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tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with 30 amazing images. tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza is a fusion pizza, especially for parties. Learn how to make paneer tikka pizza. To make tandoori paneer pizza, first make the tandoori paneer topping. For that, combine the paneer, onions, capsicum, tomatoes and the marinade in a deep bowl, toss gently and keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the marinated vegetables and cook on a medium flame for 3 to 4 minutes, while stirring gently and occasionally. Divide the topping into 2 equal portions and keep aside. Then place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce and 1 portion of the tandoori paneer topping evenly over it. Finally sprinkle ¼ cup cheese evenly over it. Repeat steps 1 and 2 to make 1 more pizza. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 10 to 12 minutes or till the base is evenly browned and the cheese melts. Cut into equal wedges and serve immediately. India meets Italy in this unique paneer tikka pizza! An assortment of veggies is first soaked in a richly flavoured marinade, and then sautéed to intensify the flavour, before being added as a desi style topping to thin crust pizza bases. Finally, the topping is sautéed on a tava to give it a tandoori finish. You will enjoy the authentic pizza sauce with the traditional tandoori paneer. This Indian style paneer pizza is also baked in an oven, as always, to melt the cheese and achieve the right texture. If you wish to make the pizza from scratch, then we suggest you make the pizza base at home too! We would recommend the use of thin crust pizza base for homemade paneer pizza. Make your choice between maida based thin crust pizza base and whole wheat pizza base. Tips for tandoori paneer pizza. 1. Use fresh paneer for best results. Learn how to make paneer at home. 2. The curd used to make the marinade has to be thick. You can also make use of hung curd. 3. Always check if 1 to 2 pieces of the marinated vegetables are getting cooked on the tava. If you think they are not getting cooked well, add little besan and mix well and then cook. 4. The tomatoes have to be deseeded for best results. 5. We have used mozzarella cheese for gooey texture, but you can replace it with processed cheese. Enjoy tandoori paneer pizza recipe | paneer tikka pizza | Indian style paneer pizza | homemade paneer pizza | with step by step photos.

masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images. masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha. To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd. Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan. The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough. With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal. Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney. Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with step by step photos.

seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with 14 amazing images. seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | is a quick fare ready in 25 minutes. Learn how to make semiya pulao. To make seviyan pulao, heat the oil in a deep non-stick kadhai, add the vermicelli and sauté on a medium flame for 5 minutes or till brown in colour. Remove and keep aside. Heat the ghee in the same non-stick kadhai, add the cumin seeds, clove, cinnamon and cardamom and sauté on a medium flame for a few seconds. Add the green peas and carrot and sauté on a medium flame for another 2 minutes. Add the chilli powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds. Add 1 cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the lemon juice and mix well. Discard the cinnamon, clove and cardamom from the seviyan pulao. Allow the seviyan pulao to cool completely, and pack in an air-tight tiffin box. The exciting noodle-like appearance of vermicelli really works in favour of the sevai pulao, making it a hot favourite with kids. They love to play around with the long, slippery strands of the semolina vermicelli, while moms are content that a lot of veggies are also going in with it. Assorted veggies, apt spices and garam masala too make the semiya pulao not only visually appealing but a real treat to the taste buds too! Vermicelli pulao for breakfast and lunch box treat is easy and quick to make on busy mornings, and stays fresh in the tiffin box for at least 5 hours If you like seviyan pulao then try Palak Chana Pulao, Spicy Sprouts Pulao, Bulgur Wheat Pulao and other 200+ pulao recipes from our collection. Tips for seviyan pulao. 1. Dry roast the vermicelli on a slow to medium flame only. Also remember to stir it continuously as it tends to burn quickly. 2. You can also use other popular vegetables that we generally add in pulao recipes like onion, French beans, cauliflower, capsicum etc. 3.This pulao is moderately spiced. You can even add garlic paste, and ginger-green chilli paste to make it more tongue-tickling. 4. Do not cook after adding lemon juice. It might lend a bitter taste to the pulao. 5. Discard the cinnamon, clove and cardamom before serving. 6. Remember to cool pulao completely before packing. Enjoy seviyan pulao recipe | semiya pulao | vermicelli pulao for breakfast and lunch box treat | sevai pulao | shavige pulav | with step by step photos.

turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images. While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas. Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal. Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat. pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish. Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos.

cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with 29 amazing images cheese paneer paratha recipe is an utterly cheesy paratha that combines cottage cheese and processed cheese into a flavourful stuffing. Learn how to make cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | A thoughtful selection of veggies like capsicum and onions are included in the stuffing of cheese paneer paratha recipe to complement the gooeyness of cheese with their crunch and pungency. Spinkling of Kitchen King masala and chopped green chillies adds a peppy punch to this scrumptious parathas. A popular Punjabi breakfast, the Cheese Paneer Paratha can also be enjoyed as a snack. You can have cheese paneer paratha just plain as it already packs in a good load of flavour. Tips to make cheese paneer paratha: 1. Here we have used processed cheese but you can also use grated mozzarella cheese. 2. Instead of chopped green chillies you can also put chilli paste. 3. Make sure to finely chop the capsicum and onion, as it becomes difficult for rolling. 4. paneer cheese paratha tastes incredible when served hot with a dollop of butter on it. Enjoy cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with detailed step by step images.

potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with 20 amazing images. potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake is a quick fix snack without sweating too much in the kitchen. Learn how to make gluten free bajra potato pancake. To make potato bajra pancake, combine all the ingredients with approx. 5 tbsp of water in a deep bowl and mix well. Heat a mini uttapa pan and grease it lightly using ½ tsp of oil. Pour a spoonful of the batter in each of the 7 uttapa moulds and spread it lightly using the back of a spoon to make a 75 mm. (3") diameter round. Cook them, on a slow flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately. Here is a delicious pancake made of grated potatoes and bajra flour, perked up with onions, coriander and other lovely ingredients. We have made these bajra aloo cheela is a mini uttapam pan. If you don’t have one, you can make a regular non-stick tava as well. Interestingly, this combination of ingredients in pearl millet pancake works against the tummy acids, keeping them under control. This is because bajra is considered more stomach-friendly and these pancakes have very less amount of green chillies too. Remember to use a restricted quantity of oil for cooking, as excess fat can aggravate acidity. Further these bajra potato pancake are gluten free too! That’s one more reason to be stomach-friendly and these can be enjoyed by people with gluten intolerance too. If you are serving them with green chutney, ensure it isn’t very spicy. Tips for potato bajra pancake. 1. Prefer to grate the potatoes thick as they give an appealing mouthfeel. 2. Make sure you don’t rush when cooking the pancake. Let it cook slowly, so that the grated potato roasts well and gives a crunchy texture. 3. Serve it immediately. It tastes best off the tava. 4. Instead of potatoes, you can also use grated carrot or chopped spinach and fenugreek leaves. Enjoy potato bajra pancake recipe | gluten free bajra potato pancake | bajra aloo cheela | pearl millet pancake | with step by step photos.

barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with 34 amazing images. barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi has a lingering aroma and flavour brought about mainly by the use of veggies. Learn how to make jau dal vegetable khichdi. There is no better way to end a busy day, than with a bowl of khichdi and curds. However, those who suffer from acidity often have to stay away from rice and toovar dal based khichdi. So we specifically crafted jau dal vegetable khichdi instead, because barley is more stomach-friendly. The veggies give the acidity friendly khichdi a nice texture and flavour, which is improved further by a simple but effective tempering. Cumin seeds use din tempering aids digestion as well. Moreover the use of chillies has been absolutely avoided. This healthy barley khichdi with vegetables is loaded with protein and fiber which makes it a wise choice for weight watchers. Noticeable amount o f B vitamins can help in energy metabolism. The phosphorus in it can help to maintains muscles and blood vessels as well as assist in bone health. Tips for barley moong dal vegetable khichdi. 1. Serve barley moong dal vegetable khichdi with curds. 2. Barley is a healthy substitute for rice in this khichdi. 3. This khichdi stays fresh for approx. 3 to 4 hours. Enjoy barley moong dal vegetable khichdi recipe | jau dal vegetable khichdi | healthy barley khichdi with vegetables | acidity friendly khichdi | with step by step photos.

chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with 36 amazing images. chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice is a slightly healthy variation to white rice pulao. Learn how to make chana pulao. To make chick pea and mint rice, heat the oil in a broad non-stick pan, add the garlic, onions and bayleaf and sauté on a medium flame till the onions turn brown. Add the brown rice, kabuli chana, mixed vegetables and salt, mix well and cook on a medium flame for 1 to 2 minutes. Add the green chilli paste, mint leaves and lemon juice, mix well and cook on a medium flame for another minute. Serve hot with low-fat curds. An all-rounder that contains ingredients from three groups – cereals, pulses and veggies, the instant pot chickpea brown rice is a satiating one-dish meal. The kabuli chana are a source of protein which adds satiety. The brown rice and mixed veggies used in this healthy chana pulao provide not just nutrients but also slightly high amounts of fibre, which can be beneficial for heart patients. All you need is to serve this quick and easy rice with a bowl of calcium-rich low-fat curds to make a meal. We have used brown rice to make it slightly healthy, however it is still high in carbs. So we do not recommend this pudina chana pulao to diabetics, heart patients and weight-watchers, in huge quantities and for frequent consumption. One way to reduce the low on the glycemic load of this meal is to also have a bowl of healthy salad or sabzi too with this pulao and a bowl of curd. Tips for chick pea and mint rice. 1. The brown rice needs to be soaked for 2 hours and chick peas need to be soaked for 8 hours, so plan for this recipe in advance. 2. To save time on the day of cooking, you can cook the chickpeas and store them refrigerated the previous day. 3. Do not chop the mint too much in advance. This might lead to loss of colour and freshness. 4. The brown rice cooked for this pulao should have each grain separate. Do not cook till it is mushy. 5. Do not cook too much after adding lemon juice. It might make the pulao bitter. Enjoy chick pea and mint rice recipe | healthy chana pulao | pudina chana pulao | instant pot chickpea brown rice | with step by step photos.

poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step images. poha nachni handvo is a nourishing and satiating snack. Learn how to make Indian snack for high blood pressure. Super-healthy nachni handvo made of poha and nachni flour, and super-tasty too? Yes, we are not kidding you. Try this for taste, and you will believe us. So, we have used a batter of curds, poha and nachni flour, perked up with a traditional tempering and spice powders, not to forget a basketful of tasty and nutritious fiber rich veggies to make this tasty nachni handvo. To make poha nachni handvo, combine the curds and 1½ cups of water in a deep bowl and whisk well. Add the poha, mix well and keep aside for 20 minutes. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add this tempering to the poha- curd-vegetable mixture and mix well. Add the nachni flour and mix well. Divide the batter into 6 equal portions. Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour. Cut the handvo into 4 equal portions and serve poha nachni handvo immediately. Made with just the right amount of salt, this recipe is ideal for those with high blood pressure. Heart patients too can indulge in this snack. Being cooked with minimal oil, it has a restricted amount of fat. One handvo with 125 calories are perfect wholesome snack for hypertension as well as Pregnant women who have high blood pressure. The use of nachni in this Indian snack for high blood pressure, is also adds in a dose of calcium which helps in bone strengthening. Serve it with green chutney and relish its flavours. Tips for poha nachni handvo. 1. Do not prepare the batter too much in advance as it will release water and make it difficult to make the handvo. 2. Also, remember that the Poha Nachni Handvo takes time to cook, but you must be patient and cook it on a medium flame. 3. Serve immediately as it is made with less oil. You can also try other recipes like Healthy Stuffed Luchi and Grilled Sweet Potato. Enjoy poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step photos below.

bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with 17 amazing images. Bhaat Na Poodla is a wonderful Indian pancake made with mashed leftover rice, whole wheat flour, besan, curds and spices. Bhaat Na Poodla tastes best when cooked patiently till crisp. Coriander, normally treated as a simple garnish, plays a greater role in this recipe as it imparts the dominant flavour and colour. Notes and tips on bhaat na pudla recipe. 1. Mash rice using your fingers or the back of a spoon/fork. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute. 2. Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making Bhaat na Poodla. 3. Add curd in the same bowl. They help in making the Bhaat na Poodla soft. 4. Using approx. ¾ cup of water, make the rice pancake batter. Mix well to form a thick pouring consistency batter. 5. Pour a ladleful of the batter on a non stick tawa. Press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle. Have Bhaat Na Poodla as a snack or as a one-dish meal. At Gujarati homes, Bhaat Na Poodla is had for breakfast with Green Chutney or ketchup. Enjoy how to make bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with detailed step by step photos and video below.

Indian style broccoli fried rice | broccoli fried rice recipe | healthy veg broccoli fried rice | with 9 amazing images. This delicious Indian style broccoli fried rice shows you how to make a fried rice using brown rice and broccoli. In this healthy veg broccoli fried rice the beneficial veggie is tossed with brown rice and spices in very little oil. Bursting with protein power and the goodness of antioxidants, broccoli is a nutri-dense veggie worth including in your everyday diet. Being low in calories , fat and carbohydrates, it can comfortably be included in at least one meal every day. It can be made into a soup , added to your subzi, relished as a baked snack, or cooked in many other forms, which makes it easy to consume. healthy veg broccoli fried rice though it is healthy, remember to stick to the mentioned portion size to stay within good limits for diabetics. Learn to make Indian style broccoli fried rice | broccoli fried rice recipe | healthy veg broccoli fried rice | with step by step photos below.

vegetarian pad Thai noodles recipe | Indian style veg pad Thai noodles | with 25 amazing images. Our vegetarian pad Thai noodles is an Indian style veg pad Thai noodles where we have used paneer instead of tofu. In this Indian style veg pad Thai noodles we have used ingredients which are easily available in the Indian market. In vegetarian pad Thai noodles recipe, flat rice noodles are cooked and tossed with paneer, spring onion, bean sprouts, peanuts, garlic and other spices. Serve your Pad thai veg noodles immediately as reheating is not advisable. Notes on vegetarian pad Thai noodles recipe. 1. Add the peanuts. This gives a very nice crunch to the recipe. 2. Add the paneer, use fresh and soft paneer for best results. 3. dd the finely chopped spring onion greens. Use fresh ones and if possible cut with a pair of scissors they cut more properly than a sharp knife. 4. Garnish with peanuts to give more crunch to Pad thai veg noodles. Always use roasted and salted ones. vegetarian pad Thai noodles tastes wonderful with a Thai Green Curry as accompaniment! Also do try other Thai noodle recipes like Rice Noodles with Vegetables in Thai Red Curry Sauce, Coconut, Tofu and Bean Sprouts Rice Noodles and Thai Stir-fried Noodles. Learn how to make vegetarian pad Thai noodles recipe | Indian style veg pad Thai noodles | with detailed step by step photos and video below.

barley khichdi recipe | jau khichdi | barely vegetable khichdi | healthy barley khichdi | with 20 amazing images. barley khichdi also known as jau khichdi is a great variation to the traditional Indian khichdi made of dal and rice. This barely vegetable khichdi is made mainly of barley and healthy mixed vegetables. Barley khichdi is easy to make a one pot dinner and a one dish meal. Lazy day? This is my go-to dish. Lunch, supper or dinner; if you want a simple meal in a hurry, look no further than a barley khichdi. This is the homeliest meal after a tiring day. Barely is cheap and easily available in India and you can add your own mix of healthy vegetables to this healthy barley khichdi. If you don’t want to add zucchini then just drop it. Use whatever vegetables are available at home. This jau khichdi is quick and easy to make. To make barley khichdi, firstly pressure cook barley and keep aside. Further, to temper take olive oil in a deep non stick pan. We have used olive oil but you can also use ghee or oil if you wish. Further add cumin seeds, onions and cook them. Further add vegetables like tomatoes, capsicum, red bell pepper, yellow bell pepper, zucchini and broccoli. Cook them, we have used exotic veggies but you can use regular vegetables if you don't have this vegetables available. Further, add green chilies to add spice and coriander for some freshness. We have not used any Indian spices in the recipe, the flavors are added and imparted in the dish by the exotic vegetables. Serve the barley khichdi hot with curd or kadhi on the side and enjoy this vibrant and colorful khichdi. See why this is a healthy barley khichdi? Made from barley and mixed vegetables with some omega-3 rich olive oil, this is a super antioxidant rich barely vegetable khichdi. Barley is diabetic and pregnancy friendly. A high fiber diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. This is a healthy khichdi for athletes. Enjoy barley khichdi recipe | jau khichdi | barely vegetable khichdi | healthy barley khichdi | with step by step photos and video below.

Excite your taste buds, the Mexican way! Spicy Mushroom Enchiladas is an absolutely adventurous dish that features corn tortillas stuffed with a tangy and herby mushroom filling. The enchiladas are drowned in tomato sauce, topped with loads of cheese and baked in an oven, to get the perfect texture and to boost the multiple flavours that feature in this fabulous culinary creation. Serve the Spicy Mushroom Enchiladas hot and fresh, to get a taste of true excitement!

Vegetable risotto has colourful veggies in this dish makes them extremely appealing and also irresistible due to their aromatic flavours while being cooked.
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