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potato nuggets | deep fried potato snacks | aloo deep fried snack | vegetarian aloo nuggets | with 15 amazing images. Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato nuggets and deep-fried to make this all-time favourite snack. I would like to share some important tips to make the perfect potato nuggets. 1. It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break. 2. Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil. 3. Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy! Loved by kids and adults, the potato nuggets is a great starter to serve at any party! You can also try other nugget recipes like Paneer Nuggets. Enjoy our potato nuggets | deep fried potato snacks | aloo deep fried snack | aloo nuggets with detailed step by step photos.

mini pizza cups recipe | baked pizza cups | Indian style pizza cups | In mini pizza cups, muffin moulds are lined with pizza dough and baked with a topping of luscious white sauce based, veggie-packed mixture, pizza sauce, seasonings and of course, cheese – basically, all the usual pizza works! Voila, when you open the oven, you will find scrumptious Mini Pizza Cups waiting to be devoured! mini bread pizza cups are a good choice if you are missing pizzas in a party menu? Well, worry not, turn your favourite dish into an handy format, which can be served on any occasion as a starter or as a snack. Learn how to make mini garlic bread pizza cups. To make mini pizza cups, make a dough using maida, salt and sugar-water mixture. Allow it to prove for an hour. Then to make the filling, heat oil and saute garlic, onions and capsicum. Add mushrooms, sweet corn and salt and cook for about 3 minutes. Add white sauce and cook for 2 minutes. Divide dough into 11 equal portions and roll each portion into a 3” circle. Muffin moulds are lined with these rolled pizza dough and baked with a topping of luscious white sauce based, veggie-packed mixture, pizza sauce, seasonings and of course, cheese – basically, all the usual pizza works! Voila, when you open the oven, you will find scrumptious baked pizza cups are waiting to be devoured! For the filling of these easy pizza cups don’t make the white sauce very thin, else the filling will become runny. If you don’t like mushrooms, you can replace it with carrots and broccoli. Sweet Corn can also be replaced with baby corn. For the dough of the mini garlic bread pizza cups, ensure that the dry yeast packet has been recently opened. If you use dry yeast from a packet which has been opened long time back, the dough might not rise well. Ensure you use Luke warm water to activate the yeast. Also learn How to make Pizza sauce for topping these mini pizza cups. You can also try other variants of pizza like Pizza Burger Bowl or Pizza Puff. Enjoy mini pizza cups recipe | baked pizza cups | Indian style pizza cups | for kid’s birthday party, kitty birthday party or even for small get-togethers.

eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos Our rich eggless chocolate banana cake recipe is made for millions of Indians who love eggless cake recipes and are vegetarians. Given below is a step by step process of how I make the Indian style chocolate banana cake with condensed milk. The fruity sweetness of bananas and the intoxicating bitterness of cocoa are a made-for-each-other combination, especially when you team them up to make a eggless chocolate banana cake dessert such as this! This irresistible eggless chocolate banana cake has an intense flavour of chocolate, which is further deepened by the addition of brown sugar. Ideal proportions of all other ingredients including flour, condensed milk, butter and cream result in a perfectly spongy texture in eggless chocolate banana cake. Notes on Indian style chocolate banana cake. 1. To make the cake mixture it’s very important to sieve the ingredients, plain flour, cocoa powder, baking soda and baking powder well. Note the cocoa powder has maximum amounts to lumps so sieve well. Sieving ensures you get a fine powder. 2. When mixing wet ingredients in eggless chocolate banana cake always use the spatula. 3. Lightly fold the wet cake mixture with the sieved ingredients. Ensure that it's well mixed. 4. Grease the cake tin with butter on all the sides Greasing and dusting with plain flour and sift to ensure uniform distribution of the flour is very important as when the eggless chocolate banana cake is baked it will easily de-mould. 5. Keep a plate below when dusting your cake tin so the platform does not get dirty and lightly tap the cake tin on the plate when you have finished dusting. Enjoy this eggless chocolate banana cake warm with a cup of tea, or top it with a scoop of ice-cream and serve it for dessert! Learn to make eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos and video below.

nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack | with 27 amazing images. nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack is a fried Indian snack made with maida as the main ingredient. Learn how to make crispy Bangla nimki. To make nimki, combine the plain flour, cumin seeds, nigella seeds, ghee and salt in a deep bowl and mix well. Knead into a semi-stiff dough using enough water. Cover with a lid and keep aside for 30 minutes. Knead the dough again and roll into a 250 mm. (10”) diameter circle without using any flour for rolling. Apply the prepared paste evenly over it. Start rolling tightly from one end to another end. Cut into 13 equal portions using a sharp knife. Place a portion on a rolling board, where the swirled part is facing sideways and press it lightly. Roll into a 125 mm. (5”) diameter circle without using any flour for rolling. And prick using a fork. Fold into half to form a semi- circle and fold again to form a triangle and press the 2 corners lightly using your index finger. Prick using a fork on both sides. Heat the oil in a deep non-stick pan and deep-fry a few nimkis on a slow medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store in an air-tight container. Nimki is an all-time favourite Bengali jar snack, which has a very appetizing flavour and extremely interesting mouth-feel! Surprisingly, this snack requires only a few ingredients. Made of a plain flour dough flavoured elegantly with cumin and nigella seeds, the Nimki gets its unique texture from the way it is rolled and cut. It feels very different when you bite into namak pare tea time snack and you are sure to be bowled over by the sheer variety that Indian cuisine offers – isn’t it truly amazing how the same ingredients can yield different kinds of snacks simply because they are rolled or cooked differently? The crispy and flaky texture of nimki is sure to please you with a cup of tea. Tips for nimki. 1. Ensure that the dough is semi-stiff. If the dough is too soft, the nimki will not turn flaky. 2. Pricking helps to prevent the nimki from puffing up while frying and this makes it crispy. So prick twice as mentioned in the recipe. 3. Deep-frying the nimki on a slow flame is necessary to get a uniform colour and perfect crispy and flaky texture. Continue the trend, and relish many more interesting homemade jar snacks like the Dry Pasta Jar Snack and Caramel Popcorn. Enjoy nimki recipe | Bengali jar snack | crispy Bangla nimki | namak pare tea time snack | with step by step photos.

paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with 35 amazing images. paneer tikka sub sandwich recipe is one of the most ordered sandwich by paneer lovers at the restaurant. Learn how to make paneer tikka sandwich. French bread meets desi spice in this innovative paneer sub Indian snack. Here, French bread is layered with luscious mayonnaise, cheese and veggies along with a tongue-tickling paneer tikka filling. The juiciness of the veggies, the unbeatable taste of cheese, the spiky flavour of the sauces and the truly irresistible filling dance together on your palate to give you a mind-blowing experience. To make paneer tikka sub sandwich, make the paneer tikka filling first. Combine the curds, besan, chilli powder, ginger-garlic paste, dried fenugreek leaves, garam masala and salt in a deep bowl and mix well. Add the paneer and mix gently. Keep aside to marinate for 15 minutes. Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a slow flame for 5 minutes, while stirring continuously. Keep aside to cool completely. Divide the filling into 3 equal portions and keep aside. Next assemble the sandwich. Place the French breads on a clean, dry surface and cut each bread horizontally into two. Place two cheese halves on each of the upper half of the breads. Place the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 minutes. Keep aside. Place the lower half of a bread on a clean, dry surface and spread ¼ cup lettuce evenly over it. Place all the veggies and spread all the sauce evenly over it. Sandwich it with the upper half of the French bread with the cheese side facing downwards and press it lightly. Serve immediately. To make paneer tikka sandwich, the addition of dried fenugreek leaves to the filling along with other spice powders gives it a fabulous flavour, which is so tantalizing that your taste buds keep yearning for more, long after you are through with your sandwich. For a true Subway paneer tikka sub sandwich experience, make your own French bread if time permits. And also do not miss out on placing cheese slice on the bread toasting it. After you add the veggies, also sprinkle salt and pepper for an added flavour. You can also try other delicious sub sandwiches like Cheesy Veg Footlong and Veg Sub Sandwich. Tips for paneer tikka sub sandwich. 1. Use fresh soft paneer, to experience a soft mouthfeel. 2. Cook the marinated paneer on a slow flame only. Cooking on high flame, might curdle the curd. 3. While we have used mayonnaise, chilli sauce and mustard sauce, you can use other sauce like Southwest sauce, mint mayo, barbeque sauce etc. Enjoy paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with step by step images and recipe below.

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.

cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with 33 amazing images. cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger is a mouth watering burger which is sure to lure people of all ages. Learn how to make veg cheese burger. To make cheesy stuffed veggie burger, for the patty combine all the ingredients, except the cheese in a deep bowl and mix very well using your hands. Divide the mixture into 3 equal portions. Roll a portion into a 100 mm. (4”) diameter thick flat circle and put 2 tbsp of cheese in the center. Bring all the sides together, seal it completely, and flatten it lightly. Repeat steps 3 and 4 to make 2 stuff 2 more patty. Heat a non-stick tava (griddle), grease it with 1 tbsp of oil, place all the patty on it and cook using 1 tbsp of oil till they turn golden brown in colour from both the sides. Keep aside. To make the cheesy stuffed veggie burger, divide the coleslaw into 3 equal portions. Keep aside. Cut a burger bun horizontally into two. Apply 1/4 tsp of butter on both the sides of each halve of the burger bun and toast them lightly on a tava (griddle). Place both the halves on a clean, dry surface, apply 1 tsp of chilli sauce over each buttered halve and spread it evenly. Place a portion of the coleslaw on the lower halve of the buttered- chilli sauce side. Place a patty, 3 tomato slices, 1 onion slice and sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the bun and press it lightly. Repeat steps 2 to 6 to make 2 more burgers. Serve the cheesy stuffed veggie burger immediately. This veg cheese burger is totally different from anything you’ve ever tasted before! The buttered burger bun is smeared with fiery chilli sauce and then packed with a whole lot of usual burger ingredients like coleslaw, tomato and onion slices. Then comes the interesting part – a super duper veggie patty with a cheesy core! The veg patty mixture is stuffed with grated cheese, and as the patty cooks the cheese melts and gives the patty of Indian cheesy veggie burger a gooey cheesy centre that’s totally awesome. When you bite into cheesy stuffed veggie burger, the cheese oozes out to meet your cheese-loving taste buds. You can also try other cheesy recipes like Cheesy Potato Bake or Cheesy Rice Tartlet. Tips for cheesy stuffed veggie burger. 1. Ensure that the boiled vegetables are strained well. Presence of water will make shaping the patties difficult. 2. If you find that the patty is yet not shaping well, add 1 tbsp of extra cornflour. 3. To save time you can cook the potatoes in a microwave. 4. For kids, replace chilli sauce with tomato ketchup. 5. Relish the cheesy stuffed veggie burger hot and fresh to enjoy the gooeyness of the cheese before it begins to harden. Enjoy cheesy stuffed veggie burger recipe | veg cheese burger | Indian cheesy veggie burger | with step by step photos below.

A perfect balance of textures and flavours makes the Zucchini and Bell Pepper Sandwich a delight to relish! Mellow zucchini, pungent capsicum, peppy herbs and spiky spices come together to make a mind-boggling filling for mustard-lined hot dog rolls. Cheese cubes are also added to this arrangement as they melt when grilled, lending an irresistible flavour and texture to the sandwich. Serve the Zucchini and Bell Pepper Sandwich immediately after grilling with tangy tomato ketchup. You can also try other interesting snacks with zucchini like Cheesy Zucchini and Baby Corn Pizza and Corn and Zucchini Savoury Tarts .

chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with 27 amazing images. chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda is a crispy Indian snack perfect with a cup of masala chai. Learn how to make Indian chana dal pakora. To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. Instead of using besan, this unusual crunchy chana dal pakoda is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves. The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. You will be surprised that common ingredients from our pantry can make a tempting snack like Indian chana dal pakora which is gobbled by all within a few minutes. These lentil fritters are super crispy and must be enjoyed immediately after preparation. Try other bhajiya recipes like Crispy Potato Bhajias or Banana Bhajiya. Tips for chana dal bhajiya. 1. Coriander can be replaced with mint leaves. 2. Jains can avoid the use of onions and garlic. 3. Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying. Enjoy chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with step by step photos.

Layers of fresh spinach lasagne interlaced with a traditional aubergine ratatouille and creamy white sauce.

aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger | with 25 amazing images. aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger is more special than other burger options for kids. Most kids at a young age prefer aloo burger at parties. Learn how to make veg aloo tikki burger. To make aloo tikki burger, first make the aloo tikka. For that, heat the oil temper with cumin seeds and then saute onions and garlic for 1 to 2 minutes. Saute green peas for 1 minute and then add all remaining ingredients and cook for 1 to 2 minutes. Shape into 6 round tikkis of 3” each. Dip each tikki in maida- water mixture and roll in the bread crumbs till it is evenly coated from all the sides. Deep fry them in hot oil till crispy and golden brown. Then assemble the burger. Cut each burger horizontally into 2 lightly toast on a hot tava with little butter. On the lower half of the bun, apply a little spread, place lettuce, aloo tikki on it, 1 cheese slice, 2 tomato slices, 2 onion slices and finally sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the burger bun and serve immediately. Even international food chains are introducing a touch of Indian magic in their burgers and pizzas, because of the tongue-tickling taste and rich texture that they give. This Indian style aloo tikki burger is a perfect example. Veg aloo tikki burger brings into burgers the unbridled fun of Indian food. Aloo Tikki made of potatoes perked up with tongue-tickling spices and spice mixes like chaat masala makes a wonderful patty for burgers. Together with juicy veggies and of course, cheese, the macaloo tikki burger gives a very exciting taste and yummy mouth-feel. This is one snack that will be loved by adults along with kids, including hard-core fans of Indian food. Tips for aloo tikki burger. 1. Deep fry only 1 tikki at a time since it’s big and coated with maida mixture and bread crumbs and needs enough space to be deep-fried. 2. Remove the cheese slice from the freeze just before assembling. Keeping it at room temperature for too long makes it difficult to peel the cheese intact from its plastic covering. 3. Instead of red chilli sauce, use Schezuan sauce to make it more spicy for adults as a variation. You can also try other burgers with Indian touch like Pav Bhaji Burger or Batata Vada Burger. Enjoy aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger | with step by step photos below.

kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with 28 amazing images. kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk is a creamy and luscious dal for every occasion. Learn how to make Sri Lankan dal curry. To make kottu dal, combine the dal, turmeric powder and little salt along with 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Whisk the dal using a whisk and keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and chilli powder and sauté on a medium flame for a few seconds. Add the cooked dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coconut milk, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the lemon juice, mix well and serve hot. Sri Lankan dal curry is a comforting dal recipe made of masoor dal, tempered traditionally and mixed with coconut milk. The coconut milk is what gives this famous Sri Lankan dal a soothing flavour, while a dash of lemon juice added before serving gives a tangy twist to it. It is quick, simple and versatile. This Indian masoor dal with coconut milk is mildly spiced with creamy texture which all of us would unquestionably enjoy. This dish is often served with plain rice. For a complete meal combo serve along with rotis, subzis and some kachumber. Tips for kottu dal. 1. Soak the dal for half an hour before cooking in order to get the correct consistency and texture. 2. For this recipe, homemade coconut milk works the best as it is slightly diluted. If you are using readymade coconut milk, you may need to add little water and adjust the consistency. 3. A variation to this dal is to use a tempering of oil, mustard seeds, red chillies and curry leaves instead of cumin seeds and asafoetida. 4. You can also add garlic paste and sliced onions if you wish to. Enjoy kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with step by step photos.

adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with amazing 29 images. adai is a crisp, golden dosa made using a batter of rice and mixed dals. adai dosa or quick South-Indian style adai dosa has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well. Dosa has put South India on every culinary hot spot of the world. We show you how to make adai dosa with detailed step by step recipe on how to make the perfect adai dosa batter. adai dosa can be prepared quickly, it doesn’t need fermentation and a long wait of overnight just requires soaking. adai dosa is much heavier and thicker than normal dosa. quick South-Indian style adai dosa is a protein packed dosa recipe which can be had as breakfast or evening snack. Chettinad kara adai is one of the common breakfast and a famous recipe of Tamil Nadu. South-Indian style adai dosa is more satiating than regular dosas and makes a great breakfast. adai dosa can be enhanced by adding onions or chopped drumstick leaves to the batter. You can also use adai dosa as a tiffin treat for your kids as it is a good way of adding protein to your kiddo’s diet. If you don’t wish to make all the adai dosa at once, add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter which will stay good for 2-3 days if onions and coconut is not added to it. While adai tastes great with Coconut Chutney and Sambar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery. Learn to make adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with detailed step by step recipe photos and video below.

kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | with 52 amazing images. kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | is a special savoury idli which got its name from that small town in Tamil Nadu. Learn how to make easy South Indian breakfast. To make kanchipuram idli, to the idli batter after fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside. Combine the cumin seeds and peppercorns in a mortar pestle (khalbatta), crush to a coarse mixture and keep aside. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute. Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds. Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more kanchipuram idlis. Allow the kanchipuram idlis to cool slightly and demould them. Serve the kanchipuram idli hot with kolumbu and coconut chutney. Kancheepuram idli is famous for more than silk sarees! In fact, it is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. Here is how you can prepare kanchipuram idli in your own kitchen. While we have shown how to make the basic idli batter, to save time you can also buy the readymade idli batter and then add ingredients to make this idli. Also we have prepared Tamil Kovil idli using idli moulds for convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles. Everyone in the family is sure to love easy South Indian breakfast and be it for breakfast, lunch or dinner. Besides this idli, you can also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining. Tips for kanchipuram idli. 1. Mixing with hands helps in the fermentation process so don’t skip this step. 2. Depending on the weather, the batter may take about 8-12 hours to ferment. If the temperature is too low, it may take even 14 hours to ferment. 3. Though the list of spices and condiments may look vast, we recommend you add all of them in the said amounts to enjoy the authentic flavours of this idli. 4. Remember to grease the idli moulds with oil, before pouring the batter in it. This step of greasing makes the demoulding of idli very easy. Enjoy kanchipuram idli recipe | kancheepuram idli | Tamil Kovil idli | easy South Indian breakfast | | with step by step photos.

semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with 25 amazing images. semolina uttapam with cabbage is a flavorful Indian breakfast dish, that can be made quickly. Learn how to make sooji chilla with curds. The semolina cabbage uttapam has a fabulous texture and mind-blowing flavour, which will rev up your taste buds for all the treats that lie ahead in the day! To make semolina uttapam with cabbage batter, combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Add coriander, green chillies, salt to taste and ¼ cup of water and mix well. To make sooji chilla with curds heat a non-stick tawa (griddle), grease a little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook on a medium flame for 30 seconds. Grease the top with oil. Sprinkle some chilli powder on top. Flip over. Cook both sides on medium heat till golden brown. semolina uttapam with cabbage is ready to serve. Key ingredients in instant rava vegetable pancake. Semolina is a binder, which means that it helps to hold the ingredients of the uttapam batter together. This helps to prevent the uttapam from falling apart when it is cooked. Semolina has a slightly nutty flavor, which adds to the overall flavor of uttapam. Cabbage adds a nice crunch and texture to uttapams. Plain flour. The plain flour in rava uttapam batter helps to bind the ingredients together and give the pancakes a chewy texture Serve semolina uttapam with cabbage immediately with with green chutney or coconut chutney or sambar. Pro tips for semolina cabbage uttapam. 1. Curd adds a tangy and slightly sour flavor to uttapam. Curd helps to tenderize the uttapam batter, making it soft and fluffy. 2. Baking powder helps the batter rise when cooked. It also makes the uttapams fluffier and lighter. Enjoy semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with step by step photos.
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