veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with 22 amazing images. Vegetable Cutlet is a snack, appetiser and also a Indian roadside food. It is crisp from outside and soft from inside and one of the best evening tea time snack. We have cooked vegetables like potatoes, fansi, carrots and cabbage in oil and perked it up with spices and other flavourful ingredients. Then Vegetable Cutlets are flattened into small rounds and either deep-fried or shallow-fried in a tava with little oil, to make irresistibly tasty cutlets! Cutlet is an snack which is originated from India and it is also known as Tikki. There are many variations to cutlets. You can make Vegetable Cutlets with paneer, green peas, beetroot or any vegetable. Check our collection of vegetable cutlet recipes and popular Brinjal Cutlets and Vegetable Maggi Cutlets recipes. Vegetable Cutlet is also a very famous for being served in Indian railways with breads. It can be put inside a burger bun and eaten directly with ketchup or chutney. Check the Indian Railways Cutlet Sandwich recipe. You can serve Vegetable Cutlet to your kid who don't like vegetables, as the cutlet is eye appealing. My favourite recipe using this Vegetable Cutlet is Veggie Burger. Learn to make veg cutlet | Vegetable cutlet | Indian style veg patty | mixed vegetable cutlet | with step by step photos and video below.

Ghughra, a traditional gujarati tea time snack gets a savoury twist with this unique filling. Cabbage ghughras feature a stuffing made of cabbage, raisins, coconut and other ingredients pepped up with a dash of lemon juice too. Serve the ghughras soon after deep frying to maintain the texture and crispness.

Coleslaw salad is an international favorite, made with shredded cabbage and other ingredients dressed in a tangy salad cream or vinaigrette dressing. The Cabbage, Apple and Pineapple Coleslaw features a vibrant combination of veggies and fruits perked up with a mustard-flavored, lemony salad cream. The addition of pineapple to the coleslaw gives the salad a fruity sharpness, eliminating the need for vinegar in the dressing.

dal vegetable soup for babies and toddlers recipe | healthy dal vegetable soup for kids | moong dal mixed vegetable soup | how to make healthy dal vegetable soup for babies | with 25 amazing images. Dal vegetable soup for babies and toddlers is a nourishing soup for babies which can be enjoyed by babies towards the end of infancy and during toddlerhood. Healthy dal vegetable soup for kids has not only dal and veggies but little paneer too. Learn to make healthy dal vegetable soup for babies. Making dal vegetable soup for babies and toddlers, involves buying all fresh veggies and chopping them as mentioned in the recipe. Wash the moong dal and combine and dal and veggies in a pressure cooker with enough water and salt and cook for 2 to 3 whistles. Once the cooker cools down, blend the mixture and transfer to a pan and boil it for about a minute. The soup is ready to be served to your little one. Your baby will gain enough protein from this moong dal mixed vegetable soup. This protein will nourish the growing cells of the body and help in bone development too. The veggies like carrot, cabbage and tomatoes add immune building vitamins like vitamin A and Vitamin C. Finally you can garnish with crumbled paneer for added mouthfeel. If your baby doesn’t like it, then blend it with the dal and veggie mixture of healthy dal vegetable soup for kids. Paneer is a good source of calcium and protein . Try and serve the moong dal mixed vegetable soup immediately on making, else it will thicken. You might then also notice a change in the colour of the soup. Enjoy dal vegetable soup for babies and toddlers recipe | healthy dal vegetable soup for kids | moong dal mixed vegetable soup | how to make healthy dal vegetable soup for babies | with step by step images.

This is not really a barbeque recipe but I like the way the cottage cheese melts lightly when grilled just before you serve them. It's also a substantial dish to add to a barbeque menu. Serve them with burger buns to make veggie burgers.

cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with 27 amazing images. cabbage urad dal vada is a crispy, savory South Indian snack that combines the goodness of lentils and cabbage into a delicious fritter. Learn how to make cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | Combined with a dough of soaked urad dal, along with other flavour enhancers, it makes a crispy south Indian treat that will be loved by all. Medu Vada (Urad Dal Vada) and Dal vada are the most popular South Indian breakfast recipes. We can bring in lots of variations by adding vegetables of your choice. In this cabbage medu vada, we are going to add finely chopped cabbage and onions to the medu vada batter. Adding Cabbage to Medhu vada makes the vada richer in taste and flavor. The mildly pungent aroma and flavour of cabbage fits very well into vadas. Crunchy, fluffy vada with a rich flavor of cabbage and onion makes this gobi medu vada a perfect breakfast option. Just make sure you make the vadas as soon as you add the salt, lest the cabbage starts letting out water and the batter becomes watery. Serve cabbage urad dal vada hot with coconut chutney or Sambhar for a satisfying breakfast or snacks. Also try other vadas like Instant medu vada and Rasam vada. pro tips to make cabbage urad dal vada : 1. You can add your favourite spices like cumin, red chilli powder to the batter for extra flavor. 2. Shape the batter using wet fingers. 3. Serve the vadas with coconut chutney, tomato chutney, or sambar for a complete meal. Enjoy cabbage urad dal vada recipe | cabbage medu vada | gobi medu vada | with detailed step by step photos.

lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with 27 amazing images. The restaurant style lemon coriander soup is warming, nutritious and loaded with vitamin C. Learn how to make lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | The lemon coriander soup recipe is a scrumptious and delicious soup made with a refreshing combination of lemon juice, fresh coriander leaves, and a few vegetables. This vegetable lemon coriander soup is rich in vitamin C, a natural immunity booster. Soups are great to have during winter or when you are not keeping well. A fragrant and healthy soup. Coriander lends its own distinctive flavour and freshness to make this one of my favourite soups. Serve this lemon coriander soup as an appetizer or as comfort food on a rainy monsoon evening, or sip on it when you're sick. pro tips to make lemon coriander soup: 1. Use fresh coriander stems and leaves for the best flavor. 2. If you want to skip cornstarch, you can use 2 tbsp of oats flour slurry instead. 3. This lemon coriander soup is best served hot during winter and monsoons. lemon coriander soup recipe | restaurant style lemon coriander soup | Indian veg lemon coriander soup | with step by step photos.

Sprouts and vegetable salad, keep yourself satiated and full with this salad with a winning combination of sprouts and veggies. Sprouts are rich in iron and vitamin b-complex, making this a great weight loss salad. I’ve kept the preparation simple by adding coriander, lemon juice and pepper.

tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images. cabbage and bean soup with tomatoes is a veggie based soup simmered in vegetable stock with hints of black pepper powder. Learn how to make Indian cabbage and bean soup. Tangy tomatoes, crunchy cabbage and baked beans come together with an aromatic and flavourful vegetable stock to create a truly delicious and satiating Indian cabbage and bean soup. To make tomato cabbage and bean soup, first make the stock. For that combine all the ingredients in a pressure cooker along with 5 cups of water, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Strain the water using a strainer and discard the vegetables. Keep aside. Then heat the oil in a deep non-stick pan and add the onions and sauté on a medium flame for 1 minute. Add the cabbage and sauté on a medium flame for 1 minute. Add the stock and boil on a medium flame for 5 to 7 minutes. Add the tomatoes and baked beans and boil again for 8 to 10 minutes while stirring occasionally. Add the salt and pepper and mix well. Serve hot. Have a small bowlful of this pepper-flavoured soup to kindle your appetite, or have much more to make it a meal in its own right, but always make sure you relish every mouthful of this wonderful cabbage and bean soup with tomatoes. The use of readymade baked beans makes this best cabbage and bean soup extremely attractive for kids – not only by way of its colour but by its aroma and flavour too. They are sure to enjoy it as a part of their meal. You can also gain in some vitamins like vitamin A, vitamin C and minerals like potassium by way of this tomato cabbage and bean soup. But beware the use of baked beans which is a canned product and not suitable for daily use. So enjoy its flavours occasionally. Tips for tomato cabbage and bean soup. 1. Make sure you shred the cabbage quite finely to ensure it cooks without losing the crunch and colour. You can also try other tomato soups like Mexican Tomato Soup with Cottage Cheese Balls or Garlicky Lentil and Tomato Soup. Enjoy tomato cabbage and bean soup recipe | Indian cabbage and bean soup | best cabbage and bean soup | with step by step images below.

When you eat these deep fried vegetable balls in a soya-based sauce, do not let mundane things like the weighing scale bother you! just dig into these deep-fried delights and enjoy every bite!

clear vegetable stock recipe | clear vegetable stock for soups | how to make clear vegetable stock | vegetable stock for Chinese dishes | with 11 amazing images. clear vegetable stock recipe | clear vegetable stock for soups | how to make clear vegetable stock | vegetable stock for Chinese dishes is used for making Oriental soups and vegetable dishes. Learn how to make clear vegetable stock. To make clear vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity. Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables. Use the clear vegetable stock as required. This clear vegetable stock for soups combines vegetables like cabbage, spring onions and celery to give the typical sharpness that is characteristic of most Chinese dishes. If you wish you can also add ginger and garlic, but avoid the use of garlic while making Jain soups. Combined with crisp veggies and peppy sauces, this vegetable stock for Chinese dishes has the potential to transform into tongue-tickling delicacies such as Chinese Vegetable Clear Soup, Mushroom and Vermicelli Soup etc. While we used cabbage, spring onions, carrot, celery and cauliflower, you can substitute them with other vegetables like onions, asparagus, broccoli etc. and also perk the flavour with the use of fresh herbs like parsley, thyme, coriander etc. to make clear vegetable stock. Avoid use of mushy vegetables like tomatoes, bottle gourd etc. Tips for clear vegetable stock. 1. Chop all the vegetable roughly and add it to boiling water. 2. Remember to use a big deep pan as you have to boil on a high flame. 3. After the straining the stock, discard the vegetables. Enjoy clear vegetable stock recipe | clear vegetable stock for soups | how to make clear vegetable stock | vegetable stock for Chinese dishes | with step by step photos.

moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with 34 amazing images. moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast is a flavourful treat for all bread lovers. Learn how to make Indian moong toast. To make moong dal toast, combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well. Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water. Transfer the mixture into a deep bowl, add the cabbage, asafoetida, onions, besan, baking soda, lemon juice, coriander and salt and mix well. Divide the mixture into 10 equal portions. Then to make Indian moong toast, place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it. Heat a non-stick tava (griddle) and grease it with oil. Place each open sandwich on the tava (griddle) with the topping side facing downwards and cook using oil, till it turns golden brown in colour from both the sides. Cut each toast into 2 diagonally. Serve immediately with tomato ketchup. Lentil toast is a very unique treat, perfect to have for breakfast or as an after-school snack ! A coarse and thick batter of moong dal perked up with crunchy veggies and flavour enhancers like lemon juice, coriander and green chillies, is used as a topping for bread slices. This enticing arrangement is tava-cooked to perfection, and served with peppy tomato ketchup. This innovative crispy moong toast for breakfast has a fantastic flavour and off-beat texture that will sweep you off your feet. You can make your choice between white bread loaf and whole wheat bread loaf to make Indian moong toast. Also try other bread recipes like quick veg bread snack and bread pakora. Tips to make moong dal toast. 1. Leftover bread slices can be used for this recipe. 2. Moong dal can be soaked and blended along with green chillies the previous day and kept in the refrigerator. 3. These taste best when served immediately. 4. If you are Jain, avoid onions and replace it with grated carrot. Enjoy moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with step by step photos.

white stock for soups recipe | how to make white stock Indian style | uses of white stock | with 28 amazing images. white stock for soups recipe is a basic recipe used to flavour soups. Learn how to make white stock Indian style. To make white stock for soups, combine the bottle gourd, potatoes, cabbage and onions along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool. Blend in a mixer till smooth and strain using a strainer. Use as required. Stocks have always been on the hit list to add flavour to the soups. White stock for soups not only helps in giving a nice taste to the dish but also when simmered gives an excellent aroma. Uses of white stock are not just to add aroma, but also body and thickness to soups. It is usually used for creamy soups. You can use to make sumptuous and flavourful soups like Almond Soup and Celery Chowder Soup. To make white stock we have used vegetables like bottle gourd, potatoes, onions and cabbage. However, Jains can avoid the use of onions and replace it with cauliflower. As the name says white stock for soups, do not use veggies like carrot, asparagus etc. which are commonly a part of other vegetable stock. Tips for white stock for soups. Make sure you do not chop your ingredients too finely. Just chop them into medium to big cubes or halve or quarter them, so they absorb water easily. 2. Ensure to boil on medium flame and not high flame. Boiling on high flame will lead to excess water evaporation. 3. Remember to cool before blending. Enjoy white stock for soups recipe | how to make white stock Indian style | uses of white stock | with step by step photos.

Simple, common ingredients are put together to make a delectable roti that fits perfectly into a blood pressure friendly menu. The crazy crunch of cabbages and onions, together with the spiky flavours of garlic and green chillies make this Cabbage and Onion Roti a drool worthy one. Apart from adding to the flavour and texture, garlic and onion are also heart-friendly ingredients, which are welcome additions to any high-BP diet. You can also try other healthy rotis like Oats Flax Seeds Roti and Low Salt Mooli Roti .