stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with 21 amazing images.
stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti is specially designed for gluten intolerant who have to avoid the gluten from wheat. Learn how to make gluten free buckwheat paratha.
To make stuffed buckwheat paratha, first make the roti. Combine all the ingredients in a deep bowl and knead into soft dough, using enough water. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling. Cook each roti very lightly on a hot tava (griddle) and keep aside. Then make the stuffing by mixing corn, coriander, ginger green chilli paste, cheese, tomatoes, capsicum and salt. Divide the stuffing into 6 equal portions 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 tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides. Repeat with the remaining dough and stuffing to make 5 more parathas. Serve immediately.
This gluten free buckwheat paratha is an exotic addition to the menu of gluten intolerant people. A meal in itself it has typically Mexican style stuffing which adds volume and taste to the parathas. A brilliant idea to transform simple paratha into a classic special dish is to serve it with a bowl of soup to add up to a filling meal.
We have used little rice flour along with kuttu flour to make this kuttu ki roti so rolling becomes easier. However, the roti might not get a very even shaped edge. Do not worry about it.
Tomatoes add the perfect juiciness to the stuffing of kuttu ka paratha, while the capsicum adds the necessary crunch. You can also add some mixed herbs or oregano to further enhance its flavours.
Tips for stuffed buckwheat paratha. 1. Buckwheat flour isn’t very easily available in stores. You can buy buckwheat and make the flour. For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe. 2. If you wish buckwheat flour can also be replaced with maize flour in these delicious parathas. 3. Like most rotis made with buckwheat, these too need to be served immediately on cooking.
Enjoy stuffed buckwheat paratha recipe | kuttu ka paratha | gluten free buckwheat paratha | kuttu ki roti | with step by step photos.
mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with 32 amazing images.
A healthy way of combining an unusual leafy vegetable like mint and a pulse like masoor to make delicious pudina masoor tikki. Learn how to make mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter |
mint and masoor tikki has been combined with bread crumbs, paneer and flavoured with loads of mint. Mint is a popular herb used extensively in Indian cooking. It contains plenty of vitamins and minerals are essential for the body.
These healthy masoor tikki they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil. Serve these protein, calcium and iron rich mint masoor tikki as a starter or as a snack hot with green chutney.
Tips to make mint and masoor tikki: 1. If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly. 2. You can add more breadcrumbs if the tikki's are not binding well. 3. Cooking tikki's on a low flame is important as we are not deep frying the tikki's.
Enjoy mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with detailed step by step images.
The very sight of sizzling chana being constantly turned around in the tavas of roadside chaat-wallahs is enough of trigger the gastronomic juices! would it not be wonderful to recreate that wonderful tava chana experience at your own garden cocktail party? cooked kabuli chana, prepared in a lip-smacking spicy fashion served with crisp papdi is sure to make your party the talk of the town!
raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with 25 amazing images.
kacche kele ki tikki - raw banana cutlet is a unique and simple snack recipe. Learn how to make raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki |
Craving a savory and satisfying snack? Look no further than kacche kele ki tikki! raw banana cutlets are a delightful vegetarian dish made from raw bananas (also known as green bananas or plantains), mixed with spices, herbs, and binding agents, then shaped into patties and fried until crispy.
Forget the stereotyped potato cutlets; try these crunchy raw banana cutlets instead! You will be floored by its elegant flavour and crunchy texture. It is amazing how it uses selection of simple everyday ingredients and even easy to prepare such a brilliant snack.
Usually for cutlets, I tend to use bread crumbs to coat and make it crispy. With this plantain cutlets, I used semolina or rava to coat and it turned out to be a great idea! As the raw banana was not so moist, the semolina helped turn the tikkis crisp without actually making it heavy.
pro tips to make raw banana cutlet: 1. You can also use fresh herbs like mint and curry leaves add a burst of freshness. 2. Instead of semolina you can use bread crumbs to coat the cutlets. 3. You can use the combination of mashed potatoes with boiled raw banana. This adds creaminess and helps bind the mixture. 4. Maintain medium heat while frying to ensure the cutlets cook through without burning.
Enjoy raw banana cutlet recipe | kacche kele ki tikki | plantain cutlets | raw banana tikki | with detailed step by step photos. True to its name, this tikka will melt in your mouth and delight your palate! replacing the fat-laden white gravy of cream and cashews with whole wheat bread mayonnaise results in a healthier version, which you can serve in portions of two pieces.
aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with 38 amazing images.
aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha is a protein filled variation to stuffed Punjabi style aloo methi paratha. Learn how to make Indian style tofu methi paratha.
To make aloo methi tofu paratha, first make the dough. For stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and sauté on a medium flame for a few seconds. Add the potatoes and tofu, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool the stuffing slightly and divide it into 4 equal portions. Roll each portion in to a ball. Keep aside.
Then to make Indian style tofu methi 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 aloo methi tofu stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the aloo methi parathas, using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 1 to 4 to make 3 more parathas. Serve aloo methi tofu parathas hot with fresh curds or pickle.
Aloo and methi are made-for-each-other, irrespective of the form in which they are cooked. With tofu, they become even more enticing! Although fenugreek makes an ideal combination to make Indian style tofu methi paratha, you can also replace it with other greens like palak for a change.
While the veggies are the highlight of the stuffing, common but effective ingredients such as ginger-green chilli paste, turmeric powder, coriander powder and chaat masala make the whole wheat methi and tofu paratha truly irresistible. Fresh curd and a pickle is all you need to square up a satiating meal.
Tips for aloo methi tofu paratha. 1. Tofu can be replaced with grated paneer. 2. Chaat masala can be substituted with amchur powder, anardana powder or lemon juice.
Enjoy aloo methi tofu paratha recipe | Indian style tofu methi paratha | whole wheat methi and tofu paratha | with step by step photos.
coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with 38 amazing images.
Puranpoli is a traditional Maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. Learn how to make coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli |
coconut puran poli, a delightful Indian sweet treat, is a beloved delicacy, especially during festive seasons. It's a flatbread, made from wheat flour, filled with a luscious mixture of grated coconut and jaggery. The dough is rolled out thin, filled with the sweet coconut mixture, and then carefully cooked on a tawa smothered with ghee. The result is a crispy, golden-brown naariyal puran poli with a soft, sweet filling that melts in your mouth.
The combination of the slightly salty, nutty flavor of the coconut with the sweetness of the jaggery creates a harmonious blend of tastes. The texture is another highlight, with the crisp outer layer contrasting beautifully with the soft, moist filling. While it is festive fare, it can be made any day when you feel like making something special. coconut puran poli is often enjoyed with a cup of hot chai or coffee, making it a perfect indulgence for any occasion.
pro tips for coconut puran poli: 1. The dough should be soft and pliable, but not sticky. 2. Use freshly grated coconut for the best flavor and texture. Drizzle ghee on both sides of the poli while cooking for a richer flavor and crispiness.
coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with detailed step by step photos. These delicious breakfast pancakes are enriched with wheat bran, bananas and milk and are perfect for brunch. Bananas and milk provide you with all the energy needed to carry out your regular activities. They also increase the calcium and protein levels of the recipe. Most of us consider waffles and pancakes to be really sinful indulgences. It is actually the ingredients we eat with them like butter, jam or honey that actually make them full of calories. Go ahead and dab a little butter on your pancakes but remember it is an indulgence that should not be overdone.
Wonder why this paratha is called Jalebi Paratha when there is nothing sweet about it? Well, just have a look at the way it is rolled and you will understand why.
Indeed, this delectable paratha requires some deft handwork in rolling it, first like a Swiss roll, and then into a flat paratha.
Applying ghee between the layers gives a crisp and layered texture to this special paratha. Although it might seem a little tough on first try, you will get the hang of it very soon, and in fact, you will start enjoying the unique process.
Relish these Jalebi Parathas with a spicy accompaniment like Kadhai Paneer or Vegetable Kolhapuri . paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha | with 27 amazing images.
paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha is an all in one paratha which is quick and easy to make too! Learn how to make spring onion paneer paratha.
To make paneer and spring onion paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 8 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 paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides. Allow the parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box.
Whole wheat parathas enhanced with fresh paneer and aromatic spring onions, this is a wonderful choice for your kids’ snack box. This spring onion paneer paratha is a wonderful way of making a satiating and wholesome meal in itself.
You can be rest assured that the duo of paneer and spring onions will push up not just the taste of the healthy hara pyaz cottage cheese paratha, but also the day’s reading in the nutrient meter! The paneer not only increases the protein and calcium intake, but it also keeps the parathas soft till afternoon. Cool them well and pack these kids paratha for tiffin.
Spring onions can perk up the flavour of any dish and so do they of paneer and spring onion paratha. They have vitamin C in plentiful – a nutrient which helps boost our immunity. The sulfur compounds and antioxidant quercetin in them together help to keep blood sugar levels and blood cholesterol under control.
Tips for paneer spring onion paratha. 1. Always use a spaltula and press down while cooking the paratha. This must be done all over the paneer spring onion paratha as we want all sides cooked evenly. 2. Serve healthy hara pyaz cottage cheese paratha with curds. See how to make dahi. 3. Serve spring onion paneer paratha with achar.
Enjoy paneer and spring onion paratha recipe | spring onion paneer paratha | kids paratha | healthy hara pyaz cottage cheese paratha | with step by step photos. paneer tikki recipe | paneer cutlet | healthy paneer tikki | tava paneer tikki | with 26 amazing images.
paneer tikki recipe | paneer cutlet | healthy paneer tikki | tava paneer tikki is a non fried Indian snack. Learn how to make paneer cutlet.
To make paneer tikki, place the paneer in a dish, knead it very well, till it is smooth like a dough. Add the coriander, green chillies, salt and powdered sugar and mix well. Divide the mixture into 10 equal portions and shape each portion into a small round. Press a little in the centre of each round to make a depression, place 1½ tsp of the dry fruit stuffing in it and again shape them into a round ball and then flatten it lightly between your palms. Roll it lightly in cornflour. Repeat step 4 to make 9 more tikkis. Heat the oil in a non-stick tava (griddle) and cook a few tikkis at a time till they are golden brown in colour from both the sides. Serve hot with tomato ketchup or green chutney.
Fresh paneer together with chopped coriander and green chillies, rolled in flour and shallow-fried to perfection – ah, no wonder the tava paneer tikki is such a popular snack! This version is made even more irresistible with a rich dry fruit stuffing that complements the soft paneer very well.
This healthy paneer tikki has the goodness of calcium and protein from the paneer and you can also grab a handful of antioxidants like vitamin A and vitamin C from coriander. Being shallow fried on tava with minimal oil, it is healthier than the deep fried version. Though some amount of cornflour is used, heart patients can enjoy 1 to 2 paneer cutlets occasionally.
Tips for paneer tikki. 1. Use fresh paneer for best results. 2. You can shape them and keep refrigerated to be shallow fried just before serving. 3. Health freaks can make their choice between full fat paneer and low fat paneer.
Enjoy paneer tikki recipe | paneer cutlet | healthy paneer tikki | tava paneer tikki | with step by step photos. coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with 27 amazing images.
coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes is a flavourful Indian bread. Learn how to make easy coriander roti in 20 minutes.
To make coriander roti, first make the dough. For that combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes. Divide the dough into 4 equal portions and keep aside. Then make a stuffing of coriander, coriander-cumin seeds powder, turmeric powder, besan, green chillies and salt. Then divide the stuffing into 4 equal portions and keep aside. Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour. Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out. Roll out again into 125 mm. (5”) diameter circle using a little wheat flour. Heat a non-stick tava (griddle) and cook each roti, using 1/2 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 3 more rotis. Serve immediately.
Generally, coriander adds value to any dish in which it is used. Here, it steals the show! The use of minimal spices in Indian style hara dhania paratha speaks of coriander’s innate aroma and flavour.
Easy coriander roti in 20 minutes are quick to make, and utilise common ingredients that are always available in our kitchens, making it a typical everyday fare. These rotis can be served as it is for breakfast or snack or with a bowl of curd at meal times.
Healthy coriander roti is no short of nutritional benefits. Being made with wheat flour as a base, it is enriched with fibre. The antioxidants vitamin A, vitamin C and the quercetin present in it works towards strengthening our immune system, set us free from toxins and reduces body inflammation. Cineole, one of the essential oils present in coriander along with linoleic acid in it, also targets to reduce skin inflammation, thus leaving your skin soft and smooth. These rotis can be enjoyed by people aiming a healthy lifestyle, weight loss as well as managing blood cholesterol and blood sugar levels.
Tips for coriander roti. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Wash the coriander leaves and drain them well, as even little water remaining in the leaves might make rolling difficult. 3. These rotis are best had immediately. If you wish, you can roll them and lightly roast them on both the sides, cool and store for 1 to 2 hours. Just before serving, cook them.
Enjoy coriander roti recipe | Indian style hara dhania paratha | healthy coriander roti | How to make easy coriander roti in 20 minutes | with step by step photos. corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with 63 amazing images.
corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha has a tongue-tickling flavour feel of these are thoroughly enjoyable! Learn how to make pudina corn vegetable paratha.
To make corn and vegetable paratha, make a dough of wheat flour and maida. For the stuffing, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
Add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside.
Then to make cabbage potato paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides. Repeat steps 1 to 4 to make 7 more parathas. Serve immediately.
You may find the pudina corn vegetable paratha slightly elaborate to make, but it's worth the effort. The perfect blend of flavours will compel you to believe it!
While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the cabbage potato paratha truly irresistible.
Tips for corn and vegetable paratha. 1. Serve corn and vegetable paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 parathas at one time on the tava. 4. Serve corn and vegetable paratha with lehsun ki chutney.
Enjoy corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with step by step photos.
A wholesome breakfast option, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha! a sprinkling of spices improves the taste of this paratha, while the addition of a little ghee to the dough improves the texture and the aroma after cooking.
carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | with 26 amazing images.
Colourful and nutritious, these gluten free carrot coriander paratha made of rice flour and soya flour make a perfect mini meal with a bowl of curds and khichdi. Learn how to make carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour |
carrot coriander roti is a healthy and delicious flatbread made with grated carrots and spices. Carrots impart a sweet taste that compliments the taste and flavors of the herbs used.
carrot and coriander roti is an easy-to-make recipe. It looks very similar like vegetable Thepla. gluten free carrot coriander paratha is a filling and tasty breakfast when served with a side of yogurt or garlic chutney or pickle.
Tips to make carrot coriander roti: 1. Serve carrot coriander roti with curds. See how to make curds. 2. Serve gluten free carrot coriander paratha | with lehsun ki chutney. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly. 4. While rolling the roti, add rice flour as the dough is sticky and difficult to roll due to the absence of wheat flour. 5. Roll gently.
Enjoy carrot coriander roti | gluten free carrot coriander paratha | carrot coriander roti with rice flour | with detailed step by step images