bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana |
bhavnagri mirchi pickle is a mouth-watering accompaniment to enlighten your upvas ki thali. Learn how to make bhavnagri chillies vrat pickle.
This evergreen favourite Bhavnagri chillies are flavoured with sesame seeds and cumin seeds in this upvas ka hari mirch ka achar. Besan is replaced with water chestnut flour, also called as singhada ka atta, to make this accompaniment qualify for a fast.
To make bhavnagri mirch pickle vrat recipe, heat the oil in a non-stick kadhai and add the sesame seeds and cumin seeds. When the seeds crackle, add the water chestnut flour and cook on a slow flame for 2 to 3 minutes, while stirring continuously, till the flour is cooked. Add the bhavnagri chillies, lemon juice and rock salt and cook on a slow flame for 5 minutes, stirring once in between. Serve immediately.
While we have used rock salt in this bhavnagri chillies vrat pickle, you can use table salt if you wish to. Ready in just 8 minutes, it’s worth trying your hands on this regional favourite.
Serve Bhavnagri Chillies as an accompaniment to a faraali meal of Rajgira Paneer Paratha, Minty Sanwa, Rajgira ki Kadhi , Kand Aloo Pakoda and Singhada Sheera.
Tips for bhavnagri mirch pickle vrat recipe. 1. Thick bhavnagri green chillies are best selected for this pickle. 2. Cut them into thick roundels to enjoy their perfect crunch. 3. If refrigerated, it stays fresh for 2 to 3 days, but remember to re-heat before serving.
Enjoy bhavnagri mirchi pickle vrat recipe | bhavnagri chillies vrat pickle | upvas ka hari mirch ka achar | green chilli pickle vrat ka khana | with recipe below. green peas and carrot paratha recipe | carrot matar paratha | healthy matar paratha | with 45 amazing images.
green peas and carrot paratha recipe | carrot matar paratha | healthy matar paratha is a satiating one dish meal. Learn how to make carrot matar paratha.
To make green peas and carrot paratha, first make a soft dough. Then for the stuffing, heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the carrot, green peas, green chillies, chaat masala, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the lemon juice and mix well. Divide the stuffing into 4 equal portions and keep aside.
Then to make healthy matar paratha, divide the dough into 8 equal portions. Roll 2 portions of the dough separately into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a dough circle on a flat, dry surface and spread a portion of the filling over it. Place the other dough circle over it and seal it tightly using little water. Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 3 more parathas. Serve immediately.
Orange and green, sweet and nutty, crunchy and coarse... the characteristics of carrots and green peas are a perfectly complementary contrast to each other! When this successful duo comes together with peppy ingredients like chaat masala and lime juice, it makes an absolutely flavourful stuffing for sumptuous carrot matar paratha!
This healthy matar paratha is not only flavourful, but it is also high on the nutrition quotient. Firstly, the use of whole wheat flour along with veggies add enough fibre to make them stomach-friendly. Further, the carrots add a dose of vitamin A – a nutrient which has a role to play in vision and skin health. Magnesium, phosphorus, zinc and B vitamins are other key nutrients you can gain from these carrot matar paratha.
Tips for green peas and carrot paratha. 1. Serve carrot matar paratha with curds. See how to make dahi. 2. Serve with carrot matar paratha achar. 3. Use boiled and coarsely crushed green peas only.
Enjoy green peas and carrot paratha recipe | carrot matar paratha | healthy matar paratha | with step by step photos. Most babies take to figs very enthusiastically because of their mildly sweet taste and grainy texture - something new for their palates. Apricot and fig puree, thinned down with milk, is a good combination rich in vitamin A and fibre. Milk adds calcium which is required for the healthy development of your baby's bones.
The Hot and Sour soup is claimed by both the Mandarin as well as the Sichuan cuisines as their own! This spicy and sour soup allows you to experiment with many ingredients such as bamboo shoot, tofu slices, lily buds, button mushrooms and other fresh vegetables that are available in season.
In this recipe we’ve used vegetables that you can find easily in the market, though you can experiment with the veggies you want to add.
This soup is usually thick because of the cornstarch added into it. A great soup that is known to be good for colds and perk you up instantly, just slice in some extra ginger if you have a nasty cold and enjoy its heady flavors.
A delicious starter made with split yellow gram and curds and tempered with sesame seeds and mustard seeds.
This dosa is so tasty and cheesy and scrumptious that it could well be a strong competitor for pizzas!
Palak Cheese Dosa is an innovative recipe that features buttery dosas layered with a paste of palak, cheese, onions, tomatoes and other taste-givers, followed by a topping of grated cheese. Folded into an appetizing shape, these dosas are truly, completely irresistible!
Next time when you have guests over, build a party platter of a wide variety of dosas which everyone is sure to love - Corn Dosa , Dosa Lasagne , Jini Dosa , Moong Dal Dosa . Samosa patti tarts filled with a spicy paneer, celery and spring onion mixture. Your guests will be delighted about the appearance and flavour of the exquisite tarts. You can vary the filling combination and these tarts will taste just as good.
corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast | with 23 amazing images.
corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast is a quick fix snack, which can be made with leftover bread. Learn how to make Indian corn toast.
To make corn tomato and cheese toast, divide the topping into 5 equal portions and keep aside. Place the bread slices on a clean, dry surface and apply the butter- garlic paste evenly over all the bread slices. Spread 1 portion of the topping on each bread slice and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the bread slices are crisp. Cut the toast into slices and serve immediately with tomato ketchup.
Every bite of this Indian corn toast is truly a delicious mouthful, with juicy corn kernels and tomatoes, crunchy capsicum and succulent onions. The garlicky butter spread and sprinkling of red chilli flakes give it a lingering flavour while the generous topping of grated cheese makes it a full-fledged treat.
The masala cheese corn toast is a great starter for a party but also a welcome snack on any day! Serve it with kiwi margarita, be it a kid's play date or birthday party or a kitty party.
Tips for corn tomato and cheese toast. 1. Use processed cheese and not mozzarella cheese. 2. You can also use leftover bread slices for this recipe. 3. You can also use coloured capsicum if they are easily available. 4. Serve immediately or they will turn soggy.
Enjoy corn tomato and cheese toast recipe | Indian corn toast | masala cheese corn toast | with step by step photos. A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder.
Even if you give them aloo daily, kids still enjoy it as if it were a lovely new surprise! That, perhaps, is the magic of potatoes. Here, crisped potatoes are tossed with masala powders to create a tongue-tickling treat for the young minds. Using a combo of butter and oil to crisp the potatoes gives it a very rich aroma and taste. You can boil and peel the potatoes the previous day, so you can save some time in the morning. This delectable Masaledar Aloo stays great in the dabba for more than 4 hours. Kids will enjoy a fruity munch like Apple Sticks ( Tiffin Recipe) along with the chatpatta Masaledar Aloo, so do pack some in another tiffin. dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with 24 amazing images.
dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney is a perfect accompaniment to most Indian snacks. Learn how to make mint curd onion chutney.
To make dahi wali hari chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahi wali hari chutney and use as required.
Everyone has their own recipe of green chutney – while some make it with coriander only, the others make it with a combination of coriander and mint. In this dahi wali green chutney, we have used both the green along with onions for an additional flavour boost. Nothing can beat the visual appeal and taste of this homemade chutney.
Of course the hints of green chillies and ginger cannot be missed out in this Indian style dahi chutney. Moreover, the lemon juice and sugar will complement each other in flavour and maintain the colour of the chutney.
This mint curd onion chutney can be served with a variety of snack like corn methi kebab to Nylon khaman dhokla and even used as a spread to make appetizing wraps and rolls. The tongue-tickling flavour and the aroma of the fresh herbs in this chutney is thoroughly enjoyable!
Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only.
Enjoy dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with step by step photos. baked cheese chutney and mustard roll recipe | cheese chutney bread roll | mustard bread roll | with 20 amazing images.
A quick appetizer when suddenly your guests arrive or as an evening snacks. Learn how to make baked cheese chutney and mustard roll recipe | cheese chutney bread roll | mustard bread roll |
Thinly rolled slices of bread brushed with butter and mustard paste, coated with chutney and cheese, deftly rolled up and baked until perfectly crisp. Truly, the baked cheese chutney and mustard roll is nothing short of a mouth-watering recipe.
Spiciness of green chutney and creaminess of cheese tastes lip-smacking. cheese chutney bread roll are best served with tomato ketchup or green chutney.
Tips to make baked cheese chutney and mustard roll recipe: 1. Do not discard the crust of the bread, you can make bread crumb out of it. 2. Instead of processed cheese you can add mozzarella cheese also. 3. Do not add too much mustard mixture or else it will ruin the taste.
Enjoy baked cheese chutney and mustard roll recipe | cheese chutney bread roll | mustard bread roll | with detailed step by step images
Chopped paneer, bean sprouts and veggies are rolled up in small lettuce squares. While that is tempting in itself, the use of ginger and garlic further enhances the flavour of these nutrient dense wraps!
Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts flavouir along with a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Serve with a bowl of brown rice.
threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with 25 amazing images.
threaded paneer is a type of Indo Chinese starter or a snack recipe. A deep-fried crispy snack that fits well into any menu! Learn how to make threaded paneer recipe | crispy thread paneer | threaded paneer rolls |
Paneer pieces are marinated in a spicy mixture, wrapped in thinly sliced spring roll sheets and then deep fried till crispy. Looks complicated, but these threaded paneer rolls are so easy to make. You can also use boiled noodles swirled around the marinated paneer instead of spring roll sheets.
crispy thread paneer is a popular appetizer that's a must try when you are ordering or eating Indo- Chinese. Add glitz to your party by serving these hot crispy thread paneer with barbeque sauce or sweet chilli garlic sauce.
Tips to make threaded paneer: 1. Make sure the oil is hot before adding the paneer strips. If the oil is not hot enough, the paneer will not cook evenly. 2. Do not overcrowd the pan when frying the paneer strips. This will lower the temperature of the oil. 3. Drain the paneer strips on paper towels to remove excess oil. This will help the paneer stay crispy.
Enjoy threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with detailed step by step images.