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An off-beat dish, which gives you the satisfaction of eating a homely idli as well as a scrumptious sandwich. Yes, the Stuffed Rava Idli Vegetable Sandwich is an innovative recipe in which the rava idli batter is layered with grated veggies and green chutney and then steamed. Each mouthful of this snack is a delight, as the wholesome, melt-in-the-mouth idlis give way to a crunchy veggie filling, with the peppy flavour of green chutney too. This dish is tasty enough to have as it is, because the rava idli batter is tempered and flavoured well, but for added taste, you can serve it with coconut chutney and sambhar . The Stuffed Rava Idli Vegetable Sandwich is a sumptuous and tasty treat, which is also easy to prepare because you don’t need to grind or ferment the batter – just mix and make!

cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with 19 amazing images. cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables is a simple fare which kids and adults both will take pleasure in enjoying as a breakfast. Learn how to make leftover rice pancakes. To make cooked rice pancakes, combine all the ingredients in a bowl and mix well to make a batter of dropping consistency using approx. 1 cup of water. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Pour a ladleful of the batter on it and spread into a circular motion to make a 100 mm. (4") diameter circle. Cook on both sides, using ½ tsp of oil, till it turns golden brown in colour from both the sides. Repeat steps 2 to 4 to make 9 more pancakes. Serve the cooked rice pancake immediately with green chutney. Here is a great way to convert last night’s leftover rice into a healthy breakfast! Indian rice pancake with vegetables are made with a batter of cooked rice bound together with besan. The addition of veggies brings in crunch along with nutrients while green chillies and coriander add a flavourful touch. The leftover rice pancakes with colourful veggies and a host of flavorful masalas is not only easy to make but also has melt-in-the-mouth delicate flavors. Serve it with coriander green garlic chutney for a filling breakfast that will keep you going for hours. If you like cooked rice pancakes, you can also try other leftover rice recipes like baby corn and capsicum rice and curd rice. Tips for cooked rice pancakes. 1. The batter for the pancakes should be thick enough to spread well. The quantity of the water depends on the quality of the flour used. So if the batter is too thick, add very little water. 2. If the batter has turned out to be slightly runny, then add 1 to 2 tbsp. of besan and mix well. 3. Carrot, cabbage and spring onions can be replaced with any greens like chopped fenugreek leaves or chopped spinach. 4. To make it gluten-free add rice flour or any other flour like ragi or bajra. 5. After spreading the batter in the beginning, let it cook for a while. Flipping it too early or too many times will result in breaking of rice pancakes. 6. Serving immediately is advised to enjoy its texture. Enjoy cooked rice pancakes recipe | leftover rice pancakes | Indian rice pancake with vegetables | with step by step photos.

Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene. While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas. With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies. You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry .

hummus with tahini paste recipe | authentic hummus | Lebanese hummus | with amazing 19 images. While we commonly make quick and easy versions of hummus with chickpeas, garlic and curds, this is a slightly more elaborate hummus with tahini paste. This authentic hummus with tahini paste recipe has a rich mouth-feel and really strong flavour. Apart from the exciting flavour of tahini paste, the strong taste of garlic and a tinge of lemony tang are also clearly noticeable in this recipe, not to forget the herby touch of parsley. Hummus is super easy to make all you need to do is soak kabuli chana a day prior! Once, the kabuli chana are soaked, pressure cook them. Drain and transfer to a mixing jar. Further, add tahini paste. Tahini paste is a thick, creamy paste made by roasting sesame seeds and grinding them up with olive oil to get a paste. This paste is an essential ingredient in making the traditional Lebanese hummus. Next, add garlic. Lemon juice and cumin powder. With it add olive oil. This is the second most important ingredient for hummus. Use extra virgin olive oil if possible, but if you don’t have that, then regular is fine. At this stage you can also add a little curd to make the hummus light and fluffy. Blend to a smooth mixture. Add a little reserved chickpea cooking water, only if required. Add this water, little by little, as you do not want your hummus to be runny. I have used approximately 2-3 tbsps of water. Further, take it out in a serving bowl. Drizzle olive oil over Lebanese hummus, sprinkle cumin seed powder and garnish with parsley. You can serve the hummus with tahini paste along with Lavash or Chips, to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too! You can also try other Lebanese delights like Lebanese Garlic Sauce and Pita Bread. Enjoy hummus with tahini paste recipe | authentic hummus | Lebanese hummus | with detailed step by step photos below.

Mexican tacos recipe | vegetarian tacos | Indian style Mexican tacos | with 50 amazing images. Mexican tacos recipe is the first thing that comes to mind when Indian’s think of Mexican food. Our’s is an Indian style Mexican tacos recipe. We show you how to make crisp tortillas for Mexican tacos, the rajma topping, green sauce in 50 steps. The tortillas for the Mexican tacos is made from a dough of maize flour and a little plain flour, which are then rolled into small thin circles and then deep fried. Pretty simple for Indians to make. The rajma topping for vegetarian tacos, rajma is pressure cooked and then cooked in a non stick pan with tomato pulp, ketchup, garlic and onions. Anything made at home is always more tasty and satisfying, and Mexican tacos are no exception to this rule. Crisp maize flour tortillas loaded with a tangy rajma topping, green tomato sauce, and of course, oodles of cheese, these tacos are a sumptuous snack your kids will love. Notes on Mexican tacos recipe. 1. Prick the tortilla evenly with a fork. This is done to avoid puffing up of the tortilla. 2. Add the rajma in a pressure cooker. These rajma (kidney beans) beans are washed and soaked for at least 8 hours. This helps the rajma cook faster. 3. add the tomato ketchup for a slight tang and sweetness in the rajma topping for the Mexican Tacos. Learn to make Mexican tacos recipe | vegetarian tacos | Indian style Mexican tacos | with step by step photos below.

quick masala pav recipe | microwave masala pav | Indian spicy street bread | with 20 amazing images. Want to recreate the magic of pav bhaji in a more handy and convenient format? Have a look at this Masala Pav recipe! In the quick masala pav recipe, we have sandwiched buttered ladi pav with a lip-smacking mixture of tomatoes, onions and other veggies spruced up with peppy pav bhaji masala. The outcome is absolutely scrumptious and tasty, and utterly irresistible – for both adults and kids. To make the microwave masala pav healthier we suggest you look at our whole wheat Ladi pav recipe. Street food lovers, especially, will go ga-ga over this microwave masala pav, which brings you the same magical taste but in a handy format that can be munched on anywhere, on-the-go, at a party, or at tea-time. We have used the Microwave oven to prepare this microwave masala pav, as it greatly speeds up the process. If you are a huge fan of Pav Bhaji, we suggest you also look at related recipes like Pav Bhaji Masala and Pav Sandwich. Enjoy how to make quick masala pav recipe | microwave masala pav | Indian spicy street bread | with detailed step by step photos below.

Zucchini and cheese get along so beautifully together in this masterpiece! Juicy slices of zucchini are baked with a coating of bread crumbs and cheese, which gives it a very unique and enjoyable texture. Since the zucchini slices are dipped in olive oil before coating with other ingredients, you might find that some of the oil oozes out onto the butter paper on baking. That is normal, and not something to worry about! You will really love the gooey yet crisp texture of the cheesy crust – but make sure you have the Baked Cheesy Zucchini Slices fresh and hot, before they get chewy. You can also use parmesan cheese powder instead of grated cheese. Have a go at other zucchini delights like the Zucchini Fritters with Spicy Mayo Dip and Zucchini and Yellow Pepper Toast .

aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes | with 32 amazing images. aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes are a perfect party starter – be it for kids or kitty party. Learn how to make potato and cheese rolls. To make aloo cheese croquettes, combine the potatoes, salt and pepper powder in a deep bowl and mix well. Divide the potato mixture into 12 equal portions and keep aside. Combine the plain flour along with approx. ¾ cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside. Divide the cheese stuffing into 12 equal portions and keep aside.Take a portion of the potato mixture and flatten it on your palm into a 50 mm. (2”) diameter circle using your fingers. Place a portion of the cheese stuffing in the centre and bring all the sides together and shape into a cylindrical roll. Then dip the croquette in the plain flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides. Repeat step 5 to 7 to make 11 more croquettes. Heat the oil in a deep non-stick pan and deep-fry, a few aloo cheese croquettes at a time on a medium flame, till they are golden brown in colour from all sides. Drain on an absorbent paper. Serve the aloo cheese croquettes immediately with chilli-garlic sauce. A yummy starter, which is sure to raise one’s expectations of the forthcoming meal! Potato and cheese rolls also look very appetising, so nobody is likely to pass up the tray without tasting one. A melt-in-the-mouth covering of mashed potatoes gives way to a succulent, cheesy filling that has the peppy flavour of chilli-garlic sauce. Accompanied by more Chilli Garlic Sauce , this delectable Indian potato croquettes is an awesome treat for your taste buds – in terms of its texture as well as flavour! Enjoy it hot and fresh. Tips for aloo cheese croquettes. 1. We have used a combination of mozzarella and processed cheese to get a gooey texture. But if you wish, you can use only processed cheese. 2. Always remember to roll the croquette in plain flour-water mixture with one hand and in bread crumbs with the other hand. This will help to prevent the hands from turning out to be messy and also get croquettes with shape perfect. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. Learn how to make bread crumbs at home. Enjoy aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes | with step by step photos.

dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet | with 24 amazing images. dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet is a unique starter without too much fuss and very tempting to stop at just one. Learn how to make Indian dahi kabab. Rich, richer, richest are these creamy and soft Indian dahi kabab. Interestingly, hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. This trio is perked up with herbs, masalas and cashewnuts, not to forget the innovative addition of deep-fried onions, which gives an irresistible crunch and intense flavour to the kebabs. This yogurt kebab is quite different from the lot, because it has a unique texture, which is not crisp, but soft and creamy with the mild crunch of onion in between. Remember to deep fry these kebabs on a medium flame and do not turn them too much, else they might break. Enjoy this hung curd dahi paneer cutlet immediately with green chutney. Tips to make dahi ke kebab. 1. Right way to make hung curd. 2. Right way to deep-fry onions. 3. Deep-fry only 2 to 3 dahi kebabs at a time. 4. Serve them immediately or they will turn soggy. Enjoy dahi ke kebab recipe | Indian dahi kabab | yogurt kebab | hung curd dahi paneer cutlet | with step by step photos.

aloo kurkure recipe | potato kurkure recipe | easy potato snack | with 22 amazing images. aloo kurkure is a popular Indian snack that combines the starchy goodness of potatoes with a crispy, crunchy texture. Learn how to make aloo kurkure recipe | potato kurkure recipe | easy potato snack | aloo kurkure is a crispy and flavorful snack made from mashed potatoes, coated in spiced breadcrumbs or cornflakes, and deep-fried to golden perfection. It's a simple yet addictive treat that's perfect for parties, picnics, or a quick snack. This potato kurkure recipe is loved for its crunchy texture and spicy kick. This delicious and satisfying snack is a must-try for anyone who loves crispy treats. Serve this easy potato snack with sweet chilli sauce or a chutney of your choice. pro tips to make aloo Kurkure: 1. Instead of nachos you can coat the potato balls in breadcrumbs. 2. You can also add finely chopped onions in the mixture for the crunch. 3. Serve this quick potato kurkure starter recipe for parties or gatherings. Enjoy aloo kurkure recipe | potato kurkure recipe | easy potato snack | with detailed step by step photos.

Crisp and flavourful Banana Pepper Wafers taste best when made the traditional way! Here, salt is added to the oil to ensure even coating on all the wafers. But, take care to reduce the flame and then add the salt-water mixture. Move away as soon as you add it, since the oil might splutter. Likewise, we would advice slicing the bananas directly into the oil, as done traditionally. If you are afraid to do so, you might slice them onto a thin muslin cloth or butter paper and then drop them in batches into the oil, but this will be cumbersome as the chips will stick to each other!

yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with 24 amazing images. yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack is a unique snack idea. Learn how to make suran pakoda. To make yam fritters, combine the yam, red chillies, peanuts, coconut, fennel seeds and turmeric powder in a mixer and blend it to a coarse mixture using ½ cup of water. Transfer the mixture into a deep bowl, add the besan, onion, curry leaves, coriander and salt and mix well. Heat the oil in a deep non-stick kadhai and drop small spoonful of the mixture into the hot oil, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately. A mixture of yam and besan perked up with peanuts, red chillies and onions is used to make scrumptious suran pakoda, which have a unique crunch brought about by the yam. A teaspoon of fennel seeds along with coriander and curry leaves give the Indian yam and onion fritters a lip-smacking flavour and tantalising aroma. Enjoy them with green chutney at snack time. These yam fritters are perfect to serve as a tea-time snack too! Enjoy them with masala chai. Also try other similar snacks like chana dal bhajiya and poha pakoda. Tips for yam fritters. 1. Besan can be substituted with rice flour. 2. Use the batter immediately. Since the batter has salt, it might release water if kept for a long time. 3. Ensure to deep fry on a medium flame. Frying on a high flame will result in the fritters turning brown from outside, but they will remain raw from inside. 4. Serve the fritters immediately to enjoy their crispiness. Enjoy yam fritters recipe | suran pakoda | Indian yam and onion fritters | tea time snack | with step by step photos.

lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with 30 amazing images. lilva kachori is the famous snack made during the winter months which is extremely famous in the city of Ahmedabad and Valsad in Gujarat. Gujarati fresh tuvar dana kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day. To make lilva kachori, first make the dough. Combine all the ingredients in a deep bowl, mix well and rub in between your palms to form a breadcrumbs like mixture. Knead into a semi-soft dough using enough water. Keep aside. Then for the stuffing, heat the oil in a broad non-stick pan, add the asafoetida, turmeric powder, ginger and green chilli paste and sauté on a medium flame for 30 seconds. Add the coarsely blended toovar and green pea mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add all remaining ingredients and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. Then shape the kachori. Divide the stuffing and dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle without using any flour for rolling. Place one portion of the stuffing in the centre. Bring together all the sides, seal it tightly, pinching in the center. Shape more kachoris and deep fry 3 at a time on a slow flame for 8 minutes. Serve immediately with green garlic chutney. The flaky and crisp hare toovar dane ki kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. It owes its texture to the unique way of making its dough. You have rub the maida with melted ghee till it resembles bread crumbs and then knead it into a dough. Like most fried snacks this winter kachori recipe tastes amazing with green garlic chutney. Together the duo makes a perfect winter snack to be enjoyed as a family treat. This fresh toovar kachori is also served as a farsan as a part of Gujarati thali with puris, sabzi and Gujarati Kadhi. Tips for lilva kachori. 1. Blend the green peas and fresh toovar very coarsely so you can enjoy its texture. Add it to the mixer jar and blend for about 2 to 3 seconds and it is ready. 2. Deep-fry the kachoris on a slow flame so they cook well from inside and attain their flaky texture too. 3. You can half deep-fry them, cool and then store in an air-tight container in the refrigerator for 1 to 2 days. Just before deep-frying remove them and fry them till done. You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori. Enjoy lilva kachori recipe | fresh toovar kachori | Gujarati fresh tuvar dana kachori | winter kachori recipe | hare toovar dane ki kachori | with step by step photos.

crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack | with 27 amazing images. crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack is a perfect snack to pack for kids shirt break tiffin as well as to carry in your handbag to work to store in a mason jar. Learn how to make Gujarati kadak puri. To make crispy masala puri, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover with a lid and keep aside for 10 to 15 minutes. Divide the dough into 20 equal portions. Roll each portion into a circle of about 75 mm. (3") diameter and prick them using a knife at regular intervals. Repeat step 3 to make 19 more puris. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time, on a medium flame till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Store in an air-tight container. Use as required. Crunchy, aromatic and bursting with flavour, the Gujarati kadak puri is a wonderful jar snack which will make tea-time quite exciting. The strong aroma of carom seeds and the balanced spiciness of chilli powder make this deep-fried savoury snack is truly irresistible. It is quite easy to make this Indian jar snack and it requires just common ingredients so you do not have to plan ahead to make it. Go for it right away! You can also try papdi and crispy pasta snack. Tips for crispy masala puri. 1. Keep the dough covered if not rolling the puris immediately, so that it does not dry up. 2. Use a slotted spoon to turn over the masala puris. 3. Remove the puris from the oil with a slotted spoon and wait a bit till excess oil drains out. 4. Make sure you prick holes all over the puri so that they don't rise when frying. Enjoy crispy masala puri recipe | Gujarati kadak puri | Indian jar snack | tea time snack | with step by step photos.

cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images. cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all. Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter. Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option. Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks. Also try other vadas like Instant medu vada and Rasam vada. pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal. Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos.
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