mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with 23 amazing images. mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast is a cheesy and crispy snack perfect for snack time. Learn how to make Indian style vegetable toast. To make mixed vegetable open toast, for the mixed vegetable topping heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute. Add the French beans, carrot, tomato ketchup, chilli powder, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the topping in 5 equal portions and keep aside. Next to make Indian style vegetable toast, place all the bread slices on a baking tray with the buttered side facing upwards and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till crisp. Place all the bread toasts on a clean, dry surface, spread a portion of the mixed vegetable topping and sprinkle ½ tbsp of cheese evenly over each toast. Place them on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or till the cheese melts. Serve immediately. Open toasts are very tempting because you can see what is in them. Imagine the whiffs of sautéed onions and garlic spreading in the air, the sight of colorful veggies, and a sumptuous dose of melted cheese lovingly caressing the veggies. Try veg open bread toast and you are sure to make it again and again. Who can resist the temptation to bite into such an Indian style vegetable toast? While we suggest the use of baking the bread slices in an oven, those who don’t have it can toast the bread in a pop-up toaster and enjoy this delicacy. Have a go at other delightful open toasts like Mushroom Oregano Open Toast Sandwich, Baked Carrot and Spring Onion Open Toast and Crispy Spinach and Paneer Open Toasts. Tips to make mixed vegetable open toast. 1. The stuffing can be made in advance and kept. 2. Serve it immediately or else it will turn soggy. 3. If you are a jain, avoid onions and garlic and instead use chopped tomatoes. 4. Kids can also enjoy this by just reducing the chillies and adding a little more cheese. Enjoy mixed vegetable open toast recipe | Indian style vegetable toast | veg open bread toast | with step by step photos.

Mixed vegetables in a red tomato-based gravy, this is a delicious low cal subzi with the goodness of lots of veggies and nutrient-filled soya chunks. It is not very apt to use whole soya chunks in Subzis as they look too big, and not all would like to eat big chunks… hence, chop them so that the subzi will look good, and it will also suit everybody's taste. This korma is rich in vitamin A and folic acid as it has carrots, coriander, tomatoes etc. Further, I've also used less oil and low fat milk and cream to curb the excess calories. Healthy and nutritious for all age groups, you can even include this as part of your daily meals!

paneer paratha | punjabi paneer paratha | how to make paneer paratha | with 25 amazing images paneer paratha is a popular Indian paratha made with a stuffing of paneer, coriander and green chillies. This punjabi paneer paratha is a popular Punjabi breakfast. Known as the Indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in Punjab make their own paneer by adding curds or lemon juice to milk thus making it curdle.We highly recommend to make your own paneer at home and use it in paneer paratha and any other paneer snack recipes. This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a paratha. Make these delicious parathas for your family or guests and watch them disappear in a jiffy. Nothing like topping your paneer paratha with homemade white butter which has a fresh taste you cannot beat. Accompaniments like curd , pickles or chutney is enough to enjoy these punjabi paneer paratha. Paneer Parathas also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal. If you enjoyed this sumptuous stuffed paneer paratha recipe, then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha. Enjoypaneer paratha | punjabi paneer paratha | how to make paneer paratha with detailed step by step photos and video below.

thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with 25 amazing images Nothing like theplas to carry along on a journey. Not only are methi theplas very tasty with the superb flavour and aroma of methi, they are also satiating and convenient. To make these methi thepla good for 15 days we have used a whole wheat flour dough with a large assortment of taste-giving ingredients ranging from green chilli paste and spice powders to sesame seeds. However, we have not used curds, in order to increase the shelf life of thepla for travel. You also need to make sure you add lots of oil while cooking; otherwise methi theplas will become dry and spoil soon. When made as per the instructions, the Theplas will stay fresh in the fridge for almost 15 days. When you anticipate a busy fortnight, you can make a large batch and keep thepla without cuds for travel in stock. Just take them out when you want a nice meal, warm them slightly on a tava and enjoy with curds and pickles . You can also try other variants of theplas like Zucchini Thepla , Mooli Thepla or Doodhi Theplas. Enjoy thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with detailed step by step photos below.

Madras meets Milan, in this innovative preparation of Bow Pasta with Curried Vegetables. Pasta with veggies is a common sight. But, when the veggies are first curried with tomato puree and Madras curry powder before meeting the pasta, it transforms into a delightfully unique treat for the taste buds. While you might think this to be perfect for the desi palate, chances are that Italians might love it too if they taste this lip-smacking wonder.

oats chivda recipe | poha oats chivda | tiffin and travel snack oats chivda | with 17 amazing images. When hunger strikes suddenly, this oats chivda is sure to answer your appetite in a tasty and crunchy way. poha oats chivda is made of roasted oats, poha, peanuts and chana dal with a sprinkling of spice powders for a dash of excitement. Notes on oats chivda recipe. 1. To prepare roasted poha oats chivda, in a broad non-stick pan, add the poha. We are using the thin variant of poha and not the thick which is generally used to make Kanda poha and batata poha. 2. Dry roast on a medium flame for 5 to 7 minutes or till they turn light brown and crispy. If you stir too much, the thin poha might break so, make use of a pan with handles and toast by shaking the pan. 3. You can even add roasted sesame seeds, peanuts, cashew nuts, raisins, almonds, pumpkin seeds or flax seeds to make the oats poha chivda more delectable and nutritious. This tiffin and travel snack oats chivda is ideal to store in an air-tight container and munch on when you are hungry, or to even send to school in the tiffin box on a rushed day when you do not have much time on your hands to prepare elaborate treats. Also pack Corn Dhokla ( Tiffin Treats) in another tiffin for a perfect short break combo. Learn to make oats chivda recipe | poha oats chivda | tiffin and travel snack oats chivda | with step by step photos below.

bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with images. bajra onion muthiya recipe is exciting, super tasty, filling and easy to make – name your need and it will fit the bill. Learn how to make onion bajra muthiya. To make bajra onion muthia, combine the bajra flour, onions, turmeric powder, chilli powder, coriander-cumin seeds, ginger-green chilli paste, sugar, coriander, soda bi-carb, salt and 1 tsp of oil in a deep bowl, mix well and knead into a semi-soft dough using enough water. Apply a little oil on your hands and divide the mixture into 8 equal portions. Shape each portion into a cylindrical roll approximately 100 mm. (4") length. Cut into 25 mm. (1") in diameter slices and keep aside. Heat the remaining 2 tsp of oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the muthia pieces, ½ cup of water, mix gently and cover with a lid and cook on a medium flame for 7 minutes, while stirring once in between. Add more ¼ cup of water, mix gently and cook on a slow flame for another 8 minutes or till all the water evaporates. Serve immediately garnished with coriander. While muthias can be prepared in varied methods ranging from baking and deep-frying to steaming, you will find that cooking them in a kadhai is not only convenient but also gives them a richer flavour and wonderful texture. Here we show you how to make amazing bajra onion muthia using a non-stick kadhai. These Gujarati bajra muthia also have a tongue-tickling flavour thanks to peppy but readily-available spice powders, and are sure to be enjoyed by everybody. For a health point of view, these healthy onion bajra muthiya are a good source of iron. A serving of this snack fulfils 13% of your day’s requirement of iron – a nutrient needed to avoid fatigue and keep you energetic through the day. Onion, the other main ingredient is heart-friendly. So these are a healthy snack option than deep-fried snacks. With 3.8 g of fiber per serving, this muthiya recipe incredible taste and amazing mouth-feel. The fiber works as a broom and helps cleanse your digestive system. Enjoy them with green chutney. Tips for bajra onion muthia. 1. Make the perfect semi-soft dough. Too soft dough might make cooking in water difficult. 2. It is important that you do not stir the muthias too often when they cook. Even though it might seem as if they are sticky or disintegrating when they cook, do not worry. Just continue cooking with an occasional stir, and you will end up with fabulous muthias. 3. Remember to serve immediately to enjoy their best flavours and texture. We have many more delectable muthia recipes like- Palak and Doodhi Muthia, Mooli Muthia, Cabbage Jowar Muthias, Lapsi Methi Muthias and Doodhi Muthia. Enjoy bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with step by step photos and video below.

baked chakli recipe | low fat chakli | baked rice flour chakli | homemade rice flour chakli | with amazing 20 images. Baked chakli is quick and easy to make. We have made chakli healthier by baking it rather than frying it. This simple and delicious low fat chakli is a real treat for weight watchers. Chakli, the popular indian snack, is usually deep-fried and contains loads of calories. Here's how to make baked rice flour chakli with 1 tsp of oil to near perfection by baking them in an oven. Munch them at anytime of the day when hunger strikes. Namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali. Also, they make up for a great tea time snack or tiffin snacks. Chakli or Murukku is a famous savoury snack which you can either prepare by deep-frying or baking. You can use an assortment of flour and perk it up with ingredients like vegetable puree, sesame seeds, ajwain etc. Looking for a perfect savoury or jar snack to make for your guests or family members to munch on ? Instant homemade baked chakli is definitely a go to. It is one of the most famous Indian snack and also is made in many Indian houses. Chakli is a namkeen which is made with easily available ingredients which are found in every well maintained kitchen. The method to make baked chakli might look complex but actually it is not. The ingredients used to make the baked chakli would be easily available in any well maintained Indian household. To make baked chalkli, combine rice flour, low-fat curd, sesame seeds, red chilli powder, asafoetida, oil and salt and knead into a semi soft dough. Further, grease the chakli mould and put the mixture into a chakli press and press out round swirls of the dough onto a greased baking tray, working closely from the centre to the outside to the swirls. Bake these chaklis in a pre-heated oven at 180°c (360°f) for 35 to 40 minutes, turning all the chaklis once after 20 minutes. Cool and store in an air-tight container. Adding 1 tbsp of oil instead of 1 tsp in this baked rice flour chakli reduces the cooking to 25 minutes and also makes the chakli a little softer. You can also serve baked chalkli as an evening tea snack with a hot cup of Masala Chai. I don’t only make it on occasion of Diwali but I keep making it as my kids not only love this chakli but also they take baked chalklis for their tiffin snack. Enjoy baked chakli recipe | low fat chakli | baked rice flour chakli | homemade rice flour chakli | detailed step by step recipe and video below.

dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with amazing 26 images. dal fry recipe is a popular Punjabi dal fry. A mixture of moong and masoor dal cooked to perfection in dhaba style dal fry and perked up with an aromatic tempering along with fried onions and tomatoes. This dal fry has a very pleasing texture and irresistible flavour too. From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite dhaba style dal fry. A thoughtful combination of everyday ingredients come together in the form of a tadka to give this dal frydal fry a thoroughly enjoyable flavour that lingers on the palate for a long time. dal fry with masoor dal is made with the most basic ingredients yet the outcome is beautiful. Generally, authentic dal fry is made with made with toor dal and chana dal but here we have slightly twisted the recipe by making dal fry with masoor dal and toor dal. This is our version of it. The aroma tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal frydal fry that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour of dal fry on your taste buds even after you finish your meal. You can serve the dal fry with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Learn to make dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with detailed step by step recipe photos and video below.

Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images. mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda. aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas. Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos

amla pickle recipe | amla achar | Indian gooseberry pickle | with 18 amazing images. This spicy amla pickle recipe is a true tongue-tickler, with the perfect masala for tangy amlas! Ideal to serve with any meal, it tastes especially great with rice and dal. amla achar has a lingering flavour, which is both spicy and sour, thanks to the use of various spices and seeds ranging from fennel and fenugreek seeds to chilli powder and asafoetida. The fennel and nigella are crushed and added to the Indian gooseberry pickle to give an immense boost to its flavour and aroma. Using mustard oil too gives the amla pickle a classic flavour. Let the amla pickle soak for two hours before relishing it. You can also store amla achar in the refrigerator for later use. Tips for amla pickle recipe. 1. Buy good quality amla that are firm, without any bruises and wash them in clean water before boiling. 2. Cook amlas on a medium flame for 6 minutes, while stirring it occasionally. This helps to soften the amla. Do not overcook the amlas as they will lose their shape. Have a go at other delectable pickles like the Quick Carrot and Capsicum Pickle and Raw Papaya Pickle. Enjoy amla pickle recipe | amla achar | Indian gooseberry pickle | with step by step photos below.

fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal is a common, time-tested namkeen that nobody tires of! Learn how to make market style fried chana dal | with 31 amazing images. To make fried chana dal, soak the chan dal in enough water for 3 hours. Drain well and place them on a big muslin cloth and pat it with another muslin cloth over it allow them to dry for atleast 15 minutes or till there is no water and they are dry. Heat the oil in a deep non-stick pan, dip the strainer in it and put half the chana dal in it and deep-fry on a medium flame till it turns crisp. Remove excess oil by patting with tissue paper. Sprinkle the spice mixture made of chilli powder, Kashmiri chilli power, black salt and salt and toss well. Cool completely and serve. The crispiness of the chana dal namkeen together with the chatpata seasoning makes it a great success with young and old. Mumbai style Bhel Puri and Sev Puri are incomplete without this market style fried chana dal. Fried chana dal is a part of many other delicious chaat recipes like Delhi Style Aloo Chaat. It is a priceless, intensely satisfying experience to pop some of this into your mouth before you sip your hot tea or coffee. Don’t miss it! Also enjoy making a chaat with this savoury jar snack by way of Chana Dal Chaat. Combined with onions and tomatoes and pepped up with with some fresh coriander and lemon juice, it tastes awesome! Tips for fried chana dal. 1. Soaking chana dal in hot water is necessary. This is necessary so chana dal swells and also while deep frying it doesn’t remain raw. 2. Spread the soaked dal on a muslin cloth or any other kitchen towel. Prefer to use a double layered muslin cloth, so it absorbs the moisture from chana dal well. 3. Follow the method of deep frying chana dal using a strainer to avoid spluttering of chana dal. 4. Deep fry it on a medium flame only so it turns uniformly crisp. 5. Do not miss out on adding Kashmiri chilli powder if you want market style fried chana dal. 6. Add the spice mixture till the chana dal is hot. It mixes well at this stage and coats the chana dal. 7. Toss the chana dal and spice mixture with your hands. This helps un uniform coating of the spice mixture. You can also try other jar snacks like Verki Puri or Nimki. fried chana dal recipe | chana dal namkeen | savoury jar snack | market style fried chana dal | with step by step photos.

masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with 19 amazing images. masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast has a fabulous taste that goes down well with both kids and adults. Learn how to make spicy masala toast. To make masala cheese toast, first make the masala topping. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute. Add the mixed vegetables and sauté on a medium flame for 2 minutes. Add the potatoes, chilli powder, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute. Keep aside. Then divide the topping into 4 equal portions and keep aside. Spread a little butter on all the 4 bread slices and place them on a clean, dry surface with the buttered side facing upwards. Spread a portion of the topping and 1 tbsp of cheese on each buttered bread slice and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately with tomato ketchup. Veg cheese toast is a mixture of veggies and potatoes are sautéed with tasty ingredients like green chillies, spice powders and lemon juice to get a tongue-tickling topping, which is placed upon buttered bread slices, garnished with cheese and baked in the oven till the cheese melts and coats the veggie mixture. Spicy masala toast is a scrumptious toast with a masaledar veggie topping that essentially reminds you of all-time favourites like samosa and veg puffs. It can be made in a handy mini size and served at parties, or enjoyed at home as a tea-time snack. Made with readily available ingredients, this quick and easy crispy masala sandwich is convenience personified as it does not even require an elaborate accompaniment for serving. Yo­­u can also try out other snacks like Moong Dal Toast and Mushroom On Toast. Tips for masala cheese toast. 1. To save time you can boil potatoes in a microwave. 2. To make it a tad heathy, you can use multigrain bread. Enjoy masala cheese toast recipe | spicy masala toast | crispy masala sandwich | veg cheese toast | with step by step photos.

peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with 19 amazing images. peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder is an accompaniment which is a part of Maharashtrian thali as a daily fare. Learn how to make Maharashtrian shengdana chutney. To make peanut chutney powder, put the peanuts in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Transfer the peanuts on a big plate and cool slightly. Remove the skin of the peanuts by rubbing the peanuts between your hands to separate the skin and the peanuts. Combine the peanuts with all other remaining ingredients in a mixer and blend till coarse without using any water. Store in an air-tight container and refrigerate. Use as required. A no-fuss recipe that is easy and straight-forward but bursting with flavour, the shenga chutney pudi is something that can be found in every Maharashtrian home like milgai podi is all time favourite in South Indian homes. This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour. Groundnut chutney powder stays fresh in an airtight container in the fridge for 15 to 20 days so you can make a sizable batch and keep it, to enjoy with your daily meals. Maharashtrian shengdana chutney make a traditional meal with chapati, bharli vangi and varan- bhaat. You can also try other chutney powders from across India, like the Dry Garlic Chutney and Chutney Podi. Tips for peanut chutney powder. 1. Use a broad non-stick pan as roasting is uniform. 2. Dry roast the peanuts only on a medium flame. 3. Ensure the flame is not very high, else the peanuts will burn. 4. Once the peanuts have been roasted, they will turn dark in colour with little black spots. While roasting you will also realise that they sound more crisp. This is an indication that the peanuts have been perfectly roasted. 5. Remember to cool the peanuts well. This makes it easier to remove the shell. 6. To grind the chutney into coarse powder, add all ingredients and pulse for 5 seconds and pause. Pulse once or twice more similarly. If you blend it continuously, you might not get a coarse powder. Enjoy peanut chutney powder recipe | Maharashtrian shengdana chutney | shenga chutney pudi | groundnut chutney powder | with step by step photos.