Typically, when you think of stuffed bhindi, you might imagine a filling of besan and spices; but here is an innovative preparation of bhindi stuffed with a soft and luscious cottage cheese mixture. Amchur powder gives the paneer mixture a tanginess that complements the bhindi well; and traditional spices impart a delicious flavour and tempting aroma to the stuffed bhindi with paneer.

beetroot rice recipe | quick beetroot rice | beetroot pulao | beetroot fried rice | with 18 amazing images A nice, bright pink rice that is sure to attract your kids, the Beetroot Rice is an attractive preparation of rice and grated beetroot perked up with assorted spices. Onions add flavour and crunch to this sumptuous dish, which is quick and easy to prepare in the morning. Ensure that the Beetroot Rice is completely cool before you pack it in the box. Sipping Mint Chaas along with the Beetroot Rice is sure to satiate your kids taste buds and tummy! So do pack some in a thermos flask. Check out our collection of many more amazing tiffin box recipes like Rice and Moong Dal Idli, Pasta in Tomato Sauce, Stuffed Hot Dog Rolls, Broccoli Paratha and many more. See detailed step by step photos and video of beetroot rice recipe | quick beetroot rice | beetroot pulao | beetroot fried rice recipe below.

When you want to pamper yourself, serve yourself some sprouts in this exotic, sumptuous way! A class apart from everyday accompaniments, this rich Moong Sprouts Korma combines the goodness of sprouts with the spicy experience of a korma revved up with a rich and flavourful cashew paste, tangy tomato puree and luscious fresh cream. Serve it hot and fresh with rotis and kadhi for a satiating meal.

khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi | with 31 amazing images An elaborate yet easy khichdi that makes a wholesome and delicious meal, the toor dal khichdi is made of toor dal and rice combined with not just whole spices but also onions, garlic and tomatoes. This imparts a tangy twist to the dal khichdi making it holistic in terms of taste too. When you don’t have time to prepare a Kadhi, you can just serve toor dal khichdi with curds and papad like Fried papad, Roasted papad, Fried Khichiya Papad, Roasted Khichiya Papad, Instant Whole Wheat Masala Papad or Papad ki Churi and there you have a sumptuous dinner on the table! Some important points i would like to share with you on khichdi recipe. 1. Take a pressure cooker and add the dal to it. We have used toor dal, but many people use a combination of moong dal, green moong dal or masoor dal. 2. We have added tomatoes and onions to our khichdi recipe but you can add your own choice of vegetables like green peas, cauliflower and potatoes. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the khichdi, don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. Make sure you top your dal khichdi with generous amounts of melted ghee. Enjoy khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi with detailed step by step photos and video below.

poha chivda | roasted poha chivda | thin poha chivda | maharashtrian poha chivda | with 14 images. Poha Chivda is made from an assortment of ingredients ranging from poha, roasted urad dal and peanuts to cashews and curry leaves. This gives poha chivda a range of textures, while a choice of spice powders gives it a nice savoury aroma and flavour. Pop a spoonful into your mouth and savour the crunchiness of this delectable thin poha chivda snack! I always prefer to make snacks at home. Store bought or street bought snacks are cooked in inferior quality oil which causes inflammation of the body. This roasted poha chivda is not deep fried and hence a lot healthier than deep fried snacks. While it is perfect to have on a cold, rainy day, with a cup of chai , this versatile poha chivda snack is also light enough to enjoy on a hot summer’s day with a glass of juice, or to take along to school or office in a snack box! You can prepare a batch of this thin poha chivda and store it in an airtight container for a 10 to 15 days to relish it as and when you wish to. Looking for Indian travel food dry snacks, then this maharashtrian poha chivda is a perfect choice. When making roasted poha chivda, you need to take care. Dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously. If you stir too much, the thin poha might break so, make use of a pan with handles and toast by shaking the pan. Enjoy maharashtrian poha chivda with detailed step by step photos and video below.

soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with 33 amazing images. soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy is a protein rich accompaniment to whole wheat rotis and Parathas. Learn how to make soya mutter masala curry. To make soya matar sabzi, combine the soya chunks, salt and 1 cup of hot water in a bowl and keep aside to soak for 10 minutes. Discard the drained water and keep the squeezed soya chunks aside. Combine the curds, besan, milk and ¾ cup of water in a deep bowl, whisk well till no lumps remain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Lower the flame, add the curd-beasn mixture and ½ cup water, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the soya chunks, green peas, sugar and salt, mix well and cook on a slow flame for 1 minute, while stirring once in between. Serve immediately. Chunky, mealy soya nuggets and juicy green peas simmered in a tangy curd-based gravy, the soya matar ki sabji is an exciting way to add soya to your meal. While the curds-besan mixture gives the soya mutter masala curry a kadhi like flavour, the addition of onions, tomatoes and spice powders makes this semi-dry subzi all the more exciting. Try it once, and you will be happy to see this flavourful soya chunks gravy preparation rise to the top of the popularity chart at home. This healthy soya matar sabzi is brimming with protein which nourishes each and every cell of our body. It is rich in fibre , which means that it will keep you full for long hours. Weight-watchers can include this sabzi in their diet once a week. The onions and tomatoes are also a source of antioxidant allicin and lycopene respectively, which will help to reduce inflammation in the body and safeguard our cells against harmful free radical damage. Tips for soya matar sabzi. 1. Once the soya chunks have been soaked, drained and squeezed thoroughly at step 1, use them immediately to make this sabzi, else the soya chunks might break if kept for too long. 2. Ensure that the besan has mixed very well with the curd. 3. After adding this curd-besan mixture to the sabzi at step 6, ensure to cook on a slow flame to avoid the curd from splitting. Enjoy soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with step by step photos.

dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with 31 amazing images. dal kadhi recipe | chana dal kadhi | healthy Indian kadhi is a perfect blend of Indian flavours and aroma. Learn how to make chana dal kadhi. To make dal kadhi, clean, wash and soak the chana dal in enough water in a deep bowl for 30 minutes. Drain well. Combine the chana dal and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the capsicum and chilli powder and sauté on a medium flame for 1 to 2 minutes. Add the cooked chana dal and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Add the curds, sugar and coriander, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Serve hot. A wholesome kadhi that uses cooked chana dal instead of besan. You will enjoy the texture of this thick dal kadhi, as well as the lingering mouthwatering flavour, brought about by simple spices. Another special aspect of this chana dal kadhi is the addition of chopped capsicum, which imparts not just crunch but also a flavour and aroma that you will surely relish. Health conscious can reduce the amount of oil used for tempering and avoid the addition of sugar to make healthy Indian kadhi. They can also make their choice between the use of full fat curd and low fat curd depending on the amount of fat allowed in their diet. Dal and curd both are a very good source of protein, which adds satiety and boosts metabolism. Weight-watchers, heart patients and diabetics can enjoy healthy Indian kadhi. Tips for dal kadhi. 1. Chana dal has to be soaked for 30 minutes. So plan for it in advance. 2. To make thin dal kadhi, while pressure cooking add 2½ cups of water instead of 2 cups of water. 3. To further add a touch of nourishment, you can add some finely chopped spinach or methi to the dal after sauteing the capsicum. Enjoy dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with step by step photos.

Bhindi coupled with everyday ingredients like onions, green chillies and garlic gives you a tasty and healthy subzi that you can make any day. It is really simple but tastes awesome. Try other healthy subzis like Baingan Methi ki Subzi and Broccoli and Zucchini in Red Capsicum Gravy .

rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | with 50 amazing images. rajma cheese paratha is a one dish meal when served with a bowl of curds. Learn to make rajma vegetable paratha. rajma cheese paratha has a healthy stuffing of onions, tomatoes, garlic, Indian spices and the addition of curds gives it a nice sour taste. Tips for rajma vegetable paratha. 1. Use 1/4 cup plain flour (maida) instead of whole wheat flour in your dough to prevent the paratha from getting cracks while cooking. 2. Place the uncooked rajma cheese paratha over it. The flat surface of the paratha should be facing up as we want the back side of the paratha cooked first. 3. Cook all 4 sides of the paratha on a slow flame using a pair of tongs till cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame. Enjoy rajma cheese paratha recipe | rajma vegetable paratha | stuffed kidney bean paratha | with step by step photos.

palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with 30 amazing images. palak corn sabzi is a Punjabi sweet corn palak curry. Learn how to make Punjabi palak corn. The palak corn sabzi is a mellow preparation of nutrient-rich spinach and sweet corn. These two star ingredients complement each other well not just in flavour and texture, but in looks too. The corn kernels in spinach corn curry look like shiny pearls laid on bright green silk, kindling one's appetite both through the aroma and visual appeal. palak corn sabzi is good for the heart. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health. Pregnant women should turn to palak corn sabzi. Sweet corn is good for pregnancy as high folate content and antioxidants - lutein is good for the foetus. Enjoy palak corn sabzi recipe | Punjabi palak corn | healthy spinach corn curry | with step by step photos.

Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with amazing 50 images One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata. Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days. For our homemade pani puri, we have made everything at home from the scratch. We have started with making the puri first. To make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Once the dough is kneaded, divide it into equal portions, roll into a thin chapatti. Cut into circles using a cookie cutter and deep fry till they puff up. To make golgappa, we have first made the teekha phudina pani, combine mint leaves (phudina), chopped coriander (dhania), lemon juice, green chillies, ginger (adrak), 2 whole black peppercorns (kalimirch), black salt (sanchal) and cumin seeds (jeera) powder in a mixer jar and blend it into a paste. Transfer the paste to a deep bowl and add 3 cups of chilled water, mix well and our teekha phudina pani is ready. You can keep it in the refrigerator and take it out when serving. Further we have prepared mixed sprouts mixture for pani puri. Combine parboiled mixed sprouts, boondi (soaked for 10 minutes and drained), mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder and black salt (sanchal). Mix everything well. Our mixture is ready!! You can also use ragda as the filling. To serve this mouthwatering snack pani puri you need to rack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve homemade pani puri immediately. Make sure, you assemble Mumbai roadside pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Here’s a tip for the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end! Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav, Ragda Pattice, Pav Bhaji and Jini Dosa. Enjoy Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with step by step detailed recipe photos and videos.

matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | with amazing 35 images. matar paneer butter masala recipe is a masala paste sautéed in butter is further perked up with spice powders, tangy tomato, milk, cream and other ingredients to form a rich gravy that holds the star ingredients – mutter and paneer. Having a meal in any Indian restaurant serving naan, then you will find the popular restaurant style mutter paneer butter masala as one of the best selling Punjabi sabzis. In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is restaurant style mutter paneer butter masala. The rich hue, strong aroma and irresistible taste of this Punjabi paneer mutter will make you addicted to it! The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy! The procedure and preparation may take a while, but the outcome and the taste of the dish is heavenly!! To make matar paneer butter masala recipe, the first step is to prepare onion paste. To prepare onion paste, blend onion, cashewnuts, garlic and ginger together into a smooth paste and keep aside. Further, to proceed take butter in a non-stick pan, add prepared onion paste and cook it. Once cooked, add Indian spices such as Kashmiri red chilli powder, cumin seed powder and garam masala along with dried fenugreek leaves and water to cook all the masalas and prevent it from burning. Further, add tomato pulp which gives tanginess to our sabzi. To balance the tang we have added honey, if you do not have honey, add sugar or jaggery. Add milk and fresh cream which will provide richness and creaminess to our Punjabi paneer matar and also a eye appealing color. Also, add corn flour to thicken the gravy a little. Lastly add green peas and paneer, mix everything well and cook. You can also deep fry of shallow fry paneer to give it a better flavor. Serve restaurant style mutter paneer butter masala immediately. Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, matar paneer butter masala is an ideal accompaniment for rotis and jeera rice too. Relish this matar paneer butter masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match. Enjoy matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | recipe with detailed step by step photos and video below.

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.

tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with amazing 33 images. tendli bhaat recipe is a real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods. ivy gourd rice is easy and quick to make. All you need to do is dump all the ingredients together and ivy gourd rice is ready! Every Maharashtrian household has their own style and method of making it and this is our version to it. Tendli stands for ivy gourd and bhaat stands for rice. Tendli and rice combination turns even heavenly when we add the prepare Maharashtrian masala to it. This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned with an aromatic spice powder. The spice powder is quite special, because the regular spices like cinnamon and cloves are further enhanced by unique additions like sesame, caraway and coconut. You can make ivy gourd rice for special occasions or also use it as a tiffin treat. It is a satisfying one-pot meal. Preparation for Tendli bhaat doesn’t make time nor does cooking. This is on my lunch box tiffin recipe atleast once a week. Also, I have a Maharashtrian friend who makes it as a gudi padwa recipe along with sol kadhi. Adding half the spice powder when cooking the rice and tendli, and adding the remaining at the end, improves the aroma and flavour of the Maharashtrian tendli bhaat wonderfully. You could try the same tendli bhaat with other veggies, but tendli offers a special, crisp texture that is difficult to match! Enjoy this Maharashtrian delicacy with curds and your favourite Aachar by the side. Learn to make tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with detailed step by step recipe photos and video below.