hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki | with 36 amazing images.
veg soya tikki is one of the best sources of protein and this Soya Cutlet is a great way to include soya in your diet. Learn how to make hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki |
hara bhara soya tikki recipe is an tasty protein rich snack. I have used spinach and chickpeas as the binding agent and that makes it even higher on the protein and iron rich.
The goodness of soya, garlic and spinach is reinforced in these vegetable soya cutlet. Fibre from soya and spinach along with garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels.
Flavoured with garlic, ginger and green chillies these are crispy on the outside, soft juicy inside. Dip veg soya tikki into tomato ketchup or green chutney and enjoy a delicious and healthy protein rich hara bhara soya tikkis as a party appetiser or as teatime snack.
Tips to make hara bhara soya tikki: 1. Use your hands to mix and form a soft dough. 2. Shape each portion into a 50 mm. (2”) flat round tikkis with the use of your hands. 3. Flip over the tikkis using a spatula so that the tikkis doesn’t break.
Enjoy hara bhara soya tikkis recipe | vegetable soya cutlet | veg soya tikki | with detailed step by step images. poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | with 14 amazing images.
The poha pakoda is a scrumptious snack that you can quickly and easily prepare in the evenings to serve with Tea or coffee.
poha pakoda is very simple and uses minimal ingredients, so you do not have to think twice about making it even after a busy day. After all, some days are worth celebrating, with or without a reason, and who wants to have just biscuits with their tea on such days?
Notes on poha pakoda recipe. 1. To make Poha Pakoda, first clean and wash the rice flakes in a sieve in enough water. We have used the thick variety of poha for this recipe. 2. Transfer the poha into a deep bowl. Ensure you do not soak the poha in water, just rinse them or else they will absorb a lot of moisture which will make it difficult to make the Poha Pakoda. 3.add finely chopped coriander. They not only add a colour to the Poha Pakoda but also, enhance the taste.
So, go for this crispy and tasty poha pakoda snack that is sure to steal your heart with its unique mouth-feel, which combines the crunch of poha with the succulence of potatoes. Over all, a sure-shot hit with the entire family!
You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda.
See step by step photos and video of poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | below. Most people believe shorbas to be creamy heavy concoctions. Here's a delicious Shorba prepared with refreshing limbo and dhania and packed with the goodness of vegetables like carrots, celery and cabbage. Limbo Dhania ka Shorba is a near clear concoction that uses besan for thickening and loads of dhania and lime, which give it a lovely flavour and texture. All in all a highly fragrant and tasty preparation that is a must try for everyone.
The all-time tandoori favourite, now ready to make in your own kitchen, and that too using readily available ingredients!
Perked up with a delectable phudina paste made of mint, cumin and other ingredients, naan turns into an appetizingly coloured dish with an attractive flavour. Use butter rather than oil to brush the Phudina Naan while cooking, in order to get a rich aroma and ideal texture.
Serve accompanied with any subzi of your choice. I suggest you serve with Aloo Lajawab or Baby Corn Aur Paneer ka Salan or Malai Kofta . Tastes great also with Dhabey ki Dal . Delicious paneer-stuffed naan is made with whole wheat flour! Follow the dough-making process properly and you will end up with the best naan, which is bound to become the talk of the town.
A stuffing of soft and fresh paneer perked up with green chillies and coriander makes the Whole Wheat Masala Paneer Naan all the more flavourful and scrumptious.
Go on and relish the naan as it is or accompanied with a bowl of Dal Amritsari . Punjabi kadhi recipe | Punjabi besan kadhi | healthy Punjabi kadhi | with 20 amazing images.
Every state in India has their own kadhi and Punjab, also has its very own kadhi known as Punjabi Kadhi or Punjabi besan kadhi. A preparation of curds, besan, onions and masalas the Punjabi Kadhi is ready in a jiffy. Long and tiring day at work? We can surely rely on this recipe as it is easy and quick.
Punjabi kadhi is made with the most basic ingredients. The first step is to make the curd-besan mixture. Next, we have tempered it with cumin seeds, curry leaves, asafoetida, onion, garlic, green chilies and turmeric. You can also temper the Punjabi kadhi with ghee and do not skip garlic out as it provides amazing taste and aroma to the kadhi. Lastly, garnish with coriander leaves and serve hot.
Usually Punjabi kadhi is made in 2 different ways, some people prefer adding pakora’s and hence called Punjabi pakora kadhi. This delicacy is often made in north Indian households. Punjabi Besan kadhi provides a welcome change in menu especially when one gets bored from daily routine of eating dal and vegetables.
Some basic notes on Punjabi kadhi recipe. 1. Add besan. It helps in thickening the Punjabi kadhi. 2. The addition of garlic adds nice aroma and flavors to the Punjabi kadhi, so do not skip it. 3. If the healthy Punjabi kadhi tends to thicken so add some water to make of desired consistency.
See why we think this is a healthy Punjabi kadhi? Made mainly from curds and besan, both are healthy ingredients. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. 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.
Punjabi Kadhi makes a delicious sunday lunch when served with plain steamed rice.
Enjoy how to make Punjabi kadhi recipe | Punjabi besan kadhi | healthy Punjabi kadhi | with detailed step by step photos and video below. This roti, with its traditional texture and flavour, has the power to recreate a haveli ambience right in your dining room! There is something about the Khasta Roti that unfailingly reminds one of grandma’s patient and loving style of cooking, a laid back lifestyle free of stress and worries. We are unsure whether it is the crisp and blistered texture, or the simple flavour of ghee, which works this magic, but it is definitely an experience worth trying – and it is quite easy to prepare too, so you will surely be game to repeat it quite often.
vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with 25 amazing images.
vegetable jalfrezi is a popular Punjabi vegetable jalfrezi sabzi. vegetable jalfrezi features mixed vegetables cooked in a base of tomato sauce spiked up with sautéed green chillies, ginger, onions, and such flavourful ingredients.
See why we think this is a healthy vegetable jalfrezi recipe? Made from mixed vegetable where you get the benefits of lots of nutrients as you are using cauliflower, carrots, cabbage and French beans. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. The tomato pulp is healthy as its made from lycopene rich tomatoes which are are a powerful antioxidant, super rich in vitamin C, good for heart. You may want to cut the oil used in the recipe and we suggest you use peanut oil or coconut oil to cook this Punjabi vegetable jalfrezi sabzi.
Tips and notes to make the perfect Punjabi vegetable jalfrezi . 1. Add diagonally cut and parboiled carrot. It is important to cut the vegetables uniformly so, they take a similar cooking time and cook perfectly without getting mushy. 2. To make vegetable jalfrezi more nutritious, you can add in protein in the form of paneer or soya nuggets. 3. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Do not overcook as you want the veggies to retain their crunch.
Enjoy this restaurant style vegetable jalfrezi piping hot with rotis, a wrap or a roll of your choice.
Have a go at other mixed vegetable subzis like Mixed Vegetable White Korma or Mixed Vegetables in Palak Methi Gravy.
Learn to make vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with step by step photos and video below. A memorable rice preparation with layers of rich nawabi gravy, and enriched with saffron and dry fruits. It has a slightly sweet flavour because of the fruits that have been used.
Today, there are innumerable ice-cream varieties, from every part of the world, available at store shelves. However, the joy that the Indian palate experiences when a spoon of Kulfi rests on it, knows no bounds! Indeed, one of the most well-known desi ice-creams, the Kesar Pista Kulfi has a special place in our heart, which no other flavour can replace. With the crunch of nuts, the lovely colour of saffron, natural creaminess of reduced milk and the rich aroma of spices like saffron and cardamom, this ice-cream is beyond comparison. Allow the milk to reduce properly, in order to get a really intense flavour. Removing the kulfi in tact from the mould is an art, but just follow our instructions to get it right.
aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with 42 amazing images.
aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha is a famous North Indian delicacy loved by one and all. Learn how to make Amritsari kulcha.
To make aloo kulcha, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. Add the oil and knead very well. Keep aside. Divide the stuffing into 6 equal portions. Keep aside. Divide the dough into 6 equal portions. Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre and press it lightly. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling. Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling. Repeat steps 3 to 7 to roll 5 more kulchas. Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards. Cook it on one side till it puffs slightly and then turn over. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides. Repeat the steps 9 to 11 to cook 5 more kulchas. Brush each kulcha with a little butter and serve immediately.
Dhaba aloo kulcha is a delicious, flavour-packed Indian bread, which is stuffed with a tasty, mildly-tangy potato mixture. A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the kulcha manifold.
The stuffing with generous use of green chillies, coriander and dried mango powder has the perfect balance of spice and tang in one dish. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the Amritsari kulcha with a little butter before serving, to make the taste even richer!
You can serve the stuffed kulcha with Paneer Pasanda or Punjabi Chole. And when served for breakfast, these kulchas are paired with a bowl of curd and pickle like Punjabi aam ka achar.
Tips for aloo kulcha. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 3. Prefer to use the old potatoes for this recipe. The new variety of potatoes tend to be slightly sticky. That would make rolling difficult. 4. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave. 5. The dough has to be soft, so it is easy to roll. 6. Use plain flour for rolling as required, so the kulcha doesn’t stick to the rolling board. 7. After stuffing the dough, roll it gently so the stuffing does not spill out. 8. After completing the rolling, ensure that the sesame side faces down on the tava. 9. This kulcha is stuffed and slightly thick so it will take some extra time to cook. 10. It has to be served immediately, else it will turn chewy.
Enjoy aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with step by step photos. rice and soya paratha recipe | protein rich soya paratha | leftover rice and soy paratha | with 20 amazing images.
rice and soya paratha is a unique and nutritious variation of the traditional Indian paratha, where cooked rice and soya granules are combined with spices and herbs to create a flavorful and wholesome dish. This dish is not only delicious but also a great way to use up leftover rice and incorporate protein-rich soya granules into your diet.
To make rice and soya paratha, cooked rice, whole wheat flour and soya granules are mixed together with spices like cumin, turmeric, coriander, and garam masala, ginger green chili paste, and fresh coriander leaves. This mixture is then stuffed into the paratha dough, rolled out, and cooked on a griddle until golden brown and crispy.
rice and soya paratha is a great source of protein and fiber, making it a nutritious meal option for vegetarians and vegans. The combination of rice and soya provides a good balance of essential amino acids, making this dish a complete and satisfying meal choice.
Whether enjoyed for breakfast, lunch, or dinner, rice and soya paratha is sure to be a hit with your family and friends. Serve it hot with a side of yogurt, pickle, or chutney for a delicious and wholesome meal experience. Try this innovative and nutritious paratha recipe for a tasty twist on the classic stuffed paratha.
Pro tips for rice and soya paratha. 1. In a large bowl put 1/2 cup cooked rice (chawal) or leftover rice. Cooked rice adds a soft and slightly fluffy texture to the paratha dough. This complements the chewiness of the wheat flour dough and creates a more pleasant eating experience. The rice also helps to bind the dough ingredients together, making it easier to roll out. 2. Add 2 tsp ginger-green chilli paste. Ginger adds a warming and slightly sweet flavor to the paratha. Green chilies contribute a touch of heat that can help to balance the richness of the soya and rice stuffing.
Enjoy rice and soya paratha recipe | protein rich soya paratha | leftover rice and soy paratha | with step by step photos. Here is a vegetable dish that everybody loves, and which can be made easily at home as most of the ingredients are readily available.
This awesome Vegetable Korma features a wide assortment of crunchy and colourful veggies, cooked with rich ingredients like milk, cream and paneer, and flavoured with garam masala. Pineapple adds a nice tangy-sweetness, which makes the Korma all the more appealing. This is an ideal accompaniment for hot parathas ! chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with 25 amazing images.
We have modified the tradition chole recipe to make Punjabi style chole aloo masala, cooked white chick peas and potatoes are pepped up with tangy tomato cubes and an assortment of spice powders and lemon juice.
Who can resist the masaledar taste and tempting aroma of chana aloo masala? Also for the traditional chole, look at our Punjabi chole masala recipe.
chana aloo masala can be made with or without gravy, the recipe we are sharing today is dry chole recipe. As the sabzi is dry, you can carry it in your tiffin for work or even give it to your child as a kids tiffin box meal. The chana aloo masala that we have shared is a quick chole recipe which is made with basic ingredients and is prepared in a jiffy. To make chana aloo masala, soak the kabuli channa for at least 6 hours. Drain well, combine the kabuli chana, soda bi-carb and salt in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes. Remove the potatoes and keep aside. Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute. Add the boiled kabuli chana, salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally. Serve Punjabi style chole aloo masala hot.
Punjabi style chole aloo masala goes well with Puris , Bhatura , Rotis. Also it can be had at any given point of day, be it breakfast, lunch, snack or dinner. chana aloo masala is a all-rounder recipe which gives a roller coater ride of flavors to your taste buds.
Enjoy chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with detailed step by step recipe photos and video below. masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | with 39 amazing images.
masala bharwan karela is a popular stuffed bitter gourd recipe from the North Indian Cuisine. Learn how to make masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela |
masala bharwan karela is a Punjabi delicacy that will make even kids fall in love with karela. Here, the karela is first cleaned, slit, coated with salt and steamed to eliminate some of the bitterness and to tenderise the vegetable. It is then stuffed with a mouth-watering masala that has rich spicy note.
The masala bharwan karela is a dish that will blow your mind and satisfy your taste buds. Serve with rotis, dal and rice to make a homely and satisfying meal.
pro tips to make bharwan karela: 1. To reduce the bitterness of the karela, they are rubbed with salt and steamed them. 2. For a richer flavor, you can add a dollop of ghee to the pan when frying the karela. 3. Instead of steaming, you can also boil the karela in salt water.
Enjoy masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | with step by step photos.