oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe | with 8 amazing images.
oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe is a substitute to fried snacks. Learn how to make pumpkin fries.
To make oven baked pumpkin fries, combine all the ingredients in a deep bowl and toss well. Place them on a lined baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately.
Health-conscious people are always on the lookout for tasty but healthy snacks, which will keep them off junk food! Baked veggies are really trendy snacks that classify as super healthy. You will be amazed by how easy and tasty the easy homemade pumpkin fries are.
The awesome aroma and taste of the olive oil coated pumpkin and the seasonings tinged with the flavour of sea salt kindle your appetite and make you eager to have this healthy finger food. Relish oven baked pumpkin fries hot and fresh, right off the oven.
This pumpkin fries in oven - healthy snack is good for weight loss, and also a tasty way to top up your magnesium, vitamin A and vitamin C levels. Olive oil, which is rich in omega-3 fatty acids, does a world of good for your heart. With 128 calories, these are wiser choice to snack on in between meals than reach out for any fried food. Further it lends only 5.3 g of carbs. Thus this snack can be enjoyed by weight watchers, heart patients and diabetics. However like most foods, enjoy it in moderation.
Tips for oven baked pumpkin fries. 1. Cut pumpkin fingers of uniform size so they bake evenly. 2. Prefer to place the baking tray in the middle rack of the oven. 3. Remember to serve immediately, to enjoy its best texture and flavour.
Try other pumpkin based recipes like Red Pumpkin Pachadi or Red Pumpkin Chutney.
Enjoy oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe | with step by step photos. cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with 28 amazing images.
cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich is simple ingredients put together in one delicious mouthful. Learn how to make corn cheese grilled sandwich.
To make cheesy corn grilled sandwich, heat the butter in a broad non-stick pan, add the onions, coloured capsicum and 1 tsp of green chillies and sauté on a medium flame for 1 to 2 minutes. Add the corn, tomato, cheese, salt and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the mixture into 3 equal portions and keep aside. Apply 1 tsp of butter on each bread slice and keep aside. Place a bread slice in a pre-heated sandwich griller with the buttered side facing downwards. Spread a portion of the corn mixture and sprinkle 1 tbsp of cheese and ¼ tsp of green chillies evenly over it. Sandwich it with another bread slice with the buttered side facing upwards. Grill the sandwich for 5 to 7 minutes or till it turns crispy and brown from both the sides. Repeat steps 5 to 8 to make 2 more sandwiches. Cut each sandwich diagonally into 2 equal pieces and serve immediately.
Here is an enjoyably corn cheese grilled sandwich with the peppy punch of capsicum and a tangy touch of tomatoes along with the sweet spell of corn! This grilled sandwiches indulges you with loads of cheese, inside and outside, which goes very well with the assortment of crunchy and tasty veggies.
A dash of mustard powder spikes the aroma and taste of the Indian sweet corn sandwich, making it a real treat for your palate. As there is a lot of cheese in this attractive grilled sandwich, make sure you relish it immediately after preparation to enjoy the best texture.
Tips to make cheesy corn grilled sandwich. 1. Instead of whole wheat bread you can use white bread also. 2. Grease the griller properly to get even grill marks. 3. We have used processed cheese you can also use mozzarella cheese.
Enjoy cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with step by step photos.
Children love finger foods… they are hep! whole wheat bread tartlets served with the all-time favourite potato is sure to rock their snack time, in a healthy way.
eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with 17 amazing images.
Make this simple eggless lemon cake with easily available ingredients in India. We have made this a vegetarian lemon cake ( no egg lemon cake) as there are a very large number of Indian’s who don’t eat eggs.
Indian style lemon cake is made from lemon rind, lemon juice, plain flour, baking powder, baking soda, curds, powdered sugar and oil.
To make vegetarian lemon cake, combine the plain flour, baking soda, baking powder in a deep bowl, mix well and keep aside. Combine the curds, powdered sugar, lemon rind, lemon juice and oil in a deep bowl, mix well using a whisk. Add the plain flour mixture and mix well using a spatula. Cool slightly, loosen the sides with the help of a knife and demould it. Cut the cake into wedges. Serve immediately or store in an air-tight container.
Bring together the soft succulence of the best of cakes with the citrusy scent and flavour of lemon, to make a perfectly delightful eggless lemon cake treat.
The cake dough of the eggless lemon cake is perked up with tangy ingredients like lemon juice and rind, which gives a fresh aroma and refreshing flavour to the cake.
Serve the no egg lemon cake warm, with tea, to enjoy the pleasant citrusy tinge. For those who enjoy such fresh and tangy flavours, there are more recipes like the Lemon Butter Icing and Lemon Cheesecake.
Learn to make eggless lemon cake | Indian style lemon cake | vegetarian lemon cake | no egg lemon cake | with step by step photos below. bread upma recipe in a microwave | microwave bread upma | bread upma for breakfast | bread upma Indian snack | with 18 amazing images.
bread upma recipe in a microwave is a 100 per cent hassle-free snack. With simple ingredients and a quick microwave procedure we show you how to make this breakfast bread upma microwave recipe.
bread upma recipe in a microwave is first made by dipping the bread slices one by one in a little water. Then you prepare the tempering and add then adding onions and tomatoes. Finally add the crumbled bread and microwave it. Your bread upma recipe in a microwave is ready.
Bread Upma is a perfect quick breakfast or quick evening snack. To make the Bread Upma healthier we suggest you use whole wheat bread and add you could add some paneer to this recipe.
Enjoy how to make bread upma recipe in a microwave | microwave bread upma | bread upma for breakfast | bread upma Indian snack with detailed step by step photos below. green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with 34 amazing images.
green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe is a traditional Gujarati snack which is adored by most not just because of its flavour, but because of its crispy texture. Learn how to make Gujarati moong dal veg handvo.
To make green moong dal handvo, combine the drained green moong dal and ½ cup of water in a mixer and blend to a coarse paste. Transfer the mixture into a deep bowl, add the semolina, coriander, besan, green chilli paste, garlic paste, ginger paste, salt and ¼ cup of water and mix well. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently. Heat the oil in a 200 mm. (8”) non-stick pan and add the mustard seeds, sesame seeds, asafoetida, carom seeds, kashmiri red chillies and sauté on a medium flame for 1 minute.
Then to make Gujarati moong dal veg handvo, pour the batter over it and spread it evenly. Cover it with a lid and cook on a medium flame for 6 to 8 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a medium flame for another 6 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into equal pieces using a pizza cutter or a knife. Serve immediately with green chutney.
Handvo is a traditional Gujarati dish made with different kinds of batters. In this mouth-watering version, we use a batter of green moong dal perked up with mixed veggies. Small amounts of semolina and besan provide the perfect texture to the Indian style mixed vegetable and moong dal handvo while ingredients like green chillies, ginger and coriander along with an aromatic tempering provide its irresistible flavour.
Cooked simply in a covered pan, the Gujarati moong dal veg handvo gets a rustic and homely flavour and texture, which you will just love to bite into. Take care when turning over the handvo in the pan, so as not to break it.
This green moong dal breakfast recipe is best served with green chutney. You can make this in advance and store it refrigerated to save time on busy mornings.
Tips to make green moong dal handvo. 1. You can blend the green moong dal into a coarse paste and keep it ready in advance. 2. You can also add corn if you wish to the batter. 3. You can also make handvo in a small pan. 4. You can also use sweet chutney to eat with handvo.
Enjoy green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with step by step photos. thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with 38 amazing images.
thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla is a fusion meal by itself. Learn how to make paneer veg thepla.
To make thepla paneer wrap, combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till brown spots appear on both the sides. Keep aside. For the stuffing, heat the oil in a non-stick kadhai, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Divide the stuffing into 4 equal portions and keep aside. Place a thepla on a clean, dry surface and apply 1 tsp of green chutney evenly over it. Place a portion of the stuffing in the centre and roll it up tightly. Repeat steps 1 and 2 to make 3 more wraps. Serve immediately.
Here is an exciting new use for theplas, which you would always have seen as a traditional Gujarati snack. In this paneer veg thepla, you will find that flavourful methi-tinged theplas transform into an all-new treat when smeared with flavourful green chutney and packed with a peppy flavoured paneer and cauliflower mixture.
Not only is the healthy cauliflower thepla tasty, it is quite sumptuous too. Weight watchers, diabetics and heart patients can enjoy this wrap immediately, to enjoy the fresh flavour and texture. As a variation, you can try replacing wheat flour based methi thepla with multigrain thepla for added fibre intake.
Tips for thepla paneer wrap. 1. Don't overcook the theplas as you will not be able to fold into a wrap. 2. Your thepla paneer wrap | thepla paneer veg wrap | healthy cauliflower thepla paratha | can be packed in aluminium foil and stored in an airtight container for a perfect tiffin box meal. 3. Serve thepla veg wrap with curds.
Enjoy thepla paneer wrap recipe | paneer veg thepla | healthy cauliflower thepla | with step by step photos.
Rich in vitamin a, protein and fibre pasta is always a hit with children, and they will enjoy this tempting curried beans concoction.
instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images.
The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada |
Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas.
This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful.
Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside.
Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.
microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images.
microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe.
batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice.
To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander.
An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture.
A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe.
Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up.
Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below. cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with 25 amazing images.
cheese onion grilled sandwich recipe has everyday ingredients brought together in the right way give you a sumptuous sandwich, which is cheesy, juicy and crunchy all at the same time. Learn how to make grilled cheese and onion sandwich.
To make cheese onion grilled sandwich, first make the stuffing. For that, heat the butter, and sauté the spring onion whites and green chillies for 1 to 2 minutes. Add the cabbage, carrot and spring onion greens and sauté 1 minute. Add the chilli sauce, tomato ketchup and salt, mix well and cook for 1 minute. Add the cheese, switch off the flame and mix well till the cheese melts. Cool slightly and divide the filling into 4 equal portions and keep aside. Then assemble the sandwich. Apply butter on a bread slice, apply a portion of the filling and place another buttered bread slice on it. Brush ½ tsp butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 to 7 minutes or till it turns crispy and brown from both the sides. Cut the cheesy onion grilled sandwich diagonally into 2 equal pieces. Serve immediately.
Toasted onion cheese sandwich is a perfect toothsome fare to share with friends who have come over for a chat and snack party. Spring onions and cabbage give a toothsome crunch to this sandwich, while green chillies and chilli sauce add a bit of spice.
Carrots give an enticing sweetness while cheese makes it totally awesome. A dash of tomato ketchup imparts a universally-loved flavour to this onion cheese grilled sandwich, making it appealing to everybody.
Tips for cheese onion grilled sandwich. 1. Ensure that all veggies are finely chopped and do not overcook them to enjoy their perfect crunch. 2. If you are making the stuffing in advance, then store it in the refrigerator till use. 3. If you do not have a sandwich griller, then toast the bread slices in a pop-up toaster and then spread the filling and serve.
Enjoy this grilled sandwich immediately on preparation. You can also try other Veg Grilled Sandwiches like Cabbage, Carrot and Paneer Grilled Sandwich and Zucchini and Bell Pepper Sandwich.
Enjoy cheese onion grilled sandwich recipe | onion cheese grilled Indian sandwich | grilled cheese and onion sandwich | toasted onion cheese sandwich | with step by step photos and video below. The pleasant hue and fresh citrusy aroma of this Orange Cake are sure to attract you! And when you do bite into a slice, the outcome will be even better than what you expected because the fresh orange juice and orange rind used in the batter give this cake a very refreshing flavour, comparable to the experience of biting into an orange cream biscuit.
Condensed milk balances the citrus notes beautifully and gives this cake a rich, milky touch too. If you loved this recipe, you are sure to like more of our orange recipes, like the Orange Raisins Muffin and the Orange Sandesh. Do give them a try too! cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with 21 amazing images.
cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter is a tempting snack which kids will love to bit into. Learn how to make Indian broccoli cheese tikki.
To make cheese and broccoli tikki, heat the olive oil in a broad non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes. Add the broccoli and salt and sauté on a slow flame for 3 minutes. Keep aside to cool completely. Once cooled, transfer the broccoli mixture into a deep bowl, add the potatoes and cheese and mix well. Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) diameter round flat tikkis. Heat a non-stick tava (griddle) and cook the tikkis using olive oil, till they turn golden brown in colour from both the sides. Serve immediately.
Given a choice, kids will say no to broccoli, but they are a must-have because of their nutritional benefits! So, tempt them with this yummy cheese broccoli cutlet made with a combination of broccoli and cheese.
This Indian broccoli cheese tikki is a wiser option for kids than other cheese laden snacks like pizza and burger. Make them for your little one when they come home hungry and this will surely feature in their menu time and again.
Though some amount of potato is used in the cheesy broccoli tikki Indian starter, kids can gain in some fibre and antioxidants from broccoli and little protein from cheese. Remember not to make this cheesy delight an everyday fare. For health and taste check out our section of healthy kids recipes.
Tips for cheese and broccoli tikki. 1. We have used processed cheese, but you can use a variety of cheese. 2. Broccoli can be replaced with grated cauliflower. 3. If you feel the tikkis are not binding well, then add 1 to 2 tbsp of oats.
Enjoy cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with step by step photos. bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with 22 amazing images.
bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe is breakfast with convenience. Learn how to make instant bread dosa.
To make bread uttapam, combine the torn bread pieces, semolina, plain flour, curds and approx. 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), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Grease it using ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") diameter thick circle. Pour ½ tsp of oil on the top and edges and cook on a medium flame till it turns light brown in colour both the sides. Repeat steps 3 to 5 to make 8 more uttapas. Serve immediately with green chutney.
Sometimes we crave for a snack but realise that alas, we have not prepared for it earlier! When you feel such a strong desire to have a hot and fluffy uttapam but do not have the batter on hand, go for this instant breakfast, made with a batter of bread and semolina!
It tastes and feels just as good as authentic utappam with the added advantage of being really easy and quick, without any soaking or fermentation time. This instant bread dosa is a good way to make use of leftover bread, and can also be made instantly when you have sudden guests.
We have also added some juicy and crunchy veggies to boost the appeal of the easy Indian leftover bread recipe, which is made even more exciting by the mildly spicy notes of green chillies and ginger. Serve it immediately with a chatpata accompaniment like Green Chutney or Sambhar.
Tips for bread uttapam. 1. Slight sour curd works best for this uttapam as there is no fermentation time. 2. As a variation, you can avoid adding the veggies in the batter and use them as topping while making the uttapam.
Enjoy bread uttapam recipe | instant bread dosa | instant breakfast | easy Indian leftover bread recipe | with step by step photos. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images.
semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli.
To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well.
Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney.
Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome.
With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time.
Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes.
Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well.
Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.