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banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with 15 amazing images. A culinary gem from the streets of Delhi, the banana paratha is a delicacy that is much-loved by kids and adults alike. As soon as you read the name banana paratha, you would have assumed several things, like say, a paratha with a spicy filling of raw banana! No, this recipe is completely the opposite. It is made with ripe bananas, sweetened with jaggery and laced with cardamom. Further, it is interesting to note that the banana mix is not stuffed into the parathas but worked into the dough itself! Take care when making the dough. Combine the banana mixture and the flour, and add water only on a need basis. Otherwise, you might end up with a loose dough that cannot be rolled easily. Also make sure you cook the sweet banana paratha with ghee, in order to get a rich and authentic taste. One thing about this recipe is that it must be relished really hot, right off the tava. It is actually quite easy to make, and will be loved by everybody. You can also try other mouth-watering parathas like the Onion, Cheese and Pepper Parathas , and the Palak Paratha. Pro tips for banana paratha. 1. In a non-stick pan put 1 1/2 cups chopped banana. Ripe bananas add natural sweetness and a unique flavor profile to the paratha. Banana paratha can be enjoyed plain or stuffed with a variety of savory fillings. The sweetness of the banana complements both sweet and savory flavors. 2. Add 1/4 cup roughly chopped jaggery (gur). Jaggery is a natural, unrefined sweetener derived from sugarcane or palm sap. It provides sweetness to the paratha, complementing the natural sweetness of ripe bananas. 3. Add 1 1/2 cups whole wheat flour (gehun ka atta). Some people simply prefer the taste and health benefits of whole wheat flour. They might choose it for banana paratha even though refined flour might be a more traditional option. Enjoy banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with step by step photos.

Here’s a quick and easy way to make your own dhokla flour at home, and use it to make tasty dhoklas. This dry flour can be ground within minutes in your own kitchen using just two ingredients and a regular mixer-grinder. By blending the dal and rice to a fine coarse texture, which is neither coarse nor fine, you get dhoklas that are very soft and nice. Once the flour is ready, you can store it in an airtight container for around two months, and use as and when required. We have used this flour to make awesome Khatta Dhokla, an all-time favourite snack in Gujarat. It is called khatta dhokla because the flour is mixed with curd and fermented for 10-12 hours before steaming. This, along with a little lemon juice added later, gives the dhoklas a tempting sour flavour. You can season the Khatta Dhokla made with Homemade Flour with pepper or chilli powder, as per your liking. Serve it with peppy green chutney, for a most wonderful experience.

cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with 18 amazing images. cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack is a tasty snack to be enjoyed at a family get-together. Learn how to make cabbage pakora South Indian style. To make cabbage pakoda, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well. Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured cabbage pakora South Indian style made with patta gobhi. With a flavourful touch of coriander, the cabbage is held together with besan to make awesome pakodas. The Indian patta gobhi ke pakode pairs best with green chutney or tomato ketchup. You can also serve them hot and fresh for parties or as a quick snack, with a cup of steaming tea or coffee. If you like Indian patta gobhi ke pakode, then also try other pakoras like Khichdi Pakodas, Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda to make a pakoda platter. Tips for cabbage pakoda. 1. Cabbage should be shredded thinly as shown here. 2. Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough. 3. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas. 4. Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt. Enjoy cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with step by step photos.

nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with 18 amazing images nylon khamman dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! These Gujarati nylon khamman dhokla are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”! I would like to give you some tips/suggestions to make a perfect nylon khamman dhokla. 1. Add the lemon juice and salt to the dough. As this is a sweet and slightly sour dhokla, we add lemon juice. Alternately you can add citric acid (nimbu ka phool). The lemon juice (or citric acid) and fruit salt create a fizzy reaction which results in soft, spongy khaman. 2. Mix well using a whisk to get a smooth Nylon Khamman Dhokla batter. The batter will have to mixed very well as the sugar needs to dissolve properly. If you want you can keep the batter aside for 10-15 minutes till the sugar has properly dissolved. 3. Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the nylon khamman dhokla come out of the plate without breaking or sticking. 4. Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter. 5. Gently mix the fruit salt in the batter till just mixed. Do not over mix the batter, it should be airy and fluffy like this! 6. Pour the tempering over the prepared dhoklas and spread it evenly. Make sure the dhoklas are warm when you pour the tempering or else they will not soak the water in. Serve nylon khamman dhokla with green chutney. Enjoy nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with detailed step by step photos.

palak paneer uttapam | spinach uttapam | suji palak uttapam | with 15 amazing images. palak paneer uttapam is a 10 minutes quick breakfast recipe. Learn how to make palak paneer uttapam | spinach uttapam | suji palak uttapam | palak paneer uttapam recipe is a delicious, nutritious, and wholesome breakfast recipe. Soft and savory uttapam/pancakes topped up with grated paneer, vegetables like onion, tomatoes, freshly chopped chilies, and coriander. The toppings are usually added to the uttapam as it cooks on the griddle/tawa, so they cook along with the batter. Uttapam is also a common street food and healthy too since it is rich in carbohydrates and contains no sugar or saturated fats. Use less oil while preparing and load up on the vegetables to keep these suji palak uttapam healthier. Tips to make palak paneer uttapam: 1. Make sure to use fresh curd to make this recipe. 2. Instead of oil you can cook them in butter or olive oil. 3. Make sure to serve them immediately for the best flavours. Enjoy palak paneer uttapam | spinach uttapam | suji palak uttapam | with detailed step by step photos.

bhakhri pizza recipe | gluten free Indian pizza | healthy bhakri pizza on tava | baked bhakri pizza | with 51 amazing images. bhakhri pizza recipe | gluten free Indian pizza | healthy bhakri pizza on tava | baked bhakri pizza is a tongue tickling healthy Indian snack for gluten intolerant individuals. Learn how to make gluten free Indian pizza. To make bhakhri pizza, first make the pizza sauce. To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required. Then make bhakris. Combine bajra flour, jowar flour, oil and salt and knead into a firm dough using water. Divide the dough into 6 portions and roll into a 3-inch diameter circle by rolling using a rolling board and rolling pin. Cook them on a hot tava until crisp on both sides while pressing with a muslin cloth of a khakhra press. Spread 1 tbsp of the pizza sauce and top with 1½ tbsp of cheese evenly over it. Cover it with a lid and cook on a slow flame for 3 to 5 more minutes. Cool slightly and serve immediately. Iron-rich jowar and bajra flours replace gluten rich maida in this gluten-free recipe, which are then topped with a traditional tomato-based sauce. Let your kids help to assemble the gluten free Indian pizza to add to their enjoyment. We suggest you make your own pizza sauce instead of buying ready made sauce to be assured that all ingredients used are safe for gluten intolerance. This flavourful sauce of bhakhri pizza is not only easy to make, it is also packed with herb flavours to suit any palate. Healthy bhakri pizza on tava, is suitable for is suitable for weight-watchers, cancer survivors, heart patients, and even women with PCOS who are aiming to eat a healthy antioxidant rich diet as we substitute processed cheese with low fat paneer. For a healthier version, we suggest you avoid spreading the cheese and top it with blanched veggies like chopped broccoli and carrot which are perked up with salt and oregano or any herbs of your choice. Diabetics too can enjoy this cheese free pizza without sugar and tomato ketchup in the pizza sauce. Tips for bhakhri pizza. 1. Knead into a firm dough so the bhakris turn out to be crisp after cooking. 2. Cook the bhakri on a slow flame only. 3. You can make the pizza sauce at home. We have used 6 tablespoons of pizza sauce and our pizza sauce makes 1 cup. Store it in the refrigerator for 4 days and in the deep freezer for 3 months. Just before making the pizza, remove it and keep it at room temperature for about an hour, re-heat it and use it as per the recipe. 4. If you wish, you can also buy readymade pizza sauce. 5. As a variation you can make baked bhakri pizza. 6. For a healthier version, we suggest you avoid spreading the cheese and top it with blanched veggies like chopped broccoli and carrot which are perked up with salt and oregano or any herbs of your choice. Enjoy bhakhri pizza recipe | gluten free Indian pizza | healthy bhakri pizza on tava | baked bhakri pizza | with step by step photos.

French fries recipe | homemade Indian style French fries | crispy finger chips | how to make crispy French fries | with 9 amazing images. French fries recipe | homemade Indian style French fries | crispy finger chips | how to make crispy French fries needs no introduction, neither to kids nor to adults. It’s an all time favorite munchie. Learn how to make homemade crispy French fries. To make French fries, boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside. Heat the oil in a kadhai and deep-fry a few potato fingers at a time on a medium flame till they turn crisp and golden brown in colour from all the sides. Drain the french fries on absorbent paper, sprinkle salt and pepper on top and toss gently. Serve the french fries immediately. Our homemade crispy French fries recipe with detailed step by step photos will help you make addictive potato fries easily at home. Washing the potato fingers in cold water will ensure removal of starch resulting in crispier fried. Parboiling the potatoes before deep-frying also results in the crunchiest French fries ever. To enhance the visual appeal, cut the potatoes into fingers of uniform sizes. This further ensures uniform cooking of crispy finger chips. French Fries and burgers seem to have tied the knot! It is hard to think of burgers without some form of crispy accompaniment, but of these, the common crispy French fries are the most tried-and-test and safe combo for any type of burger. These homemade Indian style French fries are the most famous accompaniment to vegetable burger Indian style. You can also check out our other deep-fried potato snack recipes like Spicy Potato Wedges, Potato Nuggets and Potato Smiley. Tips for French fries. 1. For really crisp french fries, use the variety of potatoes with a higher starch content popularly known as French fries potatoes /chips potatoes. In Maharashtra, they are called talegaon potatoes.2. Do not forget to add salt while parboiling. This helps the potatoes to soak the salt well. 3. Put the potato fingers one by one in hot oil or else the oil might splutter or the potato fingers would stick to each other while frying. Enjoy French fries recipe | homemade Indian style French fries | crispy finger chips | how to make crispy French fries | with step by step photos.

corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with 27 amazing images. Corn and cheese is always a winning combo; add jalapenos to it and you have the definition of irresistible! a simple corn, cheese and jalapeno balls starter gets ready in minutes. Learn how to make corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | jalapeno poopers are deep-fried, melted cheese balls stuffed with sweet corn and diced jalapeños, coated in crispy breadcrumbs. You will love the texture of this preparation, with a soft interior and a crispy top. corn cheese and jalapeno croquettes is one such snack, which is loved by all. Not only kids but adults are also equally fond of them. These crispy corn cheese balls are delicious, look awesome too, can be enjoyed with tomato ketchup or coriander mint chutney. Tips to make corn cheese and jalapeno balls: 1. After boiling the corn, ensure it is drained completely. There should not be too much moisture left in it. 2. You can make it little colorful by adding finely chopped vegetables like capsicum and carrots, they also give a nice bite on frying. 3. Instead of grated processed cheese, you can use cheddar cheese, mozzarella cheese or a combination of all. Enjoy corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with detailed step by step images.

upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with 28 amazing images. upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | is a yummy treat which can be enjoyed during the Indian fasting festivals. Learn how to make upvas masala dosa. instant farali dosa is made using sama which is also called as sanwa, moriyo, barnyard millet, bhagar. upvas masala dosa is a crispy, flavour-packed dosa just like the Rava Dosa, one of South India’s most famous snacks. Once cooked, it is difficult to differentiate between Sama Dosa and Rava Dosa! Here we have innovated the batter using ginger paste which enhances the flavour of the farali dosa and green chillies to add up the spicy note. Next what comes to your mind is chutney which is served in most South Indian restaurants with dosa. Do not despair, we have farali chutney which is peanut curd chutney as an accompaniment to vrat ka sama dosa. This together makes a completely satiating vrat fasting meal. Tips for upvas masala dosa. 1. The batter for the dosa has to be smooth and free of lumps on blending. 2. This dosa batter is thin and it will spread on its own by tilting the pan. There is no need to spread the batter with a ladle. 3. Always mix the batter before making every dosa, as the batter settles in the bottom. 4. Make sure to grease and sprinkle the tawa with water after making every dosa. 5. If you wish you can also add coriander in upvas aloo bhaji. Enjoy upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with step by step photos.

lauki chilla recipe | doodhi pudla | healthy bottle gourd Indian pancake | with 18 images. lauki chilla is a Gujarati breakfast. Learn how to make healthy bottle gourd Indian pancakes. Chilla, the Indian pancake, is so versatile that you can add any combination of ingredients to the basic besan batter to come up with something new like lauki chilla that tastes different! This lauki chilla is one such version that you will definitely fall in love with. With the succulence of lauki, the pleasant tanginess of curds and the warmth of chilli powder, these pancakes are sure to make your breakfast or supper very special indeed. It also happens to be a no-fuss, no-sweat doodhi pudla recipe, which instantly topples the votes in its favour! With extremely low levels of sodium, this doodhi used in lauki chilla is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart and they're onwards to all parts of the body. 96 calories for one lauki chilla making it a healthy snack to have at any time. Enjoy with lauki chilla recipe | doodhi pudla | cheela rich in Folic Acid, Thiamine, Protein, Fiber, Magnesium | step by step photos.

corn cheese balls recipe | cheese corn balls | crispy corn cheese balls | with amazing 40 images Looking for a lip smacking starter recipe for your kids birthday bash or for a high tea party? "Corn cheese balls" is definitely the ideal recipe. The cheese corn balls recipe is super quick and easy to make and the combination of cheese and corn is supreme. Corn cheese ball is a recipe that is loved by all the age groups, from a toddler to the eldest of the family. We have divided the procedure of making it into 3 stages. The first stage is making the thick white sauce which will help in binding the corn cheese balls. Start with melting butter in a pan, add equal quantity of plain flour to it. Cook it until its frothy and the raw smell goes away, add milk and stir continuously till you get a nice lump make sure there are no lumps in the prepared thick white sauce. Once the white sauce is ready transfer it to a plate and allow it to cook, then add boiled and crushed corn to it, make sure there is no water left or it will make the mixture watery and hard to bind. Add processed cheese, you can also use mozarella cheese or even mix the cheese with the white sauce base. Add chopped coriander, green chillies and mix all the ingredients together. You can also add mixed herbs and chilli flakes to it. Then divide and roll in small balls and keep aside. For frying the corn cheese balls, dip the prepared balls in the slurry, coat the with bread crumbs and deep fry If you want your corn cheese balls even crispier use panko bread crumbs. While deep frying, if your corn cheese balls are breaking add corn flour, mix again and then fry. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it. Corn cheese balls makes an luscious starter and it just melts down in the mouth. It is not only treat to your taste buds but also to eyes. It is eye appealing and would give a tough competition to other starters that you would serve along. Serve corn cheese balls with tomato ketchup or schezwan sauce!! Enjoy corn cheese balls recipe | cheese corn balls | crispy corn cheese balls recipe with step by step photos and video below.

chana dal puri recipe | Indian dal puri | masala dal poori | with 25 amazing images. chana dal puri recipe | Indian dal puri | masala dal poori is a simple snack recipe with inherent simplicity that makes it very appealing. Learn how to make Indian dal puri. Game for some unusual fare today? Try this delectable Indian dal puri, which combines soaked and ground chana dal with wheat flour and semolina in the dough. This lends a unique and slight crispy texture to the puris which is pleasurable to bite into. A couple of spices and fresh coriander do their bit in jazzing up the taste of thesemasala dal poori. This puri with perfect flavours of the Indian spices goes perfectly with a cup of masala chai. If you wish you can also serve it with a bowl of curd for dinner. Also try other puri recipes like Phudina Puri or puris. Tips for chana dal puri. 1. Remember to add hot water for soaking the chana dal. It helps to speed up the soaking process. 2. Do not add water for kneading the dough. The chana dal paste itself will bind the flour into a dough. 3. Do not fry too many puris at once, and while frying always press each puri lightly into the oil so that it’ll puff up. Also deep-fry the puris on a medium to high flame only. Enjoy chana dal puri recipe | Indian dal puri | masala dal poori | with step by step photos.

matar puri recipe | matar ki masala puri | green peas masala puri | with 19 amazing image. mtar puri is a simple and easy dish being very versatile as it can be had any time of the day, be it breakfast, lunch or dinner. Learn how to make matar puri recipe | matar ki masala puri | green peas masala puri | masala green pea puri is a scrumptious variant to the regular puri with the subtle taste of green pea and a touch of spices, it can be enjoyed as a snack or a meal. Although it tastes good by itself, with the spicy note of green chilli, the peppy aroma of coriander and a dash of spice powders, matar ki masala puri tastes even better when served with hot and tasty aloo subzi. It has the added goodness of peas and does not take too much time to prepare. green peas masala puri recipe is quite simple but tastes very special, which makes it a top priority must-try for the next weekend! Tips to make matar puri recipe : 1. Make sure you use fresh green peas paste to make this recipe. 2. Deep fry the puris on high flame while pressing them downwards so that they fluff up. 3. These matar puri are best served hot with raita and pickle. Enjoy matar puri recipe | matar ki masala puri | green peas masala puri | with detailed step by step photos.

mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with 27 amazing images. mixed dal chilla recipe are so tasty you will love to snack on them any time; at the same time they are so satiating that you can even have them for breakfast. Learn how to make healthy mix dal chilla. These thin, savoury pancake with lentil are made with a batter of mixed dals perked up with ginger, green chillies and other ingredients. It is both tasty and filling. At the same time, it is also easy to make. It requires only an hour of soaking and no fermentation, so you can make it any time you wish. To make mixed dal chilla, combine the green moong dal, yellow moong dal and urad dal in a deep bowl with enough hot water. Cover with a lid and keep aside for 1 hour. Drain well. Combine the soaked and drained dals along with ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle). Pour a ladleful of the batter on it and spread it evenly to make a thin circle of 175 mm. (7") diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 4 and 5 to make 9 more chillas. Serve immediately with green chutney. The use of mixed dals makes these mix dal chilla, rich in protein and vitamin B1. While protein is a key nutrient for maintaining cell health, vitamin B1 helps in energy metabolism and ensures a supply of energy to these cells of the body. With 53 calories per pulse chilla Indian snack are not only perfect for snack time, in fact they can also be a nourishing and wholesome light dinner when served with green chutney. You can also try other healthy chila recipes like Besan Chilla. Tips for mixed dal chilla. 1.Use hot water for soaking, as they tend to soften quickly. 2. The batter you make should be pouring consistency. The quantity of water used often depends on the quality of the dals. So at step 2 add water gradually. 3. Make sure you serve the chillas immediately after preparation as they tend to get chewy on cooling. Enjoy mixed dal chilla recipe | healthy mix dal chilla | pulse chilla | pancake with lentil | with step by step images.

ponk bhel recipe | hurda bhel | tender jowar bhel | sorghum bhel | with 12 amazing images. ponk bhel is a tender jowar bhel and called sorghum bhel in English. ponk bhel is a regional and seasonal speciality, made with a Gujarati delicacy called ‘ponk’. It is basically a savoury snack which is commonly eaten in Indian winters. During a brief period in the winter months, the jowar or white millet grain is very tender and juicy. At this stage, it is called ponk and is the best time to make hurda bhel. These tender seeds are harvested and roasted or cooked in other ways. Generally, in the villages, the ponk is picked from the fields and cooked then and there. Hurda and tender jowar are the other names for ponk. Ponk is super nutritive and healthy and also makes an excellent gluten free cereal. There is a general mood of celebration, a party is thrown, and friends, family and neighbours are invited to come and have a taste of this young seed in ponk bhel! To make ponk bhel we have used juicy ponk seeds to make a chatpata bhel, which everyone will relish. And it is so easy to make too – you just need to toss all the ingredients together! All we have done is combined ponk along with onions, tomatoes, sweet and green chutney, some chaat masala, lemon juice and pepper powder and also mimosa sugar balls to make tender jowar bhel. You can also try other bhel recipes like Corn Bhel or Moong Bhel. Learn to make ponk bhel recipe | hurda bhel | tender jowar bhel | sorghum bhel | with detailed step by step recipe photos and video below.
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