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besan chilla sandwich recipe | bread chilla sandwich | Indian pudla sandwich | cheela sandwich tiffin recipe | besan chilla sandwich recipe | bread chilla sandwich | Indian pudla sandwich | cheela sandwich tiffin recipe is a filling snack for growing kids. Learn how to make bread chilla sandwich. To make besan chilla sandwich, first make the chila. Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix very well till no lumps remain. Heat a non-stick tava (griddle) and grease it lightly using oil. Pour a ladleful of the batter on it and spread it in a circular motion to make a 100 mm. (4”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the chila turns brown in colour. Flip over and cook on the other side as well. Repeat steps 2 to 5 to make 6 more chilas. Keep aside to cool completely. Then to make bread chilla sandwich, place 2 bread slices on a clean, dry surface, apply little butter on it, place 1 chila on a bread slice, spread 1 tbsp of tomato ketchup evenly over it and finally cover with another buttered bread slice with the buttered side facing downwards. Cut the sandwich diagonally into 2 pieces. Repeat steps 1 and 2 to make 6 more sandwiches. Wrap them in an aluminium foil and pack in a tiffin box. It is surprising how two contrasting items – traditional chila and whole wheat bread slices – work well in harmony to create a satiating sandwich! While you are sure to have had chila before, you would never have thought of using it as the stuffing for sandwich to make bread chilla sandwich! Interestingly, the rustic flavour of besan, the crunch of veggies like tomatoes and onions, and mild spice powders used to flavour the chila act as a nice filling for the sandwich, somewhat like the patties in a burger! While chila by itself might dry up when packed for tiffin, the cheela sandwich tiffin recipe remains moist and flavourful for at least four hours, so it can be comfortably packed in the snack box. Along with Indian pudla sandwich, pack some banana pepperw afers in another tiffin for a crunchy bite. Tips to make besan chilla sandwich. 1. You can use regular white bread slices instead of whole wheat. 2. You can also spread green chutney after applying butter on the bread slices. 3. You can also use toasted bread slices instead of plain bread slices to make sandwich. Enjoy besan chilla sandwich recipe | bread chilla sandwich | Indian pudla sandwich | cheela sandwich tiffin recipe | with step by step photos.

Potato skins make an excellent base for cheesy filling. It is very easy to make and great to serve for parties . You can also try other interesting jacket potatoes like Corn Stuffed Potato and Stuffed Potatoes with Spaghetti .

French toast is a delectable way of cooking bread with a coating of egg and milk. In this aromatic version, we have flavoured the eggs and milk mixture with cardamom, so as to get a nice spicy tinge. The resulting toast is super tasty and can be enjoyed with a cup of coffee for breakfast or in the evening. French toast, sometimes also called eggy bread, is a popular breakfast option as it is very filling. However, you must remember that it must be served immediately. You can also try other toast options like the Moong Dal Toast and Oats Moong Toast .

semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with 17 amazing images. semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma is a popular breakfast recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma Kerala style. To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside. Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the semiya upma hot with coconut chutney. Sevaiya is a South Indian term used for vermicelli. semiya upma Kerala style is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina. The tempering remains the same, which is using mustard seeds and urad dal. Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the vermicelli upma is sure to be an instant hit with the whole family. If you are making it for kids, it is better to avoid the use of chopped green chillies and use lesser quantity of green chilli paste. What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work! While this snack needs no accompaniment, but if you wish you can serve it with coconut chutney for a complete South Indian experience. Tips for semiya upma. 1. Ensure to use hot water for cooking vermicelli. This reduces the cooking time. 2. If you wish you can use the whole vermicelli or break it into pieces for convenience. 3. Cool it well and pack if you are carrying it to work. We suggest you consume it within 3 to 4 hours. Enjoy semiya upma recipe | vermicelli upma | semiya upma Kerala style | seviyan upma | with step by step below.

The easy availability of some ingredients like samosa patti has made life so much simpler for us. It is possible to make lots of interesting snacks quickly and easily using samosa patti and this recipe is one such. Here, we have filled the samosa patti with a combination of crunchy sautéed veggies like carrots and cabbage, spiced up with green chillies and garlic, and mixed with succulent paneer and gooey cheese. This gives the filling a multi-textured mouth-feel. The Cabbage Carrot and Paneer Samosa Patti Snack is then cooked with butter on a non-stick tava, to get a wonderful taste and texture, which you are sure to enjoy. Have a go at other snack recipes like Mixed Vegetable Handvo or Spinach and Paneer Cream Cracker Snack .

rava green peas tikki recipe | green peas potatoes cutlet | vegetarian green peas fritters | with 35 amazing images. stuffed rava green peas tikki with an exciting green peas stuffing, are perfect for tea-time or as an appetizer. Learn how to make rava green peas tikki recipe | green peas potatoes cutlet | vegetarian green peas fritters | green peas potatoes cutlet offers a delightful blend of flavors and textures. Made with semolina (rava), green peas, and a variety of spices, these patties are packed with good flavours. The crispy exterior and flavorful filling make them a crowd-pleaser. The outer layer is made from semolina (rava) dough, giving it a crispy and golden texture when fried. Rava itself is known to impart an exciting crispness, you don’t even need a coating of bread crumbs for these rava green peas tikkis. These green peas potato cutlets are best served hot with tangy ketchup or green chutney, making for a delicious snack that bursts with flavor and texture. pro tips for rava green peas tikki: 1. In a bowl put 1/2 cup boiled and coarsely crushed green peas. Green peas add a sweet and earthy flavor that complements the neutral taste of rava (semolina). Green peas provide a soft and slightly crunchy texture, adding depth to the tikki. 2. Semolina adds a slightly grainy texture to the tikki, providing a pleasant contrast to the creamy texture of the green peas. 3. Add 1 cup boiled and mashed potatoes. The starch in potatoes helps to bind the rava (semolina), green peas, and other ingredients together, giving the tikki its shape and structure. Enjoy rava green peas tikki recipe | green peas potatoes cutlet | vegetarian green peas fritters | with detailed step by step photos.

mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with 28 amazing images. mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure is a healthy snack with a perfect blend of nourishment and flavour. Learn how to make vegetable buckwheat pancake. To make mini carrot cabbage and buckwheat pancake, clean, wash and soak the buckwheat in ½ cup water in a deep bowl and keep aside for 20 minutes. Blend the soaked buckwheat in a mixer along with the water till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat a non-stick mini pancake pan and grease it with ¼ tsp of oil. Pour 1 tbsp of the batter into each of the 7 pancake moulds and spread it in a circular motion to make a 63 mm. (2½") diameter round. Cook them till they turn golden brown in colour from both the sides. Repeat steps 5 and 6 to make 10 more mini pancakes in 2 more batches. Serve immediately. Break away from your routine and try this vegetable buckwheat pancake when hunger strikes. It is simple and easy to make but has an enjoyable mouth-feel due to the cabbage and carrots. Dried mango powder and cumin seeds give the buckwheat pancake a dashing flavour, which completely masks the fact that there is less salt in this recipe. Making the low salt snack for high blood pressure in a mini size is a good idea because it looks attractive, but if you don’t have the mini uttapa pan you can make it on a regular tava too! A low-salt, low-sodium menu can also include other dishes like the Nutritious Radish Rotis and the Nutritious Vegetable Salad. You can benefit from the fibre these mini carrot cabbage and buckwheat pancakes lend. Fibre is a nutrient which helps to maintain a healthy gut and keep a check on blood cholesterol as well as blood sugar levels. So diabetics, heart patients and weight-watchers can include these pancakes in their regular diet. Tips for mini carrot cabbage and buckwheat pancake. 1. The batter for the pancake should be thick yet of pouring consistency. 2. If you notice that the pancake is sticking to the pan while cooking, this means that the batter is not thick enough. You can add little besan or jowar flour to the batter and make the pancakes. 3. Ensure that you cook the pancakes till they are golden brown in colour so that they get cooked completely and have a nice texture. 4. Cabbage can be replaced with finely chopped or grated cauliflower. Enjoy mini carrot cabbage and buckwheat pancake recipe | vegetable buckwheat pancake | low salt snack for high blood pressure | with step by step photos.

ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack | with 43 amazing images. ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack is a quick snack if you have left over bhakris. Learn how to make bhakri cha chivda. To make ragi bhakri chivda, combine the red millet, whole wheat flour, green chilli paste, garlic paste, ginger paste, spinach and salt, mix well and knead it into a semi-soft dough using enough water. Divide the dough into 5 equal portions. Flatten a portion of dough on a dusted plastic sheet to make a 150 mm. (6”) diameter circle using your fingers. Lift the roti with the plastic sheet and invert the roti on a hot non-stick tava (griddle) and apply little water on it and cook on a medium flame for 1 minute. Turn it over and cook for another 1 minute or till light brown spots appear on the surface. Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up. Repeat steps 3 to 6 to make 4 more bhakris. Tear it into small and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds sauté on a medium flam for few seconds. Add the onions, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the turmeric powder, chilli powder, mix well and sauté on a medium flame for few seconds. Add the bhakri, green peas, lemon juice, sugar, coriander and salt and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. Ragi Bhakri is an ever-popular Maharashtrian bread that is homely and satiating. In this Maharashtrian snack, bhakri transforms into a scrumptious chivda with a dash of spice powders and taste-enhancing ingredients like ginger, garlic and green chillies. A tempering of mustard and cumin seeds boosts the aroma, while a basket of veggies makes the Indian phodnichi bhakri even more sumptuous and tasty. This quick and tasty snack can be made with leftover bhakri also. Try your hand at more such nachni-based dishes like Nachni Dosa and Mini Nachni Pancake. This healthy bhakri cha chivda has a bouquet full of nourishment too! Made with ragi flour and spinach it is enriched with calcium, iron and fibre. The use of green peas and onions add in a dose of antioxidants to maintain the health of all the cells and organs of the body. However, this bhkari chivda has appreciable amounts of calories and carbs, so watch your portion size. Tips for ragi bhakri chivda. 1. Though the regular Maharashtrian bhakri does not have spinach, we have added it to the dough to boost its nutrient value. If you wish, you can avoid it. 2. Make bite-sized pieces of the bhakri that you would enjoy. 3. The ragi bhakri can be made in advance or you can use leftover bhakri. 4. But make the ragi chivda just before serving. Enjoy ragi bhakri chivda recipe | healthy bhakri cha chivda | Indian phodnichi bhakri | Maharashtrian snack | with step by step photos.

aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli | with 27 amazing images. aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli is an attractive and flavourful way of serving idli. Learn how to make Indian style potato stuffed idli. To make aloo stuffed idli, first make potato bhaji. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves, green chillies and onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, turmeric powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside. Then to make Indian style potato stuffed idli, grease the idli stand with a little oil and put 1 tbsp of the bhaji in each mould and spread it lightly. Pour approx. 2 tbsp of the idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked. Repeat steps 1 to 3 to make more idlis. Allow the idlis to cool slightly and demould them. Serve hot with sambhar, coconut chutney and tomato chutney. This unique instant aloo masala stuffed idli is incomparable to any snack you have ever tasted before – a totally out-of-the-world savoury experience! Each cup in the idli plate is first lined with a layer of semi-spicy potato bhaji, which is topped with idli batter, and then steamed. This causes the bhaji and the idli to fuse, resulting in a super tasty South Indian soft veg stuffed idli. This can be served for breakfast or as a late evening snacks too. The bhaji of Indian style potato stuffed idli is made of mashed potatoes perked up with a traditional tempering and common flavouring ingredients like coriander and lemon juice. The peppy flavour of the bhaji, is therefore a perfect match for the idli layer, which itself is extremely soft due to the addition of a little fruit salt to the batter. Tips to make aloo stuffed idli. 1. The stuffing can be made in advance. 2. Idli batter can also be bought from out if you are short on time. 3. Make sure the idlis are cooled well before you demould. Enjoy aloo stuffed idli recipe | Indian style potato stuffed idli | instant aloo masala stuffed idli | South Indian soft veg stuffed idli | with step by step photos.

A quick and easy breakfast option, if you have idli batter ready on hand. These nice-looking green idlis are full of the goodness of spinach, and have a semi-spicy twang too, thanks to the green chilli paste. Since they are made in a convenient mini format, you can even serve these Mini Spinach Idlis as a snack along with tea, with an array of colourful chutneys to add to the excitement. Or, you can serve in little bowls topped with chilled curds or steaming sambhar. Trust your imagination to come up with innovative serving options.

cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich | with 25 amazing images. cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich is a scrumptious sandwich which can also be served for high tea parties. Learn how to make cream cheese sandwich. To make cream cheese veg panini, slit a hot dog roll horizontally using a sharp knife. Place the hot dog on a clean dry surface and apply ½ tsp of olive oil evenly on both the inner sides of the roll. Then to make grilled veggie cream cheese panini, spread 1 tbsp of the cream cheese mixture on each side of the hot dog roll. Close the hot dog roll and spread 1 tsp of butter evenly on top of it. Place it in a greased pre-heated sandwich griller and grill for 5 minutes or till it turns crispy and brown from both the sides. Repeat steps 1 to 3 to make 4 more paninis. Cut each panini diagonally into 2 equal pieces. Serve immediately. Panini is a sumptuous sandwich made with breads like Baguette, Ciabatta or Michetta. If you can’t lay your hands on any of these, use hot dog rolls instead, but never use common sliced bread for making Panini. Grilled veggie cream cheese panini is a variant that is sure to pamper your palate! The bread is cut horizontally and packed with cream cheese, an assortment of yummy veggies and aromatic herbs. This gives the cream cheese sandwich a totally irresistible taste and amazing mouth-feel that is both creamy and crunchy. This Indian style veggie cream cheese sandwich is sure to appeal to everybody as it combines the best of veggies and cheese. Try other cream cheese based delights like the Olive Cream Cheese Dip and Cream Cheese Sandwich. Tips for cream cheese veg panini. 1. Learn how to make hot dog roll at home. 2. Be generous with the butter so that you get a good rich taste. 3. This panini is best enjoyed fresh, while the crispy texture is intact. Enjoy cream cheese veg panini recipe | cream cheese sandwich | grilled veggie cream cheese panini | Indian style veggie cream cheese sandwich | with step by step photos.

onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with 15 amazing images. onion uttapam is a popular South Indian breakfast recipe. South Indian onion uttapam is made from dosa batter, onions, green chillies, coriander and garam masala. uttapam deserves to be called the Indian pizza as it lends itself to several toppings, the most popular being crisp cooked onions. You may also try other combinations such as onion and tomatoes. Notes on onion uttapam recipe. 1. Add a little water to adjust the consistency of dosa batter. It shouldn't be too thick or too runny. 2. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 3. Heat a non-stick tava (griddle). Use a little oil to grease it and wipe off using a tissue or a piece of cloth. 4. Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava. Usually vendors spread the topping over the uttapam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice! With the same dosa batter you can make a variety of Uttapas like Uttapa Pizza, Sandwich Uttapa, Mini Cheese Uttapa and the best for a party is Assorted Uttapa Platter. Learn to make onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with step by step photos below.

Really satiating and super tasty, this Mixed Dal and Rice Dosa is an amazing dish to have for breakfast as it will keep you full for a long time and also give you a good dose of nutrients, especially protein. The batter for this dosa is made by combining rice and whole wheat with four different types of dal. This gives the dosa a fabulous texture and a homely, traditional flavour too. With a dash of spices, this dosa tastes good just by itself, but add a cup of sambhar or chutney to the meal to make it tastier. You can also try other healthy dosas like Whole Wheat Dosa with Mixed Vegetables and Instant Whole Wheat Vegetable Dosa .

Here is a snack that your kids will instantly fall in love with – and adults with thoroughly enjoy too! The Mini Creamy Corn Cob Roundels is easy to make and tastes yummy. It is also unique in appearance and taste, so it will attract everybody’s attention if you serve it as a starter at parties. Basically, sweet corn cobs are cut in roundels, coated with mayonnaise and a herby cheese mixture, and served immediately for everybody to relish. The mayonnaise and cheese together justify the description of ‘creamy’ while a dash of herbs and spices add a zing to the taste! Corn being everybody’s favourite, you can also try other corn recipes like Corn On Crackers and Corn on the Cob .

Made in just 1 teaspoon of oil, this puffed cereal and cornflakes chivda is lighter and healthier than the original.
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