The Onion Paratha is a simple, everyday recipe that is nevertheless a wonderful treat for the palate. The masaledar stuffing of crunchy onions, perked up with green chillies and a range of spice powders, makes every bite a thrilling experience.
You will surely enjoy the crackling mouth-feel and sparkling flavour of this dish. Yet, it is surprisingly quick and employs simple methods and everyday ingredients, so you can include it as part of your everyday cookbook.
Serve it for breakfast or lunch , with a cup of curds. You can also try the Parathas Stuffed with Vegetables and Cheese or Papad Stuffed Parathas .
palak bread pakora recipe | instant palak vada | Indian bread spinach cutlets | palak bread pakoda tea time snack | with 20 amazing images.
palak bread pakora recipe | instant palak vada | Indian bread spinach cutlets | palak bread pakoda tea time snack is a crunchy snack to be enjoyed with family with a cup of tea. Learn how to make instant palak vada.
To make palak bread pakora, combine all the ingredients in a deep bowl and knead into a soft sticky dough by adding water only if required. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup and green chutney.
Bread has a knack of giving any snack a wonderful texture, which is both crisp and melt-in-the-mouth. This Indian bread spinach cutlets is an interesting experiment that harnesses this quality of bread.
Made with a dough of bread and palak strengthened with besan and flavoured with spices, these palak bread pakoda tea time snack have an addictive flavour and amazing crispness. They can be served with tea or as a starter at parties. It is sure to be enjoyed by everyone.
Just make sure you serve instant palak vada immediately before it loses its awesome crispness. You can also try other party recipes like Fried Vegetable Balls or Eggplant Chaat.
Tips for palak bread pakora. 1. Don't mix and keep the batter for too long. It might release water and make deep-frying difficult. 2. Spinach can be replaced with finely chopped fenugreek leaves (methi). 3. Fresh bread crumbs can be replaced with dry bread crumbs. You can them readymade or make bread crumbs at home.
Enjoy palak bread pakora recipe | instant palak vada | Indian bread spinach cutlets | palak bread pakoda tea time snack |with step by step photos.
suran chana dal tikki | yam chana dal tikki | with 20 amazing images
Scrumptious to the core, these mouth-watering Suran Chana Dal Tikkis feature flavourful yam bound together by an aromatic powder of freshly roasted chana dal.
This winning team gets a further boost by the addition of spice powders, herbs and flavour-givers like onions, ginger and garlic in suran chana dal tikki .
Serve these yam chana dal tikkis immediately because they are super-crispy, and this great texture will be lost as the tikkis cool.
Green chutney is a perfect accompaniment to suran chana dal tikki.
You can serve scrumptious deep-fried delights like these tikkis for High Tea Party, Kitty Party and Birthday Party.
Enjoy suran chana dal tikki with detailed step by step photos and video below.
Poha Phirni, poha is a rich source of iron as the rice is beaten in an iron mortar-pestle. Besides adding a colourful touch to this unusual phirni, fruits like apples and bananas also provide vitamins, minerals and fibre.
dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with 26 amazing images.
dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi is perfect for an everyday fare as well as suits and Indian party menu too. Learn how to make Indian karele ki sabzi.
An exciting mixture of sweetness, tanginess and spiciness makes this Indian karele ki sabzi a fabulous treat for your palate. What makes this sabzi so enjoyable is the perfect way in which the bitter gourd is prepared – right from marinating in salt, to washing it with water after cooking it on a tava. This gives it a very nice mouth-feel and also removes the bitterness to a great extent.
Once the bitter gourd is ready, the sukha karela sabzi is cooked with a range of taste-enhancing ingredients such as onions, tomatoes, spicy pastes and curds, which lend it an awesome aroma and irresistible taste. If you are one who loves karelas then you must also try our other recipes like the Masala Karela and the Crispy Karela.
Serve the bitter gourd sabzi with roti or paratha. Believe it or not, you won't need any other accompaniment to square up your meal.
Tips for dry karela sabzi. 1. Marinating the karela slices in salt is necessary to remove the bitterness of the karela. 2. Since the karela is marinated in salt, we have not added more salt later while cooking it, but if you would like a little more salt, feel free to add it. 3. While cooking the karela slices on the tava, ensure to toss occasionally so the slices do not stick to the tava and get burnt.
Enjoy dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with step by step photos.
kulcha recipe | plain kulcha bread with yeast | plain butter kulcha | tawa kulcha | with 29 amazing images.
tawa kulcha is a soft-textured flatbread that is easy to prepare and tastes divine. Learn how to make kulcha recipe | plain kulcha bread with yeast | plain butter kulcha | tawa kulcha |
plain kulcha is a soft and fluffy flatbread that is popular in North India. It can be made using maida flour or wheat flour, yeast or curd, salt, and baking powder, which helps in raising the dough. Here I have cooked the kulchas on tawa to make tandoor flavour kulchas easily at home.
kulcha can be served as it is or it can be best paired up with a variety of sabzis with gravy and dry sabzis to make a great meal.
kulchas are a popular street food in India and are also commonly found in restaurants serving North Indian cuisine. They are enjoyed for breakfast, lunch, or North Indian dinner and make a delicious accompaniment to a variety of dishes or can even be eaten on their own as a snack.
You can also try other Indian breads recipes like whole wheat kulcha, aloo kulcha recipe and paneer kulcha recipe.
pro tips to make plain kulcha: 1. For a richer flavor, you can use warm milk instead of warm water to knead the dough. 2. Serve the tawa kulcha hot and fresh for the best flavor. 3. If you don't have any sesame seeds or nigella seeds, you can skip them and only use coriander. 4. Resting the dough is very important to make soft and fluffy kulchas.
Enjoy kulcha recipe | plain kulcha bread with yeast | plain butter kulcha | tawa kulcha | with detailed step by step photos.
corn methi kebab recipe | corn methi tikki | methi corn kebab | with amazing 15 images.
Looking for a perfect and easy party starter or a evening snack recipe? We have a recipe that can seal the deal which is corn methi kebab. Give twist to the old aloo tikki and kebabs by revamping them with this delicious and unique corn methi kebab recipe.
Corn methi kebabs are simple and quick to make, you can even pack this for your kids tiffin box. This kebabs are easy way to add nutrition to kids meal as methi and corn are both very healthy and have high nutritive value and potatoes with provide the energy.
To make this innovate corn methi kebab recipe you need a minimum of ingredients and can be made in a jiffy. To prepare corn methi tikki, in a deep bowl take, boiled and coarsely crushed corn kernels, add fenugreek leaves. Further add potatoes, you can also added paneer if you wish to. Next, add coriander leaves for a fresh flavor and add Indian spices like red chilli powder for a hint of spiciness, you can adjust it according to your preference. Also add coriander cumin seed powder. Further more for binding add rice flour and corn flour and mix all the ingredients well. Divide and roll into tikkis and cook the corn methi tikki on a non stick pan with little oil until they are golden brown. Relish hot and tasty corn methi kebab with green chutney or any dip that you wish.
Corn methi kebabs are simply loved by all my family members, from kids to elders. I usally make this for evening snack , get to gathers and for kitty party snacks. The best part is the preparation and cooking of corn methi kebab doesn't take much time.
Enjoy corn methi kebab recipe | corn methi tikki | methi corn kebab | with detailed step by step photos and video below.
Makhana is a wonderful ingredient, much loved by youngsters and elders alike. Its dainty appearance and unique texture makes it appealing to even kids. Khoya Makhana is an exotic preparation of makhana, with the captivating flavour of ghee.
The makhanas are deep-fried in ghee and cooked in a rich gravy, which has the tangy flavour of tomatoes and curds, the intense flavour of Indian spices and spice powders, and the luxuriant texture of crumbled mava. Khoya Makhana is an elaborate dish fit to be served on special occasions.
paushtik paratha | healthy paushtic paratha | paushtik paratha for kids, adults | paushtik paratha with vegetables | with 25 amazing images
paushtik paratha is made from a dough of whole wheat flour, besan to which palak, carrots, curds and green chilli paste is added. The dough is then divided into 15 portions and cooked on a non stick tawa to make healthy paushtic paratha.
Parathas are always a great food to serve to kids, because you can stuff them with all the nice veggies, dals, paneer or whatever you wish your kids would eat!
The combination of carrot and spinach suggested for this whole wheat Paushtic Paratha is not only wholesome but also tasty and colourful, so your kids are surely love it.
Make sure you add curds while making the dough as it helps keep the parathas soft. Also serve with a bowlful of curd to enrich these folic acid and vitamin A richPaushtic Parathas with protein and calcium too.
Enjoy how to make paushtik paratha | healthy paushtic paratha | paushtik paratha for kids, adults | paushtik paratha with vegetables with detailed step by step photos and video below.
baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with 21 amazing images.
baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi has a right combination of succulent paneer and crispy veggies, perked with a varied Indian masalas along with tomato ketchup, vinegar and tomato puree. Learn how to make Indian style paneer baby corn masala.
To make baby corn paneer jalfrezi, heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for 1 minute. Add the green, red and yellow capsicum and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute. Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute. Serve baby corn paneer jalfrezi immediately garnished with spring onion greens.
Treat your taste buds to an exciting mélange of flavours and textures brought about by the interplay of succulent paneer, juicy baby corn and colourful capsicums with a traditional baby corn jalfrezi gravy. The gravy itself is a true tongue-tickler, featuring tomato in myriad tasty forms ranging from puree to ketchup along with peppy spice powders.
You will enjoy the crispy and flavourful bites of spring onions, cooked along with the veggies like capsicum and baby corn in Indian style paneer baby corn masala. Despite the large assortment of ingredients used, you will find that this sabzi is delightfully easy to prepare.
Serve this baby corn and paneer sabzi with your favourite Rotis / Puris / Parathas. You can use the tasty and tender baby corn to make delicious dishes like Chilli Paneer and Baby Corn Wrap, Baby Corn Hara Masala, Broccoli, Baby Corn and Carrot Vegetable, Paneer, Baby Corn and Capsicum Satay Sticks and many more.
Tips for baby corn paneer jalfrezi. 1. Do not over blach the baby corn, else they will lose their crunchiness. 2. After adding the paneer, mix the sabzi gently to avoid the paneer pieces from breaking. 3. Use of red, yellow and green capsicum lends an eye appeal to the sabzi, but if you don’t have them you can use any capsicum that is available.
Enjoy baby corn paneer jalfrezi recipe | baby corn jalfrezi | Indian style paneer baby corn masala | baby corn and paneer sabzi | with step by step images.
veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with 22 amazing images.
Vegetable Cutlet is a snack, appetiser and also a Indian roadside food. It is crisp from outside and soft from inside and one of the best evening tea time snack.
We have cooked vegetables like potatoes, fansi, carrots and cabbage in oil and perked it up with spices and other flavourful ingredients. Then Vegetable Cutlets are flattened into small rounds and either deep-fried or shallow-fried in a tava with little oil, to make irresistibly tasty cutlets!
Cutlet is an snack which is originated from India and it is also known as Tikki. There are many variations to cutlets. You can make Vegetable Cutlets with paneer, green peas, beetroot or any vegetable. Check our collection of vegetable cutlet recipes and popular Brinjal Cutlets and Vegetable Maggi Cutlets recipes.
Vegetable Cutlet is also a very famous for being served in Indian railways with breads. It can be put inside a burger bun and eaten directly with ketchup or chutney. Check the Indian Railways Cutlet Sandwich recipe.
You can serve Vegetable Cutlet to your kid who don't like vegetables, as the cutlet is eye appealing. My favourite recipe using this Vegetable Cutlet is Veggie Burger.
Learn to make veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with step by step photos and video below.
apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with 18 amazing images.
apple rabdi recipe | seb rabri | rabdi for festivals, navratri is a perfect Indian mithai which will leave a lingering taste for a few hours. Learn how to make seb rabri.
To make apple rabdi, heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and saffron and serve chilled.
Seb rabri is a fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too.
This tempting rabdi for festivals, navratri requires only 5 ingredients and half hour of cooking time. Perk up your festival spread with this unique mithai that adds a royal touch by the addition of walnuts, pistachios and saffron as a garnish. A hint of elaichi powder makes it all the more authentic.
Apple rabdi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too. Make a large batch of this rabdi as your guests are sure to finish it in no time.
Tips for apple rabdi. 1. Make sure you grate the apples just before making the rabdi, or the apples may turn brown in colour. 2. Pour into 2 bowls (or the same container in which you are going to serve the dessert) in which we are going to set the apple rabri. 3. Top with almond and pistachios slivers and a few strands of saffron. Do this after the apple rabdi is chilled for 2 hours as the garnish will stay on top. 4. Add 2 1/2 tbsp sugar. You can increase or decrease the sweetness based on what you want. Remember that grated apples are sweet.
Enjoy apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with step by step photos.
A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai.
A hot bowlful of this subzi can perfectly match any Rotis of your choice.
corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with 40 amazing images.
corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao has a lingering aroma which is thoroughly enjoyable. Learn how to make carrot corn pulao.
Corn and vegetable pulao has the right proportion of each ingredient to impart an immense flavour to it. While the sweet corn is the highlight of this recipe, the combination of vegetables such as carrot and French beans marks the pulao too. Common but effective whole spices such as cinnamon, cloves and bay leaves further make the pulao truly irresistible.
On the other hand, the unique paste of onion and spices give it a tasteful punch and the fried cashews as well as onions impart an enjoyable crunch. Just make sure the grains of rice are separate and not clumpy to make the Indian corn pulao with sweet corn to full perfection!
When all these merge together in one mouthful, the experience is just too exciting. Carrot corn pulao is a meal in itself which needs no accompaniment. But if you wish, you can serve it with boondi raita.
Tips for corn and vegetable pulao. 1. If you have added salt while cooking rice, then adjust the salt while making pulao accordingly. 2. Learn how to make fried onions.
Enjoy corn and vegetable pulao recipe | Indian corn pulao with sweet corn | carrot corn pulao | with step by step photos.
dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with 45 amazing images.
dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha is a nourishing one dish Indian meal in itself. Learn how to make green moong dal paratha.
To make dal paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside. For the filling, combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside. Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove from the flame, add the fennel seeds, chilli powder, turmeric powder, salt, 2 tablespoons of water and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough. Roll out the stuffed dough circle into 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 it turns golden brown in colour from both the sides. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds.
Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the green moong dal paratha when they get cooked on the griddle.
This healthy Indian lentil stuffed paratha is bursting with protein, thanks to the use of moong dal. protein is a key nutrient for repairing the worn out tissues of the body and also building new cells including the skin and immune cells.
And to that fact, it is also rightful that this dal paratha being made with whole wheat flour is rich in fibre and thus a wise addition to a diabetic, healthy heart and weight loss diet. The virtuous amount of magnesium in these parathas will further help in maintaining a healthy heartbeat.
Tips for dal paratha. 1. The green moong dal has to be soaked for an hour. So plan for it in advance. 2. Blend the moong dal into a coarse mixture only. This is to enjoy the mouthfeel of the stuffing. To do so, add the moong dal in the mixer jar and pulse for 5 seconds and pause. Repeat this 2 to 3 times to get a coarse mixture. 3. Do not add water while blending as we need a dry mixture. 4. After adding water for cooking moong dal, again ensure that all the water has evaporated. This is necessary for making rolling easier. 5. Since the paratha is made with minimum oil, it is best enjoyed immediately.
Enjoy dal paratha recipe | green moong dal paratha | healthy Indian lentil stuffed paratha | with step by step photos.