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karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with 48 amazing images. healthy stuffed karela paratha is a delicious and nutritious Indian flatbread that is made with a filling of bitter gourd (karela) and potatoes. Learn how to make Indian bitter gourd paratha. Karela is an ingredient that many people associate with health food or traditional recipes. But, you will be surprised to know that it is a key ingredient in one of Delhi’s popular street foods – the karela paratha! The bitter gourd is cooked in a flavorful spice mixture that helps to mellow out its bitterness, and the potatoes add a bit of sweetness and creaminess. The Indian bitter gourd paratha is then cooked on a hot griddle until it is golden brown and crispy. You have to try this karela paratha recipe to believe us. Once you do, you will fall in love with it – for it’s tasty, sumptuous and really fabulous in all respects! Remove potatoes from the recipe and this becomes a karela paratha for diabetics. Serve karela paratha hot with some curds. Pro tips to make karela paratha: 1. Always use karela that is firm and not soft. 2. Make sure you squeeze the water from the karela after applying salt very well. 3. Serve these parathas immediately as they taste better. Enjoy karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with step by step photos.

instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with 29 amazing images. instant rava handvo recipe is easy, healthy and delicious recipe which gets ready within minutes. Learn how to instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | vegetable rava handva in kadhai is a quick, delicious, and healthy breakfast recipe prepared using rava, curd and nutrients packed mixed vegetables. crispy suji handva is a quick and easy version of popular Gujarati snack. instant suji handvo is crispy on the outside and soft inside. Its unqiue flavour is sure to please you family. crispy suji handva can be a great breakfast or snack option. Tips to make instant suji handva: 1. Use fresh curd to make this recipe. 2. We suggest you to serve it immediately or else it may become chewy later. 3. Instead of eno fruit salt you can add baking soda. Enjoy instant suji handvo recipe | vegetable rava handva in kadhai | crispy suji handva | with detailed step by step photos.

Hakka noodles are tossed in with vegetable juliennes, chilies, spring onions, crushed white pepper and a dash of chili oil. These noodles taste wonderful served with vinegar, chili and soya sauces. Try chopping up colorful vegetables and crunchy vegetables like broccoli and baby corn to give the noodles a variety of flavors and textures. Yummy!

quick rava thalipeeth recipe | sooji thalipeeth | Maharashtrian rava thalipeeth | semolina thalipeeth Indian breakfast recipe | with 18 amazing images. quick rava thalipeeth recipe | sooji thalipeeth | Maharashtrian rava thalipeeth | semolina thalipeeth Indian breakfast recipe is made with ingredients readily available at home. Learn how to make Maharashtrian rava thalipeeth. To make quick rava thalipeeth, combine all the ingredients in a bowl, add approx. ¼ cup of water so the mixture binds well. Divide the mixture into 5 equal portions. Heat a non-stick tava (griddle) and grease it with ½ tsp of oil. Take a portion of the mixture and flatten it using your palms and place it on the greased non-stick tava (griddle). Wet your hands with little water, flatten the mixture and spread it using your fingers to make a 125 mm. (5") diameter circle. Again wet your fingers and dab it very well. Cook it on a slow flame using ½ tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 to 7 to make 4 more thalipeeth. Serve immediately with green chutney or tomato ketchup. Ready in a jiffy, the sooji thalipeeth is a common breakfast recipe in the Saraswat Brahman community. It is kind of similar to Koki of Sindhi and Bhakri of Goan cuisine. This thalipeeth is like a thick pancake made with a quick-fix dough of roasted rava, perked up with coconut, onions et al. Once cooked, the Maharashtrian rava thalipeeth tastes quite exquisite with an awesome texture that is crisp outside and soft inside. While it is quite an easy dish, what differentiates an excellent thalipeeth from a regular thalipeeth is the way in which it has been shaped. Enjoy quick rava thalipeeth with Red Chilli Thecha, Green Chilli Thecha and a dollop of Safed Makhan You can also have it with Green Chutney or tomato ketchup. Tips for quick rava thalipeeth. 1. To roast semolina, put it in a broad non-stick pan and dry roast it on a slow flame for 3 to 4 minutes or till it changes colour slightly. 2. You need to flatten semolina thalipeeth Indian breakfast recipe on the tava with wet hands. It is no rocket science, but requires a little bit of practice to master, so do not worry if your first few thalipeeth end up in odd shapes or of varying thickness. You will soon master it, and then it is nothing but applause waiting for you at the dining table! Do try other Thalipeeth variants like Jowar Bajra Besan Thalipeeth Upvaas Thalipeeth , Methi Thalipeeth, Sabudana Thalipeeth, and Quick Maharashtrian Thalipeeth . Enjoy quick rava thalipeeth recipe | sooji thalipeeth | Maharashtrian rava thalipeeth | semolina thalipeeth Indian breakfast recipe | with step by step photos.

usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with 53 amazing images. usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal is an authentic dish exceptionally famous in some speciality restaurants and also served in almost all street side eateries in Maharashtra. Learn how to make Maharashtrian usal. To make usal, heat the oil in a pan and add the mustard seeds, cumin seeds. When they crackle, add the asafoetida and kaddi patta. Add the onions and sauté till they are translucent or till it become golden brown. Add the tomatoes and sauté for another 2 to 3 minutes. Add the usal paste, goda masala, red chilli powder and cook till the oil separates. Add the sprouts, turmeric, salt and 2½ cups of water and mix well. Add jaggery. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender. Top with the coriander and chopped onions. Serve the usal with lemon wedges and ladi pav. Maharashtrian usal is a traditional recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Most common pulses used are moong, safed vatana and matki. These can be sprouted if you like them. Here we have used mixed sprouts. An assortment of ingredients ranging from onions and tomatoes to spice powder like goda masala and chilli powder offer their unique flavours to this intense gravy, making the traditional Kolhapuri misal an experience that will remain in your memory forever. The coconut based paste is an additional flavour boost which is very peculiar about Puneeri missal. The perfect balance of green chilies, ginger and garlic with coriander and dry coconut in this preparation is a pleasure to dig into. Tips for usal. 1. Remember to use dry coconut for the masala and not the fresh coconut. 2. Choose green chillies as per the spice level of your choice. The light green chillies are spicier than the dark green variety. 3. Mixed sprouts can be replaced solely with moong sprouts or matki sprouts. 4. Goda masala can be replaced with malvani masala. 5. As a variation, you can top it with some gathiya. Enjoy usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with step by step photos.

Chinese panini recipe | Indian style grilled panini | Indo Chinese style veg grilled panini | grilled vegetable panini | with 25 amazing images. Chinese panini recipe | Indian style grilled panini | Indo Chinese style veg grilled panini | grilled vegetable panini is an alluring snack bursting with flavours. Learn how to make Indo Chinese style veg grilled panini. To make Chinese panini, for the Chinese stuffing, heat the oil in a broad non-stick pan, add the spring onion whites and garlic paste and sauté on a medium flame for 2 minutes. Add the carrot, cabbage, capsicum and salt, mix well and cook on a high flame for 2 minutes, while stirring continuously. Add the Schezuan sauce, tomato ketchup, soy sauce, vinegar and sugar, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the spring onion greens, mix well and keep aside. Then to make Chinese panini, divide the chinese stuffing into 4 equal portions. Slit each hot dog roll horizontally using a sharp knife. Apply 1 tsp of butter on each side. Take one bread roll and on the lower halve of the hot dog roll put a portion of the chinese stuffing and spread it evenly. Finally sprinkle 1 tbsp of fried noodles evenly over it. Close the hot dog roll and apply ½ tsp of butter on top. Place it in a greased pre-heated sandwich griller and grill for 5 minutes or till it turns crispy and brown from both the sides. Repeat steps 3 and 4 to make 3 more paninis. Cut each panini diagonally into 2 equal pieces. Serve immediately. A fusion of Italian and Oriental cuisine, the Indo Chinese style veg grilled panini is a sumptuous snack of Panini bread, grilled with a filling that combines juicy veggies, crunchy fried noodles and tongue-tickling sauces. The result is a grilled vegetable panini that will surprise you pleasantly with its amazing mouth-feel and vibrant flavour. Kids and adults both are sure to enjoy every bite of it. Panini is an Italian grilled sandwich made with breads like baguette, and never with sliced bread. If you cannot find a variety of Panini bread, you can use hot dog roll instead to make Indian style grilled panini. You can also try other Panini recipes like the Tomato Basil Mozzarella Panini or Chocolate Peanut Butter Banana Panini. Tips for Chinese panini. 1. Be generous with the butter so that you get a good rich taste. 2. This sweet, tangy and spicy treat, the Chinese panini is best enjoyed fresh, while the crispy and juicy textures are intact. Enjoy Chinese panini recipe | Indian style grilled panini | Indo Chinese style veg grilled panini | grilled vegetable panini | with step by step photos.

pizza in a pan recipe | pan pizza | no oven Indian pizza | homemade pan pizza | pan pizza without oven | with 36 amazing images. pizza in a pan recipe is a boon for all those Indian’s who do not have an OTG or a tandoor. Learn how to make homemade pan pizza. Surprise, surprise! Now, you can make mouth-watering pizzas at home, even if you do not have a convection or microwave oven. All you need to make this no oven pizza is a broad non-stick pan and a bit of tact. To make pizza in a pan, first make the 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 completely, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil, saute the garlic followed by the onions 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. Keep aside. The assemble the pizza and bake it. Spread the pizza sauce on a pizza base. Place a few capsicums, baby corn and zucchini evenly over it. Finally sprinkle, mixed herbs, chilli flakes and ¼ cup of cheese evenly over it. Heat a broad non-stick pan and add 2 tsp of ghee. Place the pizza in it and cover it with a lid and cook on a slow flame for approx. 4 to 5 minutes or till the base is crispy and the cheese has melted. Serve immediately. This delicious homemade pan pizza is colourful and attractive, with a range of lip-smacking toppings and seasonings ranging from colourful capsicums, crunchy baby corn and juicy zucchini, to a tangy pizza sauce, and of course loads of cheese. Here we shared the recipe of making pizza sauce at home. For a complete homemade sensation of pan pizza without oven, you can begin by making the pizza base at home too. Make your choice between Thin Crust Pizza Base and Thick Crust Pizza Base. Tips for pizza in a pan. 1. You can also use other veggies like sliced onions, sliced tomatoes, sweet corn and sliced mushrooms. 2. The secret to making the perfect pizza in a pan, is to cook on a very slow flame as these pizzas tend to cook faster than in an oven and will get crisp soon. If you cook it on a high flame, it will get burnt even before all the toppings are cooked. So, if you patiently cook it on a slow flame, the outcome will be absolutely delightful! 3. We have used processed cheese for topping. You can substitute it with pizza cheese or mozzarella cheese for extra gooey texture. Make various other pizza recipes like Quick Tomato Pizzas, Spicy Chinese Pizza, Garlic Onion and Cheese Pizza, Roasted Bell Pepper and Cheese Pizza. You can avoid the use of an oven and just assemble and make use of a non-stick pan to make these delicious Pizzas! Enjoy pizza in a pan recipe | pan pizza | no oven Indian pizza | homemade pan pizza | pan pizza without oven | with step by step photos and video below.

dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with 21 amazing images. dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe is a quick fix snack for hungry kids. Learn how to make curd roti. To make dahiwali roti, combine the curds with 1 cup of water in a deep bowl and mix well using whisk. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal. When the mustard seeds crackle, add the chapati pieces and sauté on a medium flame for a few seconds. Switch off the flame, add the curd-water mixture, turmeric powder, jaggery, chilli powder and salt. Switch on the flame, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the coriander, cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. A soup-style snack that you can prepare from leftover chapatis, Gujarati dahi wali roti is flavourful yet easy to prepare. You will surely enjoy the refreshing flavour of buttermilk, balanced well with jaggery, spice powders and an aromatic tempering. You will surely enjoy the perfect balance of sweet and spicy taste of this Gujarati snack vaghareli rotli. Serve it fresh with a peppy garnish of coriander. You can also try other recipes like Idli-Upma or Wagharelo Rotla. Tips for dahiwali roti. 1. The chapati pieces should not be very small, else the dish will turn lumpy. 2. Make sure that the curd-water mixture is whisked well, perhaps using a hand blender, so that there are no lumps to ruin the appearance and mouth-feel of this dish. 3. Also switch off the flame before adding the curd water mixture, so it does not split. 4. Chop the jaggery finely if possible, so it dissolves quickly. 5. It is also common to add coriander powder along with chilli powder. 6. Serving this dish immediately is very important. Enjoy dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with step by step photos.

A very pleasing presentation of soft noodles and bean curd combined with fresh vegetables and crunchy peanuts.

An ever-popular snack and a spicy soup come together in this marvelous recipe. We begin by making scrumptious samosas by deep-frying samosa pattis packed with a mouth-watering mixture of potatoes, green peas and spices. Using readymade samosa pattis reduces the time involved and also gives the samosas a fabulous crispness. If you are now wondering what’s so new about samose, well, it is the tongue-tickling soup that we are going to drown it in. This awesome soup is comprised of cooked toovar dal, spiced up with a special, freshly-ground spice powder. Cooking the soup for around 15 minutes with this spice powder helps its flavour to fuse with the dal giving the soup a deep and intense taste. Interesting ingredients like kala chana, purple cabbage and bean sprouts are added to the soup to make it more sumptuous and also to improve the range of textures. Just before serving, each samosa is dunked in a bowl of flavourful soup and garnished with peppy ingredients like spring onions and coriander. You will find that the Burmese Samosa Toovar Dal Curry Soup is actually more than a soup. It is a filling snack! You can also try other Burmese delicacies like Burmese Khowsuey and Rice Noodles Khowsuey

moong dahi misal recipe | healthy moong dahi chaat | dahi moong chaat | sprouted moong dahi chaat with 15 amazing images. Chaats are usually known to be unhealthy as we imagine the ingredients to be fried and everything cooked using a lot of oil. But here we have a healthy variation made with sprouted moong which are super healthy known as moong dahi misal recipe | healthy moong dahi chaat | This moong dahi misal is so easy and quick to make that it can be made in a jiffy and the ingredients used are easily available in every house. You can make dahi moong chaat for evening snack or can even be used as a accompaniment or side dish with dinner or lunch. This moong dahi chaat is the best way to kill your chaat cravings and the bonus is that its healthier than any other chaat. To make moong dahi misal, place par boiled sprouted moong in a serving plate, pour whisked yogurt over it evenly. Next, pour sweet chutney, chaats are incomplete with the meetha chutney which gives tanginess and flavor to the chaat. Sprinkle chopped tomatoes and onions over it. If you arent looking for a healthy recipe you can add boiled potatoes, sev or even masala peanuts to enhance the taste of moong chaat. Finally add cumin seed powder which gives a luscious flavor to the chaat and also sprinkle some red chilli powder. Last but not the least add coriander which would add freshness to our dahi moong misal. This Moong Dahi Misal combines the sprouts with whisked curds, along with chopped veggies, spice powders and of course, tongue-tickling khajur imli ki chutney. When you have sprouts on hand, it takes less than half an hour to prepare this wholesome and tasty treat, which is sure to delight your friends and family. Enjoy moong dahi misal recipe | healthy moong dahi chaat | dahi moong chaat | sprouted moong dahi chaat | with detailed step by step photos below.

This khichdi, which innovatively combines bajra, zucchini and colourful capsicum, looks and tastes good! Bajra is highly alkaline, which makes it very effective against acidity. The Zucchini Bajra Khichdi also goes easy on the spices and oil, making it all the more friendly to a sensitive stomach. Best of all, the crunchy vegetables and green chilli paste added to the khichdi impart a balanced flavour and rich aroma to the khichdi, so it can be had all by itself or with a simple accompaniment of curd or kadhi. All this makes the Zucchini Bajra Khichdi a convenient One Dish Meals for those suffering from acidity, safe to have even at night.

aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with 38 amazing images. aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha is a protein filled variation to stuffed Punjabi style aloo methi paratha. Learn how to make Indian style tofu methi paratha. To make aloo methi tofu paratha, first make the dough. For stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside. Then to make Indian style tofu methi paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 4 to make 3 more parathas. Serve aloo methi tofu parathas hot with fresh curds or pickle. Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination to make Indian style tofu methi paratha, you can also replace it with other greens like palak for a change. While the veggies are the highlight of the stuffing, common but effective ingredients such as ginger-green chilli paste, turmeric powder, coriander powder and chaat masala make the whole wheat methi and tofu paratha truly irresistible. Fresh curd and a pickle is all you need to square up a satiating meal. Tips for aloo methi tofu paratha. 1. Tofu can be replaced with grated paneer. 2. Chaat masala can be substituted with amchur powder, anardana powder or lemon juice. Enjoy aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with step by step photos.

Mexican cheese fajita recipe | cottage cheese fajita | Indian vegetarian fajita | veg fajita Indian style | with 42 amazing images. Mexican cheese fajita recipe | cottage cheese fajita | Indian vegetarian fajita | veg fajita Indian style is a one dish meal with a burst of flavours and texture. Learn how to make cottage cheese fajita. To make Mexican cheese fajita, make the flour tortilla, guacamole, green salsa and paneer filling. Then place a flour tortilla on a clean and dry surface, spread 1 tbsp of green salsa and 1 tbsp of guacamole evenly over it. Put a portion of the paneer filling on one side of the tortilla and sprinkle 1 tbsp of cheese evenly over it. To roll, fold the two opposite ends of the tortilla over the stuffing. Start rolling the tortilla from one open end over the 2 folded sides. Roll the entire tortilla tightly and wrap it. Repeat steps 1 to 3 to make 6 more fajitas. Heat 1 tsp of butter on a non-stick tava (griddle), place 1 fajita and cook on a medium flame for 2 minutes till all the sides turn golden brown in colour. Repeat step 5 to cook 6 more fajitas. Serve immediately. A snack that is sure to make you drool, the cottage cheese fajita combines the best of everything – wrap, spread and filling! Here, tortillas are lined with authentic Mexican style creamy guacamole and juicy green salsa, and stuffed with a mouth-watering paneer mixture. The paneer filling combines cottage cheese with crunchy veggies and pungent ingredients like garlic and green chillies, thereby adding a spicy dimension to it. You will love the interplay of flavours and textures in this yummy and sumptuous Indian vegetarian fajita. If you like veg fajita Indian style, then also try other wraps and rolls Paneer Tikka Kathi Rolls and Pahadi Paneer Tikka Wrap. Tips for Mexican cheese fajita. 1. Choose well ripe avocado for making guacamole. 2. You can keep the flour tortilla, salsa and guacamole ready, but assemble and cook the fajita just before serving. 3. Enjoy the veg fajita Indian style immediately after preparation, else it might turn soggy. Enjoy Mexican cheese fajita recipe | cottage cheese fajita | Indian vegetarian fajita | veg fajita Indian style | with step by step photos.

A delicacy from the heartland of Gujarat, Handvo is a unique dish baked in a Kadhai over a traditional tempering and sautéed veggies. Here, we have used a batter of green moong dal which gives a homely flavour and enticing mouth-feel. Ingredients like spinach, onions, coriander and others add to the flavour, while a tempering of sesame really uplifts the aroma. Take care while turning over the handvo, as it must be done slowly without breaking it. Together with peppy green chutney, the Green Moong Dal and Palak Handvo makes an amazing Evening Tea Snacks It can also be served along with a full meal, as a starter.
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