raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images.
raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha is a unique Indian bread with delightful spices which are sure to awaken your senses. Learn how to make papaya stuffed paratha.
Papite ka paratha has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common spices, which works perfectly with the raw papaya. The addition of coriander boosts its aroma and flavour further.
To make raw papaya paratha, first combine the wheat flour, oil and salt and knead into a semi-soft dough using water. Keep aside. Then make the stuffing by combining grated raw papaya, ginger, coriander, green chillies, garlic, amchur powder, garam masala, black pepper powder and salt in a deep bowl. Mix well. Divide both the stuffing and dough into 4 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Place a portion of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 3 more parathas. Serve immediately.
Raw papaya is a wonderful ingredient for savoury cooking, whether you want to add it to a subzi or a paratha. Indeed, the papaya paratha is a no-fuss one, but one that’s sure to please everyone. So, go for it without any second thoughts.
The enzyme papain in papaya acts as an antioxidant and helps protect the heart. It is exceptionally a good source of vitamin A – a nutrient which is necessary for good vision and a glowing skin. It helps to cleanse our body, reduce the toxin level and delays the onset of ageing. With plentiful of vitamin C, raw papaya is an immune boosting vegetable too. Thus this papaya stuffed paratha is a wise choice for weight watchers to heart patients and even diabetics.
Tips for raw papaya paratha. 1. Do not make the raw papaya stuffing too much in advance, it might leave water and then rolling would become very difficult. 2. Finely chop all the ingredients of the stuffing so rolling is easier. 3. For diabetics, we recommend to restrict the consumption of this paratha to one.
Enjoy raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with step by step photos.
rajgira paratha recipe | rajgira roti | amaranth vrat paratha | gluten free paratha | with 20 amazing images.
A sumptuous rajgira paratha recipe that is sure to satiate you even on a fasting day! Learn how to make rajgira paratha recipe | rajgira roti | amaranth vrat paratha | gluten free paratha |
Here in amaranth vrat paratha, wholesome rajgira parathas are served along with curd which makes a perfect meal during fasting days. What makes this upvas ka paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives these gluten free paratha a unique texture that is soft yet crisp.
Rajgira flour combines beautifully with potatoes in these peppery rajgira roti. The potatoes ensure that the parathas remain soft. Serve these parathas with spicy green chutney and curd.
Tips to make rajgira paratha: 1. Add water to knead dough gradually, as even a slightly soft dough might make rolling difficult. 2. Rolling semi-soft rajgira dough is also slightly difficult. It needs a little practice. We suggest you roll with a thin rolling pin and with light pressure. 3. Is it possible to make rajgira roti without the potatoes? No it wont be possible, as it needs potatoes to bind. You can use any other starch vegetables.
Enjoy rajgira paratha recipe | rajgira roti | amaranth vrat paratha | gluten free paratha | with detailed step by step photos.
Noodles just got healthier than you ever imagined! This lip-smacking treat combines whole wheat noodles with a basketful of healthy ingredients like veggies, paneer and bean sprouts.
With garlic, onions and black pepper, the Stir-Fry Whole Wheat Noodles with Paneer and Bean Sprouts is amazingly tasty too. We have used more veggies than noodles in order to boost the health quotient.
This really is a great way to serve protein-rich bean sprouts and paneer to your family. paneer tamatar paratha recipe | healthy tomato paneer paratha | stuffed tomato paratha | with 28 amazing images.
paneer tamatar paratha is an interesting variation of the paneer paratha with the zest and tang of tomatoes.
Paneer is a weight-watchers delight. It is high in protein and low in carbs. In tomato paneer paratha we have used low fat paneer to restrict the amount of fat. If you wish you can use regular paneer also. Benefit from the protein as well as calcium paneer lends.
The tomatoes and capsicum used in the stuffing of these healthy paratha are a good source of antioxidants vitamin A, Vitamin C , lycopene and capsaicin. All this together will boost your immunity and also protect and maintain the lining of the heart. They also add glow to your skin and prevent wrinkles.
To make paneer tamatar paratha, knead a semi soft dough of wheat flour, salt and little oil first. Then combine paneer, capsicum, tomatoes, green chillies, coriander and salt and make the stuffing. Divide dough and stuffing into 10 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little wheat flour for rolling. Spread a portion of the stuffing on half of the circle and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 and 4 to make 9 more parathas. Serve paneer tamatar paratha immediately.
Minimum oil has been used to knead the dough and cook the stuffed tomato paratha, making it a weight-watchers delight. The fiber in it also suitable for diabetics to manage their blood sugar levels.
Tips for paneer tamatar paratha. 1. Use fresh and soft paneer for this recipe. Dry paneer might not bind the veggies well. 2. Make the stuffing just before rolling and cooking, else it might release water and make the stuffing moist. This will further make rolling difficult. 3. Serve it immediately for best flavour and texture.
Enjoy paneer tamatar paratha recipe | healthy tomato paneer paratha | stuffed tomato paratha | with recipe below. stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread | with 45 amazing images.
stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread is a one meal dish which is best paired with a bowl of curd. Learn how to make Indian gobhi paratha.
To make stuffed cauliflower paratha, combine the rice flour, whole wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough milk. Cover with a lid and keep aside for 15 minutes. For the cauliflower stuffing, heat the oil in a broad non-stick pan, add the cauliflower, salt, turmeric powder and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the coriander, mint leaves, green chillies and pepper powder, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 6 equal portions and keep aside.
Then to make Indian gobhi paratha, divide the dough into 6 equal portions. Roll 1 portion of the dough into 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling. Place the roti on a greased hot non-stick tava (griddle) and place 1 portion of the stuffing on one half of the roti. Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out. Cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve hot with fresh curds.
Crisp and tasty meal that none can refuse, the gobi pudina paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower give a slight nutritious touch to this dish, while the addition of rice flour makes spiced cauliflower flatbread crispier than normal paratha.
Aromatic herbs like coriander and mint along with green chillies give these Indian gobhi paratha a naturally strong aroma that kindles one’s appetite. Ensure to chop the cauliflower finely so the masalas coat it well.
Tips for stuffed cauliflower paratha. 1. Serve Indian gobhi paratha with chilled curds. See how to make curds. 2. Serve gobi pudina paratha with achar. 3. Cook on a medium flame for 2 to 3 minutes, while stirring continuously. Cauliflower should be slightly crunchy and not overcooked. 4. Remember that we need to cook the base of the paratha. So take a pair to tongs and hold the paratha vertically to cook the base on a tava.
Enjoy stuffed cauliflower paratha recipe | Indian gobhi paratha | gobi pudina paratha | spiced cauliflower flatbread | with step by step photos. shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images.
sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti |
shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness.
While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour.
Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness.
sheermal can be served with the curries or can be enjoyed on its own as a sweet treat.
pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent.
Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images.
onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam.
To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. 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 a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney.
Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes.
Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too!
To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder.
Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water.
Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos. Juicy cucumber with semolina and nutty soya flour, bring them all together and you have a fantastic pancake that is sure to make your day! these sumptuous cucumber soya pancakes are simply flavoured with green chillies and coriander. Cucumber also possesses antioxidants and anti-inflammatory properties, adding to the goodness of this pancake. Serve hot with nutritious green chutney for a punchy combination.
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with 34 amazing images.
masala pav recipe | Mumbai street style masala pav | masala pav roadside snack is a twist to famous pav bhaji which also features on fast food restaurant menu. Learn how to make Mumbai street style masala pav.
To make masala pav, heat the butter and oil in a deep kadhai or a large tava and add the cumin seeds. When the seeds crackle, add the red chilli-garlic paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the capsicum and tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, coriander-cumin seeds powder, pav bhaji masala, salt and ¾ cup hot water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mash it lightly using a potato masher. Add the coriander and lemon juice, mix well and cook on as medium flame for 1 minute, while stirring occasionally.
Then to make Mumbai street style masala pav, push the masala on the sides of the tava. In the centre add 1 tbsp butter, 1 tsp red chilli-garlic paste, 1 tsp coriander and 1/4th of the masala and cook on a medium flame for 1 minute, while stirring occasionally. Slit 2 pavs vertically, open and place it on the masala and cook for 1 minute. Invert the pavs and place little more masala on top. Spread the masala evenly over the pav till it gets evenly coated from all the sides. Repeat steps 2 to 4 to make 3 more masala pav plates. Serve the masala pav immediately with lemon wedges.
Quick and easy masala pav roadside snack, is made by stuffing spicy tomato-onion gravy inside butter-laden ladi pav. Sometimes, the masala pav is just roasted on the tava with butter, loads of coriander and pav bhaji masala. Ask for cheese along with it for a richer feel.
The appealing colour of the Mumbai street style masala pav recipe, we will is the use of red chilli-garlic paste made using Kashmiri red chillies. Spicy food lovers can toss in some extra chilli powder for added spice flavour and enjoy it hot as a starter or evening snack.
While serving don't forget to serve with lemon wedges. Freshly squeezed lemon juice adds the necessary tang to masala pav. You can also try other Mumbai street food snacks like Kanda Bhaji Pav and Samosa Pav and also check out our collection of Pav Bhaji Recipes.
Tips for masala pav. 1. For the Mumbai street style masala pav recipe, we will first make the homemade red chilli-garlic paste. For that remove the stems of the Kashmiri red chillies and discard them. 2. You will get around half cup of chilli-garlic paste which can be stored and kept in the freezer and used further to make Pav Bhaji. 3. The authentic way of making masala pav is by using a large tawa but, we are making use of kadhai to avoid spillage. 4. Add the chilli powder. Spicy food lovers can toss in some more chilli powder.
Enjoy masala pav recipe | Mumbai street style masala pav | masala pav roadside snack | with step by step photos. corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images.
corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki.
Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki.
Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujarati farsans.
Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam.
Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos. how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas | with 30 amazing images.
how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas is an easy way to make and store your favourite paratha and enjoy it at any time up to a month. Learn how to store aloo paratha.
To freeze aloo paratha, make the dough and the stuffing. Divide the stuffing into 10 equal portions and keep aside. Divide the dough into 10 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle, and brush with ¼ tsp of oil evenly over it. Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour. Repeat steps 3 to 5 to make 9 more aloo parathas. Heat a non-stick tava (griddle) and cook each paratha for 15 seconds each on both the sides using ¼ tsp of oil. Place each half cooked paratha on a big plate separated and let it cool completely. Stack them by keeping a butter paper in between and store them in freezer bags. Label them with name and date and use as required. Once you wish to consume them, remove the butter paper from the parathas. Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides. Serve hot.
These are busy times! Most of us are working and hardly have time to prepare a full meal every day. In such cases, it helps to prepare and stock up some items in the freezer when we find time, so that we can put together a quick meal on busy days. Learn how to freeze aloo paratha.
First, prepare these mouth-wateringly tasty parathas as mentioned in the recipe. The appetizing aroma and lovely texture will tempt you to eat them right away. If you manage to overcome that urge, you can proceed to the stage of packing and freezing them as shown in how to store aloo paratha!
To get it right, you need to cool the aloo parathas completely, then pack them as mentioned in the recipe, and freeze them. If you follow this recipe, the parathas will last for at least one month in the freezer. We have not used onions because it reduces the shelf life.
Tips to freeze parathas. 1. The parathas have to be well cooled before storing. Also do not stack the parathas while cooling. Spread them in a big plate to ensure uniform cooling. 2. Ensure the ziplock bag is well sealed before storing. 3. Remember to label the parathas so you have a rough idea about when they will expire. 4. Also, you must not stuff too many things in the freezer as that will reduce the efficiency and lead to spoilage.
Enjoy how to freeze aloo paratha recipe | how to store aloo paratha | tips to freeze parathas | with step by step photos.
date and sesame puranpoli recipe | sesame seeds and dates puran poli | til poli | pregnancy sweet dish | with 38 amazing images.
Learn how to make date and sesame puranpoli recipe | sesame seeds and dates puran poli | til poli | pregnancy sweet dish |
Puran poli is popular sweet dish of Maharashtra which is prepared using chana dal and jaggery. But here is the recipe for sesame seeds and dates puran poli which is sweet, delicious and nutritious too – that’s a rare combination, isn’t it?
Well, it all features in the date and sesame puranpoli, a traditional treat loaded with the goodness of iron from dates and sesame seeds. It wins over hearts with its nutty taste and rich aroma of til, combination of khajur and brown sugar tastes unique and is so satiating that it is a meal in itself. This highly nutritious date and sesame puranpoli is grandma’s secret prescription for sudden hunger pangs attacking pregnant women!
Tips to make date and sesame puranpoli: 1. Make sure to chop the dates finely so that puranpoli doesnt break while rolling. 2. Use a spatula to press down to cook puran poli evenly. 3. Grease the top of the puran poli with ghee. Puran poli's taste best with ghee.
Enjoy date and sesame puranpoli recipe | sesame seeds and dates puran poli | til poli | pregnancy sweet dish | with detailed step by step images.
chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties | with 29 amazing images.
chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties is a protein rich satiating snack. Learn how to make healthy chick pea pattice.
To make chickpea tikki, combine the kabuli chana, mint leaves and green chillies in a mixer and blend to a coarse mixture without using water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") diameter round flat tikki. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil. Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with green chutney.
Tikkis of various types are very popular in India. Healthy chick pea pattice is a nutritious variant of this all-time favourite snack made with protein and calcium rich ingredients like chick peas and mint.
When you feel like having a snack, go for these tasty Indian chana tikki. With no cornflour or potatoes used for binding these tikkis, these are a nourishing snack option for weight-watchers, heart patients and even diabetics. The addition of veggies enhances its fibre content, which is known to be beneficial to control blood sugar levels and blood cholesterol levels too.
Chickpea patties are best served with green chutney. A bowl of vegetable and basil soup with 2 to 3 tikkis can make a healthy wholesome dinner.
Tips for chickpea tikki. 1. The kabuli chana has to be soaked, so plan for it in advance. 2. After soaking, drain the kabuli chana very well. Presence of water will make rolling and shaping the tikkis difficult. 3. Mint leaves can be replaced with chopped coriander. 4. Serving the tikkis immediately is very important as less oil is used to cook them.
Enjoy chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties | with step by step photos. moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with 17 amazing images.
moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack is a non-fried starter which can be served as a part of a healthy meal. Learn how to make diabetic friendly moong sprouts cutlet.
To make moong sprouts and spring onion tikki, blend the moong sprouts in a mixer to a coarse mixture without using any water. Transfer the moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and roll each portion into a 37 mm. (1½”) diameter tikki. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with mint and onion chutney.
Everybody yearns for a treat once in a while! Here is a perfectly enjoyable snack, made keeping diabetic norms in mind. These scrumptious diabetic friendly moong sprouts cutlet are made with fibre and iron-rich moong sprouts bound together by oats flour, which contains beta glucan, a unique type of soluble fibre that helps control blood sugar.
Spring onion whites and greens enhance the flavour, texture and aroma of this tasty moong sprout cutlet Indian snack, which is made with very little oil to make it suitable for diabetics with heart problems too. People aiming weight loss can also relish on healthy moong tikka. They are a wise choice than fried tikkis.
To make a satiating meal take a Tortilla, spread some Mint and Onion Chutney and Cabbage, Carrot and Lettuce Salad, place two tikkis on top and wrap it up.
Tips for moong sprouts and spring onion tikki. 1. Cook the moong sprouts till they are 85% cooked. They should be crunchy and not mushy. 2. Further blend them till coarse and not fine. 3. Roll and shape the tikkis slightly thin and flat so they cook well from within on the tava.
Enjoy moong sprouts and spring onion tikki recipe | diabetic friendly moong sprouts cutlet | healthy moong tikki | moong sprout cutlet Indian snack | with step by step photos. Can you imagine festivals or weddings without Puranpoli? This classic sweet is a favourite across the country, called by different names and made with minor variations. If a month goes by without any special occasions, then people even go ahead and make it as a no-reason Sunday treat! For those of you who are so fond of this traditional delicacy, here is a diabetic-friendly version made with sugar substitute and minimal ghee. Chana dal, with its low glycemic index, is always a good food for diabetics to have, as is fibre-laden whole wheat flour. All in all, this is a real treat for your mind and body. The wastage that is there when the sides are cut of the circle can be all put together and used later to make rotis.