Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with 20 amazing images.
Mumbai roadside medu vada is a highly popular street food and we show you how to make Step by Step medu vada recipe.
This South Indian delicacy has become an integral part of Mumbai Street Food .
No dosa stall is complete without piping hot deep-fried vadas. Just ask, and can get them submerged in sambar. The idli-vada combination is a favourite for breakfast!
To make Mumbai roadside medu vada, urad dal is soaked, drained and then spices added and blended to make a smooth batter. Then small portions of urad dal vada are deep fried.
Tips to make the Mumbai roadside medu vada recipe. 1. Don’t grind the batter for too long at once as it will make the batter more like a paste and heat up the grinder resulting into hard vadas. Grind it for few seconds, stop and then grind it again for few seconds. Follow this method to grind the batter. 2. After grinding, beat the medu vada batter using your hand for 8-10 minutes in one direction. This process incorporates air which makes the vada light and fluffy. To check if the batter is fluffy enough or no, drop a portion of batter in a bowl filled with water and if it floats on the surface it means that batter is perfectly fluffy.
Besides idlis and vadas try these popular Mumbai street food dosas like Jini Dosa, Schezuan Chopsuey Dosa, Paneer Chilly Dosa and Mysore Masala Dosa.
Enjoy Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with detailed step by step photos below. bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra | with 35 amazing images.
bajra khakhra is a nutritious and flavourful Indian snack packed with irresistible texture and flavour. Learn how to make Indian style bajra til khakhra.
Bajre ka khakhra is an interesting variation to wheat flour khakhra which has bajra flour as its main ingredient paired with small quantities of wheat flour. Bajra along with sesame seeds make these khakhras a good source of iron – a key nutrient required to supply oxygen to all parts of the body.
To make bajra khakhra, combine the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric powder, oil and salt. Add enough warm water and knead well into a firm dough. Divide the dough into 7 equal portions and roll each on a floured surface into a 75 mm. (3") diameter thin circle. Cook on a hot tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough. With the help of a folded muslin cloth, press the khakhra from all sides and cook till crisp, over a slow flame. Repeat for the remaining to make 6 more khakhras. Cool and store in an air-tight container.
Perfectly spiced with ginger, garlic and green chilli paste, these crispy Indian style bajra til khakhra are a perfect pick me up snack for any time of the day. Pregnant women in their first trimester can include this dry snack for breakfast to ease morning sickness. Make these in large batches so that you can have them in the mornings whenever you have the urge to eat something.
Bajra is also a rich source of magnesium which improves insulin response which is good for Diabetics and maintains heartbeat which benefits the heart. These healthy snack - bajra khakhras are cooked with ghee, but if you make them without too much ghee they are suitable for – diabetics, weight loss, PCOS, heart patients and even cancer patients.
Tips for bajra khakhra. 1. Rolling these khakhras is slightly difficult so roll them with light hands and less pressure. 2. Cook them only on a slow flame to achieve the necessary crispiness. 3. Before storing them ensure to cool completely. Even slight warmth remaining in the khakhras might make them soggy.
Enjoy bajra khakhra recipe | Indian style bajra til khakhra | bajre ka khakhra | healthy snack - bajra khakhra |
with recipe below.
Suggested serving size for 100 calories: 2 tikkis
low in effort, low in calories– replace starchy potatoes with semolina in this tasty tikki and stuff it with a spicy green peas filling that’s high in vitamins and fibre.
This truly unusual combination of whole wheat toast and traditional Chilas makes a satiating snack. Mint and Onion Chutney adds an extra zing to this layered vegetable club sandwich with a difference. Make it the next time you are seeking a fusion of the east and west!
mooli moong dal chilla recipe | radish moong dal chillas | healthy mooli moong dal cheela recipe | with 37 amazing images.
mooli moong dal chilla recipe | radish moong dal chillas | healthy mooli moong dal cheela recipe is a sumptuous and simple delicacy. Learn how to make radish moong dal chillas.
To make mooli moong dal chilla, soak the moong dal in enough water for 2 hours. Drain, add the green chillies and ¼ cup of water and blend in a mixer till smooth. Transfer the mixture to a bowl; add the curds, 1 cup of radish leaves, besan, asafoetida, salt and 1/4 cup of water and mix well. Divide the batter into 6 equal portions. Keep aside. Divide the remaining 1/3 cup of radish leaves into 6 equal portions and keep aside. Heat a non-stick tava (griddle) on a medium flame and grease it using ¼ tsp of oil. Pour a portion of the batter and spread it evenly using a ladle to make a thin circle of approx. 125 mm. (5”) in diameter. Spread a portion of radish leaves and sprinkle ½ tsp of sesame seeds evenly over it. Pour ¼ tsp of oil on the sides of each chila and cook on a medium flame till the chilla turns crispy and brown spots appear on both the sides. Repeat with the remaining ingredients to make 5 more chillas. Serve hot.
Radish leaves is one such vegetable which isn't oused in many households frequently. But it can be used to make sabzis, parathas and pancakes too! Here we have presented it in the form of radish moong dal chillas which are a perfect choice for breakfast.
These delicious mooli moong dal chilla makes use of radish leaves along with moong. Radish leaves are high in calcium, iron and carotenoids, while the moong dals adds enough protein and fibre into your meal. Eat them hot for best flavours!
Diabetics, heart patients as well as weight-watchers can relish this healthy mooli moong dal cheela with green chutney. When served with a bowlful of healthy tomato soup, they can enjoy a nourishing and light dinner.
Tips for mooli moong dal chilla. 1. Serve mooli moong dal chilla with curds. 2. Serve mooli moong dal chilla with green chutney.
Enjoy mooli moong dal chilla recipe | radish moong dal chillas | healthy mooli moong dal cheela recipe | with step by step photos. Visually appealing and amazingly tasty, these Parathas look very good thanks to the green hue imparted by the spinach purée. There are different varieties and brands of tofu available, both Indian and international. Indian tofu is softer in texture and less expensive than the international ones. You could use whichever is easily available, that will not change the 'effect' of the dish!
Kebabs are a favourite barbecue food almost anywhere. The spice mixture gives the Mexican flavour.
A tasty snack made with readily available ingredients, Masala Tikadia is rich with the flavour of jeera. Soft, chewy and crisp at the same time, these are sure to entertain your palate with their simple flavours and fresh texture. Just make sure you serve the Masala Tikadia immediately after cooking them, to ensure the best texture and maximum flavour.
buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with 20 amazing images.
buckwheat paneer paratha stuffed with vegetables and sweet corn is a wholesome and flavorful dish that combines the nutty taste of buckwheat flour with the creamy texture of paneer (Indian cottage cheese), along with a medley of colorful vegetables and sweet corn kernels. This dish is not only delicious but also nutritious, making it an excellent choice for a hearty and satisfying meal.
To prepare buckwheat paneer paratha stuffed with vegetables and sweet corn, begin by making the dough for the paratha. Combine buckwheat flour, whole wheat flour, oil, with a bit of salt and water to form a smooth and pliable dough. Let the dough rest while you prepare the stuffing.
For the stuffing, make a mixture of sweet corn kernels, coriander, green chilli paste, crumbled paneer, tomatoes, coloured capsicum and salt to taste.
Once the stuffing is ready, divide the dough into 6 equal-sized balls and roll them out into 6 inch circles, using a little whole wheat flour for rolling. Half cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.
Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
Heat a non-stick tawa (griddle) and cook the paratha, using 1/2 tsp oil, till it turns golden brown in colour from both sides.
Repeat steps 2 and 3 to make 5 more parathas. Serve healthy buckwheat sweet corn paratha hot off the griddle, paired with your favorite condiments such as yogurt, chutney, or pickle.
The combination of buckwheat flour, paneer, and vegetables in this dish provides a good balance of protein, fiber, vitamins, and minerals, making it a nutritious meal option. Buckwheat flour is also gluten-free and rich in antioxidants, while paneer adds a dose of calcium and protein to the dish.
Whether enjoyed for breakfast, lunch, or dinner, buckwheat paneer paratha stuffed with vegetables and sweet corn is sure to tantalize your taste buds with its delightful flavors and textures. Give this recipe a try for a satisfying and wholesome dining experience that's both delicious and nutritious!
Pro tips for buckwheat paneer paratha. 1. In a bowl, put 3/4 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a slightly nutty and earthy flavor that compliments the savory taste of paneer (Indian cottage cheese) very well. It also creates a slightly denser and more crumbly texture compared to regular wheat flour, offering a unique textural experience in the paratha. Buckwheat flour is often used during religious fasting periods in India, like Navratri, when wheat and other grains are not allowed. It provides a delicious and nutritious alternative for making parathas during these times. 2. Add 1/4 cup whole wheat flour (gehun ka atta). Buckwheat flour can create a slightly rubbery or dense texture in parathas. Whole wheat flour helps to lighten the texture, making the paratha softer and more pliable. This is important for rolling out the dough and achieving a flaky layered texture when cooked. While some gluten-free flours can be used in place of whole wheat flour, they might not provide enough structure for rolling and folding the dough. Whole wheat flour offers a happy medium, adding a touch of gluten for better handling without compromising the gluten-free nature of buckwheat flour for those who require it.
Enjoy buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with step by step photos. buckwheat vegetable Indian wrap | buckwheat paneer paratha | stuffed buckwheat pancakes | with 20 amazing images.
buckwheat vegetable wrap is a nutritious and wholesome dish that offers a delightful combination of flavors and textures. This dish is perfect for those looking for a healthy and satisfying meal that is also gluten-free and packed with essential nutrients. Here's a note on buckwheat vegetable wrap:
buckwheat vegetable wrap is a versatile and nourishing dish that showcases the goodness of buckwheat , a great source of fiber, protein, and minerals. Buckwheat is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease.
The buckwheat vegetable wrap features a filling of colorful and crunchy vegetables, such as bell peppers, onions , green peas, grated paneer, which provide a refreshing and vibrant contrast to the earthy notes of the buckwheat. The combination of textures and flavors in the vegetable filling creates a satisfying and balanced meal that is both light and nutritious.
To make the batter for buckwheat vegetable wrap, combine the buckwheat flour, curds and 1/4 cup water together in a large bowl and mix well. Keep aside for 1 hour.
Add the ginger, green chillies, coriander and salt and mix well. Keep aside for 1 hour. Keep aside.
To make buckwheat vegetable wrap grease a 150 mm. (6") in diameter non- stick pan, using ¼ tsp of oil and ,pour a portion of the batter in an even layer. Cook, using ½ tsp of oil till it turns golden brown from both the sides. Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle. Repeat with the remaining batter and stuffing to make 5 more stuffed pancakes.
Serve buckwheat vegetable wrap hot.
stuffed buckwheat pancakes are not only a feast for the taste buds but also a feast for the eyes, with its vibrant colors and fresh ingredients creating an inviting and appetizing presentation. The combination of the nutty buckwheat, crisp vegetables, and flavorful dressing makes this dish a culinary delight that is sure to please even the most discerning palates.
In conclusion, buckwheat vegetable wrap is a nutritious and delicious dish that highlights the versatility and health benefits of buckwheat while celebrating the abundance of fresh vegetables. Whether enjoyed as a light meal or a hearty snack, this wrap offers a satisfying and flavorful dining experience that is perfect for those seeking a wholesome and gluten-free option.
Pro tips for stuffed buckwheat pancakes. 1. In a bowl put 1 cup buckwheat (kutto or kutti no daro) flour. Buckwheat flour has a distinct nutty and slightly earthy flavor that compliments various vegetables well. 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. 2. Add 1 cup curds (dahi). They add moisture to the batter, preventing it from becoming dry and crumbly after cooking. This keeps the wrap soft and pliable. curds can introduce a subtle tangy flavor to the batter, which can complement the earthy taste of buckwheat flour and the vegetables in the wrap.
Enjoy buckwheat vegetable Indian wrap | buckwheat paneer paratha | stuffed buckwheat pancakes | with step by step photos. A colourful selection of fresh and nutritious veggies is steeped in the charmoula marinade (of algerian and moroccan origin) and crisped to perfection. Make sure you make the marinade right, since that is the highlight of this recipe.
A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.
dal and soya paratha recipe | soya dal paratha | healthy dal soy vegetable paratha | with 40 amazing images.
dal and soya paratha is a paratha made with soya flour, dal and vegetables. Learn to make soya dal paratha.
Now, here is a delectable and even slightly elaborate dal and soya paratha that you can cook in a jiffy nonetheless! Because you can make the stuffing well in advance and store in the deep freezer to use as and when required.
Powdered soya chunks blend well with any ingredient and add bulk too, especially in the dal and soya paratha stuffing. It soaks up all the moisture and so the mixture could turn dry sometimes… but all you need to do is add a little water to set it right!
Mashed potatoes act as a binding agent for the soya dal paratha stuffing; but as an alternative you could also use grated tofu.
Cabbage and yellow moong dal are a combination made in heaven-another factor that makes this dal and soya paratha recipe desirable!
However do not overcook the moong dal; just boil them till done, in a vessel full of water. Each grain should be separate for the dal and soya paratha to be perfect; mashed or overcooked dal will spoil the feel and taste of the dish.
Enjoy dal and soya paratha recipe | soya dal paratha | healthy dal soy vegetable paratha | with step by step photos.
dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | with 28 amazing images.
dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra is a nourishing snack when you want to munch on in the evening. Learn how to make healthy dill khakhra.
To make dill khakhra, combine all the ingredients and knead into a firm dough using enough water. Keep aside for 10 to 15 minutes. Knead again till smooth and divide the dough into 6 equal portions. Roll out a portion of the dough into a 100 mm. (4”) diameter thin circle, using a little wheat flour for rolling. Cook it on a tava (griddle), using 1/4 tsp of oil, over a low flame while pressing each side with a muslin cloth or a khakhra press till brown spots appear on both the sides and the khakhra becomes crisp. Repeat with the remaining dough portions to make 5 more khakhras. Allow the khakhras to cool completely and serve or store in an air-tight container.
Dill leaves lend a very strong flavour to any dish they are added to. In healthy dill khakhra, this iron rich green vegetable is combined with fibre rich wheat flour to make a nourishing treat for heart patients, diabetics and weight watchers too!
Suva khakhra made with whole wheat flour become interesting with this deliciously chilled low-fat curd dip enhanced with delectable spices. They can also be enjoyed with mixed sprouts salad as a wholesome dinner. Prepare in advance, enjoy at leisure.
Tips for dill khakhra. 1. Use a muslin cloth or a khakhra press to apply pressure on the khakhra so they cook from the insides too. 2. Serve dill khakhra with achari dip. 3. Store dill khakhra in an airtight container for upto 15 days.
Enjoy dill khakhra recipe | suva khakhra made with whole wheat flour | healthy dill khakhra | with step by step photos. A very interesting sandwich that is sure to please the indian tongue, the eggplant, tomato and chutney toasted sandwich is made with a rare combination of perfectly browned eggplant slices jazzed up with green chutney, tomato slices and cheese strips.