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fruit punch recipe | Indian fruit punch | simple party fruit punch | easy fruit punch with ice cream | Indian fruit punch is a perfect mocktail for any party – be it for kids or adults. Learn how to make easy fruit punch with ice cream. A refreshing chiller that can be enjoyed anytime, the Indian fruit punch can be prepared in minutes using readymade fruit juices and vanilla ice-cream. This combination ensures a heavenly taste, which is very predictable too, because sometimes using fresh fruits gives a slightly bitter or sour taste if the fruits are not fully ripe or properly deseeded. To make quick fruit punch, combine all the ingredients in a juicer and blend till smooth and frothy. Pour equal quantities of the punch into 3 individual glasses. Refrigerate for at least 1 hour and serve fruit punch chilled. Even if you have taken all the ingredients for this simple party fruit punch out of the fridge to make this fruit punch, you should still refrigerate the end-product for an hour or so before serving to get back the chillness lost during blending, because this drink is best enjoyed really, truly chill! The addition of vanilla ice-cream in this easy fruit punch with ice cream gives the perfect consistency to the drink which you will enjoy. The slight tinge of vanilla flavour mixed with all the 3 juices is enjoyable too! Tips for quick fruit punch. 1. We recommend using readymade fruit juices, as fresh juices might not lend the same taste and flavour. 2. Be a little more creative and make garnish using orange and pineapple. 3. This drink is best consumed within 2 to 3 hours of blending. Learn to make fruit punch recipe | Indian fruit punch | simple party fruit punch | easy fruit punch with ice cream | with recipe and video below.

chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | with 28 amazing images. chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack is a crispy snack enjoyed by people of all ages. Learn how to make masala vadai. To make chana dal vada, clean, wash and soak the chana dal in enough hot water for 2 hours. Drain well. Combine the soaked chana dal, dry red chillies, green chillies, cumin seeds and ¼ cup of water in a mixer and blend to a thick coarse paste. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well using your hands. Divide the mixture into 18 equal portions and roll each portion into a round flat vada. Heat the oil in a deep non-stick pan, deep-fry a few vadas 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 coconut chutney. The moment a South Indian buys a cup of tea, he would also buy a plate of chana dal vada to accompany it! That is how popular this tasty South Indian Chana Dal Vada is. And not without reason. With loads of onions, coriander, green chillies and spices, this vada is a real tongue tickler. Not only that, the coarsely ground chana dal paste results in super crispy masala vadai that make you reach out for more... and more... The specks of whole chana dal in the vadas is truly enjoyable. While it needs no accompaniment, if you wish you can serve it with coconut chutney. Making chana dal vada Indian snack needs a little bit of planning as the chana dal has to be soaked for 2 hours. But once the soaking is done, the snack will be ready for serving in 20 minutes. Bonda , Thattai, Medu vada and Urad Dal and Vegetable Appe also make delicious evening tea snacks or snacks for entertaining when served with coconut chutney. Tips for chana dal vada. 1. Ensure to use Kashmiri red chillies – this is for colour and mild spice level. 2. While grinding, pulse the mixture for 5 seconds, pause and then grind again. Do not grind it continuously for too long, else the mixture might turn into a fine paste. 3. You can make the mixture and refrigerate it for 1 to 2 hours, but do not add salt as it might make the mixture slightly watery. Just before frying, add salt, mix and deep fry. Enjoy chana dal vada recipe | masala vada | masala vadai | chana dal vada Indian snack | 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.

eggless chocolate walnut cake | chocolate chip walnut loaf | chocolate walnut cake| with 29 amazing images. eggless chocolate walnut cake has an intense chocolaty flavour and walnut crunch. Learn how to make eggless chocolate walnut cake | chocolate chip walnut loaf | chocolate walnut cake | Chocolate and walnut when combined together makes a deadly combination. Super moist and chocolaty cake with crunch of walnuts in every bite is a delight to have this easy chocolate chip walnut loaf. Enriched with dark chocolate chips and interspersed with crunchy pieces of walnuts, baked to perfection, makes a wonderful chocolate walnut cake that goes well with a cup of tea! Tips to make chocolate walnut cake: 1. Instead of walnut you can also use almonds. 2. Cool the cake completely after baking then cut into slices. 3. Instead of powdered sugar you can also use ½ cup condensed milk. Enjoy eggless chocolate walnut cake | chocolate chip walnut loaf | chocolate walnut cake | with detailed step by step photos.

A rich subzi of cauliflower, potatoes and green peas, cooked in Mughlai style. A paste of ginger and spices gives the Mughlai Cauliflower, Potatoes and Green Peas Subzi an awesome flavour, while a mixture of curds and saffron gives it a royal touch. The saffron not only gives the subzi a very intense aroma, it also improves the colour of the subzi. You will really enjoy the mild spicy notes and rich texture of this subzi. Serve it hot with rotis or puris .

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

double chocolate chip muffins recipe | chocolate chip muffins using eggs | Indian style double chocolate chip muffin | with 27 amazing images. An easy and foolproof double chocolate chip muffins recipe that is sure to fascinate you with its rich, chocolaty flavour. Learn how to make double chocolate chip muffins recipe | chocolate chip muffins using eggs | Indian style double chocolate chip muffin | Whip up a batch of decadent Indian style double chocolate chip muffin for a delightful treat. These chocolate chip muffins using eggs are packed with rich cocoa flavor thanks to both cocoa powder in the batter and plenty of chocolate chips mixed in. These double chocolate chip muffins are surefire crowd-pleaser. So, either serve them Muffins fresh off the oven, or microwave each muffin for 20 seconds just before serving to revive the seductive chocolatiness. You can also try other muffins like Banana Walnut Muffins or Orange Raisins Muffin. pro tips to make double chocolate chip muffins: 1. Use both cocoa powder and chocolate chips in your recipe for an intense chocolate flavor. Consider using Dutch-process cocoa powder for a richer taste. 2. Fill your muffin liners ¾ of the way to the top for bakery-style muffins with high muffin tops. 3. Preheat your oven properly to ensure even baking. A cold oven can lead to dense muffins. 4.Get creative with add-ins! Chopped nuts, espresso powder, or a sprinkle of sea salt on top can take your muffins to the next level. Enjoy double chocolate chip muffins recipe | chocolate chip muffins using eggs | Indian style double chocolate chip muffin | with detailed 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.

roasted almond ice cream recipe | roasted almond ice cream with chocolate chips | how to make almond ice cream | chocolate chip almond ice cream | wit 25 amazing images. roasted almond ice cream recipe | roasted almond ice cream with chocolate chips | how to make almond ice cream | chocolate chip almond ice cream is an all-time favourite ice cream! Learn how to make almond ice cream. To make roasted almond ice cream, combine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside. Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Remove the mixture from the flame and cool completely. Once cooled, add the fresh cream and vanilla essence and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Remove the semi-set ice-cream from the freezer and transfer it in a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the almonds and chocolate chips and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. This lusciously creamy ice-cream with roasted almond slivers and chocolate chips is a treat worth a fortune! The crispness and rustic flavour of roasted almond slivers are a perfect contrast to melt-in-the-mouth chocolate chips. Together they make the chocolate chip almond ice cream a mind-blowing success that everybody will fall deeply in love with. The best part about the roasted almond ice cream with chocolate chips is that the ice-cream melts and gives way to the crunchy tidbits when you let it rest on your palate, and once you are done, there is a lingering flavour that is forged forever in your memory. You can even make chocolate chips at home. All you need is dark chocolate and a piping bag to make them. Try it out! Follow a few tips to get perfect roasted almond ice cream. 1. You have to use full fat milk or buffalo’s milk and not cow’s for this recipe. 2. When making cornflour mixture, mix cornflour with cold water so it doesn't turn lumpy. 3. Use an aluminium container and not a glass container for setting ice cream. 4. Remember to keep half the deep freezer empty when setting ice cream, so it sets well. Planning a dessert party! Check out our recipes of Desserts for Entertaining , it includes a large selection of sweet treats for everyone. Enjoy roasted almond ice cream recipe | roasted almond ice cream with chocolate chips | how to make almond ice cream | chocolate chip almond ice cream | with step by step photos.

potato salad with eggless mayonnaise recipe | potato salad with croutons | creamy potato salad | easy Indian potato salad | with 16 amazing images. potato salad with eggless mayonnaise recipe | potato salad with croutons | creamy potato salad | easy Indian potato salad is a flavour and texture packed salad. Learn how to make potato salad with croutons. To make potato salad with mayonnaise, first make the croutons. For that combine the butter and garlic paste in a bowl and mix very well. Place the bread slices on a baking tray, spread little of the butter-garlic mixture evenly over it. Bake in a pre-heated oven at 200ºC (400ºF) for 10 to 12 minutes. Place the bread slices on a clean, dry surface and cut each toasted garlic slice into 6 equal cubes. Keep aside. Combine all the ingredients in a deep bowl and toss well using two spoons. Add the garlic croutons and toss gently using two spoons. Serve immediately. A cheesy, creamy salad that’s sure to steal your heart, the creamy potato salad is a delight to behold as well as bite into! Dainty baby potatoes are combined with crunchy capsicum, crisp lettuce and a cheesy, creamy dressing. The surprise element in this easy Indian potato salad is the addition of crunchy, garlicky croutons. This is sure to raise the popularity of the salad with everyone, especially kids. Kids will enjoy making this potato salad with croutons as much as they will relish munching on it, so you can enlist their help in making it! You can also try other recipes that kids will love, like Banana Walnut Muffins or Sweet Corn Soup. Tips for potato salad with mayonnaise. 1. For garlic croutons, use melted butter so it is easy to spread. 2. While you can keep all the components ready, make sure you toss together the salad just before serving to retain the freshness and crunch. 3. If you don’t have an over, you can toast the bread in a pop-up toaster. Enjoy potato salad with eggless mayonnaise recipe | potato salad with croutons | creamy potato salad | easy Indian potato salad | with step by step photos.

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.

See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images. damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla. damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort. damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours. What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams. For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming. Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same. You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone. Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.

spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich | with...amazing images. spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich is a yummy treat for people of all ages. Learn how to make toasted spinach sandwich. To make spinach garlic and cheese tava sandwich, heat the butter in a small non-stick pan, add the garlic and sauté on a medium flame for 2 minutes. Keep aside. Place a bread slice on a clean, dry surface and put 1½ tbsp of cheese evenly over it. Put 2 tbsp of the spinach evenly over the cheese. Put half the butter-garlic mixture evenly over it and sprinkle little salt and pepper evenly over it. Sprinkle 1 tbsp of cheese evenly over this. Cover the sandwich with another bread slice and apply ½ tsp of mayonnaise evenly over it. Heat a non-stick a tava (griddle), place the sandwich on it with the mayonnaise side facing downwards, apply ½ tsp of mayonnaise on the side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Transfer to a clean dry surface. Cut the sandwich diagonally into 2 equal portions. Repeat steps 2 to 8 to make 1 more sandwich. Serve immediately with tomato ketchup. A gooey, cheesy, garlicky delight, which will make you feel soooo pampered, and a wee bit guilty later, but definitely worth the occasional indulgence! This toasted spinach sandwich is packed to the core with yummy ingredients like spinach, cheese and garlicky butter, and coated all over with mayonnaise. The use of mayo is the smart twist in this spinach cheese sandwich Indian snack, as it gives a rich taste and uniquely crisp mouth-feel. Make sure you squeeze all the water out of the blanched spinach to avoid sogginess. This cheesy spinach sandwich can be served for kids’ birthday parties and for kitty parties as well. The duo of spinach and cheese in between bread slices can truly appease people with different palates. You can also try other sandwich recipes like potato sandwich and vegetable grill sandwich. Tips for spinach garlic and cheese tava sandwich. 1. You can buy ready-made bread or make bread at home. 2. You can substitute the mayonnaise with butter if you wish to. 3. While cooking the sandwich on the tava, keep checking at frequent intervals so it doesn’t burn. 4. The spinach can be blanched in advance and refrigerated. But do not miss out on refreshing it with cold water to maintain its colour. 5. Do not miss out on sprinkling salt as there is no salt added while blanching spinach. 6. Also serve the Spinach, Garlic and Cheese Tava Sandwich immediately after preparation as it's loaded with cheese and bound to become a bit chewy if left for too long. Enjoy spinach garlic and cheese tava sandwich recipe | toasted spinach sandwich | spinach cheese sandwich Indian snack | cheesy spinach sandwich | with step by step photos.

roasted red capsicum and cheese tava sandwich recipe | Indian capsicum cheese toast sandwich | bell pepper sandwich | with 23 amazing images. roasted red capsicum and cheese tava sandwich recipe | Indian capsicum cheese toast sandwich | bell pepper sandwich is a simple cheesy and gooey snack to enjoy at any time of the day. Learn how to make Indian capsicum cheese toast sandwich. To make roasted red capsicum and cheese tava sandwich, pierce a fork through the capsicum and roast it on a medium flame till it turns black from all the sides. Wash and remove its skin, stem and seeds and roughly chop it. Combine the roasted capsicum, cheese, garlic, mayonnaise, salt and black pepper in a mixer and blend till coarse. Place a bread slice on a clean, dry surface and spread ¼th of the capsicum-cheese mixture evenly over it. Sandwich it using another bread slice and brush ½ tsp of butter evenly over it. Heat a non-stick a tava (griddle), put ½ tsp of butter and place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides. Cut the sandwich diagonally into 2 equal portions. Repeat steps 4 to 7 to make 3 more sandwiches. Serve immediately. Roasting a red capsicum on an open flame is the surest way to make yourself hungry because the aroma is just too appetizing! This predominantly savoury sandwich gets just a mild hint of sweetness from the roasted capsicum, which tastes too dreamy to describe. And well, that's what makes this awesome bell pepper sandwich stand out from the rest of the sandwiches. Roasted capsicum and cheese with just the right amounts of garlic, butter and mayonnaise yields an awesomely creamy and garlicky Indian capsicum cheese toast sandwich that promises tones of delight in every bite! The mixture for the sandwich can be prepared earlier and stored in the fridge for two days. So, you can prepare some during the weekend and keep it for a busy weekday. Just make sure you serve the sandwich immediately after preparation to enjoy the vibrant texture and flavour. You will also relish other sandwiches like the Pineapple Celery and Cottage Cheese Sandwich or Grilled Tomato and Cheese Sandwich. Tips for roasted red capsicum and cheese tava sandwich. 1. Brushing the capsicum with oil gives evenly charred flavour. 2. Instead of processed cheese cubes, you can use mozzarella cheese cubes. Enjoy roasted red capsicum and cheese tava sandwich recipe | Indian capsicum cheese toast sandwich | bell pepper sandwich | with step by step photos.

bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with 29 amazing images. bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi is an all-time favourite Maharashtrian sabzi that tastes great with both rice as well as rotis. Learn how to make Maharashtrian style bharli vangi. To make bharli vangi, make criss-cross slit on each brinjal taking care not to separate the segments. Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes. Pat them dry. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use. Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds. Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally. Serve hot garnished with coriander. This Maharashtrian style bharli vangi is a semi-dry subzi which is quite easy to make but wonderfully tasty. It is made by cooking small brinjals stuffed with masala. The masala not only gives the dish its characteristic taste but also imparts an awesome mouth-feel. Masala bharli vangi from the land of Maharashtra is similar to sambhariyu shaak of Gujarat which also has brinjals as one of its main ingredients. But this Maharashtrian style bharli vangi has peanuts and tamarind pulp along with coconut as a part of its stuffing. Enjoy this traditional stuffed brinjal Indian sabzi hot and fresh with rice or rotis. You can also try other Maharashtrian recipes like tendli bhaat or Masala Bhaat. Tips for bharli vangi. 1. Make sure you select small brinjals so that they will cook uniformly up to the core. Larger ones might remain hard in the middle. 2. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. 3. While making criss-cross slits, do so only till 3/4th of the brinjal, else they will open up while cooking. Enjoy bharli vangi recipe | Maharashtrian style bharli vangi | stuffed brinjal Indian sabzi | masala bharli vangi | with step by step photos.
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