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veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie step by step | with 30 amazing images. The Veg Frankie of Mumbai is now so famous that you can find Frankie stalls all over the country – in parks and beaches, on the street and in food courts. A satiating snack that can be relished even on-the-go, the veg frankie is made by rolling up a tongue-tickling potato mixture inside roti wraps. veg frankie is one of Mumbai’s most famous roadside foods and its a very appetising experience to watch the Frankie-wala deftly preparing one. The rotis are made beforehand, but cooked again with butter before making the veg frankie. It’s not just the masaledar potato mixture that makes the Frankie so tasty but also the crunch of onions and the tangy masala water that’s sprinkled on it. Every single ingredient – from the butter-cooked rotis to the tangy water, the crunchy onions and zesty Frankie masala – contributes to the flavour of the Mumbai style veg Frankie. I would like to suggest to some tips to make the perfect veg Frankie recipe. 1. Mash the potatoes well with a potato masher or with your hands before you put them in a non stick pan. 2. It is advisable to use lightly cooked rotis with golden brown spots. Overcooked rotis will taste awful. 3. Wrap a tissue paper or aluminium foil around the frankie to seal it and to be able to hold it. Follow this authentic veg frankie recipe to recreate the magic in your own kitchen. There are many more variants of this versatile and handy snack, including Jain, Schezwan and Cheesy versions. Try other famous roadside treats like the Vada Pav or Schezuan Chopsuey Dosa. Enjoy veg Frankie recipe | Mumbai street food veg Frankie | veg Frankie | with detailed step by step photos and video below.

gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with 26 amazing images. Tea-time becomes more than perfect when it features gathiya and jalebis . Learn how to make gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | Gathiya is a crunchy and savoury snack that has been loved by generations of Gujaratis. It has gained its share of fame in other parts of India and the rest of the world too! Gujarati style gathiya has carom seeds and asafoetida that gives the besan dough a flavourful and aromatic punch while papad khar ensures the ideal crispiness. Papad Khar is an essential and vital ingredient in papad making, where it contributes to the crispness and expansion of fried gathiyas. Allow the Indian namkeen jar snack to cool completely before breaking them and storing them. Keep them in a dry, airtight container and enjoy with hot cups of tea and enticing sweets. Tips to make gathiya: 1. Make sure you deep fry the gathiya on medium flame so they get cooked from inside. 2. Store in an air tight container upto days. 3. Resting of the dough is very important for the perfect crispy gathiya. Enjoy gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with detailed step by step images.

Pesarattu is a South Indian specialty, especially famous in Andhra Pradesh. While it is traditionally made of moong and rice, we have made an awesome version with two iron-rich ingredients – moong sprouts and bajra flour . It has a wonderful taste and satiating texture. Made with a few basic ingredients, it is easy and quick too. Since we have used sprouts and bajra flour, there is no extra soaking or fermentation required. You can put the pan on the fire, prepare the batter, and start cooking the Moong Sprouts and Bajra Pesarattu. Just remember that it is a pesarattu and not a dosa , so your batter has to be little coarse and not smooth.

hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with 32 amazing images. hara bhara kabab is a popular North Indian dish that is high in nutrition and taste. Hara bhara means ‘loaded with greens.’ Learn how to make hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | This spinach and green peas cutlet uses only green-colored vegetables and herbs, such as spinach, green peas, and cilantro. Hence, they are named hara bhara kabab. Packed with the goodness of spinach, green peas, and corn and the exquisite flavors of the most exotic Indian spices. These easy healthy hara bhara kabab are hearty, healthy, and are sure to satisfy the palate. Ready in under 35 minutes when made from scratch. My version of frying with minimal oil on the skillet is healthy and pretty tasty as well. spinach and green peas cutlet is really nutritious and satisfying. Serve them with green coriander chutney, ketchup, or any of your favorite dip. Tips to make hara bhara kebab: 1. If you feel difficulty to shape the kebabs, then you can add little oats flour for binding instead of breadcrumbs. 2. Do not press the kebab while cooking on tava otherwise it will lose its shape and become flat. 3. Straining chana dal is very important because if the mixture has too much water, it will not hold its shape when formed into kebabs. Enjoy hara bhara kebab on tava recipe | healthy hara bhara kabab | spinach and green peas cutlet | with detailed step by step images.

eggless chocolate brownie recipe | Indian style eggless chocolate brownie | easy chocolate brownie | 5 minute brownie | brownie with cocoa powder | with 27 amazing images. eggless chocolate brownie is a simple recipe to follow and very popular in India as there is a very large population who eat eggless brownies. Here is how you can prepare the most authentic best Indian style eggless chocolate brownie with common ingredients! Just flour, curds, butter, cocoa and a few other everyday ingredients when worked the right way give rise to a fantastic perfect texture and gooey brownie. To make eggless chocolate brownie, sift together the flour and cocoa powder using a sieve. Keep aside. Combine the curds and soda-bi-carb in a bowl, mix well and keep aside. Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well. Add the curds-soda mixture and mix well. Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency. Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter. Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 4 minutes. Cool the chocolate brownie slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve the chocolate brownie hot. This 5 minute brownie has its credit to the microwave. Get all the ingredients ready, mix them in the right quantities as mentioned and leave it in the microwave for 4 minutes. Do not overcook them, else you will land up with hard brownies. Cool it slightly and unmould and enjoy. This brownie with cocoa powder is perfect to serve with tea or as a dessert, with a topping of vanilla ice-cream. Whichever way you choose to have it, you are sure to fall in love with this rich chocolate experience. If you loved this recipe, you are sure to like more of our Eggless Cake Recipes. Tips for chocolate brownie. 1. Sifting of plain flour is very important to have a lump free mixture. 2. Prefer to use fresh baking soda or from a packet which is recently opened, so the brownie rises well. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. After adding soda-curd mixture remember to mix gently and not vigorously, else the effect of soda might decrease. 5.If you wish, you can substitute walnuts with chocolate chips. Enjoy eggless chocolate brownie recipe | Indian style eggless chocolate brownie | easy chocolate brownie | 5 minute brownie | brownie with cocoa powder | with step by step photos.

bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg | with 25 amazing images. bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg is an instant snack which can be made at any time of the day. Learn how to make whole wheat bread masala snack. To make bread bhurji, in a bowl, combine the curds, turmeric powder and salt with 2 tablespoons of water and mix well. Add the cubes of bread and mix well till the bread is coated with the curd mixture. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the green chillies, curry leaves and ginger and sauté for a few seconds. Add the onion slices and sauté till they are lightly browned. Add the bread mixture and sauté over low heat, stirring occasionally till the bread browns lightly. Serve the bread bhurji hot garnished with the coriander. Have some leftover bread? Try this Indian veg bread bhurji without egg. Ready in a jiffy, it has a perfect blend of spices which lends it a notable aroma. In this recipe, we have made a blend of curd, turmeric powder and salt and then added bread to it, so it absorbs the flavours well. Well, a few varieties of bread are available in the market, but when you have time on hand you can bake one at home. You can make your choice between white bread and whole wheat bread or even opt for multigrain bread. Prefer to use these homemade breads within a day or 2 to enjoy their freshness. If you want your bread to be slightly crispy, then toast the bread pieces as shown below. This crispy bread bhurji too has to be served immediately on making like its non-toasted version. To enjoy a spicy version of this snack, you can add little chilli powder along with turmeric powder. Tips for bread bhurji. 1. If you don't like your bhurji a little soggy, then cook bread on both sides on a tava till brown and a bit crisp. 2. Instead of whole wheat bread you can also use multigrain bread, brown bread or in a hurry then plain bread. 3. If you are healthy, then you substitute low fat curds with regular homemade curd. 4. Cut your whole wheat bread into square shape as they are much easier to eat when in uniform pieces. Retain the crust of the bread. Enjoy bread bhurji recipe | whole wheat bread masala snack | crispy bread bhurji | Indian veg bread bhurji without egg | with step by step photos.

urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with 28 amazing images. Healthy vegetable appe is South Indian staple snack or breakfast recipe. Learn how to make urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | Urad dal, generally the basic ingredient for vadas, takes on the form of appe in this delicious South Indian dal appe recipe! A batter of soaked urad is perked up with spice powders and grated veggies before being cooked in an appe mould till crisp and golden in colour. Since this irresistible urad dal and vegetable appe does not have rice in it, it does not require fermentation and can be made immediately upon grinding. You can add the veggies of your choice, but prefer to grate and chop them finely. Tips to make urad dal and vegetable appe recipe: 1. Then turn each appe upside down using a fork and spoon or 2 spoons so as to cook them from the other side using a little oil. 2. You can also add chopped onions in appe. 3. Instead of red chilli powder you can also add finely chopped green chillies. Enjoy urad dal and vegetable appe recipe | South Indian dal appe | healthy vegetable appe | with detailed step by step images.

cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with 45 amazing images. cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | is every cheese lover's favourite. Learn how to make three cheese pizza. To make cheese burst pizza, combine the yeast, sugar and 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water. Cover the dough with a damp muslin cloth or cling wrap and keep aside for 45 minutes. Press the dough lightly to remove the air and divide the dough into 4 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling. Prick it with a fork. Place it on a non-stick tawa (griddle) and cook it till it is half done on both the sides. Keep aside. Roll another portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling, prick it with a fork and place on a baking tray. Spread 1 tbsp of cheese spread evenly on the rolled and pricked dough leaving a little space near the edges. Place 5 cheese slices over the cheese spread, overlapping each other. Place the half cooked pizza base over it and fold the sides of the bottom dough inwards and press it lightly. Spread 2½ tbsp of pizza sauce, 1/8 cup onions, 1/8 cup capsicum, 5 sliced jalapenos, 1 tbsp black olives, ½ cup grated cheese, ½ tsp dried oregano and ½ tsp chilli flakes evenly over it. Repeat steps 4 to 11 to make 1 more pizza. Bake both the pizzas in a pre-heated oven at 200°c (400°f) for 20 minutes. Drizzle 1 tbsp of olive oil evenly over each pizza. Cut each pizza into 4 pieces and serve immediately. If you have ever wondered how to make Dominos cheese burst pizza, this recipe is the secret. Made with 3 types of cheese – processed cheese, cheese spread and cheese slices, this pizza has varied seasonings to boost its flavour and aroma. A cheesy, gooey Indian style 3 cheese pizza beats any store-bought pizza hands-down, because this is made right in your own kitchen with the finest ingredients and your choice of toppings! Right from the cheesy base to the crunchy, saucy toppings, everything about this pizza is appealing to the palate. A gem from the hearty cuisine of Italy, this three cheese pizza is one that’s loved by kids and adults alike because every mouthful is packed with excitement. Serve it immediately while the cheese is molten and gooey, otherwise you will not get to enjoy the best texture. Tips for cheese burst pizza. 1. Ensure to sieve the maida to make it lump free. 2. Ensure that the yeast is not very old nor is it from a packet which has been kept open for too long. 3. We recommend you add the measured quantity of salt to get the perfect taste of the pizza. 4. Remove the cheese slice from the refrigerator just before use. 5. Similarly grate the cheese also just before use, else it might turn lumpy. 6. Olive oil for drizzling on the baked cheese burst pizza is suggested as an authentic flavour boost. But if it is not available at home, you can substitute it with any other oil. 7. For a spicy cheese burst pizza, top with some fresh red chilli roundels or red chilli roundels which are available dipped in vinegar in the market. You can also try other pizza recipes like Pizza Margherita or Pizza Burger Bowl. Enjoy cheese burst pizza recipe | three cheese pizza | Indian style 3 cheese pizza | how to make Dominos cheese burst pizza | with step by step photos.

cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers | with 25 amazing images. cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers have a crisypy, flaky and a melt-in-mouth texture. Learn how to make homemade Indian cheese crackers. When buying packaged products, there is always a niggling doubt about what ingredients they have used, and whether there really is enough cheese in the so-called cheese crackers, and so on! The best way out is to make it yourself. Here is a foolproof recipe to make homemade Indian cheese crackers in your own kitchen, with pure and safe ingredients, and simple methods. Made with minimal and easily available ingredients, these cheese crackers are simply delightful. You will enjoy a burst of flavours with shahjeera that dots these cookies. Store the eggless cheese crackers in an airtight container, and serve with various toppings and dips, or just plain. Tips to make cheese crackers. 1. You can add oregano instead of caraway seeds. 2. Prick well using a fork or the crackers might puff up while baking. 3. Serve the cheese crackers with Herbed curd dip. Enjoy cheese crackers recipe | homemade Indian cheese crackers | eggless cheese crackers | with step by step photos.

Chinese bhel recipe | Indian style Chinese bhel | veg Chinese bhel at home | with amazing 15 images. Mumbai’s favourite street food merges with Oriental culture, in this exciting version of Chinese bhel. Rather than being made with puffed rice, this unique Chinese bhel recipe is made with fried noodles, tossed with colourful sautéed veggies and garnished with crunchy spring onions making it a veg Chinese bhel. A generous dose of sauces is also added to bind the Indian style Chinese bhel together in a tangy way! Prepare this Chinese bhel snack just before serving, as the fried noodles tends to get soggy over time. Indian style Chinese bhel is made of fried noodles, perked up with crunchy veggies like cabbage, carrots, capsicum and spring onions along with splashes of tongue-tickling schezwan sauce and tomato ketchup. This Chinese bhel recipe is not a street-style recipe, it is a variation to the Mumbai street style Chinese bhel. The delicious flavors of Chinese cuisine are very well adapted by Indians and fusion recipes are invented! This is one of the Indo-Chinese dish that is my personal favourite and I make Indian style Chinese bhel as an evening snack for my family!! Enjoy Chinese bhel recipe | Indian style Chinese bhel | veg Chinese bhel at home | with detailed step by step recipe photos and video below.

khandvi recipe | Gujarati khandvi | besan khandvi | with amazing 32 images Gujarati khandvi is a famous Gujarati farsan made with besan. It is easy to digest and is cooked using very less oil, which again amps up the health quotient. khandvi recipe is an easy recipe, which can be prepared in just a few minutes at home. Nobody can hide their love for this delicious savoury khandvi made of gram flour and curds with just melts in mouth tempered with mustard seeds. The ingredients used in the recipe are found in every Indian household. To make khandvi, start with greasing a thali and keep aside. Further, make curd water mixture or you can even use buttermilk if you wish to. Start with taking besan in a kadhai, make sure the besan is fresh or the khandvi will break while rolling, add the curd water mixture followed with asafoetida and lemon juice. Do not add lemon juice if your curd is sour. Add turmeric and ginger-green chilli paste that will give a unique and amazing flavor to khandvi. Mix well using a whisk, make sure no lumps are left or it will make the spreading and rolling the batter hard. Switch the flame on and cook until the mixture thickens, make sure no lumps are formed. Once the batter is cooked, take spoonful of batter and put it on the greased plate and spread it evenly on the thali. Wait for few seconds and roll it up tightly. Cut and place rolled strips of khandvi in a serving plate and to temper it, take oil in a small pan, add mustard seeds, sesame seeds and asafoetida and pour the tempering over khandvi. Lastly garnish khandvi with grated coconut and fresh coriander, serve immediately! If somebody asks you to make besan khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. None can deny that it is a difficult item to prepare! Be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well. You can enjoy khandvi as a tea time snack or serve it as a farsan with your authentic Gujarati meal. besan khandvi can make for a nice healthy appetiser recipe for unplanned parties or get-together and we bet your guests will love this surprise. See why khandvi is healthy. The main ingredient is besan which has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Don’t forget to give your kids khandvi. Enjoy khandvi recipe | Gujarati khandvi | besan khandvi | with detailed step by step photos and video below.

buckwheat dosa recipe | kuttu dosa | healthy Indian buckwheat crepes | instant buckwheat dosa | with 15 amazing images. buckwheat dosa known as kuttu dosa is an instant buckwheat dosa which requires no fermentation. Here is an easy and healthy Indian buckwheat crepes prepared with buckwheat and urad dal. The twist here is that the ingredients are powdered, tempered and then mixed into a batter, which can be cooked immediately into yummy buckwheat dosas. See why this is a healthy Indian buckwheat crepes? Buckwheat is a very good source of iron and good to prevent anaemia. Rich in folate and good food for pregnant women . Buckwheat keeps your heart healthy and high in fibre and diabetic friendly. So dig into this buckwheat dosa. Serve the buckwheat dosa fresh off the tava with a chutney of your choice, preferably Green Chutney. Besides buckwheat dosa, we have many more recipes using buckwheat in our collection like Buckwheat Dhoklas , Buckwheat and Sprouts Khichdi , Buckwheat and Quinoa Bread etc. Learn how to make buckwheat dosa recipe | kuttu dosa | healthy Indian buckwheat crepes | instant buckwheat dosa | with detailed step by step photos below.

Here is a fun-packed snack that will make kids and adults haggle for a larger portion! Roasted puffed wheat is spiced, buttered and baked till it gets tastier and crispier. Then, it is tossed with yummy cheese, crunchy onions and peppy coriander, to make a lovely snack that combines all your favourite textures and flavours. You should serve the Baked Wheat Puffs with Cheese and Onions immediately after tossing, because the veggies, herbs and cheese will moisten the wheat puffs. However, you can stored the baked puffed wheat separately in an airtight container, to enjoy any time you wish. This cheesy lip-smacking snack makes a perfect evening tea snack .

paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images. patra it is sweet, spicy and salty—all at the same time. paatra’s are also called Gujarati parta. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture making a great Gujarati patra farsan. Ingredients of parta are simple, made from colocasia leaves(arbi ke patte), besan, jaggery, green chilli paste and Indian spices. Depending on the size of the leaves, you get normal paatras or mini paatras. Although paatras taste best when deep-fried, you can also steam or shallow-fry them. When making paatras, remember the two key secrets to success: roll them tightly, and never forget the tempering! Our recipe is one of steamed patras. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Notes on Gujarati patra farsan. 1. Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur. 2. Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly. 3. Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients. 4. While buying the colocasia leaves, ensure they have a black stem. 5. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf. 6. Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear. 7. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order. 8. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer. 9. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Learn to make paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with step by step photos below.

microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with 31 amazing pictures A traditional and healthy Gujarati snack made with grated doodhi and spices is Doodhi Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with spinach, cabbage, moong dal, methi and etc. We have made our muthia's with doodhi. For making microwave doodhi muthia we have used, lauki which is grated. Make sure to grate it just before making it as it tends to darken and also squeeze out excessive water from so that it doesnt make the dough for doodhi muthia runny. Next we have added grated onions, make sure you squeeze out water from onions too. Further we have added 3 flours for binding which include whole wheat flour, besan and some rava, rava would make them a little crisp. Also, some ginger garlic paste for flavor and Indian spices like turmeric powder and garam masala, cumin seeds which provide a distinctive aroma to the muthia and you can also use fennel seeds. Further some sugar, some fresh coriander leaves, baking soda which would help making the doodhi muthia soft. asafeotida and oil. All the ingredients are combined together and formed into a dough. Make sure the mixture is not sticky and no water is used to knead the dough as doodhi has enough water content. Quick Doodhi muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. The different thing about our recipe is that we have made these doodhi muthias in a microwave which made the process short and quick. Steaming takes a while, where we have just microwaved doodhi muthia for 3 mins and they are ready!! We have even made the tempering in the microwave and cut the cooking time. quick lauki muthia is a filling and a heavy snack recipe which has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner!! You can serve doodhi na muthia with green chutney!! Enjoy microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with detailed step by step photos below.
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