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vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with 29 amazing images. vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast is a quick fix dish to make and serve when you are in a hurry. Learn how to make Gujarati rice handvo. To make vegetable rice cake using idli batter, combine all the ingredients, except the fruit salt, in a deep bowl along approx. With 2 tbsp of water and mix well. Keep aside. Just before making the rice cake, sprinkle the fruit salt and 2 tsp of water over the batter. When the bubbles form, mix gently. Divide the batter into 2 equal portions and keep aside. Heat 2 tsp of oil on a non-stick tava (griddle), add ½ tsp sesame seeds, ¼ tsp carom seeds, ¼ tsp mustard seeds, ¼ tsp cumin seeds and ¼ tsp asafoetida. When the seeds crackle, pour 1 portion of the batter on the tava and spread the batter evenly in a circular motion using big spoon. Cover with a lid and cook on a medium flame for 3 to 4 minutes or till it is golden brown in colour from both the sides. Repeat steps 4 to 6 to make 1 more vegetable rice cake using idli batter. Serve the vegetable rice cake using idli batter immediately with green chutney. Gujarati rice handvo is made with Idli batter to which with carrots, cabbage, doodhi are added. Then fruit salt is added and the batter is cooked with an aromatic tempering on a non-stick tava to make a delectable snack. While it is easy to make, this leftover idli batter recipe, it can also be made a bit more exciting by adding other colourful veggies like corn or green peas and cutting into exciting shapes. Let your imagination run wild! Serve this instant Indian breakfast with green chutney. Besides the regular idlis, try other recipes using idli batter like Dhokla Sushi with Bell Peppers, Stuffed Potato Idli, Instant Handva and Mini Cheese Uttapa. Tips for vegetable rice cake using idli batter. 1. You can also make idli batter at home. 2. Never mix the batter vigorously after adding fruit salt, the air trapped would escape resulting into thick, non-fluffy cakes. 3. Always cover and cook the vegetable rice cake. This is necessary for uniform cooking. Enjoy vegetable rice cake using idli batter recipe | Gujarati rice handvo | leftover idli batter recipe | instant Indian breakfast | with step by step photos.

veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with 22 amazing images. Vegetable Cutlet is a snack, appetiser and also a Indian roadside food. It is crisp from outside and soft from inside and one of the best evening tea time snack. We have cooked vegetables like potatoes, fansi, carrots and cabbage in oil and perked it up with spices and other flavourful ingredients. Then Vegetable Cutlets are flattened into small rounds and either deep-fried or shallow-fried in a tava with little oil, to make irresistibly tasty cutlets! Cutlet is an snack which is originated from India and it is also known as Tikki. There are many variations to cutlets. You can make Vegetable Cutlets with paneer, green peas, beetroot or any vegetable. Check our collection of vegetable cutlet recipes and popular Brinjal Cutlets and Vegetable Maggi Cutlets recipes. Vegetable Cutlet is also a very famous for being served in Indian railways with breads. It can be put inside a burger bun and eaten directly with ketchup or chutney. Check the Indian Railways Cutlet Sandwich recipe. You can serve Vegetable Cutlet to your kid who don't like vegetables, as the cutlet is eye appealing. My favourite recipe using this Vegetable Cutlet is Veggie Burger. Learn to make veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with step by step photos and video below.

Here is a rather different pie in which the crust is made of coconut. In the chocolate chiffon pie, chocolate mousse is set on a crusty thin coconut base, and garnished with whipped cream. When grating the coconut for the base, use a grater with medium-sized holes… if the coconut is too thickly or thinly grated, it will ruin the pie.

Apple water for babies | apple punch for babies | how to make apple water for babies | with 12 amazing images. An apple a day keeps the doctor away, but this is one fruit that babies initially have trouble digesting in the raw form. So, this apple water for babies is a wonderful way of introducing apples to your baby's diet ate around 6 to 7 months during the early stages of weaning. As your little one grows older (8 to 9 months) and is able to digest this apple punch for babies easily, apples can be stewed in lesser water to make a purée and served to the babies without straining as shown in the recipe of Apple Stew. Enjoy how to make Apple water for babies | apple punch for babies | how to make apple water for babies | with detailed step by step photos below.

apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with 18 amazing images. apple rabdi recipe | seb rabri | rabdi for festivals, navratri is a perfect Indian mithai which will leave a lingering taste for a few hours. Learn how to make seb rabri. To make apple rabdi, heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and saffron and serve chilled. Seb rabri is a fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too. This tempting rabdi for festivals, navratri requires only 5 ingredients and half hour of cooking time. Perk up your festival spread with this unique mithai that adds a royal touch by the addition of walnuts, pistachios and saffron as a garnish. A hint of elaichi powder makes it all the more authentic. Apple rabdi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too. Make a large batch of this rabdi as your guests are sure to finish it in no time. Tips for apple rabdi. 1. Make sure you grate the apples just before making the rabdi, or the apples may turn brown in colour. 2. Pour into 2 bowls (or the same container in which you are going to serve the dessert) in which we are going to set the apple rabri. 3. Top with almond and pistachios slivers and a few strands of saffron. Do this after the apple rabdi is chilled for 2 hours as the garnish will stay on top. 4. Add 2 1/2 tbsp sugar. You can increase or decrease the sweetness based on what you want. Remember that grated apples are sweet. Enjoy apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with step by step photos.

corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with 40 amazing images. corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao has a lingering aroma which is thoroughly enjoyable. Learn how to make carrot corn pulao. Corn and vegetable pulao has the right proportion of each ingredient to impart an immense flavour to it. While the sweet corn is the highlight of this recipe, the combination of vegetables such as carrot and French beans marks the pulao too. Common but effective whole spices such as cinnamon, cloves and bay leaves further make the pulao truly irresistible. On the other hand, the unique paste of onion and spices give it a tasteful punch and the fried cashews as well as onions impart an enjoyable crunch. Just make sure the grains of rice are separate and not clumpy to make the Indian corn pulao with sweet corn to full perfection! When all these merge together in one mouthful, the experience is just too exciting. Carrot corn pulao is a meal in itself which needs no accompaniment. But if you wish, you can serve it with boondi raita. Tips for corn and vegetable pulao. 1. If you have added salt while cooking rice, then adjust the salt while making pulao accordingly. 2. Learn how to make fried onions. Enjoy corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with step by step photos.

An excitingly unique snack that’s both filling and tasty, the Quinoa Patty is one that is enjoyed by people of all ages. The quinoa is combined with juicy and crunchy veggies, oats, eggs and garlic, to make yummy patties. The off-beat combination of ingredients like quinoa, oats and eggs gives the patty a nice texture. Although it is cooked with minimal oil in a non-stick tava, this patty has an admirable crispiness when it is served hot and fresh. Relish it with your favourite sauce or chutney . You can also try other quinoa recipes like the Quinoa Muthia and Coconut Quinoa with Coconut Curry. Enjoy how to make Quinoa Patty recipe with detailed step by step photos below.

Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. It is made with local vegetables that are in season at the cusp of winter and spring. This curry brings together veggies and beans of different textures and flavours, cooked with tamarind pulp and dal, and flavoured with an aromatic and flavourful paste of roasted spices and coconut. Although you can enjoy this Pongal Kootu immediately after preparation, it gets better and better as it cools down, as the veggies soak up the flavours of the spice paste and the kootu thickens to a curry-like consistency. You can cook it in an earthen pot if you have one. It tastes great with hot rice or dosas , and is a classic combination for Ven Pongal and Chakkrai Pongal! Try other South Indian recipes like Masala Vadas or Ginger Pachdi .

Crunchy broccoli and versatile baby corn find their home in a garlicky gravy that is perked up with Schezuan sauce and tomato ketchup. The intermixing of flavours, ranging from the pungency of garlic and the spiciness of green chillies to the tanginess of the sauces is quite exciting, making the Hot Garlic Sauce with Baby Corn and Broccoli a real attention grabber on any menu.

healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with 17 amazing images healthy methi pitla is a tasty and quick Maharashtrian recipe that can be prepared in a jiffy. It is one of their comfort foods which is definitely part of their weekly menu. Maharashtrian methi pitla is a really quick to make and is made with minimum of ingredients and the ingredients used in the dish are simply available in every well maintained Indian kitchen. We have given a twist to the Maharashtrian pitla by making it healthier, method and technique of making healthy pitla is simple. All you need to do to proceed is to combine besan and water, which is the base of the dish. For the tempering of healthy methi pitla, take oil in a non stick kadhai, next add onions which will give a crunch to the Maharashtrian sabzi. Add garlic paste, you can also use freshly crushed or pound garlic it gives a unique and luscious taste to the methi pitla. Next, add methi leaves and green chillies, you can adjust the quantity of green chillies depending on your preference of spice. Add asafoetida and besan water mixture followed by Indian spices like red chilli powder and turmeric powder. Mix and cook well for 3-4 mins and make sure you do not leave Maharashtrian methi pitla unattended and keep stirring it continuously or it may stick to the bottom of the pan or might burn. Stop cooking when you have derived the required consistency. See why we think methi pitla is healthy? Made mainly from methi and besan, so lets understand the ingredients. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Methi leaves are in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. Make sure you serve healthy pitla immediately or with time it tends to get lumpy. methiche pithle goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha. Some households also have it with rice. So, we would suggest if you are willing to have methiche pithle with rice keep it liquidy and if you are intending to serve it with an Indian bread then keep it thick. For weight watcher, healthy methi pitla recipe is definitely your kind of recipe. Enjoy healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with detailed step by step photo and video.

This recipe shows you how to make a tangy variant of hummus that combines chick peas with sun-dried tomatoes, curds and other flavour enhancing ingredients. This unusual hummus tastes fabulous with crispy, deep-fried pita bread strips. Serve the Pita Sticks with Sun-Dried Tomato Hummus as a starter or as an evening tea snacks .

Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with 25 amazing images. As the name suggests, this kadhi recipe hails from the Bhatia community. It is a sweet and sour version made with cooked toovar dal water, curds and vegetables. Bhatia kadhi not only showcases the culinary traditions of the Bhatia community but also reflects the importance of yogurt in Indian cooking, revered for its health benefits and ability to enhance flavors. Bhatia kadhi is typically served hot, accompanied by steamed basmati rice or flatbreads like roti or naan. It is often garnished with fresh coriander and can be enjoyed alongside pickles or papad. Pro tips for Bhatia kadhi. 1. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. 2. Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi. 3. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. Enjoy Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with step by step photos.

Everyday ingredients, minimal time, and least effort is all it takes to make this mouth-watering accompaniment! A simple tempering of seeds and a sprinkling of common spice powders moves the humble tomato from an ‘extra’ ingredient status into the limelight. Perhaps it is the right combination of ingredients with the appropriate quick cooking techniques, which retains – and even enhances – the tangy flavour of tomatoes so beautifully. Enjoy the Tamatar ki Launji hot and fresh, with your favourite roti.

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images. raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice. To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney. Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice. Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | vegetable rice for kids | with amazing 16 images. baby corn and capsicum rice is perfect for baby corn and capsicum pulao for kids tiffin box. The baby corn and capsicum rice is so colourful that kids will immediately yearn to dig their spoons into the tiffin box when they see it! Not only is it visually appealing, but it appeases the appetite too as it contains a wholesome combination of rice and vegetables, flavoured excitingly with tangy tomato ketchup. This baby corn and capsicum rice can be quickly made if you have all the ingredients ready and in hand. We have used baby corn and bell peppers to make it colourful and nutritive, you can add any vegetables of your choice. This is also an interesting way of adding veggies to your child’s meal. This baby corn and capsicum pulao is very kid-friendly as it uses just a dash of pepper and chilli powder for spice, rather than chunks of ginger or green chillies that could bring tears to the young ones’ eyes! I don’t only use this as a tiffin treat but also make it for dinner as it is a one-dish meal and is definitely a go-to on lazy days! This lovely baby corn and capsicum pulao stays good for 4 to 5 hours, and can be carried for lunch by both kids and adults! Allow baby corn and capsicum rice to cool completely, and pack in an air-tight tiffin box or serve immediately. Learn to make baby corn and capsicum rice | baby corn and capsicum pulao for kids tiffin box | vegetable rice for kids | with detailed step by step recipe photos below.
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