instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with 60 amazing images.
instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli is a flavourful indulgence which will be enjoyed by people of all ages. Learn how to make vegetable rava idli with coconut chutney.
To make instant veg rava idli, combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside. Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes. Add the carrot, corn, French beans and salt and mix well. Keep aside.
Next, heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds. When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the semolina batter and mix well. Just before steaming, add the fruit salt and 2 tbsp of water over it. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes. Serve hot idlis with coconut chutney.
Dotted with vibrantly coloured, assorted veggies, this soft and sumptuous instant semolina idli is a perfect dish to start your day with. This recipe doesn't need any soaking or fermenting the previous day. All you have to do is soak rava in curd for 30 minutes, add veggies and tempering and steam the idlis in a steamer.
The mild tanginess of curds and subtle notes of chilli paste make the Indian vegetable suji idli for breakfast very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful.
The vegetable rava idli with coconut chutney is a perfect combination, in which the coconut chutney gets an amazing flavour from the generous use of coriander and curry leaves and a wonderful aroma from the authentic tempering. To save time on a busy morning, you can prepare the chutney the previous night and refrigerate. You can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready. You can add the tempering just before serving for a fresh touch.
Tips to make instant veg rava idli. 1. You can prepare the coconut chutney in advance and keep it refrigerated. 2. Make sure you cut the French beans finely. 3. After putting fruit salt and water do not mix the batter vigorously. 4. After putting the fruit salt and water also at this stage make the idled immediately or else they will not puff up and be spongy. 5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling.
Enjoy instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with step by step photos.
paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with 15 amazing images.
paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti is a delectable snack perfect for a party, especially kids' parties! Learn how to make crispy potato and paneer rosti.
To make paneer potato rosti, combine the paneer, potatoes, green chillies, salt and pepper in a deep bowl, mix well and keep aside. Heat a non-stick tava (griddle) and grease it with 2 tsp oil, place 1/4th portion of the potato-paneer mixture and spread it evenly using your fingers. Put 1 tbsp of oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes. Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid. Repeat steps 2 to 4 to make 3 more rostis. Serve the paneer potato rosti immediately
Rosti is a continental delicacy, made by cooking grated potatoes on a griddle to get a thick, pancake-like snack, which is crisp outside and chewy inside. Some form of cheese is usually used to bind together the rosti. In this crispy potato and paneer rosti, we have used paneer and grated potatoes, along with some onions and green chillies for added flavour.
In this paneer snack, we have used paneer as a binding agent instead of cheese. This is for all paneer lovers! Prefer to use a broad pan of small size, preferably of the size you want your rosti to be. To enjoy crispy rosti, do not compromise on the oil used in greasing and cooking each rosti.
This delicious Indian rosti can be enjoyed as a snack with Homemade Tomato Ketchup, or combined with other snacks like Paneer Phudina Tikki, Paneer Potato and Corn Balls to make a scrumptious snack platter.
Tips for paneer potato rosti. 1. Grate the potatoes just before making the rosti, otherwise they can turn black due to exposure to air. 2. Use fresh paneer for best results. You can also make paneer at home.
Enjoy paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with step by step photos. coffee frappe recipe | cold coffee frappe | coffee frappe using ice cream | with 16 amazing images.
If you’re wondering how to make coffee frappe at home, then this easy recipe is for you. Learn how to make coffee frappe recipe | cold coffee frappe | coffee frappe using ice cream |
This creamy coffee frappe using ice cream is made using rich ingredients. It’s a must have cold coffee recipe for summer!
Indulge in this rich and refreshing cold coffee frappe to shake off your tiredness on a busy day. The coffee frappe can be made quickly anytime of the day, if you have a box of vanilla ice cream ready on hand.
Tips to make coffee frappe: 1. Use full fat milk to make this recipe creamy and luscious. 2. You can also add ½ tbsp of cocoa powder to enhance the coffee flavour. 2. Instead of vanilla ice cream you can add coffee ice cream.
Enjoy coffee frappe recipe | cold coffee frappe | coffee frappe using ice cream | with detailed step by step photos.
Love tanginess? Love creaminess too? Well, this Lemon Ice-Cream caters to both camps! With an awesome creaminess that is characteristic of good ice-creams and a refreshing tang derived from lemon, this fabulous ice-cream is sure to shake awake your senses!
Interestingly, because this ice-cream uses a combination of cold milk and whipping cream, it does not even require any cooking. Just mix, beat and freeze – as simple as that!
You can also try other fruit-based ice-creams like Avocado Ice Cream , which is even more creamier because of the naturally creamy texture of avocado. Pleasantly-flavoured sweet corn and peppy dill are a match made in heaven! Held together by a luscious sauce of milk and plain flour, you get a succulent filling for dainty canapés.
The Corn and Dill Canapé gets all the more exciting with a garnish of cheese and a topping of hot and sweet sauce. The pleasing off-white coloured filling dotted with yellow and green, looks very appealing with cap of grated cheese and a spot of spiky sauce atop it. So appetizing it looks, you can’t wait to bite into one!
Awesome, to the core, and we mean it! The containers of potatoes and tomatoes are as awesome as the coconut-based stuffing that’s inside them.
This unique dish is made by stuffing potatoes and tomatoes with a flavourful paste of coconut, onions and garlic perked up with an assortment of spices like coriander seeds, aniseeds, poppy seeds and peppercorns.
The potatoes and the tomatoes are cooked with the stuffing in place, so they imbibe the rich flavour as they cook. Make sure you stir the potatoes and tomatoes gently once in a while, as they cook. This ensures uniform cooking.
The Potatoes and Tomatoes Stuffed with a Coconut-Based Paste is a dish that is bursting with flavour, and you are sure to enjoy every mouthful.
idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with 43 amazing images.
idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry is a snack you would never have experienced before. Learn how to make this striking combination of palak idlis in coconut curry.
To make idlis in coconut sauce, for the coconut sauce, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside. For the idli, put the spinach leaves in enough hot water and allow them to blanch for 1 to 2 minutes. Drain, cool and blend in a mixer to a smooth purée. Combine the idli batter, spinach purée and salt in a bowl and mix well. Pour a little batter into each greased mini idli mould and steam in a steamer for 6 to 7 minutes. Cool, demould and keep aside.
Then to make palak idlis in coconut curry, heat a sizzler plate or tava (griddle) till red hot. Pour 1/2 the prepared coconut sauce over it and cook for 1 minute. Add the mini idlis and the remaining coconut sauce over it and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately.
Mini idlis, with loads of spinach in the batter, are tasty and healthy too. Instead of the standard sambhar combo, here the idlis are floated in a soothing coconut sauce with mild hints of green chillies and presented in the form of palak idlis in coconut curry. The curry leaves and the cumin seeds further add a lingering flavour and aroma to the curry.
Spinach idlis in coconut curry is an innovative party snack – just remember to serve it piping hot! Well, we have used the readymade coconut milk in this recipe. But when you have time on hand you can make coconut milk at home.
Tips for idlis in coconut sauce. 1. Make the palak idlis first and then the coconut sauce. The reason is that the coconut sauce can dry up. 2. Serve the idlis in coconut sauce immediately once the coconut sauce is made. So if you want you can make the palak idlis in advance and do the coconut sauce at the end.
Enjoy idlis in coconut sauce recipe | palak idlis in coconut curry | spinach idlis in coconut curry | with step by step photos. crispy palak bhajiya recipe | palak pakode | spinach fritters | with 17 amazing images.
palak ke pakode is also known as crunchy palak or kurkuri palak as this pakore is very crunchy. Learn how to make crispy palak bhajiya recipe | palak pakode | spinach fritters |
This is like nothing you have ever tasted before! An utterly unique and delicious snack, the crispy palak bhajiya features batter-fried spinach leaves served with a sprinkling of aromatic cumin seeds powder and spicy chilli powder.
Remember to dry the leaves completely before deep-frying them, to get a really crispy outcome. crispy palak bhajiya is one of my favourite tea time snack to eat especially with chai and during monsoon.
Tips to make crispy palak bhajiya: 1. Dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. 2. Make sure to use clean and green leaves. Discard the wilted or mushy leaves. 3. The batter should be slightly thick and not runny.
Enjoy crispy palak bhajiya recipe | palak pakode | spinach fritters | with detailed step by step images. Beans and Vegetables in Tomato Gravy is a mouth-watering dish that can be had on any day. With loads of veggies and boiled kidney beans, it is quite sumptuous and tastes awesome too, with the unmistakable tang of tomatoes and the lusciousness of fresh cream.
The best part, however, is that it is quite easy to make and employs common ingredients. So it can be made without much ado, provided you have soaked the beans before.
Beans and Vegetables in Tomato Gravy goes very well with roti , puris and parathas . It also a great accompaniment for plain rice or jeera rice . This is a different way of adding fruits to your diet. Ripe diced pineapple is cooked with an aromatic blend of spices and simmered in coconut milk.
The iron and the fibre levels in this curry are good and the coconut adds to the protein and energy content.
If you are not fond of pineapple, add a cup of mixed vegetables like peas, carrots, potatoes to the same gravy, and you can also throw in a few cubes of pineapple, if you like.
You can also try these recipes with pineapple, Pineapple Raita and Pineapple, Capsicum and Tomato Sabzi . lemon orange ice cream recipe | quick and easy orange lemon ice cream | homemade lemon and orange ice cream | Indian lemon and orange ice cream | with 20 amazing images.
lemon orange ice cream recipe | quick and easy orange lemon ice cream | homemade lemon and orange ice cream | Indian lemon and orange ice cream is a sweet and yet slightly tangy ice cream. Learn quick and easy orange lemon ice cream.
To make lemon orange ice cream, combine the corn flour and ½ cup of milk in a bowl, mix well and keep aside. Heat the remaining 2 cups of milk in a deep non-stick pan, add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the corn flour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Keep aside to cool completely. Once cooled, add the tang, fresh cream and orange food colour and mix very well using a whisk. Pour the mixture into a shallow aluminium container, cover with an aluminium foil and freeze for 6 hours or till semi-set. Transfer the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container add the lemon rind and orange rind and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve.
Citrus notes always contrast beautifully with sweet milky flavours in a dessert, making it all the more appealing. The addition of fresh cream is the secret behind this rich and smooth homemade lemon and orange ice cream.
Here is a really dashing quick and easy orange lemon ice cream, which is perked up with lemon and orange rind and orange-flavoured tang. This gives a very refreshing and peppy flavour to the lusciously milky ice-cream.
Not only that, the use of orange tang is quite an interesting twist, which results in a pleasant tingle on your palate when you enjoy this Indian lemon and orange ice cream! Further, orange colour guarantees the perfect hue of this ice cream which is pleasing to the eye.
Tips for lemon orange ice cream. 1. While making lemon rind and orange rind, ensure to not grate the white portion of the peel. That might add bitter taste to the ice cream. 2. After adding the cornflour mixture, ensure to stir continuously to avoid lump formation. 3. Use of full fat milk is extremely necessary to get a luscious creamy taste. 4. The fresh cream used in this recipe is readymade and not the cream formed on top of the milk after boiling.
Enjoy lemon orange ice cream recipe | quick and easy orange lemon ice cream | homemade lemon and orange ice cream | Indian lemon and orange ice cream | with step by step photos.
Crepes Belle Helene is a totally heavenly experience! It comprises soft pancakes, packed with a sweet and tangy pear mixture, all of which is laced with chocolate sauce and served with vanilla ice-cream. The filling has an awesome flavour, thanks to the perfect blend of fruity, sugary and lemony ingredients.
The pancakes too are out-of-the-world, because of the right mix of plain flour and corn flour. The chocolate sauce helps to highlight the fruity and citrusy flavours of this dessert better, while the vanilla ice-cream makes it a dessert par comparison! All in all, Crepes Belle Helene is the epitome of perfection...
Check out our other French desserts like Fresh Fruit Flambé , Fruit Compote , Hot Chocolate Soufflé , Strawberry Soufflé , Whole Wheat Fruit Galette , Banana Pancakes with Chocolate Sauce , Caramel Custard and Chocolate Hazelnut Mousse . Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with 23 amazing images.
Indian achari paneer tikka is a quick starter for a daily fare and remarkable as a party treat too! Learn how to make easy Punjabi achari paneer tikka.
Succulent cottage cheese in a pure desi avatar in paneer tikka snack! Marinated in an intensely spicy achari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through.
The best part is that this Punjabi style achari paneer tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds.
To make Indian achari paneer tikka, make the achari marinade by combining green achar, hung curd and a host of spices. Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes. Arrange the marinated paneer cubes equally on satay sticks and keep aside. Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Repeat step 3 to cook more satays. Serve immediately with dahiwali phudina chutney.
This healthy achari tikka abounds in protein because of its 2 main ingredients – paneer and curd. One serving of this tikka lends 9.5 g of protein along with 364.7 mg of calcium for bone strengthening. However, do not forget the calories it lends. You can reduce the calorie count by making use of its low fat counterparts – low fat paneer and low fat curd. Also remember to cook it on a non-stick tava with minimum use of oil.
Tips for Indian achari paneer tikka. 1. 18. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas. 2. Use only fresh paneer, for best results and perfect smooth texture. 3. Do not overcook the tikkas, else the paneer might become chewy.
Enjoy Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with step by step photos below. Samosa without potatoes? What! That frown on your face is sure to change into a wide and contented smile once you taste this Hariyali Samosa.
Featuring a well-spiced stuffing of crushed green peas and French beans, this samosa is made all the more wholesome and filling with the addition of poha to the filling mixture. You will be amazed by the texture and flavour of this ‘samosa with a twist’!
If you are looking for recipes of samosas with different fillings do check these out - Poha and Sprouted Vatana Samosa , Patra Na Samosa , Spicy Rice Samosa , Mini Onion Samosa , Paneer Samosa and Punjabi Samosa .