Pineapple has a crisp texture and tangy taste that is loved by adults and kids alike. Pepping up chunks of this fabulous fruit with spice powders and black salt adds a whole new dimension of excitement to this yummy treat. This Masala Pineapple is easy and quick to prepare, and stays fresh in the dabba for at least 4 hours, which makes it perfect to send to school for short breaks. This recipe might release a bit of water but it is so tasty that the kids will even drink up that water! Also pack some Malgapodi Idli ( Tiffin Teats) in another tiffin for a perfect short break combo.

sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with 26 amazing images. sai bhaji in 20 minutes Indian sabzi is a healthy Indian fare which can be served with chapati and paratha. Learn how to make Sindhi sai bhaji. To make sai bhaji, combine the chana dal with 1 cup of water in a pressure cooker and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Drain and keep aside. Heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the onions, potatoes, brinjal and ginger paste and garlic paste and sauté on a medium flame for 2 minutes. Add the chilli powder, coriander powder and turmeric powder and sauté on a medium flame for 1 more minute. Add the spinach, khatta bhaji, cooked chana dal, salt and ½ cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot. Although the traditional Sindhi sai bhaji features a combination of greens, the slightly sour taste of khatta bhaji is the highlight of this recipe. It contrasts beautifully with the other vegetables and chana dal, which help to accentuate the flavour of the khatta bhaji and balance it at the same time. Perked up with minimal spice powders and pastes, this tasty sabzi makes a wonderful side-dish for any rotis. This spinach and mixed vegetables is a good combination of dal and leafy vegetables, which provide plenty of iron, protein, folic acid, vitamin C and vitamin A. Moreover the best part is that the sai bhaji offers you these nutrients, which are very important during Pregnancy, in a very tasty form, perked up with complementary veggies, spice powders and pastes. You will be surprised to know that this sabzi makes up for 72% of our day’s vitamin A intake and 68% of day’s vitamin C intake. Further the fibre this sai bhaji in 20 minutes Indian sabzi lends helps to keep your gut healthy and helps in weight loss, managing blood cholesterol levels as well as blood sugar levels. Thus diabetics, heart patients and weight-watchers can all opt for this healthy Indian vegetable. Tips for sai bhaji. 1. Cut the potatoes and brinjal close to the cooking time to avoid them from turning black due to oxidation. 2. You can cool it well and pack in a tiffin box to carry it for lunch. Enjoy sai bhaji recipe | how to make Sindhi sai bhaji | spinach and mixed vegetables | sai bhaji in 20 minutes Indian sabzi | with step by step photos.

Here is a Frankie with a difference! Tava-cooked potato and green pea rolls are packed between soft whole wheat flour rotis drizzled with a tongue-tickling onion-masala water, to make these Chatpata Potato and Green Pea Frankies. This snack is not only fabulously tasty but also quite satiating, so one of these Frankies with a cup of chaai can keep you going for quite some time. Also great as One Meal Dinner .

railway patties recipe | train cutlet | railway veg cutlet | with 35 amazing images. Chai garam and 'Cutless'...brings back train travel memories right? Especially from our childhood. Let's relive those memories with railway veg cutlet recipe. Learn how to make railway patties recipe | train cutlet | railway veg cutlet | railway patties is a well-known munching snack recipe particularly sold in Indian trains and hence it is widely known as railway special cutlet which are made with a combination of vegetables and spices. Rolling these train cutlet in bread crumbs before deep-frying imparts a wonderfully crunch mouth-feel, which you are sure to enjoy whether you have this snack as it is with tomato ketchup, or sandwiched inside bread and butter. I have deep-fried these railway patties snack to get the best results. You may also pan-fry or even shallow fry the cutlet for a better health option. Tips to make railway patties: 1. You can also add finely chopped cabbage to make these patties. 2. You can store these patties in an air tight container in the freezer for 1 week and deep fry as required. 3. Instead of chilli powder you can use chilli flakes. Enjoy railway patties recipe | train cutlet | railway veg cutlet | with detailed step by step photos.

boondi and pomegranate raita recipe | boondi anar raita | with 8 amazing images. When you have boondi and pomegranate on hand, the Boondi and pomegranate Raita is extremely quick and easy to make. Here we have got you a extremely scrumptious boondi anar raita that includes the fun of having your favourite namkeen too. The crunchy boondi with sweet and juicy pomegranate together in this boondi pomegranate raita gives you a mouth rush which is also flavoured with cumin seed powder. Raita is a quintessential accompaniment for any Indian meal. It adds a refreshing note, making the heaviest of meals seem light and digestible. Simply put, raita means veggies and/or fruits in curd. South Indians temper the raita with mustard and red chillies, while in the North it is served with a sprinkling of spice powders. The method for making boondi and pomegranate raita is very quick and easy, i usally make this along with pulao and biryani. To make boondi pomegranate raita, take curd in a bowl, add cumin seed powder along with red chilli powder whisk everything well and add boondi and pomegrante and mix well. Our super quick and delicious raita is ready to be relished!! You can even add chaat masala if you wish to. Refrigerate raita for 30 mins and serve it chilled. Also, you can garnish with coriander and your boondi anar raita is ready to go. You can serve this Boondi and pomegranate ka Raita immediately if you want to enjoy the crunch of the boondi, else refrigerate for a while and serve. Take care while adding salt to the Boondi ka Raita, because the boondi also has salt in it. Serve Boondi and pomegranate ka Raita with parathas, pulaos and biryanis or as a side dish to any Indian main course. Enjoy how to make boondi and pomegranate raita recipe | boondi anar raita | with detailed step by step photos and video below.

A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!

Sometimes, it is the really simple foods that satiate you! Masoor Dal with Mixed Vegetables in a perfect example. A simple procedure transforms dal, vegetables and everyday spices and ingredients, into a sumptuous dal that tastes heavenly with Roti ,puri or even just plain Rice ( Cooked Rice) Since this dal is quite self-contained with exciting flavours, crunchy vegetables and satiating dal, you do not have to think of other accompaniments for the meal – just this will do.

Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the Subzi Dal is a wholesome combination of multiple dals with an assortment of vegetables, flavoured with the usual team of ingredients like tomatoes, onions, green chillies, etc., and a traditional tempering that elevates the aroma. This irresistible preparation is not only tasty but also colourful; and it has an interesting texture too, thanks to the wide range of ingredients. Serve it hot and fresh with your favourite Rotis / Puris / Parathas .

While you would have often enjoyed corn as an add-on to dishes like Rotis , bhajias, pakode, Pulaos , Subzis / Curries and several continental dishes too, this unique Dhaniye aur Makai ki Roti gives it an equal footing with wheat flour! Crushed corn and wheat flour, in equal proportions, are perked up with coriander and myriad spice powders to prepare the dough for a really lip-smacking and sumptuous roti that has a melt-in-the-mouth texture that you will enjoy to the core. Do justice to this irresistible dish by topping it with a dollop of butter before serving! This roti is also a tasty and filling option to serve for Breakfast .

buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi | with 35 amazing images. buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi is a nourishing Indian fare for the entire family. Learn how to make kutto moong dal sprouts khichdi. To make buckwheat sprouts khichdi, heat the oil in a pressure cooker and add the cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. Add the buckwheat and yellow moong dal and sauté on a slow flame for a few more seconds. Add the mixed sprouts, turmeric powder, green chillies, chilli powder, salt and 4 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately with fresh curds. Buckwheat is commonly called as kutto or kutti no daro – in case you have any trouble making your local grocer understand! Kutto moong dal sprouts khichdi, is light on the stomach, yet filling and nourishing. The aroma of this khichdi is irresistible, as it has been cooked with an appropriate selection of Indian spices. Moong dal and sprouts are a good source of protein, making this a very healthy and wholesome choice for pregnant women. Being paired with buckwheat instead of rice, this healthy kutto no daro sprouts and dal khichdi is a wise choice for diabetics, weight-watchers and heart disease. The fibre in it will satiate you for long hours. With 207 calories per serving, this khichdi is a meal in itself at dinner time. Tips for buckwheat sprouts khichdi. 1. Instead of sprouts, you can add mixed vegetables. 2. Remember to serve the khichdi immediately to enjoy its flavour and texture. buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi | with step by step photos.

A couple of spoons of jaggery make the Broccoli and Baby Corn Stir Fry in Peanut Sauce pleasantly sweet, while peanut butter and tamarind give it a nutty, tangy, rustic flavour. The selection of veggies used in this recipe is colourful and crunchy, ranging from capsicum and broccoli to baby corn and bean sprouts... they sit perfectly well in the rich peanut sauce. Indeed, quite a saucy experience to remember!

cheesy bread fingers recipe | Indian style cheese fingers | no knead cheese bread fingers | quick party starter | with 19 amazing images. cheesy bread fingers recipe | Indian style cheese fingers | no knead cheese bread fingers | quick party starter is an enjoyable bread delicacy which is ready within a few minutes. Learn how to make Indian style cheese fingers. To make cheesy bread fingers, combine the butter, cheese, mustard powder, salt and pepper in a bowl and mix very well. Divide the topping into 4 equal portions and keep aside. Place the bread slices on a dry, surface and spread a portion of the topping evenly over each bread slice. Sprinkle a little chilli powder over each bread slice. Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the cheese melts and the toast is crisp. Cool slightly and cut each toast into 3 equal pieces vertically. Serve immediately. Scrumptious all the way through, these Indian style cheese fingers are a perfect accompaniment for soups. Bread, coated with a luscious topping of mustard flavoured cheese and butter, is toasted in an oven till the cheese melts and coats the crisp and crunchy toast. Indeed, you will enjoy this wonderful but easy-to-makequick party starter thoroughly. One thing you need to take care of, is that this cannot be made in advance and stored till soup-time. It has to be served soon after it is out of the oven. While you can buy bread from the market, when time permits make your own bread loaf at home and then go ahead and make no knead cheese bread fingers. It is a whole experience in itself to master making bread at home. Tips for cheesy bread fingers. 1. If you want to enjoy a spicy starter, add ½ tsp finely chopped green chillies to the cheese mixture. 2. We have used only processed cheese in this recipe. For a gooey mouthfeel, you can use a combination of processed cheese and mozzarella cheese. Enjoy cheesy bread fingers recipe | Indian style cheese fingers | no knead cheese bread fingers | quick party starter | with step by step photos.

pav bhaji sandwich recipe | leftover pav bhaji sandwich | pav sandwich | with amazing 25 images. Pav bhaji and sandwich are two dishes that are loved by each and everyone, all the generations. So here, we have got you a pav bhaji sandwich recipe where desi meets western. Pav bhaji, the evergreen snack, now in a convenient, easy-to-handle format in pav bhaji sandwich recipe, that you can pack in your kids’ dabba as a memorable and sumptuous treat. Sandwich is here given an Indian avatar and which makes a luscious snack recipe. You can make pav bhaji sandwich for dinner as well. I usually make pav bhai sandwiches for parties, get-togethers, kitty parties etc. This recipe is a big time hit. If you have leftover pav and bhaji, you are good to go as you won’t need to make anything from scratch. To make pav bhaji sandwich recipe we have made the bhaji using the traditional bhaji ingredients just made it a little thicker than usual and have sandwiched it between ladi pavs. We have slit the pav into half, have spread a portion of bhaji on lower half of the pav. You can also sprinkle grated cheese or place a cheese slice over leftover pav bhaji sandwich. Close the pav and enjoy it fresh and hot. Also, the pav used in pav sandwich are toasted on tava first. Mixed vegetables cooked along with tomatoes, onions, and of course, pav bhaji masala is sandwiched between butter-toasted laadi pav and packed in aluminium foil. This Pav Bhaji Sandwich is a filling and delectable snack, which stays fresh for quite some time. Enjoy pav bhaji sandwich recipe | leftover pav bhaji sandwich | pav sandwich | with detailed step by step recipe photos below.

Chinese burger recipe | Indian style veg Chinese burger | easy Chinese style burger | Chinese style burger is a great option for adult get-togethers and kitty parties. Learn how to make Indian style veg Chinese burger where ingredients are easily available in India. In Indian style veg Chinese burger the spread makes use of schezuan sauce, to give a tangy, spicy touch, and cabbage leaves are used instead of lettuce to enhance the Chinese feel. The salad used in the burger is a slight variant of kung phao potatoes, and lends another unique point of view to this easy homemade burger. To make chinese burger, first make the cutlets. For that heat the oil and saute the garlic, followed by spring onion whites and then all the chopped veggies. Add soya sauce, salt, potatoes and cook for 2 minutes. Make 4 round cutlets, dip each cutlet in the plain flour mixture and roll it in bread crumbs till it is evenly coated from all the sides. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain and keep aside. For the salad, heat oil and saute spring onions. Saute potato fingers, salt, coriander and schezuan sauce and cook for 2 minutes. Combine the mayonnaise and schezuan sauce and make the schezuan-mayo spread. Then assemble the burger. Cut each burger bun into 2. Apply butter and cook them on tava. Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up. Place 1 lettuce leaf or cabbage leaf, capsicum ring and a cutlet over it. Spread a portion of the salad over it and cover an upper half of the bun with the buttered side facing down and press it lightly. You would have heard of Chinese bhel, Chinese dosa, and so on… but definitely not a spicy Chinese burger! This unique recipe is sure to be a huge hit with any audience. Tips for Chinese burger. 1. Finely chop the veggies for the cutlet so they cook faster. 2. Dip the cutlet in maida mixture and roll in bread crumbs well, else they will split during deep-frying. 3. The potatoes for the salad should be cut into medium sized fingers, and not very thin. Serve Chinese style burger with a traditional Chinese salad – khimchi, for a well-rounded Chinese offering. Enjoy Chinese burger recipe | Indian style veg Chinese burger | easy Chinese style burger | with video below.