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rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger | with 78 amazing images. rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger is a perfect pick when you want to ensure a unique menu for your party! Learn how to make kidney bean burger. To make rajma burger, first make the rajma cutlets and the spring onion spread and then assemble the burger. Heat the oil in a non-stick pan, add the onions and capsicum rings and sauté gently on a medium flame for 2 minutes. Add the chilli flakes, mixed herbs, salt and pepper and sauté gently on a medium flame for 30 seconds. Remove from the flame and keep aside. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside. Apply 1 tbsp of the spring onion spread on all the upper bun halves. Place the lower half of a bun on a clean, dry surface with the buttered side facing up. Place a lettuce leaf on the bun and 1 onion ring over it and apply 1 tbsp of the spring onion spread over it. Place a cutlet, 1 capsicum ring and 1 onion ring over it. Place the upper half of the bun over it with the spread side facing down and press it lightly. Repeat with the remaining ingredients to make 3 more burgers. Serve immediately with fried mozzarella sticks. With a rajma and paneer cutlet, and a unique curd-based spring onion spread that is very uncommon in burgers, this Indian veg burger with rajma patty is sure to impress your guests. Since this burger does not use cheese, serve it with mozzarella sticks or cheesy French fries, to complete the platter. What's more unique in this kidney bean burger is the use of onion and capsicum rings which are sautéed in oil and pepped up with chilli flakes and mixed herbs. This is a flavourful addition to the burger. If you like rajma tikki burger, then do try other exciting variants of burger like Chinese Burger and Corn and Chick Pea Burger. Tips to make rajma burger. 1. You can make the spring onion spread in advance and keep. 2. The cutlets should be coated very well with the breadcrumbs so they turn crisp on frying. 3. You can easily make burger buns at home. 4. In burger crisp lettuce is very important so make sure you submerge the lettuce in cold water for some time. Enjoy rajma burger recipe | kidney bean burger | Indian veg burger with rajma patty | rajma tikki burger | with step by step photos.

aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with 34 amazing images. aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie is a wholesome meal in itself. Learn how to make Indian aloo corn frankie. To make aloo corn tikki roll, make the rotis, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal potions and roll each portion into an oblong shape. Heat a non-stick tava (griddle), grease it with 1 tsp of oil and cook the rolls using a 2 tsp oil till they turn golden brown in colour from both the sides. Keep aside. Place a roti on a clean, dry surface, apply a little masala water evenly over it. Place a roll in the centre and roll it up tightly. Repeat steps 1 and 2 to make 5 more rolls. Serve immediately. The kathi roll is a boon to Indians! We can think of it as the desi answer to sandwiches, wraps , rolls and and other convenient on-the-go foods. While you can wrap your rotis with just about any subzi or salads that you have on hand, there are some evergreen favourites like the aloo corn tikka roll! In Indian aloo corn frankie, the rotis moistened with masala water are rolled up with a long mouth-watering tikki of boiled potatoes and sweet corn, perked up with tangy lemon juice and peppy spice powders. Your whole family will really enjoy the succulent filling inside these satiating rolls. Enjoy potato and corn frankie in a relaxed way with a cup of tea, or grab a roll and munch on it as you whiz to the office, either way it’s a delight to bite into! Tips for aloo corn tikki roll. 1.The roti, the corn tikki and the masala water can all be kept ready in advance. But assemble the roll just before serving. 2. The chaat masala and the garam masala for the masala water can be made at home. 3. To reduce cooking time, you can boil potatoes in a microwave. Enjoy aloo corn tikki roll recipe | Indian aloo corn frankie | potato and corn frankie | with step by step photos.

brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with 34 amazing images. brinjal rice is a wholesome South Indian style rice made using brinjals. Learn how to make brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | brinjal rice, also known as "Vangi bhat " or "Baingan Pulao," is a delicious and flavorful South Indian dish that combines the earthy flavors of brinjal (eggplant) with aromatic spices and rice. It is a vegetarian dish that is often served with raita or yogurt. Uniqueness of this vangi bhaat is its freshly homemade spice powder. This South Indian style brinjal rice is easy to prepare and makes for a satisfying meal on its own or as a side dish. You can also try Maharashtrian Style Baingan Rice. pro tips to make brinjal rice: 1. For richer flavour, cook this brinjal rice in ghee instead of oil. 2. You can also add potato cubes to make this recipe. 3. Do not pressure cook for more than 2 whistles otherwise the brinjals will become mushy. Enjoy brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with detailed step by step photos.

paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with 65 amazing images. paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss is a nourishing and flavourful dish with a difference. Learn how to make lentil stuffed paratha. To make paneer masoor paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 to 15 minutes. For the filling, clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well. Divide the mixture into 6 equal portions and keep aside. Then divide the dough into 6 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the centre of the circle. Bring together all the sides in the centre and seal it tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve hot with fresh curds. There is something very homely about this lentil stuffed paratha. Perhaps it is the satisfying, one dish meal feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders. These masoor paratha for weight loss are suitable for diabetes, heart patients and women with PCOS too. The protein from paneer in it helps boost metabolism. However, depending on your fat intake or requirement you can make your choice between full fat paneer and low fat paneer. Teamed up with calcium and phosphorus, these paneer masoor paratha help in bone strengthening. Serve these parathas hot off the tava with fresh curds. Tips for paneer masoor paratha. 1. The dough has to be soft, so the rolling becomes easier. 2. The masoor should be well cooked, but not very mushy. 3. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. 4. Mash the masoor coarsely to enjoy its texture in the filling. 5. Seal the paratha dough well so the filling does not spill out while rolling further. Enjoy paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with step by step photos.

Bajra Khichdi with Green Moong Dal recipe | Bajra Moong Dal Khichdi | healthy Bajra Khichdi | with 19 amazing images. Bajra Khichdi with Green Moong Dal is Protein rich. Our ancestors use to call khichdi as ‘Comfort Food’. But in reality it is more than that. It’s a source of high quality protein for vegetarians as it combines a cereal with a pulse. This Bajra Khichdi with Green Moong Dal is a perfect example to prove this. Here bajra, a cereal, has been combined with green moong dal, a split pulse, to make this nourishing treat. 1 serving of this khichdi provides as high as 12 g of protein, making it a Vegetarain protein rich food. Moreover Bajra Khichdi with Green Moong Dal is served with curd. This will enhance its protein content further. This is a perfect protein rich khichdi for light yet satiating dinner. healthy Bajra Moong Dal Khichdi is made from simple ingredients including bajra, green moong dal, ghee and Indian spices. We make this Bajra Moong Dal Khichdi often on weekdays dinner just to be had with some curd. Although the tempering is extremely simple, the ghee and jeera give it a very appetizing aroma and homely flavour. If you take millets like bajra and nachni, they keep our system warm in the winters and help absorb nutrients and build muscle tissue. Here is a wonderfully tasty and equally easy way to consume bajra. The Bajra Khichdi with Green Moong Dal is a comforting one-dish meal, which you can serve for lunch or dinner. It has a great mouth-feel, and the combo of bajra with green moong dal also has a very good taste. If you wish to add some excitement to the healthy meal, serve it with papad and pickle along with curds. Enjoy how to make Bajra Khichdi with Green Moong Dal recipe | Bajra Moong Dal Khichdi | healthy Bajra Khichdi | with detailed step by step photos below.

methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | with 35 amazing images. methi paneer paratha is a nourishing one dish meal. Learn how to make healthy paneer methi paratha. Punjabi paneer methi paratha is an even more exciting version of paneer paratha made using whole wheat flour, low fat paneer that is perked up with aromatic fenugreek leaves. To make methi paneer paratha, first make the dough. For that combine the wheat flour and salt and knead into a soft dough, using enough water. Cover the dough with a wet muslin cloth and leave aside for 10 minutes. For stuffing, heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes. Add the paneer and mix well. Divide the dough and stuffing into 4 equal portions. Roll a portion of dough, place a portion of stuffing in the centre, bring all the sides to the centre and seal it. Again roll into a 4" paratha and cook on a medium flame on hot tava till golden brown. Serve hot. Let’s see why this is a healthy paneer methi paratha? The methi contributes not just flavour but also substantial amounts of vitamin A and calcium to this toothsome dish. Relish these methi paneer parathas. Paneer, on the other hand, is also calcium rich. The combination of these 2 ingredients in this Punjabi breakfast is a true nourishing package. Further with substantial amount of fibre in healthy paneer methi paratha, it can be enjoyed by diabetic, heart patients and cancer patients for breakfast or lunch. Tips for methi paneer paratha. 1. Make the dough only with wheat flour and no addition of maida to have a healthy meal. 2. Low fat paneer has been used to cut down on calorie and fat intake. If you do not have any fat restriction, you can opt for regular paneer. 3. Serve it off the tava as there is no ghee or butter used for brushing after cooking. Enjoy methi paneer paratha recipe | healthy paneer methi paratha | Punjabi paneer methi paratha | punjabi breakfast | with recipe below.

methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with 38 amazing images. methi cheese paratha is a delightful fusion of traditional Indian flavors and a cheesy twist. Learn how to make methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | This flavorful cheese methi paratha features a fragrant heart of fresh fenugreek leaves (methi) along with creamy, melty cheese. An utterly cheesy fenugreek cheese stuffed paratha with the sprightly flavour and appetizing aroma of methi, this paratha is a sure-shot winner with young and old alike! The star, fenugreek leaves, are incorporated for their unique bitterness that beautifully complements the cheese. After assembling the paratha by rolling out the dough and encasing the filling, it's cooked on a griddle until golden brown and speckled with crisp char. You will love the cheesy mouth-feel and flavour of the methi cheese paratha. Enjoy this delightful fusion of textures and tastes with a dollop of butter. Serve cheese methi paratha hot with yogurt, pickles, or a side of your choice. You can also try other parathas like the paneer stuffed green pea paratha or saatdhan paratha. pro tips to make methi cheese paratha: 1. Use fresh fenugreek leaves for the best flavor. If using dried leaves, soak them in warm water for 10 minutes before chopping. 2. Experiment with different cheeses like processed cheese, cheddar or even paneer can work well. 3. You can use ghee instead of oil for cooking the parathas for the extra layer of rich flavor. Enjoy methi cheese paratha recipe | cheese methi paratha | fenugreek cheese stuffed paratha | with detailed step by step photos.

cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images. cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes. To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney. Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours. If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice. Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture. Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos.

Mexican tacos recipe | vegetarian tacos | Indian style Mexican tacos | with 50 amazing images. Mexican tacos recipe is the first thing that comes to mind when Indian’s think of Mexican food. Our’s is an Indian style Mexican tacos recipe. We show you how to make crisp tortillas for Mexican tacos, the rajma topping, green sauce in 50 steps. The tortillas for the Mexican tacos is made from a dough of maize flour and a little plain flour, which are then rolled into small thin circles and then deep fried. Pretty simple for Indians to make. The rajma topping for vegetarian tacos, rajma is pressure cooked and then cooked in a non stick pan with tomato pulp, ketchup, garlic and onions. Anything made at home is always more tasty and satisfying, and Mexican tacos are no exception to this rule. Crisp maize flour tortillas loaded with a tangy rajma topping, green tomato sauce, and of course, oodles of cheese, these tacos are a sumptuous snack your kids will love. Notes on Mexican tacos recipe. 1. Prick the tortilla evenly with a fork. This is done to avoid puffing up of the tortilla. 2. Add the rajma in a pressure cooker. These rajma (kidney beans) beans are washed and soaked for at least 8 hours. This helps the rajma cook faster. 3. add the tomato ketchup for a slight tang and sweetness in the rajma topping for the Mexican Tacos. Learn to make Mexican tacos recipe | vegetarian tacos | Indian style Mexican tacos | with step by step photos below.

stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with 21 amazing images. stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti is specially designed for gluten intolerant who have to avoid the gluten from wheat. Learn how to make gluten free buckwheat paratha. To make stuffed buckwheat paratha, first make the roti. Combine all the ingredients in a deep bowl and knead into soft dough, using enough water. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Cook each roti very lightly on a hot tava (griddle) and keep aside. Then make the stuffing by mixing corn, coriander, ginger green chilli paste, cheese, tomatoes, capsicum and salt. Divide the stuffing into 6 equal portions and keep aside. Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides. Repeat with the remaining dough and stuffing to make 5 more parathas. Serve immediately. This gluten free buckwheat paratha is an exotic addition to the menu of gluten intolerant people. A meal in itself it has typically Mexican style stuffing which adds volume and taste to the parathas. A brilliant idea to transform simple paratha into a classic special dish is to serve it with a bowl of soup to add up to a filling meal. We have used little rice flour along with kuttu flour to make this kuttu ki roti so rolling becomes easier. However, the roti might not get a very even shaped edge. Do not worry about it. Tomatoes add the perfect juiciness to the stuffing of kuttu ka paratha, while the capsicum adds the necessary crunch. You can also add some mixed herbs or oregano to further enhance its flavours. Tips for stuffed buckwheat paratha. 1. Buckwheat flour isn’t very easily available in stores. You can buy buckwheat and make the flour. For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe. 2. If you wish buckwheat flour can also be replaced with maize flour in these delicious parathas. 3. Like most rotis made with buckwheat, these too need to be served immediately on cooking. Enjoy stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with step by step photos.

bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with 43 amazing images. bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam is a unique breakfast recipe but full of flavours. To make bajra urad dal uttapam, soak the whole bajra in enough water in a deep bowl for 8 hours. Drain well. Combine the bajra with enough water in a pressure cooker and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Drain and keep aside. Wash and soak the rice and urad dal separately in a bowl for 3 to 4 hours. Drain well. Combine the rice and urad dal with ¾ cup of water and blend in a mixer to a smooth paste to get a batter of thick pouring consistency. Transfer the batter into a deep bowl, add the cooked bajra, green chilli paste, salt and ¼ cup of water and mix well. Heat and grease a mini non-stick uttapa pan using ¼ tsp of oil. Pour 2 tbsp of batter in each uttapa mould to make a 75 mm. (3") diameter round circle. Sprinkle ½ tbsp of onions and ½ tbsp of capsicum and sprinkle a little chilli powder over each uttapa. Cook all the uttapas, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Repeat steps 8 to 10 to make more mini uttapas. Serve immediately with healthy green chutney. Uttapam with rice is tasty but common! When you feel like cooking something exotic, try this whole grain uttapa made with bajra and of course some rice and urad dal too. You will thoroughly enjoy the unique flavour and crisp texture of the rice bajra urad dal uttapam. The addition of onion and capsicum makes the easy bajra mini uttapam more attractive, with an enjoyable crunch and flavour. Like most other uttapams this is also feel-good dish in every respect, and usually features along with coconut chutney and sambar in a South Indian menu. If you wish you can also serve it with healthy green chutney. The mini bajra uttapam is a great breakfast recipe with a good mouthfeel of whole cooked bajra. However, you must to plan it in advance. You need to do is to remember and soak the bajra 4 hours before soaking the rice and urad dal. Tips for bajra urad dal uttapam. 1. The batter of this uttapam should be thick but yet of pouring consistency. 2. For kids you can also sprinkle som e grated cheese on top of the uttapam. 3. Serve it off the tava, the relish its best texture and flavours. Enjoy bajra urad dal uttapam recipe | rice bajra urad dal uttapam | mini bajra uttapam breakfast recipe | easy bajra mini uttapam | with step by step photos.

capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with 33 amazing images. capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice is an appetizing fare which needs no accompaniment. Learn how to make Indian paneer capsicum rice. To make capsicum paneer pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the oil in a pressure cooker, add the paneer and capsicum and sauté on a medium flame till for 2 minutes. Remove and keep aside. In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and sauté on a medium flame for 2 minutes. Add the tomato purée, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the curds, rice, paneer and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot. Paneer capsicum pulao in pressure cooker is neatly cut cubes of paneer, sautéed to golden brown colour and cooked with rice and spices. This aromatic rice delicacy is a one pot meal which is also easy to prepare. While it does take some time to chop and prepare the ingredients, the cooking time is very less, making it a relatively quick dinner option. The paneer cubes do not break even if pressure cooked hence venture to make this paneer bell pepper rice without any fear. The bell pepper add a contrasting flavour and colour, while the ginger, garlic and green chilli paste along with garam masala make it truly irresistible. When all these merge together in one mouthful of Indian paneer capsicum rice, the experience is just too exciting. Tips to make capsicum paneer pulao. 1. Use fresh curd to make paneer pulao for best results. 2. We suggest you to use basmati rice for best results. 3. If you do not wish to sauté the paneer and capsicum you can avoid doing it. 4. Serve it immediately to enjoy its best flavours. Enjoy capsicum paneer pulao recipe | Indian paneer capsicum rice | paneer capsicum pulao in pressure cooker | paneer bell pepper rice | with step by step photos.

Wanna be ‘the’ culinary goddess? This Bread Kofta Biryani helps you bag the crown. Please everyone with this exquisite dish that has glorious layers of rice, gravy and sizzling golden koftas baked to perfection. Sit back and enjoy the attention!

Sumptuous and tongue-tickling, the Cabbage Rolls in Tomato Gravy is an ideal package of taste and good health. This delectable continental one-dish meal features cabbage leaves stuffed with crunchy veggies and drowned in a tangy tomato gravy. What an interesting way to top up on vitamin A and protein! Although this recipe calls for a rather long process, from preparing the gravy and chopping the veggies to arranging the dish and baking it, the end result is flavourful and worth a try. The use of low-calorie cabbage to roll up the stuffing, and low-fat paneer as a topping, reduces the calorie count of this delicacy.

Think of this dish as three tasty units placed together with the sheer motive of delighting the diner! Flavourful and succulent cottage cheese balls; tangy tongue-tickling tomato sauce; and perfectly cooked, herbed spaghetti... each of these is as perfect as can be, whether in terms of flavour, texture or appearance, and when they come together the outcome is nothing short of magic. The tomato sauce, which is the highlight of this recipe, is absolutely amazing with a fresh, tangy flavour and a really luscious mouth-feel enhanced by the addition of fresh cream. Indeed, Cottage Cheese Balls in Tomato Sauce with Herbed Spaghetti can independently be served as a meal, as it is sure to please you and satiate you with its holistic composition and lingering flavour.
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