup with 8.4 grams of protein ( 15% of RDA).
This protein-packed healthy palak paneer soup is a meal in a bowl! generous use of moong dal, paneer and spinach make it extremely nourishing and filling, while the onion and pepper bring in their soothing yet sharp flavours.
To make paneer and spinach soup, heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside. In the same pan add onions and sauté on medium flame for 1 to 2 minutes. Add the moong dal, spinach and 2 1/2 cups of water and cook on a medium flame for 15 minutes or till the dal is cooked. Keep aside to cool completely. Once cooled transfer it in a mixer jar and blend to a smooth purée. Transfer the purée to the same pan, add 2 cups of water, salt and pepper. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the sautéed paneer pieces. Cook on a medium flame for 1 minute, while stirring occasionally. Serve the paneer and spinach soup hot.
This delightful Indian palak soup with paneer is not only tantalizingly tasty, but also conveniently quick to prepare. Try it out!
Tips for paneer and spinach soup. 1. Do not over sauté the paneer pieces else they might turn chewy. 2. Also do not sauté them and keep too much ahead of time.
Enjoy paneer and spinach soup recipe | Indian palak soup with paneer | healthy palak paneer soup | spinach cottage cheese soup | with step by step photos.
kaddu roti recipe | kaddu paratha | kaddu palak ki roti | healthy pumpkin roti | with 24 amazing images.
kaddu roti recipe | kaddu paratha | kaddu palak ki roti | healthy pumpkin roti is a quick and simple daily fare. Learn how to make kaddu paratha.
To make kaddu roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 8 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 7 more rotis. Serve hot.
Red pumpkin and spinach – what a brilliant twosome! A lesson in contrasts, the two are different in everything from colour and texture to flavour, yet they complement each other beautifully, especially in this wonderful kaddu palak ki roti.
The best part is that this kaddu paratha is also very easy to make because all the ingredients are mixed into the dough, and you do not have to bother about stuffing and rolling like in the case of parathas.
The spinach and the pumpkin also hydrate the dough well, resulting in soft, pliable roti, which everybody will love. This healthy pumpkin roti lends appreciable amounts of vitamin A from pumpkin. This vitamin helps in achieving a healthy skin and promotes good vision. The spinach, on the other hand, is a source of iron and folic acid which helps to boost RBC (red blood cells) and prevent anaemia. Further, the use of whole wheat flour enhances the fibre count of this roti.
Tips for kaddu roti. 1. Use very little water to make the dough as kaddu will release some water resulting in too much water in the dough. We used 1 to 1½ tablespoons of water. 2. Take care to cook the rotis well so that the raw smell of the veggies totally vanishes, giving way to the most irresistible aroma! 3. Palak can be replaced with chopped methi leaves.
Enjoy kaddu roti recipe | kaddu paratha | kaddu palak ki roti | healthy pumpkin roti | with step by step photos. Perfect choice for the cold, rainy day, when you want to wake your sleeping senses with a spicy malwani gravy! a traditional recipe, from the heart of the maharashtra, the green gravy with coconut milk and the garden fresh feel of coriander, are indeed a pleasure to accost! not only a sensory delight but a healthy one too, thanks to the generous dose of soya. It's also made with very little oil, so you do not have to worry much about the calorie count either.
Hakka noodles, the name comes from the hakka people – the chinese tribe that first moved to calcutta in the late 1700s. These noodles are processed and thus don’t take much time to cook. The boiled noodles and veggies are made much in advance and kept ready for the hungry diners. You just need to wait a few minutes for the noodles to be tossed!
A multi-layered, crisp paratha that is truly irresistible! The Laccha Paratha is generally considered tricky to make, and if you can prepare it well, you are considered an expert cook! Not to worry, the seemingly difficult plain flour paratha will be completely under your control after you try this recipe. Just follow the proportions and instructions meticulously, and prepare the table to enjoy a delicious meal of crispy, flaky Laccha Parathas with your favourite subzi and Pickles.
Try with Palak Raita, Mint Raita,. Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with 20 amazing images.
Mumbai roadside coconut chutney is a popular condiment typically served with a variety of street foods, especially South Indian dishes like idli, dosa, and medu vada. It's known for its fresh, vibrant flavors and creamy texture.
Key Ingredients for Mumbai roadside coconut chutney
Fresh Coconut: Grated or shredded, which provides the base and creamy consistency.
Green Chilies: For heat, which can be adjusted to taste.
Coriander Leaves:Fresh coriander adds a herbaceous note and enhances the flavor.
Ginger: Adds a slight warmth and sharpness.
Lemon Juice : For acidity and tang, which balances the richness of the coconut.
- Salt: To taste.
- Water: To achieve the desired consistency.
Tempering of oil, mustard seeds, urad dal, Kashmiri red chillies and hing.
Optional Ingredients for Mumbai roadside coconut chutney
Roasted Chana Dal:Sometimes added for thickness and a nutty flavor.
Curry Leaves: Can be included for an aromatic touch.
Garlic:Some versions include garlic for added depth.
Preparation of Mumbai roadside coconut chutney
1. Blend: Combine all the ingredients in a blender or food processor until smooth. Adjust water for consistency.
2. Make a tempering of oil, mustard seeds, urad dal, Kashmiri red chillies, curry leaves and hing and pour over the chutney
Serving Mumbai roadside coconut chutney
Coconut chutney is usually served in small bowls alongside street food. It adds a refreshing element and richness to the dishes it accompanies. Its adaptability allows it to pair well not just with South Indian cuisine but also as a dip for snacks like samosas, pakoras, or even sandwiches.
Note:
The freshness of ingredients is key to making an authentic Mumbai roadside coconut chutney. It's best consumed fresh, although it can be stored in the refrigerator for a short period. Enjoying this chutney is as much about the accompanying food as it is about the vibrant street food culture of Mumbai.
Enjoy Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with step by step photos.