veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with 28 amazing images. veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli is a unique way of serving idli. Learn how to make soft stuffed idli. To make veg stuffed idli, wash and soak the idli rawa, poha and urad dal in enough water in a deep bowl for 2 hours and drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the mixture into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 6 to 8 hours. For the vegetable stuffing, heat the oil in a broad non-stick pan, add the urad dal, mustard seeds and curry leaves and sauté on a medium flame for a few seconds. When the seeds crackle, add the green chillies, vegetables and salt and sauté on a medium flame for 2 to 3 minutes. Keep aside. Put 1 tbsp of the idli batter into each greased idli moulds. Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it. Steam in a steamer for 12 minutes. Allow the idlis to cool slightly and then demould them using a spoon. Repeat steps 1 to 3 to make 1 more batch. Serve hot with sambar and coconut chutney. A delicious snack that combines the sumptuousness of idlis with the great taste and goodness of mixed veggies. The idli batter for this South Indian stuffed idli is relatively easy to make, as you just need to soak and blend all the ingredients together and ferment. This batter is steamed with a stuffing of mixed veggies sautéed with a simple, traditional tempering, which gives it a superb aroma and taste. The softness of the South Indian stuffed idli together with the juiciness and myriad flavours of the veggies make the Veg Stuffed Idlis a really rare and delightful treat. You can also try other innovative idli recipes like the Stuffed Potato Idli and the Sweet Idli. Veggies like carrot and French beans add crunchiness to the masala stuffed idli. You don’t need to boil the vegetables as they are sautéed. So just chop them finely. Enjoy these idlis with sambar and coconut chutney. Tips for veg stuffed idli. 1. Keep the batter to ferment in a dark and warm place. In the winter season, it might take 1 to 2 hours extra for fermenting. 2. Remember to grease the idli moulds before putting the batter, so demoulding becomes easier. 3. Cool slightly before demoulding. This helps to demould a perfect idlis. Enjoy veg stuffed idli recipe | soft stuffed idli | South Indian stuffed idli | how to make masala stuffed idli | with step by step photos.

A succulent preparation of spinach and green peas flavoured elegantly with spice powders and whole spices. Milk helps reduce the bitterness of spinach, and improve the consistency of the subzi. You will love the vibrant colour and enchanting taste of this aromatic Kashmiri dish.

shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | with 23 amazing images. A rare combo, peanuts and green peas come together in this tongue-tickling Maharashtrian peanut green peas sabzi that is sure to steal your heart. Learn how to make shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | shengdana vatanyachi bhaji, a delectable Maharashtrian dish, is a symphony of flavors and textures that tantalizes the taste buds. This culinary gem features green peas and peanuts, cooked to perfection in a rich and aromatic masala paste, creating a harmonious blend of nutty, earthy, and spicy notes. The crushed peanuts and boiled green peas are flavoured with a traditional tempering and a paste of coconut and spices, which imparts not only a rich flavour but also a luscious texture to the shengdane ani vatane chi bhaji. The beauty of this dish lies in its simplicity and versatility. It can be enjoyed as a side dish with roti, parathas or rice, or even served as a light and flavorful snack. The combination of green peas and peanuts provides a good source of protein and fiber, making it a wholesome and nutritious meal option. The Maharashtrian peanut green peas sabzi dish is garnished with a generous sprinkling of coriander leaves, adding a touch of freshness and vibrancy. pro tips to make shengdana vatanyachi bhaji: 1. You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji. 2. Don't overcook the green peas. They should be cooked through but still retain a slight bite. You can also use frozen green peas to make this recipe. 3. You can squeeze a fresh lemon juice at the end brightens the flavors and cuts through the richness. Enjoy shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masalaa | with detailed step by step photos.

carrot and green peas sandwich recipe | Indian paneer vegetable healthy toast | paneer carrot sandwich | with 22 amazing images. carrot and green peas sandwich recipe | Indian paneer vegetable healthy toast | paneer carrot sandwich is a nourishing snack for people of all ages. Learn how to make Indian paneer vegetable healthy toast. To make carrot and green peas sandwich, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies, carrots and green peas and sauté on a medium flame for 1 to 2 minutes. Add the paneer, coriander and salt, mix well and cook on a medium flame for 1 minute. Divide the topping into 4 equal portions. Toast the whole wheat bread slices in a pop-up toaster. Place the toasted bread slices on a dry, flat surface and spread a tsp of green chutney evenly over it. Spread a portion of the prepared topping evenly on each bread slice. Serve immediately. Staying young is no challenge, if you know the right stuff to eat. For example, you could snack on this scrumptious carrot and green peas sandwich instead of opening a pack of chips! This colourful sandwich is an easy and tasty way to provide your skin with loads of protein and vitamin A, necessary to keep it bright and supple. With soft paneer, aromatic jeera, tangy coriander and green chillies, this paneer carrot sandwich is just the right thing to bite into! Moreover, the veggies along with multigrain bread lend ample fibre along with contrasting flavours and colours. This Indian paneer vegetable healthy toast is a wise pick for people with heart disease, obesity as well as diabetics. But remember to control the portion size! Tips for carrot and green peas sandwich. 1. Apply 1 tsp chutney on each toasted bread slice. 2. This is a must as green chutney goes well with paneer and vegetables. Enjoy carrot and green peas sandwich recipe | Indian paneer vegetable healthy toast | paneer carrot sandwich | with step by step photos.

Show us a kid who doesn’t like Baked Potatoes! Almost every kid loves the comforting mouth-feel and satiating taste of Baked Potatoes. Here is a cheesy version of this universal favourite that kids can make easily with a little help from you. A creamy filling dotted with green peas and corn makes the recipe all the more droolworthy. Baked Potatoes with Corn and Green Peas has all the ingredients that they love, and is sure to become an instant hit with your kids. Different variants of this recipe can be made with different fillings. You can also try other recipes like Baked Jacket Potatoes with Baked Beans and Cheese or Sweet Corn Soup .

Long grains of rice interspersed with colourful and chunky veggies, and lusciously flavoured with coconut milk and red curry paste. The ultimate touch to the Baby Corn and Mushroom Curry Rice is the addition of lemon rind and basil leaves, whose aroma is indelibly locked in by cooking the rice wrapped in a banana leaf.

You could well call it ‘phat-a-phat’ fried rice, as this sweet and sour thai rice preparation can be readied in a jiffy with leftover rice. With colourful veggies and tangy sauces, the chatuchak fried rice is a meal you will enjoy!

The true highlight of this dish is the paste that is made using red chillies, onions and other well-chosen ingredients. You can make it fresh for a better taste; or to save time, you can make it in bulk and deep-freeze to use as and when required. Healthy ingredients like tofu, mushroom and other veggies enhance this recipe’s health quotient while a basket of creatively-combined ingredients make it a delight for the taste-buds. If you do not like tofu, you can replace it with low fat paneer. Thai cooking is incomplete without coconut milk but as a matter of fact it is high in fat; I have therefore restricted its use to ½ cup as compared to the original recipe that calls for almost 3 times more. Another key ingredient in Thai cooking is lemon grass, which can be used liberally without any fear of calories… this is the secret behind the refreshing touch of most Thai recipes.

Mushrooms and peas in a delectable barbeque

Aromatic and sumptuous, the Vaal, French Beans and Cauliflower Soup is fit to be a meal in its own right. Loaded with ample veggies ranging from French beans and cabbage to cauliflower and tomatoes, not to forget nutritious lima beans and green peas, this wholesome soup is extremely flavourful despite not using onion and garlic. Sautéed celery and a garnish of fresh parsley impart a rich and fresh aroma to the soup.

Luxury – there is no better word to describe the potato paneer bake. Layers of mashed potato, green peas and paneer aptly spiced and perked up with lemon juice, are topped with curd-cream and baked till perfectly done. Lose yourself in this sumptuous preparation, and make sure every spoonful spans all three layers!

This exotic Coconut Vegetable Curry with Coconut Rice is a flavour-packed treat that will remain etched in your memory for ever! Rice that has been cooked with coconut milk and spices is served with a spicy vegetable curry that is flavoured with a rich masala paste. Assorted veggies add a splash of colours to this rice preparation, while abundant use of coconut milk in both the rice and the curry give it an elegance, which complements the intensity of the spice paste in a very balanced fashion. The total effect is mind-blowing and you will thoroughly enjoy this lip-smacking delicacy. To mellow the spicy flavour of the curry serve with accompaniments like Cucumber Pachadi or Red Pumpkin Pachadi .

Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, I have added chopped spring onions. This chaat is a meal in itself! The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk are now available in tetra packs at grocery stores, so you need not go through the effort of extracting it!

Very often we impress our guests with this robust italian pasta dish baked in tomato sauce and cheese. You would be surprised to know that one serving of this dish provides 434 calories against its low fat version which adds upto only 190 calories per serving. To minimize your calorie intake, check out the low calorie version of cannelloni.