sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with 33 amazing images. sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa is a famous street food as well as restaurant food in South India. Learn how to make easy dosa. To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours. Once fermented, mix it very well. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 19 more dosas. Serve immediately with coconut chutney, sambhar and malgapodi. Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, South Indian sada dosa make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner. While some people like to make plain dosas with leftover idli batter, others who do not like even a slight sourness make fresh dosa batter using the proportions described here. You can choose either option, as you wish. Not only that, the versatile easy sada dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava, plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your sada dosa fresh and hot, just the way you like it. Tips for sada dosa. 1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 3. The batter usually takes 12 hours to ferment. But in winter season, it may take upto 14 to 15 hours depending on the temperature outside. 4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa. Enjoy sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with step by step photos.

bread upma recipe | how to make bread upma | South Indian style bread upma | with 20 amazing images. Bread Upma is one of the peppiest ways to have bread! Although it is a great way to use up leftover bread, many people like it so much that they would go and buy a fresh pack of bread just to make this upma. You can also make bread upma for breakfast when you are bored of having regular rava upma for breakfast and want to give it a change by trying something different. Bread upma is super quick breakfast and easy to make. Even a fresher in the kitchen would not go wrong with this recipe and it is made using basic ingredients that are easily available in every Indian household pantry. how to make bread upma is quite simple, heat the oil in a broad non-stick pan and add the mustard seeds, add the curry leaves. Curry leaves give a unique taste to the bread upma, make sure add the fresh one’s. Further add ginger, garlic, green chilies and onion and sauté. Add the tomatoes, turmeric powder, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while mashing lightly with the help of a ladle. Add the tomato ketchup, lemon juice and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the bread, mix well and cook on a medium flame for 1 minute, while stirring continuously. Switch off the flame, add the coriander and mix well. Serve South Indian style bread upma hot. Indeed, with desi shades of chillies, onions, tomatoes and spice powders, tempered traditionally, and perked up with tomato ketchup and lemon juice, this bread upma snack is replete with varied flavours that are sure to delight your palate. You will also thoroughly enjoy the unique texture of this bread upma recipe, which can be had as an Indian breakfast or quick evening snack. Enjoy bread upma recipe | how to make bread upma | South Indian style bread upma | with detailed step by step recipe.

Suggested serving size for 100 calories: 1 serving the low-cal, nutritive fruit chaat is an all-time favourite, anytime snack. The tangy and sweet orange-mint dressing lends it a dash of exotica.

vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures. Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations. Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys. Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue. Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below.

monaco biscuit sev puri | stuffed salted biscuit sev puri | biscuit sev puri | with 14 amazing images. Monaco biscuits are a popular tea-time accompaniment in India. In fact, some of us love it so much that we keep looking for more ways to enjoy it. How many of you remember taking Monaco biscuits sandwiched with cheese and pineapple in your snack box when you were kids? Well, here is another awesome recipe that both kids and adults will enjoy. It is so easy that kids can even try and make it themselves. The Stuffed Monaco Biscuit Sev Puri is quite innovative, and involves sandwiching the biscuits with a peppy potato mixture and coating it in crunchy sev. This salted biscuit sev puri with a twist can be served as a starter at parties. When making the stuffing make sure you mash and mix it well with your hands, to ensure proper application on the biscuit. Also serve the snack immediately after preparation or it will get soggy. Aside from biscuit sev puri, you can also try other interesting starter recipes like Potato Nuggets or Toast with Spinach Dip. Enjoy monaco biscuit sev puri | stuffed salted biscuit sev puri | biscuit sev puri with detailed step by step photos.

pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with 26 amazing images. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs is texture of pav and flavour of pizza presented in a unique way. Learn how to make Indian veg pizza bombs. To make pizza bombs, first make the dough. Combine the sugar and 2 tbsp of warm water in a small bowl and mix well. Add the dry yeast and stir gently. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into a soft dough using approx. ½ cup of warm water. Cover the dough with a lid or a damp muslin cloth and keep aside for 20 minutes. Then make the pizza bombs stuffing. Combine all the ingredients in a deep bowl and mix well. Divide the stuffing into 8 equal portions and keep aside. Finally roll and bake pizza bombs. Knead the dough again to deflate it and remove the excess air. Divide the dough into 8 equal portions. Shape a portion of the dough into a ball and roll it into a 100 mm. (4”) diameter circle using little plain flour for rolling. Place a portion of the stuffing in the center. Bring all the sides together and seal it tightly. Remove the extra dough and roll it in between your palms into a ball. Repeat steps 3 to 5 to shape 7 more pizza bombs. Arrange them in a greased baking tray, cover with a damp muslin cloth and keep aside in a warm place for 20 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes. Serve hot brushed with melted butter. Indian veg pizza bombs looks like a bread roll, but when you bite into it, it turns out to taste like a pizza! Can there be anything more awesome than this? The pizza bomb is a unique snack that appeals to both the sandwich lovers and the pizza fans. Homemade pizza pav is not as simple as rolling the pizza toppings into a slice of bread. Rather, the bread dough itself is layered with readymade pizza sauce, bell peppers, jalapeno and cheese before being baked. Perfectly golden brown, crisp outside and gooey inside, the pizza bombs are a class apart. Cheesy pizza bombs look and smell irresistible. If you love cheese, feel free to sprinkle some on top to enhance the appeal of this irresistible snack. Tips for pizza bombs. 1. Proofing the dough of the bread is very important and so is the second proofing before baking. 2. Ensure the dough portion rolled before putting the stuffing is thick and not thin. pizza bombs recipe | Indian veg pizza bombs | homemade pizza pav | cheesy pizza bombs | with step by step photos.

bread pizza recipe | bread pizza in oven | bread pizza in tava | veg bread pizza | Indian style bread pizza | with amazing 26 images. Indian’s love making bread pizza. We have two options for you, bread pizza in oven or bread pizza in tava. You can make it either way and see below the method of making step by step bread pizza in oven and a few steps of bread pizza in tava. Looking for a super quick and easy snack recipe? We have one of the quickest pizza which is bread pizza. It is just a quick alternate to veg pizza. Bread pizza consists of whole wheat bread, pizza sauce and cheese. The unique thing about the Indian style bread pizza is the ideal pizza base is replaced with bread. It is a best alternate for someone craving for pizza at an odd hour. Bread pizza can be made with any bread of your choice but here we have used whole wheat bread as the base. We have started with preparing the Indian style pizza sauce, heat olive oil in a pan. Add bay leave and pepper corn to it as it gives it the flavor. Next, add onion, garlic and capsicum. These veggies will give a mouthfeel and crunchiness to our bread pizza. Next add blanched tomatoes, tomato puree and tomato sauce which will provide color and tang to the sauce. Add sugar for balancing the flavor. Finally, add chilli flakes, oregano and basil and cook. Our pizza sauce or the base is ready!! Next, we have toasted the bread in the oven till turns a little golden, get them off and prepared spread pizza sauce on top of the toasted bread and sprinkle mozzarella cheese on top. Once the cheese is sprinkled on top, bread pizza are baked at 200 degree for 8-10 minutes or until the bread turns brown or cheese melts. Once cooked, cut into triangles and serve quick oven veg bread pizza immediately or it tends to turn soggy. Alternatively, you can even toast the bread slices in the pop-up toaster till they turn light brown in colour. If you do not have an oven you can also make bread pizza in tava. When I was a kid, we didn’t have ovens at home, my mother used to make it on tava and it would still taste tasty. It is super quick and you can also use this recipe as a starter for your kids birthday party or you can also make it for evening snack. My kids love it and also sometimes take tava bread pizza in their lunch boxes. Also, to make the bread pizza more filling, you can sprinkle some chopped vegetables too. Enjoy bread pizza recipe | bread pizza in oven | bread pizza in tava | veg bread pizza | Indian style bread pizza | with detailed step by step photos below.

cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with 40 amazing images. cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich is one of the most simplest sandwich enjoyed by one and all. Learn how to make cucumber paneer sandwich for kids. To make cucumber cottage cheese sandwich, peel and grate the cucumber thickly. Squeeze out the excess water from the cucumber. Transfer the cucumber into a deep bowl, add the paneer, green chutney, butter and salt and mix well. Divide the mixture into 6 equal portions and keep aside. Place 6 bread slices on a clean, dry surface and spread a portion of the cucumber mixture evenly over each bread slice. Cover with the remaining 6 bread slices and press them lightly. Cut each sandwich diagonally into 4 equal pieces. Serve immediately with tomato ketchup. The tangy taste of green chutney balances the blandness of paneer very well in this sandwich, while cucumber provides a refreshing touch in Indian veg paneer cucumber sandwich. Indeed, the 5 minute cucumber sandwich is a perfect snack on-the-go. Served along with healthy date and apple shake is sure to keep the kids satiated till lunch break. Fresh bread and paneer are a winner when it comes to preparing a tasty snack like cucumber paneer sandwich for kids. When you have time on hand, try making bread and paneer at home. These appealing to look at dainty sandwich is an ideal choice to serve at kid’s parties! Tips for cucumber cottage cheese sandwich. 1. Prefer to use soft butter so it is easy to mix. 2. Grated cucumber can be replaced with grated carrot. 3. You can adjust the spice level of the green chutney as per your liking. 4. The butter and chutney both have salt. So add salt wisely for the mixture. Enjoy cucumber cottage cheese sandwich recipe | cucumber paneer sandwich for kids | 5 minute cucumber sandwich | Indian veg paneer cucumber sandwich | with step by step photos.

mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with 36 amazing images. mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam is a spongy rava based Indian fare. Learn how to make sada sooji uttapam. To make mini rava uttapam, combine the rava, plain flour, curds and ½ cup of water in a deep bowl and mix well. Cover and keep aside for 20 minutes. Add the green chillies, cumin seeds, coconut, salt and ½ cup of water and mix well. Grease a non-stick mini uttapa pan with a little oil. Pour 2 tbsp of the batter in each uttapa mould and spread it lightly. Cook on both sides, using a little oil till they turn golden brown in colour from both the sides. Repeat steps 3 to 5 to make more mini uttapas. Serve immediately with coconut chutney. There is one great thing about semolina – it cooks in a jiffy, without requiring any pre-soaking, pressure-cooking etc. As a result, it lends itself to a lot of recipes such as these delicious instant masala rava uttapam. Perfect as a snack, breakfast or party food too, these sada sooji uttapam are made using a batter of rava, maida and curds jazzed up with cumin seeds, chillies and coconut. The best part is that the batter needs to be rested for less than half an hour before cooking, and does not require any fermentation. So, you can even fix this up as a snack for sudden guests. As a variation, you can also make vegetable rava uttapam. Loads of colourful veggies not only add colour, but a dose of nutrition too! To make a complete South Indian meal, serve these uttapams with coconut chutney. Tips for mini rava uttapam. 1. Prefer to use a whisk to mix the batter. This ensures that the batter is lump free. 2. Always mix your batter after the resting time is over and before making the uttapam. 3. You can make the uttapam on a non stick tava if you don't have a mini uttapam pan. 4. To the topping, you can also add finely chopped capsicum. Enjoy mini rava uttapam recipe | sada sooji uttapam | masala rava uttapam | instant vegetable rava uttapam | with step by step photos.

cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll | with 31 amazing images. cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll is a simple yet flavourful starter to lift the spirits of any party. Learn how to make Indian style paneer cheese stuffed bread rolls. Two types of cheese along with paneer give these Indian style paneer cheese stuffed bread rolls a unique texture and mind-blowing flavour, which make you long for more helpings! Here, bread slices are packed with a mixture these cheese and potatoes, seasoned with herbs and spices, and finally deep-fried till perfectly crisp. The filling has a melt-in-the-mouth texture and herby flavour, which contrasts well with the crisp bread covering. This makes the cheese paneer bread roll absolutely delightful to bite into. Enjoy the cheesy paneer bread rolls immediately with chilli sauce or Schezuan sauce, because cheese has a tendency to become chewy upon cooling. Tips to make cheesy paneer bread roll. 1. Do not dip the bread in water fully, bread will become soggy. 2. Seal the roll properly otherwise the stuffing will splutter while frying. 3. Gently flip the rolls while frying otherwise the rolls will break. Enjoy cheesy paneer bread rolls recipe | Indian style paneer cheese stuffed bread rolls | cheese paneer bread roll | with step by step photos.

mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with 40 amazing images. mag dal ni kachori is a popular Indian snack, particularly enjoyed in the state of Gujarat. It consists of a deep-fried pastry filled with a spiced mixture of moong dal. The kachori is typically served with chutneys or yogurt and is favored for its crispy exterior and flavorful filling. Crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these mag dal ni kachoris are worth a fortune! These can be eaten as a snack, or along with your meals. A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Gujarati mag dal ni kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make it really very quickly. The trick to get the right texture of the mag dal ni kachori is slow-frying. You need to be patient when frying these kachori to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky. The mag dal ni kachori can be kept fresh and stored in air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve! Serve mag dal ni kachori along with green chutney and khajur imli chutney Pro tips for mag dal ni kachori 1. Pressure cook for 1 whistle. Cooking the dal for just 1 whistle ensures that it remains soft and tender while retaining its structure. This is crucial for the Kachori filling, as it needs to hold its shape when deep-fried. Overcooking the dal would make it too mushy and difficult to handle. 2. Add 1/2 tsp fennel seeds (saunf). The use of fennel seeds in mag dal ni kachori is a cultural tradition, reflecting the culinary heritage of the Gujarati region where this dish originates. It has been used in Gujarati cuisine for centuries, adding a unique and authentic touch to the kachori. Enjoy mag dal ni kachori recipe | Gujarati mag dal ni kachori | dal kachori | with step by step photos.

poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with 24 amazing images. While this no fermenting moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well. The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others. Relish it fresh off the tava with chutney and hot Sambhar. To make poha yellow moong dal dosa, combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well. Blend in a mixer along with coconut and 1 cup of water till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve immediately with coconut chutney and sambar. Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. poha yellow moong dal dosa is of the latter variety. Tips for poha yellow moong dal dosa. 1. Ensure you use jada poha for this recipe. 2. Also make sure to add poha and fenugreek seeds after the yellow moong dal has been washed well. 3. Serve this dosa immediately, like any other dosa. You can also try other dosa recipes like Poha Dosa or dosa. Enjoy poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with step by step images.

corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with 21 amazing images. corn and rice balls recipe is a melt in mouth starter recipe to be served with tomato ketchup. Learn how to make corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | The smart way to use leftover rice by making this scrumptious Indian style fried rice balls. There can't be a more interesting way to make use of cooked rice! Mild sweetness of sweet corns, gooey cheese sauce, peppy green chillies and a great mouthfeel of the rice makes this corn and rice balls an unique recipe. Delight in this creamy, saucy, delicious dish, brimful with the goodness of corn and cheese. Tips to make corn and rice balls: 1. You can add chopped capsicum in the mixture for the crunch. 2. Roll each ball properly in the slurry and breadcrumbs so that they don’t splutter while frying. 3. Deep fry few balls at a time to prevent from sticking to one another. Enjoy corn and rice balls recipe | Indian style fried rice balls | easy snack recipe | with detailed step by step photos.

corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images. corn pakora are crispy, deep-fried Indian sweet corn fritters that can be relished for breakfast, evening snack or even along with meals. corn pakora, apart from being irresistibly tasty, are also easy to make as they use minimal, readily-available ingredients, and a simple procedure. corn pakora are made from sweet corn kernels, coriander, green chilli paste and rice flour. The combination of grated and whole sweet corn kernels with rice flour results in a perfect texture, while green chillies impart a mild but noticeable sharpness to corn pakora that is essential to balance the semi sweet taste of sweet corn. Notes on corn pakoda. 1. Add the rice flour. They not only bind together all the ingredients but also make the corn pakoda crunchy on frying. If rice flour is not available, then add corn flour, besan or refined flour. 2. Deep-fry corn pakoda on a high flame till they turn golden brown in colour and crispy from all the sides. corn pakoda, a perfect snack to have garma garam with a hot cup of Masala Chai! Learn to make corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with step by step photos and video below.

vegetable paneer grilled sandwich recipe | cabbage carrot and paneer grilled sandwich | paneer vegetable cheese grilled sandwich | with 30 amazing images. vegetable paneer grilled sandwich recipe makes a quick and satiating breakfast as well as a satiating snack when you are oh-so-hungry! Learn how to make vegetable paneer grilled sandwich recipe | cabbage carrot and paneer grilled sandwich | paneer vegetable cheese grilled sandwich | The cabbage carrot and paneer grilled sandwich is a wholesome, nutritious meal that perfectly balances taste and health. The recipe uses the simplest of ingredients but still has a wonderful texture and appetizing flavour The crunchiness of cabbage, the succulence of paneer, the pleasant sweetness of carrot, the tingling taste of coriander and the spikiness of green chillies are all made for each other, turning this paneer vegetable cheese grilled sandwich into a very tasty treat. This sandwich is easy to make and can be customized to your preference with different vegetables or sauces. This vegetable paneer grilled sandwich is not only easy to prepare but also a perfect way to use up fresh, seasonal vegetables. The paneer adds a rich texture, while the vegetables lend a subtle sweetness, making it a hit with both kids and adults. pro tips to make vegetable paneer grilled sandwich: 1. Instead of diced cheese you can use any other cheese or cheese slices of your choice. 2. Serve the grilled sandwich hot for the best taste and texture. 3. Try different spices and herbs like garlic powder, chilli flakes or mixed herbs and marinate the paneer for a flavour twist. 4. You can add bell peppers, mushrooms, or spinach for a variety of textures and nutrients. Enjoy vegetable paneer grilled sandwich recipe | cabbage carrot and paneer grilled sandwich | paneer vegetable cheese grilled sandwich | with detailed step by step photos.
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