If you have an insatiable sweet tooth, try desserts like this one that are healthier and also leave you satisfied. These Stuffed Carrot Halwa Pancakes are simply delightful, and are also relatively easy to make as we have presented a healthier and quicker version of gajar ka halwa that does not require you to slave for hours in the kitchen. The carrots are first steamed, sautéed in a little ghee, sweetened and swirled with milk and milk powder to achieve a rich khoya flavour with minimal effort! Loaded with essential nutrients and satiating too, these halwa packed and cinnamon laced whole wheat flour pancakes are ideal for pregnant women.
gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with 62 amazing images.
gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti is a pleasant way to enjoy a sweet meal. Learn how to make jaggery roti.
To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes. After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside. In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 5 equal portions. Roll a portion into a 4” (100 mm.) or 5” (125 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. Heat a non-stick tava and grease it with little ghee. Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over. Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides. Repeat steps 5 to 8 to make 4 more rotis. Serve immediately or store in an air-tight container. It stays fresh for 5 to 7 days.
Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Gujarati meethi roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable meethi gud ki roti that surprises you with its exciting crispness and lingering flavour.
As the name says jaggery roti, gud is the key ingredient with hints of fennel and desiccated coconut. Of course, a pinch of salt is a must too to bring out the flavours of jaggery. Here we have shown 3 ways of making gur ki roti, using 3 different varieties of jaggery – yellow jaggery, brown jaggery and black jaggery. You can use any variety of your choice.
This meethi gud ki roti is served with a dollop of white butter, also called safed makhan or chunda in Gujarat. However, Maharashtrians enjoy it with a cup of masala chai.
Tips for gur ki roti. 1. On a rolling board place a zip lock bag and grease it with ghee to make rolling easier. 2. Roll out 4” (100 mm.) or 5” (125 mm.) thick roti. We want a thick roti which is like paneer paratha. Don't try and make a big roti from this as the gur may come apart. 3. Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet. 4. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too.
Enjoy gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with step by step photos. masala roti recipe | masala paratha | healthy spicy Indian flat bread | masala thepla | with 26 amazing images.
masala roti is perfect for a healthy Indian breakfast with a bowl of curds. Learn how to make masala paratha.
As the name suggests, these masala rotis are masaledar and delectably spicy! If you want them even spicier, you can add finely chopped green chillies.
Whole cumin seeds impart taste and crunch to the masala roti, and you can also add carom seeds (ajwain) or sesame seeds for more crunch and taste. Asafoetida, which is faintly noticeable in these masala theplas, is a digestive aid and helps prevent flatulence (gas) and hence used in daily cooking.
Whole wheat flour used in masala roti is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. With only 60 calories for one masala roti, this is perfect for those with heart issues and weight loss.
Enjoy masala roti recipe | masala paratha | healthy spicy Indian flat bread | masala thepla | with step by step photos. stuffed nachni paratha recipe | paneer stuffed nachni paratha | Indian paneer stuffed ragi paratha | healthy ragi paneer paratha | high protein ragi paratha | with 34 amazing images.
stuffed nachni paratha recipe | paneer stuffed nachni paratha | Indian paneer stuffed ragi paratha | healthy ragi paneer paratha | high protein ragi paratha is a complete one dish meal in itself. Learn how to make paneer stuffed nachni paratha.
Ragi is called a wonder grain, and rightly so. Not only is it nutritious, but prepared the right way it can be quite tasty too. Once you develop a taste for ragi and the other millets, you would always prefer to have these instead of refined grains and flours. Indian paneer stuffed ragi paratha will not fail to please you.
This sumptuous gluten-free paratha of nutritious ragi flour is packed with a succulent mixture of grated carrots and paneer, pepped up with coriander and green chillies. The juicy filling makes the parathas enjoyably soft, transforming the paneer stuffed nachni paratha into an enjoyable meal for the whole family.
The healthy ragi paneer paratha is a storehouse of calcium and protein which is a key nutrient in bone strengthening process. Paneer also contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Heart patients can benefit from the fibre in the high protein ragi paratha.
Tips for ragi paneer paratha. 1. Serve ragi paneer paratha with green chilli thecha. See how to make green chilli thecha. 2. Serve with paneer stuffed nachni paratha lahsun ki chutney. See how to make lahsun ki chutney recipe. 3. Gradually add enough hot water to make a soft dough. 4. Press down with a spatula on the paratha while cooking. 5. You will have to cook the edges of the paratha by using a chimta, lifting it and cooking it on the tava. This is important or the edges of the paratha will be uncooked. 6. The water must be hot when added to make the dough.
Enjoy stuffed nachni paratha recipe | paneer stuffed nachni paratha | Indian paneer stuffed ragi paratha | healthy ragi paneer paratha | high protein ragi paratha | with step by step photos. Mexican paratha recipe | Indian style Mexican stuffed paratha | Mexican vegetarian paratha | with 25 amazing images.
Mexican paratha is a quick and easy Indian style Mexican stuffed paratha made with ingredients commonly found in India. Learn how to make Mexican veg paratha .
Mexican parathas are a delicious fusion of Indian and Mexican flavors, with the mild sweetness of corn and cheese perfectly complemented by the tangy salsa of tomatoes, capsicum, and garlic.
Mexican paratha is a fusion dish that combines the best of Indian and Mexican cuisine. It is made with a whole wheat flour dough that is filled with a mixture of sweet corn, cheese, and tomato salsa. The paratha is then cooked on a hot tawa or frying pan until golden brown and crispy.
Mexican paratha is a popular dish in India, and it can be found in many restaurants and street stalls. It is also a popular dish to make at home, as it is relatively easy to make and the ingredients are readily available.
The taste of Mexican paratha is a unique combination of sweet, savory, and spicy flavors. The sweetness of the corn and cheese is perfectly balanced by the tangy salsa of tomatoes, capsicum, and garlic. The paratha is also slightly spicy, which adds to its overall flavor profile.
Pro tips of Mexican paratha . 1. Sweet corn has a sweet and slightly crunchy flavor that compliments well with the other ingredients in the paratha. Crushed sweet corn kernels add a bit of texture and crunch to the paratha. 2. Deseeded tomatoes will result in a stuffing that is less watery and more uniform in texture as they will release less water when cooked. Tomatoes have a sweet, tangy flavor that compliments well with the other ingredients in the dish, such as the spices, herbs, and cheese. 3. Heat a griddle or tava over medium heat. Place the roti on the griddle and cook for 10 seconds per side, or until bubbles appear. Do not use oil. We are partially cooking the roti at this stage.
Enjoy Mexican paratha recipe | Indian style Mexican stuffed paratha | Mexican vegetarian paratha | with step by step photos.
Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style | with 17 amazing images.
Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style is a simple everyday fare from the state of Rajasthan. Learn how to make missi roti on tava dhaba style.
To make Rajasthani missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 10 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little ghee, till they turn golden brown in colour from both the sides. Serve hot.
Rajasthani paratha are eaten throughout the year except in the winters in Rajasthan when bajra rotis are preferred. Made with the right proportion of wheat flour and besan, they fuse together well to give a perfect texture.
A dough made with carom seeds forms the base of this masala besan roti. Apart from adding flavour and aroma, it is also added for its digestive properties. Cooked with ghee it brings forth the taste of authentic Marwari cuisine.
Serve these missi roti on tava dhaba style with a spicy vegetable or gatte ki kadhi or a tongue tickling launji to make a delicious meal. A variation to these rotis are methi ki missi roti which are made by adding methi leaves or coriander leaves to flavour the dough.
Tips for Rajasthani missi roti. 1. We have rolled the rotis slightly thick, but if you wish you can roll them thin. 2. Since they are thick, cook them on a slow to medium flame, so they cook well from inside.
Enjoy Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style | with step by step photos. A gluten free snack of dosas stuffed with protein and fibre rich sprouts together with antioxidant rich veggies like beetroot, carrots, cabbage and tomatoes. While the dosas make a great alternative to rotis for the gluten-intolerant, the nutritious stuffing is a healthy alternative to starchy potatoes! You need to plan a little ahead if you wish to make Stuffed Sprouts Dosas, because the batter needs to be fermented.
paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi | with 29 amazing images.
paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi is an undisputed winner! Learn how to make Indian paneer taka tak.
To make paneer peas and potato taka tak, combine the paneer, peas, potatoes, salt and chaat masala and mix gently. Keep aside for 10 minutes. Heat the oil on a non-stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the green chillies, pav bhaji masala, chilli powder and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the prepared paneer, peas and potato mixture, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander and fresh cream, mix well and cook on a medium flame for 1 more minute. Serve hot with parathas or puris.
Indian paneer taka tak is a delicious and attractive dry Indian accompaniment that you can prepare in front of your guests like a grand performance – the sight of the spices blending with the veggies, and the aromas that emanate from the tava are enough to kindle one’s appetite, much like the bhaji sizzling on the pav bhaji wallah’s huge tava!
Make the matar paneer masala on the tava as you turn the sabzi around, and top it with some fresh cream as a grand finale to a splendid performance that your guests can feast on. The pav bhaji masala is always a delightful addition to any recipe and so is in this sabzi too.
The aromatic and flavoruful paneer matar dry sabzi will make you drool at the very first sight. When served with parathas or puris it is a true culinary delight to wrap up your dinner.
Tips to make paneer, peas and potato taka tak. 1. You can use vegetables of your choice such as capsicum, carrot etc. 2. Do not cook paneer for longer time otherwise it becomes chewy. 3. You can adjust the consistency of sabzi as per your choice by adding water.
Enjoy paneer peas and potato taka tak recipe | Indian paneer taka tak | matar paneer masala | paneer matar dry sabzi | with step by step photos. With mixed vegetables, tofu, wheat flour and soya flour, this Paratha is very high on the nutrition scale! It is also pretty zesty and kids are sure to love it, whether you serve it for breakfast or as a wholesome mid-day snack. Boiled and mashed potatoes impart body, and bind the other ingredients. Those who appreciate a little strong flavour, can add a teaspoon of chopped garlic to the stuffing. Relish it with Soya Mutter in Coconut Gravy or any other subzi of your choice.
til gur ki roti recipe | jaggery and sesame roti | healthy gud ki roti | with 22 amazing images.
til gur ki roti recipe | jaggery and sesame roti | healthy gud ki roti is a mildly sweet roti which is sure to please your palate. Learn how to make jaggery and sesame roti.
To make til gur ki roti, combine the jaggery with 2 tbsp of water in a non-stick pan and cook on a slow flame till the jaggery dissolves. Cool completely. Combine the wheat flour, melted jaggery, ghee, sesame seeds and salt in a deep bowl and knead into a semi-stiff dough using little water. Divide the dough into 10 equal portions and roll out each portion into a 150 mm. (6") diameter circle. Heat a non-stick tava (griddle) and cook each roti on a medium flame till it turns golden brown in colour from both the sides. Brush each roti with ¼ tsp of ghee and serve hot.
Time for some sweet memories. It is amazing how the aroma of jaggery and til working together always bring back memories of mom’s cooking. This traditional duo reflects mom’s care not just in taste but also in their nutritional richness in the form of jaggery and sesame roti.
The use of both jaggery and til makes the healthy gud ki roti an iron-rich treat that helps improve your haemoglobin levels and keeps you active and attentive all the time.
Further the use of whole wheat flour adds a dose of fibre to these til gur ki roti. Traditionally made for snacks with tea, these are often served as a meal with white butter, also called safed makhan.
Tips for til gur ki roti. 1. You can increase the amount of jaggery if you want the roti to be sweeter. 2. To gain in some extra iron, you can double the quantity of sesame seeds if you enjoy its taste and aroma. 3. Remember to cool the jaggery mixture before using it to make the dough.
Enjoy til gur ki roti recipe | jaggery and sesame roti | healthy gud ki roti | with step by step photos. buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | with 25 amazing images.
eggless buttermilk apple pancakes are a delicious and nutritious Indian breakfast or American breakfast.
eggless buttermilk apple pancakes are a delightful twist on traditional pancakes, perfect for those looking for a vegan or egg-free breakfast option. These pancakes are made with a combination of buttermilk, apples, flour, baking powder, and a touch of sweetness, resulting in a fluffy and flavorful stack of pancakes that are sure to impress.
The buttermilk adds a tangy flavor and helps create a light and airy texture, while the apples provide a hint of sweetness and a burst of freshness in every bite. These buttermilk apple pancakes are not only delicious but also a great way to sneak in some fruit and fiber into your breakfast.
Whether enjoyed with a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of cinnamon, eggless buttermilk apple pancakes are a versatile and tasty option for a leisurely weekend brunch or a quick weekday breakfast. Give this recipe a try and savor the warm, comforting flavors of fall in every bite!
Main ingredients for buttermilk apple pancakes.
1. Whole wheat flour (gehun ka atta). Whole wheat flour adds a subtle nutty flavor to the pancakes, which can complement the sweetness of the apples and the tang of the buttermilk. Compared to white flour pancakes, whole wheat pancakes can have a slightly chewy texture. This can be a desirable quality for some people, adding a bit more substance to the bite. Many recipes call for using a combination of whole wheat flour and white flour. This allows you to enjoy the health benefits of whole wheat while still maintaining a lighter and fluffier texture from the white flour.
2. Buttermilk. The subtle tang of buttermilk complements the sweetness of the apples and the overall flavor profile of the pancakes. It adds a layer of complexity that plain milk wouldn't provide. Buttermilk is slightly acidic due to the lactic acid produced during fermentation. This acidity reacts with the baking soda in the pancake batter, creating carbon dioxide bubbles. These bubbles cause the pancakes to rise and become fluffy. Since eggless pancakes lack the leavening power of eggs, buttermilk becomes even more important for achieving a good rise and a light, tender texture.
Pro tips for buttermilk apple pancakes. 1. Add 1 cup finely chopped apple. Chopped apples offer distinct bursts of apple flavor in each bite, enhancing the overall taste of the pancakes. Chopped apples generally cook faster than grated apples because they are larger pieces. This is important for eggless pancakes, which rely on proper cooking through other means (like baking powder) and might require slightly longer cooking times than traditional pancakes. 2. Add 1 1/2 tbsp maple syrup or honey. Apples also add sweetness to the pancakes, but they often have a tart or tangy component as well. Maple syrup enhances the sweetness of the apples and balances out any tartness. Since these pancakes don't contain eggs, they might lack some natural sweetness that eggs can contribute. Maple syrup provides a readily available and natural way to add sweetness without relying on refined sugars.
Enjoy buttermilk apple pancakes recipe | eggless buttermilk whole wheat pancakes | Indian style apple pancake with buttermilk | with step by step photos. Made with a small assortment of ingredients commonly stocked in Rajasthani households, the Mooli Makai ki Roti is not only unbelievably tasty but also perfectly satiating. While traditionally these rotis are flattened by hand on the tava itself, here we have offered an easier way out, which anybody can follow. Just remember to serve these delicious rotis fresh off the tava, with a cupful of steaming hot dal or subzi.
rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with 45 amazing images.
rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice is a one dish satiating meal in itself. Learn how to make stuffed rice paratha.
To make rice paratha, first make the dough. For the spicy rice stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste and sauté for a few seconds. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the mint and coriander and mix well. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside.
The to make stuffed rice paratha, roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the spicy rice stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas, using a little oil, till they turn brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 7 more parathas. Serve immediately with fresh curds.
A great way to use up left-over rice or pulao and create an altogether new recipe. These spicy rice parathas with left over rice are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day.
Although the stuffed rice paratha is a simple preparation perked up with green chillies, cumin seeds, ginger garlic paste and fresh herbs; the outcome is exotic and luxuriant which you can enjoy with Methambo or Quick Mango Chunda. A bowl of curd too is a satiating accompaniment.
Tips for rice paratha. 1. Serve rice paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. Serve rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with achar.
Enjoy rice paratha recipe | stuffed rice paratha | spicy rice paratha with left over rice | with step by step photos. pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with 21 amazing images.
To make pyaz aur anardane ki roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti using a little oil till the rotis turn brown in colour from both the sides. Serve immediately with fresh curds or raita.
An easy and tasty roti that is nevertheless a delicacy that you will enjoy and remember for a long while, the Indian anardana roti has an ultimate aroma and flavour unlike anything you have tasted before.
While onion itself has a strong aroma, here the dried and roasted pomegranate seeds play a more notable role. We recommend that you make fresh anardana powder to enjoy the true authentic flavour of anardana paratha.
Serve Punjabi paratha with anardana - dhaba style for breakfast, brunch or pair it with a bowl of fresh curd / raita to make a satiating meal. With not too much effort, you will have a flavoursome Indian meal on table which is easy to digest and nutritious too!
Tips for pyaz aur anardane ki roti. 1. Since the ingredients are all mixed into the dough, make sure you chop the onions very finely to make rolling easy. 2. To make it healthy, cook each roti with ¼ tsp of oil, preferably peanut oil.
Enjoy pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with step by step photos.
coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with 25 amazing images.
coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice is a simple everyday Indian bread. Learn how to make akki roti.
To make coorgi roti, combine the steamed rice along with little water and blend in a mixer to a smooth paste. Transfer the paste into a deep bowl, add the remaining ingredients and knead into a semi stiff dough using enough water. Cover and keep aside for 15 minutes. Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining dough portions to make 7 more rotis. Serve immediately topped with ghee.
How will this rice roti with leftover rice taste, you might wonder, without even green chillies or ginger for flavour, but you must taste it to believe how simple rice can transform into a delicious roti when cooked perfectly and topped generously with ghee.
This famous akki roti is a famous breakfast of Karnataka. It is quick when made with leftover rice. But remember this coorgi roti must be served steaming hot, right off the tava.
The aroma of otti will taunt your taste buds, and make you finish off a whole roti even without any accompaniments. However, it can be served with chutney podi, pickle or a gravy pairs best with this Indian rice roti.
Tips for coorgi roti. 1. Using steamed rice and making a paste of it will enable you to roll the roti. 2. You don't require oil while cooking the roti. 3. The roti cooks very quickly. 10 seconds on a tava for one side and 10 on the other side and then cooked on the flame.
Enjoy coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with step by step photos.