Delightful to behold, your kids will yearn to grab a bite of these delicious wraps! Pleasant pink coloured Rotis made of whole wheat flour reinforced with grated beetroot are drizzled with hot-and-sweet sauce and packed with a tasteful cauliflower and green peas stuffing. When rolled up tightly and sealed with a toothpick, the wrap is comfortable to handle, without any stuffing spilling out. The fact that it stays fresh in the tiffin box for 5 hours makes this super-duper Cauliflower and Green Peas Stuffed Beetroot Wrap a real winner! Cheesy Thepla Potato Wrap and Masala Bhindi Wrap are other delicious wraps that make a filling tiffin lunch.

eggless cheese cookies recipe | homemade Indian cheese cookies | cheese biscuits | with 23 amazing images. Cheese has a way of magically attracting most kids, and such cheese-loving kids will thoroughly enjoy these zesty cheese cookies! Learn how to make eggless cheese cookies recipe | homemade Indian cheese cookies | cheese biscuits | These eggless cheese cookies recipe are just 5 ingredients in these savoury bicuits! So if you like recipes without a lot of ingredients then these are perfect. They really are an easy recipe as you just need plain flour, cheese, butter, chilli powder and salt. Since the dough has lots of butter and cheese, it will be a bit soft. Refrigerate it for some time so that it will be easy to shape the cookies. homemade Indian cheese cookies are light and crispy and are so simple to make. The perfect snack that all the family will enjoy. Adults too can enjoy these cookies with a cup of hot elaichi tea or coffee and these biscuits are equally good as an accompaniment to a bowl of hot tomato soup or roasted capsicum-soup. Tips to make eggless cheese cookies: 1. Roll the dough using plain flour to avoid it from sticking. 2. Gently lift the cookie using a flat spoon to prevent from breaking. 3. Store it in an air tight container for 1 week. Enjoy eggless cheese cookies recipe | homemade Indian cheese cookies | cheese biscuits | with detailed step by step images.

aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger | with 25 amazing images. aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger is more special than other burger options for kids. Most kids at a young age prefer aloo burger at parties. Learn how to make veg aloo tikki burger. To make aloo tikki burger, first make the aloo tikka. For that, heat the oil temper with cumin seeds and then saute onions and garlic for 1 to 2 minutes. Saute green peas for 1 minute and then add all remaining ingredients and cook for 1 to 2 minutes. Shape into 6 round tikkis of 3” each. Dip each tikki in maida- water mixture and roll in the bread crumbs till it is evenly coated from all the sides. Deep fry them in hot oil till crispy and golden brown. Then assemble the burger. Cut each burger horizontally into 2 lightly toast on a hot tava with little butter. On the lower half of the bun, apply a little spread, place lettuce, aloo tikki on it, 1 cheese slice, 2 tomato slices, 2 onion slices and finally sprinkle a little salt and pepper evenly over it. Cover with an upper halve of the burger bun and serve immediately. Even international food chains are introducing a touch of Indian magic in their burgers and pizzas, because of the tongue-tickling taste and rich texture that they give. This Indian style aloo tikki burger is a perfect example. Veg aloo tikki burger brings into burgers the unbridled fun of Indian food. Aloo Tikki made of potatoes perked up with tongue-tickling spices and spice mixes like chaat masala makes a wonderful patty for burgers. Together with juicy veggies and of course, cheese, the macaloo tikki burger gives a very exciting taste and yummy mouth-feel. This is one snack that will be loved by adults along with kids, including hard-core fans of Indian food. Tips for aloo tikki burger. 1. Deep fry only 1 tikki at a time since it’s big and coated with maida mixture and bread crumbs and needs enough space to be deep-fried. 2. Remove the cheese slice from the freeze just before assembling. Keeping it at room temperature for too long makes it difficult to peel the cheese intact from its plastic covering. 3. Instead of red chilli sauce, use Schezuan sauce to make it more spicy for adults as a variation. You can also try other burgers with Indian touch like Pav Bhaji Burger or Batata Vada Burger. Enjoy aloo tikki burger recipe | macaloo tikki burger | Indian style aloo tikki burger | restaurant style veg aloo tikki burger | with step by step photos below.

kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with 28 amazing images. kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk is a creamy and luscious dal for every occasion. Learn how to make Sri Lankan dal curry. To make kottu dal, combine the dal, turmeric powder and little salt along with 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Whisk the dal using a whisk and keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and chilli powder and sauté on a medium flame for a few seconds. Add the cooked dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coconut milk, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the lemon juice, mix well and serve hot. Sri Lankan dal curry is a comforting dal recipe made of masoor dal, tempered traditionally and mixed with coconut milk. The coconut milk is what gives this famous Sri Lankan dal a soothing flavour, while a dash of lemon juice added before serving gives a tangy twist to it. It is quick, simple and versatile. This Indian masoor dal with coconut milk is mildly spiced with creamy texture which all of us would unquestionably enjoy. This dish is often served with plain rice. For a complete meal combo serve along with rotis, subzis and some kachumber. Tips for kottu dal. 1. Soak the dal for half an hour before cooking in order to get the correct consistency and texture. 2. For this recipe, homemade coconut milk works the best as it is slightly diluted. If you are using readymade coconut milk, you may need to add little water and adjust the consistency. 3. A variation to this dal is to use a tempering of oil, mustard seeds, red chillies and curry leaves instead of cumin seeds and asafoetida. 4. You can also add garlic paste and sliced onions if you wish to. Enjoy kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with step by step photos.

Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images. Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour. Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour. The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts. To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris. Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below.

bean sprouts salads in chilli peanut dressing recipe | Thai bean sprouts salad recipe | healthy veg bean sprouts salad | with 29 amazing images. bean sprouts salads in chilli peanut dressing recipe | Thai bean sprouts salad recipe | healthy veg bean sprouts salad with a pleasant blend of flavours and texture. Learn how to make Thai bean sprouts salad recipe. To make bean sprouts salads in chilli peanut dressing, for the dressing, Heat the oil in a small pan, add the garlic and sauté on a medium flame for 30 seconds. Allow the mixture to cool, transfer into a bowl, add all the remaining ingredients and mix well. Keep aside. Combine the bean sprouts, capsicum, red chilli and salt in a deep bowl and mix well. Pour the dressing over it, toss gently and serve immediately garnished with spring onion greens. All things ‘beany’, especially bean sprouts and tofu are very popular in Oriental cuisine. Thai bean sprouts salad recipe is a tongue-tickling salad of bean sprouts and red capsicum tossed with a tangy and crunchy sauce of garlic, red chillies, soy sauce and peanuts. The dressing of bean sprouts salads in chilli peanut dressing recipe makes use of fresh red chillies as well as chilli powder and it is perfectly balanced with small quantities of powdered sugar. The lemon juice is the masterstroke of this dressing. The final touch of garnishing with fresh spring onions not only adds a contrasting hue, but also a nice crunch. This healthy veg bean sprouts salad is a wealth of protein, fibre and antioxidants. Fibre helps to maintain the health of the digestive system and manage blood sugar and cholesterol levels too. Antioxidants from capsicum and garlic will help to fight free radicals in the body. Tips for bean sprouts salads in chilli peanut dressing. 1. Serve Thai bean sprouts salad as soon as you toss it, to ensure best texture and flavour, and to avoid sogginess. 2. Add 1/2 tsp powdered sugar. This gives a nice sweet and spicy balance to the dressing. Don't skip the sugar. 3. Add 1/4 cup roasted and coarsely crushed peanuts. Thai food uses a lot of peanuts and since we have roasted them they go great with the salad. Enjoy bean sprouts salads in chilli peanut dressing recipe | Thai bean sprouts salad recipe | healthy veg bean sprouts salad | with step by step photos.

oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings | with 26 amazing images. oats methi muthia recipe is a steamed Gujarati savoury snack made from oats, methi, curds and Indian spices. See why this is a healthy oats fenugreek dumplings? Oats abounds in beta-glucagon which delays the rise in blood glucose levels, while the fenugreek is known to improve insulin response. Both these ingredients are fairly suitable for diabetics and healthy heart as well. The fiber in them helps to keep cholesterol under check and curb weight gain too. Two tbsp of semolina, though refined, has been in these muthia. This is because it gives the necessary binding, else the muthia will break open while steaming. Steaming ensures minimal use of oil making this a great option for weight-watchers too. The oats methi muthia is also a winner in the flavour and aroma categories, and will go on to top the charts if you serve with green chutney for added zing! Learn to make oats methi muthia recipe | steamed Gujarati savoury snack | healthy oats fenugreek dumplings | with step by step photos and video below.

rice and soya paratha recipe | protein rich soya paratha | leftover rice and soy paratha | with 20 amazing images. rice and soya paratha is a unique and nutritious variation of the traditional Indian paratha, where cooked rice and soya granules are combined with spices and herbs to create a flavorful and wholesome dish. This dish is not only delicious but also a great way to use up leftover rice and incorporate protein-rich soya granules into your diet. To make rice and soya paratha, cooked rice, whole wheat flour and soya granules are mixed together with spices like cumin, turmeric, coriander, and garam masala, ginger green chili paste, and fresh coriander leaves. This mixture is then stuffed into the paratha dough, rolled out, and cooked on a griddle until golden brown and crispy. rice and soya paratha is a great source of protein and fiber, making it a nutritious meal option for vegetarians and vegans. The combination of rice and soya provides a good balance of essential amino acids, making this dish a complete and satisfying meal choice. Whether enjoyed for breakfast, lunch, or dinner, rice and soya paratha is sure to be a hit with your family and friends. Serve it hot with a side of yogurt, pickle, or chutney for a delicious and wholesome meal experience. Try this innovative and nutritious paratha recipe for a tasty twist on the classic stuffed paratha. Pro tips for rice and soya paratha. 1. In a large bowl put 1/2 cup cooked rice (chawal) or leftover rice. Cooked rice adds a soft and slightly fluffy texture to the paratha dough. This complements the chewiness of the wheat flour dough and creates a more pleasant eating experience. The rice also helps to bind the dough ingredients together, making it easier to roll out. 2. Add 2 tsp ginger-green chilli paste. Ginger adds a warming and slightly sweet flavor to the paratha. Green chilies contribute a touch of heat that can help to balance the richness of the soya and rice stuffing. Enjoy rice and soya paratha recipe | protein rich soya paratha | leftover rice and soy paratha | with step by step photos.

amba khatta recipe | Odia style instant raw mango chutney, pickle | with 17 amazing images. Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals. Kacchi kairi is tossed in the famous Panch phoron (Indian 5 spice mix) along with other dry spice powders. Sugar is used as a sweetening agent but, many people prefer jaggery too. Odia style instant raw mango chutney can be easily made in no time using very few ingredients. Make amba khatta in large quantity and store in an air-tight container in the refrigerator. It stays fresh for upto a week. Check out other popular Odia side-dishes like Dahi Bhendi from our collection veg recipes of Orissa. When raw mangoes are in season use them to make drinks, chutneys, pickles, and even curries out of it. We have a collection of 150+ raw mango recipes. Enjoy how to make amba khatta recipe | Odia style instant raw mango chutney, pickle | with detailed step by step photos below.

chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with 25 amazing images. We have modified the tradition chole recipe to make Punjabi style chole aloo masala, cooked white chick peas and potatoes are pepped up with tangy tomato cubes and an assortment of spice powders and lemon juice. Who can resist the masaledar taste and tempting aroma of chana aloo masala? Also for the traditional chole, look at our Punjabi chole masala recipe. chana aloo masala can be made with or without gravy, the recipe we are sharing today is dry chole recipe. As the sabzi is dry, you can carry it in your tiffin for work or even give it to your child as a kids tiffin box meal. The chana aloo masala that we have shared is a quick chole recipe which is made with basic ingredients and is prepared in a jiffy. To make chana aloo masala, soak the kabuli channa for at least 6 hours. Drain well, combine the kabuli chana, soda bi-carb and salt in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes. Remove the potatoes and keep aside. Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute. Add the boiled kabuli chana, salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally. Serve Punjabi style chole aloo masala hot. Punjabi style chole aloo masala goes well with Puris , Bhatura , Rotis. Also it can be had at any given point of day, be it breakfast, lunch, snack or dinner. chana aloo masala is a all-rounder recipe which gives a roller coater ride of flavors to your taste buds. Enjoy chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with detailed step by step recipe photos and video below.

palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with 28 amazing images. palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak is a nourishing dal – a must for vegetarians. Learn how to make healthy spinach chana dal. To make palak chana dal, combine the chana dal, salt, turmeric powder and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat a deep non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds or till the mustard seeds crackle. Lower the flame, add the green chilli and onions and dry roast till they turn light brown in colour. Sprinkle a little water if the onions start burning. Add the spinach and dry roast for 1 to 2 more minutes while stirring continuously. Add the cooked dal, jaggery, chilli powder and little salt and mix well. Add ½ cup of water, mix well and simmer for 5 to 7 minutes. Serve hot. A Maharashtrian delight, tweaked to boost the health value! While palak adds vitamin A, iron and folate to this dish, chana dal adds protein, zinc and fibre. Indian chana dal palak is a sneak way of gaining many nutrients in one bowl. The perfectly cooked chana dal gives a pleasing mouthfeel which is enhanced by the addition of basic Indian spice powders like turmeric powder and chilli powder. Simple, yet enjoyable with chapati and a salad of your choice. All healthy individuals to weight wachers and even heart patients to diabetics can include this healthy spinach chana dal in their daily diet. While we have zero oil chana dal palak, if you wish you can temper the mustard seeds and green chilli in 1 tsp of oil. With the combination of palak and chana dal, you can also try a healthy non-fried snack – spinach and chana kebab. Tips for palak chana dal. 1. Soaking chana dal for ½ hour is important to reduce cooking time. 2. Ensure that you do not overcook chana dal, as each grain of dal should be separate and not mashed. 3. Spinach can be replaced with chopped fenugreek leaves. Enjoy palak chana dal recipe | healthy spinach chana dal | Indian chana dal palak | zero oil chana dal palak | with step by step photos.

masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | with 39 amazing images. masala bharwan karela is a popular stuffed bitter gourd recipe from the North Indian Cuisine. Learn how to make masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | masala bharwan karela is a Punjabi delicacy that will make even kids fall in love with karela. Here, the karela is first cleaned, slit, coated with salt and steamed to eliminate some of the bitterness and to tenderise the vegetable. It is then stuffed with a mouth-watering masala that has rich spicy note. The masala bharwan karela is a dish that will blow your mind and satisfy your taste buds. Serve with rotis, dal and rice to make a homely and satisfying meal. pro tips to make bharwan karela: 1. To reduce the bitterness of the karela, they are rubbed with salt and steamed them. 2. For a richer flavor, you can add a dollop of ghee to the pan when frying the karela. 3. Instead of steaming, you can also boil the karela in salt water. Enjoy masala bharwa karela recipe | stuffed bitter gourd | chatpata bharwa karela | with step by step photos.

healthy moong chaat recipe | moong sprouts chaat | sprouted moong chaat | sprouts chaat for weight loss | with 20 amazing images. healthy moong chaat is a tasty snack which you can rely on as a healthy alternative to fried snacks. Learn how to make sprouts chaat for weight loss. Appetising moong sprouts, onions and tomatoes topped with cooling dahi, this moong sprouts chaat is loaded with nutrients like calcium, protein, magnesium, phosphorus, fibre and folic acid. To make healthy moong chaat, heat the oil in a broad non-stick pan and add the mustard seeds and cumin seeds. When the seeds crackle, add the curry leaves and onions and sauté on a medium flame for 1 to 2 minutes. Add the ginger-garlic paste, chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, sprouted moong, ¼ cup of water and salt, mix well and cook on a medium flame for 4 to 5 minutes or till the moong is partially cooked, while stirring occasionally. Remove from the flame and allow it to cool slightly. Divide the sprouted mixture into two equal portions. Place one portion of the sprouted moong mixture in a bowl, pour 2 tbsp of fresh curds and sprinkle a little salt, 1 tbsp of onions, 1 tbsp of tomatoes, 1 tbsp of coriander and a pinch of chilli powder over it. Repeat step 5 to make 1 more serving. Serve the healthy moong chaat immediately. Brimming with good health, this tasty sprouts chaat for weight loss can be tossed up in a jiffy and is the perfect answer to sudden hunger pangs. Always keep some sprouted moong ready in your fridge, so you can prepare this often for your loved ones. With 140 calories and 7.9 g of protein, it is an ideal option at snack time for weight-watchers. The protein along with the fibre from moong sprouts will keep you satiated for a long time. Interestingly, the sprouted moong mixture is a nice and crunchy snack to have just as it is, even without the toppings! But the addition of dahi in sprouted moong chaat along with onions and tomatoes add little creamy and crunchy texture both at the same time. This healthy moong chaat will also help you stock up on B vitamins which are crucial for energy metabolism. The folate (vitamin B9) is also brimming in this salad. It has a role to play in keeping our heart healthy. The onions and tomatoes also add in antioxidants allium and lycopene respectively which helps us reduce inflammation in the body. Health Tips for healthy moong chaat. 1. Heart patients as well women with PCOS can include this chaat in their diet. 2. For diabetics we suggest ½ to ¾ serving at snack time. 3. Pregnant women too can benefit from this healthy portion at any time of the day. 4. Kids are also sure to enjoy its crunch, try it! Enjoy how to make healthy moong chaat recipe | moong sprouts chaat | sprouted moong chaat | sprouts chaat for weight loss | with detailed step by step photos and video below.

semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with 25 amazing images. semolina uttapam with cabbage is a flavorful Indian breakfast dish, that can be made quickly. Learn how to make sooji chilla with curds. The semolina cabbage uttapam has a fabulous texture and mind-blowing flavour, which will rev up your taste buds for all the treats that lie ahead in the day! To make semolina uttapam with cabbage batter, combine the semolina, plain flour, curds, baking powder and 1 cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Add coriander, green chillies, salt to taste and ¼ cup of water and mix well. To make sooji chilla with curds heat a non-stick tawa (griddle), grease a little oil, pour a ladleful of the batter and spread in a circular motion to make a 125 mm. (5") diameter thick circle. Cook on a medium flame for 30 seconds. Grease the top with oil. Sprinkle some chilli powder on top. Flip over. Cook both sides on medium heat till golden brown. semolina uttapam with cabbage is ready to serve. Key ingredients in instant rava vegetable pancake. Semolina is a binder, which means that it helps to hold the ingredients of the uttapam batter together. This helps to prevent the uttapam from falling apart when it is cooked. Semolina has a slightly nutty flavor, which adds to the overall flavor of uttapam. Cabbage adds a nice crunch and texture to uttapams. Plain flour. The plain flour in rava uttapam batter helps to bind the ingredients together and give the pancakes a chewy texture Serve semolina uttapam with cabbage immediately with with green chutney or coconut chutney or sambar. Pro tips for semolina cabbage uttapam. 1. Curd adds a tangy and slightly sour flavor to uttapam. Curd helps to tenderize the uttapam batter, making it soft and fluffy. 2. Baking powder helps the batter rise when cooked. It also makes the uttapams fluffier and lighter. Enjoy semolina uttapam with cabbage recipe | instant rava vegetable pancake | sooji chilla with curds | with step by step photos.