cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with 29 amazing images cheese paneer paratha recipe is an utterly cheesy paratha that combines cottage cheese and processed cheese into a flavourful stuffing. Learn how to make cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | A thoughtful selection of veggies like capsicum and onions are included in the stuffing of cheese paneer paratha recipe to complement the gooeyness of cheese with their crunch and pungency. Spinkling of Kitchen King masala and chopped green chillies adds a peppy punch to this scrumptious parathas. A popular Punjabi breakfast, the Cheese Paneer Paratha can also be enjoyed as a snack. You can have cheese paneer paratha just plain as it already packs in a good load of flavour. Tips to make cheese paneer paratha: 1. Here we have used processed cheese but you can also use grated mozzarella cheese. 2. Instead of chopped green chillies you can also put chilli paste. 3. Make sure to finely chop the capsicum and onion, as it becomes difficult for rolling. 4. paneer cheese paratha tastes incredible when served hot with a dollop of butter on it. Enjoy cheese paneer paratha recipe | paneer cheese paratha | paneer cheese stuffed paratha | with detailed step by step images.

rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with 33 amazing images. rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss is a satiating protein rich soup. Learn how to make kidney bean soup. To make rajma soup, heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the rajma, chilli powder, salt and 2 cups of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Blend in the pressure cooker using a hand blender for the rajma soup. Since there is a lot of liquid a hand blender works best. If you want to use a mixer then cool completely. Blend to a smooth puree. Add ½ cup water and mix well. Bring to a boil and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the lemon juice and mix well. Add yellow capsicum, green capsicum and spring onions greens. Serve rajma soup hot. This savoury kidney bean soup meets your iron and protein requirement through the tasty rajma in a perfect way. On the other hand, the vitamin C from the tomatoes, capsicum and lemon juice helps in the absorption of iron during digestion. This healthy Indian rajma soup is a thick soup with just 68 calories per serving. It is perfect to enjoy in between meals and also a light dinner with baby spinach and apple salad in curd lemon dressing. With only 9.2 g of carbs per serving, this rajma soup for weight loss is a wise choice for diabetics too. With no cholesterol from this soup, it can be added a healthy heart menu as well. For senior citizens avoid the topping, so they can enjoy hot thick soup. Tips for rajma soup. 1. Remember not to brown the onions. Just fry them lightly. 2. Two types of kidney beans are available in India. There are the Kashmiri beans which are the small ones. You also get large kidney beans. You can use either of the beans to make this soup. 3. Adding chilli powder is optional. Use a hand mixer to blend the soup as there is a lot of liquid to blend. 4. Also you can use a hand mixer when the soup is hot and you don't have to wait 15 minutes to cool the rajma soup. Never put any hot liquid in a mixer if you want to use it for this recipe. 5. Don't strain the soup as you will lose the fibre. Enjoy rajma soup recipe | kidney bean soup | healthy Indian rajma soup | rajma soup for weight loss | with step by step photos.

Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos. Thai sweet corn patties is a spicy starter from Thailand. Learn how to make thai sweet corn fritters. The Thai sweet corn patties is made from a contrasting combination of juicy sweet corn kernels and fiercely pungent red curry paste. If this is not spiky enough, the hot and sweet dip will doubtlessly push this cutlet into the spicy category! To make Thai sweet corn cutlets, make a red paste by blending Kashmiri red chillies, onions, cloves, garlic, coriander seeds, cumin seeds, black pepper, coriander and lemon grass. Then combine all ingredients for cutlets and shape them into a round. Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides. For hot and sweet dip, combine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously. Switch off the flame, add the dry red chilli flakes and mix well. Finally add chilli powder and salt and mix well. Serve the Thai sweet corn cutlets hot with hot and sweet dip. This Thai veg starter will be unlike any cutlet you have tried so far – it is not made of potatoes, spinach, raw bananas or any of the usual stuff! Tips for Thai sweet corn cutlets. 1. Use Kashmiri chillies for the paste to get the needed flavour. 2. If the cutlets don’t bind well, then add a little more rice flour. 3. In the dip, ensure that sugar has melted completely. Enjoy Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos and video below.

beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with 25 amazing images. beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot is a quick fix sabzi with an attractive hue. Learn how to make South Indian beetroot sabzi. To make beetroot and coconut sabzi, combine the coconut, garlic, turmeric powder and chilli powder in a bowl, mix well and keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on medium flame for a few seconds. Add the curry leaves and Kashmiri red chillies and sauté on medium flame for a few seconds. Add the beetroot and salt and mix well. Cover with a lid and cook on medium flame for 7 minutes, while stirring occasionally. Add the coconut-garlic mixture, mix well and cook on medium flame for 1 minute, while stirring occasionally. Serve hot. Beetroot poriyal is an easy and tasty South Indian recipe, which features grated beetroot, flavoured with a traditional tempering and a scrumptious mixture of coconut, garlic and spice powders. Since the beetroot is grated, it cooks very fast, so you can make this South Indian beetroot sabzi even on a busy day. This lip-smacking sabzi can make a healthy meal with chapati. Beetroot is high in insoluble fibre and thus beneficial for a healthy gut. On the other hand, its glycemic index is medium but glycemic load is less and this healthy stir fried beetroot makes it suitable for diabetics as well. Beetroot has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. So it is also a wise pick for weight-watchers and heart patients. Tips for beetroot and coconut sabzi. 1. Use freshly grated coconut for best flavour. 2. Instead of crushed garlic, you can also use finely chopped garlic. 3. Discard the Kashmiri chillies before serving. 4. You can try the same method with other veggies like grated carrot too! Enjoy beetroot and coconut sabzi recipe | South Indian beetroot sabzi | beetroot poriyal | stir fried beetroot | with step by step photos.

Each mouthful of this wrap feels so complete, and is so satiating! hmmm… pindi chole topped with gajar ka achaar and onion rings and rolled up in a simple roti, this makes a wholesome snack by itself. A two-minute wrap when you have leftover chole in the refrigerator!

beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with 44 amazing images. A beautiful subzi for valuable good health, beetroot tikki in spinach gravy features a colourful and thoughtful combination of ingredients. Learn how to make beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | Beetroot and carrot together with tangy spices gives rise to a lip-smacking tikki that goes just too well with the garlic-flavoured spinach gravy. Beetroot being a storehouse of antioxidants helps iron in doing its activities, while the use of oats as a binding agent instead of potatoes or cornflour makes the healthy beetroot kofta curry recipe fibre-rich too. Tips to make beetroot tikki in spinach gravy: 1. Make sure to immediately place the tikkis on hot greased tava. 2. Add the beetroot tikki in the gravy just before serving otherwise they will melt. 3. Oats are added to absorb the excess moisture of the tikki mixture. Enjoy beetroot tikki in spinach gravy recipe | beetroot kofta in palak gravy | healthy beetroot kofta curry | with detailed step by step photos.

papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with 34 amazing images. papad mangodi ki sabzi is a traditional Rajasthani dish. Learn how to make Rajasthani papad mangodi ki wadi. What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling papad mangodi ki sabzi. A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the papad mangodi ki sabzi. Papad and mangodi are stocked in every household in Rajasthan so making papad mangodi ki sabzi is an easy affair. Tips for papad mangodi ki sabzi. 1. Add the papad only towards the end as it will soften quickly. 2. Remove from the flame, add the curds mixture. Enjoy papad mangodi ki sabzi recipe | Rajasthani papad mangodi ki wadi | traditional Rajasthani sabji | with step by step photos.

aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with 25 amazing images. aloo mutter korma, meaning "potato and peas in creamy gravy," is a comforting and flavorful Indian dish. It's a vegetarian delight enjoyed across the country, particularly during colder months. The aloo mutter korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody. Potato and green peas is an evergreen combination, which works effectively in aloo mutter korma. aloo mutter korma is typically served as a main course with rice or roti (flatbread). It can also be enjoyed as a side dish with other curries or dals. Main ingredients for aloo matar korma. boiled fresh green peas. Peas bring a natural sweetness and refreshing flavor to the curry, balancing the richness of the gravy and potatoes. This sweetness comes from natural sugars present in the peas and complements the savory spices beautifully. boiled potato cubes. Potatoes offer a neutral and slightly sweet flavor that readily absorbs the spices and aromatics of the korma, adding depth without overwhelming the dish. Pro tips for aloo mutter korma. 1. Add 1/2 cup chopped onions. Onions release a sweet and slightly pungent aroma as they cook, providing a foundation for the spices and other aromatics to bloom. In Aloo Mutter Korma, they add a subtle sweetness and depth of flavor that complements the earthiness of the potatoes and the freshness of the peas. 2. Add 1 cup chopped tomatoes. Tomatoes help thicken the gravy slightly, providing a smooth and creamy mouthfeel. They also soften and break down during cooking, adding another layer of texture to the dish. 3. Add ¼ cup of water. The primary reason for adding water is to achieve the desired thickness of the gravy. Some prefer a thin, soupy korma, while others like it thicker and richer. The amount of water directly affects this aspect. Enjoy aloo matar korma recipe | Punjabi aloo matar korma | potatoes and peas curry | with step by step photos.

instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with 21 amazing images. instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws is a kids jar snack which is loaded with cheesy flavour through and through. Learn how to make eggless Indian cheese straws. To make instant cheese straws, sieve the flour and add the salt. Rub the butter into the flour with finger tips till the mixture resembles bread crumbs. Add the cheese and chilli powder and mix well. Add ice-cold water (approx. 2 tablespoon) and make a dough. Roll out the dough on a lightly floured board to 6 mm. (1/4") thickness. Cut into long strips with a fluted cutter and give 2 twists. Arrange the straws on an ungreased baking dish and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately or store in an air-tight container. Cheese-based tidbits do not have to be store bought. Here is how you can make crispy eggless Indian cheese straws at home to amaze the kids. While it might take a little practice to master this, it is not so difficult if you follow the instructions thoroughly. What is more, it does not even call for any exotic ingredients – just simple stuff readily available in your larder, a bit of love, and an element of surprise! These flaky textured easy cheese straws is one utterly mind-blowing snack that you will love to the core – literally! These instant cheese straws are wonderful to serve with onion thyme soup or pumpkin potato soup. Tips to make instant cheese straws. 1. Butter has to be at room temperature, so remember to remove it from the refrigerator at least half an hour in advance. 2. For rolling use a big board or a plain surface and spread enough plain flour on it so rolling is easier. 3. Ice cold water is a must to make the cheese straws flaky. 4. While arranging the cheese straws on the baking tray. Keep enough distance between the straws so they do not stick to each other. 5. Cool the cheese straws well before storing, as warmth may make them soggy. Enjoy instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with step by step photos.

sprouts beetroot vegetable salad recipe | sprouts feta cheese vegetable salad | cherry tomatoes, sprouts, protein and fibre rich salad | with 40 amazing images. sprouts beetroot vegetable salad is a healthy one dish meal or healthy Indian lunch. Learn to make cherry tomatoes, sprouts, protein and fibre rich salad. Get ready to lose yourself in a symphony of flavours and textures! The mixed sprouts beetroot healthy Indian veg salad is like a meal in a bowl, with a perfect blend of nutritious and tasty ingredients – from sprouts and kabuli chana to juicy tomatoes and crunchy lettuce, not to forget sweet beets and succulent feta cheese! A sweet, tangy and spicy Indian dressing of lemon juice, honey, extra virgin olive oil and spices adds to the flavour of this scrumptious sprouts beetroot vegetable Indian salad, making each spoonful a delightful experience to savour. The best part is that this amazing taste is complemented by great nutrition too. Beetroot is low in calories and high in fibre, making this a good salad for weight watchers. The Nitrates present in beet aid in detoxification and help lower bad cholesterol (LDL) levels. Mixed sprouts in cherry tomatoes, sprouts, protein and fibre rich salad on sprouting, the seed becomes a veritable nutrient factory with a greater concentration of vitamin A, vitamin C, vitamin E, Vitamin K and B-complex. Sprouts are a good source of fibre, good for diabetic and heart friendly. You can also try other salad combos with mixed sprouts like Cabbage, Carrots and Mixed Sprouts Salad in Lemon Dressing or Mixed Sprouts Fruits and Veggie Salad. Enjoy sprouts beetroot vegetable salad recipe | sprouts feta cheese vegetable salad | cherry tomatoes, sprouts, protein and fibre rich salad | with step by step photos.

poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step images. poha nachni handvo is a nourishing and satiating snack. Learn how to make Indian snack for high blood pressure. Super-healthy nachni handvo made of poha and nachni flour, and super-tasty too? Yes, we are not kidding you. Try this for taste, and you will believe us. So, we have used a batter of curds, poha and nachni flour, perked up with a traditional tempering and spice powders, not to forget a basketful of tasty and nutritious fiber rich veggies to make this tasty nachni handvo. To make poha nachni handvo, combine the curds and 1½ cups of water in a deep bowl and whisk well. Add the poha, mix well and keep aside for 20 minutes. Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Add this tempering to the poha- curd-vegetable mixture and mix well. Add the nachni flour and mix well. Divide the batter into 6 equal portions. Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour. Cut the handvo into 4 equal portions and serve poha nachni handvo immediately. Made with just the right amount of salt, this recipe is ideal for those with high blood pressure. Heart patients too can indulge in this snack. Being cooked with minimal oil, it has a restricted amount of fat. One handvo with 125 calories are perfect wholesome snack for hypertension as well as Pregnant women who have high blood pressure. The use of nachni in this Indian snack for high blood pressure, is also adds in a dose of calcium which helps in bone strengthening. Serve it with green chutney and relish its flavours. Tips for poha nachni handvo. 1. Do not prepare the batter too much in advance as it will release water and make it difficult to make the handvo. 2. Also, remember that the Poha Nachni Handvo takes time to cook, but you must be patient and cook it on a medium flame. 3. Serve immediately as it is made with less oil. You can also try other recipes like Healthy Stuffed Luchi and Grilled Sweet Potato. Enjoy poha nachni handvo recipe | nachni handvo | snacks for hypertension | Indian snack for high blood pressure | with step by step photos below.

bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with 17 amazing images. Bhaat Na Poodla is a wonderful Indian pancake made with mashed leftover rice, whole wheat flour, besan, curds and spices. Bhaat Na Poodla tastes best when cooked patiently till crisp. Coriander, normally treated as a simple garnish, plays a greater role in this recipe as it imparts the dominant flavour and colour. Notes and tips on bhaat na pudla recipe. 1. Mash rice using your fingers or the back of a spoon/fork. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute. 2. Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making Bhaat na Poodla. 3. Add curd in the same bowl. They help in making the Bhaat na Poodla soft. 4. Using approx. ¾ cup of water, make the rice pancake batter. Mix well to form a thick pouring consistency batter. 5. Pour a ladleful of the batter on a non stick tawa. Press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle. Have Bhaat Na Poodla as a snack or as a one-dish meal. At Gujarati homes, Bhaat Na Poodla is had for breakfast with Green Chutney or ketchup. Enjoy how to make bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with detailed step by step photos and video below.

sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with 28 amazing images. sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji is a traditional bhaji from the sindhi repertoire is a nutritious and balanced meal in itself when served with rice or rotis. Learn how to make Sindhi sai bhaji. To make sai bhaji pressure cooker recipe, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, ginger-garlic paste and green chilli paste and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, coriander-cumin seeds powder, turmeric powder, tomatoes, chana dal, potatoes and brinjal, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the spinach, khatta bhaji, fenugreek leaves, dill leaves, salt and ½ cup of water, mix well and pressure cook on a medium flame for 2 whistles. Allow the steam to escape before opening the lid. Keep aside to cool slightly. Blend it till the mixture is coarse using a hand blender. Serve immediately. Saibhaji uses an extensive set of ingredients ranging from greens and dal to veggies too, which when perked up with tomatoes, spice powders and pastes becomes a tongue-tickling and sumptuous bhaji. Sai bhaji pressure cooker recipe is a quick and easy version made using the Pressure Cooker, which enables you to cook the varied greens and veggies all at one shot. It also aids the flavours to fuse well, resulting in a dish that has a bit of sourness, a bit of sweetness, a bit of spice, and a lot of joy! The use of 4 different varieties of green leafy veggies in Sindhi sai bhaji adds in a very good dose of vitamin A – a nutrient which is necessary for vision, glowing skin and also to boost immunity. Vitamin C is another key nutrient these greens lend. This is immunity boosting too along with helping to fight radicals in the body and prevent the onset of chronic diseases like heart disease and cancer. Indian style healthy sai bhaji has much more nutritional benefits to offer. It has heart protecting benefits as it is rich in magnesium – a nutrient which regulates heart beat. Being rich in iron and folic acid, it prevents anemia by increasing haemoglobin levels. What’s more, this saibhaji is a very good source of fibre and protein too. This makes it a wise choice for those aiming weight loss. With not too many carbs to offer, even diabetic can enjoy this sabzi as a part of their meal. Enjoy sai bhaji pressure cooker recipe | Sindhi sai bhaji | saibhaji | Indian style healthy sai bhaji | with step by step photos.

I’ve brought together many authentic thai recipes in this wrap, which is truly wonderful due to right balance of flavours arising from peanuts, chick peas, lemon grass and the khimchi salad. Your popularity amongst your friends and family will rise a notch higher when they taste this yummy wrap!