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besan chilla recipe | Rajasthani besan cheela | healthy gram flour veg omelette | with amazing 19 amazing images. This besan chilla recipe also called Rajasthani besan cheela is a tasty Indian pancake made of besan (gram flour), spices and herbs. Chilla or Cheela are popular Indian crepes. They have a texture similar to a soft dosa. Besan cheela or besan chilla is prepared with gram flour, spices and sometimes with a dash of vegetables. healthy gram flour veg omelette makes for a quick and easy breakfast or evening snack. You can relish them as it is with pudina chutney and sweet chutney or stuff it between bread slices to make a wholesome Besan Chila Sandwich. The Rajasthani besan cheela is very convenient and easy to make as the batter does not require any soaking, grinding or fermentation. Just mix together besan and a couple of readily-available spice powders, and you are ready to cook the pancakes. Gujarati besan cheela is made with basic and minimum of ingredients and is also a protein rich dish! We have combined besan with turmeric powder, chili powder, asafoetida, coriander and water. We have made a batter out of it. Make sure to add water in batches as adding water in one go might make it lumpy. To make besan chilla nutritious, add vegetables of your choice like grated cabbage, carrot or finely chopped capsicum, onion, tomatoes. Ensure the veggies are tiny so, you can spread the chilla easily without tearing. Further, pour a ladle of chilla batter on a non-stick tava, make sure the flame is low. Spread it in circular motion, making it look like a dosa. Cook from both the sides till golden brown and crisp. Make sure to cook the besan chilla on medium flame, if cooked on a high flame it will get the desired colour but will be raw from inside. Serve with green chutney and with grated cheese and paneer if serving to kids!! See why we call is it healthy gram flour veg omelette? Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. If you are diabetic, watch the oil quantity and at most have only one chilla. Enjoy besan chilla recipe | Rajasthani besan cheela | healthy gram flour veg omelette | with detailed step by step recipe photos and video below.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat.

curd rice recipe | South Indian curd rice | dahi chawal | thayir sadam | with 20 amazing images. Just like khichdi is to Gujarati, rajma chawal is to Punjabi, the curd rice is to South-Indians. Curd rice is also known as thayir saddam, dahi chawal and daddojanam. A very simple dish made using the most basic ingredients, curd and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook. In South India, the Kheer and mithai are served at the start of a meal. It is the Curd Rice that comes at the end, as a flavourful and soothing finish to a traditional spread. At the same time, South Indian curd rice is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma. Many people consider South Indian curd rice to be the best dish to carry along to school, work or travel. To make Curd Rice, South Indian Curd Rice Recipe, Dahi Chawal, combine the cooked rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato masher. Add the curds and salt, mix well and keep aside. Heat the oil in a small broad non-stick pan add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds. Add green chillies and curry leaves. Add the tempering to the prepared curd-rice mixture and mix well. Add the coriander and mix well. Serve the curd rice immediately or refrigerate for 1 hour and serve chilled. If you have leftover rice, its a bingo as this recipe would be made in a jiffy. Easy to make, this wholesome thayir sadam is made by mixing rice with curds and tempering it with mustard and green chillies. Allow the rice to cool slightly before adding the curds, to avoid the curds from splitting. Plain dahi chawal can be had accompanied with Lemon Pickle or Mango Pickle. Curd rice is had for lunch by South Indians. Enjoy curd rice recipe | South Indian curd rice | dahi chawal | thayir sadam | with detailed step by step photos and video below.

Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi . Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds .

ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images. Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world. This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices. The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside. In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too! You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving. Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat. Enjoy how to make Ragda Patties recipe with detailed step by step photos below.

chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | with 36 amazing images. aloo stuffed chapati roll is a delicious and easy-to-make Indian snack that is perfect for any occasion. Learn how to make chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes | Here, this winning combo of rotis stuffed with potatoes that comes together handy. A stuffing of potatoes and peas, flavoured with spice powders and lemon juice, is tightly rolled up inside chapatis and then cooked on a tava until they are golden brown to make a satiating and convenient snack. aloo stuffed chapati rolls are a great way to satisfy your hunger without the guilt. So next time you are looking for a delicious and easy-to-make Indian snack, give chapati rolls stuffed with potatoes a try. This is also a great way to make use of leftover chapatis. Pro tips for chapati rolls stuffed with potatoes: 1. Use fresh made chapatis or they will break during rolling if made the previous night. 2. You can make 1 1/2 cups mashed boiled potatoes the previous night and store in the fridge. 3. If you are serving it to kids for their tiffin box then reduce the spice in the potato stuffing. Enjoy chapati rolls stuffed with potatoes recipe | rotis stuffed with potatoes | phulka stuffed with green peas and potatoes |

This one-dish meal is a delight for the diner! Herby rice with the prominent flavour of coriander is coated with a creamy spinach sauce and a peppy tomato gravy. Together the two saucy layers give the rice dish a luscious mouth-feel and an unforgettable flavour. A topping of cheese adds to the flavour as well as texture of this dish, making it a truly exciting bowlful to place on the table for lunch or dinner. We have cooked the assembled Herb Rice with Spinach and Tomato Gravy in the microwave oven instead of baking it, so the procedure gets much faster. Serve it immediately.

Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness. While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma. Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee. Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .

paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with 39 amazing images. paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha is a one dish meal in itself. Learn how to make matar paneer paratha. To make paneer stuffed green pea paratha, for the green pea dough, combine the green peas, green chillies and 2 tbsp of water in a mixer and blend into a smooth paste. Combine all the ingredients including the green pea mixture in a deep bowl and knead into a soft dough using little water. Cover with a lid and keep aside for 10 minutes. For the paneer stuffing, combine the raisins and enough water in a small bowl and keep aside for 10 minutes. Drain well. Combine all the ingredients including the raisins in a deep bowl and mix well. Divide the paneer stuffing into 6 equal portions and keep aside. Divide the dough into 6 equal portions. Roll each portion of the dough into a 75 mm. (3”) diameter circle and place a portion of the paneer stuffing in the center of the circle. Bring together all the sides in the center, seal tightly and again roll out into a circle of 150 mm. (6”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas on a medium flame using little oil till golden brown spots appear on both the sides. Serve immediately. A unique dough of whole wheat flour and green peas forms the base of this interesting recipe. The outcome is made more irresistible by stuffing these wholesome parathas with fresh paneer and juicy raisins. The spikiness of green chillies and the semi-sweetness imparted by raisins are wonderfully balanced, making this a memorable dish. Indeed, any day on which you serve these delightful matar paneer paratha is bound to become a special occasion worth remembering! The fabulous aroma and vibrant colour of this paratha ensure that you are attracted to try it! And once you taste paneer stuffed green pea paratha, its finger-licking flavour makes you want more. Green peas and green chilli paste add a lot of zing to the paratha dough, while a wholesome stuffing of paneer and raisins adds a succulent dimension to it. You can gain in fibre from whole wheat flour and green peas which will ensure a healthy digestive system. The paneer will add enough calcium and protein to support bone health. Thus these healthy paneer green peas paratha are a must try. Health conscious, heart patients, diabetics and weight-watchers can replace full fat paneer with low fat paneer if they have been advised to restrict the amount of fat in their diet. They can also reduce the oil to knead the dough and cook the paratha. Tips for paneer stuffed green pea paratha. 1. You might not need water to knead the dough as green peas have been blended with water. So add water only if needed. 2. You can make fresh paneer or low fat paneer at home. 3. If you are making these parathas for kids, it is wise to replace finely chopped green chillies with green chilli paste in the stuffing. Enjoy paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with step by step photos.

vegetable florentine recipe | baked vegetables and spinach | microwave veg florentine | Indian baked spinach florentine | with 34 amazing images. vegetable florentine recipe | baked vegetables and spinach | microwave veg florentine | Indian baked spinach florentine is a one dish meal loaded with veggies and cheese. Learn how to make baked vegetables and spinach. To make vegetable florentine, for the spinach layer, place the spinach in a microwave safe plate and microwave on high for 1 minute. Cool slightly. Blend the spinach in a blender to a smooth purée and keep aside. Put the butter in a microwave safe bowl and microwave on high for 40 seconds. Add the onions, flour and green chillies, mix well and microwave on high for 3 minutes, stirring once in between after 1½ minutes. Add the spinach puree, cream, salt and pepper, mix well and microwave on high for 4 minutes, stirring once in between after 2 minutes. Keep aside. For the vegetable layer, combine the mixed vegetables with ½ cup of water in a microwave safe shallow dish and microwave on high for 15 minutes, stirring twice after every 5 minutes. Add the white sauce and mix well. Keep aside. Spread the prepared spinach layer in a shallow microwave safe dish, top with the prepared vegetable layer and cheese and microwave on high for 4 minutes. Serve immediately. The baked vegetables and spinach look as dainty as its name sounds! An assortment of vegetables in white sauce is spread on a layer of creamy spinach, and finally topped with cheese. The vibrant colours of the vegetables contrast well with the light shades of the sauce and cheese, not to forget the splashes of green contributed by the spinach in Indian baked spinach florentine. Microwave cooking retains the colours, and locks in the flavours of the ingredients, making this microwave veg florentine an epitome of perfection. This baked dish is truly a party fare! Tips for vegetable Florentine. 1. The white sauce should be thick and not too thin. 2. Ensure that you blend the spinach well to a smooth purée. 3. We have used a combination of mozzarella cheese and processed cheese, but if you wish you can use any one cheese. Enjoy vegetable florentine recipe | baked vegetables and spinach | microwave veg florentine | Indian baked spinach florentine | with step by step photos.

baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls | with 64 amazing images. baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls is a one dish meal for Jains. Learn how to make baked macaroni with cheese. To make baked rajma and macaroni with cottage cheese balls, make the cottage cheese balls, macaroni and rajma mixture. Then layer it. Put the rajma mixture into a baking dish and spread it evenly using the back of a spoon. Put the macaroni and spread it evenly using the back of a spoon. Put the cottage cheese balls on top. Finally sprinkle cheese evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately. A mind-boggling dish that’s extremely satiating in all respects, baked macaroni with cheese tastes exciting, looks appealing, has multiple textures for an awesome mouth-feel, and is quite filling too. It is a thoughtful and well-balanced fusion of Indian Mexican and Italian cuisine, which blends the best of each cooking style. Cheesy, spicy and tangy, the baked macaroni and paneer ball has a taste that appeals to young and old alike. The corn adds a nice juicy bite to the cheese balls, while colourful bell peppers add a spicy crunch to the rajma. You can make the different layers of this Jain macaroni with paneer balls beforehand, but assemble and bake it just before serving to relish the best mouth-feel and fresh flavour. You can also have a go at similar recipes like Baked Paneer in Spinach with Tomato Sauce or Baked Pav Bhaji Pasta. Tips for baked rajma and macaroni with cottage cheese balls. 1. Ensure that the boiled corn is well drained. The presence of water can make rolling the balls difficult. 2. Shape the balls well. There should be no cracks, else there are chances of the balls disintegrating while deep-frying. 3. For perfect texture, cook the macaroni until it's al dente, which means it is a little firm in the center. 4. If you are not using the cooked macaroni immediately, then spread 1 tsp of oil over it, toss well and keep aside. This is to prevent the macaroni from sticking to each other. 5. Oregano in the macaroni can be replaced with dried mixed herbs Enjoy baked rajma and macaroni with cottage cheese balls recipe | baked macaroni and paneer balls | baked macaroni with cheese | Jain macaroni with paneer balls | with step by step photos.

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.
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