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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.

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.

how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with 30 amazing images. how to make how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli is a daily fare in many South indian homes. Learn how to make idli sambar. To make soft idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside. Repeat with the remaining batter to make more idlis. Serve the idlis hot with sambhar, coconut chutney and malgapodi. South Indian cuisine is almost synonymous with idli sambar! Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere! The secret of the soft idlis lies in the perfect idli batter. The proportion of the parboiled rice to the urad dal is very important, followed by the proportion of water. The idli batter has to be of dropping consistency as compared to the dosa batter which is usually of pouring consistency. South Indian breakfast idli served with sambar, coconut chutney and malgapodi makes a meal by itself. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. Try it out! Tips for soft idli. 1. Ensure you buy ukda chawal for this recipe and not use rice. 2. Fenugreek seeds help in the process of fermentation, so do not miss out on it. 3. You can keep the batter in the refrigerator for a day. But remember to remove and keep it at room temperature for an hour before use. This will ensure you get soft idlis. Enjoy how to make soft idli recipe | perfect idli batter recipe | idli sambar | South Indian breakfast idli | with step by step photos.

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.

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.

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.

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

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.

dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with 6 amazing images. dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack can be enjoyed for breakfast or at snack time. Learn how to make Gujarati chola dal pandoli. To make dal pandoli, wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well. Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth. Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well. Add the fruit salt over the batter and mix it gently. Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils. Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time. Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes. Repeat steps 6 and 7 to make 5 more pandolis in one more batch. Serve immediately with green chutney. Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Most commonly made with moong dal, but here is a variation using chola dal. Further we have spinach while blending to enhance its colour and flavour while adding a touch of nourishment to palak pandoli. This Gujarati chola dal pandoli is reinforced with nutrients like protein, iron and folic acid. Protein is necessary for the maintenance of cells in the body and the iron helps in transporting oxygen to these cells. This healthy steamed snack is a great substitute to fried vadas, tikkis and pakodas. Served it with green chutney or fresh garlic chutney it can be enjoyed all health conscious individuals as well those who have diabetes or heart problems. Tips for dal pandoli. 1. It is very important to soak the dal for a few hours to increase its digestibility. So plan for it in advance. 2. You can also make pandolis in moulds. 3. Spinach can be replaced with other greens like cauliflower leaves. Enjoy dal pandoli recipe | Gujarati chola dal pandoli | palak pandoli | healthy steamed snack | with step by step photos.

aloo cheese frankie recipe | potato cheese frankie | cheesy potato Indian wrap | with amazing 30 images. A wholesome snack-on-the-go, the aloo cheese frankie is something you can easily make at home once you know the right ingredients and method to use. Everything about this potato cheese frankie is perfect, right from the crispiness to perky flavor of the potato rolls, to the soft and pliable rotis. If you have left over roti's this is definitely a go to aloo cheese frankie recipe which will also save time. Transform leftover rotis to this delightful snack recipe. We have divided the method of preparing aloo cheese frankie into 4-5 steps. To prepare roti for the roll, take plain flour, ghee and salt. Knead into a soft dough and roll into a roti, cook, cover and keep aside. Next, to make potato rolls take mashed potatoes in a bowl, processed cheese, cornflour which will help binding all the ingredients together, add cornflour, garam masala, lemon juice and mix well. Divide and roll into a cylindrical shape, coat it in cornflour an deep-fry. Potato rolls for the frankie are ready. Further, we have made onion mixture by adding chili powder and dried mango powder to onions and mix well. Also, we have made masala water. Take dried mango powder, chilli powder, garam masala and add water, mix well and keep aside. To finally assemble the aloo cheese frankie, place roti on a dry surface. Spread masala water evenly on roti, put onion mixture evenly over it. Place the fried roll, sprinkle grated cheese and roll it up tightly and your cheesy aloo roll is ready! You can even give it to your kids as a tiffin snack or pack it for meal and roll to work!! This aloo cheese frankie recipe is loved by kids because of potatoes and cheese in the recipe. Aloo cheese frankie is also a famous street-food and this is our version of it. Enjoy aloo cheese frankie recipe | potato cheese frankie | cheesy potato Indian wrap with detailed step by step photo and video below.

palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with 58 amazing images. palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa is so tasty that visitors to the city of Mumbai carry fond memories of these, and want to try them in their own kitchens all over the world. Learn how to make paneer palak dosa. To make palak paneer dosa, first make the palak paneer stuffing. For that blanch the spinach and blendit into a paste. Then heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the garlic, ginger and green chillies, mix well and sauté on a medium flame for 1 minute. Add the tomatoes and salt, mix well while mashing it with the back of a spoon and cook on a medium flame for 2 minutes, while stirring occasionally. Add the spinach purée and 3 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the garam masala and fresh cream, mix well and cook on a medium flame for 30 seconds, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Switch off the flame, divide the filling into 5 portions and keep aside. Then make the dosas, for that, heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour ½ cup of batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Spread 1 tsp of butter all over the dosa and cook on a medium flame till the dosa turns light brown in colour. Place a portion of the prepared palak paneer stuffing in the center and fold the dosa from 2 sides and press gently. Repeat steps 1 to 4 with the remaining batter and stuffing to make 4 more dosas. Serve the palak paneer dosa immmediately. Mumbai’s roadside food is always in tune with people’s preferences, and offers some dishes that are unique to the Mumbai food scene and much-loved by the people there. The Mumbai roadside paneer palak dosa is one such marvellous creation. Palak and paneer is an evergreen combo, be it in the form of a gravy, rice, sandwich or whatever. The duo comes together as a stuffing for these tasty paneer palak dosa, with the able support of tomatoes, onions and some masalas. This paneer palak dosa tastes absolutely heavenly – creamy, moderately spicy and totally scrumptious. Serve it hot and fresh. You are also sure to enjoy other roadside foods like Schezuan Chopsuey Dosa or Paneer Chilly Dosa. Tips for palak paneer dosa. 1. Chop the paneer pieces small to medium. 2. You should also make sure that the palak paneer stuffing is of the right consistency. If it is too thin, the dosas will become soggy and tear. 3. Spread the stuffing on the dosa only after it is light brown in colour, else the dosa might stick to the tava. Enjoy palak paneer dosa recipe | paneer palak dosa | Mumbai roadside paneer palak dosa | how to make paneer palak dosa | with step by step photos.

In an unimaginably exciting zone of fusion cuisine, this dish brings together exciting elements from Indian Italian and Mexican cooking! It’s a layered pasta dish, with a cheesy, spicy and tangy flavour. You can make the cheese balls, macaroni and kidney bean mixture ahead of time, but arrange and bake the Indo Mexican Macaroni just before serving. This will ensure that you get a vibrant flavour and awesomely cheesy, gooey mouth-feel!
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