Feeling glum on a monsoon day? Set it right with mouth-watering Pyazi! A traditional Bengali snack, the Pyazi is deep-fried onion bhajiya with a touch of kalanji. This recipe here comes with a healthy twist. The same irresistible taste and aroma is achieved by cooking the Pyazi in a healthy way using just a teaspoon of oil. It requires a bit of tact to tava-cook such snacks, but once you get the hang of it you can cook many of your favourite foods in a healthy way. Serve the Pyazi hot and fresh with green chutney.

This dal recipe made using chilkewali urad dal is a little bitter as the name suggests, but the bitterness is mild and only enhances the flavour of this dish. Extremely healthy, as the skin of urad is nutritious and fibre-rich.

Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with 35 amazing images. Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style is a satiating meal in itself. Learn how to make radish stuffed paratha. To make Punjabi mooli stuffed paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside. For the mooli stuffing, combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes. Squeeze out all the extra water by pressing the radish between your palms. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the ginger and radish and sauté on a medium flame for 30 seconds. Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes. Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside. Divide the mooli stuffing into 4 equal portions. Keep aside. Divide the dough into 4 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it. Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 3 more parathas. Serve hot with fresh curds and pickle. You can’t resist having a go at these Punjabi mooli ke parathe even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive! The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough of mooli paratha dhaba style is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked. Radish is available in plenty in Punjab, and this stuffed paratha is a regular breakfast affair there. Topped with a dollop of butter, the radish stuffed paratha is usually relished at meal times with a cup of curds and some pickle. Try other paratha recipes like Aloo Paratha or Gobi Paratha. Tips for Punjabi mooli stuffed paratha. 1. Ensure to add salt and remove water from radish. This makes the stuffing free of excess water, which makes rolling the paratha easier. 2. The dough should be soft to get smooth finished parathas. 3. To carry them is dabba, cool them completely and pack in an aluminium foil and then in an air tight dabba. Pack pickle is a separate small dabba. Enjoy Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with step by step photos.

A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a hit with all age groups! served with curds, they make an ideal afternoon snack. Take my advice and make more than you think is needed!

Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .

bread pakora recipe | stuffed paneer bread pakora for tiffins | Punjabi bread pakora | quick bread pakora | with amazing 25 images. bread pakora is a tasty variation to the very very famous Mumbai Street Food. The Punjabi bread pakora is a prefect tiffin box recipe for kids. We have tested the stuffed paneer bread pakora for tiffins to see that it remains good to eat even after 5 hours. stuffed paneer bread pakora are fritters which are derived from Punjab Usually, pakora's can be made with potatoes, brinjal, onions, paneer and many more. Paneer bread pakora is super quick and easy to make. Bread pakora can be made with and without stuffing. We have made bread pakora stuffed with paneer filling. It is definitely a treat to your taste buds. For those who thought Vada Pav and Pav Bhaji to be the only bread-based roadside snacks, Bread Pakora is sure to be an eye-opener. We have divided the procedure of bread pakora into 2 steps, first to make the paneer stuffing, we have taken grated paneer in a deep dowl. Combined it with grated carrot, crushed green peas, turmeric powder, red chili powder and coriander. Naturally, paneer has a bland flavour which actually makes it a versatile ingredient as it easily absorbs all the flavours. Check for salt and spices and adjust the seasoning before stuffing it between the bread. Place a slice of bread on a clean, dry and flat surface and spread a portion of the paneer mixture evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. Serve Paneer bread pakora immediately with green chutney and tomato ketchup. Although these batter-fried quick bread pakora are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering Punjabi bread pakora deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the Kadhai customized to your taste. Punjabi bread pakora is a perfect snack to have to have as an evening tea snack with a cup of hot Masala Chai or cool Falooda. Enjoy bread pakora recipe | stuffed paneer bread pakora for tiffins | Punjabi bread pakora | quick bread pakora | with detailed step by step photos and video below.

A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad.

Straight from the kitchens of mexico, burrito is the first thing that comes to our mind when we think of international wraps. The combination of guacamole, refried beans and oodles of cheese makes this traditional wrap truly irresistible.

Spinach gives a healthy spin to the koftas in this recipe, while the paneer makes it a scrumptious mouthful! a variety of spices including charoli, jeera, khus khus and dhania ground along with coconut and onions and added to the tomato-based gravy, gives a vibrant feel to the spinach kofta in red gravy. Remember to add the koftas just before serving.

Deep-fried peanuts with a perfect mix of spices, Masala Peanuts is an ever-popular anytime snack all over India. The blend of spices used might vary from region to region, but the core recipe is quite popular everywhere. Served as a cocktail accompaniment or tea-time snack , Masala Peanuts also happens to be a hot favourite with kids. Place the jar on the table and you can be sure that they will put their hands into it within the hour! Here is how to make spicy masala peanuts at home. Make sure you deep-fry the peanuts only till they turn light brown and not golden brown. Otherwise they will get a burnt taste. You can also try other snacks using peanuts like Peanut Chaat or Rice and Peanut Pakoda .

suran fry recipe | suran rava fry | yam fry | surnache kaap | with 26 amazing images. Simple and delicious suran rava fry recipe to pair with meal or have it as a snack. Learn how to make suran fry recipe | suran rava fry | yam fry | surnache kaap | Yam also known as suran in Hindi, is a crispy spiced veggie dish made with simple, wholesome ingredients. It’s delicious for a snack or side, and pair’s great with any number of main courses. Yam is incredibly nutritious, rich in fibre, vitamins, and minerals. suran rava fry is made by coating the yam slices with just the right blend of spices and tamarind, and shallow-fried to get a golden brown with a crackling crisp texture, this surnache kaap is something that you must try! Tips to make suran fry: 1. Instead of yam you can use raw bananas to make banana rava fry. 2. You can add ginger garlic paste in the wet masala. 3. Immerse the slices immediately after cutting them otherwise discoloration happens. Enjoy suran fry recipe | suran rava fry | yam fry | surnache kaap | with detailed step by step photos.

It is common to stuff bhindi with besan and masala powders. But, you can give the popular dish a twist by stuffing it with paneer instead. By using low-fat paneer, you can ensure guilt-free dining too! What makes the Stuffed Bhindi with Paneer all the more delightful is the thoughtful combination of spices, tomatoes and onions, which makes the dish extremely aromatic and tasty.

masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries | with 20 amazing images. masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries is a for all the aloo fans who also enjoy slightly spicy food. Learn how to make crispy masala fries. To make masala French fries, heat the oil in a deep non-stick kadhai, add the potato fingers and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper, sprinkle the chilli powder, cumin seeds powder, black salt and salt over it and toss gently. Serve immediately. Crispy masala fries is a succulent snack of fried potatoes that has stood the test of time, enjoyed by people of all age groups, across geographies. However, without the right mix of herbs, this finger food can be a bit bland for the spice lovers! Here, we present aloo finger chips, with a dash of spices that is sure to please the desi palate! In order to get the perfect crispness outside and the right softness inside, make sure you do not overcook the potatoes. Serve these homemade masala French fries as an accompaniment to Burgers and Sandwiches along with virgin mint cucumber mojito. Tips for masala French fries. 1. Do not cut the potato fingers in advance and keep. 2. Once you deep-fry the fingers make sure you add the masalas quickly and toss fast or else the masalas will not stick to the fries. 3. Serve the masala fries immediately to avoid sogginess. 4. The potato peels can be deep-fried, masalas can be sprinkled, mixed and enjoyed. Enjoy masala French fries recipe | crispy masala fries | aloo finger chips | homemade masala French fries | with step by step photos.

falafel recipe | Indian style falafel | Lebanese falafel | with 28 amazing images. Falafel, the crispy, flavorful fried balls or patties, is a Lebanese recipe. They are typically made from soaked chickpeas, combined with herbs, spices, and onions. Learn how to make falafel recipe | Indian style falafel | Lebanese falafel | Indian style falafel are delicious balls of chickpea and herb goodness that are crispy on the outside, yet soft and fluffy on the inside. They’re a staple in Middle Eastern cuisine and can be added to wraps, pita bread, salads, and so much more. Making falafels at home is extremely easy, much easier than you think. Traditionally, Lebanese falafel is served in pita bread or flatbread, accompanied by fresh hummus, vegetables along with tangy sauces like tahini or yogurt-based dressings, making it a versatile and satisfying option for any occasion. pro tips to make falafel recipe: 1. Use plenty of fresh parsley, cilantro, and mint for a vibrant aroma. 2. You can chill the falafel mixture for at least 30 minutes to help it hold together better when shaping. 3. Deep fry them on a medium flame so that they get cooked properly from the inside and the exterior becomes crispy. Enjoy falafel recipe | Indian style falafel | Lebanese falafel | with detailed step by step photos.