dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with 6 amazing images.
dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack can be enjoyed for breakfast or at snack time. Learn how to make Gujarati chola dal pandoli.
To make dal pandoli, wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well. Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well. Add the fruit salt over the batter and mix it gently. Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils. Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time. Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes. Repeat steps 6 and 7 to make 5 more pandolis in one more batch. Serve immediately with green chutney.
Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Most commonly made with moong dal, but here is a variation using chola dal. Further we have spinach while blending to enhance its colour and flavour while adding a touch of nourishment to palak pandoli.
This Gujarati chola dal pandoli is reinforced with nutrients like protein, iron and folic acid. Protein is necessary for the maintenance of cells in the body and the iron helps in transporting oxygen to these cells.
This healthy steamed snack is a great substitute to fried vadas, tikkis and pakodas. Served it with green chutney or fresh garlic chutney it can be enjoyed all health conscious individuals as well those who have diabetes or heart problems.
Tips for dal pandoli. 1. It is very important to soak the dal for a few hours to increase its digestibility. So plan for it in advance. 2. You can also make pandolis in moulds. 3. Spinach can be replaced with other greens like cauliflower leaves.
Enjoy dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with step by step photos. A mouth-watering delicacy of baby potatoes tossed with butter and dill! While the strong flavour of dill is enough to make these potatoes exciting, there is more to the surprise. A tangy curd dressing further improves the texture and flavour of the Dill Baby Potatoes, as the intermixing of curds with the perky flavour of dill results in a very pleasant taste. Serve this fabulous starter immediately on preparation to enjoy the fresh burst of flavour and aroma.
aloo cheese frankie recipe | potato cheese frankie | cheesy potato Indian wrap | with amazing 30 images.
A wholesome snack-on-the-go, the aloo cheese frankie is something you can easily make at home once you know the right ingredients and method to use.
Everything about this potato cheese frankie is perfect, right from the crispiness to perky flavor of the potato rolls, to the soft and pliable rotis. If you have left over roti's this is definitely a go to aloo cheese frankie recipe which will also save time. Transform leftover rotis to this delightful snack recipe.
We have divided the method of preparing aloo cheese frankie into 4-5 steps. To prepare roti for the roll, take plain flour, ghee and salt. Knead into a soft dough and roll into a roti, cook, cover and keep aside.
Next, to make potato rolls take mashed potatoes in a bowl, processed cheese, cornflour which will help binding all the ingredients together, add cornflour, garam masala, lemon juice and mix well. Divide and roll into a cylindrical shape, coat it in cornflour an deep-fry. Potato rolls for the frankie are ready.
Further, we have made onion mixture by adding chili powder and dried mango powder to onions and mix well. Also, we have made masala water. Take dried mango powder, chilli powder, garam masala and add water, mix well and keep aside.
To finally assemble the aloo cheese frankie, place roti on a dry surface. Spread masala water evenly on roti, put onion mixture evenly over it. Place the fried roll, sprinkle grated cheese and roll it up tightly and your cheesy aloo roll is ready!
You can even give it to your kids as a tiffin snack or pack it for meal and roll to work!! This aloo cheese frankie recipe is loved by kids because of potatoes and cheese in the recipe. Aloo cheese frankie is also a famous street-food and this is our version of it.
Enjoy aloo cheese frankie recipe | potato cheese frankie | cheesy potato Indian wrap with detailed step by step photo and video below. cheese vegetable sandwich recipe | Indian mixed vegetable and cheese sandwich | veg cheese sandwich on tava | leftover bread recipe | with 25 amazing images.
cheese vegetable sandwich recipe | Indian mixed vegetable and cheese sandwich | veg cheese sandwich on tava | leftover bread recipe is a snack with an unmistakable Indian touch. Learn how to make Indian mixed vegetable and cheese sandwich.
To make cheese vegetable sandwich, divide the stuffing into 4 equal portions. Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice. Spread a portion of the prepared stuffing on a buttered bread slice. Place a slice of cheese over the potato stuffing, cover it with another bread slice with the buttered side facing downwards and press it lightly. Apply ½ tsp of butter on it and spread it evenly. Heat 1 tsp of butter on a non-stick tava (griddle), place the prepared sandwich on it with the buttered side facing upwards and cook on a medium flame till both sides turn crispy and golden brown in colour. Repeat steps 2 to 5 to make 3 more sandwiches. Serve immediately with tomato ketchup.
Simple though it sounds, the leftover bread recipe is a snack with a timeless appeal. Think quick snack and this is the first option that comes to your mind! No spice powder or dried herbs used and yet a scrumptious treat for a fun-loving foodie!
Elegant and easy, this Indian mixed vegetable and cheese sandwich is made with a whole lot of colourful veggies held together with mashed potatoes and perked up with green chillies and coriander. A slice of cheese is definitely a delight to bite into further.
It is very important to apply a generous layer of butter on the bread and to get the perfect veg cheese sandwich on tava, as it only makes it crispy but also lends a rich flavour and aroma to this sandwich. Enjoy it immediately after preparation with tomato ketchup.
Tips to make cheese vegetable sandwich. 1. You can also use whole wheat bread slices. 2. Instead of finely chopped green chillies you can also use chilli flakes. 3. If you have a griller you can also cook the sandwich in a greased griller.
Enjoy cheese vegetable sandwich recipe | Indian mixed vegetable and cheese sandwich | veg cheese sandwich on tava | leftover bread recipe | with step by step photos.
palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with 58 amazing images.
palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa is so tasty that visitors to the city of Mumbai carry fond memories of these, and want to try them in their own kitchens all over the world. Learn how to make paneer palak dosa.
To make palak paneer dosa, first make the palak paneer stuffing. For that blanch the spinach and blendit into a paste. Then heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Switch off the flame, divide the filling into 5 portions and keep aside. Then make the dosas, for that, 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 ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour. Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently. Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas. Serve the palak paneer dosa immmediately.
Mumbai’s roadside food is always in tune with people’s preferences, and offers some dishes that are unique to the Mumbai food scene and much-loved by the people there. The Mumbai roadside paneer palak dosa is one such marvellous creation.
Palak and paneer is an evergreen combo, be it in the form of a gravy, rice, sandwich or whatever. The duo comes together as a stuffing for these tasty paneer palak dosa, with the able support of tomatoes, onions and some masalas.
This paneer palak dosa tastes absolutely heavenly – creamy, moderately spicy and totally scrumptious. Serve it hot and fresh. You are also sure to enjoy other roadside foods like Schezuan Chopsuey Dosa or Paneer Chilly Dosa.
Tips for palak paneer dosa. 1. Chop the paneer pieces small to medium. 2. You should also make sure that the palak paneer stuffing is of the right consistency. If it is too thin, the dosas will become soggy and tear. 3. Spread the stuffing on the dosa only after it is light brown in colour, else the dosa might stick to the tava.
Enjoy palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with step by step photos. See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images.
damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla.
damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort.
damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours.
What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams.
For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming.
Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same.
You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone.
Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.
spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich | with...amazing images.
spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich is a yummy treat for people of all ages. Learn how to make toasted spinach sandwich.
To make spinach garlic and cheese tava sandwich, heat the butter in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes. Keep aside. Place a bread slice on a clean, dry surface and put 1½ tbsp of cheese evenly over it. Put 2 tbsp of the spinach evenly over the cheese. Put half the butter-garlic mixture evenly over it and sprinkle little salt and pepper evenly over it. Sprinkle 1 tbsp of cheese evenly over this. Cover the sandwich with another bread slice and apply ½ tsp of mayonnaise evenly over it. Heat a non-stick a tava (griddle), place the sandwich on it with the mayonnaise side facing downwards, apply ½ tsp of mayonnaise on the side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Transfer to a clean dry surface. Cut the sandwich diagonally into 2 equal portions. Repeat steps 2 to 8 to make 1 more sandwich. Serve immediately with tomato ketchup. A gooey, cheesy, garlicky delight, which will make you feel soooo pampered, and a wee bit guilty later, but definitely worth the occasional indulgence!
This toasted spinach sandwich is packed to the core with yummy ingredients like spinach, cheese and garlicky butter, and coated all over with mayonnaise.
The use of mayo is the smart twist in this spinach cheese sandwich Indian snack, as it gives a rich taste and uniquely crisp mouth-feel. Make sure you squeeze all the water out of the blanched spinach to avoid sogginess.
This cheesy spinach sandwich can be served for kids’ birthday parties and for kitty parties as well. The duo of spinach and cheese in between bread slices can truly appease people with different palates. You can also try other sandwich recipes like potato sandwich and vegetable grill sandwich.
Tips for spinach garlic and cheese tava sandwich. 1. You can buy ready-made bread or make bread at home. 2. You can substitute the mayonnaise with butter if you wish to. 3. While cooking the sandwich on the tava, keep checking at frequent intervals so it doesn’t burn. 4. The spinach can be blanched in advance and refrigerated. But do not miss out on refreshing it with cold water to maintain its colour. 5. Do not miss out on sprinkling salt as there is no salt added while blanching spinach. 6. Also serve the Spinach, Garlic and Cheese Tava Sandwich immediately after preparation as it's loaded with cheese and bound to become a bit chewy if left for too long.
Enjoy spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich | with step by step photos. Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with 25 amazing images.
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav is an unbeatable snack from the streets of Mumbai. Learn how to make wada pav.
To make Indian vada pav, for the vada, heat the oil in a small kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds. Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously. Add the coriander and mix well. Remove from the flame and keep aside to cool. Divide into 4 equal portions and shape each portion into a round. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney. Repeat with the remaining ingredients to make 3 more vada pavs. Serve immediately with fried green chillies.
Vada pav with spicy chutney is aptly called the poor man’s burger! Deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just Rs.15.
Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys like meetha chutney and teekha chutney.
The credit for the alluring flavour and aroma of wada pav goes to finely chopped garlic, ginger and green chillies which are sautéed in oil. Addition of coriander to the potatoes is an added flavour boost.
Tips for Indian vada pav. 1. A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to. 2. The vadas can be shaped and refrigerated till frying. 3. As a variation to deep frying, you can try making the baked vada pav.
Also do try other popular Mumbai street foods like Samosa Sandwich, Ragda Pattice and Veg Frankie.
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with step by step photos paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | with 44 amazing images.
Panini is a gem of a dish from Italian cuisine, but it can easily be fused with our dynamic Indian cuisine. Learn how to make paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich |
In this Indian style cottage cheese panini, Indian cuisine influences the Panini, which is packed with our all-time favourite Paneer Bhurji. The flaky texture of grated paneer together with the tongue-tickling effect of spice powders like garam masala and pav bhaji masala make this paneer bhurji panini an irresistible one.
Panini is a special type of grilled sandwich, which is not made with sliced bread, but with varieties like baguette or ciabatta. If you cannot find any of those exotic breads, go for hot dog rolls instead.
Tips to make paneer bhurji panini: 1. If you do not find panini bread instead you can use sandwich bread. 2. You can use malai paneer to make this recipe. 3. You can also use chopped coloured capsicum instead of green capsicum.
Enjoy paneer bhurji panini recipe | Indian style cottage cheese panini | paneer panini sandwich | with detailed step by step photos.
This is a neat little Italian appetizer made of crispy bread, topped with crumbled ricotta cheese, colourful cherry tomatoes, aromatic herbs and tongue-tickling spices.
A brushing of olive oil makes it all the more appealing to the palate. Indeed, the Ricotta Cheese and Cherry Tomato Crostini, enjoyed with a bowl of hot soup, is sure to make you drool in anticipation of the coming meal!
There are several variants of Crostini , made with varied combinations of cheeses, veggies, herbs and sauces. Fire up your imagination and try your own combos. bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with 29 amazing images.
bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta is a tasty snack from west of India. Learn how to make Bhavnagar style bhungara bateta.
To make bhungara bateta, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for few seconds. Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes. Add the tomato pulp, kashmiri red chilli powder, chilli powder, turmeric powder, coriander powder and salt and cook on a medium flame for 4 minutes while stirring occasionally. Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally. Garnish it with coriander and peanuts. Serve immediately with pipe fryums.
Jazz up your day with a portion of spicy bhungara bateta. This all-time favourite Gujarati street food is a preparation of baby potatoes, cooked with a plethora of spicy ingredients like ginger paste, garlic paste, chilli powder, and most spice powders typically found in the masala dabba of Gujaratis.
Bhavnagar style bhungara bateta is quite spicy and leaves a warm after-taste – and that is how it is supposed to be. To balance the spiciness, this potato preparation is served with crispy pipe fryums. The combo is simply awesome, and definitely a must-try!
You can also try other Gujarati treats like Patra or Phoolwadi.
Tips for bhungara bateta. 1. Prefer to use cooked baby potato halves for this recipe as it is easily picked with pipe fryums (bhungara). 2. Use fresh tomato pulp only. Not readymade tomato pulp. 3. Kashmiri chilli powder adds a nice red colour to the gravy. But if you don’t have it, replace it with chilli powder. 4. Serve it immediately before it dried out.
Enjoy bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with step by step photos. A wholesome and tasty snack, which can be served for breakfast too, the Chola Methi Dhokla is a real gem from Indian cuisine.
It is healthy and filling, and has an awesome flavour thanks to the magic of fenugreek leaves.
At the same time, it is also quite easy to make, so it can be made quickly for breakfast if you make the batter the previous night itself and keep it ready.
Moreover, any dhokla with its soft texture and pleasant taste is sure to be loved by the whole family, right from children to elders, so you will not have trouble at the table!
So, go ahead and try the Chola Methi Dhokla right away, and also try other dhoklas like the Khatta Dhokla or Moong Dal Dhokla corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with 29 amazing images.
corn poha upma recipe is a unique upma made without the addition of rava. Learn how to make corn poha vegetable upma.
To make corn poha upma, combine the curds and ½ cup water in a deep bowl and whisk well. Keep aside. Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes. Transfer the beaten rice to a plate and keep aside. Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve immediately.
Upma, the all-time favourite breakfast dish, comes to your table with a totally unexpected twist! This is an innovative version of the classic dish, made with crushed sweet corn kernels and beaten rice. The richness of corn is evident in every mouthful of this Indian sweet corn upma, which strikes the right chord with young and old alike.
Curd and lemon juice give the corn poha upma a pleasant tanginess while green chillies give it a nice spicy touch. You can also try similar recipes like Oat Upma or Sevaiyan Upma.
Ready in a jiffy this easy breakfast is perfect for days when you are on the go and do not have much time on hand to cook. Do try this exciting for of upma!!
Tips for corn poha upma. 1. Ensure you crush the sweet corn coarsely. The best way to crush corn is to add the corn kernels to the mixer jar and pulse for 5 seconds and stop. Pulse it once again for 5 seconds and stop. Coarsely crushed corn will be ready. 2. Keep a close watch while roasting the poha as they tend to burn easily. Keep stirring them continuously. 3. Green chilli paste can be replaced with finely chopped green chillies if you wish to. 4. This upma tends to thicken with time. So serving it immediately is very important.
Enjoy corn poha upma recipe | corn poha vegetable upma | Indian sweet corn upma | easy breakfast | with step by step photos. Ever imagined combining rice and pasta in one dish, and that too in such an exciting form? In this unique preparation, pasta shells are stuffed with a flavourful mixture of rice, spinach and other suitable ingredients and of course, cheese, then topped with a tomato sauce, and baked to perfection with a sprinkling of cheese. The flavours and textures blend and fuse, and the Rice and Spinach Stuffed Shell Pasta is born, to the delight of all diners!
kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with 30 amazing images.
Rajasthani Kalmi Vada is a crispy, savory snack made from gram flour. Learn how to make kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada |
Kalmi Vada is a popular Rajasthani snack known for its crispy texture and rich flavors. It is made from coarsely ground chana dal (split Bengal gram), flavored with a blend of aromatic spices like fennel, green chilies, ginger, and garlic.
The dal is soaked, ground, and mixed with spices, then shaped into thick flat discs or vadas. These are first lightly fried until golden and then cut into slices. The slices are deep-fried again for a crunchy, golden exterior. Rajasthani kalmi vada is often served hot with green chutney or khajur imli chutney, making it a perfect tea-time snack or starter.
In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely. Chana dal kalmi vada is a perfect accompaniment for tea on a cold winter’s day, it is also very easy to prepare. It's a popular street food in Rajasthan and is enjoyed by people of all ages.
Matar ki kachori , Pyaaz ki Kachori and Mirchi vada are a few other Rajasthani snacks you are sure to relish.
pro tips to make kalmi vada: 1. If the batter has become too thin then add a little besan to adjust the consistency of the batter. 2. Double frying the vada makes them super crispy and delicious. 3. Blend the vada mixture coarsely for pleasant mouthfeel and taste.
Enjoy kalmi vada recipe | Rajasthani kalmi vada | chana dal kalmi vada | with detailed step by step photos.